Becky Bakes…

We can’t all like the same things, life wouldn’t be very interesting, would it? I enjoy tennis, but won’t be watching the Super Bowl like some people I know. When it comes to food, I’m the only person in our immediate family who really likes mushrooms so when I get the chance, I’ll always choose a dish with fungi in it. So I have to confess that I really am not a chocolate fan and rarely have eaten a piece of Chocolate Brownie. You might have noticed a post on Instagram and Facebook about todays’ Cake Friday delivery of Brownie. I made a double batch and took plenty to Norwich where one of our young friends lives and works. Apparently it disappeared in minutes – always better when fresh of course 😉 The rest was shared among the beleagured shopkeepers who seem to enjoy it too. There are a couple of pieces in the kitchen in case anyone wants it, but I’d rather have a Fork Biscuit or a scone. How about you? x

My first teaching job was at a school in Orpington, Kent where there were four of us in the Home Ec. department. Each week the pupils were given a list of ingredients they would need for next weeks’ lesson and it soon became clear to me that there would always be a child who arrived empty handed. Within the department we all agreed to bring in extra sets of ingredients to cover the shortfall, with the dish being taken home by the pupil sometimes, or by us if the cost was significant – where meat or fish was involved. Other members of staff were happy to buy the dishes too if we finished the day with more than we could consume, or carry home on the train! In a different school we encountered different challenges. Two brothers were coming to school on alternate days and on further investigation it appeared they were sharing the black shoes suitable for uniform requirements. This pair of shoes was too small for the older brother and too big for the younger one. A whip-round in the staffroom allowed a senior member of staff to go shopping and find two pairs of black shoes which were the right sizes. Many of us have subsidised our pupils in one way or another, but nothing has changed over the years. A child who comes to school without breakfast will never be able to concentrate… many’s the time I’ve had cereal bars in my drawer and a bowl of fruit there for anyone who needed it. From what I hear in the news this week, it’s not improving, is it?

In the dim and distant past I seem to remember that we rarely ate chicken as it was more expensive than beef, lamb and pork. The exception would be Christmas when the butcher delivered a capon – a male chicken which was neutered to improve the flavour of the flesh. Fast forward to today when chicken is probably the cheapest meat available, especially to people on a tight budget. It’s so versatile and definitely a favourite of our family, which was convenient when we lived in Italy and meat was so costly – a chicken was on the shopping list every week! Even now I’m happy to roast one on Sunday, have it cold on Monday, make Paella on Tuesday and then soup from the carcass and lots of veggies on Wednesday. Such a shame that “Gen Z” don’t know how to cook, they would be able to live much more economically if they knew about chickens… 😉

Earlier this week I read an article in one of the daily newspapers which was entitled “Gen Z just can’t cook” which I found somewhat disappointing, given the years I’ve spent trying to teach so many young people about the importance of food. It just so happens, though, that there are a number of young friends who can, and do, cook. So I took issue with the article straightaway. But what was very disconcerting was evidence that malnutrition is on the rise with cases of anaemia at their highest. Food banks in some parts of the country are unable to even give away fruit and vegetables as many people don’t know what to do with them. What could be easier and more nutritious than making a batch of soup? There are so many programmes on TV showing us how to cook but it seems they have become sheer entertainment rather than teaching aids. Do you remember Fanny Craddock? And what about Delia Smith? She was considered a bit dull, but, my goodness, what a good teacher we never had in schools. Children really need good Food Tech teachers and I’m afraid there might not be many around these days. An enthusiastic TA isn’t going to help… x

That was quite a week. It all started on Monday with Youtube deleting my latest video because, apparently, I’d breached their rules. No explanation, so I don’t know what I’ve done, but it’s gone. Maybe we’ll be able to edit the original one but I feel that I might just have to make a new video. In case you’re wondering, it was Apricot Boodle and I have a suspicion that word isn’t acceptable in the USA, but who knows? The recipe is still on the website and I can assure you it’s still delicious, but it might need to be renamed. It was such a shock to see the message that “three strikes and your out” could mean all 91 videos wiped. It makes me feel like a criminal to be honest, without knowing the crime. Tuesday I was witness to a lady who had recently lost her husband and was unable to deal with all the stuff he looked after, phone contracts, central heating, car controls….By Wednesday the Hunter/gatherer was too poorly to fulfill his weekly commitments and hibernating – it’s been bitterly cold here. So here we are, weekend guests cancelled, restaurant bookings cancelled, meals with family members off the cards. Let’s hope next week is better ❤

It seems I’ve made a bit of a blunder… Our latest video has upset Youtube and been taken down. Never fear, the tech team will make the necessary adjustments and we’ll try to get it back asap!

Greetings from a very chilly Suffolk seaside town – it’s been mild and damp here for weeks and now winter is upon us all of a sudden. I hope you had an enjoyable time over the Christmas period and have stayed well – many of our friends have been coughing and sneezing, probably due to the miserable damp weather. It was lovely to catch up with family and friends – we ate too much and laughed ourselves hoarse with silly games and wind-up snowmen, elves, santas and penguins racing down the hall… We wasted very little food thank goodness, but next year I might resist making braised red cabbage as that was the least popular vegetable dish (unless there are shouts of dismay from at least one of our young people). Turkey is my favourite meat so we had a very big one and there was plenty for me to graze on when I went to the fridge 😉 . Today, however, I’ve bought some stewing lamb from the butcher at the top of our road and have got it marinading ready to make Tagine tomorrow. There will be enough to put some in the freezer for later in the month too. I’m a great fan of batch cooking and always have Slow-bol and soups ready to thaw and enjoy. Some of our young friends find them handy too… So, back to normal? Our decorations came down today, but where did all that dust come from ?? 🙂

Goodness me, where did that week go? The diary looked quite empty this time last week, but filled up before we realised. There was a quick trip to Norwich (always a pleasure 😉 ), a funeral too which was very sad, but a birthday lifted the spirits. A visit from a young friend and a chance encounter with two ex-pupils lit up the mid-week. It’s always a joy to catch up with people I knew as young children, many years ago, and see them all grown up with interesting jobs and tales to tell. Christmas jumpers had to be dug out from the back of the wardrobe and more mince pies were needed. The beleagured shopkeepers look forward to their Cake Friday treats so extras were made in order to keep plenty in the freezer for visiting family, one of whom will only eat my home made mince pies. If I say it myself, they really are the best – you can’t beat home made mincemeat and orange dessert pastry. The recipe is on the website if you’re looking for inspiration. So, menus are written and turkey orders are to be collected – the hunter-gatherer is taking charge of that. He’s done a sterling job this week with a very comprehensive list, coming home with everything crossed off. Brilliant. Good man. So I hope you are looking forward to enjoying Christmas in your own way and I wish you a very happy Christmas and a healthy New Year. ❤

By this point in December we usually have an idea of who we’ll see at Christmas and when they will be with us. All this has to be slightly flexible though – the pandemic taught us not to take anything for granted, didn’t it? We delivered turkey etc to a young friend who had Covid and then ate Christmas dinner “together” through the wonders of technology and Skype! As usual I have several lists on the go – our young people all have favourites and expect certain foods to be on the table. We have to have carrots as well as Special Sprouts and red Cabbage. No Yorkshire puddings for us, but chestnut stuffing and plenty of pigs in blankets. Dessert isn’t a big deal as we’re usually too full for that, but my mother always made a fresh fruit salad so this year I’m going to reprise that, but they don’t know, so don’t let on, will you? If you’re stuck for ideas there’s quite a selection of recipes on the website, including chocolate log and reindeer cupcakes, mince pies and mincemeat Eccles cakes as well as stuffing and vegetable suggestions too. And Brownie-in-a-jar is a great gift idea for the budding cook as it looks lovely with the layers of brown and white with a useful jar when it’s been made. The instructions are available to download to add to a personalised gift tag. I hope this might be of use, but if you feel a bit overwhelmed just keep it simple. It’s only a day and the people you are with are the most important ingredient xx

Earlier this week I was listening to Radio 4 – specifically a conversation between Emma Barnet and Thomasina Myers about porridge. Not the regular Scotts Oats which come in a box with the kilt wearing chap on the front, but the sachets of quick-cook oats which have flavours added. Many years ago our children sometimes had them for breakfast, they were so convenient. All that’s needed is to cut open the packet, pour the contents into a bowl, fill the empty sachet with milk and pour it over the dry stuff. Sometimes there would be a large nugget of maple syrup, or various other flavourings which melt during the microwave cooking period. Unsurprisingly these have now been classified as Ultra Processed Foods and deemed unsuitable for children to eat (as have crumpets…). So Ms. Myers was asked how she cooks her porridge and I was taken aback at the list of ingredients..tahini paste, Greek yoghurt, cinnamon, seeds, raisins and other things I’ve forgotten. No mention of oats, water, milk, so you can imagine my reaction. The next morning, because the hot-line to the BBC had been so busy, we heard other listeners contributions and I had to smile when Granny Anna gave us the complete recipe for her “Granna” porridge. A cup of oats, a cup of milk, a cup of water and a pinch of salt. Stir, heating gently, until thick enough then add one Medjul date and a snipped apricot. A lady after my own heart. Thank you Granny Anna! 😉