Tip of the Week: San Marzano Tomatoes

Well it's finally the end of National Baking Week and after 7 days and 8 batches of biscuits I am heading off on holiday to Devon for a well deserved rest!


Thanks to everyone who has added me on Facebook or Twitter this week. 

I hope to keep your interest in the coming weeks with lots of new recipes and also more features on my growing/composting habits! I will also be posting an interesting feature (in my opinion anyway!) which will take us inside a landfill site with exclusive photos. Jokes aside I found it a fascinating and eye opening experience ... 


Before heading off for my week of walking and birding I thought I would share a seed recommendation for anyone who is buying seeds at the moment for next year: 


San Marzano Tomatoes: 
These are the plum tomatoes which make the best (and most expensive) tomato sauce in the world. The variety is normally classed as an 'heirloom seed' and is quite pricey to buy but well worth the expense. 


The variety originates from the town of San Marzano, a small settlement near Naples, Italy. The large tomatoes are characterised by a thick flesh and a strong, sweet taste. As is typical of heirloom plants, San Marzano is an open-pollinated variety that breeds true from generation to generation, making seed saving possible for gardeners. 


My personal experience of growing San Marzano tomatoes this year has been very positive. The plants have a long growing season which meant that the dull summer was not the disaster I feared! I am still harvesting a large quantity of beautiful dark fruits. The young plants did not gain a lot of height initially but became very sturdy with strong thick stems. As the summer progressed the plants became slowly taller and eventually bore full trusses of weighty fruits. So overall this variety is slower to establish than some others but more than rewards the patient gardener. 

Help! Too many tomatoes! The plum tomatoes on the right are San Marzano.

National Baking Week Day Seven: Cashew Pinwheel Cookies

For the final recipe this week I have tried these cashew pinwheel cookies. The blend of orange and peanut flavours is delightful and the cookies have a wonderfully chewy centre. I have to say the picture below doesn't really do these tasty cookies justice! 

Ingredients:

175g/6oz plain flour, sifted

1tsp ground cinnamon

120g/4oz sugar

120g/4oz lightly salted butter cut into pieces, or butter like spread

1tbsp golden syrup

Filling:

4 tbsp smooth peanut butter

3tbsp golden syrup

Grated rind of 1 orange

50g/2oz chopped cashew nuts

Topping:

2tbsp golden syrup

Method:

-     Place the flour, cinnamon and sugar in a mixing bowl and using your fingers blend in the butter until the mixture resembles find breadcrumbs.

-     Add the golden syrup and mix together to form a soft dough. Wrap and chill for 30 minutes.

-     On a lightly floured surface roll out the dough to a 30x8cm/12x7inch rectangle.

-     In a small bowl combine the peanut butter, orange rind and golden syrup and beat until soft enough to spread.

-     Spread the mixture over the rectangle leaving a 2cm border around the edge of the dough.

-     Sprinkle over the chopped cashew nuts.

-     Starting from the long edge carefully roll up the dough tightly into a sausage shape. Chill on a plate in the fridge for 30 minutes.

-     Preheat the oven to Gas Mark 4/350oF/175oC and grease baking sheets.

-     Using a sharp knife cut the log into approximately 24 equal slices, discard the ends which have very little filling, and lift onto the baking sheets.

-     Bake the cookies for 20 minutes or until lightly golden.

-     Drizzle with golden syrup. Transfer to a wire rack to cool.

 

National Baking Week Day Seven: Peanut Butter & Jelly Cookies

It's the final day of National Baking Week so I thought I would 'go out with a bang' by trying two recipes for cookies packed with nuts. The first recipe for today is Peanut Butter & Jelly Cookies which have the interesting addition of slow roasted peanuts. I am not normally a fan of raw peanuts but really enjoyed them in these cookies. 


Ingredients:

60g/2oz unsalted peanuts

120g/4oz unsalted butter or butter like spread

120g/4oz caster sugar

3oz light brown sugar

1 generous tbsp strawberry jam, sieved

4 dessert spoons smooth peanut butter

2tbsp milk

1tsp vanilla essence

175g/6oz plain flour

2tsp baking powder

Method:

-     Place peanuts under a low grill until they are beginning to turn brown. Allow to cool, then roughly chop.

-     Beat the butter and sugars until light and fluffy.

-     Add the jam, peanut butter, milk and vanilla essence, then beat until thoroughly mixed.

-     Sift the flour and baking powder into the bowl. Stir into the mixture with the chopped nuts to make a dough.

-     Place in the refrigerator for 1 hour.

-     Divide the dough into 24 pieces. Roll each piece into a walnut sized ball.

-     Place the cookies on greased baking sheets, spacing them well apart. Flatten slightly with a fork.

-     Bake for 15 minutes or until golden brown at Gas Mark 4/350oF/175oc.

-     Leave on the baking sheets for 3-4 minutes, then remove with a thin metal spatula and cool on a wire rack. 

Cook my winning recipe: Cheese & Beetroot Pie

Earlier this year I entered one of my family's favourite recipes into a competition in House Beautiful magazine. Readers were invited to submit a recipe which included home grown ingredients. This was the first cookery competition I had ever entered and I certainly didn't expect to hear from Jeni Wright, House Beautiful's food writer and published cookery book author. She called unexpectedly one evening and initially asked me questions about the recipe which she was testing, along with several other shortlisted recipes, in a test kitchen. A few days later I then received a call to say I was successful in reaching the cook off final and was a winner of one of the three top prizes! 

On the day of the cook off in July 2011 I travelled to London to the head office of House Beautiful which contains a huge test kitchen. All of the fresh ingredients I took to the final were home grown and were picked the evening before the cook off. Stepping inside a professional kitchen for the first time was both daunting but incredibly exciting. The cook off itself lasted around one and a half hours and there was a great friendly spirit between myself and the other competitors. Emma, Wendy and myself were so pleased to have made the final and it was great to share the day with each other. It was a nerve wracking experience cooking under the watchful eye of judges, magazine staff and a professional photographer but the judges were friendly and welcoming to all of us on the day. We were also generously provided with a lunch and other goodies to take away. 

Although I did not win overall it was a once in a life time experience and I was certainly not disappointed by the outcome, having been amazed to be in the final. I tasted all three dishes on the day and Wendy's winning recipe of Raspberry & Elderflower Tiramisu was certainly a very worthy winner!

If you would like to try my recipe the details are below... 

Ingredients:

175g (6oz) cooked beetroot 
1 small onion 
175g (6oz) well-flavoured cheddar cheese
2tbsp plain yogurt 
1tsp wholegrain mustard 
About 2tbsp chopped fresh parsley

For the pastry:
175g (6oz) plain flour 
50g (2oz) wholemeal flour 
Pinch of salt 
50g (2oz) butter 
50g (2oz) margarine 
4-6tsp cold water 
Milk, for glazing

Method:

1. To make the pastry, tip both flours into a bowl and stir in the salt. Cut the butter and margarine into cubes and rub into the flours until the mixture resembles breadcrumbs. Stir in enough cold water to bring the mixture together, then form into a smooth ball with your hands. Wrap and chill in the fridge while you prepare the filling.

2. Peel the beetroot and grate the flesh into a bowl, then grate in the onion and cheese. Add the yogurt, mustard and parsley, season well with salt and pepper, and mix well. 

3. Preheat the oven to 210°C (190°C fan, gas mark 61⁄2).

4. Divide the pastry in half and roll out one piece on a floured surface to line the bottom of a 18-20cm (7-8in) round pie dish or tin. Spoon the filling into the dish and brush the edge of the pastry with water. Roll out the remaining pastry and cut out a lid, then place over the filling. Press the edges together to seal, and trim off any overhang with a knife. 

5. Now press around the edge of the pie with a fork for a decorative effect, and make a small hole in the centre of the lid for the steam to escape. Brush the lid with milk.

6. Bake the pie for 35-40min or until the pastry is golden brown and crisp. Allow to stand for about 5min before slicing and serving.

House Beautiful Magazine - my web feature

Some of you may have noticed that I was featured recently in House Beautiful magazine's November 2011 edition. I was chosen as one of the three finalists for the Grow It Cook It competition and as a runner up won £2,500 of Neff appliances. 


There is now a feature online about myself and the other runner up Emma Parkes-McQueen. 




To see the feature follow this link - http://www.allaboutyou.com/housebeautiful/housebeautiful-events/House-Beautiful-Grow-it-Cook-it-winners?click=main_sr




The transcript of the article is as follows: 

Meet House Beautiful’s Grow It! Cook It! winners

Discover what inspires them to grow and cook their own food

In this month’s issue there’s a chance to meet Wendy Brazener, winner of House Beautiful’s Grow It! Cook It! cook-off in association with Neff, and try her winning recipe. Now here’s your chance to find out more about our two runners-up, Rosemary and Emma (far left)...

Rosemary’s in charge

Customer service advisor Rosemary Rolls, 23 from Aylesbury in Buckinghamshire, lives at home with her parents Pamela and Steven and 18-year-old brother Timothy. The Rolls family share an allotment and enjoy eating the fresh produce – Rosemary’s Cheese and Beetroot Pie won plenty of plaudits from the judges and was made with five types of beetroot grown on the allotment.

‘When we first took on the allotment two years ago it was a wasteland,’ says Rosemary. ‘We cleared sacks of broken glass and old bits of brick, we even found a bike buried under the weeds. It took a lot of work to turn the land over to growing vegetables but it was extremely satisfying. In the first year we grew spinach, chard and plenty of root crops and since then I’ve been hooked. ‘The allotment is definitely a family affair, but I’m chief organiser as I love to plan the growing seasons and get the seeds started off in the greenhouse at home. Mum describes me as the ‘Garden Foreman,’ while the rest of the family are the workers.

‘I try and get to the allotment once or twice a week, but love to spend a whole day down there. Over the past year we’ve enjoyed a bumper harvest of runner and dwarf French beans and marrows. It’s just as well my Nan likes them!

‘I like to try new things too, and this year I’ve planted Asparagus Peas. Apparently you just lightly steam them and they're delicious, so I can’t wait to try those.’

Emma’s family favourite

Company owner Emma Parkes-McQueen, 35, lives in Berkhamstead, Hertfordshire, with her husband Simon McQueen, 39, and their two kids Scarlet, six, and Frederick, two. She’s had an allotment for four years and loves the rewards growing her own can bring. Her Butternut Squash Curry is a family favourite.

‘When I was growing up my parents were self sufficient, so the garden was always full of produce and chickens running around. I had a tiny plot of my own, and have enjoyed it ever since. Even living in flats I’d always have a pepper plant or tomatoes on the windowsill.

‘Now I have to juggle work and kids I don’t have much time to dedicate to the allotment, but I love to take the family down and spend a few hours digging and planting. I used to play lots of sport, but now the allotment is my gym, with the added bonus of fresh vegetables.

‘We’re so used to buying perfect specimens, I think people forget what real fruit and vegetables look like and turn their noses up at nobly potatoes and spotty apples. For me fresh ingredients are just as important as a great recipe so I love experimenting in the kitchen with whatever’s in season.

‘Scarlet now has her own little plot and some of her school friends' parents have allotments so they all play together. Showing them how plants grow and where food comes from has been really rewarding.’

Rosemary and Emma – what the judges said

Simon Boyle, Restaurateur
‘Often with this type of competition there’s one clear winner, but it wasn’t that easy this time. The level of skill on display was exceptionally high and it was impressive to see so much home grown produce being used. Rosemary’s pastry was perfect, Emma’s curry had just the right amount of spice and the winning tiramisu had an amazing elderflower syrup Wendy made herself.’

Lynn Williams, Senior Home Economist for Neff
‘Rosemary's beetroot pie was a very interesting vegetarian idea and despite cooking with electricity for the first time it was a good effort. I did feel a little glaze on the pastry would have enhanced it but was impressed by her combination use of fats which gave good flavour and texture to the pastry. Emma's Butternut squash curry was delicious and attractively served, and she worked really well and was comfortable in her kitchen. She even brought her own music along.’

Jeni Wright, House Beautiful’s food writer
'Whittling down the entrants to three finalists was difficult, but nowhere near as difficult as choosing between Wendy, Rosemary and Emma. All three used their own homegrown ingredients to best effect, and I was bowled over by their confidence and expertise when it came to the cooking – no mean feat with the judges watching their every move.'

National Baking Week Day Six: Sesame Biscuits

These light biscuits make a great alternative to digestives or rich teas. They store well and this recipe makes a generous amount of small cookies.

Ingredients:

250g plain flour

2tsp baking powder

1/8tsp salt

125g butter

100g granulated sugar

4tbsp water, more as needed

250g sesame seeds

Method:

-      Beat the butter and sugar in a large bowl until creamy.

-      Sift the flour, baking powder and salt into a bowl.

-      Mix the dry ingredients into the butter and sugar mixture. Add enough water to make a smooth dough.

-      Shape into a dough ball, wrap in plastic and refrigerate for 30 minutes.

-      Shape the dough into balls the size of walnuts.

-      Put the sesame seeds into a small bowl and roll each ball of dough in it, make sure the seeds cover all sides of the ball.

-     Transfer to a greased baking sheet, spacing them 2inches/5cm apart. Flatten the biscuits slightly.

-      Bake for 10-15 minutes or until golden brown at Gas Mark4/350oF/180oC. Rotate the baking sheets halfway through for even baking. Let to cool completely.

National Baking Week Day Five: Chocolate Mint Cookies

These rich minty flavoured cookies have a sweet soft centre and are filled with delicious chocolate pieces. I think these are possibly my favourite cookies so far this week!

Ingredients:

175g/6oz plain flour

1tsp baking powder

3 dessert spoons unsweetened cocoa powder

75g/3oz soft light brown sugar

50g/2oz granulated sugar

120g/4oz butter or butter like spread

2 tbsp milk

1tsp peppermint essence

50g/2oz plain chocolate, cut into chunks

Method:

-     In a bowl beat together the sugars and butter until light.

-     Next beat in the milk and peppermint essence until thoroughly blended.

-     Sift the flour, baking powder and cocoa into the bowl, add the chocolate chunks and mix well until combined.

-     Divide mixture into 18 large walnut sized balls. Place on greased baking sheets about 1 ½ inches apart and flatten slightly.

-     Bake 15-20 minutes at Gas Mark 4/350oF/175oC.

-     After removing from oven leave to cool on the trays for approximately 5 minutes, then remove with metal spatula onto a cooling rack.

National Baking Week Day Four: Cardamom, Pecan & Almond Biscuits

These crisp, light cookies have a distinct but subtle flavour which smell amazing when they are baking.

Ingredients:

120g/4oz butter or good quality butter like spread (I used Clover)

50g/2oz icing sugar

25g/1oz caster sugar

125g/4oz plain flour

A few drops of vanilla essence

Seeds of 6 cardamom pods, well crushed

30g/1oz almonds and pecans, chopped into small pieces

Method:

-     Put the butter, icing sugar, caster sugar and flour into a mixing bowl and beat together thoroughly.

-     Stir in the vanilla essence, crushed cardamom seeds and chopped nuts until well combined.

-     Using your hands, shape the dough into 14 equal size balls and placed about 2 inches apart on greased or non-stick baking sheets.

-     Bake in the oven for approximately 15 minutes or until lightly browned at Gas Mark 4/350oF/175oC.

-     Remove onto a wire rack to cool.

National Baking Week Day Three: Luxurious Cranberry and Double Chocolate Cookies

These simple to prepare cookies are packed with a chewy filling of cranberries and chocolate and their extra chocolate topping make them a rich treat. The only downside is that they disappear from the biscuit tin very quickly!

Ingredients:

225g/8oz butter, softened

200g/7oz caster sugar

200g/7oz light brown sugar

2 eggs, beaten

250g/9oz plain flour

1 tsp salt

1tsp baking powder

120g/4oz dried cranberries

175g/6oz white chocolate chips or white chocolate chopped

30g/1oz dark chocolate

Method:

-     Beat together butter and sugars until soft and creamy. Gradually beat in the eggs. The mixture may look as if it is curdling, but it will be fine when cooked. Sift in flour, salt and baking powder and mix to combine. Add cranberries and white chocolate chips and mix well. Chill the mixture for at least one hour in the refrigerator.

-     Pre-heat oven to 350oF/175oC/Gas Mark 4. Grease two large baking sheets or line with non-stick baking parchment.

-     Roll tablespoons of the mixture into balls and place on the baking sheets at least 8cm/3 inch apart. Flatten slightly with the back of a spoon. Bake for 15-20 minutes until golden.

-     Leave to cool for 5 minutes then transfer to wire racks to cool completely. Melt the dark chocolate and drizzle it over the cookies with the back of a fork. Leave to cool before serving.

National Baking Week Day Two: Oat and Apricot Slices

It's National Baking Week Day Two and time for a slightly healthier option of apricots and oats. These oat slices also work well with the addition of chopped almonds sprinkled on top of the apricot layer before baking. There is a very similar apricot/almond flapjack sold in Marks & Spencer but these are much softer and richer.

Ingredients:

40g/1 ½oz dried apricots

2 tbsp granulated sugar

150ml/5fl oz unsweetened clear apple juice

120g/4oz plain flour

1tsp bicarbonate of soda

200g/7oz rolled oats

50g/2oz light brown sugar

120g/4oz lightly salted butter

Method:

-     Preheat oven to 375oF/190oC/Gas Mark 5. Grease a shallow 28x18cm/11x7 inch baking tin or line with non-stick baking parchment.

-     Chop the apricots into quarters and place in a saucepan with granulated sugar and apple juice.

-     Bring to the boil, cover and simmer for 15 minutes or until the apricots have softened and absorbed nearly all of the apple juice. Leave to cool completely, then place in a blender and process until smooth.

-     Mix together the flour, bicarbonate of soda, oats and brown sugar in a mixing bowl. Blend in the butter using fingertips, until the mixture resembles breadcrumbs.

-     Press half of the crumbly oat mixture over the base of the baking tin. Spread the apricot puree evenly over the oat mixture, using a thin metal spatula wetted with a little cold water to help ease of spreading. Cover with the remaining oat mixture, pressing the mixture down lightly. Sprinkle with a little granulated sugar.

-     Bake in the oven for 25-30 minutes, until pale golden. Leave to cool in the tin before cutting into approximately 12 equal sized bars. Store in an air tight container.

National Baking Week Day One: Lime Cream Crunch Cookies

It's National Baking Week and it seems like a great excuse to create some sweet treats!

Every day this week I will be posting a 'tried and tested' biscuit, cookie or oatbar recipe. Some of these recipes I bake regularly and some I have been inspired to try this week in honour of baking week.

To get things started here is a fabulous lime cream biscuit recipe which tastes refreshing good....

Ingredients:

120g/4oz lightly salted butter or good quality margarine

120g/4oz granulated sugar

1 tablespoon milk

175g/6oz plain flour

Finely grated rind of 1 lime

2 tbsp fresh lime juice

Filling:

75g/3oz unsalted butter, softened

175g/6oz icing sugar, sifted

1tbsp grated rind of 1 lime

2tsp fresh lime juice

Method:

-     Preheat oven to 350oF/175oC/Gas mark 4. Grease two large baking sheets or line with non-stick baking parchment.

-     Beat the butter and sugar together in a mixing bowl until pale and fluffy. Mix in the milk, flour, lime rind and lime juice.

-     Place 12 equal sized spoonfuls of the mixture onto the baking sheets, allowing 8cm/3in all round for spreading. Flatten the mounds of mixture a little using the back of the spoon.

-     Bake the cookies in the oven for around 12-14 minutes, until pale golden. Remove from the oven and immediately flatten any domed biscuits gently with the back of a fork. Leave the biscuits on the trays for approximately 1 minute to firm then transfer using a thin metal spatula to a wire rack to cool completely.

-     To make the filling, in a small bowl beat together to butter and icing sugar until soft and stir in the lime rind and juice for a soft icing. Sandwich the cookies together with the filling.

I'm ready for National Baking Week

National Baking Week starts tomorrow and in celebration of this great campaign to get Britain baking I will be posting a different scrumptious biscuit or cookie recipe every day this week.

Look out tomorrow for my Lime Crunch Creams!

Tip of the Week: Make the most of Freecycle

Most people have now heard of Freecycle groups but how many of us are getting involved? I have found my local Freecycle organisation extremely useful for both gardening, kitchen and miscellaneous items. For example, this year I have kindly received a compost bin, windfall fruit, 1930s china, jam jars and garden netting.

I have also been able to pass on items I no longer need which the fair way of using the system and a great way to recycle. For anyone who is not familiar with Freecycle, you register online with your nearest group and can post a wanted ad or just browse the list of items being offered.