I don't believe I've ever posted my pizza recipe - it may have been on my web page, come to think of it, but I don't think I've posted it here. Although I do buy pizza sometimes, I really like a home-made one.
250 g bread mix - in an ideal world something like Wright's sundried tomato and parmesan bread mix, although I didn't see that in Waitrose today so have settled for their oat and linseed one, to which I have added a teaspoonful of mixed herbs and a few chopped, sundried tomatoes.
1 onion, chopped
2-3 cloves garlic, crushed
A little olive oil
Sloosh of tomato paste
1 tin chopped tomatoes
Toppings, as liked: sliced red onions, chopped chillis, sweetcorn, sliced tomatoes, sliced mushrooms, pepperoni, ham..... and don't forget sliced or grated Mozzarella.
Make the bread up according to the instructions on the packet, and allow to rise (I use a bread maker on the "dough" setting). Meanwhile, start the onion in the microwave, or fry in the olive oil until golden. Add the crushed garlic and tomato paste and stir well, then add the tin of tomatoes. Season to taste - I like my pizzas fairly spicy so added some chilli/garlic salt as well as herbs and pepper. Bring to the boil, and allow to simmer for up to an hour to reduce.
When the dough is well-risen, knead it again, then roll it out to a square or circle or whatever is easiest. Place on a pizza stone or baking tray or one of those things with holes in it. Spread the tomato sauce on the top, then add your choice of toppings. Cook in a fairly hot oven for about 30-40 minutes.
14 November 2011
30 October 2011
Lemon Marmalade
Our jam cupboard was looking like Old Mother Hubbard's, so I have had a jam-making session. And we are rather low on marmalade, and my daughter has run out, so, following up on a conversation with her, I decided to try making lemon marmalade. You can't make proper marmalade at this time of year, of course, as the Seville oranges aren't available, and 3-fruit (sweet orange, lemon and grapefruit) can be fearfully over-sweet and tasteless. The only alternative is to buy a tin of Ma Made and make it up from that, which is one step up from buying it, but.....
So I made lemon marmalade, like this:
3-4 lemons. Weigh them, and take an equal amount of sugar, and an approximately equal amount of water. My lemons weighed 570 g, so I took that amount of sugar, and 600 ml water.
Put the whole lemons and water into a pressure cooker, bring up to high pressure and cook for 20 minutes. Allow pressure to reduce at room temperature. Fish out the lemons with a slotted spoon and let them cool. When cool enough to handle, chop them up such that the peel is in marmalade-sized chunks (I found slicing them lengthwise then crosswards worked best. Remove any pips.
Return the chopped lemons into the water, and add the sugar. Heat gently until the sugar has dissolved, then bring to a vigorous boil and cook, stirring continuously, for 5-10 minutes until it gels. Let sit for 10 minutes, then pour into hot, sterile jars, and cover.
So I made lemon marmalade, like this:
3-4 lemons. Weigh them, and take an equal amount of sugar, and an approximately equal amount of water. My lemons weighed 570 g, so I took that amount of sugar, and 600 ml water.
Put the whole lemons and water into a pressure cooker, bring up to high pressure and cook for 20 minutes. Allow pressure to reduce at room temperature. Fish out the lemons with a slotted spoon and let them cool. When cool enough to handle, chop them up such that the peel is in marmalade-sized chunks (I found slicing them lengthwise then crosswards worked best. Remove any pips.
Return the chopped lemons into the water, and add the sugar. Heat gently until the sugar has dissolved, then bring to a vigorous boil and cook, stirring continuously, for 5-10 minutes until it gels. Let sit for 10 minutes, then pour into hot, sterile jars, and cover.
16 October 2011
Mushrooms and Stilton on toast
We ended up eating lunch at Pizza Express today with family and friends, so didn't want a big dinner. But we wanted a little something, so I made Portabello mushrooms on toast with Stilton:
All you do is peel a large mushroom per person and spray it with oil; microwave for about 1 minute (for 2 mushrooms), then put Stilton (or other cheese, but I like Stilton) on top of the gills and put under the grill until it melts. Serve on buttered toast!
Easy, quick and delicious!
All you do is peel a large mushroom per person and spray it with oil; microwave for about 1 minute (for 2 mushrooms), then put Stilton (or other cheese, but I like Stilton) on top of the gills and put under the grill until it melts. Serve on buttered toast!
Easy, quick and delicious!
14 October 2011
I am neglectful!
I haven't updated this in a million years, but I haven't been cooking all that much that is different, to be honest! For instance, these will be our main meals next week:
Friday (tonight):
Roast butternut squash, couscous, feta cheese and cherry tomato sauce
Saturday:
Sausages, mash, baked beans, leeks (Husband's Saturday-night must-have!)
Sunday:
Bought pie, new potatoes, sprouts, peas.
Monday:
Fish pie, cabbage or sprouts.
Tuesday:
Veggie chilli with rice & grated cheese
Wednesday:
Either left-over fish pie or Chinese take-away
Thursday:
As Tuesday
Friday:
Probably oven fish and chips with battered calamari rings, a green vegetable and mayonnaise!
Looks remarkably unenterprising, but there are only so many meals in the week!
Friday (tonight):
Roast butternut squash, couscous, feta cheese and cherry tomato sauce
Saturday:
Sausages, mash, baked beans, leeks (Husband's Saturday-night must-have!)
Sunday:
Bought pie, new potatoes, sprouts, peas.
Monday:
Fish pie, cabbage or sprouts.
Tuesday:
Veggie chilli with rice & grated cheese
Wednesday:
Either left-over fish pie or Chinese take-away
Thursday:
As Tuesday
Friday:
Probably oven fish and chips with battered calamari rings, a green vegetable and mayonnaise!
Looks remarkably unenterprising, but there are only so many meals in the week!
13 September 2011
Pasta e fagioli revisited
This version was much nicer!
1/2 cup beans (I used black-eyed peas, as I had a packet open)
1 onion
1 large clove garlic
Sloosh tomato paste
1 leek
1 courgette
1/2 punnet mushrooms
Any other veg you have that want using (I used 1/2 head broccoli)
1 chilli pepper (optional)
1 tin tomatoes
c 400-450 ml vegetable stock (Knorr stock-pot)
100 g chunky pasta (I used those nice shells whose name I can never spell)
To serve: Parmesan cheese
At breakfast-time on the morning you wish to eat this, put the beans to soak in cold water. That evening, rinse them and cook them for 15 minutes in a pressure cooker, or as long as it takes in a conventional saucepan (at least 30 minutes, quite probably longer if the beans are older). Drain, and reserve. Put some olive oil into the pan (save washing up!) and add the chopped onions and garlic. Fry for a few minutes, then add the tomato paste. Stir well. Now add the rest of the vegetables, again, all chopped, and stir. Lastly, add the tin of tomatoes and the stock. Let simmer for about 5-10 minutes, then add the pasta and continue to boil gently until it's cooked. Serve in soup bowls with grated Parmesan.
This was much nicer than the slow-cooked version! Plenty to do the 2 of us twice.
1/2 cup beans (I used black-eyed peas, as I had a packet open)
1 onion
1 large clove garlic
Sloosh tomato paste
1 leek
1 courgette
1/2 punnet mushrooms
Any other veg you have that want using (I used 1/2 head broccoli)
1 chilli pepper (optional)
1 tin tomatoes
c 400-450 ml vegetable stock (Knorr stock-pot)
100 g chunky pasta (I used those nice shells whose name I can never spell)
To serve: Parmesan cheese
At breakfast-time on the morning you wish to eat this, put the beans to soak in cold water. That evening, rinse them and cook them for 15 minutes in a pressure cooker, or as long as it takes in a conventional saucepan (at least 30 minutes, quite probably longer if the beans are older). Drain, and reserve. Put some olive oil into the pan (save washing up!) and add the chopped onions and garlic. Fry for a few minutes, then add the tomato paste. Stir well. Now add the rest of the vegetables, again, all chopped, and stir. Lastly, add the tin of tomatoes and the stock. Let simmer for about 5-10 minutes, then add the pasta and continue to boil gently until it's cooked. Serve in soup bowls with grated Parmesan.
This was much nicer than the slow-cooked version! Plenty to do the 2 of us twice.
04 September 2011
Cheese Spread
Oh dear, is it really almost a month since I last posted? Going back to work is not good for my cooking - I tend to do what is quick and easy, rather than be adventurous I did try to make a cross between risotto and ratatouille in the slow cooker, but it was a Dismal Failure the first time, and mushy the second - I ended up having to add some beans to it to give it some texture!
Anyway, I am also making sandwiches 3 days a week (if I get around to it!), and this recipe is good for using up those odds and ends of cheese that have gone rather hard in the fridge.
30g butter
1 small or 1/2 large onion
2 small or 1 large tomatoes
1 clove garlic
1 egg
About 200g cheese of various kinds - grate that which is grateable, and chop or slice the Brie-types.
Seasoning to taste (Worcester sauce really works, if you're not vegetarian so can use it Failing that, try a dash of soya sauce in addition to the usual)
Chop onion and garlic and cook for 3 minutes in the microwave (if you don't use microwaves, skip this, and cook it in the butter very gently for about 20-25 minutes, unil soft). Add to saucepan with melted butter and peeled and chopped tomatoes. Cook gently until done, then add the cheese and let it melt. Finally add the egg and seasoning and stir until all is mixed together, the cheese is melted and the egg is cooked. Will keep for a week or so in the fridge, but keep it covered.
Anyway, I am also making sandwiches 3 days a week (if I get around to it!), and this recipe is good for using up those odds and ends of cheese that have gone rather hard in the fridge.
30g butter
1 small or 1/2 large onion
2 small or 1 large tomatoes
1 clove garlic
1 egg
About 200g cheese of various kinds - grate that which is grateable, and chop or slice the Brie-types.
Seasoning to taste (Worcester sauce really works, if you're not vegetarian so can use it Failing that, try a dash of soya sauce in addition to the usual)
Chop onion and garlic and cook for 3 minutes in the microwave (if you don't use microwaves, skip this, and cook it in the butter very gently for about 20-25 minutes, unil soft). Add to saucepan with melted butter and peeled and chopped tomatoes. Cook gently until done, then add the cheese and let it melt. Finally add the egg and seasoning and stir until all is mixed together, the cheese is melted and the egg is cooked. Will keep for a week or so in the fridge, but keep it covered.
08 August 2011
Lazy Mediterranean pilaff
This is a recipe I have been making for at least 25 years! It is normally made with chicken and in a conventional oven, but I had some thawed-out pork chops, so....
Serves 2
1 onion, chopped
1 clove garlic, crushed
1/2 green pepper, chopped
1/2 punnet mushrooms, sliced
About 6 sun-dried tomatoes, chopped
12 olives (ideally fresh and black but I had to use bottled stuffed green, which weren't too bad).
1/2 cup - 125 ml - Basmati rice
About 350 ml stock (chicken if you're using chicken, vegetable if not; if you're my mother you'll probably use beef or something home-made!)
2 pork chops
Sear the chops in a little olive oil. Deglaze the pan with the stock. Put everything else in the slow cooker, stir well, put the chops on the top and pour the stock over. Turn on the slow cooker and let it cook while you're at work.
Serves 2
1 onion, chopped
1 clove garlic, crushed
1/2 green pepper, chopped
1/2 punnet mushrooms, sliced
About 6 sun-dried tomatoes, chopped
12 olives (ideally fresh and black but I had to use bottled stuffed green, which weren't too bad).
1/2 cup - 125 ml - Basmati rice
About 350 ml stock (chicken if you're using chicken, vegetable if not; if you're my mother you'll probably use beef or something home-made!)
2 pork chops
Sear the chops in a little olive oil. Deglaze the pan with the stock. Put everything else in the slow cooker, stir well, put the chops on the top and pour the stock over. Turn on the slow cooker and let it cook while you're at work.
26 July 2011
Swiss Breakfast
AKA Bircher Muesli. This is very like what we used to have at school; much nicer, in my opinion, than the cereal-type mueslis one can get these days.
Equal quantities (probably about 1/2 cup each) porridge oats OR muesli base, milk, orange or multi-vitamin juice, natural yoghurt.
1 apple, peeled and grated
Other fruit, fresh (ideally) or dried. I used a peach, an apricot and some strawberries. You can use frozen fruit, too, if you like - frozen rasps are good. If you want to use bananas, add them at the last minute or they'll go slimy. In the winter, sultanas or dried cranberries are very good. It needn't be the same twice!
Mix everything together, stirring well so that the apple doesn't discolour. Leave in fridge overnight. Will keep 2-3 days. Serves 3-4 people.
Equal quantities (probably about 1/2 cup each) porridge oats OR muesli base, milk, orange or multi-vitamin juice, natural yoghurt.
1 apple, peeled and grated
Other fruit, fresh (ideally) or dried. I used a peach, an apricot and some strawberries. You can use frozen fruit, too, if you like - frozen rasps are good. If you want to use bananas, add them at the last minute or they'll go slimy. In the winter, sultanas or dried cranberries are very good. It needn't be the same twice!
Mix everything together, stirring well so that the apple doesn't discolour. Leave in fridge overnight. Will keep 2-3 days. Serves 3-4 people.
22 July 2011
Pasta e fagioli
This is my take on what I understand to be one of those Italian peasant dishes that you basically make the way you like! It would be a lot quicker to use tinned beans, but might be a bit soggy.
1/2 cup each blackeyed peas and cannellini beans (or a 400g tin cannellini beans)
100 g small pasta (I used coquillettes)
1 400-g tin tomatoes
2 small or 1 large onions
2-3 cloves garlic
1/2 punnet chestnut mushrooms
1 medium courgette
Large sloosh tomato paste
About 300 ml red wine (I had some that had been open too long)
About 300 ml vegetable stock (Knorr Stockpot)
Seasoning to taste (I used herbs, Season-all, chilli salt, black pepper and a little soya sauce)
If using dried beans, soak them overnight, then cook in fresh water for about 30-40 minutes, or until tender.
Meanwhile, peel and chop the onion and start it in the microwave. Put a little olive oil and/or butter in a saucepan and add the crushed garlic and mushrooms; stir and allow to cook gently for several minutes. Now add the onions and tomato paste, then the vegetable stock (to mix in the Stockpot). Put all this into a slow cooker, together with the rest of the ingredients. Stir well, and leave to cook until supper time!
It was good, but the pasta slightly went to nothing. It might be better to be cooked on top of the stove, very gently, or in the oven. If you don't have as much wine to spare as I did, just use water, but it might want grated cheese on it. However, the combination of beans and pasta means that it is a complete protein as is.
1/2 cup each blackeyed peas and cannellini beans (or a 400g tin cannellini beans)
100 g small pasta (I used coquillettes)
1 400-g tin tomatoes
2 small or 1 large onions
2-3 cloves garlic
1/2 punnet chestnut mushrooms
1 medium courgette
Large sloosh tomato paste
About 300 ml red wine (I had some that had been open too long)
About 300 ml vegetable stock (Knorr Stockpot)
Seasoning to taste (I used herbs, Season-all, chilli salt, black pepper and a little soya sauce)
If using dried beans, soak them overnight, then cook in fresh water for about 30-40 minutes, or until tender.
Meanwhile, peel and chop the onion and start it in the microwave. Put a little olive oil and/or butter in a saucepan and add the crushed garlic and mushrooms; stir and allow to cook gently for several minutes. Now add the onions and tomato paste, then the vegetable stock (to mix in the Stockpot). Put all this into a slow cooker, together with the rest of the ingredients. Stir well, and leave to cook until supper time!
It was good, but the pasta slightly went to nothing. It might be better to be cooked on top of the stove, very gently, or in the oven. If you don't have as much wine to spare as I did, just use water, but it might want grated cheese on it. However, the combination of beans and pasta means that it is a complete protein as is.
21 July 2011
Stuffed peppers
So easy it couldn't be easier!
1 packet risotto mix (I used Ainsley Harriott Asparagus & Leek as they were on special offer in Lidl a few weeks ago, and I always like Ainsley Harriott products as they are less salty than many/most prepared foods)
2-3 sweet peppers.
A little Parmesan cheese, shaved.
Prepare the risotto mixture as directed on the packet. Or you could make double quantities of risotto when you are making it and keep some specially.
Cut the top off the peppers and remove the insides. Put the risotto inside the peppers - if you have 3 peppers and only 2 of you, cut the smallest pepper in half lengthwise. Top with shaved parmesan, and put the "lids" of the peppers back on. Bake in a moderately hot oven for about an hour.
I served this with baked butternut squash, which I topped with rashers of bacon for the last 15 minutes of cooking time.
1 packet risotto mix (I used Ainsley Harriott Asparagus & Leek as they were on special offer in Lidl a few weeks ago, and I always like Ainsley Harriott products as they are less salty than many/most prepared foods)
2-3 sweet peppers.
A little Parmesan cheese, shaved.
Prepare the risotto mixture as directed on the packet. Or you could make double quantities of risotto when you are making it and keep some specially.
Cut the top off the peppers and remove the insides. Put the risotto inside the peppers - if you have 3 peppers and only 2 of you, cut the smallest pepper in half lengthwise. Top with shaved parmesan, and put the "lids" of the peppers back on. Bake in a moderately hot oven for about an hour.
I served this with baked butternut squash, which I topped with rashers of bacon for the last 15 minutes of cooking time.
14 July 2011
Courgette Crumble
Another old friend! Serves 2, but can, of course, be scaled up as necessary.
1 medium or 2 small courgettes (zucchini, if you're American!)
A little butter and/or cooking oil
1 clove garlic, crushed
2 eggs
60 g strong cheese, grated
1/2 cup uncooked white rice
2 slices wholegrain bread
Cook the rice the way you usually do. Meanwhile, slice the courgettes very thinly, and sauté with the oil, butter and garlic until soft. Mix with the cooked rice, the eggs, 1/2 the grated cheese and salt and pepper to taste. Make a topping with the bread and the rest of the cheese, reduced to crumbs in a food processor. Place in an oven-proof dish and top with the breadcrumb-and-cheese mixture. Bake in a moderate oven for about 30 minutes.
1 medium or 2 small courgettes (zucchini, if you're American!)
A little butter and/or cooking oil
1 clove garlic, crushed
2 eggs
60 g strong cheese, grated
1/2 cup uncooked white rice
2 slices wholegrain bread
Cook the rice the way you usually do. Meanwhile, slice the courgettes very thinly, and sauté with the oil, butter and garlic until soft. Mix with the cooked rice, the eggs, 1/2 the grated cheese and salt and pepper to taste. Make a topping with the bread and the rest of the cheese, reduced to crumbs in a food processor. Place in an oven-proof dish and top with the breadcrumb-and-cheese mixture. Bake in a moderate oven for about 30 minutes.
24 June 2011
Pasta with more bits!
I think this technique of slow-frying (I can't think what else to call it!) is seriously brilliant; I do wish I'd discovered it long since. I've never cared for cabbage when it has been sautéed, always finding it too bitter, too raw-tasting, and have always steamed or microwaved it. But done this way, it was superb! I can see myself cooking more and more vegetables in this way, although I'm not too sure one could cook broccoli like this?
1 packet Lardons
1/2 sweetheart cabbage
1 large onion
Chunk of fresh goats' or similar soft cheese
100 g pasta
Put the lardons in a large saucepan or lidded frying-pan and heat gently until they start to render. Add the chopped onion and cabbage, and stir thoroughly. Cover, and cook over a gentle heat for 10-15 minutes, stirring regularly. Then lower the heat as low as it will go and let it sit and finish cooking for another 10-15 minutes. Meanwhile, cook the pasta as per usual, and then mix into the bacon and cabbage mix. Stir in the goats' cheese, if using (or you could add some grated Parmesan afterwards, or leave it out), and adjust the seasoning.
1 packet Lardons
1/2 sweetheart cabbage
1 large onion
Chunk of fresh goats' or similar soft cheese
100 g pasta
Put the lardons in a large saucepan or lidded frying-pan and heat gently until they start to render. Add the chopped onion and cabbage, and stir thoroughly. Cover, and cook over a gentle heat for 10-15 minutes, stirring regularly. Then lower the heat as low as it will go and let it sit and finish cooking for another 10-15 minutes. Meanwhile, cook the pasta as per usual, and then mix into the bacon and cabbage mix. Stir in the goats' cheese, if using (or you could add some grated Parmesan afterwards, or leave it out), and adjust the seasoning.
23 June 2011
Tomato tart
This is adapted from David Lebovitz' recipe, and if you use bought, ready-rolled pastry it simply couldn't be easier!
1 packet pre-made pastry (I used pre-rolled puff, but you could use shortcrust if you prefer. Or you could make your own, but only if you are good at making pastry, which I'm not!)
1 quantity pesto.
1-2 really large and good quality tomatoes
1/2 roll goats' cheese (Lidl's Petit Chebra is perfect)
Grease a 9" tart tin, and cut the pastry to fit. Keep the trimmings - they can live to fight another day. Spead the pesto on to the pastry base, then slice the tomatoes and cover the pesto with the tomato slices. Put a slice of goats' cheese on the top of the tomatoes.
Bake in a hot oven - Mark 7, 220 C - for 30 minutes.
1 packet pre-made pastry (I used pre-rolled puff, but you could use shortcrust if you prefer. Or you could make your own, but only if you are good at making pastry, which I'm not!)
1 quantity pesto.
1-2 really large and good quality tomatoes
1/2 roll goats' cheese (Lidl's Petit Chebra is perfect)
Grease a 9" tart tin, and cut the pastry to fit. Keep the trimmings - they can live to fight another day. Spead the pesto on to the pastry base, then slice the tomatoes and cover the pesto with the tomato slices. Put a slice of goats' cheese on the top of the tomatoes.
Bake in a hot oven - Mark 7, 220 C - for 30 minutes.
21 June 2011
Pesto
1 quantity basil leaves (I grab a pot of growing basil from the supermarket and give it a serious haircut!)
2 large cloves garlic
2 tbs nuts (pine nuts are traditional, but expensive; use any unsalted nuts. I have been known to use salted cashews in a pinch!)
2 tbs olive oil
Put this all in a food processor and whizz until it's as smooth as you can get it!
2 large cloves garlic
2 tbs nuts (pine nuts are traditional, but expensive; use any unsalted nuts. I have been known to use salted cashews in a pinch!)
2 tbs olive oil
Put this all in a food processor and whizz until it's as smooth as you can get it!
19 June 2011
Pasta and bits
Food this month has been a lot of experimenting, ever since I came back from France with one of those cookery magazines that you pick up in the supermarket. This one was all about using fresh cheeses on seasonal vegetables - lots of fresh goats' cheese, but also ordinary cream cheese, or even fromage blanc.
I've always made a "sauce" to go with pasta, and, of course, often have baked it in the oven as some variation on macaroni cheese. It's been a revelation to discover you don't actually have to make a specific sauce - you can just sauté, or I suppose even steam, your vegetables, add some fresh cheese, and you're laughing!
One of my favourites was based on a recipe in the magazine which called for you to stuff canneloni or similar with a mixture of fresh goats' cheese and chopped mint, and serve this on a bed of aubergine, which you have diced very small and cooked in a frying-pan with a lid for about 20 minutes with garlic, salt and pepper. This is a lovely way of cooking aubergine, which I had thought I didn't really like all that much - okay for a "filler" in a vegetable stew, but not so nice on its own. But this is lovely:
1 aubergine (size depending on how many people you want it to feed - 1/2 small one is fine for 2 people, I find), diced.
1 tbs olive oil (and it will ask for more, but don't let it be greedy!)
1 clove garlic, peeled and crushed
salt and pepper
Put everything into a frying-pan or wok that has a lid, and fry gently for about 10 minutes, stirring frequently. Now lower the heat as low as it will go, cover, and let it cook in its own steam for a further 10 minutes. Serve with pasta and fresh cheese of some kind (cream cheese, fresh goats' cheese, Boursin, ricotta, cottage cheese, even Paneer might be nice) which you have stirred through and heated gently. Chopped fresh herbs add greatly to this, too.
I've always made a "sauce" to go with pasta, and, of course, often have baked it in the oven as some variation on macaroni cheese. It's been a revelation to discover you don't actually have to make a specific sauce - you can just sauté, or I suppose even steam, your vegetables, add some fresh cheese, and you're laughing!
One of my favourites was based on a recipe in the magazine which called for you to stuff canneloni or similar with a mixture of fresh goats' cheese and chopped mint, and serve this on a bed of aubergine, which you have diced very small and cooked in a frying-pan with a lid for about 20 minutes with garlic, salt and pepper. This is a lovely way of cooking aubergine, which I had thought I didn't really like all that much - okay for a "filler" in a vegetable stew, but not so nice on its own. But this is lovely:
1 aubergine (size depending on how many people you want it to feed - 1/2 small one is fine for 2 people, I find), diced.
1 tbs olive oil (and it will ask for more, but don't let it be greedy!)
1 clove garlic, peeled and crushed
salt and pepper
Put everything into a frying-pan or wok that has a lid, and fry gently for about 10 minutes, stirring frequently. Now lower the heat as low as it will go, cover, and let it cook in its own steam for a further 10 minutes. Serve with pasta and fresh cheese of some kind (cream cheese, fresh goats' cheese, Boursin, ricotta, cottage cheese, even Paneer might be nice) which you have stirred through and heated gently. Chopped fresh herbs add greatly to this, too.
25 May 2011
Fruit Cake
I don't know why Americans don't like fruit cake - this is delicious, moist, relatively low in fat, and keeps for ages! The nuts are optional, if you don't care for them, simply omit them.
120 g stoned prunes
500 g mixed cake fruit (DON'T buy the supermarket "Value" varieties - this is where it really does pay to buy the slightly more expensive kind. My mother buys the "Finest" range; I, meaner, buy the intermediate one)
3 eggs
150 g sugar
250 g self-raising flour
Pinch salt
Tsp mixed spice
Optional: 200g pack chopped nuts
Optional: Blanched whole almonds
Cover the prunes with water, bring to the boil, leave to cool. It makes the cake moister if you cover the fruit with tea (or perhaps lager or dark beer) and allow it to soak for 6 hours or so, but you don't have to do this. I added some spice to the tea, or you could use that Indian spiced tea.
Cream the prunes, sugar, eggs, and 3 tbs of the soaking liquid in a food processor. Transfer to a large bowl and fold in the sifted flour and then the dried fruit and nuts if using. Transfer to a greased 7" (18 cm) (cake tin and cover the top with almonds in a pretty pattern. Or not. Sprinkle with Demerara sugar.
Bake in a low oven (250 F, 125 C, Mark 1) for 2 1/2 hours.
120 g stoned prunes
500 g mixed cake fruit (DON'T buy the supermarket "Value" varieties - this is where it really does pay to buy the slightly more expensive kind. My mother buys the "Finest" range; I, meaner, buy the intermediate one)
3 eggs
150 g sugar
250 g self-raising flour
Pinch salt
Tsp mixed spice
Optional: 200g pack chopped nuts
Optional: Blanched whole almonds
Cover the prunes with water, bring to the boil, leave to cool. It makes the cake moister if you cover the fruit with tea (or perhaps lager or dark beer) and allow it to soak for 6 hours or so, but you don't have to do this. I added some spice to the tea, or you could use that Indian spiced tea.
Cream the prunes, sugar, eggs, and 3 tbs of the soaking liquid in a food processor. Transfer to a large bowl and fold in the sifted flour and then the dried fruit and nuts if using. Transfer to a greased 7" (18 cm) (cake tin and cover the top with almonds in a pretty pattern. Or not. Sprinkle with Demerara sugar.
Bake in a low oven (250 F, 125 C, Mark 1) for 2 1/2 hours.
24 May 2011
Lentil Salad
3/4 cup (190 ml) Puy or other small green lentils
1 stock cube, tsp stock powder or gel pot
About 1/3-1/2 cucumber
1 bunch spring onions
125 g (roughly) Feta or similar cheese
2 tbs olive oil
1 tbs Balsamic vinegar
Cook the lentils in plenty of water with the stock added. They will take about 30-35 minutes. Drain, then stir in the chopped cucumber, spring onions and cheese. Add the oil and vinegar. Stir well and leave to cool before serving.
1 stock cube, tsp stock powder or gel pot
About 1/3-1/2 cucumber
1 bunch spring onions
125 g (roughly) Feta or similar cheese
2 tbs olive oil
1 tbs Balsamic vinegar
Cook the lentils in plenty of water with the stock added. They will take about 30-35 minutes. Drain, then stir in the chopped cucumber, spring onions and cheese. Add the oil and vinegar. Stir well and leave to cool before serving.
23 May 2011
Summer rice salad
This is adapted from a Rose Elliott recipe.
1 cup Basmati rice (250 ml)
500 ml boiling water
Pinch salt
4 large tomatoes (best quality, please; ideally vine-ripened)
2 medium-sized avocadoes
1 large or 2 small bunches locally-grown asparagus
2 tbs olive oil
2-3 tbs lemon juice
Salt
Pepper
Dried garlic.
Put the rice in a large pan with the pinch of salt and the boiling water. Bring back to the boil, then reduce the flame to the merest candle, as low as possible, and leave undisturbed for 15 minutes (45 if you are using brown rice, which is excellent in this salad).
Meanwhile, stand the tomatoes in boiling water for 1 minute, then refresh, so that the skins slip off easily. Chop. Peel and chop the avocados, and sprinkle with at least 1 tbs of the lemon juice, to avert discolouration. Steam the asparagus, and then chop.
When the rice is cooked, let stand for 5 minutes to absorb any surplus water, then sprinkle with the garlic (the original recipe calls for you to crush a clove of garlic into it, which I usually do, but thought it would overwhelm the asparagus. Nevertheless, it does need a touch), salt and pepper, then stir in the oil and the rest of the lemon juice. Then stir in the vegetables and mix thoroughly. Allow to cool before serving.
1 cup Basmati rice (250 ml)
500 ml boiling water
Pinch salt
4 large tomatoes (best quality, please; ideally vine-ripened)
2 medium-sized avocadoes
1 large or 2 small bunches locally-grown asparagus
2 tbs olive oil
2-3 tbs lemon juice
Salt
Pepper
Dried garlic.
Put the rice in a large pan with the pinch of salt and the boiling water. Bring back to the boil, then reduce the flame to the merest candle, as low as possible, and leave undisturbed for 15 minutes (45 if you are using brown rice, which is excellent in this salad).
Meanwhile, stand the tomatoes in boiling water for 1 minute, then refresh, so that the skins slip off easily. Chop. Peel and chop the avocados, and sprinkle with at least 1 tbs of the lemon juice, to avert discolouration. Steam the asparagus, and then chop.
When the rice is cooked, let stand for 5 minutes to absorb any surplus water, then sprinkle with the garlic (the original recipe calls for you to crush a clove of garlic into it, which I usually do, but thought it would overwhelm the asparagus. Nevertheless, it does need a touch), salt and pepper, then stir in the oil and the rest of the lemon juice. Then stir in the vegetables and mix thoroughly. Allow to cool before serving.
22 May 2011
Mum's Trout
My mother may be 83, but she is still a marvellous cook, and this is one of her specialities, so I hope I do it right. These are her instructions:
1 trout
Butter, salt, pepper, lemon-juice
Tinfoil
Butter the tinfoil and add salt, pepper, and lemon juice. Put the trout down on it, and add more butter, salt, pepper and lemon juice to it. Fold the foil so it encloses the tail section of the trout, but don't close it up so that the steam can escape. Bake for about 20 minutes at 180 C (in a fan oven) - that's 200 C in an ordinary one, mark 6. Open the foil to allow the steam to escape while it cools.
To serve cold, she removes the skin, and sometimes the spine as well ("But it never looks so tidy!") and covers it with sliced cucumber so the joins don't show. With little rolls of smoked salmon on the side, and perhaps some prawns as well (you'll be lucky, in this household - I don't eat prawns!). And lots of different kinds of salads.
1 trout
Butter, salt, pepper, lemon-juice
Tinfoil
Butter the tinfoil and add salt, pepper, and lemon juice. Put the trout down on it, and add more butter, salt, pepper and lemon juice to it. Fold the foil so it encloses the tail section of the trout, but don't close it up so that the steam can escape. Bake for about 20 minutes at 180 C (in a fan oven) - that's 200 C in an ordinary one, mark 6. Open the foil to allow the steam to escape while it cools.
To serve cold, she removes the skin, and sometimes the spine as well ("But it never looks so tidy!") and covers it with sliced cucumber so the joins don't show. With little rolls of smoked salmon on the side, and perhaps some prawns as well (you'll be lucky, in this household - I don't eat prawns!). And lots of different kinds of salads.
21 May 2011
Texas Caviare
I haven't abandoned this blog; it's just that I have been very dull about food this month, mostly because we are between holidays and the plainer the better! However, I have a family dinner tomorrow, and am making salad, and since some of my friends list had no idea what Texas caviare was, I thought I would post my recipe. Obviously, if you google, you'll see everybody else's take on it, and mine is a bit of a synthesis thereof!
3/4 cup (I do use American cups for things like beans; it's about 190 ml in a measuring jug) dried black-eye peas
1/2 small red onion
1 chilli pepper
1 yellow or red pepper
1 punnet cherry tomatoes
1 small tin sweetcorn (or an equivalent amount of frozen sweetcorn that you have microwaved)
3 tbs bought salad dressing - Italian dressing is the classic, but I only had honey mustard in a bottle, so used that!
Soak the peas overnight. Next day, rinse thoroughly and cook in plenty of water, boiling fairly hard, for about 30 minutes - they may need more if you have had the packet for awhile, so taste after 30 minutes and then see. If they are cooked, drain, rinse, and allow to cool.
Chop the onion and peppers and halve the tomatoes. Drain the sweetcorn. Mix everything together and let sit overnight for the flavours to mingle.
3/4 cup (I do use American cups for things like beans; it's about 190 ml in a measuring jug) dried black-eye peas
1/2 small red onion
1 chilli pepper
1 yellow or red pepper
1 punnet cherry tomatoes
1 small tin sweetcorn (or an equivalent amount of frozen sweetcorn that you have microwaved)
3 tbs bought salad dressing - Italian dressing is the classic, but I only had honey mustard in a bottle, so used that!
Soak the peas overnight. Next day, rinse thoroughly and cook in plenty of water, boiling fairly hard, for about 30 minutes - they may need more if you have had the packet for awhile, so taste after 30 minutes and then see. If they are cooked, drain, rinse, and allow to cool.
Chop the onion and peppers and halve the tomatoes. Drain the sweetcorn. Mix everything together and let sit overnight for the flavours to mingle.
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