Handmade Parade

A few pics from this years Hand Made Parade in Hebden Bridge - This years theme was 'The Enchanted Forest'. Fantastic weather for everyone taking part, and was great for the town after the crappy week we've all had :)

Sunday Kitchen- Meringues with Chocolate and Almond Cream

Meringues with Chocolate and Almond Cream

I have always had difficulty making meringues that are crunchy on the outside, but keep a marshmallow texture on the inside. After a few trial and errors I have came up with this recipe. I use only icing sugar, which I find keeps the meringues looking white.... unlike using caster sugar,  which tends to result in a more 'off' white shade......

Ingredients;

Makes apporx 20 meringue sandwiches

Meringues;

4 egg white

225 grams icing sugar (sifted)

½ vanilla pod

Filling;

100mls double cream

100grams dark chocolate

50grams icing sugar

1 teaspoon almond essence

Method;

Meringue

Preheat oven gas mark ½ or 110C and line 2 baking trays with parchment paper.

Begin to beat egg white (in a very clean glass/ceramic bowl),untill they start to become fluffy then slowly add the icing sugar, a tablespoon at a time. Once the sugar is completely added and the mixture is thick and glossy, fold in the seeds from ½ a vanilla pod using a metal spoon.

Using a piping or table spoon- pipe or dollop mixture into small rounds onto the parchment paper (all similar sizes). 

Bake for 1 hour and 15 minutes or until crispy on the outside.

Filling

Melt chocolate in a bowl over simmering water.  Meanwhile beat the cream and sugar until fluffy.

Once chocolate is melted, set aside to slightly cool then fold through into the cream mixture with almond essence.

Finally, sandwich two meringues together with a dollop of cream - Simple & Delicious!

*keep in an airtight container in fridge for up to 4 days though best eaten fresh

*if using baking paper lightly grease the paper with oil to prevent sticking.

Flood

The morning after the night before - A big clean up is under way in both Hebden Bridge & Todmorden after yesterday evenings flood took everyone by surprise. We were fortunate not to have the house effected (despite the fact the the river runs across the back the building) but took the precaution of sandbagging the basement door and moving anything that could be water damaged. Both towns and neighbouring communities were quite badly hit, and our thoughts go out to the residents and businesses - hopefully this is the worst of it for this year!

The river burst it banks around 6.30pm - This was the view from our top floor. It's not our first flood, so we weren't initially concerned,  but it soon became clear that it was getting way beyond the typical weather we have in the area.

And this morning in the garden. Various sections of the wall bordering the canal were destroyed by sheer force of the water attempting to find an exit.

We've salvaged what we can from this seasons crop, but it's going to be a while until we're back on top of it all. As I said, we got off lightly - so hoping everyone in the community is able to get through the next few days of unpredictable weather without further problems.   

Art Market

We were fortunate to have a break from the recent lousy weather yesterday, so took the opportunity to drop into the The Art Market in nearby Holmfirth. Some really interesting and varied works on display, across two floors in a bright and airy space. We always try to pick up a couple of new items, and we really liked the work off Emily Stubbs, particularly her ceramic bowls -

Nice, heavy and solid with a ragged/ripped finish and clever use of surface pattern design - now happily in residence in the kitchen:)

The GPS decided to take us the the long route back, getting us slightly lost in the hills in the process - which isn't always the worst thing!

Sunday Kitchen - Homemade Purple Kale & Wholemeal pasta

Purple Kale & Wholemeal pasta with a Sage & Ricotta stir through.

This week’s recipe is based on a very simple ‘grow your own’ vegetable........ Kale is one of the easiest vegetable to grow, not requiring too much attention and it survives frost.

As well as being simple to grow, it is incredibly good for you and full of nutrients, high in calcium, vitamin K and vitamin C.

My toddler loves Kale and is often seen in the garden chopping through the leaves, so she loves this recipe.

I have included a simple stir through sauce that complaints this pasta. 

(I do use a pasta rolling machine, if you don't have a one I cant see why you couldn't just use a rolling pin and a little patience)

Ingredients

150 grams wholemeal or plain flour (‘00’ Italian Four)

2 eggs (1 Whole and 1 yolk)

200 grams Purple kale (could use other varieties of kale or spinach)

Method

Wash the Kale and remove the woody stalk- place in a pan with a little olive oil and cook through till slightly wilted. Place on paper towel and leave to cool.

Place flour and eggs in a food processor and pulse till it resembles breadcrumbs. This could take 2-3 minutes (If your dough appears too dry add a little water, and if too wet a little more flour).

Chop kale as finely as possible and add to pasta dough mix. Knead for 1 minute and from into a ball. (It will fill quite hard to knead) Wrap in cling film and leave to rest in the refrigerator for 1 hour.

Then cut the dough in half and roll out  flat with a rolling pin. Now, using a pasta machine at the widest setting, pass the dough through 5-6 times folding the dough in half before each roll. Repeat with second dough.

Now you can pass the dough through, starting at the widest settings and working to the thinnest. (Attempt to go as thin as possible)

Place the flat and thin section’s of pasta dough under a slightly damp cloth until ready to cut.

Change the settings to cut the dough - I used the fettuccine setting. Then roll through (this part of the procedure you may feel you need some extra hands, but with a bit of practise.....) and leave to dry till ready use. (Preferably hanging)

Boil some salted water, add fresh pasta and cook for a few minutes till al dente.

Serve with whatever sauce you like...... Or you might want to try it with my ricotta stir through sauce......

Sage & Ricotta stir through sauce

Ingredients

Green kale- remove stalk

3 Sage leaves

1 clove of garlic

250 grams Ricotta

2 tablespoon of olive oil

Season with salt and pepper.

Garnish with Parmesan cheese

Add all ingredients into food processor (except Parmesan cheese, salt and pepper), whizz till smooth season to taste. Warm through and add homemade pasta and garnish with Parmesan cheese.

*variation use feta cheese instead of ricotta for extra flavour.