16 March 2021
12 March 2021
I have too many Caribbean friends, and there are too many great Caribbean restaurants/take-aways round here, to want to do much in the way of Caribbean-style cooking, but I came across this video on YouTube yesterday, and decided to create my own version of it. I'm very glad I did; on the other hand, there should probably have been more beans in it!
- About 3/4 cup dried red kidney beans
- 1 tsp bicarbonate of soda
- 1 onion
- 2 cloves garlic
- 2 small carrots
- 1 small leek
- 1 red chilli
- 3 peppardew peppers (which I just happened to have - optional!)
- 1 chunk butternut
- 1 sloosh tomato paste
- 2 tbs cooking oil
- 1 tbs soft brown sugar
- 2 tbs dried coconut milk
- 2 tsp bouillon powder
- Salt, pepper, 1 tsp each dried thyme and dried parsley, Dunn's River ginger/garlic/pimento and everyday seasoning
Soak the beans and bicarbonate in plenty of boiling water for a couple of hours. Drain and rinse, then put the beans in a pressure cooker with enough water to come about 1-2 cm above them, and cook on high pressure for about 15 minutes, allowing pressure to reduce at room temperature.
Put 1 tbs of the cooking oil into a sauté pan and add the vegetables which you have peeled/chopped/crushed/whatever, as appropriate. Stir thoroughly, cover, and allow to cook for 5-10 minutes. Then place the remaining tbs of oil in a heavy-based pan and add the sugar. Heat this and allow to caramelise, but not burn, and then add the beans with their cooking liquid. This will froth up, so be very, very careful and only add a bit of the water at first, until it gets under control. Stir thoroughly, then add the part-cooked vegetables and the rest of the ingredients, and a bit more water if you think it needs it. Bring to the boil, stir thoroughly, and reduce to a simmer. Allow to cook, covered, for about 15 minutes while you cook rice to go with it.
15 February 2021
This was presented on Facebook in a heart-shaped mould, as suitable for a Valentine's Day breakfast. I thought it would be a bit of a faff to make for breakfast, but might be rather nice as a midweek supper - as, indeed, it proved!
Spread it with the cream cheese or creme fraiche; add the rest of the toppings except the eggs.
15 January 2021
This wasn't totally successful - the sponge wasn't quite cooked in the middle, but nothing a few moments in the microwave couldn't cure. But it was warm, lovely comfort food!
Weigh the eggs and measure out the same weight of butter, sugar and self-raising flour
Pinch of salt
Large tablespoonful of marmalade, jam, golden syrup or similar. Stewed apple is very good, too.
Place on the trivet in an Instant Pot. Add about 400 ml boiling water to the pot. I cooked this on steam at high pressure for 40 minutes,
but, as I said above, it turned out not to be quite cooked, even with mostly reducing the pressure at room temperature. Many recipes say to steam without sealing for 15 minutes, and then sealed for 20, but I'm not sure whether that would have worked any better. Maybe 45 minutes next time? Anyway, it was delicious, served with custard.
11 January 2021
12 November 2020
I didn't take a photo of this - if I'm honest, it wasn't particularly photogenic, but it was very delicious! The photo below is of squashes in a supermarket in Germany.
06 November 2020
One thing about lockdown - I'm posting more recipes! I didn't during the first lockdown because I was ill myself and not eating or cooking, but we did - and still do - order a takeaway most weeks to support local businesses, and that has inspired several recipes. This one, however, came from several sources, including the BBC Good Food site (I do recommend this if you're looking for recipes) and Easy Cheesy Vegetarian (whom I also recommend, even though I'm not veggie!).
After about 10 minutes, release the remaining pressure and stir the wilted spinach through the stew. Serve in bowls, topped with the fried halloumi. I found there was enough stew to do twice, so I may serve the rest either with more halloumi or with sausages or something similar. We shall see....