Scottish Farmhouse Kitchen

sweet caramelisation

Well, a few things have happened since my last update. Some downs, some ups. I’ve happily stopped working and obtained a new family member – my puppy!

In the summer, in the middle of the first lockdown, I decided it was time. Due to Covid, like most of the country, I was working from home. So, it was a good time to take the plunge while I was around and could invest the time in dog training. I chose a Dachshund and happily came home with the tiniest puppy.

She was on the size of a can of coke, so small the vet wouldn’t do her initial vaccinations when due. But she was perfectly healthy.

She’s still quite small and her first birthday’s coming up this weekend. Small in body, but huge in personality. Like all Dachshunds, she has her own little ‘ways’ and has driven us to distraction occasionally. But, she’s too cute, cuddly and loving so you can’t be cross for long.

We’re on our way out of our second lockdown now at last. Pubs opened this week, outdoors, and I enjoyed a stroll into town with the pup for a lunchtime wine in a sunny pub garden. We’ve not braved the evening socialisings yet, but have plans to do so this weekend, weather dependent!

In the meantime, stopping working has given me more time for cooking and baking. I love the whirling of the Kitchen Aid mixer, and the smell of yummy cakeyness.

I also love caramelised onions. They’re savoury with a sweetness that magically lifts pretty much anything, whether it be mixed into the filling of a quiche – see https://scottishfarmhousekitchen.com/lockdown-2020-part-2/, in a cheese or ham sandwich, on a luscious rustic pizza or as a side garnish on any meaty meal. Yummy!

It really isn’t difficult to do, and whilst you could just make what you need for the one meal, you can also make a batch and store it, like chutney, in jars in the fridge for up to 3 weeks.

The recipe below is based on 3 large onions, so adjust accordingly for a smaller or larger quantity. But, as I always say, adapt the recipe to your own taste:

Recipe:

3 large white or red onions, sliced into 1-2 inch strips
2 tablespoons brown or light brown sugar
2 tablespoons balsamic vinegar
2 tablespoons oil

Method:

In a frying pan, heat the oil then add the sliced onions. Cook slowly on a low heat for 15 minutes. Stir them from time to time, to ensure the onions fry equally and don’t begin to brown or burn.

When the onions have started to soften, add both the sugar and vinegar. Stir until all the ingredients have combined. Continue cooking on a low heat for another 5-10 minutes until the onions are browned and sticky. You will want to stir occasionally.

That’s it. I told you it was easy.

Once you start caramelising, you’ll want to caramelise everything! Use exactly the same process whether you’re caramelising other vegetables*, apples, pears or anything else you fancy. Caramelised apples in a crumble with homemade custard is heavenly. Caramelise carrots and sultanas with your onions for a delicious chutney for your summer salads or Ploughmans’ lunch.

*some harder vegetables, such as carrots, would need to be par boiled first.

I’m off now, back to the kitchen, to play with fruit from my recent delivery – plums, rhubarb and pears, and see what I fancy making…

Take care, stay safe and have fun in your own kitchens.

love,

Maggie x

lockdown 2020 part 2

This year so far has been remarkable in many ways. The discovery of the Covid 19 pandemic has shaken the whole world. Life has changed and for some, permanently.

People stopped commuting into their offices, millions of us worked from home instead. We took to online video conferencing, suddenly seeing a whole different side of ‘The Boss’ struggling to hold a conference call with a couple of nursery-aged kiddies interfering or running around naked, and pets that had no intention of respecting personal space. Families, being unable to see each other in person, took to regularly holding remote family quiz nights.

Of course, we’ve seen many negatives, some people became very paranoid, some scared, some obsessed with conspiracy theories. Those with violent tendencies exacerbated in the close-confines of home with no external escape. We saw some dreadful tragedies, and people struggled. On the flip side, it also positively brought communities together, the able-bodied running errands and doing shopping for those unable to fend for themselves.

People have turned to many old-fashioned ways. Rather than running to the supermarket for massive shopping hauls, we’ve used our local corner shops, ordered fresh fruit and vegetable deliveries, professional bakers set up home ordering and delivery services from their domestic kitchens, pubs turned to takeaway services and breweries delivered polypins of ale to your door. The traffic reduced significantly, and we were able to hear wildlife again. In our local city centre, an otter was wandering about one evening! Worldwide, wildlife reclaimed public spaces, and pollution fell dramatically.

This has slowed now as we’ve begun to move out of lockdown to a revised normality, people aren’t panic-buying from our supermarkets any more. I truly hope that many of the resurgenced old-fashioned practices will continue for some time to come.

Baking and cooking your own meals from scratch doesn’t have to be difficult. If you learn some basics, and use a bit of imagination, you may be amazed what you can achieve.

One simple and quick make is a quiche. Begin with a short crust pastry, and whatever odd bits of food you need to use up.

Pastry

The following quantity can be sized up for a bigger quiche or if you want the pastry to rise up the sides like a pie. I prefer it to be base-only, so I used a half-kilo dough for a 8-9 inch diameter flan dish.

Recipe:

- 500g plain flour
- Pinch of salt
- 250g cold butter – cut into small cubes

Method:

With your hands, gently blend in the salt, then add the cold butter. Gently, rub the butter into the flour with your fingertips. This will take a while, but you want all the butter evenly blended into the flour, more buttery than the ‘breadcrumbs’ mix you’d use for a sweet pie recipe. Once combined, add a teaspoon or so of water, but you may not need much. You want the dough to just stick together. Cover the dough (I pop it in a food bag) and pop it in the fridge to chill for a good half hour at least.

Once thoroughly chilled, gently roll out the pastry dough into the size and shape that fills the bottom of your chosen dish (which you’ve generously greased). Prick the pastry with a fork, then blind bake it for 10-15 minutes. It doesn’t need to be golden, but should be just-cooked. You don’t want a ‘soggy bottom’!

While the pastry is baking, prepare the filling.

Recipe:

- 3 large eggs, gently beaten
- 35ml milk
- 1 tablespoon softened butter
- 1 tablespoon plain flour
- 170g grated cheese
- Chosen filling ingredients

I chose to make a mushroom and onion quiche but you can choose anything you wish: a traditional bacon Quiche Lorraine, or ham and leek, or tomato and spring onion for example. You may also prefer to use cream rather than milk for a particularly decadent version. If so, don’t add the butter or flour in the filling mix.

Firstly, consider what your filling is to be. Unless you’re using ‘ready-to-eat’ ingredients such as ham and tomato, you’ll need to cook them before adding to the basic filling mix.

In a bowl, stir the beaten egg and milk together. Separately, add the flour into the grated cheese, then add this to the egg mixture with the softened butter. Gently whisk until all the ingredients have combined. Season with a little salt and pepper, or add herbs if you wish.

Then add in your chosen filling ingredients, and pour the whole mixture into your pre-baked pastry dish.

For my mushroom and onion quiche, chop half a large white onion into approximately inch-long slices, and fry them on a medium heat. Once starting to look opaque, add a good handful or two of sliced, mixed white and chestnut mushrooms. Let them gently cook through until the onions are golden but not too dark.

Cook the quiche at 180-200 degrees for about 35 minutes. You’re looking for this to be slightly soft to the touch, but firm. If worried, test with a skewer to ensure the eggs are cooked through.

The quiche can be eaten hot or cold.

If you find this quantity of filling is a bit too much for your chosen dish, why not pour any excess into a cupcake tin for quick breakfasts or snacks.

I hope we’ll all return to a better new normal, whatever your normal might turn out to be.

Stay well, stay safe, and happy cooking!

love,

Maggie x

lockdown 2020

So the year 2020 will go down in history, as the year the whole world stopped. We all forwent our rights to freedom to travel, and stayed home in lockdown, not even seeing our own families! It’s awful to think that this has come about due to eating habits. As a fairly liberal foodie, I acknowledge and respect the rights of any culture to adhere to their own traditions, but I would prefer this was within the constraints of consideration for sustainable, hygienic and humane practices.

However, this unprecidented situation also created some benefits. Pollution levels came down, nature began reclaiming the environment, people were accepting their health, and that of their loved ones and neighbours, is more important than work, and – people began eating better.

As restaurants and fast food venues closed, we saw more and more people cooking from scratch. People were baking who’d never picked up a cake tin in their lives before and coming up with some remarkable results. People were making their own bread and pastries as well as salads and good old fashioned family favourites. With the exception of this meaning much higher levels of ingredients being bought making it harder for us seasoned bakers to attain our flour, eggs, yeast and butter, this was a fantastic improvement and I hope has given people skills they’ll continue to enjoy using.

As traditional markets were cancelled, many stall-holders turned to home deliveries to keep afloat. This has produced some fabulous results for them. I really hope, when we finally get back to some new kind of normal, that these delivery services continue. The local firm I’m using have proven to be fantastic, and their produce is exceptional. It’s no dearer than paying for a home delivery by a big-chain supermarket, but far better quality. There’s no dragging weighty fruit and veg home, but instead a happy, jolly, service with a smile.

This new, virtually 50s-esque, food delivery service not only means we’re all able to maintain our 5-a day targets, but for the lonely it’s a cheery moment of (suitably distant) human interaction. And I get to feel the contentment of knowing I’m doing my bit to keep a local firm stay afloat while eating really well. I’ve no intention now of reverting my shopping habits.

Although many takeaways continued to operate, there’s satisfaction to be gained by producing your favourite at home yourself. Indian takeaways happen to be our ‘go to’ (probably now better named ‘get from’). As I have a huge stash of various herbs and spices, and tend to have oils and coconut milk in the cupboard at all times, I’ve played with various different concoctions. The most popular so far have been a ‘Chinese curry’ with mushrooms, chunky onion slices and peas in a medium heat sauce, and a mixed vegetable tomato-based medium Balti with home-made naan.

One lovely dish from basic fresh ingredients and staple cupboard herbs and spices is a simple Indian, Aloo Muttar. You can make this as mild or spicy as you want.

Recipe:

1/2 teaspoon cumin seeds
2 teaspoons ground cumin (I ground mine from my stock of cumin seeds in a pestle and mortar)
1 teaspoon fresh minced ginger (or ginger paste)
1/2 teaspoon turmeric
2 teaspoons ground coriander
cayenne pepper (up to 1/2 teaspoon for a milder curry, 1-2 teaspoons if you prefer it spicier)
1 teaspoon chilli flakes (optional)
pinch of salt and fresh ground pepper
1 tin of chopped plum tomatoes
3-4 average size, peeled and diced (raw) potatoes
1-2 handfuls of frozen peas
water

Method:

In a wok or large pan, fry the cumin seeds in about a tablespoon of your preferred oil for about a minute or two on a medium heat, until they begin to sizzle.

Add the ginger and chilli flakes and continue to gently fry for another minute or two. Turn the pan down to a lower heat, add your remaining spices and continue gently frying for another minute or so.

Add the tomatoes, salt and pepper and cook for up to 5 minutes.

Add your chopped potatoes and pour over sufficient water to fully cover them. Cook for about 8 minutes until the potatoes are almost fully done, then add the peas. Continue cooking for another 5 minutes or so until the peas are cooked and potatoes are fully ready.

When ready to serve, sprinkle with a little fresh chopped coriander and, if you wish, a little more cayenne and/or ground chilli flakes. A little sour cream or raita would add a cooling element if anyone finds this a bit spicy.

This can be served as a main with your choice of rice, flatbread or naan, or as a side to a meaty (or Vegi!) main dish.

I hope you all enjoy a lovely home-made feast, keep up your new-found cookery skills, and keep safe in these weird times,

love

Maggie x

Roast – the Vegetarian option

Happy Roast Day!

What have you had for your Sunday lunch today? The super-traditional Beef roast or have you made alternative choices today?

With my Vegetarian best friend having moved in to lodge with me, I’m making more meat-free meals than ever before. We both love a good roast and I have to confess I don’t really miss the meat element much. Mind you, I will get my meat-fix during work lunchtimes if and when I want one.

Having a roast does make you think how to replace that centrepiece element. I happen to be a great lover of root vegetables especially, so actually I’d be quite content with just the roast potatoes and variety of vegetables. But that’s not really all that adventurous.

Over the last few weeks, we’ve had some lovely nut roasts – one with Cranberries being a favourite of us both and a scrummy pine nut roast with an orange marmalade topping – served with mash, green beans and a quick and simple marmalade sauce:

For the two of us, I used :

42g (hotel size) jar of marmalade – we like the peel included
1 tablespoon water
1 tablespoon orange juice
Splash of wine
Cornflour paste (couple of teaspoons of cornflour blended into a little cold water)

I plopped the marmalade into a small saucepan and started heating it. While it was heating and starting to melt down, I added the water, orange juice and white wine. I brought this up to the boil and then added a little cornflour paste. I stirred the sauce constantly until the sauce thickened then turned the heat right down, and stirred occasionally while the cornflour cooked in for a couple of minutes. Then, when serving up, I drizzled the sauce over the meatloaf and mash.

All last week I’ve been craving cabbage – yes I do know that’s a bit of a weird craving! I popped to the supermarket on Thursday and they’d sold out. The only cabbage left was a pre-packed bag of shredded cabbage greens. It just wasn’t what I wanted so although we ate them, my craving remained unsated.

So today, I nipped to my local shop to top up on some basics. They had a stock of fresh savoy cabbages in! Of course I grabbed one, some potatoes, carrots, broccoli and cauliflower. To these I added parsnips and swede I already had at home and a couple of Yorkshire puds. For a meat-replacement centrepiece I used a couple of stuffed Portabello mushrooms.

I par-boiled the potatoes, then placed them in an oiled roasting dish and sprinkled them with chunky ground seasalt. In the same dish I added the peeled and quartered parsnips and popped them in the oven 15 minutes before adding the stuffed mushrooms on a baking tray to roast alongside for half an hour.

The swede was chopped into small cubes and boiled until soft enough to spear with a fork. I drained them, then mashed them with a good dollop of butter and some ground black pepper.

The cabbage was steamed over the other vegetables all boiled in a pan together, then drained and a dollop of butter popped on top to melt in (then stir throughout).

All this was served up with some glossy thick onion gravy; it was a real treat.

We don’t often have puddings, but well it is Sunday. The local shop had some strawberries and raspberries on deal (not in season in the UK, but thank you Spain and Africa!). These screamed ‘Eton Mess’ to me, so I chopped these into half inch (ish) pieces, crumbled in a couple of meringues and a small tub of cream. A simple stir and left to settle while we tucked into the roast.

Add a glass of wine and two sleeping cats; bliss.

I hope you enjoy what’s left of the weekend, whatever you’ve chosen to eat today.

love

Maggie x

Drama in the kitchen

Even in the kitchen, we face dramas. I upgraded my kitchen appliances, with a new American-style fridge freezer, new washing machine, new dishwasher and new cooker. All a beautiful shiny black. I’m totally in love with them. I’d only had the new appliances for two weeks when, to my horror, the hook holding my wall clock decided to give up and the clock came crashing down, shattering the ceramic cooker hob.

I managed not to cry, called the insurer (thank goodness I’d taken up additional insurance for them all) and arranged a replacement. In the meantime, I was managing with anything I could microwave, toast, or that didn’t need cooking.

Then, which I took as a sign of a turn in my luck, our local kitchenware shop had a 20% sale on KitchenAid appliances. I’ve always hankered after a KitchenAid mixer, and have watched Great British Bake Off with envy for years. I’d planned to buy one at some future point, with my daughter inheriting my aged old 1970s Kenwood classic. But I couldn’t walk past that deal without taking a look. Ten minutes and a hole in the bank account later, I’d bought my new kitchen pal!

As you know by now, I love to bake. So unlike other appliances I’ve bought in the past – sandwich maker, pasta maker, etc – this will earn its keep, as well as looking pretty on the worktop. But I’d bought it before receiving my replacement cooker so I couldn’t use it; it felt like it was teasing me.

So, what do you do when you fancy cake and have no working oven? I’ve seen loads of recipes for ‘mug cakes’ so thought why not give it a go. From the basic recipe below, you can adapt to add flavours you want – chocolate, lemon, ginger as a few examples. Then pop in the microwave for one minute – and enjoy eating straight from the mug.

Mug Cake Basic Recipe

6 tablespoons self raising flour
50g sugar
1oz melted butter
1 egg
2 tablespoons milk

Crack your egg straight into the melted butter in your mug. With a fork or mini whisk, blend together. Stir in the milk, then add the flour and sugar. Whisk until smooth.

Microwave for no more than 1 min 30 seconds.

Optional adaptations include:

For a chocolate sponge, replace 1 tablespoon of flour with a tablespoon of good quality cocoa powder. Top with a squirt of fresh whipped cream. Maybe a sprinkle of flake.
Add a small grating of lemon rind and juice in the batter before cooking. Once cooked but still hot, poke holes in the cake with a skewer and pour over a runny icing made with icing sugar and lemon juice. Allow to cool and the drizzle icing to set.
For a faux steamed pud, make your mixture first. Then use a rounder, large cup or small bowl instead of a mug, and ensure it’s well greased. Drop in about a tablespoon of your favourite jam, then the cake mixture on top. Once cooked. Turn the cup/bowl onto a plate and allow the pudding to drop. Enjoy with cream or custard. Be VERY careful, hot jam is not something you want to splash onto you.

Have some fun playing with ideas and treat yourself now these cold nights are starting to draw in again.

love

Maggie x

Excess chocolate?

I saw an article today on social media which made me smile – about using up leftover Easter eggs. But, having laughed at the likelihood of such a scenario, it had me thinking.

We all think of chocolate as something naughty, we bandy about terms such as ‘chocoholic’ to refer to someone who likes the sweet treat. But, does a chocoholic really exist? What is it about chocolate that is so universally tempting?

Firstly, it’s full of sugar. Masses of sugar! And we all know that sugar is quite addictive. Without the sugar and added fats however, the Cacao that’s used to produce chocolate would be very unappetising. But this isn’t what causes the cravings. Chocolate increases ‘enkephalin’ which is a natural chemical inside your brain that makes you want more – it’s the same chemical that causes the addiction to taking serious drugs. The more you eat, the more you want to eat. There’s no evidence to suggest whether darker chocolate has more of an addictive impact than milk or white chocolate. It truly boils down to which you like the taste of most.

The chemical reactions we feel also lead to the suggestion that chocolate could be an anti-depressant but there’s no scientific evidence to back this up. More, it would seem that the reverse could end up proving true. Whilst you get the spike when you’ve just eaten the chocolate, making you feel happier temporarily, the sugar and fats can cause weight gain, spots, tooth decay and, inevitably, lower self-esteem. Eating chocolate in excessive quantity can also cause heart disease and obesity.

So, the bottom line is to enjoy the treat. But consider it as such. If you believe you’re becoming a chocoholic, maybe consider taking this seriously.

It’s not all doom and gloom, and I’m not going to nag. Chocolate does have its uses. Where would Valentine’s day be without the little box of loveliness? It’s a versatile product, available in powder form, bars, or liquid; it can be coloured and flavoured, chopped, grated or melted. I always have a bar (well, three) in my baking cupboard as well as packs of chocolate chips and tins of cocoa powder ready for baking urges.

So, what CAN we do with the excess of chocolate you find yourself unable to consume? Well really you can either break the eggs up into pieces or melt them. Broken pieces can replace chocolate chips in baking, melt the chocolate to make chocolate dips, sauces, chocolate icing or even hot chocolate drinks.

But for most of us, can you really beat just eating them? My initial reaction remains… ‘using up excess WHAT?!’

Whatever you choose to do with your ‘excess’ chocolate – enjoy.

Love,

Maggie x

Goodbye 2018

So as we reach the end of another year, it’s a time for tender reflection of the year gone by and opening an exciting blank slate for the time to come. For me, 2018’s been a year of change. I started a new role at work that will happily see me through to the end of my career, I began this blog which I’ve enjoyed so much, adopted yet another animal, seen one son get married, another son graduate University and daughter settle happily. I’ve seen my little granddaughter hospitalised with Pneumonia and bounce back to health. Friends have passed on, friends have given birth.

I end the year happier than I began it, and I cannot ask for more than that.

I’m not one for New Year’s Resolutions. Everyone begins with good intentions, and then watch resolutions fall by the wayside incomplete. My belief is that if you want to really do something, don’t wait for a new year to start – just do it!

This year I’ve found myself championing help for the needy and can see this growing in 2019. I’ve connected with individuals who provide opportunities to do something concrete – rather than the odd cup of coffee and sandwich I’ve been able to provide to homeless rough-sleepers on occasion.

In my town, one individual has instigated a weekly free Sunday Lunch for any homeless or lonely person. One decent hot meal a week can make such a difference . I was unaware of his work until a friend of mine joined forces to arrange a free Christmas dinner. A hotel in a nearby town and a night club in the City both offered their locations and services for free. Food was provided via donations, as were presents, and volunteers offered their time to help and to serve. Indeed, one homeless man has been helped further with the immediate assistance of a few nights’ hotel stay, a home found for him, first rent paid and work being sought for him. His first small offer of repayment was to help with the Christmas dinner. I wish him all the very best of luck and hope he embraces fully the opportunity he’s been given for a fresh beginning.

2019 is the year I intend to do more. I’m fed up of hearing ‘it’s so complex’, ‘they don’t want to be helped’, ‘there’s a place for everyone if they want it’ etc. It’s been a ‘complicated’ matter for as long as I can remember – decades! Complex and complicated does not mean impossible. It just means that solutions need to be found. Nothing worth doing is easy! Yes, there may be places to sleep, but they have rigid rules and most rough sleepers simply cannot adapt immediately to rules and regulations. There are difficulties: drink and drugs, violence, emotional barriers, even pride, all to get in the way. But none, absolutely none, are truly impossible to overcome with patience, kindness and time.

That said, I’m no martyr. I will also be celebrating with my own excesses without any feeling of guilt. I will be baking and cooking, and drinking and partying. I shall, as usual, be seeing the midnight turn partying among a group of friends with plenty food and fizz.

We enter into the unwritten future. It’s your story to write. Some of it we can foresee but you just don’t know what may cross your path, good or bad. Embrace opportunities, but be aware of pitfalls. Be kind! Be generous. Remember, a soft tone and a smiling face opens more doors than a battering ram.

Whatever you choose to do to see 2018 out and 2019 in, enjoy and be safe. Here’s to a prosperous and kindly 2019 ….

With love,

Maggie x

Autumn

So, it’s November. Already. Autumn; the season of all weathers in one day. Waking to a foggy or frosty morning, the sun rises to highlight the Autumn leaves of yellows, oranges and reds. If a dry day, the sky is just so blue, and the grass so green. A veritable palette of the best artists’ colours. A nice fresh crisp, non rainy, Autumnal day is a great one for a walk to make you feel alive. So why not venture outside before the weather turns? Continue reading “Autumn”

Lest We Forget

100 years ago next week the Great War ended. 11th hour of the 11th day of the 11th month. 2018 is a big year, a big anniversary. Time to be thankful and a time to reflect. Continue reading “Lest We Forget”

Halloween

Love it or loathe it, it’s only a few days now until Halloween. What will you be doing? Will you be out doing ‘trick or treat’ with the kiddies, impatiently waiting for trick or treaters to come to collect goodies from you, down the pub with your mates, having a wild party, or hiding with the curtains shut and lights off waiting for it all to go away? Whatever you’re intending, this is the season for some lovely comfort foods. This time of year there’s a definite chill in the air, but bright sunshine too (except on rainy days – but let’s ignore those!). So, it’s time for the warming soups and comforting bakes. Continue reading “Halloween”