Apricot and cardamom buns

Hygge is everywhere: the Danish concept of cosiness.  Whilst I love the thought of it, I have been trying to avoid jumping on any fashionable bandwagons.  I have yet to attempt to make the cinnamon buns that fill the pages of every magazine at the moment, although I will admit to a scented candle or two - but there again, these have long been a feature in our house.

However, these fragrant, tasty buns, which are ideal for a relaxed Sunday breakfast on a wintry morning seem to fit the bill.  The aroma of them baking fills the kitchen with the most appetising of smells.

But, hands up, I admit I did not make these wearing beige cashmere and fluffy slippers and I don't expect you to do so either.  Just let me know if you try them and what you think of them.
You will see that one of the ingredients is orange infused sugar - this is one of my #wastenot tips.
If you are only going to use the juice of an orange, or simply eat it, grate the zest first and add it to a jar of sugar.  The sugar will absorb the orange oil and take on a beautiful flavour.  This has a myriad uses and you can even blitz it in a food processor to make flavoured icing sugar, ideal for glazing or sprinkling on these buns.
And whilst we are on the subject of #wastenot, always grate the zest from your lemons, even when you only need the juice.  The zest can be stored in the freezer until needed.

10oz bread flour

12 fl oz milk
Juice of 1 lemon 

1 tsp salt

1 tsp dried yeast

2 dessertspoon orange infused sugar (or plain sugar and the grated zest 1 orange)

6 green cardamom pods

2 oz soft butter

4 oz dried apricots

Egg white

Sugar

Heat the milk to blood temperature in a saucepan and add the lemon juice.
Remove from the heat.

Split open the cardamom pods and take out the seeds.  Grind to a powder with a pestle and mortar.
Chop the apricots.

Put all the ingredients, except the egg white and extra sugar into a food mixer or food processor (with dough blade fitted) and mix thoroughly for around 30 seconds.
Alternatively, place all the ingredients into a large mixing bowl and beat well with a wooden spoon.
Ensure the dough is covered, use cling film or a damp cloth and leave to rise for at least 2 hours. (You can leave it overnight and bake them in the morning if you are more organised in the morning than I am.)

Place a griddle plate in the oven and pre-heat to 200ºC

Shape the dough into 8 equal sized rolls and place on the hot griddle plate.
Paint the tops with egg white or milk and sprinkle with sugar.  You can omit this stage and glaze them with a thin drizzle of orange icing whilst still warm if you prefer.

Bake for around 15 - 20 minutes until they sound hollow when tapped on the base.

Serve warm with butter and plenty of coffee.

© Netherton Foundry Shropshire 2016

www.netherton-foundry.co.uk

A jar full of teaspoons

I have no doubt that many of you will have heard of Maslows hierarchy, which I first encountered at university, a lifetime ago.

This describes how we can only start to ski around the snowy pinnacle of ego validation - self worth, self esteem, the longing to be loved and valued, when we have met the basic needs for survival at the bottom.  These include protection from extremes of climate and temperature, from physical danger. The days of living in caves at risk from sabre tooth tigers are long gone, but consider the plight of the homeless, who are prey to the cold, wet, prejudice, discrimination and mindless violence.

Of course, one of the absolute essentials is nourishment.

In other words, before we can grow as individuals, we need a roof over our heads, protection from physical harm and a full belly.

So we are back on my favourite subject, food.

Not enough of it and we become malnourished.  The issues of body image in the media, anorexia websites, child poverty, climate and natural disaster induced famine and the politics of dictatorial and corrupt regimes are all serious topics better suited to cleverer writers than me.

The wrong type of food and we become sick, of course there are poisonous mushrooms etc, but there's also the potential for diet related diabetes, heart disease, cancers etc.

Too much and we get fat, with all the health issues, both physical and psychological, that being overweight brings.

So clearly food is fundamental to our existence and well being , but it's about so much more.

There are those who simply eat to live and who would happily take a nourishment pill, like the writers of the sci fi films of the 1950s and 1960s imagined we would be doing.

But I believe the vast majority of us, who have a choice, take pleasure in our food, whatever it is.

This could be a bar of chocolate, icecream, a piece of cake, an Indian takeaway or steak and chips and ,as long as these are part of a more varied diet and are consumed in moderation, there is no reason to demonise them.

In my opinion, food provides the opportunity for more than keeping our bodies ticking over; mealtimes offer company and conversation, there's  the pleasure of discovering new tastes, the comfort of familiar favourites and the satisfaction and fulfilment from cooking and sharing with others.  As you may already have worked out, I am what is colloquially known as a "feeder".

Our son is now fending for himself in his first term of university and our daughter is in 6th form college, so it's not really that long ago that they were taking part  firstly in primary school and then in secondary school food technology classes.

This is a term no more appealing than the "domestic science" of my school days. Nor is it any more useful or appetising than it was then.

You cannot equip a child for life by teaching then how to make cupcakes.

The teaching of cookery seems to have removed so much of the pleasurable aspects of food and reduced it to formulaic following of instructions, much like a self assembly, flat pack wardrobe.

But if we can encourage a feel for cooking, the constant tasting and adjusting, then cooking become less of a chore and eating all the more rewarding.

I believe that we should teach the basics and then encourage experimentation. Explain how different flavours can enhance (or ruin) a dish...... I will never forget being served fried onions with poached salmon - so wrong - but a salad of marinaded shallots, with tomato and cucumber would have taken the basic onion and oil combination and created something to complement the salmon.

One of the most valuable lessons that chefs can give is always to have a spoon next to the pot and to keep using it.

Learn how to spice up and tone down your sauces, why a rare steak tastes different for a slow braised piece of shin, how a touch of heat can transform an underripe piece of fruit into something sublime.

Savour your meals, put the phone down, switch off the telly, concentrate on what you are eating and, if possible, share the experience with friends or family.

Stop and think for a moment how many dishes revolve around a humble tin of tomatoes, an ingredient that can be bought for so little and transformed into something truly special.
Things like pizza, soup, chilli, bolognese, baked beans, goulash, chicken cacciatore.

Here are some suggestions about what to do with a tin of tomatoes and what to serve with them:

1. With orange, fennel, prawns and pasta.
2. With peppers and onions, chicken and a simple risotto

3. Paprika, sour cream, chorizo and boiled potatoes

4. Garlic, onions, oregano, mince and spaghetti

5. Chilli, garlic, capers, anchovies, olives and linguine

6. Lemon, cumin, parsley, garlic, onions and green beans with rice or pitta bread

7. Paprika, caraway, onions, pork and rice

8. Or simply reduce a tin of chopped tomatoes with a pinch of oregano and a splash of olive oil for the perfect pizza sauce.

Go ahead, experiment

© Netherton Foundry Shropshire 2016

www.netherton-foundry.co.uk