Sunday, March 24, 2019

Yummy Spiced Fruit Loaf Recipe

Hello, and Happy Sunday!

I have been baking. Not a frequent pastime these days as the end products are too tempting for one determined to lose weight. But the man about the house takes a packed lunch to work every day and needs plenty of calories to sustain him during a long physically demanding day (or so he tells me).  Often he takes a few breakfast biscuits for snacking but I've decided that they contain too many chemicals (and can be rather expensive). Which is why this light spiced fruit loaf is now resting on my worktop.




Saturday, March 16, 2019

Four Cheap and Healthy Student Meals With Beef Mince Base


I think that this recipe is ideal for young people living away from home for the first time and just learning to cook on a budget. It's cheaper, healthier, and possibly quicker, than popping out to buy a takeaway meal.  No need to buy larger quantities of vegetables than are needed - baking potatoes, carrots, and onions can all be purchased as single items from the veg counter in many supermarkets, from market stalls, or from greengrocers shops.

Once the basic recipe has been prepared any leftovers can be refrigerated for a couple of days. Here's how to ring the changes with  400g of minced beef to make four meal's.

The first meal feeds two people (for those hoping to find a way to somebody’s heart via the stomach) and the remaining mixture makes two single meals.  You could add more vegetables, if desired, to make the mince stretch further.




Day I - a variation of spaghetti bolognaise - 

  • Make the traditional Italian Holy Trinity by dicing onion, celery and carrots in the proportions 2:1.1 (One onion is sufficient for 400 g mince) Note - cooks who are short of time or enthusiasm for chopping can buy this mixture in some supermarkets. It's in a pack labelled 'Sofritto'.



Sunday, March 10, 2019

Egg, Chorizo, Kalettes, Parmentier Potatoes and Tomato in a Sunday Brunch Hash

The tiny leaves of kalettes are a fairly recent hybrid of kale and Brussels sprouts. High in vitamins K and C (but not as high as kale)

Kalettes


Chorizo - a staple in my fridge. Intense flavour. A little goes a long way.

 I adapted a recipe from the March issue of Waitrose Food magazine to incorporate the kalettes and the chorizo, substituting them for the specified kale and bacon lardons.




The result got a thumbs up from the man about the house so I'm sharing a link to the recipe -

 Bacon, egg and kale oven hash



Saturday, March 09, 2019

How to Have a Healthy and Happy Old Age -Book Recommendations

The Port at Hydra
By Herbert Ortner, Vienna, Austria - own image, scan from a slide, CC-BY 3.0


Sod 70! was recommended to me by my sister when I hit my 70th birthday. Although she herself is several years away from this momentous day interest in the book had been roused because she had worked with the author many years ago. He had gone on to become the Director of Public Health for England, and has, like me, now passed the seventy years milestone. So, from my point of view, there was clearly some merit in what he had to say on the subject.


A practical guide, with an emphasis on what Sir Muir describes as 'closing the fitness gap'. This man know what he is talking about -  he is one of England's most senior medical figures. His book is an engaging and easily readable little guide with lots of cartoon images. It has become a reference source for me, and I have given copies as birthday gifts to couple of friends.





This travelogue takes a more philosophical approach, distinguishing between early old age and late old age. The author, an American, went to Harvard College, where he was awarded a B.A. in philosophy. He had a brief career in television comedy before concentrating on writing in several genres, including humorous philosophy. In later life, contemplating how best to spend his remaining years, Klein took a sentimental journey back to the Greek island of Hydra to study how and why the local old men appear to be so contented. The book links his observations to the philosophical writings of Epicurus. His message, in summary, seems to be to go with the flow, accept the inevitable and have a relaxed time. And definitely, don't opt for teeth implants!



Friday, March 08, 2019

Easy Bread Making - A First Attempt

The cookery writer Elizabeth David said that every cook should know how to make soda bread. And now I do. I watched James Martin make it on Saturday Kitchen last week and have been itching to bake some ever since. It is so quick and easy - mixed and kneaded in a few minutes and no need to prove the dough. A loaf of bread warm from the oven in 45 minutes. Most recipes seem to include wholemeal flour but James Martin used brown flour, so that's what I did. Not bad for a first attempt. I should have kneaded it for a little longer and cut the traditional cross deeper since it disappeared during the baking. But nevertheless, it tastes great.Why not give it a go? Lots of recipes online. Try these James Martin
BBC Food
175 g brown self-raising flour
175 g plain flour
1/2 tsp salt
1 teaspoon bicarbonate of soda
284 ml carton buttermilk plus milk to make the liquid up to 300 ml


Preheat the oven to 200 degrees fan.
Combine the dry ingredients in a mixing bowl Mix in the buttermilk and draw the mixture together
 Add a tad of milk if the mixture seems too dry ( but it must not be wet)
 Place on a floured surface and quickly knead
 Shape into two round loaves
Place on a floured baking tray and slash the top
Cook for  18-20 minutes



Notes 
  • Ensure that the baking tray is adequately covered with flour or the dough has a tendency to stick to the tray
  • Half a teaspoon of salt was not quite enough for my taste. I will add a little more next time
  • Make a deep slash, or it will virtually disappear as the dough rises. 
  • Some flours absorb more liquid than others.