With easter vast approaching, I thought I’d get back on the blog with a recipe for some lovely hot cross buns. Why not make a batch and give them to friends or neighbours as an easter treat? Ingredients For the buns 625g/1.3lb strong white flour, plus extra for dusting 1 tsp salt 2 tsp ground mixed spice 45g/ 1.5 oz unsalted butter, cut into cubes, plus extra for greasing 85g/3oz sugar 1 lemon, zest only 1½ tsp fast-action yeast 1 free-range egg 275ml/10fl oz tepid milk 125g/4oz mixed dried fruit For the topping 2 tbsp plain flour vegetable oil, for greasing 1 tbsp golden syrup, gently heated, for glazing Preparation method For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest and yeast. Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough. Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic. Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove. Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise. Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes. Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise. Preheat the oven to 240C/475F/Gas 8. Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water. When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on each bun. Transfer the buns to the oven and bake for 8-12 minutes, or until pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack
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With easter vast approaching, I thought I’d get back on the blog with a recipe for some lovely hot cross buns. Why not make a batch and give them to friends or neighbours as an easter treat?

Ingredients

For the buns For the topping

Preparation method

  1. For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest and yeast.

  2. Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough.

  3. Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.

  4. Grease a large, warm mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove.

  5. Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.

  6. Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with the tea towel and set aside to rest for 5-10 minutes.

  7. Grease a baking tray with butter and transfer the buns to the tray. Wrap the tray with the buns on it loosely in greaseproof paper, then place inside a large polythene bag. Tie the end of the bag tightly so that no air can get in and set aside in a warm place for a further 40 minutes to rise.

  8. Preheat the oven to 240C/475F/Gas 8.

  9. Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.

  10. When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on each bun.

  11. Transfer the buns to the oven and bake for 8-12 minutes, or until pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack

Source: BBC

Recipe for these lovely rhubarb and banana muffins can be found by following this link http://www.rhubarb-central.com/banana-rhubarb-muffins.html
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Recipe for these lovely rhubarb and banana muffins can be found by following this link http://www.rhubarb-central.com/banana-rhubarb-muffins.html

I’ve been catching up on River Cottage lately and this recipe stood out to me. Beetroot chocolate brownies. This is the recipe from the river cottage website. Ingredients • 250g unsalted butter, cut into cubes • 250g dark chocolate (about 70 per cent cocoa solids), broken into pieces • 3 medium eggs • 250g caster sugar • A pinch of sea salt • 150g self-raising flour (I use wholemeal, but white works well too) • 250g beetroot, boiled until tender, cooled, peeled and grated Grease a shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment. Put the butter and chocolate in a heatproof bowl. Set the oven at 180 degrees celsius/Gas Mark 4 and put the bowl in it for a few minutes until the chocolate and butter start to melt. Stir, then put back into the oven for a few more minutes to melt completely. Of course, you could melt them together in the traditional way, over a pan of hot water, but it seems a shame not to exploit the warming oven. Whisk the eggs and sugar together in a large bowl until combined, then beat in the melted chocolate and butter until smooth. Combine the salt with the flour, sift them over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot - be careful not to over-mix or it will make the brownies tough. Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 20-25 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it. Don ‘t be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting into squares. Variation Plain chocolate brownies With a little more sugar and a little less flour than the beetroot version, these are dense and fudgy - a classic brownie. They’re very good served warm as a pud, but also excellent cold.
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I’ve been catching up on River Cottage lately and this recipe stood out to me.

Beetroot chocolate brownies. This is the recipe from the river cottage website.

Ingredients • 250g unsalted butter, cut into cubes • 250g dark chocolate (about 70 per cent cocoa solids), broken into pieces • 3 medium eggs • 250g caster sugar • A pinch of sea salt • 150g self-raising flour (I use wholemeal, but white works well too) • 250g beetroot, boiled until tender, cooled, peeled and grated

Grease a shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment. Put the butter and chocolate in a heatproof bowl. Set the oven at 180 degrees celsius/Gas Mark 4 and put the bowl in it for a few minutes until the chocolate and butter start to melt. Stir, then put back into the oven for a few more minutes to melt completely. Of course, you could melt them together in the traditional way, over a pan of hot water, but it seems a shame not to exploit the warming oven. Whisk the eggs and sugar together in a large bowl until combined, then beat in the melted chocolate and butter until smooth. Combine the salt with the flour, sift them over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot - be careful not to over-mix or it will make the brownies tough. Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 20-25 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it. Don ‘t be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting into squares. Variation Plain chocolate brownies With a little more sugar and a little less flour than the beetroot version, these are dense and fudgy - a classic brownie. They’re very good served warm as a pud, but also excellent cold.

Exciting times ahead for Jono’s Kitchen as I’ve just been employed as a chef at pub/restaurant ‘The Barley Mow’ in Milford. I am very excited to be taking on a job that involves doing something that I love and also keen to develop my skills and go from amateur cook to professional chef. It’ll be great to learn all the proper techniques and hopefully serve up some proper good grub!

Veg patch!

I have always been interested in growing my own veg but never had the space to do it. My dad has now given me some space in his garden so I’m now giving it a go! Got some tomatoes and runner beans in so far. Will keep you updated on my progress!

Freeganism

Freeganism is in theory quite a cool thing. Essentially a freegan is someone who looks in supermarket bins for stuff that has been thrown away because it has not sold or has reached it’s sell by date. If it’s good, why let it go to waste?! It’s an idea I can fully get behind and support.

The story of my first and last ever “bin dive” follows;

It was around 11.30pm on maundy Thursday, since my sister told me about her experiences of bin diving in France, the thought of doing it here had been playing on my mind. So, I went outside to the garage, waking up my parents and hearing an ‘Oi’ from my perplexed dad. “What are you doing?” he asked. “Erm… Just popping out…” I replied knowing he was suspicious of such an activity so late at night. I got out my mum’s bike, and cruised on down to the local co-op.

So, there I was, by the bins of the holmcroft road co-op. After a couple of minutes of routing i found a bag of oranges. “Score!” I thought “That was easy” I wanted more, so thought I’d nip down to the co-op on stone road. Jackpot, a massive bag of veg, I imagined making a nice batch of soup with it… Just as i pulled the bag out of the bin, I saw flashing blue lights.

I got caught, (unaware of legality of what I was doing, I pleaded ignorance.) cautioned and searched by the police, who then ran my details through the police database. 2 more police cars came as backup, I thought I was going down, 5 to life… They made me put my bag of oranges back!

So, I would suggest that although the principal and idea behind bin diving to avoid unnecessary wastage is a good thing, it’s probably not worth getting arrested over. Remember, there is plenty of stuff in the hedgerows and growing on the ground that is freely and legally available to us.

Dandelion and Mushroom soup

Serves 4 as a starter or 2 as a main meal

I recently started using dandelion leaves in cooking. There is so much of this around in the spring and summer it seems a shame not to use it! It is renowned for its bitterness so boil it for 5 minutes, change the water and boil again.. repeat until bitterness has softened.

Ingredients: 50g Dandelion leaves, washed thoroughly and boiled to remove bitterness 100g Mushrooms 1 Stick Celery 1 Small Onion 500ml Chicken/Vegetable Stock Salt and Pepper to taste Knob of butter/1tbsp Olive Oil

Put your butter or oil into a saucepan and gently heat, add your onions and celery and fry for 5- 10 minutes, stirring occasionally.

Add your mushrooms and dandelion, cook for a further 5 minutes or until mushrooms are soft. Next, add your stock. Bring to the boil then let simmer for 5 - 10 minutes.

Remove from the heat and allow to cool before transferring the contents to a blender. Whizz up until smooth then place back on the heat. Add a pinch or two of salt and pepper and stir, give it a taste adding more seasoning if desired. Serve immediately.

Pictured here my friends, is an amazing form of savoury confection… Candied bacon. It tastes amazing! All you need to do is…. Pre-heat oven to 180 degrees. Lay out your bacon on a grill pan, or a baking tray with a cooling rack on top. Cook your bacon for 15 minutes turning halfway. Meanwhile, create your candy coating. (You can pretty much make up the quantity depending on how sweet you want it). To make the coating add to one cup of sugar rice vinegar and maple syrup. Give it a good stir. Remove your bacon from the oven, and coat both sides of each Rasher. Pop back in the oven and repeat the process every 5 minutes for 25 minutes until crispy. Allow to cool Then put out on the table and let your guests enjoy the sugary, syrupy, meaty goodness!
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Pictured here my friends, is an amazing form of savoury confection… Candied bacon. It tastes amazing! All you need to do is….

Pre-heat oven to 180 degrees.

Lay out your bacon on a grill pan, or a baking tray with a cooling rack on top.

Cook your bacon for 15 minutes turning halfway.

Meanwhile, create your candy coating. (You can pretty much make up the quantity depending on how sweet you want it). To make the coating add to one cup of sugar rice vinegar and maple syrup.

Give it a good stir. Remove your bacon from the oven, and coat both sides of each Rasher. Pop back in the oven and repeat the process every 5 minutes for 25 minutes until crispy.

Allow to cool

Then put out on the table and let your guests enjoy the sugary, syrupy, meaty goodness!

On the menu tonight…

Brie stuffed chicken breasts with a sweet onion glaze served with rice. I eat it as I type and it’s delicious!

An ode to Heston Blumenthal. A bowl of tomato soup! Served with a jug of hot stock to make the diners soup experience a little more fun!
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An ode to Heston Blumenthal. A bowl of tomato soup! Served with a jug of hot stock to make the diners soup experience a little more fun!