Momma in the Kitchen

Did you ever feel you were going insane? Well maybe not "going" maybe arrived would be a better qualifier. (What, no party?)

Here I was making my weekly yogurt, filling my wee jars and next thing, milk is squirting all over the kitchen, my best tee-shirt (wear an apron, you idiot, an apron), the floor, the counters, the yogurt maker, even a squirt into the sink. You'd never think milk could go this far, a wee jar. But oh yes, down the sides of the cabinet doors and on to my slippers. I just love the way Ansa skulks away when this happens. With an eye-roll: Humans? Mine can't even manage a small jar of milk without a catastrophic tsunami.

Before I wound up gibbering on the floor I spotted it, one of those perfect little holes (in the side of the glass jar towards the bottom, how did that happen? Note to self: check the jars before you pour your weekly yogurt mix into them.

So then I make the weekly gluten free bread. I would think in the old days: what an awful nuisance GF bread must be to make, acres of product, where do you get the ingredients, etc. etc.

And then I adapted my granny's bastable recipe for GF Daughter and was stunned at how simple it is. Today I made a banana-zucchini version of the old bastable, currently baking in the oven. Sugar-free, fat-free. The aroma makes up for all that lashings of milk sprayed all over the place.

And yeah, in case you ask, I did clean up. 5 dishrags later.

Clementine Bread

One of the great bonuses of a sort of semi-retired life (at least retired from the stuff that never quite fulfilled me) is baking and cooking. There never was time for it before. I've always cooked and baked of course, but never got time to experiment, take the time to create. I dig into the memory box and mentally go back to my granny's kitchen and watch her gather her bits and pieces about and throw it all into the bastable oven and hang it over the turf fire. This is how I remembered her bastable cake/bread recipe.

I infinitely adapt it as the mood and supplies take me. Just like her. Today I had an overload of clementines. Those luscious little balls of sunshine. So I made a zest of 3 of the skins to the music of Frankie Gavin and kinda pulped their insides. Added 3 more clementines for good measure, these I sectioned and halved. For more colour I threw in cranberries. And bingo!

I bet you never saw the marriage of those two words, clementines and bread, before now did you?

And you were asking about Frankie? I just love the fresh twists he puts on Beatles, Mozart, etc. Here's a sample, try not to dance.

Bastable

There’s something about this picture that’s very important.

It’s about continuity.
It’s about tradition.
It’s about laughter.

It’s about engaging all the senses:
See (me do this)
Touch (the ingredients)
Feel (the light dough between your fingers)
Listen (to the timer on the stove)
Smell (fresh baking).
Taste (fresh from the oven)

It’s about love.

Last night I showed my granddaughter (who's fourteen) what my grandmother showed me:

How to make a Bastable (sometimes spelled Bastible) Cake.

So my grandmother made it in a black lidded pot and hung it on the hook over the open fire.

So I made it in a fancy square pan and baked it in a state of the art modern oven.

But the aroma was the same. The taste was the same.

And the love? What do you think?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


And here's the recipe as I can find no reference on the web, not a Wiki nor a dictionary entry. The name of the cake is taken from the bastable oven, a cast iron covered pot, used in Co. Cork where I was born and raised.

Bastable Cake
2 cups cake flour
1 teaspoon baking powder
4 ounces butter
½ cup sugar (generous measure)
1 egg, beaten
¼ to ½ cup milk raw or sour.
2 – 3 cooking apples, peeled, cored and chopped
Raisins and nuts and/or dried fruit
1 teaspoon cinnamon or cloves(optional)
1 egg beaten with a pinch of salt, to glaze

Preheat the oven to 350 degrees F.

Sieve the flour and baking powder into a bowl. Rub in the butter with your hands. Add about 1/3 cup of the sugar, the egg and enough milk to form a soft dough. Divide the dough into two pieces. Put one piece onto a greased ovenproof plate or pan (or use greased 8 inch cake tin), and pat out with floured fingers to cover the plate or pan.

Arrange the chopped sweetmeats and cinnamon on top of the dough and sprinkle with the rest of the sugar. Add more sugar if the apples are very tart. Roll out the remaining dough and cover the top. (This is easier said than done, as the dough is like a scone dough and is very soft). Press the sides together, cut a slit through the lid, and brush with the egg wash. Bake for about 40 minutes until golden brown.

Remove from the oven. If using a cake tin, carefully slip the cake out. Cool on a wire rack for 5 – 10 minutes. Dredge with more sugar and serve with soft brown sugar and good heavy cream.