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! 

Cajun Rice

This rice is a great accompaniment for the cajun prawns recipe.







YOU WILL NEED
1 tbsp oil
1 onion, chopped
1 celery stick, chopped
1 red bell pepper, chopped
1 clove garlic, finely chopped
200g cooked rice (cooked in vegetable stock or bouillon)
1 spring onion, chopped
1 tsp mixed herbs
1/4 paprika
salt, pepper & hot sauce to taste
METHOD
Place the oil in a pan, heat, then add the onion & fry till soft, then the celery and pepper and cook till soft. - Add the garlic. - Add the other ingredients and heat gently in the pan. - Serve with cajun prawns (above) and corn on the cob.

Another classic Cajun rice recipe is dirty rice, made with bacon and liver. Click here to go to a recipe (external site).

*Cajun Prawns

This is such an easy recipe and can be added to skewers, served at a BBQ, or will a selection of grilled meats. They would be great with a spicy tomato dip too.....(now that's an idea, I will have to russle up a recipe). But, I have placed a recipe for a cajun style rice below, and they are lovely with this and some corn-on-the-cob smothered with butter.


YOU WILL NEED FOR TWO PEOPLE
2 tsp cajun spice
juice from 1 small lime
1 1/2 tsp honey
1 tbsp oil
220g pack large prawns
METHOD
Place the spice in a small bowl, add the lime juice and mix well, add the honey and blend with the liquid. - Heat the oil in a pan, add the spice mix, then straight away add the prawns. - Cook on a medium-low heat. - The sauce will thicken and caramalise, you need to wait till the sauce is reduced, the prawns are coated and becoming sticky with the thick spice mix (this will take 4 or 5 minutes). - Be sure to scrape the sticky spice from the pan and add it to the plate. - Serve as above.

Mince Pies with Cinnamon and Orange Pastry

I hadn't made mince pies since I was a little girl, but thought these were lovely with the extra flavour in the pastry.
YOU WILL NEED (for about 16)
225g plain flour
4 tablespoons icing sugar
2 teaspoons ground cinnamon
150g butter, softened
2 tablespoons orange zest
4 tablespoons ice water
200g mincemeat
1 egg, beaten
icing sugar for dusting
METHOD
1.
Preheat oven to 200 C / Gas mark 6.
2.
Sift together the flour, icing sugar and cinnamon. Mix in the butter until mixture resembles fine breadcrumbs. Stir in the orange zest. Sprinkle with ice water, and gather the dough into a ball. Roll out on a lightly floured surface to 5cm thick. Cut out approximately 16 (7cm) diameter circles, and 16 (5cm) circles, rerolling dough as needed.
3.
Line cake trays using the larger pastry circles. Fill each pastry shell with about one tablespoon of mincemeat. Top with smaller pastry circles, pinching the pastry together to seal the edges. Brush the top of each pie with egg.
4.
Bake pies in preheated oven until tops are golden brown, for about 15 to 20 minutes. Cool slightly on wire racks. Dust with icing sugar just before serving.

Spiced Cider

This is a great winter warming recipe. It can be cooked up for bonfire night, Christmas, or similar occassions.









YOU WILL NEED
1 ¼ litre apple cider, non-alcoholic
2 sticks of cinnamon
6 green cardamom pods, crushed
1 pinch allspice (pimento)
1 tsp brown sugar
1 pinch freshly ground black pepper
1 dash fresh lemon juice
METHOD
1.
Heat ingredients in a large saucepan over medium heat and bring to a simmer.
2.
Reduce heat and cook for 15 minutes to allow the spices to infuse their flavour.
3.
Strain and serve warm.
4.
Cider can be kept warm over low heat.

*Make Za'atar

I've just added sumac to the spice range. It is a really versatile spice, and I've found quite a few people who love it and use it in all kinds of ways. I'd never used it before but it really does have a lovely flavour.

Za'atar is a Middle Eastern Blend. You can use it as a coating for any kind of meat, but chicken would be particularly good. In the Middle East it is sprinkled over flatbread with olive oil, and it compliments any kind of carbohydrates, such as potatoes. You can also mix it with butter and put it on toast, or with bread you bake.
YOU WILL NEED
1 tbsp dried/fresh thyme
1 tsp sumac
1/2 tsp sesame seeds
1/4 tsp fine sea salt
METHOD
1.
Roast the sesame seeds in a pan till golden.
2.
In a mortar & pestle gently grind the dried thyme or finely chop if using fresh.
3.
Mix together all the ingredients, and use as required.

Orange Ginger-Bread

I found this recipe in an 1932 cookbook that I bought from a carboot sale, along with lots of other cutouts and hand written recipes. The orange gingerbread is particularly tasty, Nial helped me to cook a loaf, and it didn't last long! Unlike other gingerbread recipes there is no treacle, which alot of people don't have in their kitchen. As a festive recipe (though it is delicious all year round), it is great with the eggnog cream.
I've translated the measurements into metric;
YOU WILL NEED
225g plain flour
113g butter
85g sugar
113g golden syrup
1 tsp ginger (I also added 1/2 tsp gingerbread spice)
1/2 tsp bicarbonate of soda
1 orange, rind and juice
1 egg
METHOD
Beat the butter and sugar to a cream and add the golden syrup. Mix in the flour, the orange juice and the egg alternately, then add the orange rind. Dissolve the bicarbonate of soda in a tsp of warm water, add to the mixture, place in a flat cake tin lined with greased paper, and bake on a moderate oven (gas 3/325F/160C) for 40 minutes.

Eggnog Cream

This eggnog cream can go with any dish, but I've placed it with my orange ginger-bread cake recipe.
YOU WILL NEED
150 ml double cream
A tod of brandy (to taste, optional as the eggnog is already alcoholic)
50 ml eggnog
METHOD
Whip the cream to form soft peaks. If you want to add some extra brandy, add it to the eggnog, then add this mixture to the cream. You can serve with any Christmas pudding, and if you serve with my orange gingerbread, you can warm the cake a little (or serve before the cake is fully cooled.

Eggnog

INGREDIENTS TO SERVE SIX
½ litre milk
3 whole cloves
1/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
6 egg yolks
150g caster sugar
300ml light rum
½ litre single cream
1 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
METHOD
1.
Mix together the milk, cloves, 1/4 teaspoon vanilla extract and cinnamon in a saucepan. Heat at the lowest setting for 5 minutes, then slowly bring to the boil.
2.
In a large bowl, combine the egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture bit by bit into the eggs. Pour the mixture into a saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Remove the cloves, then allow to cool for about an hour.
3.
Stir in the rum, cream, 1 teaspoon of vanilla extract and nutmeg. Refrigerate overnight before serving.
Also, I will be adding a recipe for eggnog cream to be poured over our orange ginger-bread.

Spiced Cranberry Sauce

In this recipe I've seperated the main ingredients from the spices, as the spice ingredients can be added to a bought jar of cranberry sauce. Cheating?? Noooooooo, Christmas can be stressful, and although a homemade cranberry sauce is delicious, I wont tell!! The cranberry sauce can be prepared up to a week in advance though, as long as you keep it refrigerated (it will last longer if you are very careful to use sterilised jars and preserving discs).
YOU WILL NEED
main ingredients
340g fresh cranberries
200g sugar
235 ml water
2 1/4 teaspoons finely grated orange peel
1/2 teaspoon coarse sea salt
and the spices
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 1/2 teaspoons grated peeled fresh ginger
METHOD
Bring all the main ingredients to boil in heavy saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, this will take about 10 minutes. Transfer sauce to medium bowl and add the spices. Allow to cool then cover and refrigerate till required.

Spiced Lemon Pickles

Preserved lemons can be sliced, chopped or minced to be used in dishes. They are used alot in Moroccan dishes such as tagines and also go well with chicken, seafood, olives and rice.
YOU WILL NEED
9 large lemons
450g sugar
1/8 tsp salt
60 ml water
240 ml cider vinegar
1 cinnamon stick
1/2 tsp whole allspice
1 small piece of fresh ginger (1 inch)
4 or 5 whole cloves
6 sterilised jars
METHOD
1.
Wash the lemons well then dry. Cut them into quarters crossways.
2.
Mix the sugar, salt, water and vinegar together in a saucepan. Tie the spices in muslin or a cheesecloth and add to the liquid mixture and boil for 5 minutes.
3.
Place the lemon quarters into the boiling syrup and boil once more for 1 minute. Discard the spice bag. Pack the lemons into the jars, then cover with the hot liquid and seal immediately.

Rice Pudding

Whenever I've forgotten to leave a note out for the milkman, and have too much milk, I'll make a rice pudding, milky hot chocolates, or occasionally a bread pudding; all great ways to use up excess milk. When you buy a bag of pudding rice it comes with a simple recipe, which I often use, but this is an extra special rice pudding that my step-father showed me. If you don't have time to soak the raisins, you can just add them without the rum.
YOU WILL NEED for 3-4 people
75g raisins
grated rind of 1 lemon
2 tbsp dark rum
48g pudding rice
475ml milk
20g butter
25g sugar
freshly grated nutmeg
METHOD
1.
Put the raisins and lemon rind in a bowl with the rum, and soak for as long as you can, preferably overnight.
2.
Grease an ovenproof dish and place all the ingredients apart from the nutmeg inside and mix together. Sprinkle the nutmeg over the top.
3.
Cover and place in a preheated oven on gas 2/300F/150C for 2 hours (if you don't cover, you'll get a better top skin which some people (including myself) like).

Nachos

Colour me kids food.
GREAT FOR KIDS!
This is a recipe to help you cook your garden and allotment produce, you can use any dried beans, but tinned beans will be fine. On our Grow Your Own blog you can find out how to dry homegrown beans, and you can buy seeds for growing bean plants.

YOU WILL NEED
1 tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
400g can chopped tomatoes
300g dried beans, soaked overnight and cooked (20 minutes) (or 400g can of kidney beans, drained & rinsed)
230g bag corn chips (like Dorito's)
120g cheddar cheese, grated
For the topping
120g soured cream
1 tbst freshly chopped coriander
METHOD
1) Preheat the oven to gas /180 C/200 F. Heat the oil in a pan, add the onion and garlic and stir for about 5 minutes until the onion is soft.
2) Stir in the tomatoes and beans, bring to the boil, then simmer gently without a lid for up to 15 minutes, until the mixture is thick.
3) Arrange the corn chips in a large rounded ovenproof plate and pour over the bean mixture. Sprinkle the cheese over. Bake uncovered for 10 minutes until the cheese melts.
4) Serve with the soured cream and coriander on top.

Fragrant Saffron Rice

It always seems quite dull when you serve a tasty dish with plain rice, but also, you want flavours that compliment aswell. This rice has a subtle flavour that compliments most dishes, and looks attractive too. I make it with the tuna with sumac, among other dishes, and with a good topping of fresh coriander.

YOU WILL NEED
300g (10 1/2 oz) jasmine rice
750 ml (26 fl oz) water
generous pinch of saffron threads
1 clove of garlic, crushed
3 tbsp chopped fresh coriander, plus extra leaves for garnish


METHOD
Combine all the ingredients apart from the coriander in a saucepan. Bring to the boil, then reduce heat, cover and then simmer for about 15 minutes, stirring occasionally, until the rice is tender and the water absorbed. Stir the rice, add the chopped coriander, and serve with coriander garnish.

Tuna Steaks with Sumac

I had never used sumac before. A customer asked me to get some, and as soon as I opened the bag, I knew that it was something that I wanted to try, it was so sweetly fragrant. I browsed the web and found so many people highly rating it for it distinct fruity flavour, so I'm going to be trying lots of recipes myself, and here's the first I've tried, and it's a super easy one as well (which is even better).
YOU WILL NEED
2 tbsp olive oil
1 garlic clove, crushed
1 tbsp sumac
4 pieces of 200g tuna steaks (7 oz)
Salt & pepper to taste
METHOD
1.
Combine the oil, garlic and sumac and coat the tuna, seasoning well.
2.
Oil a grill plate or chargrill pan (a frying pan will do if you don't have these), and heat it on a medium heat, adding the tuna when hot, and cooking for 5-6 minutes on each side (or till cooked as desired).
A great accmpaniment is saffron rice.