Blood orange & lemon jellies

Blood orange & lemon jellies

Home made gelatine jellies

Using up leftover gelatine wasn’t the easiest of challenges. I wasn’t about to start investigating the heritage of American jelly salads, though I’m sure they’re dear to people’s hearts. Our gelatine recipe choices are sweet, fun – and there’s no avoiding some sugar. Tamar Adlar does have set jelly salads in her latest book, though they’re more sun ripened tomatoes in aspic than tuna in pineapple jelly.  I’ll try them in the summer when it’s not stormy and not horizontal rain and bedsocks in the day.

Making these home-made jelly sweets was easy and fun. I tried using a shop-bought juice but the flavour, to me, was too dull and flat. I wanted something sharper and with the 10930825 lemons I had leftover from a Hubbub pancake day workshop, the decision was easy. Any leftover, sharp fruit or fruit juice would be excellent but I’d default to freshly squeezed or pulped if poss.

These jellies aren’t as set as a haribo but that’s what I like. They’re oddly satisfying. One or two after lunch and my sweet tooth is satisfied.  Are they good for gut health? A lot of wellness bloggers are talking about gelatine and gut health. I dunno, and I eat for joy and fun not wellness bullshit. These little guys used my citrus, they used my lovely Reduction Raider gelatine and they are tasty.

Note: don’t try to make these like fruit pastilles and roll in sugar; the sugar causes the set to melt and isn’t pretty. Like a sticky blood bath TBH.

So a little grown up sweetie, a hot cuppa and we have a zero waste, low-ish sugar, sweet. Which is hot pink. HOT PINK. You’re welcome.

 

 

 

 

Citrus jellies

Prep Time10 mins
Cook Time25 mins
Total Time35 mins

Ingredients

  • 1 pint freshly squeezed citrus/grapefruit (you need something with bite - orange juice won't cut it)
  • 8 leaves leaf gelatine
  • 90 grams caster sugar

Tools

  • Measuring jug
  • Bowl
  • Scissors
  • Saucepan
  • Whisk
  • Cake tin or plastic pot

Instructions

  • Cut the gelatine strips into pieces. Place them in the bowl and cover with cold water for 5 minutes
  • Whilst the gelatine softens, warm the juice and sugar in the saucepan. 
  • Use the whisk to make sure that the sugar is dissolved. Taste the juice. If it's super sharp you might want to add a little more.
  • After 5 minutes, squish the water out of the gelatine. Place it into the warm juice and whisk, baby.
  • When the gelatine has fully disolved, pour the mixture into the tub/tin. Leave to cool to room temperature then refrigerate.
  • When set, cut into little pieces and enjoy!

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Fruity jelly

Fruity jelly

Leftover gelatine jelly

A few weeks back, the most wonderful Laura Reduction Rader messaged me and asked if I’d like to take ownership of a packet of leaf gelatine from a recent Olio stash that she had.  As a vegan, that was one leftover Laura couldn’t shift and lucky me, I got it! Hoo-bloody-ra!

A packet of way outta date gelatine arrived and, like anyone a little stumped, I put it on my desk and had a think. And a think.

I didn’t research about whether or not the gelatine was safe. A product so highly processed and stable (i.e. it’s not ‘live’ like yoghurt, more like a spice or pasta) and still sealed in its original packaging … honestly I’ve probably eaten ancient gelatine many times. I’m in full health and have a lifetime of eating questionable s=food stuffs. If pregnant, or poorly or elderly or feeding little ones, use your own judgement.

When my kids were little I’d sometimes make them jelly from scratch because I was always trying to make sure they ate more fruit & veg (and, honestly, trying to avoid sugar. Now the eldest eats it from a packet with a spoon…). Homemade jelly, often with some segments of orange stirred through, would be made once, and then not again for yonks. It just felt an effort, and juice isn’t that cheap.

But sometimes we buy a pack of gelatine, or feta, or peppers, for *one* thing and then the rest is just a proper pain in the arse. So this week we’re all about gelatine (yes, if you’d asked me 20, 15 or even 10 years ago, I wouldn’t have thought my life would rely so much on leftovers).

If you’ve ever experimented with jelly, and like some fruit juice, get creative and make layers and have fun. Or be like me. Just make it and add hundreds and thousands and eat it at 11am when you should be working but the jelly is calling…

 

 

Fruit Jelly

Use up your leftover gelatine to make this healthy-ish, fruity jelly
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins

Ingredients

  • for every 1 leaf gelatine
  • you need 140ml fruit juice

Tools

  • Measuring jug
  • Saucepan
  • Plate/shallow bowl
  • Bowls for jelly!

Ratio

  • If you have 2 leaves of gelatine, you'll need around 280 ml juice, 3 leaves 420 ml and so on

Instructions

  • Take the gelatine leaves, snip them up
  • Place them on a plate/shallow bowl and cover with cold water. Leave for 5 minutes
  • In a saucepan, gently heat the juice. Don't let it boil as boiled fruit tastes nasty
  • After 5 minutes squeeze the water from the gelatine. Place the gelatine leaves into the hot juice
  • Using a whisk or spoon, stir the gelatine in until fully melted
  • Pour into the serving bowl and leave to cool to room temperature
  • When room temperature, place in the fridge & leave to set

Storage

  • Will keep for up to a week or so but best eaten within a couple of days

Cornflake cookies

Cornflake cookies

Leftover cornflake cookies

Cornflakes are a tricky leftover, I think, for one reason- if you don’t want to eat them in the way that you ‘should’ (in a bowl, with milk), then, what?  You’ve bought this box, this product.  Now you don’t have enough for a bowl of cereal so – well, what to do?  You’re not a mad, cereal mixing freak, are you?  ARE YOU?

Adding cornflakes to cookies sounds nuts I know – but what are nuts if not savoury and crunchy? So why should your annoying two handfuls of cornflakes be any different? Make these and BE AMAZED or else.

I like to think of little ones, esp in the school holidays, learning that the smallest leftover can be the inspiration for their next snack or meal. Teach ’em young I say.

 

Leftover cornflake cookies

Prep Time10 mins
Cook Time30 mins
Total Time30 mins
Author: Ann Storr

Ingredients

  • 115 grams unsalted butter, room temperature
  • 80 grams light soft brown sugar
  • 50 grams caster sugar
  • 1 egg
  • 250 grams plain flour
  • 1/2 teaspoon baking powder
  • Pinch Salt
  • 25-50 grams leftover cereal
  • 50 grams chopped white chocolate/choc chips

Tools

  • Scales
  • Two large mixing bowls
  • Baking trays
  • Fork
  • Balloon whisk
  • Greaseproof paper
  • Scissors
  • Wire cooling rack
  • Dessert spoon

Instructions

Prep

  • Line the trays with greaseproof paper
  • Turn the oven to 180C
  • If using a bar of white chocolate, cut it up

Method

  • Whisk/sift together the flour, baking powder, bicarb and salt into a large bowl and set aside
  • In a smaller bowl, whisk together the butter, sugars, egg and vanilla until soft and creamy
  • Pour the wet mixture into the dry
  • Using the balloon whisk, GENTLY stir the wet mixture into the dry making sure it’s all mixed in
  • Gently fold in the cornflakes and chocolate
  • Using a dessert spoon, place dollops of dough on your baking tray
  • Bake for about 10-12 minutes, until the edges are light brown
  • Leave on the tray for a couple of minutes as they’ll need to get more firm before moving them to your wire rack to fully set

 

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Home made chips with leftover lard

Home made chips with leftover lard

Cheap as chips homemade chips with leftover lard

Talking about cooking with animal fat is a bit fraught, I know. My mum’s dripping pot lived in the fridge, ready for Sunday’s roasties and Yorkshire puddings. Every Sunday she would pour another layer of hot fat, sizzling over the cold layers. Then, the following Sunday mum would scoop out another tablespoon to get the roasties going. Best was seeing the 12 mini Yorkshire pudding tins coming out, the black base spitting with a pea sized glob of sizzling fat.

My parent’s fridge is smaller now it’s just them and the dog at home. The pea-green pot is still there. Recently I used some of mum’s dripping to slow cook some onions for pot of beans. The layers were like marble, a history of weekly roasts, different cuts and types of meat (pork and beef and everything all mixed up).

I use my leftover animal fat a lot in cooking; a few weeks back I roasted a giant, 3kg piece of pork belly; that left 300ml pork fat. A bottle of sunflower oil is £1.30 in Sainsbury’s, so, to me, I’ve saved myself £1.30.

Jay Rayner has talked about the wonders of dripping chips and here is my nod to them. I challenge you to find a more comforting tea – chips, beans and an egg. Almost veggie, very thrifty – and using your leftover lard.

Leftover lard chips

Serves 4

Ingredients

Around 600 grams potatoes
Around 50 grams lard
Salt

Tools

Scales
Sharp knife
Chopping board
Large bowl
Colander
Saucepan
Oven tray
Flipper

Time

About an hour

Prep

Preheat the oven to 220C
Cut the potatoes into chip shapes
Place in the large bowl and cover with cold water
Soak for 5 minutes

Method

Put the baking or roasting tray in the oven and add the lard so it gets nice and hot
Place a large pan of salted water on to boil
When the water is boiling, carefully add the chips
Boil for 5 minutes then drain
Remove the tray from the oven and carefully add the drained chips, turning in the oil to coat
Return to the oven and check after 15 minutes, then 10 and then every few  – exactly how long the chips will take to cook will vary, depending on the type of potatoes you use. They should take around 35 minutes all told
Eat, golden brown and hot!

Storage

I’m not a fan of leftover chips but you can keep in the fridge for up to five days, reheating them in the oven

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Mashed potato cakes

Mashed potato cakes

How to use leftover mash to make potato cakes

When I was little, if my mum was boiling potatoes, I’d ask her to do extra. I didn’t see any joy in a boiled potato, (well, unless it counts as a vessel for melted butter). But, I knew that too many boiled potatoes meant leftover potatoes and that meant Welsh potato cakes.

I think, when I went to uni, one of my godmothers gave me one of those cookbooks that you write in. The first recipe I called home for was the potato cake. All best writing in the cookbook; almost 20 years on and now it’s all scribbles of recipes that I’ve written here and there; a cut-out of the first recipe my ex and I fell in love with, and over; his mum’s chocolate cake (“butter or margerine”), when I made a turnip curry and that was, genuinely, nice enough to write down.

By total fluke, my dad decided to make these recently. He’d never known about mum’s recipe, and found on online. His recipe was to pan fry, which I did using dripping from their pot. I found it harder to get the crust that I love, so, I prefer to stick with baking.

I love these. They are utterly special to me.

Leftover Mash Potato Cakes

Serves 4

Ingredients

225 leftover mash
100 grams plain flour + more for dusting
1.5 tsp baking powder
1 egg
Milk – around 50ml but how much you need depends on your mash – this needs to feel quite firm but not rigid
1/2 tbsp sugar *
Pinch salt

* optional; it’s in the original, and how I like the taste,but feel free to leave out if you prefer.

Tools

Essential

Scales
Mixing bowls, small and large
Sieve
Fork (to whisk eggs)
Potato masher
Wooden spoon
Baking tray(s)
Silicone scraper
Large kitchen knife
Cooling rack

Helpful

Measuring teaspoons

Time

20m prep
20-25m to bake

Prep

Dust the baking sheet lightly with flour
Place butter in an ovenproof dish and melt in the heating oven (PUT A TIMER ON!) OR// melt in a saucepan on the hob
Lightly beat egg
Turn oven to 220 degrees
In a small bowl, mix flour(s), baking powder and salt together
Sprinkle a small amount of flour onto a baking tray.

Method

Mash all your leftover roots with potato masher until combined and smooth
Sift the flour mixture over the mashed veg
Use wooden spoon to mix them together
Add in egg, stir to combine
Pour over melted butter and combine
Flour a work surface and scoop the dough out
Using a rolling pin or patting with your hands (less washing up…), roll the dough until it’s about 3cm thick
Either way, pat the dough into a circle
Take a sharp knife, cut the dough half, and then quarters. Cut into halves again – you should have 8 triangles
Place a little flour onto your fish slice thing and gently move each cake onto the tray
When all the cakes are on the tray(s), put in the oven and bake for about 20m
They are cooked when puffed up, golden and slightly firm to the touch
Either serve straight away, or leave to cool on a cooling rack, with a knob of butter melting on top

Storage/further meals

Leave to cool and keep in a sealed container in the fridge; if you know you’re unlikely to eat within a couple of days I’d freeze them as I don’t think they keep well
Frozen, you have *months*

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Whey cinnamon buns

Whey cinnamon buns

Brunch lovely leftover whey cinnamon buns

Who doesn’t love a cinnamon bun? Soft, chewy, buttery, warm.  Oh god I’m so happy I’ve got a few sitting in my freezer…

When I made ricotta and paneer from my Christmas milk glut, the amount of whey took me utterly by surprise.  But this is why I love cooking with what’s in front of me – I need to try something new.

But, cinnamon buns are a family favourite, and this recipe is a combination of two of my most favouritest books: ‘The Bread Baker’s Assistnat’ by Peter Reinherdt, and ‘How to be a Domestic Goddess’ by the Queen of Cooking.

If you’re into bread then get yourself a copy of this James Beard winning lovely.  The recipes work – because he worked as a baker, Reinherdt isn’t precious about ingredients and he wants to help you to get. it.right.

I wasn’t sure about using whey in the buns; when you make ricotta or paneer, you have to curdle the milk with vinegar or lemon.  Was I going to make horrid buns that would end up wasting a tonne of flour, butter and sugar, all in trying to not waste a sort of waste product?!  Hoping that the ever so slight tang would be undetectable (hell, yoghurt cake is good, right?), I ploughed on and baked these.  And no I didn’t tell my children what is in them, are you mad?

Result?  Best Cinnamon Buns ever.  You’re welcome. Happy Brunch.

(PS These go stale quickly; better to make them, shape them and freeze them)

 

Leftover whey cinnamon buns
Adapted from ‘The Breadbaker’s Apprentice’ and ‘How to be a Domestic Goddess”

Ingredients

For the buns

180 grams sugar
1 teaspoon salt
150 grams soft, unsalted butter
1 egg
1 teaspoon lemon or orange extract OR grated zest 1 lemon/orange
450 grams strong bread flour
1 sachet/5 grams dried, quick action yeast
250 – 300 ml whey

Filling

150 grams soft, unsalted butter
150 grams sugar (soft brown is nicest if you can stretch to it)
1 1/2 teaspoons cinnamon

Milk to glaze

Tools

Scales
Mixing bowls
Clean tea towel
Whisk
Teaspoon
Greaseproof paper
Tray

Optional:
Bread scraper
Measuring spoons
Electric whisk/stand mixer if you have one

Time

About 30 minutes to combine
4 hours of shaping/adding butter
25 minutes to bake
10 minutes to cool so you don’t burn your hands!

Prep

Leave butter out to soften
Get a large bowl ready and pour in a little oil into the bottom

Method

Make the dough

Cream together the butter, sugar and salt by hand or with an electric whisk
Whisk in the egg and citrus, if using
Next, add the whey, yeast and milk
Mix on a low speed/by hand until the dough forms a ball
Knead in the mixer or by hand for between 10 and 15 minutes – stop when the dough is silky and smooth

Gently place the dough into the prepared bowl, turn it around in the oil to stop it from drying out as it rises
Cover with the clean tea towel and leave to rise – about 2 hours in a toasty warm kitchen or anything up to 4 or 5 if it’s a cold, cold room

MEANWHILE, the filling …

Cream together the soft butter, sugar and cinnamon until as soft as you can get it

Back to those buns

When the dough has doubled in size, lightly flour your counter
Gently turn the dough out and scrape the bowl good and clean

Using a rolling pin, roll the dough into a rectangle around 1cm thick, 10 cm long and 30 cm wide
Don’t roll the dough too thin or your buns will be tough rather than soft and plump (ahem)

Gently now, squash and push the butter around the dough; if your dough threatens to rip, stop!  Fill a mug with almost boiling water and take a knife/offset spatula if you have one
Using your fingers or a warmed knife, push the cinnamon butter all over the dough
Roll up into one, long, thing roll
Using a bread scraper or large knife, cut into 12-16 buns

Take your lined tray and place each bun carefully inside, around 3cm apart
My buns do lose their perfect circularity as I chop; gently reshape as you place them

Cover with the tea towel and leave to rise again for 75 – 90 minutes or until the buns have grown into one another and have nearly doubled in size
*** If making these for a brunch, you can leave them to rise in the fridge from Saturday onwards; take out 3 hours before baking to fully warm through before hitting the oven***

Baking

Preheat the oven to 180C
Bake for 20-25 minutes, or until golden brown
It takes practice to know when to pull these out of the oven, if you’re really wprried, poke the most middle bun with a knife to check for raw dough

Leave to stand for 5-10 minutes to avoid caramel buns

Devour

Storage/further meals

Cinnamon buns go stale pretty quickly; if you’re making a lot to use up lots of whey/milk, freeze them raw: take the ‘composed’ buns, place them on a lined baking tray, cover and place in the freezer. When fully frozen, remove from the tray and place in a bag. Best eaten within three months
If you have 1 or 2 leftover, just ping in the microwave for 10 seconds.
Love bread pudding? Imagine one made with these…

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com