Christmas Rocky Road

This is my own version of Rocky Road, inspired by a couple of different recipes that I have read recently.

4oz dried cranberries

3tbsp amaretto liqueur

14oz dark chocolate (minimum 70% cocoa)

4.5oz unsalted butter, softened

4tbsp golden syrup

4oz white mini marshmallows

4oz walnuts, roughly chopped

7oz crunchy amaretti biscuits, crushed into large and small pieces

Christmas sprinkles

1. You need to start this recipe the night before by soaking the cranberries in the liqueur. By morning they will be plump and taste delicious.

2. Slowly melt the chocolate, butter and syrup in a medium-sized saucepan.

3. Remove from the heat and put 5oz of the mixture to one side.

4. To the mixture left in the saucepan add the soaked cranberries, marshmallows, chopped walnuts and lastly the crushed biscuits. The marshmallows can be omitted for vegetarian Rocky Road. Mix well.

5. Turn mixture into a foil-lined and greased large (roasting) tray. Spread evenly and smooth the top with the reserved chocolate mixture.

6. Decorate with Christmas sprinkles and place in the fridge for a couple of hours to set.

7. Once set, remove from the tray and cut into squares. Place in a plastic box and keep in the fridge until needed. Can be served straight from the fridge.

Cheddar and Onion Soup

Serves 4

225g/8oz Cheddar, grated

45g/1.5oz butter

1 white onion, finely chopped

1 clove of garlic, finely chopped

45g/1.5oz plain flour

420ml/0.75pint vegetable stock

570ml/1pint milk

1 bay leaf

2 tsps fresh herbs

1. Melt butter in a saucepan and saute onion and garlic until soft.

2. Stir in flour and cook for a minute.

3. Remove from heat and gradually add stock and milk.

4. Add bay leaf and choice of herbs.

5. Return to heat and cook gently, until slightly thickened, stirring constantly.

6. Add cheese and stir until melted.

7. Remove bay leaf and serve.

Sourdough Bread

21 years ago, my OH and I first discovered sourdough, on a trip to California. Since then I have looked at recipes for sourdough and have previously been put off by the "effort" involved in making a starter. Earlier this year, I watched Hugh Fearnley-Whittingstall's River Cottage programme, on which they made sourdough and I realised that it wasn't that difficult to make. I use the River Cottage recipe, but have tweaked it a little to suit myself and have added information that I have found useful. Although the process is lengthy, it takes up very little of my time to actually make the starter/dough as most of the time involved is leaving the starter/dough to it's own devises. This is the way that I make sourdough:-

The Starter

500g strong wholemeal flour

500g of strong white flour

I mix the two flours together in a storage jar for ease.

1. In a large bowl mix 100g of flour with enough warm water to make a thick batter. Beat well, then cover with cling-film and leave in a warm place until fermentation has begun. Bubbles will appear on the surface when ready. Mine took a few hours, but it can take a few days.

2. Once fermentation has begun, add 100g of flour and enough cool water to retain the same consistency. Keep at room temperature.

3. The starter now needs to be fed each day. Scoop out half of the starter and discard. Add 100g of flour and some more water. I made this easy for myself by measuring 100g of flour in a cup and then using the cup from then on rather than the scales. I used the same amount of water as I did flour.

4. Maintain this feed/discard routine each day and after 7-10 days it should smell yeasty rather than acrid. Mine smelt very acetone the first time I made a loaf and the bread turned out with a strong, but pleasant, taste. The smell/taste mellowed with the next loaf. I have read that some people use the discarded starter to make pancakes, but I read this after I had discarded mine!

Looking after the Starter

The starter is now ready to be used, but here is some more information on the storage and maintenance of the starter.

The starter is now kept in the fridge, in a glass screw-top jar. Punch 3 holes in the lid to allow the starter to breathe.

Feed weekly with the usual amounts of flour and water.

I take my starter out of the fridge several hours before I plan to use it and feed with a cup of flour and a cup of water.

Whilst making the sourdough loaf, put the remainder of starter in a bowl and wash out the jar. I sterilize the jar with boiling water to make sure that nothing else grows in there! Return to jar and feed before replacing in the fridge.

Hooch - a dark liquid that forms on top of the starter. I stir this back into the starter to maintain the desired consistency.

If going away on holiday, for more than a week, the starter can be frozen. Defrost 2 days before use and refresh as usual. As we went on holiday for 1 week just after making the first loaf, I bulked up the starter and froze half of it as a precaution. My starter survived in the fridge and I have left the frozen half in the freezer as a back-up.

Making the Loaf

The Sponge

100g active starter

250g mixed wholemeal/white strong flour

300ml warm water

1. The night before you want to make the loaf, make the sponge by mixing together the above ingredients in a bowl.

2. Cover with clingfilm and leave overnight.

3. In the morning your sponge should have bubbles on the surface.

The Dough

300g strong flour (wholemeal, white or a mixture. I use more white than wholemeal for a lighter loaf.)

1 tbsp olive oil

10g salt

1. Add the ingredients to the sponge and mix to a slightly sticky dough.

2. Turn out onto a floured surface and knead for 10 minutes, until smooth and silky.

3. Oil a bowl and place dough into it and cover with clingfilm. Leave at room temperature to rise. It rises slower than a normal yeast dough and should be ready when you use your finger to poke a hole that doesn't heal into it. Mine tends to take all morning.

4. Turn out onto a floured surface and knock back. Knead for another 10 minutes.

5. Line a mixing bowl with a clean tea towel and dust liberally with flour. Place dough in bowl and cover with oiled clingfilm and leave to prove, this time in a warm place. Someone in this household is usually on the internet so I place my bowl on top of the router to take advantage of the heat it produces! I leave mine all afternoon to rise.


6. Preheat oven to 190'C fan. Heat up a baking tray.
7. Remove tray from oven and dust with flour. Carefully tip dough onto tray and slash top with a sharp, serrated knife. Spray with water to form a crust. River Cottage suggests spraying oven and later respraying the loaf, but I found this made the loaf too crusty, especially since my son has a brace and has to take care! I use a small toilettry spray bottle that I bought from a chemist for this purpose.

8. Bake for approximately 35 minutes, until well-browned and sounds hollow when you tap the base. Leave to cool on a rack. It cuts better when completely cold, but we are usually eager to eat it warm!



Once you have your starter the weekly bread making routine doesn't take up much time, you just have to plan ahead and be organised. Over the summer I have made a weekly loaf to have with our BBQs and during the winter it will be made to eat with homemade vegetable and lentil soup. Any slices left over from the BBQs have been delicious toasted or made into cheese sandwiches.

Courgette Oatmeal Cake

I have adapted this recipe from an American one that I found online.

It is a very moist cake that is best eaten within 5 days.

2.5 cups plain flour

1 cup oats

2 tsps baking powder

1 tsp bicarbonate of soda

1.5 tsp ground cinnamon

0.5 tsp ground nutmeg

6 ozs unsalted butter

1.5 cups light muscovado sugar

3 large eggs

1 tsp vanilla

0.75 cup buttermilk

2 cups shredded courgette, drained

0.75 cup chopped nuts

A base-lined and greased roasting tin (approx 23cm x 30 cm in size)

Preheat oven to 180'C

1. In a processor, cream together the butter and sugar.

2. Add vanilla and the eggs, one at a time.

3. Mix all dry ingredients together. Then add to the creamed mixture along with the buttermilk.

4. Stir in the well drained courgette and chopped nuts.

5. Pour into tin and bake for approximately 35 minutes. Test with a skewer, cake is cooked when skewer comes out clean.

6. Leave to cool in tin.

Oaty Ginger Biscuits

Makes approximately 15 biscuits

175g/6oz plain flour

15g/0.5oz baking powder

55g/2oz rolled oats
115g/4oz butter/margarine, softened

115g/4oz granulated sugar

115g/4oz stem ginger, finely chopped

25g/1oz golden syrup

Preheat oven to 170'C

1. Mix together the flour, baking powder and oats.

2. Rub in butter/margarine until it resembles fine breadcrumbs.

3. Add sugar, ginger and syrup and mix to a stiff dough.

4. Place on a lightly floured surface and form into a roll approximately 6cm in diameter.

5. Slice into 1.5cm thick discs and place on a greased baking tray.

6. Bake for about 15 minutes, until pale brown.

7. Cool slightly on tray before moving to a cooling rack.

Cheesy Shapes

4oz SR flour

2oz butter

2oz grated Cheddar cheese

1/2 tsp mustard powder

freshly-ground black pepper

1 medium egg, beaten

grated cheese for topping or paprika or cayenne pepper

1. Rub butter into flour until mixture resembles fine breadcrumbs.

2. Stir in cheese, mustard powder and black pepper.

3. Add 3 level tablespoons of egg.

4. Mix with a knife and then lightly squeeze together to form a soft dough.

5. Wrap in clingfilm and refrigerate for 30 minutes.

6. Preheat oven to 180'C.

7. Roll out dough to 1 cm thick and use cutters of any shape.

8. Place on greased baking tray, brush with remaining egg and sprinkle with choice of topping.

9. Bake of approximately 12 minutes until golden brown.

Currant Buns

Makes 15

4 oz soft margarine

4 oz granulated sugar

8 oz SR flour

2 medium eggs

4oz dried fruit

a little milk

Preheat oven to 190'C (fan) and place paper cases in a bun tin.

1. Cream together margarine and sugar.

2. Beat in eggs, adding a little flour if necessary.

3. Fold in flour and fruit.

4. Add milk, if necessary, to form a soft dropping consistency.

5. Spoon into bun cases, until 3/4 full.

6. Bake for approximately 12-15 minutes.

Apple and Mincemeat Crumble with Custard

Fruit crumble and custard is such a traditional English dessert and I often make it with homegrown rhubarb, blackcurrants, gooseberries, foraged blackberries and apples from my parent's garden. This weekend I used bought Bramley apples and homemade mincemeat.

8 oz plain flour, I prefer wholemeal for a nutty taste

4 oz hard margarine

4oz granulated sugar

fruit/mincemeat

Preheat oven to 180'C and slice fruit into a serving dish. I like to soften my fruit for 5 minutes in the microwave before it goes into my fan oven, but this isn't strictly necessary. If using mincemeat, place a few spoonfuls on top of the apples.

In a separate bowl rub margarine into flour until it resembles fine breadcrumbs. Stir in sugar. Sometimes I add some oats to the mixture at this stage. Spoon mixture onto fruit and cook for approximately 20 minutes.

For the custard

1 rounded dsp of granulated sugar

2 rounded dsps of custard powder

3/4 pint of milk, full fat or semi skimmed.

Traditionally made in a saucepan on the hob, but I make mine in the microwave.

Place sugar and powder in jug and stir in a small amount of milk. When well mixed stir in remainder of milk. Microwave on high for 3-4 minutes, stirring halfway through. If making in a saucepan stir until it comes to the boil and has thicken.

Saucy Chocolate Puddings

For the puddings:-

125g plain flour

1 tbsp baking powder

4 tbsps cocoa powder

125g caster sugar

250ml milk

75g unsalted butter, melted

2 large eggs, lightly beaten

1 tbsp rum or other drink

100g walnut pieces

For the Sauce:-

125g soft muscovado sugar

1.5 tbsps cocoa powder

150ml boiling water

Grease 4 to 6 teacups, according to size.

Preheat oven to 180'C/160'C fan.

Sift the dry ingredients into a bowl and beat in the wet ingredients until you have a smooth batter. Pour into teacups.

In a separate bowl mix together sugar and cocoa powder and sprinkle equally over the puddings. Pour the boiling water equally over the top of each pudding.

Sit on a baking tray and bake for approximately 15 to 20 minutes.

Allow to cool for 5 minutes and then top with lightly whipped double cream, flavoured with rum and sweetened with a sprinkling of caster sugar.

Adapted from "In the Mood for Food" which suggested 4 teacups but there was too much mixture for 4 teacups and the puddings overflowed slightly. Each portion was quite big!

White Chocolate and Bailey's Cheesecake

For the Base:-
250g shortbread biscuits, crushed finely
100g ground almonds
2 tsp ground ginger
75g melted butter
For the Filling:-
675g cream cheese
200g caster sugar
3 tbsp cornflour
2 large eggs, beaten
150ml whipping cream
150ml Baileys
125g white chocolate, chopped

Grease and base line a 22-24cm spring-form cake tin. I encased mine in foil to waterproof it. Preheat oven to 160'c fan.

Mix all base ingredients together, press into tin and refrigerate.
Using a processor, beat together cheese, sugar and cornflour.
Add eggs, cream and Bailey's and beat until smooth.
Stir in chocolate and then pour mixture over the base.
Place tin in a roasting tray, filled with 1-2cm of hot water. I found it easier to pour water in once the tin was placed on the oven shelf.
Bake for 40 minutes until top is lightly golden and filling is just set.
Leave in tin until cool. It firms a little more as it cools.

From "In the Mood for Food"

Lavender Shortbread

160g unsalted butter, softened

80g caster sugar

2 tsp fresh lavender flowers

240 g plain flour

additional caster sugar for sprinkling

1. Preheat oven to 160'C and base line and grease a rectangular tin 18cm x 28cm.

2. Place all the ingredients into a processor and work to a smooth dough.

3. Press evenly into tin and prick all over with a fork, pushing all the way through.

4. Bake for approximately 15-20 minutes, until lightly coloured and firm.

5. Remove from oven and sprinkle with sugar.

6. Mark lightly into fingers with a knife whilst still soft.

7. Leave to cool and harden, then separate into fingers.

A winter alternative is to replace the lavender with orange zest.

Adapted from "The River Cottage Year".

Lemon Drizzle Cake

For the cake:-

175g/6oz butter, softened

175g/6oz cater sugar

2 medium eggs, beaten

finely grated rind of 1 lemon

175g/6oz Sr flour

50g/2oz ground almonds

1.5 tsps baking powder

For the drizzle topping:-

4 tbsps lemon juice

150g/5oz icing sugar

1. Preheat oven to 160'C and line a 900g loaf tin.

2. Whisk together butter, caster sugar, eggs and lemon rind until creamy.

3. Stir in flour, almonds and baking powder.

4. Spoon into prepared tin and level top. Bake for approximately 45 minutes, until risen and firm.

5. Five minutes before cake is ready, in a saucepan mix together lemon juice and icing sugar and dissolve over a gentle heat.

6. When cake is cooked, prick the top and pour over the topping. Leave in tin until cold.

Hokey Pokey

Place 100g caster sugar and 4 tbsps golden syrup in a saucepan and mix.

Place pan on heat, but do not stir.

Mixture will melt and then bubble until the colour of maple syrup, in 2 -3 minutes.

Remove from heat and stir in 1 1/2 tsps bicarbonate of soda and quickly pour onto a tray lined with reusable parchment or greased foil.

Leave to set and then break into pieces.

Hazelnut Cookies

225g/8oz plain flour
15g/0.5oz baking powder
115g/4oz Stork block margarine
115g/4oz demerara sugar
115g/4oz chunkily, chopped hazelnuts
0.5 tsp vanilla extract
25-50ml/1-2 fl oz milk
Preheat oven to 170'c. Sift flour & baking powder together & rub in margarine until it resembles fine bread crumbs. Add sugar and hazelnuts. Stir in vanilla extract and enough milk to form a soft rollable dough. Turn out onto a floured surface, roll & cutout cookie shapes. Bake for 7 - 10 minutes until pale brown.
Nuts can be substituted with chocolate drops.

Elderflower Cordial

Collect 10 elderflower heads during the middle of a sunny day. Remove any insects, being careful not to lose the pollen and place flowers in a bowl with the zest of a lemon.
Pour over 0.5 litre of boiling water, cover with a clean tea towel and leave for 24 hours.Strain through a net into a saucepan and add 500g of caster sugar. Bring to the boil, stirring occassionally to dissolve the sugar. Add the juice of the lemon and simmer for 5 minutes.
Pour into sterilised glass bottles and keep in the fridge for up to a month.

Boiled Fruit Cake

1 cup dark brown sugar

1 cup water

3oz hard margarine/butter

1 lb mixed fruit

1 medium egg

2 cups SR flour

1 tsp bicarbonate of soda

1. Place sugar, water, margarine and fruit in a saucepan and bring to the boil.

2. Stir in bicarbonate of soda and simmer for 10 minutes. Leave to cool.

3. Preheat oven to 140'C (fan). Grease and line a 7" to 8" round tin.

4. Add beaten egg and flour and mix thoroughly.

5. Turn into tin and level top.

6. Bake for approximately 1 hour or until a skewer comes out clean when testing.

Banana Crunch

8 oz butter or margarine

8 oz rolled oats
8oz granulated sugar
8oz plain flour
1/2 tsp bicarbonate of soda
2 large eggs, beaten

2 - 3 bananas, depending on size

Greased baking tray

1. Melt fat in a large saucepan.
2. Stir in dry ingredients.
3. Combine mixture with the eggs. Stir well.
4. Spread half of the mixture over the base of the baking tray. Thinly slice the bananas and arrange evenly over the mixture. Cover with remainder of mixture.
5. Bake in the centre of the oven at 180'C for approximately 20 minutes, until golden brown and risen.
6. Cut whilst hot and leave to cool in tray

Pumpkin Muffins

115g butter or margarine
175g dark muscovado sugar
115g black treacle or molasses
1 medium beaten egg
225g cooked and pureed pumpkin
200g plain flour
1tsp bicarbonate of soda
1.5 tsp ground ginger
50g raisins
Preheat oven to 190'C and line approx 15 muffin tins with paper cases.
Beat together butter, sugar and molasses until light.
Add egg and pumpkin and mix well.
Fold in dry ingredients until just blended, do not over mix.
Fold in raisins.
Spoon into case and bake for 12-15 mins until spongy

Spicy Pumpkin Cookies

Spicy Pumpkin Cookies aka Splats! Charmingly renamed by my children!

115g butter or soft margarine

175g dark muscovado sugar

200g cooked and pureed pumpkin

150g raisins

1 tsp vanilla extract

225g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp cinnamon

Preheat oven to 190'C.

Cream together butter and sugar.

Mix in pumpkin, raisins and vanilla.

Sift together dry ingredients and add to creamed mixture.

Place spoonfuls onto a greased baking sheet, spacing well apart.

Bake for 12-15 mins until golden and spongy.

Pumpkin Cake

4oz margarine
4oz caster sugar
2 beaten eggs
2 rounded dsp golden syrup
8oz SR flour
1 rounded tsp mixed spice
5oz dried mixed fruit
3/4 cup cooked, mashed pumpkin
Preheat oven to 170'C and grease and line 8" round tin.

Cream margarine, sugar and syrup until soft.

Gradually beat in eggs.Fold in flour, spice and fruit.

Gradually mix in pumpkin to a soft consistency.
Bake for 45-50 mins or until cooked

Gingerbread Biscuits

4oz/100g granulated sugar
8oz/200g SR flour
pinch of mixed spice
2 tsp bicarbonate of soda
3 tsp ground ginger
4oz/100g butter or margarine
4 tbsp golden syrup

Preheat oven to 160'C.
Mix dry ingredients together.
Rub in butter or margarine until mixture resembles fine breadcrumbs.
Add golden syrup and mix to a dough.
Roll out on a floured surface and cut out shapes.
Bake on a greased tray for approx. 6 - 7 minutes, or until lightly golden, turning halfway through baking.

Leave to cool slightly before moving onto a rack.
Can also be made in a processor.

Mushroom Burgers

I have adapted a recipe from a recent Vegetarian magazine and stuffed 4 large mushrooms with a spinach mixture.

To make, fill a processor bowl 2/3 full of baby spinach leaves.

Add a clove of garlic, 1 tsp of lemon juice, 1 slice of wholemeal bread, some mature cheddar and the stalks of the large mushrooms plus a couple of smaller mushrooms. Season and process.

Fill 4 large mushrooms with the mixture and top with a few slices of cheese.

Bake at 190'C for 15 minutes.

Toast seeded burger buns and place one cooked mushroom in the centre of each bun.

The quantities are not crucial and cheese can be changed to use whatever is to hand.

Orange Pastry for Mince pies

500g/1lb plain flour
175g/6oz icing sugar
375g/12oz softened butter
Zest and juice of 1 orange
Sift flour into a bowl and rub in butter until mixture is crumbled.

Stir in zest and sugar.

Using a knife stir in orange juice until dough just begins to stick together.

Gather up dough and pat into a disk, wrap in clingfilm and refrigerate for 30 minutes.

Makes approximately 24 mince pies.

The pastry is light, crumbly and rich so leave the mince pies to cool for 10 minutes before removing from the tin.
They are very rich so I make mine in mini muffin tins, which then makes 55 smaller pies.

muffin tins, which then makes 55 smaller pies

Individual Christmas Puddings

150g/5oz SR flour
1 tsp baking powder
1 tsp ground mixed spice
50g/2oz softened butter
2 eggs, size 2
75ml/3floz molasses or treacle
110ml/4floz Irish stout
2 tbsp dark rum
411g jar of luxury or homemade mincemeat
75g/3oz Bramley apple - peeled, cored and finely chopped
175g/6oz currants
25g/1oz roasted hazelnuts, chopped
Grated zest of an orange and a lemon
8 individual pudding basins plus paper and foil

1. Place dry ingredients, butter, eggs, molasses, stout and rum into a processor and beat together. Alternatively place ingredients into a large bowl and use a hand-held electric whisk.
2. Stir in mincemeat, apple, currants, nuts and zests.
3. Grease 8 small pudding basins and divide mixture equally into the basins.
4. Cover each with a circle of buttered greaseproof paper and a square of foil, using a pleating motion to seal edges.
5. Place in a roasting tin and pour 1cm of boiling water around the basins.
6. Bake in a preheated oven at 180'C for approximately 45 minutes.
7. Allow to cool for 10 minutes, then remove from basins by running a knife around the pudding before turning onto a serving plate.

These can also be cooled, individually wrapped in greaseproof paper and placed in a container in the freezer until Christmas. Defrost before cooking and bake on a tray, covered with a foil tent at 180'C for 25 minutes or reheat in a microwave.

Red Onion and Goats Cheese Tarts

These are so quick & easy and very tasty.

Soften 2 thinly sliced red onions, herbs (your own choice) and 2 cloves of garlic in some olive oil until slightly coloured. Add a dash of balsamic vinegar.

Roll out a slab of bought puff pastry until it is big enough to cut out 6 squares. Score each square as shown.

Place on a baking tray and top with onion mixture, keeping it inside of the scored square. Place a square of firm English goats cheese on top. Bake at 190'C for 15 - 20 minutes.

Flapjacks

75g/3oz Light Muscovado Sugar
75g/3oz Butter or Hard Margarine
30ml/2tbsp Golden Syrup
150g/5oz Rolled Oats
50g/2oz Raisins
A Sprinkling of Sunflower Seeds
20cm/8" Round Pyrex Flan Dish
800w Microwave
1. Place sugar, butter & syrup in a basin and microwave on high for 2 mins.
2. Stir in oats, raisins & seeds. Press into greased dish and cook on high for 3 mins.
3. Allow to cool slightly, then cut into 8 or 12 pieces. Leave in dish until completely cold.

Fairy Cakes

Makes approx 16

100g caster sugar
100g soft butter/margarine
2 medium eggs
100g SR flour
1 tsp baking powder
1 tsp vanilla extract
a dash of milk

Cream together the butter, sugar and vanilla. Gradually add eggs. Fold in flour and baking powder. Add milk to form soft dropping consistency. Spoon into paper cases and bake for 8-10 minutes at 170'C. Can be decorated when cold.

Easter Biscuits

Easter Bunnies and Eggs

225g plain flour
75g icing sugar
25g ground almonds
125g butter/margarine
1 medium egg
1/2 tsp vanilla extract
100g dark chocolate

Mix together flour, sugar and almonds. Rub in butter. Add egg and vanilla then flour to form a dough. Wrap in clingfilm and chill for 30 minutes. Roll out and cut into shapes. Bake at 180'C for 10 - 15 minutes. When cool decorate with dark chocolate.

Rhubarb Muffins

Makes 12
250g plain, wholemeal flour
2 tsps baking powder
1 tsp ground cinnamon
200g light muscavado sugar
50g chopped walnuts or pecans
6 tbsps sunflower oil
1 medium egg
250ml semi-skimmed milk
1 tbsp demerara sugar

1. Preheat oven to 180'C. Line muffin tin with cases.
2. Mix together flour, baking powder,cinnamon, muscavado sugar and nuts in a bowl.
3. Mix together beaten egg, oil and milk. Stir into dry ingredients, do not over mix.
4. Spoon into muffin cases and sprinkle with demerara sugar. Bake for approximately 20 mins.
They only keep for 3 days because they are moist, but they freeze very well.