London Pride

Staggering: the value of vulgarly ostentatious cars littering the streets in the capital.   Totally alien for we country mice.

Here we are: moving sluggishly towards better environmental living while some are still strutting their stuff: ridiculous personalised number plates; boorishly huge cars; speed capacities that can never be legal on UK roads.   It probably seems a bit sexist to guess that most of the drivers/owners are men but who else needs to constantly primp and preen their alleged prowess with something as culturally obsolete as a big fast car?   Though there were some women who flaunted names on their plates.   Too many with too little self-confidence.

Amazing what was on show during 12 hours in London and on the road. Some of them seem an alien race.

Back in the simplicity of home, the preserving goes on: more dried plums, tomatoes and apples; more grape juice; experimental grape jelly; outstanding homemade Christmas mincemeat with our own apples and honey.

The high spot has been making Karen’s Mum’s marmalade cake with a jar of homemade from Liz and then, of course, changing it a bit.   This is a very unusual mix with water, not much butter and the marmalade.   On the other hand, I made the whole thing in a saucepan and cooked it in a silicone loaf mould so not much washing up!

 

250ml water

220g sultanas (previously soaked in some alcohol if possible)

50g butter

220g orange marmalade.

150g sugar

3 eggs, beaten until fluffy.

300g self-raising flour.

Pinch salt.

 

Put the water, sultanas, butter and marmalade into a medium sized saucepan and bring to the boil.

Remove from the heat, stir in the sugar and leave to cool.

Mix in the eggs and then fold in the flour and salt.

Place in a silicone loaf mould and cook in a preheated oven 180C, Gas 4 for 45 minutes.

Reduce the heat to 165C, Gas 3, cover with a double layer of foil and cook for up to a further 60 minutes.

Check that the cake has reached about 95C or a skewer comes out clean before removing from oven to cool and turn out.

 

This cake was still moist a week later and had a subtle orange flavour – the sultanas sank a bit but nothing’s perfect!

 

 

 

 

 

 

 

 

 

Summer Garden Party

 

Thanks to the Not Forgotten Association for organising a lunchtime musical entertainment at the Grange, near Arlesford in Hampshire, this week.

Amidst the singalong sessions, the high spots were: The venerable gentlemen of the Glen Miller Tribute Band, complete with huge American flags; the ladies of a certain age from a care home winning their champagne prize for distinctive pink wigs – definitely the Best Dressed; the owner of the striking 5 litre Audi v10 car who opened his rear engine compartment to show everyone his parts; the stream of volunteers from the military and business who’d given up their time to assist – even sprays of water in the hot September sun.   There was no doubt that songs over 50 years old got the best reception but nothing stopped the mature jivers strutting their stuff.

Lord Ashburton told us a little about the Grange’s history: originally a simple brick building, an ambitious owner centuries ago had commissioned the National Gallery architect to create something more splendid.   The result was a new-build: large and impressive with striking Doric portico.   Not to be outdone, a subsequent owner had added a flashy Ionic portico at the other end (in front of the old orangery).   Nowadays, the orangery has been replaced with a new building hosting opera and other events while the house is too dilapidated for occupation and has passed into the grasp of English Heritage.

At our more humble home, apples are still thumping off the trees.   Homemade Christmas mincemeat is one solution for using about a pound of peeled, cored and chopped fruit.   I’ll be doing an on-line demonstration of this at 1030 on Monday 13 September – sign up for a free ticket: https://www.eventbrite.co.uk/e/167476539839

If you have any problems, one of the Open Sight staff can help with registering: 02380 646 378

This week we have also been managing a glut of tomatoes and decided to dry them.   The result is not quite the authentic “sun-blushed” type but will be good to bring the taste of summer into winter dishes.

Many people simply place dried tomatoes in jars covered with olive oil.   I was trying an extra step by using heat to both expel all air from the jar and avoid botulism.   I’m told that the bug is killed at 85C for 5 minutes.   I gave the jar 30 minutes at a degree higher to allow the temperature to fully penetrate the contents.   If I’m dead next year, you’ll know it didn’t work!

 

ripe tomatoes.

sea salt and ground black pepper.

a little vinegar (optional).

olive oil.

 

Halve or quarter the tomatoes and dip the cut sides in a mix of the salt and pepper.

Place on racks in a dehydrator or on parchment paper lined trays in the oven (150C, Gas 2).

Keep drying until they feel leathery.

Place in a jar or airtight container for 24 hours to “condition “.   The degree of driedness equals out between the tomato pieces.

If using, briefly dip in vinegar to offset the tomato sweetness with a little acidity.

Pack in a jar with a silicone ring and metal clip, topping up with oil.

Place the clipped closed jar in a sous-vide waterbath or saucepan and bring the temperature to 86C for 30 minutes.

Remove and cool in cold water.

Christmas preparations

 

The apple harvest always heralds the start of Christmas as I make the incredibly simple seasonal mincemeat with home-grown fruit.

I’ll be demonstrating this and other apple basics on Monday 13 September at 1030.   You can sign up for a free ticket at:

https://www.eventbrite.co.uk/e/167476539839

If you have any problems, one of the Open Sight staff can help with registering: 02380 646 378

This week, I’ve been experimenting with honey cake.   I think that the last effort was in San Francisco using the recipe of Steve Edwards, winner of Professional Masterchef.   This weekend, at a gathering of local beekeepers, I learned about their “Hampshire honey cake” https://drive.google.com/file/d/1a3vl4wLeIcanNKMusmMAU0ph5SNCb0T2/view?usp=drive_open
I confess, having checked it out, I wouldn’t waste the ingredients.   One of the issues with using honey instead of sugar is that it contains about 17% water (23% for heather honey) which can make a much wetter mix.   One way to offset the water is to add more flour whereas my alternative here is to use some gentle heat to try to persuade the dry fruit to absorb the liquid.   The honey-soaked sultanas, even when coated with flour, still had a tendency to sink but I was too mean with the honey to rinse them.   The orange zest is just to offset the sweetness.   Using a ring mould means that the heat can get to the centre of the cake more easily but the wetter mix still needs longer cooking time to reach the cooked temperature – I prefer something over 95C (in this case, 98C).

And cooking with warm honey, sticky fruit and wobbly cake moulds is particularly testing when you can’t see!   Lots more cleaning up.

 

175g sultanas.

475g honey.

250G butter (one pack).

4 eggs.

250g self-raising flour.

zest of one orange.

 

Place the honey and sultanas in a pan and heat until warm (still comfortable for a finger).   Cover and leave to cool and the sultanas to absorb water from the honey (overnight) – repeat the following day.

On day three, gently reheat the honey until warm enough to drain the honey into the mixing bowl.   Allow to cool.

Whisk the butter into the honey until light and fluffy.

Whisk in the eggs, one at a time.

Fold in most of the flour, leaving a tablespoon or two to mix in with the sultanas.

Fold in the sultanas, coated with flour and the orange zest.

Place the mix in a lightly buttered and floured silicone ring mould.

Cook in a preheated oven at 180C, Gas 4 for 20 minutes before turning in the oven.

Cook for a further 20 minutes, covering loosely with foil if the top is getting too brown.

Allow to cool before turning out.

Next time, I might ignore the sultanas, add 100g chopped walnuts with the flour and top the cooked cake with a warmed honey glaze and walnut halves dry-roasted in a pan with a little honey added to make them sticky at the end!

 

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Harvest exhaustion

Up to our ears in it all.   The honey is progressing through the conditioning into jars and we have even experimented with putting some into bag-in-boxes.   Should be good for ensuring the honey is stored in the dark and easier for me to dispense into recipe mixes using the tap.

But now we are getting overwhelmed with windfalls.   Luckily, another beekeeper produced five large punnets of blackberries so now there are bottles of our own bramble juice (just the apple and berries steamed to release their juices) that should keep for at least a year.   It will be delicious hot with a spoonful of honey and a pinch of cinnamon in the winter months.   And there’s another huge bucket of grapes: more delicious juice.

Alongside, I’ve started Christmas preparations: raisins, currant and sultanas for cakes, puddings and seasonal mincemeat all weighed out and steeping in brandy.

It sounds very domestic and the major challenge is where to store all the preserved produce when there’s lots more to come.   We are starting to view each cupboard longingly and wonder where we can relocate the existing contents.   But it is so satisfying to make the very best of what has been carefully nurtured and grown.

Did you know?   According to the Daily Telegraph, if a domestic TV Licence is in the name of a blind person, they are entitled to it at half price.

Something much simpler, easy and needs no attention: courtesy of Heston, this is my standard roast chicken recipe.   It just needs short preparation and time to cook.

 

1 litre warm water.

60g salt.

1 fresh chicken, any trussing removed.

1 lemon, juice and zest.

freshly chopped herbs of your choice.

1 or 2 cloves garlic, peeled and chopped (optional).

salt and pepper.

55g butter.

a large glass of white wine.

 

Dissolve the salt in the warm water and allow to cool.

Place the chicken in the water, cover and refrigerate overnight.

Mix the lemon juice and zest, herbs, garlic (if using), seasoning and butter to make a paste.

Drain the chicken and push the paste between the skin and breast meat.

Push the left-over lemon halves and any spare herbs into the chicken cavity.

Place the chicken in a roasting pan, season and add the wine.

Cook in a preheated oven at 95C, Gas Slow or a quarter for 180-210 minutes or until the thickest part of the thigh has reached 70C.

Remove from the oven and cover with foil and a kitchen towel to keep warm and rest for an hour (while you roast potatoes).

Return to the oven at the highest temperature possible for 5-10 minutes to brown the skin.

Serve and enjoy – wonderfully moist, excellent cold and always a winner.

 

 

 

Honey plus a workhorse of a tart

Life is picking up pace after the leisurely months of lock-down.   This week has included the monthly Open Sight cooking session https://youtu.be/jRIznF2wFAY plus our first substantial harvest of honey.

The dribbles extracted late last summer and earlier this Spring were simply the overtures to the symphony of delectable stickiness that pervaded every surface.   The whole process had been pre-scripted and thought-through: honeycomb frames from the hives; removing the wax cell cappings; extracting honey in a sort of handraulic spin-dryer; filtering out odd bee legs, pollen and dust.  Of course, the best laid plans and all that went awry, and every surface was sticky.   Thank goodness for the vinegar advice following a recent icing sugar disaster: a couple of capfuls into the bucket for the fourth attempt to wash the floor worked.

Now we have a tank of glorious golden honey that has been settling for a couple of days.   It is good enough to eat now but conditioning for 30 minutes at 62C will help maintain the runny consistency.   The fabulous sous-vide water-bath is in action again.   It is proving invaluable for basic cooking, making yoghurt and, now, getting the honey ready for jars.   More of this saga next time.

Meanwhile, this is the savoury tart we blind cooks made together on-line recently.   It has endless uses and combinations.   I’ve slightly adapted the pastry from versions I learned in San Francisco and from the blessed Delia.   It has my special methods for baking that suit a blind cook or anyone else.

 

110g butter, frozen, grated and re-frozen.

220g plain flour, chilled in the fridge overnight.

1 teaspoon salt.

1 egg.

a little cold water.

 

4 leeks, finely sliced and washed.

4 eggs, beaten.

2 heaped tablespoons crème fraîche.

Salt and pepper.

 

(To prepare the butter: freeze the block then coarsely grate before placing in a bag or box and re-freezing.)

Mix the frozen butter into the chilled flour and salt, breaking down the butter to about the size of a grain of rice.

Beat the egg in about the same volume of water and gradually mix into the flour mix, adding a little more water, until the pastry comes together.

Chill the pastry for at least 30 minutes.

Roll out the pastry and line a large loose-bottomed tart tin.   Press the pastry into the corners and prick all over with a fork.

Line the pastry-filled tin with kitchen foil, pressing down in the corners and covering the edges.

Chill for 30 minutes.

Bake at 180C, Gas 4 for 12 minutes – this is “baking blind”.

Break the eggs for the filling into a bowl and beat.

Remove the foil, brush the base and internal sides of the pastry with some of the beaten egg and return to the oven for another 3 minutes.

Remove the pastry case and brush again with beaten egg.   Ideally, allow to cool and rest for an hour.

Meanwhile, cook the leeks in the microwave until soft and allow to cool.

Beat the crème fraîche and seasoning into the eggs.

Squeeze as much liquid as possible from the leeks and place in tart

Place the whole tart tin on a large piece of kitchen foil.

Fill the tart with the egg mixture.

Fold the foil over the tart to make a loose tent and bake for at least 40 minutes until the centre is just setting.   The foil catches any spills and protects the pastry from getting overcooked.

Allow to cool a little before serving warm.

 

This seems a long recipe but keeping some frozen and/or grated butter ready in the freezer makes it simple.   I also make the pastry and freeze it for using later and even freeze the pre-cooked tart cases too.   A little time on this preparation makes the final stages quick and easy.

There is no end to the fillings with the savoury custard but most need to be at least part-cooked e.g.   mushrooms with the leeks; smoked salmon or trout with chopped dill and a spoonful of horseradish sauce; asparagus and chopped ham; courgettes, sun-dried tomatoes, garlic, black olives.

The pastry case has other potential: fill with cooked apple puree, top with slices of eating apple plus a dusting of sugar and butter knobs before returning to the oven for about 20 minutes.

 

 

 

 

 

August windfalls

Local fellow beekeeper, Peter, turned up with a bucket of his grapes.   Each one had been individually hand-picked and, although some were instantly consumed, the rest wasn’t going to last long.   They went into the Scandinavian steamer which is, bottom to top: hot water tank to produce the steam; juice reservoir with natty tube for decanting into bottles; large container for raw fruit; lid.   The steam comes up through the middle, heats the fruit cells until they burst whereupon the juice drips down into the reservoir where it is heated by the water.   The result: virtually pasteurised fruit juice that will last a year.

His bucket made 15 bottles of precious homemade grape juice and then we topped up the fruit with windfall apples.   It’s steaming away to make apple and grape juice for homemade granola, and we can hardly keep up with the apples dropping from the trees!

The blustery winds and sharp showers brought down even more apples from the exceedingly venerable fruit trees.   They are probably at least 130 years old and a good mix of eating and cooking varieties.   This very moist apple cake is ideal for using any of the windfalls.

 

340g self-raising flour.

1 rounded teaspoon baking powder.

1 teaspoon salt.

340g soft brown sugar.

170g butter, cubed.

100g dates, chopped.

30g walnuts, shelled and chopped.

650g prepared mixed apples, peeled, cored and roughly chopped.

4 eggs, beaten.

1 teaspoon vanilla bean paste.

 

Spray a silicon ring mould with oil and dust with flour.

Rub the butter into the dry ingredients.

Add the dates, walnut pieces and chopped apples and mix so that the apple is well covered with flour.

Beat the vanilla with the eggs and gradually stir into the mix.

Stir thoroughly then place in cake mould.

Bake in pre-heated oven at 165C, Gas 3 for 90 -120 minutes, covering with a double layer of foil with a steam hole after 60 minutes.

Allow to cool before turning out.

 

I like my cakes to reach an internal temperature of at least 95C.   The quantity of cold, wet apple means that this cake takes a longer time than expected to bake.

Mixing by hand is a good way to feel how well everything is combined before placing handfuls in the mould.   Messy but I’m easy to clean afterwards.

A ring mould allows the heat to reach the middle of the cake but you could halve the ingredients and cook in a loaf tin lined with parchment paper.

My next experiment is to replace the sugar with honey – not sure what proportions will work.

 

 

Summer party

The first proper entertaining for nearly two years to celebrate four wedding anniversaries (56, 51, 44 and 3 years plus two birthdays for which I’m too polite to mention the decades).   With my problems of fatigue, memory, concentration and organisation, it had been a daunting prospect but, with good old Naval planning, it all worked.   The key was a timetable that would please any First Lieutenant: a menu designed for some elements to be made weeks beforehand and frozen (smoked salmon mousse, chocolate truffle torte, honey and ginger ice-cream); just the right amounts for the shopping list: a count-down of actions for the weeks and days before the event.   With a few bits of preparation to do each day, a four-course lunch for over a dozen was just achievable.

However, the weather was stubbornly outside my control and thunderstorms were forecast.   The gazebo was up, tables out, seating Covid-spaced and fingers firmly crossed.   We were immensely lucky: there was torrential rain and lightning just a few miles away while we sat in warm relaxing sun.   With the last guests departing some eight hours later, I felt I’d regained my entertaining confidence.

And, of course, there was a cake to complete our celebrations.   It is my standard rich fruit cake but with honey replacing sugar (you can tell how old the recipe is as it still uses Imperial measures!).   Actually making the cake takes no time, it is the preparation, weighing and cooking that takes a while.   Finished with marzipan and royal icing before being festooned with myriad champagne and star candles, it was an attempt to celebrate all those years of marriage and life.

 

4oz currants.

4oz sultanas.

8oz raisins.

brandy to cover.

8oz butter.

8oz honey.

4 eggs .

12 oz self-raising flour.

1 teaspoon grated nutmeg

2 heaped teaspoons mixed spice.

half teaspoon salt

2oz (home-made) candied peel.

8oz glace cherries.

2oz soft dried apricots, chopped.

2oz dried apple flakes, chopped (optional).

2oz dates, chopped.

2 oz dried figs, chopped.

1 orange, zest and juice.

1 lemon, zest and juice.

3oz whole almonds chopped.

3oz Brazil nuts, chopped.

 

Place the raisins, currants and sultanas in a jar or similar container, cover with brandy and leave to soak for several weeks.

Cream the butter and honey.

Whisk in the eggs one at a time with a teaspoon of flour.

Fold in the dry ingredients.

Fold in the drained fruit (reserving the brandy), other fruit and nuts.

Place the mix in a 10-inch cake mould (silicone or greased and lined).

Cook in a pre-heated oven at 140C, Gas 1 for 2 hours 15 minutes then reduce to 120C, Gas Half for a further 45 minutes.   The internal temperature of the cake should reach about 96C.

When cool, remove from cake mould and, over a week, inject the cake with the sieved reserved brandy.

Decorate as you like.

 

If replacing the honey with soft brown sugar, reduce the flour to 8 ounces.

I used the same recipe for an Easter Simnel cake but with a rolled layer of marzipan on top of the first half of the mix before topping with the remainder before cooking.

 

 

 

 

Cool as a …….

Fascinating lecture this week in the cool of the Great Barn located in the Titchfield valley conservation area which is not a mile away.   This is the third most important medieval barn in the country and was built with timbers cut in 1409 – they’ve dated the trees.   The subtlety of the construction was the selection of the right trees with the perfect curvature at their base.   Once cut, the trimmed trees were turned upside down and their curves formed the basis of the roof.   Completed in about 1411, the barn was one of four victualling stations for the English troops massed between Portsmouth and Southampton before their passage to France and the Battle of Agincourt.

The Barn stands a few hundred yards away from the site of the lost Titchfield Abbey and the remnants of Place House.   Parts of the barn were built with the bricks and stones recovered from those buildings as they fell into disrepair.

There was regular royal traffic through the area over centuries.   In those days, Titchfield was an important port, and both the Abbey and Place House were suitably posh overnight stays for the odd king or so before embarking.   We still have the tiny stone Anjou Bridge across the River Meon just a few hundred yards away commemorating the arrival of Margaret of Anjou on her way to her royal wedding.   The fleur de lis of Anjou regularly features locally.

Place House was owned by the Earl of Southampton who was a supporter and patron of Shakespeare.   There’s growing evidence accepted by many academics that Shakespeare spent time at the House, probably taught at the Grammar School that still stands close by and may have had a particular relationship with the Earl.   If accurate, there’s more than a chance that Shakespeare also spent time in the Great Barn where Christmas pageants, playlets and festivities were held.   You never know: perhaps the Bard and I both touched the same ancient timberwork.

The Portsmouth Football Club bought the site plus much of the land in the conservation area with the wildly unrealistic plan of terracing the ancient landscape into training pitches.   I remember being canvassed by the then-owners for support of their venture.   Not surprisingly, their ambitions failed, and the land was re-sold when the Club’s finances nose-dived.   The purchasers subsequently sold the Great Barn and its site to the Titchfield Festival Theatre which now regularly presents Shakespearean and other plays in the medieval setting.   The structure of the Barn remains a visible reminder with the modern theatrical set-up carefully constructed to avoid damaging or interfering with the historic structure.

The Titchfield emblem has been created to capture the tales of the area: from the fleur de lis to the nibbed spear representing the great playwright.

Meanwhile, the sous chef has been cutting back the lush vegetation in his vegetable pots and discovered a large languishing cucumber: still in good health but a little too soft for salad.   The answer was a quick and simple cool summer soup thickened with some left-over potato.   A delicious supper.

 

3-4 spring onions, trimmed but green leaves retained, roughly chopped.

1 tablespoon oil.

1 cucumber trimmed and roughly chopped.

500ml water.

Half a stockpot/cube.

Tablespoon fennel and tarragon leaves.

Salt and pepper.

1 medium potato peeled and cooked.

2 heaped teaspoons thick cream.

 

Sauté the onion in the oil for a few minutes before adding the cucumber.

Cook for about 5 minutes before adding all the other ingredients except the cream and potato.

Bring slowly to a simmer and remove from the heat.

Allow to cool for a few minutes before placing the mix in a blender with the cream and potato.

Blitz until smooth and then chill for at least an hour in the blender jug.

When ready to serve, adjust the seasoning and blitz again.

Double Trouble

Who would have thought a simple birthday/anniversary cake could cause such problems?

The raisins, currants and sultanas had been soaking in brandy for a month: plump and boozy.   All the other ingredients were neatly pre-weighed ready for the mixer.   The recipe was just a quarter of my basic Christmas version https://youtu.be/Y81yGF72dUQ but, like the Easter variation https://pennysddblog.wordpress.com/wp-admin/post.php?post=2283&action=edit I replaced sugar with our own honey.

Eggs were added to fluffy butter and honey; flour folded in with citrus zest and juice; cherries, apricots, dried apple and nuts were embalmed in the spicey mix.   All spooned into the cake mould; into a low oven and timer set.   Smugly triumphant as it had taken only 30 minutes.

Horror on realising that the jar of carefully pre-soaked fruit had been forgotten: cake out of the oven and the late additions gently folded in.   Thank heavens for a silicone cake mould that didn’t need lining.

Time to start planning the finishing touches: a week of daily injections with the reserved fruity brandy before marzipan and icing.   But did I have enough icing sugar in the cupboard?   Out came the container and, with a sickening crash, it hit the floor.

You can hardly imagine the spreading power of icing sugar when dropped from a height.   And it has special staying sticking power.   Three washes of the floor by indomitable co-cook, Karen, and we were still finding traces days later.   There’s that special gentle sucking kiss of shoes on a tantalisingly tacky surface.

Hence, this week, a simpler supper dish as prepared by the sous-chef: a Tian Provençal which is ideal when we have gluts of summer vegetables:

1 large aubergine, sliced in half lengthwise.

3 cloves garlic, peeled and sliced.

Olive oil.

salt and pepper.

1 or 2 courgettes.

4 or 5 tomatoes.

tablespoon thyme leaves.

tablespoon rosemary leaves, finely chopped.

Stud the aubergine halves with the garlic slices, douse with about a tablespoon of olive oil and season generously before wrapping in cooking foil.

Bake the aubergine package in the oven at 180C, Gas 4 for 45 minutes.

Meanwhile, slice the courgettes and onions.

When cool enough to handle, scoop the softened flesh of the aubergine into the base of an ovenproof dish.

Fill the dish with upright alternating rows of tomato and courgette, sprinkling herbs and seasoning between each row.

Drizzle another tablespoon or so of olive oil over the rows and bake in the oven at 180C, Gas 4 for about 45 minutes until the vegetables are soft.

 

This dish has many variations according to what you have available.   For example, thinly sliced peppers could be included and other herbs added.   We made a simple topping of toasted walnut pieces to add crunch (toasted pumpkin or sunflower seeds would have been as good).

 

 

I needed cheering up

It is taking years to repair and recover from the accident in 2017 but I’m battling on.

Each time I feel more confident and try to be more active, there seem to be disastrous consequences.  Last year, I managed to strain my back when I was stowing away a box of accounts.  A few months ago, I broke my hand just moving too fast through the house.  This time, I pottered around a garden show (short walks, then rests) and did the baking session a couple of days later.  The upshot has been a back that doesn’t work and the need for a wheelchair for a medical appointment.  I’m too young for all of this stuff.  Roll on the emergency physio session: there must be light at the end of this tunnel.

Meanwhile, it has been an exciting week with the sous-chef potting up his first honey harvest of the year and gaining a distinction in his initial beekeeping exam: a gentleman and scholar.  The friendly Council pest-control operative was reassuring that we don’t have a rodent problem and, even better, she turned out to be a girl.  Wonderful that there’s no sexism amongst ratcatchers!

The shortbread recipe for the on-line cooking session worked https://youtu.be/oaKxOGEXldI.  A topping of sliced strawberries  and clotted cream produced the classic strawberry shortbread dessert.  I was good and sent some over to the neighbours.  I’m more reluctant to share the Millionaire version but they’ll last longer in the fridge (allegedly).

Most cheering was one of the on-line blind cooks who has re-gained his kitchen confidence through the baking sessions – it is what they are all about.

I have Karen to thank for the basic recipe – my trusty co-cook – and can blame her for the vagaries of mixed metric and Imperial measures!

 

250g butter.

4oz caster sugar.

300g plain flour.

 

Pre-heat oven 180c, Gas 4.

Cream the butter with a wooden spoon until soft.

Add caster sugar and beat until pale and fluffy.

Stir in flour until the mixture binds together.

Knead lightly to form smooth dough.

Lightly butter a loose-bottomed bun tin (or baking sheet).

Press portions into the bases of the bun tin (or press out the shortbread and cut into circles or triangles and place on baking sheet) and prick each biscuit several times with a fork.

Bake for 12-15 minutes for individual biscuits.

They will look pale gold and feel softly firm to touch.

Cool and finish as you wish.  Here are three choices:

  1. Simply dredge with caster sugar.
  2. Top with a generous layer of caramel (tin of caramelised condensed milk) and a layer of melted chocolate for Millionaire’s shortbread. Chill.
  3. Slices of strawberry marinated in a dash of Cointreau plus the juice of an orange with its zest (or use a good strawberry jam) and top with a layer of double or clotted cream. Chill.

We will be making a ginger cake in the microwave next time in just 9 minutes.  Join us at 1030 on 12 July by signing up free at:

Facebook event link:

https://www.facebook.com/events/806006046955175

 

Eventbrite link:

https://www.eventbrite.co.uk/e/baking-session-for-visually-impaired-people-ginger-cake-tickets-160566860803

If you have difficulty signing up with EventBright, contact Open Sight on  02380 646 385  and they’ll do it for you.