The Cottage Vegan

Apple crumble cake
A headshot of Rachael Care
Rachael Care – the face behind The Cottage Vegan

A cup of tea and a chat with Rachael Care – The Cottage Vegan

Although we live in the same, small North Notts village, I had never met Rachael – until the village plant sale at the Clayworth Memorial Hall.  A few of us had taken homemade cakes to sell to help boost the proceeds.  Rachael had made a selection of vegan muffins which looked eye-poppingly gorgeous.

Blueberry and lemon Chelsea buns drizzled with glace icing
Sticky blueberry and lemon Chelsea buns drizzled with glace icing

A gap in the market for vegan food locally

She and I chatted and it seemed that she was on the verge of starting up her own business ‘The Cottage Vegan’.  Having done some research locally she discovered that there is a gap in the market for home-prepared, vegan food.  After the plant sale we linked up on Facebook.

Apple crumble cake
Apple crumble cake – looks stunning when baked in a bundt tin

Such glorious cakes

The pictures she was posting of her glorious cakes gave me the idea that someone I know might appreciate one of her creations.  I messaged Rachael and within minutes she responded saying that she was baking at that moment and would have a carrot cake ready for me that very afternoon.  Now that is service!  The cake went down a treat, it tasted divine and it didn’t break the bank!

A very col,our full Hummingbird cake decorated with edible fresh flowers
Hummingbird cake, decorated with edible fresh flowers

Cup of tea and a chat

I asked Rachael if she fancied a chat over a cup of tea and she kindly invited me to her cottage.  And it is is exactly as you would imagine – a typical English cottage in a typical English village!  She has over a hundred cookery books and her kitchen is all neatly laid out ready for the next baking session.  It seems that ‘The Cottage Vegan’ (very aptly named) went ‘live’ on 1st July.  One month in and business is already brisk.  Simple word-of-mouth alongside social media and the orders are rolling in.

All set for afternoon tea with fresh flowers a cup of tea and an apple cram horn
Afternoon tea with apple cream corn

We made a connection

She and I seemed to connect, having much in common: a love of cookery, making things, creativity and ‘flavour’!  I was bowled over by her determination and passion and asked her how she had arrived at this point in her life – on the cusp of a new business.  It seems that she has taken a long and winding route to where she is now. 

Buckwheat pastry with cheese, onion, tomatoes and homemade mango chutney
Buckwheat pastry patties with cheese, onion, tomatoes and homemade mango chutney

Back to school

Rachael has worked with various companies in administration and also at one point as a carer.  But she had always harboured the desire to learn to cook, although she could already cook she wanted to learn to do it professionally.  She was encouraged to follow her dream by her husband so gave up her job and started a vocational college course https://www.don.ac.uk/. 

If you don’t ask you don’t get

With a need to keep some money coming in and also to get a foot into the catering industry, she took a job as a chamber maid at a local hotel with a fine dining restaurant attached http://www.mountpleasant.co.uk/ . One thing led to another and she dared to ask the Head Chef if he would give her a job. To her surprise he said ‘yes’! and he continued to be her mentor and oversee her progress… and her rise to pastry chef.

Satay skewers and rainbow salad
Satay skewers with rainbow salad

Home is where the heart is

Something that has always been on her mind is, like me, she loves to be at home.  All those endless days spent staring out of someone else’s window with a longing just to be at home.  Also like me, she enjoys her own company.  All this points to where she is, developing her own business from where she loves more than anywhere else to be… her own kitchen.

Business is booming

Market research was to supply her husband’s colleagues with her first bakes, actively encouraging their feedback – and ultimately their orders, which began to gather momentum.  She now finds herself very busy.  Because she is flexible and open to suggestions she is constantly adding new lines and experimenting with flavours.  She will even prepare a week’s worth of readymade vegan meals to people who don’t have the time to shop and cook.  It’s a service that is clearly much appreciated.

Get in touch with Rachael at the Cottage Vegan

Have a look at The Cottage Vegan’s Facebook page and if there’s anything thing there that tempts you (believe me there will be whether you are vegan or not!) send her a message. https://m.facebook.com/thecottagevegan/ 

Variety is the spice of life

So, it’s not just cakes… it’s Jamaican patties, vegan lasagne, bean and vegetable casseroles, flatbreads, vegan burgers, the most amazing gâteux, muffins and cakes – and probably anything else you might ask of her.  All her bakes and makes are made to order with top-quality, local produce… and lots of love.

Quick and Easy Super-Soup Recipes

Vibrant veggie soup, Spiced Cerliac and Parsnip alongside Spinach and Pea soup

Two quick and easy, super-soups, both veggie, both delicious, nutritious and low in fat… and low-carb too.

Vibrant veggie soup, Spiced Cerliac and Parsnip alongside Spinach and Pea soup
Vibrant veggie soup, Spiced Cerliac and Parsnip alongside Spinach and Pea soup

Spiced, Celeriac and Parsnip Soup

Approximately 150 calories per mug-full.

Makes enough for 6 servings, freeze it and that’s several lunches for a ‘behave yourself’ kind of diet sorted.

The equipment you will need:

  • a sharp veg prep knife and chopping board
  • a large soup pan
  • a wooden spoon
  • a hand blender

Ingredients

  • 2 tablespoons  olive oil
  • 1 large onion peeled and chopped
  • 2 medium parsnips, peeled and chopped
  • Half a celeriac, washed, peeled and chopped
  • A sprinkle of chilli flakes
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • Few shakes of white pepper
  • Few twists of ground black pepper
  • A sprinkle of sea salt
  • 2 veg stock cubes I used https://www.oxo.co.uk/ made up into 1 litre of stock

Step 1

Peel and chop the veg

Step 2

Heat the oil. Sauté the onion for 3 minutes until translucent.  Add the diced cleriac and parsnip.  Cover and cook on a low heat until the veg  is tender about 5 minutes.  Add the hot stock, stir well, cover and cook for 10 further minutes. Add the seasoning except the chilli flakes. Stir well. Cover and cook until all veg is tender.

Step 3

Remove from the heat. Blitz with a hand-blender.  Sprinkle a few chilli flakes on each serving.  Serve hot,  or portion and freeze when cold.

Spiced celeriac and parnsip soup
Spiced celeriac and parnsip soup

And next Easy, Peasy, Spinach  (and anything else in the fridge that’s green) Soup

Pea and Spinach soup with a swirl of Greek yogurt
Pea and Spinach soup with a swirl of Greek yogurt

Again about 150 calories per mu-full

You will need exactly the same equipment as for the Spiced Cerliac and Parsnip soup.

Makes enough for approximately 6 servings

Ingredients

  • 400g (ish) frozen peas
  • 1 large pack of fresh, baby spinach
  • Any salad leaves, watercress, rocket that might be lurking in the fridge begging not to be thrown away
  • 1 clove of garlic, grated
  • 1 litre of veg stock
  • A sprinkle of seasalt
  • A shake of white pepper
  • Freshly ground black pepper
  • Optional – Half a teaspoon of dried mint

A dollop of Greek yogurt to serve if desired.

Step 1

Put all the I gradients in a pan.  Bring to simmering point. Do not over cook.  Allow 3 or 4 minutes to simmer.   Blitz with a hand blender.

Step 2

Serve with a dollop of Greek yorgurt if desired, or freeze for later in the week.

Pea and Spinach soup with a swirl of Greek yogurt

Make a stunning Christmas centrepiece

A very effective table centrepiece

It takes a bit of patience but it’s worth it

Make a stunning, table centrepiece using your Christmas cake and fondant icing.

Fondant icing reindeer and trees with tea lights to make a woodland scene
Fondant icing reindeer and trees with tea lights to make a woodland scene

You will need:

  • Christmas cake with marzipan icing
  • Large pack of fondant icing, I got mine from https://www.aldi.co.uk/
  • Rolling pin
  • Scalpel or small, sharp, pointed knife
  • Cardboard, pencil and scissors to make template
  • Icing sugar and water for the grace icing
  • A few toothpicks

Ice the cake

Roll out the fondant to the size of the cake, leaving enough spare to make the reindeer.  Dampen the marzipan and place the fondant over.  Smooth the surface.  Leave for a couple of days to harden before making the reindeers snow scene.

Christmas cake with a layer of marzipan under a layer of roll-out fondant icing
Christmas cake with a layer of marzipan under a layer of roll-out fondant icing

Make the template

Find a simple line drawing or picture of a reindeer.  Sketch onto a piece of card.  It doesn’t need to be posh card, I used a piece from a tea-bag box https://www.yorkshiretea.co.uk

Cut out the shape and then… carefully and painstakingly cut out the reindeer.

Carefully cut out reindeers shapes using a card template
Carefully cut out reindeers shapes using a card template

Leave them alone

Put them on a board to dry out for a couple of days.  Leave them out of reach.  They become quite brittle and so need to be treated with great care.

Glace icing snow

Place three tea lights on the cake. up a paste with icing sugar and a few drops of hot water.  Use this to make snow drifts in which the reindeer will stand.

Set the scene

With great care place the reindeer in the snow as in the picture.  Use toothpicks to prop them up until they have set.  Some of the legs may come off! In which case they become  laying reindeer.  Some of the antlers may snap off – in which case they become does!

Use toothpicks to prop up reindeer until they have set into position
Use toothpicks to prop up reindeer until they have set into position

In the woods

Trees can be made from simple, right-angle triangles.  Lean three together in a puddle of glacé icing with a little icing spread on the edge where they join together.

Centrepiece

Light the candles and turn out the lights for a stunning, Christmas  centrepiece.

 

 

 

How to Make a Mahoosive, Celebration Cookie

Fudge icing and Smarties to decorate a mahoosive cookie

It’s really easy to make a celebration cookie

I have a confession to make which might shock:   I don’t like cake. There, I said it!  I don’t ‘do’ puddings and cakes.  The only thing I might eat, to be sociable, is biscuit or cookie. So here is my mahoosive, celebration cookie recipe…

A little help may be needed with the decoration of the cookie
Get help with decorating the cookie

Don’t buy one, make one!

To buy a celebration cookie from a specialist cookie maker at the shopping centre can be fraught with problems.  Celebration cookies can be expensive and they are difficult to get home.

It’s fun!

It is far more rewarding to make your own.  And it is really easy.

You will need:

White sugar, brown sugar, chocolate chips, butter, eggs, flour and essence
The ingredients needed to make a giant cookie

Ingredients for one 14” cookie

(I got the icing from https://www.bmstores.co.uk/)

The equipment you will need:An electric hand whisk, a seive, greasproof paper and a round, 14” metal pizza tray

 

Now, make a mahoosive cookie:

Preparation time 15 minutes Baking time 20 minutes Decorating time 10 minutes 

Cream the butter and white sugar
Cream the butter and white sugar

  • In a large bowl, beat the butter, caster sugar, dark brown soft sugar and vanilla extract until light and fluffy. Add eggs, one at a time, beating well.

    Cream the butter and sugar
    Cream the butter and sugar
  • Gradually add flour, salt and bicarbonate of soda, beating until well blended. Stir in chocolate chips/chopped chocolate.

    Fold in the flour and baking powder
    Fold in the flour and baking powder
  • Line a 14 inch round pizza pan with greaseproof paper.
  • Evenly spread the mixture onto the paper

    Spread the mixture onto the greasproof paper-lined pizza tray
    Spread the mixture onto the greasproof paper-lined pizza tray
  • Bake at 190oC for 20-25 minutes. 
  • Cool the cookie in the pan. 

    The baked, giant cookie
    The baked, giant cookie
  • Decorate as desired.

Go mad with the Smarties
Go mad with the Smarties

By the way.  It can stay in the pan, it doesn’t make any difference.  It freezes well – also in the pan.  You can serve it from the pan too!

All you ever wanted to know about gin

Is it the weekend yet?

I like gin and so was delighted to have the opportunity to visit Plymouth Gin on a recent visit to Devon.  I discovered everything I ever wanted to know about gin.

The Plymouth Gin Distillery
Plymouth Gin Distillery

A visit to Plymouth Gin Distillery

The cost of a tour of Plymouth Gin http://plymouthgin.com/ is £7 (no concessions) and it is worth every penny.  There were about 18 others on the tour too.  We were asked to lock away our bags and cameras and switch off our phones.  A strict ‘no photography allowed’ policy is observed. Which is a shame, I  would like to have iincluded an image or two of a Victorian copper vat or perhaps a few ‘botanicals’. 

Good value

The tour lasts for forty minutes and is finished off in the bar with either a complimentary gin and tonic or a miniature gin or sloe gin to take away with you.  

The oldest distillery in England

Plymouth Gin has been on the Barbican near the famous harbour since 1793.  Parts of the building date back to the 1400s when it was a monastery inhabited by the Black Friars… and their distillery – it is now the oldest working gin distillery in England.  

The entrance to Plymouth Gin
The entrance to Plymouth Gin

A link with the Pilgrim Fathers

Plymouth is renowned for its associations with the navy.  One of its most famous sons being Sir Francis Drake.   It was also the last port of call for the Pilgrim Fathers before they set sail for the New World in 1620 https://www.mayflower400uk.org/visit/scrooby-babworth/notts-attractions/mayflower-pilgrim-visitor-centre/.   A wooden plaque in the upstairs cocktail bar lists some of those who boarded the Mayflower on their way to lay down the foundations of what we know today as the United States of America.  An image of the Mayflower, the ship on which the Pilgrims departed these shores, is on every bottle of Plymouth Gin.

A wooden plaque with the names of some of those who boarded the Mayflower in 1620 on their way to the New World
A list of some of those who boarded the Mayflower in 1620

Dutch origins

From its earliest origins in the Middle Ages, gin has developed from a herbal remedy to a major player in the spirit industry. Gin was based on the Dutch drink known as jenever.  It became popular in Britain when William of Orange became King William III of England.  English soldiers who fought in Holland in the 17th century, drank jenever to calm themselves before battle.  It soon became known as ‘Dutch Courage’ which we know today as drinking alcohol in order to steady the nerves.

Mother’s ruin

Gin was also known as ‘Mother’s Ruin’.  In the mid eighteenth century the effects of gin on the family and economy were disastrous. Gin was the poor man’s drink because of its affordability.  Drinking it had started out as a medicine but as it was cheap and readily available, men became impotent and women became sterile.  This caused the London birth rate to drop.  Also, drinking a pint of gin and having an extremely hot bath was recommended as a way to induce a miscarriage during the 1950s and 60s.

Botanicals

Botanicals are the core flavouring agents for gin.  They can be roots, fruits, herbs or spices.  The botanicals used vary but all must contain juniper berries by law.   

Juniper

Juniper is the most important botanical in gin. In the 16th century it was used as a remedy for indigestion. The juniper is a hardy bush and grows wild all around the globe. And it is juniper that gives gin its pine aroma and bitter(ish) taste. 

Coriander

When dried the essential oils obtained from coriander seeds provide an unexpected citrus top note to gin.

Cardamom 

Cardamom is one of the world’s most expensive spices.  It is from the ginger family and is often found in the rice portion of your Indian takeaway.  Not much cardamom is needed.  It can provide gin with a distinctive, spicy flavour that works with juniper and coriander.

Orris root

Orris root is from the rhizomes of the Iris plant and has a faint, sweet aroma.  If you are old enough to remember Parma Violet, then it is very similar to that.  However, it is not used for its scent but for it’s fixative powers. 

Angelica root

Angelica root, which we know as the crystallised green streams used in cake-decorating and trifles, adds another earthy note to the gin and marries the other botanical ingredients together.

Citrus peels

The oil derived from lemon and orange peels is used as flavouring in gin.  Different brands of gin use varying blends of botanicals which gives them their individuality.

Wheat-based alcohol

The alcohol that carries the botanicals in Plymouth Gin is wheat-based and comes from Yorkshire.

Exit through the shop

Three types of gin are on sale in the shop at the end of the tour: Regular Plymouth Gin is 41% and is generally used for a standard gin and tonic. (Tonic water originally contained quinine which was used to protect against malaria in the tropics.  The gin was added to disguise the bitter taste of the quinine).

And Navy Strength

Navy Strength Plymouth Gin which is 57%.  It seems that ordinary strength gin – if leaked onto the gunpowder on board ship – would render the gunpowder useless.  But they found that the higher proof gin, if accidentally spilled onto gunpowder, would enhance the properties of the powder.  And so Navy Strength was provided for officers of the Royal Navy, which they drank with water.  Ratings, however were still issued with their rum ration.

Plymouth Gin Navy Strength
Plymouth Gin Navy Strength

And Sloe Gin

Sloes are harvested locally from Dartmoor.  They are stored in sugar and gin for four months to make a delightful, slightly almond-flavoured liquer.  It goes well with Stilton as an alternative to port.

Copa Balloon Glass

I also purchased a Copa glass.  This is the type of balloon glass that has a stem, a bit like a red wine glass.  The Copa de Balon glass dates back to the 1700s – so not as modern as I imagined.

The distinctive navy blue packaging of Plymouth Gin Navy Strength
Plymouth Gin Nay Strength and Copa glass

Cocktails

A Gimlet is gin mixed with lime cordial.  Again, this has its roots in the Royal Navy, the lime provided the vitamin C and is where English sailors got their name ‘Limeys’ (from the Yankees).

A Pink Gin is again thought to have originated from the Royal Navy. Plymouth gin is a ‘sweet’ gin, as opposed to London gin which is ‘dry’, and had angostura bitters added as an antidote for sea sickness.

A typical pink gin is one part gin and one dash of angostura bitters.

A classic gin and tonic with a slice of lemon
A classic gin and tonic

So there you have it, everything you ever wanted to know about gin.  Drink anyone?

How to Make the Perfect, Braised Red Cabbage

How to make perfect Braised Red Cabbage

Ready to serve. Colourful, tasty, braised red cabbage
Ready to serve. Colourful, tasty, braised red cabbage

This is the perfect vegetable accompaniment to many of our favourite,  comforting, winter dishes.  It goes just as well with a hearty Cottage Pie as it does with Christmas dinner!  And it’s the perfect fruity, side-dish for game – particularly venison.  It is so easy to make and it freezes well.

All the ingredients needed to make the perfect, braised, red cabbage
All the ingredients needed to make the perfect, braised, red cabbage

It’s definitely a family-pleaser – even for those of us who aren’t that keen on their veggies… well not yet anyway!

Ingredients

These quantities make enough for a decent-sized portion for eight to ten people.

Chopped and sliced! All the lovely ingredients prepared to make braised, red cabbage
Chopped and sliced! All the lovely ingredients prepared to make braised, red cabbage

What you need to do

  • Put the cabbage, onion, apples, sultanas, sugar and seasonings in a large pan
  • Pour the stock and vinegar over
  • Cover and bring to the boil. Turn down to simmer for approximately 45 minutes until the cabbage is tender
  • If there is still some liquid left at this point, leave the lid off and boil for a few minutes until reduced and syrupy
  • Serve hot or cold

This dish can also be cooked in the oven.  Place all ingredients in an ovenproof dish, cover and bake in a preheated oven 180oC for about an hour.

Ready to serve. Colourful, tasty, braised red cabbage
Ready to serve. Colourful, tasty, braised red cabbage

Make it now and put it in the freezer for Christmas!

So that’s another job crossed off the ‘Christmas-to-do’ list. Get it in the freezer!

How to Make a Traditional Christmas Pudding

All about the traditional, humble, Christmas Pud

It is thought that the humble plum pudding’s association with Christmas goes back to medieval England. It seems that the pudding should be made on the 25th Sunday after Trinity and that it be prepared with 13 ingredients to represent Christ and the 12 apostles, and that every family member stir it in turn from east to west to honour the wise men and their journey in that direction. 

A colourful array of fruits and spices to make A traditional, British Christmas pudding
All the ingredients needed to make a tradional, British, Christmas pudding

The Church and the Pud

However, recipes for plum pudding mostly start to appear in the 17th century. It had a very strong connection with the church. 

The ‘collect’ for the Sunday before Advent in the Church of England’s Book of Common Prayer begins with the words ‘Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works.’

This led to the custom of preparing Christmas puddings on that day which became known as ‘Stir Up Sunday’. Stir Up Sunday for 2018 would be 25 November.  I am ahead of the game this year.

Fruits from all corners of the world

There was a variety of ingredients and methods of making plum puddings.  Many pudding recipes often contained meat, as well as the sweet ingredients.  Before being steamed in a cloth the ingredients were sometimes stuffed into the stomach of an animal – similar to that of the Scottish haggis or sausages. 

I like to think that the fruits and spices represent all the corners of the world and symbolise the harvest and survival food for winter.  A pudding fit for a king!

A favourite recipe

It’s really quite easy to make Christmas pud.  Especially if you have a tried and trusted recipe – like Delia’s. https://www.deliaonline.com/   It’s always a winner and it always turns out just right.  Thank you Delia… although over the last 30 years,  I have made it my own.  It makes 3 – 4 puddings dependent on the size of your bowls.

The equipment you will need

A bowl, wooden spoon, sharp knife, grater all needed to make Christmas pudding
The utensils needed to make Christmas pudding

Ingredients (a few more than 13!)

  • 225g shredded suet http://www.atora.co.uk/
  • A heaped teaspoon teaspoon mixed spice
  • A heaped half a teaspoon grated nutmeg
  • A heaped half a teaspoon cinnamon
  • 110g self raising flour
  • 450g dark soft brown sugar
  • 225g breadcrumbs made from stale bread
  • 225g sultanas
  • 225g raisins
  • 560g currants
  • 50g chopped nuts
  • 50g chopped mixed peel
  • Grated rind of 1 orange and 1 lemon
  • 1 Apple peeled and finely chopped
  • 4 large eggs
  • 150 ml barley wine
  • 150 ml stout
  • 60 ml rum

Ten easy steps

Get help with the stirring of the pudding
Stirring the pudding. Don’t forget… east to west – and make a wish!

  1. Mix the suet, flour, bread crumbs and spices in a bowl.
  2. Carefully add the dried fruit, peel and nuts to the flour.
  3. Add the chopped apple, and grated orange and lemon peel
  4. Beat the eggs in a roomy jug, add the alcohol to the jug – pour over all the other ingredients
  5. Stir (you may need help) and make a wish – don’t forget to stir from east to west – and make a wish!
  6. Line 3/4 pudding bowls with greaseproof paper – no precision required.
  7. Microwave on high for 5, 6 or 7 minutes – dependent on the size of the bowl (a half litre bowl 5 mins) and the power of the microwave
  8. Allow to cool
  9. Wrap each pudding well in greasproof paper and either store in an airtight container or freeze
  10. Then, when needed, steam the pud for as long as possible – all morning if you can, just keep checking the water level.  My mum told me that the longer you steam your pudding the darker it will become.

Bowls ready for the pudding mixture
The prepared pudding bowls

When it is time to serve the pudding, unwrap, turn upside down on a large plate – flambé and serve with brandy sauce.  Amazing and quite a finale to Christmas dinner.

So, now you have time to get everything you need – just in time for ‘Stir Up Sunday’!

Savour the Homemade Christmas Mincemeat

Mincemeat – it goes back a long way…

About thirty years ago a friend convinced me that homemade mincemeat was the best.  She was not wrong and pointed me in the direction of Delia Smith https://www.deliaonline.com/.  Yes of course I had a Delia Smith cook book (well four actually), seriously who didn’t back in the 80s?  I loved that book, I never had a failure from it!  However, I did adapt and ‘improve’ a little and put my own spin on certain recipes.  But in the main, we have Delia to thank for this delight.

Ingredients for mincemeat
The glorious ingredients for mincemeat

The origins of mincemeat

I love the origins of the mince pie too.  The ingredients for the mince pie we know and love can be traced back to the return of the crusaders from the Holy Land.  Middle Eastern methods of cooking (which sometimes combined meats, fruits and spices – Heaven forbid!) were popular at the time. Pies were created from such mixtures of sweet and savoury foods (I am not sure about that either!)  In Tudor England, shrid pies were formed from shredded meat, suet and dried fruit. The addition of spices such as cinnamon, cloves and nutmeg was, ‘in token of the offerings of the Eastern Magi.’  During the English Civil War they were banned, on account of its connection with Catholicism. Crikey! The hubster would never have survived. I also believe it is ‘bad luck’ to refuse a mince pie (I avoid being offered one) and… you should always make a wish as you bite into the first one of the season.

Everyone loves a mince pie… well nearly everyone

They are well-loved in our household.  My son loves them with an almond paste/marzipan top.  The hubster just loves them! Fortunately (or unfortunately) I DON’T.  Anyway, here is my recipe for homemade Christmas Mincemeat:

The equipment you will need:

The equipment needed to make Homemade Christmas Mincemeat

Ingredients

  • 450g cooking apples, peeled cored and finely chopped
  • 225g shredded suet http://www.atora.co.uk/
  • 350g raisins
  • 225g sultanas
  • 225g currants
  • 225g ready mixed chopped peel
  • 350g dark, soft brown sugar
  • Grated rind and juice of 2 oranges
  • Grated rind and juice of 2 lemons
  • 50g ready chopped almonds
  • 4 teaspoons mixed spice
  • Half a teaspoon ground cinnamon
  • Half a teaspoon ground nutmeg
  • 120 ml brandy

Homemade Christmas Mincemat ingredients
Homemade Christmas Mincemeat ingredients

What to do:

Fresh fruit prepped for mincemeat
Prep the fresh fruit

Mix all the ingredients (except the brandy) in a mixing bowl.  Put the bowl into a preheated oven 120oC for three hours.

Fill your house with the amazing Christmassy aroma.

After three hours remove from the oven and allow to go completely cold – then stir in the brandy.  Fill some clean, sealable jars or plastic containers.  

Christmas Mincemeat
The finished product, Homemade Christmas Mincemeat

It makes this much! Enough for probably 100 mince pies! It will keep for a very long time. Yes, it is a faff but it is definitely worth it.  Savour the Homemade Christmas Mince Pies!

Yes, even more Soup

Celery soup

Celery Soup

Today’s soup recipe is not to everyone’s taste but most people I know like it.  It’s smooth delicious and nutritious!  A quick and easy recipe.  Almost impossible to go wrong and it freezes well.  This soup has a lightness and it’s great for filling a flask to accompany a Winter walk.

Recipe for Celery Soup 

(Makes enough to serve 8). 

The equipment you will need:

  • a sharp veg prep knife and chopping board
  • a large soup pan
  • a wooden spoon
  • a hand blender

Soup making ute sils
Equipment for making soup

Ingredients

Celery soup ingredients
The ingredients for celery soup

  • 2 tablespoons olive oil
  • 1 large or 2 small onions, peeled and chopped
  • 1/2 large cloves of garlic, peeled and chopped
  • 1 large baking potato, peeled and chopped
  • 1 whole head of celery, washed and chopped
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • Few shakes of ground white pepper
  • 2 veg stock cubes I used https://www.oxo.co.uk/ made up into 1 litre of stock
  • 150 ml milk

Step 1

Peel and chop the veg

Chopped veg
Chop all the veg

Step 2

Heat the oil. Sauté the onion and garlic for 3 minutes until translucent.  Add the diced potato.  Cover and cook on a low heat until potato is tender about 5 minutes. Add the chopped celery, cover and cook for 5 minutes.  Add the hot stock, stir well, cover and cook for 10 further minutes. Add the seasoning. Stir well. Cover and cook until all veg are tender.

Step 3

Remove from the heat. Blitz with a hand-blender add the milk. Serve hot,  or portion and freeze when cold.

Celery soup
A bowl of flavoursome celery soup

Variation

Sprinkle on grated mature cheddar cheese and serve with crusty bread. Or crumble some Blue Stilton cheese on top.

 

Thank Goodness for Soup!

Tomato and Basil Soup

Yes, I have been soup making – again.  You can expect more of this.

Second soup-making session of the season

I had the sudden desire to make soup again yesterday.  Tomato and Basil this time.  Even though I say so myself, it was pretty good!

Recipe for Tomato and Basil Soup 

(Makes enough to serve 8). 

The equipment you will need:

Soup making ute sils
Equipment for making soup

  • a sharp veg prep knife
  • a veg peeler
  • a chopping board
  • a large soup pan
  • a wooden spoon
  • a hand blender

Ingredients

Tomato and Basil Soup ingredients
Everything you need to make Tomato and Basil Soup

  • 2 tablespoons olive oil
  • 1 large or 2 small onions, peeled and chopped
  • 2 large cloves of garlic, peeled and chopped
  • 1 large baking potato, peeled and chopped
  • 2 tablespoons tomato purée
  • 2 tablespoons white wine vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • Few shakes of ground white pepper
  • 2 veg stock cubes I used https://www.oxo.co.uk/
  • 2 1litre cartons of tomato juice
  • 1 tin tomatoes
  • Large handful fresh basil

Step 1

Peel and chop the veg

Prepared veg for Tomato and Basil Soup
Prepared veg for Tomato and Basil Soup

Step 2

Heat the oil. Sauté the onion and garlic for 3 minutes until translucent.  Add the diced potato.  Cover and cook on a low heat until potato is tender about 5 minutes. Add the tomato purée and white wine vinegar. Crumble in the stock cubes, stir well, cover and cook for 2 further minutes. Add the seasoning. Stir well.  Add the tinned tomatoes. Cover and cook for 3 minutes.  Add the 2 x 1 litre cartons of tomato juice. Stir. Cover and cook for a further 15/20 minutes or until all veg are tender.

Step 3

Remove from the heat.  Add all the basil (I don’t think it is possible to have too much basil, although it is possible to have too little!)  Blitz with a hand-blender. Serve hot,  or portion and freeze when cold.

Tomato and Basil Soup
Freshly made Tomato and Basil Soup

To make it even more heart-warming, sprinkle on grated mature cheddar cheese and serve with crusty bread.