Category Archives: The Ordinary Cook

Marinated peppers

marinated peppers

I am sharing these here as they are a staple of the lunch that I provide at my bread making courses. They are always a hit and I have been asked for the recipe more times than I can count. So here it is.  This is a simplified version (and in my opinion tastier) of one I have posted before. It’s very simple and can be jazzed up with a sprinkling of herbs, or capers, or sun dried tomatoes, depending on your mood. Try the peppers in the simple version first though and play around later.

I make them the day before I need them to give them time for the flavours to mingle, (but you could just eat them straight away if necessary), and they are good to eat for a few days, so they are handy to have in the fridge. I like the colours of the different peppers but if you prefer red peppers to green peppers feel free to make them with the colour that you prefer.

1 red pepper
1 yellow pepper
1 green pepper
salt & pepper
half a lemon
Extra virgin olive oil

Method
Preheat your oven to 220°c, gas mark 7, or use the floor of the roasting oven of the Aga. Line a baking tray with foil (not absolutely necessary but makes cleaning easier). Place the peppers on the tray (or if using an Aga just spread the foil directly on the floor of the roasting oven) and roast them, turning every ten minutes until they get nicely charred on all sides. This can take 30-40 minutes.  Once charred place them into a bowl large enough to hold them all and cover immediately with cling film.  Leave them to steam and get cool enough to handle. The steam helps the skin be easily peeled off.  Once cool enough to handle, peel away the skins, whilst holding the peppers over a bowl to catch the juices.  Remove the core and the seeds and rip the pepper flesh into strips. Place into a serving dish and pour over all the juices.  Season with salt and pepper.  Squeeze half a lemon over the top and be generous with the olive oil.

 

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Elderflowers and feeling glad to be alive

This is more of a philosophical post than my normal recipe posts but I did just want to share with you my walk the other morning.  I have started to do a pilates class on a Thursday morning. For several years now, each time I get up from a chair I make an audible groan.  My back aches, my hips ache, I generally ache. I decided in March that I should finally tackle it head on, so I joined a pilates class. I drop my daughters off at their respective schools and then head up the road to pilates. If I park near my youngest’s school it’s a ten minute walk up the hill. I have started to really enjoy this walk. I take it at quite a pace, like I do most of my walking. I am not a stroller, I am more of a power walker. Slow walking frustrates me. But because I drop my daughter off at school at 8.45 and the class doesn’t start till 9.30 I normally have an extra half hour to kill. I love where we live, it is surrounded by woodlands and these all have public footpaths weaving through them maintained by a wonderful local charity. So I take a diversion. I can usually find somewhere or something new even though it is only a stone’s throw away from where I have lived for over twenty years.

So, this Thursday… The girls are on half term and so were at home with Dad. I left the car in the normal car park and walked up the hill. It’s a back road so only has a few cars passing me and this week not even that as there was no school run. I could wander at ease and even at my usual faster than normal pace I could properly appreciate my surroundings. What hit me was the fizz of elderflower. The smell of the elderflower was intoxicating. There had been a storm the previous evening and the air still had that post-storm humidity and atmosphere that was holding the scent close.  It was like wandering through a jar of lemon sherbet.  Then, a little further up the hill, the atmosphere changed and this time it was the dying wild garlic that filled my nostrils. This smell is powerful, it fills your nose and you begin to wonder if your clothes have taken on the smell. I don’t dislike this powerful stench though, it still smells good and seems to hold a promise of good things that will come again next year when it pushes up its new sweet smelling (and tasting) new growth.

The walk to pilates always manages to invigorate me and it warms me up ready for the powerful stretches the pilates teacher puts us through. I am pleased to report, as an aside, that I have stopped groaning at every move and feel much better, taller and stronger as a result of the last three months of the weekly pilates class. I can recommend it.

I left pilates refreshed and ready for the day ahead and I knew that as soon as I got home I would have to don my wellies and go foraging for enough lacy flower heads to make elderflower cordial. So that’s what me and the youngest did.  We now have 1.5 litres of cordial sitting in the fridge and we are enjoying its refreshing zing. Every time I pour some out I am taken back to my walk through the woods.  Mr OC says that the smell of it makes his nose tingle, I said that it was because it is like drinking pollen.

I urge you to find a quiet road with an elder hedgerow or take yourself off into the woods and breathe in the lemony fizz deeply and feel glad that you are alive.

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Coffee and walnut biscuits

Coffee and walnut biscuits

These are a tasty treat to have with a cup of tea or coffee. They are deliciously short with the winning combination of coffee and walnut.  I have made some for us today and the remaining dough has been put in the fridge to be baked fresh on the morning for tomorrow’s bread course.

Makes about 25 biscuits

250g softened unsalted butter
55g muscovado sugar
55g caster sugar
2 tsp instant espresso powder
50g walnuts, finely chopped
100g wholemeal spelt or wholemeal flour
150g plain flour

Method
Grease two baking trays with butter, preheat your oven to 180°c, gas mark 4 or use the baking oven of your Aga.
Cream the butter, until soft. Add the two sugars and beat until fluffy. Add the espresso powder, walnuts and the flours and continue to beat until all is combined. Take a piece of dough about the size of a walnut and shape into a ball, flatten slightly, place on the greased tray. Use the prongs of a fork to press each biscuit down a little.

Bake the biscuits for 10-12 minutes until golden and firm. Leave to rest on the tray for a few minutes, then place on a wire rack to cool.

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Merry Christmas and a very happy 2017

Just a very quick message between present unwrapping at Ordinary Cook Towers to wish all of my readers and friends a very merry Christmas and all the very best for a happy and healthy 2017. I appreciate all of your support and kind comments that you make here and I am always pleased to hear that someone has made and enjoyed one of my recipes.

I will shortly be raising a glass of cheer to all of you,

With love, Kath xx

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Caramel Waffles

Stroopwafel

I hadn’t tried a stroopwafel until a few years ago. A new Co-op opened up and they had them on their biscuit shelf. Just as we had become addicted they withdrew from their shelves. We found them at Asda shortly after, so all was well.

Then, whilst perusing Aldi’s specials the other day (I go in there specifically to cut down our shopping bill and then get drawn in by their specials – clever old Aldi), I saw that they had cone waffle makers. I couldn’t resist. So now that I have made several batches of ice cream cones over the past few weeks I thought it was time to try to make my very own stroopwafel.

You can go and buy a packet of stroopwafels from your local supermarket or deli, but there is something very rewarding about making your own, even if you just do it once.

The recipe for the waffle can be used to make cones or wafers for ice cream.

For the waffle:
Makes about 10 large waffles

3 eggs
150g caster sugar
140g self-raising flour (or plain flour with 1 tsp baking powder added)
110g butter, melted and cooled
1 tsp vanilla extract

Method
Beat together the eggs in a large bowl and add the sugar. Beat until smooth. Add the sifted flour, butter and vanilla extract and stir together until smooth and the mixture just drops off the spoon when lifted.

Heat the waffle maker and when it’s ready drop a tablespoonful of the waffle mixture onto the hot surface and cook for a minute or so until golden brown. Take off the waffle pan and place onto a piece of kitchen towel for a minute and then onto a wire rack.

For the caramel sauce:
45g soft brown sugar
30g caster sugar
150g golden syrup
30g butter
125ml double cream

Method
Place the sugars, syrup and butter into a pan and melt over a medium heat. Boil for 5 minutes. Stir in the cream. Take off the heat and leave to cool. I popped mine in the fridge to harden up a little.

Use the caramel sauce to sandwich two waffles together. Slice into triangles. Enjoy with a good cup of coffee.

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Veg Patch Kitchen’s new kitchen

Further to my last post. Here is the finished kitchen.

Veg Patch Kitchen

P1130711

I have some time now for experimenting with the oven and the space before the first classes in July. It’s very exciting and I absolutely love having this space in our garden. To think that for all these years it has been a shed filled with junk when it could have been this.

I am really looking forward to welcoming people to our classes. I just need to keep the eponymous veg patch tidy!

Kath x

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Veg Patch Kitchen

I have been neglecting this poor blog. Not because I want to, but because life has been busy. My cookery school, Veg Patch Kitchen, has overtaken my time and energy. I am really pleased with its progress in its first eighteen months. We have had lots of successful and well received bread making classes at my sister’s house in South Shropshire, at a village hall local to me here in Ironbridge, at Shropshire Hills Discovery Centre in Craven Arms and at Acton Scott Historic Working Farm. I have also run a few classes, on a voluntary basis, for a brilliant local project Let’s Grow Telford.

I absolutely love teaching people the pleasure of making your own bread. It’s wonderful to get an email from someone that has attended a class giving me an update on their bread making adventures and telling me how bread making has become an important part of their routine.

Last month we decided to take the plunge and make better use of our outbuilding. This particular outbuilding was piled high with plant pots, tools, furniture that we neither wanted but couldn’t bring ourselves to get rid of and general junk. Being natural hoarders it was easier to add something to the growing pile in the shed than make the decision to take something to the tip. So we braced ourselves, Mr OC and I, and emptied it completely. Most of the stuff made it to the tip. Some of it made it into the adjoining garage. Enter our garage at your peril! If the chiminea doesn’t get you, the old bench will.

The plan is to make this former dead space into a kitchen that we can use for the cookery courses. Having it on the doorstep will make it so much easier to run more courses and to still be here for the girls.

My Dad has been working all hours and like a trojan to help me with the electrics, the plumbing, putting kitchen units together, etc, etc. He is a very talented man my Dad and can pretty much turn his hand to anything.

Everything is rolling along very quickly and hopefully the classes can start to run from here very soon. I am very much looking forward to welcoming people to Veg Patch Kitchen headquarters. Although, the garden and in particular the eponymous veg patch needs some attention first. If you come, can you promise not to look too closely at the weeds?  Oh, the irony.

This is all happening because of this blog. If I hadn’t started The Ordinary Cook back in 2009 then I wouldn’t have developed my passion for bread, and it would never have occurred to me that I could pass on my knowledge and skills to other people. I am very grateful that The Ordinary Cook has created a new path and a new adventure. It’s funny how life takes its twists and turns and offers you opportunities that you would never have expected. If you had told me, back in 2009, that in 2016 I would have my own business running a cookery school I would have looked at you askance and backed gently away. Back then I was working in economic development, helping other people to achieve their dreams of growing their small business.

Once the kitchen is complete and the courses are up and running, I hope to find time to come back here with new recipes, but for now, please be patient with me. I will be back, but not just yet.

Kath x

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