TARRAGON & THYME

Lets just say I have been in the mood to play with cooking this weekend and I have really enjoyed it. Rooted me down, given me perspective after weeks of not being able to settle to anything. But I love cooking and I love food and lets just say the bread machine has been dusted down a little. Dinner Rolls makes a dozen Ingredients 1 1/4 cups water 4 tablespoons of butter 1 egg beaten 3 cups white bread flour 2 tablespoons of dry milk 2 tablespoons sugar 1 1/2 teaspoon salt 1 1/2 teaspoons yeast Plus 1 egg beaten to brush the top of the rolls Method Follow the general instructions for your individual bread machine Using the normal or dough mode put the ingredients into your machine in the recommended order for your machine Take the dough out when it bleeps Divide the dough into 12 balls and shape Place on a greased baking sheet cover with cling film or with a clean tea towel Leave to rise/prove somewhere warm for about 40 minutes Brush each roll with beaten egg Bake in a pre-heated ove...

We have roast chicken for tea tonight together with Jersey Royals, Spring Cabbage, Bread Sauce, Roast sweet potato, cauliflower, peas, carrots and Asparagus (we like our veg and Sunday lunch albeit a day late is always padded out a bit more). I am back at work tomorrow, so I want something quick to have for tea on Tuesday night using what I have to hand. I have the ingredients for this recipe without having to buy anything in. (Plenty of chicken left overfrom tea tonight) This recipe I haven't tried before but it sounds promising. The quickness of making this also appeals to me and means that I will be able to get on with other bits and bobs without having to do loads of cooking or washing up, like the ironing! I will probably serve this with some jersey royals and a side salad as well as some home made breadbuns Ingredients: 4 Spring Onions finely chopped 4 tablespoons of Tahini Paste 1 tablespoon white rice vinegar (I am going to use white wine vinegar) 2 teaspoons of English Mus...

I love Pizza but the prices they charge really do take the biscuit. (Excuse the pun) I have therefore been experimenting with doing my own home made versions. They are also a good way of using up all those bits and pieces that accumulate in the fridge and end up getting thrown away. Ingredients 1 cup of water 3 cups of white bread flour (I Used Waitrose Canadian Extra Strong Bread Flour) 1 1/2 tablespoon dry milk powder 2 tablespoon sugar 1 tsp of salt 2 teaspoons of dried easy action yeast (I used Allisons) Method (I have to use a breadmaker as I cannot knead very well because of the arthritis in my hands. I wish I was able to but I just cannot even though I have tried). I therefore use the dough hook on my Kenwood or the bread machine for doing the kneading. Always use your own individual breadmakers general instructions set the breadmaker to the dough setting the machine I have used a Pizza setting which is the dough setting for this particular machine. put the ingredients in the p...

I have been pottering away sowing seeds, some haven't come to anything others have. But at least I am having a go and trying to grow a few bits to supplement my kitchen and I quite the fact that I can go into the garden and pick a few bits and pieces and take them straight to my plate My troughs of sown seeds are starting to get a wriggle on and if the weather is good tomorrow I will sow some more seeds. The troughs consist of Spring Onions, Radish, Sorrell, Mesdun (a mixed salad leaf) and a trough of pea shoots which is now ready for harvesting. The troughs are also ready to go out in the garden rather than just be in the cold frame. That will free up my growing houses for more seeds as those plants already through can now go into the cold frame and I have some herb plants to pot on grown from seed together with planting those potted herbs out that I bought the other day. I have four cherry tomatoes and two tomato plants in the cold frame (the two tomato plants I was given as the...

I have spent this afternoon trawling through my old Recipe notes book which is a scrap book of magazine articles and hand written recipes and looking to reinstate them again for regular use. This is very delicious cake and something I used to make on a regular basis. Looks like it needs ressurecting. Ingredients 8 oz self raising flour pinch of salt 1/2 teaspoon of mixed spice 4oz margarine 4oz demerara sugar 6oz dried fruit mixture 2 eggs 3-4 tablespoons milk Demerara sugar for topping Method To the flour add the salt and mixed spice then rub in the margarine until like a crumble mix. Add the sugar and dried fruit mixture and mix evenly so that the ingredients are distributed evenly. In a separate bowl beat together the eggs and then add the milk. Add to the rest of the ingredients combining well. Line a deep cake pan with greaseproof or baking parchment, making sure that you grease the lining well (I melt a little butter or margarine in a pan then brush on after I have the pan line...

This is a good one to make if you have the odd chicken carcass hanging around and it is very tasty, its also something for nothing out of what most people throw away, but you will get all the goodness and flavour out of simple home made offerings, which is delicious served with wedges of a fresh bread loaf. Ingredients 1 chicken carcass 1 bay leaf 1pint of milk 4 tablespoons boiling water 4 tablespoons cold water 4oz chopped cooked chicken 1 medium size onion 1 clove 1 chicken stock cube 1 level tablespoon conflour 1/4 level teaspoon nutmeg Seasoning Method Break up the carcass and put into a large saucepan. Chop the onion add the bay leaf and clove Pour in the milk and the stock cube dissolved in boiling water Simmer slowly for about 20 minutes or so. Then strain away the bits of the carcass through a sieve returning the liquid to a clean pan. Add the slaked cornflour (cornflour mixed with water to form a paste), then add to the liquid stirring all the time until mixture comes to th...

I love simple good food some of which my OH does not have an appreciation for (not the simplicity of the food just the sort of food I tend to go for naturally). He is not keen on omlettes, certainly let alone a herb omlette but different people, different palettes. For tea this evening I have had herb omlette with a mixture of fresh gathered herbs out of my little herb garden,tarragon, sage,french parsley, mint, thyme, chives, oregano and rosemary. Each mouthful of the omlette was like a taste explosion and because I had used a variety of the chopped up herbs, each mouthful was exploring virgin territory. Take a couple of eggs and break them into a bowl Beat them together with a whisk Add fresh ground black pepper to season to your taste I tend to use more pepper than salt in cooking. Add some milk and/or a dash of cream Pick your chosen herbs - I tend to use a bit of everything but that's me, suit those herbs that you like. I chopped mine with my Mezzaluna Beat the herbs into...

This is a lovely and refreshing sorbet and one to take advantage of when the Elderflower bracts are available, but if you make cordial you can also use this as a base to make the sorbet "out of season" Ingredients: 175g/6 oz sugar 450ml/ 3/4 pint water 10 elderflower heads juice of 1 large lemon 1 large egg white Method Gently heat the sugar in the water in a heavy-based saucepan, stirring with a wooden spoon, until the sugar has dissolved. Bring to the boil and boil for 4 minutes. Reduce the heat add the elderflowers, cover and remove from the heat.Leave to infuse for 35 minutes. Stir in the lemon juice then strain the liquid into a metal container/plastic box Chill for an hour then place in the freezer until the mixture is beginning to freeze or pop into your ice cream machine if you have one and follow instructions for your machine. If you don't have an ice cream machine. Whisk the egg white separately until stiff but not dry. Beat the iced mixture to break up the ice ...

Walking home from work on Friday night I passed a large clump of elderflower bushes and I am pleased to report that the blossom is coming out so time to get those recipes out and to get busy in the kitchen. I missed out on the Elder flowers last year but this year I intend to take advantage of this wonderful blossom which gives a lovely muscat flavour and which goes well with gooseberries. Haven't seen any gooseberries yet. But I am busy sorting out some recipes. However on Friday I had the first of the local grown English Strawberries and they were heavenly - they were £1.80 a pound, but then yesterday I got some more from my local veggie shop at £1.50 a pound (last week they were on the market at £3.50 a punnet). I do so adore English Strawberries. But then I also love the abundant wild gifts that we get from the hedgerow. (Sorry not the best photo too near with the flash). Hope you all get your own English Strawberries soon (and for those of you who are further afield if you e...

I have indulged today and been to the market they had quite a lot of lovely plants. In the end I bought 2 six plants for £5 = 10. Because I am using more and more herbs (not just in cooking) I have increased the amount of plants that I usually get - it may be that I will increase them even more next year. Today I have purchased 4 French Tarragon 2 French Parsley 2 Ordinary Parsley 1 Oregano 4 Upright Rosemary and 2 Freebies a couple of overgrown French Parsley's so am going to give them a bit of a haircut and see if I can get them re-growing. I have given them a good soak this evening and will plant them on tomorrow. Now I need to locate some Lemon Verbena. I am very partial to this very fragrant herb it can be used in pot pourris and drinks as well as some preserves.

Last week commenced with me dealing with the ironing pile at long last. Matters didn't start too well as I had the ironing pile from hell to deal with and I ended up dropping and breaking my steam generator iron - fortunately I still had my old Rowenta one. I hate ironing it is a discipline for me and one I never try and shirk and I like a good sturdy iron to wield around the ironing board as it seems to give a much better finish to all my clothes and household items. Then the last of my love birds went to the big birdcage in the sky. We worked out that we had had him/her for some 10 years or so. We originally had four of them. I do miss his/her chirping and chattering and pleased to see you greetings the house seems so quiet without him. I have had caged birds of one sort or another since I was a child. By hasn't it been hot these past few days. Lovely to have such nice weather especially after such a cold winter but very unbearable at times. I have kept the blinds ...

Its been a funny old day weatherwise. The sun has been out intermitently but we have had black clouds and rain on and off all day, but it is perishingly cold here again. And I hurt so, my legs and feet I really have not known what to do with today. The cold gets me like that. I have the heating on in the house as my hands keep going cold. Even the three cats that were out have all come running in one after another - they don't want to stay out. (Tinky was already in and Tyson I had already coaxed in then he bit me!) Grumpy old man that he is. Whilst trying to get Tyson in I was collared by a new young neighbour who has a small kitten. Reminds me of a smaller version of Tinky. I have had to sex the kitten for her and it would appear that she has a young female called Charlie; she asked me because she was aware that I had Tyson but not that I had four more and a Jack Russell to boot. She seems very pleasant and the kitten was gorgeous. Had a nice quick tea tonight chicken thig...

Well I faced my fears and went and took the assessment/test at the College. I did feel a little exposed and vulnerable but I am trying to take control of my fears so that they do not own me and to try and make progress on one of my weak subjects. I am also aiming to make progress as well. Things did not start well as people sent me to the wrong room (personnel from the college) but we eventually found where we needed to be. It was a computerised exam, the mouse wasn'ttoo brilliant and the calculator kept disappearing so I sort of had to give up on one or two questions know what I need to put into a calculator but can't do it longhand very easily on paper. Anyway an hour and a half later I received my results. On a practical level I am between level 1 and level 2. Their level 1 is equivalent to a GCSE pass. So I am not as bad as I thought I was - I have some work to do and am going to follow through with an evening class to see if I can achieve a maths qualification, which...

I am not very good at maths, never have been, although I have tried. I have been humiliated in the process in front of my classmates and made to feel a fool. I did try and do something about it and when I went to college undertook a course with the wife of my Chemistry teacher from school who had a very good reputation for teaching anyone maths. After six weeks she turned round and said I just didn't understand it did I. So I have always been a bit of a failure when it comes to maths no matter how hard I try. I have been better since I have been at work, and am okay with things if I am shown how to do them, and with regular practice am able to complete the task in hand like monthly billing, but I am not quick and tend to err on the side of caution as I want to get things right rather than wrong. Tomorrow I have to go to our local college to take a maths test and I am terrified. I have an hour and a half's exam to sit after which I will be given my marks and they will decide ...

Its been a much better day today than yesterday. Yesterday was too cold and it just rained and rained and rained. I had my nose pressed up against the window longing to be out in the fresh air, but in the end I gave in admitted defeat and spent a lot of time writing different articles for the blog - all of which will filter through eventually. This morning I decided to do the articles on the donut maker. But this afternoon I have been pottering in my growing sheds and cold frame and I am pleased to say that my salad crops and seeds are coming on well. I shall soon be cutting the pea shoots although it will be a bit longer for the radish, spring onion, Mesdun and mixed salad leaves but not that far away. My Herbs are also coming through so will have to pot some of these on. I gave everything a good water today together with the nettle feed. The mint has rooted extremely well and will go into a pot in the garden to restrict the roots they are now all tangled up. I have also been busy ...

Care and Cleaning Before commencing to clean your machine switch off your Donut maker and unplug from the power point. It is easier to clean the machine whilst it is still warm. Wipe the plates with absorbent paper or a soft damp cloth taking care near hot surfaces. To remove baked on foods simply apply a strong solution of bicarbonate of soda and water and leave overnight. This will soften the food and make it easier to remove with absorbent paper or a damp cloth. To clean outside the machine wipe over with a soft cloth which has been squeezed almost dry in warm soapy water. DO NOT USE steel wool, scouring pads or abrasive cleaners. DO NOT IMMERSE IN WATER OR LIQUID OF ANY KIND PLEASE AVOID CONTACT WITH SHARP METAL IMPLEMENTS AS THIS MAY DAMAGE THE NON STICK COATIN G ON THE PLATES

Problem Doughnuts not risen Possible Cause Machine not hot enough - Remedy Preheat for 5 minutes before use Too much milk added - Remedy Follow either metric or imperial measures - do not mix quantities Baking powder not active - Remedy check the use by date Batter overmixed- Remedy The batter does not need to be beaten - stir ingredients together until gently smooth Problem Doughnuts too brown Possible cause Overcooking - Remedy Most Doughnuts cook in only 2 minutes - use a kitchen timer Problem Doughnuts are sticking or are difficult to remove Possible cause Breville Donut Wizard plates dirty - Remedy Unplug machine and clean plates according to instructions. Regrease the plates lightly before use (see separate section for care and cleaning)

Savoury doughnuts make a quick and hot snack and an ideal accompaniment to drinks before a meal served with a favourite savoury dip or as a finger buffet item. The flavour and texture of a savoury doughnut is improved by the brushing or spraying of the doughnut holes lightly with oil before each batch of donuts is made,. The quantity of filling to add varies according to taste so try these variations for practice and adjust as to your own palate as you get used to making them. GARLIC AND HERB 1 clove of garlic crushed and 1 x 5 ml spoon (1 teaspoon) dried mixed herbs GARLIC AND CORIANDER 1 clove of garlic crushed 1 x 15ml spoon (1 tablespoon) fresh chopped coriander CHEESE AND ONION 2 chopped spring onions and 25g/1 oz grated Parmesan or other strong flavoured cheese BACON AND MUSHROOM 1 x 15ml spoon /1 tablespoon of finely chopped mushrooms and crispy fried bacon PRAWN COCKTAIL add 2 x 15ml spoons (2 tablespoons) finely chopped prawns and 1 x 15ml /1 tablespoon of tomato ketchup CUR...

To Decorate your sweet donuts Sugar Sweet doughnuts can be transformed by dipping in different coatings Plain caster sugar is quick and easy but can be made extra special by adding the grated rind of a lemon or orange about an hour before it is needed. For a finer finish icing sugar can easily be flavoured with a variety of spices. To every 50g/2 ozs of icing sugar add 1 x 15ml/1 teaspoon of spice such as cinnamon nutmeg mixed spice or ginger Chocolate For a chocolate dust add 2 x 5 mkl spoons (2 teaspoons) of cocoa to 50g/2 ozs icing sugar Decorative Mix icing sugar with water to make a fairly stiff spreadable glace icing and spoon over the doughnuts. Decorate with glace fruites, edible cake decorations, chocolate strands or chopped nuts or cover teh whole doughnut with a thinner glace icing and roll in hundreds and thousands or sugared strands Dip cooked doughnuts quickly in melted chocolate, milk chocolate, white chocolate plain or milk chocolate is good and serve the doughnuts with...

The basic recipes for the doughnut machine are very easy to adapt by adding all sorts of different ingredients. As a general rule add 2 x 15 ml/2 tablespoons of filling per batch of mixture Add the filling to the batter and mix well before filling doughnut moulds/rings/holes or doughnut wells JAM strawberry or apricot are particularly good but any flavour will do DRIED FRUIT sultanas raisins or currants are good standbys but try chopped apricots, dates,, pineapple, mango, blueberries glace cherries, sour cherries FRESH FRUIT - mashed banana,grated eating apple with a touch of cinammon mashed strawberries raspberries poeaches apricots blackberries and cherries CITRUS FRUITS add the finely grated rind of half a lemon or orange and 2 x 15 ml spoon (1 tablespoon) of the juice STEWED FRUITS pureed apple, blackberry and apple any kind of tinned pie filling NUTS finely chopped walnuts hazlenuts almonds pistachios. These can be used as the only filling or combined with other ingredients such a...

Basic Savoury Doughnuts Follow the recipe for the basic sweet doughnuts, but only use 1 x 5 ml spoon/1 teaspoon of sugar instead of 50g/2ozs of sugar and add a twist or two of freshly ground black pepper. This recipe is best when combined with savoury fillings - the stronger the flavours the better the results Please see the separate list of appropriate flavours to play with or create some of your own

Traditional Sweet Recipe For a more traditional doughnut try this easy to make yeast recipe 50g/2ozs plain flour 2 x 5ml spoons(2 tablespoons) caster sugar Pinch salt 1/2 x 5ml spoon/1/2 tesapoon easy blend dry yeast 1 egg 2 x 15ml spoons (2 tablespoons) warm milk 25g/1 oz melted butter Mix together the flour, sugar, salt and yeast. Beat in the egg and milk until smooth then beat in the melted butter. Cover with a damp cloth and leave in a warm place for approximately 20 minutes (or prove in a microwave on defrost for 1 /2 minutes) until the dough has doubled in size. Pre-heat the doughnut maker for 5 minutes, Fill mould with 1 x 10 ml spoon (1 dessertspoon) batter into each doughnut hole/mould. Close the lid, lock and cook for 2 1/2 to 3 minutes. Fill or decorate as per the ideas listed under separate section,

Basic Sweet Recipe (Makes 18) 75g/3 ozs plain flour 50g/2ozs granulated sugar 2 x 15ml spoons/2 teaspoons baking powder 1/4 x 5ml spoon/ 1/4 teaspoon of salt 75ml/3 fl ozs milk 1 large egg 2 x 15 ml spoons /2 tablespoons of vegetable oil or melted butter 100g/4 ozs caster sugar - for coating Pre-heat the Doughnut maker for 5 minutes Combine the dry ingredients in a medium mixing bowl Add the milk, egg and oil. Stir until batter is smooth. Fill each donut ring mould with 1 x 10 ml spoon (1 dessertspoon) of batter Close the lid and lock the latch on the machine. Bake for 2 minutes. Remove cooked doghnuts and toss quickly in caster sugar. Repeat with the remaining batter The doughnuts are delicious as they are but they can be given different fillings or they can be coated with a variety of different toppings. IF HOWEVER YOU POSSESS A SET OF METRIC MEASURING CUPS YOU MAY FIND IT EASIER TO MAKE UP YOUR BASIC DOUGHNUTS MIX QUICKLY AND EASILY USING THE FOLLOWING QUANTITIES:- 1/2 metric cup of...

Do you have one of these machines lurking in the cupboard. They remind me of a mini flying saucer to look at. I have had a sort out recently and managed to locate my donut machine, so I thought it was about time I used it again. Or Do you have one of these and have lost the recipe booklet, so the machine is in the cupboard not being put to good use and cannot find any instructions anywhere or recipes. That's what happened to me until I re-found my recipe booklet which was stored in a safe place. Never mind you will find the instructions and the recipes below, as from my original instruction book so you can bring your machine back into use. My machine was made by Breville but I understand that there may be more modern versions around. Step by Step Method to Making Doughnuts in the Doughnut Maker Lightly oil the doughnut moulds in the base and lid of the machine before use. Close the lid of your Breville Donut Wizard (or similar machine) and switch the power on. The neon thermostat l...

Its cold here again in Peterborough and has been chucking it down with rain quite heavily. The cats went out for a fleeting second and then came flying back in again. They do not do cold. They are all snuggled up in their favourite places warm fed and content. I don'tdo cold either.. No wonder that I have had difficulty moving around the past couple of days. My hands do not want to type and going up and down stairs has been heavy going. So I am hoping that the weather is going to cheer up and warm up in the next few days or so. The rain is needed to nurture the soil and feed the crops and give us water to drink. I peeked in to look at my seedlings earlier on, the herbs are through, so are some of the Globe Artichoke seeds I set and the beans. The cucumbers are also through. The herbs in troughs are coming on a bundle and will soon be ready to start harvesting from. I am hoping that we have some warmer weather tomorrow in order to open up the grow houses to let in some fresh...

Woodruff in blossom I have this growing in my garden. It obviously likes where it is because it seems to have colonised. This is the plant that I didn't know what it was last year. Since then I have been reading up a little bit on what I can do with this pretty plant and the following is one I intend to have a go at. Its from the Countryside Cookbook by Gail Duff ISBN 07221 3079 1. The Woodruff should give the ice cream a nutty vanilla like flavour. Woodruff Ice Cream 1 pint thick cream 6 spriggs W oodruff 2 egg yolks 2 tablespoons honey Put the cream into a saucepan with the W oodruff . Cover it and set it on a very low heat until it just comes to boiling point. This will take about 15 minutes. Take the pan from the heat and strain the cream. Whisk the egg yolks with the honey until they are frothy then whisk in the cream in a steady stream. (It is suggested to use an electric whisk to achieve this). Whisk the mixture to a light froth put into a freezing tray or bowl and...