Pineapple Banana Crumble

Too Good

It turns out my mummy missed my cooking so much she asked me to make yet another crumble.  I did not have much left to make the topping but I did the best I could with  what I had and it turned out pretty nice.  So here is a small crumble recipe to give to someone special.  This crumble must be eaten quickly because the bananas will spoil.

This recipe was adapted from The Dairy Book of Family Cookery (Ebury Press, 1983).

Ingredients:

100g tinned chopped pineapples (with a little of the juice), 2 tbsps glace cherries (chopped), 2 ripe bananas, 50g butter, 100g flour, 100g demerara sugar.

Method:

1. Mix the fruit at the bottom of a small dessert bowl.
2. In a mixing bowl rub the butter into the flour until it resembles fine breadcrumbs.
3. Add the sugar.
4. Spread the crumble topping over the fruit.
5. Bake at 180 degrees C.
6. After 35 – 35 minutes leave to cool for 5 – 10 minutes before serving.

Apple Blueberry Crumble with a crunchy topping

Crumble Tops 

Crumbles are wonderful puddings, you got the fruit at the bottom and the thick crunchy topping which is incredible when done well.  Do not do boring toppings.  I hate crumbles which have no flavour.  Don’t just do a standard topping with flour and butter,  and some sugar, some spice, anything nice.  And then serve it with some ice cream for serious comfort.  Mummy loves my crumbles,  one taste of mine and your guests will lick the pudding dish clean.

This recipe was adapted from Good Housekeeping Magazine (October, 2014).

Ingredients:

200g fresh blueberries, 2 large apples (pureed), 1 large cinnamon stick, 75g caster sugar, 150g plain flour, 75g wholemeal flour, 100g butter (cold cubes), 60g demerara sugar, vanilla ice cream (to serve)

Method:

1. Put the fruit in a medium pan over a medium heat.
2. Add a cinnamon stick the caster sugar and 2 tbsps of water.
3. Bring the fruit to a simmer and stir occasionally.
4. Remove the cinnamon stick.
5. Tip the fruit into a oven proof baking dish and spread out evenly.
6. In a bowl use your fingers to rub the butter into the flours.
7. When the mixture resembles fine breadcrumbs mix in the sugar.
8. Spoon the topping over the fruit.
9. Bake the crumble in the oven at 180 degrees C for 35 – 40 minutes.
10. Allow to settle for 5 – 10 minutes before serving with the ice cream.

Wimbledon Pudding

The Williams Sisters

This year my mother and I were shocked at the early exit of the Williams sisters, during the Wimbledon tournament.  We are huge fans, they are our favourite tennis players and all we could hope for was that they move past their loss and get back on track.  Then in America they raised their game,  Venus did much better and Serena won another title.  Mummy and I were so happy.  The traditional treat to eat in celebration of Wimbledon during the British summer is strawberries and cream and Mary Berry has a recipe for a beautiful Wimbledon cake.  However,  I wanted to put my own flare on this cake by turning it to a layer dessert,  I added a little spice and glamour to represent the extra gifts the Williams sisters bring to the game.  Mary Berry’s recipe was already flawless it just needed more personality.  I added champagne and mixed spice.

This recipe was adapted from Mary Berry’s Baking Bible (BBC Books, 2009).

Ingredients:

2 gelatine leaves, 50ml champagne, 3 large eggs (separated), 100g caster sugar, grated rind and juice of an orange, 2 tsps mixed spice, 75g semolina, 100g strawberries, 1 tbsp strawberry jam, a handful of blueberries, 1 passion fruit, 150ml whipping cream.

Method:

1. Heat the champagne and gelatine together on a low heat.
2. Keep mixing and when almost to the boil remove from the heat and stir for 5 minutes before leaving it to set.
3. Pre heat the oven to 180 degrees C.
4. Line a 6 inch baking tin.
5. Measure the egg yolks, sugar, grated orange rind and juice and the semolina into a bowl and beat until thoroughly blended.
6. In a separate clean bowl, whisk the egg whites until they are stiff but not dry.
7. Add the mix spice and gently fold into the orange and semolina mixture.
8. Turn into the prepared tin.
9. Bake in a pre heated oven for about 30 – 35 minutes or well risen and the top of the cake springs back when lightly pressed with a finger.
10. Leave to cool in a tin for a few minutes then turn out, peel of the parchment and finish on a wire rack.
11. Reserve a few strawberries for the top of the cake but chop up the rest.
12. In a small saucepan heat up the chopped strawberries, jam, blueberries and passion fruit.
13. Leave the strawberry sauce to cool.
14. Start layering the pudding in a dessert bowl.
15. Start with some sponge and then layer with some jelly.
16. Whip up the cream and when thick add to the pudding with strawberry sauce on the top.
17. Repeat.  The last layer should be cream and fresh strawberries.

Farmhouse Brown Seeded Buns

Bringing the Camels to the lake

So when preparing dinner I made a batch of seeded buns so everyone could have a country restaurant style experience without the cost.  The smell of the baked yeast crested through the room and invited my guests to the table.  The bread was loved so much when I returned to the dining room the loaves had already been split and I forgot to take a picture.  But they sure did taste good.  This was the first time I had made bread from a Mary Berry cookbook and her loaves are just as stylish as Mr Hollywood’s.  However, you will have to wear an apron because these buns make an awful lot of mess.

This recipe was taken from Mary Berry’s Baking Bible (BBC Books, 2009).

Ingredients:

40g linseed, 150g porridge oats, 300ml boiling water, 450g strong white flour, 100g strong wholemeal flour, 50g sunflower seeds, 1 level tsp salt, 7g satchet fast – action yeast, 350ml warm water.  Plus, a little milk and porridge oats for the glaze.

Method:

1. Measure the linseed and porridge oats into a bowl, pour over the boiling water and mix.
2. Leave to absorb for about 10 minutes and cool slightly.
3. Add the remaining dry ingredients and the warm water and form to mix a soft dough.
4. Knead by hand on a floured work surface for about 5 minutes.
5. Put the dough ball into a large oiled bowl.
6. Cover with clingfilm and leave the dough to rise in a warm place for about 1 1/2 hours.
7. Knead for a few minutes and shape into mini wholemeal buns.
8. Place baking parchment on a baking tray.
9. Place the buns on a baking tray and slip onto a plastic bag.  Leave to prove for 30 minutes.
10. When doubled in size  glaze with milk and scatter over some oats then bake at 200 degrees C.
11. Bake in a pre-heated oven for 20 – 25 minutes, when tapped the bread should sound hollow.
12. Cool on a wire rack before serving.

Fruity Carrot Cake

Picky Icky

There are a number of versions for carrot cakes but my favourites tend to include nuts and raisins, which is exactly what Mary Berry has done.  The textures are wonderful and every bite gives a new taste bud sensation.  Banana, carrot and sultanas were all added to give the cake it’s sweetness, I therefore used less sugar, also the topping is a sugared cream cheese topping.  Do not be fooled when I say less sugar this cake is still a gorgeous treat with lots of love and flavour.

This recipe was adapted from Mary Berry’s Baking Bible (BBC Books, 2009).

Ingredients:

225g self – raising flour, 2 tsps baking powder, 100g light muscavado sugar, 2 handfuls of sultanas, 50g chopped walnuts, 100g grated carrots, 2 ripe bananas (pureed), 2 large eggs, 150ml sunflower oil, 175g full – fat soft cheese, 50g soft butter, 100g icing sugar, a few drops of vanilla extract, broken walnuts and cocoa powder to decorate.

Method:

1. Pre heat the oven to 180 degrees C.
2. Grease an 8 in cake tin and line the base with baking parchment.
3. Sift the flour and baking powder into a large bowl.
4. Add the sugar, sultanas, walnuts and carrots.
5. In a medium bowl mix together the bananas, eggs and oil.
6. Mix the wet ingredients into the dry ingredients.
7. Pour the mixture into the cake tin.
8. Bake in the oven for 50 – 60 minutes.
9. When the cake is well risen and shrinking from the sides remove from the oven.
10. Leave to cool in the tin for a few minutes then turn out, peel off parchment and finish cooling on a wire rack.
11. Whip the cream cheese, butter, icing sugar and vanilla together.
12.  When the cake is cooled spread the frosting over the top.
13. Decorate with walnuts and sprinkle the cocoa powder on top.

Aubergine & Pepper Parmigiana

Cooking Aubergine

If aubergine is cooked badly there is not saving this dish.  If you under cook the aubergine the whole thing is completely ruined so don’t do it.  Aubergine when cooked should be soft in the middle and slightly browned.  Slice it thin so it will cook faster.  Do not worry about the seasoning apart from a little salt and pepper.  Just cook it well and the rest of the recipe will give it some great flavour.  This is a wicked dish with lovely crusty bread.  Vegetarian comfort food at its best.

This recipe was taken from Good Housekeeping Cook’s Year (Ebury Press, 1995).

Ingredients:

2 x cans chopped tomatoes, 30ml olive oil, 2 galic cloves peeled and chopped, 2 tbps fresh basil (chopped), a handful of fresh basil for serving, 1 tsp lemon juice, a pinch of sugar, salt and pepper, 2 red peppers (sliced and de seeded), 3 aubergines (thinly sliced), 225g cheddar cheese (grated), 50g parmesan cheese.

Method:

1. Place the chopped tomatoes in a saucepan.
2. Add half of the oil, the garlic, basil, lemon rind, sugar and seasoning.
3. Bring to the boil, cover and simmer gently for 30 minutes.
4. Remove the lid and cook for a further 15  minutes.
5. Allow the sauce to cool.
6. Use the rest of the oil to grill or lightly fry the peppers and aubergines.
7. Season with a little salt and pepper.
8.Spoon a little of the sauce at the base of an oven proof dish,
9. Layer with aubergine and cheese.
10. Repeat this leaving the cheese as a final layer.
11. Sprinkle the parmesan on top.
12. Bake for 30 – 40 minutes at 180 degrees C.
13. When bubbling and golden scatter the rest of the Basil leave on top to serve.
14. Wait 5 minutes before serving.

Avocado & Chickpea Salad

Unexpected

I love it when people are expecting standard food from the frozen section and I blow them away with my good home cooking.  I made a three course meal for one of my mother’s best friend’s and son.  I was so pleased that they were never hungry and they were happy with my cooking. However my biggest obstacle was not knowing which foods they really disliked.  Although they are not allergic to anything they are picky eaters.  Not making me aware of their dislikes was pretty frustrating because I had to change my meals twice during the day.  Thank goodness for all of my cookbooks.  As a dinner guest it is polite to have good expectations and it is actually better to not have any nasty surprises in your food.  If you are allergic to anything and have a serious dislike for a particular food please tell the chef.  You may seem like you are being a bother but trust me it is far more frustrating for a chef having to pick out every last sultana in a cake.  And,  as a tip for chef’s try and cook favoured, popular meals for picky guests before you start experimenting.  Not everyone has your palette,  and if you are unsure what they will like keep things simple.  My salad was easy going and goes great with most meats including fish and chicken dinners.  It is healthy and filling too.

This recipe was adapted from Good Housekeeping Cook’s Year (Ebury Press, 1995).

Ingredients:

2 tbsps lemon juice, 25g fromage frais, 25g creme fraiche, 2 tbsps chopped chives, 1 tsp chopped parsley, 1 avocado.

Method:

1. Mix the lemon juice, fromage frais and fraiche in a small bowl.
2. Mix the rest of the ingredients together in a salad bowl.
3. Mix the dressing in with the vegetables.

Saffy’s serving Ideas:

1. Homemade Seeded Loaf
2. Hard Boiled eggs
3. Welsh Rarebit

Well Seasoned Salmon

Beautiful Fish

Salmon is a very beautiful fish and unlike tuna I think that it tastes completely different to the canned version.   In my opinion the canned version is disgusting and cooking a fillet of salmon badly is a crime.  Practice cooking your salmon by seasoning wach fillet lightly and when a dash of lemon.  Season delicately with thyme, chive, salt and pepper, unless you have your own special seasoning in mind.  If I just feel like salmon this combo never fails.  Bake for 15 minutes in an oven at 90 degrees C.  When cooked through completely don’t over do it with the sauce and completely destroy the food.  Salmon is one fish you can definitely take it easy with.  And when you’re ready then experiment.