Category: Cooking

I have always known I have too many, and rarely cook recipes from them. BUT they do provide inspiration. I was thinking maybe I should start a cookbook library for a couple of hours a week. How many books would I need to start? I have maybe 60? Maybe convert the garage into a library with a couple of tables and chairs ? If there was no charging it would not be a business? People could exchange recipes and cakes and produce.

Just an idea?

looking for some books I found the World of Books website. So now I have a pile of books to read – all second hand but like new. Mainly cook books “The jam book’, ‘How to hygge’, ‘Rose Elliot’ and a few others. inspiration I hope.

So next week or when my boxes organic clementines, mangoes, lemons, etc. arrive straight from the Spanish farms I will have to get cooking. I also have to try out my new Madieline baking tray.

2 days ago I had a Madeleine baking tray delivered as ( thought I would try something new. Speaking to Tamsin this morning she just had a Madeleine baking tray delivered to make clam shaped cakes for Otties birthday.

Adapting a recipe is good. This one needs halved strawberries or peaches.

One to try at 5am tomorrow and take to the shop for breakfast! Bakewell tart.

Following yesterdays apple turnover good but as ever presentation let me down despite my best efforts. So today it is cheese, potato and onion pasty.

And maybe an experiment on the above by adding ??? (to be filled in later!). – I am thinking basil, garlic and maybe a touch of chilli?

And maybe a variant on the apple turnover by adding almonds and raisins?

Ingredients 

• ▢ 2 cups small diced (peeled) apples
• ▢ 1 Tablespoon brown sugar
• ▢ 1/2 teaspoon cinnamon
• ▢ 1 Tablespoon lemon juice
• ▢ 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
• ▢ Flour, for dusting work surface
• ▢ 1 large egg, whisked
• ▢ Crystal sanding sugar (optional)

Instructions 

• Preheat the oven to 400°F. Line two baking sheets with parchment paper or Silpats.
• In a large bowl, stir together the apples, brown sugar, cinnamon and lemon juice.
• Unfold the puff pastry sheets onto a lightly floured work surface. Using a rolling pin, gently roll over the pastry to seal any perforations then cut each sheet into 4 squares.
• Using a slotted spoon, scoop a portion of the apple mixture into the center of each puff pastry square then fold the pastry across diagonally to form triangles. Using a fork, crimp together the edges then transfer the turnovers to the prepared baking sheets, spacing them at least 2 inches apart.
• Cut three small slits in the tops of each turnover then brush them with the egg. Sprinkle the turnovers with the sanding sugar (optional).
• Bake the turnovers for 17 to 20 minutes or until they’re golden brown and puffed. Transfers the turnovers to a rack to cool then serve warm or at room temperature. 

I have to try these from Jamie Oliver.

I might add some mustard and or herbs? I have made these for tomorrow – not sure how heavy they will be without a rising agent? So just incase I made some bread rolls with a touch of chilli (greenhouse) and herbs (garden). Definite success.

So maybe tomorrow some sage and onion rolls (Aarons suggestion), then maybe some rosemary and cheese; sun dried tomato, garlic and chilli. I guess all would need a bit of parmesan and or cheddar. And then maybe an olive and feta – maybe just add the feta to serve? or maybe just serve all with a garlic/herb butter?

Best yet I think. Usual approx 20:20:20:20:20 recipe but with wholemeal flour 50:50 plain flour, then pumpkin seeds/sunflower seeds/pistachio nuts and dried mango for last 20. Then topped with lemon icing. Full approval from Aaron, Kate and Jamie. 20 mins at 180C.