The semi-dry remains after juice extraction, standing in from the the juicer.

Remains after juice has been extracted. There’s two days output here, about 250g.

Avoiding food waste is a hobbyhorse of mine – big soup maker – but every day now I throw away something which I’m sure could be used in some tasty recipe. It results from every day drinking a glass of juice from beetroot, apple, carrot and ginger. I did promise you a foodie post a few days ago.

No, I have not begun to believe in miracle cures but it can’t do me any harm, probably some good, and tastes good. It’s also really easy to make thanks to a Moulinex ‘Super Juicer’. However, it seems a sin to throw away the semi-dried solids which remain after juice is extracted. I have wondered about just subsituting it for the carrot in a carrot cake recipe, or even for the beetroot in a beetroot/chocolate cake. However, I thought I’d ask all you great cook bloggers out there for suggestions before it try it.


I use 1 Granny Smith apple, a beetroot about the same size (or a chunk of a large one), about the same volume of carrot and about half that of ginger root to end up with a glass of juice. From this, about 125 grams (5 oz) of semi-dry mixture remains.

Any ideas?

By the way, other than the bread maker to make dough as far as the first rising, I’m not a great fan of electrical devices in the kitchen, generally preferring a bowl, knife, wooden spoon, balloon whisk and hands. But the juicer really is a revelation – two or three minutes to make a glass of juice, two or three more to clean the machine.

When I asked for suggestions for a cake to enter in the village show I commented that my favourite cake, Reine de Saba, would not likely be a good choice as it has an unusual texture. The same is true of the two suggestions I chose to make so it was no surprise to me that neither got into the prizes, but it was fun to ‘compete’.

I made the ‘Beetroot cake with mascarpone and raspberries’, suggested by blogger Georgina at The Fresh Princess of Bel Air, original recipe by Lily Vanilli, a couple of days before. The chocolate cake, suggested by Tracey at ‘foodandforagehebrides‘, original recipe from Delia Smith, was made on the morning of the show. I won’t give the recipes here; just follow the previous links to go to them. (more…)

I consider myself very lucky as through things I do, day to day including my work, I learn of some of the amazing things our oft derided youngsters do. 

The latest is about 14 lower sixth formers from the excellent high school within our village boundary – St Mary’s Menston.

St Mary's Menston pupil Hannah Smith reads abut football to South African children

Hannah Smith, pupil at St Mary’s Menston, reads Frank Lampard to Zulu children

St Mary's pupil Kavindu Appuhamy gives an African child a lesson about rhinos, or is it the other way round?

St Mary’s pupil Kavindu Appuhamy gives an African child a lesson about rhinos, or is it the other way round?

I mentioned in an earlier post that I recently created a blog/website for the Wharfedale, Yorkshire, village in which I live – Menston. Looking around for news as the schools started up again after the summer break I found out about the latest phase in a project in which St Mary’s is involved, now in its seventh year.

Bambisanani (more…)

I’m looking for suggestions for a cake to submit in the ‘annual show’ for the village in which I live – Menston – in Wharfedale, Yorkshire. The class is ‘My favourite cake’ and, very quaint, there is one class for women and one class for men!

Cakes for village show

Cakes for a village show

There are over 80 classes in all. If you are interested in how one English village show competition is organised you can go to a new blog I’ve recently created for the village, in which I’ve listed all the classes under ‘Events’: (more…)

I would like to introduce you to some remarkable people, having a go (yesterday) at something many of you ‘foodies’ reading this might do from time to time – making bread. Imagine doing that if you could not see, or had one or more additional severe ‘disabilities’ – physical or mental. Many of the people here, if they can speak but several of them cannot, will say “I’m not disabled, I just cannot see”. Their enthusiasm, zest for life and willingness to tackle anything, is an inspiration to me. As usual, just click on the first picture to see a slide show with a description of each picture.

I have mentioned that I work for a small charity in York (York, UK that is). As York’s oldest charity, the Wilberforce Trust has been supporting people with sight loss in and around York since 1833 (the year William Wilberforce’s died); it was set up – originally as the Yorkshire School for the Blind – in his memory that year.

Now, with a number of houses offering supported accommodation and a variety of services to the larger community, it specialises in supporting people with sight loss who have additional severe disabilities, including learning disabilities.

The introduction to bread-making is one of a number of activities  – a social club/games night, art activities, using computers and internet for people with sight loss, cooking, flower arranging, personal safety courses, and more – which take place in the ‘Living & Learning Zone’, a specialised community centre in the Wilberforce head office in Huntington, York, where I work a couple of days a week

Not all the participants in this session are shown; those who are know me very well so gladly allow me to take their picture; some who have newly joined Wilberforce activities did not yet want their photo taken.

I’d add that the supporters pictured here, both Wilberforce staff and volunteers, are remarkable people too.

I haven’t posted anything ‘foodie’ for quite a while so having been ‘multi-tasking’ today – doing a ‘grumpytykepix‘ post and making bread among many other things – I thought I’d pass on some thoughts from the bread-making.

Four delicious small round wholemeal loaves for 10 minutes of your time

Four delicious small round wholemeal loaves for 10 minutes of your time

I used to make all the bread in the traditional way but it is time-consuming and it became more and more difficult to find the time. I don’t think I’d have begun this blog, let alone a second, if I still made the bread in this way. But, wonder of wonders, I discovered the bread-making machine. Bought (a Schneider) from a charity shop for £10. 

A really good flour from a really helpful miller

No instructions, and I couldn’t find any guidance on the net at the time, so I’d no idea what recipe to use. However, I’d seen that a miller called Carr’s, in Cumbria just north of the English Lake District,  said they made flour especially for bread-makers. So I wrote to them telling them what machine I had. A recipe came back very quickly and, with small variations, I’ve been using it ever since.

And their flour; although the recipe works with others which I’ve had to use when I couldn’t get Carrs. I know their flour is reliable, but also their ‘customer service’ is so good I really want to support them.

However, I found that the loaf from the bread-maker was too large for the two of us at home; I therefore cut it in half and put one part in the freezer till required. Then I thought I’d try to divide it as dough and put it in the oven and that was a revelation – as you might expect, bread from the oven is better!

Dough made in the bread-maker is knocked back and shaped into four before leaving for the second rising

Dough made in the bread-maker is knocked back and shaped into four before leaving for the second rising

So now, I let the the bread-maker do the hard work (the 1.1/2hr ‘dough’ program). Turn it out and knock it back with a light kneading, a couple of minutes, divide into four and shape, leave in the warming oven for 1/2hr to rise then bake at 180degC (fan oven) for 15-20 minutes (till a knock on the bottom sounds hollow). 

It’s delicious!

Here’s the recipe:

1lb 1oz of Carr’s wholemeal bread flour

2 level tsp salt

2.1/2 level tsp sugar

2.1/2 level tsp of powdered milk (you can leave this out)

1 packet of ‘active’ dried yeast (I use Sainsburys, 57 gram in the packet)

Mix all the above in a bowl

Put 335 ml of cold water in the bread-maker

Add a knob of butter (Carr’s said 10g)

Spoon in the flour/yeast etc mixture 

Leave on the ‘dough’ programme (1.1/2 hours)

Lightly knead to knock it back. Divide into four. Shape and put on a baking tray sprinkled with semolina (only to stop it sticking – flour will do but I prefer semolina).

Put in a warm place, covered with a cloth, for about 30 mins till well risen.

Bake in a hot oven (180degC, fan) till it sounds hollow when knocked on the bottom.

Try not to eat it all while hot.

Feel free to mess about with some additions; I often add a handful of rolled oats to the mix, or a handful of sunflower seeds. Poppy seeds are good too. I like the soft ‘crust’ but you can brush with water, milk, egg or oil, to produce a different crust.

Same recipe as the 'plain' bread above but with the addition of a handful of sunflower seeds

Same recipe as the ‘plain’ bread above but with the addition of a handful of sunflower seeds

And it’s so easy, and great for the multi-tasker as your involvement in the process is five minutes at the start, and five in the middle.

That’s it!

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