All good bread starts with a good basic bread recipe

One of my favourite gadgets in my kitchen (and I have a few) is my bread machine! I've had it for years now and it's definitely seen better days but it still turns out lovely loaves time and time again with very little effort. I use it nearly every week and, even though it's not the most stylish contraption in my kitchen and it makes a weird clanking sound when it mixes, I'm loathe to replace it until it has given up the ghost completely. Even when I'm feeling a bit creative, I'll put it on the 'dough' setting so I can shape it into rolls, batons or anything else I fancy and the finished result is always fantastic.

Let's be clear though - man had been making bread for millennia before bread machines came along so a machine is obviously not an absolute necessity. For me, the real secrets to making good bread are a good basic recipe, lots of kneading (by hand or machine) and a warm place to rise (which for me is the airing cupboard). Over the years I've tried lots of different recipes with varying degrees of success but the one I've detailed below I have found to be the most reliable that always turns out light, fluffy bread.

I used this recipe to make the Parmesan, tomato and basil rolls pictured and have explained how to vary the basic recipe in my notes.

Basic White Bread Recipe

Notes: To make Parmesan, tomato and basil rolls add 50g of grated Parmesan cheese to the ingredients at the start then add 40g chopped sundried tomatoes and 2 tsp chopped basil at the kneading stage - knead these ingredients into the bread well to ensure they are evenly dispersed throughout the dough. Other than that, just follow the recipe and timings below.
If using a machine, there may be a setting to add 'extras' - this should be selected to ensure that it adds the tomatoes and basil at the right point to prevent them from becoming chopped too small by the machine.

When using a machine always check the consistency of the bread during the early stages of kneading. If the dough is too dry add water 1tbsp at a time; if the dough is too wet add more flour 1tbsp at a time.

Makes 1 medium loaf approx 750g (1½ lb) or 8 bread rolls.

Ingredients:
475g strong white flour
1tsp caster sugar
1½ tsp salt
1½ tsp fast action dried yeast
2tbsp oil
250ml warm (not hot) water

Method:

If using a bread machine:
1. Add the water, oil, sugar and salt to the tin of the bread machine.

2. Spoon in the flour and sprinkle the yeast on top. 

3. Set the machine according to the size of the loaf, start the machine and allow the programme to run. If you plan to shape the dough by hand and finish it off in the oven, set the machine to 'dough' and when the programme has finished continue from stage 3 below.

If making the dough by hand:

1. Put the flour into a bowl and stir in the sugar, salt and yeast. Gradually mix in enough of the warm water until it forms a soft dough.

2. Turn the dough out onto a floured surface and knead well for at least 5 minutes - the dough should be smooth and stretchy. Put the dough back into the bowl, cover with a clean tea towel or oiled cling film and leave in a warm place for approx 1 hour, until the dough has doubled in size. 

3. Turn the well-risen dough out onto a floured surface and knead gently until smooth. At this stage either place into an oiled loaf tin or shape into rolls, batons etc and place on an oiled baking sheet. Cover with lightly oiled cling film and allow rise in a warm place for a further 30 minutes.

4. Bake whole loaves in a preheated oven at  200°C / 400°F / Gas Mark 6 for 35 minutes. The loaf can be covered with foil after 20 minutes to prevent it from burning if necessary. For rolls, reduce the cooking time to 10-15 minutes.

5. Remove from the oven and transfer to a wire rack to cool.

Summer Smoothies in a Kilner Jar sippy cup

Phew! It's been hot this week and I've been trying to spend as much time outside as possible to make the most of this spell of gorgeous weather. 

These lovely sippy cups made from Kilner Jars were my daughter's idea and are brilliant for sipping a cool smoothie, fruit juice or cocktail from while lounging in the garden. I love them because there's less chance of spillages and she loves them because they greatly reduce the chance that insects of the winged variety will inadvertently find their way into her drink! 

Kilner Jars are ideal for this purpose as they're made from thick glass and are therefore nice and sturdy so great for outdoors but really any kind of jar could be used. Kilner is a UK brand of glass jar but if you're from North America I think Mason Jars are the nearest equivalent.

Kilner Jar sippy cups are really easy to make so feel free to check out my daughter's blog to find out how.

On the subject of smoothies, I couldn't let this opportunity pass without sharing a couple of delicious recipes. Both of these recipes make 2 large smoothies.

Strawberry, Raspberry and Ginger Smoothie

Notes: I found this recipe on Driscoll's website. They have lots of great recipes using raspberries, blueberries, strawberries and blackberries so is worth checking out for some great ideas. I have reproduced the recipe below in the quantities I made it with using metric measures.

The finished smoothie has a lovely berry flavour with a hint of ginger. As the yoghurt is quite bitter I think it needs the honey to add sweetness but by all means, make it without and then add at the end to taste.

Ingredients:
160ml milk (full-fat, semi-skimmed, almond, soya...whatever you fancy)
250ml natural yoghurt
1½ tsp fresh ginger, finely grated
2 tbsp honey
400g strawberries, hulled
150g raspberries

Method:
Put all of the ingredients into a blender or food processor and blitz until smooth.

Banana, Blueberry and Lavender Smoothie

Notes: The lavender that's added to this smoothie adds a fragrant aftertaste but feel free to omit if preferred. I've added 2 teaspoons of honey which I think gives the smoothie a nice sweet touch but, as with the strawberry one above, feel free to leave it out and add it at the end if you think it needs it.

Ingredients:

1 banana

375ml milk (full-fat, semi-skimmed, almond, soya...whatever you fancy) 

400g blueberries

1 tsp edible dried lavender flowers

2 tsp honey

Method:

Put all of the ingredients into a blender or food processor and blitz until smooth.

Barbecue Dessert Idea - Chocolate Fondue

I envy those of you who live in warmer, sunnier climes who can plan a barbecue weeks ahead and know there's a good chance that when the day arrives you won't be stressing about the weather and constantly scouring the sky for rain clouds! As the weather here in Northumberland can be a tad unpredictable, in our house our barbecues are usually planned a maximum of 2 hours in advance when we're sure it'll stay warm enough and dry enough not to be worried about whether we'll be cooking in our raincoats. It's then a case of dashing down to the supermarket to get barbecue supplies when, more often than not, everyone else in the neighbourhood has had the same idea so inevitably, burger buns, charcoal and any kind of meat that can be cooked over hot coals has already been snapped up.

Because of this, we don't have barbecues very often so when we do I always like to make an occasion of it and have a nice dessert to finish off. This one is delicious - a bowl of chocolate sauce with a selection of sweet, juicy fruits to dip in it - and is so quick and easy that I don't need to spend hours in the kitchen and miss out on all the fun! Also, as it can all be served on one plate with a fork (or even a wooden skewer) for each guest to use for dipping it saves on the washing up too!

This is such an easy dessert it doesn't really need a recipe but here goes...

Chocolate Fondue Recipe

Notes: This makes enough for 3-4 people to dip with around 750g of fruit. To increase the quantity is simple - just use the same weight of chocolate to volume of cream i.e. 100g chocolate to 100ml cream, 150g chocolate to 150g cream and so on. 

If your making this only for adults, 1-2 tsp of liqueur could be added, for example Cointreau for a chocolate orange sauce, Amaretto for an almond flavour or Tia Maria for a mocha sauce.

For the fruit, raspberries, strawberries and banana are my favourite but other fruit such as mango and orange segments are also nice. Shortbread is a lovely option too. 

Ingredients:

100g chocolate (use milk, dark, white or a combination)

100ml double cream

1-2tsp liqueur (optional - see note above)

Selection of fruit or biscuits for dipping.

Method:

1. Place a bowl over a pan of simmering water, making sure that the water is not touching the bottom of the bowl.

2. Break up the chocolate, place it in the bowl and warm it until it begins to melt, stirring occasionally.

3. Once the chocolate has melted gradually add the cream, stirring well to allow the mixture to form a smooth, silky sauce and to enable it to warm through. 

4. If using, add the liqueur and stir this into the sauce at the end.

5. Pour the sauce into a bowl and arrange a selection of fruit or biscuits on a large plate. Provide forks or skewers for dipping.

Make homemade fruit jam - it's easy when you know how!

I used to think that jam-making was a dark art that needed some specialist equipment and knowledge that was handed down through generations that I had somehow missed out on. I think my opinion was formed when I was doing my food technology exam (or domestic science as it was called then) at high school and had to make marmalade as part of my final assignment. I boiled the fruit and sugar for so long that it cooled to a hard solid lump in the jar and certainly wasn't edible. Luckily for me the teacher only checked that the marmalade had set and didn't try to spread some on a slice of bread so I ended up with a good result that I definitely didn't deserve!

I've since discovered that by following a few simple rules (thank you Delia) it's really straightforward and I've learned to make delicious jams with a wide variety of fruit and every summer, when fruit is cheap and plentiful, I try to make a good number of jars of it so I don't have to buy commercially produced jams that just aren't as nice. 

I'd like to share my tips for making jam along with my recipes for strawberry and blackberry jam which are shown below.

5 tips for making homemade jam

1. The general rule is to use the same quantities of fruit and sugar. 

2. Add the juice of 1 lemon per kg of fruit if the fruit is very sweet. The pectin in the juice will help the jam to set. For more tart or under ripe fruit this is not necessary but if in doubt feel free to add lemon juice.

3. Make sure the sugar has completely dissolved to a syrup before turning up the heat and boiling the mixture - this ensures there are no sugar crystals in the finished jam.

4. Sterilise jars by washing them in hot soapy water and drying with a clean cloth. Place the jars on a high shelf in a pre-heated oven at 100°C/225°F/Gas Mark ¼ for 15-20 minutes.

5. To test whether the jam is ready put a saucer in the freezer and let it get really cold while the jam is cooking. After the jam has boiled for approx 8 minutes take the saucer out of the freezer and put a tsp of the hot liquid onto it. Leave it for 30 seconds then push the jam with your finger. If the jam has formed a skin on the top of it and wrinkles when pushed then it is ready. If not, put the saucer back in the freezer and boil the jam for another 3-4 minutes then test it again.

I use sugar that has been specially produced for jam-making and has pectin already added. I think it just makes the process easier but simple granulated sugar can be used. As in point 2 above, if in doubt just add some lemon juice.

These two recipes make approx 1.5kg jam each.

Strawberry Jam Recipe

Ingredients:

750g strawberries, hulled

750g jam sugar

juice of 1 lemon

Method:

1. Place the strawberries, sugar and lemon juice into a large saucepan. 

2. Place the pan over a very low heat and warm the mixture gently. The fruit will begin to emit its juice and the sugar will gradually dissolve and turn to syrup. Stir occasionally, trying not to damage the fruit. The syrup should become smooth with no sugar crystals. This process will take approximately 20 minutes.

3. Once the fruit mixture is ready, turn up the heat and boil the mixture rapidly for 8 minutes, stirring from time to time. Don't worry about any scum rising to the surface. After 8 minutes test the mixture to see if it is ready as outlined in point 5 above. If not, continue to boil for a further 3-4 minutes. Keep testing and boiling further if required.

4. When the jam is ready, remove it from the heat and allow to settle for 15 minutes before pouring into warm, sterilised jars.

5. Seal the jam with waxed paper discs, screw on lids and allow to cool.

Blackberry Jam Recipe

Ingredients:

750g blackberries, stalks removed

750g jam sugar

2 tbsp water

Method:

1. Place the blackberries, sugar and water into a large saucepan. 

2. Place the pan over a very low heat and warm the mixture gently. The fruit will begin to emit its juice and the sugar will gradually dissolve and turn to syrup. Stir occasionally, trying not to damage the fruit. The syrup should become smooth with no sugar crystals. This process should take approximately 20 minutes.

3. Once the fruit mixture is ready, turn up the heat and boil the mixture rapidly for 8 minutes, stirring from time to time. Don't worry about any scum rising to the surface. After 8 minutes test the mixture to see if it is ready as outlined in point 5 above. If not, continue to boil for a further 3-4 minutes. Keep testing and boiling further if required.

4. When the jam is ready, remove it from the heat and allow to settle for 15 minutes before pouring into warm, sterilised jars.

5. Seal the jam with waxed paper discs, screw on lids and allow to cool.

Spectacular Seaside Scenery and a Side Salad

I've just got back from a fabulous week's holiday in Dorset. My hubby and I hired a cottage down there with the idea that we'd take the opportunity to chill out for a week. However our 'chilling out' turned into an exuberant exploration of the Dorset coast and we ended up walking  for miles along the hilly South West Coastal Path to take in some of the most spectacular parts of the Jurassic Coast. The breathtaking scenery was made even more beautiful by the gorgeous weather we had - we were so lucky - although the heat did make our walking a bit of a challenge at times.

Alas! All good things must come to an end and I'm home now with all the delights that a return from holiday bring - a basket full of washing to do and a cat that's really grumpy for having been left in the cattery for the past week!

I'd like to share some of my favourite photos from my hols along with a recipe for an easy and refreshing green salad with a creamy basil dressing that's perfect for a warm summer day when slaving over a hot stove just isn't an option - I'm glad to say we had a few of those!

Green Salad with Creamy Basil Dressing

Serves 2

Ingredients:
Any combination of green salad vegetables will go well with this. I used little gem lettuce leaves, avocado, lightly cooked peas and cucumber.

For the dressing:
3tbsp mayonnaise
1tsp white wine vinegar
juice of half a lemon
2 tbsp finely chopped fresh basil
salt and pepper

Method:
1. Mix together the mayonnaise, white wine vinegar and lemon juice until well combined. Stir in the chopped basil and add salt and pepper to taste.

2. Arrange the salad in a serving bowl, pour over the dressing and toss until the salad is well coated with the dressing.

3. Serve.

Make your own spiced mixed nuts

One of my main failings when it comes to healthy eating is snacking! I love to snack on most things but nuts are my favourite. I love any kind of nuts - peanuts, cashews, brazils, pecans, walnuts, pistachios - you name it! I don't feel guilty about my nut addiction though, because I know that, although nuts are high in calories, they are packed with protein and vitamins and contain little saturated fat. Also, if the claims are to be believed, nuts can also protect us from heart disease. Lots of good reasons to eat them I would say! 

Although the health benefits vary from nut to nut, they are undoubtedly best eaten in their raw state without lots of salt or other additives but I do think they can get a bit boring like that, so I recently had a go at making my own spiced nuts in an attempt to liven them up a bit. I was surprised at how easy and delicious they turned out to be and as I was able to control how much salt and sugar I added I made sure they remained as healthy as possible. Also I reckon they're a lot cheaper than buying an equivalent product from the supermarket. 

All it takes is a few bags of unsalted nuts / seeds, a drop of oil, some spices and about 20 minutes of your time. I've detailed my version below which was inspired by a recipe by Thomasina Miers but a simple Google search will throw up literally hundreds of different varieties to try. Or you could just let your imagination take over and try out your own tasty combinations of nuts, seeds and spices

Spiced Mixed Nuts

Ingredients:

150g whole almonds

150g jumbo peanuts

150g cashew nuts

150g pumpkin seeds

1 tsp dried rosemary

1 tsp ground cumin

2 tsp smoked paprika

½ tsp cayenne pepper

½ tsp salt

1 tbsp honey

1 tbsp demerara sugar

2 tbsp sunflower oil

Method:

1. Put all the nuts and seeds into a dry frying pan and gently toast over a medium heat for approximately 10 minutes until the nuts turn golden brown. Be sure to stir the mixture constantly to prevent burning.

2. Add all the remaining ingredients and stir to ensure the nuts are well coated in the mixture.

3. Spread the mixture out on a baking tray and place in a preheated oven at 180°C / 350°F / Gas Mark 4 for 10 minutes, turning the nuts over half way through the cooking time.

4. Allow to cool and store in an airtight jar.

How to Make Perfect Baked Potatoes

Who doesn't enjoy a nice jacket potato now and then? I certainly do! For me, the perfect baked potato has a dark, crispy skin and a soft, fluffy centre and doesn't need anything fancy to fill it - just a generous knob of butter, a dollop of sour cream or a sprinkling of grated cheese. 

For the best results bake potatoes in the oven not the microwave and don't rush them - they need time to develop that soft centre!

Here are my tips to making perfect jacket potatoes:

1. After washing, allow the skins to dry out completely.

2. Prick the potatoes all over with a fork.

3. Rub the skins with cooking oil.

4. Place the potatoes directly on the shelf of the oven - not on a baking tray.

5. Bake in a hot pre-heated oven at 220°C / 475°F / Gas Mark 7 for approx 1½ hours but they may need a little longer depending upon the size.

6. Serve immediately while the skins are still crisp.