Caramilised Red Onion Chutney

This is a real favourite of mine, I put this stuff on everything; sandwiches, cheese, meat, on cheese toasties...

Equipment needed for all:

Weighing scales
A large heavy bottom sauce pan or preserving pan
A wooden spoon
Jars with lids (preferably one which are safe to use with acids)
A jam funnel or large Pyrex jug
Baking tray
Knife and chopping board

Makes 4 small jars    Prep Time 30 mins   Cooking Time 1 hour  

Ingredients:

8 medium red onions
2 tbsp olive oil
1 red chilli
200ml red wine vinegar
100ml balsamic vinegar
200g brown sugar
1 garlic clove, crushed
2 bay leaves or a sprinkle or dried thyme/rosemary - this is to your taste, I used rosemary


Preheat the oven to 150°c/fan 140°c/gas 3

Place your clean jars, open with the lids next to them on a baking tray and place into the oven for around 15 minutes to sterilize then leave aside to cool. If you are using a jam funnel or Pyrex jug to get the jam into the jars then place this in alongside your jars to sterilize too.

Peel and chop all your onions, I do this by chopping in half through the root end, cut off the root then chop vertically towards where the root was so all your slices are even and not in different sized half moons.

Place your saucepan on to a medium heat, add your onions olive oil, chilli and garlic and cook slowly for around 20 minutes until the onions have broken down and become soft and sticky.

Once they have become dark and thick, add the sugar and vinegars along with the bay/thyme/rosemary, simmer for around 30 minutes or so until you have a chutney which when a wooden spoon is dragged through the centre of a pan it leaves a trench (trench?) which does not fill with vinegar. 

The colour should be dark and it should feel as though it has thickened.

Once this has been done, pour the jam extremely carefully into your sterilized Pyrex jug and then into your jars. Do not touch the inside of the jars or lids - you will unsterilize them. Fill right to the top and screw on the lid using a clean tea towel.

Once cool, add your labels.

This chutney really needs to be left to mature for at least a month or it will just taste of harsh vinegar. When it's ready basically just spread it on everything.
 

Chilli Jam

As it's Christmas I thought once again I would fob everyone off with homemade gifts again. Last year it was mini macaroons and jam, this year - chutneys and jams. So here are three of the ones I made over the past week. 

So I've basically just stuck to the jamming basic rules to come up with these which is pretty simple - more fruit than sugar is good, boil it at 105c for 10 minutes, use pectin if you fruit has a low pectin level (cherries, strawberries, peaches, raspberries, blueberries, apricots etc.) and sterilize your jars within a centimeter of their life. So here goes. 


Equipment needed for all:

Weighing scales
A large heavy bottom sauce pan or preserving pan
A wooden spoon
A cooking thermometer 
Jars with lids (preferably one which are safe to use with acids)
A jam funnel or large Pyrex jug
Baking tray
Knife and chopping board

You will need a food processor for the chilli jam only


Makes 6 small jars    Prep Time 20 mins   Cooking Time 25-30mins   Resting time 40 mins

Ingredients:

150g long red chillis, deseeded and cut into 4 pieces
150g red peppers, deseeded and cut into 12 peices
600ml cider vinegar
1kg jam sugar or 1kg of granulated sugar with 1 sachet of fruit pectin mixed in


Preheat the oven to 150°c/fan 140°c/gas 3

Place your clean jars, open with the lids next to them on a baking tray and place into the oven for around 15 minutes to sterilize then leave aside to cool. If you are using a jam funnel or Pyrex jug to get the jam into the jars then place this in alongside your jars to sterilize too.

Place the chillis into your food processor and whizz them on pulse until all your chillis are chopped, add the peppers and do the same until you have a confetti of red. This should not be a mush so try not to go too far!

Place your saucepan on to a medium heat, add your vinegar and sugar and heat together without stirring until the sugar has dissolved in the vinegar. Be patient and definitely do not stir!! You can shake it a bit if you're as impatient as me.

Once the sugar has dissolved, add the chilli and pepper mixture to the pan and shake again to distribute. 

Turn the heat up to medium/high and being to the boil. Here is the bit you need to do right or this will not set. Bring to the boil, place the thermometer into the pan and heat, shaking from time to time until you reach 105c, once it is at this temp continue to boil at this temp for 10 minutes. 

You may find that it takes a while to get to that temperature and the jam keeping threatening to boil over - don't worry, if you think it's going to boil over just take the pan away from the heat and continue. This takes a while as the water needs to boil off the syrup before the temperature will go high enough. 

Once this has been done, pour the jam extremely carefully into your sterilized Pyrex jug and leave to cool for 40 minutes. This is basically to allow the jam to become more viscous and let the confetti of chilli and pepper distribute so it doesn't all just sit at the top of the jars. 

When the chilli and peppers look like they're holding in the liquid, you're ready to jar! Give the mix a stir and start pouring into your sterilized jars. Do not touch the inside of the jars or lids - you will unsterilize them. Fill right to the top and screw on the lid using a clean tea towel. 

Once cool, add your labels!

I would advise leaving these for about 2 weeks to a month to take away the harsh vinegar flavour from the jam, Once they're ready they're great with cheese, cold cuts of meat and on a bacon butty!

Lemon Curd & Berries Cake

My good friend Konrad was leaving my work and so I made him his favourite cake combination, which happens to be lemon and berries. This is a combo of a lemon sponge with vanilla butter-cream, lemon curd and fresh berries with white chocolate. If you don't like them things you are WRONG!!

Serves 10-12    Prep Time 35mins   Cooking Time 25-30mins

Ingredients:

375g self raising flour
2 tsp baking powder
375g caster sugar
375g butter - you can also use baking spread like Stork (I do) and a little more for greasing your tins
5 large eggs

Zest of 3 lemons (unwaxed)

2 tsp lemon essence (optional)
1/2 jar of good quality lemon curd, you cannot be too specific here, add to taste!

To decorate:
115g butter, at room temperature

225g icing sugar

2tsp vanilla extract

2tbsp milk

250g of berries of your choice - I used raspberries and blackberries here

50g white chocolate
Icing sugar to dust

Equipment:

Weighing scales

3x 20cm non-stick cake tins

Wooden spoon

Zester or grater with small grate

Large mixing bowl or stand mix with beater attached

Greaseproof paper 

Spatula 

Sieve 
Sharp knife

Preheat the oven to 170°c/fan 160°c/gas 4

Line your cake tins by smearing some butter or cooking spread around the inside in a very light layer and lining the bottom of each with a disk of greaseproof paper. I do this by cutting a square off the roll and folding it over on itself until you have a point where you can measure the size you need and open out for a perfect circle.

Place the butter and sugar into a large mixing bowl and beat together until you have a light, pale and fluffy paste. You can do this in a stand mixer if you have one. 

Next add your eggs, one at a time, beating each time you add to emulsify the mix. 

Now it's time to add the flavourings; the lemon zest and the lemon essence. Give this a good mix to distribute evenly. 

Now you can add your flour and baking powder. Do this carefully in a folding motion so the flour doesn't get over worked (this will lose the lightness). If you're using a stand mixer then I would take it off the mixer and this point and incorporate the flour by hand. 

Your mix can then be divided between your 3 cake tins and placed in the oven. Bake them for around 15-20 mins, checking with a cocktail stick - if it comes out clean, they're done. 

Leaving them to cool in the tins whilst you get on with the toppings.

The frosting is really easy - put the butter, half the milk, and the vanilla extract in a large mixing bowl and beat until smooth and blended using a hand-held electric mixer or a wooden spoon. Sift in the icing sugar and carefully mix together to incorporate. If the mixture is a bit stiff add the remaining milk. 

Now you're ready to build your cake! Take your serving dish/cake stand and add a small dollop of the icing just to stop the cake from sliding. Then add your first cake, upside down and with the greaseproof removed. Then smooth over 1/3 of you icing with a spatula and then a layer of the lemon curd. Do this again with your next cake and finally add your loveliest cake on top. Adorn with icing, the berries (do this higglity piglity as it looks nicer). Next hold the white chocolate next to your tummy (wear an apron) on your work surface and using a large sharp knife, drag the blade over the surface of the chocolate towards you so you end up with curls of very thin white chocolate! BE CAREFUL! DANGER! Then sprinkle over the berries and dust with icing sugar. 

Then give to your Polish friend Konrad. 

Carrot Cake

I love anything with nuts. Anything. This is a really easy recipe that gives you something pretty impressive without a massive amount of effort. Amazing with a cuppa. I kind of winged this recipe a bit depending on what I had in but it turned out pretty good so I'd better write it down before I forget.

Serves 10-12    Prep Time 1hr   Cooking Time 20-25mins

Ingredients:

375g self raising flour
2 tsp baking powder
375g caster sugar
375g butter, melted - you can also use baking spread like Stork (I do)
5 large eggs
4/5 carrots, peeled and grated (use 4 if they're medium and 5 if they're large)
2 tsp vanilla extract
100g sultanas
Zest of 1 orange

4 tsp cinnamon

Grating of 1/4 nutmeg

1 tsp orange essence (optional)

To decorate:
115g butter, at room temperature

225g icing sugar

2tsp vanilla extract

2tbsp milk

Orange and green fondant icing to make carrots

100g chopped walnuts

Equipment:

Weighing scales

3x 20cm non-stick cake tins

Wooden spoon

Grater

Large mixing bowl or stand mix with beater attached

Greaseproof paper 

Spatula 

Sieve 

Preheat the oven to 170°c/fan 160°c/gas 4

Line your cake tins by smearing some butter or cooking spread around the inside in a very light layer and lining the bottom of each with a disk of greaseproof paper. I do this by cutting a square off the roll and folding it over on itself until you have a point where you can measure the size you need and open out for a perfect circle. But, however. 

Place the butter and sugar into a large mixing bowl and beat together until you have a light, pale and fluffy paste. You can do this in a stand mixer if you have one. 

Next add your eggs, one at a time, beating each time you add to emulsify the mix. 

Now it's time to add the flavourings; the vanilla extract, orange essence, the orange zest, the cinnamon, nutmeg, the grated carrots and the sultanas. Give this a good mix to distribute evenly. 

Now you can add your flour and baking powder. Do this carefully in a folding motion so the flour doesn't get over worked (this will lose the lightness). If you're using a stand mixer then I would take it off the mixer and this point and incorporate the flour by hand. 

Your mix can then be divided between your 3 cake tins and placed in the oven. Bake them for around 15-20 mins, checking with a cocktail stick - if it comes out clean, they're done. 

Leaving them to cool in the tins whilst you get on with the toppings.

The frosting is really easy - put the butter, half the milk, and the vanilla extract in a large mixing bowl and beat until smooth and blended using a hand-held electric mixer or a wooden spoon. Sift in the icing sugar and carefully mix together to incorporate. If the mixture is a bit stiff add the remaining milk. 

For the carrots - roll a ball of orange fondant about the size of a small grape between your palms to soften then roll into a sausage, tapering one end to get a carrot shape, I then make indentations all along to make it look a little more, erm, carroty. 

Now you're ready to build your cake! Take your serving dish/cake stand and add a small dollop of the icing just to stop the cake from sliding. Then add your first cake, upside down and with the greaseproof removed. Use your ugliest cake here. Then smooth over 1/3 of you icing with a spatula and sprinkle with a few chopped walnuts. Do this again with your next cake and finally add your loveliest cake on top. Adorn with icing, your 12 carrots and sprinkle the remaining walnuts all over. 

Then take a photo and put it on Instagram.

Pizzas (well the dough and the sauce)

This is a recipe for the basics of making your own pizzas at home. Obviously you will need your desired toppings and mozzarella!

Makes 2-3 large pizzas   Prep Time 25mins   Proving Time 1hr30mins   Cooking Time 10-15mins

Ingredients:

For the dough

500g Strong bread flour or 00 flour

1 packet of fast action yeast (7g)

1 tbsp sugar

1tsp salt

1 tbsp olive oil

310ml luke warm water

100-150g fine polenta

(These measurements can be doubled or tripled depending on if you want more etc.)

For the tomato sauce

Half a yellow onion chopped finely

3 cloves of garlic, crushed

5 large vine tomatoes, chopped

500ml passata

2 tsp red pesto

1tbsp red wine vinegar

1tsp sugar

Salt & pepper

Olive oil

Equipment:

Weighing scales

Large mixing bowl or stand mixer with dough hook

Medium saucepan

Rolling pin

Wooden spoon

Chopping board

Sharp knife

Greaseproof paper

Cling film

Put the dry ingredients into a bowl (flour, sugar, yeast and salt) and mix with your fingers to evenly distribute.

Make a well in the middle of the dry mix and add your oil and half your water.

Using your hand like a claw mix the ingredients together, gradually adding in the rest of the water

Keep mixing until you have one ball of dough then tip out on to a very lightly floured work surface and knead with both hands for about 10 minutes. This process can also be done with a stand mixer fitted with a dough hook.

The dough should feel elastic and look fairly smooth.

Flour your bowl and place your dough ball in and cover with oiled cling film and leave to rise for 1.5hours or until doubled in size.

(This is where you can make your sauce, see below for method)

Preheat the oven to 220°c/fan 210°c/gas 8

Punch the dough back so the air is released and now you’re ready to make your pizzas.

*To be honest if you’re out of the house for longer than 1.5 hours then you can prove the dough for longer. I make mine on my lunch break from work at 12ish and use it at about 6 or 7ish.

Take a portion of your dough (one mix makes around 2 or 3 large pizzas) and roll it out on a floured work surface, pulling the edges as you go to avoid it springing back.

The best way to do this is to roll the dough on a surface covered with polenta to get a crisp bottom and good texture.

I usually transfer the rolled out base to a sheet of greaseproof paper sprinkled with polenta and cook the pizzas on the paper, placing directly onto the oven shelf.

Then you can put whatever topping on you wish and cook in a preheated oven for around 10-15 minutes.

Whilst the dough is proving, you can make the sauce!

In a sauce pan on a medium heat, add 2 tbsp of olive oil and lightly fry the onions for around 5-7 minutes until translucent and soft.

Add the garlic and tomatoes along with the red pesto, cook for a few minutes, adding salt and pepper to taste.

Add the passata, red wine vinegar and sugar and reduce the heat to low.

Cook for around 15-30 mins until you have a thick sauce and the tomatoes have begun to breakdown

Chill and put on your pizza!

There are loads of things you can put on your pizza, recently I made 4; a pepperoni and jalapeno, a roast veg and feta, a roast veg and strips of cooked chicken and a cooked new potato and rosemary pizza which was just sliced cooked new potatoes mixed in a bowl with olive oil and chopped rosemary then placed over the base and cooked - But whatever you want.

White Chocolate & Raspberry Muffins

I was really hungover and I wanted treats so I made these. No creaming of butter and sugar, no being careful with eggs; the perfect recipe when you’re under the weather. And need cheering up. Because your takeaway is taking too long to arrive.

Makes 10-12 muffins   Prep Time 25mins   Cooking Time 25mins

Ingredients:

300g plain flour
3 tsp baking powder
½ tsp bicarbonate of soda
100g caster sugar
75g butter, melted
3 eggs
150g natural yoghurt
1 tsp vanilla essence
175g raspberries
150g white chocolate, chopped
To decorate:
50g white chocolate, melted

Equipment:

Weighing scales

Small saucepan

12 hole muffin tray

Wooden spoon

Chopping board

Small glass bowl

Sharp knife

Large mixing bowl
Measuring jug

Greaseproof paper or muffin cases

Preheat the oven to 190°c/fan 170°c/gas 5

Line a muffin tin with 10 or 12 muffin cases (I used squares of greaseproof because it looks homemade but mainly just because I ran out of muffin cases). I made 10 from this mix but they were pretty big so I’ll leave the number of muffins with you.

 Mix the flour, baking powder, bicarbonate of soda and sugar together in a bowl.

Melt the butter in a small saucepan. Fork the melted butter, eggs, yoghurt and vanilla together in a measuring jug until just mixed then add to the dry ingredients and fork together until just mixed. Over missing will give your muffins a heavy and bready texture. And we don’t want that.

Add the raspberries and diced chocolate, mix together briefly then spoon into muffin cases.

Bake for 15 to 20 minutes until well risen and golden.

Leave to cool for 10 minutes then loosen the edges of the cases with a round bladed knife, lift muffins out of the tin and cool on a wire rack.

Melt the remaining white chocolate in a small glass bowl hovering over the saucepan of simmering water.

Decorate the muffins with melted chocolate drizzled from a spoon by flicking from side to side. Leave the chocolate to set for about 30 mins and they’re ready to eat!