Lockdown Food Recipes...

05/04/2020...

I am not going to write lists of ingredients and amount with these recipes, because you may not have all the amounts at this time but you can get a rough idea and I will describe most of them anyway...

I hope you will enjoy these as we need things to do don't we...

 

 

 

Pork and Orange mince with pasta and asparagus and broccoli..

I was going to try out an old recipe that I knew I had in  a famous cook book that I have, but I found all of the other one hundred books , but not that one.. So it was getting late, Yes I know "Gentlemen don't dine until nine"... But I was hungry so had to do the simple version.. with the same ingredients that I could remember but without the celery that I did not have.

The mince (Half pack) two rashers of chopped streaky bacon, and a finely chopped small onion and red chilli, was stir-fried in my large Balti-skillet, as I call it ,in a little olive oil, until the meat changed colour. Segments of one orange (large) and a table spoon full of tomato paste were then added with a good sprinkling of paprika and a pinch of salt, this was stirred for another five minuets until it started to catch on the bottom of the pan. I did not want this dish wet, so only added a table spoon at a time of water to just lift the flavour from the bottom of the pan and repeated this a few times,

until it, well smelt right and had turned into the right texture...

 I cooked the pasta and greens and plated up.. the flavour of Orange and Pork go together so well as I remembered from the dish I had made all those years ago...

Try it you will enjoy it...

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Being unable to go outside my four walls and garden..

Because of my Fibromyalgia...During this period in our lives. I am doing everything to use every bit of food I have in the house at the time, and growing what I can in greenhouse and windowsill and even trying to make my own wine from a kit and Ginger-beer.

So come along on the journey, and don't forget if you are locked into your house to be sensible, the more you do ,the more time passes quickly...

 I may even get back to building up some of the bikes when I get a minute...

 

I will just start with making Yoghurt from unwanted milk.

 

 I had a delivery from Iceland Food a week ago and because they had only 4pint bottles of milk instead of two they brought that for me...which left me with a puzzle what to do with the milk as I already had a pint left when they brought it.

 So I Goggled Yoghurt making and found out it was not that difficult. but that you needed a small amount of yoghurt with live yeast cultures in to start it off.

I had just managed to get an unexpected delivery slot from Tesco after checking as I do on a daily basis... First thing that came into my head on the list was a small pot of yoghurt with live cultures.

The food order came on Friday and the four pints of milk from the previous Saturday was still in the fridge, so no time to waste...

But I was wine making!

So Saturday after eMail time I set too to make this batch of yoghurt.

I had done a bit more home work and found a way of keeping the batch at the right temperature for the twelve hours needed without using a oven light that many use.. My oven is no good because the fan comes on with the light.

A rout about in the greenhouse and I found the old "Freezie Box" but no lid so I had to improvise with some builders floor polystyrene sheet and a couple of towels. You still with me?

So I had the heat problem fixed. So on with the making.

The four pints of milk were poured into a saucepan, well just under the four pints three and a bit, because I had to use a pan that would fit into the Freezie Box.  So the milk was brought to the boil and watched every second so that it did not erupt, Pheww that was close, it rolled a couple of times and then I left it to cool for thirty minutes or so-to get it down to the 110 degrees that was needed, before stirring in the couple of tablespoons full of the yoghurt with the live culture. I did not have a thermometer so had to use the little finger method, wash it, and then stick it into the milk for ten seconds, if you have not scolded your finger it is at about the right temperature.

So the next move is to pop the lid onto the saucepan and to get it quickly into  the freezie box sitting on a slab of the insulation and wrapped into a towel..

 I then filled two 2 pint milk bottles with nearly boiling water and placed these alongside the saucepan of milk.The lot had another slab of insulation placed over the top has a lid and then wrapped in another towel, and my old winter coat. I then placed it into the downstairs loo. and left it, saying a few nice words to it...

Sunday morning at ten thirty, the little gem was uncovered, and we had Yoghurt... So I sterilised the little glass pots with boiling water (By Filling them to the brim) and used a spoon that had been in the wine making sterilising solution,along with the pot lids.

So there we have yoghurt can't wait to make another batch. If you fancy Greek-style you would have to strain it through a piece of muslin...

 

 

 

Two 2pint milk bottles that were filled with boiling water...

 

 

The old freezie box that was used with insulation lid...

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Yorkshire puddings filled with bacon, cauliflower florets, and topped with a cheese and mustard sauce...

 

 

Firstly make a two egg Yorkshire batter mix.. this using the same volume amount of flour  Plain if you have it ,but I had to use self-raising , but hey it worked.. and the same amount of milk... and a pinch of salt. wisk up and let stand...

 Place your Yorkshire pudding tray into the hot oven with a desert spoon of  oil in each tray if it is one with four compartments.. and get it very hot...

Meanwhile boil two cups of cauliflower florets in salted water for about eight minutes and then drain and leave in colander so that the steam evaporates most of the remaining water from them...

 Fry the rashers of bacon ( I also added a few small slices of Chorizo sausage) , and leave to cool slightly so you can handle it.. chop up cheddar cheese for sauce and get milk and butter ready. 

Right time to get this food done, remove smoking hot tray from oven onto a heatproof surface and quickly place the cooked bacon into the trays then the swirled up batter mix and top off with the now dried cauli florets sprinkle a small amount of olive oil onto these... and quickly get the tray back into the oven...

 While this is rising and roasting, make up your cheese and mustard sauce, add about a desert spoonful of mixed mustard or to taste, about a cup full of cheddar mature cheese, or what you have got...

 When the top of the cauliflower is golden and the puddings risen and brown quickly remove from oven and pour over some of the cheese sauce. and a little strip of cheddar on top to glaze the dish... Pop-back into the oven for a few minuets until the cheese has melted.

Remove from oven and let stand for a few minutes, then plate up and pour over some of the remaining cheese sauce..

 

 Super little dish enjoy...

 

De-constructed Sausage Roll

(Or Pork mince with lattice strip pastry).

 

 

I had half the pork mince left over from the first dish..

 So needed to use it quickly..

 Why not make a taken apart sausage roll I thought and I could try out my new noodle cutting roller...

So into the large skillet went the remaining pork mince (half a pack) and a couple of rashers of chopped streaky bacon, and a finely chopped small onion, along with the flesh of a large orange, a pinch of salt, a good amount of freshly cracked black pepper, a few fresh chopped sage leaves, and a dash of Tabasco, and a shake of paprika ...

 This lot was then stir-fried for several minutes.. then left to rest...

 The ingredients for the pastry were placed into the food processor and give a good mix until the right paste was made, I used self-raising flour Stork Marg, and just enough water to bind.

This was then left to rest. while the oven warmed up.

 The mince mixture was formed into a sausage shape on the flowered baking tray. and the pastry rolled out to about 3mm thickness and then cut into strips with the noodle roller.

 The strips were then draped over the roll and brushed with a drop of milk.. 

Baking time was about twenty minuets and then it was left to rest, while I prepared and cooked the green veg... A orange gravy was made to top of the dish... it was delicious...

 

20/04/2020...

Rhubarb and Ginger Cakes...

 

I just felt like something sweet and I don't do sweet very often...

 First attempt was a Rhubarb cake as I had rhubarb with large leaves in a pot on my  greenhouse steps...

So my big plastic mixing bowl was broke out...

 and I had read a recipe on my Ipad...

 So what I had in the cupboards would have to do.. and can you get flour at the moment?

Rhubarb Cake Ingredients.

 

100 grms of plain (I only had self raising) flour.

50 grms of wholemeal Flour ...

50 grms of Rye flour.

Tsp of Baking powder .

100 grms of sugar I used half granulated and half Demerara.

100 grms of butter (I used Stork marg)

 Two large eggs...

 200 grams of washed and chopped (Small) Rhubarb..

I then rolled mine in more sugar..

 Method

Into the bowl put all the dry ingredients and rub in the butter until it looks like fine bread crumbs.. Mix in the chopped Rhubarb.

 then make a well and break in the two eggs...

 Mix with a wooden spoon until the mixture becomes a stiff batter. Line an eight inch cake tin with greaseproof paper. Scrape in the mixture and with the back of a table spoon smooth and push into the corners the mixture...Sprinkle over a little more sugar for a crunchy top...

 

 Pop into a pre heated oven (180) degrees  middle shelf , and bake for about twenty minuets. Check with a skewer to see if the  middle is cooked if it comes out clean it is ,if not place it back in the oven for another ten minuets...

Remove and let cool... Then eat....

 

 

For the Ginger Cake use the same amounts and ingredients but use fresh root ginger 200 grams.. Scrape with a spoon then chop into small slices, put these slices into a food processor and wizz for a bit until the ginger is in very small pieces but not mush.

Mix this into the cake instead of the Rhubarb...

 I probably like this cake better, or is it the Rhubarb does not like me?

 

 Enjoy...

 

28/04/2020...

Store Cupboard and Fridge...Lockdown Winner...

Named Coopers-Gate...for without their help I would not be able to get a lot of my ingredients.

 

 Todays Ingredients...

 

3Tbls Olive oil...
1 onion Chopped...
Chorizo sausage slices ,hand-full...
Can of chickpeas, drained...
Can of tomatoes plum or chopped ...
Paprika  shake..
Black pepper a grind...
Curry-powder or chilli powder,a shake...
A good half of a cup of home made Yogart...
parsley, coriander, mint... or any chopped herbs...
Some sort of flat bread or baked pasta doe.. for mopping up the gravy...
Method...
In a large cast skillet (Or Heavy Pan) soften the finely chopped onion in the three tbls of olive oil..
about ten mins... it does not matter if it catches a bit but give it the occasional stir.
Next throw in the well drained tin of chickpeas, stir well and let the mixture cook for a further 10 mins. it is better if you let the chickpeas  get a bit brown in patches...
Next start to add the tin of plumb tomatoes, but not all at once one or two at a time and let the juice steam off when you have split them ( you want this to be a dry dish) stir and add a couple more and do this until the tin is empty...
 Add the seasoning plenty of paprika and black pepper and a few flakes of chilli ,or powder...
Now add the hand-full of sliced chorizo.. and stir in...
Stir for about five minuets and let rest for two before plating up...
 add a good dollop of your Yogart and the herb of your choice...
I used Mint and it was superb.. I also used some of my home made wholemeal loaf to clean the plate...
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Lemon and Yoghurt Cake with lemon and ginger drizzle...
Recipe Later...
Ingredients..
210g of Plain Flour. (I used Self-raising).
2 tsp Baking powder (I used 1).
1/2tsp salt.
265g Sugar.
240 ml Yoghurt.
3 Large Eggs.
2 tbls Lemon Zest.grated.
1/2 tsp Vanilla Extract. (I had none).
120 ml Vegetable oil.
8ml Lemon juice.
for the glaze.
125g Icing sugar.( I used whizzed granulated).
 2 tbls Lemon juice, (I added some ginger juice from my ginger beer making pulp.)
Method...
Sieve together, the flour salt and baking powder into one bowl.
 Then in another add the wet ingredients, and sugar, beat into a batter. Then gently mix into the other bowl with the dry ingredients in. (larger).
Beat again until smooth.
 Place oven on at 180.
 Grease and paper line the bottom of a bread tin or similar, and flour the sides. Pour in the mixture, and place the tin into the centre of the oven for about 50 minuets, (mine took a bit longer for a skewer to come out clean).
While the cake is baking, put the glazing ingredients ito a small saucepan and heat until it becomes clear (Mind it is very hot).
 Remove cake from oven and leave to cool for a while. remove from tin and place onto a dish or plate and pour over the glaze letting it drizzle into the cake...
 Well you can see what it is like! and it tastes divine...
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Toad-In-The-Hole...
With Onion gravy and tinned Peas...
Just good old Yorkshire pudding mix...
A ramekin full of flour (had to use SR)
A ramekin full of half milk and topped up with water...
Two eggs tends to be the same amount...
pinch of salt, and beat well while your four compartment tray is getting Hot in the oven drop of veg oil in each compartment.
 Stick the four sausages onto a tray and place them on the shelf under the Yorkies.. while they rise...
They should both be ready at the same time...
 I use this method as it tends to eliminate a Yorkie with a soggy-bottom... We don't want that...
Make up your gravy and add a few scorched onion segments (Finely Chopped)...
I just used tinned peas out of the store cupboard...and added a few flakes of chilli...
14/09/ 2020...
I have had a request today to continue with the Lockdown Recipes, as it looks like we may be "locked down again"............Well I have been saving a few over the last few months as I have been trying to release the pressure on the extra store cupboard and the still packed freezer, and the there is all the fruit and veg we grew. What do you do with extra large cucumber and marrows? pickles?
 I think so, and the hotter the better. And someone has suggested Marrow jam that should be interesting. So watch this space, I have not just neglected the recipe page Chris Smith, I have just been busy while I can...  
So Much More Later...