Tag: recipes

BAKING TIPS: The ultimate Gran E Bake – My famous meat pies.

by granebakes

I’ve talked before about how meat pies have been a staple of my repertoire. And it seems this reputation remains, as there’s been requests to Gran E bakes for the recipe. So, here goes! 

For the Filling: 

  • Approx 4oz stewing steak, trimmed and cut into bite size pieces 
  • Beef mince (1oz per 4oz steak) 
  • Chopped Kidney adds great flavour to the mix (and isn’t noticed by most people if cut up small enough!) 
  • Enough liquid – stock, beer/ale/wine lying around, plus Hendersons relish of course – to well cover the meat mixture 
  • Onions and garlic softened in oil or butter 
  • Chopped mushrooms add depth and flavour also 

This will need long, slow cooking (approx two hours) .

How to do it:

  • Firstly brown the meat in the pan after the onions are softened 
  • Add the onions and other ingredients in with the meat, cover with your cooking liquid and bring to the boil 
  • Turn down and simmer for up to two hours until the meat is tender 
  • There should be plenty of concentrated liquid at this time to drain off  and use for a fantastic gravy! 
  • Don’t forget to season the mix and liquid to taste as you progress 

For the Pastry: 

  • Always 50% plain to 50% self-raising flour ratio 
  • Salt and mustard powder 
  • Any combination of Lard/Butter/Trex/Atora Suet (half fat to flour ratio) 
  • Beaten egg/water mix 

Method:

  • Rub in the fat to the flour, then mix in the beaten egg/water to form your dough 
  • Roll out fairly thickly, leaving extra to cover your filling 
  • Line your pie dish (buttered of course) with pastry to form the base 
  • Remember to use pie lifts as this helps to keep the pastry lid up and to release stem while cooking 

Assembly

  • The filling should be cool but not too cold before adding to the dish 
  • If adding potatoes to your pie peel, cut into cubes and rinse well in cold water the par-boil for 10-15 minutes 
  • I don’t mix into the pie filling but place as good thick layer over the filling. This helps to soak up any gravy and prevents to pastry lid becoming too wet. 
  • Sprinkle with chopped herbs for added flavour 
  • Cover the dish with the pastry lid and fold inwards all around the edge to form a good seal  
  • Brush with beaten egg and sprinkle with seeds 
  • Pre-heat oven to 200C minimum 
  • Place your pie in the hot oven for at least 30 minutes until the filling is bubbling 
  • Then turn the heat down to medium (around 170C) 
  • Cover the pie with greaseproof paper and cook for a further 40-50 mins 

Timings cannot be too precise as they depend on the type and size of the dish and, of course, your oven!  

When finished the crust should be a lovely golden brown and you’ll know the pie is ready to eat 

Serve with beans, mushy peas and don’t forget your lovely gravy and a splash of Hendersons!

Enjoy!

 

Let me know on Instagram if you try this recipe out! I’d love to see.

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: 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.

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.

BAKING TIPS: Loaf Cakes.

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 
  1. Firstly place the fruit and tea in a bowl and allow to soak, a minimum of one hour but longer if possible.
  2. Then simply combine this with the flour, salt and sugar, beat in the egg and stir in. 
  3. Spread mixture into the bread tin and place in the oven. 
  4. 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. 
  5. 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 
  1. Prep your loaf tin as before. 
  2. Cream the butter and sugar together. 
  3. A little grated orange or lemon peel can be added if available – not essential but a good additional flavour 
  4. 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. 
  5. Next – also gently – fold in the fruit mix, spoon into the tin and level off the top. 
  6. As before cook for 40 mins, check, cover if necessary and cook for 15-20 mins more until firm. 
  7. 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 
  1. Beat together butter, sugar and condensed milk, gradually adding in the eggs while still beating. 
  2. Next mix in the fruits, finally adding in the flour, salt and baking powder 
  3. Transfer this all to the tin, smoothing off the top but slightly hollowed in the centre 
  4. Bake for one hour and fifteen minutes, checking and covering if necessary after 55-60 mins.  
  5. 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.

BAKING TIPS: Ovens. A bad workman always blames his tools.

by granebakes

Something I’ve learnt over time is that no two ovens are the same.

During my working life as a cook I have used many differing ovens and ranges – Large, Small, Domestic, Commercial, Gas, Electric, Aga and the rest. 

Recipes can only provide indicative temperatures and cooking times, the cook must be flexible in applying these to their own environment.

This is a major reason why many new cooks suffer disasters; be prepared to test and try, then test and try again! 

When I was demonstrating and asked to give definitive times and temperatures my advice was always to be prepared to be flexible and to use your own judgement; even experienced cooks get things wrong, that’s how they learn! 

So be comfortable with experimenting when you’re getting to know your oven.

Hope this helps. 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.

LIFE TALES: My return to Sheffield.. all ‘erbs an’ that there garlic.

by granebakes

All good things (even work) come to an end, so after a few eventful and enjoyable years in California I returned to Sheffield, not knowing what lay ahead.

It was now the early 80’s (the decade, not my age!). Pubs didn’t really serve food, aside from bags of crisps and nuts with your pint or port and lemon; eating out was the domain of cafés and restaurants. Slowly Ploughman’s Lunches, maybe prawn sandwiches, chicken-in-a-basket and chips crept in – a culinary revolution! 

There was a country pub just outside Sheffield in the Peak District. The pub was busy in the evenings – still in the era before the realisation drinking and driving wasn’t a sensible thing to do – but lunchtime trade was poor. The proprietor had an idea the local farmers and workers could be tempted by a pie to go with their lunchtime pint. Now who could he get to produce the appropriate meat and potato fare?

In a conversation with a friend who worked there my son said his Ma had just returned from working the America and perhaps making these pies would suit her. After meeting and talking through ideas the owner decided this was worth a try and – Bingo – busy lunchtimes ensued!  

The increased trade drove the demand for more variation on the menu. As the clientele were predominately male (and this was still the 1980’s!) shepherd’s pie was added. This was supplemented by a new idea of mine, Hot Spicy Beef sandwiches – huge joints of brisket slowly cooked overnight in beer (what else!), then thickly sliced and served in fresh crusty bread. 

Word quickly spread, so food-service was expanded to early evenings to boost trade further. Of course the customer base also evolved – a wider mix of ages and (especially) more female customers – so more dishes and options were needed.  

The lunchtime eaters were mostly farm workers and businessmen passing through. I was told plain, tasty food was the order of the day – meat pies being a perfect example.

One elderly gent gave fair warning and in no uncertain terms that he didn’t hold with “them there ‘erbs an’ stuff – and none of that garlic an’ all!”.

As I used both liberally I conveniently forgot to mention and kept my fingers crossed as he tucked into whatever pie was on the menu that day. Fortunately no complaints ever came to my ears! 

The evening food still needed to be fairly simple; I was working alone in a cupboard-sized kitchen. The bar staff served, cleared tables and helped with washing up but there was only me cooking Monday to Friday. I did get Saturdays and Sundays off (seems strange nowadays doesn’t it?) as the bar staff dealt with sandwiches and ploughmans at the weekend. As my confidence grew, and having learned the art of lasagne and spare ribs in California, they were now included. Customers seemed more prepared to accept ‘erbs an’ that there garlic in the evening. Food was served until 7.30pm, seemed to work fine! 

When the business was sold (at a healthy profit of course) I had a new boss, a lovely lady who took over with her husband and two grown up children. This was a happy spell for me. Busier than ever, and I had help!  Brenda was really supportive and hired an assistant, the wonderful Nora. Here background as a school dinner lady and mother to a large family of grown up kids was the best training she could have had! 

Business boomed, so much so that it was again sold on at a healthy profit. In came another new owner, wanting to go further into developing a bistro restaurant style. Much work was done extending the kitchen, food preparation and storage areas and – onwards and upwards – more staff. I like things small but done well, and this was getting too big for my style.

Reluctantly, and after much deliberation, I decided it was once again time to move on; I was going to go it alone. 

Bye for now.