Tag: Blogging

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Blog Desserts Snacks

Take Me to the Beach

We spent the long bank holiday weekend by the beach at Branksome. The weather is still great here, and it was easy to swim in the sea each day. On the final day the breaking surf was a little too choppy for my liking, so I settled for going in knee high, and a barefoot run along the shore, stepping and splashing through the lapping waves.

One of the many pleasures in a trip to the beach is an ice cream from the kiosk. On this occasion, I noticed that they were stocking the new Vegan Magnum, and decided to give it a try. It’s a dairy-free version of the legendary ice cream on a stick. I’m not vegan, but I am always open to trying new foods and have enjoyed a number of vegan desserts in the past.

I wasn’t sure what to expect – the Magnum I consider to be no less than a modern design classic, and I did wonder if messing around with its ingredients may turn out to be a disaster. I was thinking of what happened when Coca Cola decided to update a famous soft drink that everyone had grown up loving, only to have to yield to popular opinion and go back to making it by the original recipe.

I have to say I was pleasantly surprised. In fact, it is quite difficult to point out the differences in a blind taste. The Vegan version still has a delicate chocolate couverture, made from coconut oil and cocoa butter, that fragments indulgently as you bite into it. The underlying ice cream, made from pea protein with vanilla, is sweet and velvety, and not at all (as I had feared) unduly coconut tasting. The only real difference I could pinpoint is slightly less richness to the creamy taste, but not in any way that would put me off buying another.

Dairy-free alternatives to foods have been growing in popularity for some time. A relevant factor in this is concern about the contribution made by the livestock industry to climate warming, and consumption of water at a time of increasing drought. Many believe a vegan diet brings health benefits and is kinder to animals.

What is clear is that anyone who is vegan can now enjoy a Magnum when they visit the beach, a theme park or go on any other great day out: a wonderful contribution to the cause of equality of opportunity.

I’m hoping there will yet be a few more trips to the beach before the summer is through. That will probably mean a few more Vegan Magnums to come, as I make the most of our Pure Shores.

Take Me to the Beach!

Categories
Desserts Recipes

Plum and Almond Crumble Squares

Those following on Twitter (@differentkitch) may recognise the above photo from my tweet earlier in the week. It shows a batch of lovely Victoria Plums, which have recently come into season and are appearing on our market stalls. This post shows how I turned them into Plum and Almond Crumble Squares.

I researched some plum recipes, with the general idea that I felt they would be great in a traybake. I settled upon one in BBC Good Food and, as usual, modified it to my liking.

The Squares have several layers, beginning with a biscuity base. On top of this is an egg custardy/almond/ bakewell pudding type layer, and then the subtle taste of the chopped plums. The main area where I modified the recipe was on the topping, adding rolled oats, pumpkin seeds and sunflower seeds to flaked almonds. This makes a crumble finish which is totally loaded, adding a toasted crunch as it bakes.

Servings

This will make 16 square slices (4 had already been eaten when the above photo was taken!)

Timings

Total prep time about 25 mins, total cooking time about 1 hr – 1hr 10mins.

You Will Need

  • 250g baking spread
  • 225g caster sugar
  • 300g ground almonds
  • 140g plain flour, plus an additional 25g
  • 2 eggs
  • 1 teaspoon mixed spice
  • 1 teaspoon baking powder
  • 7 plums, stones removed and cut into slices
  • 50g flaked almonds
  • 50g rolled oats
  • 25g pumpkin seeds
  • 25 g sunflower seeds

Method

  1. Grease and line a baking dish with baking paper. My baking dish was 20cm square. Cut one piece that extends across the base and two opposite sides, leaving a little overhanging on each side. Paste a strip on each of the two remaining sides.
  2. Put the baking spread, sugar and ground almonds in a food processor with blade fitted. Pulse until it is mixed.
  3. Remove the mix from the food processor and reserve half of it aside. Put the other half back in the processor with the 140g flour, and mix till it forms a dough.
  4. Remove the dough and flatten it out with a rolling pin on a floured surface. You will not be able to lift it up in one piece (like a pastry base) but, as it gets flatter, lift it in pieces and gradually place these in the base of the baking dish. Press it down with the back of a spoon and distribute it so that it covers all of the base and at least about half way up the sides. It will all meld together as it bakes.
  5. Fill the base with a piece of crumpled up baking paper and baking beans, and place in the oven to bake blind at 180C for 10 – 15 mins. The edges of the base should be beginning to brown.
  6. While the base is in the oven, make the filling. Into the food processor goes the reserved half of the spead/sugar/almond mix. Add the 2 eggs, the 25g flour, mixed spice and baking powder. Pulse it to form a creamy batter.
  7. Remove the base from the oven and add the batter on top. Then gently press the sliced plums into the top of the batter so that they remain visible. Make sure that they are evenly spread across the whole of the cake – when it is cut into squares you want each one to contain plums. Bake in the oven, still at 180C for 25 mins.
  8. In a bowl, mix the flaked almonds, oats, and the two types of seeds. Give them a good swirl so that they are well mixed up together.
  9. Remove the dish from the oven and sprinkle the topping over. As with the plums, ensure even coverage. Gently press the nuts, oats and seeds towards the batter mix, so that they will adhere to it, and not fall off when it is cut!
  10. Place back in the oven for another 25 mins. After about 20 mins, check it and insert a skewer in the centre. If it comes out clear, it is baked. If it has some uncooked batter on it, put back in for another 5 – 10 mins and keep an eye on it.
  11. When baked to your satisfaction, remove and leave aside to cool in the tin. When cool, the base will have set and you should be able to lift it out in one piece, by gripping the two overhanging sides of the baking paper liner.
  12. Put on a board and cut into 16 squares. I find a serrated (bread) knife is better for cutting through the sides of the crust, so that these doesn’t crumble. Any other sharp knife will cut through the bottom of the base.

Customise it!

You could add other types of nuts and seeds to the crumble topping – whatever you fancy really. Just make sure you press the pieces gently towards the batter so that they adhere to the cake. Some of the crumble topping will still fall off and flake into your hand as you bite into it, but that is all part of the fun and indulgence of eating it. It’s food to make you feel good!

Categories
Mains Recipes

BBQ-Baked Fish

Our weather this weekend was just ridiculous – 30+ degrees C every day – so cooking out of doors was definitely on the agenda.

Fish baked on the barbecue is an idea I first came across in a recipe book by legendary outdoor chef, Keith Floyd. For me, this was a different way to cook fish and I have done this several times since.

Servings

This is a meal for two.

Timings

5 mins prep, 15 mins to cook.

You Will Need

  • Tin foil
  • 2 fillets of fish
  • handful of spring onions
  • juice of half a lemon
  • drizzle of olive oil
  • cherry tomatoes on the vine
  • sprinkling of herbes de provence

Method

  1. Start by tearing off a large sheet of foil, and brush it lightly with oil.
  2. Place a couple of fish fillets in the middle (I used cod loins, but other fish will do just as well)
  3. Give the fish a topping. This can change depending on what’s in season and what you have to hand. I had a good crop of spring onions from the garden, so chopped these over the fish, adding the juice of half a lemon, a drizzle of olive oil, and a few twists of black pepper.
  4. Then gather up the sides of the foil to form a parcel, crimping the edges together in a pasty-type shape.
  5. Place the parcel on the griddle plate of the barbecue and close the lid. Leave it for about 10 – 15 mins.
  6. We have a glut of cherry tomatoes in the garden at the moment, with all this hot weather, so I snipped off a vine and cooked this also on the griddle, alongside the fish parcel. I brushed the vine and tomatoes in olive oil and gave them a sprinkling of herbes de provence. They look great on the plate and provide a rich, squishy sauce to complement the fish.
  7. Take care when opening the fish parcel as there will be a sudden escape of heat. The flesh of the fish should be in flakes, and some parts of the underside will be lightly charred (see the photo above, taken as the parcel was opened). This is a really nice part of the dish, as it gives it a taste and texture you will not normally get when cooking fish in a more conventional way, like in an oven or a pan. Don’t overdo it though, or the fish will burn!

Customise it

There’s lots of scope for playing around with the topping – parsley goes well if you have it, and also a few capers.

My BBQ-baked fish and tomatoes was served with a few new potatoes and lightly steamed summer green veg, washed down with a glass of chilled Sauvignon Blanc – dining al fresco, of course!

As for the musical accompaniment to this post, the last time I blogged about a barbecue meal I opted for The Doors’ Light My Fire. This great track by The Prodigy was in close contention, so here it is in its own right, now added to the ADK Playlist. It’s the song every barbecue chef should be humming as they warm up their grill, and guaranteed to get the party going:

I’m a Firestarter!

Hey, hey hey!


Categories
Blog Snacks

End of the Party

While sampling the foodie delights of the West Midlands, during my stay here for the Birmingham 2022 Commonwealth Games, I’ve had the great fortune to come across the Merry Mouse. Who, you say?

The Merry Mouse is a Deli Van that visits the markets around the region. It’s particular speciality is local cheeses – often produced by small farms. You can’t fail to notice the distinctive livery.

Aided by helpful descriptions of the cheeses, and the knowledgable seller, I decided to put together my own Merry Mouse Cheeseboard.

First up was Cheddar Hop – a wedge of tasty, mature cheddar that had been rolled in toasted hops. This gives it a spiced and smoky flavour, with best bitter notes.

Accompanying this was a piece of Colston Bassett Stilton. The description given by the MM was that this was simply the best Stilton you can get. I’m not inclined to disagree with that assessment.

Finally, we had a slice of Cote Hill Blue, a soft and unpasteurised creamy blue brie-style cheese, made on a small farm in Osgodby, Lincolnshire.

Served up with some oatcakes and red grapes, and with the closing ceremony of the Games on TV, it made quite the occasion.

It’s been a thoroughly enjoyable 11 days at Birmingham 2022. The elite sports have been great to watch, and the Festival Sites, other cultural activities and local food and drinks, a joy to experience. All in all, it’s demonstrated the rich diversity of the West Midlands. The Games have shown once again the power of sport to bring people together and overcome barriers – something we were all in need of after the last couple of years of enforced separation and restrictions.

During the Ceremony, the Commonwealth Games baton was handed on to Regional Victoria, in Australia, who will host the next event in 2026. I will be visiting Victoria this winter and am looking forward to discovering more of the local food and culture there (including the local cheeses). However, more of this in a few months’ time

For now, it seems apt to close an amazing 11 days with this track from one of Birmingham’s own – The Beat.



Categories
Blog

Stairway to Heaven

Regular visitors will know that my blog is founded on the twin themes of good food and great music. When I discovered, therefore, that Warwick (where I am staying while at the Birmingham 2022 Commonwealth Games) has a great cafe at the end of a walk known locally as the ‘Stairway to Heaven’, I just had to pay a visit. And let me say straight away that there are no prizes for guessing the latest track to be added to the ADK Spotify Playlist.

The walk in question is a canal towpath alongside Hatton Locks – a flight of 21 individual basins within which the water level is made to rise and fall through the opening and closing of lock gates. This enables canalboats to gradually negotiate a total climb of 45 metres over a distance of 4km, via a series of steps.

It starts at Bottom Lock, continues through Middle Lock and (you guessed it) ends at Top Lock, which is where Hatton Locks Cafe is situated, in an old red brick cottage. It really is a lovely location, with fine views, and has a lot of character – the small cafe building crammed with canal boating memorabilia.

Two particular points I found noteworthy about the cafe. Firstly, it has one of the best ranges of speciality teas that I have come across in a cafe of this size. After some deliberation, our eventual selections were a strawberry and raspberry infusion, and a green tea. Secondly, the chalkboard outside implores you to try one of Debbie’s famous home-made scones. Tempted, we did indeed give one a try, with butter, and it was delicious (so thank you, Debbie).

Initially I had presumed that the name given by the local boatmen was inspired by the famous song. However, the canal has been here since 1799, and Led Zeppelin IV wasn’t released until 1971, so this can’t have been so. Maybe it was the other way round? This is not so far-fetched – the band are originally from the West Midlands after all. Is it possible therefore that this is the place that inspired what many of Led Zep’s fans consider to be the band’s finest hour?

I pictured Jimmy Page sitting here at a picnic table, taking in the beautiful views as he picked out the first few bars of that famous intro on his acoustic guitar. While sipping a lemon and ginger tea. And munching on one of Debbie’s scones.

It makes me wonder…

Categories
Blog Drinks

Save it for Later

Next stop on my foodie tour of the West Midlands, while here for the Birmingham 2022 Commonwealth Games, is Hill Close Gardens in Warwick. It’s a set of Victorian gardens that was nearly lost to housing development in the 90’s, only to be rescued through the campaigning work of some dedicated locals. The gardens are now restored and open to visitors, giving an insight into how our forefathers managed a plot of land to feed families with a healthy crop of home grown fruit and vegetables. Additionally, it shows the role gardening played in supporting their wellbeing, through respite from busy lives as merchants and shopkeepers in a growing 19th Century English town. It’s a lesson many of us would do well to remember today.

At this time of year the trees are full of traditional varieties of English apple that you will not find on the shelves of our supermarkets. Golden Delicious? Pink Lady? Jazz? No, nowhere in sight. However, if you’re interested in seeing the likes of Cox’s Orange Pippin, Ross Nonpareil, Laxton’s Epicure or the wonderfully middle-England named Reverend W. Wilkes (shown in the photo above), then this is the place to come. They are here in abundance, weighing down the heavily-laden branches of some very old trees.

The Gardens are managed on a not for profit basis and run largely by volunteers. Other fruit and veg spotted on our trip included beans, plums, courgettes and beetroot, to name a few. It is possible to buy some of the produce, including bags of windfall apples, but I opted for a bottle of juice made from the apples in the gardens. It’s already been chilled and opened, and tastes delicious!

Back at #B2022, since my last post we have attended a couple more events. The Lawn Bowls at Leamington Spa was all about precision, skill and strategy, while the Basketball 3×3 at Smithfield a frenetic and action-packed race for points against a fast beating clock. Both were excellent spectator sports in their own way.

On the musical side, it’s good to see that the soundtrack at events and Fan Festival sites is featuring Birmingham musicians, like Duran Duran, ELO, Slade and Joan Armatrading. My personal favourites are UB40 and The Beat, who have many great tracks. I will get some of these added to the ADK Playlist. By the way, did I mention that we have saved some of that lovely apple juice in the fridge for later?

Categories
Blog

Warwick Food Market

For the next week and a bit I am based in the West Midlands with tickets for a number of events at the Birmingham 2022 Commonwealth Games. In between enjoying the great sport I am sampling the various foodie delights of the region – starting today with the Saturday Market in the old town of Warwick.

The Market was full of stalls from local producers selling fruit and veg, craft beer, coffee, cakes, cheese and much, much more. You can see a few of these from the photos.

We are self-catering in our motorhome while here, and managed to do our shop for the next few days. This includes a salmon and broccoli quiche and a slice of local cheddar coated in roasted hops – one of my favourite cheeses. Some more of these purchases will feature in future posts.

One of the best things about today’s Market was the big screen showing live action from the Games. So with shopping done, we could sit in a deckchair and watch the marathon live from Birmingham 2022.

Local markets are always interesting to explore, and a great way to get yourself some fresh tasty food while supporting local producers.

Categories
Breakfast Recipes Snacks

Banana Oat Breakfast Bars

The recipe for these first appeared on page 66 of the February 2005 issue of Sainsbury’s Magazine. I know this because I ripped the page out and have kept it carefully ever since. I have lost count of the number of times I have made these – the recipe has proved reliable as a fresh, tasty and healthy snack for breakfast, lunchboxes, car journeys, filling the gap at half-time at a football match etc.

Servings

Depending on how you cut these, it will make 16 squares or around 20 rectangular bars.

Timings

15 – 20 mins preparation, plus baking time 25 mins.

You Will Need

  • 75g mixed nuts
  • 110g margarine
  • 75g demerara sugar
  • 3 tablespoons golden syrup
  • 200g rolled porridge oats
  • 75g self-raising flour
  • 40g dried cranberries
  • 2 medium ripe bananas
  • 1 egg

Method

  1. Spread the nuts across a baking tray and toast in the oven at 180C for 5 mins.
  2. While the nuts are toasting, combine margarine, syrup and sugar in a saucepan and heat gently until all have dissolved into a thick paste.
  3. Remove the nuts from the oven and chop in the food processor with blade fitted. Leave the oven on.
  4. Combine nuts, flour (sifted), oats and dried cranberries in a bowl.
  5. In a separate bowl, peel and mash the bananas, and mix in the egg.
  6. Combine the banana/egg with the oats/flour and give it a good stir. Finally , add in the syrup/sugar paste. Mix well so that there is no dry flour and all the oats are covered in the brown syrupy paste.
  7. Tip the combined mixture into a traybake tin. The one I use is 20cm square, but it also works with a rectangular tin measuring 25cm x 16cm ( I have made both with these ingredients).
  8. Bake in the oven, still at 180C, for 25 mins.
  9. Remove and leave to cool in the tin. Once cool, invert it on to a chopping board, then carefully invert it back again on to another board. You can then chop it into rectangular bars or squares, as you wish. These will keep in a tin for up to 3 – 4 days, though they are usually all gone well before that!
Categories
Recipes Snacks

Fruit and Nut Booster Balls

Ever find yourself tempted to snack between meals, and picking up a packet of biscuits or something else sweet-loaded to give you a quick sugar rush? Mmm, yes – me too. Try these energy booster balls as a healthier, tastier and ultimately more satisfying alternative.

The recipe is based on one originating from Sainsbury’s Magazine and (as with most things on the ADK blog) has been developed and customised through trial, experience and error.

Servings

This should make around 12 energy balls.

Timings

15 mins to make. They can then be eaten straight away but will taste better eaten cold from the fridge.

You Will Need

  • 100g mix of cashews and pistachio nuts
  • 150g mix of pitted dates and dried apricots
  • a sprinkling of cacao nibs
  • a few drops of orange essence
  • 4 tablespoons of desiccated coconut

Method

  1. Finely chop the nuts and the dried fruit. This is better done by hand rather than the food processor, as bitter experience shows the dried fruit makes a real mess of the blade!
  2. Put the chopped nuts and fruit in a bowl and add the cacao nibs and orange essence. Mix it all together into a sticky paste.
  3. Pull off a tea spoon sized piece of the mix and roll between your palms into a ball. Roll it then on a plate on which you’ve sprinkled the desiccated coconut, till it’s covered all over, then set aside. Repeat until all the mixture has been used, and you have around a dozen energy balls.
  4. Place in a sealed container and store in the fridge. Eat within 3 – 4 days.

Customise it!

You can try mixing in other types of nuts or dried fruits. Seeds also go well – the smaller the better so maybe sunflower or chia seeds. Omit the cacao nibs if you wish, and switch the orange essence for another flavour. Rolling in coconut isn’t compulsory, though it adds presentationally and stops the ball sticking to your fingers! Try covering half in coconut and half without. Cocoa powder is another option for a coating, and (with imagination) can help give the illusion that you are eating a truffle.

Categories
Mains Recipes

Light My Fire

It’s the season of outdoor cooking, so why not crack open a beer or soft drink and get some skewers roasting on the barbecue?

Mine shown in the photo are made from 5 marinaded chicken breasts cut into chunks, one red pepper and one courgette sliced. The marinade ingredients were a crushed clove of garlic, a finely sliced chilli, some chopped root ginger, a handful of fresh coriander leaves, juice of a lemon, a grind of seasalt, a twist of black pepper, a dollop of olive oil and a squidge of tomato puree to give it some colour. I left the marinading meat in the fridge for about 18 hours in a tight lidded casserole dish. Be warned that an impatient lifting of the lid will release an incredible aroma that will have you salivating and invoke an instant craving for hot food!

I threaded the meat and veg on to 8 wooden skewers about an hour before cooking. The skewers had been soaked in water for about an hour to stop the exposed ends from burning up in the heat. Use a basting brush to coat the slices of veg with the residue of the marinade so that they cook nicely rather than burn.

About 15 – 20 mins on the barbecue should do it, turning the skewers every so often so they cook evenly all over. Serve up with salads plus aforementioned soft drink or beer.

After exploring a few options for a track to add to the ADK Playlist with this post, I’ve settled on this classic from the Doors. To any fans of the Prodigy who may be following, all I’ll say is it was a close-run thing, and I guarantee there will be at least one more bbq-related post for you before the summer is out!