I’ve mentioned before how James Martin is one of my favourite TV cooks. I’ve been watching his recent series on Islands and Highlands, particularly Jersey, Derbyshire and the Peak District, and the Lake District. And occasionally I have found myself shouting at the TV!
As he is fond of telling us he is a Yorkshire Lad and what his Sheffield born and bred Granny thinks. So for goodness sake don’t refer to Worcester Sauce as an addition to stews – HENDERSONS is the only relish to use James!
As for double peeling of broad beans, well don’t get me started! I have mixed tinned broad beans with other vegetables or added to soups and stews and they work well. Also he can get rather carried away, being too “arty-farty” as his Granny might say! What with his finished plates as in suet (meat) pudding surrounded by my pet hate – blobs of sauce and purees. I can forgive his use of butter (in large blobs) as I am also guilty of this, especially on vegetables. Otherwise the programmes were interesting and enjoyable.
Well, as it’s now a warm and sunny afternoon it must be time for another stroll so …… stay positive and look after yourselves and those around you.
Whilst in lecture mode (apologies!) – appreciating a lot of this stuff is now found on your phone and the internet – a word on cookery books (I have lots and lots of them) and their authors.
Try not to be influenced by glossy pictures of perfect looking meals. You’d be shocked by the devious methods used on food to obtain those shiny, pristine results, definitely not to be eaten!
Trust cooks who have a more relaxed attitude and are not overly fussy or “cheffy”. Dishes need to be welcoming and say “eat me”, not “see how beautiful this looks on a plate. My personal favourites are:
Delia Smith
The first TV cook I really watched from her first appearances on Family Fare which ran between 1973 and 1975. She is always very calm and practical, clearly explaining the basics, telling you not to worry when things go wrong. I have all her books from through the years and refer to them constantly.
Jamie Oliver
From first appearing on TV in the late 1990’s I have followed his career and admired his positive attitude. Right up to date I recommended his books to my Grandson when he left home to begin his University stint.
James Martin
A down to earth Yorkshire lad whose books give a constant reminder of his roots (and his Gran!); great on British cooking.
Nigel Slater
His books are a constant joy to read, providing endless ideas on how to use fresh produce.
But the little book which is most used is the Be-Ro Recipe Book.
A tiny, free paperback booklet containing the ultimate in method and advice. First printed in 1923 and now into it’s 41st edition (available to download here), versions from previous years are available from Amazon – at a price! Ask your Granny if she still has her old copy; my last one was the 40th edition. This little gem tells you everything you ever need to know about baking.
Do you have a favourite cookery book? Let me know – I’m @gran.e.bakes on Instagram.
Sometimes the simplest bakes become the long-time favourites. If like me you like to spend lazy weekends baking (or everyday in lockdown), these are a perfect choice.
Chocolate Crunch.
Melt 8oz of butter in a pan
In a large bowl mix;
4oz [117g] of cornflakes, crushed with a rolling pin
3 oz [88g] desiccated coconut
5oz sugar (any – brown, white or mixed)
5oz SR flour
2 dessert spoons of cocoa powder (not hot chocolate!)
Add the melted butter to the dry mix
Have ready a well greased swiss roll tin 12”x8”
Press the chocolate mix into the tin, level off with the back of a large spoon
Place the tin in a pre-heated oven, 180 degrees, gas mark 4
Leave on the middle shelf for 20-30 mins
The mix should bubble gently then firm up
When slightly cooled, thickly cover with a mix of plain and milk chocolate (4-6oz)
Maybe add some crushed maltesers or any other left over chocolate, buttons, smarties and the like
Rough up the topping with a fork
Cut into squares whilst still in the tin, before completely cold or you won’t be able to cut smoothly
Lift out with a broad bladed implement when set
This is something quite young children can make, they especially love the sprinkling part. All my grandchildren made this, to be enjoyed by all ages.
Speedy Chocolate Cake.
Another easy, child-friendly bake. This dates back to my daughter’s younger years, this is a useful basic cake made special by the filling and topping.
You will need 2 x 8” sandwich tins, greased and lined with greaseproof paper. Pre-heat your oven to a medium setting – around 180 degrees, Gas Mark 4. Ingredient list:
7oz plain flour
2 tablespoons of cocoa
1 level teaspoon of baking powder
1 level teaspoon of bi-carbonate of soda
5oz of caster sugar (golden is best)
2 large eggs
¼ pint of milk (full cream is best!)
2 tablespoons golden syrup
¼ pint of corn or sunflower oil (yes, really!)
Mix all the dry ingredients in a large bowl. Beat the eggs and milk in a jug. Make a well in the centre of your dry ingredients, pour in the milk and egg mix then drizzle in the golden syrup and oil. Now beat this all together with a wooden spoon until you reach the consistency of pancake batter.
Don’t Panic!
Pour equal amounts into the two sandwich tins. Give a little tap on each tin – you should see bubbles in the mix. Place the tins into the middle of the oven and bake for 30-40 mins – depending on your cooker! The cakes should rise well and be firm(not hard) to the touch. Place the tins on a wire rack to cool.
Toppings and Fillings.
Now onto the special bit. The following are two of my favourites.
1. CLASSIC
A layer of jam (my preference is apricot) topped with butter cream (2oz each of butter and icing sugar whisked together with a little warm cream or milk with ½ a teaspoon of vanilla essence. Place the second cake on top and spread over some melted chocolate.
2. SPECIAL
You will need a tin of black cherries (drained but keep the syrup). I am a boozy cook so like to use alcohol to spice up mixes, sauces, fillings and toppings – most things actually! So, any sweet sherry, gin, white rum or liqueur remnants you may have around can be mixed with the cherry juice and boiled up to reduce a little. Sprinkle your cooling cake bases with this liquor before the toppings are spread.
Creamy fillings can be made with double whipped cream, mascarpone, cream cheese – any of these added to the basic butter cream.
Now fold in ½ of the cherries to cover one cake. Save a little of the creamy filling to mix with melted chocolate to cover the top layer and dot with the remaining cherries. A sprinkle of white chocolate can be a very good addition.
Experiment with other fruits or those small jars of ginger in syrup to make unusual but complimentary combinations.
Coffee and caramel blend beautifully with chocolate. And remember, do not use cooking chocolate, the normal stuff is best!
Enjoy!
Have you tried this recipe? I’d love to see your pictures – I’m @gran.e.bakes on Instagram.
Gran E Bakes 