Make Wholegrain Mustard

Mustard jars always seem to have more mustard in them than I ever use! I began making my own mustard because I really wanted to try and stop as much wastage from my kitchen as possible. This recipe makes quite a small amount of mustard, but if you make more it will store in the fridge for 1-2 months (if all equipment is clean).
YOU WILL NEED
2 tablespoons mustard seeds
20g mustard powder
1/2 teaspoon salt
1 tablespoons vinegar (cider, white wine or sherry)
40 ml white wine or water (boiled and cooled)
METHOD
1) Pound the mustard seeds lightly in a grinder or mortar & pestle, till they crack a little.
2) Place them in a bowl with the mustard powder and salt.
3) Add the vinegar firstly, a bit at a time, stirring, and then the wine (or water), again strirring to make a smooth paste.
Click on the label below to find other mustard recipes.

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Make Easy English Mustard

I use mustard so infrequently that I found myself buying a jar, using a quarter of it, and then once the six months 'use within' date was up having to throw the rest away. This way is alot less wasteful, both in terms of packaging and product.
YOU WILL NEED
Mustard powder
Boiled water (cooled to room temp)
Salt to taste
METHOD
1) Place the mustard powder and the salt in a bowl.
2) Add the water bit by bit, mixing as you go, to make a smooth (non-lumpy) paste (the paste should drop from a spoon but not be watery).

Simple Pickled Onions

This is a really easy recipe taken from Mrs. Beeton's cookbook.
1) You'll need enough vinegar to cover the onions that you are using, and Mrs. B suggests using two teaspoons each of allspice and of black peppercorns to about every litre of vinegar.
2) Peel away the outer skin of the onions, and then remove a couple of the inner layers till you have white, clear looking onions.
3) Place the onions in steralised jars, add the spices in equal proportion, and the cover with cold vinegar.
4) Cover and lid the jars and store in a cool, dry place for at least two weeks. YOUR PICKLED ONIONS WILL LAST 6-8 MONTHS.
Click on the 'pickling' label below to find tips and even more pickles.

Conversion Charts and Tools

VOLUME
QUARTS TO ML
To convert quarts to millilitres you should multiply by 0.95.
e.g. for one quart: 1 multiplied by 0.95= 0.95, which is 950ml. 

CUPS TO ML
To convert cups to millilitres you should multiply by 0.24.
e.g. for half a cup: 0.5 multiplied by 0.24=0.12, which is 120ml.

FLUID OUNCES TO ML
To convert fluid ounces to millilitres you should multiply by 30.
e.g. for four fluid ounces: 4 multiplied by 30= 120, which is 120ml.

WEIGHT
OUNCES TO GRAMS

oz to g

provided by www.metric-conversions.org

*Gingerbread Men

This is a really great recipe for ginger-bread biscuits, they have a lovely rich flavour, and are not too gingery...(add more ginger if you want a stronger ginger flavour).You Will Need
225g/8oz plain flour
½ tsp ground ginger
½ tsp ginger-bread spice
½ tsp bicarb. of soda
75g/3oz butter
2 tbsp golden syrup
1 tbsp black treacle 55g /2oz soft light brown sugar
20g/1oz oz dark muscavado sugar
1 tbsp water
50g/2oz icing sugar (to decorate)



MethodThe oven should be set to 180°C/350°/gas 4, and two baking trays need to be greased. You will need a cooling wrack.
Sift together the flour, spices & bicarbonate of soda in a bowl. Place the butter, syrup, treacle, sugar & water in a saucepan over a low heat. Heat gently till the butter has melted & all the sugar dissolved. Cool for 5 minutes.
Pour syrup into the flour mixture and blend to a soft dough. Leave covered for 30 minutes before rolling out to about 3mm thick. Cut into shapes with a cutter and place on the baking trays. Bake for about 10 minutes till golden.
Mix the icing sugar with enough water to make a thick paste and decorate with a piping bag or cocktail stick.

Click on the labels below to find more recipes with ginger-bread spice or with ginger.

Tunisian Marinade for Fish

This recipe is particularly good as a marinade for sardines, and would be enough for about 15 of these fish.
You will need
2 tsp coriander seed
1 garlic clove, roughly chopped
1 dried long red chilli
1 lime, juice and finely grated rind
4 tbsp olive oil
salt & pepper to taste
fresh coriander (to garnish)
MethodToast the coriander seeds for a minute. - Place them in a mortar & pestle with the garlic, chilli & salt to taste. - Add the juice & rind of the lime, then slowly add the oil to make a good coating mixture. - Cover the fish with the mixture, and leave in the fridge for at least one hour, turning occasionally. - Grill for about three minutes for sardines (other fish will vary), basting with marinade as it cooks. - Garnish with sprigs of fresh coriander.

*Lavender Scones

You will need:
160 ml milk

YOU WILL NEED
1 tbsp lavender flowers, 310g plain flour
1 tbsp baking powder
1 tsp salt
110g butter
100gm sugar.
Method:
Heat the milk and lavender together in a pan to a near boil, then allow to steep long enough to cool. -- Strain and make up the milk back to 160ml. -- Sift the flour, add the baking powder and salt, then mix in the butter till well blended. -- Add the sugar and milk, and form a soft dough. -- Knead about a dozen times on a lightly floured board. -- Shape individual scones, and place in a preheated oven at 220 C/425 F/gas 7 for about 12 minutes till lightly browned. -- Serve with cream and blackberry jam.

Order Baking Essentials

"MANY women will remember the pre-war Borwick's Recipe Book. It was extremely popular and we have had many enquiries asking us when we were going to publish a post-war edition. Well, here it is. [...] A few of the recipes may call for ingredients that are a little difficult to obtain just now. We have included them because it is hoped that these ingredients will soon be back in good supply again." From 250 Recipes for use with Borwick's Baking Powder.

Bicarbonate of Soda, 100g refill. 65p.

Baking Powder, 100g refill. 75p.

For recipes from this book, and others using these ingredients, click the labels below.

Basic Shortcrust Pastry

INGREDIENTS
225g/8oz plain flour
150g/5oz chilled unsalted butter, chopped
1 egg, beaten (add an extra yolk for extra flavour)
METHOD
Sift the flour into a bowl. Using your hands, rub in the butter whilst lifting the mixture above the bowl to introduce air, until the mixture resembles coarse bread crumbs. — Add the beaten egg and mix into the pastry crumbs with a round bladed knife until they start to bind together. Then, lightly gather the mixture together to form a soft, but not sticky, ball of dough. — Wrap the dough in cling film and chill in the fridge for 20 minutes before rolling out on a cool surface.
(For a flan pre-bake the pastry on gas 7/220 C/425 F for 15-20 minutes, lining the top with grease proof paper and baking beans)

Pickling with Vinegar

Alot of pickled foods use vinegar as the main preserving ingredient. There are a number of vinegars that can be used, malt vinegar is most common, but cider vinegar and red and white wine vinegars can also be used. These latter vinegars are usually more expensive, and their flavour is often more subtle and can be lost with the process of pickling.

MAKING SPICED VINEGAR
You can either buy a ready made pickling spice which will contain a selection of different spices, or you can buy individual spices to make your own pickling blend. Depending on the spices used you will need between 1 teaspoon and 1 tablespoon of spices for every 600 ml of vinegar. To make the spiced vinegar, it should be boiled with the spices for 5 to 15 minutes (from 5 minutes for a milder flavour or use with pickling fruits, 15 minutes for a stronger flavour). The intensity of the flavour is down to personal preference, so you can taste the vinegar at 5 minute intervals until the correct flavour is achieved. The spices themselves can either be wrapped in muslin or used loose and removed later. If you wish to add spices to the jar to make it look attractive, use only a very small amount of the spices used for boiling, as the flavours will keep infusing into the pickles as they are stored. N.B. Don't use zinc, copper, iron or brass pans with vinegar; stainless steel, aluminium and good quality enamel pans are good.

MAKING PICKLES
Spiced vinegar can be used for pickling most kinds of vegetables and fruit. You need to steralise (boiling is good) the jars that you will be using, and avoid using metal lids as they can rust. You can get round this by putting a layer of clean cling film inside the lid.  

ONCE THE PICKLES ARE USED...USE THE VINEGAR
The vinegar left over once the pickles have been used can be added in salad dressings and in other forms of cooking. 'Waste Not Want Not' as my nan used to say!