Just visited the city of owls, where history runs with the river alongside the narrow boats; converted warehouses reflect an up to date, neon-ed FTSE in the ripples of the canal and trains run over bridges under which, one has an art installation that broadcasts the sounds of the railway in times gone by (whilst modern trains still run across...). A place that has a thriving peoples market which witnessed the beginnings of M+S and yet has a demand for farmers markets and their artisan producers. Art everywhere, in museums, galleries and on the street - one side of a building covered with a 'gaming' hero, a time ball atop an erstwhile jewellers (now a curry house). The latest example stands outside a new retail development. No doubt the architects, builders and city fathers have another name for her, but to me she will always be Spondulex, goddess of the ever-open purse.

While there, I also collected my copy of CCC cookbook. Had to try the Coffee-Cup-Cake (which tasted good) and it helped to brighten-up a snowy day at the Market.

     

Frugal fare

As there is so much guilt attached to throwing away food, there is great satisfaction in using up the odds and ends that lurk behind the recent shopping. The challenge is to make something tasty, inviting, rather than "unusual", "interesting" or even hmmm... yuck?!
There are two flexible and economical recipes which often spring to my rescue, one of them the ever variable american muffin.
After Christmas, there was a dish of cucumber and mustard dressing/salad, left from Nigel Slater's salmon nearly encroute (which was yummy) and with some chopping and twiddling of the basic recipe, produced some interesting savoury tasty muffins that were great for lunch (with soup, salad, cheese) but it must be said, not brilliant with an apple and herbal tea for breakfast.
This week I decided to use some of those part-used jars that clutter the bottom shelf in the fridge - some homemade mincemeat, a failed marmalade experiment, some lemon cheese and half a tub of scrummy brandy butter. There was also some milk that would not last to its end date. So muffins it was - chocolate mincemeat with brandy butter and orange + lemon, both sprinkled with sunflower seeds for that added feel good factor!Although the chocolate mincemeat ones had a hole in the middle when cooked (where the butter had melted in to the mixture), both were good for breakfast. Very good.
Basic recipe (please ask if you need one, as the blog will not give me enough room to write it!)
For orange + lemon, add 3/4 tablespoons marmalade to mix, then half fill cases, add 1 teaspoon lemon cheese to each, then top with rest of mix.
For Chocolate mincemeat, reduce flour by 1 oz and replace with cocoa, add 3/4 tablespoons mincemeat to mix (also some spice if liked), again half fill cases and put 1 teaspoon brandy butter in each, then top with rest of mix. They are very forgiving, so feel free to experiment. (I do wish there was room for the recipe, as I know they vary.) they look boring in a photo, so here is a more cheerful one instead!

It's a question of balance......

I believe freezers are an essential part of today's kitchen (certainly more needful than a dishwasher and definitely more than a microwave) but not always an unalloyed joy. All those BOGOF bargains, seasonal surplus and over-production from the gardens of friends can find a home in its cavernous depths.
Unfortunately, things will also get lost in those same cavernous depths. Small items slide effortlessly to the bottom and large items burst inexplicably from their (quite often unmarked) bags. Unsold goods from the Market can be tucked inside for another day. But there is a temptation to use what easily comes to hand which results in oddly coloured, strangely shaped miscellanea bobbing to the surface when one is finally driven to attack the encroaching frost, in an ambitious urge to create some order. And of course the cleaning itself holds many challengers for those of normal stature who live in a world designed for/by giants.
Balance. An unexpected use for a soup ladle and an ice cream carton, whilst ones feet are dangling in the air, and the last of the debris is scooped from the base. Then the quiet satisfaction when all the oddness is out of sight (in the bin), the ice is melting in the grid, some forgotten treats have emerged (homemade spiced cranberry sauce which makes a lush chocolate cake) and the fingers are slowly thawing out on the Aga. A renewed knowledge of the contents and space to find a home for the second pack of cherry rock cakes left over from Friday (the first was eaten when we got home, naturally).
I make rock cakes because they are quick, simple and my scones do not sell at the Market - too crumbly and not round. I use a wonderful recipe from John Tovey and they are the best scones, but have to be patted in to shape and cut in to triangles. Jam and cream can be tricky (too crumbly to cut) but we manage.
So the rock cake recipe comes from 'Home + Freezer Digest', a little magazine I used to get, full of great ways to feed lots of mouths for little cash. Originally, it used mixed fruit but I like glace cherries - they look cheerful and artistically placed, would be fun for Red Nose Day.  Do try.

Just Rock Cakes

8 oz self-raising flour
4 oz soft margarine
2 oz granulated sugar
3 oz glace cherries, quartered (or 4 oz mixed dried fruit)
1 egg
1 tablespoon milk
1 oz approx demerara sugar, to finish

Put all ingredients except demerara sugar in to a large bowl. Beat until mixed and stiff - if too dry, add extra tablespoon milk. (Or you can cream fat + sugar, add egg, then fruit and flour. Add milk last.) Using two teaspoons, shape in to 12 rough mounds on a foil lined baking sheet. Sprinkle each with the demerara sugar.
Bake gas no.6 for about 15 mins till golden in colour at edges. (Aga, third shelf up, top oven, for 7 minutes, turn and cook further 5 minutes approx.)
If not devoured warm, will freeze for up to four months.
Easy-peasy!