Ælf's Boozy Mincemeat recipe - hot off the press

Lightly spiced rice, apricot and almond salad recipe, perfect for a BBQ

This is really tasty rice dish first tried by me in the 70's! Inevitably, given the time interval, I've misplaced the original recipe - and the two intervening wives - but I think this version is just as tasty as the original. (Clare, in case you get to read this, of course, you are the tastiest of them all!)

Nowadays, I prepare the dish using the BBQ... in those long moments one has to wait for the charcoal to turn from black & smokey, to red, to grey - ready for the main dish.

You'll need a saucepan and frying pan that you are prepared to either 'sacrifice' for BBQ use only or scour thoroughly after use, as both will become smoke tarnished.

I've included the recipe on my food blog following a specific request from Krista.

Ingredients (for 2/3 as a side dish) 

120g Basmati rice
1 tbs mild olive oil
1 white onion, chopped (@90g)
80g ready to eat dried apricots, sliced in 2mm strips
40g toasted flaked almonds
1 tsp whole cumin seeds
1 tsp ground turmeric
1 tsp curry powder (e.g. madras)
1 tsp garam masala
zest and juice of 1/2 lemon (more to taste)
1 tsp salt
freshly ground pepper

Method

Using the saucepan, pour at least 3/4 litre freshly boiled water over rice, add a good pinch of salt and place over recently lighted BBQ coals (they're probably flaming at this point). When the rice starts boiling, stir once (!) and move to a position where the rice continues to boil for 8 minutes (9 max, otherwise the rice will stick together). Drain immediately and leave to cool in strainer.

Next place frying pan (or wok/paella dish) on BBQ and, once hot, pour in the oil and add the diced onions. Fry and turn until opaque (3/4 mins.) then add the sliced dried apricots, most of the flaked almonds and the cumin seeds. Continue frying for a few minutes before adding the turmeric, curry powder and salt. Combine thoroughly and remove from heat.

You're now in the final stage. Combine the drained rice, garam masala, remaining flaked almonds, freshly ground pepper, lemon zest and juice with the onion mix. 'Toss' lightly (so as not to damage the rice).

Voila - ready to serve with, for example, BBQ'd lamb and a greek salad; grilled fish (sardines/mackerel go especially well); or pork Char Sui... Yum or to continue in the Raymond Blanc idiom 'Superbe!"

Chocolate Victoria Sponge Recipe (all-in-one)

This all-in-one chocolate sponge recipe is a doddle to make and delivers great results every time....

.... BUT...

.... To avoid burning out your handheld mixer, I recommend using either a stand mixer (e.g. Kenwood or KitchenAid) or a heavy-duty hand mixer (such as a Dualit) or be prepared to emulate Paul Hollywood's bread dough mixing skills - as it's his recipe that's the inspiration for my chocolate sponge!

First lightly butter 2 deep 20cm loose-bottomed cake tins and base line (be careful on sizing, as I first used standard `Victoria' sponge tins, and ended up with 'mushroom topped' sponges).

Pre-heat the oven to 180ºc/gas mark 4 and soften the butter (either to soft room temperature, or by microwaving for 60 seconds at the 'low'/defrost setting).

Ingredients (in order!!!)

sift together (twice, ideally):
200g plain flour
4 tsp baking powder
30g good quality cocoa
pinch of salt

Add:
230g golden caster sugar

Mix

Then add:
230g softened butter
4 eggs lightly beaten (medium/large - total weight around 230g)

Mix at a low speed until evenly combined (warning - it'll be heavy going!). Stop at the moment the mixture looks even coloured and use a metal spoon to ensure there's no dry ingredients sticking to the base of the bowl.

Divide the mixture between the 2 tins - the pre-greased base will help to keep the liners in place - and smooth, then bake for 25 minutes. At this point (as I have a Rayburn) I turn the sponges and give them a further 5 minutes. The sponges should be golden, slightly shrunken from the sides and feel firm to the touch.

Leave for 5 minutes, then transfer (on their bases) to cool on a wire rack.

Now to assemble!

For me, the essential sandwich layer is raspberry jam or fresh raspberries (@ 100g) with either:

Softened chocolate spread (Whole Earth lightly whipped chocolate or hazelnut spread are both worth a try - 30 seconds, low setting, in the microwave works for me)

or, more traditionally, 150ml whipped cream

Better still, make a chocolate ganache (melt 200g good quality chocolate - for me Green & Black's every time, half milk/half plain in 200g single cream, over a bain-marie. Then allow to cool for a while) and use half to sandwich the sponge and half to coat the top.

End result - GONE IN MINUTES. At least, it is in my household!

UPDATE:

Since publishing, I've discovered Opies Black Cherries with kirsch. AND Wilkin & Sons - Tiptree -Cherry Fruit Spread (sweetened with grape juice concentrate, rather than sugar). Substitute these ingredients for raspberry jam/fresh raspberries in the 'sandwich' and the results are SUBLIME!

Raspberry, lemon and yogurt cake recipe

This light, fluffy and very moreish raspberry and yogurt cake has its origins in Yeo Valley's tea rooms. Their whole milk natural yogurt is, of course, my first choice for this recipe (when I find it on offer, I also use their butter).

Try this cake while it is still warm, with a dollop of clotted cream and you'll love it - guaranteed!!

I've left their original recipe pretty much untouched, other than adding a few extra raspberries to the drizzle and reducing the amount of sugar used for the cake's 'frosting'.

You'll need a 2 lb loaf tin and, ideally, a suitably sized pre-formed non-stick liner (otherwise use non-stick baking parchment).

Pre-heat the oven to 180ºC or gas mark 4.

Ingredients:

115g softened unsalted butter
225g golden caster sugar
2 large free range eggs

250g plain flour
2 tsp. baking powder
pinch of salt
grated rind of one lemon (juice reserved for 'frosting')
25g ground almonds

100g whole milk natural yogurt (Yeo Valley's if you can find it)

250g raspberries (200g to add to the cake mixture, plus 50g for the frosting)

50g granulated sugar (plus the reserved lemon juice and raspberries)

Cream together the softened butter and caster sugar - as this is a relatively low fat to sugar ratio, 'putting some welly' into this early stage will really pay dividends (a hand held electric beater is ideal for this). Then beat in the first egg - again, beat the egg in thoroughly to achieve a really pale, light mixture.

In a separate bowl, sift together the flour, baking powder and salt, then stir in the ground almonds and lemon zest. Add a heaped tablespoon of this flour mix to the batter along with the second egg and beat until thoroughly combined.

Now tip in the remaining flour mix and add the yogurt. Combine using a light folding action.

Spread around one third of this mix into the bottom of the prepared cake tin, and dot 75g of the raspberries on top, add another third of the mix, smooth this evenly and scatter over another 75g of raspberries (I use the raspberries to level the mixture). Finally add the remaining cake mix and the remaining 50g of raspberries, pressing them lightly into the surface.

Pop into the oven and bake for 45 minutes, by which time it should have risen to near the top of the loaf tin and have a well browned surface. Turn the cake through 180º and continue baking for a further 25 minutes. To stop it over-browning, at this stage, cover with either baking parchment or foil  (or place a cold baking sheet on a shelf above the cake). After a total cooking time of around 70 minutes, check that it is baked - it should feel firm when the surface is lightly pressed; if not, return to the oven for a further 5/10 minutes (without the protective foil).

Leave to cool for 5 minutes. Meanwhile prepare the glaze/frosting: in a small pan, gently heat the reserved lemon juice, raspberries and 50g granulated sugar. Stir gently and once the sugar is disolved, crush the raspberries against the side of the pan. Strain this glaze over the cake and, after a further 5 minutes, remove from the tin and leave to cool on a wire rack.

Serve warm, with clotted cream as a dessert, or store in an airtight tin and enjoy a slice (with clotted cream if you have some left!) with an espresso or for afternoon tea.

The Ultimate Recipe for Scones - that'll Keep!

Delicious, light, fluffy scones - with a hint of almond. Just as nice the next day!

My recipe for the ‘Ultimate Scone that’ll keep(!)’ is based upon one of the most highly rated scone recipes I’ve found. I believe that Jane Hornby’s original Classic Scone recipe was first printed in the BBC’s Good Food magazine in 2007 and it fully warrants its 5 star rating. There’s absolutely no doubt that it’s a marvel, in no small part due to the 'tips' outlined in the method, which I have not been able to better.

My problem has been that, as there’s just two of us, however hard we try (!) we cannot finish a batch of scones on the day they’re baked. I know good scones can be frozen and, after defrosting, can be reheated BUT what a faff (i.e. it’s quicker to bake another batch!) and, the truth is, they’re still second best.

So, after lots of trial and error, I’ve ‘tinkered’ with the ingredients (but NOT the method!) and now bake scones that can be enjoyed fresh from the oven and, if stored in an airtight container, are still delicious the next day (and even 2 or 3 days after baking, not that they’ll ever last that long).

Before launching into the recipe, a quick word of advice. As with just about any ‘cake’ recipe, it’s very important to be accurate with your weights and measures. This recipe takes precision a step further, in that every element - oven temperature, timing and order of events - needs to be followed with just as much rigour. This done, perfect results every time!

Preheat the oven to 220ºC/Gas 7

Ingredients (in sequence)

300g Self raising flour
1 tsp baking powder
85g cubed and fridge-cold butter

pinch of salt
3 level tablespoons caster sugar
50g ground almonds

150ml milk
squeeze of lemon juice
most of 1 beaten egg (I use a large free range egg)
tip of a spoon of vanilla bean paste
½ tsp almond extract

the remaining beaten egg

Method
1. Sift the SR flour and baking powder into a large bowl
2. Rub in the cubed butter using your fingertips. Take your time over this as the butter must be thoroughly combined
3. Using a spatula (or even better a baker’s scraper) mix in the caster sugar, ground almonds and salt
4. Pop a baking sheet into the oven
5. Microwave the milk for 30 seconds at full power. Whisk in the vanilla bean extract, almond extract and most of the beaten egg (leave a little to brush the top of the scones just before they go in the oven) and once combined, add the squeeze of lemon juice.
6. Make a well in the dry ingredients and pour in the ‘milk mix’
7. Now you’re in a hurry for the remaining 4 stages(!), using a spatula or scraper, mix the ingredients using a cutting and turning action (in much the same fashion as you would if mixing in egg whites). Its quite a wet mix, don’t worry as this will encourage you to handle the ‘dough’ with kid gloves.
8. Turn the mix out onto a floured surface, dust your hands well with flour and lightly pat the dough into a ball (the baker’s scraper is a great tool to help you at this stage).
9. Pat the scone mix down very lightly (don’t be tempted to use a rolling pin - just use the flat of your hand) until it is about 2 inches (5cm) thick. Using a 2 inch round cutter dipped in flour cut out your first scones (aim for six). Reform the remainders into an oval - again using a very light touch - and cut two further scones.
10. Take the baking sheet from the oven, line it, ideally using Bake-o-glide, lay out the scones, brush the tops (only) with the reserved egg and pop in the oven for 10 minutes
11. After 10 minutes - and not before(!) - check the scones, turn them to ensure they brown evenly, and, if necessary, pop them back in for a further 2 or 3 minutes.
12. The end result should be a wonderfully risen ‘golden’ topped scone, that you should cool on a wire rack for a few minutes before enjoying with your favourite topping(s). Raspberry jam with a sprinkling of toasted almonds is a super treat.
13. Any remaining scones can be stored in an airtight container and enjoyed over the next day or two either cold or gently warmed through - the addition of egg and the ground almonds really does seem to turn these scones into ‘keepers’.

Stem Ginger and Lemon Buns recipe

Inspired by one of Clare's favourite infusions (she doesn't like normal tea - can you believe it!), I've tinkered with my Zesty Lemony Buns recipe and early taste tests suggest this combo's a winner!














You'll need 12 muffin cases and a 12 hole muffin tin. Set the oven to 200°C/ 390°F/gas 6. A handheld electric mixer is best for this recipe.

Ingredients (in ounces again, just like the older recipes!)

4oz butter
6oz self-raising flour
6oz caster sugar
2 large free range eggs
3 tbsp milk
1 lemon, zest and juice
2 stem ginger 'balls' (I use Opies Stem ginger in syrup) plus I or 2 tablespoons of the ginger syrup

First, in a largish microwave safe bowl, zap the butter for 1 minute at the lowest setting. Now add the flour and caster sugar. Mix the two eggs with the milk and around one third of the lemon juice (this will be a scant tablespoon) and add this to the butter, flour and sugar. Using your hand electric mixer, whizz this thoroughly until the mixture lightens in colour and all of the ingredients are combined. Cut one and a half of the stem ginger balls into smallish dice and fold the dice, along with half the lemon zest into the mixture.

It's now ready to be divided into the 12 muffin cases - try a level tablespoon in each and then top-up until all are evenly filled. Tap down onto the work-surface to level and pop into the middle of the pre-heated oven for 15 minutes. Turn around the bun tin to ensure an even bake and pop back in for another 5 minutes or until nicely browned on top and firm to the touch.

While the buns are in the oven, make the glaze by gently heating the stem ginger syrup with the remaining lemon juice and zest. Cut the remaining stem ginger ball into batons and add these too. Gently heat the glaze and leave to infuse.

Keeping the buns in the tin and while they are still warm, prick them all over and spoon over the glaze (around a teaspoon for each). Any remaining glaze can be brushed on to give an 'all over' gloss to each bun.

Perfect with proper black tea (I love Lipton's Yellow Label which I drink straight - i.e. no milk or sugar, a taste I acquired in France) or if you like it, Earl Grey or, if you're like Clare, Tetley's Revive & Revitalise Lemon & Ginger

Easy-peasy sultana (and brandy!) cake recipe

This cake recipe is very similar to one used in my first ever attempt at home baking, way back in the 70's. The delight is that you don't need any kitchen gadgets, you can use up that bag of dark muscovado sugar that has solidified into a lump at the back of the cupboard and if (like me), you've ended up with an assortment of bags of almost empty dried mixed fruit that you've never got round to using up, just chuck it in this mix and save the fresh juicy dried fruit for another recipe!

What makes this recipe so easy and (almost) foolproof, is the preparation process - you just need a set of scales, a reasonably large saucepan and a wooden/silicone mixing spoon.

Set the oven to 180ºC/gas mark 4 and line a medium size cake tin with baking parchment (I use a 18cm square tin or a 20cm round with a pre-formed liner).

Ingredients

120g unsalted butter
180g brown or golden unrefined sugar (as mentioned above, take your pick from the store cupboard!)
400g sultanas (or other dried fruit that you want to use up!)
180ml water
1 tsp bicarbonate of soda
1 tsp mixed spice

120g plain flour
120g self-raising flour
2 large free range eggs, beaten

Optional but very good!
60ml brandy (cheap spanish brandy at 36º proof is ideal!)

Place the butter, sugar, fruit, water, bicarb. and mixed spice in a largish saucepan and heat through, stirring, until 'frothy'. Reduce heat and continue stirring for around 2 minutes, then remove from heat and allow to cool a little. 5 minutes should do.

Then add the flour and eggs to the mix and beat vigorously with the spoon until well combined. Pour into the prepared cake tin and pop into the oven for 60 minutes (if, like me, you oven cooks unevenly, turn after 50 minutes). The cake should now be well-risen and feel firm to the touch. (If not pop back in the oven for no more than 10 minutes.)

If you are adding the brandy, leave the cake for 5 minutes, pierce the top all over with a skewer, then sprinkle on the alcohol, allowing it to soak into the warm cake.

After around 10 minutes, the cake should be removed from the tin and allowed to cool to room temperature on a wire rack. Great when freshly made, as a dessert - maybe with some brandy flavoured cream, custard or vanilla ice cream. Also as a cake with coffee (especially if prepared as the Italians do, with their 'caffè corretto'!)