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

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

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 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.

BAKING TIPS: Cookery books- my philosophy

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.

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 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. 

BAKING TIPS: Biscuits

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. 

  1. 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
  1. Soften the butter (not melted) and mix with the peanut butter (crunchy or smooth, your choice). Add the chopped peanuts also. 
  2. Mix the golden caster sugar together with the soft brown sugar 
  3. Beat the egg and stir through half a teaspoon of vanilla essence. 
  4. Now mix the self-raising flour, bicarbonate of soda, salt with and porridge oats. 
  5. Now bring all these mixes together a little at a time, mixing with a palette knife. 
  6. Form the “dough” into small balls, walnut sized and place onto the prepared baking trays well apart 
  7. Flatten slightly with a fork and sprinkle with chopped peanuts 
  8. 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 2.

by granebakes

Back to chatting about Jersey.

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 9-5 and 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. 

Bye for now.

LIFE TALES: My time in Jersey – Part 1.

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

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! 

More on this venture soon. Bye for now.

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

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: 

  1. Set the oven to 4-5 gas (180 fan) 
  1. In a bowl ass raisins and dates, teabag on top. Cover with boiling water and leave to soak for 15 minutes minimum 
  1. In a large bowl add all the dry ingredients, mix well  
  1. 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 
  1. Spoon into a lined tin and bake for 40 minutes.  
  1. 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) 
  1. 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 

  1. Medium oven gas 4 (160 fan) 
  1. In a large bowl place all ingredients (but only 2 large spoons of caramel and 2 of diced ginger, not the syrup) 
  1. Whisk it all together thoroughly 
  1. 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 
  1. When cooked place it on a cooling rack 
  1. Whilst warm, prick the top with a fork or skewer and poor over some of the ginger syrup then spread thinly with caramel 
  1. Leave it to cool still in the tin 
  1. 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.

BAKING TIPS: Scones (how do you pronounce it?!)

by granebakes

Hello Again!

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.