An old fashioned pudding - my way

Once again today we enjoyed the company of our friend and neighbour, Mr Webley, for Sunday lunch.  Roast lamb, roast potoatoes, beans, baby carrots - and instead of redcurrant jelly we had Blackberry and Apple jelly which was delicious with the lamb (sorry to my veggie friends...)!

It was a drizzly day, perfect for an old fashioned pudding.  I have a bag of apples in the shed from my friend Kerry's garden and the store cupboard provided the rest:

Gluten and Dairy Free Apple Sponge Pudding

'Butter' a pudding dish with sunflower margarine and place a generous layer of apples (peeled and chopped) in the base.  Dot over a few teaspoons of jam or jelly - I used the end of a jar of Damson jam but anything would do.  Or, a generous tablespoon of Demerara sugar with a sprinkling of cinnamon would be good.  Not cinnamon and jam together though, I don't think that would work.

For the sponge, mix together with an electric mixer:

4 oz sunflower (or any diary free) margarine
4 oz caster sugar
2 large free range eggs
4 oz Dove's Farm gluten free self-raising flour
1/2 tsp vanilla extract
1 tsp gluten-free baking powder

Spread the sponge mix over the apples and jam, and bake at 180c for approx 30-40 mins until the top is golden and the cake mix is cooked through.  Serve warm with Alpro Soya Custard or soya cream. 

Yummy!

I do like a challenge.... and I don't like cooking separately

After a spell in hospital last year and six months on high doses of steroids I was feeling lousy and very fat.  Determined to find a sustainable way to lose some weight and regain a sense of health and well-being I gave up gluten and dairy, following advice from several friends who had done so and never looked back.  Ten months on it has been the best decision I have made in a long time (along with giving up full-time work and getting a dog!)  I am 3 stone lighter, much fitter and not really missing much of what I used to eat (when I get the urge for a cheese sandwich some egg mayo on a gluten-free oatcake seems to do the trick!)

I'm not fanatical about it.  I don't think I am truly allergic to those substances - though probably intolerant.  However, if someone gives me a cup of tea with ordinary milk I drink it  - and I eat the bread in communion services!  Generally though, I avoid gluten and dairy where I can.

Tonight my daughter asked for Spaghetti Carbonara - one of her favourite dishes.  Yes, we did have a sachet of Dolmio Carbonara Sauce in the cupboard - but I wanted to keep that for a work-day when I send her round to the neighbour's with her supper in hand.  I don't like cooking two separate meals and I try to eat together as a family where we can.  So I created a version that we could both eat happily and share it with you to tickle your tastebuds if that's your thing:

Cut 4 slices bacon into strips and fry until crispy.  Set aside.

Cook 2 servings of gluten-free spaghetti (I used Morrisons).  Add a handful of frozen peas a few minutes before the end of cooking time (my concession to 5 a day).

Meanwhile, put 2 fresh egg yolks in a large bowl with 1/2 tsp Dijon mustard.  The mustard flavour goes some way to replacing the cheesiness of parmesan.  Add 75mls soya cream (Alpro soy is the best) and about 2 tbsp soya milk.  Try to use unsweetened cream and milk - the cream I used today was sweeter than I would have liked and I will try it with Alpro next time).  Whisk this all together with some seasoning.  Go easy on the salt as the bacon is salty - but lots of pepper is good!

Grate some parmesan cheese for anyone who is eating dairy.  Chop some chives.

When the pasta is cooked, drain and immediately stir into the sauce, leaving for a few minutes for the hot pasta to 'cook' the sauce.  Add in the bacon and chives and put the cheese on the table for anyone who wants it.

Nice :)

Spicy Dairy-Free Mussels with sherry and soya cream

I love mussels but never cook them at home because no one else in the house is that keen.  In fact, before tonight I have never cooked mussels but have eaten them many times in restaurants and seen them cooked on TV and in my sister's kitchen on numerous occasions.

Lingering at the Morrison's fish counter this morning I wanted squid but there was none - then I spied the bag of mussels.  I didn't know what I would do with them but I knew I wanted them!

Tonight, with the rest of the family on a sporting sojourn at the far end of the county I browsed the BBC website for Mussel recipe ideas, then adapted them to create my own.  I have to say they were the BEST mussels I have ever eaten, so share the recipe for you to try for youself.

Heat 1tbsp olive oil in a large pan with a lid.

Finely chop 1/2 large onion, 1 stick celery, 1 clove garlic and 1/2 red chilli and gently saute in the pan until soft.

Meanwhile, clean the mussels (not a difficult job).  Pull off any 'beards' and throw away any mussels that are still open and don't shut when tapped.  Rinse the mussels under cold running water.

Turn the pan up high and add the mussels.  Throw in 1/2 wine glass of dry sherry and put the lid on the pan immediately.  Steam for about 4 minutes until all the mussels are open, shaking the pan periodically.  Add 2 tbsp soya cream, salt, pepper and a handful of chopped coriander and serve in a big bowl with a spoon (for the juice) and a separate bowl for the shells.  Don't eat any mussels that remain closed.

I didn't have anything else with this - no chips, no bread etc - it didn't need it - just used the spoon to consume the yummy 'soup' at the end!

Rhubarb Crumble Cake

I often bake a cake on Sunday afternoons or Monday mornings for the Oasis Fairtrade Tearoom, open on a Monday from 2.30-4.30pm at Ditton Church Centre.  The tearoom is free and you get pretty bone china teacups and a cake fork, plus a warm welcome and a chance to catch up with friends and make new ones.  It coincides with school pick-up times - and being placed right next to 2 schools, a preschool and an Old People's Home it is wonderfully located.  You can sit outside when the weather's nice and there's a lovely garden for kids to play in.  If you haven't been there yet, go soon!  You can buy Kemp's Kitchen Homemade preserves there too...

Today, amongst other yummy delights, you will find a Rhubarb Crumble Cake - it's currently in the oven downstairs and will be dusted with icing sugar and delivered to the tea-room once it's cold.  Thanks to my neighbour Laura for the Rhubarb - the second generous donation this summer.  In case you don't get a chance to visit the tearoom, here's the recipe so you can make it yourself.  It's adapted from Leith's Baking Bible - a mighty and wonderful tome.

Rhubarb Crumble Cake

Pre-heat oven to 190c.  Grease and line a springform cake tin.

First, make the crumble topping.  Rub 80g butter into 100g plain flour.  It will be more buttery and lumpy than normal crumble mixture.  Stir through 50g granulated sugar.

Prepare the rhubarb - wash  about 800g rhubarb and cut into 1 inch pieces. Toss with 2 tbsp granulated sugar.

Prepare the base.  Mix together for 2 mins in an electric mixer: 100g softened butter or margerine, 100g caster sugar, 2 large eggs, 100g self-raising flour and a pinch of salt.  All the ingredients should be at room temperature to avoid the mixture curdling.  Here's a picture of the different bits ready to assemble:

Turn the base out into the prepared tin.  Cover carefully with the Rhubarb, then sprinkle over the crumble topping.  It will seem like not much cake mixture and too much rhubarb - but it does work! Bake for about an hour or until cooked through.  Here it is, ready for the oven.

Cool completely in the tin, then turn out and dust with icing sugar just before serving.

This is also great as a dessert with cream or custard.

Alone but not lonely

We are studying 'The Prodigal Son' with our 15-21 youth group on Sunday evenings this term. Some of you will have studied the series before - it takes an unusual view on the familiar story, looking at each character in turn through a reflection on Rembrandt's painting on the same theme.

Last week we looked at the father and the nature of his unconditional love for his son.  Rembrandt painted this picture near the end of his life - and it seems he identifies himself with the father in the picture.  This week, however, we were examining the prodigal son himself.  As a young man Rembrandt had apparently followed a similar path - spending money foolishly and ending up penniless and dejected.  So he identifies with both characters.  We pondered on how lonely the son must have felt, feeling of no worth to anyone.  He was not alone - his father loved him unconditionally - but he had to make the brave journey home to experience that love once again.  There was much discussion about his shoes - and why Rembrandt chose to paint them that way - and another debate about food - and whether being lonely was when you realised no one cared whether or not you were getting enough to eat.

Whilst we had this erstwhile deliberation, we munched Chocolate Chip Cookies, made by Hannah earlier in the evening.  And we bade farewell to two group members, off to Uni this week.  We hope, as they remember these cookies, loving prepared, if they are ever lonely they will know they are not alone and are loved unconditionally.

Sausages with Boulangere Potatoes and Apples

Sitting in church, whilst (naturally) listening intently to the sermon, an image of meltingly delicious slow roasted pork shoulder with boulangere potatoes kept tantalising me.   I invited Mr Wobbly, our regular Sunday lunch companion, to join us at 5pm.  I had arranged to walk with a friend at 1pm, so planned a quick trip to the supermarket (not, of course that I go shopping on a Sunday as a matter of course...) and to put the joint into roast slowly in a moderate oven whilst we were out.

However, a search for my keys revealed that I had packed them in the neighbour's baby's suitcase when he stayed over last night.  The neighbours were out.. no trip to the supermarket for me.

So instead I searched for inspiration in the freezer.  Boil in the bag cod with Boulangere potatoes?  Perhaps not.  Chicken soup?  2 chops?  But there were 4 of us.  Ah - sausages.  Well, they're pork aren't they?

So here it is - Sausages with Boulangere Potatoes and Apples

In the food processor, thinly slice 2 onions and about 5 large potatoes.  Core but don't peel 2 cooking apples and slice into 1/2 centimetre rounds.

Mix the onions and potatoes with your hands, and layer into a baking dish with the apple slices.  As you layer it up, add some chopped garlic, fresh chopped sage leaves, thyme, salt and pepper.  Pour over 1/2 pint of vegetable or chicken stock and lay 12 pork sausages on the top of this.  Cover with foil and bake slowly for 2-3 hours at 140c.  Remove the foil, turn the sausages and cook at 180c for the last 30 mins.

Serve with fresh runner beans (Mr. Wobbly arrived with a pan of the same - ready prepared) and good company.

Poached pears with chocolate sauce makes a good - a seasonal - pudding to follow.

Butternut Squash and Ginger Soup with Red Lentils

It's a welcome day off and, though I have been up since 6, I have spent the morning in PJs doing things around the house and chatting - to family, to friends on the phone, to the dog - and often to myself!  Over a breakfast chat, the daughter requested soup for supper tonight, so I waved her off at 7 and rummaged through the kitchen cupboards for inspiration.   I happened upon a butternut squash bought for £1 and then forgotten.  I chopped a bit and stirred a bit - and the result was so delicious I had 2 bowls for breakfast and the daughter may be getting sausages for tea instead...

Here is the recipe.  I hope you like it :)

Butternut Squash and Ginger Soup with Red Lentils

Boil the kettle.  Make a cup of tea, and keep the rest of the hot water to add to the soup.  Drink the tea whilst pottering in your kitchen (listening to Radio 4 is optional but recommended).

Melt 1-2 tbsp butter (or dairy-free margerine) in a heavy casserole or saucepan.  Add:

• 2 onions, chopped
• 2 carrots, chopped (I don't bother to peel them)
• 2 sticks celery, chopped
• 1 peeled and diced butternut squash, seeds and stringy bits removed

Saute over a medium heat until soft and just beginning to caramelise on the bottom of the pan.  Add 1 tbsp garlic ginger paste from a jar (or chop some fresh root ginger and garlic) and 1 tbsp curry powder (I used Madras).  Stir through the veg and cook for a further few minutes.  Add 2 handfuls of red lentils and again, cook for a further few minutes.

Add a few sprigs of fresh thyme (I tie the ends with a rubber band to make it easier to remove the stalks later), salt and pepper.

Pour over enough water to cover the veg generously.  Add a couple of veggie or chicken stock cubes, crushed, or 1 tbsp of gluten&dairy free stock powder (I used Marigold).  Bring to the boil and simmer for about 1/2 hour or until everything is soft.  Blitz (or leave chunky if you like) and heat through before serving.

Chef's recommendation: Eat 2 bowls for breakfast and try to keep the rest for supper - or serve them something else and pretend the soup never existed.