Living abroad sometimes I feel the need for some home comforts – such as a nice simple cottage or shepherds pie. But I like to spice things up now and again, and being me, cannot resist putting my own slant on things. This spicy tomato cottage pie arose out of one of those “experiments” and I am pleased to say it was a triumph!

My Grandmothers Cottage Pie, bless her, was one of the blandest things I have ever tasted. Her pies (rhubarb, apple or egg custards) were her speciality. But she was far too attached to the oxo cube and bisto gravy granules for my tastes when it came to stews or cottage pies etc.

I live in Spain and occasionally have a few locals over for dinner. I could not resist putting a slightly spanish twist in with the use of “Pimienton Dulce” (sweet paprika)… and then, having a few red chillies in the fridge still to use, I cast one of those in the pot as well!

Filling

1tbsp Oil
1 large onion, chopped
2 medium carrots, finely chopped
1 1/4 Minced Beef or Quorn
14oz Can Tomatoes
8fl oz Beef or Vegetable Stock
1 bay leaf
Salt & Pepper
2 tsps Pimienton Dulce / Spanish Sweet Paprika
1 red chilli (with or without seeds depending on your preferences)

Topping

1lb of Sweet Potato
Cheddar Cheese
1 small onion finely diced

1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until softened but still al dente.
3. Add the mince and cook for 3 minutes to brown. Add Pimienton Dulce and mix well.
4. Add the tomatoes, beef stock, bay leaf, and 1 finely chopped red chilli.
5. Cover and simmer for 30 minutes. Season. Spoon the meat into a dish, level out and place in the fridge whilst you create the mash (makes spreading the mash over much easier!)
6. Make the mash: steam or boil the sweet potatoes until soft. Drain, mash with the butter and milk. Season with salt and pepper.
7. Take the meat out of the fridge and top with the mash. Sprinkle with onion and cheddar cheese. Bake for 30 minutes until golden brown.

When my mother was young the joint of meat was not cooked in a roasting tin, but placed directly onto the oven runner with a roasting tray underneath so that the juices could drop into the tin. The Yorkshire pudding was poured into this dish just before the rest of the meal was ready and cooked until brown on the outside, but still soft on the inside. It was served as a starter so that children were quite full before the main course. They each had a quarter of a large pudding with onion gravy. The meat was then used in other dishes during the week, ie “hash”, again with Yorkshire pudding or dumplings, or cold with pickles, bread and salad. We used a tablespoon to mix (or beat) the batter

Ingredients::

4 oz of plain flour
Pinch of salt and white pepper
2 eggs
½ pint of milk/water

Method::

Sift the flour and salt into a bowl, make a well in the centre and break in the eggs, beat to combine, while gradually adding a little milk. When all ingredients are combined and the mixture is lump free, whisk in the remaining milk with a balloon whisk or fork. The mixture should be the consistency of single cream. You can, if you wish, put the mixture into the refrigerator for about an hour and before use.

Place some dripping into a baking tin and put into a hot oven until the fat begins to smoke, then quickly pour in the batter and return immediately to the oven. Reduce the oven temperature after about 15 minutes and remove when the crust is crisp and golden brown and the inside soft.

This can be served as a dessert with double cream and golden syrup

Alternative method: whisk the eggs and milk together, put to one side for 15 minutes, sift the flour and salt together and tip into the egg mixture, whisk until fully combined, smooth and lump free. Cook as above.

Watch this video with TV host Anton Du Beke to learn all about bacon from cuts to cooking and get some delicious recipes.

It’s hard to imagine the Traditional breakfast without bacon; whether it’s part of a full English, or piled between two slices of bread for a butty, it is undeniably delicious. However bacon is much more versatile than you may think. With a range of different cuts and cures available, it can liven up an assortment of meals.

This year’s Bacon Connoisseurs’ Week, launching Monday 22nd March 2010, featured the search to find the best bacon cure of 2010 as part of the national ‘Bring Home the Bacon’ competition.

In this video Anton Du Beke takes us to Smithfield Market, Europe’s largest meat market, to learn from the experts about curing, and explains why we should look for packs with the Red Tractor Mark. Home economist Clare Greenstreet also demonstrates some delicious recipes, including a tasty Chilli and lemon Kedgeree, an Upside Down Bacon Hotpot and even some savoury brunch or teatime Muffins, which are sure to be enjoyed by the whole family.

So click here to get learning, get cooking, and bring home the bacon!

For more information visit www.lovepork.co.uk

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

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

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

I realise every daughter says this but my Mum does the best Christmas Cake. Its the most devine thing I have ever tasted, and it wouldn´t be Christmas without it. Served on its own, or with a slice of Wenslydale Cheese… its marvellous. Its uniquely her own because she does a rather unusual thing with the cherries – she puts them in a blender with the brandy and candied peel and whizzes them! It adds the most wonderful flavour to the cake, and it is a tip I would heartily recommend.

People would beg my Mum to make a cake. When she first invented the cake recipe that exists today she´d make one small cake, maybe two for the family. A year or two later we were mixing the cake by hand in a huge bread bowl – turning out 10 cakes for family and friends.

Ingredients
8 oz strong plain flour
1½ tsp baking powder
1½ tsp ground mixed spice
¾ tsp ground ginger
¾ tsp ground cinnamon
¾ tsp salt (not low salt)
3 tbsp – either Brandy / Sherry / Whisky or a mixture
1 oz glace cherries
1 oz candied peel
1 tsp almond extract
6 oz butter or margarine
6 oz soft brown sugar
3 large eggs – room temperature
1 oz ground almonds
6 oz stoned raisins
5 oz currants
4 oz sultanas
2 tbsp milk

Preparation of Fruit
Raisins/Sultanas – to be washed/dried/cut into small pieces, stems removed
Currants – to be washed and dried, stems removed – leave to dry overnight on a clean tea towel over a tray

It is important to pick through the fruit, remove any stems or damaged fruit.

Preheat over to 130 degrees Celsius.

Sift together flour, baking powder, ground mixed spice, ground ginger, ground cinnamon and salt into a baking bowl, put to one side.

Put candied peel, cherries, spirits and almond extract into a bowl, 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, beat in eggs (one at a time) adding a little flour with each egg.

Stir in sieved dry ingredients along with prepared fruit, ground almonds and the candied peel/cherry/spirit mixture, adding a little milk if needed.

Test for dropping consistency – mixture should drop off the spoon when tapped on the rim of the bowl – the mixture should “shine”

Cook until done – Use warmed darning needle or skewer to check. If it comes away clean it is done. We don’t do exact times in this house, but will let you know when we cook this next. Do not open the door for the first hour of cooking, as apparently it will sink.

When cooled brush lightly with Brandy, wrap in greaseproof paper and store in an airtight container. Store in a cool dark place. This cake will improve with age. Brush lightly with brandy once per week.

I am celebrating the latest reincarnation of The Recipe Blog with my Grandmother´s recipe for beef stew – a wonderfully warming and hearty stew, perfect for the cold winters of Yorkshire!

Ingredients
1 lb shin beef – diced
Seasoned flour – plain flour, salt and white pepper
2 tbsp beef dripping
2 large onions, quartered
2 large carrots and a half of a turnip, peeled and diced
1 bottle of Newcastle brown ale
10 fl oz beef stock – add more if required
10 fl oz light vegetable stock or water
2 lb potatoes – peeled cooked and diced

Method
Place the seasoned flour into a plastic bag, add the meat and shake to coat, retain flour

Add the beef dripping to a large ovenproof casserole, melt then add the onion quarters and cook until lightly browned, remove and put to one side

Add the beef and brown all over, remove beef from pan, pour dripping into a bowl and put to one side

Return the beef to the pan, adding the onions, vegetables, ale, stocks and potatoes

Bring up the boil, cover and transfer to a preheated oven, cook for 90 minutes

Mix the flour with the dripping and add to a little of the stock, pour into the pan while stirring, return stew to the oven for 30 minutes

Serve with Yorkshire Pudding or Dumplings

Handy tips

A handy tip for thickening stews or gravies in our family is to use Yorkshire Pudding Batter. Traditionally we rarely had a stew that was not served with Yorkshire Pudding in our family. In place of mixing the flour with dripping my grandmother used to make the Yorkshire Pudding batter, and ladle a little into the stew (about half a soup ladle). Then continue cooking the stew. It really added something!

The Beauty of a traditional stew is you can add any veggies that strike your fancy.

Pancake batter:
4 oz self-raising flour
½ tsp salt
1 medium egg, lightly beaten
1 oz melted butter
Milk to mix

Scrambled eggs:
4 medium eggs, beaten
4 fl oz whole milk
Salt and black pepper
8 thin slices goat’s cheese, lightly grilled
50 grams ham, cut into strips

Sift the flour and salt into a bowl, gradually whisk in the egg, melted butter and milk to form a batter – consistency of double cream. Refrigerate for 30 minutes

Heat a little oil in a small frying pan and add a small ladleful of the batter. Gently cook for 1 to 2 minutes until the bubbles come to the surface and burst. Flip over and cook for 30 seconds. Repeat until the mixture is used. Wrap in a warm clean tea towel to keep soft

Whisk together the eggs, milk and seasoning and pour into a small pan. Cook gently, stirring constantly until scrambled. Spoon on top of the 8 savoury pancakes. Add the goat’s cheese and place the ham on top. Serve warm