Making Meringues

I used to have all sorts of trouble making my meringues. They are one, and I say one as I have many, of my favourite treats. It is such a versatile ingredient in many desserts as a pavlova and as individual cakes stuck together with fresh cream or dipped in chocolate and served with fresh fruits. Simply broken up and mixed with fresh raspberries or strawberries and cream to make Eton mess or on top of lemon, lime or vanilla tart.

My three main difficulties were getting as much air into the meringue as possible and when to stop whisking.

Secondly how much sugar to use and do I whisk or fold it in to the egg white.

I solved these after reading 'Tips for the cook' a book my Mum had from the 1950's.

For 4 egg whites use a pinch of salt sprinkled over the whites before whisking.This helps the whites retain the air. Whisk until you can make a firm peak with the meringue.

Use 55g sugar caster is best to every egg white used. Whisk in half of the sugar then fold in the rest with a metal spoon.

My third problem was how to stop the meringue from sticking to the baking sheet whilst cooking.

This was simple, baking parchment! What would I do without it.

Gloucester Cheese and Ale

If like me a 'something on toast' goes down better than a sandwich, try this warming and different take on cheese on toast. It is delicious and easy!

Serves 2

150g Double Gloucester Cheese, grated

1 level tsp English mustard

100ml-150ml strong ale

4 thick slices of toasted buttered bread

1.Put the cheese in a bowl with the mustard and mix well, then transfer to an oven proof dish.

2.Pour over sufficient ale to just cover the cheese mixture.

3.Place under a hot grill until the cheese melts then pour over the toast.

Add more or less mustard to your taste.

Dorset Apple Cake

A traditional cake that is good served sliced for afternoon tea or as a dessert with cream. It is a delicious way to use some of our wonderful British apples.

250g cooking apples peeled, cored, sliced and sprinkled with lemon juice

250g self raising flour

1 tsp ground cinnamon

150g butter, cut into small pieces

150g soft brown sugar

2 eggs

4 tbsp milk

2 tbsp Demerara sugar mixed with a pinch of ground cinnamon, this is a topping for the cake

Grease and line an 18cm deep round cake tin and preheat the oven to 180C/gas mark.

1.Sift the flour and cinnamon into a mixing bowl.

2.Rub in the butter.

3.Stir in the sugar.

4.Mix in the egg and milk well beating with a wooden spoon.

5.Stir in the apples.

6.Spoon into the prepared tin and sprinkle over the sugar and cinnamon mixture.

7.Bake for about 50 minutes until cooked in the centre. Use a fine skewer to test, if it comes away clean it is cooked.

Hot Irish Punch

Here is a drink for the on coming autumnal weather. It is a recipe taken from our forthcoming Kindle/eBook available soon! Full of traditional and updated recipes from the various regions of our wonderful British Isles. Title 'Cooking Around Britain'.

For two people:

½ lemon, sliced

6 whole cloves

1 teaspoon brown sugar

2 tots Irish whisky, or as much as you like!

Hot water to top up the glass

1.Warm 2 lemon tea type glass and add the lemon, 3 cloves per glass, ½ teaspoon sugar and the whisky.

2.Top up with hot water, stir and leave for a few minutes.

3.Remove the cloves if you wish and drink slowly in front of a large fire.

Bird Feeders

I love to feed the birds as you get so many coming into the garden and they are great fun to watch. I have spent a fortune in the past on seeds and fat balls. But it is very easy to make your own fat based seed feeders.

They are more economical than seeds alone as they stay in the feeder rather than spraying everywhere.

What you will need:

Two sturdy tubs, I use a butter spread pot and a plastic 'take-away' tub

250g pack lard

wild bird seeds, enough to fill the tubs to about 2cm from the top

A length of sturdy string

A glass jug or bowl to melt the lard

How to make the feeders:

1.Cut the lard into smallish pieces and place in glass jug or bowl. Melt in a microwave or stand in a pan of hot water.

2.Fill the tubs with the seeds and if you wish to hang them up, cut a length of string about 10'' long and knotted at the end that is going into the seeds, press the knotted end into the centre of the seeds.

3.When the lard has melted, pour carefully over the seeds.

4.When cooled slightly place in the freezer to set.

When set you can either hang them up or cut them into small chunks and push into a feeder, the wire open mesh ones are best.

Now watch all your grateful feathered visitors.

Bird Feeders

Bird Feeders