Earlier this year I was both pleased and privileged to be asked to act as an assessor for Connie Thornton, who had opted to complete a food module for her Duke of Edinburgh Award.
Connie chose to focus on healthy but tasty food and we had some really interesting discussions as she developed her portfolio of recipes. I was most impressed by the enthusiasm with which Connie talked about the food ideas she was developing and began to ask her about her influences. Like many creative cooks she was first influenced by the important women in her life; in this case, her mother and her grandmother. I suggested that she write a short piece for the bun scuffle blog and this is what she gave me.
I owe an apology to Connie as I have been sitting on this piece for so long that she is actually 16 now but I am finally getting my act together – and here it is:
Hey! My name is Connie and I am 15. Fiona has been very kind and invited me to write this piece for her blog.
I have always been interested in food… especially eating it!
My nanny (who I call Narnia) used to live in Shropshire in a magical cottage… well, in my head it was and always will be. We always cooked together, even when I was a little dot! Actually, writing this has just brought back a memory: Me & Narnia used to go and collect the eggs from under her chickens. We did this every morning; I was only 2 years old – yes, I was a very confident 2 year old to be putting my hand under a giant and ferocious chicken! Now, on this particular morning, Narnia finally let me carry an egg in my hands instead of putting it in the basket. I carried it VERY carefully… up the pathway, past her little strawberry patch, until we reached the gate onto this beautiful cottage garden where Narnia’s dogs were waiting for us. Suddenly, I must have decided that I should try and bounce the egg like a ball; to Narnia’s horror, the dogs’ delight and my surprise: eggs don’t bounce!
… My first experience of scrambled egg.
I thought it would be good to share one of Connie’s recipes too – so while we are on the subject of eggs…
Recipe Breakfast pancakes with grated pear or apple:
1 tea cup of self raising flour
1 tea cup of milk
sprinkle of salt
1 grated apple or pear
Put the flour, egg, pinch of salt and milk into a mixing bowl and gently mix together
until the mixture is smooth and lump free.
Grate a whole apple or pear into the mixture in one go, then mix the fruit in until the mixture looks smooth.
Heat a little butter in a frying pan over a medium heat.
Place a table spoon of the batter into the hot pan, once the butter has melted (you can put as many pancakes into the pan as will fit in).
Cook for a few minutes until the top appears to be drying out and bubbles appear.
Now you can flip them over; the underside should be a light golden brown colour. Repeat
until the underneath is a golden brown colour.
Tip onto a plate and serve with your favourite toppings, such as blueberries, banana and
a drizzle of honey, or a dollop of natural yoghurt to dip. Any sliced seasonal fruit works
really well with this dish.