Blackberry Jam

It's that time of year when you feel the sense of change in the air, evenings smell and feel different and the evening sunlight has that glow to it of autumnal evenings, I have also noticed how early the leaves on the tree's are starting to change colour. My thoughts have turned to comfort cooking and baking, autumn walks amongst the leaves and Christmas. All my cookery magazines are full of autumn goodies and I know that next month I will have to start thinking about making my Christmas cake, but for now my task is to forage the hedgerows for as many goodies as I can whilst the weather is still enjoyable enough to get out there.

I do get teased a little about my love of cooking and for my love of foraging, but there is no better feeling than spending time outside in the countryside picking beautiful things and coming home and turning them into some yummy delight, whether it be jams, pickles, syrups, wines or cordials, the choice is endless and as a very wise and loving friend once said to me "what does it matter what others think, if it makes you happy, its all good", and she is right.

I started the Summer off with Elderflower Syrup, Cordial and Champagne which for me summed up the taste and smell of summer in a glass, now I am making jams and soon I will be out there picking sloes for sloe gin for Christmas. I do love the seasons and I love the delights that each season brings.

For my recipe below I didn't have any lemon juice, so I took a chance and left it out, but added 3 teaspoons of vanilla extract instead, the jam has turned out just fine but I think for the next batch I will either add more vanilla or add it nearer the end of the cooking so that the flavour doesn't get boiled out. This jam is just so yummy, perfect on toast, on scones or in a victoria sandwich cake, I just know that I will have to make another batch soon as it never stays around for very long.

Buon appetito

Makes 1 Litre

1kg blackberries

1kg jam sugar

Juice of 1 lemon

4 x 250ml jars or equivalent

Place a testing saucer in the deep freezer.

Put the fruit, sugar and lemon juice into a preserving pan or other large, wide pan, and let the sugar dissolve over a low heat. Turn the heat up and bring to jam to the boil. Keep the jam at a rolling boil until setting point is reached.

Setting point can be found by placing a small amount of your jam on the saucer in the freezer, after a few seconds push the jam with your finger, if the jam surface wrinkles then it has reached setting point and is ready, alternatively you can use a cooking thermometer if you have one.

Allow the jam about ten minute to cool and then transfer to your sterilised jars.

To sterilise your jars, first wash the jars in hot soapy water and then rinse in clean warm water. Allow them to drip dry, upside down on a rack in the oven set to 140c/275f/gas mark 1. Leave for at least half an hour or cheat like I do and wash them on the top self of your dishwasher on the hottest setting.

Chicken in Creamy Yoghurt

I love coriander and I love ginger, I also love Thai curries and this tastes very Thai indeed, Hubby and I had our weekend alone and started it off on the Friday evening with this gorgeous dinner, great team work as I made the marinade during the day and Hubby cooked the curry when he came home.

Curries can be a lot of hard work, you need a lot of spices, there is a lot of cooking involved but this couldn't be more simple, just remember to make the marinade, probably best the night before so that the chicken has time to take on all the amazing flavours. There is very little oil used, as the yoghurt makes up the bulk of the sauce and so it is also a lot healthier than a lot of curries. Use good quality chicken and lovely fresh yoghurt and you will have a truly yummy dinner. Its very clean, fresh and light tasting, it will not blow your head off and if you are not keen on very hot food, this recipe is for you. Serve with green vegetables, roti or naan, or with rice like we enjoyed it.

We had a great weekend together, enjoyed some lovely walks, had a very romantic evening picnic by the waters edge, picked blackberries, made jam and just really enjoyed our very precious alone time.

Buon appetito

Serves 6 -8


1.3 kg chicken, skinned and jointed into equal pieces so that the breast is cut into two (your butcher will do this for you), cut some slashes in the chicken at 1 cm intervals, or prick all over) to allow the flavours to penetrate.

Marinade

15g garlic, around 7 fat cloves, peeled 


20g ginger, peeled


400g yoghurt


4 teaspoons coriander powder


½-1 teaspoon red chilli powder
(I used 1/2 a teaspoon, Hubby would used 1 teaspoon)

1 rounded teaspoon garam masala


2 teaspoon salt or to taste


½ teaspoon cumin powder


2 tablespoon vegetable oil


1 small onion, chopped


1-2 green chillies, slit (optional)


2 small or one large black cardamom pods


Handful of finely chopped coriander stalks and leaves

Puree the ginger and garlic with some of the yoghurt for a smooth paste and stir in the remaining marinade ingredients. Add to the chicken and leave to marinate for as long as possible. I leave mine overnight. Bring back to room temperature before starting.

Pour the chicken and the marinade to a large saucepan or karahi and place over a high heat.

Meanwhile, heat the oil in a small pan and fry the chillies and the onion until soft, around 6 minutes. Once done, add to the chicken along with the cardamom pods and continue cooking over a high flame until the watery curry becomes creamy and only covers one third of the chicken, about 15-20 minutes.

Then cover and cook the chicken, over a very low flame, until it is tender and the gravy is rich and creamy, another 10-15 minutes. Stir occasionally, making sure there is enough water in the pan and add a splash if necessary. Stir in the coriander, check the seasoning and serve.

Sugar Saucers

Finding a good cookie recipe is not easy and I have tried many, but this one is just lovely, chewy on the outside, soft in the middle and full of flavour. Its the sort of recipe that you can play with and have a lot of fun with, depending on your mood, the season or the event.

I made these with my Son's Olly & Luca and they loved rolling the dough in the sprinkles for me and loved even better eating the huge saucer shaped cookies, even for my hardened crew of tasters they nearly proved to be too much, but they soldiered on and manage, bless them. Well done boys.

I did ask if they thought I should of made them smaller, but the answer was that the size of them is what made them really fun, proving that size is always everything!

This recipe came from the gorgeous cookery book Baked in America and the boys have already chosen their birthday cakes for this year from this book, so watch this space.

Buon appetito

Makes 10 huge cookies or 36 small ones.

600g Plain Flour

1 teaspoon bicarbonate of soda

1/2 teaspoon of salt

340g unsalted butter

120ml rapeseed oil

225g granulated sugar

200g icing sugar

2 large eggs

4 teaspoons vanilla extract

Extra sugar or sprinkles to decorate

Preheat the oven to 180c/350f/gas mark 4. Line 2 baking sheets with baking parchment.

In a medium bowl, whisk together the flour, bicarbonate of soda and salt.

In the bowl of an electric mixer, cream the butter on a medium speed for about a minute. With the mixer on, slowly pour in the oil, and then add the two sugars, the eggs and the vanilla. Make sure to stir well after each addition. Slowly add the flour mixture about a quarter at a time. Mix only until the flour disappears. This is a very soft dough, I was quite worried just how soft, but refrigerate for at least an hour and it will be just fine. You can even keep the mixture in the fridge for up to several days before using.

Using a large ice-cream scoop (if you have one, I don't so I just measured out the dough on the scales with a large spoon and shaped with my hands), divide the dough into balls approximately (150 - 175g) each. These were huge and I did mine at about 120g ! Place 4 balls per baking sheet and stagger them so they won't spread into each other as they bake, don't be tempted to squeeze to many on, they really do spread and become HUGE! Using your fingers, flatten the balls slightly and sprinkle each one with sugar, or roll in the sprinkles before you flatten them out. If you want to ice your cookies, don't add sugar or sprinkles.

Bake for 15 to 20 minutes, or until the edges start to turn golden. The middles will appear soft but will firm up as they cool. If you prefer crisper cookies, add another minute or two. Cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool.

You can also try:

Glazing them with a simple water icing.

Sprinkled with demerara sugar for extra sparkle.

Add 1 teaspoon of cream of tartar to the dry ingredients and roll in cinnamon sugar prior to baking and you will have Snickerdoodles.

Add lemon or orange zest.

Use Lavender Sugar.

As is always the case, the recipe is just a guide line and feel free to play with it until your hearts content and your taste buds are satisfied. I fancy white chocolate chips in my next batch.

Spaghetti pomodoro with basil

Hubby for some unknown reason has decided that I am a murderer of all houseplants, where this notion has come from I do not know as I still have the same Orchid, which is as we speak in full glorious bloom, that he brought me 6 years ago. This rather harsh label may come from me being unable to keep alive supermarket brought basil. In my defence they are rather spindly and forced and I do tend to over water them & rot their roots. Whoops maybe he does have a point!

What doesn't help is that one of the guys in his office has brought a supermarket basil, shoved it in the office window and it is not only thriving but sounds like the best basil plant in the whole world.

Not to be out done I have asked Hubby to keep an eye on the techniques being used on the amazing basil of all basil's. It would appear that you neglect it until it looks like it is wilting, water it and make sure its in direct sunshine and kept very warm.

My basil is on the conservatory window sill and has been treated as above and I am happy and proud to announce that all is well and I have had the basil for a good couple of weeks or so now, so quite a record for me. As I use basil a lot when cooking it has been nice to not have to keep buying plants but just pop into the lounge and pick a few leaves as required. The recipe below is just perfect for my wonderful little basil plant.

Buon appetito

Serves 4

125ml olive oil

1 small red onion, chopped

4 garlic cloves, chopped

400g spaghetti

400g tin chopped tomatoes

2tbsp passata

20 small fresh basil leaves

Grated parmesan and freshly ground black pepper to serve

Heat the oil in a saute pan over a medium heat and gently fry the onion for 10 minutes to soften, then add the garlic and cook for a couple more minutes.

Meanwhile, cook the spaghetti in a pan of boiling, lightly salted water until al dente, stirring regularly so it doesn't stick. Drain well and set aside.

Carefully add the chopped tomatoes to the garlic and onion, followed by the passata. Heat through, stirring well: be careful not to overheat it. Season to taste.

Remove the sauce from the heat and toss with the spaghetti and basil. Sprinkle over the grated Parmesan to serve.

So simple, so quick but really delivers on flavour. Perfect for a simple Summer supper with a nice glass of wine.

Caramel Croissant Pudding

My Son Stephen has come to stay for a couple of weeks, this is because he has started a new job and while he settles into it I thought it would be nice for him to be spoilt a little by his Mummy, yes I know he is 21, but hey, I love looking after my Brood so its allowed and lots of yummy home cooking & having your Mum do your washing and ironing for a bit never hurt anyone.

Having Stephen home has given me the excuse, even if it is causing me to put on a couple of pounds, to make lots of yummy desserts and to me any excuse is a good excuse.

I absolutely adore bread and butter pudding, but my lot can be really fussy and don't like sultanas or raisins, so this recipe suits them down to the ground. It's warm, comforting, sweet and served with a good quality vanilla ice cream will melt any Son's heart. I think this dessert is so divine that it would make a superb dinner party pud.

So massive congratulations to Stephen and I hope you are really happy in your new job and all goes well.

Buon appetito

INGREDIENTS - Serves 2

2 stale croissants

100g caster sugar

2 x 15ml tablespoons water

125ml double cream

125ml full-fat milk

2 x 15ml tablespoons bourbon (I used Baileys & it was yummy)

2 eggs, beaten

METHOD

1. Preheat the oven to 180°C/gas mark 4.

2. Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval one with a capacity of about 500ml for this.

3. Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.

4. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3-5 minutes. Keep looking but don't be too timid.

5. Turn heat down to low and add the cream - ignoring all spluttering - and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.

6. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.

7. Place in the oven for 20 minutes.

Scones

I never ever normally make scones, I love them, they are one of my favourite afternoon tea treats but when I made them for the first time about 20 years ago they were a disaster and came out like little hard rocks! The other problem I have is that my Mum makes the best scones ever, so you can see, competition is tough.

As you will be aware, if you are a regular to my blog, I recently brought Prepped by Vanessa Kimbell and I am rather happily baking and cooking my way through the entire book, every recipe so far has turned out just like the photo's in the book and feeling buoyed by the success I was having so far I felt it was time to face my nemesis, the scone !!! As you can see from my photo's they came out a treat and I am extremely proud of them, so much so, that I posted pictures of them on Twitter and Facebook and got a great response.

Hubby and I enjoyed them with a nice glass of wine, perched on the hill that looks over the lakes where we live, in glorious sunshine, it was truly heaven.

Buon appetito

Ingredients

225g self-raising flour

75g butter, chilled, cut in small pieces

50g Vanilla Sugar (You could use ordinary caster sugar, but as a Prepped fan, I now have a selection of flavoured sugars ready at hand)

¼ tsp salt

125ml buttermilk ( ordinary milk will do, I used ordinary milk & they were still divine)

3–4 tbsp milk ( I didn't add this, the dough was just perfect without it, if I had used buttermilk, then maybe I may of needed to add it)

Extra flour, for dusting

Vanilla Sugar, for sprinkling

1 egg, beaten, for the glaze

Method

Preheat the oven to 180˚C/gas mark 4.

Put the flour, butter, salt and sugar into a bowl. Mix well. Make a well in the centre and add the buttermilk. Bring the mixture together to form a dough. If the dough seems a bit too dry, add a little more buttermilk, a teaspoon at a time. Being the cheat that I am, I did all this in my Artisan!

Turn out onto a floured work surface and use your hands to form a 2.5cm round. Cut out shapes from this, depending on your preference, and put them on a baking tray. I rolled mine out with a rolling pin to 2.5cm and then used a heart cutter, they looked so cute.

Glaze the scones with the beaten egg and bake for 18–20 minutes and sprinkle with sugar.

Cool on a wire rack. If you want to freeze these scones do so as soon as they are cool.

Enjoy the same day, they are so much nicer fresh. You can freeze them when they have cooled, but I love mine warm from the oven dripping with butter in the colder months and this time of the year they are just perfect with strawberries and cream.