Coombe Cuisine

My cooking style is a little of this, a splash of that and a sprinkle of what I like. It is always quick and easy, sometimes healthy rarely from a recipe book and if it is, I can never stick to the instructions! Consequently when things turn out really well, I have to back track to cobble together instructions and quantities before sharing.

A nutritious and satisfying snack

This Flapjack recipe is one I experimented on a while back, I like the fact I can prepare and cook it quicker than I could go to the nearest shop (well I do live in deepest Cornwall) and it is packed with natural wholesome ingredients. They are perfect for school packed lunches too.

Timing

Preparation 10 minutes, cooking 10 minutes

Ingredients

Crunchy Peanut butter - 2 table spoons (tbs)

butter - 1 tbs

Sugar : any kind 3 tbs

Golden Syrup 3 tbs

Rolled Oats approx. 450g

Method

1. In a saucepan melt all the ingredients except the oats over a medium heat without allowing the mixture to boil. 

2. Remove from heat and stir in enough oats to fully absorb the mixture

3. Transfer to a small roasting tin lined with greased baking paper, lightly press into the corners

4. Bake in the oven at 180 degrees for 10 minutes till just golden (too long and they will be too crunchy)

5. Remove and score into squares while warm then leave to cool.

6. Turn out and enjoy 

Next time

I sell these in our reception shop, when the children don't eat them all first! I imagine the basic idea is fairly adaptable and I rather fancy experiementing with dried fruits such as cherries and apricots, coconut and other nuts or chocolate chunks. I will be sure to fill you in on the combinations and quantities that work, as tested by my kids!

Sshhh.....It's Sunday!

Sticky Toffee Pudding to die for

Of all the puddings I make for the Coombe Mill Cuisine range this is still my favourite. It is so mouth wateringly tasty and over the top delicious, but it does take a sweet tooth to really appreciate the flavour. On reading the ingredients the name Calorie Catastrophe becomes abundantly clear! I promise this one is worth 'banking' a few calories in anticipation! The quantities here will serve 8.

Ingredients for the sponge

50g butter

325g granulated or caster sugar

85g of evaporated milk

2 eggs

150g chopped dates or raisons

150ml water

1 tsp bicarbonate of soda 

150g SR flour

 Ingredients for the Sauce

75g butter

260g sugar (brown is more tasty but granulated will do)

255g evaporated milk

 

Method

Beat together the butter with 150g of the sugar, when fully mixed gradually beat in the eggs (if you are wondering why there are 4 eggs in mine, it's because I scale everything up with a large family and the business)

 

Meanwhile on the hob bring to the boil the milk, water and dates with the rest of the sugar. Remove from the heat and stir in the bicarbonate of soda. Make sure the saucepan is a good size as it will bubble up when the soda goes in.

Use a metal spoon to fold the flour into the beaten egg mixture (it is very stiff towards the end)

Stir in the date mixture till it is all smooth and transfer to a buttered oven proof dish and cover loosley with foil.

Bake in a preheated oven at 180 for about 40 minutes.

To make the Sauce:

Place all the ingredients in a saucepan over a low heat until butter melts, then bring to the boil stirring constantly and boil gently till the sauce thickens - about 5 minutes. Serve with the pudding. Yum!

 

 

Here at Coombe Mill

 

For the Coombe Cuisine range I pour the sauce liberally over the top before freezing to make a lovely gooey pudding served up after a hard day at the beach with clotted cream from our shop fridge! Worth helping the children to dig a few sandcastles with this treat in store! 

This recipe freezes really well and can be reheated in the microwave (retains the moist texture better than re heating in the oven).

Do give it a go and let me know if you agree that this is a secret worth sharing.  

Lasagne: A family favourite cooked from scratch

Vegetarian or mince, both are delicious and easy with my fool proof recipe I have developed here for my Coombe Mill Cuisine range. 

Top Tip:

A good food processor takes away hours of thankless chopping enabling you to make your own healthy sauce at a fraction of the cost of ready bought. It is also a great way to ensure children take their 5 a day without even realising it! 

Ingredients:

Carrots, Onions, Mushrooms and a couple of garlic cloves. I add veg in at least equal quantities to meat

Mince or pulses (I use red lentils with kidney beans or chick peas)  

Tinned tomatoes

herbs: Italian seasoning (oregano, basil, parsley) paprika and cumin, black pepper, salt

Cheese sauce: Whole milk, plain flour, butter, seasoning, grated cheddar cheese

Lasagne sheets

Topping: Grated cheddar and porridge oats 

Method

Brown the mince in a large casserole dish on the hob to burn off all the fat for about 20 - 30 minutes, for the vegetarian version simmer the pulses as per packet instructions. Red lentils take about 20 minutes. Tinned pulses like kidney beans can be added at the end.

Add the herbs and seasoning to taste and cook on a low heat for a further 2 minutes. I love the smell that comes off and the colour change as the herbs blend in with the mince or pulses.

Meanwhile place all the vegetables in a food processor and whiz to mince size pieces. Add the chopped vegetables and tinned tomatoes to the mince or pulses and simmer gently on a very low heat for about an hour and a half, this long slow cook ensures the meat is tender and the vegetables retain their taste and nutrition.

Make the cheese sauce by combining all the ingredients and stirring with a whisk over a gentle heat until it thickens.

Tip:

If the sauce becomes too thick, just let it down with a little cold milk. 

You are now ready to assemble the compnent parts into lasagne.

Begin with the meat / pulse at the base of the casserole dish, then place a layer of lasagne pasta followed by cheese sauce. Repeat finishing with cheese sauce. 

Sprinkle porridge oats and grated cheese on the top for a delicious crunchy cheese topping and bake in the oven at 180degrees for 25 minutes or until the pasta is soft when a knife is inserted through the centre.

At this stage, I then cool and freeze the meals ready for our holiday guests to simply defrost and reheat in the microwave or the oven after a busy day on the farm or out at the beach. It is a classic dish which freezes well, so if you are making it at home I thoroughly recommend making it in large quantities and freezing one or two for another time.

If you like this recipe then do try one of the others under my "What's Cooking" category. 

What's Cooking?

With half term fast approaching I am working hard to stock the freezer with all the family favourites. Today's recipe is a real "marmite" one; you either love it or hate it! It is very divisive in my house, but if you are a fan, this is a a real simple recipe which is delicious when using quality ingredients.

Top Tip:

Here on the farm we have the very best of home grown, but appreciating that not everyone has that I can recommend splashing out on the bacon in particular, the supermarket cheap watery packs are just hopeless to cook with!

Ingredients

Quantities are very forgiving so go with what you think for the number you are feeding

Liver in chunks or slices (most animal liver is fine, lamb and chicken are popular) and any other offal you like: kidney, tongue, heart all work well

Onions finely sliced

Mushrooms finely sliced

Good quality back bacon, diced

Garlic cloves finely chopped

Plain white flour

Beef or chicken stock cube(s)

Olive oil

My twist: Good Ale, I like a bottle of Farmer Nick's best Cornish Bitter!

Lightly boiled and chopped carrots or other veg (optional, can just serve with the meal separately)

Potatoes for mashing.

Method

1. Saute the onions and Mushrooms in  2 tablespoons of olive oil.
    
2. Remove with a slotted spoon, add the diced bacon and fry with the chopped garlic until crispy and the juices are running,  then add the sliced liver, heart, tongue, kidney or other offal and quickly fry on a high heat to seal for 5 minutes.
    
3. Reduce the heat sprinkle in a couple of tablespoons of flour and stir for 1 minute. It will begin to stick to the pan, at this point gradually add the ale, stock cube and season with black pepper and a pinch of salt. Stir to a rich smooth consistency, add the onion, mushroom and any other veg. back in and transfer to a casserole dish. 
    
4. Peel and boil the potatoes, drain well then mash with a little milk, butter and salt.
    
5. Spread the mash over the casserole and cook in the oven on a medium heat at about 160degrees - for  approximately an hour.

Tip

You can cook for shorter at a higher temperature or even leave it on the hob and serve the potato separately, but I always think meat is more tender and tasty cooked longer and slower in the oven. I then freeze my 2 and 4 potion dishes ready for our guests to simply refrost and reheat after a busy day on the farm or at the beach. It is an easy one to make in batches, so worth doing one for the freezer and one for dinner.