All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Granny’s Millionaires Shortbread

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Melting chocolate for shortbread
When I was younger and there was a school holiday I would be with my Granny in her kitchen. We made everything together and it was almost always successful. We still make things together now and my Grandad still sits in the lounge wondering what on earth we will come out of the kitchen with next. He seems happy to be taste tester! We had decided to make millionaires shortbread because I loved it so much and still do. The shortbread went in the oven and the waiting game began as the house filled with delicious smells. We were all licking our lips. The caramel was made all golden and creamy and got spread on top of the shortbread like a blanket. We waited some more. The chocolate was melted and spooned generously out over the top. Some more waiting took place.

With the chocolate set, the kettle was on. The tea was in the pot and the milk in the cups. My Granny had had the foresight to cut the shortbread into pieces before the caramel and chocolate had set and three glorious pieces were put on a plate. 

It is a good thing that neither of my grandparents have false teeth. The hardness of that caramel would have ensured we were finding bits of false enamel in the lounge for months to come. I was at the age where loose teeth were commonplace and I’m surprised I didn’t lose them all with the first bite. We all looked at each other, somewhat relieved at the lack of shattering teeth noises and decided we would give our best efforts to the birds. Who knows how many beaks got broken.  As far as I’m concerned, if my Granny had had a caramel failure then there was no way I could be successful. She has culinary bravery that I know not. However, despite all my concerns I tried it again. 

Ingredients

You will need (for 8 pieces of Millionaire’s Shortbread):
  • 125g margarine or butter
  • 75g caster sugar
  • 50g cornflour
  • 150g plain flour

For the caramel

  • 100g margarine or butter
  • 75g caster sugar
  • 1 tbsp golden syrup
  • 1/4 small can evaporated milk

For the topping

  • 150g dark chocolate

Method 

If you want to play toffee roulette, then here’s how.  You’ll need to beat together the margarine with the caster sugar. When fluffy, sieve in the cornflour and plain flour. Bring it together how you want your shortbread to be. I like mine crumbly so I leave it like big breadcrumbs. Press into a greased tin and bake at 150C for 30-40 minutes. For the dreaded caramel, put the margarine, sugar, golden syrup and evaporated milk into a pan and heat until the sugar has dissolved. Bring the mixture to the boil, (it smells like everything good is happening in the pan) boil it for 10 minutes and do not abandon it. Stir it continuously. It doesn’t matter if the doorbell rings or the dog wants to go out because you’ll feel far worse regret from abandoning your caramel. Be careful as the mixture tends to gain volume with alarming ferociousness. After 7-8 minutes it will darken in colour and you really need to make sure it doesn’t catch at the bottom. 

Perhaps I’m taking the caramel part a little seriously but I wasn’t risking losing my precious gnashers. Spoon the caramel out onto the shortbread base and spread out with the back of the spoon.

Melt yourself some chocolate in a small bowl over some gently simmering water; I went for dark but whatever is your favourite, and pour this on top of the caramel.  read more

Chocolate Concrete

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Chocolate Concrete - an old school recipe
I was on my daily ramble (more like scramble) through the countryside this morning. It was exceptionally blustery. If I had tried to open my umbrella to shield myself from the onslaught of rain I feel quite certain there would have been a Mary Poppins moment. There was only one thing I could think about whilst battling the elements…Chocolate Concrete. Chocolate concrete is an old school recipe that I got from my Granny. There’s nothing quite like this recipe, it’s so versatile, quick and easy to make. I probably make it once a fortnight and it gets consumed like there’s no tomorrow. 

Ingredients

For enough to last less greedy families than mine you’ll need:

  • 12oz/300g Margarine
  • 120z/300g Sugar
  • 2oz/50g Cocoa
  • 16oz/400g Plain flour
  • 1/2 tsp Vanilla Extract

Method

All you need do is to melt the margarine and add the vanilla extract to it. Sieve all the other ingredients into a bowl and mix them up. Mix the melted margarine into this.

When you do this you’ll be convinced that it’ll never mix and there’s far too much flour and cocoa and that I’m a fool. Just keep on going and soon it’ll look like the above.

Put this into a tin, brush the top with water and then sprinkle with sugar – this gives it a nice crust on top. Bake at about 150C for 15-20 minutes or until firm when pressed. read more

Using up jars in the cupboard – Rich Shortcrust Pastry Tarts

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ingredients for shortcrust pastry tarts

Where a few months ago a slice of lemon drizzle cake or a blueberry muffin would have cheered up my lunchbox I needed something more substantial, more buttery and more comforting. All this snow has meant I’ve been raiding the cupboards and I found jars and bottles full of stuff that really I’m never going to use. I also figured if any of my nearest and dearest know me, I’ll be getting many more jars of treats on the 25th.

I managed to find some raspberry jam, golden syrup, lime curd, greengage jam, pecans in honey and some quince jelly. All lovely on toast or scones or crumpets but also all nearing their ends. I needed to use them up and make the most of them. read more

Carrot Cake

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Carrot Cake with orange zest icing

After spending my Sunday trying to resist everything I clapped my searching eyes on at my local farmers market, I ended up buying hundreds of carrots. How could I say no to a bunch just picked and two for £1 purple cauliflower? Either way I am now inundated with these sweet orange roots and so I consulted several recipe books and decided a carrot cake was the order of the day. They all asked for different things so I picked out what I thought were the best bits and tried it out.

Ingredients

What you will need:
3 eggs
275g self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
a pinch of salt
1/2 tsp ground nutmeg
1 tsp ground cinnamon
200ml mild olive oil
75g dark muscavado sugar
175g light muscavado sugar
150g carrots
juice of one small orange read more

Caramel Shortbread

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I fancied making some shortbread and in my quest I stumbled across an interesting variation of this classic. It was in James Martin’s book entitled ‘Desserts’ (see link below). I love this book, the recipes are so easy to follow and are always yummy. He calls this particular recipe ‘Grandma’s caramel shortbread’ and I am so grateful she shared this recipe with him so I was lucky enough to be able to make and eat it.

Ingredients

What you will need:

397g can of condensed milk read more

Gateau à la Crème

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This classic French dessert sounds so impressive but it’s so easy to make and I didn’t have a food processor with a dough hook either! I used my hand mixer and it did the job perfectly. Raymond Blanc made this recently on the television and I was determined to give it a go. Don’t be put off by the bountiful amounts of butter and the gargantuan number of eggs. It’s a treat and so worth the effort.

Ingredients

What you will need (for a Gateau à la Crème and a brioche loaf):

For the brioche dough
500g strong plain flour
A few pinches sea salt
4 tbsp caster sugar
2 tbsp yeast
7 free-range eggs
300g unsalted butter, cut into small cubes

For the crème filling
6 free-range egg yolks
60g caster sugar
1 lemon, juice and zest
250ml crème fraîche

For the glaze
2 free-range egg yolks
1 tbsp caster sugar
25g/¾oz butter, cut into cubes read more

Anzac Biscuits and Chocolate Nut Biscuits

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What a week! I felt like I’d earned a good baking session. The following two recipes are really easy and truly yummy.

Anzac Biscuits

Yes perhaps I am a bit premature for Anzac day but nonetheless, they are a deliciously oaty crunchy cookie.

Ingredients – makes 12-15 biscuits

What you will need: 100g rolled oats 140g plain flour 100g unrefined light brown sugar 45g flaked coconut 110g unsalted butter 2tbsp golden syrup ½ tsp bicarbonate of soda 1tbsp hot water

Method

Preheat your oven to 175⁰C/350⁰F/Gas mark 4. Line two baking sheets with some parchment. Firstly, mix the dry ingredients together – not the bicarb.

Melt the butter and golden syrup together on a low heat. Dissolve the bicarb in the hot water and then stir this into the butter and golden syrup mixture. Mix the hot butter mix into the rest of the dry ingredients.

Put dollops of the dough onto the parchment – make sure there is room between them because these fellows expand like the foam used for house insulation. Flatten them slightly on top. read more


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