Wednesday, 21 September 2016

From Camas Kitchen to yours...

Happy September!

As the nights begin to draw in, we Camas folk are surprised at the dark evenings but so grateful to see the stars again for the first time in months. The colours are bright and intense - a blue blustery sea framed by purple heather, orange bracken, dusty green oak & rowan studded with bright red berries.

We've had a productive few days with New Caledonian Woodlands, who joined us to dig and carry and build and pull bracken. In amongst all this work was much laughter and also some of the best food that has probably ever been eaten within these old granite walls. In honour of this, I feel it's about time to share some of the recipes that fuel all those who find themselves down here by the sea...

  Makes 1 small loaf
  500g strong white bread flour/malthouse (1/2 - 1/2 is nice)
  1 tsp salt
  1 tsp sugar
  1 tsp quick yeast
  300ml lukewarm water
  1 tbsp vegetable oil

  1. Gently mix yeast, sugar and water in a jug and leave in a warm place for around 15 minutes until the yeast reacts and froth appears on top.
  2. Combine flour and salt in a bowl. Add the liquid and oil and mix into a rough dough. Tip out onto a surface dusted with flour. Knead well for a few minutes (this is to stretch the gluten).
  3. Place back in the bowl and cover. Leave in a warm place for 45-50 minutes, or until dough has about doubled in size.
  4. Cut and shape dough and place in an oiled loaf tin. If you have time, cover and leave for another 45-50 minutes.
  5. Place in a preheated oven at 200*C and bake for around 45 minutes. When ready, the loaf should be golden brown on top and sound hollow if tapped on the base.
  6. Wait for at least 1/2 an hour to cool before slicing your loaf to stop it crumbling

  Recipe makes 12
  0.5kg self-raising flour
  125g margarine
  50g sugar
  75g fruit (optional - we like raisins, apples, pear, apricots, chocolate chips if it's someone's birthday)
  1/4 pint water or milk
  pinch of salt

  1. Preheat oven to 120*C.
  2. Sift flour and salt into a bowl. Add the margarine and rub in until mix resembles breadcrumbs.
  3. Stir in sugar and fruit, then add the milk/water - a little at a time - and mix well until a dough      forms.
  4. Sprinkle flour onto work surface and roll dough to about 2cm thickness. Cut into rounds and    place onto baking trays.
  5. Bake for 10-15 minutes. To test if ready, split one - it should come apart easily.

  Serves 12
  450g oats
  9 carrots
  3 onions
  450g cheese
  150g margarine/butter
  6 eggs

  1. Preheat the oven to 200*C.
  2. Fry the onion in butter until soft.
  3. Grate the cheese and carrot. Mix half the cheese with all the other ingredients then add the onion/butter mix. Pour into a greased ovenproof dish, keeping it fairly thin (around 3cm thick) and top with the rest of the grated cheese.
  4. Bake for 35 - 40 minutes until golden and cooked through.

ALSO: Try frying some garlic in with the onions? Adding grated courgette, potato, leek, mixed herbs, salted peanuts? Serve with baked beans//potato wedges//salad.

  Makes 10///60
  100///600g softened butter or margarine
  100///600g soft brown sugar
  1///6 tbsp golden syrup or honey
  150///900g self-raising flour
  0.5///3 tsp vanilla extract
  50///300g chocolate chips or raisins (optional)

  1. Preheat oven to 170*C.
  2. Beat together butter and sugar
  3. Mix in flour, vanilla extract and optional chocolate chips/raisins
  4. Roll into little balls and place on a dry baking tray. Bake for 10-15 minutes until flat and golden. Place on a cooling rack for a few minutes before eating.

If you have had something at Camas that you loved and would like a recipe, let us know and we can try and get it up for you!

Big love from Hannah and all the pots and pans xx