New name, new things!

Yep the name of the blog has changed. All the recipes are still here though! I've decided to start adding some reviews of my favourite cook books and books about food in between the recipes. I decided that the blog needed a new name that better reflected the change in content, it also hints some what more at my day job and my rather large cookery book collection (which I'm still very slowly adding to LibraryThing). I'm looking forward to sharing some of my favourite books soon. Watch this space.

Flapjack Fest

I did some baking last week when I was short of time so I settled on some easy flapjacks. I decided to add a bit of apple and spice to this batch. The result is a soft texture and a fruity taste. If you don't fancy the apple variation, I've included my usual recipe which gives a much crisper result and which is plain but delicious!

Apple, Sultana and Cinnamon Flapjack

4 oz Butter

1 oz Demerara sugar

1 oz Soft, dark brown sugar

2 tbsp Golden syrup

5 oz Porridge oats

1 oz Plain flour

1 Small apple, peeled, cored and diced.

2 oz Sultanas

1/2 tsp Ground cinnamon 

Pinch of salt

Method:

1. Grease and line a square 7-8" tin. Preheat the oven to 180 C.

2. Melt together the butter, sugars and golden syrup in a small pan over a low heat.

3. In a bowl, mix together all of the remaining ingredients.

4. Pour the melted butter mixture into the bowl and stir well.

5. Press the mixture firmly into the tin using the back of a metal spoon.

6. Bake for 25 - 35 minutes until nicely browned.

7. While the flapjacks are still soft when they come out of the oven, take a sharp knife and cut the flapjack into slices. Once completely cooled, turn out of the tin.

Best Flapjacks

4 oz Butter

2 oz Demerara sugar

2 tbsp Golden syrup

5 oz Porridge oats

1 oz Plain flour 

Pinch of salt

Method:

1. Grease and line a square 7-8" tin. Preheat the oven to 180 C.

2. Melt together the butter, sugar and golden syrup in a small pan over a low heat.

3. In a bowl, mix together all of the remaining ingredients.

4. Pour the melted butter mixture into the bowl and stir well.

5. Press the mixture firmly into the tin using the back of a metal spoon.

6. Bake for 25 - 35 minutes until nicely browned.

7. While the flapjacks are still soft when they come out of the oven, take a sharp knife and cut the flapjack into slices. Once completely cooled, turn out of the tin.

Banana Pecan Bread

I bought far to many bananas. The stage at which bananas reach a squishy sweetness makes them less good for eating but perfect for this banana pecan bread. The recipe has been changed over the years, originally it included walnuts and was made with all caster sugar. The pecans and soft brown sugar I think give an improved flavour. The vanilla is another addition not in the original recipe. This is a cake which can stand a lot of variation, different nuts, chocolate chips (although chocolate and banana is not usually one of my favourite flavour combinations) and spices such as cinnamon instead of the vanilla.

Banana Pecan Bread


Ingredients:
2 large, very ripe bananas
2 oz chopped Pecans
2 oz golden caster sugar
4 oz soft, light brown sugar
3 oz butter, softened
8 oz Self raising flour
1/2 tsp baking powder
2 eggs
1/2 tsp Vanilla essence
1-2 tbsp milk

Method:
1. Preheat the oven to 180 C. Grease a 1 1/2 lb loaf tin.
2. Cream together the butter and sugars in a large bowl until light and pale.
3. In a small bowl, whisk the eggs together with the vanilla essence.
4. Gradually beat the eggs into the creamed mixture. Don't worry if it curdles a bit.
5. Sift in the flour and baking powder and beat gently into the mixture.
6. Using a fork, mash up the bananas to a paste in a separate bowl.
7. Beat the banana paste and the pecans into the main mixture. Add enough milk to get the mixture to a dropping consistency.
8. Pour the mixture into the prepared tin and smooth the top.
9. Bake the cake for 50 - 60 minutes until the top of the cake springs bake to the touch and a skewer inserted into the middle of the cake comes out clean.
10. Leave to cool in the tin and then turn out. Serve in thick slices spread with butter.

One of your 5-a-day (almost!) fresh out of the oven! :)

Cheese, Onion and Potato Pie

Here's one I made today! A very satisfying pie.

This is a recipe that my Gran gave me shortly before I went to University. It's a very filling dish and friendly to a student budget! This pie is best served with baked beans, bacon and plenty of brown sauce. :) The mustard and nutmeg are not part of the original recipe, but do make nice additions if you want to try them. It's worth getting a really strong cheddar for this pie, it makes a big difference.

The baking powder in the pastry is a little unusual. It doesn't cause the pastry to become cake like, rather it seems to just lighten it a little.

The glaze is also not part of the original recipe but the appearance of the finished pie is much improved by it. Without the glaze the top will be far paler, but the pie will taste just as good.

Cheese, Onion and Potato Pie

For the pastry:

6 oz Plain Flour

1/2 tsp Baking Powder

Pinch salt

2 oz Butter

1 oz Lard

Cold water

For the Filling:

10 oz Cooked, mashed potato

5 oz strong, mature Cheddar, grated

1 small Onion, finely chopped

Salt and pepper

Pinch grated Nutmeg (optional)

1 - 2 tsp Mustard (optional)

Glaze:

1 egg yolk and 1 tbsp of milk beaten gently together.

Method:

1. Prepare the mash, use only a little butter and milk. Don't make the mash too soft.

2. Mix the cheese, onion, mustard and nutmeg into the mash while it is still hot. Season well with salt and pepper. Leave to cool a little while you make the pastry.

3. To make the pastry, mix the dry ingredients and then rub in the fat until the mixture resembles breadcrumbs. Add some water and mix using a butter knife until the mixture comes together as a soft but not sticky dough. Divide the dough ball in half.

4. Roll one half of the pastry on a floured surface into a disk and use this to line a shallow, 7-8" pie dish. Spoon the filling into the lined  dish.

5. Roll out the remaining pastry to a disk to cover the filling. Lightly moisten the rim of the pastry in the dish, place the remaining pastry disc over the top of the pie and press together the edges. Slice off any excess pastry and crimp around the edge with a fork. Cut two slits in the centre of the pie. If you like, you can use any pastry off-cuts to make leaves or other decorations for the top of the pie.

6. Glaze the pie with the egg and milk mix, keeping some back. Bake the pie for 15 minutes. Briefly remove the pie and apply more glaze.

7. Bake for another 15 - 20 minutes or until the pie is golden brown on the top.

Serves 4.