Tag: Foodie

There’s ‘nowt’ like going home to Yorkshire

There is a beauty in the towering mills of the town, and I am ‘chuffed t’bits’ Yorkshire is still welcoming newcomers that will enrich the town’s future.

There’s ‘nowt’ like going home to Yorkshire. Because I haven’t lived in Yorkshire for over twenty years, I love to identify what is the same and how it is changing. However, I can always rely on the warmth of the people and a hearty welcome.

The signature Yorkshire warmth was commented on in a programme of Hairy Bikers recently when Si and Dave visited Yorkshire Dama Cheese shop in Sowerby Bridge. Razan Alsous, a pharmacist, came to the UK from Syria with her husband and family and set up the cheese factory where she makes Haloumi cheese and other products. Razan explained how welcome she and her family had been made to feel in Yorkshire. After hearing Razan’s story, we stopped off the visit the shop. We were greeted by a very enthusiastic employee who loved the products and convinced us to buy a selection of cheeses.

The squeaky cheese selection

On returning home to Cardiff, we sampled the halloumi cheese which is labelled a squeaky cheese. Little did we know that a taste sensation awaited us. We fried the cheese in a drizzle of olive oil, sprinkled the cheese with smoked paprika and served on some banana bread I made earlier in the day. The combination of sweet and savoury really worked, and the cheese did squeak. Perfect comfort food! We also bough ricotta and have frozen it so we can use it during the festive season.

The combination of sweet and savoury really worked, and the cheese did squeak.

The shop is tucked away in the mill town of Sowerby Bridge. There is a beauty in the towering mills of the town, and I am ‘chuffed t’bits’ Yorkshire is still welcoming folk that will enrich the town’s future.

My version of Sue’s banana bread is delicious.

Recipe for banana bread provided by author Sue Bentley

It’s super easy.

Here goes.

Mash five very ripe bananas then add one beaten egg and I teasp. Vanilla.

In another bowl combine one and a half cups of any plain flour, 1 teasp. Bicarbonate of Soda, half a teasp. Cinnamon, Half a cup of chopped walnuts, dash of salt.

Mix dry ingredients into banana mixture. Stir to combine don’t over mix.

Pour into lined loaf tin.

Bake for 40 to 60 mins on Gas mark 4.

Let cool and enjoy! When using cups as a measure just choose a medium sized one and use the same cup to measure everything.

Have fun xxx

 

Please see all my Handbag Adventures and also my website and blog at JessieCahalin.com.

A copy of my novel is available here.

Twelve Steps to Apple Soufflé Heaven

Apple Soufflé Heaven

I love reading the books in my Handbag Gallery, but sometimes I need a sweet treat.  During the glorious apple season, I love to bake an Apple Soufflé.  Warning!  This is heaven and highly addictive.  I would like to share twelve steps to heaven with you.

Soufflés are often considered to be the pinnacle of home baking and guaranteed to win you a lot of fans and happy friends. The most difficult aspect of making a good soufflé is in making a very thick custard stirred with a drop of patience. If you can get the hang of this, then you should be able make a great soufflé every time.

Ingredients
250 ml whole / full-fat milk
100g caster sugar
40g plain flour
3 medium-sized apples
juice of 1 Lemon
4 eggs
1 vanilla pod (or vanilla extract if don’t have)
6 ramekins
softened butter for ramekins

  1. First make the custard. Add the milk and 50g of the caster sugar to a pan and heat. The milk needs to be hot but not boiling and check that it doesn’t get a skin on it.
  2. As the milk is heating, separate 2 eggs. Keep the egg whites aside in a bowl for use later. In a different bowl add the 2 egg yolks and the other 2 eggs, the flour and the seeds from the vanilla pod. Beat together well with a wooden spoon. Tip: chopping board, split the vanilla pod with a large sharp knife. Turn the knife slightly on its side and flatten the pod out and the scrape the seeds out. Put the used pod into a jar with sugar in and it makes a beautifully fragrant and flavoured sugar for future use!
  3. Pour hot milk into mixture of two egg yolks, two eggs and flour

    When the mixture is smooth, pour in the hot milk into the bowl with the mixture and mix well. Then pour this back into the pan and onto your cooker on a medium heat. Keep stirring. Take care to not over-heat the pan as this can cause it to split. Stir until it becomes very thick, stiff but still smooth, without lumps.

    Take care to not over-heat the pan as this can cause it to split.

    Tip: If you are unsure or nervous turn the heat down and stir for longer. Stirring continuously will help stop lumps and the custard splitting. When done leave aside to cool for about 30 minutes.

  4. Whilst it is cooling, peel and core the apples. Dice into very small pieces and put into a small bowl and cover with the lemon juice.
  5. Pre heat your oven to 190 degrees C / 375 F or Gas Mark 5. No fan required.
  6. Whisk up the two egg whites until soft peaks

    Take the bowl with the egg whites, that have been set aside, and add the remaining 50g caster sugar. Whisk the egg whites until you have stiff, glossy peaks. This takes a few minutes.

  7. Get the ramekins and wipe the insides with some of the softened butter. Tip: I usually find this easier with a small piece of greaseproof paper.
  8. Stir until it becomes very thick, stiff but still smooth, without lumps. Tip: If you are unsure or nervous turn the heat down and stir for longer.

    Add the diced apples to the cool custard and mix in.

  9. Then add the egg whites to this custard and apple mixture and fold in. Tip: Add in a 3rd of the egg whites and mix it in vigorously first. Then add the remainder and then fold this in more gently with a spoon to keep more of the air in.
  10. Spoon the mixture into the ramekins, up to the rim. Smooth of if needed with either your fingers or a knife.
  11. Place the ramekins onto an oven tray and bake for 15 minutes, until risen and firm.
  12. Souffle Heaven

    Remove from the oven and serve immediately in the ramekins.

 

 

 

I confess, I abandoned my writing to watch the Great British Bake Off.  I fancied my chances at writing a book of recipes.  It took quite a lot of time to make the soufflés, take the photos and write the recipe. I hope you will try the recipe.  Please share any of your baking successes.  Happy baking!

 

Please see all my food related posts on Writing on a Plate and my website and blog at JessieCahalin.com.