Food, Life, Laughter and a little Cooking

Pear Loaf Cake

When it’s apple season it also happens to be pear season.  My Grandmother always grew pears aswell as apples and always kept a fruit paring knife in her apron to dole out fruit to the hungry grandchildren.  She always kept the pears on the windowsil to ripen. And for me, often, pears are like avocados.  A 10 second window of ripeness that often happens, apparently, in the middle of the night, so that they go from rock- diamond hard to mush in 12 hours. This cake uses pears, but they are nearly better when not quite ripe.

Pear Loaf Cake

Pear Cake
Ingredients
200g Plain Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
200g sugar, plus more for sprinkling
100g butter, melted and cooled, plus more for brushing
80ml plus 2 tablespoons buttermilk
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 large pear, peeled, cored and coarsely chopped
1 tablespoon minced crystallized ginger

Method:
Preheat the oven to 180°C and butter and line a loaf tin. In a large bowl, whisk the flour with the baking powder, baking soda and salt.
In a medium bowl, whisk the sugar with the melted butter, buttermilk, eggs and vanilla. Using a wooden spoon, mix the wet ingredients into the dry ingredients, then fold in the pears and ginger.

Pear Cake

Scrape the mixture into the prepared pan. Bake in the centre of the oven for about 45 minutes until a skewer inserted into the centre comes out clean; loosely cover the top with foil during the last 15 minutes to prevent over-browning.

Pear Loaf Cake

Pear Loaf Cake

Transfer the cake to a wire rack and let cool completely in the pan. Invert the cake onto a plate and invert again.  I like to “paint” the cake top with sugar syrup and I scatter some sugar crystals. Slice the cake and serve with some softly whipped cream.
Pear Cake
Divine

Tomato and Bread Soup Recipe

Who doesn’t love a ripe tomato? Unfortunately those that you buy in a supermarket, with some exceptions, are just NOT nice AT ALL. This recipe should ONLY be made with the ripest of tomatoes. And in this case, not even tinned tomatoes will do.
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Tomato and Bread Soup

Ingredients
Handful of fresh basil
1 head of garlic, cloves separated, peeled
25g Parmesan with rind
3 slices thick day-old or stale country-style bread with crusts, torn into 1-inch pieces
75ml olive oil, plus more for drizzling
salt, freshly ground pepper
1.5kg ripe tomatoes, cut into large pieces
Method
Pluck basil leaves from stems. Place stems and any larger or not-so-beautiful leaves in a large saucepan along with 2 or 3 larger garlic cloves; cover with 3 cups water. Set aside remaining smaller, prettier basil leaves. Cut Parmesan away from rind and add rind to pan; set cheese aside. Bring liquid to a bare simmer over medium heat, then reduce heat so mixture is steaming. Let ingredients steep while you start the soup. This step may seem like a lot of faff.  But is totally worth it.

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Preheat oven to 200°C. Spread out 1 cup bread on a small rimmed baking sheet, drizzle lightly with oil, season with salt and pepper, and toss to coat. Toast until edges are crisp but centres are still chewy, 8–10 minutes; set croutons aside.
Meanwhile, slice remaining garlic cloves. Heat ⅓ cup oil in a medium pot over medium and cook garlic, stirring occasionally, until evenly golden brown and softened, about 2 minutes. Season generously with salt and pepper. Add tomatoes to pot and cook, stirring energetically with a wooden spoon now and then, until tomato juices are bubbling, 6–8 minutes. Taste and season with more salt and pepper, then add remaining 3 cups bread.

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Stir to coat, then strain basil stock into tomato mixture and bring to a simmer. Cook, whisking occasionally, until bread disintegrates into a porridgelike texture and soup is velvety and thick, 10–12 minutes. (The whisk helps break the bread into smaller pieces; if you like your soup rustic, stick with the spoon. If you want it to be very smooth, use an immersion blender.)
Finely grate reserved Parmesan and whisk half into soup along with reserved basil. Cook, stirring, until soup is thickened and looks shiny, about 2 minutes. Taste and season with more salt and pepper as needed.
Divide soup among bowls and top with reserved croutons, remaining Parmesan, and a drizzle of oil. Divine!

Tomato and Bread Soup

Tomato and Bread Soup

 

Apple Streusel Muffins

Apple season is upon us again, and I’ve a couple of delicious new recipes to share.  The first being this SUPER easy apple streusel muffin recipe.  I don’t do lunchbox idea blogs, but if I did- this would be on the list. AND they freeze.  If they stay around that long.

Apple Streusel Muffins

Yields 12 muffins
For the muffins:
Ingredients:
240g plain flour
2 teaspoons of cinnamon
1 teaspoon of baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ginger
¼ teaspoon ground nutmeg
2 large Eggs
240g brown sugar
225ml natural yogurt
1 teaspoon vanilla essence
110g butter, melted and still warm
2 medium-sized cooking apples, peeled, cored and diced into irregular pieces (this bit is important!)
For the streusel:
100g plain flour
50g packed dark brown sugar
50g granulated sugar
50g butter, melted
Muffins
Method
Preheat oven to 180°C. Put cupcake wrappers in the muffin tin. If you don’t want to use these then grease the tins really well.
Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, yogurt, and vanilla. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.

Muffins
Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Fill each muffin well all the way to the top with batter; set aside while preparing the streusel.

Muffins
For the streusel:

add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
Muffins
Recipe Notes
To get the most “apple” out of your apples, vary the size of the pieces — the finer chopped apples melt into the batter while the larger diced apples keep their shape, revealing sweet morsels in every bite.

Apple Streusel Muffins

Apple Streusel Muffins

Divine!

I’m in love with a horse called Blackjack

Velvet Blackjack, but don’t tell Missy!  He was jumping in the Puissance in the Dublin Horse Show a couple of weeks ago. And he was fine.  And it got me thinking do we have a “type” of horse that we like?

Is it like art, or cooking or even when choosing our life partners? I think it most likely is.  And, if I’m honest, I don’t like blackjack purely because he’s able to jump a MAHOOSIVE wall.  I think it’s his colour, his shape, and just the way he goes.

And no, I wouldn’t RIDE him.  Well maybe on a hack down the lane! But I would love him.  Very much.  As to be honest, as I’ve said before, a love of horses is akin to an addiction.  I just love them.  Watching them, feeding them, grooming them, riding them.  But like everyone has their favourite tipple, I’ve my favourite type.

As anyone who follows me on any of my social channels knows- Missy is THE one.  We’ve been together a long time, and we’ve had many a falling out.  But when I walk in the yard and she whickers (for food).  My heart melts. And all my current moods and problems melt away too.  And for that hour, or two if I’m lucky, I’m in my happy place. But there have been so many others- and who doesn’t fall in love with a beautiful foal??

The horse

Nigel and my beloved foal

And I’m lucky to have a VERY understanding family. A supportive husband- apart from the “bloody horse always comes first”, to my very-tolerant-of-the-smell son, to my also addicted daughter.  And because my father in law grew up on a stud farm I’m already on a winner there. I think my own parents knew that I was a goner from a VERY young age.

Horses

Horses can be companions. We trust them. In the past, people have travelled miles on them and never been let down. When you are with your horse, then you are a very contented person.

Missy at Belline

My Feta and Vegetable Filo Pastry Pie

In the Summer it’s nice to have a pastry dish that’s lighter than the traditional hot crust type dish.  Filo is the perfect answer to this. And I have never had the nerve to make my own filo pastry, I like the uniformity and flavour of the shop bought filo, and always have used it successfully.

Filo (or phyllo) is a very thin dough made without using yeast.  It is primarily used for making pastries such as baklava in Middle Eastern cuisine. Filo-based dishes are, like this one, made by layering many sheets of filo brushed with olive oil or butter after which the pastry is baked.

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My Seafood Chowder Recipe

I don’t often order Seafood Chowder when I am out.  Primarily because I am allergic to Haddock, and even though there may not be pieces of haddock in the chowder itself, it may have been used to make stock. So if I have it, it’ll be homemade.

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. The word chowder comes from the French chaudière (“cauldron”), and chowder may have originated among Breton fishermen who brought the custom to Newfoundland, then it spread to Nova Scotia, New Brunswick, and New England. The standard New England-style chowder now contains fish or shellfish, salt pork, onions, potatoes, and milk. Manhattan-style chowder replaces the milk with tomatoes. This is actually disputed as being a true chowder because of the absence of milk or cream. Eighteenth-century chowders were more varied; meat or poultry chowders were made, and wine, spices, herbs, cider, and other flavourings were often added.

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Bananas about Banana Bread

As usual we had too many bananas.  Reason? The eldest, the main banana consumer in the family, had gone orienteering in Sweden.  Now, I know the lowly banana has split many camps in regard to ethical/ organic / food miles.  but in reality, I think bananas are probably here to stay. So however uncomfortable I am about them, they are the essence of food used by orienteerers. Easily digestible and prepared food.  But now, with the *monkey* absent, a few bananas were going brown in the fruit basket. I took down a reasonable “posh” cookbook off my recipesto-try shelf.

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Lead Your Passion

Passion for anything is good, music, art, the perfect tooth brush, the perfect cup of coffee.

And depending on what I’m doing my passions change.  If that makes sense.  But of course it doesn’t.  That’s not to say I am flighty.  Anything but. My feet are often too firmly set on the ground.  My better half is the one with the eye to the future.  I tend to be passionate about the here and now.

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Is it a biscuit or a cookie?

I for one, never really know.  I would like to think a biscuit is flatter, and crisp, to me a digestive “biscuit” is the typical biscuit for me.
Biscuits

Whereas a cookie can be slightly more cracked, un-uniform and soft.  A chocolate chip cookie in this case is my example.

The Ultimate Chocolate Cookie

The Ultimate Chocolate Cookie

Often when I get the urge to make either a cookie or a biscuit I cannot make up my mind, so end up making more than one.

Sometimes when the mood REALLY takes me I might go one step further and make some “millionaire” shortbread.  I had been doing my shopping after my run recently (NEVER is this a good idea BTW), and spied my guilty pleasure in the aisle while waiting to pay. My virtuous daughter said not to give into my Twix temptation.  But I just couldn’t get the caramel/ chocolate/ Shortbread combination out of my head. So the biscuit on that occasion was, of course the millionaire.

Of course once you pair chocolate with either one, it instantly becomes a treat.

Biscuits

My husbands family come from a rather well known biscuit brand.  Jacob’s biscuits. As it happened the origin of the brand was Waterford,  founded in 1851 in Bridge Street, by William Beale Jacob and his brother Robert. It later moved to the better known location of Bishop Street in Dublin, with a factory in Peter’s Row. The factory in Liverpool was opened in 1914.

Mind you, when you think of Jacob’s biscuits you often imagine the iconic orange wrapping of the famous cream cracker, that, to me, isn’t really a biscuit at all! And no, I’m afraid I CANNOT tell you how they put the figs into the figrolls…..

So, as you can see I’ve quite the obsession with the whole cookie, biscuit, cracker thing.  And thankfully always have lots of volunteers helping me in my quest to find a favourite.  So, what’s yours?

My Easy Vegetable Korma Recipe- Try it!

Cooking a vegetarian meal for a party can be a little bit more challenging if certain staples are off the menu. I have a real dislike for chickpeas in anything other than hummus. I think, to be honest, its the texture. I’m not a fan of baked beans- and they are texturally speaking in the same family.

Korma is a dish originally made in India, and consisted of meat, fish or vegetables braised with yogurt/ cream/ coconut milk and spices.  In this case I made a Korma with vegetables.  But the method works the same for a meat version, with maybe extra cooking time depending on what meat/ fish you are using in the korma. Continue reading