Mizmoe

I jest of course, but I will not be held responsible for bottles that blow up and discharge the contents all over your kitchen.

8 pints cold water
2 large organic lemons
100 grams fresh root ginger
450 grams caster sugar
2 rounded tsp tartaric acid (to people like me that is cream of tartar)
1 level tsp of dried yeast, a little sugar and a little blood temperature water

You will also need a large pan that holds 8 (or more) pints of water, a large jug, a glass bowl, a coarse grater, a clean wooden spoon, glass Demijohn with a capacity of a gallon, plus a bubble seal for said demijohn, juicer, zester, very fine sieve and some storage bottles (preferably plastic - 8 x 1 pint bottles - if you can get them or 9 x 500 ml if you can´t)

Method:
Put all the cold water into the pan and bring to boiling point
In the meantime, zest the lemons, coarsely grate the ginger and place in a bowl, add the sugar
Cut the lemons in half (around the horizon), and squeeze out all the juice, place in the jug (have them at room temperature and roll them about on the surface to make juicing easier)
Add the tartaric acid to the lemon juice and stir
Place the dried yeast, a little sugar and warm water into the glass bowl, stir, put aside
When the water comes up to boiling point, add the sugar, ginger and lemon zest to the water, turn off the heat and stir until the sugar has dissolved
Leave the water to cool to about blood heat, cover with a tea towel
Stir occasionally
Then add the lemon juice and tartaric acid to the water, followed by the yeast mixture
Transfer the contents of the pan to a jug and pour into the Demijohn
Seal the demijohn with the bubble seal (after sterilising both the seal and Demijohn)
Leave in a warm place for 48 hours
When the mixture has been standing for the required time, sieve contents (through Muslin lined sieve) back into the jug and from the jug into the bottles, leaving an air gap
Screw the caps tightly onto the plastic bottles
Leave at room temperature for 24 hours then refrigerate for 3 days for the yeast to settle

This last step I am told is very important otherwise you will have the same problem my Mother did when she once made it, ie the bottles will explode and discharge their fizzy and very sticky contents all over your kitchen or wherever you store said bottles

As I said, I do not like Ginger Beer, either home made or shop bought. The only ginger products I enjoy are Ginger Nut Biscuits and Parkin! Pity as it is so good for you. Or so I am told. If you like Ginger Beer, then enjoy after it has been refrigerated. My Mum used to leave it a little longer so that the Ginger Beer was drier than this recipe, just try it and see which you prefer

Many years ago (have you noticed most of the food I love was found many years ago!), I was treated to a lovely dessert, ie Mississippi Mud Pie in a pub run by a young chef in Normanton near Wakefield. It wasn´t until I started trying to find a recipe to make this treat at home that I realised it was the personal recipe of this excellent chef. I cannot find anything like it on the web or in cookery books. It didn´t have ice cream in, and it had a pastry base, chocolate cake (rather rich) and a creamy concoction on the top! That is as much as I can remember, my main memory is the taste … minty the first time and coffee the second time I ate it.

Lightly butter and line an 8 inch cake tin
Set oven to 170 degrees Celsius

250 grams of butter, cut up
150 grams of (Lindt) dark chocolate (about 70% cocoa solids), chopped
440 grams golden caster sugar
250 ml of hot water
2 tbsp strong espresso coffee
80 ml of coffee flavoured liqueur
225 grams plain flour
35 grams self raising flour
225 grams good quality dark cocoa powder
2 large eggs, lightly beaten

Place the butter, chocolate, caster sugar, water and coffee into a saucepan
Put over a low (ie gentle) heat and cook, stirring with a wooden spoon, until the chocolate melts
At this point add the coffee liqueur
Remove from the heat and pour into a large bowl
Leave to cool for 15 minutes
Sieve the flour and cocoa together, then whisk into the mixture
When combined, add the eggs and beat in until thoroughly combined
Spoon the batter into the cake tin
Put into the centre of a preheated oven and bake for about 1 hour 30 minutes … or until a skewer inserted into the centre of the cake comes out clean
If the top of the cake starts to brown too quickly, cover the cake with a sheet of greaseproof paper or kitchen foil, then continue baking, remove from oven when done!
Leave in tin for a few minutes, then turn out onto a cooling rack and remove lining paper

Ice with coffee icing, or chocolate ganache

Serve with a cup of coffee

I love swordfish, but the only way I have ever eaten it was baked and served with plain boiled potatoes, salad or vegetables on the side. This dish is a little different, but I think I still prefer swordfish cooked the way I first had it in Fuengirola. I am told that it is nice served simply with a mixed salad and rice cook in stock with garlic and herbs!

Serves 2 people

2 pieces of swordfish
3 to 4 tbsp olive oil
Sauce:-
3 tbsp olive oil
Fresh parsley leaves, chopped
Fresh basil leaves, chopped
2 shallots, skinned and chopped
Sea salt and pepper
Oil/garlic mixture:-
1 small clove of garlic, finely chopped
1/2 tbsp white breadcrumbs
1/2 tsp oregano (leaves only)
Juice of half a small lemon

2 tomatoes, halved

Place the swordfish onto a plate
Drizzle with olive oil
Leave to marinate for about 10 minutes

Sauce - heat 3 tablespoons of olive oil in a large frying pan, add the parsley, basil, shallots and seasoning - put to one side until the onion is cooked

Put the crushed garlic, breadcrumbs, oregano and lemon juice into a bowl, mix to combine then adding seasoning to taste

Wash the tomatoes, cut in half around the equator then place onto a baking tray and cover with the oil and garlic mixture
Place on the middle shelf of a preheated oven set to 180 degrees Celsius and bake for 10 minutes (or to taste, I like them with a little bit of bite left in them rathern than “squashy”)
Swordfish - place the fish onto a hot griddle and cook until golden brown on both sides, adding more olive oil if required (I prefer it baked in the oven)
Place the fish onto a serving platter, circle with the tomatoes and drizzle with the sauce and garnish
Serve with salad leaves and plain boiled new potatoes

I have been looking for a good (ie to suit my taste) recipe for Sweet and Sour. In the end I gave up, put the cookery books away and looked through my old scrap book of recipes scribbled out and altered over the years. Much to my annoyance, this is the only one I could find, so try it if you want, but it is to suit my taste, so it may not suit yours. I like arrowroot as a thickener for this dish rather than cornflour as it makes the sauce look “pretty”, but care must be taken you don´t overcook the arrowroot as it will go thin again! The original recipe was for just plain oil, ordinary olive oil if you must, but I have changed it to groundnut oil, mainly because it doesn´t add it´s own flavour to the finished dish! I tried it with tomato frito instead of tomato ketchup - it was not too good, didn´t look right, a bit too “red”, could have been the peppers in the tomato frito. I also tried picked garlic, not my best idea!

2 tbsp groundnut oil
4 large cloves of garlic, minced
1 small onion, diced
Pineapple juice from an 11 oz can of pineapple chunks or rings (in juice! not syrup)
Use 5.5 oz pineapple - chop finely
1/2 cup of tomato ketchup
1/2 cup of soft light brown sugar
1/2 cup of red wine vinegar (or white if you prefer)
2 tbsp Worcestershire sauce
1/2 tsp chilli powder
Pinch of sea salt and freshly ground black pepper

Place 2 level tbsp cornflour into a bowl and mix to a paste with 1/2 cup cold water
Place the oil in a medium saucepan set over a medium heat
Add the prepared onions and garlic, sweat until opaque
Add the finely chopped pineapple and cook (stirring) for one minute
Then stir in the pineapple juice, ketchup, brown sugar, white vinegar and Worcestershire sauce
When combined, bring up to the boil while stirring (do not allow the mixture to burn - a heat diffuser may help)
When it reaches boiling point add the chilli and turn the heat down to a simmer
Leave to cook very slowly (ie simmer) for 30 minutes, stirring occasionally
Remove from heat and taste to check seasoning, adding salt/pepper to taste (if required - I don´t think it is necessary to add either salt or pepper)
To thicken the sauce turn the heat up to medium and return the pan to the heat
Whisk in the cornflour paste again then add (slowly while stirring the sauce continuously), continue cooking until the sauce has thickened to suit your taste

If keeping for the storecupboard, leave to cool before refrigerating, alternatively use immediately with egg noodles and fried pork or chicken strips (quickly stir fry the latter, add some thinly sliced vegetables also, ie baby sweetcorn, snow peas, onion and whatever else you fancy throwing in), remove from heat, add sauce and noodles, serve and enjoy

This isn´t a traditional pork pie but it is quite nice. Play around with the ingredients, ie spices and herbs, to taste).

1 lb lean pork - trim and cut into ½” cubes
4 slices streaky smoked bacon - remove rind and chop
7 oz peeled potato cut into 1/2″ cubes
1 garlic clove - peel and chop finely
1.5 tsp fresh chopped thyme and parsley (leaves only)
.25 tsp of ground allspice (or quantity to taste)
1 tbsp of chicken stock
Sea salt and freshly ground black pepper
For the glaze - 1 small egg, lightly beaten

6 oz shortcrust pastry
7″ flan tin with sloping sides
Preheat the oven to 200 degrees Celsius and place a baking sheet in the centre

Put the meat and bacon into the mixing bowl
Add remaining ingredients, mix then season and mix thoroughly
Divide the pastry in half and roll out one piece, line the baking tin
Spoon the mixture evenly over the pastry case
Dampen the edges then roll out the second piece pastry
Fit over the filling, seal well
Make a small cross in the centre of the pie lid
Brush with beaten egg
Place on the baking sheet in the oven and bake for 10 minutes
Reduce the temperature to 180° Celsius
Bake for about 45 minutes or until the pastry is a light golden brown and the meat thoroughly cooked
If the pastry browns too much, cover with either greaseproof paper or foil
Remove from the oven and leave the pie to cool before serving with a mixed salad

This is a lovely traditional cold soup, you can vary the amounts of tomatoes/cucumber depending on your personal tastes, just try small amounts until you get the right quantities for you. The soup must be served very very cold!

3 lbs 4 oz good quality red tomatoes - skin, peel, deseed and chop
1 small Spanish onion - peel and chop
1 green pepper - remove seeds and chop
3 cloves of garlic (or less if you prefer)
1 small (or half a large) cucumber - skin and chop (of leave skin on if you prefer)
1 small bread roll - tear into pieces and soak in cold water
2 tbsp extra virgin olive oil
1 tbsp good quality white wine
1 tbsp white wine vinegar
Sea salt
Cold Water (I put it in the freezer for a short while before preparing the dish)

Use either a food processor or blender, alternatively use a mouli

Prepare all the vegetables and dispose of the skin, pips etc
Blend, sieve into a large bowl
Squeeze the water out of the bread and add it to the vegetable mixture
Add the olive oil, white wine and vinegar, season with salt to taste, then blend well
Taste and add water (amount will depend on whether it is to be served in a soup dish with a spoon or in a glass to drink)
Chill very thoroughly before serving

Garnish for soup served in bowls - retain a little of the cucumber, deseeded tomato and green pepper (finely chopped), plus a hardboiled egg (chopped)

I also add freshly ground black pepper (to taste) as for me the pepper enhances the taste of tomato and I love tomatoes

I love iced teas and this simple recipe is one of my favourites, though I do admit that I now purchase the Nestle version of this tea ready made. They make a lovely peach tea, fantastic! Especially on a hot day.

4 cups of freshly drawn cold water
70 grams caster sugar
30 ml freshly squeezed lemon juice
1 (good quality) black tea bag or equivalent in leaves
1 organic lemon (washed and thinly sliced)

Bring the water up to a rolling boil, pour into a tea pot and add the tea bag (or leaves)
Cover the pot with a lid and leave until the tea is blended to your taste - about 45 minutes to an hour
Remove the tea bag (or strain), add the sugar and stir until dissolved
Add the lemon juice and refrigerate until chilled
Just before serving, add the ice cubes and slices of lemon

I have only tried this recipe once and there seems to be something missing, I will just have to do more research and see if there is. I had hoped to get a Spanish recipe, I think this is South American and I am told (though not sure how reliable the information is), that this dish does come from South America. Anyone knows any better, please feel free to comment. Also I am unsure of the spelling.

Serves 2
1 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, minced
1/4 cup green pepper, chopped
1/4 cup celery, chopped
3/4 tsp chilli powder
14 oz tin of tinned natural tomatoes (we buy these in Spain, just use tinned if in the UK)
3/4 tsp dried oregano
4 large organic eggs
1/2 cup grated Cheddar cheese
Sea salt and freshly ground black pepper

Heat oil in a large frying pan
Add the onion, garlic, green pepper and celery
Cook over a medium heat until tender, stirring all the time
Add the chili powder and cook out for about 30 seconds
Add the tomatoes and oregano
Simmer for about 6 minutes or until slightly thickened
Break eggs into the sauce
Cover and cook until egg whites have set (I like the yolks to be quite soft)
Sprinkle the grated cheese over the eggs and then season
Cover and cook until the cheese has melted but not browned

I love coffee cakes, this one is a little different

1 cup butter (room temperature)
8 oz softened cream cheese
1 x 1.25 cups of caster sugar
2 large organic eggs
1 tsp vanilla extract
2 cups plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1/4 cup whole milk
1 cup dark chocolate buttons (or Lindt thins, roughly chopped)
Topping:-
1/4 cup chopped pecan nuts
1 tsp ground cinnamon
1/4 cup of caster sugar

Set the oven to 350 degrees Fahrenheit
Lightly butter a 9″ spring form cake tin

Place the butter, cream cheese and 1.25 cups of sugar into a bowl and beat until pale in colour
Whisk together the eggs and vanilla and beat into the butter mixture
Sift together the flour, baking powder, bicarbonate of soda and salt the add to the cake mixture - adding alternating with the milk
Lastly, stir in chocolate buttons
Pour the mixture into the cake tin
Put the topping ingredients into a small bowl and stir well to combine
Sprinkle over the cake mixture
Bake in the centre of a preheated oven for about 50 minutes or until a very fine skewer inserted near the centre comes out clean
Leave to cool for a quarter of an hour
Carefully run a knife around edge of the tin to loosen the cake
Remove sides of tin, place the cake on a cooling rack and leave to cool completely

I love ice teas, either made with black tea (or any other colour you personally prefer), and mint or other flavour fruit tea bags (or even sprigs of mint, lemon zest etc). This one is quite nice!

2 cups boiling water
6 sprigs fresh mint (or 2 mint tea bags)
2 tea bags (black tea)
Sugar to taste
1/2 cup of freshly squeezed orange juice
1/8 cup of freshly squeezed lime or lemon juice
2 cups iced cold water
Ice cubes and lemon and/or lime twists to serve

Place the tea bags and sprigs of mint (or mint tea bags) into a large jug
Pour the boiling water over and leave for about 5 minutes
Remove the mint and tea bags, discard
Add the sugar and stir until dissolved
Add the citrus juice and ice cold water, stir to combine
Add ice cubes to the glasses and pour over the tea, garnish with lemon twists

I also like a tea made by my daughter, add one tea bag (black tea) and one mint tea bag to a jug, add two cups of cold water, microwave until the water boils, immediately remove from the microwave, stir, then remove the tea bags, squeezing out excess water, add sugar to taste and drink. Nice on a morning.