tag:blogger.com,1999:blog-30327150486294889382024-03-19T12:57:02.787+00:00Eat And Two VegA record of culinary experimentation. Not all vegetarian recipes, despite what the title might suggest!Alexhttp://www.blogger.com/profile/06637908348207968542noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-3032715048629488938.post-91167747736508718822015-04-22T22:20:00.000+01:002015-04-22T22:23:17.302+01:00Ribs'n'slaw<i>It's been a long time,</i><br />
<i>I shouldn't have left you,</i><br />
<i>without a strong recipe to...</i> oh well, that's not going to work.* Let's get onto the recipe.<br />
<br />
Meat! Love it. I mean, I know that it's not the healthiest option and to save the planet we all need to go raw vegan, but it tastes so <i>good</i>. Especially pork ribs.<br />
<br />
I remember them from my Mother's delicious home cooking: split into individual ribs; seasoned well; served with a delightfully volatile hot pepper sauce. After leaving home however I hardly ate them until requesting ribs at a vaguely pretentious gastropub back in the noughties. I was rather shocked at what they served: a whole rack of ribs that would normally feed a whole family. And chips. And a pint. Shock, then an insane delight passed through me as I went to work...<br />
<br />
That said, I hardly ate them again until I was taken for a wonderful birthday meal last year at the W Hotel in Austin, Texas. <a href="https://instagram.com/p/laaumPQe8l/?taken-by=burning_details" target="_blank">Delicious ribs</a>, slathered in an unctuous sauce: I was hooked. Since then, I've ordered ribs in a variety of restaurants, from high end to budget. Then I thought, "can't I make this at home? Mum certainly did."<br />
<br />
I scoured the 'Net for recipes, coming across suggestions for slow cooking (for up to eight hours!) and barbecuing, but none grabbed me. However, <a href="http://www.jamieoliver.com/magazine/recipes-view.php?title=bbq-ribs" target="_blank">a recipe by Jamie Oliver</a> showed promise, even though it entailed putting the ribs on a hot barbecue for the last stage. I couldn't be bothered with that, and as you'll see, I wasn't so fussed about following the recipe to the letter: just as long as I had ribs and coleslaw on my plate, I would be happy.<br />
<br />
I started with the coleslaw. This is from the <a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2012/oct/04/how-to-make-perfect-coleslaw" target="_blank">how to make perfect coleslaw page</a> in the Guardian newspaper: as you'll see, there are a variety of suggestions on what achieves perfection. I took:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9PTbMgNntszQDvQJ-RcWC5mtL28Aqyb_zgpBSAWwRANA4rKZix94Fo4-sTg4EKVe_lObmHw4ON69XunOPJHMgzuHjWou4raX7GSFPcs1ktftLSV3wIz4w0Z9PK4YDL993ciNebDEZt84/s1600/DSCF8129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9PTbMgNntszQDvQJ-RcWC5mtL28Aqyb_zgpBSAWwRANA4rKZix94Fo4-sTg4EKVe_lObmHw4ON69XunOPJHMgzuHjWou4raX7GSFPcs1ktftLSV3wIz4w0Z9PK4YDL993ciNebDEZt84/s1600/DSCF8129.jpg" height="179" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">Vegetables...</span></div>
<br />
some sweetheart cabbage leaves<br />
a portion of a savoy cabbage<br />
one carrot<br />
three spring onions<br />
one teaspoon of salt<br />
one teaspoon of caster sugar<br />
one tablespoon of white wine vinegar<br />
four tablespoons of mayonnaise<br />
one tablespoon of horseradish sauce<br />
<br />
I sliced and diced the cabbages and shredded the carrot with a peeler before placing them in a colander, which I then placed in a bowl. Adding the salt, sugar and vinegar to the sliced vegetables, I tossed them all for a few moments before leaving the lot to drain into a bowl (you can use the sink), undisturbed for an hour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9p9lLsUKFXen7GCJkP1rk2PEcwSgxGizM8AlLMZW0naX4pAAXpiwHUM0wPnOABtTYA1IybQAVyBP1JB9OnIkqjrX37CXCIhq-k1PvLH0l4jUsojWDp4onFOdmM5solr3ELgJq05SwIc/s1600/DSCF8131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9p9lLsUKFXen7GCJkP1rk2PEcwSgxGizM8AlLMZW0naX4pAAXpiwHUM0wPnOABtTYA1IybQAVyBP1JB9OnIkqjrX37CXCIhq-k1PvLH0l4jUsojWDp4onFOdmM5solr3ELgJq05SwIc/s1600/DSCF8131.jpg" height="179" width="320" /></a></div>
<br />
For the ribs, I took:<br />
<br />
a rack of pork ribs<br />
olive oil<br />
salt and pepper<br />
two green chillies<br />
150ml apple juice<br />
100ml white wine vinegar<br />
two tablespoons of tomato sauce<br />
one tablespoon of dijon mustard<br />
100ml soy sauce<br />
100g soft brown sugar<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5Z1Uc7sa5Oleqg4P3uNHiLLJbXsmS-MUMgpmAERCv8uFHir4H4koUIpTXGlCYVX0DbO2cDcV5SXLBNRz2YKRhieaNOTZM_xw_KC-jXduRhNiv62_R8-vB1SZn26l8bm65g6XdsirtE4/s1600/DSCF8132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ5Z1Uc7sa5Oleqg4P3uNHiLLJbXsmS-MUMgpmAERCv8uFHir4H4koUIpTXGlCYVX0DbO2cDcV5SXLBNRz2YKRhieaNOTZM_xw_KC-jXduRhNiv62_R8-vB1SZn26l8bm65g6XdsirtE4/s1600/DSCF8132.jpg" height="179" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">MEAT!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
The oven turned onto 200 degrees centigrade, I drizzled olive oil on the ribs then sprinkled salt and pepper over that before rubbing it all into the ribs. I then put the rest of the ingredients into a pan and turned on the heat, stirring until the sugar had melted then simmered for ten minutes. I poured the resulting marinade over the ribs, before covering the cooking dish in foil and placing in the oven for an hour and a half. I basted the ribs every half hour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiw-RXph0sWCQpROwVKAkET8mpw2s1OA_vm-7vRwaOI3rZkg7JPGWVDzBn_fdOuknTJza1uWFw3talrmbRM1wtucJdBcYyq3ZA6N__vz5IVo7ib4WY8_XDgOt9n9kyIe7x_CKjxG5uvA/s1600/DSCF8133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGiw-RXph0sWCQpROwVKAkET8mpw2s1OA_vm-7vRwaOI3rZkg7JPGWVDzBn_fdOuknTJza1uWFw3talrmbRM1wtucJdBcYyq3ZA6N__vz5IVo7ib4WY8_XDgOt9n9kyIe7x_CKjxG5uvA/s1600/DSCF8133.jpg" height="179" width="320" /></a></div>
<br />
<div class="" style="clear: both; text-align: left;">
I squeezed the rest of the liquid out of the vegetables after an hour then put the whole lot in a bowl, adding the chopped spring onions, mayonnaise and horseradish sauce. I then mixed them around like a maniac. I let the ribs cook uncovered for the last half hour then brought them out to meet their accompaniment.</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoCI3r6tqa6rqZPvWn1CbKOCSrzIhb4_Te6Mpxtr5XH5I9WeC_8aO8WAWTQIDh-uS-cxivfTx7hImuG5G-aY65YuC8rBJ2LFZNIkLZ6gkJW2Rlsq-ZZ7G2DXo-F8t5r_PTCImC89DY-M/s1600/DSCF8134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoCI3r6tqa6rqZPvWn1CbKOCSrzIhb4_Te6Mpxtr5XH5I9WeC_8aO8WAWTQIDh-uS-cxivfTx7hImuG5G-aY65YuC8rBJ2LFZNIkLZ6gkJW2Rlsq-ZZ7G2DXo-F8t5r_PTCImC89DY-M/s1600/DSCF8134.jpg" height="179" width="320" /></a></div>
<div class="" style="clear: both; text-align: center;">
<span style="font-size: x-small;">Getting there...</span></div>
<div>
<br /></div>
As for the marinade, I wasn't too sure. It had come into contact with raw meat (boo! Throw it away) but it had been cooking for over an hour (hooray! Serve it with the ribs). The first time, I did cook the remnants on the hob for five minutes, which made an amazing sauce, but this second time I couldn't be bothered and threw the lot away. The sauce that stuck to the ribs was good enough.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUuoRAjmkF80sqSkcq3hXjeNLkyd2I1FPkkDl1Df4w4I_C0xCVXH34hgM74gjOQMjUe2V_IIDkgYgjx4U3zA8vdAxbdDN1VCSa2Ng58_b_7kzcPFn9Up78_BHQ3CVPI1i5dyeXSwSFj4/s1600/DSCF8136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUuoRAjmkF80sqSkcq3hXjeNLkyd2I1FPkkDl1Df4w4I_C0xCVXH34hgM74gjOQMjUe2V_IIDkgYgjx4U3zA8vdAxbdDN1VCSa2Ng58_b_7kzcPFn9Up78_BHQ3CVPI1i5dyeXSwSFj4/s1600/DSCF8136.jpg" height="179" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">Yum!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
The result? A fabulous rack of ribs with coleslaw as back up. A rack could normally manage three servings, so one can work out how many to cook for a certain amount of people. It certainly lasted me a few days, happily.<br />
<br />
(* respect to Eric B. and Rakim's <a href="https://www.youtube.com/watch?v=bWvzU54JUjM" target="_blank">I Know You Got Soul</a> [<i>'Cos I'll be in the kitchen if you ain't controlling' it: drop the colander, you shouldn't be holding it...</i> oh, I give up.])<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3032715048629488938.post-64252136435809731652014-11-09T09:30:00.000+00:002014-11-09T09:58:16.593+00:00An apology, and an autumn cracker of a soup<div dir="ltr" style="text-align: left;" trbidi="on">
<style>
<!--
/* Font Definitions */
@font-face
{font-family:Cambria;
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-parent:"";
margin:0cm;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Cambria;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
a:link, span.MsoHyperlink
{color:blue;
text-decoration:underline;
text-underline:single;}
a:visited, span.MsoHyperlinkFollowed
{mso-style-noshow:yes;
color:purple;
text-decoration:underline;
text-underline:single;}
@page Section1
{size:595.0pt 842.0pt;
margin:72.0pt 90.0pt 72.0pt 90.0pt;
mso-header-margin:35.4pt;
mso-footer-margin:35.4pt;
mso-paper-source:0;}
div.Section1
{page:Section1;}
-->
</style>
<br />
<div class="MsoNormal">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeXkS9hKjx_lRIjVCpzxxMnrUHNddCG2MGcdb4WD8hemcXpdPIIRz0gQQ3rcwVQrjB1p3Okoc-HCJm0mHA37Ui8FH1pB6YyQE8zfi8HmJHRYrMZMuq4PpoWUQCsEnWrdM-CXMAfKibZ6v/s1600/IMG_0100.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeXkS9hKjx_lRIjVCpzxxMnrUHNddCG2MGcdb4WD8hemcXpdPIIRz0gQQ3rcwVQrjB1p3Okoc-HCJm0mHA37Ui8FH1pB6YyQE8zfi8HmJHRYrMZMuq4PpoWUQCsEnWrdM-CXMAfKibZ6v/s1600/IMG_0100.jpg" height="240" width="320" /></a></span></span>
<style>
<!--
/* Font Definitions */
@font-face
{font-family:Calibri;
panose-1:2 15 5 2 2 2 4 3 2 4;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
@font-face
{font-family:Cambria;
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-parent:"";
margin:0cm;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Cambria;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
a:link, span.MsoHyperlink
{color:blue;
text-decoration:underline;
text-underline:single;}
a:visited, span.MsoHyperlinkFollowed
{mso-style-noshow:yes;
color:purple;
text-decoration:underline;
text-underline:single;}
@page Section1
{size:612.0pt 792.0pt;
margin:72.0pt 90.0pt 72.0pt 90.0pt;
mso-header-margin:36.0pt;
mso-footer-margin:36.0pt;
mso-paper-source:0;}
div.Section1
{page:Section1;}
-->
</style>
<br />
<style>
<!--
/* Font Definitions */
@font-face
{font-family:Calibri;
panose-1:2 15 5 2 2 2 4 3 2 4;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
@font-face
{font-family:Cambria;
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-parent:"";
margin:0cm;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Cambria;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
a:link, span.MsoHyperlink
{color:blue;
text-decoration:underline;
text-underline:single;}
a:visited, span.MsoHyperlinkFollowed
{mso-style-noshow:yes;
color:purple;
text-decoration:underline;
text-underline:single;}
@page Section1
{size:612.0pt 792.0pt;
margin:72.0pt 90.0pt 72.0pt 90.0pt;
mso-header-margin:36.0pt;
mso-footer-margin:36.0pt;
mso-paper-source:0;}
div.Section1
{page:Section1;}
-->
</style>
<div class="MsoNormal">
<span style="font-family: Calibri; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-size: 12.0pt; mso-hansi-theme-font: major-latin;">Yes,
it is more than a <i style="mso-bidi-font-style: normal;">year</i> since anyone
last thought of this poor neglected blog, myself included.<span style="mso-spacerun: yes;"> </span>I’ve been cooking, some, but a year
full of travelling and music and movies (both watching and helping to make
one!) and various other life changes have conspired to prevent me from spending
much time writing outside of work, or being home much to do the kind of
culinary experimentation that I so enjoy.<span style="mso-spacerun: yes;">
</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Calibri; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-size: 12.0pt; mso-hansi-theme-font: major-latin;">However,
as the winter nights draw in and thoughts turn to wrapping up warmly, getting
home earlier and eating comfort food, it seemed like the right time to share a
recipe I only just discovered but which I think will become a firm favourite.<span style="mso-spacerun: yes;"> </span>It started life as a carrot soup on my <a href="http://orangette.blogspot.co.uk/">very favourite blog</a> of all time,
but since I am not too fond of carrots but very enamoured of sweet potatoes and
butternut squash, I decided to play around and make it my own.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Calibri; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-size: 12.0pt; mso-hansi-theme-font: major-latin;">The
real draw for me was the chili.<span style="mso-spacerun: yes;">
</span>After buying a chili plant in the summer and nurturing it on my balcony,
my obsession with fiery food has only increased. It elevates this soup into
something special, and gives it a kick of heat that is very welcome on a cold
day.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: orange;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-size: 12.0pt; mso-hansi-theme-font: major-latin;">Autumn Sweet
Potato-Squash-Coconut Soup with Chili and Lime</span></b></span><span style="font-family: Calibri; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-size: 12.0pt; mso-hansi-theme-font: major-latin;"><br />
Adapted from <a href="http://orangette.blogspot.co.uk/2014/10/even-on-good-day.html">Orangette</a><br />
<br />
50g unsalted butter<br />
800g sweet potato and butternut squash, peeled and chopped<br />
1 medium onion, chopped</span></div>
<div class="MsoNormal">
<span style="font-family: Calibri; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-size: 12.0pt; mso-hansi-theme-font: major-latin;">1
chili, chopped (and de-seeded if you prefer less heat)<br />
4 cups (950 ml) vegetable stock (or chicken, if you like it better)<br />
1 ½ to 2 (13.5-ounce) cans unsweetened coconut milk<br />
Lime wedges, for serving<br />
A few tbsp of crème fraiche to stir into the soup (if desired)</span></div>
<span style="font-family: Calibri; font-size: 11.0pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Cambria; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: major-latin;">Chives, chopped (for garnish, if desired)</span>
</div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hlrPKJ65nUZDFylad1R7pPJJHqWas8d28g2bKjVy3ohGxyvfux97KA9UFPmBWHtpwSQkGdcwwvz7Zx6aCw7csN-bcVbFLfCdvS54eghtOInrLK_1PuYZ67cuKsatWUE1Q4331mlcOURY/s1600/IMG_0099.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hlrPKJ65nUZDFylad1R7pPJJHqWas8d28g2bKjVy3ohGxyvfux97KA9UFPmBWHtpwSQkGdcwwvz7Zx6aCw7csN-bcVbFLfCdvS54eghtOInrLK_1PuYZ67cuKsatWUE1Q4331mlcOURY/s1600/IMG_0099.jpg" height="320" width="240" /></a></span></span>
<style>
<!--
/* Font Definitions */
@font-face
{font-family:Calibri;
panose-1:2 15 5 2 2 2 4 3 2 4;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
@font-face
{font-family:Cambria;
panose-1:2 4 5 3 5 4 6 3 2 4;
mso-font-charset:0;
mso-generic-font-family:auto;
mso-font-pitch:variable;
mso-font-signature:3 0 0 0 1 0;}
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-parent:"";
margin:0cm;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:"Times New Roman";
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:Cambria;
mso-fareast-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
@page Section1
{size:595.0pt 842.0pt;
margin:72.0pt 90.0pt 72.0pt 90.0pt;
mso-header-margin:35.4pt;
mso-footer-margin:35.4pt;
mso-paper-source:0;}
div.Section1
{page:Section1;}
-->
</style>
<br />
<div class="MsoNormal">
<span style="font-family: Calibri; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-size: 12.0pt; mso-hansi-theme-font: major-latin;">Melt
the butter in a large pot over medium-high heat. Add the sweet potatoes,
squash, chili and onion, season with a few pinches of salt and some pepper, and
cook for about 15-20 minutes until the vegetables are soft. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Calibri; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-size: 12.0pt; mso-hansi-theme-font: major-latin;">Stir
in the stock and coconut milk. Bring to a simmer, and cook, stirring
occasionally, until the vegetables are very soft and the liquid is slightly
reduced, which should take about 45 minutes. Puree in a blender or in the pot,
using a hand mixer, and do a final taste test to get the seasoning right.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Calibri; font-size: 11.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-size: 12.0pt; mso-hansi-theme-font: major-latin;">Garnish
with anything you like (I went for a swirl of crème fraiche and some chives)
but don’t leave out the lime. A few squeezes of lime juice absolutely make this
soup.</span></div>
</div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div>
Alexhttp://www.blogger.com/profile/06637908348207968542noreply@blogger.com1tag:blogger.com,1999:blog-3032715048629488938.post-67852993696648322502013-10-14T21:08:00.000+01:002013-10-17T12:35:09.993+01:00Clear out cassouletI cook from recipes, which I get from cook books, tear out of newspapers and magazines, or copy off friends. Each recipe has its own selection of different ingredients, at times particular to that recipe alone and incompatible with any other. The result? Every now and then, I find myself with a selection of ingredients that, because they were not fully used in their particular recipe, are never used again. What a waste.<br />
<br />
On this occasion, I found myself with a surplus of, among other things, broad beans, thyme and tomatoes. Having no idea what to do with them, I glanced through my <a href="http://www.flavourthesaurus.com/about-the-book/" target="_blank">flavour thesaurus</a> to see if there was a dish that could use them.<br />
<br />
In the thyme section, I chanced by a recipe contained in an amusing anecdote about the author's stay in France during a rain-sodden holiday. She wrote of putting oil into a cast-iron pot, adding sausages, roughly sliced onions and "a jar of sinister looking beans", with a sprig of thyme, some garlic, salt, pepper and a slug of wine. She placed the pot in a hot oven until she took it out and dined happily on a dish that she described loosely as a cassoulet.<br />
<br />
No measures or cooking times were given in this story, but it was inspiring enough for me to raid the larder and fridge for a number of ingredients, with one or two additions bought from local shops:<br />
<br />
<i>a large glass of red wine</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMoTawVlEcGZMDWpXeko3uUfg8liHtD7BkhANBDVM9eya5qKEWcOB82i90CISZD7gv_NVpRC-ZNvH4N0vUa8O3JE14xSoaKcqwf5jZSyAosqnDkUl7Ce1p5WCJpUeVIiJq0lGPl65ynY/s1600/clearout_cassoulet_3_webedited-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><i><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMoTawVlEcGZMDWpXeko3uUfg8liHtD7BkhANBDVM9eya5qKEWcOB82i90CISZD7gv_NVpRC-ZNvH4N0vUa8O3JE14xSoaKcqwf5jZSyAosqnDkUl7Ce1p5WCJpUeVIiJq0lGPl65ynY/s200/clearout_cassoulet_3_webedited-2.jpg" width="200" /></i></a><i>two large tomatoes</i><br />
<i>a pack of eight sausages (bought)</i><br />
<i>a head of garlic</i><br />
<i>a bunch of thyme</i><br />
<i>two large onions (bought)</i><br />
<i>a head of broccoli</i><br />
<i>half a bag of frozen broad beans</i><br />
<i><br /></i>
I adapted the author's instructions where necessary, frying the chopped garlic and onions for about five minutes in hot oil until soft, adding the chopped sausages for another five minutes of frying and adding the chopped broccoli and chopped tomatoes after for another two minutes.<br />
<br />
Pouring in the glass of red wine, I then dropped in the thyme and the frozen beans before I brought the whole lot to the boil. All this time, I had been heating the oven to 180ºC. I took the pot off the heat and placed it into the oven for about 30 minutes. I had no idea if I was doing the right thing, so I took my mind off the venture with some ironing.<br />
<br />
Half an hour later, I braved the pot to take a look:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJVpc4rh8dliE-CYNv9Q1bVdctB-OCQCkUL4mlUPVjyecHy5IaUZx2jETPOG1ycHVnUiSi1N08j8eGCw8C7oGIsaZDj0rBz4_HeCUd4ZcvLdoLMfc-3EYMVsfGCUTfjkEEj-atHB8jAE/s1600/clearout_cassoulet_4_webedited-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJVpc4rh8dliE-CYNv9Q1bVdctB-OCQCkUL4mlUPVjyecHy5IaUZx2jETPOG1ycHVnUiSi1N08j8eGCw8C7oGIsaZDj0rBz4_HeCUd4ZcvLdoLMfc-3EYMVsfGCUTfjkEEj-atHB8jAE/s320/clearout_cassoulet_4_webedited-2.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Well... it looked cooked, if a little unattractive, but smelt lovely. I added it to some newly cooked sticky basmati rice and it was delicious.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghFviHTvP8Pi3CeT7mt1Oe1jkKWtE51GBjzncjBmbHdMv9KpFcEhxa39DmXCfN3UEV_vi0DjirXlPpePDs0KOyYYMVNQ3754HyQt53QooUSn45KHaS9n58ComERl4eqj9XimPUbeuZDsI/s1600/clearout_cassoulet_5_webedited-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghFviHTvP8Pi3CeT7mt1Oe1jkKWtE51GBjzncjBmbHdMv9KpFcEhxa39DmXCfN3UEV_vi0DjirXlPpePDs0KOyYYMVNQ3754HyQt53QooUSn45KHaS9n58ComERl4eqj9XimPUbeuZDsI/s320/clearout_cassoulet_5_webedited-2.jpg" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"> Yum.</span></div>
<div style="text-align: center;">
<span style="font-size: xx-small;"><br /></span></div>
<div style="text-align: left;">
In fact, I liked it so much that I made it again the following week, with slightly different ingredients including some herbs from my garden:</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphb_l8zD99p761Obc4Rv8PH3U0EBQuEQBPffGazxBRYGxbmVd3plNBZTH4ybm-Zz-YrIZXobtr2tehRESH1nxfZ0RDWIzL-gAVDVPKE6xNuyIaolIH_RYGIgUMLZWtEXgznxDlebD1tg/s1600/clearout+cassoulet_1_webedited-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
<div style="text-align: right;">
<i>a large glass of red wine</i></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphb_l8zD99p761Obc4Rv8PH3U0EBQuEQBPffGazxBRYGxbmVd3plNBZTH4ybm-Zz-YrIZXobtr2tehRESH1nxfZ0RDWIzL-gAVDVPKE6xNuyIaolIH_RYGIgUMLZWtEXgznxDlebD1tg/s1600/clearout+cassoulet_1_webedited-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: right;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphb_l8zD99p761Obc4Rv8PH3U0EBQuEQBPffGazxBRYGxbmVd3plNBZTH4ybm-Zz-YrIZXobtr2tehRESH1nxfZ0RDWIzL-gAVDVPKE6xNuyIaolIH_RYGIgUMLZWtEXgznxDlebD1tg/s200/clearout+cassoulet_1_webedited-2.jpg" width="200" /></a><br />
<div style="font-style: italic; text-align: right;">
<i>the rest of the frozen broad beans</i></div>
<div style="font-style: italic; text-align: right;">
<i>o</i><i>ne large onion (bought)</i></div>
<div style="font-style: italic; text-align: right;">
<i>four cloves of garlic</i></div>
<div style="font-style: italic; text-align: right;">
<i>ten sage leaves (garden)</i></div>
<div style="font-style: italic; text-align: right;">
<i>a sprig of thyme (garden)</i></div>
<div style="font-style: italic; text-align: right;">
<i>a pack of eight sausages (bought)</i></div>
<div style="font-style: italic; text-align: right;">
<i><br /></i></div>
<div style="text-align: left;">
My method was similar to before, with the onions, garlic and sausages being fried before adding the wine and the rest of the ingredients, bringing them to the boil and placing them in a hot oven. Again, I was unsure that this was the precise method, but the result went exceptionally well with a plate of rice.</div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXJkRF3uS6BLOf9VAThPzT2DAlDDnTzBMH_srFqN9nVh49qW5xeRAfrjmufsgWtJIkSQisEnQsRqn3HldUMOYN1x03v0fXq5AFG_L-cmj-tgqdJ6dx8rBOOLZzKV2g4zgOoG0D3FrUMs/s1600/clearout_cassoulet_2_webedited-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXJkRF3uS6BLOf9VAThPzT2DAlDDnTzBMH_srFqN9nVh49qW5xeRAfrjmufsgWtJIkSQisEnQsRqn3HldUMOYN1x03v0fXq5AFG_L-cmj-tgqdJ6dx8rBOOLZzKV2g4zgOoG0D3FrUMs/s320/clearout_cassoulet_2_webedited-2.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: xx-small;">Yum, part two.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
On researching cassoulets, I found that the dish is a rich, slow-cooked casserole. I found further details of deglazed pots, white beans and aromatic vegetables. I may return to this dish to cook it properly, maybe eschewing frying to rely entirely on a slow oven, or simmering the whole lot on the hob. But for now, this remains a great way to free up much valuable larder and fridge space.</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3032715048629488938.post-75733770042218683362013-08-04T18:37:00.000+01:002013-08-04T18:37:56.235+01:00The Devil's Fish Strikes Back<div dir="ltr" style="text-align: left;" trbidi="on">
I thought that I was rid of my anchovies. I thought that I wouldn't need to cook with them again. No more tangy weirdness annoying my palate.<br />
<br />
<i>But I was wrong. I was so, so wrong...</i><br />
<br />
I looked in my fridge to find three remaining anchovies in a Tupperware box: my nemeses, waiting to be added to an innocent, unsuspecting recipe. I couldn't throw them away; I can't bare to waste food. I had to find another recipe that used them... fast.<br />
<br />
Like a man possessed, I tore through my cookery books, until I found the very thing within the <a href="http://www.amazon.co.uk/Fabulous-Baker-Brothers-Tom-Herbert/dp/0755363655">Fabulous Baker Brothers</a> volume: <b>roast leg of lamb with baker's potatoes</b>; featuring those three pesky anchovy fillets in the ingredients. Marvellous.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqUOdoEmWvMbDsZ9W6FntDxWUWBT-Li8W08IStIy9GRYb4hI-FbyiNbvD-if-0NqB7Nj4Rd7quhYzKvq781i-8mpNZiqqeDqGheHoVCKUvEY6EWU4LkEQlTIVuukSYqB4eRLP_r_Ppzg/s1600/legoflamb1web_edited-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqUOdoEmWvMbDsZ9W6FntDxWUWBT-Li8W08IStIy9GRYb4hI-FbyiNbvD-if-0NqB7Nj4Rd7quhYzKvq781i-8mpNZiqqeDqGheHoVCKUvEY6EWU4LkEQlTIVuukSYqB4eRLP_r_Ppzg/s200/legoflamb1web_edited-2.jpg" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-size: x-small;">A prepared leg of lamb. Big, isn't it?</span></div>
<br />
Those ingredients in full:<br />
<i>one leg of lamb, top bone removed, with the shank bone left in;</i><br />
<i>three garlic cloves, sliced;</i><br />
<i>three anchovy fillets, chopped;</i><br />
<i>large sprig of rosemary, chopped;</i><br />
<i>30ml extra virgin olive oil;</i><br />
<i>salt and pepper.</i><br />
<br />
For the baker's potatoes:<br />
<i>three large onions;</i><br />
<i>two garlic cloves;</i><br />
<i>100g butter;</i><br />
<i>eight large Maris Piper potatoes;</i><br />
<i>500ml chicken stock.</i><br />
<div style="text-align: center;">
<br /></div>
I mixed the garlic, anchovy, rosemary and olive oil together before rubbing them over the lamb, inside and out. I seasoned it with salt and pepper before tying the lamb up with some string (possibly the most "cook-like" experience of my life so far) before setting it aside for later.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEs8n0VxYqaB8pl_MfDU3kwa7EYw0oW2KASejVB7Odzh4NCrxyeWzxjk8Z5WBFOBDBfq2b3AKF9orl6jTXpjev5tzGNoPoA6OG93cTvBDtCjMwjEESPCwhrtPaS6r2IbQZN2e-WwHFoe4/s1600/legoflamb2web_edited-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEs8n0VxYqaB8pl_MfDU3kwa7EYw0oW2KASejVB7Odzh4NCrxyeWzxjk8Z5WBFOBDBfq2b3AKF9orl6jTXpjev5tzGNoPoA6OG93cTvBDtCjMwjEESPCwhrtPaS6r2IbQZN2e-WwHFoe4/s200/legoflamb2web_edited-2.jpg" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">My most "cook-like" experience so far...</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
I melted 75g of the butter in a pan and cooked the sliced onions and garlic until soft and golden. Some seasoning followed before they too were put to one side. I preheated the oven to 200ºC.<br />
<br />
Next came the potatoes, which I peeled and sliced as thinly as possible, before layering them on the bottom of a large baking dish, followed by a layer of the cooled onions. I seasoned then repeated the process, keeping the layers going until I was left with a layer of potatoes on top resembling fish scales.<br />
<br />
The lamb went on top of these potatoes before being placed in the hot oven to brown over about half an hour, after which I reduced the temperature to 180ºC. For a medium cooked lamb, with the centre pink, but the fat well rendered, one is advised to keep it cooking for another hour. I went for an hour and a quarter. Next time, I may go for an hour and a half: I found a bloody centre a touch disconcerting.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHNaicFKcs4xTCw3l6bSVrfutRa8c9srzoltp3l_N0Txr0uqF5-KTqQFGAuQZigFGMJ4lFP3XuAQEAby5AYA4pu8UA5xEJB8HmmqfDdpn0RYiMdcE_qE1WVD_hgyU5FEsfykO-amRGNgM/s1600/legoflamb3web_edited-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHNaicFKcs4xTCw3l6bSVrfutRa8c9srzoltp3l_N0Txr0uqF5-KTqQFGAuQZigFGMJ4lFP3XuAQEAby5AYA4pu8UA5xEJB8HmmqfDdpn0RYiMdcE_qE1WVD_hgyU5FEsfykO-amRGNgM/s200/legoflamb3web_edited-2.jpg" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">How do you like your lamb done, madam / sir?</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
I took the dish out of the oven and removed the lamb to wrap in tin foil and rest for at least 25 minutes. Turning up the oven to 190ºC (its highest temperature; go up to 220ºC if your oven's more advanced than mine), I dotted the remaining butter around the surface of the potatoes and returned them to the oven for 20 minutes: this was to brown and crisp the top of the potatoes, most of which had been obscured by the lamb 'til now.<br />
<br />
And that was it. Quite an undertaking, really: the lamb cost a little more than I was expecting and was blooming enormous, even after cooking; for goodness sake, invite some people around to eat this with you because you won't make it alone, even over the course of a week (I speak from experience...)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4q6YP6xh8pdH5RGTiBRGIbvDsfbi1byKB-KD2y40MNi3-_m1okUT7fD1ow3dKxWUigm829Jn1dsBjVH9E_6W1yfT1nWuf9_eH8YaHF4aeaU92UhI5vy-7j3Va5cIUc2gfi68G02oOKWY/s1600/legoflamb4web_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4q6YP6xh8pdH5RGTiBRGIbvDsfbi1byKB-KD2y40MNi3-_m1okUT7fD1ow3dKxWUigm829Jn1dsBjVH9E_6W1yfT1nWuf9_eH8YaHF4aeaU92UhI5vy-7j3Va5cIUc2gfi68G02oOKWY/s200/legoflamb4web_edited-1.jpg" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;">Blimey, better get some friends over!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-small;"><br /></span></div>
To serve, slice the lamb thinly to accompany the soft potatoes, soaked in delicious lamb juices.<br />
<br />
Again, the inclusion of the anchovies added beautifully to the meat's flavour. That said, it's some time since I've cooked this and I haven't dared go near the Devil's fish since. Maybe I should try them again, on a pizza, maybe? Nah: no chance, mate!<br />
<br />
<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3032715048629488938.post-46517774495998543102013-04-01T17:47:00.001+01:002013-04-01T17:57:28.488+01:00Perfect pound cake<div dir="ltr" style="text-align: left;" trbidi="on">
This holiday weekend should have provided an opportunity to try out some new dishes. Instead, I returned to something old for our Easter Sunday dessert.<br />
<br />
I've received a lot of good recipes from both of my grandmothers over the years. Indeed, <a href="http://eat-and-2-veg.blogspot.co.uk/2013/01/agnes-shortbread.html">Grandma's shortbread</a> has already made an appearance on this blog. However, nothing has been made quite so often in the Glennie household as the following recipe for pound cake, which comes down from family on my mother's side. For such a seemingly simple recipe - a pound each of flour, sugar, butter and eggs, plus a few other bits and pieces - it is surprisingly hard to get it right. Gramary is the only one who has managed to do it consistently, and I have spent years trying to live up to her standards. If you don't follow the instructions to the letter, or leave it unattended in the oven for too long, you're likely to end up burning the top, or turning the cake out from the pan only to see half of it still stuck to the bottom.<br />
<br />
However, the rare times when you do get it right - and last night was one of them for me - there is perhaps no cake so sublime. It is light enough that you (almost) don't feel guilty having two or three pieces at a time, and has a lovely uncluttered sweet flavour that won't send you into a sugar shock.<br />
<br />
There's a reason it is always first choice for birthdays and other special occasions in our house.<br />
<br />
<span style="color: orange;"><b>Ring-Mould Pound Cake</b></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uggGzi-uYRGkj3f62P6ApQTOgOZwdqbQoQwQrJLieYgF6pkemxfEV1Uatyxpp1ndnCslJ8rQ-BGaNPgrMblGyxEzYkHymmwrvzw7Zhyphenhyphen8xWZF6c1YK4rtPqV2bdkMzoBd9LE_MP6TpUjS/s1600/IMG_3475.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uggGzi-uYRGkj3f62P6ApQTOgOZwdqbQoQwQrJLieYgF6pkemxfEV1Uatyxpp1ndnCslJ8rQ-BGaNPgrMblGyxEzYkHymmwrvzw7Zhyphenhyphen8xWZF6c1YK4rtPqV2bdkMzoBd9LE_MP6TpUjS/s200/IMG_3475.JPG" width="200" /></a>1 cup margarine<br />
1 1/2 cups sugar<br />
1/8 tsp salt<br />
1/3 tsp ground mace<br />
1 tsp vanilla<br />
2 cups sifted cake flour (I've never been able to figure out what cake flour actually is - something North American - but you can substitute with regular flour: just remove 2 tbsp for each cup)<br />
3 eggs<br />
1 1/2 tsp baking powder<br />
1/2 cup milk<br />
<br />
Sift the flour, mace, salt and baking powder <u>three</u> times. Time-consuming and a little annoying, but whatever you do, don't skip this step. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYHwuagMFsjej4fw9TxcgfVbMZyfUI71DQq9dKSX4maMB6rGJzCPOR3_ak9YZJ-zLadgP-0cVynwBYqHCeR7ca0gjuVbjHg9QXSsBwC8so7XXcKQV-ocyu6O2h1Y0QDHMSLgyflhUcjxg/s1600/IMG_3476.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYHwuagMFsjej4fw9TxcgfVbMZyfUI71DQq9dKSX4maMB6rGJzCPOR3_ak9YZJ-zLadgP-0cVynwBYqHCeR7ca0gjuVbjHg9QXSsBwC8so7XXcKQV-ocyu6O2h1Y0QDHMSLgyflhUcjxg/s200/IMG_3476.JPG" width="200" /></a>In a separate bowl, cream the margarine and the sugar. Add the eggs to the mixture, beating after each one, and then do the same with the vanilla.<br />
<br />
To this, add the flour mixture a little at a time, beating it in well. As the mix starts getting stiffer, add in the milk and beat - alternate the two until the flour and the milk are used up and the mixture is a smooth and fluffy consistency.<br />
<br />
Pour the whole lot into a greased and floured ring mould cake tin and spread it evenly - it should fill about 2/3 of the tin.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zik4f0SgIQYzgqCb0CwZds1fDl_xYvyMhJD_sg-C11su4crgP-RgCYSASe7mXTQcycv-ta1WQEsR4MNyB_FtlJ-J5ujybJzbP00QQoAR-5jZxVRg9R9JAQSAqvtQzH_e2NSqc5NctnDo/s1600/IMG_3477.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zik4f0SgIQYzgqCb0CwZds1fDl_xYvyMhJD_sg-C11su4crgP-RgCYSASe7mXTQcycv-ta1WQEsR4MNyB_FtlJ-J5ujybJzbP00QQoAR-5jZxVRg9R9JAQSAqvtQzH_e2NSqc5NctnDo/s200/IMG_3477.JPG" width="200" /></a>Here comes the hard part - judging how long and at what temperature to bake the cake. Our original recipe says to bake it at 350 degrees for an hour and then at 300 degrees for a final five minutes. But I'd keep an eye on it and check after 45 minutes to make sure it isn't burning. Basically you're good to go when the top of the cake is golden brown and a skewer comes out clean. Leave it in the pan for 5 minutes after it comes out of the oven, and then invert on a wire rack and allow to cool completely. Serve with fruit, ice cream, or nothing at all. Preferably accompanied by a little <a href="http://youtu.be/o1GJxVmYv-E">Van Halen</a>. <br />
<br />
Et voila! <a href="http://instagram.com/p/XiBMuiw4w3/">Happy Easter</a>, dear readers.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
Alexhttp://www.blogger.com/profile/06637908348207968542noreply@blogger.com1tag:blogger.com,1999:blog-3032715048629488938.post-16880343264763973472013-03-23T20:01:00.003+00:002013-04-01T16:56:11.944+01:00Post St. Patrick's Day stew - no pun intended.<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Calling all crock pots. Or perhaps just all crocks, for on cold and snowy days like today, I feel quite 'crock-ish'.<br />
<br />
I am not Irish. I have, to my knowledge, no Irish blood but David (and therefore our children) have quite a bit and at some point in the dim and distant past, the Fitzgeralds, of whom his paternal grandmother was one, were in some way connected to the Kennedys. I'm not sure if this is something to be proud of or embarrassed about so we don't think about it.<br />
<br />
But Irish or not, one cannot escape the St Paddy's day fervour that grips the nation and the wildest celebrations seem to occur amongst the non-Irish population. I ignore it as a rule, but for some reason this year, I decided to try something vaguely Irish during the week. I had hoped perhaps the kids might make it to dinner tonight but in fact with the snow, we didn't even make it to Greenwich so dinner in the provinces was the two of us plus a huge pot of wonderful stew. We ate it, gazing over a wintry landscape and there are a lot of leftovers.<br />
<br />
This is my variation on Irish Stew. No, make that just a stew with Ireland in mind. I didn't even think to blog it until it was ready to serve so the pictures are what I got with my phone at the last minute. The stew, however, was very good and Kit will be getting a portion tomorrow since he couldn't be here tonight.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCUNlwPxoS_o_HN9pKY-Cs8s-aU-g4ogCT17zVinlxZ87MI1wyHlsTkXcpOKCjSnbRsA-xA2NP5vDgp7Dhe98w5SRtlzFH77L4ljHDIWjfGvQfgS4t2zM7xtfzNiQCAyU-4xTBFqE9ZYY/s1600/crock+stew.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoCUNlwPxoS_o_HN9pKY-Cs8s-aU-g4ogCT17zVinlxZ87MI1wyHlsTkXcpOKCjSnbRsA-xA2NP5vDgp7Dhe98w5SRtlzFH77L4ljHDIWjfGvQfgS4t2zM7xtfzNiQCAyU-4xTBFqE9ZYY/s200/crock+stew.jpg" width="200" /></a></div>
Alison's non-Irish Irish Stew<br />
<br />
1 kg venison (or beef if you prefer) cubed<br />
3 tablespoons olive oil<br />
2 - 3 tablespoons plain flour<br />
seasoning to taste<br />
pinch cayenne pepper<br />
1 or 2 onions, chopped (one large is fine)<br />
1 clove garlic, minced<br />
2 tablespoons tomato paste <br />
4 - 6 small carrots chopped<br />
3 stalks celery, chopped<br />
400 ml Guinness<br />
1 tsp dried thyme<br />
2 apples, any kind, chopped in 2 cm chunks <br />
<br />
Place chopped onion, carrot and celery in the bottom of the slow cooker. Toss meat in seasoned flour and brown in a frying pan. Transfer to slow cooker. Fry garlic (add a little more oil to the pan if necessary) and add Guinness, then tomato paste and blend thoroughly until it thickens. Season again and add pepper flakes and thyme. When it comes to a boil, pour over meat and veg and set cooker on low for about 6 hours. An hour before you want to serve it, add and mix in the chopped apple.<br />
<br />
Serve over mash with any veg you choose. We had to choose peas as we had some that needed eating up but any root veg would go well (or you could add more veg to the stew) and skip the extra pan that needs to be washed up.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTVG1Vv79ifZ4lhi09wdVqfjeDB488H6FM3WKATujrv6AtpGLtymlyJ2x0bztQpnX630pI5sCLa4rRgANqRJnxhDAnxkwC_zp3ianp2pvvYzoiRfSyN2Qq46z1V97mGRHd2amDSBIeURy/s1600/Mash.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTVG1Vv79ifZ4lhi09wdVqfjeDB488H6FM3WKATujrv6AtpGLtymlyJ2x0bztQpnX630pI5sCLa4rRgANqRJnxhDAnxkwC_zp3ianp2pvvYzoiRfSyN2Qq46z1V97mGRHd2amDSBIeURy/s200/Mash.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJK2SmwOoUE4XvNwqiAzzQsyAgK144yo9i7GNuL2XmH3afWJLdvL4hgxdHe46PjMY0iAAGq8gt2s6m4VT6-xHxkk0AIEgSyOMqvDdAsRhEPi40v_vm5os01ifIZVWkeHw9tfUO8jIDz3d/s1600/Peas.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJK2SmwOoUE4XvNwqiAzzQsyAgK144yo9i7GNuL2XmH3afWJLdvL4hgxdHe46PjMY0iAAGq8gt2s6m4VT6-xHxkk0AIEgSyOMqvDdAsRhEPi40v_vm5os01ifIZVWkeHw9tfUO8jIDz3d/s200/Peas.jpg" width="200" /></a>Serves 6 unless one is Kit and then it's more like 3. <span id="goog_893655051"></span><span id="goog_893655052"></span> </div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3032715048629488938.post-82797148326687094692013-03-14T19:43:00.001+00:002013-03-14T19:49:44.423+00:00Em's Favourite Things Mini Pie Cups<b>Happy Pi Day!</b> I couldn't let the occasion pass without indulging in some thoroughly unmathematical culinary celebrating, but I was grimly determined not to venture out in the cold, so I improvised based on the awesome things I already had in my house. This makes four mini-pies in those little glass ramekins the likes of which you get creme brulée in.<br />
<br />
<b>Crust</b>:<br />
About 200g of Millionaire's Shortbread (that's roughly 13 mini ones - the Co-op does them in boxes of 15, you will inevitably eat at least two ;))<br />
1 cup flour<br />
1/4 cup margarine<br />
<br />
<b>Filling</b>:<br />
125g cream cheese<br />
<i>Generous</i> dollops, to taste, of peanut butter and nutella.<br />
Approximately 1 shot of coffee (optional, adjust to taste).<br />
<br />
Preheat oven to 200c.<br />
<br />
Crush/crumble/smush the shortbread, caramel, chocolate and all. Microwave until the caramel melts (I left it in for two minutes on high but I reckon it didn't need that long). Mix the flour and marge (which will melt in the process) in quickly and thoroughly. Adjust proportions so it holds its shape without crumbling.<br />
<br />
Press into dish(es).<br />
<br />
Bake crust for about fifteen minutes, remove early if it rises/browns too much.<br />
<br />
Add filling. Return to oven for five minutes.<br />
<i><br /></i>
<i>(You could also, at this point, leave the crust to cool, then add the filling and chill it instead.)</i><br />
<br />
Leave to cool and set.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWh9Cena7T_-Gw_yJXVkV3hHzgTh8SmgsW175Gd4LodsY2TrpvjDagunoYlZpT6IQQGoUcOYoidtNqftkFsAgiDb0ZUwDQ39Jz398f669yYop16FyBISy0b_M-2Y89AViCB5SKlL6zTzE/s1600/556930_10101781048336659_1743454672_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNWh9Cena7T_-Gw_yJXVkV3hHzgTh8SmgsW175Gd4LodsY2TrpvjDagunoYlZpT6IQQGoUcOYoidtNqftkFsAgiDb0ZUwDQ39Jz398f669yYop16FyBISy0b_M-2Y89AViCB5SKlL6zTzE/s320/556930_10101781048336659_1743454672_n.jpg" width="320" /></a></div>
<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpeBINoH2CInlQdtPcwdH-GnrQs8pmY8aIfDXuli7ljm8_azW_hXwS0bISZWFrqo2TLPKRiySqqdGl4_seMHhGZi4h7fmJ-XH91dVKCqRlFk4G8_HNbapb4q6kt4fvwyfR__ijbTJoOt1/s1600/602223_10101781113590889_244686564_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpeBINoH2CInlQdtPcwdH-GnrQs8pmY8aIfDXuli7ljm8_azW_hXwS0bISZWFrqo2TLPKRiySqqdGl4_seMHhGZi4h7fmJ-XH91dVKCqRlFk4G8_HNbapb4q6kt4fvwyfR__ijbTJoOt1/s320/602223_10101781113590889_244686564_n.jpg" width="320" /></a></div>
<br />
<br />Emhttp://www.blogger.com/profile/00873240430674139812noreply@blogger.com2tag:blogger.com,1999:blog-3032715048629488938.post-71945780477137906102013-02-24T23:30:00.000+00:002013-02-25T12:43:30.617+00:00Guerrilla pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
Calling all Enid Blyton fans. Anyone who grew up reading her books will probably remember their way 'in' to Blyton-land. For some, it will have been the capers of the Famous Five or the Secret Seven. Others might have come to her via the boarding school shenanigans of the girls of Malory Towers and St Clare's. For me, it was the <a href="http://www.enidblyton.net/adventure-series/" target="_blank">Adventure Series</a>. These were the stories of Philip, Dinah, Jack, Lucy-Anne and their parrot Kiki, two brother and sister pairs who always managed to fall into an amazing adventure every time they went on holiday. The locations varied - a mysterious valley, a cruise through the Greek islands, or a wild Welsh mountain - but some things never changed. Philip would always acquire some bizarre and wonderful pet, the gang would constantly manage to fall afoul of nefarious men up to no good, and Lucy-Anne would invariably have occasion to exclaim, "Food really does taste better when eaten outdoors!".<br />
<br />
A slightly roundabout way of getting to this blog, but I've had Lucy-Anne's refrain in mind after some recent adventures of my own.<br />
<br />
Last week was <a href="http://www.bbc.co.uk/religion/religions/christianity/holydays/lent_1.shtml#h2" target="_blank">Shrove Tuesday</a>. Otherwise known as 'Pancake Day', or the final opportunity to stuff yourself with carbohydrates and sugar before giving one or the other - or both - up for Lent. I never do either. I like my food too much, and I prefer resolutions of the 'taking new things up' variety. But I'll never turn down the chance to eat pancakes when it is offered. I haven't managed to celebrate Shrove Tuesday for a number of years; I always seem to be busy in the evening on the day it rolls around. This year looked like it was going to go the same way, as friends and I had plans to go to an immersive theatre experience being staged by <a href="http://www.dreamthinkspeak.com/in-the-beginning-was-the-end.htm" target="_blank">dreamspeakthink</a> at Somerset House (worth checking out before it ends on March 30th, for any Londoners reading this blog). Then Matt came up with the <strike>crazy?</strike> genius plan of making pancakes somewhere outside, en route to the performance. I thought he was kidding, up until the moment he bought a portable gas cooking stove. Then it was game on.<br />
<br />
My role was to choose and make the recipe, so I got to insist on North American style pancakes. None of your fiddly European crepes, thank you very much! On the morning in question I forgot to write out the recipe we've been using in our family for decades, so I had to source an alternative online. It had to be something pretty basic, but <a href="http://allrecipes.co.uk/recipe/1454/fast-and-easy-pancakes.aspx" target="_blank">this one</a> did the trick. If you're making it at home, you can't go too far wrong with the following, which is supposed to serve 6:<br />
<br />
<ul class="martop10">
<li class="ingredient">
<span class="name">450ml (16 fl oz) semi skimmed milk</span></li>
<li class="ingredient">
<span class="name">150g (5 oz) caster sugar</span></li>
<li class="ingredient">
<span class="name">2 eggs</span></li>
<li class="ingredient">
<span class="name">1 teaspoon vegetable oil</span></li>
<li class="ingredient">
<span class="name">1 teaspoon vanilla extract</span></li>
<li class="ingredient">
<span class="name">250g (9 oz) plain flour</span></li>
<li class="ingredient">
<span class="name">1 1/2 tablespoons baking powder</span></li>
<li class="ingredient"><span class="name">maple syrup, and plenty of it (for there is nothing in the world that can't be improved with maple syrup - that's just a fact)</span></li>
</ul>
<br />
The logistics were a little tricky. I had to mix up all the ingredients listed above in our terrible little kitchen at work, where there is barely the room or the equipment for making a cup of tea. Then transfer the batter to an airtight container and pray that it didn't explode in my bag. Later, we had to find just the right location. Somewhere that wouldn't involve sitting under a dark bridge, but that wouldn't be too obvious either. The Southbank it was - home to most of London's best cultural experiences. Fortified against the sub-zero temperatures by some fancy cocktails from the <a href="http://www.benugobarandkitchen.com/index-bak" target="_blank">BFI bar</a>, we set up our guerrilla restaurant on a picnic table outside the Festival Hall. And amazingly? It all worked beautifully.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4r_y63HvDKGJZTtGRJjFJ7ruV1FEWD-G8fEH7H3Gpkt7ihLtxjtT9mVADTobq7qBt0UGBQiabvNQSemr4JIolvAWJQ8JnviiRxymHqOitzrBv5YN61xzbeWHgEHplXAytXAYgt9E0zRU/s1600/IMG_3349.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4r_y63HvDKGJZTtGRJjFJ7ruV1FEWD-G8fEH7H3Gpkt7ihLtxjtT9mVADTobq7qBt0UGBQiabvNQSemr4JIolvAWJQ8JnviiRxymHqOitzrBv5YN61xzbeWHgEHplXAytXAYgt9E0zRU/s320/IMG_3349.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcwpmGqri0OY8Fj_sx70oe3kjWlSTHKkSEUEwr2sozvDmiAOHCX8XDHsPxeMi0P1aBdC5SvF1HRdZUPeCw_4z872kDTBWO642PY3a39NeJQYLUsU03rMC6ySv_qUXtR7I4PIcl61Y54pdw/s1600/IMG_3353.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcwpmGqri0OY8Fj_sx70oe3kjWlSTHKkSEUEwr2sozvDmiAOHCX8XDHsPxeMi0P1aBdC5SvF1HRdZUPeCw_4z872kDTBWO642PY3a39NeJQYLUsU03rMC6ySv_qUXtR7I4PIcl61Y54pdw/s320/IMG_3353.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6nJKTTRER7KBrXEFqCrlURfDMmJu6tPtNWaxZ8LCakTfdyusxAbBdtL2HUh35mQLJTkdufb04m9pYgyy9tBcGTf9M_tkYg9wokjDhkx99o8sBTmKOCYxdGO7HxCgIkNuiqWZtCoOdrgJ/s1600/IMG_3356.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6nJKTTRER7KBrXEFqCrlURfDMmJu6tPtNWaxZ8LCakTfdyusxAbBdtL2HUh35mQLJTkdufb04m9pYgyy9tBcGTf9M_tkYg9wokjDhkx99o8sBTmKOCYxdGO7HxCgIkNuiqWZtCoOdrgJ/s320/IMG_3356.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_8MK3oyc8pEtB552to-pkCAiSvQSfgFx_WyICPt7uFm6H4ghWRdodWtcyENNIsbLoAk7pxheId8dWEJ33CgcS1lseDHmv9L3IIUlo4dFa2707t6kksfdY5VG7TnFBumEC5y5T6hqYM2B/s1600/IMG_3357.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_8MK3oyc8pEtB552to-pkCAiSvQSfgFx_WyICPt7uFm6H4ghWRdodWtcyENNIsbLoAk7pxheId8dWEJ33CgcS1lseDHmv9L3IIUlo4dFa2707t6kksfdY5VG7TnFBumEC5y5T6hqYM2B/s320/IMG_3357.JPG" width="320" /></a><br />
<br />
<br />
<br />
<div style="text-align: right;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcoy229IPze-DG_e5DOVawsej8vp5FhGNO9s5ouL-SYpC3fjv7mLRDCUoqdJqBru-nPevDstI8B9SJcEPXIf_4-QNYdWKI5LNEfNvfK-bbVxbSfk90tLeRC1-trdpskh7Q__ZLlO3ioSP/s1600/IMG_3355.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcoy229IPze-DG_e5DOVawsej8vp5FhGNO9s5ouL-SYpC3fjv7mLRDCUoqdJqBru-nPevDstI8B9SJcEPXIf_4-QNYdWKI5LNEfNvfK-bbVxbSfk90tLeRC1-trdpskh7Q__ZLlO3ioSP/s1600/IMG_3355.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a></div>
<br />
<div style="text-align: left;">
Turns out Lucy-Anne was right. Food really <i>does</i> taste better when eaten outdoors, with a spirit of adventure. But only in the company of the right people.</div>
</div>
Alexhttp://www.blogger.com/profile/06637908348207968542noreply@blogger.com2tag:blogger.com,1999:blog-3032715048629488938.post-9277775969145245312013-01-15T22:04:00.001+00:002013-01-16T12:12:26.083+00:00Pecan Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
It's cold outside, and I don't have anything left to have for breakfast tomorrow.<br />
<br />
So I made these:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0MYRPphOPmvfBWEEd4UFujsFqD_pZosrBkc3vgDsCT4wOjq3_63H1xQp1ISP5eQDonGgvb9uAuxKt_DePthPksa0Sw3RuUFBWcSQn_EpsROlq6wVyOpjxIyQRCI2-07IcelL-I14vcpYB/s1600/71501_10101620681777529_260718727_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0MYRPphOPmvfBWEEd4UFujsFqD_pZosrBkc3vgDsCT4wOjq3_63H1xQp1ISP5eQDonGgvb9uAuxKt_DePthPksa0Sw3RuUFBWcSQn_EpsROlq6wVyOpjxIyQRCI2-07IcelL-I14vcpYB/s320/71501_10101620681777529_260718727_n.jpg" width="320" /></a></div>
<br />
<br />
<a href="http://www.bakingmad.com/recipes/muffins/pecan-muffins" target="_blank">This recipe</a> was the second result when I googled "pecan muffins" - pecan pie was my stable of the festive season and I had a bag of the nuts left over.<br />
<br />
I followed it to the letter - possibly why this has turned out to be my most successful baking endeavour in some considerable time - and they're delicious as it is, so I'm not going to repost it here. Go give the good people who came up with it the hit! It was super quick, these taste as good as they look, and other than the pecans there's no unusual ingredients or techniques involved in making them so these could be a good staple to throw together for a short notice thank you gift or something similar. Enjoy!<br />
<br /></div>
Emhttp://www.blogger.com/profile/00873240430674139812noreply@blogger.com1tag:blogger.com,1999:blog-3032715048629488938.post-24416879415668221042013-01-14T11:43:00.000+00:002013-01-15T01:07:23.061+00:00Agnes' shortbread<div dir="ltr" style="text-align: left;" trbidi="on">
Father knows best!<br />
<br />
Or at least Alex's does, when it comes to shortbread.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2WBLfYLUrACFK9xm3medwkH0CGL5RDzALwadg4E2uHFs-ep8EOC75Tna3-oQpcmAFupnZiLxvv8uoFkXwjPimcOk39JBKkxC_z79BYo3qjsIaFusKUKTPNpbNM6tv_ECMrL-jt8uijrf/s1600/IMG_8743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2WBLfYLUrACFK9xm3medwkH0CGL5RDzALwadg4E2uHFs-ep8EOC75Tna3-oQpcmAFupnZiLxvv8uoFkXwjPimcOk39JBKkxC_z79BYo3qjsIaFusKUKTPNpbNM6tv_ECMrL-jt8uijrf/s200/IMG_8743.JPG" width="200" /></a></div>
<br />
My late mother-in-law, Agnes Glennie, was a competent cook. Yes, she was fairly conventional in her creations but all credit to her that she always bought the best cuts of meat (which she then stewed, but never mind), the freshest and highest quality produce from markets rather than <i>super</i>markets when possible, and she always excelled at baking.<br />
<br />
If you ask any Glennie what they will remember her for when it came to her cooking, each of us would say without hesitation, that it was her Christmas shortbread.<br />
<br />
Shortbread comes in many guises. Dear reader, you will have your favourite recipe and preferred consistency and shape of this form of biscuit. Some are 'shorter' than others. There are petticoat tails, rounds, bars and Sainsbury's used to produce a wonderful wholemeal variety that was not short in any way but that disappeared <i>shortly</i> after the packet was opened.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisG7jSY1mK-cc2H-UNR3MMA9Pf4Wyof1nNXBEz-DuSUBLyKVQi06w0JM8yrJ67mdzSjnGiWxJsyIdi0tO9woJKc3A6lKQ6V6zqqZOo97pznJH_jpAjTg8o5AU2YydV5AIVQqirNdJTkcZz/s1600/IMG_8735.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisG7jSY1mK-cc2H-UNR3MMA9Pf4Wyof1nNXBEz-DuSUBLyKVQi06w0JM8yrJ67mdzSjnGiWxJsyIdi0tO9woJKc3A6lKQ6V6zqqZOo97pznJH_jpAjTg8o5AU2YydV5AIVQqirNdJTkcZz/s200/IMG_8735.JPG" width="200" /></a>Agnes made several batches every December and it was never fail, <b><i>never</i></b>! She used a set of ancient, sturdy and beautifully-shaped Christmas cookie cutters (as she only ever made it at Christmas and although it froze wonderfully, it only lasted a short time as we couldn't resist. In times of crisis, Kit and I used to eat it straight from the freezer). Sadly the cookie cutters were put in the charity box when her kitchen was being cleared out, but we found some suitably festive ones last month, dusted off the recipe, the rolling pin, then dusted the pastry sheet, rolled up our sleeves and got to work. Actually it was David who made them on a dreary Sunday afternoon shortly before the New Year and they were such a success that he repeated the exercise again in January. There may be some inherited baking talent hidden away after all. David's shortbread was very good but not, even he will admit, quite the same as his mother's. Still, there isn't much left of the batch he made yesterday.<br />
<br />
For those of you who like shortbread, give this one a try?<br />
<br />
(Use North American cups)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsOhoE6QbQATUlpmkkvPkjpzp4iB7beLpxQ7B448y2azI8ch0kG1AYGUUmyHn2tTX6KI4KSd6J-nOqB5_AUVxkneYXnOBunH5MshgOpXrmbZZ8szio6jlbWNRJByujrdPw63LOVzOVgxN/s1600/IMG_8737.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsOhoE6QbQATUlpmkkvPkjpzp4iB7beLpxQ7B448y2azI8ch0kG1AYGUUmyHn2tTX6KI4KSd6J-nOqB5_AUVxkneYXnOBunH5MshgOpXrmbZZ8szio6jlbWNRJByujrdPw63LOVzOVgxN/s200/IMG_8737.JPG" width="200" /></a>4oz butter<br />
4 oz margarine<br />
½ cup granulated sugar<br />
½ tsp vanilla essence<br />
2 cups plain (all purpose) flour, sifted<br />
extra flour for dusting board and rolling pin<br />
<br />
<br />
<br />
Cream butter, marg and sugar together with a electric mixer. Agnes probably did it by hand but sometimes life is too short during the Christmas season. Beat in the vanilla. Add the flour gradually, beating in well and when it becomes too stiff for the beaters, use elbow grease, as it were!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4UB9RkWRQuvWOwcHzX7limYApRivLQQlMZcq7_KUjGt6jttBJ3F9BwNWaPPKWdm6q_IvqbkjbTvdrAV-1ehOCzzeFc7WdcRDJwCXD9xb5m97XhswQbUPN-sTs0iUjwPucz66NNCa5JD_/s1600/IMG_8752.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4UB9RkWRQuvWOwcHzX7limYApRivLQQlMZcq7_KUjGt6jttBJ3F9BwNWaPPKWdm6q_IvqbkjbTvdrAV-1ehOCzzeFc7WdcRDJwCXD9xb5m97XhswQbUPN-sTs0iUjwPucz66NNCa5JD_/s200/IMG_8752.JPG" width="200" /></a>Turn onto a floured board and knead a few times, adding more flour if the dough seems a bit sticky. Roll out to a thickness of ¼" and cut into shapes. Agnes used to decorate the top with red and green coffee sugar but we've yet to find that in the UK. The sugar adds a festive touch if you can get it.<br />
<br />
Bake on an ungreased sheet at 150ºC (350ºF) for about 20 minutes. They shouldn't be allowed to brown and if the edges are looking 'done' before the 20 minutes is up, then take them out at once. Allow to cool on a rack. Makes 24.<br />
<br />
<br /></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3032715048629488938.post-24415239372228989802013-01-08T03:22:00.001+00:002013-01-08T03:22:59.065+00:00Cooking in other people’s kitchens<!--[if gte mso 9]><xml>
<o:OfficeDocumentSettings>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]--><br />
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:DoNotShowRevisions/>
<w:DoNotPrintRevisions/>
<w:DoNotShowInsertionsAndDeletions/>
<w:DoNotShowPropertyChanges/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-CA</w:LidThemeOther>
<w:LidThemeAsian>X-NONE</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="267">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0cm 5.4pt 0cm 5.4pt;
mso-para-margin-top:0cm;
mso-para-margin-right:0cm;
mso-para-margin-bottom:10.0pt;
mso-para-margin-left:0cm;
line-height:115%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;
mso-fareast-language:EN-US;}
</style>
<![endif]-->
<br />
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Sometimes, cooking is about making do in a kitchen you did
not have a hand in planning or equipping. It’s about dealing with someone else’s
preferences, moving into someone else’s life for a spell.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The kitchen we use in Paris belongs to people who spend very
little time there and who do not cook much. They have a vast array of different
types and flavours of tea and no decent bread knife. Two venerable Le Creuset casseroles
and no spatula. Acres of crystal wineglasses and only two coffee mugs.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
There is a history to the place. In the 1980s, it was the
pied-à-terre of a New York couple who ran a high-end travel agency, sending
clients to Paris on the Concorde (there is at least one piece of Concorde
memorabilia in the place). It was used for entertaining, hence the cupboard
full of champagne glasses. These were people who went out to eat. Did I mention
it is near the Champs-Elysées?</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Little has changed since the 1980s, including the pink
bathroom and the tortoiseshell cabinet fronts in the kitchen. However, on our
recent visit in December 2012, we were delighted to find a new oven (the old
one had long since died) and a new cooktop as well. <span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We always bring our own small “<i style="mso-bidi-font-style: normal;">batterie de cuisine</i>” with us. A sturdy bread knife and a very sharp
knife for regular kitchen tasks are at the top of the list. Plus spatula,
tongs, vegetable peeler, and an efficient corkscrew. My apron, two oven gloves,
and some extra dishtowels. We have bought things and left them there: this time
it was a cheap pair of kitchen scissors and a couple of Rubbermaid containers
for leftovers (I guess nobody previously had made food that involved leftovers).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In an earlier posting on this blog, I asked what kinds of
things people felt were pantry staples; here I’d like to ask what sort of
equipment my fellow cooks consider indispensable. Do you absolutely have to
have a whisk or can you manage with a fork? Do you long for a wooden spoon, or
are you OK with a plastic one? Do you need oven gloves (I do), or will a folded
dishtowel do?</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
And what kind of recipes can you make in an unfamiliar
environment, using ingredients from a foreign supermarket or street market? Pasta
and risotto are widely available and endlessly variable. Salads are always an
option (and one can buy lovely prepared salads in Paris). I always make my old
standby, pork chops <i style="mso-bidi-font-style: normal;">piquant</i>, with
Dijon mustard, red wine vinegar, and cornichons. But on occasion, I will lash
out and try something new. Once it was rabbit in mustard sauce. This time I had
a go with <i style="mso-bidi-font-style: normal;">magret de canard</i>. A
qualified success, but I learned a few lessons for next time.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Here, for the record, is my old standby, culled from a copy
of <i style="mso-bidi-font-style: normal;">Saveur</i> magazine circa 2002. The
article had been written by a fellow who had discovered it in a 1970s paperback
French cookbook. He had lost the original book, but had recreated a version of
the original that uses some of our favourite flavours. We have tweaked it a
bit. <span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Pork Chops Piquant</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>Ingredients:</i><br />
5 tbsp. olive oil<br />
2 lbs. thin-cut pork chops<br />
Salt and freshly ground pepper<br />
2 shallots, peeled & diced<br />
6 tbsp. red wine vinegar<br />
1 cup white wine<br />
8 cornichons, chopped into small pieces<br />
2 tbsp. Dijon mustard</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i>Method:</i><br />
Heat half the olive oil in a heavy skillet over medium-high heat. Season chops
with salt and pepper. Brown chops on each side, about 1-2 minutes per side.
Transfer the chops to a plate, and cover to keep warm.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the rest of the oil, over medium-high heat. Sauté the
chopped shallots, until they begin to brown. Add vinegar and stir for a minute
or so. Add wine and cook for a few minutes, until it thickens. Stir in
cornichons, mustard, and any juices from the chops. Lower the heat and stir
until the mixture makes a thick sauce. Put the chops back in, warm them
through, and serve.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This recipe serves 4 people. For 2 people, use less pork,
but about the same quantities of the other ingredients, because the sauce is
what it’s all about.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The only picture I can offer is one of Norman wearing my apron and doing the
dishes in the Paris kitchen. There is a dishwasher, but since there are so few
everyday dishes in the cupboards, we do most dishwashing by hand. That’s why we
bring extra dishtowels.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47PvWqd74y-Mjp5RLN2AzaynQCrL4dKp8b4xdCZLO5HxQDq3li3OxBy79RFThMgOTsebawn3OfptCckSQA8Hc0eENAS5tn0PYLOk2i47-4qeDtZeTJVLAIQPR13rcsIpBlc3KBUzBs0NS/s1600/P1090948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47PvWqd74y-Mjp5RLN2AzaynQCrL4dKp8b4xdCZLO5HxQDq3li3OxBy79RFThMgOTsebawn3OfptCckSQA8Hc0eENAS5tn0PYLOk2i47-4qeDtZeTJVLAIQPR13rcsIpBlc3KBUzBs0NS/s320/P1090948.jpg" width="240" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Happy New Year to everyone who reads or contributes to Eat and 2 Veg.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
Philippahttp://www.blogger.com/profile/00087019502579875572noreply@blogger.com0tag:blogger.com,1999:blog-3032715048629488938.post-30437203572778478142012-12-04T01:56:00.001+00:002012-12-04T11:55:27.124+00:00'Tis the season<div dir="ltr" style="text-align: left;" trbidi="on">
I do love Christmas. Not in an over the top way, and definitely not until December 1 hits. I don't like it when the shops put out their Christmas goods in September, and am always vaguely distressed by the out of control advertising for things you don't want or need. 'This Christmas' should be banned from the airwaves, forever. But there are many lovely things about this time of year. The parties, the lights, the scent of a newly cut Christmas tree (mine is bringing me out in hives, but at least is <a href="http://instagram.com/p/Sv9FoBQ45M/" target="_blank">looking pretty</a> while doing so). Advent calendars, which I will apparently never be too old for. And the food. Most especially the baking.<br />
<br />
This weekend I had some good friends around for an early celebration. There were smoked salmon sandwiches and there was Prosecco, because tea just seemed too prosaic. There were orange cupcakes with chocolate icing. And there was gingerbread cake. Which was too good not to share.<br />
<span style="color: orange;"><b><br /></b></span>
<br />
<div style="text-align: right;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqu3vZfljAT3PhMzdl5WB2g0hTXhDhNXu-v94gXfCK_7UxbRci84GFK-c_Edy7FIG4pYphwiedmV8TGpsgxRGgTXQzfBrSFQjRhaNrMrATd4BGeRDVha84yurnP-9aIvh4Zha286NEAoO/s1600/18-gingerbreadcake01.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqu3vZfljAT3PhMzdl5WB2g0hTXhDhNXu-v94gXfCK_7UxbRci84GFK-c_Edy7FIG4pYphwiedmV8TGpsgxRGgTXQzfBrSFQjRhaNrMrATd4BGeRDVha84yurnP-9aIvh4Zha286NEAoO/s320/18-gingerbreadcake01.jpg" width="320" /></a></div>
<span style="color: orange;"><b>Gingerbread cake with lime</b></span><br />
<span style="color: orange;"><span style="color: black;"></span></span>(adapted from <a href="http://www.bbcgoodfood.com/recipes/2147637/mary-berrys-gingerbread-cake" target="_blank">Mary Berry</a>) <br />
<br />
250g/8oz softened butter<br />
250g/8oz dark muscovado sugar<br />
110g black treacle<br />
375g/12oz plain flour<br />
5 tsp ground ginger<br />
2 tsp ground cinnamon<br />
2 eggs, beaten<br />
1 fresh ginger root (or a few pieces of stem ginger)<br />
2 limes, zested<br />
300ml milk<br />
2 tsp bicarbonate of soda<br />
<br />
You can cook this in any shape or size you want, but for reference, the mixture fills two 7" baking tins or one 10" tin. I bet it would also make lovely muffins.<br />
<br />
Start by preheating the oven to 160C/325F/Gas Mark 3, and greasing and lining whatever tin you decide to use.<br />
<br />
In a saucepan, heat the butter, sugar and treacle over a low temperature, stirring until the mixture is smooth and all of the butter lumps have disappeared. Then take off the heat and set aside to cool slightly.<br />
<br />
In a large bowl, mix together the flour and the spices. Be generous with the ginger, and add in any other spices you think might complement it. Pour the treacle mix into the flour, and stir thoroughly until they are combined. Stir the beaten eggs into the mix, and add half a grated ginger root. Or more, if you desire. It gives the cake a lovely low fire. You could also chop up some crystallised stem ginger and throw that in. I don't care for ginger pieces so they didn't make into my version of the cake. Instead, I decided to add the zest of a lime. I think that I could have done with twice that amount though, as the flavour didn't come through all that strongly.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2_oNnwU0QsChY7865TuREoJMIvtMtnrI8mF4SGM-R4sg5kDmcOMiDzKWsflJlwuOTUZGBUPglc_Fnx91GRlMQARScKAGBmYxQJBupxnTO6zeblwKfaSCzerhC6qMVkGRI73N2WzRmkqR/s1600/18-gingerbreadcake02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2_oNnwU0QsChY7865TuREoJMIvtMtnrI8mF4SGM-R4sg5kDmcOMiDzKWsflJlwuOTUZGBUPglc_Fnx91GRlMQARScKAGBmYxQJBupxnTO6zeblwKfaSCzerhC6qMVkGRI73N2WzRmkqR/s320/18-gingerbreadcake02.jpg" width="320" /></a>Warm the milk gently in a saucepan, taking care that it doesn't get too hot and burn on the bottom of the pan. Add the bicarbonate of soda and let it foam a little. Add to the gingerbread mixture, and stir until well combined.<br />
<br />
Pour the whole lot into your prepared tin and throw it in the oven for 45 minutes to an hour, until the top is starting to. I found that my cake needed the full hour, since it was being cooked at a relatively lower heat. Keep checking it to make sure that it doesn't burn though. If a skewer inserted into the middle of the cake comes out clean, it's done. Et voila! I don't think this cake needs much else by way of adornment. Just a sprinkle of icing sugar.<br />
<br />
I was considering making a tarte tatin for Christmas Day this year, but think that this cake might just have moved into contention...<br />
<br /></div>
Alexhttp://www.blogger.com/profile/06637908348207968542noreply@blogger.com2tag:blogger.com,1999:blog-3032715048629488938.post-4469465586338891452012-11-23T00:52:00.002+00:002012-11-26T23:14:24.384+00:00Sweet Potato and Almond Tarts<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Noteworthy-Light; font-size: 15px; line-height: 22px;">It's Thanksgiving in the US today - happy happy day if you're celebrating! As it's not a holiday here, I'm celebrating on Sunday, at which point I'm cooking the whole traditional meal with all the trimmings, so I probably won't be blogging. But it's a tradition of mine - and many - to start listening to Christmas music for the year while starting on the Thanksgiving baking, and I couldn't wait three more days, so here we are. I made this one up based on too many different recipes to mention - it's on the less sweet side, so adjust accordingly for taste. </span><br />
<span style="font-family: Noteworthy-Light; font-size: 15px; line-height: 22px;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje9Adudrcb5WqgzZmviEsnQZ6y3Vl7ymKUCQsqQzXqj1XdOz4fngN0wZ4fqDINVbNsJd-BnqIr_mGtmhTxKoy3Uqy7tOWJAJojy5XOsF-KumZMEIx9Qm-_-dBj2Q_u1yh1CwcgeoGvTFx-/s1600/59042_10101517143818429_1486983706_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje9Adudrcb5WqgzZmviEsnQZ6y3Vl7ymKUCQsqQzXqj1XdOz4fngN0wZ4fqDINVbNsJd-BnqIr_mGtmhTxKoy3Uqy7tOWJAJojy5XOsF-KumZMEIx9Qm-_-dBj2Q_u1yh1CwcgeoGvTFx-/s320/59042_10101517143818429_1486983706_n.jpg" width="320" /></a></div>
<span style="font-family: Noteworthy-Light; font-size: 15px; line-height: 22px;"><br /></span>
<span style="font-family: Noteworthy-Light; font-size: 15px; line-height: 22px;"><br /></span>
<span style="font-family: Noteworthy-Light; font-size: 15px; line-height: 22px;">(Makes 24 tarts)</span><br />
<div style="font-family: Noteworthy-Light; font-size: 15px;">
2x 365g rolls of shortcrust pastry (if you know how to make your own, you're way ahead of me)</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Three sweet potatoes (approx 500g)</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
2 eggs</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
1x 170g tin of evaporated milk</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
50g ground almonds</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
50g sugar</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Vanilla essence</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Mixed spice (cinnamon, coriander, nutmeg, clove, ginger)</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
<br /></div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Preheat oven to 200c</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Grease muffin/cupcake/tart tin (or whatever you call that thing with the dents in it)</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Cut the pastry in 24 discs - should use almost all of it - I use a large coffee mug.</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Put the pastry in the dent thingies.</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Blind bake for 20 minutes.</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Repeat if working in two batches.</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Turn the oven down to 125c.</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
<br /></div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Peel and finely chop sweet potatoes.</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Cover with cold water in a pan, bring to the boil, simmer until breaking apart (approx twenty minutes).</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Drain, mash. </div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Leave to cool for a few minutes.</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Mix in evaporated milk, sugar, ground almonds, vanilla, spices, eggs. Stir thoroughly. </div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Spoon into pastry cases, leaving room to rise.</div>
<div style="font-family: Noteworthy-Light; font-size: 15px;">
Bake for an hour, checking regularly. Adjust heat if pastry is browning too fast. Filling should be golden brown and firm.</div>
</div>
Emhttp://www.blogger.com/profile/00873240430674139812noreply@blogger.com0tag:blogger.com,1999:blog-3032715048629488938.post-25520690984324238952012-11-15T01:44:00.002+00:002012-12-04T02:03:53.649+00:00My new Best Friends Forever<div dir="ltr" style="text-align: left;" trbidi="on">
I suppose everyone goes through phases in which one cannot get enough of a certain foodstuff or method of cooking and develops a sudden passion, like those of adolescents for a temporary crush.<br />
<br />
This week (or possibly month, for it has already lasted some time), my two special best friends forever-ever-ever are kale (or chard, if I can't find kale) and a new cooking pot called Gastrolux Biotan (registered trademark and don't you forget it). I even took a picture of the two together (and for those who know me, this has got to be a first-ever event).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90Bp8bfxvVUEJRGFR5Mt4WuMwGsRWiD5AxBpT-Xab4t_nUfl8g8CmvL63Macl0AVpJEVWByajEGQ5jprj0JrpqC_HzynWOOeKtlwWbZZeYHis7ZYNG8H_xk1DljyMd_g8Vp9IjYqIEuWt/s1600/P1080919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90Bp8bfxvVUEJRGFR5Mt4WuMwGsRWiD5AxBpT-Xab4t_nUfl8g8CmvL63Macl0AVpJEVWByajEGQ5jprj0JrpqC_HzynWOOeKtlwWbZZeYHis7ZYNG8H_xk1DljyMd_g8Vp9IjYqIEuWt/s320/P1080919.JPG" width="320" /></a></div>
<br />
<br />
<br />
<br />
What you see here is an unremarkable weeknight dinner, with a mix of brown and red rice, ground pork, onion, red and yellow peppers, zucchini (courgettes), and kale, in my wonderful new skillet.<br />
<br />
The skillet is amazing because nothing burns and nothing sticks, and it doesn't flake like Teflon. You can throw any meat into it, without adding oil, and it will cook beautifully with whatever fat is already in the meat.<br />
<br />
And kale is amazing, because you can heat it and wilt it and yet it remains robustly green and frilly, whereas spinach turns to slime under the same conditions. And I say this as someone who loves spinach.<br />
<br />
I hasten to add that I am not being paid by the Gastrolux people or the Kale Kouncil of America to make these claims. I am honestly in thrall to my skillet and to greens that were once of only mild academic interest.<br />
<br />
I sometimes use the skillet to do a quick stir-fry of kale (or chard) with a bit of olive oil and garlic; this then becomes a bed for any available protein (chicken, fish, steak).<br />
<br />
I daresay that my crush will wane, as these things do, but for now it's me and my skillet, my bunch of kale, and my gas stove. We are invincible.<br />
<br /></div>
Philippahttp://www.blogger.com/profile/00087019502579875572noreply@blogger.com1tag:blogger.com,1999:blog-3032715048629488938.post-73042622063487534032012-11-04T14:50:00.001+00:002012-11-04T14:51:24.567+00:00Courgette and potato cakes with mint and feta<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
My poor blog. It should be suing me for neglect and emotional distress. It's been a very busy summer, moving house and moving jobs, and I haven't had much time for culinary experimentation lately. However, as the days grow shorter and colder and Christmas draws near, it is time to spend more time at home in the kitchen.<span lang="EN-GB"> I hauled the slow cooker out for the first time in months today, and look forward to trying out some new stew recipes over the next few months. No stew in this post though. Instead, a <a href="http://www.deliaonline.com/recipes/main-ingredient/halloumi-and-feta-cheese/courgette-and-potato-cakes-with-mint-and-feta-cheese.html" target="_blank">Delia Smith recipe</a> I've been meaning to try out for a while: courgette and potato cakes with mint and feta. I'm a fairly recent feta convert, but now I use it in every dish that I can (and even some that I probably shouldn't). It was perfect for these potato cakes though. On their own they might have been a little bland, but the feta gave them a lovely sharpness and accompanied the mint and the courgette nicely. So, without further ado:</span></div>
<div class="MsoNormal">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQ1w0IQue268cPxaj9ks00_fF86Ni13SVecdiJp1AIBlwzhyphenhyphenFT6BDXnDkpbWOf7MJ2TXh_KhDBw3p_dl53P7C8I0zgkQ_rNrz4PqqBYKblVRu0gmUatGiArCi447k0JiYrsz05DziwUYV/s1600/17-courgettepotatocake01.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQ1w0IQue268cPxaj9ks00_fF86Ni13SVecdiJp1AIBlwzhyphenhyphenFT6BDXnDkpbWOf7MJ2TXh_KhDBw3p_dl53P7C8I0zgkQ_rNrz4PqqBYKblVRu0gmUatGiArCi447k0JiYrsz05DziwUYV/s320/17-courgettepotatocake01.png" width="320" /></a><span lang="EN-GB"><b><span style="color: orange;">Courgette and potato cakes with mint and feta cheese</span></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>X-NONE</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="267">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Times New Roman","serif";}
</style>
<![endif]-->
</div>
<div class="MsoNormal">
<span lang="EN-GB">6 medium courgettes (weighing about 700g)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">4 medium Desirée potatoes (weighing about 700g)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">4 tablespoons chopped fresh mint</span></div>
<div class="MsoNormal">
<span lang="EN-GB">450g feta cheese, crumbled</span></div>
<div class="MsoNormal">
<span lang="EN-GB">4 spring onions, finely chopped</span></div>
<div class="MsoNormal">
<span lang="EN-GB">2 large eggs, beaten</span></div>
<div class="MsoNormal">
<span lang="EN-GB">2 tablespoons plain flour</span></div>
<div class="MsoNormal">
<span lang="EN-GB">50g butter</span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 ½ tablespoons olive oil</span></div>
<div class="MsoNormal">
<span lang="EN-GB">salt and freshly milled black pepper</span></div>
<br />
<div class="MsoNormal">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">First, grate the courgettes
coarsely (leaving the skins on) and put them into a sieve.
Then sprinkle them with 2 teaspoons of salt to draw out some of their
excess moisture and leave them to drain for about an hour. While these are sitting, scrub the potatoes and place
them in a large saucepan. Pour enough boiling
water over them to just cover them, then simmer gently with a lid on for 8 minutes. When they are slightly tender, drain them and leave them aside until they’re cool
enough to hold. Then peel them, grate
them into a large bowl and season with salt and freshly milled black pepper.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjfOdqzS-zgdc8brZiUxbmEDlur1CgddIHIyBsGWHQsxMPFRv1642nSQE9hH44s1kOwTdp2lYO1e1mUD6zNCwVQEw-TUdj1HUHnLrRtEmBx2Q6TFh1UvtS5GZ_nkvIWVBdoNhk0dJw3Kh/s1600/17-courgettepotatocake02.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjfOdqzS-zgdc8brZiUxbmEDlur1CgddIHIyBsGWHQsxMPFRv1642nSQE9hH44s1kOwTdp2lYO1e1mUD6zNCwVQEw-TUdj1HUHnLrRtEmBx2Q6TFh1UvtS5GZ_nkvIWVBdoNhk0dJw3Kh/s200/17-courgettepotatocake02.png" width="200" /></a><span lang="EN-GB">When the courgettes have sat for an hour, run them
under cold water. Squeeze as much moisture as you can with your hands, then put them on a clean tea towel and roll it up to wring out the remaining water. This was a neat trick - I'd never thought of doing it before, but it did help to get rid of the juices and prevented the cakes from ending up as soggy messes. Add
the courgettes to the grated potatoes, along with the spring onions, mint, feta
and beaten eggs and toss the whole mixture together.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">To prepare the cakes, divide the mixture into about 16 (or as many as you can get with the quantities you use), shape them into small rounds about 1 cm thick and then lightly dust them with flour. The important thing is that they stick together.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">To cook them, pre-heat
the oven to 425°F (220°C).
Melt the butter and oil in a small saucepan, then brush the cakes on
both sides with it. When the oven is ready, place the cakes on trays,
returning one to the top shelf and the other to the middle shelf for 15 minutes.
After that, turn the cakes over, using a palette knife and a fork,
swap the positions of the trays in the oven and cook them for a further 10-15
minutes, or until they are golden.</span></div>
<!--[if gte mso 9]><xml>
<o:OfficeDocumentSettings>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]--><br />
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>X-NONE</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="267">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Times New Roman","serif";}
</style>
<![endif]-->
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvEHhguqJGK_BPqQqy-ZLD4KxNwFJZjZJEbjc8i6YejMC2_HpGoRim0rvvxSkHUQNh269QOTLkiydIbj23BQRALdJryH3eC80_zDUYZ1nKmJP76L8maSw4exjvVL9Hq3xMvYjUoqC0lXa/s1600/17-courgettepotatocake03.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvEHhguqJGK_BPqQqy-ZLD4KxNwFJZjZJEbjc8i6YejMC2_HpGoRim0rvvxSkHUQNh269QOTLkiydIbj23BQRALdJryH3eC80_zDUYZ1nKmJP76L8maSw4exjvVL9Hq3xMvYjUoqC0lXa/s320/17-courgettepotatocake03.png" width="320" /></a></div>
<br />
<span lang="EN-GB">The recipe calls for them to be served hot, but I can confirm that they work well as cold leftovers too. I think they were intended to be a side dish, but two of them make a lovely light lunch, accompanied by a green salad.</span> </div>
Alexhttp://www.blogger.com/profile/06637908348207968542noreply@blogger.com2tag:blogger.com,1999:blog-3032715048629488938.post-75791329152421364302012-09-27T15:58:00.001+01:002012-09-27T16:04:00.714+01:00Roast aubergine, tomatoes and mozzarella<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiObEDeGAMq1qzqNps3omQ7UcO9QlKLMBX2o_FlVP26HSNyWQ7VQ-Ixe5OuR1PuwuDleGGaa4bThewXtP1FPo2Quj9PF8vBeIZS5VlzgZ80Y86VhKm6GYNtxwjj_wIKKX78gDsv8WyBwJv/s1600/PIc+from+Times.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="107" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiObEDeGAMq1qzqNps3omQ7UcO9QlKLMBX2o_FlVP26HSNyWQ7VQ-Ixe5OuR1PuwuDleGGaa4bThewXtP1FPo2Quj9PF8vBeIZS5VlzgZ80Y86VhKm6GYNtxwjj_wIKKX78gDsv8WyBwJv/s320/PIc+from+Times.jpg" width="320" /></a></div>
Singin' in the rain<br />
<br />
Well after today, if one doesn't sing, one is liable to shoot oneself. The nonstop downpour from 10 am through until now, almost bedtime, was enough to make the silly ducks and chickens who live in the garden next door gurgle or gargle. The farmyard noises are a constant, and I try not to think stews and roasts and endless wonderful casseroles when I hear them. Oh dear, now I've just lost about a dozen of you and any other vegetarians who read this, of course.<br />
<br />
Perhaps you will give me a second chance as the meal I made tonight was all veggie, up and down the line, and not a feathered friend in sight, except through the window but I was on to better things by then. <br />
<br />
David often finds good recipes in the Times which he reads online each morning. He can't send articles by email from that form but he can photograph with his blackberry and then email me a picture of the recipe. It works, sort of, to a point. The quality of the print is fuzzy and the pics all look like swamps with rushes but the ideas are great. And this one of Lindsey Bareham's (and on the strength of this and several other successes of hers, I've ordered two of her cookbooks) is <i><b>so</b></i> simple it's almost embarrassing to add but it's another way of attacking the mighty aubergine and a most attractive dish if done properly. Not sure my pics will do it justice as I'm not good at multi tasking, but you'll get the general idea and if you like aubergines, then give it a whirl.<br />
<br />
For 2 people:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi70FVOgGMjYx5uWzHbfuMlDWv8HA0f3UvWpEADf4YfUe5EOxhx2lxcV4BuOqPWb8WWL0FaTJ6GiEuGD2HSboV510pg9KvtWJ0iIFexoXSRWqx_Y-kbAMnZGX_q6OMiL19tOj5mvMMVzUq/s1600/TA1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi70FVOgGMjYx5uWzHbfuMlDWv8HA0f3UvWpEADf4YfUe5EOxhx2lxcV4BuOqPWb8WWL0FaTJ6GiEuGD2HSboV510pg9KvtWJ0iIFexoXSRWqx_Y-kbAMnZGX_q6OMiL19tOj5mvMMVzUq/s200/TA1.jpg" width="200" /></a><br />
2 medium aubergines<br />
olive oil<br />
6 large, ripe, vine tomatoes<br />
2 garlic cloves (Lindsey says four, but unless you're alone for the weekend, be sensible!)<br />
couple of handfuls of Basil leaves (recipe calls for 50 but life is simply too short)<br />
2 buffalo mozzarella, drained (lump kind, packed in water)<br />
<br />
Oven to 200ºC/gas mark 6 <br />
<br />
Line a roasting tin with tin foil, shiny side up. Halve the aubergines lengthwise. Cut a diagonal lattice pattern in each cut side about 2 cm wide. Brush olive oil over the tops. Roast for 10 - 12 minutes in the oven until the centres begin to soften.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7laHhZ99cgrtUcGEMJzIcZ-3jnEQYQfeAg9b0DOhKFcVXsqOIqBOKglyG5QVsBR4AUo6c_bT-IoN2jFGeIuxb8kXOAhMtuRV4IniZj0wQwc3fdphz65cLZesrmdDwqWa65A9L9eXkPDr/s1600/TA2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga7laHhZ99cgrtUcGEMJzIcZ-3jnEQYQfeAg9b0DOhKFcVXsqOIqBOKglyG5QVsBR4AUo6c_bT-IoN2jFGeIuxb8kXOAhMtuRV4IniZj0wQwc3fdphz65cLZesrmdDwqWa65A9L9eXkPDr/s200/TA2.jpg" width="200" /></a></div>
<br />
Arrange the halved tomatoes, cut side up, around the aubergines and drizzle with oil and seasoning if desired. Return tin to oven and roast for another 10 to 15 minutes until the tomatoes are squashy. Remove from oven, scatter minced garlic cloves over aubergine and flip tomatoes so that they are arranged cut side down on top of aubergine. Cut thick slices of mozzarella to cover the top and return to oven briefly until the cheese begins to melt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqP1XYCrYCPY8QlXJsLEpvNQT8zzJjW5r0-i8cxjhUHAySktZOzLkSznxkMMNrImhA6l6-M7cdJOurX8gUFEA_OGCSFAAuGOnJorcBSNmzcwpQBjLeLk6o6FMteljtrbOoMkyCZfenCE3U/s1600/TA3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqP1XYCrYCPY8QlXJsLEpvNQT8zzJjW5r0-i8cxjhUHAySktZOzLkSznxkMMNrImhA6l6-M7cdJOurX8gUFEA_OGCSFAAuGOnJorcBSNmzcwpQBjLeLk6o6FMteljtrbOoMkyCZfenCE3U/s200/TA3.jpg" width="200" /></a></div>
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZ_5SzsWNy-St00huTRPhbv4PEMGoJDPqbtfzfpL2_2TsH3JIS-oZsSNf3Hq8HTViecfJrRefqOoTehtkNgc3K2bO3o9g9oX-QqNrABbqEK_Ar7hqlqCvLFtGd4w-e-ijUYeCzVr7Y1T-/s1600/TA4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="97" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMZ_5SzsWNy-St00huTRPhbv4PEMGoJDPqbtfzfpL2_2TsH3JIS-oZsSNf3Hq8HTViecfJrRefqOoTehtkNgc3K2bO3o9g9oX-QqNrABbqEK_Ar7hqlqCvLFtGd4w-e-ijUYeCzVr7Y1T-/s200/TA4.jpg" width="200" /></a>Tear basil leaves over top before serving.<br />
<br />
David prefers a grated hard cheese to the mozzarella which does get a bit 'stodgy' if the slices clump together. Any cheese would work and goat cheese might be best of all. Let me know if you have any other good ideas.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3032715048629488938.post-8007969768657535722012-08-26T02:27:00.000+01:002012-12-05T22:24:42.924+00:00Dog days fish<div dir="ltr" style="text-align: left;" trbidi="on">
A few days in August are known as the dog days because the dog star Sirius appears in the heavens. Or because our neighbour's friend arrives for a visit with her enthusiastic and very vocal Bouvier by the name of Luke. One or the other.<br />
<br />
My husband is working flat out on renovations in our basement, and I am helping my mother prepare for a move to a much smaller flat. Everyone is a bit too hot and a bit too stressed.<br />
<br />
Tonight, in an effort to reduce stress levels, I made one of my easy-peasy, never-fail recipes. The original version came from "The Ultimate Book of Fish and Shellfish" by Kate Whiteman. I am now at the point, however, where I just glance at the recipe, think "Oh, yes," and carry on. I never follow the rules exactly.<br />
<br />
The recipe calls for fresh fish. I use frozen.<br />
<br />
The recipe calls for fresh parsley. I consider it optional.<br />
<br />
The recipe calls for sunflower oil. I use any oil that's handy.<br />
<br />
The recipe calls for "wholemeal breadcrumbs." I throw stale baguette into the grinder and use that.<br />
<br />
But...<br />
<br />
The recipe calls for fresh tomatoes. At this time of year, fresh local Ontario tomatoes are wonderful and we usually have a basketful on the counter.<br />
<br />
All in all, a match made in heaven.The fish has the nice crunchiness of bread-crumbed fish without the wallpaper-paste starchiness of traditional batter.<br />
<br />
So here we go.<br />
<br />
Ingredients:<br />
<br />
5 or 6 medium-sized pieces of frozen cod. Or haddock. Or some other white fish.<br />
<br />
2 or 3 fresh tomatoes. <br />
<br />
1 or 2 lemons, from which you have extracted the zest (grated rind) and the juice.<br />
<br />
Breadcrumbs created from whatever has outlived its best-before date in your fridge.<br />
<br />
Oil. Your choice.<br />
<br />
Heat the oven to 200oC or 400oF. Check to make sure you have some white wine. Put a little oil in the bottom of a baking dish and arrange the fish in a single layer. Slice the tomatoes and layer them on top. Mix up the lemon zest/rind, lemon juice, a few tablespoons of breadcrumbs, and a teaspoon or so of oil. Spread it over the tomatoes. Put the lot into the oven for 20 or so minutes. Check to see if it is cooked through. Serve with salad or reheated frozen veggies or whatever else causes the minimum amount of stress. Pour a glass of white wine for the chef and other eaters. Relax.<br />
<br />
As usual, I never think of food photography in time to add it to the blog. So for decoration, I have a photograph that I took of an heirloom tomato that I tasted in Charlottesville, Virginia, which had been grown in the gardens of Monticello, the house once owned and occupied by Thomas Jefferson. This is the kind of tomato that ruins you for all other tomatoes, because it has about 10 times the taste of supermarket tomatoes. It was probably the best thing I tasted in the whole time I spent in Virginia.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRDXEHiq4K2cew60077FOhwo_xL_cyvy3bodr3dLwAdJrcysEgpCzbevOt5Wl5xwlaRBjlz5pT-OaYw3KZVbIFwr5XyeE2mpr8j_MEe1pVH0YQQyl4-6pWgYFd_abaCw6jAJBqH17dVC9/s1600/P1080564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRDXEHiq4K2cew60077FOhwo_xL_cyvy3bodr3dLwAdJrcysEgpCzbevOt5Wl5xwlaRBjlz5pT-OaYw3KZVbIFwr5XyeE2mpr8j_MEe1pVH0YQQyl4-6pWgYFd_abaCw6jAJBqH17dVC9/s320/P1080564.JPG" width="320" /></a></div>
<br />
Now if I had one of those and a fresh fish, just imagine what the recipe would taste like!</div>
Philippahttp://www.blogger.com/profile/00087019502579875572noreply@blogger.com2tag:blogger.com,1999:blog-3032715048629488938.post-3066593513225983162012-08-22T13:42:00.000+01:002012-08-22T14:02:43.638+01:00The Devil's FishI don't like anchovies. I don't like how they taste or look. I don't like their inclusion on an otherwise delicious pizza. I don't like the way that their salty sharpness dominates a recipe. They are, as far as I'm concerned, The Devil's Fish. And yet... I have cooked a recipe that uses them quite subtly; one that I don't think I'll be leaving anchovies out of in future. I have found these anchovies to be... <i>useful</i>.<br />
<br />
The recipe is for classic pork pies, yet another dish that I thought came straight out of a deli or fridge section of whichever chain food store you wish to mention. Amazingly, you can make them at home: this recipe is one lovingly collected from <a href="http://www.stylist.co.uk/"><i>Stylist</i></a> magazine's "gourmet on the go" section. I imagine that the editor must think that the cook "on the go" is a three-toed sloth, because making these pork pies took me hours. (Incidentally, I think <i>Stylist</i> has gone downhill a bit in recent months; I used to rely on it for my free weekly girly-fix, but I just don't find it that essential anymore. But I digress.)<br />
<br />
In addition to a substantial amount of time, you need:<br />
<br />
<i>for the pastry</i><br />
450g of plain flour<br />
one egg<br />
175g lard<br />
one teaspoon of salt<br />
one teaspoon of sugar;<br />
<br />
<i>for the filling</i><br />
300g pork belly (skin removed)<br />
300g pork shoulder<br />
two anchovies in oil (drained)<br />
200g smoked bacon<br />
half a nutmeg seed (grated)<br />
salt and pepper to season;<br />
<br />
<i>for the jelly</i><br />
three gelatine leaves<br />
200ml good chicken stock<br />
100ml sweet sherry<br />
one plastic syringe;<br />
<br />
<i>with</i><br />
butter for greasing<br />
flour for dusting and rolling<br />
one egg, beaten with a pinch of salt for glazing.<br />
<div class="separator" style="clear: both; text-align: -webkit-auto;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeL7WzYZDadVYbkpe8dm5ydaKz0vHk0oqrY5AVBxQ8khe97G3llZiyPOw6XPQ_Qw4yyaLC5wb9k0f-EALa9yCw7Tjpo3qDYfLQIhlCyGiOa9NTJEThQXFMB42TVcnalzicLMkY1qy1_A/s1600/pork+pie+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOeL7WzYZDadVYbkpe8dm5ydaKz0vHk0oqrY5AVBxQ8khe97G3llZiyPOw6XPQ_Qw4yyaLC5wb9k0f-EALa9yCw7Tjpo3qDYfLQIhlCyGiOa9NTJEThQXFMB42TVcnalzicLMkY1qy1_A/s200/pork+pie+1.jpg" width="200" /></a>I started on the pastry first, mixing the flour with the egg and stirring while I melted the lard in a pan of 175ml of water, adding the salt and sugar as I went. Bringing the mixture to the boil then taking if off the heat after 30 seconds, I added this to the flour / egg mixture, stirring all the time.<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVSwpUQg6xLlvVFOO4UcWz2xt6ohlgd89eiFllMss7OmfnM1g8JS7aIp5Vlwuk0ldOkMHoEjrgui_ofOEhNp6If724hFma7zsW7I1m7KAlFyQL9wCgxZGRdv5dmaHM_z4ydWu4HYpbhs/s1600/pork+pie+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVSwpUQg6xLlvVFOO4UcWz2xt6ohlgd89eiFllMss7OmfnM1g8JS7aIp5Vlwuk0ldOkMHoEjrgui_ofOEhNp6If724hFma7zsW7I1m7KAlFyQL9wCgxZGRdv5dmaHM_z4ydWu4HYpbhs/s200/pork+pie+2.jpg" width="200" /></a><br />
<br />
Once the dough was sticky, I covered it with a tea towel, letting it rest for one hour, before turning it out onto a floured work surface to flatten. I then folded the flattened dough into thirds by taking one side into the middle and pressing down, then repeating with the other side.<br />
<br />
<br />
<br />
<br />
I flattened this into an oblong shape and placed it on a baking tray covered with greaseproof paper and put it into the fridge for 30 minutes.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJv0WUbGzXjgCLQ2KluwmMILcmmSezdfS6R6VaI0jMvSZBEwCHCmAfapMi3v7-aMHZUSjdEtcq5s8xn-kpLZ9nqNYpnLeg1iUn9VAXwtK6_lc9N-b-D3Pcusgetd7ljLUMI6mt0obQKE/s1600/pork+pie+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJv0WUbGzXjgCLQ2KluwmMILcmmSezdfS6R6VaI0jMvSZBEwCHCmAfapMi3v7-aMHZUSjdEtcq5s8xn-kpLZ9nqNYpnLeg1iUn9VAXwtK6_lc9N-b-D3Pcusgetd7ljLUMI6mt0obQKE/s200/pork+pie+3.jpg" width="200" /></a>Next came the meat. After dicing the pork belly and shoulder, I mixed them with the anchovies (holding them at arm's length) before whizzing the lot of them in a food processor until they were mincemeat. I then diced the bacon and stirred this in before adding the nutmeg and seasoning.<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqQGRA2fY25bWJzLRWB5uPam2FNalaIu6MjsmyVbjKEHxciAu3cA1AkfGd6A91jGE6ceerKsdl7iw9aIPaDFk5ysQTDc8l6j7nHDY73c0CvkLr7y9KkO6spP1LonCadYKRVhX9meOfCk/s1600/pork+pie+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqQGRA2fY25bWJzLRWB5uPam2FNalaIu6MjsmyVbjKEHxciAu3cA1AkfGd6A91jGE6ceerKsdl7iw9aIPaDFk5ysQTDc8l6j7nHDY73c0CvkLr7y9KkO6spP1LonCadYKRVhX9meOfCk/s200/pork+pie+4.jpg" width="200" /></a><br />
<br />
After turning the oven on to 180ºC / gas mark 4, I took out the pastry and rolled it out on a floured surface. I folded it into three then rolled it out again until it was about three millimetres thick. From this, I cut out eight 12 cm-wide circles and eight 8cm-wide circles.<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NIUJUoaKr-JYrWVtwTSGDNQyKjTQHBw_Qj-hYOfrbs_SCtoUmH0e62mJ5w8z7_jzKjim9Ccx7LW7C3Fmo3i394muMIOaTRIIg0jZ7dmg_UVkdN6v3NdI0az7tIWUtFJQv3XNn9Ws8qo/s1600/pork+pie+5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NIUJUoaKr-JYrWVtwTSGDNQyKjTQHBw_Qj-hYOfrbs_SCtoUmH0e62mJ5w8z7_jzKjim9Ccx7LW7C3Fmo3i394muMIOaTRIIg0jZ7dmg_UVkdN6v3NdI0az7tIWUtFJQv3XNn9Ws8qo/s200/pork+pie+5.jpg" width="200" /></a></div>
<br />
<br />
<br />
I greased eight metal pie moulds, dusted them with flour and lined with the 12cm pastry circle, leaving a little over-lapping. To each, I added one eighth of my pork filling, before placing the 8cm pastry circle on top, crimping the edges as I went.<br />
<br />
<br />
After brushing them with egg wash and skewering a hole in the top, I placed them in the hot oven and baked for 40 minutes. Once out, I placed them on a rack to cool for two hours.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35k12wJ3fU6GmhYyoyoc341wgne68j1fRxEEGh2LqXcezl7ovpOg3ssllCSfXlD9nNUhAMB3-O9gV4R3UKsH49bq8IiE0aBhJk6CODJWV6zY0JAhEeV_WFsDvAMoNzHWL5Gp51ITVVgc/s1600/pork+pie+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35k12wJ3fU6GmhYyoyoc341wgne68j1fRxEEGh2LqXcezl7ovpOg3ssllCSfXlD9nNUhAMB3-O9gV4R3UKsH49bq8IiE0aBhJk6CODJWV6zY0JAhEeV_WFsDvAMoNzHWL5Gp51ITVVgc/s200/pork+pie+6.jpg" width="200" /></a>Now for the jelly. I soaked the gelatine in water for two minutes then squeezed out the excess water. This gelatine was added to the heated chicken stock and sherry and I stirred until it was dissolved, before cooling until it was thick enough to pour... fun and games were approaching.<br />
<br />
I've never added jelly to a recipe like this before. The instructions stated using a syringe and, considering that I didn't know where the nearest needle exchange was situated, found myself in Sainsbury's buying a syringe for adding icing. (This, for reasons about to be made plain, may not be the best instrument for such a task. If you can think of a better one for next time, please let me know.)<br />
<br />
I filled the syringe's body with the jelly and squeezed it into the hole I'd made in the top of the pastry. While a fair amount made it into the pie, a good deal of the jelly made it all over the work surface. Most annoying. I placed the whole lot in the fridge overnight, although eight hours would have been enough: I think I'd had enough of the process by this time.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeF72EWe9lks8Dt7FuWNbJnCodVYjUBxH3gQ3WejdGuPE5MZlTELAg74dyUGVh2NgTe2NaDfOWRE24UJZusIqs6b5Zhdd7aAXfCbMlTxrkVVxzkIpHuL1SU_jUn-gBOn9f1V2jqoc2LnY/s1600/pork+pie+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeF72EWe9lks8Dt7FuWNbJnCodVYjUBxH3gQ3WejdGuPE5MZlTELAg74dyUGVh2NgTe2NaDfOWRE24UJZusIqs6b5Zhdd7aAXfCbMlTxrkVVxzkIpHuL1SU_jUn-gBOn9f1V2jqoc2LnY/s320/pork+pie+7.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
However, when I took the pies out of the fridge the following morning, I was most pleased with the results: a lovely, crumbly pastry with a firm, meaty filling and a pleasant jellied surround awaited me as I sliced into the first pork pie. I added some mustard to the second slice; a little brown sauce to the third. They were lovely, providing me with a pleasant lunch for the next few days, when consumed with a large salad.<br />
<br />
<br />
As to the Devil's Fish, I thought it blended in quite nicely. Will I try it again?<br />
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3032715048629488938.post-65545801784911468962012-08-13T10:24:00.000+01:002012-08-27T12:33:16.019+01:00Victoria (well Lyn, actually) sponge<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5NdGkNRQjwmpNt7wXMWa-PC5SMVX8QyJTu1hk1IoI38n72N2rgtoHgmbhleh5sJrN-e_dQnqQ2nSM6AplgCSkXO7HBmu5LWWn4_4eGsEhuGvP7H9AK_uwcmBGolZ2tKzCoTQgnaZQ9d5/s1600/Strawberry+sponge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5NdGkNRQjwmpNt7wXMWa-PC5SMVX8QyJTu1hk1IoI38n72N2rgtoHgmbhleh5sJrN-e_dQnqQ2nSM6AplgCSkXO7HBmu5LWWn4_4eGsEhuGvP7H9AK_uwcmBGolZ2tKzCoTQgnaZQ9d5/s320/Strawberry+sponge.jpg" width="320" /></a></div>
God save our gracious sponge!<br />
<br />
Well, we've almost made it. Here we are, contemplating the Closing Ceremonies in a few hours when the curtain will come down on an absolutely spectacular Olympics, and very probably the last one in which I shall take more than a passing interest, unless one of my children or grandchildren go in for sports in an Olympic way. The former have missed the mark in terms of age. There is no latter and with no sport genes in this family, the chances are about as great as me taking gold in show jumping. One member of the family made it onto the Olympic stage for the Opening Ceremonies and I couldn't have been prouder but I suspect that was the beginning and end of it.<br />
<br />
That said, I've felt more <b><i>patriotic</i></b> pride in the last two weeks than I've felt in my entire life. And it's pride for a country where my family roots on both sides are firmly anchored, and yet one in which I came to live in the fourth decade of my life. A number of people have asked me if my loyalties have been divided between the Union Flag and the Maple Leaf. My answer is a resounding 'no'. I live here now, my reference points are all British and have been for years and while I retain a huge affection for and pride in what was 'my home and native land' for many years, my loyalty and allegiance go to the red, white and blue which we've all watched fluttering in the thousands in the stands or adorning the shoulders of the 40-odd British athletes who've done their country proud along with the many others who've placed in the rankings and the scores who've worked their socks off in training for years and got this far but simply not been able to put themselves on the board. They are the undecorated heroes of the Games and we should be very proud of all who've given it their best shot, even if they go home with memories not medals. Well done, Team GB!!<br />
<br />
What better way to mark the finale of a splendid season of Jubilee and Games than with a quintessentially English tradition: Victoria Sponge. Oh, I know, most of you can make these while doing the crossword and texting your friends. Victoria sponge is to Great Britain what pancakes and maple syrup are to Canadians and anyone who holds a British passport should, I feel, master this national teatime treat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9XXZIR0ljL4LxiPvcBri3K_GAEPa4APSKdEQoxvJkTNX-7_rR_WVel6Yzc66mkrwDX2U5ft4mQPZn3tz6WxUMEduZTOBTazw5w1ejkuue2mXlqaxnydPRUPSUfp1SvFdpMdF3q9Uwp4u/s1600/Sponge+ingredients2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9XXZIR0ljL4LxiPvcBri3K_GAEPa4APSKdEQoxvJkTNX-7_rR_WVel6Yzc66mkrwDX2U5ft4mQPZn3tz6WxUMEduZTOBTazw5w1ejkuue2mXlqaxnydPRUPSUfp1SvFdpMdF3q9Uwp4u/s320/Sponge+ingredients2.jpg" width="320" /></a></div>
<br />
So now I have to kneel and confess that I've never made a true sponge. I've made pound cake which is similar and also very English, a wonderful American chocolate cake called 'Wacky Cake' which I might add to this blog in a future post simply for the fun of making it and dozens of spice, lemon, orange and assorted other types of cake. But not sponge. And embarrassingly, it's the easiest of the lot and as it's in the oven now, I'll refrain from adding the 'never fail' tag, for that will surely blight my first attempt. But like boiling an egg or making toast, it would be a pretty poor cook who couldn't get this one right. With only 5 ingredients it's a no-brainer.<br />
<br />
I don't expect a single one of you to make this for I'm sure the English cooks among you all have a tried and true sponge recipe but if you ever fancy a change, then this one gets my vote for an alternative. Like many of my favourite recipes, this comes from the kitchen of the talented Lyn who is so generous with all her culinary knowledge and any recipe which she's found and had success in producing.<br />
<br />
Weigh three eggs. Place the same weight each of margarine and caster sugar in a bowl and combine well. Add the eggs and a few drops of vanilla. Finally beat in the same weight of self rising flour and beat for a couple of minutes so that the batter is light. It's not called sponge for nothing. Voilà. Turn into two greased and floured sponge tins and bake at 160º C for about 30 minutes or until done.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcWMjwZkevLRFQYbPdDWSCWBlZ1VfRGc7p0b6lYbdzSgl-AUnKns2x2VaX_vhV3oY9YMVbpkMFE2LgsdCDrFAZ0zkySexGoU4ml0crj1i9nfG-zmxJrwM9DjDVeLKkEAe_XZhxlWBO1KI/s1600/Sponge+batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcWMjwZkevLRFQYbPdDWSCWBlZ1VfRGc7p0b6lYbdzSgl-AUnKns2x2VaX_vhV3oY9YMVbpkMFE2LgsdCDrFAZ0zkySexGoU4ml0crj1i9nfG-zmxJrwM9DjDVeLKkEAe_XZhxlWBO1KI/s200/Sponge+batter.jpg" width="200" /></a></div>
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyymUsUsgL4dT_yHX53VwyevyCGpyv9MQ6AW1hOLGVZ2Zvtg0P36049WJXdFxi845MM3URFRH6byrur1gzw9dXsxRHNlvhZrNfu-KBGczW7fPviShrqcA0oRxLxl0BFAY_Byx8yHgoBKaC/s1600/Sponge+cakes+bake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyymUsUsgL4dT_yHX53VwyevyCGpyv9MQ6AW1hOLGVZ2Zvtg0P36049WJXdFxi845MM3URFRH6byrur1gzw9dXsxRHNlvhZrNfu-KBGczW7fPviShrqcA0oRxLxl0BFAY_Byx8yHgoBKaC/s200/Sponge+cakes+bake.jpg" width="158" /></a><br />
<br />
Cool on a rack before turning out of the tins. A true Victoria should have red jam methinks, but you can personalise in any way you choose and fill with fresh fruit, or any curd or jam and for special occasions top with whipped cream. <br />
<br />
<br />
<br />
Start with a Pimms and then the main course could be bangers and mash, shepherd's pie, toad-in-the-hole or bubble and squeak. Nice cuppa at the end of the meal and you will be singing Rule Britannia before bed time.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3032715048629488938.post-28434930124491256742012-07-22T10:06:00.003+01:002012-07-22T10:07:19.282+01:00Bacon and ricotta cake with roasted tomatoes<div dir="ltr" style="text-align: left;" trbidi="on">
Forgive me <strike>father</strike> readers for I have sinned; it has been two months since my last post. Oh dear. Moving house in the middle of an already busy summer has left me with very little time for attempting new recipes, despite the fact that I have a very nice new kitchen that is crying out to be used. However, I will soon be on enforced home stay thanks to the Olympics and the official* advice to stock up with water and canned goods, barricade the doors, and stay away from the streets and all forms of public transport for the next three weeks.<br />
<br />
The upside of this is that it should give me more time for experimentation in the kitchen, so I will hopefully get back into a more consistent blogging routine soon. To start off, here's a recipe I tried recently that I can tell will become part of my regular repertoire. Easy, not too time intensive (10-15 minutes to prepare, 45 minutes to cook), and absolutely delicious both warm and reheated. It works equally well as a side or a main dish, and could be adapted for vegetarians by omitting the bacon (although I must say, one of the two reasons I could never be a vegetarian is my love for bacon. The other would be my love of a really good steak). So without further ado:<br />
<br />
<b style="color: orange;">Bacon and ricotta cake with roasted tomatoes</b><br />
(adapted from <a href="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/b/bacon_and_ricotta_cake_with_roast_tomatoes.html" target="_blank">Waitrose Recipes</a>) <i><br /></i><br />
<i> </i><br />
<i>For the cake:</i><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4REUt0VfuqXrJTVA7EhJ1gN1hTCvmk6labljQLF2sq_jawcw1Ic4PVrgVo0AtzJVPZNea7xun7LVkUl4sjDwjfOz-DK6k-426K36RK1PcGLUY7-ewY6QienynmOcJh_OnW1FNnQbRoMK/s1600/16-baconricottacake01.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4REUt0VfuqXrJTVA7EhJ1gN1hTCvmk6labljQLF2sq_jawcw1Ic4PVrgVo0AtzJVPZNea7xun7LVkUl4sjDwjfOz-DK6k-426K36RK1PcGLUY7-ewY6QienynmOcJh_OnW1FNnQbRoMK/s320/16-baconricottacake01.png" width="320" /></a>
<li>
1 medium potato, peeled and quartered</li>
<li>
225g bag baby spinach</li>
<li>1 or 2 40g packs crispy smoked bacon (<i>the original recipe calls for 4 packs, but I only used one and that seemed to work just fine, so I would recommend reducing that</i>)</li>
<li>
4 tbsp Parmigiano-Reggiano, grated</li>
<li>250g ricotta cheese (<i>the recipe called for 500g, but again, I used half that with no adverse effect</i>s)</li>
<li>
2 large (or 3 medium) eggs </li>
</ul>
<br />
<i>For the tomatoes</i>: <br />
<ul>
<li>
300g cherry tomatoes, halved</li>
<li>
4 tbsp olive oil</li>
<li>
1 tsp caster sugar</li>
<li>
fresh thyme or oregano</li>
<li>2 tbsp balsamic vinegar </li>
</ul>
<div class="method parbase text waitroserichtext">
<div class="content-RTE ">
</div>
</div>
<br />
Before you start, preheat the oven to 180°C (gas mark 4) and grease and line a 900g loaf tin with baking parchment.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFb5JZIcIv5hg_E-2pdmazGQCm4NRvFunCHuV2QxBgeR4ZG3MVvgkBW4Nn9WLPtd4sjFpIIy4b1_yrSEezkuLinA5cZNn-l7leZZORWbHj8M_6B1OdLxpD_MDQ0CkZhCwMbp1arK5tceik/s1600/16-baconricottacake02.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFb5JZIcIv5hg_E-2pdmazGQCm4NRvFunCHuV2QxBgeR4ZG3MVvgkBW4Nn9WLPtd4sjFpIIy4b1_yrSEezkuLinA5cZNn-l7leZZORWbHj8M_6B1OdLxpD_MDQ0CkZhCwMbp1arK5tceik/s320/16-baconricottacake02.png" width="320" /></a>Place the potatoes in a pan, cover with cold water and bring to the
boil. Simmer for 10-15 minutes until tender. Drain and allow to cool
slightly, then grate coarsely. While the potato is cooking, place the spinach in a pan, splash with a little water and
cook over a medium heat for 1-2 minutes, or until just wilted
(microwaving in the bag works equally well - just follow the instructions on the pack). Drain and cool in a colander, then squeeze out any excess liquid
and chop roughly. Crush the bacon into a bowl and mix in the spinach, potato,
Parmigiano-Reggiano, ricotta and eggs. Season with pepper. Tip the
mixture into the loaf tin. Cook for 25 minutes.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96Ae__PVhJxXBpo5xi1co6yisyGrngVZhKq3QPxWZQS_VXOImFlSCuPLfh6iH2FQ3mIcNpSO7ZU0Hj0tr6HTvodQ-ys4RCJzBKiQ8gKjBsv8pt_QH0xqcuik8p5QibiA3iUmZTENAR2T7/s1600/16-baconricottacake03.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96Ae__PVhJxXBpo5xi1co6yisyGrngVZhKq3QPxWZQS_VXOImFlSCuPLfh6iH2FQ3mIcNpSO7ZU0Hj0tr6HTvodQ-ys4RCJzBKiQ8gKjBsv8pt_QH0xqcuik8p5QibiA3iUmZTENAR2T7/s320/16-baconricottacake03.png" width="320" /></a>While the cake mixture is in the oven, chop the cherry tomatoes in half and place in a roasting
tin, cut side up. Drizzle with oil and sprinkle with the sugar, thyme or
oregano and season. After the cake has had 25 minutes, put the tomatoes on a lower oven shelf, beneath the cake, and continue
to cook for about 10-15 minutes until the cake is just firm to the
touch and the tomatoes are cooked.<br />
<br />
Leave the cake to cool slightly in
the tin, then turn out while still warm. Drizzle the tomatoes with
balsamic vinegar and serve with slices of warm cake. Et bon appetit!<br />
<br />
<div class="method parbase text waitroserichtext">
<div class="content-RTE ">
</div>
</div>
<br />
<br />
*This <i>may </i>not have been the message that LOCOG and Transport for London have been trying to convey, but everything they have said thus far <a href="http://londonist.com/2012/07/official-olympic-travel-advice-from-transport-from-londonist.php" target="_blank">has had that effect</a>! </div>Alexhttp://www.blogger.com/profile/06637908348207968542noreply@blogger.com2tag:blogger.com,1999:blog-3032715048629488938.post-72139890542549717392012-07-16T09:15:00.000+01:002012-07-16T09:17:31.890+01:00Baked courgettes with leeks and blue cheeseNot a capital offence surely?<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
I'm talking about unpremeditated blogging here, the kind that happens spontaneously when one makes a new recipe just for fun, it turns out successfully and only then does one realise that one should have had the camera handy before the finish line. I'm hoping that my punishment won't be eternity slaving over a hot stove for this one.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
We're having a rare, make that unprecedented, week in our flat in town. In the more than four years we've owned High Windows, I've only ever spent three consecutive nights here at a time. We've planned, on several occasions, to take a week and play tourists in town but never managed to pull it off (perhaps because it's too close to home to really make it a proper holiday) and now, with the insane atmosphere in the capital, it's not the place to be playing anything except perhaps sports for one's country.</div>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
But we're here anyway and one of my intentions on this break was to make a new recipe every night. We've been here for three so far and the first dinner had to be something last minute, easy and familiar. The second night we went out as I'd been at work all day and didn't want to be getting my head around unfamiliar recipes at the end of it. So it wasn't until last night that I hauled out what was to have been my kick-off on Night One and away I went.</div>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
This is an easy one. It's vegetarian and would make a good side dish for grilled chicken or fish but it also works as a stand alone and we both agreed it worked well.</div>
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWx-gyxCngB73kT-NlaWnfSG_sVeBcKXsH-u4sVVhTMNVIUGrOEhLPKlCsL6icekqdDoiT7m_Bb8TuJDKCVOKODsHdL4OFbOFCeowh5kGsdfO2Os52JdRCP396rJZ11WPiTfC4oZMFXf-T/s1600/Blog+1.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img $ca="true" border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWx-gyxCngB73kT-NlaWnfSG_sVeBcKXsH-u4sVVhTMNVIUGrOEhLPKlCsL6icekqdDoiT7m_Bb8TuJDKCVOKODsHdL4OFbOFCeowh5kGsdfO2Os52JdRCP396rJZ11WPiTfC4oZMFXf-T/s200/Blog+1.jpg" width="200" /></a>2 tablespoons olive oil</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
4 medium courgettes, halved lengthwise and then cut again into quarters</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
25g butter</div>
2 leeks, washed and sliced<br />
100g blue cheese, crumbled (David is not a fan of blue and goat's cheese works very well too)<br />
50g walnut pieces (and for once, with Kit no longer living here, I went out on a limb and added these too)<br />
<br />
Heat the oil in a frying pan and fry the courgettes, in batches, cut side down. Transfer to an oblong ovenproof dish. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Melt butter in the same pan and fry the leeks gently for 4 to 5 minutes until they begin to soften. Season then spoon on top of the courgettes. Sprinkle the cheese and walnuts evenly on top. I also added some grated cheddar which, in our opinion, improved the whole but it's not necessary.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Bake at 200ºC for about 20 minutes until walnuts are crisp, vegetables are tender and cheese is melted. Scatter a few halved cherry tomatoes over the top to add colour and a loaf of hot ciabatta wouldn't go amiss either.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fE-qn7uid0r0D37gADzMOgs-vKWmM-q4YwoHmn-zmdPTOnHn5idzC_uWnKN5_Ny3HJKFLiCWp86Vjt6vPVRq9v7N3f77HBCz1cm45hbqaisrZRxE_hHFj-04CBjw4ITIgq7iBjhSfafQ/s1600/Blog+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $ca="true" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fE-qn7uid0r0D37gADzMOgs-vKWmM-q4YwoHmn-zmdPTOnHn5idzC_uWnKN5_Ny3HJKFLiCWp86Vjt6vPVRq9v7N3f77HBCz1cm45hbqaisrZRxE_hHFj-04CBjw4ITIgq7iBjhSfafQ/s320/Blog+2.jpg" width="128" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Now of course I realise I could and should have done this on the first night as it's so easy. But I was too tired to be chopping and slicing at that point, and I think we enjoyed it more as it was planned beforehand, unlike this blog entry!</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3032715048629488938.post-19981673558998031792012-07-04T21:16:00.002+01:002012-07-04T21:23:37.969+01:00Salmon and prawn pie WE WILL NOT STARVE<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRYrok9r0VJORy3QONWedHZ-GtS7SpWAAZE-2O0egFL3_klLcEajMbCnej-4IPGigFe-8D7vFN2yYNY0lHYWr-GTXW21WIGVS_l7CgpOMNWF_Wy2Eb0uNUI_ZMmou3iEbnqJWezxxmtso/s1600/Blog4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRYrok9r0VJORy3QONWedHZ-GtS7SpWAAZE-2O0egFL3_klLcEajMbCnej-4IPGigFe-8D7vFN2yYNY0lHYWr-GTXW21WIGVS_l7CgpOMNWF_Wy2Eb0uNUI_ZMmou3iEbnqJWezxxmtso/s200/Blog4.jpg" width="200" /></a></div>
although if you were depending on this blog for your inspiration (until to our great delight, two of our wonderful and loyal followers put up some amazing carbs), you'd have keeled over and expired of starvation some time ago. It's been a busy month for two of the major bloggers on the site. One has been travelling and then moved, the other has been going in ever-decreasing circles as the family home became a warehouse and then a ghost town. <br />
<br />
Life changes: life goes on. We now need to reorient, refocus and redesignate the purposes of three of the rooms in the house. Everything is in transition here and I realised one afternoon whilst all this was going on, that there were, at the time, only three places where I could sit, lie or relax until more is moved out and reorganised. But on the plus side, I had my bedroom, the bath and, thankfully, the kitchen that remained unscathed after the exodus.<br />
<br />
So to celebrate kitchen functionality, David and I decided to make a simple fish pie for supper but the number of steps and exhortations in the given recipe made the whole thing much more complicated than necessary. The finished product was a great success so our last 'family' meal, before Kit moved away was a memorable one. The Vas Felix Chardonnay was an excellent accompaniment and encouraged us during the preparation of the meal.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEVRAIqWqdxL04YrK3-cC4jRwb5S2ntpTHpGtHjTY4pqSUb3041pJj6ieOJT9JYRQL8G-NSxN0ID372WQ9lncgxTRvOYLlPjVOWfULMF6jZgu78f-ddY1-FF0K_a9MSzp2jTaeo7A6RDD/s1600/Blog2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEVRAIqWqdxL04YrK3-cC4jRwb5S2ntpTHpGtHjTY4pqSUb3041pJj6ieOJT9JYRQL8G-NSxN0ID372WQ9lncgxTRvOYLlPjVOWfULMF6jZgu78f-ddY1-FF0K_a9MSzp2jTaeo7A6RDD/s200/Blog2.jpg" width="200" /></a></div>
<br />
Here goes, and I'll cut out a lot of the direction guff and just streamline the method as much as I can.<br />
<br />
Peel and slice 750g each potato and sweet potato and boil (separately is easier) for 15 minutes until tender. Remove from the heat, combine and mash together coarsely with 25g butter or margarine.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmBvrwQrJTELJhtl6KCPa4quexBH6dWmpFTBCFtCkYfWDih1HNqqLx7xUPqLxKDcYDUbev48IfZd-t0LTEcSxgaMd6Pdlf_36BxY1cjenL86DOE1EzM5MYxj9iGI2gTFgJ-arIaVxIK8S/s1600/Pots+and+pans+for+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="127" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmBvrwQrJTELJhtl6KCPa4quexBH6dWmpFTBCFtCkYfWDih1HNqqLx7xUPqLxKDcYDUbev48IfZd-t0LTEcSxgaMd6Pdlf_36BxY1cjenL86DOE1EzM5MYxj9iGI2gTFgJ-arIaVxIK8S/s200/Pots+and+pans+for+blog.jpg" width="200" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2WFtem1RN7kURIwBNqZoG5ArNHbSoRvW5ITGn7TbN7G5ol-7qZGeXzH1sV3N995rIRKcDet0rFNYMYfMmDpyAJXFWHyw8ERIXHmhfhOvII1-6SQaGtv61o5R3Zh6IijQVS0YajxouI0v/s1600/Blog3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt2WFtem1RN7kURIwBNqZoG5ArNHbSoRvW5ITGn7TbN7G5ol-7qZGeXzH1sV3N995rIRKcDet0rFNYMYfMmDpyAJXFWHyw8ERIXHmhfhOvII1-6SQaGtv61o5R3Zh6IijQVS0YajxouI0v/s200/Blog3.jpg" width="200" /></a><br />
<br />
Put 250 ml semi skimmed milk (skimmed works just as well), 200 ml hot fish or vegetable stock, 500g salmon fillet and 200g cooked and peeled prawns in a roasting tin, fish kettle or large frying pan and simmer, covered, for 15 minutes or until fish is cooked through and will flake easily. Lift fish onto a plate, reserving liquid. Skin the salmon and break into chunks. Arrange with the prawns in the base of a 2L casserole dish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Wash 250g baby leaf spinach and, leaving the water on the leaves, place in a pan on hob and 'wilt' for a few minutes until reduced slightly. Spread spinach evenly among the pieces of fish and prawns. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8Sqf2keqBLGZUi82Spr3LOUwR1LDNvvG6wJSjGINBgPX7G4pByUCjaayug2VoCtMWnVty-a-0SYI6SCkOZtWb-DjTnBghYefuhuPcfUbwVOoFiYpZST10PwXA7gCoinAO6G4yCRKtKcw/s1600/Blog5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8Sqf2keqBLGZUi82Spr3LOUwR1LDNvvG6wJSjGINBgPX7G4pByUCjaayug2VoCtMWnVty-a-0SYI6SCkOZtWb-DjTnBghYefuhuPcfUbwVOoFiYpZST10PwXA7gCoinAO6G4yCRKtKcw/s200/Blog5.jpg" width="200" /></a></div>
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZFsC4j9byuysg-e-p6tZKLyx8quytsh8OpiWR96BNxkyE4Bm651VInPXnOGf7uRro_3pdORBsEQc02N9deB6nTRSJNto1jCNZCgVmuWTW0QJKaVnAgJ9vii8gThmVvhxTXuvMJyOtXEA/s1600/Blog6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZFsC4j9byuysg-e-p6tZKLyx8quytsh8OpiWR96BNxkyE4Bm651VInPXnOGf7uRro_3pdORBsEQc02N9deB6nTRSJNto1jCNZCgVmuWTW0QJKaVnAgJ9vii8gThmVvhxTXuvMJyOtXEA/s200/Blog6.jpg" width="176" /></a>In a medium pan (yes, this recipe uses a lot of cookware!) melt 50g margarine and add 50g flour, stirring constantly to make a roux. Remove from heat and gradually add reserved fish liquid, stirring until smooth. Return pan to heat and continue to stir on low until sauce has thickened. Remove from heat, stir in 170g soured cream and a handful chopped, fresh basil. Pour sauce over fish in casserole.<br />
<br />
<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTpaY54TYvtngEZkMfKu-U8Q86dkqzlh2ZC5vK2Xl12s1pEqw9dVU4Vzo1RvxOfr7bbOC5Gf6nhp0jD-I_1i5wSt9ixaoOi8XLqVvcuZZzIuIBneJD8R-V8oWfL1TM-R3y6zG-Ctl5yN9/s1600/Blog7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTpaY54TYvtngEZkMfKu-U8Q86dkqzlh2ZC5vK2Xl12s1pEqw9dVU4Vzo1RvxOfr7bbOC5Gf6nhp0jD-I_1i5wSt9ixaoOi8XLqVvcuZZzIuIBneJD8R-V8oWfL1TM-R3y6zG-Ctl5yN9/s200/Blog7.jpg" width="199" /></a><br />
Top with the mashed potato and sweet potato mix and bake in a 200ºC oven for about 20 - 30 minutes until bubbling and browned on top.<br />
<br />
Serve with a green vegetable such as broccoli, asparagus or beans.<br />
<br />
Serves 6Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3032715048629488938.post-50195965314849027642012-06-30T00:07:00.001+01:002012-06-30T00:12:15.398+01:00Pitta risingOne of the main delights of reading a cook book is in how it demystifies cooking. Those dishes that seem so intimidating are made approachable with a recipe's few easy steps; just follow the instructions. <br />
<div>
<br /></div>
<div>
This works for the everyday items, too. Pitta bread, for instance; bought with a punnet of hummus, consumed with some haloumi cheese, available in food outlets high and low, so commonplace that one needn't try to make it oneself. Where would one start? Why would one bother?</div>
<div>
<br /></div>
<div>
First answer: looking in the Fabulous Baker Brothers <a href="http://www.channel4.com/programmes/the-fabulous-baker-brothers/articles/get-the-fabulous-baker-brothers-book">book</a> (again). Second answer: it's fun, quick and in my view the results are tastier than what's available in most stores.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9u6XuotFXexI9IotvFmAPhC7ky_rBuH8Ws-LppPyr44dntkvjXkFhJ8M2obsNxWYjCdrV89erOBEeT5bsmYzyQdcMxb0_ebCjc-e92ESYb6NB0NOBYR4FPGdq8YC3rNFixWqbsrxGkaY/s1600/pitta1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9u6XuotFXexI9IotvFmAPhC7ky_rBuH8Ws-LppPyr44dntkvjXkFhJ8M2obsNxWYjCdrV89erOBEeT5bsmYzyQdcMxb0_ebCjc-e92ESYb6NB0NOBYR4FPGdq8YC3rNFixWqbsrxGkaY/s200/pitta1.jpg" width="200" /></a>Quick? Oh yes, surprisingly so. But first, the ingredients: mix a sachet of dried yeast in a jug with 20 millilitres of rapeseed oil and 300 millilitres of tepid water; add this combined liquid to 560 grams of strong white flour with 10 grams of sea salt in a large bowl. </div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5yWnTx3fzUOkydMjGX6j90zImlE-w4StVOHIsaIOI_bXocDX76Ix0zofFT1oLhw_tDxSEy-BKk8QqGCiGPjdf_JbI67JWXH1_peNgZh50_EWcwk-JRD2JcsXgtrHEQOegjTSMqfLy-4/s1600/pitta3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk5yWnTx3fzUOkydMjGX6j90zImlE-w4StVOHIsaIOI_bXocDX76Ix0zofFT1oLhw_tDxSEy-BKk8QqGCiGPjdf_JbI67JWXH1_peNgZh50_EWcwk-JRD2JcsXgtrHEQOegjTSMqfLy-4/s200/pitta3.jpg" width="200" /></a>Mix and knead for 15 minutes by hand or for ten minutes by machine with a dough hook: any excess wetness from the liquid will soon disappear as you create a pliable bread dough. Cover with a tea towel and leave for an hour.</div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
Pulling off the tea towel, the dough should have expanded up to twice its size. Now comes the cooking, so heat up your oven to 230º Celsius, or whatever your oven's maximum is (ours is a lowly 200ºC, but we love it so). Put a baking tray inside to heat up with the oven.</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCOrJyOfR5Z7er1ViVC5jzPumztZeJePJH17H2dxi3LmO3ufgCgyrn7yN3gQnNs4ZCTGgLMKNmY1Uze6NFG1TyhtAT7ZDJwI9dq8jSLC8P6GZDFc1QEHfOoJ2-fg8PZbAhF6sLKDXWHY/s1600/pitta4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCOrJyOfR5Z7er1ViVC5jzPumztZeJePJH17H2dxi3LmO3ufgCgyrn7yN3gQnNs4ZCTGgLMKNmY1Uze6NFG1TyhtAT7ZDJwI9dq8jSLC8P6GZDFc1QEHfOoJ2-fg8PZbAhF6sLKDXWHY/s200/pitta4.jpg" width="200" /></a><br />
<div style="text-align: left;">
While the oven's warming up, pull off pieces of the dough of around 100 grams each. Shape each one into a ball and, on a well-floured work surface, roll the dough out into pittas, keeping both sides well-floured so they don't stick. Keep rolling until the pitta is as long as your arm, from knuckle to elbow.</div>
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAo7EwkOZekiaatFU-27l06gRP-Uxz6EjRJRA2fHX2Ddd4iKBOKfLzyIc8jxfGDTh2gbgdzE-Ks_P-OSlTJGtnktWpSBm_Yo09Z144iDzS3163e481fINxiRuf01QeBx0X6_oUNQ04sbM/s1600/pitta5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAo7EwkOZekiaatFU-27l06gRP-Uxz6EjRJRA2fHX2Ddd4iKBOKfLzyIc8jxfGDTh2gbgdzE-Ks_P-OSlTJGtnktWpSBm_Yo09Z144iDzS3163e481fINxiRuf01QeBx0X6_oUNQ04sbM/s200/pitta5.jpg" width="200" /></a><br />
<div style="text-align: left;">
Once ready, pull out the baking tray with oven gloves or the like and place the pitta onto it carefully. Now, place this in the oven. Within 30 seconds, the pitta bread will start rising... and in well under five minutes, the pitta bread will have not have just risen but ballooned, browned and baked.</div>
</div>
<div style="text-align: left;">
<br /></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAb0g03kFz_ZP1Avq_FKhnRxF3uSA7KrOQKeDNvF2vSzlT3FcO6yIq4Q2bdRcF5z0zPPLRlll8riPPLLR-TEbCQ0ZzuQExp0qCElMiLEduwaiU1JiVThkGEKWBxaEPuquZEbTjpVvDLvA/s1600/pitta6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAb0g03kFz_ZP1Avq_FKhnRxF3uSA7KrOQKeDNvF2vSzlT3FcO6yIq4Q2bdRcF5z0zPPLRlll8riPPLLR-TEbCQ0ZzuQExp0qCElMiLEduwaiU1JiVThkGEKWBxaEPuquZEbTjpVvDLvA/s200/pitta6.jpg" width="200" /></a></div>
<div style="text-align: left;">
Take this out and let dry on a rack; continue with the next ball of dough and then next and the next, until you've got a pile of warm pittas ready for eating or storing. Next? Buy some hummus or haloumi cheese or... actually, why not make some?</div>
<br />
<br />
<div>
<br /></div>
</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3032715048629488938.post-25530522233630609072012-06-29T19:58:00.002+01:002012-06-29T19:58:18.632+01:00Inception CookiesToday was definitely a comfort food kind of day. In this weather - or at least, the weather we'd been having until yesterday, which I didn't realise had changed until I eventually ventured outside wholly underdressed for the lovely cool breezy evening - I'd usually turn to ice cream, but there's this crazy, over-the-top baking indulgence that's been doing the rounds of various culinary blogs - in fact, basically the Internet at large - recently, and I wanted to give it a try: Oreo-stuffed chocolate chip cookies.<br />
<br />
Now pretty much the first thing you'd think is that it'd be too sweet. The blog I looked at - <a href="http://www.beckybakes.net/2011/01/20/oreo-stuffed-chocolate-chip-cookies/" target="_blank">BeckyBakes</a> - says that's not a problem, but in an effort to mitigate that ever so slightly, and also put my own personal twist on it, I added a smear of peanut butter (I'm a big fan of the Oreo/peanut butter combo, as explored in a different incarnation <a href="http://eat-and-2-veg.blogspot.co.uk/2012/02/comfortable-food-mac-cheese-and-peanut.html" target="_blank">here</a>).<br />
<br />
And that's pretty much it. For my first attempt I focused on (and struggled with) construction, so I used pre-mixed cookie dough. I love the Betty Crocker just-add-water powder mix, but I found it a little bit sticky for my purposes, so consider going a little drier than usual with whatever your go-to cookie recipe is.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4EVsdZ4eNa4SLzWGbh6Ws_xGBDgHyYs3BCBXf9CZLJpv2a4fxLk4BGPTIzEr2WcdDt_bTUL880mecVkjzfZdPSG9bkCH4DwKuOU5Z6QwjMB1aq75lbUMMwUAEIys0hHXHlknFW-bzAwG/s1600/295109_10101250480209439_1998913567_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4EVsdZ4eNa4SLzWGbh6Ws_xGBDgHyYs3BCBXf9CZLJpv2a4fxLk4BGPTIzEr2WcdDt_bTUL880mecVkjzfZdPSG9bkCH4DwKuOU5Z6QwjMB1aq75lbUMMwUAEIys0hHXHlknFW-bzAwG/s320/295109_10101250480209439_1998913567_n.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It's quite straightforward - dollop of dough, Oreo, peanut butter on top if you wish, and another dollop of dough.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjHa4kFLN3x3-LS-PQNYTQAfnJ7lXNdno_CrG7eFVi-n_lYnAP0-TrNWKIy1ZSx2drCYK_lUg8Xble0r2kILmIg9V3OHhJqVbO79prjtdStzZgxeCRqKPyTsqA-V4V9SEjltjTOSYua1pp/s1600/552403_10101250489585649_1861388547_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjHa4kFLN3x3-LS-PQNYTQAfnJ7lXNdno_CrG7eFVi-n_lYnAP0-TrNWKIy1ZSx2drCYK_lUg8Xble0r2kILmIg9V3OHhJqVbO79prjtdStzZgxeCRqKPyTsqA-V4V9SEjltjTOSYua1pp/s320/552403_10101250489585649_1861388547_n.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
Then I think the technical term is "smooshing".<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIr7nFg0B8DE3_vTYhgKP0p7VEns8tNmKRYv8-AU00kEvOK7ECjYx0XDZKyUAapEUbMQHGuEHz03LTLo-mZRXkJF0PTtp-6CuGn5efZf6sY3__SOWWTtfo7yIP1T8rkJqMqC9WgeR9kfQ0/s1600/553904_10101250510892949_1079033980_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIr7nFg0B8DE3_vTYhgKP0p7VEns8tNmKRYv8-AU00kEvOK7ECjYx0XDZKyUAapEUbMQHGuEHz03LTLo-mZRXkJF0PTtp-6CuGn5efZf6sY3__SOWWTtfo7yIP1T8rkJqMqC9WgeR9kfQ0/s320/553904_10101250510892949_1079033980_n.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Bake according to your usual cookie recipe (in this case, 10 minutes at 170 in a fan-assisted oven), and, if you can stand to, leave to cool.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndq_H8JG2DRuyhaLPY8qTTmAxQaZG5dxLjNWWbP_CyV_FSeTlwxWtVSAGvXKbpEJPxi_tS6dfVZxqAT0zYnFdQ2eb2PQ98hbBo5NuKceLMhKD81IiuzT9qDwXLpc9pcP7YAStYXmpb_OX/s1600/541412_10101250532564519_738564100_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndq_H8JG2DRuyhaLPY8qTTmAxQaZG5dxLjNWWbP_CyV_FSeTlwxWtVSAGvXKbpEJPxi_tS6dfVZxqAT0zYnFdQ2eb2PQ98hbBo5NuKceLMhKD81IiuzT9qDwXLpc9pcP7YAStYXmpb_OX/s320/541412_10101250532564519_738564100_n.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Milk makes the perfect companion to this - as expected - very sweet but delightfully indulgent treat.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglf6zYgAMDuYZGKfnb-a_uCOybdvOhpangcbws9hBXGeIlEtKcYndkPdyQWFzcG-Rk5Uv8A0at2IigyKILeCWMdV_qg3gGvAjXLTVbYaI7mreMcN51hvz7pG7-sJ4tsj1tpsQNAV4u1zv_/s1600/315363_10101250559156229_811043115_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglf6zYgAMDuYZGKfnb-a_uCOybdvOhpangcbws9hBXGeIlEtKcYndkPdyQWFzcG-Rk5Uv8A0at2IigyKILeCWMdV_qg3gGvAjXLTVbYaI7mreMcN51hvz7pG7-sJ4tsj1tpsQNAV4u1zv_/s320/315363_10101250559156229_811043115_n.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Enjoy! Oh, and if the name (Inception Cookies), means nothing to you, read <a href="http://www.imdb.com/title/tt1375666/" target="_blank">this</a>. </div>
<br />Emhttp://www.blogger.com/profile/00873240430674139812noreply@blogger.com2tag:blogger.com,1999:blog-3032715048629488938.post-23156309210275644912012-05-20T21:40:00.001+01:002012-05-21T00:31:30.820+01:00Asia de Cuba<div dir="ltr" style="text-align: left;" trbidi="on">
I am less than a week away from becoming a homeowner. This is exciting for all number of reasons, particularly because I want to start throwing more dinner parties and will finally have some proper space to do so, including a balcony with lots of room for summer barbecues. But before any of that good stuff can happen, there are a <i>lot</i> of things to be done. Including using up as much of the food in the house as possible. Given the random collection of items in my freezer, this has led to some unusual dinners over the past few weeks. Some more successful than others. But this is one that I might actually try again: a Mexican-Chinese mash up that worked surprisingly well. Also very quick and easy for nights when you don't feel like putting a lot of effort into cooking but don't necessarily want to buy takeout.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYU60x0wH5wywPpsApaTBjiwtTyv0cFfaICj8T9r4JwRVNKYZM2ppRKAiXm1742rK_JcAFKmFqtZkAXG5CdSmtY9P8TgTb0Do2DpRFdMYz9w0G9ixAY-z6-i0TlO0u_8NAkmGd5Ujmj-je/s1600/15-tacos.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYU60x0wH5wywPpsApaTBjiwtTyv0cFfaICj8T9r4JwRVNKYZM2ppRKAiXm1742rK_JcAFKmFqtZkAXG5CdSmtY9P8TgTb0Do2DpRFdMYz9w0G9ixAY-z6-i0TlO0u_8NAkmGd5Ujmj-je/s320/15-tacos.png" width="320" /></a><b style="color: orange;">Chinese-style tacos</b><br />
<br />
4 taco shells/soft tacos<br />
1 red onion<br />
1 green pepper<br />
500g diced beef steak<br />
4 tbsp black bean stir fry sauce <br />
sour cream<br />
handful of grated cheddar cheese, to serve<br />
guacamole, to serve (if desired) <br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgn9APjj2z9ohqLzYqroTOaTeHwzF-KnV8cTfVLfID5qcfn04WFUI5K6ncYkkY3oBr4-u0htBdxwFbduKtq0JjmHA42nT6XLL0y6blpkACrqlC6IHLArRxfOh-CHYhim5Z8NHsUqwyPaS/s1600/15-tacos02.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbgn9APjj2z9ohqLzYqroTOaTeHwzF-KnV8cTfVLfID5qcfn04WFUI5K6ncYkkY3oBr4-u0htBdxwFbduKtq0JjmHA42nT6XLL0y6blpkACrqlC6IHLArRxfOh-CHYhim5Z8NHsUqwyPaS/s320/15-tacos02.png" width="320" /></a><br />
<br />
In a large saucepan or wok, heat a splash of oil and fry the onion in until it starts to turn golden. Add the diced beef (you could substitute with other types of meat here) and then cook until there is no pink showing. Drain the fat from the pan, and then return to the heat and throw in any other vegetables you like. I used a green pepper for colour contrast and texture, but you can definitely be creative with alternatives here.<br />
<br />
Here's where I deviated from a more traditional taco - by adding a few tablespoons of garlic black bean sauce to the mixture. Cook for a few minutes, during which time you can heat the tacos, if desired. I would recommend doing it in an oven if possible - I warmed mine up in the microwave and they went a bit soggy.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbuyG8Xv3LVodxQnyUZoeEUfeXFIPnLoUukYf46gDTjkh4oUojWGEvXMwHaJ6P3WpW-zTWvmx8cUov-Z9UqQ4nkD6xvuTkHtE4yz-H5CGeskaUMpfDc3OJodDcahpR2B0yQvxER6kytKf/s1600/15-tacos03.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbuyG8Xv3LVodxQnyUZoeEUfeXFIPnLoUukYf46gDTjkh4oUojWGEvXMwHaJ6P3WpW-zTWvmx8cUov-Z9UqQ4nkD6xvuTkHtE4yz-H5CGeskaUMpfDc3OJodDcahpR2B0yQvxER6kytKf/s320/15-tacos03.png" width="320" /></a>To serve, scoop a few spoons of the beef mixture onto one side of the taco, and either serve plain, or with condiments. I had sour cream, grated cheese and guacamole, so I used a little of each. Slight overkill perhaps, but it was delicious. I also chopped up a few cherry tomatoes and threw them on for good measure. Et voila, a slightly unusual but still very good fusion taco!<br />
<br />
Suggestions welcome on what to do with the remainder of my freezer: a fillet of lemon sole, half a ciabbata loaf, frozen vegetables galore, and some frozen bananas. Preferably not all in the same recipe!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<i>p.s. Apologies if a half finished version of this post showed up in your inbox last week. I had it saved to post later, but Blogger decided to publish the draft on its own schedule!</i><br />
<br /></div>Alexhttp://www.blogger.com/profile/06637908348207968542noreply@blogger.com1