CookIt Cookery Competition For Children April 2010

I have just been reading about the CookIt Cookery competition for children aged 10-14.

A final call is going out for junior cooks to send in their entry to the CookIt! cookery competition run by the Guild of Food Writers!

The theme for this year’s challenge is “Create a Dream Meal for You and Your Friends!”

If you are aged 10-14 or are aparent of a 10-14 year old and would like to find out more about the competition and how to enter then visit www.gfw.co.uk/children.

The deadline for entries is 30th April 2010 so all you budding chefs and cookery enthusiasts need to hurry, hurry, hurry!


How To Make Scrambled Eggs

This week is  British Egg Week (5th-11th October 2009), so I thought I would share with you how to make scrambled eggs.

Use half an ounce of margarine or butter and 1 tablespoon of milk per egg. Crack the eggs (2-4 eggs per person depending on size of eggs and appetite of person!) into a bowl and add the milk. Beat the eggs and milk together and season with a little salt and pepper. Melt the margarine/butter in a saucepan and add the beaten egg mixture. Stir with a fork until the mixture is nearly set. Remove from the heat and serve.

Here is a scrambled egg recipe. Scrambled Quail Eggs With Seasonal Greens.


How To Soft Boil An Egg

It is  British Egg Week (5th-11th October 2009) and did you know that a recent survey found that  17%  of those surveyed struggle to boil an egg.

A soft boiled egg has a firm white and runny yolk.  Soft Boiled Eggs can be cooked in a number of ways.

You can plunge the eggs (still in their shells) into a pan of fast boiling water and cook according to taste and size of eggs. One tip is don’t boil eggs that have come straight from the refrigerator, because very cold eggs plunged straight into hot water are likely to crack.

For standard hen eggs:
3 minutes = very soft,
3.5 minutes = soft,
4 minutes = medium hard or
4.5 minutes = firm.

A small/medium egg soft-cooked yolk 3 minutes.

A large egg soft-cooked yolk 4 to 5 minutes.

An extra large egg soft-cooked yolk 5 minutes.

When cooked, put into egg cups and cut the top off the eggs.

Serve with a little salt and toasted bread cut into thin slices (soldiers).

A second way to cook soft boiled eggs is to cover the eggs (still in their shells) with cold water and bring slowly to the boil. The moment the water boils remove from the heat. Put into egg cups and cut the top off the eggs.

You can soft boil hen eggs, guinea fowl eggs, duck eggs and quail eggs. They all need different amounts of times to soft boil.

Quail eggs take about 1 to 1.5 minutes to soft boil.

Guinea fowl eggs take about 3 to 3.5 minutes to soft boil.

Duck eggs take about 4 to 5 minutes to soft boil.


Making An Omelette

This week (5th-11th October 2009) is British Egg Week so I though in light of a recent survey that found that a quarter (26%) admitted that they can’t make an omelette.

  1. Crack the eggs (2-4) into a bowl and add a little milk and seasoning.
  2. Beat the mixture together.
  3. Heat some oil in a frying pan.
  4. Add the egg mixure so that it spreads out and covers the whole of the bottom of the pan.
  5. Cook until the egg mixture has set.
  6. The omelette can be turned or flipped over so that both sides are evenly cooked but this is not always necessary.

Here is a link with recipes using eggs that you may find useful for British Egg Week.

Click on the link below to visit Amazon.co.uk to find out more about this book or visit one of the Farming Friends Bookshops.


How To Poach Eggs

As it is British Egg Week (5th-11th October) I thought I would explain how to poach an egg, in the light that a recent survey found that a third (33%) of people surveyed said they found it difficult to poach an egg.

  1. Break the eggs carefully into cups, unless using a special poaching pan.
  2. Put a teaspoon of vinegar and a pinch of salt into a pan half full of water.
  3. Slide in the eggs, keeping the white together with a spoon.
  4. Simmer gently spooning water over the eggs, until they are set and the whites are opaque.
  5. Remove from the pan and drain well before serving.

A great recipe using poached eggs is asparagus and poached eggs.

Here is a link with recipes using eggs that you may find useful for British Egg Week.

Click on the link below to visit Amazon.co.uk to find out more about this book or visit one of the Farming Friends Bookshops.


Double Yolked Eggs

A double yolked egg is an egg that has two yolks.

It is caused by two eggs separating from the ovary at the same time and joining into one egg.

Double yolked eggs can be fairly rare. They are sometimes produced by pullets in their first year of laying.

Double yolked eggs can be produced by any bird but they are more frequently found in laying hens and duck breeds.


Ready Steady Cook Date Changed

Ready Steady Cook

Ready Steady Cook

I have just received a phone call from the BBC (well Endemol Productions) to say that the date of my Ready Steady Cook appearance with my Hugo House Quail Eggs has now changed to Wednesday 25th February at 4.30pm on BBC2.

Hugo House Quail Eggs

Hugo House Quail Eggs

I am still feeling  nervous as I haven’t seen the finished show. I do hope that I don’t have green pesto stuck in my teeth after tasting the food but there’s only one way to find out and that’s to tune in to Ready Steady Cook on BBC2 at 4.30pm on Wednesday 25th February 2009!


Apple Jelly

Yesterday I made apple jelly for the first time. I have only made jam once and thatb was not successful!

I am pleased tol say that the apple jelly was very successful and Steve said it is, “Wonderful.” Praise indeed!

Apple Jelly Recipe

Ingredients

  • 4lb cooking apples – diced but not peeled or cored.
  • 2 pints of water.
  • 1 lb of sugar per 1 pint of juice.

Method

  1. Do not peel or core the apple, just dice them up.
  2. Put the apples into a pan with the water.
  3. Cover the pan and simmer gently until the apples have broken down to a smooth puree.
  4. Sieve the puree through a jelly bag.
  5. Measure the juice and add 1 lb of sugar per 1 pint of juice.
  6. Heat the juice and then add the sugar stirring so that the sugar can dissolve without forming lumps.
  7. Bring the juice to the boil rapidly until setting point is reached.
  8. Pour into sterilised jars.

This recipe made the equivalent of about 5 ordinary jars of jelly.

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Toffee Apples

I have never made toffee apples but as I have an abundance of apples from the orchard, I thought toffee apples would make a good treat for the trick or treaters that will call by on halloween night.

Toffee Apple Recipe

Ingredients

  • 6 small eating apples.
  • 100g/4oz butter.
  • 225g/8oz granulated sugar
  • 225g/8oz golden syrup.
  • 6 wooden lolly sticks.

Method

  1. Put the butter, sugar and syrup into a pan and stir over a low heat until the butter has melted and the sugar dissolves.
  2. Boil steadily until the toffee cracks.
  3. Wash the apples and wipe dry.
  4. Insert the wooden lolly stick into the base of the apple.
  5. Dip the apples into the toffee and leave the toffee to harden by placing on a baking try lined with greaseproof paper.

I’ll let you know how the recipe goes both with me, the cook and the trick or treaters!

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Classic Pork Sausages From The Blue Pig Company

This week is British Sausage Week so what better way to celebrate than by having our favourite sausages – the classic pork sausage from The Blue Pig Company for lunch.

Classic Pork Sausage Label Form The Blue Pig Company

Preparation

Uncooked Classic Pork Sausages From The Blue Pig Company

  • Cooked in roasting tin for 30 minutes in a hot oven with a little water in the bottom of the tin.
  • Served with mashed potatoes, beans and grated cheese.

Verdict

Cooked Classic Pork Sausage From The Blue Pig Company

  • Colour of the cooked meat was not pink when cut into but a light brown colour.
  • The sausages browned well on the outside and in places had a crunchy, crispy texture which complimented the moist and juicy texture of the inside of the sausages.
  • Juicy sausages.
  • Moist and meaty.
  • Texture was not too fine and not too coarse.
  • No gristle or bone in the sausages.
  • No shrinkage in size when cooked.
  • Not fatty.
  • Tasty.
  • Also very suitable for the BBQ.

Click on this link for more information about The Blue Pig Company and The Blue Pig Company’s Products.

What are you doing to celebrate British Sausage Week?

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