Wednesday 30 September 2009

Beef Stew & Dumplings for my Little Dumpling!

When I transferred my photos from my memory card to my usb key and opened the file, my cheeky husband had taken a picture of me when I wasn't looking. This is me getting ready with my hair dryer attachment on! I have my hair rolled in curlers underneath. You stick the end of the tube on the end of the hairdryer and it fills the main head piece with hot air thus setting your curl! It really does work a treat!


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We went to see District Nine tonight using the Orange 241 deal and I actually enjoyed it. I loved the little baby alien in it, I felt so sorry for it all the way through poor thing! We are now at home watching Shooting Stars, which is so funny I don't know how we lived without it all this time!
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Yesterday, Kenny had a case of red wine delivered for me as a little gift so to celebrate, I decided to make a beef stew with dumplings. I can’t think of anything more comforting than a hearty stew and a large glass of red.
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Mrs Hackneys Recipe for Beef Stew & Dumplings:

Approx 800g Braising Steak (I got 2 packs for £6 in Sainsburys)
4 x Large carrots, cut into chunks
1 x Pack of Mushrooms, left whole
1 x Swede, cut into chunks
2 x Parsnips, cut into chunks
1 x Bottle of Ale
1 x Cup of Red Wine
½ x Boiling water & 2 Beef Stock Cubes
3 – 4 tbs Tomato Puree
Splash of port, optional
1 – 2 x tsp Dried Thyme
1/2 x tsp Herbs de Province
2 x Garlic cloves, crushed
2 x Onions, finely chopped
2 tbs x Worcester Sauce
1-2 x Bay Leaves
2 x tbs Plain flour
1 x Tin of Butter Beans
Sunflower Oil

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1. Put a splash of oil into a large pan and cook the beef in batches until browned, removing to a bowl after each batch.
2. Add the onions and garlic to the pan and cook in the beef juices for 5 – 6 minutes.
3. Add in the swede, carrots and parsnips.
4. Return the beef to the pan.
5. Add in the flour and mix well.
6. Pour in the whole bottle of ale and the beef stock
7. Add in the herbs, tomato puree, red wine, port, bay leaves, Worcester sauce, beans and mushrooms to the pan. Season well with salt and pepper.
8. Bring the mixture to the boil then put on a low heat.
9. Cover the pan with a lid or a plate and simmer for at least 3 hours.
Whilst the stew is simmering, make the dumplings & a roux.
Mrs Hackneys Recipe for Dumplings
1. Mix 100g self raising flour and 50g suet into a bowl.
2. Add in a sprinkle of herbs (dried thyme works well) and a good pinch of salt.
3. Add in 3 – 4 tbs of cold water to combine.
4. Roll into a sausage and cut into chunks.
5. Roll into balls and set aside.
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Mrs Hackneys Recipe for Roux:

It’s not exactly hard to make a roux – it’s simply equal parts of flour and butter.

1. Melt 25g of butter in pan
2. Add in the plain flour and mix until it becomes thick.
3. Put it in a bowl and leave to cool

Dumplings for my dumpling!
The Roux

Stew pot a bubblin
It hasn't photographed great in this pic but trust me, it was tasteeee!!
Mrs Hackneys Notes:
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* Keep checking the stew to make sure it’s not sticking / burning the bottom of the pan.
* It should be cooked on a low, low heat although when you lift the lid to check, it will be bubbling.
* Make sure you keep tasting it, it could need more seasoning, more tomato puree, more red wine, more port etc. Just trust your instinct and season to taste.
* It tastes much better the next day. Just make sure you leave to cool completely, then spoon it into a Tupperware pot with a tight lid and store in the fridge.
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Enjoy :-)

Sunday 27 September 2009

Marshmallows for a Mellow Sunday

Lately I always seem to remember my dreams. Last night I dreamt that I was driving in a mini with Simon Cowell on the way to Aycliffe Town Centre. He dropped me off at a dog parlour only to find that they had lost my dog?! Random but not as random as the one I had the other night where Joling and I were at a bus stop which was also a bakery. We had to queue with lots of old woman to then put our chosen loaves into an oven!
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Today I woke up at 11am (so bad I know) and the first thing that popped into my mind were the marshmallows I was planning to make.
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This recipe was on the new Rachel Allen show ‘Rachel Allen Home Cooking’ which is on the Good Food channel (249 on sky) weeknights at 9pm.
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I thoroughly enjoyed making these. It was exciting to see the mixture develop into a big cloud of fluffiness!

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Marshmallows Recipe:
Source: Rachel Allen
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Ingredients:

450g caster sugar
2 x 7g sachets powdered gelatine
2 tsp vanilla extract
1 tbsp sunflower oil
2 tbsp icing sugar
A few drops of red food colouring
Conversion calculator
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Method:
1. Pour the sugar and 175ml (6fl oz) cold water into a heavy-based saucepan, place on a medium–high heat and bring to a rolling boil, stirring all the time until the sugar dissolves. Reduce the heat to low and allow to simmer for about 15–20 minutes without stirring, until a sugar thermometer dipped into the mixture reads 113°C. Alternatively, check that the soft-ball stage has been reached.
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2. Pour the gelatine and 100ml cold water into the bowl of an electric food mixer and leave for about 10 minutes to soften before stirring to loosen up. As soon as the sugar syrup reaches the correct temperature, begin to whisk the gelatine in the food mixer on a very low setting and then carefully pour in the syrup in a slow, steady stream, whisking all until it is fully incorporated. Add the vanilla extract, increase the whisking speed and leave to beat for about 20 minutes until thick, cool and beginning to set.
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3. Meanwhile, grease a 20cm square cake tin with some of the sunflower oil, line with parchment paper and grease again. Toss the icing sugar and cornflour together and place in a sieve. Dust a little into the tin to evenly coat the base and sides, reserving the rest for later.
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4. Pour the creamy marshmallow mixture into the prepared tin, spreading it evenly and smoothing the surface using a palette knife dipped in boiling water. Dust with a little more of the icing sugar and cornflour mixture, cover with cling film and allow to set in a cool, dry place (not the fridge) for 1–2 hours or overnight.
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5. Once the marshmallow mixture has set, dust a clean work surface with the remaining icing sugar and cornflour mixture and turn the marshmallow slab out of the tin. Peel off the parchment paper and cut the marshmallows into about 36 squares. Toss them around to coat evenly in the icing sugar and cornflour. Store in an airtight container in a cool, dry place for up to three weeks.
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Mrs Hackneys Notes:
* I have a food thermometer so managed to see when it reached the correct stage. I would definitely recommend buying one, they only cost a couple of quid. I got mine off Ebay.
* These would look really lovely packaged up in a little cello bag with a ribbon tied around.
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Yum Yum!
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I also made a pizza for Suey and I to share for breakfast! It was deeeeelicious! I think the tomato sauce tastes much better the day after. I added on mushrooms to make it a bit more ‘breakfasty’!
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Saturday 26 September 2009

Saturday Night Pizza

I was watching Rachel Allen earlier and she went to Gennaro Contaldo's home (he’s Jamies Olivers mentor) and he made the most amazing pizza but they didn't give you the recipe, which I thought was really annoying. I actually went to the supermarket this morning and bought Good Housekeeping magazine and there was a recipe in there for Pizza from Hugh Fearnley-Whittingstall so decided to give it a whirl.
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I did also make American pancakes for breakfast with sausages and maple syrup but forgot to take a pic.
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Pizza Dough Recipe:

Source: Hugh Fearnely-Whittingstall / Good Housekeeping
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5g dried yeast9oz plain flour
9oz strong white bread flour
2 tsp x course salt (crushed through a sieve)
2 tbsp olive oil
325 ml Warm Water
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1. Measure out the 325 ml of warm water.
2. Put the yeast into a little bowl and add in a splash of the water. Leave to sit for 5 mins, until it starts to froth.
3. Meanwhile, combine the two flours and salt in a bowl.
4. Add the yeast liquid, water and oil and mix into a rough dough, then turn out and knead for 10 minutes, until silky and elastic. It will be really sticky but try not to add lots of extra flour.
5. Put the dough in an oiled bowl and cover with a tea towel.
5. Leave to rise in a warm place until doubled in size (at least an hour).
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Mrs Hackneys Recipe for Tomato Sauce:
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1 x Tin of chopped tomatoes
1 x 500g Carton of smooth tomatoes / passata
2 x tsp Dried Oregano
1 x tsp Herbs de Provence
2 tbp x Tomato Puree
3 x Cloves of Garlic, crushed
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1. Crush the garlic and fry in a splash of olive oil until it starts to turn golden
2. Add in the tomatoes and bring to the boil
3. Add in the herbs
4. Reduce the heat and cook on the lowest heat whilst the dough rises.
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Make The Pizza:

1. Pre-heat your oven to the hottest it will go.
2. When the dough is ready. knock the air out and cut into 5 pieces.
3. Roll out a piece of dough with a rolling pin or stretch with your fingers until it's approx 5 mm thick. Place it on a baking tray dusted with flour.
4. Drizzle some olive oil on the dough and spoon on the tomato sauce.
5. Add any other toppings you fancy. I made Kenny one with slices of chorizo, thin slices of red chilli, mozarella, torn basil, black pepper topped with rocket leaves once out of the oven.
6. Cook for approx 10 mins.
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Three remaining pieces of dough that kept on rising!

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Nice and flat

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Delicious Tomato Sauce
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Chorizo, Chilli, Basil & Mozarella

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Rocket tossed in olive oil, black pepper and sea salt
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Ready to go in the oven...
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Mrs Hackneys Notes:
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* You can buy the carton of smooth tomatoes in Sainsburys
* I warmed up the oven slightly, switched it off and then put in my dough to rise as I don't have a warm spot in the flat
* I also put some semolina on the tray to give the pizza base that nice texture you get with a good pizza. I think you’re supposed to use cornmeal or something but it worked fine for me.
*If you like spicy pizzas I’d also add in some chilli flakes and chilli powder to the tomato sauce.
*This recipe worked best when I made the base really thin – I put the dough on the floured baking tray and the used a rolling pin. I rolled from the middle of the dough pulling it out towards me, then turning the tray and continued until it’s really flat. Also, don’t put too much tomato sauce on.
*Don't cut basil, tear it.

I’m making marshmallows tomorrow so fingers crossed they work out and that I don’t scoff them all before I get to post some out!!

Wednesday 23 September 2009

Cupcakes, Sausage & Mash Bake, Vegetable Risotto and Chocolate Caramel Cake Bars...

Sorry I haven’t updated the blog in a few days. I have been busy cooking but I just haven’t got round to uploading everything. It’s a bit of a hassle getting the pictures on as I have to put my memory card in Kennys laptop to then put them on my usb key to then put on my laptop. It’s a chew on. I was hoping my new camera was going to arrive so then I can upload them straight onto my laptop but it hasn’t due to the postal strikes boo hoo so I’ve had to use my camera that Kenny bought me about 7 years ago that is literally falling apart!
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I decided to spend Sunday making cupcakes for a few special people. I made some for Clare because she’s about to pop out bubba number 2, I made some for Wendy because she had her hand blown up at a camp fire (I’d upload the photo that Mel sent me but I don’t think I’m cruel enough to subject you to it. It literally made me go dizzy), I made some for Helena after her nasty bump on the head and I made some for my mum because she kept calling me to see if I got the empty box she posted back to me so in the hope that I’d send some more ha ha!
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I used the Martha Stewart cupcake recipe and the Hummingbird Bakery frosting. I wrapped them all up and shipped on Monday morning but was worried that they would take forever to get there because of the postal delays but luckily 3 of them were delivered today. I hope the Helenas box arrives safely and quickly.
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Here they are...
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All wrapped and ready to ship...

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Kenny took me for a lovely dinner at The Butchers Hook on Monday night. It was so nice to get out the flat and spend some time with him. We had cod goujons and chicken liver parfait to start. Kenny had pork shoulder with mashed potatoes and cabbage and I had a shepherds pie, which was disappointing. It was far too tomatoey for me - my shepgerds pie is ten times better. Dessert was HEAVEN though! We shared 2 scoops of Hokey Pokey ice cream and it was to die for! Hokey pokey is a nick name for honeycomb or cinder toffee. It was caramel flavoured with chunks of the crunchy honeycomb in. It was soooooo flipping good!
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For Tuesday’s dinner, I made a lovely sausage and mash bake. It was cheap and cheerful and very tasty. I forgot to take a photo of it when it came out the oven but I did take a shot before it went in!
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Sausage & Mash Bake:
Source: Essentials Magazine
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Ingredients:

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1 kg Floury Potatoes (such as King Edwards)
Small bunch chives, finely chopped
3 – 4 Spring Onions, chopped
8 Traditional, Herby Sausages (I used Toulouse)
2 Onions
1 x tbs Thyme
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50g x Butter
50 ml Whole Milk
½ x tsp Olive Oil
1 x tbs Balsamic Vinegar
1 x tbsp Redcurrant Jelly
100 ml x Red Wine
400 ml x Chicken Stock
2 ½ tsp x Cornflour dissolved in 1 tbsp cold water
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1. Boil the potatoes and mash with the butter and milk. Season with salt and pepper. Stir through the chives and spring onions.
2. Heat the oven to gas mark 4 / 180 C.
3. Heat the oil in a pan and fry the sausages for 3-4 messages until brown. Cut into chunks and put into an oven proof dish.
4. For the gravy, fry the onion for 6-8 minutes, add the balsamic, jelly and wine and bring to a boil. Add the stock and simmer for 2-3 minutes. Stir in the cornflour and add in the thyme.
5. Pour the gravy over the sausages and top with the mash.
6. Bake for 45 mins to an hour until golden and bubbling.

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Kenny is out with the boys tonight so for dinner I decided to cook a vegetable risotto. It’s great because you can literally use all the things that are sitting in the bottom drawer of your fridge!
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I like to add a cup of dry white wine usually but I didn’t have any so chicken stock had to do.
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Risotto has to be constantly stirred and it’s best to keep the stock hot in a separate pan if you can.
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Mrs Hackneys Recipe for Vegetable Risotto:
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Ingredients:

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1 x Cup of Arborio Risotto Rice
1 x Chicken Stock Cube dissolved in approx 400 ml of water
1 x Cup of White Wine
Vegetables – I used ½ courgette, ½ onion, ½ bag of sugar snap peas and 7 mushrooms!
Salt & Pepper
Olive Oil
1 tsp dried parsley (or use fresh if you can)
2 x Garlic cloves, crushed
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1. Dice the onion and fry in a tsp of olive oil, add one clove of the crushed garlic
2. Add in the rice and stir for 2 – 3 mins
3. Add in the cup of white wine. It should really sizzle and bubble.
4. Add in ½ cup of stock until it’s all absorbed. Keep stirring constantly.
5. Keep adding stock once the previous lot has been absorbed.
6. Cook for around 10 – 15 minutes.
7. Taste a bit of the rice. When it’s nearly ready (still has a bite to it) add in the vegetables.
8. Keep adding stock until the rice is cooked and the vegetables are still al dente.
9. The mixture should be thick but not runny or soupy.
10. Stir through some fresh parmesan and serve.


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I watched an old taped episode of Rachel Allen on my Sky Plus last night and my mouth started to water when she made her Chocolate, Caramel Cake Bars. I just had to make some today.
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Chocolate Caramel Cake Bars
Source: Rachel Allen
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Ingredients:
For the chocolate base200g/7oz butter50g/2oz cocoa powder300g/11oz caster sugar2 free range eggs, beaten225g/8oz plain flourFor the hazelnut caramel layer125g/4½oz butter1 x 397g/14oz tin condensed milk2 tbsp golden syrup75g/3oz caster sugar125g/4½oz toasted and halved hazelnutsFor the chocolate topping200g/7oz dark chocolate, chopped1 tbsp sunflower or vegetable oil
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Method:
1. Preheat the oven to 160C/325F/Gas 3 and line the base of or grease, a small Swiss roll tin measuring 20x30cm/8x12in.

2. In a medium sized saucepan over a medium heat, heat the butter for the chocolate base, stir in the cocoa powder and then the sugar and mix until smooth.
3. Remove from the heat and stir in the eggs until mixed and then the plain flour.
4. Spread the chocolate base over the prepared tin and bake in the oven for 20 minutes until firm on top.
5. Remove from the oven and set aside to cool while you make the hazelnut caramel layer.
6. In a medium-sized saucepan over a medium heat, melt the butter and then add the condensed milk, golden syrup and sugar. Turn the heat to low and stir continuously for 12-15 minutes until the mixture is dark caramel in colour (do not let it burn).
7. Remove from the heat and stir in the nuts. Spread evenly over the chocolate base and allow to cool.
8. Melt the chocolate in a bowl sitting over a saucepan of simmering water. When it is melted, stir in the oil and then pour over the caramel layer and smooth out, leaving to cool and set.
9. To serve, cut into squares. These will keep for a week in an airtight container.

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Mrs Hackneys Notes:
* It takes a good couple of hours for the caramel to cool and set so don’t melt the chocolate straight away.
* If you have a sister with a nut allergy, line a square ramekin, cut out a square of the biscuit base when ready and sit on the bottom of the ramekin. Finish the recipe as advised.
* Wrap in cello bags and tie with a ribbon. Post to people you love :-)

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Enjoy :-)

Wednesday 30 September 2009

Beef Stew & Dumplings for my Little Dumpling!

When I transferred my photos from my memory card to my usb key and opened the file, my cheeky husband had taken a picture of me when I wasn't looking. This is me getting ready with my hair dryer attachment on! I have my hair rolled in curlers underneath. You stick the end of the tube on the end of the hairdryer and it fills the main head piece with hot air thus setting your curl! It really does work a treat!


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We went to see District Nine tonight using the Orange 241 deal and I actually enjoyed it. I loved the little baby alien in it, I felt so sorry for it all the way through poor thing! We are now at home watching Shooting Stars, which is so funny I don't know how we lived without it all this time!
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Yesterday, Kenny had a case of red wine delivered for me as a little gift so to celebrate, I decided to make a beef stew with dumplings. I can’t think of anything more comforting than a hearty stew and a large glass of red.
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Mrs Hackneys Recipe for Beef Stew & Dumplings:

Approx 800g Braising Steak (I got 2 packs for £6 in Sainsburys)
4 x Large carrots, cut into chunks
1 x Pack of Mushrooms, left whole
1 x Swede, cut into chunks
2 x Parsnips, cut into chunks
1 x Bottle of Ale
1 x Cup of Red Wine
½ x Boiling water & 2 Beef Stock Cubes
3 – 4 tbs Tomato Puree
Splash of port, optional
1 – 2 x tsp Dried Thyme
1/2 x tsp Herbs de Province
2 x Garlic cloves, crushed
2 x Onions, finely chopped
2 tbs x Worcester Sauce
1-2 x Bay Leaves
2 x tbs Plain flour
1 x Tin of Butter Beans
Sunflower Oil

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1. Put a splash of oil into a large pan and cook the beef in batches until browned, removing to a bowl after each batch.
2. Add the onions and garlic to the pan and cook in the beef juices for 5 – 6 minutes.
3. Add in the swede, carrots and parsnips.
4. Return the beef to the pan.
5. Add in the flour and mix well.
6. Pour in the whole bottle of ale and the beef stock
7. Add in the herbs, tomato puree, red wine, port, bay leaves, Worcester sauce, beans and mushrooms to the pan. Season well with salt and pepper.
8. Bring the mixture to the boil then put on a low heat.
9. Cover the pan with a lid or a plate and simmer for at least 3 hours.
Whilst the stew is simmering, make the dumplings & a roux.
Mrs Hackneys Recipe for Dumplings
1. Mix 100g self raising flour and 50g suet into a bowl.
2. Add in a sprinkle of herbs (dried thyme works well) and a good pinch of salt.
3. Add in 3 – 4 tbs of cold water to combine.
4. Roll into a sausage and cut into chunks.
5. Roll into balls and set aside.
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Mrs Hackneys Recipe for Roux:

It’s not exactly hard to make a roux – it’s simply equal parts of flour and butter.

1. Melt 25g of butter in pan
2. Add in the plain flour and mix until it becomes thick.
3. Put it in a bowl and leave to cool

Dumplings for my dumpling!
The Roux

Stew pot a bubblin
It hasn't photographed great in this pic but trust me, it was tasteeee!!
Mrs Hackneys Notes:
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* Keep checking the stew to make sure it’s not sticking / burning the bottom of the pan.
* It should be cooked on a low, low heat although when you lift the lid to check, it will be bubbling.
* Make sure you keep tasting it, it could need more seasoning, more tomato puree, more red wine, more port etc. Just trust your instinct and season to taste.
* It tastes much better the next day. Just make sure you leave to cool completely, then spoon it into a Tupperware pot with a tight lid and store in the fridge.
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Enjoy :-)

Sunday 27 September 2009

Marshmallows for a Mellow Sunday

Lately I always seem to remember my dreams. Last night I dreamt that I was driving in a mini with Simon Cowell on the way to Aycliffe Town Centre. He dropped me off at a dog parlour only to find that they had lost my dog?! Random but not as random as the one I had the other night where Joling and I were at a bus stop which was also a bakery. We had to queue with lots of old woman to then put our chosen loaves into an oven!
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Today I woke up at 11am (so bad I know) and the first thing that popped into my mind were the marshmallows I was planning to make.
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This recipe was on the new Rachel Allen show ‘Rachel Allen Home Cooking’ which is on the Good Food channel (249 on sky) weeknights at 9pm.
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I thoroughly enjoyed making these. It was exciting to see the mixture develop into a big cloud of fluffiness!

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Marshmallows Recipe:
Source: Rachel Allen
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Ingredients:

450g caster sugar
2 x 7g sachets powdered gelatine
2 tsp vanilla extract
1 tbsp sunflower oil
2 tbsp icing sugar
A few drops of red food colouring
Conversion calculator
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Method:
1. Pour the sugar and 175ml (6fl oz) cold water into a heavy-based saucepan, place on a medium–high heat and bring to a rolling boil, stirring all the time until the sugar dissolves. Reduce the heat to low and allow to simmer for about 15–20 minutes without stirring, until a sugar thermometer dipped into the mixture reads 113°C. Alternatively, check that the soft-ball stage has been reached.
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2. Pour the gelatine and 100ml cold water into the bowl of an electric food mixer and leave for about 10 minutes to soften before stirring to loosen up. As soon as the sugar syrup reaches the correct temperature, begin to whisk the gelatine in the food mixer on a very low setting and then carefully pour in the syrup in a slow, steady stream, whisking all until it is fully incorporated. Add the vanilla extract, increase the whisking speed and leave to beat for about 20 minutes until thick, cool and beginning to set.
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3. Meanwhile, grease a 20cm square cake tin with some of the sunflower oil, line with parchment paper and grease again. Toss the icing sugar and cornflour together and place in a sieve. Dust a little into the tin to evenly coat the base and sides, reserving the rest for later.
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4. Pour the creamy marshmallow mixture into the prepared tin, spreading it evenly and smoothing the surface using a palette knife dipped in boiling water. Dust with a little more of the icing sugar and cornflour mixture, cover with cling film and allow to set in a cool, dry place (not the fridge) for 1–2 hours or overnight.
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5. Once the marshmallow mixture has set, dust a clean work surface with the remaining icing sugar and cornflour mixture and turn the marshmallow slab out of the tin. Peel off the parchment paper and cut the marshmallows into about 36 squares. Toss them around to coat evenly in the icing sugar and cornflour. Store in an airtight container in a cool, dry place for up to three weeks.
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Mrs Hackneys Notes:
* I have a food thermometer so managed to see when it reached the correct stage. I would definitely recommend buying one, they only cost a couple of quid. I got mine off Ebay.
* These would look really lovely packaged up in a little cello bag with a ribbon tied around.
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Yum Yum!
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I also made a pizza for Suey and I to share for breakfast! It was deeeeelicious! I think the tomato sauce tastes much better the day after. I added on mushrooms to make it a bit more ‘breakfasty’!
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Saturday 26 September 2009

Saturday Night Pizza

I was watching Rachel Allen earlier and she went to Gennaro Contaldo's home (he’s Jamies Olivers mentor) and he made the most amazing pizza but they didn't give you the recipe, which I thought was really annoying. I actually went to the supermarket this morning and bought Good Housekeeping magazine and there was a recipe in there for Pizza from Hugh Fearnley-Whittingstall so decided to give it a whirl.
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I did also make American pancakes for breakfast with sausages and maple syrup but forgot to take a pic.
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Pizza Dough Recipe:

Source: Hugh Fearnely-Whittingstall / Good Housekeeping
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5g dried yeast9oz plain flour
9oz strong white bread flour
2 tsp x course salt (crushed through a sieve)
2 tbsp olive oil
325 ml Warm Water
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1. Measure out the 325 ml of warm water.
2. Put the yeast into a little bowl and add in a splash of the water. Leave to sit for 5 mins, until it starts to froth.
3. Meanwhile, combine the two flours and salt in a bowl.
4. Add the yeast liquid, water and oil and mix into a rough dough, then turn out and knead for 10 minutes, until silky and elastic. It will be really sticky but try not to add lots of extra flour.
5. Put the dough in an oiled bowl and cover with a tea towel.
5. Leave to rise in a warm place until doubled in size (at least an hour).
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Mrs Hackneys Recipe for Tomato Sauce:
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1 x Tin of chopped tomatoes
1 x 500g Carton of smooth tomatoes / passata
2 x tsp Dried Oregano
1 x tsp Herbs de Provence
2 tbp x Tomato Puree
3 x Cloves of Garlic, crushed
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1. Crush the garlic and fry in a splash of olive oil until it starts to turn golden
2. Add in the tomatoes and bring to the boil
3. Add in the herbs
4. Reduce the heat and cook on the lowest heat whilst the dough rises.
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Make The Pizza:

1. Pre-heat your oven to the hottest it will go.
2. When the dough is ready. knock the air out and cut into 5 pieces.
3. Roll out a piece of dough with a rolling pin or stretch with your fingers until it's approx 5 mm thick. Place it on a baking tray dusted with flour.
4. Drizzle some olive oil on the dough and spoon on the tomato sauce.
5. Add any other toppings you fancy. I made Kenny one with slices of chorizo, thin slices of red chilli, mozarella, torn basil, black pepper topped with rocket leaves once out of the oven.
6. Cook for approx 10 mins.
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Three remaining pieces of dough that kept on rising!

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Nice and flat

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Delicious Tomato Sauce
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Chorizo, Chilli, Basil & Mozarella

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Rocket tossed in olive oil, black pepper and sea salt
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Ready to go in the oven...
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Mrs Hackneys Notes:
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* You can buy the carton of smooth tomatoes in Sainsburys
* I warmed up the oven slightly, switched it off and then put in my dough to rise as I don't have a warm spot in the flat
* I also put some semolina on the tray to give the pizza base that nice texture you get with a good pizza. I think you’re supposed to use cornmeal or something but it worked fine for me.
*If you like spicy pizzas I’d also add in some chilli flakes and chilli powder to the tomato sauce.
*This recipe worked best when I made the base really thin – I put the dough on the floured baking tray and the used a rolling pin. I rolled from the middle of the dough pulling it out towards me, then turning the tray and continued until it’s really flat. Also, don’t put too much tomato sauce on.
*Don't cut basil, tear it.

I’m making marshmallows tomorrow so fingers crossed they work out and that I don’t scoff them all before I get to post some out!!

Wednesday 23 September 2009

Cupcakes, Sausage & Mash Bake, Vegetable Risotto and Chocolate Caramel Cake Bars...

Sorry I haven’t updated the blog in a few days. I have been busy cooking but I just haven’t got round to uploading everything. It’s a bit of a hassle getting the pictures on as I have to put my memory card in Kennys laptop to then put them on my usb key to then put on my laptop. It’s a chew on. I was hoping my new camera was going to arrive so then I can upload them straight onto my laptop but it hasn’t due to the postal strikes boo hoo so I’ve had to use my camera that Kenny bought me about 7 years ago that is literally falling apart!
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I decided to spend Sunday making cupcakes for a few special people. I made some for Clare because she’s about to pop out bubba number 2, I made some for Wendy because she had her hand blown up at a camp fire (I’d upload the photo that Mel sent me but I don’t think I’m cruel enough to subject you to it. It literally made me go dizzy), I made some for Helena after her nasty bump on the head and I made some for my mum because she kept calling me to see if I got the empty box she posted back to me so in the hope that I’d send some more ha ha!
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I used the Martha Stewart cupcake recipe and the Hummingbird Bakery frosting. I wrapped them all up and shipped on Monday morning but was worried that they would take forever to get there because of the postal delays but luckily 3 of them were delivered today. I hope the Helenas box arrives safely and quickly.
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Here they are...
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All wrapped and ready to ship...

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Kenny took me for a lovely dinner at The Butchers Hook on Monday night. It was so nice to get out the flat and spend some time with him. We had cod goujons and chicken liver parfait to start. Kenny had pork shoulder with mashed potatoes and cabbage and I had a shepherds pie, which was disappointing. It was far too tomatoey for me - my shepgerds pie is ten times better. Dessert was HEAVEN though! We shared 2 scoops of Hokey Pokey ice cream and it was to die for! Hokey pokey is a nick name for honeycomb or cinder toffee. It was caramel flavoured with chunks of the crunchy honeycomb in. It was soooooo flipping good!
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For Tuesday’s dinner, I made a lovely sausage and mash bake. It was cheap and cheerful and very tasty. I forgot to take a photo of it when it came out the oven but I did take a shot before it went in!
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Sausage & Mash Bake:
Source: Essentials Magazine
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Ingredients:

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1 kg Floury Potatoes (such as King Edwards)
Small bunch chives, finely chopped
3 – 4 Spring Onions, chopped
8 Traditional, Herby Sausages (I used Toulouse)
2 Onions
1 x tbs Thyme
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50g x Butter
50 ml Whole Milk
½ x tsp Olive Oil
1 x tbs Balsamic Vinegar
1 x tbsp Redcurrant Jelly
100 ml x Red Wine
400 ml x Chicken Stock
2 ½ tsp x Cornflour dissolved in 1 tbsp cold water
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1. Boil the potatoes and mash with the butter and milk. Season with salt and pepper. Stir through the chives and spring onions.
2. Heat the oven to gas mark 4 / 180 C.
3. Heat the oil in a pan and fry the sausages for 3-4 messages until brown. Cut into chunks and put into an oven proof dish.
4. For the gravy, fry the onion for 6-8 minutes, add the balsamic, jelly and wine and bring to a boil. Add the stock and simmer for 2-3 minutes. Stir in the cornflour and add in the thyme.
5. Pour the gravy over the sausages and top with the mash.
6. Bake for 45 mins to an hour until golden and bubbling.

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Kenny is out with the boys tonight so for dinner I decided to cook a vegetable risotto. It’s great because you can literally use all the things that are sitting in the bottom drawer of your fridge!
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I like to add a cup of dry white wine usually but I didn’t have any so chicken stock had to do.
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Risotto has to be constantly stirred and it’s best to keep the stock hot in a separate pan if you can.
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Mrs Hackneys Recipe for Vegetable Risotto:
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Ingredients:

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1 x Cup of Arborio Risotto Rice
1 x Chicken Stock Cube dissolved in approx 400 ml of water
1 x Cup of White Wine
Vegetables – I used ½ courgette, ½ onion, ½ bag of sugar snap peas and 7 mushrooms!
Salt & Pepper
Olive Oil
1 tsp dried parsley (or use fresh if you can)
2 x Garlic cloves, crushed
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1. Dice the onion and fry in a tsp of olive oil, add one clove of the crushed garlic
2. Add in the rice and stir for 2 – 3 mins
3. Add in the cup of white wine. It should really sizzle and bubble.
4. Add in ½ cup of stock until it’s all absorbed. Keep stirring constantly.
5. Keep adding stock once the previous lot has been absorbed.
6. Cook for around 10 – 15 minutes.
7. Taste a bit of the rice. When it’s nearly ready (still has a bite to it) add in the vegetables.
8. Keep adding stock until the rice is cooked and the vegetables are still al dente.
9. The mixture should be thick but not runny or soupy.
10. Stir through some fresh parmesan and serve.


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I watched an old taped episode of Rachel Allen on my Sky Plus last night and my mouth started to water when she made her Chocolate, Caramel Cake Bars. I just had to make some today.
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Chocolate Caramel Cake Bars
Source: Rachel Allen
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Ingredients:
For the chocolate base200g/7oz butter50g/2oz cocoa powder300g/11oz caster sugar2 free range eggs, beaten225g/8oz plain flourFor the hazelnut caramel layer125g/4½oz butter1 x 397g/14oz tin condensed milk2 tbsp golden syrup75g/3oz caster sugar125g/4½oz toasted and halved hazelnutsFor the chocolate topping200g/7oz dark chocolate, chopped1 tbsp sunflower or vegetable oil
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Method:
1. Preheat the oven to 160C/325F/Gas 3 and line the base of or grease, a small Swiss roll tin measuring 20x30cm/8x12in.

2. In a medium sized saucepan over a medium heat, heat the butter for the chocolate base, stir in the cocoa powder and then the sugar and mix until smooth.
3. Remove from the heat and stir in the eggs until mixed and then the plain flour.
4. Spread the chocolate base over the prepared tin and bake in the oven for 20 minutes until firm on top.
5. Remove from the oven and set aside to cool while you make the hazelnut caramel layer.
6. In a medium-sized saucepan over a medium heat, melt the butter and then add the condensed milk, golden syrup and sugar. Turn the heat to low and stir continuously for 12-15 minutes until the mixture is dark caramel in colour (do not let it burn).
7. Remove from the heat and stir in the nuts. Spread evenly over the chocolate base and allow to cool.
8. Melt the chocolate in a bowl sitting over a saucepan of simmering water. When it is melted, stir in the oil and then pour over the caramel layer and smooth out, leaving to cool and set.
9. To serve, cut into squares. These will keep for a week in an airtight container.

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Mrs Hackneys Notes:
* It takes a good couple of hours for the caramel to cool and set so don’t melt the chocolate straight away.
* If you have a sister with a nut allergy, line a square ramekin, cut out a square of the biscuit base when ready and sit on the bottom of the ramekin. Finish the recipe as advised.
* Wrap in cello bags and tie with a ribbon. Post to people you love :-)

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Enjoy :-)