healthy food – 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.

BAKING TIPS: My trusty cookery books

4th May 202019th Apr 2020 by granebakes

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 41^st 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 40^th 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.

BAKING TIPS: Cookery books- my philosophy

4th May 202023rd Apr 2020 by granebakes

Although my library of cookery books is extensive, it’s not the recipes that are my primary interest – it’s the ideas styles going in to create the recipes. So many hints and tips; how to vary the methods you’ve always known and trusted; new ways of using old ingredients; new ingredients and flavours. It’s this philosophy I apply to my cooking, especially now. Being able to experiment more as cooking is not a job.

I also have hundreds of recipes and ideas taken from magazines, newspapers and articles from over the years. I’m always experimenting, trying out new and re-discovered dishes and recipes, giving the results away to family, friends and neighbours. They are always willing guinea pigs and welcome the different treats being offered!

I volunteer with Age UK one day a week and have done for more than 12 years – I love it. Whilst working full time until I was 80, anything not quite turning out to expectations – were donated to my colleagues in the shop. They would happily accept the “over-cooked” biscuits, “dry” cakes and “soggy bottom” tarts, all of which were not inedible, just not good enough to sell. My son (who may be a little biased) will say that even my “failures” knock most other baking and food out of the park!

I must add here that anything tried and produced from the Be-Ro book I mentioned previously never seemed to go wrong.

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.

BAKING TIPS: Loaf Cakes.

2nd May 202019th Apr 2020 by granebakes

It’s well known amongst those around me that I’d much rather bake a cake than do housework. Hence my joy when my granddaughter suggested the Gran E Blog.

Talking about food and baking, researching old recipes, test baking, testing ideas through my “guinea pigs” – neighbours, family and friends. What a great excuse to stay in the warm during horrible weather!

Tea Loaves

A good alternative to scones if you’re having folks in for a cuppa. Non-yeast of course! I leave “proper “bread making to my son who does this all the time – maybe it’s a stronger pair of hands to bash out the dough?!

Tea breads are mostly fruity using any dried fruit or banana (with dates and/or nuts), baked in a 2lb loaf tin lined with two broad strips of greaseproof paper, long ends left hanging to make lifting out simple. They can be made fatless if using a high quantity of fruit (for moistness) – ideas to follow. These breads are meant to be served sliced and buttered.

There are many variations of these loaves. The methods of combining Fats And sugar are:

Melting
Rubbing in
Creaming

SULTANA LOAF

Very simple and a good for the children! Pre-heat the oven to 180f (gas mark 4) and then you’ll need:

8oz of wholewheat self-raising flour
6oz of Demerara sugar
8oz Golden Sultanas
6 fluid oz of hot tea
1 Large egg
A good pinch of salt

Firstly place the fruit and tea in a bowl and allow to soak, a minimum of one hour but longer if possible.
Then simply combine this with the flour, salt and sugar, beat in the egg and stir in.
Spread mixture into the bread tin and place in the oven.
Check after 40 minutes. Cover with greaseproof paper if browniong too much, then lower heat if necessary and continue baking for another 20 mins ish, until a skewer test is clean and there’s no sticky bits from the middle of the tin.
Remove from oven but leave in the tin and cool on a wire rack.

Banana Loaf with Dates or Walnuts

Pre-heat oven to Gas Mark 4 (180F). You’ll need:

Three large or four medium ripe bananas mashed with a fork
3oz butter
4oz caster sugar (golden is best)
1 large egg, beaten
8 oz self raising flour
2 oz of either chopped dates or walnuts

Prep your loaf tin as before.
Cream the butter and sugar together.
A little grated orange or lemon peel can be added if available – not essential but a good additional flavour
With a large metal spoon fold in – this means this means gently lifting the mix over and over so as not to knock out the air you have beaten into the mix.
Next – also gently – fold in the fruit mix, spoon into the tin and level off the top.
As before cook for 40 mins, check, cover if necessary and cook for 15-20 mins more until firm.
Remove from the oven but leave in the tin to cool, then take out.

My “Condensed Milk” Loaf

This utilises one of my favourite ingredients plus mixed dreied fruit, chopped apple and apricots.

NOTE – Dried apricots; I like to soak them in boiling water – enough to just cover – in a bowl overnight, they should absorb the liquid. Chop ‘em up, place into clean glass jars, topping up with any booze left in bottles. I’m sure there’s always odds and ends of wine, sherry, gin, brandy or liqueurs you can use. Keep jars in the fridge until needed!

Prep tin as previous,pre-heat oven to 160-170F, Gas Mark 3. This one takes longer to cook! You’ll need:

12oz approx of dried fruit, chopped apple and apricot mix
Chopped nuts can be added but are not essential
3oz butter
Half a tin or one tube of condensed milk (I thonk Nestles is best!)
2oz soft dark brown sugar
2 large eggs, beaten
8oz self-raising flour
One flat teaspoon of baking powder

Beat together butter, sugar and condensed milk, gradually adding in the eggs while still beating.
Next mix in the fruits, finally adding in the flour, salt and baking powder
Transfer this all to the tin, smoothing off the top but slightly hollowed in the centre
Bake for one hour and fifteen minutes, checking and covering if necessary after 55-60 mins.
Remove from the oven and cool as before in the tin.

Of course you can experiment with lots of different flavours. What have you tried?

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!

LIFE TALES: Country Cooking

28th Apr 202027th Apr 2020 by granebakes

I really would have liked a place of my own but lacked finance. My husband was never keen on the career path I was following, working in pubs! So I decided to start a home-based catering operation. I supplied food for parties, lunches and dinners at home, and often to various pubs in and around the area.

The kitchen in our home was large and well fitted. We had a big utility room and storage areas in the garage (no car ever saw the inside of those walls)! All well equipped and ready to go, Country Cooking was born.

There wasn’t any problem with getting work. Three local pubs ordered meat pies on a weekly basis; a restaurant asked for a selection of deserts; there were bookings to cater for parties and buffet lunches. A family friend generously donated headed stationary and aprons decofetd with a lovely logo – sorted!