Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Cheats’s Plum Tarte Tatin February 5, 2017

plum

This is easier than the classic tarte tatin but just as tasty for a quick dessert.

Ingredients

25g butter

75g soft dark brown sugar

6-7 plums, or you could use nectarines

250g ready to roll puff pastry

Method

Preheat oven to 170C/gas 5.

Line a 20 – 22cm cake tin with parchment paper, so that it comes up the sides & grease it with the butter.

Sprinkle the sugar over the butter & press down lightly.

Halve & stone the fruit, then arrange them on top of the sugar (cut side facing down) packing them in tightly.

Roll out the pastry & cut a 24 – 26cm circle. Lay the pastry on top of the fruit & tuck it in around the fruit. Make 3 small holes in the pastry to let the steam out while the tarte is cooking.

Bake for 40 minutes or until golden.

Place a plate on top of the tin, then turn over, expect some juice to escape. Remove the tin & parchment paper & serve while still warm. Mmmmmmmm

 

Easy Mince Pies (Mince Pie Turn-Overs) January 3, 2017

Filed under: Mincemeat,Ready made pastry,Uncategorized — dogsmum @ 4:39 pm
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Ok these will be the easiest mince pies you’ll get to make yourself.

First off grease a 12 hole patty tin.

Unroll a sheet of ready to use pastry and place it over the patty tin, I had to roll mine out a bit to make it wider, but that’s fine if you have to do that. Then using a knife cut through the pastry, as below.

mince-pie-1

Press gently on each piece to make a dip in the pastry and put in a teaspoon full of mincemeat.

mince-pie-2

Using some egg-wash to hold them together, turn up each corner of the pastry. Then use the egg-wash to brush the tops before placing in the oven 200C/gas 6 for 20 minutes.

mince-pie-3

I made 2 batches of these, one with short crust pastry the other with puff pastry & both were really good.

mince-pie-4

If liked you could sprinkle some icing sugar over them before serving.

 

Slow Cooker Homemade Stock December 31, 2016

Filed under: Uncategorized — dogsmum @ 12:11 pm
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If you own a Slow Cooker (crock pot) use it!

You’re able to make some lovely stock with the Turkey, Chicken well, any left-over meat bones really.

Just chuck all those bones into your slow cooker along with some veggies, onion, carrots any veg that you might have that’s about to turn and needs using up. Also add a bay leaf or two and some mixed herbs.

Then fill the slow cooker up with cold water, to about 8cm/3ins from the top of the slow cooker.

stock-1Turn the slow cooker on to LOW and leave it for 24 hours….YES 24 hours! You’ll get all the flavour and taste from those bones, left over meat and veggies.

This is what you’ll get after 12 hours….

stock-2

After 24 hours…and the bones are bare.

stock-3

Oh and I forgot to say how nice your house will smell too! 🙂

After 24 hours you need to get a big pan and a colander and strain everything from the slow cooker. Once you’ve strained it all through the colander you’ll then need to strain it again, twice prefferably, through a sieve…you definately don’t want any bits of bone left in there!!

You’ll be left with a tasty pot of homemade stock, ready to make your own gravy or to add to other recipes as you can freeze the stock for later use. Freeze in glass jars as long as you leave space at the top, in soup bags or even ice cube trays.

 

Upside-Down Pear Cake November 12, 2016

pear

 

This is nice as cake or you could eat it warm with custard for a pudding.

 

Ingredients

100g stork or whatever margarine you use

125g soft brown sugar

1 x 411g tin Pear halves in juice, drained

50g peanut butter

2 eggs

115g self raising flour

75g natural yoghurt

 

Method

Pre heat oven to 180C/gas 4

Line the base of a 20cm shallow cake tin.

Mix together 25g of the margarine with 25g of the sugar then spread it over the base of the lined tin.

Arrange the pears, rounded side up, in the tin.

Beat together the rest of the margarine and sugar with the peanut butter until creamy.

Beat the eggs into the mixture one at a time, adding a spoonful of flour with the second one.

Gently beat in the rest of the flour and yoghurt, until just combined.

Pour over the pears and bake for 35 minutes or until a skewer inserted comes out clean.

Leave in the tin fo 5 minutes, then turn out onto a plate to serve.

 

 

Apple and Caramel Tarts (Autumn Eating) September 17, 2016

apple-caramel

 

Right first off I’ve got to say a big hello to my new followers, HELLO & welcome to my blog.

This post might be a bit of a let-down for some of you as I’ve only used tinned food from my cupboard & pastry from the freezer.

 

Ingredients

1 tin of apple pie filling

1 tin of caramel sauce

1 pack of frozen puff pastry

1 egg

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

 

Method

 

Remove the pastry from the freezer the day before.

Preheat the oven to 175C/gas 4.

Roll out your pastry and cut circles and place in a 12 hole bun tin.

Into each pastry place a tsp of caramel sauce then top with apple pie filling.

Mix the cinnamon and nutmeg together and sprinkle over the apple pie filling.

Cut strips of pastry with what you have left over and make a lattice top on each tart.

Mix the egg with a fork and brush the tops of the tarts then place in the oven for 25-30 minutes.

These are lovely hot from the oven but just as good when cold.

Of course if your good at making pastry (which I’m not) you can make your own.

Also if you’d like to use fresh apples you could peel the skin off 1/2 a dozen green apples then continue peeling so you have bowl of white peel and just put the peel on top of the caramel sauce.

However you make them, I hope you enjoy 🙂

 

 

 

 

Peanut Butter & Jam Thumbprint Cookies July 17, 2016

Thumbprint PB&J

 

If you like sweet and savoury together, you’ll like them. If you like Peanut Butter, you’ll love them!

 

Ingredients

 

1 1/4 cups icing sugar

1 cup smooth/creamy peanut butter

4-5 Tbsp butter, melted

1 1/2 cups finely crushed pretzels

strawberry jam

 

Method

 

Beat the icing sugar, peanut butter, and butter in a medium bowl with an electric mixer on medium speed until well combined. Add crushed pretzels, and stir until well mixed. (Mixture will be crumbly.)

Shape mixture into about 20 (1½-inch) balls, pressing firmly so the dough holds its shape. Place the balls 1 inch apart on parchment paper-lined baking sheets. Press your thumb into each ball, forming an indentation. Spoon about ¼ teaspoon strawberry jam into each indentation. Serve immediately, or chill until ready to serve. Cookies will keep stored in the refrigerator for up to 5-7 days; let stand at room temperature 30 minutes before serving.

 

Rainbow Swiss Roll Cake July 1, 2016

Swiss

The rainbow craze is crazy, but lets just go with it…

 

For this rainbow swiss roll I’ve gone with the Victoria Sponge Cake recipe again

175g/6 oz butter, at room temperature

175g/6 oz caster sugar

3 eggs, beaten

175g/6 oz self raising flour

pinch of salt

7 food colours

For the buttercream

175g icing sugar, sifted

85g butter, softened

1/2 tsp vanilla extract

Tbsp  milk to soften if needed

 

Method

Preheat oven to 180C/350F/gas mark 4

Line two swiss roll tins with baking parchment.

Cream the butter and sugar together until the mixture is pale, light and fluffy.

Add the egg a little at a time, beating well after each addition.

Sift the flour and salt and carefully add to the mixture, folding it in with a metal spoon or spatula.

Divide the mixture equally between 7 small dishes. Add a small amount of differnt colour to each dish and mix in well, adding a little more colour if needed.

Transfer the mixture from the small dishes into seperate piping bags, snip the end of each bag and starting at an angle, pipe a line of each of the different colours across the pans.

Bake for 10 minutes after that time the cake should just be coming away from the sides of the tin, if not leave for another 3 – 5 minutes.

Remove from the oven and allow to stand for 10 minutes.

Loosen the cakes from the tins. Turn onto a wire rack to cool completely.

Whisk the butter in a bowl until nice and soft then add half of the icing sugar, whisk well, add the extract and the rest of the icing sugar and again whisk well. If the buttercream is a little too stiff to spread easily, then add the milk and whisk again.

Place the two cakes end to end, spread with the buttercream and roll up starting with a short end.

If liked you could add coloured sprinkles to the buttercream and mix in.

 

 
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