Tag Archives: Food Monday

Food Monday – Grannymar’s Onion Jam/Marmalade.

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As I have told you, I had a busy few weeks cooking and preparing food for my freezer prior to my eye surgery. This recipe is a variation of my original one and prepared in typical mammy fashion: Have an idea of what you want to cook, select ingredients you have in the fridge or pantry and go for it!

Grannymar’s Onion Jam/Marmalade.

1 kilo peeled, quartered and finely sliced onions*
3 tablespoons olive oil.
4 tablespoons runny honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
4 tablespoons Vermouth or white wine

* I had three red (Spanish) onions, one brown and a bag of shallots. Next time, I will bung the peeled onions in a blender a pulse a few times – it will save time slicing & chopping!

Heat oil in a deep pan over moderate heat, add onions and stir well. I also place a disc of greaseproof paper over the onions in the saucepan lightly pressed down as it helps them sweat and soften. Replace lid and cook gently for 10 minutes. Remove the lid and greaseproof paper, if the onions are not all soft, give them a stir and replace the greaseproof and the lid and cook for another few minutes. DO Not allow to burn.
Add the remaining ingredients, stir, reduce heat to low, cover and cook for another 30 minutes. Stir from time to time to prevent sticking.

Remove the lid and cook for a further 20 minutes, stirring regularly.

While the onions are working their magic, wash the jars and lids and place them on their sides in a preheated oven 150°C for at least 10 minutes.

Carefully remove the jars and fill with the warm onions, cover & seal. Allow to cool before storing.

Elly loved it and a jar was almost emptied before she went home. Now don’t eat all of it before next week, as we need some for my next Food Monday recipe!

Food Monday ~ Nana’s Barley Water

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I was asked to share this recipe, I promised to do so last Monday, but alas, I missed the date.  I apologise for the delay.
Nana’s Barley Water
approx 2 litres

1 light cup Pearl barley –6 to 8 ounces
2 litres water, more or less depending on how thick you want it.
Juice of 1-2 lemons.
Honey or sugar, to taste*

Rinse barley. Put it in a large soup pot with the water.

Bring to a boil, then reduce the heat and let simmer for at least an hour, until the grains are cooked and softened. Add more water if needed.

Strain the liquid and add honey/sugar and lemon, to taste. Cool refrigerate. Use within three to four days.

The finished drink will be cloudy and settle when stored in the fridge, Stir before pouring and drinking.

*Cranberry juice, can be used to flavour the Barley water.

NB: Avoid cranberry juice or extracts if you’re taking warfarin, Cranberry juice can make the effects of warfarin more potent, so there’s a risk of excessive bleeding.

Note: Mammy was known as Nana once the grandchildren arrived!

Food Monday ~ Two for the price of one

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I had a different post in mind for today, but I already wrote it last year.

So since I have not posted any recipes for quite some time, I will do so today in honour of the lady in the link above – Mammy.

I learned at my mother’s side, all those years ago….. that having a recipe sitting in front of you, does not mean the dish or cake will turn out as printed! 😉

His recipe for Cranberry Walnut Apple Cake was shared with us by Cecilia of THEKITCHENSGARDEN back at the end of last year. She described it as being very moist and soft in texture. I liked the sound of it and was anxious to try it. I made it, loved it and will do so again and again.

I was a little worried about the moisture level: sugar, oil, eggs and cranberries, especially if the fruit had been frozen. So using my carrot cake recipe for reference (it is made with oil), I began with one cup of muscavado sugar the only brown in my pantry that day. A whiz round and it still looked oily, so I added another tablespoonful of caster sugar. Happy with that I added the eggs and vanilla.

The dry ingredients were as listed, and added to the food processor. The mixture seemed heavy like soft toffee, but I continued and put the mixture in a large bowl before adding and mixing by hand, the remaining ingredients.

I used:

1. Whole fresh cranberries – well, as fresh as they can be after swimming across the pond, we do not grow them in these parts.
2. A diced Bramley apple – about 350g before the skin and core were removed.
3. Walnut pieces without further chopping.
4. Lemon zest.

I like to see what I am eating in a cake.

My next change was to use my holy tin savarin cake tin for more surface area and to prevent a soggy middle. The extra, I put in a one pound loaf tin. And baked them at 175°C/340°F. The small cake was ready after an hour and I covered the ring tin with greaseproof paper for another 30 minutes.

resting and cooling

resting and cooling

Once cooled, I cut the small cake. It was delicious and not too sweet, nicely moist, but inclined to crumble when sliced. I liked the fact that it was possible to taste each individual fruit and nut piece.

want a slice

want a slice

I did make it again, this time doubling the quantities and filled two 2lb and two 1lb loaf tins. I used a small on in the days leading up to the holidays, gifted the other one to a friend, I wanted a two pounder for my sister and wrapped and froze the last one. When I thawed that last loaf cake, it cut like a dream in perfect slices without crumbling and tasted perfect!

Cranberry Walnut Apple Cake
 THEKITCHENSGARDEN 

1 1/2 cups light brown sugar and
1/2 cup vegetable oil
Blend.
add 2 eggs and 1 tsp vanilla
Mix.
….
In separate bowl.

2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 teaspoon nutmeg
1 tsp salt

stir then add

2 cups grated apple,
1/2 cup finely chopped walnuts
1/2 pound fresh or frozen (thawed) cranberries
the zest of a lemon

Toss, coating fruit in flour mixture.

Add to oil mixture, stir – then into baking tin and bake at 350 for 50 -60 minutes. Or until the cake is coming away from the sides of the tin and firm to the touch.

§*§*§*§*§

On Saturday last, I was in the mood to bake so I set this recipe on the counter. Since fresh cranberries were not available, I decided to try a little variation of apples apricots, and pecans adding ground almonds and almond extract in place of the vanilla.

Apricot Pecan & Apple Cake
Preheat the oven to 175°C/340°F

1 1/2 cups light brown sugar and
1/2 cup vegetable oil
Blend.
add 3 eggs and 1 tsp almond extract
Mix.
….
In separate bowl.

2 cups flour
⅓ cup of ground almonds
1 tsp baking soda
1 tsp cinnamon
1/2 teaspoon nutmeg
1 tsp salt

stir then add

2 cups diced apple,
1/2 cup roughly chopped Pecans
1/2 pound ready to eat apricots, quartered

Toss, coating fruit in flour mixture.

Add to oil mixture, stir – then into baking tin and bake for 50 -60 minutes. Or until the cake is coming away from the sides of the tin and firm to the touch.

This time I used a rectangular spring loaded tin and it worked perfectly and sliced like a dream.

Apricot Pecan & Apple Cake

Apricot Pecan & Apple Cake

Fancy a slice?

Fancy a slice?

Today I will enjoy a slice or two as I sing a quiet Happy 101st Birthday to Mammy!

UPDATE: Viv asked about converting weights and measures.  This graphic below may help her and anyone else who might be confused.

Weights and Measures

Weights and Measures

A page from an old magazine that I found years ago. You can zoom in on any section. I think it covers most of the FAQs to do with baking.

 

Food Monday ~ Onion Marmalade

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I adapted this recipe from the one in the Eden cook book.
Onion Marmalade

1½ kg red & brown onions
1 clove of garlic finely chopped
4 tbsp sunflower oil
300g brown sugar
2 tsp salt
2 tsp white pepper
4 tbsp of white wine vinegar
1 tbsp balsamic vinegar
1 tbsp runny honey (optional)
Dash of vermouth or white wine (optional)

Peel and slice the onions thinly.
Heat oil in sauce pan over moderate heat, add onion and stir well. I also place a disc of grease proof paper over the onions in the saucepan lightly pressed down as it helps them sweat and soften. Replace pan lid and cook gently for 10 mins.

Add the remaining ingredients, cover, reduce heat and cook for another 40 mins. Stir from time to time to prevent sticking.

Remove the lid and cook for a further 30 mins, stirring regularly.

While the onions are working their magic, wash the jars and lids and place them on their sides in a preheated oven 150°C for at least 10 mins.

Carefully remove the jars and the lids. Then fill the jars with the onions mixture and seal the jars.

Food Monday ~ Lemon Spinach with Pancetta & Walnuts

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Lemon Spinach with Pancetta & Walnuts

450g spinach
50g butter
2 tablespoons walnut oil
100g pancetta, chopped
1 garlic clove, chopped
100g walnut halves
Grated rind and juice of 2 lemons

Remove the stalks from the spinach, wash and then dry in a salad spinner.
Heat the butter and oil in a large frying pan with the pancetta, garlic and walnuts.
Cook until the pancetta is crisp, garlic golden and the nuts are toasted.
Add the spinach, lemon juice and lemon rind to the pan. Cook the spinach for 2 minutes over high heat , stirring all the time.
Remove from the heat and keep warm until ready to serve.

Food Monday – Orange Pork Chops

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Orange Pork Chops
Preheat oven to 180°C

4 large pork chump chops, rind removed
2 level tablespoons seasoned flour
Oil for frying
2 large thin- skinned oranges
4 level tablespoons soft light brown sugar
1 tablespoon cornflour
¼ pint dry white wine
½ pint of orange juice
1 medium onion, skinned and sliced
Watercress to garnish

Coat the chops in seasoned flour.

Heat enough oil in a large frying pan to cover the base. Fry the meat quickly on either side until well- browned. Drain and place the chops in a single layer in a shallow casserole.

Remove the rind and all traces of white pith from the oranges. Slice, discarding any pips, and cut each slice in half; sprinkle with 2 tablespoons of sugar.

Blend the cornflour with a little wine; add the remainder of the wine and the orange juice and sugar. Bring to the boil, stirring, and pour over the chops.

Arrange the sliced onion over the chops, cover tightly and cook in the oven for 1½ hours.

Remove the lid; arrange the orange slices over the onion and cook for a further 15- 20 minutes, basting occasionally.

Before serving, reduce the liquor, if you wish by boiling, then adjust the seasoning and garnish with watercress.

Serve with medley of vegetables and boiled spuds.

Food Monday ~ Ploughman’s lunch

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A ‘Ploughman’s’ lunch was very popular when I was young free and single. I would meet up with a friend at a pub not far from the office for our weekly chat over a Ploughman’s washed down with a soda water & lime juice. Back in those days I would not drink alcohol until the day’s work was over.

I swapped the cheese and butter for the salad items that my friend did not like.

Ploughman’s lunch

lettuce leaves – washed
tomato
cucumber
salad dressing
sharp cheddar cheese
Branston pickles
Wheaten or crusty bread & butter

Break lettuce into bite size pieces, tomato cut into wedges, sliced cucumber. Drizzle salad dressing on top.
Add wedge of cheese, Branston pickle and crusty bread.

I still like that type of lunch when I am here at home, but the contents vary with my mood and the contents of my fridge.

Some of the ingredients I add for variation:

honey roasted ham
pate
chutneys
sweet pepper rings
radishes
spring onions.
olives
gherkins
fresh uncooked peas
grapes
sliced apple, pear or orange segments
walnuts, pecans or pine nuts
sunflower, pumpkin & seseme seeds
croutons
crisps/potato chips

 

Food Monday ~ Thirst Quenchers

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Will Knott sent me this recipe to help keep my cool in the hat weather we are experiencing at the moment. I have not yet had the opportunity to try it yet.

3-Ingredient Frozen Banana Pops

1 cup unsweetened canned coconut milk
2 large super ripe bananas
1/2 tablespoon unsweetened cocoa powder

Using a blender, mix all the ingredients until smooth.
Pour the liquid into Ice Pop Molds.
Place in freezer.
Wait three hours — that’s the hardest part!
Enjoy!

Mind you, bananas and chocolate are not exactly my first thoughts when it comes to thirst quenching. This is really a smoothie frozen, you could also try your own favourite smoothie and freeze it in ice cube trays or Ice Pop Molds. I would love to know your great ideas to quench a thirst, apart from a crisp juicy apple, want to share them in the comments with me?

My own ideas are below! 

Grannymar Thirst Quenchers.

Open freeze washed grapes, cubes of melon, watermelon or pineapple for a few hours and once frozen, bag them and store in the freezer. A few cubes at a time really quench the thirst and are great for young children or those who are ill.

Make sure the grapes are seedless if you are intending them for children.