Tag: insta blogger

BAKING TIPS: My Favourite Ingredients.

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: 

  1. 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
  2. Pop into the freezer whilst mixing your filling 
  3. Heat oven to medium hot – around Gas Mark 5/190C 
  4. 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) 
  5. Grated rind from four lemons (juice squeezed into a separate jug and the pips removed) 
  6. Bake blind your pastry case (to set and dry out, not brown) for around 10-15 mins 
  7. Meanwhile whisk your lemon juice into the egg/condensed milk mix 
  8. When the pastry case is cooled pour in your filling 
  9. Turn down oven to Gas Mark 3/160C
  10. Slowly bake for around 20 mins until the filling is set 

Now for the meringue: 

  1. Whisk the egg whites, slowly at first, with an electric hand-mixer (if you have a large mixer do use that!) 
  2. Increase the whisking to high until the whites are glossy  
  3. Then slowly add caster sugar (2 oz/55g per egg white), so around 8 oz/220g in this instance 
  4. 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!
  5. Remove dish from the oven and turn up to fairly hot (Gas Mark 5/190®C) 
  6. Spread the meringue over the topping and “rough up” with a fork – you need peaks! 
  7. Return to the oven for around 10 mins, checking the meringue is not burning 
  8. Turn down to 140-150C, around Gas Mark 2 
  9. Bake for a further 30-40 mins to dry out the meringue – but keep checking 
  10. 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.

BAKING TIPS: Pastry. Savoury, sweet or vegan – these are my top tips…

by granebakes

So, let’s start with a real basic – necessary for all baking –Traditional Pastry.

In my opinion the best mix to use is not the one you’ll see in all the cookery books from Delia to Paul Hollywood; it’s mine!

This is (roughly): 

  • Half Plain Flour 
  • Half Self-Raising Flour 
  • Half Butter 
  • Half Lard  
  • Salt (1/2 a teaspoon to each 8 oz [227g] flour) 

Rubbed in by hand as I always did in my early years. It wasn’t until much later in life when I could afford a food processor, a Magimix. This remains to today my pride and joy (other brands and makes are available!). 

For sweet pastry add icing sugar (two tablespoons per pound [454g] of flour), stirred into the initial dry mixing.  

Something to note is that my measurements can sometimes be quite approximate and a bit mixed. I am a great believer in having recipes as a basis to work from; if they need changing then do so to meet your own tastes or requirements. 

For savoury pastry grated cheese, seeds, herbs and/or spices can be added, again to the dry mix.  

A beaten egg and cold water solution is used to bind the bread crumb like mix together. Always do this by hand – that is with a large flat-bladed (palette) knife with a cutting action across the mix. Add the liquid little-by-little, DO NOT add too much!  

Sprinkle –> Cut –> Mix 

until everything is just coming together. Then, use your had to gently make a ball of dough. Now we are ready for Rolling Out. 

Sprinkle your work surface with semolina and flour (Yes! It gives the pastry a nice crunch) – use just flour if semiolina isn’t in your store cupboard. Place the dough ball on the surface and press gently with the side of your hand to flatten out. Next, using a rolling pin (preferably a long one with handles, lightly floured) gently roll out the dough, turning often, until you have a reasonably thin rectangle or circle to the shape of your plate or dish. Leave dough slightly thicker for a top crust. 

Even suitable for vegans…

My youngest granddaughter is vegan, so I now make a version of the pastry for her – which the rest of the family say is as good and as tasty as my tried and trusted one.

Trex and Cookeen are the plant-based fats I’ve found to be best suited, although I’m sure many others are available. I’ve rubbed this with a half plain / half wholemeal self-raising mix (salt as in traditional pastry).  

If you’ve read any of my life tales – then you’ll know I’d love to be demonstrating my methods. Nothing beats face-to-face and doing, not just talking. My eldest granddaughter (who understands this new fangled internet stuff!) suggested the blog and, you know what, I do feel as if I’m speaking to you – if anyone is actually taking any notice of course! 

I’m leaving you now but I’ll be back – perhaps talking about scones (a similar method to pastry) and suet crust (traditionally used for meat based pies).  

Bye for now. Definitely au revoir and not adieu.

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