Rhubarb Crumble

Rhubarb Crumble

There are few comfort foods more comforting to me than rhubarb crumble, preferably served with a generous dollop of creamy vanilla custard. The sweet gingery smell as it cooks, the slightly tart flavour and the crunchy topping take me right back to my childhood, back to the days when the statuesque specimens in my mum's rhubarb drill were taller than me. 

Jam Muffins, Rationing and Teatime Rituals ...

These days I'm constantly obsessing about our food stocks, and making things last as long as I can possibly s-t-r-e-t-c-h them out for. At the same time I'm craving comfort foods: things like bacon and barley soup or fish chowder with freshly made bread and lashings of creamy butter.

At the same time it's comforting to follow familiar rituals like afternoon teatime. Normally, when Emi gets in from school, we have a cup of tea together. Sometimes I make fluffy pancakes and other times I make muffins or cookies. He's not going to school at the moment, but it's reassuring to observe the old rituals - like milky tea with freshly baked muffins. It's not much, but it's something to remind us that this lock-down will pass, and normality will return. One day. Soon.

The hand of fortune has provided me with a healthy surplus of black-currant jam. Long story short: I kept making jam with my black currant crop because I didn't want to waste them and I couldn't come up with a better alternative. People seemed to have preferred my raspberry jam - which is long since history and a happy memory, so I find myself left with multiple pots of the other stuff. And in a bid to make use of everything in my larder I've come up with a recipe for 6 jam muffins: that's just about enough for the three of us at tea time. My thinking is that having something fresh from the oven every day is better than a big box of muffins that have lost their sparkle spread over several days. In my little world on lock-down that's what passes for economy of scale.

So, anyway, that's my philosophy, and here's my recipe if you'd like to give them a go:

Minestrone Soup ...

I'm in the throes of seasonal grey. I am filled with admiration for those people who can enthuse about all the seasons and extol the delights of our great British seasonal variety.  I try. I really try to mimic them and muster some enthusiasm for January, but it always defeats me. January is just a month too many in the book of my year.

If January were cold and crisp and full of frozen cobwebs and ducks slipping and sliding on the lake over at Osterley Park, where the WonderDog and I like to stretch our legs, it might be different. But right now, right here in the Big Smoke January is cold and grey and wet and miserable.

So I'm hunkering down and making soup. I've been on a health crusade since last June, which involves not eating many processed carbohydrates so I've left pasta off the list of ingredients and bigged up on the beans for this fortifying Minestrone: a small midday fix for the January blues.

Ginger Nuts ...

The other day in the freezing weather I developed in itch for Ginger Nuts. My grandma used to love Ginger Nuts. They were her all-time, best-of-the-best, favourite biscuits. She'd dunk them in her tea to soften them up a bit, and to flavour the brew with their wonderful gingeriness, and all the while she'd offer careful advice about not leaving them in too long; that was the way to a horrible messy sludge in the bottom of the cup. Hot, steaming tea, the colour of creosote, and carefully dunked Ginger Nuts became a little afternoon ritual of ours. And in the cold, with hostile grey skies and nowhere to go, I had to scratch the itch. And so, I made these Ginger Nuts in honour of Granny J, because the truth is I think of her every time I eat one.

Just read on for my recipe:

Leek 'n' tattie soup ... the ultimate comfort food

Poor Emi has just gone Full Metal Jacket with the orthodontist, who has started to encase his teeth in metal braces. The poor lamb is still getting used to the sensation of having his pearly whites pulled into place to straighten his smile. I'm sure he'll thank us in the future, but right now he's got mixed feelings about the whole business.

So, to cheer him up, and give him some easy-to-chew chow whilst he's getting used to how his mouth has been re-configured, we're eating a lot of ... soup. One of my favourite go-to dishes in times of crisis and stress is Leek 'n' Tattie soup. It's comfort food on a spoon, and it's helped me to cope with many a black dog day. And, let's face it, with all this cold, grim weather, we could use a bit of comfort.

Just read on for the recipe.

Loganberry & Lemongrass Jam ...

Yesterday I made some Loganberry & Lemongrass Jam, and it was a big hit with the troops, a really big hit. Just read on for my recipe:

Loganberry & Lemongrass Jam

☘️ Chocolate Guinness Cupcakes☘️

☘️Happy Saint Patrick's Day!☘️

Back in God's Own Country they watch out to see whether the good Saint has turned the sunny side of the stone up. If he has, and the sun shines on our National Day, it means that spring has arrived. If he hasn't, then we'll sadly have to wait. I've got everything crossed for a sunny side up day.

Now on to our own little celebration here at Talk-a-Lot Towers. As is apparent from the recipes that I share I'm a big fan of the black stuff. I love Guinness for cooking. I'm also rather partial to the odd glass of it to wet my whistle with as well, but, then again, I'm not Irish for nothing ... 😜

To celebrate St. Patrick's Day this year I've made some Chocolate Guinness cupcakes, which are devilishly tasty, even if I say so myself!

Just read on for my recipe:

Carrot Cupcakes with Cream Cheese Frosting

Today, a dull, bitterly cold, grey day in February, I'm all about brightening up the outlook with some yummy cupcakes topped with cream cheese frosting and the very brightest sprinkles I could find.

Carrot cake is a really easy cake to make. It's pretty much guaranteed to turn out deliciously moist due to the water content of the carrots. You could make this recipe as a sandwich cake with the cream cheese frosting serving as a sandwich layer in between, and on top. Alternatively you could make it in squares. 

Emi's school is having a cake sale this afternoon, so I'm going down the cupcake route to max-up the number of units for the punters.  

Shoulder of lamb with date and pomegranate stuffing

Did you know that this is Blue Monday? Officially it's the lowest point of the year. With all the fun of Christmas been and gone, but the bills still lingering for payment it's the day when we're all supposed to be feeling the most bleugh!

Looking on the bright side: things can only get better after today ... 😜

And one way to make everything happier is to cook up some soul food indoors. So I'm comfort-eating with hearty winter fare to get me through Blue Monday. Mr B has a partiality for roast lamb, and  I'm rather keen on rolled roasts. I love the contrast of the meat and the stuffing. In this case I've added some dates to add a little sweetness, which works nicely with the lamb and some pomegranate seeds for a little extra zing.

Just read on for my recipe:

Oxtail soup ... the ultimate winter warmer

It's turned really chilly here in London. The days are bright and clear, with blue skies and sunshine, but once the sun goes down it gets s-o-o-o cold.

At this time of the year, as the nights draw and the cold strengthens, I turn to hearty food: soups and stews are the things I want to cook most. And there's nothing better on a cold winter's night than a steaming bowl of oxtail soup. It is the ultimate, luscious, warming, comfort food. Mine gets cooked all day in the slow cooker, filling the house with its tantalising smell. By nightfall the meat is falling off the bone, and the liquid is a rich, deep chocolatey brown ... ambrosia in a soup bowl!

Given that there are only three bears who usually sit down at my table every night, this recipe has been calculated to feed three people. You can big it up if you've got more folk to feed. Just read on for my recipe:

Oxtail soup

Choco-nana muffins ...

In our house we very occasionally don't get around to eating all the bananas before they get over-ripe. Given a choice I prefer a slightly green banana. Too much time of the shelf, and they develop a chalky texture and cloying sugariness that I really can't be having.

When this happens I often peel them, put them in a sandwich bag and store them in the freezer for a batch of my Choco-nana muffins. With the sweetness of the over-ripe bananas there's no need to add much sugar, and the addition of some cocoa powder with bake-stable chocolate chips ups the ante to produce a really tasty muffin that can't be too terrible for the waistline ...

Just read on for my recipe:

Wild Raspberry Jam ...

... is a really tasty thing. I jest you not. Here in Ireland in the month of July wild raspberries grow at the fringes of the forest that are the sweetest, most raspberriest raspberries in the world. One of our favourite summer afternoon activities is going for a walk, and picking the wild raspberries as we wander. It's our thing in July. And yesterday we went armed with little buckets to harvest enough fruit to make some jam.

Summer Pavlova ...

This is my go-to dessert whenever I have a brain freeze and can't think of anything else to make. It's so easy, and yet at the same time looks like it took a bit of effort to put together. For me it's the perfect dessert when the soft summer berries are in season. The sweetness of the meringue needs something slightly tart to cut across it and balance the flavours. In my book a mixture of alpine strawberries, raspberries, and blue berries would be a pretty perfect accompaniment, but you can add whatever works for you.

And if there was one recipe that I was to pass on to my son as a perfect keep-it-up-your-sleeve secret to impress any dinner guests with in the future, this would be it. Just read on for the details ...

Marmalade flapjacks

My lovely builders are still working ... and I'm just about managing to keep my nose above the waterline. Our house feels like a very disorganised camping site with fairly primitive cooking arrangements in place when my chaps are working.  One of my challenges during the day is managing to get by without all of the electrical circuits operating. At the moment I'm feeling lucky as I've got electricity feeding the circuit that my ovens are connected to, but nothing else in the kitchen works: no food processors, no mixers, nothing ...

So I've resorted to making  golden marmalade flapjacks. They're Emi's favourites, and they're really easy to make, even if you don't have a food mixer.

Just read on for the recipe.

Red Letter Paella Day ...

Today was a Red Letter Paella Day. Back home in sunny Sant Feliu de Guíxols there's nothing quite like paella de mariscos to keep the troops happy. It's the very taste of home.

And while I was working away in the kitchen I listened to a really interesting podcast by Jerry Brotton for the BBC History Magazine. He's just published a book This Orient Isle about the influence of Islam on Elizabethan England, focussing on how Elizabeth forged alliances with the great Islamic Empires of the day after she was excommunicated by the Pope, and how this, in turn, impacted upon English society. I've not yet read the book, but he wrote a great article on the subject for the March edition of the BBC History Magazine, and the podcast (link attached: Muslims and Jews in 16th Century England) is well worth listening to. It's such an interesting angle on a fascinating period of history.

All the best for now,

Bonny x

Potato Pancakes for Pancake Day ...

This morning we had pancakes for breakfast. Potato pancakes to be precise. It was a dry run ahead of Pancake Day on Tuesday.

I'm not mad keen about sweet things, so you can hold back on the maple syrup, but I do like savoury pancakes, and when you combine them with some smoked salmon, a poached egg and a dollop of sour cream, you're heading in the direction of a pretty classy breakfast.

Just read on for my recipe ...

Apple and salted caramel pies ...

I love traditional mince pies, but I've noticed that Emi and a clutch of his chums from school aren't that keen on old-fashioned sweet mince - so I've knocked up an apple and salted caramel combination that no one, but no one can resist, especially if you toss on a scoop of ice-cream. There's something especially delicious about the sweetness of the caramel, the slight tartness of the apple and the saltiness of the sauce that's guaranteed to have them begging for more ... .

These pies are really quick and very easy to rustle up if people drop in unexpectedly. Just read on for the recipe:

Chocolate week ...

I've only just realised that we're in the middle of  London Chocolate Week. Eeek! Why haven't I heard about this wonderful celebration before? It overlaps with the London Rumfest, billed as the World's biggest 3-day festival of rum, and the two are being paired in a chocolate and rum tasting event on Friday at the Chocolate Show in Olympia. The Chocolate Show is running from Friday 16th to Sunday 18th October, and features an impressive array of London's top chocolatiers. Top billing, however, has to go to the chocolate fashion show. Let's hope the spotlights on the cat walk won't melt the couture or things could get really messy ... .

Well it all sounds suitably bonkers, so I thought that I might as well join in. And, let's be honest, if there's chocolate involved I don't need much persuading. So I'm off to rustle up some of the very best Chocolate Brownies for the troops over here at Talk-a-Lot-Towers. You can find my recipe here: The best chocolate brownies - ever!

Crockpot apple butter ...

My house smells wonderful at the moment. If I could bottle this aroma and sell it as the essence of autumn I think I'd make a fortune. Jo Malone would definitely be interested ... .

I've been busy with my crockpot making apple butter, and the waft of spiced apple is everywhere. Emi came home from swim club and remarked on it before I'd even got the front door open ... .

And happily the product of all this industry tastes as good as it smells. I think apple butter is a Dutch or an Amish invention, and it's really worth trying. You can use it like jam on toast or muffins. It works beautifully as an applesauce substitute with pork or cold cuts, and you could also serve it as an accompaniment to some nice strong cheese.

The secret to making this delicious apple butter is to cook the apples very slowly over a low heat without letting them burn. So you see the crockpot is the ultimate gizmo to spare you toil and trouble. If you've got one, you'd have to be crazy not to use it.

Anyway just read on for my recipe.

The Apple Harvest ...

Last weekend we had a go at picking some apples - as you can see! The weather was glorious on Sunday, and we all mucked in.

If there's one thing that makes my heart sing at the end of summer it's the apple harvest. We usually have loads of apples. Our trees are heritage varieties from Devon, where the emphasis is on working apples for cider or cooking, rather than sweet dessert types.