Archive for October, 2006

I have very fond memories of the days around Bonfire Night when my Grandmother would make Treacle Toffee, a rich sugary treat that would stick to the top of my mouth. To test to see if it was done she would always chill plates or drop a bit into a pan of cold water. These tasties were absolutely delicious and so chewy you best not try them with fillings!

Ingredients::
450g (1lb) Soft Brown Sugar
225g (8oz) Black Treacle
110g (4oz) Unsalted Butter
2 tbsp Water
1 tbsp White Vinegar

Method::
Place the butter, water and vinegar into a heavy bottomed saucepan, heat gently until the butter has melted.
Add the sugar and black treacle, allow to fully dissolve, this takes about 20 minutes.
Boil the mixture to a temperature of 138°C (280°F).
Remove from the heat, allow the bubble to decrease.
Pour the mixture into a well oiled 18cm (7 inch) sandwich tin.
When the mixture has cooled a little mark the surface into squares with a knife.
When cold break into squares, wrap in cellophane and store in an airtight container.

These beautiful biscuits were named so not because they were black, but rather their use of black treacle. One day, as I was pottering around our pantry, I came across a jar of Black Treacle which was getting dreadfully close to its use by date. With it I made some treacle toffee, and these wonderful ginger biscuits – an ingredient unique of my own. Hence their name Fembat´s Black Gingers. I have one heck of a sense of humour, its just unfortunate that often others just dont see the pun…

Ingredients::

225g [8oz] Self-Raising Flour
Pinch Salt
1 x 5ml Ground Ginger
100g [4 oz] Caster Sugar
75g [3 oz] Margarine
50g [1 1/2 oz] Golden Syrup
50g [1 1/2 oz] Black Treacle
1 medium egg, beaten

Method::

1. Heat oven to 180c, 350f, Gas Mark 4. Grease some baking trays.
2. Mix together the dry ingredients.
3. Warm the ingredients and syrup. Add to the dry ingredients with the beaten egg and mix well.
4. Place teaspoons of the mixture on the baking trays and bake for 15 mins.
5. Remove from baking tray and cool on a wire rack.

To make this vegan I ensure the margarine is one suitable of vegans, and replace the 1 medium egg with a teaspoon of “No Egg” [Egg Replacement] whisked well in two tablespoons of water. I find this make a marvellous vegan alternative to this now much loved family recipe.

In the heart of winter there is nothing more warming that a hearty soup. Other times one craves a slightly lighter soup which is packed full of vegetables and vitamins. I find this fills both needs in my book.

I love its vibrant green colour which can give life to the most grey of days. If you really do need an emotional pick me up without all the fat and useless calories then this really is the soup for you.

Ingredients::

1 Large Onion
2 Medium Potatoes
2 stalks of Broccoli
Butter
1 litre Vegetable or Chicken Stock

Method::

1. Fry off the Onion in the butter [chopped roughly]
2. Add the roughly chopped potatoes, and stir
3. Add the stock
4. Add the chopped stalks of the broccoli [not the florets] having remembered to remove the outer tough skin
5. Cook for around ten minutes until potato and broccoli stalks are cooked
6. Add the roughly chopped florets, and cook for one minute until done
7. Blend.

Serve with toast topped with grilled parmesan cheese.

This is a very simple milk chocolate cake with a wholemeal twist. The wholemeal flour lends it a lovely nutty texture.

Its excellent if you are really struggling to get wholemeal goodness into your kids – namely because it looks so naughty and packed with chocolate that they will never know the secret ingredient that lurks within its rich dark layers. This is a tried and tested method of getting your kids to try some wholemeal foods.

Ingredients

100 g (3 1/2 oz) Self Raising Flour
100 g (3 1/2 oz) Wholemeal Self Raising Flour
225 g (8 oz) caster sugar
1 x 2.5 ml spoon (½ tsp) salt
25 g (1 oz) cocoa powder, sieved
100 g (4 oz) margarine
2 medium eggs
3 x 15 ml spoon (3 tbsp) evaporated milk
3 x 15 ml spoon (3 tbsp) milk
5 x 15 ml spoon (5 tbsp) water
few drops vanilla essence

Method::
1 Heat oven to 180c, 350f, Gas Mark 4. Grease 2 x 20.5 cm (8 inch) tins, not loose-bottomed as the mixture would run out.
2 Mix flour, sugar, salt and cocoa.
3 Rub in margarine. Beat eggs with milk.
4 Stir egg mixture, essence and liquids into the dry ingredients and beat well.
5 Place mixture in prepared tins and bake for about 30-35 minutes.

Nice to thrown on a light spreading of chocolate ganache when cooled – and a sprinkling of smarties or chocolate flakes – just to really entice them into giving it a try.

I have always wondered why people continue to purchase runny lack lustre versions of this much loved, and extremely simple dish. My version is so simple, and yet so very tasty you will never buy another frozen version again.

Sometimes I like to throw a little broccoli into the mix – adds an extra touch of goodness and colour to his much loved recipe. A really nice tip is to sprinkle a light dusting of parmesan or other hard cheese to the top (maybe even a very light dusting of toasted breadcrumbs which add a sensational second texture). Incidentally I prefer wholemeal or granary breadcrumbs for this.

Ingredients

1 Cauliflower
40g plain flower
40g butter
300ml milk
125g Grated Cheese [Cheddar is exceptionally good]
salt and pepper
40g Parmesan Cheese, grated
1. Bring a large pan of lightly salted water to the boil. Cut the cauliflower into even-sized florets and plunge in the boiling water. Cook until just tender before draining in a colander and reserving about 125ml of cooking liquid.

2. Melt the butter in a medium saucepan set over a low heat. Stir in the flour and cook, stirring all the time, for about 2 minutes. The flour should take on a slightly toasted aroma. Preheat the oven to 180C/ gas 4.

3. Now this is the bit I like to take my time over, I add a small amount of milk to the flour and butter, and whisk out any lumps as it heats through and is absorbed. I continue adding a small amount of milk, whisking until absorbed, right up until I get a nice sauce consistency. If you still have a sauce that is too thick for your tastes when all the milk has gone, try adding a small amount of the cooking liquid you saved from earlier.

4. Add a little mustard, and some seasoning, then add the grated cheese [not the parmesan].

5. Add the cooked florets to a dish, and pour the sauce over. Sprinkle with the parmesan [and if you like a few breadcrumbs - although I tend to leave these out]

6. Bake for about 15 to 20 minutes, until it is tinged with a beautiful golden brown.

This was created by me one evening, when I had the urge for some classic home cooked comfort food. I didn’t have a recipe to hand so created it from scratch, but I promise you this – its delicious, and so very easy!