#63 Fruit Tea Loaf

The third bit of stodge I made for the little gathering at mine for my birthday. Tea loaves are great and very Yorkshire, but I’d not made one before – it’s extremely easy, in fact, if you’ve never baked or have some terrible affliction, like feet for hands or something, then you should try this. People don’t eat this kind of stuff any more, so many don’t like dried fruit for some reason. They are better left in an air tight container for a few days before scoffing (if you can last that long – I couldn’t). Always serve your tea loaf with butter spread generously over it, or as they do in Yorkshire – though non-Yorkshire folk never seem to believe me – a slice of cheese. Sorry for the shit picture, folks.

To produce a squidgy ingot of loveliness of your own, start off by mixing 12 ounces of mixed fruit with 4 ounces of dark brown sugar. I like the soft, moist molasses sugar that you get in boxes best. Pour over half a pint of strained, well-stewed Indian tea, I used Assam. Leave this mixture overnight, so that the syrupy tea is absorbed by the fruit. Next day, mix in 8 ounces of self-raising flour and an egg. Pour the mixture into a lined 9 inch loaf tin and bake for one hour at 180°C, then down the temperature down to 160°C for a final half hour. Like all baking check with a larding needle or a knife toward the end of cooking, in case of funny temperatures in weird ovens like my fan one.

#63 Fruit Tea Loaf – 9/10. Cheap and easy and delicious! I also seem to have converted people who don’t like raisins with this one. The molasses sugar and the tea make the cake moist and rich. A perfect little gem of a cake.

#62 Mrs Sleightholme’s Seed Cake

Seed cake, it seems, goes way way way back. Jane mentions books from the 1700 with several recipes. A classic English cake if ever there was one; except I’ve never heard of it. In fact there’s two seed cake recipes in English Food itself. The seeds are provided in the form of caraway, a most English of spices. The cake itself is an unusual one – half way between a traditional recipe, where you cream butter and sugar and a sabayon, where eggs are whisked up until thick and frothy.

To make the cake, cream 6 ounces each of butter and sugar and stir in a rounded dessertspoon of caraway seeds. Separate three eggs and whisk the whites until stiff, but still creamy. Beat the yolks and carefully fold these into the whites with a metal spoon, then fold the eggs into the creamed butter. Next, stir in a tablespoon of ground almonds and eight ounces of sifted self-raising flour. I find it easier to mix the flour in three or four stages to avoid getting a lumpy batter. The mixture should be slack enough to ‘fall off the spoon when you shake it with a firm flick of the wrist’, and we must do as we are told. If too thick, add a little milk; a tablespoon or two should do it.

Pour the mixture into a lined 9 inch loaf tin and smooth it down with the back of a spoon. Decorate with blanched, slivered almonds if you fancy. Bake for up to an hour (but check on it with a larding needle as it may be less) at 180 degrees Celsius. Let the cake cook for 15 minutes before taking out of the tin to cool on a wire rack.

FYI: In Henry IV Part II, Falstaff is invited by Shallow to have a snack on some of ‘last year’s pippin [apples] of mine own graffing, with a dish of caraways’. So if Mr. Shakespeare liked them, they can’t be bad.

FYI 2: Mrs Dorothy Sleightholme was a cook on Yorkshire Television. Growing up in Yorkshire and being an avid telly watcher naturally means I have no recollection of her whatsoever.

# 62 Mrs Sleightholme’s Seed Cake: 4/10. A low scorer, though not foul tasting. It was like a dry Madeira cake. It certainly needed tea to go with it as it was on the claggy side. The caraway seeds save it to some degree. There is, of course, the slightest chance that I over baked it, but I find that very hard to believe…

#61 Melon Water Ice

Melons are on tip-top form in late Spring and early Summer so I thought I’d better do the only (I think) melon-related recipe in the book. It also seems that we are not going to have any decent weather either, as it rained on St. Swithen’s day and that means it’s going to rain for forty days. Bloody St. Swithen. A bit of a crap Saint if you ask me, if that’s all he did/does. I digress…..Make sure you get a good, ripe melon. I used cantaloupe as it’s the most fragrant, but apparently any will do. A small one is just the right size for the recipe too. I tried doing it using the ice cream maker, but it turns out it’s easier just to stick the mixture in the freezer and break the ice up every now and again. To stabilise it, it has whipped egg whites, which didn’t down well with some that ate it. I don’t know why, as it’s pretty commonly used in all sorts – next time there’s something like that I shall not mention it! If you are squeamish about it, please don’t be, and have a go at making it:

Start off by making a stock syrup by boiling half a pint of water with 4 ounces of sugar and letting it simmer for four minutes. Allow to cool. Whilst you’re waiting, liquidise enough melon flesh to give you about half a pint’s worth and stir in the cool syrup. I found that after adding about three quarters of it, it was too sweet and added a bit more water, so be careful. Add enough lemon juice to bring out the flavour of the melon – it shouldn’t actually taste lemony – about half will do. Freeze the mixture and keep breaking it up with a spoon or wire whisk. When it starts getting quite firm, whisk an egg white until stiff, but not dry, using an electric mixer and add the melon to it spoon by spoon. It froths up a bit – it’s the bubbles in the egg white stabilises the mixture and makes it easy to spoon out when frozen. Return the mixture to the freezer, and when you want to serve it, bring it out at least half an hour before.

#61 Melon Water Ice: 7/10. A lovely, refreshing dessert. The egg made it nice and light. It was very sweet – perhaps too sweet, so I knocked it down a bit for that. I would probably mark it higher if I had eaten it on some sunny veranda somewhere, but hey-ho…

Another year closer to the grave…

It’s my birthday today. Thirty-one years old. I don’t worry about age and all that nonsense these days – I got over that one on my 28th. I found that ‘late-twenties’ was tant amount to thirty, and was therefore officially no longer young then. I have dealt with it. It is fine.

Anyways, Lee, Evelyn, Ed, Dean, Christine, Stuart and Jamie were coming over so I did a few Grigsons. I’m still pretty brassic so they had to be cheap yet tasty, though I’m not sure how well down they actually went. I did Melon Water Ice, a traditional Seed Cake (though I’d not actually heard of them before) and a Tea Loaf, plus some vegetable soup, of my own devise (recipe somewhere within this blog). They were all pretty easy to make, which is good as I’ve done in an intercostal muscle or something and was off my tits on Cocodamol by mid-afternoon.

It was nice to get food-related pressies off everyone – Cheers Chaps!

I will try and pull my finger out and post up the recipes so that you can relive the excitement of the day…Though I’m off out tonight on a secret birthday treat with Greg and then I’m off camping to Bridlington with my family for the weekend. The weather report says it’s going to rain. Boo!!

#60 Tomato Soup

I still haven’t make anything since I got back, however I did do (#60) Tomato Soup before I left for France. I think it’s important to use fresh tomatoes in this, as tinned have a taste of their own, that although very good, are not suitable. I bought tomatoes on the vine and kept them on the windowsill so that they got nice and ripe and, er, tomatoey. Even then I still had to add extra sugar and tomato puree. Anyways, it was nice to have a cream of tomato soup that wasn’t from a tin.

Soften 3 ounces of chopped carrot, 2 ounces of onion and a garlic clove in two ounces of butter, and then add a pound of peeled tomatoes that have been halved. (To peel them, put them in a bowl of boiling water for 30 seconds and the skins just slip straight off.) Add 1 1/4 pints of stock – chicken, beef or vegetable (I did veg). Bring to the boil and simmer until everything’s cooked through – about 15 minutes. Test the carrot, as it is this that takes the longest. Liquidise the soup and push it through a sieve leaving behind the tomato pips. Now the important bit: the seasoning. Add salt and pepper as you normally would, but also add some sugar and around 2 teaspoons of tomato puree, if the tomatoes need it. Also add some freshly-grated nutmeg; I think it makes all the difference. Boil 1/4 pint of single cream and add the soup mixture. When you are just about to serve it, sprinkle over some chopped parsley. Serve with bread, or maybe a giant crouton.

The Grigson says that you can serve it cold: Chill the soup before adding cold cream.

#60 Tomato Soup: 7/10. A really good, light summery soup. It wasn’t packed with tomato flavour, but it was delicious. I’ll certainly do it again.

Manchester, so much to answer for

Sorry for not adding an entry for a while…

I got back from the beautiful St Auban last Saturday evening and haven’t quite got back into my routine, which means I haven’t done any cooking – at least not proper cooking – since I got back. I’ve done lots of stir-fries and eaten several pizzas. This is not good. I reckon I’ve put on at least half a stone (I dare not weigh myself). This is, in part, due to the field trip. I managed to do no exercise, eat two three-course meals a day and drink every night. The food was all home-cooked and very nice indeed.

St Auban is about 30 miles north of Nice and resides in the Alps; it was once a ski resort in the winter, but due to climate change this no longer happens, although there is evidence of it’s past in the rusting ski-lifts that run up the mountainside. The place is beautiful, there is the most amazing geology – layers of buckled meandering limestone, caverns, canyons and crevices. There is wonderful wildlife – after all that’s why we were there – wild boar, red deer, chamois, red squirrels, golden eagles, crested tits, Bonelli’s warblers and my favourite bird, the nightjar. Many of these animals can be seen in Britain, of course, but you have to go to Reserves or the Scottish Highlands to see them. The other great thing about the mountain habitats is the smell – walking through the wandering, purple thyme creates a floral mist around you, plus there are lavender plants and juniper berries to crush between your fingers. Ahh…

…and then there’s Manchester. Since returning, there’s been nothing but rain and thunder storms. The temperatures have been similar to what we had in January, for God’s sake. I should be excited as all my favourite foods are in season now, but I feel like it’s all passing me by.

It’s my birthday on Thursday, so I think I’ll get back into the swing of things by treating myself by making some kind of pudding containing all those lovely summer ingredients I’ve been thinking of – raspberries, gooseberries, cherries and the like. Hopefully they’ll give me some pep…

Bon Voyage!

Well, I’m going to sign off now for a couple of weeks; off to France on a field course with the University of Manchester. It means, of course, that there’ll be no Grigsons either. Hopefully when I return as a bronzed Adonis, I will make up for lost time. I have made nice things, but I’ve been so busy getting ready for the trip, I’ve not had the time to tell you about them properly…

What YOU should do whilst I’m away as a small project please, is to cook a meal or eat a type of food that you have never sampled before. You may be pleasantly surprised or, indeed, repulsed.

Laters! x

#59 Electric Dough Hook Bread

Since as there’s about a million different bread recipes in this Goddam book, I thought I’d better have a crack at some bread-making; I’m also trying to write a paper at the minute and therefore needed a reason to procrastinate. I’ve made bread before but it’s always been a bit arduous and not worth it, since the end result resembles a washing-up sponge in both colour and texture. I thought I’d better start at the start and make a white loaf – (#59) Electric Dough Hook Bread is the piss-easy way to do it, apparently, and if you are wanting to supply your family with home-made bread every day, says, Jane, this is the way to do it:

Measure out 3/4 of a pint of warm water and put half in the bowl of your mixer along with 2 level tsp of dried yeast and 1 of sugar. To the remaining half, add 2 tsp of salt and 4 tbs of lard or oil – Jane says olive oil is the best thing, so that’s what I did. After about 20 minutes the yeast becomes all frothy as it activates and gets going. My kitchen was quite cool, so it would probably only take 10 in a warmer one, I reckon. The salty water was then added along with 1 1/2 pounds of white flour (though you could do a combination of wholemeal and white). Put the dough hook attachment onto your mixer and turn it on low and let the dough form around the hook. When it’s all come together, you can turn the speed up a little, but it only takes about 5 minutes in all – don’t overwork it says Jane, or else!! Next put some Clingfilm over the top of the bowl and wait for the dough to double in size. I have no airing cupboard, so to speed up the process I hugged the bowl and watched telly, allowing my body heat to increase the yeast metabolism.

When that’s done, knock-back the dough by punching it to let all the air out. Roll a pound of the dough into a thick sausage shape and put in a small loaf tin, and pout the rest in a large one. Cover with cling film again – brush it with oil to stop the dough sticking – and allow to prove, i.e. let the dough rise a second time, until it is over the sides of the tins. This takes ages if your kitchen is cool – but don’t worry it will eventually.

Bake at 230 degrees C for 30 minutes, then take the loaves out of their tins and turn them upside down, so the crusts can crisp up. Put the loaves back in the tine and brush the tops with milk to make them shiny. Cool them by laying then across the tins. Phew!

#59 Electric Dough Hook Bread – 8/10. It was a foolproof recipe and it tasted lovely – really (I know it sounds stupid) bready. The flavour of the yeast made it I think. It was quite dense, but I think that was my fault for not letting it prove for long enough. I had a piece still warm with butter on, which I think is the best way to have home-made bread. You certainly don’t need to bother with fillings when bread is this tasty. If only I have time to make for myself every day!

#58 Apricot and Almond Crumble

Other than asparagus, the fruit and veg stall had some lovely ripe apricots, at only a quid for 6. So It thought I had to make use of them. Consulting the book, there’s a crumble and a pie. I couldn’t be bothered making pastry, so I went for the crumble. However, I seem to have a mental block when it comes to making crumbles – they are meant to be the easiest pud in the world to make, but when I do them, they end up as mush, as the floury topping gets soaked into the fruits beneath. However, I trusted Grigson to guide me through the crumble-making process. I also used top tips from my Mum. The exciting thing about this dish is that you use the kernels from the apricot stones – a new one on me. They taste like very aromatic, but bitter, almonds. Crack then with a hammer – it worked for me, and the flavour they give to the crumble is beautiful and I shall always take the trouble to do it in the future.

Start by poring boiling water over 18 apricots. After a couple of minutes peel the apricots and slice them. Put them in a shallow baking dish along with the kernels from the stones, 1 ½ ounces of blanched sliced almonds and 2 or 3 ounces of sugar. I like my fruit tart.

For the topping rub together using your hands or a mixer 3 ounces of flour, 2 ½ ounces sugar, 3 ounces of ground almonds and 4 ½ ounces of chilled butter. Pour the mixture over the apricots and bake for 20 minutes at 200 degrees C, and then for a further 20 at 180 degrees. Make sure the top is browned, but not in any way burned. Don’t serve straight away – a warm crumble is better than a scolding hot one. Softly whipped cream is the best accompaniment to this summery dessert.

TOP TIP: My Mum says that for a good crumble topping, don’t rub in your butter too finely; some small lumps of butter make it richer and crunchier, which is good news as this also mean less work!

#58 Apricot and Almond Crumble: 8.5/10. A lovely sweet topping and tart fruit resulted in a substantial but light and perfumed marzipan wonder. The addition of apricot kernels was the genius touch. Plus the crumble topping wasn’t mush. I now have to conquer my other food nemesis Hollandaise sauce.

#57 Asparagus Omelette

Another asparagus recipe; there’s two more, but I don’t think I’ll get them done before I go to France at the end of next week. (I’m going on a field trip to St. Auban, just north of Nice.) I bought the ingredients from the excellent fruit and veg stall that’s outside All Saint’s Park on Oxford Road, on the campus of Manchester Metropolitan University. I think a lot of people walk straight past it, thinking it’s some cheapo stall, but it’s certainly not. It sells seasonal produce – including English asparagus – at a very good price. I knew Joff was coming round and I wanted to make something quick and easy, so I thought an asparagus omelette would certainly fit the bill (and it did).

For 3. Start by trimming and cooking a bunch of asparagus as I did for the Asparagus and eggs. Drain them and cut them into thirds. Save some of the best tips for garnish. Keep the rest warm in the oven sprinkled with Gruyere cheese – a tablespoon per person. Make the omelettes using 6 eggs exactly how I did previously when I cooked mushroom omelettes. Add a third of the asparagus and to the centre and serve with a nice salad.

Make a vinaigrette from olive oil and cider vinegar in a ratio of 3:1, a teaspoon of Dijon mustard, salt, pepper, sugar and a small clove of finely chopped garlic.

#57 Asparagus Omelette 6.5/10. A very nice omelette, but oddly I preferred the asparagus and eggs I made earlier in the month. Not sure why, because the ingredients are essentially the same.