What's Cooking Grandma?

Grandma Ana Fadul’s Kibe

Chris — Sat, 01 Aug 2009 11:06:31 +0000

Rio de Janeiro, Brazil. Grandma Ana Fadul shares the Kibe recipe she learnt from her Turkish mother. Filmed by Leonardo, Nathalie and Anna Julia (the granddaughter of Ana Fadul). They also made Grandma Sulzy’s amazing Strawberry Cake.

Ingredients

1/2 Kg Bulgar Wheat
1/2 Kg Ground beef
4 big onions
Mint
Salt
Black pepper

Directions

Wash the wheat three times to remove the dirt. Squeeze out the water from the wheat.

To make the ‘dressing’ grind the mint and onions in a meat grinder. Add salt and pepper.

Mix the dressing with the meat and wheat mixture. Add more salt to taste.

Process through grinder once again.

Separate the ground mixture in two.

Put one half of the mixture in a bowl and top with olive oil. This will be served uncooked.

Form the other half into tightly packed balls.

Deep fry in hot oil.

Serve the deep fried balls and the uncooked paste together.

Betty’s Welsh Cakes

Chris — Mon, 19 Jan 2009 08:56:10 +0000

This is Betty’s recipe for delicious Welsh Cakes and just like Betty, they are a speciality from Wales. Traditionally Welsh Cakes need to be cooked on a cast iron bakestone - Betty’s is over a hundred years old and belonged to her Mother’s Mother. Cymru am byth!

Ingredients

1 medium egg
1lb self raising flour
4 1/2 oz granulated sugar
Caster sugar
3 tblsp milk
8oz margarine
1 tsp. mixed spice
A pinch salt
4 chopped glacé cherries
3/4 cup sultanas and currants
1 tsp mixed peel

Directions

Soak the mixed peel, currants, sultanas and cherries in the milk overnight.

Heat the bakestone/griddle.

While it’s heating, mix the self raising flour, the mixed spice, salt and the granulated sugar (the caster sugar comes later). Then beat in the margarine and add the soaked fruit.

Once it’s fully mixed, roll it into balls on a surface sprinkled with flour. Then roll them out flat (height of approx. 1cm). Use a circular pastry cutter to shape the welsh cakes.

Cook the welsh cakes for about a minute either side until golden brown. Leave to cool on a rack.

Sprinkle the hot welsh cakes with caster sugar. They’re best eaten hot but they do keep for a few days and also freeze very well.

Tarte à la Tomate de Mamie Viviane

Mick — Mon, 15 Dec 2008 12:02:41 +0000

This is Viviane’s version of a tart recipe from Provence (South of France). It’s simple, light and delicious with the uncommon addition of Dijon Mustard spread directly onto the base. Bake in hot oven at 180ºc for 20mins (but keep an eye on it). It’s a childhood favourite. Filmed by son Mick in Marseille, France.

Ingredients

For the base
250gr of flour
1 small glass of lukewarm water
1 small glass of olive oil
For the top
2-3 big tomatoes
150gr Grated cheese
Dried basil
Salt & Pepper

Grandma Sulzy’s Strawberry Cake

Chris — Sat, 15 Nov 2008 12:01:25 +0000

Brazilian Grandma Sulzy makes Strawberry Cake for her granddaughter Nathalie.
Filmed by Leonardo and Nathalie in Rio de Janeiro, Brazil who also made Grandma Ana Fadul’s Kibe

Ingredients

For the cake
2 cups of sugar
1 glass of water
2 cups of flour
3 eggs
1 tablespoon of baking powder
For the syrup
1 glass of water
2 tablespoons of sugar
1 liquor glass of Porto’s wine
For the filling
2 eggs yolk
2 glasses of milk
2 tablespoons of cornstarch
4 tablespoons of sugar
1 tablespoon of butter
Strawberries
For the whipped cream
500 grams of fresh milk cream
4 tablespoons of sugar

WCG on BBC2

Chris — Wed, 29 Oct 2008 08:00:00 +0000

Don’t forget tune in to see Sonia and Nanna Ruth starring in Market Kitchen. BBC 2 - 2:15pm Wed, 29th October.

Grandma’s on TV

Chris — Wed, 22 Oct 2008 08:00:28 +0000

Tune in to see Sonia and Nanna Ruth starring in Market Kitchen and watch celebrity chef Matt Tebbutt cook his own Grandmother’s special recipe.

BBC 2 - 2:15pm Wed, 29th October.

Nonna’s Gnocchi

Chris — Sun, 19 Oct 2008 15:04:05 +0000

Quickly make delicious Gnocchi. Boil a large potato with the skin on. Once boiled remove skin and mash finely. Add salt, eggs and flour and knead into a dough. Roll out the dough into sausage shapes and cut to make the Gnocchi. To cook, boil in salted water. When the Gnocchi are readt they will rise to the top of the pan.

Ingredients
3 Potatoes
3 Eggs
2 cups of flour
Salt

Carol’s Apple Pie

Mick — Mon, 13 Oct 2008 07:00:33 +0000

The secret is in the crust. Mix ‘ice’ chilled water into the dough and avoid kneading it too much so it stays light. Pre-heat oven at 375ºF (190ºC) then it’s 15 minutes at 375ºF followed by 45 minutes at 350ºF (170ºC).

Ingredients

For the filling:
4 large ‘Golden Delicious’ apples
1 cup of sugar
Cinnamon
1 tablespoon of flour
1 tablespoon of lemon juice

For the pie crust:
2 cups of flour
1 teaspoon of salt
2/3 cup of shortening
Ice water
Sugar to sprinkle on top

On TV next week…

Chris — Sun, 12 Oct 2008 15:51:57 +0000

Photo: Left to right, Nanna Ruth, Mick, Chris and Sonia on the Market Kitchen set.

This week Nanna Ruth and Sonia have been filmed talking about What’s Cooking Grandma? on Market Kitchen with celebrity chef Matt Tebbutt. He even cooks one of his own mothers special recipes.

The show will be broadcast at 7pm on Wed 22nd October on UKTV (repeated at 10) and then again on BBC2 the following week, 2:15pm Wed 29th October.

Jemeela’s Naan Bread

Mick — Mon, 06 Oct 2008 07:00:08 +0000

According to Jemeela much better than naans from the shop. Mix the ingredients in a large mixing bowl (she uses a pan pot.) knead the dough, leave to raise for 20 mins and bake for a few minutes in 200ºc-220ºc oven. That makes 8 lovely naan breads.

Ingredients

1 teaspoon of yeast
3 cups of white bread flour
2 tablespoons of sunflower oil
4 tablespoons of low fat yogurt
1 teaspoon of honey
1 teaspoon of salt
3/4 cup of warm water
flour to knead