'Tis (now) The Bleak Midwinter

One recipe today - this inspired by the meat-loaf that our mother's used to make. Apparently meat-loaf is having a revival, and although originally made with minced beef, we can make it with other minced meats: pork, turkey, chicken, lamb... often a mixture of more than one meat. Minced pork and beef go well together, as do pork and turkey/chicken. Myself like to add a bit more flavour by adding grated apple when using pork, maybe a spoon of mustard or horseradish with beef, cranberry sauce with turkey. Redcurrant jelly with lamb.
So stick to the recipe as given, or make up your own version according to your tastes (depending upon the meat you may wish to omit the cheese). The meat-loaf eats well hot or cold, so after cooking and cooling - as it freezes well - make two while you are at it.

Design your own Meat Loaf: gives 8 - 10 slices
2 slices brown or white bread
1 lb (500g) pork or beef mince (or - see above)
1 onion
1 tblsp chopped fresh marjoram
1 tblsp chopped fresh parsley
4 tblsp grated hard cheese
1 egg, beaten
8 rashers streaky bacon
salt and pepper
Blitz the bread in a processor to make crumbs, then put into a bowl with the minced meat. Put the onion in the processor with two rashers of the bacon and the herbs and give a few pulses until these are finely chopped, then add to the meat/crumbs, along with the egg and cheese. Using clean hands, mix everything well together with seasoning to taste.
Line a loaf tin with the remaining bacon, leaving the ends overlapping the sides. Pack the meat mixture into the tin, pressing down firmly, then fold the bacon overlaps over the top.
Place the loaf tin into a roasting tin, pouring hot water round to come halfway up the loaf tin. Bake at 180C, 350F, gas 4 for an hour. When cooked you will see the loaf has shrunk away from the sides of the tin.
Leave to cool in the tin for 15 minutes, then tip away any excess liquid, turn the meatloaf out onto a serving plate, and cut into slices. Good served hot or cold, with salad or what you will.

Culinary Comforts

Seasonal and festive recipes fill all the magazines, and TV programmes, so hard to find something different to put on this blog. But with the help of a very old book of farmhouse recipes, there is one slightly different and - although the list of ingredients look a lot - this is very easy to make.
There is ample opportunity to adapt the ingredients. For cottage cheese use home-made cheese from yogurt. Instead of sour cream use creme fraiche (or even diluted soft Philly cheese).
As farmhouse recipes are normally made to feed more than a family of four, this cheesecake could be made half-size (perhaps in a flan tin) so reduce ingredients accordingly (although you may need all the pastry if you want it to come up the sides of the flan tin).
A reminder that it is worth freezing cottage cheese, as when thawed out the lumps have broken down, and all it needs is mashing up with a fork. Far easier than sieving.
Christmas Cheesecake:
8 oz (225g) shortcrust pastry
1 lb (450g) cottage cheese, sieved
1 oz (25g) ground almonds
2 egg plus 2 egg yolks
4 oz (100g) caster sugar
grated zest of 1 large lemon
5 oz (150g/ml) soured cream
2 oz (50g) sultanas
1 oz (25g) chopped candied peel
topping:
5 oz (150g/ml) soured cream
1 oz (25g) caster sugar
candied orange and lemon peel slices
Line a Swiss roll tin with thinly rolled-out pastry, and bake blind at 400C, 200F, gas 6 for 7 minutes. Remove from oven and reduce heat to 300C, 150F, gas 2.
Mix together all but the topping ingredients, and spoon into the pastry case, levelling the surface, and bake at the lower temperature for 1 hour 10 minutes.
Meanwhile, mix the soured cream and sugar (topping ingredients) together, and after the cheesecake has baked for 55 minutes, spread the topping over the surface, replacing in the oven for the final 15 minutes baking time, then turn off the heat and leave the cheesecake still in the oven for a further hour before removing and chilling. It can then be removed from the tin and decorated with halved slices of candied fruit.

Multi -Tasking

Particularly like this recipe as it uses porridge oats. The amount of butter used is more than expected for a biscuit, but this is needed to hold the other ingredients together, and does add a 'shortbread' flavour.
Because the mixture needs gathering together with the hands, flour them first or you will find it a bit messy, but certainly something children would enjoy doing. Once the mixture has been gathered together, it can be turned out onto a floured board, rolled into a thick sausage about a foot long, then this rolled back and forth over the work surface where it will gather up all the bits that have fallen from it whilst assembling the 'sausage'.
The mixture can be sliced and cooked immediately (it might also work if rolled into small balls, each then pressed flat with the back of a fork) or it can be chilled before slicing (my preference).

Apricot Cookies: makes about 20
7 oz (200g) butter, softened
6 oz (175g) light brown sugar
2 tblsp thin cut (or shredless) orange marmalade
2 tblsp boiling water
2 tsp ground mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
6 oz (175g) porridge oats
7 oz (200g) self-raising flour
6 oz (175g) no-soak apricots, finely chopped
2 oz (50g) flaked almonds or mixed chopped nuts (opt)
Cream together the butter and the sugar. Mix the marmalade and water together until the marmalade has dissolved, then stir this into the creamed mixture. Sift the spices with the flour then tip that - with the oats - on top of the creamed mixture and begin cutting it in with a knife until it resembles a crumble mix.
Time then to flour hands and start gathering the mixture together to make a firm dough. When compact enough, turn the dough out onto a lightly floured board and roll it into a thick sausage. Then wrap in baking parchment and/or foil and chill in the fridge.
To bake: slice the roll into discs (about 1/8th inch thick - the amount makes about 20), and place well apart (they will spread) on a parchment lined baking sheet. Bake at 150C, 300F, gas 2 for about 25 minutes or until golden. The biscuits will be crispy round the edges but soft in the middle, so leave on the thin to cook for several minutes, then remove with a fish slice to avoid breaking. Cool on a cake airer (they will then dry out in the middle). Store in an air-tight tin.

Stock cubes can be used (for convenience) made up with the litre of water, but myself prefer to use home-made chicken stock. Don't chop the veggies too small, they need to be fairly 'chunky', and roughly the same size. Also the veggies can vary, use less of some, more of another, or substitute turnips, sweet potatoes, parsnips, courgettes, aubergines, bell peppers.... just make sure the total weight of veggies is the same as in the recipe, as if less, there won't be enough to feed six. When making a smaller amount, a good guide is to allow approx 2 oz (50g) couscous per serving.

Couscous with Spicy Vegetables: serves 6
1.75 pints (1 ltr) chicken or vegetable stock
1 onion, cut into eighths
1 tsp paprika pepper
1 tsp ground cumin
3 large potatoes, chopped
3 carrots, chopped
half a small butternut squash, peeled, seeded and chopped
12 cherry tomatoes
1 x 400g chickpeas, drained
11 oz (300g) couscous
salt and pepper
Put the stock into a pan with the spices and bring to the boil, then add the prepared vegetables that take the longest cooking time. Boil for 5 minutes, then add the vegetable that take less time to become tender. After a further 10 minutes all veggies should be al dente. Add the tomatoes and cook until all the vegetables are tender. Then drain and keep warm. If you wish, use some of this liquid to 'cook' the couscous. Or use fresh boiling stock.
Put the couscous into a bowl and add enough chosen boiling stock to come about an inch and a half above the grains. Cover and leave to stand for about 10 minutes or until the liquid has been absorbed, then fluff up the grains with a fork. Meanwhile heat the chickpeas in a little water or stock, drain then stir into the couscous.
Tip the couscous into the centre of a shallow dish, and serve it surrounded by the vegetables. Sprinkle a little cumin or paprika over as garnish.

Countdown Starts Here

If there is still room in the freezer, time perhaps to think about making a few 'nibbles' rather than buy them. Nothing like have a selection to dip into whilst watching all those Christmas repeats on TV. Ideally, make these when you have oddments left-over (such as scraps of pastry, crusts of bread etc), but - even if not - still not expensive to make compared to those sold over-the-counter.

The first two are cheese-based. In both instances oddments of hard cheese can be grated together and used . and this is about the time we will be finding these in our fridge when clearing space for the Christmas cheeses.
With recipes such as these, just make the amount to suit what needs using up. Small amounts of a wider variety are often more interesting than a large platter of just a few.

Cheese Balls: makes about 40
8 oz (225g) grated hard cheese (Cheddar etc)
4 oz (100g) soft margarine
6 oz (175g) self-raising flour
salt and pepper
quarter teaspoon dry mustard (or half tsp made mustard)
filling:
gherkins, olives, button mushrooms, prawns
Mix the cheese, margarine together (with made mustard if using). Stir in flour, seasoning and dry mustard (if using). Mix to a soft dough and divide into 40 tiny balls.
Flatten each ball with the hand, then top with chosen filling - that itself has been finely chopped' then form back into a ball. These can be cooked and served immediately, or frozen, thawed and then cooked.
To freeze: open freeze until solid, then pack into a bag, seal and label. Use within a month.
To serve from freezer: thaw balls for 1 hour at room temperature then cook as follows:
To cook from freshly made, or after thawing:
Bake at 200C, 400F, gas 6 for 15 minutes. Serve hot.

Cheese Straws: makes 4 dozen
12 oz ( 350g) shortcrust pastry
3 oz (75g) grated Parmesan or other hard cheese
Roll out pastry to an oblong approx 12" x 9". Sprinkle over one third (1 oz/25g) of the cheese. Fold pastry over one third at the top, and then the bottom third up and over this. Press edges to seal. Repeat twice more,then roll out pastry to 1/8th inch thick (3mm). Trim edges and cut into 4" x 1/2" strips and twist.
Open-freeze until solid, then pack in rigid containers. Use within 3 months. Bake from frozen at 200C, 400F, gas 6 for 15 minutes until golden.
Freshly made these take 10 - 12 minutes to bake at above temperature.

Marmite Twigs:
bread crusts
margarine
Marmite
Use the crusts saved from sandwiches or the ends of loaves. Cut into strips.
Gauge the amount of margarine needed (you can always add more) and melt this in a pan. Dip the crusts in just long enough to coat with the marg (but not long enough for the crusts to soak in too much fat) and then spread with the Marmite. Serve immediately or freeze.
To Freeze: pack in solid containers, use within 6 months.
To serve from Freezer: thaw 2 hours at room temperature.
tip: either fresh or thawed, these are even nicer when rolled in finely chopped parsley before serving.

Peanut Balls: makes 2 dozen
4 oz (100g) butter
1 oz (25g) grated Parmesan cheese
4 oz (100g) plain flour
2 oz (50g) cornflour
1 egg yolk
1 oz (25g) salted peanuts, roughly chopped
paprika pepper
Sift the flour and cornflour together. Cream the butter, then work in the Parmesan, the flours and the egg yolk. Finally mix in the chopped peanuts. Using clean hands, knead the mixture together in the bowl to make a firm dough.
Roll into small balls and place on a greased baking sheet. Chill for half an hour then bake at 180C, 350F, gas 4 for 25 - 30 minutes, then cool slightly before removing from tray to a cake airer. When cold sprinkle with paprika pepper.
Either serve freshly made, or - after baking and cooling (and without adding paprika)- open freeze until solid, then pack in a rigid container. Use within 2 months.
Thaw at room temperature for one hour, then sprinkle with paprika and serve.

Two Weeks to Go...!

Onion Yogurt Sauce: makes approx 7 fl.oz (200ml)
half oz (12g) butter
1 small onion, finely chopped
good pinch paprika
good pinch ground coriander
salt and pepper
5 fl oz (150ml) natural yogurt
1 tblsp chopped fresh chives (opt)
Melt the butter in a small pan, then stir in the onions and cook over low heat until softened - this taking about 5 - 7 minutes. Add the paprika and coriander with salt and pepper to taste, stir and fry for a further minute, then remove from heat, cool slightly then stir in the yogurt and chives (if using). Serve at once.

Cream Cheese 'Yogonnaise': serves 4 - 6
2 fl oz (50ml) mayonnaise
2 fl oz (50ml) natural yogurt
3 oz (50g) cream cheese
2 tsp finely chopped fresh chives
1 tsp lemon juice
salt and pepper to taste
Mix all ingredients together, then chill before serving.

Despite it needing more than a few ounces of yogurt, this next recipe does make a very pleasant frozen dessert, far lower in calories than ice-cream. Although gooseberries are the chosen fruit in this recipe, any soft fruit puree could be used instead.

Yogurt Sorbet: serves 6
1lb 8 oz (680g) gooseberries, topped and tailed
7 tblsp water
a good 4 oz (110g) sugar
1 sachet gelatine
10 fl oz (275g) natural yogurt
2 egg whites
Put the gooseberries in a pan with four tablespoons of the water, cover and simmer gently for 10 minutes. or until the fruit is soft. Blitz in a blender or food processor, then push through a sieve to remove seeds. Set aside for 10 minutes to cool slightly.
Meanwhile put the remaining 3 tblsp of water into a small cup/bowl and sprinkle over the gelatine crystals. Leave to stand for 5 minutes, then place container in a small pan of simmering water to warm through. Stir until the gelatine has completely dissolved. Leave until lukewarm, then stir in the gooseberry puree, followed by the yogurt.
Whisk the egg whites until stiff (but not dry) and fold these into the gooseberry mixture, then pour into a rigid container and place in the freezer. Remove after 3 hours - or when almost frozen, then whisk well, or tip into a food processor and give a quick pulse to mix, then return to freezer for at least 4 hours - or until firm. Keep the container covered if wishing to keep for a few days/weeks.
Before serving, remove from freezer and place container in the fridge for at least half an hour to give it a chance to soften slightly and be 'scoopable'.

Thai Fishcakes - with Raita: serves 4
1 x 200g tub Greek yogurt
1 clove garlic, crushed
2 tsp mint sauce
quarter cucumber, cut into tiny cubes
1 lb (450g) white fish, cut into chunks
3 tsp Thai red curry paste
1 tblsp chopped fresh coriander
juice of 1 lime (or lemon)
1 tblsp sunflower oil
salt and pepper to taste
Put the yogurt, garlic, mint sauce and cucumber into a bowl and fold together and set aside (this is the Raita).
Place the fish, curry paste, coriander and lime juice and seasoning into a food processor and blitz until smooth. Form into 12 - 16 small balls, then flatten slightly. Put the oil in a frying pan and fry the fish cakes in small batches until golden and crisp on both sides. Drain on kitchen paper and keep warm until all the fish cakes have been cooked. Serve warm with the Raita. Goes well with salad and couscous.
Note: The fishcakes can be made earlier in the day and kept in the fridge until time to cook.

Valuable After Thoughts...

Instead of buying the traditional Christmas bird, following the recipe below (the flavour resembles pheasant), one each per person will more than make up for any missing turkey (or beef or pork) when served with enough side dishes.
Those who do quite a bit of home-cooking will probably have all the ingredients already in store. So a good recipe to file away if the worst happens and we get snowed up without any chance of a turkey being delivered (or too late to thaw out - if frozen). Perhaps time for a change anyway. Worth a thought.
Mock Game - Christmas Style: serves 4
8 small chicken breasts, pref with skin left on
8 rashers bacon, pref smoked and streaky (rind removed)
salt and pepper
2 oz (50g) butter
1 tblsp olive oil
8 fl oz (225ml) red wine
10 fl oz (3ooml) chicken stock
zest of 1 lemon (or could use orange)
5 tblsp redcurrant jelly
half tsp black peppercorns
2 whole cloves
2 bay leaves
1 oz (25g) plain flour
8 thin sliced bread (brown or white)
Place the breasts between sheets of cling film and bash them with a rolling pin (or clenched fist) to make them spread and become as thin as possible. Using the back of a knife, spread the bacon rashers out so they are the same length as each chicken breast.
Place the breasts skin side down on a board and season well, then place the rasher of bacon on each, and working from the wider end, roll up and tied securely with string in several places (or use cocktails sticks as skewers).
Melt half the butter with the oil, then add the chicken and cook, turning often, until browned all over. Remove from pan and set aside. To the juices in the pan, add the wine, stirring to scrape up any bits from the bottom of the pan, and simmer until the liquid has reduced by a third, then add half the redcurrant jelly and the remaining ingredients (other than the flour, butter and bread). Stir through to melt the jelly, then return the chicken to the pan and bring to the simmer. Cover the surface closely with greaseproof paper and simmer for half an hour or until the chicken is cooked.
During this time, blend the remaining butter with the flour, and when the chicken is cooked remove these and put into a heated serving dish (removing strings), cover and keep warm. To the liquid in the pan whisk in the butter/flour, a bit at a time, until thickened slightly. Keep over low heat while toasting the bread. Spread this with the remaining red-currant jelly, and cut into triangles. Keep warm.
Sieve the sauce over the cooked chicken, and serve with choice of vegetables (red cabbage goes well with this dish) and the triangles of toast.

Old Ways are Best?

Have found a recipe for the Indian cheese called 'Paneer', and only after I had read a later blog where I said I had made some, then forgot I had, finding it in the fridge where it had hardened to a cheese that was very similar to our Wensleydale. So with this in mind feel it is worth giving the recipe. Recipes how to cook/use 'Paneer' can be found on the Internet. Home-made 'Wensleydale' - well we know how to eat that without being told (goes well with apple pie in case you have forgotten).

Panneer:
1 pint (600ml) full cream milk
juice of 2 lemons
2 heaped tablespoons Greek (or thick plain) yogurt
Put the milk in a saucepan and bring to the boil. remove from heat and stir in the lemon juice. Put yogurt into a bowl, stir in a little of the hot milk to slacken it, then add to the rest in the pan. Return to a low heat and simmer for five minutes, then remove from heat and leave to get cold.
Place a sieve over a large bowl and line with a double layer of muslin (aka cheesecloth). Pour in the cold (now cheesy) mixture and leave to drip).
When all the whey has been collected (this whey can be used when making bread dough), fold the muslin back over the (now) Panneer, and wrap as tightly as possible.
Place a teaplate (or other flat dish) in the base of a larger shallow bowl, and place the wrapped Panneer on this. Top with a weight - this has to be at least the same size of the Panneer - and place in the fridge overnight to firm up and remove the remaining excess whey.
Then remove weights, unwrap and you will have made a really firm Panneer. Re-wrap in clean muslin (or place in a covered dish, and this will keep well in the fridge for 4 - 5 days.

Some recipes add half a teaspoon of baking powder to the recipe below as this will help make a lighter biscuit, a lot depends on how the cook wishes the oatcakes to end up.
Oatcakes are normally made to be eaten with cheese, but also great spread with a little butter and honey.

Oatcakes:
8 oz (225g) fine oatmeal
half teaspoon salt
half teaspoon baking powder (opt)
1 1/2 oz (40g) lard or clarified dripping (melted)
boiling water
Put the oatmeal in a bowl and stir in the salt (and baking powder if is using). Stir in the fat and just enough boiling water to bind. Knead together while still in the bowl, then turn out onto a board sprinkled with oatmeal. Roll out very thinly and cut into rounds, fingers or triangles. Place on a greased baking sheet and bake at 200C, 400F, gas 6 for 5 to 1o minutes until just changing colour and crisp. Cool on wire rack.

For those who prefer a crunchier 'cookie' (a bit like a Hob Nob) here follows a good recipe. The basic porridge oats can be used, but if the crushed oats (that I call rolled oats) can be found, these are even better.
Oatie Biccies:
4 oz (100g) butter
4 oz (100g) soft brown sugar
4 oz (100g) golden syrup
5 oz (140g) self-raising flour (sifted)
5 oz (140g) rolled (or porridge) oats
Melt the butter, sugar and syrup together in a saucepan, then when all melted/dissolved, remove from heat and leave to cool slightly before stirring in the sifted flour and the oats. The mixture should be a soft dough. Add more flour/oats if necessary.
Roll the mixture into small (walnut sized) balls and lay on greased and parchment lined baking sheets (you will need more than one sheet) leaving room to spread. Flatten each ball with a palette knife or spatula, and bake (on tray at a time unless you have a fan oven) at 180C, 350F, gas 4 for 12 - 15 minutes until golden and cooked through. Cool on the baking sheet for a couple or so minutes, then transfer to a wire rack to cool completely before storing in an airtight container.
Variation: 1 oz (25g) chopped nuts or raisins can be added when stirring in the flour and oats.


Final recipe today is a traditional Scottish dessert make with oats. Should be made with medium oatmeal, but myself have successfully made it using porridge oats.
Cranachan:
2 oz (50g) oatmeal
2 oz (50g) soft brown sugar
4 tblsp runny honey
4 tblsp malt whisky
1 pint (600ml) double cream
4 oz (100g) raspberries
Mix the oats with half the sugar and spread over a baking sheet, either oven cook or place under a grill just long enough to 'toast' - taking care as it burns rapidly. Then set aside.
Whip the cream with the whisky, then fold in the honey. Finally fold in most of the toasted oats, followed by the raspberries. Pile into individual glasses. Sprinkle the remaining oats on top with the rest of the sugar.

Costs Less That You Think!

Due to it being the run-up to the festive season, thought this traditional plum bread (always associated with Christmas) might be an appropriate recipe for today. In some ways it is similar to the Italian pannetone, and this English version can be sliced, toasted and spread with butter, or eaten plain with cheese. As it makes two small loaves, no reason why it cannot make even smaller ones (use Muffin tins and allow a shorter time of baking), make close to the time, and pop one into that Christmas gift hamper.
The mixed dried fruit can be the cooks choice from: sultanas, raisins, currants, finely chopped dried dates, prunes, apricots, and if possible, include chopped candied peel.
For our American readers, just for once am including cup measurements.

Lincolnshire Plum Bread: makes 2 small loaves
1 lb (450g - 4 cups) strong white bread flour
pinch of salt
1 tsp freshly grated nutmeng
1 tsp ground cinnamon
2 1/2 teaspoon fast-acting (instant) yeast
4 tblsp (60ml) soft brown sugar
4 oz (115g) butter, diced
approx 4 fl oz (100ml - 3/4 cup) milk
2 eggs, beaten
8 oz (225g - 1 cup) mixed dried fruit (see above)
Sift the flour and spiced together into a bowl and stir in the sugar and yeast. Gently heat the butter with the milk until the butter has dissolved and use when at blood heat.
Stir the eggs and enough of the milk/butter into the flour to make a soft mixture that will gather into a smooth ball of dough. Cover the bowl with oiled cling film and leave in a warm place to rise until doubled n size, this make take over an hour. Don't rush it.
Meanwhile, line 2 x 1lb (450g) loaf tins (US pans) with baking parchment.
When dough has risen, knead lightly on a flour-dusted surface, working in the dried fruit as you knead, as evenly as possible. Then divide in half, place in the prepared tins, cover again with oiled cling film, and leave to rise again in a warm place until nearly doubled in size (this should take about half an hour - again don't rush it, the higher the rise the more open the texture of the baked loaf).
Bake at 190C, 375F, gas 5 for 40 minutes, then remove the bread from the tins, placing the loaves back into the oven for a further five minutes or until they sound hollow when the base is tapped (normal bread-baking procedure). Cool on a cake airer.

You'll remember me mentioning Gill (my 'best friend' who will be coming to stay with me while B is away). She used to make wonderful bread when they lived in an old Mill House, using an AGA type oven, but still worked well in a conventional oven. Her recipe was first published in 'More For Your Money', and because it is so simple feel it is worth repeating again. The only difference was when the book was published, the 'instant yeast' as we know it today, was not then available, only dried granules which needed soaking before use, but am sure - using the 'instant' today - it would work just as well. I include the 'chat' as published with the recipe.

Gill's Bread:
Gill makes the best bread I've ever tasted. She breaks the rules, which shows you need never be afraid to experiment. Her bread isn't kneaded and only proves once in the tins, and keeps fresh for several days. Do try it. This recipe makes 2 large loaves.
1 oz (25g) fresh yeast, or 4 tsp dried yeast
2 tsp sugar
1 lb 4 oz (56og) wholewheat or wholemeal flour
12 oz (350g) strong white flour
2 rounded tsp salt
1 oz (25g) lard
1 pint (570ml) warm water
First prepare the yeast (see footnote), Put the flours and salt into a bowl and rub in the lard. Grease two large loaf tins. When the yeast is ready, pour into the flour and stir with a wooden spoon, then gather the mixture together with your hands - this is the only 'kneading' necessary.
Divide the mixture in two and press into the two tins. Slash the dough across the top in several places. Put the tins in a warm place until the dough has doubled in bulk. Bake at 200C, 400F, gas 6 for 30 - 35 minutes. The bread is done if it sounds hollow when tapped on the bottom. Place on a wire rack to cool.
Footnote: To prepare fresh yeast: crumble yeast into a bowl, add the sugar and stir until liquid. Add the warm water and leave until frothy.
To prepare dried yeast: dissolve the sugar n the warm water and sprinkle the dried yeast over. Leave to stand until it has a frothy head - takes about 10 minutes).