Monthly Archives: August 2018

  • Is this pudding the best thing about summer?

    Summer Pudding or Summer Fruit Pudding is a British dessert traditionally made of sliced white bread, layered in a deep bowl with fruit and fruit juice. The first reference to it as Summer Pudding in print was in 1904, but identical recipes for the much less catchy soiunding 'hydropathic pudding' can be found as far back as 1868.  You can of course still make it with stale bread but for a little extra indulgence my recipe uses brioche to add a buttery softness.

    So, I use strawberries, raspberries and currants Lone-raspberrybecause that's what I grow but if you have been more adventurous and have tayberries, loganberries, cherries or blueberries then these could be used too and have your children proclaiming that their family "make it with Tayberries and its simply the best!"  Nothing like creating a new family classic!

     

    Summer Pudding—using brioche

    This has got to be one of my best recipes; it is so easy and delicious. I make a lot of these in the summer with my children.  They feel so important to have made such a great pudding. You can use a variety of fruits, I always think it is nice to have a few blackcurrants as they are very flavoursome against the gentleness of the raspberries. Of course you can use some fruit that you have frozen to mix with the fruit that is in season.

     

    Preparation: 20 minutes Cooking time: 5 minutes

    Waiting time: min 3 hours Serves: 6 – 8

     

    Ingredients:

    2lbs (900g) soft fruits, raspberries,summer-pudding-with mint-on-top

    strawberries, blackberries, white/black/redcurrants...

    6oz (150g) caster sugar

    6 – 8 slices of Brioche

     

     

    Directions:

    1. Use a soufflé dish or pudding basin; cover the bottom of it and the sides with slices of
      brioche.
    2. Hull* the strawberries.
    3. Put the fruit into a pan with the sugar on a low heat, until the fruit has softened for 4 – 5 minutes.
    4. Take it off the heat and spoon out the fruit leaving most of the juices in the pan.
    5. Cover the top of the fruit with more brioche and pour the remaining juice on top of that.
    6. Put a plate that fits into the bowl on top and weigh it down with some kind of weight.
    7. Put it in the fridge for 3 hours – overnight is best.
    8. Finally, just before you are ready to serve, take it out of the fridge.  Take off the plate and the weight, loosen the edges gently and turn it out onto a serving plate.
    9. Perfect served cold with a splash of cream.

     

    * Hull means to take the stalks off the strawberries.

    For a printable copy click here Summer Pudding 

  • Fluffy, melt in the mouth potato scones for dinner anyone?

    I am about to harvest my second lot of potatoes - tonight if the rain stays away long enough.  And I am planning a frenzy of potato related cookery to celebrate starting with these light and fluffy Potato Scones.  Perfect for breakfast with a nice fried egg and some good brown fruity sauce but just as at home served at a dinner party.

    Potato Scones

    This recipe for Potato Scones is a newish one to me, but a brilliant find. Anything different to do with potatoes is always interesting. My children love these and so do I.  Because they are filling I almost feel as if they are a meal in themselves. They are rather smarter than plain ordinary mash, and go really well with either sausages or something special like poached salmon.

    Preparation: 10 minutes Cooking time: 25 minutes

     

    Makes: 10 – 12 scones

     

    Ingredients:Pile_of_Small_potato_scones

    5 medium sized potatoes

    1 tbsp butter

    2oz (50g) plain flour

    Salt and pepper

    1 tbsp olive oil

     

     

     

     

    Directions:

    1. Firstly peel, cook and mash the potatoes.

    2. Add the butter to the potatoes and mix until melted.

    3. Add enough flour to make the mixture pliable like dough.

    4. Make up 8cm x 1.5cm (3 x 1/2”) rounds, you should be able to make about 10 or 12 of these.

    5. Prick the surface of each scone with a fork – this allows the heat through to the centre of the scone, when cooking it.

    6. Meanwhile heat up a frying pan with just a little olive oil, covering the bottom.

    7. Place the scones in the pan and fry them gently for about 3 minutes on each side.

    8. Best served hot.

     

    I do hope that you enjoy these fluffy little morsels .  For a printable copy of the recipe click here.

  • Aaaaaaaargh! Too many courgettes!

    Dear Deidre

    I have too many courgettes!  I mean so many that even my neighbours pretend to be out when I stagger up to their drive under the weight of the copious courgettes.  What am I to do?  No one likes marrows (well sometimes but if I can't give away courgettes I won't be welcome with marrow!) I need a solution fast - Anon

    If you have the same problems as our friend Anon then do not fear I have two excellent courgette recipes for you.  The first is for dainty little Courgette Appetizers and the second is for Stuffed Courgette Flowers. (I also have a marrow recipe but will save that for another day!)

    Courgette Appetizers

    These appetizers can either be used as a starter or as a canapé, you can make them into little mouthfuls or you can make them larger and use a knife and fork to eat them. They are healthy – gluten free – and it is another brilliant way to use up any excess courgettes. Here we have used mint but you could try other herbs if you so wish.

    Preparation: 15 minutes Cooking time: 10 minutes Serves: 6 as a starter

    courgette-flowersIngredients:

    2 medium sized courgettes

    6oz (175g) goats cheese

    Handful of mint leaves

    Olive oil

    A sprinkle of salt

    Directions:

    1. With a potato peeler or even a cheese slicer, peel thick ribbons of courgette, making a courgette rasher, like bacon.
    2. Chop the mint leaves into little bits.
    3. Slice the goats cheese into a size that will fit well when wound up by the courgette rasher.
    4. Get the cheese, a sprinkle of mint and wrap the courgette around it. You may want to hold it together with a cocktail stick.
    5. Put in a baking tray and drizzle or brush a little olive oil over it. Sprinkle a little salt on top too.
    6. Put in a medium oven for 10 minutes until slightly browned and the cheese has melted.

    Stuffed Courgette/Squash Flowers (Deep Fried)

    You can only really make these canapé’s/starters when the courgettes and squashes are in flower. You will also find it almost impossible to buy the flowers anywhere, so they really do have to come from your own garden. It is just a question of how many you can get in one go to make them worth cooking.

    Preparation: 20 minutes Cooking time: 10 – 15 minutes Serves: 6

    Ingredients:

    12 courgette/squash flowers

    1 medium courgette

    1 tbsp olive oil

    Small handful of basil or thyme

    4oz (100g) feta, goats or mozzarella cheese

    Salt and pepper

    About 2pts (1ltr) of sunflower oil for frying in

    1 lemon

    3oz (75g) plain flour

    Pinch of salt

    1 egg yolk

    6floz (175ml) ice-cold fizzy water or beer!

    Directions:

    1. Make the batter first by sifting the flour and salt into a bowl, make a well in the flour, then add the egg yolk and the fizzy water/beer.
    2. Whisk it all up until it is smooth and place in the fridge until needed.
    3. Put the sunflower oil into a deep pan for frying, it must be about 8cm (4”) deep, and heat.
    4. Check the courgettes flowers for unwanted insects and remove the pistils, as they are very bitter.
    5. Make the filling for the flowers:• Pour a tbsp of olive oil into a frying pan. Add grated courgettes and fry them until soft.• Chop the cheese into little bits and put into a bowl.• Finely chop the basil or thyme whichever herb you choose and add this to the cheese.• Add the fried courgette and a sprinkle of salt and pepper. Mix it up.• Spoon this into the courgette flowers. Coat the flowers with batter.
    6. Immediately place the gooey ‘things’ into the very hot pan of oil for approximately 1 – 2 minutes until golden brown.
    7. Take them out of the oil with a slotted spoon and let them sit on some kitchen paper to cool and drain off the fat for about 3 – 5 minutes.
    8. Cut the lemon into wedges to serve alongside the still hot stuffed flowers.

    For a printable pdf for both of these recipes please click Courgette Recipes

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