-225g granulated sugar -2tbsp lemon juice -180g plain flour -2tsp baking powder -Pinch of salt – 1/2 cup of milk -1/2tsp vanilla essence -3 large eggs -1tbsp lemon juice -1/2 cup vegetable oil -300g blueberries -1/4tsp plain flour
Preheat the oven to 180C. Line a 20cm/9inch deep circular baking tin with baking parchment.
Mix the sugar and the lemon juice together. Mix in the flour, baking powder and salt.
Mix in the milk along with the vanilla essence. Then mix in the eggs, followed by the lemon juice and the vegetable oil.
When it has mixed well, add the blueberries with the 1/4tsp of plain flour and gently mix in.
Scrape into the baking tin and bake in the centre of the oven for approximately 1hr or until a skewer inserted into the centre comes out clean.
Leave on a wire rack to cool in the tin before turning out the cake onto the wire rack to cool completely. Store in an airtight container in the refrigerator.
Sorry this is so late – I promised it ages ago when the apples were in high season, but uni essays had to take priority!
So, apple and cinnamon – a good mix.
This is a little autumnal treat. Eat it on its own or serve with a nice hot pudding. What about a winter crumble with apple and cinnamon ice cream on the side?
Apple and Cinnamon Ice Cream
(1L ice cream container)
-1 cup whole milk -3/4 cup granulated sugar -2 cups double cream -6 egg yolks -2tsp ground cinnamon
-2tbsp butter -2 large apples, cored and diced into chunks -1/4 cup dark brown sugar -1tsp ground cinnamon -1/4tsp ground nutmeg
To make the ice cream base: in a large pan, add the milk, 1/4 of the sugar and the cream. Bring just to the boil.
In a large bowl, mix the rest of the sugar and the egg yolks together. Carefully pour in the heated milk mixture and start to whisk it in.
Once combined, mix in the ground cinnamon thoroughly.
To make the apple compote: melt the butter in a non-stick pan. In a bowl, toss the apple with the brown sugar and spices. Tip into the pan and heat, stirring often, until the apple is tender and the sugar has melted. This should take a couple of minutes. Remove from the heat and allow to cool.
If using an ice cream machine, follow the manufacturers instructions. If making it by hand, pour the ice cream base into a large ice cream container. Scrape in the cooled apple mixture and stir in, using figure of eight movements. Seal and place in the freezer. Every half an hour, remove and repeat the same figure of eight swirls. Continue until the ice cream has set. Serve.
But it is getting tricky to get the courage up enough to venture out into the heat trap in the veg garden to pick the fruit.
Someone told me this has been a really good year for strawberries, all due to the time the rain fell this winter (which I thought was all the time. Incessantly. Non-stop). It has certainly been a good strawberry year for us. I’ve been eating them all the time for last couple of weeks.
On top of the strawberries, the raspberries have taken off, along with the red currants, boysenberries, jostaberries and the blackcurrants. I think I almost had a breakdown end of last week due to the overwhelming amount that needed to be picked.
Strawberries are those red gems in the veg patch. They are so good for so many different recipes. You have Strawberry Jam, Strawberry and Rhubarb Jam, Strawberries and Elderflower Cake. Strawberries are amazing with natural Greek yoghurt, chocolate cake (which we have been having a lot of, of course), chocolate mousse, mashed with banana (oh, childhood), banana and strawberry smoothies. But one of my recent-ish discoveries has been how good strawberries go with just plain old vanilla ice cream.
It is no surprise that they go wonderfully well with some food chocolate ice cream (because what doesn’t go well with chocolate ice cream?), but as I am not someone particularly ecstatic about the idea of vanilla ice cream, I was very surprised when I had to eat it for dessert at one time in my life, how well the mixture went together.
The subtle vanilla twang and the creamy consistency of the ice cream got marvellously with this juicy berry, but it also looks so spectacular together: the red and white colours mixing together.
I have been replicating that dreamy match lately with some homemade vanilla ice cream (oh yes, I have recently discovered how yummy and easy it is to make ice cream, even without an ice cream maker).
So, lots of strawberries? No problem! Here is your next recipe…
This pudding will be associated with school for most people but a homemade version will rid any melancholy feelings towards the humble Roly-Poly. It was once called ‘Dead Man’s Arm’ because of the look… It makes a fun Halloween story.
Suet can be bought in most shops, including vegetarian suet made from vegetables rather than beef, the one I use. If you can’t get hold of any suet, try freezing a packet of butter and grating off the same amount required in the recipe to replace it. Raspberry is the popular jam most people choose to use but you can of course use any type of jam you like for the filling. My mum once made what we called ‘Fruit Loop Jam’: raspberries, cooking apples, blackberries, rosehips, jostaberries, blackcurrants, rowans, elderberries and goodness knows what else! She cooked it all up and strained it through muslin, like a jelly, before boiling it up and creating a jammy rather than jelly-like consistency. It was a little like a cross between a raspberry jam and bramble jelly, dark in colour and strong in taste. It was a little too overpowering on toast but was absolutely delicious cooked inside this suet pudding. I think you need a strong tasting jam for Roly Poly, I would choose something like blackcurrant or gooseberry over mild tasting jams like strawberry.
So if you make any jams you find too strong for your taste-buds, try using the batch in cooked in a pudding instead and you might create something as wonderful as a Jam Roly-Poly.
– 50g butter – 250g self-raising flour – 50g shredded suet (vegetable or beef) – 150ml milk – At least 200g jam of choice
Put a deep roasting tin onto the bottom shelf of the oven, 2/3 full of boiling water. Preheat the oven to 180C.
Tip the butter and flour into a food processor or a large bowl and using an electric whisk, mix until combined. Mix in the suet before pouring in the milk and mixing until the ingredients form a sticky dough (you may need a little more milk if the consistency doesn’t seem right).
Tip the dough onto a lightly floured surface. Pat the dough until smooth before rolling it out as flat as you can, until it is a sort of large square shape at 25x25cm big. Leaving a gap along one edge, spread jam thickly all over the surface of the dough. Pick up the opposite edge to the jam-free side and roll the dough up. Pinch the jam-free edge into the dough where it meets and pinch the ends of the roly-poly roughly too, patting top of the wrap gently to smooth it out.
Cut a large piece of foil and gently place the roly-poly in the middle of it. Bring the foil around the pudding and scrunch together along the edges and ends to seal it – do not wrap too tightly as the pudding will puff up while it is cooking.
Lift the foil gently and place it on the rack above the roasting tray in the middle of the oven and leave it to cook for 1 hour. Allow the pudding to sit for five minutes on a wire rack once it has been removed from the oven. Unwrap and thickly slice to serve. It can be left for a long time wrapped in the foil to keep it warm until you are ready for it and it freezes well too. It is traditional to serve it with custard but I prefer mine plain. Others like it with vanilla ice cream or Greek yoghurt and served with clotted cream makes it taste like a warm cream tea!
For the topping: – 2 large potatoes – 50g butter – A dash of milk or cream – 100g grated cheddar cheese
For the filling: – 2 large tomatoes – 1/2 onion, finely sliced – 1 large garlic clove, finely diced – Butter, for frying
Preheat the oven to 200C.
Bring a large pan of water to the boil. Scrub the potatoes and cut them into chunks to boil. Turn the heat down to a simmer and leave until the potatoes are cooked through. To test they are done, stick a fork in the middle of a cube – if it slips off the fork without any persuasion easily, then it is cooked. Drain the water into a separate pan for the tomatoes. Put the butter and a dash of milk or cream into the pan and mash. Set aside until ready.
Bring the old potato water to a rolling boil. Dunk the tomatoes, whole, into the pan for a couple of minutes until the skins are ready to peel off. Place them in a bowl and allow to cool before cutting into small pieces.
In a frying pan, melt the butter and fry the onion until golden brown. Add the diced garlic and fry for a couple of minutes.
Put the tomatoes into an ovenproof dish. Scrape the onion and garlic and butter over the top. Cover in mashed potato as the topping followed by the grated cheddar cheese.
Bake in the oven for about 15-20 minutes or until the top is golden brown. Serve with lots of vegetables, like peas, runner beans, broad beans, carrots, cabbage, kale, sweetcorn, broccoli, cauliflower, courgettes etc.
Following the posts about courgettes and cucumbers, I need to follow up the depressing facts about powdery mildew with a possible preventative or cure.
I was given ‘Grow for Flavour’ by James Wong as a birthday gift a year ago. In his section about growing cucurbits, James Wong wrote about an interesting concoction he named ‘Supersquash Tonic Spray’ which I was taken by as some of my cucurbits were starting to show signs of that horrid virus, especially my pumpkins. My cucumbers and butternut squashes fortunately escaped unscathed but I was very afraid for the lives of my courgettes (which the disease did eventually slow down to a halt in early autumn) and my pumpkins (that fortunately managed to hang in there until they were ready for harvesting, then the powdery mildew reached the stems and rotted them). James Wong’s spray is for preventing the disease from taking hold of the plants but it was a little late for that last year by the time I got the book. We used it as a way of trying to hold back the disease. We don’t know if it was the tonic or just some strong cucurbits fighting for their lives, but the powdery mildew was kept at bay – it didn’t vanish but it didn’t go out of control and kill of the plants straight away.
This year, we started using the tonic spray on the plants that could possibly suffer from a powdery mildew attack as soon as they were in the ground. The weather has been so odd this year that we really do fear for any plant disease coming along so it is best to be prepared.
If you read the ‘Life’ section that comes with the ‘Telegraph’ paper (my grandma gives them to us for the chicken houses every week), then a slightly recent article written by Bunny Guinness mentioned that she now uses a 50/50 milk and water solution to spray her cucurbits with to cope with powdery mildew too.
Here is the concoction we make to help keep our cucurbits strong and healthy to fight powdery mildew when it attacks, from James Wong’s ‘Grow for Flavour’ instructions (all credit goes to the author):
Supersquash Tonic Spray
Add a splash of seaweed extract to 1 litre (1 3/4 pint) spray can of water along with a 1/4 of 300mg soluble aspirin tablet. Add a splash of full-fat milk for added nutrient content. Spritz the tonic spray over the plants’ leaves whenever you can but at least once a month over the summer. Saturate the leaves as much as you can.
Trials at the US Dept of Agriculture have shown that a foiler spray rich in potassium improved the quality of melons (squash’s close relative) by improving the firmness and sugar content and increasing vitamin C and beta-carotene levels.
Trials have demonstrated that chemicals closely related to aspirin can act as a tonic to help boost squash plant defences against drought and cold. Experimental evidence suggests that aspirin spray can improve their resistance to disease such as mildew and mosaic virus.
Wong emphasises using full-fat milk, not skimmed or soy. The fatty acids in milk have been shown in some trials to inhibit the growth of mildew.
Wong does point out that neither aspirin or milk are approved formally as registered pesticides or for the treatment or prevention of plant diseases. It is entirely legal though to apply them to boost plant growth and crop flavour.
As I mentioned before, all credit for the recipe and facts goes to James Wong’s published work. Give it a go!
I think it is time for another potato recipe, don’t you?
As I mention frequently, I am vegetarian and even before I made the decision, I never liked to eat fish. But my mum and brother and sister do love fish (my brother is the tuna eating champion of the world) and love a homemade fish pie – which conveniently uses lots of hearty potatoes and it is an opportunity to use that parsley herb that sits in the garden, forgotten, bless.
Mum has a usual recipe for her fish pie that she often follows that includes a cheese sauce. She also does not use a lot of fish so please feel free to up the quantity to two fillets if you have a taste for meat. I have included her usual recipe first.
This week she tried a different variation that everyone loved. It included onion, garlic and tomatoes and not a cheese sauce but just double cream, saving the cheese for only the top and not the filling as well. It used lots of homegrown produce so I have included this variation as well.
Mum’s Fish Pie
For the topping: – 1kg potato – 50g butter – A dash of milk or cream – 70g grated cheddar cheese
For the cheese sauce: -2 large knobs of butter (about 7g) – 1tbsp/1dsp plain flour – 1/2 pint of milk or 300ml cream (or mixture) – 300g cheddar cheese, grated
For the filling: – 50ml milk – 1 cod fillet – Handful of parsley leaves
Preheat the grill to high or the oven to 200C.
Bring a large pan of water to the boil. Scrub the potatoes and cut them into chunks to boil in the pan. Turn the heat down to a simmer and leave until the potatoes are cooked through. To test they are done, stick a fork in the middle of a cube – if it slips off the fork without any persuasion easily, then it is cooked. Drain. Put the butter and a dash of milk or cream into the pan and mash. Set aside until ready.
For the fish: warm the cod fillet in a dash of milk over a low flame on the hob. Remove from the heat and stir in the parsley leaves, torn into small pieces.
To make the cheese sauce: Melt the butter in a saucepan over a high heat. Add the flour, stirring. Remove from the heat and stir until combined. Add a little milk/cream at a time so that it becomes a thick sauce, stirring. Warm it up on a high heat, stirring, waiting until it starts to bubble. Turn down and allow it to simmer. Turn of the heat and stir in the cheese a little at a time until it has dissolved.
Add the fish mixture to the cheese sauce, stirring in to combine the ingredients completely.
To assemble: pour the fish filling into a large ovenproof dish. Spread the mashed potato over the top of the filling thickly to cover it. Sprinkle the cheddar cheese generously over the top of the mashed potato.
Put the pie under the grill for about 10 minutes or bake in the oven for about 30 minutes or until the top is golden brown and cooked.
Serve with lots of cooked vegetables, like peas, carrots, sweetcorn, runner beans, courgettes, broccoli, cauliflower etc. My family like theirs with ketchup too.
For the topping: – 1kg potato – 50g butter – A dash of milk or cream – 70g grated cheddar cheese
For the filling: – 50g butter – 1/2 onion, finely sliced – 1 giant clove of garlic, finely diced – 1 cod fillet – 3 large tomatoes – 150ml double cream – Handful of parsley leaves
Additions: – Handful or parsley – Handful of chives
Preheat the grill to high or the oven to 200C.
Bring a large pan of water to the boil. Scrub the potatoes and cut them into chunks to boil in the pan. Turn the heat down to a simmer and leave until the potatoes are cooked through. To test they are done, stick a fork in the middle of a cube – if it slips off the fork without any persuasion easily, then it is cooked. Drain the water into another pan for boiling the tomatoes later. Put the butter and a dash of milk or cream into the pan and mash. Set aside until ready.
For the filling: melt the butter in a large frying pan. Fry the onion until it is golden brown. Add the garlic a fry briefly. Turn the heat down to low and add the cod fillet, letting it warm in the butter mixture.
Meanwhile, bring the old potato water to a rolling boil. Briefly dunk the tomatoes, whole, into the water for a couple of minutes so that the skins sag and are ready to peel off. Remove and place in a bowl and allow to cool before breaking them up into pieces.
Pour the double cream into the fish mixture, stirring it in so that it is combined. Add the parsley leaves, shredded into pieces. Remove from the heat straight away and continue to stir for a couple of minutes. Stir in the tomato pieces.
To assemble: scrape the fish mixture into the bottom of a large ovenproof dish. Put a thick layer of mashed potato on top and cover it with grated cheddar cheese. Cook under the grill for about 10 minutes or in the oven for about 30 minutes, or until the top is golden brown and cooked.
Serve with lots of vegetables, like peas, carrots, sweetcorn, runner beans, courgettes, broccoli, cauliflower etc. Scatter the parsley, torn over the top along with cut up chives.