I cook like a grandma.
When I was little, I used to plan weekends at my Nanna’s house. I’d spend some time during the week pouring over old cookbooks, making a shopping list and then come Sunday, we would COOK!
We made cakes, biscuits, Welsh rarebit, roast dinners with all the trimmings. There was custard, ice cream made from scratch, sausage rolls and vegetable soup. It was old-fashioned, made by hand and rarely expensive. The ingredients were REAL FOOD. No packets meant little to no waste. These days with my Nanna are some of my most loved childhood memories.
As an adult, when I hear people say they don’t know how to cook, that it’s too hard or too expensive to cook real food, I feel they are really saying that they never learnt to cook like a grandma. I’m no gourmet, but I can make a mean apple pie, and I’d love to teach you some basic recipes…like my Nanna makes.
I found some rhubarb on sale this week *SCORE* took it home and stewed it. Stewed fruit is perfect for making crumbles, a fav with babies (just mash it a bit with a fork if need be), and perfectly delicious on its own. Hot or cold, just add cream 😉
A bunch of rhubarb
An orange (juice and zest)
A quarter cup of sugar (feel free to use an alternative… or even leave it out if you don’t mind your fruit tart)
Simply chop the rhubarb into roughly inch long pieces. Put it in a pot with the orange juice and zest. Sprinkle over the sugar if you are using it, just cover with water and put the pot on high heat.
Bring to the boil, making sure your fruit stays under the water. Once it’s boiling, reduce the heat and simmer for 5 minutes, or until the fruit is soft. Once it’s ready…EAT IT :p
Keep your stewed rhubarb in a covered container in the fridge. Storing it with its juice will help it keep without drying out, and it’s good for a few days.
Did your grandmother teach you how to cook?