RHUBARB FOOL

 

Wash 250g rhubarb and chop into pieces.
Place in a pan with 75g caster sugar.

Stew over a low heat

until it becomes very mushy.

Blend it and push it through a sieve to make a syrup.

Mix in 300g fresh custard.

Whip 150ml double cream.

Gently whisk this through the mixture.

Chill and allow to thicken.

AFTER DINNER HALLOWEEN PANCAKES

 Makes 3 pancakes - can easily be multiplied.

In a bowl, whisk together 100g self raising flour, 2 eggs, 150ml milk, a drop of mint flavouring and a few drops of green food colouring.

Put a separate bowl over a pan of simmering hot water and break in 100g dark chocolate. Stir gently to melt.

Warm and spray a pan with low fat spray. Place a ladleful of mixture in it and swirl to coat the bottom.

Cook until the air bubbles start to rise then flip and cook the other side.
Cover a board with greaseproof paper.
Slide the cooked pancake onto the paper.

Decorate. This can be as complicated as you want but I just used the melted chocolate and some large chocolate buttons.

Afterwards fold and eat.

Fantasy Veggie Dinner Guest - WILL SCARLET

As with any character in the Robin Hood saga, it is impossible to tell truth from fiction. 

However, Will Scarlet was one of the 'Merry Men' in the earliest published tales, set in Sherwood Forest in Medieval times (just up the road from where Zelda is now). 

As the stories evolved, he was usually depicted as a youthful member of the outlaws, as well as being hot-headed. 

In the 1991 film, Robin Hood: Prince of Thieves, Christian Slater portrays him (as Will Scarlett) as the jealous half-brother of Kevin Costner's Robin, who 'comes good' at the end.

This little mish-mash of stones in the churchyard at Blidworth is supposed to be his grave, which seems unlikely, but it's lovely that he has some recognition in the area.

Zelda would like to cook him a traditional dish from the area with a traditional name.

GOOSEGOG CRUMBLE (Gooseberry Crumble)

For the filling
450g gooseberries, topped and tailed (defrosted if from the freezer)
50g caster sugar
50g brown sugar 

2tsp lime juice

For the topping
225g plain flour
2tsp baking powder
75g butter
175g brown sugar

Preheat oven to 200˚C/ Gas 6
Place gooseberries in a shallow casserole dish.

Sprinkle over caster sugar, brown sugar and lime juice.

Sift flour and baking powder into a bowl.
Add butter and rub in until mixture resembles breadcrumbs. (Leave some larger bits.)
Mix in the sugar. (The brown sugar will make it a lovely 'rustic' colour.)

Spoon crumble on top of gooseberries.

Bake for 25-30 mins.

Fantasy Veggie Dinner Guest - ADRIAN MOLE

The Secret Diary of Adrian Mole Aged 13¾ by Sue Townsend was published in 1982 and recounts the events of a hapless teenage boy in 1981-2. My friends and I were of a similar age and we loved reading it and quoting parts of it. I put it aside as I grew up myself but then, about ten years ago, I re-read it, along with the rest of the books in the series which  had been published since. I thought it would be a bit of nostalgia but I realised just how much I had missed first time round, particularly the literary references and highly intelligent in-jokes.

This is an entry from March:
Cleaned toilet, washed basin and bath before doing my paper round. Came home, made breakfast, put washing in machine, went to school. Gave Barry Kent his menaces money, went to Bert Baxter’s, waited for social worker who didn’t come, had school dinner. Had Domestic Science – made apple crumble. Came home. Vacuumed hall, lounge, and breakfast room. Peeled potatoes, chopped up cabbage, cut finger, rinsed blood off cabbage. Put chops under grill, looked in cookery book for a recipe for gravy. Made gravy. Strained lumps out with a colander. Set table, served dinner, washed up. Put burnt saucepans in to soak. Got washing out of machine; everything blue, including white underwear and handkerchiefs. Hung washing on clothes-horse. Fed dog. Ironed PE kit, cleaned shoes. Did homework. Took dog for a walk, had bath. Cleaned bath. Made three cups of tea. Washed cups up. Went to bed. Just my luck to have an assertive mother!

Let's have Adrian round to dinner then, and make the crumble for him. 

Apple Crumble

400g cooking applesjuice of half an orange
50g caster sugar
175g plain flour
1tsp baking powder
75g butter, cut into chunks
75g brown sugar

Peel and slice the apples.
Place in a dish.
Sprinkle over the caster sugar and spritz with the orange.

Mix the flour with the baking powder.
Rub the butter into the flour.

Stir in the sugar.

Place the topping over the top of the fruit.

Cook at Gas 6/ 200˚C for about half an hour.

Lovely with a bit of custard.

Fantasy Veggie Dinner Guest - MORRISSEY

 

No-one who was young in the 1980s, could have avoided The Smiths and the influence of Morrissey. 

The man himself combines talent with a serious sense of self-worth and, quite often, a chip on his shoulder. Zelda did consider a chip recipe but instead chose an old Manchester favourite and  jazzed it up a bit to add a bit of glamour when he comes to dinner. 

MANCHESTER TART

125g puff pastry (1/3 of a pre-rolled sheet)
2tbsp strawberry or raspberry jam
50g fresh white breadcrumbs
25g butter
25g caster sugar
1 egg, separated

Serves 2

Line a small dish with the pastry.

Spread the jam over the base.

Melt the butter. Combine it with the breadcrumbs and the yolk of the egg.

Place on top of the jam.

Cook at Gas 6/ 200˚C/ 400˚F for 30 minutes. 

Whisk the egg white until it makes firm peaks. Gradually whisk in the caster sugar.

Spread over the tart.

Turn the oven down to as cool as possible.
Cook until the meringue browns. 

Fantasy Veggie Dinner Guests - THE BOATING PARTY

 This lovely painting by Pierre-Auguste Renoir could be more accurately titled After the Luncheon of the Boating Party.

 There is precious little food on the table, although the crumbs and neglected fruit suggest that a satisfying repast has been enjoyed by all. 

Let us assume then, that it consisted of the traditional four course French lunch: 

• entrée
• plat principal
• fromage 
• dessert

with wine, of course.

Zelda has worked on this premise and has recreated what would hopefully have been a lovely meal for them all to enjoy. 

Entrée - Soufflé au Fromage

Plat Principal - Quiche Lorraine 

avec Pommes de Terre Dauphinoise et Haricots à l'Ail

Fromage - Fromage Mélangé et du Pain

Dessert - Crème Brûlée

Entrée 

Soufflé au Fromage

Serves 4 - can be multiplied

60g butter

20g fine breadcrumbs

50g plain flour
½ tsp French mustard

300ml milk
salt and black pepper
4 eggs

50g grated Cheddar

50g grated Gruyere

20g grated Parmesan-style cheese

Soften 10g of the butter and grease the inside of the ramekins. Sprinkle the breadcrumbs inside to coat each one. Place on a baking tray and set aside.

Melt the rest of the butter in a pan, add the flour and cook through. 

Gradually add the milk, mixing well and stirring continuously to make a thick sauce. Take off the heat and add the Cheddar, Gruyere and mustard. Stir well and then allow to cool. 

Crack the eggs. Add the yolks to the cooled cheese sauce and place the whites in a separate bowl.

Whisk the egg whites until they are just stiff and hold their shape.

Using a metal spoon, gently stir the egg whites into the sauce, keeping as much air in as possible. 

Spoon into the ramekins. (It doesn't matter if it looks messy at this stage.)

Cook for 25-30 minutes at 200˚C/ Gas 6 until golden and risen. 

Sprinkle with the grated parmesan-style cheese.

Plat Principal

Quiche Lorraine 

Serves 8 

225g plain flour (+ extra for dusting)

115g butter, cubed

1 egg yolk

5 slices vegetarian bacon

1 onion, finely chopped

1tsp oil

75g Gruyere, grated

4 large eggs, beaten

150ml double cream

150ml whole milk

black pepper

Start by making the pastry.

Place the flour and butter in a food processor and whizz together until it resembles breadcrumbs.

Add the egg yolk and about 3tbsp cold water and whizz again until it comes together.

Knead gently. Cover and chill for 30 minutes.

Grease and flour a 23cm flan dish. 

Roll out the pastry and use to line the dish. Be as neat as possible. Prick the base.

Chill for another 15 minutes.

Line with greaseproof paper and fill with baking beans.

Cook at 190˚C/ Gas 5 for 12 minutes.

Remove the paper and beans and cook for 10 minutes more so all the pastry is golden.

Heat the oil and fry the 'bacon'. 

Remove it from the pan and fry the onion until lightly golden. 

Cut the 'bacon' into small pieces.

Spread the onion and bacon over the base of the pastry and cover with the cheese.

Whisk the eggs, cream, milk and black pepper. 

Pour into the dish and place in the oven.

Bake for 30 minutes. Remove when still 'wobbles' and allow to set. 

Serve warm.

Pommes de Terre Dauphinoise

Serves 2 - can be multiplied

450g waxy potatoes
150ml double cream
150ml milk
salt and black pepper
2 garlic cloves, crushed

Peel the potatoes and cut them into very thin slices.
Put them in a pan with the cream and milk.
Season and bring to the boil.

Cover and simmer, very gently, for 10-15 minutes until just beginning to soften.
Strain the potatoes, keeping the liquid.

Put the potatoes in an oven-proof dish. Season again and sprinkle the garlic on top.

Pour the liquid back over the top. 

Cover with foil and cook in the oven at 180˚C/ 350˚F/ Gas 4 for about an hour.
Remove the foil and cook for a further 30 minutes until the top is golden and the potatoes melt in the mouth.

Haricots à l'Ail

Serves 2 - can be multiplied

8 -10 green beans
1 garlic clove, sliced finely
20g butter

Bring a pan of water to the boil, then add the beans. Simmer for 3-4 minutes, then drain.

Meanwhile, melt the butter in a pan and fry the garlic until golden.

Add the beans and toss together. 

Fromage 

Fromage Mélangé et du Pain

Dessert

Crème Brûlée

Serves 2 but can easily be multiplied

300ml tub double cream                               
1 vanilla pod, split lengthways
2 large egg yolks
75g golden caster sugar

Preheat oven to 180˚C/ Gas 4
Pour the cream into a pan, add the vanilla pod and bring slowly to the boil.

Remove from the heat, cover and set aside to infuse for at least 30 minutes. Then remove the vanilla pod.
Beat the egg yolks and 50g of the caster sugar together in a bowl.
Pour in the vanilla-infused cream, stirring constantly.

Strain into a jug, then pour into the ramekins. 

Put ramekins in a roasting tin. 

Pour enough hand-hot water into the tin to come halfway up the sides of the ramekins.
Bake for 35 minutes.

Leave for at least 4 hours. 
When ready to serve, sprinkle remaining sugar on top.

Grill on high or use a blow torch to heat the sugar until it caramelises. (Dave helped here!)

Then, all you need is a cute little dog to help with the crumbs.