Yorkshire Teacakes. I remember these from when I was young. They would always be available, stored in a large wooden breadbin. I´d have one on a morning with a cup of tea (Yorkshire of course), it would be spread thickly with butter and my Mum would always joke if I´d like a bit of teacake with my butter (as opposed to the other way round).

We had a visiter once who asked if he could have one of those fruit breadcakes! To which was retorted “Dun’t tha knaw t’ difference a’tween Yorksher teacakes and breadcakes lad? Nay lad, tha´s no Yorkshire lad, tha´s not!”. Bless.

A Yorkshire Teacake, unlike a plain breadcake, is a slightly sweat bread endowed with dried fruit and sometimes citrus peel (although less rarely). At home we would always have them toasted next to the fire, spread thick with butter and served with a cup of finest Yorkshire tea.

Ingredients

½ lb plain flour

1 tsp of salt

1 oz butter or block margarine

1 oz fresh yeast (or equivalent dried yeast)

1 tsp of caster sugar

2 oz seedless raisins

1 oz sugar

½ pint whole milk

Method:

Sift the flour and salt into a bowl and rub in the fat, put to one side

Cream together the yeast and sugar – if using dried yeast, follow manufacturer’s instructions

Stir the fruit into the flour, make a well in the centre and add the creamed yeast and some of the milk

Start to mix gradually bringing more flour down into the mix and adding milk as necessary until a soft dough has formed and all the flour incorporated into the mixture

Cover with a cloth and leave in a warm place until doubled in size – for about an hour

Turn out on to a floured work surface and knead for about 5 minutes, divide into 6 pieces kneading each into shape, and roll out until about half an inch thick

Cover and leave on the greased baking sheet to prove until double in height, and with a spongy texture

While teacakes are rising, preheat oven to 220 degrees Celsius

Bake for approximately 15 minutes then transfer to a wire rack to cool

Olla Gitana is a typical soup of Murcia in the South East of Spain. Its combination of ingredients makes it practically a meal in its own right – and it is absolutely delicious and extremely filling.

It can be served with or without the addition of pork – and although many of the more traditional ingredients rule out this rich stew for vegetarians – with some careful fiddling it could be made suitable. Packed with beans and vegetables it is truly one of the best spanish stews / soups I have tasted. It is particular suited for the cold winter nights we are experiencing at the moment – yes, its true, even here we are having some seriously cold weather.

Ingredients::
2 x 14 oz tins chickpeas, drained and rinsed (or the equivalent dried, follow inst on pack)
2 pieces of pork shoulder
1 carrot, peeled and sliced on the diagonal
4 pints of chicken or vegetable stock
1 lb butternut squash, peeled, deseeded and cut into 1 inch chunks
10 oz French green beans, trimmed and cut into 1 inch long pieces
Sea salt and freshly ground black pepper, to taste
3 tbsp olive oil
3 garlic cloves, crushed and chopped
1 handful of blanched skinned sweet almonds
1 Spanish onion, chopped
1 tsp pimienton (or to taste)
2 ripe plums tomatoes, skinned and finely chopped
1 pinch saffron threads, crushed and added to 3 tbsp hot water
3 tsp red wine vinegar
Toasted Spanish peasant bread
Garnish – 2 tbsp fresh mint leaves, rolled and thinly sliced

Method::
Put the chickpeas, whole pieces of pork and sliced carrots into a deep cassrole or pan, add sufficient stock to come three quarters way up the casserole then place over a medium beat, bring up to the boil, add the butternut squash, French green beans, season and gently bring up to simmering point, cook for 15 minutes
Add the olive oil to a frying pan (with a nob of butter for extra taste) set over a medium heat, add the garlic and almonds, cook for about 2 minutes, keep moving all the time, remove from the heat and transfer to a bowl lined with kitchen paper to remove as much oil as possible
Add the onion to the frying pan and cook until softened but not browned, about 3 to 4 minutes
Add the pimienton, stir then add the tomatoes and 2 tablespoons of the stock from the casserole, continue cooking until the tomatoes soften, reduce and deepen in colour, this should take about 5 to 6 minutes, while stirring add the casserole then stir in the saffron
Cook over a gentle heat until the vegetables are tender, the butternut squash should have begun to disintegrate, add more stock should the soup become too thick
When ready remove the meat from the soup, cut up into pieces and serve separately
Put the almonds and garlic in a food processor and blitz until finely ground, gradually add the red wine vinegar while stirring, then add to the soup, simmer for 5 minutes then transfer to a serving dish

One of the things I believe I will miss most about Spain is the Roscon de Reyes – a rich sweetbread served on the night before or morning of the last day of christmas – the day of the kings.

It has now become traditional to fill these wonderful christmassy treats with sweet cream, custard or “trufa”. All of which are delicious when served with traditional hot chocolate. My personal favourite is a slightly crusty version filled with crema de trufa – a chocolatey cream that can add inches with a single glance.

It occured to me most recently that soon I will need to learn to make my own if I am to continue this now beloved tradition.

Ingredients:

* 4 cups flour
* 1/2 tsp salt
* 1 oz yeast
* 2/3 cup mixed lukewarm milk and water (of equal parts)
* 6 Tbsp butter
* 6 Tbsp sugar
* grated rind of 1 lemon
* grated rind of 1 orange
* 2 eggs
* 1 Tbsp brandy
* 1 Tbsp water
* 1 egg white, lightly beaten
* candied fruit pieces, cherries, oranges, etc.

Method:

Serves eight to ten people (and much less if they are greedy)

Sieve the flour and salt together in a large mixing bowl. Make a hole in the center.

In a small mixing bowl, stir and dissolve the dry yeast in the lukewarm milk-water mixture. Once it has thoroughly dissolved, pour the dissolved yeast into the center of the flour. Stir in just enough flour from around the bowl to make a thick batter (about the thickness of double cream).

With your hand, take about a teaspoon of the flour from the side of bowl and sprinkle it over the top of batter. Cover the bowl with a damp kitchen towel and leave in a warm draft free place. Leave batter about 15-20 minutes or until it becomes “spongey”

In a medium-size mixing bowl, use a hand mixer or whisk together the butter and sugar. The mixture should be smooth and creamy. Set to one side.

Add the grated orange and lemon rinds, eggs, brandy and water to the bowl with flour misture. Mix well. The dough will be sticky in consistency.

Beat the flour mixture until it is elastic and smooth. Add butter-sugar mixture and mix until the dough is smooth. Dough should be formed into a ball, then covered with oiled plastic wrap. Re-cover the bowl with a damp kitchen towel and leave it again in a warm place and allow to rise until it has roughly doubled in size. Usually takes about two hours.

Grease a large baking sheet with olive oil and set aside for use later.

Once dough has risen, remove the plastic wrap and punch dough down. Lightly flour a clean space of your counter / cutting board and place dough on it. Knead for a couple of minutes. Then, using a rolling pin, roll dough into a long rectangle, about 2 feet long and 5-6 inches wide.

Roll the dough on the long side into a long sausage shape and carefully place the dough onto the large baking sheet, connect the ends together, thus forming a ring. If you wish to be really traditional hide a bean or a small foil-wrapped, ceramic figurine under the dough. Cover with oiled plastic wrap again. Leave in a warm place and allow to double in size. This will take about an hour.

Heat oven to 350F degrees. Lightly beat an egg white in a small bowl. Uncover the dough and brush the top of the cake. Decorate the ring with the candied fruit pieces, and spinkle with sugar. Gently push them into the dough slightly so they do not seperate during cooking. Place in oven and bake for about 30 minutes or until golden.

Once done allow to cool on a rack.

If you do wish to fill with nata (cream), trufa (chocolate cream) or natilla (custard) this is the time to do it. Slice in half and fill the middle like a sandwich.

Serve with copious amounts of thick hot chocolate.

Ingredients::
8 oz smoked streaky bacon, in one piece
8 good quality sausages
1 onion, peeled and thickly sliced
8 large potatoes, peeled and quartered
Chicken or vegetable stock, as needed
To garnish – freshly chopped parsley

Method:
Place a frying pan over a medium heat, add a little oil and fry the bacon
When the bacon is cooked, slice it into chunky pieces and place in a casserole dish sufficiently large to hold all the potatoes and water so that it doesn´t boil over

Brown the sausages in the bacon fat, add to casserole

Sweat the onions in the frying pan, when translucent and soft add to the casserole along with the prepared potatoes

Pour in sufficient vegetable or chicken stock to cover the potatoes

Place a lid on the casserole and bring up to the boil

Reduce the heat and simmer for between 60 and 90 minutes, or until the potatoes are tender

Transfer to a serving dish and sprinkle with fresly chopped parsley

A Greek friend of mine told me he made this yesterday ready for New Year, and I have to admit I was immediately intrigued. I absolutely adore Greek food. I have only been to Greece once, but always intend to return. It was such an gourmet inspiration, and I sampled some absolutely delightful dishes.

On New Year’s Day families cut the Vassilopita to bless the house and bring good luck for the new year. A coin is wrapped and hidden in the bread by slipping it into the dough before baking. A piece of cake is sliced for each member of the family and any visitors present at the time, in order of age. Slices are also cut for various other people or groups, depending on local and family tradition. They may include St. Basil and other saints, the Virgin Mary, the Church, the poor, the king (formerly), and the Kallikantzaroi, commonly translated as goblins.

Saint Basil’s Feast Day is observed on January 1, the beginning of the New Year and the Epiphany season known as the Vasilopita Observance.(Wikipedia)

The Recipe is one that was graciously given to me by another friend of mine, and she has given me the permission to post it here – minus one secret ingredient which she states is a family secret and will remain that way for some time to come!

Ingredients::
1 tbsp. yeast
1/2 cup warm milk
2 1/2 cups flour
1 cup butter
2 cups sugar
5 eggs
1/2 tsp. salt
Zest from two oranges
Zest from two lemons
Washed coin, wrapped in foil, or small oven-safe trinket
Sesame seeds
Slivered almonds
A few drops of Mastika

Method::

1. Combine the yeast and warm milk in a small bowl. Rest until frothy.
2. Stir in one cup of the flour and allow to sit for an additional 30 minutes.
3. Melt the butter and set aside. Beat together the butter and four eggs until smooth and creamy.
4. Combine the remaining flour and salt in a separate large bowl.
5. Make a well in the center of the flour mixture and pour the yeast mixture in the well. Mix well.
6. Stir in the melted butter, egg mixture, orange zest and lemon zest, kneading until a dough forms, then kneading for about 15 minutes longer.
7. Place the dough in a generously greased round cake pan. Insert the wrapped coin or trinket into the center, sealing up the hold afterwards.
8. Cover loosely with a damp towel and allow to rise for about an hour.
9. Preheat your oven to 350 degrees F.
10. Beat the remaining egg with a bit of water and brush over the top of the dough.
11. Sprinkle with sesame seeds and slivered almonds.
12. Bake for 45 to 60 minutes or until golden brown.
13. Allow to cool in the pan for about 15 minutes, then remove from pan to cool completely on a wire rack.

The Recipe Blog would like to take this opportunity to wish everyone a very merry christmas or Happy Holidays!

For those of you celebrating today eat well and don´t consider the diet. Thats what January was invented for!

As always you can receive updates from our site by subscribing to our feed or by following us on twitter. We are hoping to dedicate a great deal more time to the site from the New Year, so stay tuned for developments. We hope to encourage some guest posters to pay us a visit occasionally – and if this is something you might be interested in please do let us know!

Love you all,

Eliza

A few years ago my mother and I were trying to think of a twist on the traditional christmas cake – during the process this is something we played with – using dried tropical fruits finely chopped in place of some of the more traditional fruits. It was a moderate success. This year we tried again, and have improved the recipe marginally. Each time it gets a little better – but here is the current recipe.

One point of note, and I stress this to everyone who is making a traditional christmas cake – preparation of the fruit is everything, especially with mine or my mothers cakes. We believe in detail – so ensure that all sultanas and raisins are washed, dried and halved, removing any stems or damaged fruit.  I hate the thought of unwashed fruit, even if it does come from a packet marked prepared. Drying is essential to avoid a soggy, sad cake with all the fruit at the bottom. Also check other dried fruit to ensure they are good quality.

Ingredients::

8 oz plain flour
1½ tsp baking powder
¾ tsp ground mixed spice
¾ tsp ground ginger
¾ tsp ground cinnamon
¾ tsp freshly grated nutmeg
¾ tsp sea salt
1 oz candied peel – lime only
1 oz glace cherries
3 tbsp dark rum
3 tbsp limejuice
1 tsp of vanilla extract
6 oz softened butter
6 oz soft dark brown sugar
3 large eggs – room temperature
1 oz desiccated coconut, or 2 oz fresh
3 oz seedless raisins
3 oz golden sultanas
3 oz dried papaya
3 oz dried cherries – quarter
3 oz dried pineapple – unsweetened

Preparation of Fruit

Raisins and sultanas – these should be washed, dried and halved, removing any stems or damaged fruit. Check other dried fruit to ensure they are good quality.

Preheat over to 140 degrees Celsius

Sift flour, baking powder, ground mixed spice, ground ginger, ground cinnamon, nutmeg and salt into a baking bowl, put aside

Chop the candied peel finely and place in a bowl, along with the glace cherries, rum, lime juice and vanilla extract, cover and leave until required, then transfer to a liquidiser and blend until fairly smooth

In a separate bowl, cream together butter and soft brown sugar until pale in colour and smooth, beat in eggs (one at a time) adding a little flour with each egg

Stir in sieved dry ingredients along with prepared fruit and desiccated coconut. Add the candied peel/spirit/cherry mixture to the cake and continue mixing, test for dropping consistency. It should drop off the spoon in a few seconds. Continue mixing until mixture “shines”. If the cake is too dry, add a little milk

Cook for 1 hour and 45 minutes, checking after 1 hour and covering with greaseproof paper if the cake is browning too quickly. To test to ensure it is done, put a fine clean skewer into the centre of the cake – if it comes away clean, then the cake is done and can be removed from the oven

Do not open the door for the first hour of cooking, as it will sink

When cooled brush lightly with rum, wrap in greaseproof paper and store in an airtight container in a cool dark place. This cake will improve with age. Brush the top and sides (lightly) with rum once per week

Feeling the cold this winter? Are you like thousands of Brits and completely snowed in? If so, then this is most certainly a recipe for you!

I love a lamb hotpot when the winters start to really set in. Of course my family have always traditionally served this with Yorkshire Pudding, but these days I find it far too heavy and tend not to combine the two. It is lovely with a great chunk of homemade bread. Incidentally this is also my first entry written with Windows Live Writer. I will let you know how it goes!

Ingredients:

1 lb neck of lamb
2 large onion
2 stalks of celery
1 small white turnip
2 carrots
4 medium potatoes
6 oz pearl barley
Chicken stock
Sprigs of thyme and bay leaves – place in a muslin bag
White pepper
Parsley leaves

Preparation:

Preheat an oven to 160 degrees Celsius

Peel the onions, halve and thickly slice

Peel and cut celery stalks into 4 pieces – diagonally

Peel the turnip, carrot and potatoes and cut into chunks

Place the vegetables and pearl barley into a casserole dish, put the neck of lamb on top then add the thyme and a bay leaf in a muslin bag tied with string

Pour in sufficient stock to cover the meat and vegetables then season with white pepper and salt

Bring slowly to the boil

Skim off any impurities

Cover the top of the stew with a circle of greaseproof paper, then a lid

Put into the lower part of a preheated oven for two hours

Remove the casserole lid, greaseproof paper and muslin bag

Sprinkle over the chopped parsley and gently stir

Check seasoning and adjust if necessary

Following rapidly on from my last post in which I disclosed my own mincemeat recipe I am now going to divulge my personal recipe for mince pies – in orange pastry. Its not unique of course because I´ve had mince pies in orange pastry in a couple of places – but this is my version tailored to my tastes.

Now I always make my mincemeat earlier in the year – usually around October. Leaving it a short while helps the flavours to mature.

Orange Pastry

8 oz self-raising flour
Pinch salt
1 tsp unrefined caster sugar
3 oz very cold unsalted butter, grated
1 tsp mandarin or orange zest, finely grated
Very cold orange juice

If the orange is not organic, wash under cold running water and brush lightly with a soft brush, dry and use a fine grater to remove the zest

Squeeze the orange and put the juice into the freezer until cold, but not freezing

Place the butter into the refrigerator for 30 minutes, or until nearly freezing

Sift the flour, salt and sugar into a bowl

Rub in the butter using fingertips only until mixture resembles fine breadcrumbs

Stir in the zest and a little orange juice to bring the mixture together

Form into a disc, cover with clingfilm and refrigerate for about 30 minutes

For Mince Pies

Bought mincemeat can be perfectly good these days, but try and buy a good brand. In this case I find you really do get what you pay for! Or you can use my recipe.

Lightly grease a tart tin. Preheat the oven to 200C/gas 6/fan 180C.

Trim the pastry sheets and cut into rounds (try using a pastry cutter if you have one).  Place a round of pasty in each hole.

Place a heaped tablespoon of mincemeat into the centre of each, add a little orange zest then carefully place a second round on top. Gently seal the edges. I always like to decorate them with little shapes made from the remainder of the pastry – little stars, a simple christmas tree. It makes them that little bit more special. Place on the baking tray, brush with melted butter (very very light) and sprinkle with a little caster sugar.

Place in the centre of a preheated oven for 10 to 12 minutes, or until crisp and golden. Put on a wire rack and allow the pies to cool a little. Serve hot or cold. I love to serve a pie in the evening – usually hot with just a dash of cream. Wonderful! But my favourite treat is in the middle of the afternoon, just a mince pie with a cup of tea – so old fashioned, so christmassy!

My family would make dozens of Mince Pies at Christmas, and we would often give them away as gifts to our friends, family and neighbours. As a result of course Christmas just would not be Christmas without a mincepie. Obviously my mince pies have evolved a bit since my Grandma´s recipe – she believed in mass production over quality, whereas I strongly believe in this case – less with more filling is better than more with a thin spreading!

But first, here is my recipe for traditional mincemeat.

Ingredients:
2 oranges and 2 limes – finely grated zest and juice
½ lb cooking apples
6 oz candied peel
2 oz flaked blanched almonds
¾ lb raisins
½ lb sultanas
¼ lb currants
¼ lb fresh cranberries
½ lb vegetable suet
½ lb soft dark brown sugar
2 tsp ground mixed spice
¼ tsp ground cinnamon
A little freshly grated nutmeg
6 tbsp Brandy (or other spirit – to taste)

Prepare the fruit:
Wash the raisins, sultanas and currants, check for any damaged fruit or stems and discard. Place a clean tea towel on a tray, put on the fruit, cover and leave overnight to dry
Finely chop the candied peel
Halve the raisins, sultanas and halve the currants if they are too large
Wash, core and finely chop the apples and place in acidulated water (lemon) until ready to use

Place the citrus zest and juice, apples, candied peel, almonds, dried fruit, cranberries, suet, sugar and spices into a large bowl, thoroughly mix, cover and leave for 12 hours

Pre-heat the oven to 110 degrees Celsius

Cover the bowl loosely with foil and place in the bottom of the preheated oven for 3 hours

Remove from the oven and stir occasionally during the cooling process

Prepare the jars:
Wash in mild, soapy water
Rinse in hot water and dry
Place on a tray in a pre-heated oven set to 110° Celsius, leave 5 minutes to sterilise the jars

When the mincemeat is cold, stir in 6 tablespoons brandy (or other spirit of your choice), pack into the jars, cover with wax discs, seal and label with date made, contents and use by date (best eaten within 12 months)

Store in a cool dark pantry, larder or cupboard