Salaric Cooking

My husband sent me this link, its chips enacting the Titanic and it is so funny – the site it comes from looks quiet good too. Its called:

http://www.lovechips.co.uk/

It also has lots of chip recipes which maybe useful.

Pear Oat Crumble

Another scrummy desert from Becca!

Ingredients

Filling 2 pears peeled, deseeded and sliced 4 tbsp water 1/2 tsp ground cinnamon

Crumble Topping 100g rice flour sifted 3 tbsp soya butter 50g dark muscovado sugar 80g oats 1/2 tsp ground cinnamon

• Put all the filling ingredients into a saucepan and simmer for 10-15 mins untill pears are soft.
• For the crumble topping sift the flour and add chunks or cubes of the soya butter and rub in to make “beradcrumbs”. Add the sugar, oats and cinnamon and mix well.
• Divide the pears and juice into 4-6 ramekins, top with the crumble mixture.
• Bake in preheated oven at 180oC for 15-20 mins untill the topping is golden.

Tips • Can use apples instead of pears. Can use plums and nutmeg instead of pears and cinnamon. • Poach the pears in 4 tbsp of cherry brandy or tawny port instead of water. • Add 1tbsp of grated fresh ginger to the crumble topping for extra spice.

*Dash of veg. oil *5 juruselum artichokes *4 potatoes *2 medium onions *4 cloves of garlic *1 teaspoon of turmeric *1 teaspoon of curry spice *1 jar of Morrisons stupidly cheap curry suace in jar – 5p! *5 cardamon pods

Peel the artichokes and potatoes Cut them into chunks Chop and gently fry the onions and garlic (a large wok type pan is good for this) Add the potatoes and artichokes Cover in water and mix in spices The cardamon pods should be in a muslin bag hanging over the side of the pot (we however do not have such a bag and so had to remember how many pods we had put in, in the hope of fishing them out later!) Cook slowely for an hour Add sauce And cook a bit longer on a slightly higher temperature.

To continue on from last weeks post I thought I should mention the other book that I picked up along with the WI Jam book and Food For Free and that is Favourite Country Preserves, Traditional Home-made Jam, Chutney and Pickle Recipes compiled by Carol Wilson.

This contained recipes for things like quinces and medlars which I had previously never heard off but have been subsequnetly given baskets full off – to ‘do something with’. Its a nice little book as far as I’m concerned and I have used it muchly!

Though I haven’t really blogged about it yet I do tend to make alot of preserve, jams and chutneys mainly. This stems from my Dad making red current jelly and the like when I was a child – we also always went blackberring and stuff.

When I first moved to the country I was on crutches and unable to work – not to mention had a new baby so I set my self up with a lovely preserving pan from a Kitchen Shop in stroud I think its called Mills and I ordered some books.

One of them was part of the Best-Kept Secrets of the Women’s Institute called Jams, Pickles and Chutneys by Midge Thomas.

This has proved to be the best companion to my Food For Free book whihc I mentioned a few weeks ago.

I read the whole book from cover to cover and absorbed the information on what makes a good jam, the different methods for assessing weather the jams are ready and the like. This information has set me up well to experiment and alter recipes depending on what fruit appears in our garden (or on the doorstep from various people in the village) and what I can scavange from local hedge rows.

It even has a hedgerow jam which was the first thing I made in my preserving pan. The preserving pan and all the other things I have bought more than paid for themselves within two years of having them 🙂 And this is also the reason why everyone who knows me tends to get some home made preserve for Christmas!