I’m still ovenless, so improvisation is still the name of the game here, with this gloriously crunchy and chewy granola you can make in the microwave!
I’ve used gluten-free oats and coconut oil to make it both gluten and dairy free, but you could easily substitute ordinary oats and butter.
You can customise the recipe by adding in your own choice of dried fruit after the granola has cooled. I recommend going for tart/sharp fruits to contrast with the sweet and crunchy oats and nuts.
You can also easily customise this recipe if you’re thinking of making edible gifts this Christmas. In addition to varying the fruit and nuts, you could also sprinkle some spice over the finished mixture such as cinnamon, nutmeg, allspice, mixed spice, etc.
250g gluten-free oats
60g coconut ribbons
120g pumpkin seeds
120g sunflower seeds
120g pecans – chopped
250g runny honey
110g coconut oil
110g dark Muscovado sugar
To add after cooling
chopped, dried apricot
- Tip the oats into a large, dry pan and stir over medium heat for 5-10 minutes until lightly toasted.
- Transfer the oats to a large bowl and add the coconut, seeds, nuts and salt. Stir thoroughly.
- Put the sugar, coconut oil and honey into a pan and heat gently until the coconut oil has melted.
- Pour the warm mixture over the oat mixture and stir well to coat.
- Pour half the oat mixture onto a piece of baking parchment and microwave on High for 2 minutes.
- Stir the mix, then microwave on High for a further 2 minutes. Remove and set aside to cool.
- Repeat with the other half of the mixture.
- When the mixture has cooled completely, transfer the granola to a large bowl and break up into clumps.
- Add in dried fruit to taste and mix thoroughly.
- Store in a sealed container. If the mixture is sticky, store in the fridge.
So, my oven died. The main one. I have two, but the top one is even deader. After that went, I was able to limp along for a few weeks making toast with only one of the grill elements working, but then that conked out. With the main oven now gone, I am oven-less. On the plus side, I now have somewhere to dry metalware without it cluttering up the worktop.
Replacing the oven was more challenging than kitchen appliance websites wold have you believe.
Next day delivery? Sure! Not a problem. Relax. We can have your new oven with you tomorrow – just pick a delivery slot.
Oh, you want it connected? *sharp intake of breath*
Wellllll…….that’s going to be a while.
I was initially fretting over what was going to happen with the blog, with no oven. Then I reminded myself that Stuff™ happens and it’s not the end of the world. I have a working ( for now) gas hob, so rather than do the whole wailing/gnashing of teeth/rending of clothes at our oven-less-ness, for the forseeable future we’re going to be looking at stove-top recipes instead.
With all the frosty weather of late, this chilli is as fine a place to start as any.
It’s a bit of a deviation from the traditional, but in a very delicious way. I found a recipe that sounded nice, I decided to make it, I didn’t have several of the ingredients so I improvised with what I did have, and Voila, Chilli!
Guinness & Chocolate Chilli
This makes a large batch. Depending on your appetite, probably 6-8 adult portions. This recipe has no beans, but you can always add some to make it stretch further, or even just because you like them. I suggest freezing it without the beans and adding them only when preparing it for a meal.
For minimal washing up, choose a pan large enough to accommodate all the ingredents and it’ll be the only one you need.
250g smoked bacon – diced small
600g good quality pork sausages – I used Black Farmer – skins removed.
700g lean cubed beef
3 onions – peeled and roughly chopped
5 cloves garlic – peeled
1 tsp red pepper flakes
2tsp ground cumin
1tbs ground coriander
2tsp hot, smoked paprika
2 x 330ml bottles Guinness
400ml carton of pureed tomatoes
400ml tin of chopped tomatoes
2tbs Worcestershire Sauce
1 x Knorr beef stock pot ‘blob’
75g plain, dark chocolate – 60% cocoa
- Fry the bacon in a hot, dry casserole or large frying pan until the edges start to brown. No additional fat is necessary.
- Lift out the cooked bacon and set aside.
- Cook the sausagemeat in the same pan. Break it up into smaller pieces and stir briskly until it is browned.
- Lift out the cooked sausagemeat and set aside.
- Cook the beef in the same pan until browned on all sides.
- Blitz the garlic and onions in a food processor and add to the pan with the beef.
- Cook the onion mixture with the beef until the onion becomes translucent.
- Add the rest of the ingredients and the cooked bacon and sausage.
- Bring to a boil, cover, and reduce heat to a simmer.
- Cook until the beef is tender – 1.5 to 2 hours.
- Taste, and season to your own liking.
- Enjoy over rice with a blob of sour cream.
- Portion out and freeze remainders.
This recipe is just right for warming the cockles of your heart either after an invigorating walk or standing around a crackling bonfire.
It is a peasant dish, originating in Savoie, the region of the French Alps and is of a similar origin to Cholera Pie, in that it is composed of store-cupboard staples. Don’t be fooled into thinking that it is in any way a dull dish – it is packed with flavour and quite satisfying enough for a main meal, served alongside a crisp salad. Whilst this incarnation of the dish has only been around since the 1980s, it is actually derived from a much older regional recipe called La péla. In the older, vegetarian version, the unpeeled, raw potatoes are cubed and pan-fried in oil. Onions are added and when these turn golden brown, slices of reblochon are laid over the top. The dish is served when the cheese has melted.
There are lots of Tartiflette recipes online, many of which veer dangerously close to being a variation of either Dauphinois Potatoes or a potato fondue, neither of which are authentic. In this recipe, which comes from a little French book of Grandmothers’ recipes, the flecks of bacon and onion and the rich, melted cheese just coat the potatoes without overpowering or drowning them in too much liquid.
Speaking of potatoes, allow me to recommend a very special variety which is both my absolute favourite and absolutely perfect for this recipe. Grab them if you can find them: Pink Fir Apple Potatoes.
Similar in appearance to fingerling/Anya potatoes, but with a distinctive pink blush to their skins, they have the unique quality of being a slightly floury, waxy variety with such a delicious flavour, you can eat them on their own. By which I don’t mean ‘on their own with some butter, salt and pepper’, I mean, literally, with nothing else – they taste that good.
If you’re unable to find any Pink Fir Apple, then Anya are an acceptable substitute.
The other main ingredient is Reblochon cheese. This is a soft, rinded cheese with quite a pungent flavour that melts beautifully – a little goes a long way! It is available in UK supermarkets either as a small (10cm) whole cheese or in portions of half of a larger (15cm) cheese.
You can assemble this recipe and heat through immediately, or make ahead and pop it in the oven when you need it. It takes less than 30 minutes to warm through.
This recipe will serve four, or three if very hungry. Actually, it’ll serve one if you’re ravenous, but I think it’s best to draw a veil over that particular mental image.
800g Pink Fir apple or Anya potatoes
150g smoked bacon lardons
2 medium (apple-sized) onions, chopped fine
125ml reduced fat creme fraiche
1 reblochon cheese, 200-250g
coarse-ground black pepper
chopped parsley to garnish
- Bring a pan of water to the boil.
- Wash the potatoes and then steam them in their skins over the boiling water for 15 minutes. Set aside.
- Put the bacon and onion into a saucepan and cook over medium heat, stirring occasionally, until the onion is translucent and starting to caramelise.
- Remove from the heat and stir in the creme fraiche.
- Cut the reblochon cheese into fat matchsticks.
- Cut the potatoes into 2cm slices.
- Butter an ovenproof dish.
- Layer the ingredients: 1/3 of the potatoes, 1/3 of the bacon mixture, 1/3 of the cheese, pepper.
- Repeat 3 times until the ingredients have all been used .
- Cover tightly with foil and set aside until needed.
- Preheat the oven to 200°C, 180°C Fan.
- Put your dish into the oven with its foil covering and bake for 20 minutes.
- Remove foil and bake for up to 10 minutes more, if necessary, to crisp the top.
- Sprinkle with the parsley and serve with a fresh salad.
I’ve decided to go all autumnal this week with this comforting, root vegetable tart. It was inspired by a recipe from 1604 for parsnip pie.
It can make the basis of a light lunch or be served as an accompaniment to a main meal.
Its simple flavours are enriched by generous use of butter, with which both carrots and parsnips become glorious. And by generous, I mean about 50g, less than two ounces in old money, so hardly extravagent either budget or health-wise.
And yes, I’ve hopped onto the current ‘spiral tart’ craze to provide the impressive appearance, but I would argue that it is only a development of the apple rose tart, so neeners!
Like the apple rose tart, and unlike most of the current crop of spiral tarts, this tart also has a filling beneath the decorative vegetable ribbons – the remains of the vegetables carved up for the decoration are steamed and then mashed together with lashings of butter and pepper. They give the tart both substance and richness.
I don’t usually mention cooking equipment, mostly because my kitchen is too small to have much of anything, but I heartily recommend this kind of saucepan set:
The top two tiers are steamer pans, over a regular saucepan. You can cook all the side dishes for a Sunday lunch in this – potatoes in the bottom and up to four vegetables in the steamer baskets – at the same time, on one burner/ring on the stove, removing the baskets from the stack as the contents are done. I use mine daily.
Other vegetables you might like to try with this recipe: beetroot, turnip, swede, butternut squash, courgette.
Carrot and Parsnip Tart
1 x 20cm partially blind-baked shortcrust pastry tart shell
5 large parsnips
5 large carrots
salt & pepper
- Peel the carrots and parsnips, then cut into ribbons. I find a Y-shaped peeler is best for this.
- Cook the ribbons in a steamer basket over boiling water for 5 minutes. Set aside to cool.
- Chop the remains of the vegetables into cubes and steam over the boiling water until tender. The parsnips will probably require more cooking than the carrots, so have them in separate steamer baskets so you can remove them when done. Even though they will be mashed, you don’t want them mushy.
- Mash the cooked vegetables together. Don’t be too thorough with your mashing – it’s nice to be able to see flecks of both vegetables in the mix, and it gives a mottled, almost marbling effect. Add 30g of the butter, and salt and pepper to taste. Set aside to cool.
- When cold, spoon the mashed vegetables into the tart shell and smooth over.
- Arrange the ribbons of vegetables in alternating circles on top. You can begin in the middle or on the edges of the tart.
- Preheat the oven to 180°C, 160°C Fan.
- Melt the remaining butter and brush lightly over the top of the vegetable ribbons.
- Bake for 20 minutes, then cover lightly with a foil tent to prevent the vegetable ribbons from burning, and bake for a further 10 minutes.
- Cool in the tin for 10 mintes before removing and serving.
This is a deliciously simple, autumnal dessert that, although it can be assembled from very few, ordinary ingredients, ends up tasting so much better than the sum of its parts – the crisp, golden outside, hot and sharp insides and cool cream or hot, rich custard make this a dish of delicious contrasts. It is one of the many British desserts that evolved to use up stale bread and cooked fruit. Whilst the filling can be almost any fruit purée you have to hand, the construction needs to observe a few rules if it is going to look as impressive when served as it tastes.
Firstly, the fruit purée needs to be relatively firm and ‘dry’, with little or no visible liquid. If your cooked fruit is especially moist, then just set it in a sieve to drain – the resultant liquid can be sweetened and served as a pouring syrup or saved for use in/on other desserts. Alternatively, set it over a low heat in a wide pan, to help evaporate the excess liquid. If you think your fruit is still too soft, you could consider whisking in an egg yolk or two to help thicken it during cooking, making it more of a fruit custard.
The bread should not be plastic-wrapped and pre-sliced. The best charlottes are made when the bread can absorb some moisture from the filling in much the same way as it does in Summer Pudding, and sliced bread just doesn’t have a suitable surface for this. Not that having your bread sliced by a machine is bad – it can make it wonderfully thin and regular – just buy a whole loaf and get the bakery to cut it for you on their machine. If it’s not stale, just leave the slices you intend to use out on the counter for an hour, they’ll dry just enough. During baking, the dry outside will, thanks to the coating of butter, crisp up and turn wonderfully golden, and the inside will draw moisture from the filling and pull everything together, so that you have a firm pudding to turn out.
The final important consideration is the shape of the bowl in which you construct your charlotte. It needs to be both oven-proof and domed/tapering. Straight-sided charlottes are usually cold desserts such as the Charlotte Russe, which uses sponge fingers and a firmly set cream and is also thoroughly chilled before being served, which helps greatly with presentation. A traditional, domed pudding bowl, or individual pudding bowls, are ideal. Their tapering form is most conducive to maintaining an impressive shape of your hot charlotte. The fluted tins commonly marketed as brioche tins are also the ideal shape, with the added detail of fluting giving the turned-out dish a very elegant appearance.
This is an adaptation of Mrs Rundell’s recipe from 1808. Her version calls for raw apples, sugar and butter and is baked slowly for 3 hours with a weight on top to help compress the apples as they shrink during cooking. This recipe is much shorter, just over one hour, but this length of time is necessary for the bread to crisp, turn golden and be sturdy enough to support the fruit filling until serving time. Higher heat and baking for a shorter time means that, when turned out, the pudding slowly sags and collapses, like a Victorian matron with her corset removed. The use of an already-cooked puree makes preparation that much quicker and the cooked pudding less prone to loss of volume.
I used some apples from a friend’s garden for this recipe, and added no sugar – the sharpness was a great contrast against the rich, buttery crust. I highly recommend this approach. If your fruit is especially sharp, consider using a sweet custard as an accompaniment.
750g fruit pulp
stale white bread slices
pouring cream or custard to serve
- Preheat the oven to 200°C/180°C fan.
- Butter the inside of your bowl(s) generously with softened butter.
- Cut the crusts from the bread. Cut a circle or flower shape for the bottom of your bowl and put it in first. It will make for a neat top once you turn out the pudding, and also hide the ends of all the side pieces of bread.
- Line your bowl(s) with the crustless bread. How you choose to do this is up to you. Personally, I keep the pieced of bread whole and patch where necessary. If your bread is fresh and springy, you can make things easier for yourself by using a rolling pin to flatten them slightly. If you are using individual pudding bowls, you might want to reduce this to a width of 1.5cm, as the smaller form will need thinner slices if it is still to look dainty when turned out. Place the slices inside the pudding at a slight angle and press into the butter. Leave the excess sticking out of the top of the bowl for now. Make sure there are no spaces or holes for fruit to leak through. You can see on the above photo that a little apple juice has squeezed out and been caramelised by the heat of the oven. Delicious, but a flaw if you’re after an unblemished exterior to your charlotte.
- Fill the lined mould with the fruit puree.
- Butter slices of crustless bread for the top of the mould. Fold the ends of the bread at the sides inward and place the final pieces of bread butter-side upward over the top.
- Spread a little butter onto a sheet of parchment and place this butter-side down over your filled bowl.
- Add a cake tin on top together with an oven-safe weight, such as a foil-wrapped metal weight or quarry tile.
- Bake for about an hour until the outside of the buttered bread is crisp and golden brown and the filling piping hot. For individual puddings, bake for 30-40minutes.
- Remove the weight/tin/parchment and bake for a further 10 minutes, to allow the lid to crisp up.
- Remove from the oven and turn out onto your serving dish.
A very autumnal recipe for you this week – Blackberry Shortbread.
There’s no bells or whistles, I just fancied something simple, with the brightness of fresh fruit.
You could use this serving suggestion with a number of different fruits, but I thought blackberries most appropriate for the season, as they are the last soft berries of the year. Plus they look like jewels!
You can also use any shortbread recipe if you have a particular favourite or don’t fancy the one below. The recipe I chose isn’t particularly special, but with the baking powder and eggs, it has a lovely open and delicate texture. I also decided to use an unusual flour I found on the supermarket shelves this week: wholemeal Kamut flour from Doves Farm.
To quote from the bag:
“Kamut® grain is a khorasan wheat….said to be the wheat of the Pharoahs.”
It’s a very fine flour, producing a wonderfully golden shortbread biscuit with a nutty, almost malty flavour. There are three recipes to try printed on the pack itself and you could make them all with just one bag.
Alternatively, make the recipe below with ordinary flour – it’s all good.
90g soft brown sugar
2 large yolks
100g unsalted butter – softened
110g plain flour
½ tsp baking powder
1 pinch of salt
zest of 1 lemon
blackberry jam or jelly
300g fresh blackberries
icing sugar for dusting
250ml whipping cream (optional)
- Whisk the sugar and yolks together until pale and creamy.
- Add the softened butter and mix thoroughly.
- Sift the flour, salt and baking powder together and fold into the egg mixture.
- Mix in the lemon zest.
- Press mixture evenly into a baking tin and smooth over. I used my loose-bottomed flan tin (35cm x 12cm), lined with buttered foil, so that I could cut fingers of shortbread widthways.
- Cover with cling film and chill in the fridge for 1 hour.
- Preheat the oven to 160°C, 140°C Fan.
- Remove the cling film from the shortbread and bake for 20 minutes until golden brown. Turn the tin around halfway through to ensure even colouring.
- As soon as the biscuit is cooked, remove from the oven and cut into fingers (or slices or wedges, as you prefer). Leave to cool in the tin. DO NOT attempt to move the biscuit pieces until completely cold – they will crumble to pieces.
- When the biscuit has cooled, spread each piece with a layer of blackberry jam and stand the fresh blackberries on top.
- Dust with icing sugar and serve with whipped cream and any extra blackberries.
A little bit of luxury for you this week. I’m still sticking with the French theme, but it’s a little less obvious than in previous weeks. This week’s recipe is inspired by a newly acquired book which demonstrates that food allergies or intolerances need not signal a lifetime of dull or dismal food.
This is the latest pubication by Philippe Conticini, creating mouthwatering desserts and treats that are both gluten free and dairy free. Although I purchased my copy from the French Amazon site a few months ago, it is now available with just UK shipping charges here, or order through your local bookshop. Alas, it is only available in the original French, but anyone with O-level/GCSE French and a working knowledge of baking will manage easily.
Sidebar: for the digitally inclined, there is a free Translate app that will allow you to photograph text with your phone, which it will then scan and translate on the go. Also, Chef Conticini has many of his recipes freely available on his website here, as well as numerous demonstration videos on his Facebook page here.
The first recipe in the book is for a kind of chocolate nut sponge, and it is filled with a ganache and glazed with a slightly thinned version of the ganache. It is delicious! It is also very hard to believe it is both gluten and lactose free.
I was so impressed with the ganache, I thought it deserved a starring role, so here it is in a very elegant and sophisticated tart. Gluten and dairy free chocolate is available in supermarkets – I found both milk and dark chocolate in Morrisons.
This tart is made up of bits and pieces from different recipes, tweaked to fit in with my overall idea: I like to think of it as the Lego™ approach. The praline paste is Philippe Conticinis, as well as the ganache – I’ve not messed with either. I’ve tweaked the sweet pastry recipe by adding cocoa (reducing one of the flours) to make it chocolate.
I’ve used a long, rectangular tart tin, but any shape will do. Since everything tastes so rich, the tart doesn’t have to be very deep and you could probably stretch the pastry to a 24cm flan tin. Otherwise, use a 20cm flan tin and, exercising your will of iron, cut the slices very thin.
Chocolate Praline Tart
For the praline
NB Because it is a bit of a Faff™, this deliberately makes a LOT of praline. However, it will keep for months in the fridge if necessary. If you really don’t think you’ll use it – I mean, it’s not like it tastes AWESOME or anything – consider making a half batch.
300g of whole raw hazelnuts (with skin)
300g of whole raw almonds (with skin)
400g caster sugar
- Put the sugar and the water in a pan over a low heat until the sugar has dissolved.
- Bring the syrup to a boil and when the temperature reaches 118°C, add the hazelnuts and almonds.
- Stir the nuts in the sugar, making sure that they are thoroughly coated. This movement will also cause the sugar to crystallise. This is fine. Continue stirring to keep the nuts from burning.
- Eventually, the sugar will melt again and turn a deep and warm caramel colour.
- At this point, pour the whole mixture onto baking parchment. Before it cools, pull the nuts apart using a couple of forks, so that they don’t set in a solid lump. This will make processing them easier.
- When the caramelised nuts are cold, break them up either by hand or by battering them with a rolling pin and transfer to a food processor fitted with the cutting blade.
- If you want to use some of the nuts as decoration, as in the photo, set some aside before the mixture becomes paste.
- Process the nuts into a smooth paste using a series of short bursts with the blade. If you keep the blade moving for too long, it will heat up the paste, so short stints are best. For a long time it will seem like you’re just making a racket with the machine, but it will eventually break down into smaller pieces.
- When the mixture is smooth, transfer to an airtight box and store in the fridge.
For the pastry
This recipe uses clarified butter. Before everyone starts shrieking dairy, let me remind you that clarified butter is pure fat, WITHOUT any of the dairy solids. If you’re not convinced, as an alternative you can use Indian ghee or coconut butter.
50g clarified butter
30g icing sugar
30g ground almonds
25g chestnut flour
25g Green & Black’s cocoa powder
50g rice flour
pinch of sea salt
1 large yolk
½ large egg – whisked
- Use a little clarified butter to grease your tin and shake over some cornflour (to help keep the pastry from sticking).
- Put the butter and the dry ingredients into a food processor and blitz until the mixture resembles breadcrumbs.
- Whisk the yolk into the beaten egg and add gradually to the dry ingredients until the mixture comes together. It might not come together in the bowl, only resemble damp crumbs, but it will hold once tipped out and pressed firmly.
- Roll out thinly and use to line your prepared tin. Alternatively, just use the damp crumbs into your tin and press into the sides and base until covered. I opted to roll the pastry and got it impressively thin, but then I found I couldn’t move it across into the tin in one piece, so I just patchworked it together.
- Preheat the oven to 160°C, 140°C Fan.
- Line your pastry with baking parchment and add cooking beads/rice.
- Bake until the pastry is fully cooked (20-30 minutes).
- Set aside to cool. NB Your pastry might crack as it cools. Fear not. Just melt some GF DF chocolate and literally paint over the cracks. And everywhere else if you like. Put the tart shell in the fridge to set. The layer of chocolate will help keep the pastry crisp underneath the rich filling.
For the ganache
170g GF DF dark chocolate
55g GF DF milk chocolate
150ml Soya milk
- Break the chocolate into pieces and melt in a bowl over warm water.
- Heat the milk and slowly add to the melted chocolate, stirring constantly until fully combined.
- Set aside until required.
- Add a layer of praline to the cooled tart shell. How much is entirely up to you. I am a big fan of its rich taste, but then again, a little does go a long way. I spread a 5mm layer which is enough to give the flavour, but doesn’t overpower. If the praline is cold and too stiff to spread, zap it for a few seconds in the microwave to soften.
- Pour the warm ganache over the praline paste and smooth. You can also tap the tin lightly on the work surface to get the ganache to level out.
- Put into the fridge to set. Once set, sprinkle over the finely chopped praline if using.
- If not eating immediately, cover lightly with cling film – try and keep it from touching the ganache – and store in the fridge.
- Allow the tart to come to room temperature before serving.