Getting into the Halloween Spirit

It has been quite a while since I picked a 'recipe book of the month'. I invented this concept when I realised I was in a bit of a food rut, cooking a limited number of dishes, albeit influenced by the seasonal veg that arrive each week in my veg box. This seems ridiculous when I have shelves of recipe books and folders stuffed with hundreds of recipes torn from magazines.

The idea is to pick a recipe book or folder from the shelf and adopt it as my recipe book for the month. The challenge is to cook just two recipes from it, which is a fairly low commitment. However, I tend to end up thumbing through every page to select the two recipes and this invariably reacquaints me with lots of other recipes, even if I don't end up cooking them immediately.

However, the same green recipe folder had been sitting on the book holder in the kitchen for about three months and I decided it was time for a change. I selected Hugh Fearnley-Whittingstall's River Cottage Veg Everyday and have already made more than two things from it. However, last weekend could have seen the perfect combination of why I get a veg box and why I began recipe book of the month. Actually, there are a lot of reasons why I get a weekly veg box, but one of them is to challenge myself to not always buy the same veg, regardless of the season. Can you see a theme emerging here - getting into a rut and setting myself a challenge to get out of it?!

Anyway, with beetroot in the veg box and Hugh's veg recipes on the go, I turned to the book's index, selected beetroot and began choosing from the options. I was looking for something savoury but soon spotted Chocolate and Beetroot Ice Cream and, with my nephew staying and willing to claim half the calories, I decided to give it a go.

Oh-My-Goodness.... what can I say other than we can't wait for the next delivery of beetroot!

The recipe calls for 4 egg yolks and so I was, rather annoyingly, left with 4 egg whites. However, inspired by the October issue of the Sainsbury's Magazine I decided to make Halloween themed meringues.

Something spooky came out of the oven!

...with something amazing from the freezer

I have to say that I just can't look at the ghostly meringues without smiling, although perhaps they do look more scared to see us than we are probably supposed to be in seeing them.

The success of the meringues made us extend an invitation to my parents to join us today for a Halloween themed Sunday lunch. I do admit that the menu was chosen more for the individual dishes being either themed or family favourites rather than for how well they would sit together. As a result, four hours later I am still fit to burst. However, it was definitely delicious and fun.

We began with Black Magic Martinis: sweetened espresso, spiced rum and vermouth garnished with an eye ball (lychee).

Main course was a mummified sausage pie served with braised red cabbage and monster mash (mashed potato garnished with red onion wedge 'claws' and Gouda 'cobwebs').

Cheesy eyes peaking through the pastry 'bandages'

To finish it just had to be spiced hazelnut treacle tart with cream.

Unfortunately today's batch of gluten-free pastry was a complete disaster (as you can see from the treacle tart) so I must remember to never use that recipe again. However, that means I do need to remember which recipe I normally use. I'd better get searching and perhaps decide which book will be November's recipe book whilst I'm at it.

Pannacotta alle nocciole (Hazelnut Pannacotta)

Wow - is it really a month since I last wrote anything? Actually, I suppose it does make sense since I've worked the last two weekends and have generally been having a very hectic time. However, this weekend was beautifully extended with a day off on Friday. As a result, I was not only able to get up to date with the ever-pressing list of chores, but also find some time to play around in the kitchen.

Initially the idea for making a dessert came from an invitation to my parents for dinner on Saturday night. I asked what I could take as an offering and got looking at dessert recipes. By the time the reply had come back asking for a jar of olives and a bottle of wine, I had set my heart on making something sweet. As a result, my cooking experiment was just delayed to Sunday. Mind you, dinner on Saturday night was so delicious that I had a lot to live up to - an amazing lamb and fennel dish from The Hairy Bikers, a chocolate mousse cake that was to die for, and some delicious cheeses washed down with some smooth port. Mmmmm!

But I digress!

As regular readers may know, I have some lovely friends who now live in Italy. When visiting a few years back I discovered the free recipe magazine that is given to loyalty card holders of their local supermarket. (When I say I 'discovered it', it was actually sitting on their dining table!) Anyway, whilst I was there I attempted a chestnut cheesecake which was so successful that I repeated it last year for a pre-Christmas family get-together.

My friends have since sent me a copy of the December magazine as part of my Christmas present last year and brought me another copy when they last visited the UK in May. It is the May edition that I turned to mid-week and spotted the recipe for Pannacotta alle nocciole or Hazelnut Pannacotta.

Now, the first thing I should say is that I don't speak or read Italian. However, my rudimentary knowledge of Spanish helps a little bit, supplemented by the wonders of Google Translate and a good working knowledge of cooking. It is with this that I set out to see if this particular recipe seemed feasible. Graded with one chef's hat out of a possible four and a preparation time of 10 minutes, I decided it should be fairly simple. Assuming, that is, I could work out what the ingredients were and get hold of them.

The recipe asks for 600ml hazelnut milk, 5g of agar agar, 40ml of agave syrup, 70g of 100% hazelnut paste, and some chopped toasted hazelnuts to garnish. I was OK with the hazelnut milk, the agave syrup, and the chopped hazelnuts and decided that the agar agar was essentially vegetarian gelatine (I used Dr Oetker's Vege Gel). The 100% hazelnut paste had me scratching my head for a bit but, since logic states that if you blitz up hazelnuts for long enough and finely enough you have hazelnut butter, I opted for a jar of hazelnut butter (think peanut butter but made with hazelnuts).

Unfortunately, the only jar of hazelnut butter I could find was 'crunchy' but decided I'd try to deal with that at home. Oh, and do check that any nut butter you buy is made from 100% nuts and doesn't have any of the dreaded Palm Oil added (a small plea on behalf of the environment).

The recipe turned out to be simple enough and deserving of its single chef's hat symbol. Taking into account the ingredients I'd managed to track down in the UK, here's how to make it.

Pour 600ml hazelnut milk, 40ml agave syrup, 70g hazelnut butter and a 6g sachet of vege gel (or whatever gelling agent you can get hold of and the appropriate quantity for around 600ml of liquid) into a heavy based saucepan. If your hazelnut butter is a little on the coarse side, take a stick blender and do your best to blend the mixture together and break up the nuts. If you have a very small blender you could try blitzing the 70g of nut butter by itself but I found this quantity just too small and the butter just avoided the blades. Obviously a smooth hazelnut butter would be best but I urge you not to give up on making this if you can only find the crunchy variety!

Once the mixture is as blended and as smooth as you can get it, place the pan over a low to medium heat and, stirring constantly, gently heat it to boiling point. Keep it simmering for about 1 minute then pour into whatever pannacotta moulds you may have. I chose to pour the mixture into a jug through a sieve to catch any remaining unblended bits of hazelnut. The jug also makes it easier to pour the mixture into the moulds.

The magazine suggests you use a 6 hole silicone mould - the type you may use for large muffins. I surprised myself by having one of these in the cupboard and I'm pretty sure it is the first time it has ever been used. The recipe is supposed to serve 6 but I have to say that the mixture comfortably filled four of the muffin holes I had so I opted to make just four. I'll leave it for you to decide if that makes me practical or greedy!

If you choose to use a silicone mould like this one, can I urge you to place the mould on a baking tray of a similar size so that you can easily lift the whole lot into the fridge without everything spilling everywhere - don't say you haven't been warned! Obviously, you also need to make sure you can fit the whole tray into the fridge. If you don't have a mould like this, I'm sure ramekin dishes or individual metal moulds of the variety you may make steamed puddings or sticky toffee puddings in would work just as well although I can't vouch for the tipping out bit. Of course, you could always serve it in the ramekin dishes.

Whatever, you choose to pour the mixture into, chill it for 4 hours. When ready to serve, tip each pannacotta out onto a plate and garnish with a few roughly chopped toasted hazelnuts. The silicone mould made tipping each pannacotta out really easy as it's completely non-stick. I was worried that turning the whole thing upside down would result in all 4 (or 6) pannacotta falling out everywhere but they didn't, just be gentle and targeted as you ease each one out onto its individual plate.

The result is a simple, light and refreshing, super tasty dessert that is also completely vegan (assuming you have used a vegan gelling agent!).

Ideas Worth Spreading

This weekend I went away to visit a friend, which was really lovely for a number of reasons. We only see each other once or twice a year so it was fabulous to have a proper catch up. I also got to play Crazy Golf with her and her daughters, which is a game I've not played in years; teach her youngest daughter how to make a button hole on her sewing machine (last time we made an apron out of an old duvet cover and Scrapstore ribbons); and oversee the creation of a fabulously tasty and simple dessert using just three ingredients, but more of that later.

One by product of my visit was that I spent nearly 6 hours in the car by myself. Under certain circumstances that could be a real chore, but the ability to plug my smart phone into the car stereo meant that I could have all that uninterrupted time to catch up on the TED Radio Hour Podcasts. 

These never fail to wonder and/or delight but they do require dedicated time to listen, hence I generally have loads stored up on my phone waiting for the right moment to indulge. In spite of the title, each lasts for between 50 and 55 minutes and it's very rare that I ever get to sit down for that long. This is why I look forward to the rare, long car journeys in my life.

If you are not familiar with TED and to quote what the internet says about it, its a nonpartisan, nonprofit organisation dedicated to spreading ideas, usually in the form of short talks. TED stands for technology, entertainment, design but that doesn't quite capture it in my opinion. Perhaps their strap line of 'ideas worth spreading' does? Anyway, what the TED Radio Hour does is take a theme and interviews past TED speakers about their ideas on that theme, including playing clips from their talks. Simple, but oh-so enlightening.

After selecting the show called What Is Original? to listen to as I left the house I spent the next 53 minutes being more and more enlightened about the creative process and how copying and adapting is a natural part of the creative process. So, if you don't think you are creative but are able to copy and adapt, that's potentially still OK. I also learned what I thought was a fascinating fact about the fashion industry but I won't spoil it for you.

Inspired by that one, I went on to listen to The Power of Design and The Source of Creativity before switching to Animals and Us and Growing Up, all of which contained at least one lightbulb moment for me. In fact, so called 'lightbulb' moments were discussed in the Creativity show and, if you end up listening to that, you'll know that it's not a term I should use at all! Anyway, I really do urge you to give the shows a listen.

Meanwhile, back to making a delicious dessert with just three ingredients.... and, I should add, achievable by a 9 year-old...

Here's how to make a delicious chocolate mousse. And in the spirit of What is Original, this is a slight adaptation from the original, to make a more manageable quantity and with, hopefully, clearer instructions. I also definitely think this is an idea worth spreading so here goes...

Take 300g Toblerone, 300ml double cream, and 155g marshmallows. If you have a sweet tooth, use a milk chocolate Toblerone. If, however, you are after something richer, go for a dark chocolate one. Mind you, they seem to come in 150g bars so you could always choose a bar of each.

Roughly chop 225g of the Toblerone and place in a microwaveable bowl along with all the marshmallows and 150ml of the double cream. Microwave in stages until the chocolate and marshmallows have completely melted into the cream. We did this for 1 minute, then in 30 second bursts, stirring the mixture well in between. Leave this to cool to room temperature.

Meanwhile, whip the remaining 150ml of double cream until it reaches the 'soft peaks' stage and then gently fold this into the cooled chocolate-marshmallow-cream mixture. Divide between 6 small dishes - we used small ramekin dishes but small teacups or glasses would work just as well. Pop in the fridge until thoroughly chilled - this will take a good few hours. Meanwhile, chop the remaining Toblerone and sprinkle this onto the top of each mousse before serving.

I challenge even the least confident cook to give it a go. I guarantee your friends and family will be impressed.

Sorry there are no pictures but the mousse was just too good to hang around and be photographed. Besides, crazy golfers need to refuel quickly to maintain their peak performance!

Tomatoes and up-cycling (but not necessarily at the same time)

It's that time of year when I finally get to reap the harvest of the tomato seeds sown way back in early spring. Last year I didn't get a single ripe tomato until the late August bank holiday weekend, which felt about a month later than usual (they are grown outside, rather than in a greenhouse in case you are wondering). This year was a little better with the first fruit turning ruby red just as I returned from holiday in early August. There has been a steady stream of ripe tomatoes ever since but this week as seen me somewhat inundated.

I have two varieties: Roma, a plum tomato variety; and the ever-reliable Gardener's Delight, which produces cherry tomatoes. This is the second year that I've grown Roma and although great for cooking, I have had a bit of trouble with the tomato blight disease so this could be my last year. Anyway, I picked 2kg of Roma mid-week and a further 1.5kg yesterday and so I've been making roasted tomato sauce, much of which is going in the freezer.

The cherry tomatoes are delicious and juicy, and have been brightening up salads all month. However, I've just spotted an interesting recipe for Honey Baked Feta which uses cherry tomatoes so that's going to be on the menu this evening.  I can't wait!

Meanwhile, I'm having a clear out of wardrobes and the loft in anticipation of welcoming a new house guest at the end of the month. This has already resulted in one trip to the local charity shop and I foresee a couple more trips on the not-too-distant horizon. A couple of items have gone straight in the bin and I always feel guilty about such action as I know it is just going to go to landfill. However, they are items that don't have a category either in what is collected by the local refuse and recycling service, nor at the local household recycling centre so I really have no other option in this instance.

It's not that I haven't tried other options, which led me to an inspiring website that I couldn't resist sharing. It's called Upcycle That and is full of ideas of what to do with different materials (Use That), a few tutorials for specific ideas (Make That), and also items that have already been up cycled and are available to purchase (Buy That).

I spotted a great stool made from a washing machine drum which I must remember to tell my friend in Italy about. He has turned a couple of old washing machine drums into fire pits so he may be inspired to do something a bit different the next time he comes across an abandoned washing machine. Actually, perhaps we could collaborate, with me providing the cushions for the top? Hey Stuart, what do you think?!

If that idea seems a bit large scale for you, there are also some much smaller and simpler projects under the Decor section. It's a veritable gold mine of ideas - and also a bit of a time sink so before you take a look make sure there isn't anything urgent that you should be doing in stead.... you have been warned!

Right, well I had better get on. The roasted tomato sauce should be cool enough to go in the freezer and I've a pile of things to go up into the loft (with, hopefully, an even larger pile to come out at some point!)

Boozy Bank Holiday

Having already blogged about making Limoncello and Spiced Cranberry Vodka, you would be forgiven for thinking I'm a bit booze obsessed. Especially since I've just placed a load of chestnuts in a jar of rum and a bag of blackberries in to a jar of gin! I would like to assure you that this is mainly about my desire to create rather than imbibe but you may just be thinking that 'the lady doth protest too much'.

The desire to place a load of cooked, peeled chestnuts in a jar of rum stems from a recipe that I have featured here twice before - that of the Italian chestnut cheesecake. I found the recipe in an Italian food magazine whilst staying with my friends in Northern Tuscany. With the help of Google Translate I set about making it, following a semi-successful trip to their local supermarket. The one missing ingredient was glace chestnuts or marrons glaces. However, my friends farmhouse is surrounded by sweet chestnut trees and the previous autumn they had gathered, cooked and peeled a mound of chestnuts and all those that they couldn't eat immediately had been preserved in rum. They suggested I use these in place of the marrons glaces and the cheesecake worked out brilliantly (even if I do say so myself).

Then last Christmas I decided to make the cheesecake again.  Once again I couldn't lay my hands on any marrons glaces so I decided to make some myself. The long and the short of it was, they took ages to make, ended up being rather chewy, and added absolutely nothing to the cheesecake's flavour or texture. I decided rum soaked chestnuts were far superior and so, here I am, soaking sweet chestnuts in rum just in case I have an occasion to make Italian chestnut cheesecake at some point over the autumn or winter. I guess you could say I'm more motivated by food than booze or is that me still making excuses?

Anyway, if you fancy having a go, take a sterilised 1 litre jar and to it add 150g sugar, 280g cooked chestnuts and 600ml rum.  

Tip and gently shake the jar to mix the contents and then leave in a cool place. For the next few days, tip and gently shake the jar every day until the sugar has fully dissolved. Then repeat every few days or once a week for about three months or until you want to either eat the chestnuts or drink the rum!

The idea for the blackberry gin came from a lady at the West of England Herb Group. It's based on Slow Gin but, because blackberries are sweeter than sloes, you can afford to use less sugar. I used 110g sugar, 290g blackberries, and about 600ml gin. The methodology is the same as for the rum and chestnuts so I'll be tipping and gently shaking from now until Christmas!

The Dartmoor Artisan Trail

This week I found out about The Dartmoor Artisan Trail. It's a self-guided trail that takes in visits to some of the best artisans and crafts people living and working in the Dartmoor National Park. It turns out it was named as one of the UK's best travel experiences in 2017 so I feel slightly ashamed that it has taken me until August to hear about it!

The idea of the trail came from photographer and travel writer Suzy Bennett and the website is worth checking out for her photographs alone. You can make your own way between the artisans by car, bicycle or on foot, stopping to take part in workshops (obviously if you've arranged these in advance) or just take a look at the artisan at work. You can even buy something as a memento or for dinner that night.

Yes, that's right - there are edible things on the trail because food producers are included in the 'artisan' category - which is a fact I love. Artisans include painters, print makers, a cider maker, goat and vegetable farmers, a blacksmith, woodworkers, a weaver, a felt maker, a basket maker, a shoemaker, potter, upholster, and a jewellery maker.

I'm already hoping to incorporate an element of the trail on my next trip to Devon, which will hopefully be in a few months' time. I'm sure I will report back here when I return.

If you find yourself in the vicinity, I hope you will be tempted to check it out too.

All change

I can't believe I've not done anything creative since June. Well, perhaps I can. The weather had been so nice I seem to recall that I was making the most of it and also getting organised to go on holiday. But that is all now a distant memory thanks to the dip in temperatures, the arrival of rain and the fact that I managed to pick up a cold on the flight home from sunnier climes and so have spent the week cowering indoors, sneezing and blowing my nose.

It was largely to do with this depressing reintroduction to the UK that I decided to reacquaint myself with my most recent creative project, which had been lying unfinished for some eight weeks. I had ceased work because I needed a couple of zips but I actually managed to get them fairly easily, so they too had been sitting around for about seven weeks. No more excuses - the project was to be finished this weekend!

The project was, in my head at least, called 'The Orange Bag', which was being fashioned from an old mohair wrap cardigan that found itself in the wrong washing machine cycle and no longer fitted me. This had been created but, by my own admission, was looking fairly ragged. The next step was to create a lining for the bag and this was to have all the helpful pockets and pouches in order to keep my things in order and, importantly, easy to find. I'd planned this all out and cut out the fabric so the first thing to do was begin construction.

Not having any instructions to follow and being a bit rusty, this took me a good few hours as I tried to recall my original plan and execute it. However, shortly after lunch I was very pleased with the lining I had created.

On one side I had inserted a small, flush zipped pocket with three pouches in front.

I had decided to leave the bag with an open top so for added security I had decided to make another zipped pocket, this time using the whole of the other side of the bag lining.

The next step was to insert the lining into the bag. However, this is where the whole plan fell apart. It fitted, of sorts, but my grand ideas of using the curved edge of the original cardigan to add a feature to the front of the bag, with the lining making up the difference with a flash of contrasting texture and colour. I just couldn't get it to work. The lining was so pristine and beautiful I also didn't really feel it worked with the fluffy, soft, rather more organic fabric of the cardigan.

I therefore had a bit of a rethink, delved through the fabric box and came up with some denim that toned with the orange striped lining and added a fun and casual element to the whole thing. So, it was all change! In no time at all I had whipped up a new outer shell from the denim, along with a shoulder strap and put all the elements together.
 

The full length zip so close to the top edge of the bag meant that I couldn't top stitch around the top opening of the bag to anchor the two elements of fabric together as I would normally have done but felt it needed a something to finish it off. I opted to add a small running stitch by hand to the top opening and the handle using a twin strand of dark orange embroidery thread.

I am very pleased with the finished bag and am still referring to it as 'the orange bag', which is really rather pushing the description.  I'm desperate to show it off but feel that I need to get back to more casual days out to show it off. It feels eminently large enough for my usual bits and pieces but will also fit a book/kindle and water bottle, perhaps even a small lunch box. However, if I'm out having such a leisurely day, when am I going to have time for all my other creative projects?

I guess if you don't hear from me for another eight weeks you can guess what I'm up to!