Kenwood Cookbook – Coconut Macaroons

This bake is a well loved goodie in our family, it can be found in many cookbooks and the vintage recipes are definitely the best.

Going back to my Kenwood Recipe Book c1960 I will be baking something both my grandmothers made time and time again.

Todays recipe is Coconut Macaroons, and if you are looking for something simple with minimal washing up then this recipe is for you.

Laid out on my bench is: 3 egg whites, 2 teaspoons flour, 8oz sugar, 8oz desiccated coconut, vanilla essence (approx 1/2tsp).

Starting off with separating my eggs I beat the whites in my Kenwood mixer until stiff, (don’t throw the yolks away as I have the most delicious recipe using only the yolks – Let me know below if you would like this), lowered the speed to 2/3 and put in my flour. Next to go in was the sugar and I whisked that until it was glossy. Lastly I folded in the vanilla essence and coconut with a spatula.

You will have a lovely bowl of coconut gloss now, I used a paper lined tray for my baking so that I didn’t risk any sticking. I will need to head down to invest in some silicone sheets soon, with all this baking going on.

Drop spoonfuls onto your baking sheet and bake in a fan bake oven at around 160C or just below 180C if you are not using the fan, for around 25 minutes.

I got two trays of pretty decent sized golden macaroons, they have the right amount of crunch on the outside with a lovely chewy coconutty centre.

Hope you enjoyed this quick and easy bake, don’t forget to like and leave a comment if you would like my egg yolk only cake recipe.

2022-04-01T12:32:39+13:001 April 2022|Bakes, Biscuits, Coconut, Kenwood|0 Comments

Mrs Beeton’s Adventures – Breads

Welcome back to my lovely readers, I thought I might go in a different direction this week, from my usual sweet bakes.

I don’t think you could find many out there that don’t love one of these delicious beauties heated with butter and lashings of golden syrup. Yes today I’m heading into the wonderful world of the golden crumpet!

The glorious crumpet is said to have originated in Wales and the earliest recipe was written way back in 1769. Originally cooked on a iron griddle pan over an open fire, which you will be relieved to know I won’t be attempting today. 😁 No need to ring the fire brigade, lol.

I started out with a quart of milk warmed, this is rather a lot so make sure you have plenty left over for your accompanying cuppa. A quart is equal to 4 cups or 1 litre of liquid. I then added 1/2tsp of salt and 1 1/2 ounces of yeast and stirred that up to froth. This recipe doesn’t actually give any quantities other than the milk so I used a bit of previous knowledge of breads and a bit of good luck.

When adding the flour you need to make sure the dough is more like a batter than a dough, so more on the pouring scale. Then I exercised a bit of patience, yes I know, I’m learning. 😁 Leaving it to sit for at least half an hour to rise and get all ‘bubbly’ (the technical term).

Now make sure you have more than one crumpet ring or you will be stood at the cooktop until your legs give way (gained from experience 😁). Spray oil is a fantastic invention to grease the rings before filling with batter, making them much easier to remove.

I cooked them in a hot pan until they were golden on both sides. When you flip over with a spatula you may get some oosing of batter, no problem, just push the ring down and this gets chopped off so they are all evenly round.

If you manage to wait until they are all cooked you can heat or toast them, or you can eat them deliciously hot off the stovetop with a cute little butter pat and some golden or maple syrup.

Please don’t forget to let me know how you get on with your crumpet adventure and don’t forget to tune in for more Mrs Beeton’s adventures!

 

2022-03-23T13:13:38+13:0023 March 2022|Bakes, Breads, History, Mrs Beeton's Cookbook, Vintage Kitchen|0 Comments

Mrs Beeton’s Preserves – Part 1

Summer Preserving

While away on our much needed summer holiday early this year we discovered an amazing little secondhand bookshop in Whitianga, where I stumbled upon an updated copy of Mrs Beeton’s Preserves.

I was excited to get this home and try something out and it just happened to be the time for a bumper season of sweetcorn from our very own backyard vege patch.

Going straight to the pickles and relish section of the book I found the perfect recipe for Sweetcorn Relish. One of my favourite things to eat is cheese and relish so I was really looking forward to sampling it.

This is a two day process so keep this in mind when setting aside some time to make this at home.

Bear with me while I list the ingredients for you as there are a few, but all are readily available summer veges which, if you make them at the right time of year, won’t cost you much for the amount that the recipe makes.

2 Green peppers, seeded and diced (I used red)

2 Large Carrots diced

2 Large Onions diced

6 Celery Sticks diced

2 Garlic cloves crushed

1tsp Mustard powder

1tsp Turmeric

1Tbsp Cornflour

1 Pint white vinegar

900g Sweetcorn kernels (I cut these straight off the cobs)

100g Sugar

All of the veges go into a large bowl (minus the corn) in layers, with salt sprinkled over each layer. Sprinkle some more salt over the top  and cover the bowl to stand overnight.

Before you start making the relish the next day make sure you bring your clean jars to boil on the stovetop in a large pot of water and dry them out in a moderate oven to sterilise. You don’t want to put hot relish into cold jars, or the other way around as this will cause them to crack.

The next day you will need to start with draining and rinsing the veges twice before putting them into a large saucepan with most of the white vinegar (keep aside a tablespoon to mix with the spices).  White vinegar is not expensive and it is great to have extra in the cupboard for cleaning purposes too. A pretty handy ingredient to have on hand that’s for sure.

The mustard, turmeric and cornflour are mixed in a cup with the extra bit of vinegar you put aside. Don’t add this to the pan just now as it doesn’t go in until later.

Everything is heated in 5 minute sections so it’s pretty simple to remember. Firstly bring the veges to the boil and simmer for your first 5 minutes. Add the 900g (!) of sweetcorn and cook for another 5 minutes. Stir in your sugar and cook for….you guessed it..another 5 minutes.

Lastly add the spice paste you made earlier and 1tsp Salt and stir well, this comes to the boil and simmers for your last 5 minute blast.

Take your jars out of the oven and pour the relish evenly into them and seal (with a clean towel over the lid, so you don’t burn your hands). Once they cool a bit make sure you label them with the date, these babies will keep for 6-9 months so that’s plenty of time to demolish the lot 😄. I got 7 decent sized jars out of this mixture so if you are feeling generous, there are even some to gift to friends and family.

It’s a fairly straight forward recipe to try which doesn’t require any fiddly setting temperatures as does Jam, so I would recommend this one for beginners who want to get into making their own preserves.

I hope you enjoy making this as much as I did and come back again for my delicious vintage cooking!

Baking with Kids – Valentines Cookies

Here’s something for you romantics out there, a quick and easy piped shortcake biscuit for Valentines Day.

I chose this one as I had my two helpers joining in today and it was a simple little recipe with only…..3 ingredients!  How does that work I hear you ask? Easy as pie, and the result is delicious (I have that on good authority from my two favourite helpers).

We start out with our trusty Kenwood recipe book, circa 1960 and our 3 ingredients; 4 oz Margarine/Butter, 4 oz Plain Flour and 1 oz of icing sugar.

 

My trusty helper number 1 put the butter into our warmed Kenwood mixer bowl and set it to speed 2 until it was pale and soft. Then helper number 2 stepped up and sifted the icing sugar and flour into the bowl (because he makes the least mess, lol).

When the mixture was combined to a soft dough we put it all into a piping bag with a large star nozzle. I took over at this stage as it needed quite a bit of power to squeeze out onto the tray and I had been working out just for this purpose, kidding.

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