Tag Archives | storecupboard

Easy Salmon & Cream Cheese Tart

By on January 18, 2012 in Food

…or Tarte au Saumon if you prefer.  I’m a big fan of the tart, not only because they’re so light and tasty but also because they are a great way of combining leftovers or stray items from your storecupboard.  Also, of course, if you make a decent sized one, there may be enough left over to have cold the next day with a lovely salad.  I used tinned salmon because it is cheaper than fresh and I had a tin in the cupboard.

Regarding pastry, do try to make your own, but if you’re crap at it or are simply short of time, then buy a packet of ready-made and freeze the leftovers for another time.

EASY SALMON AND CREAM CHEESE TART

Utensils:
1 x large bowl
1 x rolling pin
1 x medium saucepan
1 x 8” / 22cm flan dish
Baking beans (for baking blind)
a bit of greaseproof paper

Ingredients:
Pastry:
8oz / 240g plain flour (plus a little extra for flouring the flan dish)
4oz / 120g butter
a pinch of salt (don’t leave this out)
3 tblspns (approx) cold water

Filling:
1 medium onion – finely chopped
1oz / 30g butter (plus a little extra for greasing the flan case)
1 x 5oz / 150g can of pink salmon (approx)
1 egg – beaten
4oz / 120g cream cheese
2 tblspns double cream
1 tblspn fresh parsley – finely chopped
a good twist of black pepper

Method:
Preheat the oven to 200 / 6 / 400
Grease and flour the flan tin
Pastry
Sift the flour and salt into a bowl
Rub the butter into the flour until it resembles breadcrumbs
Add the water a little at a time until it forms a dough
Roll out onto a floured surface and line the flan tin, trimming off the excess
Prick the base with a fork
Cut a circle of greaseproof paper roughly the size of the flan dish and place it on top of the pastry
Put the baking beans on top
Bake for about 5 minutes or until the pastry is just starting to form a crust
Remove from the oven and remove the baking beans and paper when they are cool enough to handle
Reduce the oven temperature to 180 / 5 / 375

Filling
Melt the butter in the saucepan
Add the onions and cook on a gentle heat until softenend but not brown
Take the pan off the heat
Add all the other ingredients and mix well
Spoon the mixture into the pastry case and bake for about 20 minutes until the filling has set and is a nice light golden brown
Remove from the oven and let it rest for 5 minutes before serving

Comments { 4 }

Bubble & Squeak

By on December 2, 2011 in Food

In the past, Bubble and Squeak was served with cold meat and sprinkled with vinegar, but personally I like it with a fry up or on its own with an egg.  It’s basically potatoes, cabbage and onion but you could use leftover sprouts, curly kale, greens, beetroot tops or any other leftover veg you have knocking about.

Tonight I really couldn’t be arsed to cook anything and then Sister the First said what about a bit of Bubble.  It so happened that I had a load of mashed potato left from last night’s Shepherd’s Pie, half an onion pleading to be put out of its misery and a dark and menacing Savoy Cabbage blocking out the light at the back of the fridge.  Job done.

BUBBLE AND SQUEAK

Utensils:
1 x frying pan
1 x medium bowl

Ingredients:
1 medium onion – finely chopped
A little butter in which to cook the onion
1lb / 480g (ish) mashed potatoes
8oz / 240g cooked cabbage (or whatever)
a little oil for frying

Method:
Melt the butter in the frying pan
Add the onion and cook until soft but not browned
Put the mash and cabbage into the bowl and add the onions
Mix together well, season if required
Heat the oil in the frying pan
Add the mixture and flatten it down to cover the base of the frying pan
Cook for 10 to 15 minutes until the bottom is pleasantly browned
Turn it over* and cook for another 10 minutes to brown the other side

* I do this by popping a plate over the pan and flipping it over onto the plate.  Then slide the B&S back into the pan.

 

Comments { 9 }

Woolton Pie

By on November 16, 2011 in Food

No, M'Lord, that's where I wash me smalls!

Woolton Pie was created in 1941 at The Savoy Hotel in London and was named after Lord Woolton who was head of The Ministry of Food.

It can be made with just about any vegetables that you have to hand; fresh bought, leftovers, odds and ends, roasted veg, frozen mixed veg. – the decision is yours.  This recipe is about as Wartime Housewife as it gets, using all the elements of  leftovers, using what you have in the fridge or cupboard, and is very, very cheap.

The basic elements are:
Mixed vegetables
A sauce
A topping of pastry, crumble or potatoes – mashed or sliced

WOOLTON PIE

Utensils:
A deep-sided pie dish or casserole

Ingredients:
*   Mixed vegetables cut into similar shapes if possible eg julienne strips or cubes
*   White sauce flavoured with cheese or herbs or both (see HERE for recipe)
*   A quantity of shortcrust pastry OR mashed potato OR sliced potatoes
OR savoury crumble mix (see HERE for crumble recipe)
*   Beaten egg to glaze pastry or grated cheese and butter for the potatoes

Method:
Pre-heat the oven to 375 / 5 / 190
If using fresh vegetables, steam them very lightly until they are just cooked
Put the vegetables into the dish
Pour over the sauce
Top with mash, sliced potatoes, crumble mixture or pastry
Top potatoes with grated cheese or brush the pastry with beaten egg
Bake in the oven until whichever top you’ve used is golden brown

 

Comments { 8 }

Chicken Fritters

By on September 8, 2011 in Food

Tonight I needed to cook dinner, I really couldn’t be bothered and I had next to nothing in the cupboard.
But I did have half a cooked chicken and some dry goods.

I thunk and thunk and wondered what the outcome would be of making a crispy batter and shallow frying the chicken.
This is what I did and jolly nice it was too with a nice spicy aftertaste.
This serves 4 as usual.

CHICKEN FRITTERS

Dinner from bugger all

Utensils:
1 x medium mixing bowl
1 x whisk
1 x large frying pan
1 x fish slice
1 x slotted spoon
Kitchen roll / paper towel

Ingredients:
4 small chicken breasts or the equivalent cooked chicken
If using raw chicken – ¼ pint chicken stock
4oz self raising flour
½ teaspoon parsley
¼ teaspoon paprika
½ teaspoon garam masala
¼ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ pint milk
vegetable oil for shallow frying

Method:
If using raw chicken, poach lightly in the chicken stock until cooked through and drain
Cut the chicken into chunks or strips
Put all the dry ingredients together into the bowl and blend well
Gradually whisk in the milk until it forms a thick paste
Put the chicken into the paste
Heat the oil in the frying pan until it is very hot
Fish the chicken bits out of the batter with a slotted spoon
Fry quickly in batches in the hot oil turning until the chicken is golden brown on both sides
Drain on the kitchen paper and blot to get rid of any excess oil
Serve immediately

Comments { 4 }

Welsh Rabbit or is it a Rarebit?

By on March 23, 2011 in Food, Slider

Welsh Rarebit is one of those recipes that people mistake for cheese on toast but it is so much more than that.  Aldin’s cafe in Market Harborough makes a Welsh Rarebit that will have you weeping with joy and scraping furiously at your arteries with a teaspoon, but by Jove it’s worth it.

The dish seems to have originated in the 18th century as a tasty supper or tavern dish.  The origin of the name seems a bit hazy and ‘rarebit’ could have been a version of the word ‘rabbit’.  It may have alluded to the fact that many Welsh people were poor and rarely had meat, and rabbit was considered poor man’s meat.  It all sounds a bit tenuous to me – we always called it Welsh Rabbit at home.  And frankly, I’m so posh that when I say ‘rabbit’ it sounds like ‘rarebit’ anyway.  I also read a children’s story on The Light Programme.

WELSH RABBIT

So much more than cheese on toast

Utensils:
1 x grater
1 x heavy saucepan

Ingredients:
2oz / 60g butter
8oz / 240g Cheddar cheese – grated
½ teaspoon English mustard powder
1-2 egg yolks
2 tablespoons beer
4 slices of tasty bread – toasted

Method:
Melt the butter in the saucepan over a low heat
Stir in the cheese and mustard until melted– season to taste
If it starts to separate, add the egg yolks one at a time
Stir in the beer
Spread the mixture on the toast and pop under the grill until starting to brown nicely
Alternatively, put the toast on a plate, spread the cheese on top and brown with a kitchen blow torch

Today’s blog is dedicated to Phyllis Browning

Comments { 17 }

Thrilled to the Marrow

By on October 13, 2010 in Food

Just as Sue at The Quince Tree has been awash with quinces, so I am awash with marrows.  I bought one from a garden gate stall and Ms Rozzer gave me three more.  Now, I like a marrow and the Aged Parent, she likes a marrow ‘n’ all, but I’m not sure about the chaps.  Boy the Elder will try anything but Boy the Younger shows unfamilial suspicion of anything he doesn’t recognise.

I decided to stuff one – a marrow, not a boy (although…) as even if it they didn’t like it, they could still eat the filling.  My ingredients are only a guideline because that is what I had in the larder and fridge.  If you don’t have these things, use something else.  One could easily leave out the mince and add more mushrooms, or use peas instead of sweetcorn – you get the picture.

I have not decided what to do with the other three.

STUFFED MARROW – serves 4 or 6 depending on the size of your marrow.  Missus.

Utensils:
1 x medium saucepan with a lid
1 x chopping board
1 x baking tray
Foil

Ingredients:
1 medium marrow – sliced in half and the seeds scooped out
1 tablespoon oil
1 medium onion – chopped
2 cloves garlic – finely chopped
1 small or ½ large red pepper – chopped
½ lb / 240g minced beef
2 handfuls of long grain rice
1 small tin sweetcorn
1 tin kidney beans
4oz / 120g mushrooms – chopped
1 heaped tablespoon tomato puree
½ pint 300ml beef stock
1 tsp mixed herbs
1 tsp paprika
1 splash Worcester sauce
4oz Cheddar cheese – grated

Method:
Pre-heat the oven to 200 / 425 / 7
Lay each marrow half on enough foil to be able to wrap it round the filling and seal it up and place on the baking tray
Heat the oil in the saucepan and add the onions, pepper and garlic.  Cook until soft.
Add the mince and cook until browned
Add everything else and stir well
Put the lid on and leave to cook through on a medium heat for about 20 minutes or until the rice is soft
If there is too much liquid, turn up the heat and cook rapidly for a few minutes, stirring frequently, until it has reduced
Divide the mixture equally between the marrows
Wrap in the foil, sealing off the edges and cook for 40 minutes

Comments { 16 }

Crumbling and Mumbling or Apple Crumble & Custard

By on September 1, 2010 in Food

There only has to be the slightest nip in the air for my thoughts to turn to warming puddings.  I particularly like anything that can be served with custard and a nice fruit crumble seems just the job.  Also, The Boys go back to school tomorrow and I am sad and in need of comfort.

You have to have a decent amount of actual crumble on the top of a crumble in my opinion and I like to add other things to it like oatmeal or the crumbly bits at the bottom of bran flake packets.  All grist to the mill as someone may or may not have said at an indeterminate point in the past.

So here is my recipe for Apple Crumble with an interesting optional variation for those with adventure in their souls or a need to venture into the hedgerow for a pound of two of blackberries.  Clink on this link for Custard Assistance.

APPLE CRUMBLE

Utensils:
1 x large mixing bowl
1 x ovenproof dish about 2”/5cm deep & 3.5pint/2 lt capacity
1 x chopping board and knife
1 x vegetable peeler

Ingredients:
8oz / 240g butter
8oz / 240g wholemeal flour
4oz / 120g porridge oats or a mixture of oats and the bits from the bottom of cereal packets
4oz / 120g dark brown sugar
3lb / 1.5kg cooking apples – peeled, cored and roughly chopped
1 good squirt of lemon juice
2 tablespoons of water
6oz / 180 g white sugar
1 pinch of nutmeg or cinnamon- if liked

Method:
Pre-heat the oven to 200 / 400 / 6
Put the flour into the bowl and rub in the butter
Add the porridge oats and brown sugar and keep rubbing in until the mixture forms largish breadcrumbs
Place the apples and lemon juice into the ovenproof dish and stir round so the lemon juice coats the apples.
Add the water and sprinkle the white sugar on top.
Cover the fruit with the crumble topping
Put into the oven 15 minutes, then turn the oven down very slightly and continue to  cook for another 15-20 minutes until the top is golden brown and crispy looking.

ALTERNATIVE FRUIT IDEAS:

Crumbles lend themselves to all kinds of fruit.  Be wild, be fruity, why not try:-

2 ½ lb /1kg apples or pears and a dozen or so prunes or apricots (add a little more water with dried fruit or perhaps a dash or orange juice
3lb / 1.5kg of blackberries or half blackberry/half apple
Ditto Rhubarb – you might need a little more sugar with rhubarb depending on your taste
3lb / 1.5kg stoned plums
1oz / 30g dessicated coconut to the crumble mixture
2oz / 60g almonds or chopped pecans in with the fruit
Use up an elderly banana and slice it into the other fruit

Comments { 7 }

Shrove Tuesday: Banana and Bacon Pancakes

By on February 16, 2010 in Food

I was rather relying on Backwatersman to cover Shrove Tuesday, but in his absence, I will give you a nice twist on a pancake which would make a hearty breakfast or lunch.

The word ‘shrove’ is the past tense of ‘shrive’ which means to gain forgiveness for one’s sins through confession and penance.  Shrove Tuesday is the last day before the beginning of Lent on Ash Wednesday, and during Lent Christians are expected to fast, or give up something they like.  This lasts for 40 days and corresponds with the time that Jesus spent in the wilderness, ending on Palm Sunday with his triumphal entry into Jerusalem. 

It has also become known as Pancake Day as the making of pancakes was a good way of using up foods such as sugar, butter and eggs from your storecupboard, which were traditionally restricted during the Lent fast.

BANANA AND BACON PANCAKES
Make pancakes according to the recipe in Breakfast and a Recipe for Crepes.

Utensils:
Frying pan
Fish slice
Mixing bowl
Electric mixer
Jug

Ingredients:
4 Bananas
8 rashers of bacon of your choice (I prefer back but you may like streaky)
2 tblspns Golden or maple syrup
2 tblspns of Lime or lemon juice
Pancake mixture

Method:
Wrap two slices of bacon round each banana
Place under a hot grill until the bacon is lightly browned, turning as necessary
Remove from the grill and keep hot
Mix the syrup with the lime or lemon juice
Make pancakes as per the above recipe
Wrap each bacon banana in a pancake
Drizzle with the syrup

Comments { 4 }

Chestnut and Bacon Soup

By on October 28, 2009 in Food, Seasonal Fun

This is a luxurious, warming and filling winter soup that I often serve when I have friends round for lunch.  If you keep a can of chestnut puree in the larder, it can be produced, with or without bacon, at the drop of a hat.  If you are feeding Vegefriends, leave out the bacon and substitute vegetable stock for the chicken stock.

I know I give you quite a few soup recipes but they are just such good food.  They can operate as warming, energy giving fast food and you can hide all manner of things in a soup that a child or fussy person might sneer at if presented in recognisable form.

Utensils:
1 x chopping board
1 x large saucepan
1 x measuring jug

Ingredients:
2oz / 60g butter
1 medium onion – finely chopped
4 rashers of bacon – chopped
1 tblspn dried sage or 2 tblspn fresh chopped sage
1 x 436 tin of chestnut puree
1 pint of chicken stock
¼ pint / 150ml double cream

Method:
Saute the onion, bacon and sage in the butter until the onion is translucent
Add the chestnut puree and stir well
Gradually add the stock, stirring briskly to break down the puree
Simmer for 15 minutes
Add half the cream
Serve immediately using the remaining cream to put a generous swirl on each bowlful
Serve with tasty bread

Comments { 4 }

Chocolate Brownies (and tomorrow how to caramelise a Boy Scout)

By on October 24, 2009 in Food

These are so quick and so very, very good.  Very, very good. 
God they’re good…
And guess what?  Storecupboard Ingredients!

Utensils:
1 x large mixing bowl
1 x12″ x 9″x 1″  baking tray
1 x food mixer
1 x wire cooling rack

Ingredients:
10oz / 250g butter
13oz / 380g sugar
4 eggs
3oz / 90g cocoa
4oz / 120g self raising flour
4oz / 120g plain chocolate chips

Method:
Pre-heat the oven to 180 / 360 / 4
Grease and flour the baking tin
Mix all the ingredients together in a bowl
Bake for 40-45 minutes
Remove from the oven and cut into square in the tin.
Place the tin on a wire rack and leave to cool slightly before removing.

And that’s it!

Comments { 0 }