Rhubarb and Ginger Jam

My parents visited recently and my father proudly presented me with his own organic, freshly cut rhubarb and a recipe for Rhubarb and Ginger jam from his beloved Real Irish Cookery by Mary Caherty. So after they left I got to work and this is the result, it is really quick to make and according to my father much better value than shop bought. I have a very large saucepan that my mother-in-law gave me when we married first (perhaps she thought that I was going to be feeding a very large family!) that has come in very handy for large jobs like this, so in this case the bigger the better, as jam gets very very hot and bubbly. This is just divine Brown Soda Bread and when I'm feeling really indulgent some Easy Homemade Butter!

To sterilise jars, either put them through a cycle in your dishwasher, boil them for 5 minutes in  pan of water or place in an over preheated to 150C/ 300F/Gas 2 for 10 minutes. 

Recipe adapted from  Real Irish Cookery, Mary Caherty

Yield 5-6 x 454g Jars

Ingredients

1.4kg Rhubarb, washed and diced

1.6kg Sugar

Lemon, rind and juice

100g Crystallised ginger (1 tbsp fresh grated ginger or 1tsp ground ginger)

Method

Pour the sugar over the rhubarb and leave for one hour.

Add the crystallised ginger,fresh ginger or ground ginger, cut into slivers. (I chopped the rind and ginger very finely)

Place in preserving pan (large saucepan) with lemon juice and grated rind and bring slowly to the boil.

Boil rapidly for 10 minutes.

Test for set - pour a little onto a cold saucer (from the freezer), if the edges wrinkle slightly when tipped, the jam is ready. (This was wrinkling, I promise). If it won't wrinkle then boil for another 5 minutes and test again.

Pour into sterilised jars and seal.

Speedy Banoffee Pie

This is the quickest dessert to put together and requires no cooking, a winner all round. I use chocolate wholegrain for the base sometimes to give an extra chocolaty taste, but any crumbly biscuit you have will work. If you were really in a rush, a shop bought tub of whipped cream would mean nearly no washing at all (although I suppose we have to work off the calories somehow).

Serves 4 -6

Ingredients
200g Digestive biscuits
100g Butter, melted
394g Carnation Caramel (or use 250g Alpro Soya Caramel Dessert instead)
2-3 Bananas
250ml Whipping Cream
1tbsp Cocoa Powder

Method
Grease the sides and base of a 20cm loose bottomed tin, set aside

Place the biscuits in a freezer bag and crush with a rolling pin or liquidise until the biscuits are a fine crumb.

Mix the biscuit crumbs with the melted butter.

Spread the mixture over the base of the 20cm loose bottomed tin, press down firmly with the back of a spoon and place in the freezer for 8-10 minutes.

Meanwhile whip the cream until it is at the soft peak stage. slice the bananas into the cream and fold everything together gently with a large spoon. Remove the base from the freezer and spread the caramel sauce all over the base.

Top with the banana cream mixture and sprinkle with the cocoa powder. Serve.

Luxury Lemon Cheesecake

I was shopping recently and saw an own brand cheesecake much like this, that was priced at a staggering €12, I was horrified. This is much more economical and considering the times we're in....!
This is fairly simple and is just beautiful, the lemon cuts through the silkiness of the cream cheese. If you are not a fan of  jelly, just pipe fresh cream rosettes on top or better still a handful of fresh summer berries dusted with icing sugar. All in all a spectacular cheesecake at a fraction of the price, but more importantly than that, it's the satisfaction of knowing "I made that".

Serves 6-8

Ingredients
200g Digestives biscuits, crushed
100g Butter, melted
400g Full fat cream Cheese
150ml Whipping cream
1 lemon, juice and rind
100g Caster sugar

Topping
150ml boiling water
6 Squares of lemon jelly

Method
Melt the jelly and set aside to cool.

 I sometimes use my stand mixer to crumb the biscuits or place in a bag and bash with a rolling pin, add the melted butter.

Mix thoroughly, tip the biscuit mix into a deep 20cm round loose bottomed tin, smooth out the base firmly with the back of a spoon and chill or freeze for 20 minutes.

Meanwhile mix the remaining ingredients together with in a stand mixer or a hand mixer on high until it forms a stiff peaks.

Spread the lemon cream over the base.

Smooth the top and pour or spoon the cooled jelly gently over the cheesecake up to the rim of the tin and until the whole surface of the cake is covered and chill for 6 hours or overnight. To remove the cheesecake, easy does it is the key here. Heat a sharp knife in a mug of boiling water.

If you rush this stage you will get a jagged edge to the jelly and it wont have the professional finish. Slowly ease the knife around the edge.

Cranberry and Port Relish

This is delicious, I've doubled the quaintly that I made last year because it was so popular. I gave a jar of this to my parents last year as part of a Christmas hamper and my mother's praised even up until recently. Now don't take her word for it, try it for yourself.

Drop Scones for Chilly Days

We knew these as Crumpets at home and my Father loved them warm with lashings of real butter. Now my children love them, they are eaten with anything that is squidgy and sticky, especially the blueberry syrup. Chocolate obviously is near the top of the list, everything is improved with a large dollop of chocolate on top!

Pancake Recipe complemts of Rachel Allen's Rachel's Favourite Food at Home

Makes 12 (I usually double this recipe)

Ingredients
Pancakes:
100g Self-raising flour, sieved
1tsp baking powder
25g Caster sugar
Pinch of salt
1 Egg
125ml milk
Oil, for greasing

Blueberry Syrup recipe complements of Nigella Lawson's Nigella Express

Blueberry Syrup:
125ml Maple Syrup
200g Fresh blueberries
Slices of Pancetta ham (I use Aldi's Air Dryed Ham)


Method
Like my pancake mix I make this in a jug (lazy I know) but you are free to mix everything in a large bowl. Place all the dry ingredients in a jug/bowl, add the egg and mix with a fork all the while slowly adding the milk. Whisk until combined (I don't care too much about lumps). Heat a large frying pan over a moderate heat, grease it and pour about 1tbsp of batter onto your pan, keeping them well apart to prevent sticking. Cook for 2 minutes or until bubbles appear on the surface, flip over and cook until lightly golden. My pancakes are oblong, because my frying pan is very old and warped!

Keep warm on a plate covered with a tea towel. Meanwhile in a clean dry pan, fry the ham until it crisp.
Blueberry syrup: put the syrup and blueberries into a pan and bring to the boil. Let bubble for 2-3 minutes, then pour into a jug (I use a ramekin instead so I dip the drop scones in) and bring to the table with the pancakes.

Shortbread Bites

If like me you enjoy giving baked presents on special occasions or as a thank you, then I think these biscuits are ideal. They are quick and impressive looking. Don't be restricted by my design feel free to roll out and cut any shape you please. I usually make double the amount and freeze half, very handy if you have unexpected visitors arriving. If you want, dip half the baked and cooled biscuits into chocolate and leave to set.

Makes 35

Ingredients
225g Plain flour
175g Butter, softened
75g Caster sugar
100g Milk chocolate (optional)

Method
Preheat the oven to 150C and line a large baking tray with parchment paper.
Tip the flour, butter and sugar ingredients into a stand mixer and with the paddle attachment and mix until a soft dough is formed.

Roll between your palms marble sized balls, place on your prepared tray leaving 2cm/1in between each. Dip a fork into water and flatten each ball gently.

Bake for 25-30 minutes and cool on a wire rack. When cooled decorate with the melted chocolate or with piped chocolate buttercream.

Nigella's Mini Meatloaves

Nigella is the one of my favourite authors when it comes to cookbooks, her food is tasty and simple. I had an impression that she was a bit of a lightweight and it was just about good television, but having received as a present Nigella Express, I'm a convert!
I have her recipes dotted throughout my blog  and this is a firm favourite. Now just so you know I used ordinary rolled oats in this recipe, the Sausagemeat was skinned sausages and I've replaced A1 steak sauce with BBQ sauce, all for handiness. You can eat these hot or cold we've done both, plenty of times waiting for my husband to registered for a run, we've happily sat and eaten these as a picnic. Your choice, enjoy either way.

Serves 6
Ingredients
500g Sausagemeat
500g Minced Beef  (Iused Quorn Mince)
80g Quick Cook Oats
70g A1 Steak sauce
2 Eggs, beaten
2 tsp Worcestershire Sauce
1/2 Table salt

Method

Preheat the oven to 200 Degrees C/ Gas mark 6. Combine all the ingredients in a large bowl really well with your hands or a fork.




Divide the mixture into 12 balls, and then shape into mini loaves. Sit the mini Meatloaves on a lined baking sheet with space between each and cook in the oven for 30 minutes.

Portobello Mushrooms with Pasta

If you are a big Mushroom fan then this is the quick dinner for you. Portobello Mushrooms are sometimes sold as Breakfast Mushrooms, they have a large brown cap with dark brown fins underneath. They have a strong nutty flavour and are almost meaty in texture. If possible use double cream, it won't split when boiled, however, if you can't get it use single or whipping but add it last.

Serves 4

Ingredients
1tbsp oil
4-5 Portobello Mushrooms, wiped, sliced
200ml-250ml Chicken or Vegetable stock
100ml Double Cream
Knob of butter
300g Dry pasta
Pinch of salt
Handful fresh parsley, chopped

Method
Heat a large saucepan of water with a pinch of salt and cook your pasta for 12-15 minutes. Drain and set aside.

Heat the oil in a large frying pan and fry the mushrooms for 5-6 minutes or until soft.

Add the stock and cook on a medium heat for 10-12 minutes or until the stock is reduced by half.

Add the cream and butter, bring to the boil. Tip in the cooked pasta and warm everything through.

Coat the pasta with the mushroom sauce and evenly distribute the mushrooms. Garnish with parsley and serve with crunchy garlic bread.



Penne or spaghetti pasta, the choice is yours.

Irish Potato Bread

I always have left over mash and this is a quick way to use it up. These potato cakes are also known as potato scones and are best served with a greasy fry or with the more modest poached egg. Just perfect for hungry children and grown ups after school!

Makes 8

Ingredients
450g Potatoes, cold
100g Self-raising flour
50g Butter, softened
½ tsp Salt

Method
Combine all the ingredients in a large bowl into a stiff mixture.





Knead lightly on a floured surface.



Roll out into a 22cm circle and cut into 8 triangles.







Heat a large frying pan on a high heat, lightly greased and cook each potato cake each side for 3-4 minutes.



Serve immediately.