The 21st Century Housewife's© Leek, Beef and Beer Stew with Carrot and Parsnip Mash

This is a gorgeous, warming stew for a blustery winter’s evening. The carrot and parsnip mash gives a lovely hit of color alongside the stew, and it’s a great way to get your antioxidants this time of year.

This recipe will serve four, but don’t worry if there are only two of you, the leftovers taste lovely if you cool them quickly, store in the fridge and re-heat thoroughly the next day!

For the stew:-
2 tablespoons butter
3 or 4 leeks, washed and sliced in thin slices
about 500 grams of chuck steak, cut in chunks
275 ml bottle lager beer (I use Coors light)
250 ml beef stock (ready-made or from a cube is fine)
1 bay leaf
1 generous spoonful of red pesto or tomato paste (tomato puree in the UK)
150 grams orzo

For the mash:-
3 – 4 carrots, washed, peeled and cut in chunks
3 parsnips, washed, peeled and cut in chunks
2 tablespoons butter
salt and pepper to taste

Preheat the oven to 350℉ or 170℃.

In a large stove top to oven safe pan /casserole dish with a lid (I use a large shallow one by Le Creuset but a deeper one will work just as well), melt the butter over medium heat. Add the leaks and fry for a few minutes until they are beginning to soften. Stir in the beef and cook until browned, stirring pretty much constantly.

Pour in the lager and the beef stock. Bring the mixture to the boil. Stir in the bay leaf and the red pesto or tomato paste.

Put the lid on the casserole and carefully put in the oven. Cook for an hour and fifteen minutes, stirring once after about forty minutes. If it looks like it is cooking too quickly, lower the heat a bit.

When there are about ten minutes left to go, steam the carrots and parsnips on the stove-top until tender. Drain and mash with the butter and add salt and pepper to taste. Cover and set aside to keep warm, or place in a covered casserole dish in a low oven.

Remove the stew from the oven and place the casserole on a heat-proof surface. Add the orzo and stir. There should still be a fair amount of liquid in the stew, but if not, add a bit of boiling water just so the orzo has liquid to absorb. Stir again.

Cover the casserole and return to the oven for ten minutes. Remove once again and check the liquid level. If it has all been absorbed, add a tiny bit more boiling water (only a little!). Return the casserole the oven for five to ten minutes more. At this point, the orzo should be tender and most of the liquid should be absorbed.

Serve the stew and mash with some warmed crusty rolls.

By the way, it is easy to make vegetable mashes and they are a healthy alternative to mashed potatoes served with just about anything. As well as carrot and parsnip mash, you could try parsnip and turnip (swede in the UK) or butternut squash and sweet potato. Just steam the vegetables and mash with butter and seasoning as above.

The 21st Century Housewife's© Pear and Almond Muffins

We are still enjoying the wonderful fruits of the autumn season in our house, especially the wonderful pears we have been getting. I have a lot of pears to use up before we go on our holiday to Athens though, so I decided to do some baking this afternoon. I love the flavours of pear and almond together, and as I also had some ground almonds in the store cupboard, I decided to experiment. The result was a batch of cake-like muffins which were a lovely tea time treat. (It’s not just me who thought so, my family thought they were so tasty that I almost did not have enough muffins to photograph!)

This recipe makes about fifteen large muffins. I tried to just make twelve and as you can see they over-flowed the muffin cups a bit! I like to grate the pears as it distributes them very evenly throughout the batter, but if your pears are very ripe it might be easier to chop them in small pieces as very ripe pears can disintegrate if you try to grate them. Wait until the last minute to prepare the pears, grating them into the dry ingredients just before you mix the wet and dry ingredients together in order to prevent the pears from going brown.

I have not tried it, but I am almost certain that if you did not have any buttermilk to hand, ordinary milk would work. The flavour might be slightly different, but I doubt it would make the muffins any less delicious!

I have to say, despite their cake-like sweetness, I would have absolutely no objection to having one of these for breakfast - and will do so tomorrow if there are any left!

2 eggs, lightly beaten
125 ml buttermilk
50 grams butter, melted and allowed to cool slightly
1 teaspoon almond flavouring
200 grams plain (all purpose) flour
150 grams ground almonds
150 grams light brown sugar
1 tablespoon baking powder
pinch of salt
2 or 3 pears

Preheat oven to 170℃ or 350℉. Line muffin cups with paper liners.

In a medium bowl or pitcher, mix together the eggs, buttermilk, melted butter and almond flavouring.

In a large bowl, mix together the flour, ground almonds, sugar, baking powder and salt. Peel and core the pears, and grate them into the dry ingredients, mixing thoroughly.

Pour the wet ingredients over the dry ingredients and the pears in the large bowl. Fold in gently but firmly. Do not beat, but make sure everything is thoroughly mixed together.

Divide the mixture between about 15 large muffin cups or about 20 smaller ones. I like to use an ice cream scoop to get the batter into the muffin cups with as little mess as possible.

Bake large muffins for about 20 to 25 minutes, watching carefully to make sure they do not get too brown. (Smaller muffins will take less time to cook.) Muffins are done when a piece of dry spaghetti inserted into the middle comes out without any batter clinging to it.

Remove from muffin tins and allow to cool on wire rack - although these smell so good (and taste so yummy warm) they may not last long enough to cool!

Autumn Salads

It is autumn in England and the hedgerows and orchards are full of nature’s bounty. Blackberries, plums, apples and pears are ripe and plentiful. Apple varieties with evocative names like Ellison Orange, Peasgood Nonsuch, Norfolk Royal and Micklemas Red are easily available, as is the ever-popular English Cox apple. Pears start with the early Onward variety followed later in the season by Beurre Hardy and Conference. It is also a great season for nuts, particularly chestnuts, walnuts and cobnuts.

Now, the words ‘autumn’ and ‘salad’ might not immediately spring to mind as ones that go together, but trust me, they do. By combining autumn fruits, nuts and leaves you can make wonderful side - and even main course - salads that are perfect for the autumn season.

This recipe is one of my favourite side salads for this time of year. It juxtaposes the tart, crisp flavour of the fruit against pungent nuts and tangy Balsamic vinegar. Even people who normally don’t like salad like this one. It’s also incredibly good for you. Aside from the nutrients and antioxidants in the fruit, walnuts also contain good for you omega three fatty acids and antioxidants.

For some reason I always peel the pears but never the apples. I find pear skin can be a bit tough, but apple skin gives a nice crunch to the salad and I love the colour it adds. Be sure to prepare the fruit at the last minute though, just before you toss the salad in the dressing, to prevent it from going brown. I also like the way whole walnut halves look in this salad, but if you prefer to chop them, or only have walnut pieces to hand, that is absolutely fine too. This recipe makes enough for four to five generous servings.

The 21st Century Housewife's©
Nutty Apple and Pear Salad with Balsamic Dressing

2 crisp red skinned apples, cored and chopped
2 pears, peeled, cored and chopped
½ cup walnut halves
1 large bag of ready to use mixed salad leaves

For the dressing:-
3 tablespoons walnut oil
2 tablespoons good Balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar

Shake the dressing ingredients together in a jam jar or other container with a lid.

Put the salad leaves in a serving bowl and add the walnuts and chopped fruit. Pour the dressing over the salad and lightly toss to mix. Serve immediately.

The 21st Century Housewife's© Maple Syrup, Pecan and Apple Loaf

I invented this recipe, based on one of my own banana muffin recipes, to help use up some lovely cooking apples I bought at a farm shop near my home. I get so tempted by the delicious produce when I go there that I sometimes overbuy, and I am always looking for new and delicious ways of using up the bounty I bring home. Although for me this seems the perfect recipe for Autumn, it could easily be made all year round as the variety of cooking apple you use really does not matter. It smells delicious when it is baking, perfuming the kitchen with a warm nutmeggy air.

Baked in a loaf pan, it is a cross between a bread and a cake. The use of a small amount of maple syrup means that although it is slightly sweet, its mellow flavour allows it to also be served as a savoury bread – particularly if you omit the dusting of demerera sugar and cinnamon I sometimes put on top. The slightly acidic nature of the buttermilk also adds to its savoury edge. It is delicious for breakfast, spread thickly with butter or as a tea bread. I also like to serve it with a cheese board as it is absolutely scrumptious with just about any cheese – particularly cheddar and also, somewhat surprisingly, Brie! I would definitely omit the sugary topping if you plan to serve it with cheese though.

It is best baked the day before and allowed to rest before serving. Simply wrap it tightly in foil once it is cooled to keep it moist. It does taste lovely warm from the oven, but attempts to slice it while it is still warm usually result in a crumbly mess, so I do try to restrain myself and save it till the next day!

50 grams butter, melted and allowed to cool slightly
4 tablespoons maple syrup
1 egg, lightly beaten
250 ml buttermilk
175 grams plain (all purpose) flour
175 grams whole wheat flour
pinch of salt
1 teaspoon bicarbonate of soda (baking soda)
½ teaspoon nutmeg, freshly grated if possible
2 large cooking apples, peeled, cored and grated
(wait until the last minute to do this so that the apples do not brown)
75 grams of pecans, roughly chopped

Topping:-
1 tablespoon demerera sugar + 1 teaspoon cinnamon mixed together (optional)

Prepare a loaf tin by buttering and flouring it, or line with greaseproof paper or a liner. Preheat the oven to 175℃ or 350℉.

Whisk the butter, maple syrup, egg and buttermilk together in a large jug. Set aside. In a large bowl, mix together the flours, salt, bicarbonate of soda and nutmeg. Peel, core and grate the apples into the flour mixture and blend together. Add the nuts and stir in. Pour the liquid ingredients into the flour mixture and fold together gently until well mixed.

Put the mixture in the prepared loaf pan, and if using, sprinkle the Demerera sugar and cinnamon mixture over the top.

Bake for about 40 to 50 minutes until the top is slightly golden and a piece of dried spaghetti stuck into the centre of the loaf comes out clean. Take the loaf out of the oven and allow to cool in the tin for a few minutes before removing it and cooling completely on a wire rack. The loaf will keep, well wrapped in foil in a cool place, for two to three days.

The 21st Century Housewife's© Warming Autumn Sandwich

Although we have had some fabulous weather here in England recently, the odd chilly day really does make you realise that Autumn is taking hold. These are the kind of days when you want more than just an ordinary sandwich for lunch; you want something warming and delicious.

I always like to keep some roast vegetables ready in the fridge. They are incredibly versatile and very nutritious. They are also very easy to make. I wrote about them in a lot more detail back in June, so if you missed the original article, please click here.

For a small pan of roast vegetables, you will need:-
1 courgette/zucchini, sliced in half moons
1 red pepper, de-seeded and cut in small chunks
1 yellow pepper, de-seeded and cut in small chunks
1 red onion, peeled and cut in eighths
1 - 2 cloves of garlic, peeled (optional)
2 tablespoons olive oil
1 tablespoon Balsamic vinegar

Put all the ingredients except the olive oil and vinegar in a medium roasting tin. Mix together the oil and vinegar and pour over the vegetables, tossing lightly to coat. Roast in a hot oven (about 190℃ or 375℉) for approximately twenty to thirty minutes, stirring once. You want the vegetables to soften a bit and go slightly golden in colour.

You can use these straight away or allow them to cool and refrigerate.

For each sandwich you need:-

1 crusty roll, sliced in half
(I like to use seeded rolls as I think they give a nice texture)
1 slice of ham
1 slice of ready-sliced cheddar cheese or some grated cheddar
a couple spoonfuls of roast vegetables

Take each roll and lay it open on a large square of aluminium foil (you are going to wrap it all round the sandwich so make sure it is big enough). I don’t use butter on these as the vegetables have the olive oil on them so you really don’t need it.

Lay a slice of ham on the bottom piece of the roll and top with the vegetables. Place the cheese on top, followed by the top of the roll. Wrap tightly in aluminium foil and place on a baking sheet.

Cook at about 190℃ or 375℉ for fifteen to twenty minutes, or until warm through. Remove from oven and allow to sit for about two or three minutes before carefully opening the hot foil parcel.

Serve and enjoy - being careful not to burn yourself on the lovely hot melted cheese!

For a vegetarian version, omit the ham and replace it with another slice of cheese (or more grated cheese). Be sure to use vegetarian cheddar.

Beating the Recession the Delicious Way

Autumn is such a bountiful season. How wonderful that even in this time of recession and economic downturn, we can still rejoice in an amazing harvest. Of course one of the best ways to fight the recession is to eat seasonally and buy locally. It’s environmentally friendly plus it helps small businesses and farmers during these difficult times. It’s also a fantastically delicious and healthy option, as freshly picked fruit and vegetables taste so much better and retain more of their vitamins than those that have been kept in cold storage for weeks on end by large supermarket chains.

On Sunday my husband and I drove out into the Berkshire countryside to visit Cross Lanes Fruit Farm*. They grow apples, pears and plums there. I originally discovered their yummy produce at the local monthly farmer’s market in Purley-on-Thames, sampling some of their Worcester Permain and Ellisons Orange variety apples. Cross Farm also runs a shop at the farm Wednesday to Saturday between August and January.

I was struck by how beautiful the orchards were as we drove in through the narrow gates. It was a pretty cloudy day, but the apples stood out proudly against the stormy skies. There was so much on offer in the shop. They had several varieties of apples and pears, along with two kinds of apple juice and local honey. We bought more Ellisons Orange apples along with some James Grieve apples and sweet and juicy Onward pears (onward to what, I wonder?). Actually the apples and pears you will find available locally do have wonderful names. Of course they vary from place to place and country to country, but some of them sound almost as intriguing as they taste. When I was a child in Canada my favourite apple was “Northern Spy”; it sounded very exotic indeed to my childlike ears. Today, some of my favourite apple names include Greensleeves, Delbarestivale, St Edmond’s Russet, Peasegood Nonsuch and Red Devil. As for pears, there’s a lot more than just Conference out there - you can find Packham’s Triumph, Beurre Hardy and Glou Morceau.

Most places do have farm shops relatively nearby, and if you live in the centre of a town what better excuse for a day out in the country than an excursion to a lovely farm or two? It’s a great day out with kids as well - especially in this day and age where so many children have little opportunity to see where fruit and vegetables really come from. They love to see things actually growing, and in my experience, it makes reluctant eaters much less so. There is something about seeing a thing growing that makes it so much more exciting to eat. Another option is to search the internet for local farmer’s markets, as fresh produce is on offer there, and it is usually only a day or so from the tree or field. In many cases things are much less expensive than in larger shops too.

So for the healthy, delicious option, explore shopping locally as an alternative to the big supermarkets. It might take a bit more time and effort, but when you can manage it, the rewards are well worth it. Money saved, fresher, extra delicious food, saving the planet and helping local producers - it’s a great way to benefit yourself and lots of other people at the same time - and have some fun into the bargain!



*Cross Lanes Fruit Farm
Mapledurham, Reading
RG4 7UW

Time for Tea

It’s Autumn in England, which means that, aside from a few precious and rare Indian Summer days, our island is getting much cooler, very damp and if there is any sunshine, it is only in the middle of the day. It’s dark when we get up in the morning, and by the time folks are returning home from work it is beginning to get dark again. Before long that will happen by 4pm, and in winter’s depths, much earlier. In fact, on many a Christmas Day I have known it to be dark by 2pm.

Although most people here do have many cups of tea in a day, and often stop for a little something with their cuppa about four or five o’clock, it’s this time of year when you see more people visiting a restaurant or tea room for a proper “afternoon tea”.

In the summer, cream teas are popular. These consist of tea (of course) and scones served with butter, jam and clotted cream. And while people do take tea at the Ritz and other top London restaurants in the summer, full afternoon tea is hardly light summer fare, so now is the time of year when it becomes truly the thing to do. It’s cold, dark and probably wet, and there is nothing like afternoon tea to cheer you up.

If you are going to do afternoon tea “properly”, there is no place on earth like the Ritz in London’s Park Avenue. However you will need plenty of time, a fair amount of money, and last but not least, reservations booked well in advance. Sadly you will also need these things at other top London venues as well including The Criterion in Piccadilly Circus and The Mandarin Orient Hotel opposite Harrods – or indeed at Harrods itself. The Georgian Restaurant on their fourth floor, where the aristocracy once dined, offers a lovely afternoon tea. So does the Savoy, and pretty much every other top London hotel. If you happen to be elsewhere in England, there is sure to be somewhere offering this famous repast. Birmingham has the Marriott Hotel among other lovely venues, in Derbyshire there is Dovecliffe Hall and Harrogate has the famous “Betty’s”. If there is one thing it is not hard to find in England it is a place that serves afternoon tea.

Full afternoon tea will set you back between £30 and £40 each. Now, at about $65, this might sound a bit on the extravagant side, but believe me, it is an experience you won’t soon forget – and I can promise you that if you do want any supper, you won’t want very much. However, if you want a more economical option, there are lots of lovely little tea rooms and restaurants that offer a wonderful afternoon tea that is much less hard on the pocketbook!

Tea time normally falls roughly anytime between three and six o’clock, although the Ritz does offer sittings at 11.30, 1.30 and 7.30 pm as well as 3.30 and 5.30. Strictly speaking the earlier and latest time are not traditional or “proper” but if you are on a diet it is probably a good idea to replace lunch or dinner with tea instead of having it as a meal unto itself. The most difficult question you are likely to be asked at tea time is what sort of tea you would like. Most places offer a selection of at least twelve kinds, and many offer even more than that. However as long as you can describe how you like your tea to taste (strong, weak etc), the waiter will be able to help, much as a sommelier would help you to choose your wine. As a general guide – or if you feel too intimidated to ask – Assam tea is quite strong, Lapsang Souchong is very smoky, Darjeeling is light and easy to drink, as is Ceylon tea. Many restaurants, including the Ritz and Betty’s, offer their own blend which is usually absolutely delicious. Incidentally, if you fancy a glass of something stronger than tea, most places offer a “champagne afternoon tea” at a slightly higher price – but you only get a glass of champagne – you still have to drink tea as well!!

Typical, formal afternoon tea consists of three courses. First you will be served with tea sandwiches – tiny, crust-less offerings made with gorgeous fillings. From Cucumber, smoked salmon or egg mayonnaise to the more common ham and cheese, these are nothing like your normal lunchtime sandwich. Chances are, if you do manage to finish offerings you are brought, the sandwich stand will miraculously refill as well. (This is why the cost of a proper afternoon tea is nearly always a set price.) Next course is warmed scones, served with butter, jam and clotted cream. Once, when I was served afternoon tea (in Switzerland of all places!) the scones were tiny miniature versions of a normal scone, quite magical really. But whatever size they are, these melt in your mouth morsels are delicious. Purists will argue about whether the jam goes on before or after the cream, but in my experience the least messy option is butter first, jam second and a dollop of cream last. Be careful not to eat too many though, because the next course is the real star – it’s the cake and pastries course. Usually the serving plate offers tiny versions of delicious favourites – millefeuille, miniature chocolate cakes, baby lemon tarts, meringues and fondant fancies (known as petits-four in North America). I’ve had some beautiful things. This summer one London hotel – the Berkeley in Knightsbridge - offered a lighter “Prêt-à-Portea” featuring confections inspired by the Spring/Summer 09 fashion collections including designs by Michael Kors, Balmain and Oscar de la Renta among others. There were handbag cakes, bikinis on cookie models and dresses – amazing! Afternoon tea is any pastry chef’s opportunity to show off, and believe me, they do.

If you do come to England this Autumn – or anytime at all to be fair – I highly recommend indulging in Afternoon Tea at least once. Taking tea is the most British of things to do, and we really are not half as stuffy about it as we used to be! Most afternoon tea experiences are nothing short of delightful and the perfect outing whether you are with family or friends. It’s a great way to introduce children (I’d suggest over the age of eight) to a more formal dining experience, but one filled with food they will really like to eat! Whether you choose the glamorous option of Tea at the Ritz (gentlemen have to wear ties) or go for something a little more cozy in a quaint tea room in the countryside, it is an experience not to be missed.