Posts Tagged ‘recipe’

Lime marmalade

Thursday, December 11th, 2014

'Lime marmalade' blog post banner

Lime marmalade on a teaspoon | @hisforhome

We often have tea & toast when we return home after our morning dog walk.

Lime marmalade ingredients

Over the past few months, we’ve been eating delicious home-made lime marmalade made by Justin’s sister-in-law (hello Flora if you’re reading this!).

juiced limes

We ran out 3 weeks ago – and Justin has been suffering from withdrawal symptoms ever since.

cooked limes

We’ve made lots of jams, jellies and preserves in the past, but this is the first batch of marmalade.

sliced limes

The basic method is quite similar, of course…

boiling marmalade

…an intense boil of fruit with sugar with an added ½ teaspoon of bicarbonate of soda to get rid of any bitterness.

jars of home-made lime marmalade

 Five limes makes three standard jam jars full – so that should keep us going for a while.

home-made lime marmalade on toast

Bring on the toast!!

Lime marmalade
Write a review
Print
Ingredients
  1. 5 limes
  2. 500g granulated sugar
  3. ½tsp bicarbonate of soda
Instructions
  1. Wash the limes under a hot tap with a clean, plastic scourer to remove any wax coating
  2. Slice the limes in half and squeeze well reserving the juice
  3. In a tall, stainless steel saucepan (aluminium can cause discolouration), simmer the limes in 1 litre of water for an hour
  4. Using tongs or a slotted spoon, remove the limes from the saucepan and allow to cool for 5 minutes
  5. Using a spoon, scrape out the lime pith putting it into a jam strainer or square of muslin. Knot or tie it tightly with string before putting it back into the saucepan of lime liquor
  6. Slice the cooled, cooked peels very finely, add them back to the pan and top up with extra water until well covered
  7. Reboil for another hour until the peel becomes very soft
  8. Using the tongs or slotted spoon, scoop the peel out of the saucepan into a bowl or measuring jug
  9. Boil the cooked lime liquor, reserved lime juice and pith bag over a high heat until you have about 1 litre of liquid left.
  10. Squeeze the pith-filled bag with the tongs or back of the slotted spoon spoon as it boils
  11. Remove the bag, add the sugar and bicarbonate of soda, stir until the sugar has dissolved and bring back up to a rolling boil
  12. If you're using a jam thermometer allow the liquid to reach 105ºC/220ºF (this is the setting point for jam)
  13. If you're not using a thermometer, put a saucer in the fridge
  14. After the mixture has boiled for 10-15 minutes, put a teaspoonful of the boiling liquid onto the cold saucer, return it to the fridge and after 5 minutes do the jelly set test with your finger
  15. In the meantime, sterilise two 500ml jars & lids (or a number of smaller jars, enough to hold a kilo of marmalade)
  16. Once the mixture has reached the setting stage, allow to cool for 15 minutes before decanting into the jars, screwing the lids on securely straight away
Adapted from Dan Lepard's lime marmalade recipe on the Guardian website
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Saffron loaf

Thursday, December 4th, 2014

'Cakes & Bakes' blog post banner

saffron loaf cake with a large mug of tea | @hisforhome

I’ve somehow managed to get to the wrong side of mid-40 without ever having tasted saffron, although Justin’s used it in some of the kitchens he’s worked in (he’s so windswept & interesting!).

saffron in a saucepan of milk | @hisforhome

It’s often added to rice dishes and sauces, but I obviously decided to give it my first outing in a cake!

cubes of butter on flour | @hisforhome

Saffron loaf is a traditional Cornish recipe. It’s a very straightforward bake; mix the dry ingredients, crumb in the butter, add the saffron-infused milk, form a soft dough, a short prove then pop it in the oven for about an hour.

flour and dried fruit mixture | @hisforhome

This isn’t a dainty cake. You can cut it into small, delicate pieces for a touch of refinement, of course… but we didn’t go down the Ritz afternoon tea route and had a large slice (with a scraping of butter!).

pouring saffron milk and yeast mixture on to dry mixture | @hisforhome

 A rustic pottery mug full of strong tea was the ideal accompaniment.

saffron loaf dough | @hisforhome

 It’s sweet & fruity with the subtle, yet distinctive, saffron flavour coming through nicely.

saffron loaf dough in baking tin | @hisforhome

A delicious late afternoon pick-me-up – a perfect way to satisfy that peckish stage between lunch & dinner.

Saffron loaf
Yields 1
Write a review
Print
Ingredients
  1. 0.1g saffron threads
  2. 125ml/4½fl oz milk
  3. 500g/18oz plain flour
  4. 10g/⅓oz dried, fast-action yeast
  5. pinch salt
  6. ¼tsp freshly grated nutmeg
  7. 250g/9oz cold butter, cubed
  8. 250g/9oz golden caster sugar
  9. 350g/12oz mixed dried fruit (I used raisins, currants and sultanas)
  10. saffron loaf cake ingredients
Instructions
  1. Grease a 1kg/2.2lb loaf tin
  2. Heat the saffron and milk in a pan over a medium heat until the mixture has turned yellow and is almost simmering
  3. In a large mixing bowl, combine the flour, salt and nutmeg
  4. Add the butter and sugar and rub in using your fingertips or pastry blender until it forms the consistency of breadcrumbs
  5. Stir in the dried fruit until well combined
  6. Add the yeast to the saffron milk mixture, stir well before adding it to the dry mixture
  7. Mix until the mixture comes combines to form a soft dough
  8. Turn the dough out onto a lightly floured work surface and knead lightly until smooth
  9. Put the dough into the greased loaf tin, cover with a damp tea towel and leave in a warm place for an hour to rise
  10. Preheat the oven to 180ºC/350ºF/Gas mark 4
  11. Bake for an hour, or until the loaf is beginning to brown
  12. Remove from the oven, leave to cool in the tin for 10 minutes before removing it from the tin on to a wire rack and allowing it to cool further
Notes
  1. Great spread with butter and/or thin slices of cheddar cheese. Have it toasted when it's a few days old.
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Cheese soda bread

Thursday, November 27th, 2014

'Cakes & Bakes' blog post banner

loaf of home made cheese soda bread | @hisforhome

Sometimes you want a lovely fresh loaf of home-made bread but you don’t always have the time for all the kneading and proving it can involve. On days like that I make a soda bread round. Bish, bash, bosh – it’s mixed, baked and ready to eat in just over half an hour.

cheese soda bread dry ingredients

I’ve not made a cheese soda bread loaf before – or even found a recipe for one anywhere – but you just know it’s one of those things that’s going to be a success!

flour with buttermilk

It’s definitely one to try!

unbaked cheese soda bread loaf

It’s lovely fresh out of the oven with a generous spread of butter. Good with pâté too – and cheese of course.

poached eggs on sliced & toasted cheese soda bread

It also makes great toast and the bread’s flavour combines very well with all kinds of breakfast ingredients – bacon, sausages, beans, mushrooms. Or one of our favourites – a simple poached egg.

Cheese soda bread
Yields 1
Write a review
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 200g/7oz plain flour
  2. 150g/5oz wholemeal flour
  3. 50g/2oz wheatgerm
  4. 1tsp bicarbonate of soda
  5. 1tsp salt
  6. 30g/1oz butter, cubed
  7. 300g/10½oz buttermilk
  8. 100g/3½oz mature cheddar cheese, grated
  9. cheese soda bread ingredients
Instructions
  1. Preheat the oven to 220ºC/430ºF/Gas mark 7
  2. Grease a large baking tray and set aside
  3. In a large mixing bowl, combine all the dry ingredients well
  4. Rub the butter into the flour mix before making a well in the centre
  5. Pour the buttermilk into the well and begin bringing the flour from the edge of the bowl towards the centre using a spatula or dough scraper
  6. Add the grated cheddar and knead the dough into a ball, trying not overwork
  7. Put the dough on to the baking tray, make a deep cross on the top using the dough scraper or large sharp knife
  8. Bake in the oven for 20-25 minutes until golden brown on the top
  9. Allow to cool on a wire rack for 10 minutes before serving
Notes
  1. The buttermilk we buy in the supermarket only comes in 250g containers. We just top up the recipe amount with 50g plain yoghurt
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Baked rice pudding

Thursday, November 13th, 2014

'Cakes & Bakes' blog post banner

homemade baked rice pudding

The evenings have begun closing in and the weather has taken a turn for the worse – lots of dull, wet cold days.

baked rice pudding ingredients

Baked rice pudding is the kind of comfort food you crave when it gets like this – warm, sweet and filling.

rinsed pudding rice

It’s been years since I’ve made a batch. I don’t know why it’s been so long – it’s always been a firm favourite.

uncooked baked rice pudding

It’s simple to make. Just a few ingredients in an oven-proof dish in a low oven for 90 minutes. Time for the little grains of rice to absorb all that liquid and turn into creamy, heart-warming fare. Well worth the wait!

baked rice pudding

It was lovely served hot with a bit of single cream. Try baking the rice pudding with a handful of raisins or sultanas; or perhaps adding a swirl of jam or fruit compote at the end!

Baked rice pudding
Write a review
Print
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 100g/3½oz short-grain pudding rice
  2. 400ml/14fl oz single cream
  3. 400ml/14 fl oz full-fat milk
  4. 50g/2oz caster sugar
  5. freshly grated nutmeg
Instructions
  1. Preheat the oven to 150ºC/300ºF/Gas mark 2
  2. Put the rice into a sieve and rinse under a cold water tap
  3. Drain off excess water and put the rice into a shallow, wide oven-proof dish
  4. Put the cream, milk, sugar and a generous grating of nutmeg into a medium-sized saucepan
  5. Put the saucepan on a medium heat and stir until the sugar has dissolved
  6. Remove from the heat and carefully pour the liquid over the rice and give it a little stir
  7. Bake the rice mixture for 1½ hours, by which time the pudding should be a golden brown top
  8. Allow to cool for a few minutes before serving
H is for Home Harbinger http://hisforhomeblog.com/

Green tomato chutney

Thursday, October 30th, 2014

'Green tomato chutney' blog post banner

bowl of green tomatoes | H is for Home

This will be the very last crop from our allotment for this year. These tomatoes were never going to ripen on their outdoor vines, but green tomatoes can be put to good use. This green tomato chutney is a tangy triumph – absolutely delicious with a variety of cheeses, particularly a good strong cheddar.

Green tomato chutney

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Green tomato chutney

Ingredients

  • 750g green tomatoes
  • 2 medium apples, peeled & cored
  • 1 brown onion
  • 3 cloves of garlic (I used 1 bulb of the miniature Malvi Cervati garlic sold in Lidl)
  • 3 chillies
  • 500g soft brown sugar
  • 500ml distilled malt vinegar
  • 2tbs balsamic vinegar
  • 125g raisins
  • 2tbs mustard seeds
  • 1tbs ground ginger
  • 1tsp salt
  •  
  •  

Instructions

  1. Put the tomatoes, apples, onion, garlic and chillies into a food processor and blitz for about 20 seconds - you don't want the purée too smooth
  2. Put the sugar and vinegars into a large, heavy-bottomed saucepan or jam pan over a low heat and stir until the sugar has completely dissolved
  3. Add the raisins, mustard seeds, ground ginger, salt and tomato purée mix to the liquid
  4. Stir the mixture and turn the heat up to high and bring to the boil
  5. Once it has reached boiling point, turn the heat down to a low simmer and cook for 50-60 minutes, stirring occasionally, until it's about half its original volume
  6. Decant into sterilised jars and allow to cool for 5 minutes before screwing the lids on tightly
http://hisforhomeblog.com/food/green-tomato-chutney/