dinner – Gran E Bakes

BAKING TIPS: My Favourite Ingredients.

7th May 202019th Apr 2020 by granebakes

Hello Again.

There are ingredients I love using and some I avoid (yeast and gelatine to name two!).

A favourite of mine is Nestlé Condensed Milk (other brands are available ….. but not as good in my opinion!), going way back to my pub cooking days.

Lemon Meringue Pie

This was the number one for dessert; fiddly and time consuming to prepare until I discovered a quick and easy filling could be produced using this great ingredient:

Line a 9/10” (22-23cm) tin or quiche dish with sweet shortcrust pastry (the frozen stuff works just as well and saves you the faff). If you fancy trying it yourself, see my earlier post on pastry making
Pop into the freezer whilst mixing your filling
Heat oven to medium hot – around Gas Mark 5/190C
In a large bowl pour your tin of condensed milk and add four separated medium egg yolks (keep the whites in a large very clean bowl for the topping)
Grated rind from four lemons (juice squeezed into a separate jug and the pips removed)
Bake blind your pastry case (to set and dry out, not brown) for around 10-15 mins
Meanwhile whisk your lemon juice into the egg/condensed milk mix
When the pastry case is cooled pour in your filling
Turn down oven to Gas Mark 3/160C
Slowly bake for around 20 mins until the filling is set

Now for the meringue:

Whisk the egg whites, slowly at first, with an electric hand-mixer (if you have a large mixer do use that!)
Increase the whisking to high until the whites are glossy
Then slowly add caster sugar (2 oz/55g per egg white), so around 8 oz/220g in this instance
Keep whisking until the mixture is thick. It should not run if the bowl is tipped. If you’re brave enough you can tip the bowl above your head as you may have seen cooks do on TV ….. if you’re very brave!
Remove dish from the oven and turn up to fairly hot (Gas Mark 5/190®C)
Spread the meringue over the topping and “rough up” with a fork – you need peaks!
Return to the oven for around 10 mins, checking the meringue is not burning
Turn down to 140-150C, around Gas Mark 2
Bake for a further 30-40 mins to dry out the meringue – but keep checking
Remember, the Pie must be cooled to serve, otherwise it may collapse!

Fruity Seedy/Nutty Bars

Butter an oblong 8”x12” (20x30cm) tin or foil tray and line with greaseproof paper.

Melt the following slowly together in a saucepan:

5oz/135g Butter
2oz/55g dark soft brown sugar
One can condensed milk
One Tablespoon Golden Syrup

Remove from the heat and add:

9oz/240g porridge oats (not instant)
Around 14oz/385g mixed dried fruits – chopped glace cherries, cranberries, chopped apricots, pineapple, mango , golden sultanas – any or all of these
A 6oz/165g mix of seeds – pumpkin, sunflower, sesame, linseed, poppy, etc
Mix all together then press into the tin
Add a few more seeds (or chopped nuts) on top and press down lightly
Bake in a medium oven for 25-30 mins until golden
Remove from the oven, allow to cool then cut into bars or squares

Let me know how yours turn out!

I’d love to see if you trial this recipe. Send me your pictures – I’m @gran.e.bakes on Instagram.

LIFE TALES: Approaching 80 – Ageing is inevitable – th’is nowt to be done about it!

7th May 202019th Apr 2020 by granebakes

During my adult life I’ve tried not to think too much about age. Each decade has been different, with their ups and downs but all different. I must admit that approaching 80 felt quite diaunting but my health and fitness were still at a high level.

My birthday came and was celebrated in style with a fantastic party organized by the whole family. We had a wonderful tea party at my sons; bunting galore; every type of scone, cake and savoury; tea served in beautiful china cups from proper tea pots – all perfect! Many, many guests attended, some not seen for years. It is a memory that will live with me forever. There were loads of photos in a lovely album …. maybe my granddaughter will share some!

Then unfortunately my knees began to be a concern. Twelve years previously after my hip replacement I was warned my knees could become a problem – how true! In the last five years both have been replaced. The right one, no problem.

But the left has dictated a change to my whole life; only being given a 50-50 chance of a full recovery has been hard to accept. Many activities I took for granted – long walks, dancing, yoga – are no longer possible. Getting around day-to-day – housework and shopping doable, but not the pleasurable stuff that I loved.

Ageing is inevitable – th’is nowt to be done about it! We all have something to put up with. And it could be worse – like a car the engine slows over time and bits wear out. On the positive side I am surrounded by family and friends who support and encourage me.

I live in a lovely flat which is light, airy and easy to get around, surrounded by grass and trees. I have my own car – a family gift for my 80^th. I’m often taken to the theatre to see ballet and musicals which I enjoy very much ….. and of course there’s the Pantomime every Christmas!

We eat out , trying many and varied types of cuisines and styles – a particular favourite currently is Vegan, a fantastic and amazing discovery after my youngest Granddaughter introduced me to it!

Maybe these later years are not as physically fulfilled as I would have wished, but in all other ways I am content. I’m so lucky that food and my cooking can give me a purpose and keep me in touch with people.

On a more personal level I must say my grandchildren give me so much pleasure and interest – watching them develop from cute and loveable children through their teens into hardworking, responsible young adults who luckily still find the time to keep me and part of their new lives even though they live, study and/or work in ever changing locations.

I love them all dearly xx

BAKING TIPS: Food Fashions – from WW2 rations to diet trends. Plus, a vegan tart recipe.

6th May 202019th Apr 2020 by granebakes

Fashions come and go, everything from clothes to music to lifestyle and more – but I believe food is the most important. Unless they have a sound, valid, medical reason diets, however, not my thing! Most diets are fads or fancies driven purely by the need to Sell! Sell! Sell!

What I do agree with is that all bodies require the correct fuel – mainly fresh produce and home-produced dishes. I often hear comments saying people were all short of food during the war…well, that’s rubbish! Admittedly there was strict rationing and foodstuffs were hardly ever imported, if at all.

I was six years old at the outbreak of WW2 in 1939. We lived in an extremely poor area and had very little money. Our hose was one of eight in a yard – with lavvies at the bottom end! It was a mixed group – every age from new-borns to ninety year-olds – all decent, hard-working families. No-one was starving. The grubby patch of grass in the middle of the yard eventually yielded root vegetables and cabbages.

All the women could cook – there was no option, they had to! Each family survived perfectly well. There was a butcher just up the road, a small shop (I do mean small, it was just someone’s home!) selling all manner of food and household essentials. My Mum would send me out to buy a pennorth (literally a “pennies worth”) of barm (fresh yeast) to bake her bread. I used to dip my finger in, I loved the taste. When I’d get home Mum would say “thi’s not a pennorth here, no way”! People, no matter how poor, knew how to manage.

So, back to diets.

The recent trend towards veganism I can fully understand. My youngest granddaughter became vegetarian when 15 years old and now, since she was 19, has been vegan. It’s been fascinating for me to follow this voyage of discovery. Cutting down on animal products and eating more plant based items is a sensible move. I’ve really enjoyed experimenting with different ingredients and elements, creating new dishes and applying a vegan approach to older “favourites”.

Supermarkets have cottoned on to the trend and stock a wide range of vegan ingredients so you can create your own dishes. Don’t buy the ready meals too often; I know they can be helpful occasionally but not every day. That’s where the faulty eating and diet lies! Take advantage of the easy ways but do try and cook from scratch more often. Jamie Oliver’s recent TV series on vegetable dishes was excellent.

RECIPE

I have tried a wide range of baked savouries – all the usual tarts and pies. Vegan pastry (using Trex) works well.

For Pastry Bases – lining quiche dishes, oblong swiss-roll tins and small tart tins – not forgetting to add grated cheese (Violife works well), herbs and small seeds such as sesame, linseed and poppy –seed to the dry pastry mix.

Spread your base with fried onions mixed with Violife (other vegan brands are available!) cream cheese, then top with any of the following;

Sliced tomatoes, chopped olives, blanched broccoli sprigs, chopped spring onions, peppers and , mushrooms
Tinned flageolet or cannellini beans
Jars – Artichoke heartsasparagus spears, sundried tomatoes

……. just to provide you with an idea!

Normally I would pour over the toppings a drizzle of cream and beaten, seasoned egg with a large dollop of mayonnaise and mustard added.

Of course these dairy-based products are not appropriate for vegans, just“flexitarians”! However, evaporated milk is vegetarian and other plant-based milks – oat, soya, etc – can be mixed with more vegan cheeses – cream, grated or cubed.

Remember – don’t drown your tart, DRIZZLE!

Sprinkle the surface with your chopped herbs and paprika before baking. In a hot oven start off your pastry base – always use a heated baking tray on which to place the tart tins. If using (pottery) quiche dishes it is advisable to pre-cook your pastry base for 10-15 mins before adding your fillings.

Anyway, turn down the heat to medium after 15 minutes to enable slower “cooking through” for another 30-40 mins according to the size and depth of the tin.

These items make excellent sharing food for parties or gatherings. I serve with mixed salads and roast or jacket potatoes.

Bon Appetit!

I’d love to see if you trial this recipe. Send me your pictures – I’m @gran.e.bakes on Instagram.

LIFE TALES: After Jersey – family, holidays, wine club and yoga. A very happy period for me.

3rd May 202019th Apr 2020 by granebakes

A cousin living in Chesterfield offered me a place to stay whilst I decided where I wanted to live. Sheffield itself no longer felt right for me, even though I was working there, and a fresh start beckoned.

With my 60^th birthday looming I was not expecting to get a mortgage. However, after finding an old terraced house at a very good price I tried my luck… and I was accepted! The house needed lots of love and attention but was in an excellent location. There were local shops, a doctor’s surgery, it was on the bus route and close to Chesterfield town centre. The neighbours were friendly and helpful – perfect for my new life.

It was quite a journey to my job at Meadowhall but I had brought back from Jersey my old but trusty Mini. There were old friends in Sheffield and family members to catch up with. My son and daughter and their families lived elsewhere but I saw them often. My first grandchildren had arrived and they enjoyed coming to visit Gran E’s little house.

My time at Debenhams went well but yet another change of direction was suggested. My oldest friend Joyce – we had first met at Grammar School – who’s daughter, at the time, had a high-end fashion outlet. She had three young children and needed help at the shop so she could reduce her hours. Having had experience – many years previously I know – and being very keen on clothes and fashion, I was delighted by the idea. I eventually worked with her for eight years!

During this period my son, his wife and two young daughters returned to the UK from Germany and came to live in Sheffield. Both he and my son-in-law were keen football fans, a good excuse for weekend visits with all the grandchildren! So the family were often together, a very happy period for me.

My life was full and interesting. Joyce and I went on lovely holidays to far-flung places. I joined a group of friends forming a wine club, meeting monthly at each other’s homes for food, wine and lots of chat. I attended yoga and keep-fit classes.

The shop was busy and successful, with a core of regular customers who became firm friends. Years happily rolled by, but then there was a hiccup! Whilst dancing the can-can with my eldest granddaughter, ending with the jumping splits, there was a fall and we all ended in an untidy heap. One of my legs was twisted underneath, resulting in ongoing pains down my right side – I didn’t realise how serious these were.

After months of pain only alleviated by GP prescriptions my physiotherapist daughter suggested I consulted a specialist. They immediately identified the problem. My pelvis was twisted and was push against my hip bone. The solution was a hip replacement – what a shock! My life was turned upside down for a while. The consultant advised “no more splits!”

Fortunately the operation was a success and my recovery swift. During this time another major change took place. Joyce’s daughter decided it was a time for her to sell the business and move on to pastures new.

I’d heard through the grapevine that June, a former boss from my pub period, had taken a cafe in Castleton; off I went to check it out. She was really pleased to see me. During a long catch-up chat I mentioned I was looking for my next work challenge. Luckily she offered me a position straight away, baking in the cafe kitchen.

It was a lovely country style cottage cafe. June had good taste for setting the atmosphere and providing appropriate food choices. The idea was for a wide range of home cooked dishes, so it was perfect for me! A slight drawback was the journey to and from work, over the moors and valleys. This was lovely in the good weather but could be quite difficult through the winter months. I kept at it for a couple of years until one dark, stormy, icy evening I slid off the moorland road. Luckily I was not hurt, but very shaken up! After this experience, and another chat, June suggested I produced for the cafe from home. So for another few years it was back to home catering, June’s husband collecting all my stuff and delivering to the cafe twice a week. This continued until the cafe was sold, allowing me more time for holidays, grand children, clubs and groups.

BAKING TIPS: Biscuits

3rd May 202019th Apr 2020 by granebakes

Easy to make, good to eat and great for sharing here are two tried and tested family favourites.

Couple of hints and things to remember ……

a) leave a space between “splodges” when spooning mix onto your baking tray as they’ll spread during baking
b) biscuits are crisp, cookies are softer, so there’s a longer oven time for biscuits. But keep an eye on them as they can burn easily!

Ginger Biscuits

Heat oven to 160-170F, gas mark 3. Have two large baking trays or three medium – butter greased and baking paper lined ready.

First mix together:

8oz self-raising flour
Two teaspoons of ground ginger
4oz golden caster sugar
A good pinch of sea-salt

2. Then melt:

3oz butter
Two tablespoons of Golden Syrup

And mix together with the dry ingredients.

3. Spoon the dough mix (heaped teaspoon or so) onto the baking trays.

4. Bake for around 15 minutes, by which time the mix should have spread and be golden brown.

If you have any glace ginger press small pieces into the mix whilst still warm. This will crisp up as they cool (leave on tray).

5. Finally, remove to a wire rack.

Peanut Butter Cookies

You’ll need:

5oz of butter
5oz peanut butter
chopped peanuts
4oz caster sugar
4oz brown sugar
1 large egg
1/2 teaspoon of vanilla essence
4oz self-raising flour
1/2 teaspoon bicarbonate of soaf
1/2 teaspoon of salt
4oz porridge oats

Soften the butter (not melted) and mix with the peanut butter (crunchy or smooth, your choice). Add the chopped peanuts also.
Mix the golden caster sugar together with the soft brown sugar
Beat the egg and stir through half a teaspoon of vanilla essence.
Now mix the self-raising flour, bicarbonate of soda, salt with and porridge oats.
Now bring all these mixes together a little at a time, mixing with a palette knife.
Form the “dough” into small balls, walnut sized and place onto the prepared baking trays well apart
Flatten slightly with a fork and sprinkle with chopped peanuts
Bake in a hot oven 170-180F, Gas Mark 4-5.

If you want cookies 12-15 minutes, biscuits turn down and cook for longer until crisp.

I’d love to see if you trial this recipe. Send me your pictures – I’m @gran.e.bakes on Instagram.

LIFE TALES: My time in Jersey – Part 1.

29th Apr 202029th Apr 2020 by granebakes

My next chapter of experience came about in a rather sad way. My parents left Sheffield in the late 1950’s, very soon after I had married. They moved to Jersey in the Channel Islands, a place where we had spent many wonderful holidays.

My father was becoming quite unwell. He suffered from spinal issues related to his former job in the steel works along with lung and chest difficulties. My mother was a dress-maker who could work privately at home or in shops doing alterations. She decided to go over to Jersey and check out the possibilities for work and accommodation. They were definitely not retiring as we weren’t that well off!

My mum was convinced she’d find work – she was a very talented dress-maker and copied fashions from magazines and films. In my teens I was always the best dressed girl at the City Hall Saturday dances.

At this time in the Fifties restrictions on moving to the Channel Islands were not as limiting as they later became. So, off they went and found a flat and jobs. The flat was above a jeweller, an old established firm which took care of clocks in public buildings. After a chat my Dad was trained up to drive around to various locations and tending to their locks – winding and cleaning. It was an ideal role for his circumstances and he loved pottering around in his small, aged Morris car. Unfortunately, he soon became very ill and was diagnosed with lung cancer. He only lasted a few short months in Jersey. I was there with my toddler daughter for the final weeks.

My Mum had built up a good business but was finding life very stressful. I had a brother, ten years younger than me, who went to live with her for a short while. He had trained as a photographer and very quickly found a job. Eventually Mum decided to try out the Bed and Breakfast trade. She rented a lovely old house and quickly became established…

To be continued. Bye for now!

BAKING TIPS: Social Distancing – Bakes for when staying home. Part 2.

28th Apr 202017th May 2020 by granebakes

Well, and here we are. How many weeks are we in of the big shut down? I’ve lost count. I was disappointed that I couldn’t continue to do my Sainsburys shop, which was my only foray into the world outside my cul de sac. But the upside I’m happy to be spending happy hours trawling through old (I mean ancient) cook books and scribbled notes on menu’s from the past, home and jobs. Although today I’m testing a vegan tea loaf – in the oven at present – will give the verdict later….

Following day …

Sliced tea loaf in half to test the centre. This is not a cake nor is it bread – texture definitely dense and sticky, a true malt loaf. Let’s say a “marmite” bake. Certainly full of flavour from all the fruit. So how did I do it?

Vegan Tea Loaf

You will need:

a 2lb loaf tin greased and lined.
6oz raisins
2oz chopped dates
1 mashed banana
2oz brown sugar (dark or light)
7oz wholemeal self raising flour
2oz ovaltine powder or granules (or other malty drink)
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
2 fluid oz’s plant milk
1 teabag (preferably earl grey for best flavour)

Method:

Set the oven to 4-5 gas (180 fan)

In a bowl ass raisins and dates, teabag on top. Cover with boiling water and leave to soak for 15 minutes minimum

In a large bowl add all the dry ingredients, mix well

Empty wet stuff – raisins and dates (without the teabag) banana and half the milk and stir thoroughly. If its too stiff add the rest of the milk and any remaining soaking liquid

Spoon into a lined tin and bake for 40 minutes.

Test the centre with a skewer, if its still sticky then return to the oven for 10 minutes (cover with foil if the top is too dry)

Cool and slice – what do you think? My granddaughter loved it!

Ginger and caramel tray cake

Now for an old favourite, even with folk who say they aren’t keen on ginger. You will need an oblong tin – deep – not swiss roll type. 8” x 12” (ish) greased and lined.

7oz soft butter
5oz brown sugar
3 table spoons black treacle
3 large eggs
8oz self raising flour
1 teaspoon ground ginger (optional)
1 small jar diced stem ginger in syrup
1 tin caramel (nestle)

Method

Medium oven gas 4 (160 fan)

In a large bowl place all ingredients (but only 2 large spoons of caramel and 2 of diced ginger, not the syrup)

Whisk it all together thoroughly

Place into a tin and cook for 30 minutes – it should be firm and risen – if its not put it back covered with grease proof paper for 10 more minutes

When cooked place it on a cooling rack

Whilst warm, prick the top with a fork or skewer and poor over some of the ginger syrup then spread thinly with caramel

Leave it to cool still in the tin

Cut it into squares

Enjoy! Definitely one of my favourites. See what the vegans are missing – sorry folks!

Just a final note – we are in for a tough time. Weeks or months, who knows? Everyone is affected in a different way. I have had long periods of working from home and it was always the lack of social contact that was hardest to cope with – but at least it prepared me for this! I am fortunate in having family close enough to bring in my supplies and show a cheery face at the window. Myself and my neighbours, all elderly and living alone, are keeping an eye on one and other and speaking on the phone. We have a rota and although now we cant help out by shopping, we can keep chatting – a laugh and a moan – but we are in contact. I’m sure you are all doing the same. So keep it up – stay fit and well. Chat, moan, and laugh away, till next time.

Bye for now. Love from Gran E x

I’d love to see if you trial this recipe. Send me your pictures – I’m @gran.e.bakes on Instagram.