Sunday, 28 October 2018

Leeks in Red Wine

I love collecting different veggie side dishes and was thrilled when I found this in an old recipe book from the 1970s. Being Cornish, leeks are one of my most favourite veggies, I use them in pasties, [makes them so moist] and as for Likky Pie….. Another of my family favourites is chopped leeks just stir fried in a little oil with peas, for a tasty side dish. But this takes them to another level!! I cannot describe to you how brilliant they were. I used baby leeks, but ordinary are good.

Who was it who said that if a wine is not good enough to drink, then don’t cook with it! I have updated the recipe slightly to modern [and my] tastes.

Leeks, more or less the same size if possible and not too large
a little olive oil
1 oz butter
about 5 fl oz of a good, full bodied red wine
5 fl oz good vegetable stock [I used Marigold Veg bouillon]
Seasonings to your taste

Trim the leeks and make sure there is no grit between the top layers. Heat the oil and butter in large wide, shallow pan and lay the leeks, side by side. Gently turn them over until they are slightly golden on all sides. Pour over the wine and allow it to bubble away. Pour over the hot stock until the leeks are just covered. Season. I used a generous amount of fresh milled pepper and a small amount of sea salt. Cover the pan and let it simmer until the leeks are soft and tender. [see note]

Remove the leeks to a hot serving dish and boil the liquid rapidly to reduce to about a ¼ pint, then pour over the leeks.

I cannot tell you how scrummy these were, trust me!!  A wonderful side for so many dishes.
Not pasties of course!!!!  

Note: if using small or baby leeks, cut down on the cooking time. Once I covered the pan to simmer, they took no more than 4 or 5 minutes. But full size ones would take ten or more.

Another Note: This sauce is delicious. it is great as an accompaniment to meats eg steak and chops. Make extra to serve with the whole meal.

Tuesday, 23 October 2018

Little Brown Buns

Very old fashioned, basic simple baking at its best, heaven knows where this recipe came from, I have had it on a scrap of paper for so long! But they are good and the smell as you lift them from the oven is wonderful! This is one of the easiest recipes I know. For some reason they get better a day or two later. Take care not to overcook!!

You will need some proper small bun tins - the quality below will make about 12. Each one, a couple of mouthfuls. My husband can eat 2 or 3 at a time! Hey ho

Pre heat your fan oven to 160C. You can use bun cases if you wish or lightly grease the tins, as I did, although I used a spray.

6 oz plain flour
½ teaspoonful bicarbonate of soda
3 oz sultanas
3 oz caster sugar
a pinch of grated nutmeg
about ½ - ¾ teaspoonful cinnamon [or a little more if you like]
2 oz treacle
2 oz butter
1 egg
a little milk - I used about 2 tablespoons

In a medium bowl, mix all the dry ingredients. Melt the butter and treacle in a small saucepan [or microwave], stir in the well beaten egg then use this to combine the dry ingredients until it forms a fairly soft batter. Add the milk if necessary to form a nice dropping batter.

Fill your bun tins until they are about three quarters full and bake for about 16-17 mins, until just firm to the touch.

MMMMMMMMmmmmmm, won’t last long. I love the intense smell and taste of treacle.

Note: Be careful you do not over bake. It is pretty difficult to see if they are cooked because they are brown already!

Thursday, 18 October 2018

Whiskey Cake

When I mentioned this cake to my husband, he was quite keen for me to get cracking and make it! Those ladies of the WI come up with some very interesting cakes. In the book I have, it is described as the easiest cake in the world! It is great as a dessert too, served with clotted cream.  The black treacle, honey and whiskey blend so well!

After you put over the whiskey concoction, and cools, it forms a lovely hard sugary crust.

You will need a lined, buttered 9 inch round cake tin. Pre heat your fan oven to 160C

5 oz butter
2 eggs
8 oz SR flour
4 oz soft light brown sugar
2 oz black treacle
2 oz runny honey
1 tablespoon water
2 oz golden syrup

Take a large saucepan and tip in all your ingredients, except the eggs and flour. Over a medium heat stir until everything is dissolved. Allow to cool, then add the beaten eggs. Add the flour and beat well then tip into your prepared cake tin. Bake for about 55-60 mins until set and firm. When ready leave in the tin.

Meanwhile….. ten minutes before the end of baking…

2 oz caster sugar
1 measure of whisky
3 fl oz water

In a small saucepan, boil the above ingredients for 5 minutes.

When the cake comes out of the oven, prick the cake with a fine knitting needle and pour over the whisky sauce. Leave to cool in the tin.

Well I never. How scrumptious. 

Monday, 1 October 2018

Vinegar Cake

There are many versions of this traditional cake, some very old and I have tried a few, with disappointing results. I was about to give up and THEN found this recipe! And it is just lovely. So moist with a lovely flavour and texture. Trust me, I never post a recipe until it is tried and tested and passes with flying colours. The recipe does not tell me what vinegar to use, so I plumped for malt. Our forebears would never have had many of the types we use today? 

You will need a 7 inch cake tin, well buttered and lined. Pre heat your fan oven to 150C

8 oz SR flour
5 oz caster sugar
3 oz butter
3 oz currants
3 oz raisins
1 oz very finely chopped mixed peel
1 tablespoon vinegar
9 tablespoons whole milk [I used buttermilk]

Place the flour and sugar in a bowl and rub in the butter, until it resembles fine breadcrumbs. Mix in the dried fruits. Mix to a soft ish dropping consistency with the vinegar and milk.

Tip into your prepared tin and bake for about 1¼ -1½ hours. Mine cooked in 1 hr 20 mins. Cool in the tin for a short while then turn out onto a rack.

A winner.  At last a Tick for this old recipe, I am so pleased I did not give up. It keeps well and stay moist for several days too.

Note: I decided to add a little vanilla extract. Ingredients like dried fruit I almost never weigh, unless it is a special recipe. I have been baking too long to be bothered and reckon I can approx judge! I think I might have added a few more currants though.

I will try and keep up with any queries while I am away, but please forgive me if I miss anything.