tag:blogger.com,1999:blog-82168682024-03-13T21:15:11.538+00:00The Fresh Food Cook BookThis blog is based on a huge collection of recipes Josa Young wrote for the Fresh Food Company's newsletters between 1995 to 2000. But she can't help digressing...Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-8216868.post-5654383200892582742015-01-12T07:33:00.001+00:002015-01-12T07:33:47.196+00:00My new novel Sail Upon the LandI am so glad you are finding my recipes useful. It is lovely that they have an afterlife. I must find the time to put up more, there are literally hundreds. If you like my recipes you also might like my new novel <a href="http://www.amazon.co.uk/gp/product/0993124801/ref=as_li_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=0993124801&linkCode=as2&tag=oneapptas-21&linkId=MQOO63XOCKN2MNDG">Sail Upon the Land</a><img src="http://ir-uk.amazon-adsystem.com/e/ir?t=oneapptas-21&l=as2&o=2&a=0993124801" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /> which launched December 2014
<br>
<a href="http://www.amazon.co.uk/gp/product/0993124801/ref=as_li_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=0993124801&linkCode=as2&tag=oneapptas-21&linkId=6XZMBEV5OUJC5ZWW"><img border="0" src="http://ws-eu.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=0993124801&Format=_SL110_&ID=AsinImage&MarketPlace=GB&ServiceVersion=20070822&WS=1&tag=oneapptas-21" ></a><img src="http://ir-uk.amazon-adsystem.com/e/ir?t=oneapptas-21&l=as2&o=2&a=0993124801" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />
Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-59387096261461299792012-08-12T13:37:00.000+01:002012-08-12T13:37:32.809+01:00Cornish FairingsFor me being on holiday in a friend's house means lots of baking; a normally frivolous pursuit that I don't have much time for (except when auditioning for the Great British Bake Off...)<br />
<br />
Among her grandmother's papers is this recipe for Cornish Fairings, sold in a debased form in tourist shops at great cost.<br />
<br />
Beat together with a hand whisk, 2oz butter or marg, 2oz sugar, 2 and a half level tablespoons of syrup. Mix into 4 oz self raising flour, pinch salt, 1/4 tsp ground ginger, same mixed spice, same ground cinnamon (we also added allspice) and a pinch bicarbonate of soda. Beat butter and sugar mixture into the flour. It then says, roll into balls, but this proved impossibly sticky. My godson helped, and he is rather fastidious so we used a spoon.<br />
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Pictures and tastings to come....Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-68622770403698033782012-08-12T12:09:00.000+01:002012-08-12T12:09:17.098+01:00Japanese CaramelI found this intriguing dish in a parcel of old hand written recipes in my friend Susan's house. Never seen anything quite like it, and determined to have a go when the occasion arises.<br />
<br />
2 oz sugar (it says 'loaf' which dates it!)<br />
2 tblspns water for caramel<br />
Make caramel in the usual way.<br />
Line what she calls a 'centre mould' - ie a ring mould - with the caramel. <br />
Then whip 3 egg white until stiff, add 4 oz of caster sugar, stirring in lightly.<br />
<br />
You can't really see where this is going can you?<br />
<br />
Well, 'stand in a meat tin with water for one and a half hours. turn out (I return it to the oven after turning out until it crisps outside, in slow oven, without the water. Fill centre with whipped cream.'<br />
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A bit like a sort of poached angel cake really. I would fill the centre with raspberries or similar as well as the whipped cream.<br />
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Amazing, eh?Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-10011087072545664872012-04-25T14:46:00.000+01:002012-04-25T14:47:07.501+01:00One Apple Tasted Fish Pie<br />
<div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 12px; line-height: 16px; text-align: justify;">
<span style="background-color: white;">Due to feedback I have had about people rushing to add capers to their fish pies, having read One Apple Tasted, here is the recipe. (I hope people aren’t taking some of the more misguided advice in the book too seriously - but everyone’s love lives should survive capers).</span></div>
<div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 12px; line-height: 16px; text-align: justify;">
<span style="background-color: white;">Ingredients:</span></div>
<div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 12px; line-height: 16px; text-align: justify;">
<span style="background-color: white;">1 fillet of haddock (or other white fish au choix)</span></div>
<div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 12px; line-height: 16px; text-align: justify;">
<span style="background-color: white;">1 fillet of undyed smoked haddock</span></div>
<div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 12px; line-height: 16px; text-align: justify;">
<span style="background-color: white;">4 eggs (or 12 quails eggs, although this is not in the novel)</span></div>
<div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 12px; line-height: 16px; text-align: justify;">
<span style="background-color: white;">Bechamel sauce (made with flour, butter and the milk you used to poach the fish, plus a good slug of a gutsy white wine)</span></div>
<div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 12px; line-height: 16px; text-align: justify;">
<span style="background-color: white;">Mashing potatoes (I make mash with a hand or electric whisk - be careful to buy very floury potatoes such as King Edwards)</span></div>
<div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 12px; line-height: 16px; text-align: justify;">
<span style="background-color: white;">Milk, butter and fresh grated nutmeg for the mash</span></div>
<div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 12px; line-height: 16px; text-align: justify;">
<span style="background-color: white;">2 tblspns capers</span></div>
<div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 12px; line-height: 16px; text-align: justify;">
<span style="background-color: white;">Method:</span></div>
<div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 12px; line-height: 16px; text-align: justify;">
<span style="background-color: white;">Put the fish in an over proof dish and pour over milk to cover, add a bayleaf, a little sliced onion, a few peppercorns and even a little lemon zest if you fancy it). Poach in a medium oven until opaque and flaky. Hard boil eggs. Using your fingers, flake off the skin and bones and discard. Put the fish flesh in a pie dish. Peel and slice eggs. Scatter over capers. Make a Bechamel by melting butter in a small pan (or these days I do it in the microwave in a pyrex bowl), whisk in flour, then strained milk from fish poaching, and white wine to make a pourable sauce. Taste for seasoning and pour over fish, eggs and capers. Lift everything gently so as not to mush up, to allow sauce to seep down among the ingredients. Make mashed potatoes - boil til a bit soggy, drain, add milk, salt, butter and grated nutmeg. Beat with hand or electric whisk til fluffy. Carefully arrange over top of fish etc. Make nice peaks if you like. You can also sprinkle with cheese, but there is no need. This can be put aside in the fridge and then reheated through in oven or microwave (I use a combination grill/microwave for minimal time to add little toasty brown to potatoes and heat the middle through. Do not overheat.</span></div>
<div style="font-family: 'Lucida Grande', Verdana, Arial, sans-serif; font-size: 12px; line-height: 16px; text-align: justify;">
<span style="background-color: white;">Serve in hot dollops, with a sharp salad on the side. Dora served Smarties for pudding, and then they all went to the fateful masked ball at the Polish Club.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"><span style="font-family: 'Times New Roman'; font-size: small; line-height: normal; text-align: -webkit-auto;">Go to www.oneappletasted.co.uk for more information about my first novel....</span>
</span></div>Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-50915379509443088142012-02-24T15:29:00.000+00:002012-02-24T15:29:39.371+00:00My Light Keyes Lime PieLast night I decided to make key lime pie - I had no idea what it was, but thought it sounded delicious if possibly somewhat rich (being US based). I read various recipes, and it actually seemed very simple in its basic form, so I adapted what I read to suit what I had in the house.<br />
<br />
2 egg whites whisked until quite stiff and glossy white<br />
1 tin light condensed milk (much lower in fat)<br />
3 limes (take zest off with grater and squeeze thorougly)<br />
Half a pack digestive biscuits<br />
a dsstspn butter<br />
<br />
Smash up or otherwise crumb the biscuits and combine with melted butter. Press the mixture around a pie dish or I used a shallow cake tin lined with one of those lakeland pleated tin liners for easy lifting out. Whisk eggwhites until stiff and combine with whole tin of condensed milk, whisk in the juice. Then stir in the zest. Pour this unctuous mixture into the crumb base and bake at 180C for about 20 minutes, until just firm to touch and very slightly golden. Eat cool or hot. Unbelievably good. Many sighs of pleasure around the table.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VFwbFq4v20GSsJMWiUpoClnJVp0vh-3C2nSOdMlWUDEnTj5emix6mIzikdZyxDgLthU_6jfAOTxZ3gBGaDG5uWNfNN9hzLmm4bE4HiROt6xS9m7MeOcCrDXpEb0XqeylrLi9NQ/s1600/DSC00082%5B1%5D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VFwbFq4v20GSsJMWiUpoClnJVp0vh-3C2nSOdMlWUDEnTj5emix6mIzikdZyxDgLthU_6jfAOTxZ3gBGaDG5uWNfNN9hzLmm4bE4HiROt6xS9m7MeOcCrDXpEb0XqeylrLi9NQ/s320/DSC00082%5B1%5D" width="240" /></a></div>Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-11707090249733503122011-06-20T15:18:00.000+01:002011-06-20T15:18:31.255+01:00Southern Fried ChickenAs we walked back from the rain drenched local carnival, we talked about what was for dinner. Small son said he didn't want a tray roast with vegetable and lemon, would I fry the chicken instead. So then I thought, what about the REAL thing that KFC tries to emulate?<div><br />
</div><div>Had some lovely Oakham free range chicken thighs thawed out. Drenched them in plain yoghurt mixed with a half tsp salt and five crushed garlic cloves, and left them to marinade for an hour or two.</div><div><br />
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</div><div class="separator" style="clear: both; text-align: left;">Mixed flour with a teaspoon each of: herbes provencal, cumin, chilli powder, black and white pepper, ground ginger, freshly grated nutmeg. A dessertspoon of smoked paprika and a shake or two of dried basil, plus more salt. It's really up to you what you use, just don't use too much cumin as it is overwhelming and won't have the right US style nuance.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAjaTRNpWnbmym15EvfohI-u_KMNJ_AzhyphenhyphenAbJoPPEsU75j0171Zu3_2n2lr5bhQTKdmTuCU57IGSte1yetK96DJ41HKH0zZvEr4WeJPK5ianzqEpyl3ZsMYLhdSZuZYcHXx-ZWg/s1600/southern+fried+chicken+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAjaTRNpWnbmym15EvfohI-u_KMNJ_AzhyphenhyphenAbJoPPEsU75j0171Zu3_2n2lr5bhQTKdmTuCU57IGSte1yetK96DJ41HKH0zZvEr4WeJPK5ianzqEpyl3ZsMYLhdSZuZYcHXx-ZWg/s320/southern+fried+chicken+001.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">Then pulled each piece of chicken out of the yogurt and shook it a bit. Dipped in seasoned flour and fried three at a time in hot vegetable oil until golden brown and cooked through. The boys absolutely loved it. Gave a cold piece to Small to take in his lunchbox. He smiled at me brightly and said, 'Everyone will be so jealous, they'll think you've given me KFC! And then....' <dramatic pause=""> 'I'll tell them you made it!'</dramatic></div><br />
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</div>Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-2829287033972704902011-06-19T12:22:00.000+01:002011-06-19T12:22:00.181+01:00Hanwell Chocolate CakeSeized by a desire to make chocolate cake today:<br />
<br />
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For the cake:<br />
200g butter<br />
200g flour<br />
1 bar dark chocolate (half is for the icing)<br />
2 tblspns cream<br />
3 eggs<br />
200g self raising flour<br />
chocolate or vanilla essence<br />
<br />
Melt the chocolate with the cream in the microwave, careful not to burn. Beat the butter and sugar together until fluffy, beat in the eggs one at a time. Fold in the flour and half the melted chocolate plus essences. Grease and line two 8in sandwich tins. Divide the mixture between them and bang on the table to even out. Cook at 180C for about 25 minutes - check to see if they are cooked by gently pressing with your finger in the middle. Also the cakes should have shrunk away from the sides of the pans slightly.<br />
<br />
Turn out and remove baking paper. Cool completely.<br />
<br />
Icing:<br />
Rest of melted chocolate<br />
200g icing sugar<br />
100g unsalted butter<br />
<br />
Now I made a mistake and tried to soften the butter in the microwave, where it promptly melted. So I beat in the sugar and chocolate regardless - the result being rather oily - and put it in the freezer to chill and set. Then when thoroughly chilled, I took it out and beat it with the electric whisk until it became paler and fluffy. Perfect chocolate butter icing in fact.<br />
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When the cake was completely cold, I sandwiched it with the icing and whirled the rest of the icing around on the top. The result was a light rich delicious cake.Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-89797901019502706752011-06-05T22:10:00.002+01:002011-06-15T15:05:39.516+01:00How to Make PorcettaHave you ever been drawn to one of those high vending vans in Italy, with smells of heavenly meat, garlic and herbs pouring forth? Have you had handed down to you from on high, like food from the local gods, a slice of warm, fragrant pork in a nice crispy bun? Have you supped off this heavenly dish in a square with dusty trees and hot sunlight bouncing off the front of the local chiesa?<br />
<br />
Well now you don't have to, because this is how you make porcetta. At least it isn't really. To do the real thing you have to hose a large dead pig down with sea water for some time. But with the hosepipe ban.... anyway, this is a nice approximation.<br />
<br />
Buy a piece of pork - I actually had a bargain chunk with scored skin of a rather awkward shape. Doesn't matter a bit. I divested it of its string vest, and slice deeply into the flesh with my wicked little curved knife, into the cuts I pushed garlic, rosemary and fennel from the garden. I also put stupendous amounts of the same fennel fronts into the roasting dish, with a slice onion and some water (wine is nice too, but we wanted to drink what we had).<br />
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I laid the pork on top, and rubbed olive oil into the scored skin, followed by salt, rubbed well in. Then I roasted it for about an hour (20mins per lb is usual) until the skin was bubbling and golden and the flesh hot and cooked through, imbued with the fresh herbs. You then strain off the delicious liquid that accumulates underneath, and discard the herbs and onions. And there you have it, porcetta. The boy will have it in his sandwich tomorrow. Tonight we had it hot with braised red cabbage, white Belgian asparagus (a special from Lidl) and new potatoes. Very good indeed everyone agreed.<br />
<br />
I wonder if human skin crackles? Only the defunct cannibals would know. They did call us Long Pig after all.Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-30070886125056103032011-06-03T21:47:00.001+01:002011-06-03T22:03:00.601+01:00Lemon and Raspberry MuffinsI went to the market today and bought four punnets of slightly suspect raspberries for £1. Taking them home, I picked them over and discarded about 15% for suspect patches. The rest I rinsed thoroughly and dusted with sugar. I heated the oven to 180C.<br />
<br />
Then, I mixed<br />
4 tablespoons sunflower oil<br />
200 ml milk<br />
2 eggs<br />
<br />
in a bowl, and added<br />
<br />
300g self raising flour<br />
200g sugar<br />
Finely grated zest of a lemon<br />
Stirring gently together.<br />
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There was 3/4 full pint Pyrex bowlful by the time I had finished picking them over.<br />
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Stir quickly and lightly so as not to break the fruit up more.<br />
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I lined 2 bun tins of 12 with paper cases and filled them 3/4 the way up (roughly). I cooked them for about 20 minutes until golden and risen. I tried one when very hot, but it didn't come neatly out of its case. After ten minutes cooling on a rack, it came out neatly. Perfect breakfast food for tomorrow.Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-65874837776051511002011-05-22T18:24:00.000+01:002011-05-22T18:24:35.050+01:00Chicken Liver Pate with WineChicken livers can be converted rapidly into a kind of first course ambrosia, with the help of stuff you will have by you.<br />
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I roughly chopped a couple of red onions, a couple of cloves of garlic, and soften them in butter. Added a good dessert spoon of herbes provencal, and let the whole thing sweeten. Added two rinsed tubs of chicken livers and cooked briskly until firm.<br />
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</div><div class="separator" style="clear: both; text-align: center;">Add a good glug of red wine and a tsp of sugar, large pinch of salt, grind of pepper, and cook off the alcohol.</div><br />
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</div><div class="separator" style="clear: both; text-align: center;">When cooked through, tip into Magimix or similar and pulse until pale brown and smooth. Taste of seasoning and beat in a little more softened butter if you want a smoother texture.</div><br />
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</div><div class="separator" style="clear: both; text-align: center;">Pour into a glass bowl or whatever you have, and bang its bottom to flatten the pate.</div><br />
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Pour over melted buter, and scatter some fresh bayleaves over the top. And chill.<br />
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Long ago when I was flat sharing, I left the pate in the fridge when it was broken. It rose like some sinister souffle - disgusting! And I was trying to educate my flatmates away from a diet of ox heart and cheesie wotsits.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-79799937475276004822011-05-22T17:36:00.001+01:002012-06-26T10:41:05.722+01:00Lime MadeleinesI was listening to Women's Hour yesterday, when I heard something about Proust and his madeleine moment that intrigued me. Nothing to do with madeleines looking like women's undercarriages, you understand, more about making them with buerre noisette, or 'nutted' butter. ie butter that has been cooked until golden brown before being used in a batter very similar to the tricky Genoise.<br />
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<b>Lime Madeleine Recipe </b><br />
120g butter (melt and then allow to brown, set aside and cool a bit)<br />
2 eggs<br />
100g sugar (I used granulated)<br />
60g flour (I used self-raising as that is all I had)<br />
40g almonds (I ground them finely in small bowl of magimix with a dsst spn of the sugar for grinding powder)<br />
Zest of a lime (you can use lemon, I didn't have one)<br />
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Put eggs and sugar in a bowl and whisk until frothy and pale yellow, ie like a pale rather slack meringue. Fold in very briskly but gently the flour and ground almonds, and then stir through the butter - making sure it is room temperature but not solidifying. When making a genoise, where you use normal melted butter, there is a danger it can split at this point, but I didn't have any problems.<br />
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The guy on the radio suggested letting it sit for a bit, but as it was the most delicious cake batter I have ever tasked, I chose to cook them in batches of eight, using a non stick pan of my mother's.<br />
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Using a dessert spoon, I carefully filled the little shell shaped dimples in the pan.<br />
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Then bake at 190F for less than 10 minutes. Keep an eye on them as they cook fast. Turn out onto a cooling tray.<br />
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Then beat off your family with a bat. The nutty butter flavour was less pronounced in the cooked cake - but delicious. Floppy when carefully flipped out with a blunt knife, they quickly became crisp with a soft centre.<br />
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Found teenage son lurking with intent just now. There were 26.... no longer. Hope it fuels his A Level revision.<br />
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Tablecloth by www.annabelgrey.co.uk</div>
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Original story found here: <a href="http://www.bbc.co.uk/radio4/features/womans-hour/cooktheperfect/perfect/madeleines/">http://www.bbc.co.uk/radio4/features/womans-hour/cooktheperfect/perfect/madeleines/</a></div>
<a href="http://www.mycitycuisine.org/wiki/Madeleine"><img alt="Madeleine" src="http://www.mycitycuisine.org/exlink/index.php?pg=21303&tp=5" style="border:0px;padding:0px;width:442px;height:100px" /></a>Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-7347891265684027862011-03-22T10:13:00.000+00:002011-03-22T10:13:59.847+00:00Easy Irish Tea BreadTake your loaf tin and fill it up half way with mixed dried fruit. Tip into a bowl and pour over left over tea to cover. Leave to plump up nicely. A couple of hours should do it. Then mix in an egg, a pinch of any spice you like, and enough flour to make a very thick batter. Grease your loaf tin (although I have just discovered silicon and have a floppy blue one that is so non stick that you just rinse out with cold water). Put the mixture in the tin and bake for about 40 minutes at Gas Mk 4 180 C. Test with a skewer in the usual way, and tip out to cool. You can eat warm as well, and it is delicious spread with a little butter. Honestly, it is astonishing how delicious this tea loaf is, and so simple and low in fat.Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-31354418295810520092011-03-08T10:54:00.000+00:002011-03-08T10:54:52.325+00:00Quick ChickenTip into a roasting pan, chopped unpeeled potatoes, chopped onions, garlic cloves in their skins, branch of rosemary, chicken thighs and legs, salt and pepper. Add a glass of wine and some stock, and put in the oven to roast at 200C for 30 - 45 minutes. Turn it from time to time until everything is golden and cooked through.<br />
<br />
You can also add paprika if you like, to give it a Spanish flavour. If you have some French bread left over, you can toss torn up chunks in olive oil, paprika and seasoning and add that near the end, browning it. Adds a nice crunchy texture.<br />
<br />
Serve with a green salad.Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-19858704396268624772011-03-06T08:43:00.004+00:002011-03-06T08:51:12.164+00:00Stuffed Peppers a la PtolemyI am greatly inspired by my 10-year-old son, who is very interested in food, but not in a greedy way. More gourmet than gourmand. He asked me to stuff some peppers with spiced meat, and top them with mozzarella and 'a slice of tomato' so I came up with this recipe. Our helpful guest had crumbed some dry French bread and it was still in the Magimix, so I added a pack of low fat beef mince, a tsp of cinnamon, a large handful of flat leaf parsley including all the stalks, salt and pepper, a strong chopped onion, about five garlic cloves, and a couple of eggs to bind, and processed it.<br />
Then I cut three peppers in half and removed the seeds. I filled the cavities with the meat mixture (there was too much for three peppers - the rest will be rolled into balls and poached in stock or tomato sauce. I poured a tin of chopped tomatoes around the peppers, and some left over wine.<br />
I baked them for 30 minutes at 180C. Then I took them out and added a slice of tomato and some slices of mozzarella to cover and put them back for another 15 minutes. I served them with rice and salad and everyone looked pleased.<br />
They were eaten before I could photograph them....Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-53322410600525240212011-03-02T09:58:00.000+00:002011-03-02T09:58:07.904+00:00Osso Bucco with Gremolata<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUJvZ0FBcuLvgjr0nv3yaffUsPPo_ZUOHkhKmgE5dsXBfKGo_wtn3OK0J91YZkh38bJ6wgfZaF1tqYoZ7-1HpX9KdyTGKRhiEHBIATONYFNZKAv-Zoi8WxdgZACsuJV1KuQEo7Q/s1600/ossobucco+027.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUJvZ0FBcuLvgjr0nv3yaffUsPPo_ZUOHkhKmgE5dsXBfKGo_wtn3OK0J91YZkh38bJ6wgfZaF1tqYoZ7-1HpX9KdyTGKRhiEHBIATONYFNZKAv-Zoi8WxdgZACsuJV1KuQEo7Q/s320/ossobucco+027.jpg" width="320" /></a></div>There are some rather complicated recipes for osso bucco out there, but I go for simplicity every time. The end result seems no different to me.<br />
<br />
I bought pork osso bucco (osso is bone, buco means hole - so clearly it just means meat bone with a hole) this time, as pink ethical veal is not so easy to get (although classic). The meat is slices of shank or leg, with the bone in the middle.<br />
<br />
Chop a strong white onion finely and heat a little olive oil in a big stewing pan, with finely chopped celery and carrot. Added the pork in one layer and brown on both sides as the vegetable caramelise. Add rosemary and bay, pour over white wine, a tin of chopped tomatoes and some stock if you have it (I had it but used a stock cube) plus plenty of crushed garlic, pepper and salt to taste. Bring to the boil, reduce the heat and put a lid on it. Allow to simmer until the meat is tender. If the sauce is too sloppy boil it down a bit.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ILemOWs7Jhspm2xYMbrnXnstdV5NgVAXqDWxPDBC_zDijMyrTvLwAyFct_yAg7MwUFSAyfHxggQyftj3L0xtrSd4vOtiv7_gf1us4bv7IZga74nIJrMe8inQPzGO5DZK6rN6mA/s1600/ossobucco+028.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ILemOWs7Jhspm2xYMbrnXnstdV5NgVAXqDWxPDBC_zDijMyrTvLwAyFct_yAg7MwUFSAyfHxggQyftj3L0xtrSd4vOtiv7_gf1us4bv7IZga74nIJrMe8inQPzGO5DZK6rN6mA/s320/ossobucco+028.jpg" width="320" /></a></div>The gremolata is essential. Like sherbet for grown ups, this is a finely chopped mix of parsley, lemon zest and fresh garlic and seasoning, that you sprinkle over the top before serving. Almost incredibly delicious to the point of addictiveness, and essential. I remember ordering osso bucco with gremolata in one of Anthony Worrell-Thompson's restaurants, and the restaurant manager (when I asked where the gremolata was) patronisingly telling me that it was stirred into the dish of course! VERY disappointing. And of course wrong.<br />
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Left over gremolata can be stirred into spaghetti with a little olive oil.<br />
<br />
I served it with delicious Middle Eastern pale coloured courgettes, which really taste like the ones my mother grew, instead of disappointing like the darker green ones. Plus some rice. Classic is white risotto, but this was family dinner, not a party!Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-28035230343449977622011-03-01T18:29:00.002+00:002011-03-01T18:31:55.176+00:00Saltimbocca<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFzT0qzEHCekqxZJ_2yIsOu58ss2_PQtT-EysFOTQcx4P1I6Cx9OPNPrtma9vpa64ugfYakbBJFF7t_viizUQS0NHc_q9ah8RKSBZp0R1rO6Vfx_3ENPkWY_NLTo5BBB3qNivSw/s1600/saltimbocca.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFzT0qzEHCekqxZJ_2yIsOu58ss2_PQtT-EysFOTQcx4P1I6Cx9OPNPrtma9vpa64ugfYakbBJFF7t_viizUQS0NHc_q9ah8RKSBZp0R1rO6Vfx_3ENPkWY_NLTo5BBB3qNivSw/s320/saltimbocca.JPG" width="320" /></a></div>In the supermarket there were some organic chicken thigh fillets with those enticing yellow labels on them, four for £1.49p. I picked up a ball of mozzarella, and remembered some bacon at home that needed eating, and that the sage had survived the winter nicely. I unrolled the thighs, and put a piece of the mozzarella inside, and a couple of sage leaves. Then I bound the little parcel up with smoked streaky bacon and pinioned it together with a toothpick.<br />
<br />
Heating a little olive oil in a non-stick pan, I put the bundles in and browned them on all sides. Then I poured over a little red wine, to which I added a splash of maple syrup, and left the whole thing to cook down over a moderate heat. Served it with mashed potato, and frozen broad beans, just cooked and dressed with a little olive oil and toasted poppy seeds. Marsala is more usual, as is veal and prosciutto, but I had none of those things. I don't even think mozzarella is correct. But it was a delicious dinner for four hungry people.Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-20203403068847533282011-02-28T10:47:00.006+00:002011-02-28T10:53:34.033+00:00British-style Rainbow Cake<div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8NCqfvH3TAGzf7m6vcOvcE2C5Q8rMTIq2tIRL-yvnnRw2rJYlNF9aIi23KmwY9YIx_cN9RMml5fsjEG_oVNR3m1sj0rT1ib1GWPogZdoMXNSTNccjxuvy-6ln8YOa8Xxb104fg/s1600/cake+cut.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/AVvXsEih8NCqfvH3TAGzf7m6vcOvcE2C5Q8rMTIq2tIRL-yvnnRw2rJYlNF9aIi23KmwY9YIx_cN9RMml5fsjEG_oVNR3m1sj0rT1ib1GWPogZdoMXNSTNccjxuvy-6ln8YOa8Xxb104fg/s320/cake+cut.jpg" width="240" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I saw a picture of the famous Rainbow Cake online, and wanted to make it for Small's birthday. Looking up the recipe, I was unhappy to discover that it required something called white cake mix. It really is blindingly white, and I imagine you could do something similar with a classic angel cake mix (egg whites only). I decided instead to use the Hummingbird bakery cupcake batter which is very pale, multiplied by two. I didn't want to make a huge cake as the party was a small group of friends I was taking to the skating rink. But you could multiply by four, enough to create a slim layer for each colour: red, orange, yellow, green, turquoise, blue, indigo, violet.</span><br />
<ul class="ingredientList" style="border-bottom-color: transparent; border-bottom-style: none; border-left-color: transparent; border-left-style: none; border-right-color: transparent; border-right-style: none; border-top-color: transparent; border-top-style: none; border-width: initial; color: #666666; font-family: Arial, Helvetica, sans-serif; line-height: 15px; list-style-type: none; margin-bottom: 0px; margin-left: 15px; margin-right: 0px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 280px;"><li style="color: #555555; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="font-size: 12px;"><br />
</div>240g plain flour</div></li>
<li style="color: #555555; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">280g caster sugar</li>
<li style="color: #555555; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 tsp baking powder</li>
<li style="color: #555555; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">a pinch of salt</li>
<li style="color: #555555; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">80g unsalted butter, at room temperature</li>
<li style="color: #555555; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">240ml whole milk</li>
<li style="color: #555555; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 eggs</li>
<li style="color: #555555; margin-bottom: 2px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">splash of vanilla extract</li>
</ul><div><span class="Apple-style-span" style="color: #555555; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: #555555; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">I use a Magimix, and blend sugar, butter, salt and flour until breadcrumb texture, although you can rub in like pastry with your fingers. Then mix eggs, milk and vanilla, and pour in through the feed tube until you have a smooth batter. Don't overmix.</span></span></div><div><span class="Apple-style-span" style="color: #555555; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: #555555; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">I bought gel colours red, yellow and blue, and blended them to create the different colours of the rainbow. ie red with yellow for orange, yellow with blue for green, blue with a touch of yellow for turquoise, blue with a touch of red for indigo, and with more red (and using less colour) for violet.</span></span></div><div><span class="Apple-style-span" style="color: #555555; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: #555555; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">I divided the mixture into eight little bowls and coloured each one. Then I poured the batter carefully into two separate sandwich tins lined with baking parchment. The first four in the one, the second in the other. I baked them at 180C for about 20 minutes until they sprang back when gently pressed in the middle.</span></span></div><div><span class="Apple-style-span" style="color: #555555; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1L-9z1ZU_pnOX_PkD-5yJExosBHY_2vRhHFoeS3CGEZqdYEmVVKq7WSCb5e3KV15NsVMZ2wfhnH8aC3Io8715PjOhKh342i9Q8m2Z2hvLu2PqZbZpyOzowlMqCsMhRXvfwoh_Q/s1600/Tolly+cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1L-9z1ZU_pnOX_PkD-5yJExosBHY_2vRhHFoeS3CGEZqdYEmVVKq7WSCb5e3KV15NsVMZ2wfhnH8aC3Io8715PjOhKh342i9Q8m2Z2hvLu2PqZbZpyOzowlMqCsMhRXvfwoh_Q/s320/Tolly+cake.jpg" width="320" /></a><span class="Apple-style-span" style="color: #555555; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">Meanwhile, I had melted a bar of white chocolate, and beaten it with icing sugar and unsalted butter until pale and fluffy. When the cake was cold, I sandwiched it with apricot jam, and coated it in the icing. Using a large tube of Smarties, I made a rainbow on top, and finished it with 10 candles, and sparklers in the shape of 1 and 0.</span></span></div><div><span class="Apple-style-span" style="color: #555555; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: #555555; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 15px;">Great pleasure all round.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPydj30TuABkclYgByLU-0HFYBZd-iW96zF4_Gf6mTjnHuq77fzn4f6h0NF3YUT-rWBHuoma4BWqoIiIsA4aj68OMkOuGrl4M1hiXfGaAzcWGk6JzMOIZw0chyIwRgb4m1RM_KMQ/s1600/cake+again.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPydj30TuABkclYgByLU-0HFYBZd-iW96zF4_Gf6mTjnHuq77fzn4f6h0NF3YUT-rWBHuoma4BWqoIiIsA4aj68OMkOuGrl4M1hiXfGaAzcWGk6JzMOIZw0chyIwRgb4m1RM_KMQ/s400/cake+again.jpg" width="400" /></a></div><br />
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</span></span></div>Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-71484539576491046362011-02-25T13:58:00.002+00:002011-02-25T14:00:00.571+00:00Chocolate RouladeMy no 2 son is 10, and is the only one of my three children genuinely interested in food and cooking. This is gloriously inspiring, as he wants to taste new things, try new combinations and make complicated things himself. We are really enjoying Australian Junior Masterchef at the moment, and he is desperate to take part.<br />
Yesterday as it is half term, we had time to do something quite elaborate.<br />
A flourless roulade quite a tough call even for experienced cooks, but before we knew where we were, he was separating eggs and wielding the electric beaters.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93Dtebi6Ww2vbiH4YpLw1plWiO18T1aqgeF5rTWAATsljZOul1GFKZSnxn4kMZAYSVS1tDwSCC1v8XzYgQD_f-CUWJGQNS3jy825GK-Ob0eIQYcW1fu9K-ZGgvC-O22FfM6n8MQ/s1600/Tolly+beaters.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93Dtebi6Ww2vbiH4YpLw1plWiO18T1aqgeF5rTWAATsljZOul1GFKZSnxn4kMZAYSVS1tDwSCC1v8XzYgQD_f-CUWJGQNS3jy825GK-Ob0eIQYcW1fu9K-ZGgvC-O22FfM6n8MQ/s320/Tolly+beaters.JPG" width="320" /></a></div><br />
Here is the recipe. I made some chestnut jam for him by cooking one of those rather tasteless tins of whole chestnuts with sugar and vanilla. But he did the rest.<br />
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For the roulade:<br />
Heat the oven to 180 C Gas Mark 4. Line a swiss roll tin with baking paper.<br />
<br />
150g plain dark chocolate<br />
3 tbspn hot water or coffee<br />
5 eggs<br />
100g sugar<br />
Caster sugar to finish<br />
<br />
Pour the hot coffee or water over the broken up chocolate and microwave for about 40 secs to melt. Stir until smooth. Separate the eggs, and beat the yolks with the sugar until thick and pale yellow. In another bowl whisk the egg whites until stiff and glossy.<br />
<br />
Add the egg mixture to the chocolate, and beat, then fold the egg whites in carefully trying not to knock out the air. Pour the mixture into the tin, and tap gently on the surface to flatten. Cook for 15 to 20 minutes, pressing the centre with your finger to check it is cooked. It should bounce gently back.<br />
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Take out of the oven, and leave to cool in the tin. then turn out gently onto a piece of baking paper that you have strewn with either caster sugar or icing sugar. Peel off the baking paper from the tin and trim any harder edges with a sharp knife.<br />
<br />
We beat some of the chestnut jam into cream until thick and used that for a filling, but you could just use plain cream, or all a layer of raspberries.<br />
<br />
Spread your filling over the roulade and begin carefully to roll up, using the paper to help you. Then wrap the paper right round the roulade firmly and put it in the fridge to set properly. To serve, slice and lay on a plate. We did a bit of sprinkling with cocoa and icing sugar, but a raspberry coulis would be nice too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGKOFQvhXbT31nJrOjkTLa_eUGM5hy1lE914xe0nG4-dJmM-CHEgimoDqUtiJFZPw2FcTVJ9HX_AKbBAlVgd_bVh9vHOePG6zjZWf6ytV_DnlbASviAo7bYqv2u3GYcQ5GtzWfA/s1600/Tolly+roulade.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/AVvXsEjqGKOFQvhXbT31nJrOjkTLa_eUGM5hy1lE914xe0nG4-dJmM-CHEgimoDqUtiJFZPw2FcTVJ9HX_AKbBAlVgd_bVh9vHOePG6zjZWf6ytV_DnlbASviAo7bYqv2u3GYcQ5GtzWfA/s320/Tolly+roulade.JPG" width="301" /></a></div><br />
Junior Masterchef here he comes!Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com1tag:blogger.com,1999:blog-8216868.post-54536567456247715922011-02-24T13:15:00.001+00:002011-02-24T13:16:03.171+00:00Roasting Peppers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6Y1xkaZXQNts5gOIZg0YKwud5mWldftZG1INcb3w7vTSeBJ5txIlryqQN2eIRlA1MJj_fCbiDIULOMPHMPuNK_XZgHrgP6unVwj_pDh0BdY5sMsYSv7PKKjcOIffyum89blqsA/s1600/raw+peppers.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6Y1xkaZXQNts5gOIZg0YKwud5mWldftZG1INcb3w7vTSeBJ5txIlryqQN2eIRlA1MJj_fCbiDIULOMPHMPuNK_XZgHrgP6unVwj_pDh0BdY5sMsYSv7PKKjcOIffyum89blqsA/s320/raw+peppers.JPG" width="320" /></a></div>There is something utterly delicious about a roasted red peppers. You can simply chuck them, halved and deseeded, in the oven, sprinkled with a little olive oil and seasoning, leaving them to soften and blacken at the edges. Very good for sandwiches with cream cheese and a little chopped parsley. Always choose red peppers for maximum nutrients and flavour.<br />
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</div><div>You can also pop all kinds of other things into their inviting cavity. Half a tomato and crushed garlic; a sliced mushroom with red onion (in the picture); tomato, mozzarella and an anchovy - are all good. Having them in the vegetable drawer means a first course or slightly more exciting vegetable dish are almost immediately to hand. </div>Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-23900373018495378792011-02-23T11:33:00.000+00:002011-02-23T11:33:35.436+00:00Guacamole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLu3im5zGSR47DiYeqodJkMLu4oZgSig89KwKIXQ8NRKnQwFFZFUP5yJ84V83GEsX7BgFGsM-1bHt_4S-mgMSztHRAP929RvDlFl92sEzy4gsFrXqnWMxLChcKdG9LtuViBVFnA/s1600/guacamole1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLu3im5zGSR47DiYeqodJkMLu4oZgSig89KwKIXQ8NRKnQwFFZFUP5yJ84V83GEsX7BgFGsM-1bHt_4S-mgMSztHRAP929RvDlFl92sEzy4gsFrXqnWMxLChcKdG9LtuViBVFnA/s320/guacamole1.JPG" width="320" /></a></div><div style="text-align: left;">I bought these avocados while still green, and kept them for a couple of days to darken, sweeten and soften. There are many ways to make guacamole, but a very simple one is to mash or process the flesh with salt, pepper, lemon or lime juice, a little zest and some sweet red onion.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">You can also add paprika, chilli powder, a tiny touch of cumin and some yoghurt as well. But it is not necessary. Choose warty avocados, in England they seem to have the best flavour. The shiny green ones can be watery and tasteless.</div><div style="text-align: left;"><br />
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</div>Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-52773300939393162742011-02-22T19:12:00.000+00:002011-02-22T19:12:52.432+00:00Thai Cucumber SaladThis is so gorgeously fresh and delicious.<br />
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Peel and slice a whole cucumber. Put in a sieve and sprinkle with salt. Leave to drain for 1 hour. Prepare a green chilli by removing seeds (don't rub your eyes) and slicing finely. Add 2 tsps caster sugar (or to taste) to 4 tblspns white wine or rice vinegar and stir to dissolve.<br />
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Add finely chopped chilli to dressing. Put the cucumber in serving dish and pour over dressing. Leave to absorb flavour for 30 mins, and serve cold.<br />
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Very good with sate skewers and rice.Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-17328378521629904092011-02-21T14:25:00.000+00:002011-02-21T14:25:29.566+00:00How to Gussy Up Cauliflower<div class="MsoBodyText">Make this dressing in a pestle and mortar as there is too little to make in a processor. Combine 6 anchovies with an egg yolk or two and about 4 tblspns seedy mustard and black pepper. Pestle away until it has made a paste. Then stir in lemon juice and olive oil to taste. </div><div class="MsoBodyText"><br />
</div><div class="MsoBodyText">Break the cauliflower into florets and steam until just cooked but still firm. Spread on a serving dish and drizzle (I don’t like this word, but it is hard to think of another in this context) over the dressing, serving at once. </div><div class="MsoBodyText"><br />
</div><div class="MsoBodyText">If this is too much trouble, try drizzling over some melted butter and scattering with toasted almonds. Or melted butter and grated Gruyere. The flavour of organic cauliflower is excellent on its own as well.<o:p></o:p></div>Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-64415324367850184852011-02-20T13:02:00.001+00:002011-02-20T13:02:23.352+00:00Black Eyed Peas and Other Pulses<div class="MsoBodyText">Dried pulses do require a little basic forethought, but I urge you to make a point of including them in your repertoire regularly. Great source of protein and fibre, while being low in fat, they carry lovely savoury flavours in a very delicious way. Cooked and cold, dressed with lemon juice, olive oil, seasonings and lots of parsley - a good quick lunch. Add chopped tomatoes if you like. Also worth stocking up on all kinds in tins for your store cupboard.</div><div class="MsoBodyText"><br />
</div><div class="MsoBodyText">Black eyed peas have a very particular flavour, but you could use other beans or chickpeas that you have by you – you could even use a tin of cooked black eyed peas etc. To cook peas (or dried beans), soak them in water overnight, then bring them to the boil in plenty of water (without salt which toughens the skins). For red kidney beans in particular, do be careful to boil them hard for 10 minutes.</div><div class="MsoBodyText"><br />
</div><div class="MsoBodyText">Remove from heat, drain, and return to pan with fresh cold water. Bring to the boil again, lower to a simmer, and cook, tasting after half an hour to check whether they are done. Check again every five minutes, as black eyed peas do not need as much time as beans and chickpeas. </div><div class="MsoBodyText"><br />
</div><div class="MsoBodyText">For a simple, delicious way to eat greens - or spring cabbage, or in fact any leaf including stinging nettles. Bring another pan, this time of salted water, to the boil, and throw in the finely sliced greens for about 30 seconds. Drain. Fry a couple of shallots gently, with a couple of garlic cloves, until translucent, in olive oil. Add to the beans and stir in the greens. Season with salt and pepper. Serve sprinkled with lemon juice and more olive oil if you like.<o:p></o:p></div>Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-52057965678983425682011-02-19T11:51:00.000+00:002011-02-19T11:51:15.428+00:00Mashed Potato Ideas<div class="MsoBodyText">Choose floury potatoes such as Estima, King Edward, Maris Piper or Desiree. Unless you are making wallpaper paste, in which case you are on your own.</div><div class="MsoBodyText"><br />
</div><div class="MsoBodyText">Peel potatoes and cut into quarters. Cover with cold water and a large pinch of salt and bring to the boil. Simmer until soft then drain, but not too completely - they should be wet. Add a wine glass of milk and a knob of butter; cream is lovely, but good potatoes don’t necessarily need it, and you can use skimmed milk and low-fat spread, for a lower fat version. Mash the potatoes or you could push them through a sieve or potato ricer. I break them up in the pan, and then whisk them to a fine puree with a wire whisk.</div><div class="MsoBodyText"><br />
</div><div class="MsoBodyText">For <b>Mustard Mash</b> to serve with sausages or ham, stir in a good tblspn of hot English mustard or grainy Dijon mustard. </div><div class="MsoBodyText">For <b>Garlic Mash</b>, a tblspn of olive oil and 3 cloves of garlic which you have pureed either with a sharp knife and salt (Elizabeth David looks down frowningly on the garlic crusher) or with a garlic press. Serve with something in a fresh tomato sauce, or grilled chicken breasts and tomatoes.</div><div class="MsoBodyText">For <b>Orange Mash</b>, cook potatoes with carrot, sweet potato, butternut squash or swede, top with chopped parsley, chervil or coriander. </div><div class="MsoBodyText">For <b>Colcannon</b>, add shredded and steamed greens and top with chopped spring onions and melted butter. </div><div class="MsoBodyText">Season all the taste. </div><div class="MsoBodyText">Whatever you do to, mash is comfort food par excellence, and can be eaten on its own, or as a topping on a Shepherd's or Cottage Pie. Wonderful at this time of year.<o:p></o:p></div>Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0tag:blogger.com,1999:blog-8216868.post-19160036276989445912011-02-18T10:01:00.000+00:002011-02-18T10:01:06.898+00:00Salads for February<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: 'Courier New';"><span class="Apple-style-span" style="font-size: 14px;">You've heard the expression wet lettuce? Well there is something about lettuce and February that simply doesn't fit. OK, for my teenage son - a serious salad addict - yes, but for the rest of us, bulking up a salad is essential to meet the challenge of chill grey days. So, start with potatoes and beans - fresh or frozen:</span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: 'Courier New';"><span class="Apple-style-span" style="font-size: 14px;"><br />
</span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Courier New"; font-size: 10.5pt;">Steam potatoes in their skins, and peel while still warm because it is easier. Chill and then cut into rough cubes. Dress them in a bowl with olive oil, lemon juice and finely chopped parsley and chives if you have them. Trim and cut up the beans and steam them until just done but still firm. Wash dry and tear up any leaves you might have like lettuce or frisee. Grill or fry a couple of slices of smoked bacon until crisp and crumble it, if you like – but the salad is very nice without. Make a dressing with a crushed clove of garlic, red wine vinegar, olive oil and seasonings. Combine beans and potato and dress them. Serve on a bed of lettuce leaves, with crumbled bacon over the top. Crumbled salty fetta cheese would be an option as well.</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-language: EN-GB;"> <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: "Courier New"; font-size: 10.5pt;">An extension of this would be Salade Nicoise. Combine lettuce, cooked beans and potatoes, slices of onion, hard boiled eggs, anchovy fillets and best tinned tuna. Toss in the same dressing. Or you could sear on a hot griddle pann some thin slices of fresh tuna and serve them on top of the bean, potato and lettuce salad with a few fine slices of onion.</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-language: EN-GB;"> <o:p></o:p></span></div>Anonymoushttp://www.blogger.com/profile/08536884736928320856noreply@blogger.com0