Amanda's Recipe Diary

Ham

2011-12-28T10:31:00.000-08:00

The Christmas Ham

Preheat the oven to 160C

I always used to boil our ham, which is really tricky when it is the size of a small child, and it is hard to get the timing right as it takes so long to come back to the boil. This year, Michelle said to look in Delia, and of course, Delia knows best – bake it. So this is thanks to her and thanks to the organic farmer who grew it and thanks to Dorset Farms for curing and smoking it to perfection.

Soak the ham about an hour if you trust your butcher not to have made it really salty (I did), if in doubt, soak over night.

Wrap well in 2 sheets of foil, one one way, one the other way, loose enough to make a pocket above the meat – “an oven within an oven”.

Make sure the oven is well heated, bake for 20 mins/454g/1lb - which for our 6.7kg “baby” was 5 hours. Half an hour before the end of the cooking time, take the ham out of the oven. Turn it up to 200C. Remove the foil, cut off the net, carefully peel off the skin by cutting across the skin and using a tea towel to hold the corner, peel it off but keep as much fat on as possible. Cut diagonal diamonds across the fat and plant a clove into each diamond. Then mix: 3 heaped tablespoons of Colman’s hot English mustard and smear over the ham. Add 3 or 4 handfuls of Demerara sugar over the mustard and press it onto the wonderful mustardy “glue”.

Bake for up to half an hour, watch it carefully, don’t burn it! It should be pale golden with a few caramelised spots.

The juice from the pan (pints of it) makes amazing soup. Put it in the fridge to settle the fat for skimming. The stock can also be added to the parsley sauce to give it extra dimensions, and the glazing pan can be de-glazed with white wine (flat cava), and added to the parsley sauce too.

Our ham weighed 6.7kgs, it fed 15 of us (13 adult portions), and there was 1.5kg left, which was enough for sandwiches all round, so I would say about 30 portions in all – and we have been quite greedy with it. The mustard did not in any way make it ‘hot’, just added to the most bootiful flavour ever. Mmm. Amazing, and too good to just have at Christmas.

Amanda

Nantgwynfaen Organic Farm

Turkey

2011-12-28T10:29:00.000-08:00

Christmas Turkey

We have given up trying to eat Christmas dinner at lunch time, 5pm seems to be optimum for us, everyone is up, has had lots of presents and cava, and we have not had to get up at 3am to cook the turkey… and it gives us an excuse to eat smoked salmon and scrambled eggs and Chelsea buns for brunch too, with bucks fizz, naturally…

Boil the giblets and stuff the turkey the day before. Chestnuts the small end, thyme and parsley the big end, and sew it up. Cover with streaky bacon and wrap loosely in 2 sheets of foil, one one way, one the other.way. Leave out of the fridge overnight to get to room temperature. Cook as follows:

Preheat the oven 200C

1 hour on 200C

4-5 hrs on 170C for a 6.57-9kg turkey (2.5-3 hrs for 3.5-4.5kg turkey) (3.5 hrs for 6.5kg turkey)

Last blast, 15 mins just to brown (no foil) on 200C

Rest 1 hour at kitchen temperature.

It is cooked when the meat button says it is when poked into the widest part of the thigh, and also when the juices run clear and there is no blood.

After resting, carve it Jamie Oliver’s way, by cutting the limbs off first, then cutting down the side of the breast bone, to remove the breasts and slicing each breast fillet on a board in thin (ish) slices. Arrange on a platter with the dark meat around the edge. This is a great way to carve 2 turkeys very quickly (before everyone has died of boredom).

Chestnut Stuffing

Allow hours for this, and make sure there is plenty of sherry to keep everyone interested:

3kg Chestnuts (15 adults)

Put a cross on the top of each nut and boil for about 20mins. They are done when the inside comes out easily, don’t include the brown skin. You don’t need to add any salt or pepper. Au naturale is fine.

Thyme & Parsley Stuffing

Mum makes this and she doesn’t really know how she does it, but it always involves:

Lemon, juice and zest

White bread crumbs

Streaky bacon

Fresh parsley

Thyme (dried)

Suet

She never knows how she does it, so it’s a case of going for it and hoping for the best!

In 2011, we had 2 turkeys, one was 7.8kg, the other 4.2kg. This was enough for 30 adult portions.

Amanda

Nantgwynfaen Organic Farm

Mince Pies and Brandy Cream

2011-12-28T10:26:00.000-08:00

Mince Pies & Brandy Cream

Oven 180C Fan

I only use Robertson’s mincemeat (you’ll need 2 jars) or the kids walk around with long faces - which is just not Christmassy. Put 2 tsp of whisky in each jar and stir. This gives a good kick and makes them succulent.

16oz plain fine flour

10oz unsalted butter

1 level tsp salt

A drop vanilla (optional)

2oz icing sugar

Mix in food processor until ‘crumbs’

Add:

2 egg yolks and quarter to half a glass of cold water while whizzing until forms a playdough ball. Do not over mix or handle. Mixture should be quite moist.

Turn half onto floured board and avoid touching too much (use fingertips). Roll out in one direction, rotating patty, using plenty of flour. You should make about 30. If you make less, the pastry could have been rolled thinner. Use a good tsp of mincemeat, it should be just under the rim of the base of the pie, too much and it will overflow and make them sticky and hard to get out, too little and they will be dry and thin.

I use a bigger cutter for the base, and smaller cutter for the lid. Wet the rim of the lid to glue the top to the base, press down gently. Use an egg cup to squash down. Make a little cut in the top. Bake about 15 minutes until pale golden. Serve warm. They heat up well and keep for a good couple of weeks in a airtight box.

Serve with:

Brandy Cream

Double cream, whipped gently, so just thickened

Courvoisier Brandy, just a splash (it’s really worth it)

Icing Sugar (sieved), a desert spoonful to taste

Amanda

Nantgwynfaen Organic Farm

Mince Pie Frangipane Tart

2011-12-28T10:24:00.000-08:00

Mince Pie Frangipane Tart

Oven 180C fan

Thank you to Rowena, and Mary Berry and You Mag, and bakewell tarts in general. This recipe is half mince pie, and half bakewell tart, It is very seasonal and very delicious.

Put 2 tbsp brandy/whisky into a jar of Robertson’s mincemeat and stir, leave to one side.

For the pastry bottom:

8oz plain fine flour

5oz unsalted butter

half level tsp salt

A drop vanilla (optional)

1oz icing sugar

Mix in food processor until ‘crumbs’

Add 1 egg yolk and quarter of a glass of cold water, while whizzing, until it forms a playdough ball. Do not over mix or handle. Mixture should be quite moist. Turn out onto a floured board and avoid touching too much (use fingertips). Roll out in one direction, rotating patty, using plenty of flour Line a quiche dish with the pastry. Bake blind for 15 minutes, remove greaseproof paper and bake until golden, about 5 minutes. Take out the oven to cool.

Meanwhile, make the frangipane in the unwashed pastry bowl:

4oz butter

4oz caster sugar

Mix until smooth and creamy, add:

2 eggs

It might look curdly, mix well, don’t worry. Add:

4oz ground almonds

1 level tbsp plain flour

½ tsp almond essence

Mix these in quickly, don’t over beat.

Put most of the jar of mincemeat into the pastry case. Smooth on the frangipane, sprinkle over a few flaked almonds, and bake for about half and hour – watch it carefully. Take it out the oven and glaze with warmed apricot jam in lemon juice - if you are feeling really fun.

You can make mini tarts too, don’t par-bake the pastry, cook for 15-17 mins.

Amanda

Nantgwyfaen Organic Farm

Manda's Mulled Wine

2011-12-28T10:21:00.000-08:00

Manda’s Mulled Wine

48 Glasses

When you decide to invite 80 people to your house a couple of days before Christmas and you have lots of turkeys to sell and you have 17 guests for Christmas itself and you have decided to have a 60 minute makeover on your daughters room that day, you really need a good mulled wine to settle your nerves, make the house smell inviting and not be too strong so that you loose the plot and peak too early..…. Mary Berry’s inspired recipe was tweaked here to include more fresh orange juice, which I think is the secret weapon:

8 bottles of red wine (plonk)

5 large lemons juice (400ml) and zest (use the potato peeler before juicing)

4 oranges juice (300ml) and zest

64 cloves

6x6 inch cinnamon sticks snapped in half

1.5 pints of freshly squeezed orange juice (10 oranges)

6.5 pints of water

600g sugar

1 orange cut up for serving garnish (optional)

Warm, don’t boil for 1-2 hrs. Strain it.

Goes well with mince pies and party dresses, but might stain when worn at the same time.

Amanda

Nantgwynfaen Organic Farm

Millionaire's Shortbread

2011-05-11T04:48:00.000-07:00

For the Royal Wedding we all dressed up and had a party. A big garden party and the theme was 'Royal'. Well it wasn't just the bunting and the throne, everyone brought such yummy things, and not just cucumber sandwiches. Julie brought these very appropriate treats. As there were 81 people there, and I'm terribly selfish and greedy (and they were a bit warm) I put them in the fridge and 'forgot' about them. Well, the next day having retrieved the glasses out of the flower beds I discovered a paper bag in the fridge with a lovely yellow heart on it, and oh wow, oh boy.... it is too good not to share, so thank you to Helen who's recipe this is, and thank you to Julie for bringing them, and emailing this to me:

"The tray I use is about 24cm x 33cm and I line it with baking paper.

Base
4oz butter
4oz caster sugar
6oz plain flour

Cream together butter + sugar until light and fluffy. Fold in flour. Press into lined tray (always seems like it won’t be quite enough but it needs to be thin) Bake at 180º C for about 15 mins or until golden.

Caramel
4oz butter
4oz caster sugar
1 small tin condensed milk
4 tablespoon golden syrup

Melt all the ingredients together in saucepan (after carefully licking out the condensed milk tin / mind your tongue!). Boil for about 10 minutes stirring constantly (it can burn really easily – you might find that you get slightly darker flecks of mixture – these seem to disappear when the caramel has set). After it has boiled for 10 mins beat vigorously for a few minutes off the heat. Pour on to shortbread base, spread around and cool.

Chocolate
150g dark chocolate

Melt in bowl over pan of slightly boiling water. Pour over cooled caramel and leave to set. I usually put it in the fridge for a while.

Lots of love,

Julie x

PS I can’t believe there were 81 people at your party – that was so many!"

Dinosaur Cake

2011-03-28T04:48:00.000-07:00

Ben was 3 on Saturday, and Cathy made a very good cake. It was a genius dinosaur, green with blue M&M spots with white Maltesers for claws and teeth, and all made from a little round cake which I noticed only used half the butter and eggs of a regular cake.... handy for low fat treats, and handy when the hens are on strike and handy for when one forgets to put butter on the shopping list...

So, she forgot her recipe book (my fault as I wanted the recipe), and now she might need it for Joe's cake next Saturday, and the book is too big to scan and I won't lose this recipe if I blog it, so here goes.

A Rich Chocolate Cake from DK

Set the oven to 180C. Line a 22cm round tin with non stick baking parchment.

Lemon juice, 1 tbsp

Milk, 250ml

Stir lemon juice into the milk.

Butter, 4oz

Sugar, 4.5oz

Eggs, 2

Cream the butter and sugar together in a mixing bowl until pale and fluffy. Add the eggs one at a time.

Flour, plain, 8oz

Cocoa powder, 2oz

Bicarbonate of Soda, 1 tsp

Sift the dry ingredients together. Beat in half the dry ingredients and half the milk. Add the rest of the milk and then the rest of the flour, mix until smooth. Pour the mixture into the cake tin and bake it for one hour. Then tip the cake out of the tin and leave it on a wire rack to cool.

Butter Icing

Butter, 4oz

Icing Sugar, 8oz

Colouring, if you like that sort of thing

Chocolate Icing

Butter, 2oz

Icing Sugar, 3.5oz

Cocoa Powder, 2 tbsp

Did a birthday party of 14, with some left over for coffee on Sunday and a few pieces to take to school!

Bread and Butter Pudding

2010-09-25T07:20:00.001-07:00

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

2010-09-03T01:45:00.000-07:00

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

2010-04-06T14:27:00.000-07:00

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

2010-03-25T14:45:00.000-07:00

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

2010-03-25T14:17:00.000-07:00

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

2010-03-25T14:14:00.000-07:00

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

2010-03-25T14:09:00.000-07:00

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

2010-03-14T14:43:00.000-07:00

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

2010-03-14T14:27:00.000-07:00

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

2010-02-04T14:57:00.000-08:00

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

2010-02-04T14:37:00.000-08:00

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

2010-02-04T14:21:00.000-08:00

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

2010-01-17T15:06:00.000-08:00

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

2010-01-17T14:56:00.000-08:00

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

2010-01-17T14:23:00.000-08:00

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

2010-01-17T14:16:00.000-08:00

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

2010-01-17T13:01:00.000-08:00

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

2010-01-17T12:45:00.000-08:00

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

2010-01-16T03:18:00.000-08:00

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

2010-01-16T03:16:00.000-08:00

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

2010-01-15T14:47:00.000-08:00

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

2010-01-15T13:50:00.000-08:00

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

2010-01-15T13:45:00.000-08:00

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

2010-01-15T13:39:00.000-08:00

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

Pancakes and Hot Chocolate Sauce (x 2 versions)

2010-01-05T07:58:00.000-08:00

Tuesday 5th January 2010

The girls had a sleepover and their favourite brunch is pancakes. They have them with maple syrup, sometimes lemon and sugar, but their speciality is with chocolate sauce. The chocolate sauce recipe has been lavishly embellished by Annie over the years and now resembles a rich truffle filling. It’s in the department of Nutella without the nuts, the grease or the over sweetness. I’ve also put in my original, simple budget version too. For the B&B visitors I offer American pancakes. I used to make them thicker with self-raising flour and add sugar, but they really weren’t as good – more like cakes. So I now serve proper pancakes with whipped cream, smoked bacon drizzled with maple syrup in their last minute in the pan, and plenty of berries (previously frozen ones are fine), with lashings of maple syrup (not for the faint hearted!)

Sophie’s Pancakes

Makes 1L, approx 12 thin pancakes

milk, 1 pint/½ litre

flour, plain white, x 8 heaped tbsp

egg, x2

butter for greasing the pan

Heat your best cast iron or non-stick pan. Put all ingredients into a jug and mix to smooth cream with the zummer. The mixture will keep 24 hours in the fridge, and is better the next day. Make sure the pan is hot. Put a small dob of butter into it and melt. Pour in enough pancake mixture to cover the bottom of the pan (you know how you want them, thin and crispy, thick and doughy). Loosen the edges with a spatula and turn once when the base has an even speckling of golden brown freckles.

Annie’s Luxury Chocolate Sauce

Butter, x1tbsp

Golden syrup, x2 tbsp

Melt the butter and golden syrup until just beginning to blister on the edges. Remove from the heat. Add:

Chocolate, good quality milk (G&B), 100g, broken into squares

Leave the chocolate to melt without stirring. After a few minutes add:

Crème fraiche, x1 heaped tbsp

Stir very gently until mixed. It is quite runny and perfect for pouring on to pancakes or ice cream. When it cools it sets quite hard, pour into eggcups for a chocolate pot treat after dinner. Keep in the fridge.

Chocolate Sauce, my budget version

Butter, x1 tbsp

Golden syrup, x2 tbsp

Melt the butter and golden syrup and boil for one minute. Remove from heat. Add:

cocoa powder, x1 tbsp

Pour onto ice cream, or pancakes or add corn flakes or rice krispies for Rice Krispie Cakes. They need to chill for a couple of hours to set.

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Roast Parmesan Parsnips

2010-01-05T07:56:00.000-08:00

Monday 4^th January 2010

Once, we escaped the family for a night (actually for a funeral) but it was still romantic. The quaint village in the Quantocks was beautiful and so was the food, Sukie made good fish and amazing homegrown veggies for us. The parsnips were out of this world, and when I enquired what she had done, she modestly said they were from Delia. So thank you Delia, who I googled and learnt from, this originates from you! It is really simple and quick and can be done in advance. It will give you the wow.

Roast Parmesan Parsnips

Serves 6

parsnips 3 large, peeled and quartered or in thirds if thin

Heat oven to 200°C. Boil parsnips for 3 minutes. Strain, shake with lid on and keep hot.

parmesan, grated finely, x2 tbsp

flour, plain white x 1 tbsp

salt

pepper

Mix dry ingredients on plate. Use tongs to coat the hot parsnips (don’t let them get cold – it won’t stick). These can be put in the fridge to roast later or even frozen.

oil, I used sunflower, x 2 tbsp

Place oil and coated parsnips onto roasting tray and bake for about half an hour until crisp and brown turning a couple of times.

Amanda Nantgwynfaen
www.organicfarmwales.co.uk

Roast Belly of Pork

2010-01-05T07:54:00.000-08:00

Monday 4^th January 2010

We are lucky to be able to peer into our freezer and take out a piece of our own home grown, home killed, home butchered organically reared Tamworth pork which spent a happy life eating organic barley and drinking organic milk and whey (from the cheese farm down the road) and roaming amongst our woodland which mum planted 11 years ago when we arrived. It was a smallish portion of meat for all of us, but after the Christmas excesses I only wanted a taste of meat, and with all that sticky melty fat and crispy crackling, was more about succulent juicy flavour than quantity. The idea was to pop it in, pop to the cliffs for a romp, and pop back to find it all ready… We don’t normally have roast on a Monday, but to me, with the kids still off school until tomorrow, today was definitely a ‘Sunday’…

Roast Belly of Pork

Serves 6 (just), but if you are greedy for it, it may only serve 2 (but belly is quite rich, so you have been warned)!

onion x 1 large, finely chopped

celery x 3 small sticks, finely chopped

carrot x 1 large, finely chopped

pork belly x 1kg, skin scored in 1 cm strips (depth of the skin only) with sharp knife or Stanley knife.

salt

pepper

lemon x juice only of ½

Lay some foil onto the roasting pan. Put the chopped veggies in a pile in the middle. Score the pork. Place the meat, (skin side up), on top of the veggies. Rub in salt, pepper and lemon. Seal the foil carefully so there are no holes, with a bit of space above the meat. Roast on hot, 200°C for 30 minutes. Then turn down to 130°C for approximately 4 hours, until you are back. Meanwhile par boil your roast potatoes for 3-5 mins depending how waxy/fluffy they are and strain, shake in pan with lid on to make fluffy around edges, then leave until you return.

Turn up the oven when you come back, to hot - 200°C. Unwrap the pork, take off the foil and the veggies and cook meat without veggies for a further 20-30 minutes until the crackling is very crisp – pour off the fat regularly. You can take off strips of crackling if they are done, and keep others on to crackle some more. It will blister and really snap when it is ready. A lean indoor reared, commercial breed pig, may not crackle, beware, always buy good meat!

Meanwhile tip the fat off the foil into another roasting pan for the potatoes, season and roast them on hot until crisp and brown.

Take meat out when fully cracked and remove all crispy crackling. Resist temptation (impossible) to nibble it and put on an open plate so it doesn’t steam. Cover pork with foil to rest at least half an hour. This is very important, it is a bit like the difference between eating yourself just after a run, or when you have relaxed for half an hour after running, those hard muscles have gone tender and floppy again, and that is exactly what happens to the meat. I hope you like yourself enough and are not put you off your pork with this analogy!

Use the previously roasted veggies to thicken the gravy (mush with the zummer) and I’m afraid I often use Bisto Original powder (NOT the granules), but you could use cornflour or flour. Add veggie water. We had sprouts today, which were a bit sprouty due to the fact that they froze on their sticks the wild arctic weather. We also had apple sauce (just mushed stewed apple, no sugar) and great parsnips, see recipe below.

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Salad Dressing

2010-01-05T07:50:00.000-08:00

3rd January 2010

Don’t buy salad dressing it is expensive and full of gum, which is no fun! Just get a jam jar (my preference is a Robertson’s mincemeat one which I like for the black and white stripy lid). My kids love salad dressing, and have it on rice and things which is weird I know, but it means they always eat their salad…

Salad Dressing

Lasts a few meals, takes minutes to make.

olive oil x ¾ jar

balsamic vinegar x ¼ the amount of oil

maple syrup x 1 tsp

garlic x 1 clove crushed (optional)

salt

pepper

mustard x ¼ tsp (optional)

Put it all in the jar, put on the lid and shake.

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Chilli Con Carne

2010-01-05T07:46:00.000-08:00

3rd January 2010

When there is snow all around and when your 8 year old pleads for a warming chilli con carne and even offers to help and you haven’t thought of anything better, how can you resist? You might think it is always handy to have a pack of that ready mixed chilli seasoning mix, but it is quite expensive and this homemade mix is as quick as opening the pack….

Chilli Con Carne

Serves 2 adults, 3 teenagers and an 8 year old with a good portion leftover

Cooking time: as little as half an hour, however, the longer and slower the better, preferably most of the day on a plop…or even the day before, but this is what I aspire to, and invariably it is done in half an hour from a frozen lump of mince – and it’s fine, but improves the longer it stews.

onion x 1 large diced finely

oil x 2 tbsp

Fry for 5 minutes, add:

beef, minced x500g

coriander x2 tbsp

cumin x 1 tbsp

paprika x 2 tsp

cayenne pepper (or chilli powder) x ½ tsp (or however spicy you like it)

garlic x 4 cloves crushed

sugar x ½ tbsp

salt

pepper

Fry gently for a further 20 minutes until beef is thawed (keep turning), brown in the middle and in ballies. Add:

kidney beans x 1 can

tomatoes, chopped x 1 can

Boil on gentle, slow plop for a few minutes, the longer the better. Don’t boil rapidly as the fibres in the meat will go tough.

Serve with long grain brown rice. This causes groans, but I kind of get away with this with chilli, as the chilli is so tasty and saucy, they don’t complain, (too much) and I serve it in a pretentious mould (formed using the bread machine cup, a slightly splayed shape) which seems to trick them into thinking it is great! And for veggies, a crunchy grated red cabbage and carrot salad with sultanas (optional) and salad dressing (recipe below).

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Sardine & Cheese Fish Pie (for Annie)

2010-01-05T07:39:00.000-08:00

2^nd January 2010

When one of the family is allergic to salmon (which is what the rest had for dinner) and another of the family had sardines on toast a couple of days ago and left a third of a tin and when the husband made too much cheese sauce for his cheese on toast (see 29^th December 09) ….. this is the only thing that could be done – and luckily, I got away with it, she even asked for the recipe, so here goes.

Sardine & Cheese Fish Pie (for Annie)

Serves 1

sardines in oil x1/3 of a tin

potatoes x3 small boiled (leftovers!)

parsley, pinch of dried, chopped fresh would have been better

salt

pepper

Turn on the grill. Mush all the above in a small (brown) pie bowl with a fork until well mixed and the healthy bones and bits of skin don’t show.

cheese sauce (29^th December 09 - see Ken's cheese on toast)

Put cheese sauce on top, about 1cm thick. Grill ‘till brown.

Serve with asparagus (or something green), compliment self on allergy friendliness, budget, simplicity and speed. Tidy.

Thing is, I have one more portion of cheese sauce left in the fridge, and if I open another tin of sardines I will be stuck with 2 thirds, I guess this means the only thing for it is to put one or other on toast, and the line can be ruled under that leftover thread! But then again if I still had the potatoes, I could make fish cakes with the rest…. Isn’t it exciting?

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Fab Fishy Saucey

2010-01-05T07:34:00.000-08:00

02 01 2010

(looks nicer than 2^nd January 2010)

In my pursuit of zero waste and maximum interest I have really pushed out the boat here, the fluke of the experimental ‘lets get all the little bottles out and see what they make’ certainly paid off, and the leftover salmon from new years eve (it’s all just leftovers this week) was given a new lease of life. The accompanying asparagus (guiltily from Peru) complimented the meal to a T. Served with basmati rice, a drizzle of melted butter on the asparagus (plenty black pepper), and salmon with fishy sauce, you have to remember this one for when something needs jazzing up on it’s second time round. Fish, oriental, or just for sticking bread and celery sticks into.

Fab Fishy Saucey

garlic x4 cloves, crushed

Olive oil x2tbsp

fish Sauce x0.5tsp or less

piri Piri Sauce x1tsp or less

(a fresh chilli would have been even nicer)

sugar x1tsp

soya Sauce (Tamari) x1tsp

balsamic Vinegar (posh one preferably) x1tsp

lemon x0.5 juice only

Just mix and drizzle….

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Butternut Squash Soup

2010-01-05T07:23:00.000-08:00

2^nd January 2010

Snowman fare, a winter warmer to thaw the cockles and compliment the log fire …… The moonlit snow had dawned into the most delicious pink, and next to the pale blue sky, it was a morning to remember. Too nice to take down the decs, and the turkey stock was pleading with me (either use me today, or chuck me out and live with the guilt of ‘waste’), the butternut was not only rotting on one end (hence the half butternut in the recipe), but had been nibbled by the little mouse we caught last night…and so it was another case of ‘the best recipes are the ones which are dictated by your deteriorating ingredients’ (and in the vein of leftover surprise). Result was a 100% thumbs up from the fickle family – a soup fit to perk you up and fuel you for an afternoon of snowballs (snowboarding in the field and building fine snowmen, and falling asleep with ones book in front of the ole fire)!

Butternut Squash Soup

Serves 4

0-eating in 30mins

Butter x1 large knob

Onion x1 diced finely

Garlic x4 cloves chopped finely

Butternut x 0.5 diced

Fry for 10 mins gently,

then add:

Stock turkey was good or water x0.5L

Stock cubes x2 chicken

Carrots x2 diced finely

Lentils, red, x1 handful

Cumin x ¼ tsp

Nutmeg x freshly ground fine sprinkle

Salt

Pepper

Boil for 20 mins, blend, turn down heat

Then add:

Milk x0.5L

Crème Fraiche x2tbsp

Peas x1 handful

Cook gently until peas are done.

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Ken's Cheese on Toast

2010-01-05T07:21:00.001-08:00

29^th December 2009

When a couple of weary travellers appear all the way from America, the weather is wild and they have been too lost to eat and you have all those bits of cheese board from Christmas lurking eagerly in the fridge, and they are (sort of) vegetarian, the only think you want to offer them is Ken’s Welsh Rarebit, you know, cheese on toast. He used to make this on Sunday nights when I was on strike back in the days when he pretended he couldn’t cook anything else, since then he has proved himself more than competent on loads of dishes, but this is still his signature, and I have to confess, I can’t do it as well as he does it (well I pretend not to).

Ken’s Cheese on Toast

Makes 2 slices

cheese x100g grated (today it was mature cheddar and leek and wine caerfilly)

milk x250ml

cornflour x2 heaped tbsp

water to mix cornflour to a paste

mustard preferably English powder, x1 level tsp

salt

pepper

Put on the grill. Warm milk, but don’t boil. Add cheese, mustard, S&P. Use zummer until cheese disappears. Mix cornflour to a runny paste and add to mixture stirring all the time until it boils. When it thickens it should be thick enough to not run off the toast when piled ¾ cm high. If it is too thick add more milk, if it is too runny make up some more cornflour mixture to thicken. Adjust seasoning/cheese to taste.

bread x2 slices

Toast bread and butter them (if you must). Pile up the cheese sauce, and grill until brown. Please your family and your visitors. This is not too rich (as solid slabs of melted cheese tend to be).

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Chestnut Stuffing

2010-01-05T07:18:00.000-08:00

24th December 2009

For the 19 people (9 people, 10 kids) expected for Christmas Dinner, how many chestnuts did we need to go into the 20lb (9kg) turkey? It was difficult to decide how many to do. We had 3kgs of Chestnuts (thank you Colin & Cathy), 2kgs would have been ample for next time (but with more adults, perhaps 3kgs would be right), but it does freeze. Anyway, we just boil them, peel them and pop them into the small cavity of the turkey, simple pimple. (Ha so you think, simple yes, time consuming, yes very!). You need many hands and much sherry and Christmas carols too…

Chestnut Stuffing

Serves about 19

Takes about an hour per kg to prepare on your own

Chestnuts, 2kg of fresh healthy looking ones

First make a cross on top of each with a sharp knife. Boil for 20 mins and check one. Cut it in half and use a teaspoon to scoop out the meat (avoiding the brown skin). It should be soft and easy to eat. It probably needs another 10 minutes. Don’t over boil them, as they are harder to shell. We just put the shelled chestnut meat into the turkey like this, no seasoning, not butter, if you have a good turkey, it shouldn’t need it. You can just roast the chestnut in a tin, but it might dry out and some butter and foil would probably help.

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Whole Baked Salmon

2010-01-05T07:17:00.000-08:00

31st December 2009

We are very quiet normally at New Year, we don’t even stay up for the fireworks, but we usually eat something nice. It was a bit different this year, because in the morning we spontaneously decided it would be fun to have a couple of neighbours, family and the B&B guests for dinner (and play compulsory silly games). This recipe was inspired by the dearth of half priced salmons in the dreaded supermarkets (even Len the Fish can’t buy wholesale at these prices), and by Olly my brother who did it beautifully for us on Christmas Eve. Whilst my presentation could not match his, I think the flavour was perfect. If I was rich, and could get it, I would of course buy organic salmon every time. It is alarming to read what farmed fish is fed on, it is not just it’s fertilized food, it is the antibiotics and drugs and growth promoters which they need to stay healthy in overcrowded conditions and to be able to grow at such terrific rates. We only eat this once (or twice) a year, so I become an ostrich here, my head firmly planted in the sand on this one. It is our ‘daily’ food, which I feel strongly should be organic, and this is one of my supermarket (super value) exceptions to ‘the rule’. I have to justify it to myself that if I ate Salmon out I would pay the same amount for one portion (and here we have 15+ portions), and it would be the same, farmed non-organic fish. And so, I don’t dwell.

Whole Baked Salmon

Serves about 15-20

salmon, approx 3.5kg gutted, scaled, whole (probably in 2 halves to fit in oven), washed

lemon, x4. 3 cut into rings, and 1 for squeezing

butter, unsalted, 125g approx, melted

salt, coarse

pepper

onion, x1 whole, finely chopped

dill, (optional)

parsley, (optional)

wood (optional), a wooden slab in oak or alder to ‘smoke’ the fish on

Pre-heat the oven to a hot 200°C. Take time to prepare the foil, it needs to surround the whole fish with no holes and an air space above. Open out the foil, place wooden slab if using on top of foil, and fish on top of slab. Massage butter generously onto entire fish, including the cavity. Squeeze lemon juice over, rub in plenty of salt and pepper. Place herbs, onion and lemon rings in cavity and more lemon along the length. Wrap up carefully. Bake in a hot oven for half an hour. Turn oven down to 150°C for an hour and then check. It probably needs another half an hour. It is done when the flesh comes off the bone in the deepest part of the fish. Leave to rest wrapped in foil for half an hour or so. Take off skin before serving. Looks great displayed on an aluminium foil ‘tablecloth’ as a whole fish, skin removed with lemon wedge ‘waves’ wafting away from it and dill and parsley to garnish (it was sensational Olly, well done).

Amanda Nantgwynfaen

www.organicfarmwales.co.uk

Waste Not Want Not - Introduction

2010-01-05T07:12:00.001-08:00

Waste Not Want Not

a diary of recipes from my Welsh farmhouse

new recipes, old favourites and

what to do with leftovers!

tasty family meals using local, home grown, organic, free-range, happy, tree hugging, humanely killed, green manured, unsprayed, healthy delicious food for all the family and all the visitors with a sprinkling of intensively farmed, imported, over packaged cholesterol rich supermarket crap for contrasting flavours and small drops of guilty pleasure (and happier teenagers).

I have written this blog for myself, but I am sharing it with you too. I get ‘cookers block’ regularly and I wanted to be able to glance over previous dinners to gain inspiration. I have also written this to help myself remember the good meals, my memory is like a fine sieve – so this should help block up some leaky holes! And the other reason is to have all my favourite recipes in one place (instead of in a chaotic bundle, and an entire bookshelf full of books which contain one good recipe in each!). I have also written this in the hope that it will force me into creating exciting food packed full of vegetables and deliciousness which will please my family and keep me inspired and motivated in the sometimes seemingly relentless cycle of food.

Life is busy, so I like to err on the side of speed and simplicity (keeping a careful eye on budget and health), I have a large family, a farm shop and run a bed and breakfast. I have called it Waste Not Want Not as a dedication to my late father, who brought us up on this ethos! That is as far as his culinary skills stretched, and most of what I have learnt over the long hard (well some weren’t even hard, quite soft in fact) 42 years of life is from many disasters, perseverance and by embracing the art of cooking with the challenge of using fresh, local, home grown and carefully sourced ingredients, whilst avoiding waste, naturally, encouraged and inspired by my mother, Carol, who grows, cooks and cares about food too. I don’t do ready meals – but I’m keen on making my own! I do like food, and it gives me pleasure to feed people well. I don’t think you can do anything properly if you don’t enjoy it.

Some of my recipes are made up, some are old favourites, and some are just cunning ‘leftover surprise’ ideas. I aim to be economical and healthy, with the occasional necessary splurge. I often read recipes and then do something completely different! I want this book to be for inspiration primarily, but if you want to follow in my footsteps (while you gain confidence and find your own), you are very welcome too – remember that nothing is set in stone, and there is always room for improvement and experimentation! I think cooking disasters are inevitable, and it is important to learn from them and don’t make the same mistakes. I’m still making them - my latest delight was to explode the lamb and pea stew all over the kitchen ceiling and the newly hung Christmas lights (bit of an oopsy with the pressure cooker).

I have to confess I probably assume a basic ability to cook and can’t be pedantic with measurements and explanations (if you need this, go see Delia), I want it to be clear at a glance - easy to see: 1. What is needed, and 2. How to do it. I don’t like fussing, and frankly, I am too busy for it! I am a bit of a chaotic cook, I don’t plan meals at the beginning of the week (but I still aspire to this), I tend to look in the fridge or freezer or veggie basket and create around that and I think perhaps that this style is more suited to eating seasonally - the garden dictates, the weather dictates, the seasons dictate, the fridge dictates and that is also why I have written this as a diary (useless for you Antipodeans and Africans and tropics people, I’m afraid – perhaps you should read it backwards and change the ingredients as necessary). The diary format also helps (I hope) to suggest what meal might follow another during a week or month, and the index is always there if you just want to make ‘cake’ and have no interest in it’s context or when it was made!

Look, I do advocate buying food grown by organic farmers and I do support local farm shops and avoid supermarkets and I think that buying British is more important than importing, and free-range is a must, and I do feel very strongly about it too, but I also have Kellogs in my pantry and HP sauce in the cupboard, and I will buy the kids a pepperami if they must. I am not an organic fundamentalist or an organic nut or anything, but I do think organic farming is the way forward because 1. you don’t eat chemicals (who knows what the cocktail effect is?) and 2. it is completely sustainable: Fertilizer comes from oil. Oil is running out, and it is imported and processed, so even if you are buying local, it is not really local if it has fertilizer on it is it? I still can’t get my head around the banana debate, but my choice here is to buy organic fair trade ones. Yes they travel for miles, but they haven’t been sprayed and the farmers are being paid for growing them. It is all about a balance, and I think that if you eat meat it should be preferably organic and the sausages shouldn’t have preservatives in them and that your everyday food should be healthy and balanced and farmed sustainably. Whist that all sounds very well and good but impossibly expensive, just think about that again. Alcohol and cigarettes are expensive, so are ready meals, eating out, holidays and DVDs. We could manage quite well without these things, so it is all about priorities, and it is also about thinking about how to economise. I would suggest that to eat less meat but make it organic would be a good place to start. Think about serving a couple of meals a week which are ‘free’ by using up the leftovers and clearing out the fridge in a creative (and family friendly) way. Eat eggs, they are still a cheap (cheap, cheap) meal. Shop locally more, because in the supermarkets you can be very distracted by 2 for 1 and special offers on stuff that was definitely not on your list. Make ‘waste not want not’ a reality – I challenge you!

Amanda Nantgwynfaen