You all know how much I love a good, old-fashioned cookbook. Â So I was naturally delighted when this little gem, ‘The Cookin’ Woman: Irish Country Recipes’ arrived in my letter box, thanks to my little sister (Science teacher extraordinaire and blogger at Einstein’s Kitchen). It’s …
It’s truly wonderful to be writing about asparagus. Â The appearance of these little green spears of joy means it must be spring. Â I’m sure you’ve all enjoyed my endless assault of stodge and apples as much as I have, but there are few things in …
A friend in need is a friend indeed, do you think?  I don’t know the exact origin of this phrase (although the finger is pointed at a certain Quintus Ennius), but I do know that anyone in any kind of need can do with a tasty date loaf.  And if you are of my age and vintage in life, you may well have Placebo running through your head at the moment too.
This recipe brings together a few of my favourite things: butter, brown sugar, and Bin Inn. Â I won’t start up again about how much I love Bin Inn (I’ve done so on previous occasions, if you are desperate to know more), but I will say they do make a fine date loaf, on which I have based this version with a few of my own tweaks.
Knowing me by now as a somewhat lazy baker, you are probably not surprised that this requires very little effort and can be mixed up using only one bowl. Â You have to chop the dates yourself, but I bet you could find pre-diced ones somewhere, and voila, even easier.
I am taking this little number, all cutely dressed up, to drop over to a friend who is plagued by a most unkind virus.  I’m hoping my date loaf will bring a little solace, and if not, at least a little sugar.  So if you find yourself in need, give this one a try.
Take care until next time.
Restorative date loaf ingredients:
Line a loaf tin with baking paper and set the oven to 170 degrees celsius.
Place the dates, sugar, baking soda and butter into a large-ish bowl. Â Pour over the boiling water and leave to cool.
Add the flour, cinnamon, ginger, egg, baking powder and golden syrup. Â Combine and pour into the prepared loaf tin.
Bake at 170 degrees celsius for 45 minutes, until a skewer comes out clean.
How do you like them apples? Â That’s how I feel I should be addressing you, because we really have had a lot of apply recipes by this point in the Edmonds A section. Â But I love a good flan and this little number is easy …
It started a sunny beautiful Saturday and how nice to spend it having brunch chez nous with old friends. Â The majority of today’s spread was very traditional British breakfast fare….bacon, sausages from our excellent Ngaio butcher, some croissants and jam for a sweet, and a …
You may be a bit tired of my Winter and Autumn range of stodgy, warming things that include root crops and apples, and trust me, I’m just tired of Winter, but this is quite a pleasing little loaf and really easy to make. Â Don’t be put off by the ‘bread’ in the title, it doesn’t involve any of that pesky rising or kneading and no yeast goes near it, it’s really more of a cakey loaf in a bread shape.
I would really love to bring you an interesting little history on Apple Bread, but truth is, I can’t find much (so anyone who can fill us all in would be most appreciated, comments below please).  Recipes for Apple Bread appear on a number of US-based sites for home-style or pioneer baking and sometimes it is referred to as Dutch, so perhaps this is where it has its origins.  I suspect its inclusion in the Edmonds book is because it makes good use of something that grows well in this neck of the woods  and is easy to whip up quickly, should you be caught unawares when Doris from over the fence pops over for a cuppa.
I decided to bake this on a Monday night when I was in a bit of a frump (a cross between grumpy and frazzled) and it met the requirements of providing soothing sifting and mixing activities and a nice smell of baking throughout the house. Â I don’t know about anyone else, but I find baking transforms a bad mood into a feeling of satisfaction and peace very quickly.
It only calls for a few ingredients, and all things you are likely to have to hand:
Pre-heat your oven to 180 degrees celsius and grease a 22cm loaf tin. Â Sift flour, salt and baking powder into a bowl. Â Stir in sugar and add the apple and enough milk to make a smooth, soft dough, mixing it together quickly.
Place into the tin and bake for 1 hour or until the base of the loaf sounds hollow when tapped. Â You are instructed to wrap it up in a tea towel until cold.
This makes a sturdy little loaf with flecks of apple throughout. Â It’s very satisfying for breakfast, and particularly nice with a little butter or jam. Â I suspect it would nicely with a little cheese or chutney too.
Happy eating ’til next time.
Well, we are winding through the bitter bones of Winter and it seems like Spring is trying to be sprung.  It may even have managed it in some corners of the hemisphere. In my little neck of the woods, there is an undeniable lightening of the evenings …
You know something’s a winner, don’t you, when you’ve adapted from our national treasure, Dame Alison Holst. Â As you’ll all know, I have a bit of a thing for old-school cook books and recipes. Â So you can imagine I could not leave Alison Holst’s Simply …
Who doesn’t welcome a splash of colour for lunch at this grey and freezing time of year? I know I do.  This spiced bean and tomato soup is on high rotation in my kitchen at the moment.  When it gets to Sunday night and I need to think about making lunch for the working week, my main thought is ‘get me to the sofa with some chocolate.’
So you can understand the appeal of a hearty, warming soup that is quick to prepare and does not involve leaving the house to fetch fancy-pants ingredients. If you have tinned tomatoes and tinned beans, you are halfway there, my friends.  Don’t be put off by what looks like a long ingredients list…I promise most of this will already be in your cupboard.  I enjoy the cayenne and turmeric in this as I find it gives it a nice, comforting heat without assaulting one’s delicate winter-tinged senses.  However the brave amongst you may wish to add a little more.
To make this soup, which yields 4-5 serves, you will need:
Heat the olive oil in a large saucepan over medium heat. Â Add the garlic, celery and carrot and cook until soft, about 5 minutes.
Add all the spices and stir to combine with the oil. Â Add the tomatoes, tomato past, stock or water and sugar. Â Bring to the boil and then simmer for 20 minutes.
Drain and rinse the beans and add half to the pot, reserving the other half. Â Simmer the soup another 5 minutes then remove from the heat and blend until as smooth as suits your fancy, if you wish to blend at all (I like a smooth soup, but appreciate that preferences vary widely).
Add the remaining half tin of beans and season as fit, including the chopped fresh coriander if you have it to hand. Â Return soup to the heat and bring to a simmer again.
It’s lovely served with a pita or tortilla heated in a fry pan with a little olive oil. Â I also recommend it with a dollop of plain yoghurt or a generous sprinkle of my beloved tasty cheese.
This soup freezes well and keeps well for a good 5 days. Â Stay warm, readers!
I am so happy it is tamarilo season once more.  I love tamarillos.  Not just for their cheek-sucking tartness, but also because I think they are one of the most beautiful fruits, with their plump, ruby skins and yellow flesh. Tamarillos, which were once known as …