I cvould have put photos of the puddings I made for our Book Reading Goup supper, but I forgot the camera! Made an Orange and almond cake, and covered the top with a compote of cranberries, clementines and pomegranate seeds(all taken out of the pomegranate by hand!! Took ages) Also a large Chocolate and white Chocolate cheescake, which was supposed to be marbled, but the chocolate set too quickly, so it was a two layered one instead. They both went down a treat, and there wasn't much left over.
now the run up to Christmas .I am cooking the meal te night before
Pink Picante Prawns...raw prawns dipped in a mix of beaten egg white and a little cornflour, then passed through a mix of sea salt, smoked paprika and crushed pink peppercons,and fried ina pan.
Then I'm dong a slow roased shoulder of Lamb,
Lemon juice and yoghurt plus ras al hanout rubbed into cuts in the flesh, then some red onions sliced ,a whole head of garlic in cloves in a pan , the lamb laid on the top, and half a bottle of red wine poured over. It must be left for 24 hours baforte cooking at 170o degress for 3 hours tightly covered. half an hour before the cooking ends ,remove the foil and let it continue to cook ,and then rest for half and hour loosely covered with foil.
The meat should fall off the bones, pour over the juices and serve with couscous, more yoghurt and coriander leaves.
I think I found the recipe in the Guardian. hope it's good! I should think that after that, we will have cheese, but you never know!
Just to say a big thank you to all of you who read this blog , and then contact me, it is much appreciated.It's a pity that so many of you don't actually make a comment on the blog itself.
I really hope that you like to read about my crazy efforts, as much as I enjoy writing about them!
And a happy Christmas to everyone, and health anda peaceful start to theNew Year, we never know what's around the corner.!
Friday, 23 December 2011
Saturday, 10 December 2011
Free food!
My son in law is a member of a shooting syndicate, and he arrived bearing pheasants and 2 Mallard ducks.
As I had friends for supper on Wednesday, I roasted one of the ducks, with some shallots and garlic in the pan, and the body of the duck filled with orange segments, Rosemary ,and more garlic.
With it I cooked a butternut and carrot puree, and some wilted spinach. Didn't need potatoes,as I had made a seeded loaf ,using half wholemeal flour and half a seeded mix which I wanted to try out.
Made a delicious sauce to go with it with the duck.
Zested an orange, and juiced the rest. Sauted two shallots chopped very finely, then added some of the orange zest, half a small jar of redcurrant jelly, and some red wine.Simmer that for half an hour, and then
sieve the sauce ,and add the rest of the zest to the reminder. Add salt and pepper to taste.
They brought a tart from Waitrose, wich when warmed up ,was very good. Finished the last of Roger Wilkins's cheeses ,but hope for some more next week, as Tess is coming up to see me.
As I had friends for supper on Wednesday, I roasted one of the ducks, with some shallots and garlic in the pan, and the body of the duck filled with orange segments, Rosemary ,and more garlic.
With it I cooked a butternut and carrot puree, and some wilted spinach. Didn't need potatoes,as I had made a seeded loaf ,using half wholemeal flour and half a seeded mix which I wanted to try out.
Made a delicious sauce to go with it with the duck.
Zested an orange, and juiced the rest. Sauted two shallots chopped very finely, then added some of the orange zest, half a small jar of redcurrant jelly, and some red wine.Simmer that for half an hour, and then
sieve the sauce ,and add the rest of the zest to the reminder. Add salt and pepper to taste.
They brought a tart from Waitrose, wich when warmed up ,was very good. Finished the last of Roger Wilkins's cheeses ,but hope for some more next week, as Tess is coming up to see me.
Saturday, 3 December 2011
This week's cooking.
had friends round on Thursday, here's what I made for them....
First up, a real trip down memory lane, with a smoked fish ring, wrapped in smoked trout(which I think is far tastier than smoked salmon,and not so oily) Some watercress leaves in the middle took me back to the 80s!
I have taken a picture of it, but I don't seem to be able to get it up into the blog. Shame ,as it looks quite appetising!
Then we had another old favourite Pork with chestnuts and red cabbage.
I browned pieces of pork shoulder, then sweated off some chopped red onions,red cabbage and thyme, then added the pork pieces, plus a good glug of calvados,and some dry cider. Some peper, salt and juiper berries,and then it went into a low oven for an hour and a half. With it I served a gratin of sweet potoato, parsnip and celeriac,with porcini mushrooms.The sliced vegetables were just briefly brought to the boil for about 4 minutes.the mushrooms soaked in boiling water for half an hour,and then layered with the vegetables,and a mix of cream and milk was poured over ,and went in the oven for an hour,until the vegetables were soft. Plus some wilted spinach which made a good contrast .
Good cheeses, with fig jam and chilli ,limeand apple jelly,both made by my goddaughter Honor,and were absolutely delicious!
Finally we had a scrumptious cake made with a ground almond base, with cherry compote swirled through ,served with vanilla ice cream. I got the recipe from the Sainsbury's Magazine in September, well worth doing.
We drank a 2009 Domaine Begude Sauvignon Blanc, and a 2004 Domaine St Jaques Minervois.
Or rather I should say we drank moe than one bottle of each!
First up, a real trip down memory lane, with a smoked fish ring, wrapped in smoked trout(which I think is far tastier than smoked salmon,and not so oily) Some watercress leaves in the middle took me back to the 80s!
I have taken a picture of it, but I don't seem to be able to get it up into the blog. Shame ,as it looks quite appetising!
Then we had another old favourite Pork with chestnuts and red cabbage.
I browned pieces of pork shoulder, then sweated off some chopped red onions,red cabbage and thyme, then added the pork pieces, plus a good glug of calvados,and some dry cider. Some peper, salt and juiper berries,and then it went into a low oven for an hour and a half. With it I served a gratin of sweet potoato, parsnip and celeriac,with porcini mushrooms.The sliced vegetables were just briefly brought to the boil for about 4 minutes.the mushrooms soaked in boiling water for half an hour,and then layered with the vegetables,and a mix of cream and milk was poured over ,and went in the oven for an hour,until the vegetables were soft. Plus some wilted spinach which made a good contrast .
Good cheeses, with fig jam and chilli ,limeand apple jelly,both made by my goddaughter Honor,and were absolutely delicious!
Finally we had a scrumptious cake made with a ground almond base, with cherry compote swirled through ,served with vanilla ice cream. I got the recipe from the Sainsbury's Magazine in September, well worth doing.
We drank a 2009 Domaine Begude Sauvignon Blanc, and a 2004 Domaine St Jaques Minervois.
Or rather I should say we drank moe than one bottle of each!
Saturday, 26 November 2011
Haven't done much recently!
Just the normal cooking, but have a friend here tonight, and so I am giving her .....
Orange and beetroot marinated samon (a sort of gravad lax) with a creme fraiche ,diil and orange zest dressing, plus some rocket leaves;
then a tagine of lamb with butternut squash, leeks,onions and peppers both red and yellow, olives and prunes,with some tomatoes to give it some bulk in the sauce.Plus Moroccan spices naturally I am very fond of Ras al hanout which is mild and aromatic,and I have been brought 3 lots this year, with friends and family visiting Marrakech.
Have bought a ficelle from Waitrose, far nicer than I could make! and then some fresh pineapple and raspberries for later, if we have room after the cheeses!
I always try to get cheese from Roger Wilkins out beyond Wedmore when I'm staying with Tess.
He was featured on Jamie Oliver's Great British Food this week, for his cider ,rather than cheese A wonderfully atomospheric place, looking out over the Somerset Levels, towards Glastonbury
Orange and beetroot marinated samon (a sort of gravad lax) with a creme fraiche ,diil and orange zest dressing, plus some rocket leaves;
then a tagine of lamb with butternut squash, leeks,onions and peppers both red and yellow, olives and prunes,with some tomatoes to give it some bulk in the sauce.Plus Moroccan spices naturally I am very fond of Ras al hanout which is mild and aromatic,and I have been brought 3 lots this year, with friends and family visiting Marrakech.
Have bought a ficelle from Waitrose, far nicer than I could make! and then some fresh pineapple and raspberries for later, if we have room after the cheeses!
I always try to get cheese from Roger Wilkins out beyond Wedmore when I'm staying with Tess.
He was featured on Jamie Oliver's Great British Food this week, for his cider ,rather than cheese A wonderfully atomospheric place, looking out over the Somerset Levels, towards Glastonbury
Tuesday, 8 November 2011
Preparing for Christmas! .I don't know why this hasn't arrived on the blog.Must be doing something amiss..
Spiced Oranges.
|Easily done, by first making a syrup with vinegar and sugar, and then simmering the thinly sliced oranges in this plus
Some Cinnamon sticks, Cloves,Mace and Black Pepper corns, until the oranges are transparent. Poy up, reduce the syrup until it becomes thick by gently simmering it ,and fill the sterilised jars. I only managed 2 jars, and I thought there would be more.
Then I made some mincemeat, using a pound of mixed dried fruit, 1 1/2 lemons , zest and juice,and some
all spice, cinnamon, powdered ginger.Added some vegetarian suet, soft brown sugar and dried cranberries,plus the remains of a packet of soft dried fruits that were in the cupboard, pineapple, mango and chopped them small.Finally grated4 hard eating apples and added the pulp tp the mix, plus a good slug of Austrian Rum and some Sherry. Covered the bowl and left it overnight, then potted up ,adding more booze to fill the jars to the brim. They will now be left to mature until nearer Christmas.Hopefully will taste yummy, certainally they will be good and boozy!
Friday, 4 November 2011
Today's talk for Bristol Area Stroke Foundation.
And thanks to all who came up to ask questions and were enthusiastic (hopefully over the thingsI had made!)I have been asked to put the recipe for the savoury cake here, so this is it ..translated from a French cookery book FETA AND SUNDRIED TOMATO CAKE.
.
180 gms of plain flour
1 teaspoon of baking powder
3 eggs
100gms of grated Gruyere cheese
200 gms of Feta cheese
4 pieces of sundried tomatoes
10cl of olive oil
10cl of milk
5 cl of vegetable oil
2 or 3 handsfull of fresh herbs. I used basil and chives,but you could use parsley equally well
pinch of salt and pepper to taste
Heat the oven to 180o
In a bowl sift together the flour and baking powder
In another bowl beat together the eggs,oils and the milk Season, but not too much ,as the cheeses are salty
Mix the liquid ingredients into the flour ,turning the mixture delicately(French translation!) Cut the feta into small pieces,and add them plus the Gruyere and herbs to the mix, until it is well blended
then put all entire lot into a loaf tin that you have already butered and floured inside.
Cook for around 50 minutes, or until a skewer piercing the cake ,comes out dry and clean.
Let the cake cool before turning it out.
I sometimes serve this with drinks before a meal,as it cuts easily into small pieces. Good served warm as well.
I was not ENTIRELY happy with the rest of the things I cooked, as the Swiss Roll was left in the oven a fraction over time, and I couldn't possibly roll it without it cracking, so I just filled it ,and cut it into small pieces so that people could taste. Also I made tiny sweet biscuits ,Banana bread and some caramelised red onion and thyme pizzas except the flour I used was too grainy, so I made more dough,but fogot to tell them that I had made the dough as well, might have seemed like boasting.
However it was good to show the things that I use to help me in my cooking,and I just hope that it will inspire others to cook as well.
THERE IS LIFE BEYOND SANDWICHES !
.
180 gms of plain flour
1 teaspoon of baking powder
3 eggs
100gms of grated Gruyere cheese
200 gms of Feta cheese
4 pieces of sundried tomatoes
10cl of olive oil
10cl of milk
5 cl of vegetable oil
2 or 3 handsfull of fresh herbs. I used basil and chives,but you could use parsley equally well
pinch of salt and pepper to taste
Heat the oven to 180o
In a bowl sift together the flour and baking powder
In another bowl beat together the eggs,oils and the milk Season, but not too much ,as the cheeses are salty
Mix the liquid ingredients into the flour ,turning the mixture delicately(French translation!) Cut the feta into small pieces,and add them plus the Gruyere and herbs to the mix, until it is well blended
then put all entire lot into a loaf tin that you have already butered and floured inside.
Cook for around 50 minutes, or until a skewer piercing the cake ,comes out dry and clean.
Let the cake cool before turning it out.
I sometimes serve this with drinks before a meal,as it cuts easily into small pieces. Good served warm as well.
I was not ENTIRELY happy with the rest of the things I cooked, as the Swiss Roll was left in the oven a fraction over time, and I couldn't possibly roll it without it cracking, so I just filled it ,and cut it into small pieces so that people could taste. Also I made tiny sweet biscuits ,Banana bread and some caramelised red onion and thyme pizzas except the flour I used was too grainy, so I made more dough,but fogot to tell them that I had made the dough as well, might have seemed like boasting.
However it was good to show the things that I use to help me in my cooking,and I just hope that it will inspire others to cook as well.
THERE IS LIFE BEYOND SANDWICHES !
Tuesday, 1 November 2011
Frugal cooking!
Well, I came home with a chicken,which the butcher split in two as it's easier for me to manage. Having roasted half with some bacon, i wondered how many meals I could get from the half.
1. had the wing and a bit of breast with some salad for supper.
2. Stripped the flesh from the carcass,and made stock ,with some added vegetables I had a nourishing soup
3. Used the breast meat for a Goulash,as I had a friend for lunch on the Sunday
4 Having made myself a dish of plain green lentils for Saturday evening( adding some excellent Cortonse olive oil, some chilli flakes and a little salt) it was absolutely delicious, but there was quite a lot left over, so I mixed them with the rest of the chopped up meat from the chicken,added some fried onions,parsley,and again chilli flakes, you must realise by now that i'm a chilli addict! Formed tham into patties got 4, and then put them into the fidge to firm up. Then egg and breadcrumbed them, and fried 2 of them in a little oil . Eaten with a tomato salsa ,quite nice ,but could have done with a bit more flavour. In total, 6 meals were made from half a free range chicken, not bad I say!
Before we had the Goulash on Sunday, I made a small starter by cutting through some ripe figs in a cross shape, filling the cavity with goat's cheese,and then wrapping the figs in Parma Ham, with a drizzle of oil over the top,and in the hot oven to cook for about 15 minutes Very easy,and she was impressed....
1. had the wing and a bit of breast with some salad for supper.
2. Stripped the flesh from the carcass,and made stock ,with some added vegetables I had a nourishing soup
3. Used the breast meat for a Goulash,as I had a friend for lunch on the Sunday
4 Having made myself a dish of plain green lentils for Saturday evening( adding some excellent Cortonse olive oil, some chilli flakes and a little salt) it was absolutely delicious, but there was quite a lot left over, so I mixed them with the rest of the chopped up meat from the chicken,added some fried onions,parsley,and again chilli flakes, you must realise by now that i'm a chilli addict! Formed tham into patties got 4, and then put them into the fidge to firm up. Then egg and breadcrumbed them, and fried 2 of them in a little oil . Eaten with a tomato salsa ,quite nice ,but could have done with a bit more flavour. In total, 6 meals were made from half a free range chicken, not bad I say!
Before we had the Goulash on Sunday, I made a small starter by cutting through some ripe figs in a cross shape, filling the cavity with goat's cheese,and then wrapping the figs in Parma Ham, with a drizzle of oil over the top,and in the hot oven to cook for about 15 minutes Very easy,and she was impressed....
Subscribe to:
Posts (Atom)