Back to the new book ... now it's three down, six to go!

Since it's the summer holidays Grandaughter JJ is visiting for a few days. Among other treats we always try and spend some time in the kitchen.

What better way to begin this year than with another experiment from “The Little Book of Chocolat” - I'd earmarked this particular recipe because I thought it would appeal to JJ – in addition to which she could take it home for her brothers and sister too for them to sample.

So, I give you chocolate spread. Underwhelmed – can't say it would be top my list either but if you have Grandchildren of a certain age then I think you'll be a very popular person!

Before we go on – a strong word of warning – ANYONE WITH A NUT ALLERGY STEER CLEAR!

Chocolate and Hazelnut Spread

Takes 1 hour – makes 2 x 250g jars

150 hazelnuts, toasted and peeled

75g icing sugar

250g dark or milk chocolate, broken

into small, even pieces

25g butter

100ml double cream

pinch of salt

Place the hazelnuts in a food processor and whizz until smooth. Add the icing sugar and blend. Warm the chocolate, butter and cream in a bain-marie until smooth and melted, add to the whizzed nuts and icing sugar in the food processor along with a pinch of salt and blend until smooth.

Sterilize the jars – I put mine in the dishwasher – alternatively you can place two clean glass jars together with their lids on a baking sheet and put them in the oven at 120fan/140c/Gas 1 for 20 minutes.

Transfer the chocolate spread to the jars and leave to cool and set. It is best used at room temperature to ease spreading but needs to be stored in the fridge.

This is looking promising!

The kit, the crumble and the ice cream …

… the photos

This useful piece of kit does exactly what you want, takes up very little space and isn't expensive either - it's actually described as a compact mini chopper – model number CH180 – I found it for £19.99.

I hope you're inspired to give one or all of the recipes a try – you won't be sorry – they are all quick and easy and each element can be made when you have time – what did we do before we had freezers?!

P.s. I'd begin by roasting the plums, after that the world really is your plum – sorry.

Plums – the photos!

I know I should get out more but don't you think the plums look delicious?!

Anyway, moving on – as a rough guide, 1kg of plums with the crumble recipe will serve 4-6 depending of course on the size of the tummies! Cook your crumble for 25 minutes in a pre-heated oven 170fan/190c/Gas 5.

Ever practical – I froze the remaining roasted plums in small batches, to use later – an autumn weekend treat sounds like a plan! You never know how many mouths you'll be feeding so it's more economical to pull out two portions of plums if required – it would be criminal to waste them not to mention all that effort!

Enjoy the fruits of your labour!

The latest experiment!

I know I'm always droning on about no-churn ice creams but this one could even persuade you that it's marginally healthy – after all it has got fresh fruit in it – I jest of course!

Plum Ripple Ice Cream

I have lifted the outer skins from the roasted plums in readiness for folding into the ice cream. Remember the piece of kit I mentioned a while back – the small tongs – absolutely perfect for this task – quick and easy – you don't have to remove the outer skin – I just thought it would give a better finished “ripple”.

It goes without saying that the ice cream base is my old faithful no-churn vanilla plus 300g of roasted plums. Make up the recipe as usual but ensure that it's a stiff consistency – you need to make allowance for the fact that you are adding the plums and will therefore loosen the mixture.

Crumble topping

I mentioned that pecans are a perfect partner for plums so I used one of my favourite crumble topping recipes – one of Nigella's – although I blitz the pecans in my tiny Kenwood processor rather than chopping by hand – I just prefer an even “blitz” rather than different sizes – it's personal choice.

Nigella's crumble topping

150g cold unsalted butter, diced

250g self raising flour

150g demerara sugar

200g pecans, chopped finely

or a mixture, some larger or left whole

Rub the butter into the flour using the old fashioned method – your first three fingers and thumbs – back in the day we used to call it “the rubbing in method”. As Nigella says you can use a processor if you wish but it doesn't take long and there's no washing up. You want texture to the crumble topping not fine sand.

I make the crumble topping whenever I have time then bag it and freeze it.

Photos on their way!

More plum stuff … the recipes

… or should I say just the beginning of a long list – this subject could run and run!

First up :

Roasting plums

2kg plums – halved and stoned – prepped as suggested

150 caster sugar

Pre heat your oven 200c/180fan/Gas 6.

Toss the plum halves in the sugar and place in a large roasting tray – the one I used measures 42x30cms and 2.5cms deep.

Roast for 25/30 minutes until the fruit is soft.

Cover and leave to cool before using.

There are heaps of plum recipes out there but for me roasting suits my purpose since a crumble or a pie base is very popular in my house.

I have however reserved 300g of my roasted haul for my latest experiment – I think you're going to like it.

Read on …

Plumptious Plums!

I received a present this week of 2kgs of plums – ripe and luscious – surely this can't be right – it only seems like last week since the last harvest!

Not that I'm complaining at all.

Thinking cap on … I think I'll roast them. I like roasting fruits, not like the old fashioned way of fruit, sugar and water and boiled within an inch of its life. Roasting gives you the fruit and sugar balanced so that there's an edge to your cooked fruit and the most mouthwatering intense syrup – a perfect base for a crumble. Hmm … pecans go very well with plums.

Anyway, before we get to grips with the recipes themselves, a thought or three about prepping your plums. Laborious I know, but necessary – a bit like standing with a mountain of ironing and to avoid losing the plot completely any distraction is welcome, for example watching absolute drivel on the television.

Before we get to the television stage, wash your plums and dry on kitchen roll. Kit required – a tea towel, a large bowl, a pair of clear vinyl gloves – the sort used in food prep and a sharp (paring) knife.

Line the bowl with kitchen roll and decant your washed plums - two thirds full will be comfortable – for the 2kgs I filled my bowl twice.

Take your bowl, with plums, your gloves, paring knife and the tea towel - to place on your lap - choose your favourite “guilty pleasure” television programme and sit! Slice a plum in half, follow the natural line in the fruit, right around the stone – twist each half of the plum in opposite directions and then remove the stone. Some will be easier than others to extract – not every fruit ripens at the same time. Discard the stones underneath the kitchen roll.

You'll be surprised how quickly they're ready to roast and no aching back.

Recipes next.

Another missive from my friend M …

… some of you regular readers may remember the piece “Some things are meant to be” which gave feedback in the way of an email received after a class.

Here's M's most recent email with her comments on the latest class ...

… “I will never think of a PPS again as just for Christmas – it's for life!!!! Pizza puffs, Cheese Straws and Cheese and Potato Slice, so versatile, all wolfed down. The jam jar meal I thought was fun, a talking point with guests and great for picnics or a day out so I'm busy saving my jam pots.

Now for the “piece de résistance” Lemon Tiramisu … saw that on the blog and I thought really the Mary Berry one that I do is a real favourite with friends and family, so I will probably stick to that recipe … sorry, Mary (my idol for nearly 50 years) has been thrown out of the window … Marion's Lemon Tiramisu is truly memorable and definitely lip smackingly good!!!! I've told friends that will be their dessert on their next visit … forthcoming attraction so to speak!!!!

For those not in the know, a PPS is a puff pastry sheet!

… and a comment from my friend Shirl the day after the “Summer Salad” … “Fab, fab and fabulous meal last night”.

Hurray for forward planning and a definite thumbs up for the summer (aka creaking table) salad!