Bread and Butter Pudding

Saturday 25th September 2010

Well the hygiene inspector is coming on Monday, and the kitchen has had a much needed sort out. The bread tin was full of bits and bobs of stale bread, so it was meant to be, bread and butter pudding for tea.

Butter to grease a small roasting tin/glass dish, generously.

Bread, 6 slices white, crusts removed, cut in triangle quarters, well buttered.

sultanas, large handful

nutmeg, optional

Arrange the buttered bread in layers with sultanas (and nutmeg if using) sandwiched between them. Pour over the whisked egg custard mixture:

milk, whole preferably, 150ml

cream, (can substitute milk if feeling guilty), 150ml

egg yolks, x3

egg, whole x1

sugar, x3 tbsp

vanilla, extract, x1 generous tsp

Squash bread into the custard and leave to stand at least half an hour (or in 10 minutes...). Sprinkle with a couple of teaspoons of sugar. Place in a pre-heated oven at 150C. Standing the dish in a roasting tin half filled with boiling water. Cook for about 20-30 minutes. The custard should be a bit thicker and slightly runny - and the top crisp.

Amanda

Nantgwynfaen

Courgette Pickles

2nd September 2010

The kids have gone to school and now is the time to address the current courgette situation!

Courgette Pickles

courgettes, 1.4kg, trim, slice thinly

onions, 450g, trim slice thinly

sea salt, 225g

water, 2.5L

Place courgettes and onions in a non-metallic bowl. Dissolve salt in

water and pour solutions over the vegetables. Weight down with

plate, to keep them submerged. Leave to stand for 24 hours.

Rinse under cold running water, drain and dry on kitchen paper.

Place in empty preserving pan.

white wine vinegar, 450ml

sugar, 225g

mustard seeds, 2tsp

celery seeds, 1tsp

allspice, whole, 1tsp

Mix these remaining ingredients (not courgettes and onion) in

a saucepan. Stir over a low heat, with a wooden spoon until the

sugar has dissolved. Pour over courgettes & onions.

Leave to stand 1 hour.

Put the pan on the heat and boil for 3 minutes, remove from heat.

Transfer the vegetables to warmed sterilized jars to within 2.5cm

of the tops. Pour in the vinegar to cover by 1.25cm.

Seal the jars, label.

Keep in a cool dark place, leave 2 weeks before eating.

Fills about 2x 750ml jars.

Great on burgers and in cheese sandwiches.

Creamed Butternut & bonus Butternut Soup

Friday 1^st April

Good Friday

I always seem to use butternut when it is going off, you know, when you just have to use it up and can’t leave it another day. It is the wrong time for butternut, and it’s a bit weary from being stored, so it is prone to getting bad bits, anyway, needless-to-say that bit was cut out and chucked. I invented this recipe, and was driven by sheer laziness, what I had to hand was used as I couldn’t be …. to cross the yard to the farm shop to stock up properly. Shocking, but true.

Creamed Butternut & bonus Butternut Soup

Equal quantities of :

butternut (bad bits chopped out), peeled and diced &

potatoes, peeled & chopped

stock cube, organic, chicken, half per person

garlic, half clove per person

water, boiling, enough to cover the veg

Boil for about 20-30 mins until tender. Strain and KEEP stock. Mash, and add:

cream, or crème fraiche, a couple of dollops

salt

pepper

It is more of a cream than a mash, very nice with fish and greens – very pretty, good orange colour, beta carotene galore.

Serve the stock (next day) as ‘soup’, seasoned with S&P and cream, really winning….

There was only one thing wrong with these two dishes, there wasn’t enough, it just went… really easy, really quick, really delicious.

Amanda Nantgwynfaen

Gary’s Scones

Wednesday 24th March 2010

B&B Welcome Tea

It was the sweeping outside that was the stick that broke the camels back, if the back was the time…. It just ran away, and before I knew it, the B&B visitors had arrived, and the scones weren’t even in the oven (if I’m honest they were purely fictitious at this stage). I then ran around like a headless chicken looking for Gary: “Gary, Gary Gary Rhodes, where the devil are you? I neeeed you…..” Found him in the nick of time, hiding on the window sill with his marmalade. Scones were in the oven in 5 and out in 10 (plenty of chat ensued to hide the delay)…

Gary’s Scones (Oh Gary, you are wonderful)

This is nearly his recipe,

flour, self-raising, 1lb

baking powder, 1tsp

salt, pinch

sugar, 2oz

butter, 4oz

sultanas, 2 handfuls (optional, not popular with the smallies)

milk, 250ml approx

Mix dry ingredients & butter to crumbs, stir in sultanas then, add milk to bind into wettish dough. Flour table and rolling pin. Roll out dough to 2cm thick (thickish). Use 2 inch pastry cutter. Makes about 12 (or 8 big ones). Brush with beaten:

egg (optional), but it makes it really golden and luxurious.

Bake on 200°C fan oven for 10 minutes. Eat warm with homemade jam and a nice cup of tea.

Gotcha Gary, now you can’t hide from me, I can just google you into my world whenever I need to now, so hide on as many window sills are you want!

Amanda Nantgwynfaen

Sauté (roasted) Garlic Potatoes

Wednesday 24th March 2010

B&B Dinner

Ken invented these, and tho they are liberally cooked in butter, they are too heavenly to feel guilty. Good with steaks and chicken shoe(s) …

Sauté (roasted) Garlic Potatoes

Cooking Time 1 hour

potatoes, peeled and diced 2cm square (exactly approximately roughly etc)

herbes de provence, 1 tbsp

olive oil, 2 tbsp

butter, 2 large knobs

salt, 2 tsp

pepper

Roast for 20 minutes on 200°C turn potatoes and add:

onions, diced ¼ per person, approx

Roast for 20 minutes more, turn potatoes and add:

garlic, 1-2 cloves crushed

Roast until golden brown, crips on the outside, soft in the centre. If you can’t be bothered to add the onions and garlic later, they will burn so it is worth the trouble (and it is best to keep turning the potatoes anyway).

Amanda Nantgwynfaen

Chicken Shoe

Wednesday 24th March 2010

B&B Dinner

(Chicken) Chasseur doesn’t really mean footwear (though it could have referred to meat which was tough as ‘old boots’) anyway, it means ‘hunter’ in this case, and it was probably made with some tough old game bird, so imagine the even better results with a pert juicy young (but not cruely young) organic local chicken… more than 10/10 was awarded. It tastes quite smart and expensive, but cunningly uses the cheaper cuts. By cooking with the bones on and skimming the fat at the end, it’s not unhealthy either. If there is any chicken left, it is nice cold the next day (without the gravy, of course).

Chicken Shoe

Preparation time 2 minutes

Cooking Time +4 hours

chicken, thighs, wings, legs, skin on

butter, 60g

onions, x2, finely chopped

mushrooms, button 125g

white wine, ¼ bottle

brandy, 2 tbsp

tomato paste, 2 tsp

chicken stock, 250ml

herbs de provence, 1 tbsp (or chopped fresh tarragon & parsley)

flour, 1 tbsp mixed with a little cold water to a paste

Bung it all in the pot, put lid on firmly and bring to gentle simmer and bake on 200°C for half an hour. Reduce heat to 100°C for rest of baking time (a few hours). Half an hour before you want it ready, carefully lift the (extremely tender) chicken pieces onto a baking tray and pour the gravy into a jug. The fat will rise to the top. After 15 mins or so skim the fat off and place kitchen towel over the top to clear the rest of the grease. Meanwhile, heat the grill and grill the chicken pieces on both sides until brown and crisp – approx 5 minutes each side. Serve with the (reheated) gravy, sauté garlic (roasted) potatoes and greens.

Amanda Nantgwynfaen

Spotted Dick

Wednesday 24th March 2010
B&B Dinner

It wasn’t the spotted bit - it was the dick bit that caused the stir. The children were so disgusted with the name they became quite hyper and I had to firmly hand them the dish towel which sobered them right up – they had been quite raucous and were disturbing the visitors romantic night out… The dishtowel did the trick, AND got the washing up done too! I have to hand this one to Gary Rhodes, thanks Gazzer, I had to drop the suet tho’, couldn’t fancy it (and I added an egg, as it was there and broken and all). I used to do a chocolate version of this (without the spots) for Cai when he was allergic to dairy & egg. It was the only vegan cake that held together, I made a turtle birthday cake once, but that’s another recipe for another day….

Spotted Dick

butter (or suet if you must), 5oz,
flour, self raising, 10oz
sugar, 3oz
egg, 1 (optional)

Mix ingredients in Magimix until fine powder is reached, add:

currants, 4oz
lemon, finely grated zest of 1
milk, 185ml approx

Pulse (do not mix as the currants will crush) until soggy blob. Line bowl with non-stick baking parchment, blob in the blob. Cover with more parchment and put lid on (saucepan lid). Steam on trivet for 1 or 2 hours – a slow simmer is OK. Serve with custard or cream. Naughty, but nice.

Amanda Nantgwynfaen

Carrot Cake

Sunday 14th March 2010
Mother’s Day

We took this on our picnic. It would have been better without the nuts for the kids, but with the nuts, meant more for us! They had pink panthers so no guilt from me.

Carrot Cake
oil, sunflower or butter, 8oz
sugar, soft brown, 5oz
flour, wholemeal, self-raising, 7oz
eggs, 3
cinnamon, 1½ tsp
baking powder, 1tsp
salt, ½ tsp

Mix in food processor or mixer until blended. Gently pulse in, or stir in:

carrots, 7oz grated
walnuts, chopped, 3oz (optional)

Put into large deep dish or tin (20cms), lined with non-stick silicone parchment. Bake 160°C fan oven for approximately 45 mins until golden brown and a skewer comes out clean.

Icing (optional)
crème fraiche, 250ml
icing sugar, 4oz
vanilla extract, 1tsp

Amanda Nantgwynfaen

Ocean Pie

Sunday 14th March 2010
Mother’s Day

I thought this would be a real treat to have on “my special day”. It would have been more of a treat to not have to cook it, but I decided that if I didn’t make it and handed the food over to someone else, it would be a disappointment because I had such a fixed idea of what I wanted. (Perhaps this is insulting or just a token of my control freakiness). Anyway, it was a bit of a faff, it probably took over an hour to prepare, but I did do a dairy free version and a separate one for mum, as it was mother’s day and she had supplied the coley….. it followed a rather splendid day at Castell Henllys, the iron-age fort with the family, 3 mums included. We had a winter picnic of Olly’s leek and potato soup with crusty bread, sprinkles of bacon and cheese, followed by coffee and carrot cake. It was a Victorian style picnic, without the servants, complete with gas cooker, mugs, and blessed weather – snow drops and the beginning of daffodils (at last).

Ocean Pie
potatoes, boil and mash with:
salt
pepper
butter

milk, approx 1.5 pints, warmed and infused for half an hour with:
celery
carrot
onion
salt
pepper
bay leaf
parsley stalks (or dried parsley)
fish skin/bones

Thawed fish:
Coley, or other plain fish 1 or 2 large fillets, remove any bones, cut into 2cm cubes
Prawns, 1 pack, large uncooked
Seafood Mix, 1 pack, mussels, squid, prawns, scallops etc
Smoked Haddock, optional, 1 fillet, I didn’t have any but it would

Make a béchamel sauce with the infused milk above and boil for 2 minutes, stirring all the time.
butter, 60g
flour, plain, 4 tbsp approx
parsley, chives & wild garlic leaves(optional), chopped finely, mix into sauce when thickened.

Turn on oven to 190°C fan. Place the thawed, drained seafood in the bottom of the dish, pour over the sauce, mash next and optional garnish with :
egg, beaten
butter, knobs

Bake 30 minutes until crisp and brown.

Amanda Nantgwynfaen

Butter Short Biscuits

Thursday 4^th February 2010

These are great because they are very simple, easy, reliable and tasty. You can roll them into shapes (and they hold their shapes well), eat the (play) dough, have a bit of fun. Even a kid could do it (and they do). The quantities are 1 third sugar, 2 thirds butter and 3 thirds plain flour. Easy peasy pudsticks.

Butter Short Biscuits

flour, plain fine, 6oz

butter, 4oz

sugar, caster, 2oz (I whiz my granulated sugar first to make finer – good cost saving exercise)

Turn on oven to 150°C fan. Put all ingredients in Magimix (or work by hand). When it goes into a soft ball it is ready. Roll out 1/8^th inch thick or half cm. Cut into shapes, Cai did stars, I did rounds. Prick with a fork a few times. Place on non-stick parchment (or greased) roasting tin. They grow a little so non too close together. Bake 15 minutes until biscuits are a little brown round edges. Serve to B&B guests and drizzle with melted chocolate for special occasions (it’s Thursday, that’s special enough for me).

A jar of these would make a nice present for someone. They keep 10 days.

Amanda Nantgwynfaen

Red Cabbage

Wednesday 3^rd January 2010

A winter’s roast and a sausage and mash meal are not complete in February without red cabbage. Locally grown, seasonal, and best if you allow a couple of hours for it to slowly release its finest.

Red Cabbage

red cabbge, 1

butter, dob

apple juice concentrate, splash or 1tsp sugar

cloves, ground, sprinkle or a few whole

salt

pepper

onion, 1 sliced in rings

apple, chopped fine

cardamon, 4 whole pods (optional – but very good)

orange, freshly squeezed juice and zest (optional)

Put all ingredients in your heaviest based saucepan with lid firmly on. Set on lowest setting for a couple of hours, stirring occasionally. If it catches, it is too hot.

Amanda Nantgwynfaen

Fillet Steak & Creamy Pepper Sauce

Tuesday 2^nd January 2010

I was taught this recipe by carefully observing the flamboyant (excuse pun) waiters near Oludenis in Turkey. I was very young and very impressed. They would flambé the steaks at the table and I think we had this dish every night as it was so great!

Fillet Steak & Creamy Pepper Sauce

This would have been even quicker if I had been organised (aspiration) and actually defrosted the steaks in time….. My excuse is that having been out eating all day (thanks Jude), and then cramming GCSE chemistry with the girls, and distant husband at badminton, had to rustle up something easy, but motivation was purely greed driven, and because I thought the packaging on the steaks was a bit shabby for my nice clean shop …

It’s a pretty quick, tho’ a completely extravagant, meal to have when you have company…. The family love it.

fillet Steak, 1 each (organic, Welsh Black, happy kind - tastes best)

butter

olive oil

mustard, French’s squirt

brandy, slosh

pepper, black, coarse

salt, coarse, sea kind

crème fraiche, large dollop or cream is fine too

Heat the pan, melt butter and olive oil (stops the butter burning). Slap on steaks, which have salt and pepper on them. A few minutes each side, depending on rareness needed. Take out pan and ‘rest’ on plate covered in foil (important). Meanwhile, add more butter to pan, squirt on mustard, tons of black pepper and brandy. Light with match (have a lid ready to douse flames). Add crème fraiche, melt, heat, done.

(You may find your finger wondering along the edge of the pan when no-one is watching!)

Sophie's Spectacular Spicy Potato Wedges

Monday 11th January 2010

Sophie made this up, she’s good!

Sophie’s Spectacular Potato Wedges

Serves 5

potatoes, medium x10

curry powder, x1 tbsp (less if spicy)

paprika, x1 tsp

vegetable oil, x2 tbsp

salt, plenty

pepper, plenty

Peel potatoes, cut each potato into about 6, wedges. Cover with all ingredients and bake for 45 minutes on 200°C.

Easy peesy.

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Sophie's Saucy Chicken Legs

Monday 11th January 2010

There was no school and Sophie (13) offered to cook dinner (it was music to my ears). She is quite a whiz in the kitchen and although she was inspired by her DK cookbook, she is like me and does her own thing. And I have to say, it was quite a thing. I meanly gave her 4 drumsticks to deal with, thinking smugly that I could lick everyone’s bones, as they are usually so wasteful. Well, I went hungry, the bones were licked clean, the meat just melted and you really didn’t even need teeth. How do I know? I watched them (hungrily) and they all said it was lush. I regretted not giving her that extra drumstick!

Sophie’s Saucy Chicken Legs

Serves 4

Preparation time, 10 minutes, cooking time, 4 hours

chicken drumsticks, x4,

ketchup, x1 long squirt

soya sauce, tamari, x4 tbsp

honey, clear runny x4 tbsp

lime, a good squeeze

sunflower oil, x2 tbsp

garlic clove, crushed, x2

mustard, French's squirty, x1 squirt

pepper, red, x1 finely chopped

sweet chili sauce, x 1 tsp (optional)

Whizz up all ingredients in the zummer. Place drumsticks onto a large piece of foil. Smear marinade over them. Wrap up foil so drumsticks are well sealed, with no peaky holes, but with enough air inside to steam them. Cook on hot, 200°C for half an hour. Turn oven down to 150°C for a couple of hours (or more). When nearly ready to eat, turn up oven to 200°C, unwrap foil and brown for half an hour turning once.

Sophie served this with an exotic salad (with flecks of red cabbage), and her Spicy Potato Wedges. It was clean plates all round, 3 cheers for Sophie! Thank you!!

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Spaghetti Bolognese

Sunday 17th January 2010

I don’t think I really need to describe this one, but I’m listing the ingredients. Needless to say it is quick, and as it was a sunny day there was no way I was going to do roast! It was warm too, such a treat. Had a tidy up after all the snow. Amazingly, I found a white Christmas Rose (Hellibore) hiding in a pot, and lots of buds - things just want to grow.

Spaghetti Bolognese

Serves 8

onion, x1 cut finely chopped

leek, x4, washed (cut longways) and chopped finely (can use more onion if no leek)

olive oil, dash

beef, minced, 1x500g pack

ketchup, x1 squirt

tomatoes, chopped, x2 tins

herbes de provence, x2 tbsp

garlic, x4 cloves

salt

pepper

I served this with brown penne (risky), a pesto option on the pasta, grated cheddar, parmesan and crisp organic lettuce leaves with salad dressing. The Weston’s Cider was particularly welcome. There were the predicted moans about brown pasta, but I am hard, and ignored them (noticing that some even had seconds….). There was leftover bolognese, so that will probably become a chilli con carne, watch this space!

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Rice Pudding

Sunday 17th January 2010

I really hated rice pudding, but now, even though I don’t make it for myself, it is quite comforting, and I ate loads, I’m greedy, yes, granted, but it’s actually quite nice really. Again, I wasn’t going to bother to describe this one, but Kristy happened to be here (her washing machine is still burst from the frost so she was just collecting the laundry) and I noticed that she was watching and taking note. And now that I think of it, I do remember some really bad rice pudding disasters that I have made in the past, so, for all you rice pudding lovers and disaster mongers, this is really easy…famous last words – but they are true. I have to say also, that I didn’t make this for myself, but if I’m honest I wouldn’t have thought to make it for the others either (even though Ken loves it), you see I am just not that nice, what it was, was that, there was a pack of out of date whole milk which didn’t sell in the shop that just ‘wanted’ using…..

Rice Pudding

Serves one extremely greedy person, or 2 greedy ones or 4 regulars

Takes 5 minutes to prepare, and a couple of hours to cook

milk, whole is best, x1 litre

cream, optional – for when you are entertaining and want to show off (for the amount of cream used, deduct same quantity of milk)

sugar, white, x2 tbsp

vanilla, extract – good quality, a drop (or do that posh infusing the sugar or milk business with a vanilla pod/seeds which I can’t be fussed with)

rice, pudding rice, I used Aborio which I think is for risotto

butter, to grease the dish

Heat the oven to 190°C (not fan). Grease the dish – mine is 1.5 inches deep, 10 inches long and 5 inches wide, allegedly. Sprinkle the rice over the base. You want it one grain deep. Heat the milk in a pan to nearly boiling, add sugar and vanilla, and stir to dissolve. Pour over rice and put in oven. Bake 20 minutes (or until it gets the brown ‘skin’). Turn the oven down to 125°C for a couple of hours, or until it is thick and creamy.

We had ours after an hour and a half, it was a bit runny (but it is nearly gone, so can’t be that bad!). This is a really cheap pudding – I should make it more often and not just when the milk is out of date!

Ken thinks that I should give all the other milk puddings a shot now, the ones he likes and I don’t! Tapioca (which he calls woogly woogly pudding), Semolina and Bread and Butter Pudding …. Just depends whether there is any more out of date milk I reply… I think we might have some stale bread, and I can’t stand waste, so you know, he just might be in luck….

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Dull Baat

Friday 15th January 2010

In Nepal when we were trekking, every night we would have dhal baat and with such a long trek, and so little to embellish it with at altitude, it eventually became dull baat. But do not despair I have developed this out of my in-stock lentil soup recipe with a flurry of (rare) inspiration after a visit to the local Indian…. So here goes, really easy, really quick, really cheap, very healthy, and bonus: child friendly too! yum…

Manda’s Not Dull Dahl Baat

Serves 8

celery, x2 sticks

onion, x2

carrot, x2

vegetable oil, x2 tbsp

curry powder, x1 heaped tbsp (less if it is a spicy one)

Heat oil. Chop veggies finely and fry in curry powder for a few minutes. Add:

water, x1 pint

stock cubes, x1-2

salt

pepper

lentils, red, x1 cup

Boil for 15 minutes or so until the water has mostly been absorbed and the lentils are soft. Add:

coconut milk, x1 tin

Blend with zummer, check seasoning & serve with rice, naan, and stir-fry veggies.

Any leftovers can be watered down for a hearty soup.

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

French Onion Soup

Saturday 16^th January 2010

Dad’s favourite, and really so simple you can’t believe it. Beware, you must use butter and proper stock (just boil up some chicken wings the day before, strain over night, take off fat – or, boil the roast bones), and use plenty of onions, be ready to cry! We are still using our own onions, planted far too late, but got away with it. Alas they are nearly gone.

French Onion Soup

Serves 5

onions, x6 cut in very thin rings

butter, preferably unsalted, very large knob

Cook the onions in the butter really slowly (25 mins), so they sweat, and eventually start to caramelise. Don’t burn them like I do. Add :

stock, x1½ pints of the real thing

wine, white, x½ cup (optional)

bay, x1 leaf

thyme, x2 sprigs (if you have any)

stock cube, x1, chicken

garlic, x2 cloves, crushed

flour, x¼ cup, mixed to a paste in some cold water

salt

pepper, plenty

Simmer for about 15 minutes until the onions are soft and the pan deglazed. Season very well, remove the bay leaf and thyme.

Surprisingly nice, worth the sweat and tears! I think my dad liked this because you could use up that half cup of wine that was left over – no waste, see. Ken has just told me that this is his favourite soup too – how can you still find stuff out after 20 years. Life’s full of surprises!

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Ken's Scardey Coffee

Saturday 16^th January 2010

It was a terrible dream, he tossed and turned as he saw it all unfold…. Ken had locked Mary (the overlocker) in the J’burg clothing factory where he worked. Not overnight, but for the whole Christmas holiday. It was a terrible mistake, and when he arrived back in the New Year, there was poor Mary, parched and barely able to speak (she was dead actually). The horror. Sylvia (the accountant) comes in and being of a very nervous and anxious sort breaks down. Ken’s guilt and Sylvia’s suffering were bordering on hysteria.

Suddenly a little springy man comes through the door. He is a caffetiere, and has Jimmeny Cricket arms and legs (Disney style) with spats and little white gloves. As he bounces along his little lid (which is his hat) bobs up and down too. He sits Sylvia down and pats her on the back and announces that he is Mr Scardey Coffee, and he is going to make everyone a nice cup of coffee, which will calm everyone’s nerves, and everything will all be all right again. And so it was. Hence Ken’s Scardey Coffee.

This recipe is a tribute to Mr Scardey Coffee. Whenever there is a crisis, or whenever we deserve it, and always on Saturdays and now on Wednesdays too (to celebrate mid-week and sometimes on Tuesdays when we think it’s Wednesday, and then again on the Wednesday when it is Wednesday), and when we have Chelsea Buns, or if we feel risky and always if someone comes over, we have a Scardey coffee, and it is all OK again! Even when there is no crisis, we can always think of one….. Ahh.

I always have the smallest cup because it is quite strong.

Ken always has the largest mug because it is quite strong.

Ken always makes this because he does it best.

Ken’s Scardey Coffee

For one soul (and ones soul)

coffee, filter, Latin American, x1.5 scoops (tbsp) per person. Percol is the brand we use.

water, boiling, a little, just enough to cover

milk, semi-skilled

Boil the kettle and pour over coffee in a caffetiere. Leave to brew. Heat the milk in the pan. Whist heating, get your gadget primed. It is the pumper, and worryingly it is on it’s last legs and I can’t find another one. This is a plastic mini bicycle pump thingy with two perforated discs inside and it froths the milk. You can measure the milk to nearly fill the chosen mugs or play guessing games on volumes for fun (sad). If you like sugar put that into coffee first and stir, then add frothy milk.

This is a long blog about a small issue. But it is not as long as the ritual business of Ken’s tea.

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Chelsea Buns

Saturday 16^th January 2010

There is an early teenager flurry this morning. This is most unusual. I smugly think it is because I am making Chelsea Buns, however, I find out, that actually, it is because a boy is visiting! Ken set the dough on last night (bread machine) and it had risen up to the top of the tin by the time I started this morning. It takes about an hour to roll out, rise, and cook. Best served with frothy (Scardey) coffee and alert teenagers.

Chelsea Buns

Makes 12

flour, strong white bread x4 cups

water, x1.5cups

vegetable oil, x3 glugs

vinegar, x1 slosh (blame Ken, I don’t know how much this is either!)

sugar, x2 tsp

salt, x1 tsp

yeast, x1.5 tsp

Dough setting, (8 on mine, it doesn’t matter if you leave it for a bit - overnight – to prove).

Warm up the oven and the roasting tin, put it in on 50°C for about 10 minutes. Meanwhile, roll out the dough onto a floured board. Make it into a big rectangle, about 18-20 inches. Cover with:

butter, melted, x½ pack (125g), and spear over dough

sugar, soft brown, x2tbsp

cinnamon, x2 tsp (less if you don’t like it much)

sultanas, x½ cup

Roll it all up into a long sausage pinching along the join, and cut into 12 equal rounds. Place on greased baking tray (or non-stick parchment) and place in warm oven (must be able to put your hand in without screaming – too hot will kill your yeast) until doubles in size. When ready to cook, turn oven on to 200°C fan (220°C). Cook for about 15-20 minutes until brown. 5 minutes before taking out, baste with sugar syrup which you have boiled for a few minutes:

Sugar, x2 tbsp

water, x3 tbsp

Eat buns whilst still warm, receive praise gratefully and pat oneself on back (ignore guilt as pile on more butter to serve). At Christmas, arrange buns in the shape of tree and tie a ribbon on it’s stump (can add red and green cherries for extra cheer).

In our house, Chelsea Buns can only served with Ken’s Scardey Coffee….

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Veg Soup, Leek & Potato Soup, Lentil Soup

Monday 11^th – Wednesday 13^th January 2010

Horray! School at last…. But only one out of 3 could go … boo. With all the advantages of having the kids at school, comes the daily lunch box dilemma. The challenge is to pack in enough health, interest and carbohydrates to last the day. He won’t do sandwiches, and school dinners are not great, so it’s soup and more soup, in fact the flask has been the most useful thing. Soup is tasty, cheap, nourishing and quick. I can do these in 10 minutes - they can be in the flask and out the door in less than half an hour. You can make enough for yourself and the teenagers (alas, they are still lurking around – very nocturnal). I have used stock cubes, but if you have any stock, use it up here, it will be even better (and more nutritious)!

Basic Vegetable Soup

Serves 5

leeks, x2 large, washed (cut in 2 lenghwise and rinse under running tap)

potatoes, x3 large, peeled

carrots, x2 large, peeled

peas, x handful (optional)

stock cube, x1-2 (any, but I like the organic chicken ones)

water, x1 pint, boiling

salt

pepper

Put the water in a large pan and boil. Add the stock cube. Meanwhile chop the vegetables very finely, half centimetre cubes, boil rapidly for 15 minutes. Season. Done. Simple Pimple.

This is a basic ‘cawl’, Welsh soup, and usually would have some meat in it, swede, onion, & parsnip too.

Leek and Potato Soup

Serves 5

butter, large knob (optional – but makes it nicer)

leeks, x6, washed (cut in 2 lenghwise and rinse under running tap)

potatoes, x4 large, peeled

celery, x1 stick

stock cube, x1-2 (any, but I like the organic chicken ones)

water, x1 pint, boiling

cream, for luxury, entertaining, avoid if everyday! (optional)

milk, to thin down (optional), I use oat milk for Cai

salt

pepper, lots

Chop leeks finely and fry in butter whilst chopping other veg. Boil the water add to leeks with other finely chopped veg (half centimetre cubes). Add the stock cube. Boil rapidly for 15 minutes. Season & thin if you want. Keep it lumpy on this serving and blend for leftovers (seems like another dish – but it isn’t!).

Lentil Soup

Serves 5

olive oil, (optional)

onion, x2, peeled

celery, x2 stick

carrots, x2

lentils, red, dried, x1 cup

stock cube, vegetable or chicken

water, x1 pint boiling

curry powder or cumin, x1 pinch (optional)

garlic, x1 clove, (optional, good for fighting flu, have lashings)

salt

pepper

Finely chop onion and fry in olive oil whilst chopping the other veg. Add all ingredients and boil rapidly for 15 minutes – check the lentils and onion are soft. Season & thin down if you want. Keep lumpy or blend. Cleansing comfort food.

If you have made all these soups within the week, and have silly amounts left, just mix them all up (with some leftover baked beans – perhaps) for an exceedingly good leftover surprise soup!

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Sausage Caserole

Saturday 9th January 2010

The butcher used the wrong recipe for my leek sausages, so I have been stuck with these insipid looking things, which are, embarrassingly, not up to my usual standard. Needing to disguise and embellish them somewhat, I came up with the following, which did the trick! This was good, it would be really excellent with my Toulouse (garlic) sausages! The secret with this recipe is to cook everything really gently, perfect for range cookers and slow cookers (but you could even do it on the campsite, so no excuses!). It’s a good winter warmer for thawing the extremities after a hard day attacking snowmen (you know who you are boys!), and is a hearty meal too.

Sausage Caserole

Serves 6

Cooking time, best all day, start early!

sausages, x1 pack of 8 or so

sunflower oil, x1 tbsp

Brown the sausages in oil (gently) in an ovenproof casserole pan. Add:

onions, 2 chopped

Fry gently until onion caramelises and is beginning to catch on bottom of pan. Add :

tomatoes, 1 can whole (or chopped)

callennini beans, 1 can (or equivalent beans)

water, x1 pint/500ml

lentils, green (or red), x1 cup (approx) (optional, the kids complained about these, but bravely tolerated them)

potatoes, x6 finely diced

herbes de provence, x 1tbsp

worcester sauce, dash

piri piri sauce, dash

stock cube, x1 low salt vegetable (or other)

salt

pepper

Simmer for 20 minutes and put in very low oven approx 130°C for several hours with the lid off. You want a ‘plop’ boil, and for everything on the top surface to caramelise and brown. Turn sausages over (they float to the top) to brown all round. When thickened and done, put on lid and rest for half hour. Serve with crusty French bread and greens (we had Chinese cabbage).

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

French Bread

Saturday 9th January 2010

Well we can’t get to the shops today (snowed in still), so it’s time to make bread. I cheat blatantly and use the bread machine. I know many people who are scared of theirs – don’t be, it takes 3 minutes to measure out, they are wonderful, use them more and avoid that pappy bought rubbish. You can of course make this by hand, using the same quantities.

French Bread

Serves 6

water, 1⅜ cups

salt, 1½ tsp

sugar, 1 tsp

flour, strong white bread, 3 cups

yeast, instant fast-acting, 1½ tsp

Put all ingredients into the bread machine and put onto dough setting (mine is number 8, takes 1hr 30mins). Or, mix and kneed using the traditional method and leave to rise an hour.

Turn onto a floured board and shape into 2 or 3 french sticks and slash top with a knife. Cover with greased clingfilm and put somewhere warm to rise. I put mine in the bottom oven of the Rayburn, (when it is on), or in the cooker which I have heated to 50°C and turned off. When double the size, brush with water and bake on greased baking sheets at 190°C (or hot) pre-heated fan oven for about 15 minutes. For extra crispness, spray / brush with water 2 or 3 times during cooking.

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Shepherd's Pie

Friday 8th January 2010

We were all snowed in (again) and next door had walked over for a shower (theirs was frozen). In honour of this, Mum had decided to cook for us but she had no water either, so we all did it together here in the kitchen. With the luxury of a warm Rayburn and running water, the many hands and modern conveniences, it was all quite effortless. I wasn’t going to bother writing this one out – everyone knows how to do Shepherd’s Pie, but then it was particularly good, and Kristy said “so that’s the secret – Bisto”… so thought I had better write it down, so everyone knows the ‘secret’. We also always do it with beef mince, so really it should be Cottage Pie, but it’s still Shepherd’s Pie to us.

Shepherd’s Pie

Serves 2 families and a granny

onions, x4 chopped finely

sunflower oil, x2 tbsp

Brown the onions in oil (gently). Add:

beef, minced, 2x500g packs

Fry gently. Add :

carrots, x4, grated

water, 1 pint (approx)

salt

pepper

Simmer very gently, for as long as possible.

Bisto original powder, (don’t use the granules – they have serious additives in them), x2 level tbsp.

Put the Bisto powder into a glass and add half a cup of COLD water and mix to a smooth creamy paste. Take the meat mixture off the stove and stirring rapidly, pour Bisto mixture into the meat (careful here not to get brown jelly bobbles). Give it a really good stir, returning to the heat, stirring, until it boils, add more water if too thick (or mix more bisto powder mixed to paste if too thin). You want it a bit sloppy, but not runny. Check seasoning. Boil for 1 minute then transfer to oven proof dish(es). Allow to cool as long as time permits (never long in my case!). Meanhwhile prepare:

potatoes, 2-3kg peeled and cut into half inch cubes

Boil these until tender and mash, add:

salt

pepper

butter

Carefully put mash on top of meat, fork it over to put in some nice crunch lines. Melt a little more butter and brush over the top. Cook for 30 minutes on 180°C (fan, hotter for conventional) until brown on top.

You could freeze half and have a ready meal for a busy day.

Vegetarian/healthy option, substitute mince with 2 cans of puy or green lentils, add more veg like leeks & peas. Budget option, cook green lentils from scratch in a stock cube, or use half the amount of meat, and use lentils for other half (I sometimes do this, but get found out – and scolded – they moan – but grown ups don’t mind).

Amanda Nantgwynfaen

www.organicfarmwales.co.uk