Welcome to Planet Covo – yes, it does feel like we’re living in a parallel universe. Life is the same but different, carrying out everyday tasks but more slowly; like travelling under water. In a strange way I feel calmer and more at peace now I have accepted it will be much longer than we anticipated before normality returns.
Look on the bright side; a sparkling flat, every nook and cranny scoured clean; more time trying new and old recipes; friends from near and far contacted; family all coping well and keeping fit. It will be good when we can have a proper hug rather than a virtual one through the window.
Vegan Savoury Tarts
This week I am slightly disappointed with some different “cream cheese” substitute. This supermarket brand made with coconut oil didn’t work in cooking, becoming thin and runny. However, maybe it can be baulked up with small seeds – sesame, linseed, poppy; chia seeds soaked in boiling water for a few minutes do a good job.
I haven’t tried nutritional yeast flakes before. One of my grand-daughters sent me some, along with a recipe for vegan cheese sauce. The method is to melt together vegan butter with oatmilk, plain flour, mustard, salt and pepper and a minimum of one tablespoon of the yeast flakes. Bring everything to a simmer while stirring continually. I’m going to try this out and will let you know about more exact ingredient amounts.
Vegan Cheese Sauce
I’ve tested the mock cheese sauce using Nooch (nutritional yeast flakes). It works really well to form a pouring sauce that tastes really good! You’ll need:
Half-a-pint of Oat Milk
2 teaspoons of cornflour (plain can be used but requires more attention and stirring!)
2oz of (block) vegan butter
One heaped tablespoon of Yeast Flakes
Half a teaspoon of Mustard Powder
Salt and Pepper
Place all the ingredients together into a small saucepan and whisk vigorously over medium heat until bubbling. Turn down the heat and cook for a further 2-3 minutes, stirring continuously.
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:
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.
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 80th. 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.
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.
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.
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 60th 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.
As a family myself, husband and two children spent lovely holidays staying with Mum in her B&B, taking along other friends and family over the years. Time soon passes and Mum got older. I kept in touch with her regularly but did not see her so often. As my children were older we did not have the family holidays together. Mum was not able to fly over to visit us for the Christmas period each year as she had done in the past.
When speaking with her over the phone Mum would always insist everything was “fine and rosy”. However, around the time she reached 80 her health had deteriorated. After an anxious phone call from her neighbour I flew over to assess the situation; it wasn’t great.
As soon as I saw her I realised it would take a lot longer to get things sorted than the few days I had planned. Having done what was initially possible, making arrangements for medical treatment and other assistance, I explained to her friend and neighbour Lil that I would sort out a longer visit as soon as possible, which I did. But more was needed; my short then longer visits eventually extended to my being in Jersey for nearly six years. Though very ill Mum struggled on and was determined not to let go.
To support us financially I had to find work. Jersey has two industries – finance and tourism. With my background there were plenty of varied and interesting types of work. My first job was as a cook in a private house, a family with three sons, the youngest still at high school. The other two worked with their father, a successful builder who also owned and ran a garden centre. It was a beautiful home in a secluded valley and the family were a joy to work for. They fully understood the need for me to keep an eye on my Mum and make sure things were running OK for her.
After a year I was asked to take on and run a cafe on a campsite. This was quite a challenge, providing three different “meals” each day:
Breakfast (8-10am); cooked “full English” plus options
Morning Snack (10.30-12); Fresh scones, baking and hot tea and coffee
Evening Meal (5-7.30pm); various hot dishes and savouries
There were around 200 campers on site, not all eating every day but quite enough to keep us extremely busy. The camp was owned by an old friend from Sheffield who had married a Jersey farmer – Jersey Royal potatoes in abundance!
I was the cook, ably assisted by a young couple who served tables, stacked the dishwashers and prepared veggies and salads. The days were long, the work hard – but satisfying. Fortunately the campsite was only a few minutes’ drive away from Mum. The camping season ran from Easter to the end of September. It was the hardest job I have ever done and I really didn’t want to do another season.
During that winter I was a family cook to a couple with three small girls – another lovely job. The following season offered up a beach cafe in the daytime and helping out in the evening at a French restaurant. The chef-proprietor was a true Frenchman who shouted loudly and banged pots and pans furiously ….. an absolute nightmare but I learned an awful lot! He was a truly talented man!
By this time Mum was in hospital for very long periods. She was very poorly and was developing dementia, not great but it had it’s funnier side! The nursing staff, a number of whom were Irish, became very fond of her and treated her very well – even when she accused them of placing a bomb under her bed! They all took this as a joke, knowing it was her condition.
In her more lucid moments she could be great fun. I went every evening to sit with her and each time she would accuse me of never visiting!. So I knew my next job needed to be more 9-5and less demanding than the catering business. I was in luck; there’s a lovely, long established department store in St Helier, just round the corner from the hospital. My friend from the campsite knew the Manager at de Gruchy’s and told him of my situation. I went for a chat with the personnel boss and ended up being offered the job of managing the Edinburgh Crystal department! This franchise was already run efficiently by three local ladies part-time. However, there was a need for a “head figure” to deal with customers and front the set up and non of the current team wanted to work full-time or accept the additional responsibility.
The whole floor understood the situation with my Mum. The hospital would phone with emergency calls to deal with her and I would dash off down the road to calm her down – or at least try! Eventually, one evening I was asked to stay over and sat holding Mum’s hand as she passed peacefully away. What thoughts and memories pass through your mind at times such as these ……..
During my years on Jersey there were many visits back to Sheffield and the UK. By now my children were grown up and leading their own successful lives. My daughter was highly qualified in physiotherapy, married and had provided me with my first (and only!) grandson. My son had graduated from University and was living and working in London. They had been very supportive through the years, as had other members of my family. I was never entirely alone, even though I haven’t previously mentioned them. In fact Mum had been heartened by a phone call from Clint Eastwood (yes, that Clint Eastwood!). My Californian cousin was in Jersey on a visit and had arranged for the surprise – and it really was!! My Mum couldn’t believe it was true!
Sadly, the next visit for any of the family was for her funeral.
For me I knew it was time to move on and return to Sheffield.
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.
Let’s continue with scones. This is a similar method to pastry but with a different ratio of fat to flour. Scones need a hot oven so don’t forget to pre-heat to around 220 degrees, around gas mark 7 or 8.
The basic ingredients for 6-9 scones (depending on size!):
10oz [284g] Self raising flour
2oz [57g] butter
½ teaspoon salt
A large egg (beaten)
Milk (around ½ a cup) to add gradually
For sweet scones:
2oz [57g] of caster sugar
3-7oz ([85-190g] dried mixed fruit, chop small especially if using apricots or dates
Savoury Scones:
5oz [140g] or so grated cheese
Teaspoon of mustard mixed in with the egg
Herbs/Olives/Sundried Tomatoes can be added to the dry mix
After rubbing in the fat into the flour add your dry ingredients. Next add the beaten egg and mix with a palette knife. The dough should be much softer than pastry but not sticky wet!
Handle the dough as little as possible – the heat and moisture from your hands can have a significant impact. Form into a soft ball on a floured work surface. Pat this ball gently out into a flat shape about ¾inch [2cm] thick, but not too thin.
For small scones use your smallest serrated round cutter. Alternatively, pat into larger circles and cut across the top into wedge shapes. Brush the top of your scones with milk; for cheese scones sprinkle a little grated cheese over the tops.
Keep an eye on your scones whilst in the oven, they cook quickly. You’ll see them rise after about ten minutes, then need a further 10-15 mins according to your oven. The tray may need to be turned around. When the scones are ready remove from the oven and cool on a wire rack.
Bye for now!
I’d love to see if you test this recipe. Send me your pictures – I’m @gran.e.bakes on Instagram.
Gran E Bakes 