inspiration – Gran E Bakes

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.

What a strange, scary-sad time we are experiencing, unlike any other period I have known. Having an interest in food and cooking is keeping me sane. Flour is in short supply – although I usually keep a good stock (which is dwindling) – an appreciated Mother’s Day gift of 2 large bags was very welcome. Over Easter I was trawling my old recipes – an unusual Simnel cake using chocolate is a tasty treat!

You will need a deep 8” (20cm) cake tin with a loose base or a springform tin, greased and lined. Set the oven to gas 4 (160 fan).

Ingredients:

8oz raisins – soaked in (enough to cover) a sweet sherry, wine or amaretto liquor is good
8oz butter – a block, softened
8oz golden/caster sugar
4 large eggs – beaten
9oz plain flour
2oz coco powder
1 level teaspoon baking powder
1 level teaspoon bicarbonate soda
1 teaspoon vanilla essence
1 small carton plain yogurt or soured cream
1 packet of block marzipan (to cover the finished cake) plus an extra block to form eleven small balls (apostles!) to decorate
1 bar plain chocolate to melt over the marzipan

Method

Mix all the dry ingredients together in a bowl

Beat together the butter and sugar in a separate bowl

Slowly add the egg and vanilla essence to the butter and sugar

Fold in the dry mix

Add the fruit with the liquid, yogurt/soured cream

If the mixture is still a little stiff, add a drop of milk

Transfer to the tin and bake for 1 hour and 15 minutes

Test the centre with a metal skewer, it should come out clean (if not put back into oven cover top with greaseproof paper and give it another 10 minutes)

Once cooked, leave to cool

Brush the top of the cake with warm Jam (to stick the marzipan)

Dust surface of the table and rolling pin with icing sugar and coco powder to prevent sticking

Roll out the marzipan (if it’s difficult put it in the microwave for 10 seconds) and lay over the cake

Make 11 balls of marzipan and roll them in the coco and icing sugar

When the cake is covered in jam – then marzipan – melt the chocolate with a knob of butter and pour over the cake, place the balls around the edge

Vegans, have you discovered the alternative to egg whites?

Aquafaba! Yes, this magic liquid comes from draining your chickpeas! It does take longer to whisk – but reasonable results are obtained. A large stand mixer works best and you can leave it running whilst getting on with preparation. A hand (electric) whisk does the job as well, although you need to stand for around 10 minutes – perhaps the aquafaba in some tins is more watery.

Before you venture into proper meringues, maybe you would like to try this simple version.

Macaroon biscuits.

Aquafaba from chickpeas thoroughly whisked until fairly stiff
4oz caster sugar
1 teaspoon corn flour
2oz ground almonds
4oz desiccated coconut

Method

Put the oven to gas 4 (fan 160-170)

Mix together the dry ingredients

Gently fold into the whisked aquafaba (make sure the dry mix is well incorporated)

Have ready 2 baking sheets lightly greased and covered with baking paper or rice paper

Place a dessert spoon full of mix – widely spaced – onto baking sheets. Flatten slightly with the back of the spoon (dipped in water to prevent sticking)

Bake for 20-30 minutes until firm (not brown)

I’ll sign off this section – asking you all to stay positive – keep in touch with family and friends… from a distance! Live from week to week, this will pass.

Love to you all, Gran E

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

Tag: inspiration

BAKING TIPS: My trusty cookery books