TARRAGON & THYME

I love Almonds and I am particularly fond of Marzipan or Marchpane as it used to be known.  Most of us reach for the pre-prepared Marzipan sold on supermarket shelves but it is actually quite easy to make the same and I think tastes far better.  So now when you cannot find marzipan on the shelf when you want it you can make your own  - ideal for when you make your own Battenburg cake but Marzipan can be used in a lot of dishes.  This recipe which I have used time and time again comes from Mrs Beetons Traditional Christmas. You will need: 225g/8oz ground almonds 100g/4oz of caster sugar 100g/4oz of icing sugar 5ml/1 tsp lemon juice A few drops of Almond essence 1 egg  beaten Method You can use a coarse sieve or you can break up the packet of ground almonds with a wooden spoon making sure that where the almonds have clumped that you break the mixture down into a bowl.  Then sift the icing sugar and caster sugar in tool.  Add th...

DUNDEE CAKE We have a lot of fruit cake around the Christmas period and as well as a Christmas cake we also make Dundee Cake.  Dundee Cake like the Christmas cake smells wonderful whilst it is cooking.  The cake is never decorated apart from almonds to decorate the top of the cake.  It was never in a square pan always a round. And it goes rapidly. You will need: Fat for greasing 200g/7oz plain flour 2.5ml/1/2 tsp baking powder 1.25ml/1/4 tsp salt 150g/5oz butter 150g/5oz caster sugar 4 eggs beaten 100g/4oz glace cherries quartered 150g/5oz currants 150g/5oz sultanas 199g/4oz seedless raisins 50g/2oz cut mixed peel 50g/2oz ground almonds Grated rind of one lemon 50g/2oz blanched split almonds Line and grease a 7 inch round cake tin.  Preset the oven to 180 degrees C/350 degrees F/Gas Mark 4. Method: Sift the flour, baking powder and salt  into a bowl.  In a separate bowl cream the butter, sugar together...

I love messing around with alcohol and flavourings of different descriptions to put something that little bit different on the drinks/liqueur front.  In fact aside from preserving this is another one of my passions.  After all drink and food go hand in hand with each other and make very good stable mates. I have been looking for dried fruit recipes apart from chutneys to use up some dried fruit I have to use up - I do not like wasting ingredients if I can help it and this one came along when I least expected it. Friday evening I just sat and chilled.  Its been a long tiring week, and cold I have been very cold this week although I have had the heating on but sometimes the damp just seeps into your very core and that is how it has been for me this week.  Its just how the cookie crumbles but it was an evening not for doing much and I was subsequently watching the Good Food Channel and a repeat of the Hairy Bikers Christmas.  I had had my knitting needles ...

I love Goats Cheese especially melted on toast with fried onions or Onion Chutney and salad leaves. It makes a quick supper when you want something light and you can also drizzle it with homemade fresh herb oil now that really is scrummy.  The best part of making this Delicatessan style preserve is that the oil does not go to waste as it can be used for basting grilled meats and fish drizzling over bread and focaccia or salad leaves. So this really is a win win situation. Before making this recipe though you will need to make a quantity of Herb & Saffron Oil Please see Separate post. I have also given a recipe for home made goats cheese on a previous post.  It is not difficult and you get a fair quantity of cheese. Little tiny rounds of goats cheese are known as "Crottins". Ingredients: About 8 fresh goats cheeses such as Crottin about 2oz weight each. 1.1 litres (2 pints) Herb and Saffron Oil Method Place the cheese in a large wide neck...

Suitable for marinades, salad dressings, stir fry and for basting roasts.  However you will need a quantity of this oil for storing Goats Cheeses in Herb and Saffron Oil. Ingredients: 2 Sprigs of Fresh Rosemary or 2 tsp of dried (I prefer the fresh) 2 Sprigs fresh Tarragon or Mint 2 Bay Leaves 2 Cloves of Garlic Skinned 6 Black peppercorns 3 Juniper Berries About 1 litre/ 1 3/4 pints of Olive Oil 150ml/ 1/4 pint of Walnut Oil Place all of the ingredients into a sterilised glass jar or bottle with a tight fitting lid seal and then shake well to mix. Store in a cool dry place for two weeks before using then for up to three months. Makes about 1 litres/ 2 pints Variation and the version I have used to store the Goats Cheese in Herb and Saffron Oil Add 2.5ml / 1/2 teaspoon saffron strands ground to the herb and garlic oil. Serve the oil with salads as well as preserving the cheese in. Don't you just love good food. Pattypan ...

There are better things to do with one's lunch hour but then again at times needs must and  I  admit that I am very sad; I spent my lunch in Marks & Spencers writing a bit of a shopping list for some of the bits that I need for the cooking at Christmas and working out the prices.  They have quite a few nice bits . I like to do a recce - there will be some things I will buy but where I can make things myself I will do.  I am sorry for grumbling it just makes me so mad at the prices charged  but even they have little bags of honeycomb less than half a tray for £5 a bag! Aargh! The main ingredient in the Cinder Toffee is 1lb of granulated sugar.  I do not know about you but I am paying 79p for a 1kg (2.2lbs) bag at present. I was looking mostly at dried exotic fruit but next year I will have my own once I have got to grips with the Dehydrator - not really had time to play so I am hoping to remedy that pretty promptly. However in the int...

You probably know this better as the middle of a Crunchie.  Cinder Toffee or Honeycomb as it is also known as Yellowman in Ireland is one of my favourites and one of the first sweet making recipes I ever tried when I was at home as a teenager. Its light and its Moorish and it does not cost much to make.  Why then when I was in John Lewis's yesterday did I find a small bag of Cinder Toffee/Honeycomb/Yellowman for the princely sum of £6.  There wasn't even half a tray in the bag.  Someone is making a killing at your expense somewhere. This is the original recipe from my mum's Good Housekeeping cookery book and the one I use time and time again.  To make it extra luxurious you could always finish it by dipping it in melted chocolate.. Ingredients: 1lb of granulated sugar 1/4 pint of water a pinch of cream of tartar 2 rounded tablespoons of golden syrup 1 level teaspoon of bicarbonate of soda 2 teaspoons water to dissolve the bicarbon...

I like traditional ornaments ones that scream Christmas and ginger bread men; and felt ornaments play a part in that. John Lewis's in Peterborough have some lovely decorations at the moment  - at a price.  I had particularly liked a felt garland that spoke to me but I was a bit flabbergasted or was that my gasted was flabbered at the price. This little garland is made up of double sided felt hearts with a bit of embroidery on.  It looks super and Christmassy, but it needs to be gold plated for the price John Lewis want to charge £25.  This kind of prices it out of the pocket of a lot of people I know its ridiculous. I think I am going to raid my felt box and see what I can come up with.  I will pop up a post with my creations a little later on.  I think £25 can be saved and common sense  will prevail on this occasion.  I think the photo speaks for itself. What do you think. Catch you later Pattypan x ...

Getting ready for Christmas is not just about preparing actual items for the Christmas Pantry but arming yourself with the recipes to make those unusual specialities which the shops charge an arm and a leg for.  Lets take Ricciarelli for example.  Made from Ground Almonds these little Sienese biscuits are light, very Moorish and delightful. Certainly a little tit bit to tempt you on the Christmas table. Marks and Spencers currently have these in the shop for £6 for a small tray of perhaps no more than 10 of these delightful little biscuits in.  Almonds, Chestnuts, Walnuts, Hazlenuts , Pecans, all put in an appearance in one form or another on the Christmas table.  Take almonds for instance they make the marzipan (or marchpane)  it used to be known. The first time I tried Ricciarelli was from Waitrose about four years ago.  And then they were on the reduced rack.  But £6 for one box with not many in.    I therefor...

I have various recipes for Mincemeat my most favourite recipe being that provided by my friend  Bovey Belle from one of the Farmers Weekly books which I shall make a scuttle full of after Christmas which uses a traditional method of preserving fermentation. Its also a recipe that uses up all sorts of bits and bobs i.e. dried fruit, spices, a little wine, apples, etc.  That needs time whereas I need something pretty quickly so I am trying this recipe. I need some more to top up what I already have.  Yet again it is from the Farmers Weekly  but this time from "New Farmhouse Fare". This Mincemeat is a cooked mincemeat Mrs Lily Byfords Recipe for Mincemeat Ingredients: 1lb peeled and chopped apples. 1lb soft brown sugar. 1lb currants. 1lb sultanas. 8oz mixed peel. grated rind and juice of 1 lemon grated rind and juice if 2 oranges 1 teaspoon of ground mixed spice. 8oz butter Combine all of the ingredients into a pan and then bring ...

Stir up Sunday this year is this Sunday 22 November 2015.  It is the time traditionally when you make your Christmas puddings and the family queue up to have  stir of the Christmas pudding and make a wish.  This happened in my family at my Nan's then my mum's and indeed my own household.  My puddings will be started tomorrow and then completed on Sunday.  I usually use the Delia recipe from her original Christmas book which uses stout in the mixture; The other year I had no stout and so I used cider and it was just as nice. When I was a girl and we used to go to my Nan's when she made the puddings she used to hide a silver threppeny bit in the pudding.  You can hide these in the pudding or a sixpence but if you do make sure it is wrapped in foil to protect it and to protect the pudding.  A big thing was always made of giving the pudding a stir and making a wish - we knew Christmas was on the way when this took place.  Waiting for things t...

I have some eating apples to use up and I thought that I might turn it into Chutney.  The recipe calls for Cooking apples but I thought I might do a mixture of some eaters and some cookers.  As I have said I do not like wasting things and this is another good way of putting some chutney on the pantry shelves.  Its a different recipe which I have not tried it before.  Ingredients: 2lb cooking apples peeled and cored 12oz seedless raisins or sultanas 1 medium onion peeled and sliced 1 pint malt vinegar 12oz brown sugar 2 teaspoons of ground ginger 1 teaspoon of dried mustard 2 teaspoons of salt 2 red chillis Method Chop or mince your apples raisins and onion.  Put into a saucepan with vinegar, sugar, ginger mustard salt and chillis.  Bring to the boil then simmer gently until the mixture is a thick pulp which should take about an hour. Turn into dried warm jars and cover when cold.  (Reminder take out the chilli...

This is what we all look forward to at Christmas - Mum's Plum Bread.  All our family love this but it is best made a couple of weeks before Christmas and then popped into storage tins wrapped in foil.  This allows the bread to give a little.  Traditionally we serve this in slices with butter on and also with a very strong cheddar cheese and an apple. The family tradition is that the senior female member takes over and makes this for the family as and when we lose dear ones.  My Grandmother started this, and my mum took over from her as it is now my turn.  I thought that I would share this with you as it is meant to be shared. Ingredients 2lb SR Flour 1/2lb margarine (we use butter) 1lb sugar (we tend to use soft brown) 2 eggs 1oz fresh yeast or packet of active yeast 1 1/2lb of  mixed fruit, cherries, sultanas, raisins mixed peel, currants 1 pint of milk 1/4 tsp of nutmeg Method:  Sieve flour into bowl rub in butter or marg unti...

I love ice cream and I have been drooling over a recipe for a few weeks now which came in a Waitrose booklet.  So much so I have decided to use some of the double cream I bought the other day for the Christmas ice cream bomb to test drive this as a possible recipe to use at Christmas. It is a no churn ice cream so do not panic if you do not have an ice cream maker.  You do not need one just a plastic lidded box will do. Ingredients: 1 tsp  of egg white 100g Pecan Nuts 20g Demerara sugar 4 pears peeled cored and chopped 397g tin condensed milk 300ml pot double cream Method: Place the egg white and pecans into a bowl and mix well until the nuts are coated.  Sprinkle on the sugar and stir to mix it all up. Heat a non stick frying pan and cook the nuts for 2 minutes stirring once or twice until the nuts just begin to colour be careful as they do colour very quickly.  Tip out on to a plate. Add the pears to the hot pan with 125ml water and cook gentl...

Everything starts with a list especially when it comes to Christmas presents. I start by writing a list of all those parties I intend to buy for with a proposed budget by the side of the list.  This is usually on a little pocket note book that fits snugly into my handbag and which I keep with me at all times. Ideally you should start buying things when you see them from January 1st of each New Year  - items that you see reduced and that would make an ideal present for so and so if you have the opportunity to buy there and then do it.  Pop it up in a present box put away from everyone else in the family.  Then check items off the list once bought. Buying presents throughout the year  in this way does not hit the pocket hard in one fair swoop. Wrap each one as you get them  - you can really go to town and do some creative wrapping if you wrap them as you get them.  but you must keep them in the present box otherwi...

My family has always made things simply because we have not always been able to afford to buy those items in the shops.  It has proved useful in keeping us occupied and young children in the house have always been encouraged to make things no matter how simple which in turn has given them practice and encouragement to have a go and also once their project is completed satisfaction in seeing something through to the end and the confidence to have a go another time. It is not just down to the school to teach your children things.  We have always brought up with the ethos that  If you cannot afford it the next best thing is to have a go and try to make it yourself.   As part of my Christmas preparations what I love to do is have a good nosey at all the Christmas Decorations, foods, different types of cakes, different preserves etc. that the shops have.  This is the delightful part for me because I take great ...

Bread sauce  - one of those sauces that is made to complement the flavour of poultry especially chicken and Turkey.  I tend to make mine ahead and freeze it using up bread that otherwise would get wasted.  It is also lovely in a sandwich with cold chicken or Turkey and then a little smeared on the top and some left over stuffing as well with some cranberry jelly or sauce. Ingredients: 1 large onion peeled and de-rooted, cut in half studded with about 18 to 20 whole cloves (the more you use the stronger the flavour so if you just want a subtle hint go steady. couple of Bay leaves Good sprinkling of white pepper About a pint of milk - this varies as to how many people am cooking for  2oz butter Pinch of Nutmeg A couple of whole black pepper About 4oz bread crumbs A little fresh cream to finish (optional) Put the milk, the prepared onion studded with the cloves, the bay leaves, sprinkling of white pepper nutmeg and whole pepper and br...

Collating your Ingredients Before you make your Christmas cake or cakes you need to gather all of your ingredients together.  I do have all the fruit in due to the fact that I have stockpiled.  During the summer months I either add to my basket when the fruit is on offer, or just buy a couple of bags every so often until I have enough for what I want to do.  I cook a lot with dried fruit with cakes, puddings, chutneys, mincemeat, traditional feasting cheesecake, scones etc.). Christmas cake is one of the first things I make as part of the Christmas preparations . I tend to use the Delia recipe for her cake from the Christmas cookbook but I have used other recipes.  They are all different but proper fruit cake is something very special. This is a classical recipe; there are easier versions out there.  Funnily enough I was not taught to make a Christmas cake or a Christmas pudding at school. I was taught how to line cake tins b...