tag:blogger.com,1999:blog-216690862024-03-07T05:44:30.158+00:00Lemon SoulClarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-21669086.post-78854498013058023222018-11-03T02:02:00.001+00:002018-11-03T02:31:47.234+00:00Little TummiesWhen I last wrote here I was single, I'd like to say carefree (but that would be a lie), devoted to my amazing job giving money away and living in my little London garret. Whilst dreaming of, and talking daily to, my imaginary dog and yes, I confess, on occasions, my imaginary partner. The dog was easier to maintain and far more loveable.<br />
<br />
Fast forward three and a bit years and YOWSERS - how the f*ck did this happen? I'm married, living in the US UNDER TRUMP (wtf?!) with not just two step-sons who live with us, but a third who will be moving in next year. My adored career, and pertaining self-identity, feels like a roller coaster heading for a crash and I've recently had back surgery so can't even boost my mental health with sweat inducing runs. I do however have a dog - a soulful, beautiful mess of a gene pool whom I utterly adore and spend more time with than my new family. She rests her gorgeous head on my burgeoning tummy (aaagh let's not go there) and I lick the top of her head. Because that's what her mummy would do. It's the only chance I'm ever going to get to be a mummy. Let's cover that story on another day.<br />
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That's not so say I don't love my funny family, I do. It's not an easy journey being a step-mum or marrying a widower, however they all carry a myriad of harder and more painful stamps in their life-passports than me. Which makes me an utter bitch on the days when I simply cannot cope. The days when I'm tired of trying to cater to every tastebud to ensure that the boys are having at least one of their supposed five a day, and NO - corn dogs are not a f*cking food group. Which is when I retreat to our new holiday home (which of course I'm already having sleepless nights over in case the rental doesn't cover the mortgage). And breathe. And drink wine. And think of another 30 recipes which the boys won't eat if I make them.<br />
<br />
Help.<br />
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Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com0tag:blogger.com,1999:blog-21669086.post-47057008184173844902015-03-22T13:44:00.000+00:002015-03-22T13:44:39.646+00:00Chocolate Prune CakeFilling a loved one's belly with food they enjoy is up there on my list of ways to show affection. It's something I don't get to do often enough (one of my excuses for the paucity of posts to my poor neglected blog, but not the only one). It only seemed fitting therefore that I rustle something up for my adored father's 70th birthday, a treat that would combine two of his favourite sweet foods - dark chocolate and prunes. <br />
<br />
So here it is, my version of David Lebovitz's <b>Chocolate and Prune Cake, Wilkinson style</b>.<br />
<br />
For the prunes:<br />
179g pitted prunes, diced into small pieces (I use scissors, much easier and less messy than a knife)<br />
80ml Amaretti (rum, brandy or an other such fire water would work equally well)<br />
1 tbs sugar<br />
<br />
For the cake:<br />
170g dark chocolate - I used 75% cocoa content<br />
170 unsalted butter, cubed<br />
6 large eggs, separated<br />
large pinch of salt<br />
3 tbs granulated sugar<br />
<br />
1. Preheat the oven to 165 C / 325 F. Butter a 9 inch/23cm springform cake tin. Dust the inside with cocoa powder or flour and tap at any excess.<br />
2. Simmer the prunes with the Amaretti and 1 tbsp sugar in a small saucepan for a few minutes until most of the liquid is absorbed. Remove from the heat and allow to cool.<br />
3. Break the chocolate into pieces into a heatproof bowl and sit it above a pan of simmering water along with the butter. Stir it now and again until smooth. Remove carefully (use oven gloves else you'll scald yourself, ouch). Stir in the prunes with any liquid from their pan.<br />
4. Stir the egg yolks into the chocolate and prune mixture.<br />
5. In a separate, large bowl, whisk the egg whites with the salt until they start to hold soft peaks. Carry on whisking, adding the sugar one tablespoon at a time until the mixture holds its shape in peaks when you lift the whisk out.<br />
6. Fold 1/3 of the beaten egg whites into the chocolate mixture, then fold in the remaining egg whites. The moment you can no longer see any streaks of white you are done. Don't over do it!<br />
7. Bake the cake in the middle of oven for 40-45 minutes - until the centre of the cake is still a little soft to the touch and it appears set at the edges of the pan.<br />
8. Let the cake cool in the tin. When ready to release its gorgeousness, dip a knife in hot water and then run it around the inside of the cake tin before unclipping the spring.<br />
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I admit the picture is not the best. But I have it on good authority that it tasted damned fine!<br />
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<br />Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com0tag:blogger.com,1999:blog-21669086.post-33333351059249568402013-01-26T13:51:00.000+00:002013-01-26T13:51:45.812+00:00Figgy FlapjacksThe past week in London has been achingly chilly with a dangerous mixture of ice and snow lurking around every corner, waiting to wrap around the feet of unsuspecting pedestrians and slip them to the icy ground. People have been curled into tight balls of padded coats and scarves in an effort to fight against the whipping blizzards. It has been the kind of weather that leaves one craving food that sticks to one's ribs and spreads warmth throughout our frozen limbs with a sugary smile.<br />
I didn't want to create something that would cause an energy spike and so reached for a packet of (gluten free) oats with their low gylcemic load and some dried figs - the result? <br />
<br />
Figgy (low-fat and allergen friendly) Flapjacks, adapted from <a href="http://www.theintolerantgourmet.com/journal/tag/dates">The Intolerant Gourmet</a> recipe for date and oat squares.<br />
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<span class="Apple-style-span" style="color: purple;"><b>Figgy Flapjacks</b></span><br />
200g dried, ready-to-eat figs, chopped small<br />
250ml water<br />
125 (gluten-free) oats<br />
1 tbsp sunflower oil<br />
1 tbsp honey<br />
pinch of salt<br />
handful of sunflower seeds<br />
1-2tsp ground cinnamon (depending on your taste)<br />
<br />
1. Pre-heat the oven to 180C.<br />
2. Tip the figs into a saucepan, pour over the water and bring to simmering point. Simmer for up to 20 minutes until you have an unctuous, figgy paste.<br />
3. Stir in the rest of the ingredients and mix until well combined.<br />
4. Put the mixture into an 8inch square tin, pushing it into the corners. Use a palette knife or spatula to ensure that the mixture is evenly distributed and level on the top.<br />
5. Pop in the middle of the pre-heated oven and cook for 20-25 minutes until nicely golden.<br />
6. Remove from the oven, cut into squares and leave to cool in the tin.<br />
7. When totally cool, cut again and remove to a cake tin. If you can resist eating them straight away!<br />
<br />Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com0tag:blogger.com,1999:blog-21669086.post-68277193231778026812012-04-28T12:41:00.000+00:002012-04-28T12:41:39.293+00:00Springtime SoupIt may be April but this week has felt decidedly autumnal at times. We have been beaten by hail storms, whipped by torrential rain only to then be treated with bursts of amazing sunshine. Today is no exception and rain is falling relentlessly from a dull sky and so my thoughts turned to soup.<br />
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I am having to be careful with my diet at the moment due to a nasty flare-up of Irritable Bowel Syndrome, no doubt exacerbated by a recent change of career,and so I consulted one of my favourite new cookbooks, '<i>Pippa Kendrick - The Intolerant Gourmet</i>' and her blog <a href="http://www.theintolerantgourmet.com/">www.theintolerantgourmet.com</a>.<br />
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Pippa clusters her recipes by season and having flicked through Spring, I used her recipe for Garden Soup as inspiration to create my own Springtime Soup.<br />
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<b><span class="Apple-style-span" style="color: lime;">Springtime Soup</span></b> (makes four servings)<br />
1 red onion<br />
2 leeks<br />
4 sticks of celery<br />
4 cloves of garlic<br />
good slug of olive or vegetable oil<br />
2 sweet potatoes<br />
1 courgette<br />
125g mix of frozen peas and broad beans<br />
1 litre marigold vegetable bouillon<br />
glass of white wine or sherry<br />
1 bay leaf<br />
1 bag of washed watercress<br />
salt and pepper to taste<br />
<br />
1. Chop the first four ingredients fairly finely.<br />
2. Peel and chop the sweet potatoes and chop the courgette into similar sized pieces as the potato chunks.<br />
3. Warm the oil in a large pan (I used a casserole) and add the chopped vegetables. Sweat with the lid on for five minutes until softened, making sure that you have sufficient oil to stop the veggies catching. Season.<br />
4. Add the sweet potatoes, return the lid and continue to sweat for up to 10 minutes.<br />
5. Add the courgette, frozen peas/beans and pour in the stock and alcohol (if using). Add the bay leaf and season.<br />
6. Bring to the boil then simmer with the lid on for around 20-30 minutes.<br />
7. Remove the bay leaf.<br />
8. Chop or cut the watercress and stir into the vegetables.<br />
9. Remove from the heat and then either remove half of the mix and blitz with a hand-held blender or simply blitz it in the pan, depending on how chunky you like your soup.<br />
10. Season again to taste, reheat and enjoy.<br />
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I added some tinned butter beans to a bowl for a protein kick and am looking forward to being welcome home from work by the leftovers throughout the coming week.<br />
<br />Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com0tag:blogger.com,1999:blog-21669086.post-39267707414579750632011-07-10T19:53:00.000+00:002011-07-10T19:53:20.328+00:00Pea & Mint DipToday I had a craving for peas and mint and always love eating with my hands rather than cutlery (there's a reason I live alone!). The solution? A simple pea dip. Takes moments to concoct and as long as one likes to savour.<div>I confess that I didn't measure anything but this made a good sized bowl that I imagine will be ok in the fridge for a few days to come.</div><div><br />
</div><div><span class="Apple-style-span" style="color: lime;">Pea & Mint Dip</span></div><div><br />
</div><div>500g peas (fresh or frozen)</div><div>3 spring onions</div><div>garlic - as many cloves as you like (I use ready minced for speed)</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUeiB4au_EmHlFohPVNAx5RIk7sE2y8E-9QTOjiVm7RW1pSiEx0zyeroXUf_h48qnzCp1P3PryxW6OBGc0H_p49u78-2eW4WqG1tXpFjA5g0CFIuhyphenhyphenB5yvLspVPr2fy4GtNa_/s1600/IMG_0132.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUeiB4au_EmHlFohPVNAx5RIk7sE2y8E-9QTOjiVm7RW1pSiEx0zyeroXUf_h48qnzCp1P3PryxW6OBGc0H_p49u78-2eW4WqG1tXpFjA5g0CFIuhyphenhyphenB5yvLspVPr2fy4GtNa_/s320/IMG_0132.JPG" width="320" /></a>handful of mint leaves</div><div>juice & zest of half a lemon</div><div>splash of balsamic vinegar</div><div>salt & pepper</div><div><br />
</div><div>1. Cook the peas in boiling water for 3-5 minutes. Plunge into cold water to keep their colour and flavour.</div><div>2. Roughly chop the spring onions and garlic cloves. Chuck into a food processor and tip in the peas.</div><div>3. Tear the mint leaves and throw them in along with the lemon zest and juice and a splash of vinegar. </div><div>4. Grind in some black pepper and salt.</div><div>5. Blitz until you have something that resembles a dip.</div><div><br />
</div><div>And that's it. Simple.</div><div><br />
</div><div><br />
</div><div><br />
</div>Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com1tag:blogger.com,1999:blog-21669086.post-11906225841976925022011-06-12T08:25:00.000+00:002011-06-12T08:25:40.013+00:00Elderflower Fairy Cakes<div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCCnCTcbPxhMIGROL0FaCHsIplXvEHzyEgo2tEQUyo7xV208cbWbNEKNfgHvwgMW8TobK6Prt2tRBlT_HNnw0_pY52spbQhMTcmbikk7SoaO66IzOGh7gnOdERGJKEbIPJjI3/s1600/IMG_0110.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCCnCTcbPxhMIGROL0FaCHsIplXvEHzyEgo2tEQUyo7xV208cbWbNEKNfgHvwgMW8TobK6Prt2tRBlT_HNnw0_pY52spbQhMTcmbikk7SoaO66IzOGh7gnOdERGJKEbIPJjI3/s320/IMG_0110.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">There are certain flavours and dishes that represent the seasons for me. Venison casserole and swede make me shiver at the memory of long winters. Asparagus and broad beans make me smile at the thought of nature creaking into life as spring emerges. And the floral scent of elderflower is forever linked in my mind to British summers. So what better ingredient to choose when I was asked to make cakes for a double celebration - not just my friends' wedding but their send off party as they leave Blighty and head for a new life in Oz? Elderflower.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In addition to the traditional iced, boozy fruit cake and a blueberry and almond sponge, I whizzed up a couple of batches of these little treats. Only to find that they got left behind in the mad panic to get aboard the wedding bus! The best laid plans......</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span class="Apple-style-span" style="color: lime;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Elderflower Fairy Cakes</span></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(makes 12)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">110g salted butter, softened</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">110g caster sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 medium eggs, beaten</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp elderflower cordial</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">80g self raising flour, sifted</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">50g ground almonds</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the fondant icing:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">175g fondant icing sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tbsp elderflower cordial</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2-3 tbsp lemon juice (sieved)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to gas mark 4/180°C/fan oven 160°C. Line a 12-hole bun tin with paper fairy cake cases and set aside.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cream the butter with the sugar until fluffy and combined. Beat the eggs with the elderflower cordial. Beat in the egg, a large spoonful at a time - alternate with a spoon of sieved flour to stop the mixture curdling. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sift in the rest of the flour and baking powder and add the ground almonds. Fold in until well combined and the mixture is pretty firm. Divide it between the paper cake cases and bake for 20–25 minutes or until golden, risen and springy to the touch. Cool the cakes on a wire rack.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sift the icing sugar into a large bowl and stir in the elderflower cordial and lemon juice to make a smooth, thick icing. Spoon the icing over the cakes and spread it to the edges to coat the cakes. Leave to set.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy with a cup of tea for that quintessential British taste. Or a glass or two of champagne.</span></div><!--StartFragment--> <br />
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</div><!--EndFragment-->Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com2tag:blogger.com,1999:blog-21669086.post-8122490859445186802011-04-16T13:28:00.001+00:002011-04-16T13:29:09.149+00:00Forman & Field Smoked SalmonTo my utter astonishment and amusement, I was recently emailed by Forman & Field (the online gourmet shop that specialises in independent producers) who had read my blog and wondered if I'd review some of their smoked salmon if they sent a pack of their 'London Cure' to me. Being deeply cynical 'where's the catch' was my immediate reaction followed by 'what if I don't like it?'. Greed outweighed such silly concerns and so a package was promptly dispatched.<br />
<br />
I rarely buy smoked salmon for myself and so to receive a pack of 'H. Forman & Son London Cure Smoked Scottish Salmon' was a real treat. According to the packaging, Formans are the oldest salmon smoker in Britain, started in 1905. They claim that their London Cure is one of the most delicate as the idea is to taste the salmon, not the smoke. They also recommend that one doesn't serve the salmon with lemon as it disguises the fish's natural flavour. <br />
<br />
So, what should one serve it with? I took Formans' advice and had my first slice unadorned. The fish had a rich, silky texture and melted beautifully on my tongue. Although it was far from cloying, I decided that I personally needed a touch of acidity to cut through the richness of the fish. It certainly wasn't the smokiest fish I'd ever tasted but instead had a sweet character that was akin to chestnuts and peat. <br />
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Formans' generous gift saw me through two meals. The first, a simple open sandwich (on a gluten free roll) accompanied by a simple salad including my favourite broad beans with a drizzle of lime juice. <br />
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<br />
The lime was a touch too far and so I experimented with alternative sources of acidity and arrived at an elegant solution of preserved lemons, dill, capers and mere touch of Dijon mustard which I mixed with prawns, peas and beans and served with the final slices of salmon, nestled on a bed of finest English round lettuce. Springtime on a plate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAQcJ8VUrax2sfqPx21fWaVwRFYFuQkIj2bOWm95_PeScbpCGItmtt8yYtlFuh4GkaUp2-ByRv983-p-aWV99RyWYcMK-VFDtdzjw5EXS76NyZZbCAzu9x5hrKkJIWx7TdUMF/s1600/IMG_0053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAQcJ8VUrax2sfqPx21fWaVwRFYFuQkIj2bOWm95_PeScbpCGItmtt8yYtlFuh4GkaUp2-ByRv983-p-aWV99RyWYcMK-VFDtdzjw5EXS76NyZZbCAzu9x5hrKkJIWx7TdUMF/s320/IMG_0053.jpg" width="240" /></a></div><br />
Personally I like a touch of zing and so sorry H. Forman & Sons - this sampler will continue to add lemon (albeit in the preserved, salty form). So, the overall verdict? Lovely texture, gorgeous natural colour and subtle sweet flavour and very rich. Not to be eaten everyday but then it wouldn't be such a treat, now would it?!Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com1tag:blogger.com,1999:blog-21669086.post-52283295228925962142011-04-10T19:41:00.000+00:002011-04-10T19:41:03.867+00:00Cauliflower – My Vegetable Epiphany<!--StartFragment--> <br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span class="Apple-style-span" style="font-family: Calibri;">My daily diet relies heavily on fruit, vegetables and pulses (oh, and I confess, wine!) and very happy I am with that indeed.<span style="mso-spacerun: yes;"> </span>Nothing gives me greater pleasure than a pile of crisp radishes with salt and capers, a chickpea and spinach stew or an aromatic and warming dhal.<span style="mso-spacerun: yes;"> </span>Vegetables and I enjoy a happy friendship.<span style="mso-spacerun: yes;"> </span>I have even managed to overcome my childhood fear of the broad bean (curse those frozen vegetable mixes and thank goodness for my long suffering father who turned a blind eye to his three daughters picking them out and piling them on his plate before our mother noticed).<span style="mso-spacerun: yes;"> </span>And yet there is one vegetable from which I have shied and, before a fortnight ago, had never purchased in my adult life.<span style="mso-spacerun: yes;"> </span>The cauliflower.</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;">Why?<span style="mso-spacerun: yes;"> </span>Now that’s an interesting question and I’m not quite sure why.<span style="mso-spacerun: yes;"> </span>Perhaps I associate it heavily with cauliflower cheese – which obviously is never going to pass the lips (or hips) of this cow’s dairy intolerant (and weight conscious) cook.<span style="mso-spacerun: yes;"> </span>Yet a recent salad box from Whole Foods tickled my tastebuds with the joys that this bland, white veg can hold with their curried florets.<span style="mso-spacerun: yes;"> </span>Could I recreate something similar at home I wondered?<span style="mso-spacerun: yes;"> </span>I made up the following recipe which, I have to say, is rather delicious, either alone or alongside a silky bowl of dhal.<span style="mso-spacerun: yes;"> </span>I made the recipe up by slinging ingredients together so forgive the rather vague quantities and adapt to your own taste.<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBectKQ_8vt3S4sNF99BOCg2BmUEUgcq_TEDSN-X0xHrytwQRO7eHq8zYiT6KzClOd9scuWPTNK05gDtPhy1-1wpkj1kVmyW3VcjktYYGrzc_2CTO9wXyQ_sktqVPVXXnmOrAf/s1600/IMG_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBectKQ_8vt3S4sNF99BOCg2BmUEUgcq_TEDSN-X0xHrytwQRO7eHq8zYiT6KzClOd9scuWPTNK05gDtPhy1-1wpkj1kVmyW3VcjktYYGrzc_2CTO9wXyQ_sktqVPVXXnmOrAf/s320/IMG_0024.JPG" width="320" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;"><span class="Apple-style-span" style="color: #e69138;"><b>Roasted Fragrant Cauliflower</b></span><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;">(serves 3-4 as a side dish)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;">1 large head of cauliflower, outer leaves and stem removed, divide into florets<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;">½ head of garlic, divided into individual cloves but left in their papery skins<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;">1 lemon<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;">2-3 tbsp olive oil<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;">½ - 1 tsp ground turmeric<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;">1 tsp ground coriander<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;">1tsp ground cumin<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;">Preheat oven to 180C<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;">Pop the cauliflower florets and garlic cloves into a large roasting dish (ensure that the dish is large enough for them to sit in one layer)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;">Zest the lemon over the cauliflower, juice the lemon and pour over the veg.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;">Pour in the oil, throw in the spices and mix well to coat everything with the pungent covering.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;">Throw in the lemon halves if you like roasted lemons.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;">Put in the middle of a preheated oven for approximately 30 minutes, tossing half way through.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;"><span style="font-family: Calibri; mso-ansi-language: EN-GB;">Next time I may toast some almond slices and toss them in before serving and perhaps some flat-leaf parsley.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><!--EndFragment-->Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com1tag:blogger.com,1999:blog-21669086.post-68629113518983797332011-03-31T18:09:00.000+00:002011-03-31T18:09:49.041+00:00Berry Frozen Yogurt<span class="Apple-style-span" style="font-family: 'Arial Narrow'; font-size: 13px;">I</span><span class="Apple-style-span" style="font-family: 'Arial Narrow'; font-size: 13px;"><span class="Apple-style-span" style="font-family: inherit;"> </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">don't have a particularly sweet tooth. Neither do I own a freezer nor an ice-cream maker. Making a frozen dessert therefore does not exactly feature high up on my culinary agenda. A recent stay with my friends Deb and Chris and their experiments with goats yogurt started to get my mind, and my tastebuds racing. Goat and sheep yogurts have a pleasing tang which is perfect if you don't fancy something overly sweet. A Sunday lunch for friends presented me with the opportunity to play in the kitchen and see what I could conjure up with a pot of sheep yogurt and the tiny freezer compartment of my fridge. The result? A simple (but delicious even if I do say so myself) dessert. Delicious served on its own or, as pictured here, with leftover defrosted berries and a meringue nest.</span></span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><span lang="EN-US" style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span> </span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><span lang="EN-US" style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Berry Frozen Yogurt</span></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><span lang="EN-US" style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">450ml yogurt (I used sheep)<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">275g defrosted, frozen berries<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">zest and juice of ½ a lime<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp runny honey<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><span lang="EN-US" style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Method<o:p></o:p></span></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Scoop the yogurt into a food processor. Add the berries and their juices, lime zest and juice and honey. <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Blend until smooth then pour the mixture in a freezer-proof container with a lid.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Freeze for approximately 2 hours. <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Remove from the freezer and break up the mixture with a fork. Stir until smooth and return to the freezer.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">After another couple of hours, repeat the process then return to the freezer.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Remove the frozen yogurt 15 minutes or so before you want to serve it to allow it to soften slightly.</span><o:p></o:p></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierW5vBYM0WXTgwHPS1rggmgXNknjua8oBW71TCd8PtEW13cZOXuOmgTsA4TPID4-Bsmb-HNPQOVP-8XoETeHZAS4x-eD8ofey2axdlo8dzody6j-4gmDb_Jai9ptYvjF7ucl3/s1600/IMG_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierW5vBYM0WXTgwHPS1rggmgXNknjua8oBW71TCd8PtEW13cZOXuOmgTsA4TPID4-Bsmb-HNPQOVP-8XoETeHZAS4x-eD8ofey2axdlo8dzody6j-4gmDb_Jai9ptYvjF7ucl3/s320/IMG_0034.JPG" width="320" /></a></div><span lang="EN-US" style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></span></div>Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com0tag:blogger.com,1999:blog-21669086.post-53229263461974707582011-03-07T19:33:00.000+00:002011-03-07T19:33:38.466+00:00Dial Dhal for ComfortJust when the first buds dare to poke their heads above ground, the sun graces us with its presence for longer each day and nature starts to shrug off its wintery cloak, then, WHAM, Jack Frost cracks back into action and we're plummeted straight back into a chilly gloom. These are times that call for bowl food that cossets and comforts with its pillowy textures. That warms one through with gentle spices and a hint of chili. <br />
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For me, the one dish that is guaranteed to seep its warmth down into my very bones is <span class="Apple-style-span" style="color: red;">dhal</span>. My version would undoubtedly horrify the purist amongst you, however it's quick, uncomplicated and never fails to bring a much needed smile as a gentle fug fills the kitchen.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCDMNReglLYX1uAyvWENxcm9Vus_lpTCObPt6Bo5OZ8aIDP2du49MXgYrYa2_URUTraxzQGnjLLMcyvdVMm6GIJ_-6xGepSNDx2cGf3OKHoyjDzm_MZwDlBC5WYzMM-4TYOv1/s1600/IMG_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaCDMNReglLYX1uAyvWENxcm9Vus_lpTCObPt6Bo5OZ8aIDP2du49MXgYrYa2_URUTraxzQGnjLLMcyvdVMm6GIJ_-6xGepSNDx2cGf3OKHoyjDzm_MZwDlBC5WYzMM-4TYOv1/s320/IMG_0023.JPG" width="320" /></a></div><br />
<span class="Apple-style-span" style="color: red;"><b>Dhal</b></span> (serves 2)<br />
125g red lentils<br />
1pt water<br />
1 bay leaf<br />
2 cloves garlic, peeled and crushed<br />
1tsp ground turmeric<br />
knob of fresh ginger, peeled and halved<br />
sprinkling of cardamom seeds, crushed<br />
1tsp ground cumin<br />
1 tsp ground coriander<br />
handful of cherry tomatoes, halved<br />
zest and juice of 1 lime<br />
2 large handfuls of spinach, washed<br />
can chickpeas, drained<br />
fresh coriander, chopped<br />
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1. Rinse the lentils, pop into a saucepan and cover with the water. Bring to the boil, skimming off any white foam that bubbles up.<br />
2. Reduce to a simmer and add the bay leaf, garlic and ground spices. Stir and simmer for approximately 25 minutes with the lid on the pan. Add more water should it start to look a little dry,<br />
3. Stir through the tomatoes, the zest and juice of the lime (I throw in the lime halves for added flavour).<br />
4. After 10 minutes, stir in the spinach and chickpeas and cover the pan.<br />
5. As soon as the spinach has wilted, turn off the heat, season with salt to taste and serve.<br />
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Comfort guaranteed and no need to dial for a take-away!Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com2tag:blogger.com,1999:blog-21669086.post-66541140682436094632011-01-15T14:50:00.001+00:002011-01-15T14:52:50.702+00:00Cranberry and Cinnamon Cake<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><span class="Apple-style-span" style="font-family: 'Century Gothic'; font-size: 15px;">I adore baking. There is something rather magical yet simple about the whole therapeutic process which produces sweet goodies to be shared with loved ones. So, when heading over to see dear friends for lunch last weekend and a belated festive celebration, it made perfect sense to make a treat that used cranberries and cinnamon to conjure that christmassy feeling. I used the fresh cranberry cake recipe from http://appleandspice.blogspot.com but couldn't help but tweak it! </span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="color: #af1e15; font-family: 'Century Gothic'; font-size: 11pt;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiSowmsqHXzXqPAb8MuHOXmWdz4SAxMlmN9a4qLpQB9jtmpxv3NvKdedh4vjKYhotHu8RHZnoHk7KQ0Pid-WbPfqZtImaUBXsx-XVGcJBdyjLcFXKBPMgDphSVA0rc_bBXgIbw/s1600/DSCN0569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiSowmsqHXzXqPAb8MuHOXmWdz4SAxMlmN9a4qLpQB9jtmpxv3NvKdedh4vjKYhotHu8RHZnoHk7KQ0Pid-WbPfqZtImaUBXsx-XVGcJBdyjLcFXKBPMgDphSVA0rc_bBXgIbw/s320/DSCN0569.JPG" width="320" /></a></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="color: #af1e15; font-family: 'Century Gothic'; font-size: 11pt;"><br />
</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="color: #af1e15; font-family: 'Century Gothic'; font-size: 11pt;">Cranberry and Cinnamon Cake<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><span lang="EN-US" style="color: #af1e15; font-family: 'Century Gothic'; font-size: 11pt;">Streusel Topping</span><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">65g chopped or flaked almonds<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">20g unsalted butter, melted<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">20g light soft brown sugar<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">¼ tsp ground cinnamon<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #af1e15; font-family: 'Century Gothic'; font-size: 11pt;">Cake</span><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">160g plain flour <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">¾ tsp baking powder<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">½ tsp ground cinnamon<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Pinch of salt<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">2 eggs<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">300g caster sugar (I only used 225g)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">100g butter, melted and cooled<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">¾ tsp vanilla extract<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">250g fresh cranberries<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Heat the oven to 150C. Grease an 8inch loose bottomed or spring form cake tin.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #af1e15; font-family: 'Century Gothic'; font-size: 11pt;">Method – Streusel</span><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Combine the butter, almonds, brown sugar and cinnamon in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #af1e15; font-family: 'Century Gothic'; font-size: 11pt;">Method – Cake</span><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Whisk together the flour, baking powder, ground cinnamon and salt in a medium bowl. Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer until it is well combined (around five minutes). <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Add the butter in a slow stream with the mixer on low, then turn up the speed to medium and beat for another couple of minutes. Stir in the vanilla.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Fold in the flour mixture a few large spoons at a time. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Stir in the cranberries.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Pour the butter into the prepared cake tin and smooth. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Sprinkle the streusel over the batter. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Bake in the centre of the oven until it is golden and a toothpick inserted in the centre comes out clean, about 1 hour to 1hour 10 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Let the cake cool in the tin on a wire rack for 10 minutes, then turn out and cool completely. </span><span lang="EN-US" style="font-family: 'Century Gothic'; font-size: 11pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeLGkpQnAESufbNt3sf_EYpp7OxPgGn0uEou5fI1pXZ1rqag7LnVszFlRYKjrK1yHGm_sERzrBbi5Rc73aVykkqDcZxZ8r1WEqcsLA3Cz5LsQBJ5DvJ0gZ2es3B10Z8LhvLud9/s1600/DSCN0572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeLGkpQnAESufbNt3sf_EYpp7OxPgGn0uEou5fI1pXZ1rqag7LnVszFlRYKjrK1yHGm_sERzrBbi5Rc73aVykkqDcZxZ8r1WEqcsLA3Cz5LsQBJ5DvJ0gZ2es3B10Z8LhvLud9/s320/DSCN0572.JPG" width="320" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;"><br />
</span></div>Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com4tag:blogger.com,1999:blog-21669086.post-2028196419419808952011-01-08T08:18:00.001+00:002011-01-08T08:19:17.704+00:00Venison, Chestnut & Mushroom Casserole<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #570f0b; font-family: 'Century Gothic'; font-size: 11pt;">I am going to gloss over the fact that 2010 saw a woeful lack of posts from this particular blogger. I could conjure all manner of tales of devoting my time to learning to tap dance, to walk a tight-rope or saving small amphibians in the outer hebrides. Or I could admit the very boring truth - that I've been devoting too much time to establishing myself as an independent businesswoman. Too much of my life has become dictated by work that is clear and my outside interests and passions have taken something of a backseat. Well, time for a change!</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #570f0b; font-family: 'Century Gothic'; font-size: 11pt;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #570f0b; font-family: 'Century Gothic'; font-size: 11pt;">I still devour cook-books avidly and every morning I eat my breakfast whilst reading food blogs and even dabble occasionally in the kitchen but somehow the outcomes have not made it to Lemon Soul. Whilst reviewing the imbalance of my life, I spied the perfect opportunity to kick-start the change with regards to blogging. A couple of meat-loving girlfriends were coming over for Sunday lunch. Not only did I have a rare opportunity to cook meat but, aha, also an opportunity to take pictures and blog. So, here it is. A stew that is perfect for a very long and leisurely lunch on a wintery Sunday.</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="color: #570f0b; font-family: 'Century Gothic'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px;"><b><br />
</b></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><b><span lang="EN-US" style="color: #570f0b; font-family: 'Century Gothic'; font-size: 11pt;">Venison, Chestnut & Mushroom Casserole</span></b><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;"><o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="font-family: 'Century Gothic'; font-size: 11pt;">500g venison steak, cubed<span style="color: #333333;"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">2 tbsp cornflour/plain flour seasoned with salt and black pepper<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">olive oil<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">2 banana shallots, peeled and finely sliced<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">2 cloves garlic, peeled and finely chopped<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">2 rashers smoked bacon, chopped into small pieces<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">200g mini chestnut mushrooms, wiped clean<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">300ml red wine<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">300ml hot chicken or vegetable stock<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">2 tbsp tomato puree<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">bay leaf<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">2 springs fresh thyme<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">200g pack of vacuum pack of cooked, peeled chestnuts<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">chunk of dark chocolate<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMp6fY8erSBx9XWo4ZStoSH_ijJUco0Bzjpvdtvagg7SKsAome4ctcZ8RmxPBFSviubv7Pgg_ZwCQ6adxEb10p63z5AsSc_8_qMxq1xc-0v65QKiHeB44FkycComm44S95cV0D/s1600/DSCN0568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMp6fY8erSBx9XWo4ZStoSH_ijJUco0Bzjpvdtvagg7SKsAome4ctcZ8RmxPBFSviubv7Pgg_ZwCQ6adxEb10p63z5AsSc_8_qMxq1xc-0v65QKiHeB44FkycComm44S95cV0D/s320/DSCN0568.JPG" width="320" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Preheat the oven to 150C/300F/Gas 2.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">First remove any traces of fat or sinew from the venison. Pat the meat dry with kitchen towel, then toss the meat in the seasoned flour (I find that throwing everything into a plastic bag is easiest – just remember to zip it shut!).<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Heat 2tbsp of oil in a flameproof casserole and brown the meat until browned all over to seal in the flavour. Remove the meat.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Add 1tbsp or so of oil to the plan and tip in the onion and garlic. Fry until soft. Add the bacon and fry until it starts to crisp, adding more oil as necessary.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Add the mushrooms, add the chestnuts (breaking larger ones into smaller chunks) and return the meat to the pan.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Add the wine, stock, herbs and stir in the tomato puree. Season, stir thoroughly and bring to the boil. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">Reduce to a simmer and then either simmer on the oven top or put in the oven. Cook for 1 ¼ hours if you are going to reheat the dish, else cook for 1 ½ to 1 ¾ hours, adding the chestnuts 30 minutes before the end of the cooking time.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;">When cooked, throw in a chunk of dark chocolate and stir until melted.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN-US" style="color: #333333; font-family: 'Century Gothic'; font-size: 11pt;"><br />
</span></div>Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com0tag:blogger.com,1999:blog-21669086.post-54023031525596779422010-03-29T18:31:00.000+00:002010-03-29T18:31:36.756+00:00Baba Ghanoush - Comfort FoodI find it fascinating that concepts of 'comfort food' can differ so wildly between people. That 'comfort' has such a varying meaning dependent on which particular need one is looking to fulfill and how we then translate that into food. For some, chocolate (predominantly milk rich) provides the ultimate hug if they are feeling somewhat low. For others, a large dish of fish or cottage pie with its rich pillows of potato topping is what they crave to dive into in times of need. Starchy and milky dishes seem to feature high on the menu for some (and no, I won't dabble with any tinpot theories of seeking the comfort of our mother's milk), whereas others seem to favour a steaming bowl of goodness either in vegetable or fruit form.<br />
<br />
Feeling rather fatigued and hungry after a rare late night out (made even later by the clocks springing forward) without supper, lunchtime found me seeking the silky and unctuous stroking that only one of my favourite dishes can guarantee - <i>baba ghanoush</i>. This Arabic dish based on roasted or grilled aubergines, has cousins known as <i>mutababal</i> in the Levant and <i>patlican salatasi</i> in Turkey, both of which have variations of seasonings although the main ingredient and method remains the same. Research indicates that to be truly authentic, baba ghanoush should include flat-leaf parsley. Sadly, hunger got the better of me after a long, brisk walk and so I simply went with the ingredients that my fridge and cupboards could offer.<br />
<br />
<b>Baba Ghanoush</b> (my version)<br />
2 aubergines<br />
3 unpeeled garlic cloves<br />
1/2 - 1tsp ground cumin<br />
squeeze of lemon juice<br />
salt to taste<br />
<br />
1. Preheat your oven to 200C. Stab the aubergines a few times with a fork - this prevents them from exploding in the oven. Pop them in the oven with the whole garlic cloves in a dish until they are soft, approximately 30 minutes.<br />
2. When they are cool, cut the aubergines in half and scoop the flesh into a food processor (if you'd prefer a stiffer dish, put the flesh in a colander to allow any liquid to drain. I was too hungry!). Squeeze the garlic from they're papery coats into the processor. Add a squeeze of lemon juice, the ground cumin and a good grinding of salt. Whizz until you have a smooth puree.<br />
<br />
That's it. Simple, fairly quick and delicious to dive into when one is in need of comfort.<br />
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(p.s I'm aware that it's not the most visually appealing of dishes but the taste more than compensates for the lack of aesthetics).Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com1tag:blogger.com,1999:blog-21669086.post-34430851489560379652010-02-22T10:37:00.001+00:002010-02-22T10:38:05.428+00:00Fish PieLiving alone has rendered me somewhat of a lazy cook, as demonstrated by my lack of posts. I rarely take the time and care to create something overly tempting or complicated for myself, and I certainly never try new recipes out if they are only to feed one. I was delighted therefore to have an opportunity to try a twist on an old favourite for two very dear friends. It was a terribly wet and cold evening and so a warming but informal fish pie was the perfect dish - and something that I would not go to the bother of making for just me. The whole process, from selecting ingredients, to skinning fish whilst my dear friend Peter mashed celeriac, warmed my soul and reminded me just how much I relish the challenge of adapting recipes and nurturing others by providing a meal.<br />
<br />
Fish Pie (serves four) <i>adapted from Sophie Dahl's recipe in December's Observer Food Monthly</i><br />
<br />
for the topping<br />
1 large celeriac<br />
milk<br />
salt and pepper<br />
<br />
for the pie<br />
700-800g fish fillets (I used a mixture of undyed smoked haddock and pollack)<br />
200g large, cooked and peeled prawns<br />
600ml milk<br />
2 bay leaves<br />
four black peppercorns<br />
olive oil<br />
one small onion, chopped<br />
2 leeks, white part only, finely chopped<br />
handful of peas, defrosted if frozen<br />
3tbs chopped flat-leaf parsley<br />
1 1/2 tbp soya margarine (or butter)<br />
3tbsp cornflour or arrowroot<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirxK0WzJiG8q1iV4AwIxoJGqM-R1yzJuld-VbgZGT-N6eyPffBAPJTmfepJMuPW5C10pqFHCGmMYmstgK18tSJh_XeaxZ3gMZtip3hq1RYHLGdLMrSrWJeq6uETkPUdSbol48/s1600-h/DSCN0512.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjirxK0WzJiG8q1iV4AwIxoJGqM-R1yzJuld-VbgZGT-N6eyPffBAPJTmfepJMuPW5C10pqFHCGmMYmstgK18tSJh_XeaxZ3gMZtip3hq1RYHLGdLMrSrWJeq6uETkPUdSbol48/s200/DSCN0512.JPG" width="200" /></a>white wine<br />
<br />
1. Peel the celeriac and cut into chunks. Boil under tender.<br />
2. Drain, return to the pan with a splash of milk and mash with vigour (you can use a blender if you prefer a smoother topping). Season and set aside.<br />
3. Preheat your oven to 200C.<br />
3. Place the fish in a large, flat pan, cover with milk. Add the bay leaves and peppercorns. Poach for four minutes (you may need to do this in two batches). Remove the fish, pour the milk into a jug. When the fish is cool, remove any skin and check for bones, flaking the fish with your hands as you go. Rinse the prawns and add them to your fishy mix.<br />
4. Heat a splash of oil in a frying pan and sweat the onion and leeks without allowing them to catch and go brown. When soft, remove from the heat and stir in the peas and parsley.<br />
5. In a large pan, melt the margarine on a low heat and stir in the cornflour or arrowroot mixed with a little of the milk to make a paste. Slowly pour in the rest of the milk and increase the heat whilst continually stirring until you have a thick sauce. Add the fish, vegetable mix and a good slug of white wine. Season (go steady on the salt).<br />
6. Pour the mixture into a deep baking dish. Cover with the celeriac mash.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yNYtlupOQ6XnCPG7GbK00_pGusX5s5V45NyVoZUF1lVFHOqWTn0v96BCbPAReD1XfW1fpPtK7fO-Qbu0zsijJ7wu-dxcXpeExDgWrwP0TIh2T-VhM2vRJ6HMygtB2g6zXAes/s1600-h/DSCN0511.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6yNYtlupOQ6XnCPG7GbK00_pGusX5s5V45NyVoZUF1lVFHOqWTn0v96BCbPAReD1XfW1fpPtK7fO-Qbu0zsijJ7wu-dxcXpeExDgWrwP0TIh2T-VhM2vRJ6HMygtB2g6zXAes/s200/DSCN0511.JPG" width="200" /></a>7. Pop in the oven for 20 minutes.<br />
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And perhaps it's about time that I started to nurture myself a little more frequently. Hmmm.Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com2tag:blogger.com,1999:blog-21669086.post-69829289108384976432010-01-25T13:43:00.001+00:002010-01-25T13:44:21.691+00:00Spiked Scrambled EggsJanuary in London, with its interminable dark and dank cloak that suffocates and oppresses, is not a month that I enjoy. Certainly not this year as the uncertainty of my working and financial future lies before me as a gaping abyss and threatens to cripple the few vestiges of professional confidence I've managed to salvage after redundancy. The relentless rain and a fear of spending money seem to be keeping me prisoner in my flat and in danger of descending into a routine of rituals and habits within which I feel safe, food included.<br />
<br />
Today however I decided to make some changes and, after an injection of sunshine via a sykpe chat with my wonderful friend in the Seychelles, I took heed of Lucy's words and am going to try to 'be kind to myself'. I will make plans to see friends rather than hiding away, I will escalate the (in)offensive on alerting contacts to my availability and I will soothe my tastebuds and mood by investing more time and love into my food. I will nurture rather then feed myself - body and soul. Or at least that's the theory.<br />
<br />
So, on this freezing Monday lunchtime which saw me with a raging hunger (and yes, I am still going for the burn at the gym almost daily!) and an impending cold (thank you dear nephews), I decided upon a rare treat of scrambled eggs on a gluten-free but no less comforting muffin substitute of grilled portobello mushrooms. Of course, being me, I cannot allow a meal to pass without an injection of greenery and a twist of some description, hence my strange but good version of scrambled eggs.<br />
<br />
<b><span style="background-color: #eeeeee;">Spiked Scrambled Eggs</span></b> (serves 1)<br />
2 eggs<br />
splash of fino sherry<br />
large handful of baby spinach leaves<br />
salt and pepper<br />
<br />
1. Whisk the eggs, adding a splash of sherry.<br />
2. Tear the leaves into small pieces and add to the merry egg mix. Stir well and season as you see fit.<br />
3. Heat a non-stick pan (or if you like the taste of butter and prefer to cook in a normal pan, warm a pan and melt a good sized nub of butter until melted). Pour in the egg mix and stir regularly until the eggs are truly scrambled (I remove the pan from the heat after a couple of minutes but continue to stir - this prevents the eggs from suddenly veering from pillow perfection to a rubbery mess).<br />
<br />
Serve on toasted English muffins (as in what the savoury patties we used to know as muffins rather than the toothsome, sweet American buns for which we now commonly use the term). Or if you prefer or have to avoid gluten, tip the egg onto chargrilled large, flat mushrooms. <br />
<br />
Serve with a glass of tomato juice and a good dollop of ketchup and your vitamin and nutritional needs are met. And, whilst it doesn't come close to a real bear hug, I certainly felt cared for just that little bit more.<br />
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</div>Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com2tag:blogger.com,1999:blog-21669086.post-27554796965164625242010-01-11T18:04:00.001+00:002010-01-13T13:00:07.620+00:00Gluten and Dairy Free Double Chocolate Cookies2009 ended on something of a sour note. Not only was I made redundant but managed to slip on ice and break my right elbow, and yes, you guessed it, I'm right handed. Suddenly my default mechanisms for lifting my mood were very limited. Not only could I not write and struggled to type, or 'go for the burn' at the gym but nor could I bake myself a positive mental pie. This was the first festive season for years that I had not reveled in knocking up batches of mince pies, baking dozens of Christmas biscuits or creating comforting casseroles. I had to resort to buying sad little packs of pre-sliced vegetables so I could at least make soup with a hand-held liquidiser. Thank goodness for pre-chopped ginger and chillies!<br />
<br />
This winter feels especially cruel as Jack Frost has his icy talons gripped firmly around Europe and we are battling against unforgiving winds, dangerous black ice and blasts of snow. It is at times a struggle to venture outdoors (other than to slide to the gym in my wellies) and this afternoon I succumbed to the need to hibernate but also to bake a pleasing, chocolatey treat and to test my fast-healing arm out. If I can bake, I can tackle 2010 with relish and succeed. And so much the better if it's a treat does not contain gluten or dairy and so one in which I can personally indulge. <br />
<br />
As the pleasing, biscuity aromas leaked from the oven, I sighed with pleasure and thought '2010 may indeed be a year full of challenges and uncertainty, but I <i>will</i> survive. And enjoy life. Chocolate and all.'<br />
<br />
So, here follows an indulgent recipe for gluten and dairy free double chocolate cookies, adapted from the ridiculously tempting 'the hummingbird bakery cookbook' that a dear friend gave me for Christmas. Bake, breathe and consume. And enjoy the start of a new year and whatever it may hold.<br />
<br />
<span style="color: #660000;"><b>Gluten and Dairy Free Double Chocolate Cookies</b></span><br />
(makes 6-7 large cookies)<br />
25g soya margarine<br />
225g dark chocolate - 125g roughly broken, remainder 100g chopped in a food processor<br />
1 medium egg<br />
85g light muscovado sugar<br />
42.5g gluten free flour (I used what I had which amounted to half quantity each of rice and tapioca flours)<br />
1/4tsp salt<br />
1/4tsp gluten free baking powder<br />
<br />
1. Preheat oven to 170C/gas 3. Line a baking sheet with baking parchment.<br />
2. Put the margarine and 125g of roughly broken chocolate in a heatproof bowl over a small saucepan of just simmering water. Ensure that the bottom of the bowl does not touch the water. Leave until it has all melted and has a smooth appearance. Allow to cool a little.<br />
3. Beat the egg and the sugar until well combined. Slowly beat in the chocolate/margarine mixture until jolly well mixed.<br />
4. Sift the flour, salt and baking powder and gradually stir into the chocolate mixture, ensuring it is well combined.<br />
5. Stir the remaining, finely chopped 100g of chocolate into the mixture until well mixed.<br />
6. Spoon roughly equal amounts of the mixture onto the prepared baking sheet (I made seven), ensuring they are evenly spaced as they will spread. Bake in the oven for anything between 10-15 minutes - checking regularly after 10 minutes. You are aiming for a glossy finish and cracks to appear on the top.<br />
7. Remove from the oven and leave to cool somewhat on the baking sheet. Transfer to a wire cooling rack after around 5-10 minutes.<br />
<br />
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</div>If this virgin batch were not potentially headed for young mouths, I would have added a few teaspoons of dried chili flakes and next time I will reduce the amount of sugar and increase that of salt. They'd also work with some salted pecan nuts thrown in and....... I shall stop there else will spoil the subject of a future blog!<br />
<br />
And there will be more to come. This is going to be the year of food, blogging and lots of changes. 2010 here I come!Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com4tag:blogger.com,1999:blog-21669086.post-16058442299830837812009-11-30T20:47:00.001+00:002010-01-13T13:02:41.487+00:00Plum and Ginger Cake (for plum chums)Words are such funny things. Just one word can contain such a myriad of meanings depending on its usage, context, user etc. Take the word 'plum'. To some the obvious link will be made with the gorgeous autumnal fruit with a misty bloom that dissipates with the lightest of strokes. Others will immediately think of something agreeable, pleasant, undemanding or even comfy (according to my reliable online Thesaurus).<br />
<br />
So when searching for a fitting end to two meals with two seperate but equally 'plum' and dear friends, and, given the plethora of cheap Victorias in the local shop, the obvious solution was a plum cake.<br />
<br />
One quick skate through my burgeoning library of cookery bakes and a hurried stock-take of the cupboards later, I arrived at the following adaptation of Nigel Slater's 'wonderfully moist, fresh plum cake', using what I had to hand. And, I confess, my irritating habit of tweaking every recipe I try. <br />
<br />
<b><span style="color: purple;">Plum and Ginger Cake</span></b><br />
150g unsalted butter, softened<br />
75g unrefined caster sugar<br />
75g demerera sugar<br />
3 large eggs, beaten<br />
75g plain flour<br />
1 1/2 tsp baking powder<br />
1tsp ground ginger<br />
100g ground almonds<br />
50g chopped nuts (I used almonds)<br />
4 nuggets of stem ginger, chopped<br />
12-16 plums (depending on size)<br />
<br />
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1. Preheat the oven to 180C/gas 4. Line the base of a 20cm square cake tin with baking parchment and grease the sides with butter.<br />
2. Cream the butter and sugar until pale and fluffy.<br />
3. Add the eggs slowly, adding a spoon or two of flour with each addition to avoid curdling.<br />
4. Mix to combine then stir in remainder flour, baking powder and ground ginger.<br />
5. Stir in the ground almonds, chopped nuts and the stem ginger. Stir well but with a light hand.<br />
6. Spoon the cake mixture into the cake tin and level the top.<br />
7. Stone and quarter the plums. Scatter as evenly as possible over the top of the cake mixture.<br />
8. Pop the cake tin into the centre of the oven and cook for approximately 45 minutes or until a skewer emerges cleanly when inserted.<br />
9. Leave to cool in the tin for 15 minutes then remove.<br />
<br />
I divided the results into two pieces. The first was taken as an after-dinner offering to the wonderfully accomplished cook (and reluctant blogger Xochitl) last night. The remainder is to be post-lunch or afternoon tea treat for my darling friends Peter and Max in only a matter of hours. <br />
Plum treats for plum friends.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYyAE8kALz1jAIERbNx_mVnsGwhUIyraJGXvvblAmNaeY1KhhzOGBuDnbEQ5goQ4SaDs6qkttTayugCJMe41QgKfYXiUxHTXWLnUfSb6pJiY2MSYRGGVKavewpNmlXz6iUVBP/s1600/DSCN0498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYyAE8kALz1jAIERbNx_mVnsGwhUIyraJGXvvblAmNaeY1KhhzOGBuDnbEQ5goQ4SaDs6qkttTayugCJMe41QgKfYXiUxHTXWLnUfSb6pJiY2MSYRGGVKavewpNmlXz6iUVBP/s320/DSCN0498.JPG" /></a><br />
</div>Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com4tag:blogger.com,1999:blog-21669086.post-81620370434490445252009-11-24T12:55:00.002+00:002010-01-25T13:47:38.295+00:00Warming Leek and Parsnip SoupWhen element of one's life seems to be in turmoil and the weather is doing it's best to bring one down, there is something deeply comforting about a large bowl of soothing soup. To be enveloped by the delicious, warming steam from a saucepan of root vegetables bubbling in mildly spiced liquid. A much needed soothing of one's jangled senses. The day can only get better.<br />
<br />
<span style="color: lime;"><b>Warming Leek and Parsnip Soup</b></span> (<i>makes two-three servings</i>)<br />
1 onion, chopped<br />
2 cloves garlic, chopped<br />
2 leeks, rinsed and sliced<br />
2 parsnips, peeled (core removed if woody) and chopped<br />
1 thumb sized piece of root ginger, peeled and chopped<br />
1 tsp dried chilli flakes<br />
1 tsp curry powder<br />
1 tsp ground cumin<br />
1 tsp ground coriander<br />
slug dry sherry (optional)<br />
freshly grated nutmeg (optional)<br />
freshly ground black pepper and sea salt<br />
<br />
1. Warm a good slug of olive oil in a large saucepan and add the onion, garlic and leek.<br />
2. Once the vegetables have softened, add the parsnips and ginger and stir well.<br />
3. Add enough boiling water (you could use stock if you prefer) to cover the veggies. Add the chilli, curry powder, cumin and coriander. Stir well and bring to the boil, covering the pan.<br />
4. Reduce the heat and simmer, covered, for approximately 15 minutes or until the parsnips are soft.<br />
5. Liquidise the ingredients either with a hand-held blender or in a liquidiser adding more water/stock as necessary.<br />
6. Add a slug of sherry (I don't know why but it accentuates the flavours), season to taste and serve with a grating of fresh nutmeg.<br />
<br />
You could also add a swirl of cream if you're minded to or a spoon of decent mango chutney (omitting the nutmeg if you're tempted by the latter. I know it sounds odd but trust me, it works!).<br />
<br />
Sit yourself down with your favourite cookbook for reading material and watch the rain lash against your window whilst you bask in the warmth of your soup.<br />
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</div>Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com2tag:blogger.com,1999:blog-21669086.post-58281641459665228332009-11-21T18:26:00.002+00:002010-01-13T13:03:06.904+00:00Wilkinson Family Christmas Cake 2009The last Sunday before Advent is traditionally known as '<span style="color: #741b47;"><i>Stir Up Sunday</i></span>' whereby families return from church to stir sumptuous mixtures for Christmas puddings and cakes and make a wish for the New Year. I'm not sure what making wishes has to do with organised religion, however, who am I to argue with hundreds of years of tradition. And so this weekend sees me soaking dried fruits in brandy and grating nutmeg in readiness to bake the Wilkinson family Christmas cake.<br />
<div><br />
</div><div>As with the family fruit cake, the original recipe was I believe from Saint Delia, tweaked by my mother and has subsequently been jiggled with by yours truly. Ensure that you have an afternoon or evening spare to stay at home as it's quite a lengthy process. But hopefully well worth it. Here is the recipe for this year's;<br />
</div><div><br />
<span style="color: #741b47; font-weight: bold;">Wilkinson Family Christmas Cake</span><br />
</div><div>1lb 14oz mixed dried fruit (I used a mixture that included candied peel)<br />
</div><div>2oz glace cherries<br />
</div><div>100ml brandy<br />
</div><div>8oz plain flour<br />
</div><div>1/2tsp salt<br />
</div><div>1/2tsp freshly grated nutmeg<br />
</div><div>1/2tsp ground mixed spice<br />
</div><div>8oz unsalted butter, at room temperature<br />
</div><div>8oz soft brown/muscavado sugar<br />
</div><div>4 medium eggs<br />
</div><div>2oz blanched, lightly toasted almonds, roughly chopped<br />
</div><div>3tbsp thick cut marmalade<br />
</div><div>grated zest 1 unwaxed lemon<br />
</div><div>pared zest 1 unwaxed orange<br />
<br />
</div><div>8inch round cake tin, double lined and greased with a double layer of baking parchment around the outside of the tin, tied with string (<i>see picture</i>)<br />
<br />
1. The night before you are going to bake, weigh out the dried fruit into a non metallic bowl, stir in the brandy, cover with a clean cloth and leave for 12 hours.<br />
2. Preheat oven to 140C/gas mark 1.<br />
3. Sift the flour, salt and spices.<br />
4. Cream the butter and sugar until it is fluffy.<br />
5. Beat the eggs in a separate bowl and add to the creamed butter at tablespoon at a time, stirring in a spoon of flour at the same time to avoid the mixture curdling.<br />
6. Fold in the remainder flour then fold in the fruit, peel, chopped nuts, marmalade and fruit zests.<br />
7. Spoon into the prepared cake tin and cover the top of the cake with a piece of greaseproof paper, leaving a hole the size of a 50 pence (<i>this prevents the cake from burning</i>).<br />
8. Bake on the lowest shelf in the oven for a minimum of 4.5 hours. It can take up to 45 minutes longer depending on your oven, dried fruit used etc so rely on the good old skewer test (insert a skewer - if it is clean upon removal, the cake is ready). Whatever happens, don't open the oven door for a peak until at least four hours are up!<br />
9. Leave the cake to cool in the tin. Remove the top paper, make a few small holes in the top of the cake with a skewer and drizzle in a little brandy.<br />
10. When cool, wrap the cake in clean baking parchment, then foil and keep in an airtight tin. 'Feed' the cake with a spoon or three of brandy every few days. The cake will keep for up to two months like this.<br />
<br />
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</div>I have not posted a picture of the finished article as I'm aware that it will look remarkably similar to my previous post. When it is suitably adorned with marzipan and icing in December (for the Wilkinson early Christmas) I'll pop an image up then.<br />
<br />
Happy Christmas baking!<br />
<br />
<br />
</div><div><br />
</div><div><br />
</div><div><br />
</div>Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com0tag:blogger.com,1999:blog-21669086.post-87404328347522528002009-11-14T13:12:00.012+00:002010-01-13T13:03:40.905+00:00Failproof Family Fruitcake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLNeXd2GDba7OyqmrDdOWG_gPJ1v2pf-MdrLjxquylfamcsPUxKlJkgYXnUa4C2BM-yq-H_2K543Ui8FvvZjqTQKgWlKvBUoeTzEz1KMtu_Uzlq7GYSMqEFzwOCb10CKCDrlAX/s1600-h/DSCN0491.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5404385894898729106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLNeXd2GDba7OyqmrDdOWG_gPJ1v2pf-MdrLjxquylfamcsPUxKlJkgYXnUa4C2BM-yq-H_2K543Ui8FvvZjqTQKgWlKvBUoeTzEz1KMtu_Uzlq7GYSMqEFzwOCb10CKCDrlAX/s320/DSCN0491.JPG" style="cursor: hand; cursor: pointer; float: left; height: 240px; margin: 0 10px 10px 0; width: 320px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHkrNU84qtl7dndljav0j1QqT3x0hCkOh3UBEapPhv5T3WZ0aPjj8VgxLQsI0jQkIDA4kWLKsjrFtT9PDVavvQMnQGxoKBA2XV1Dlm4ouY4Q-3cV1_jDBm8brYZbX5O1tFhOM/s1600-h/DSCN0490.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>I am somewhat appalled to see that I have allowed such a huge amount of time to lapse since my last post. It's not that I haven't baked, stirred, nibbled and sipped. More that I haven't taken as much pleasure in cooking, rarely bother to create anything exciting for myself and, I confess, my head space has been filled with coping with the changes that life tends to throw at one.<br />
<div><br />
</div><div>Today however something stirred within me. It is rather complicated and involves the acceptance of numerous changes and the excitement, rather than terror, that they have brought. More specifically though, I awoke early this morning to a howling gale and torrential rain and craved nothing more than to be enveloped in the comforting fug that is<br />
</div><div>created by the baking of a spiced fruit cake to be shared with family. A warming glow to dispel the chill of Autumn and wonderful aromas of nutmeg and ginger to counter those of damp leaves. And the knowledge that a cake still warm from the oven will be gratefully received by my sister and her family.<br />
</div><div><br />
</div><div>This is an inexcusably simple recipe for which I make no apology. Sometimes the simplest things in life really are the best, something I increasingly realise the older I get. In its original version I believe this cake hailed from Delia Smith however it has subsequently been tweaked by my mother and then by me. It has become the default Wilkinson fruit cake of choice and on a wet November day, the very tonic for every ill.<br />
</div><div><br />
</div><div><b><span style="color: #6633ff;">Wilkinson Fruit Cake </span><span style="font-weight: normal;">(and no, that isn't my new nickname!).</span></b><br />
</div><div>10oz mixed dried fruit<br />
</div><div>2oz glace cherries<br />
</div><div>4oz muscavado or soft brown sugar<br />
</div><div>4oz unsalted butter, cut into cubes<br />
</div><div>1/4pt water<br />
</div><div>juice and zest 1 orange<br />
</div><div>1 medium egg<br />
</div><div>8oz self-raising flour*<br />
</div><div>1/4tsp each of ground nutmeg, cinnamon, ginger and mixed spice<br />
</div><div><br />
</div><div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5404386767616262706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhERi73TxKcBOY5JQc6apGcrDuqlz5-R15zjEzJLEipS2t4wsNaITx73ygNXG4sbtD1WnaZJ2gKK67pEFX18g8N5g0v9a3BYN_AofkHin_8Ft4RMUPXIm1W8KxS92qJ7_DpKAXT/s200/DSCN0490.JPG" style="cursor: hand; cursor: pointer; float: right; height: 150px; margin: 0 0 10px 10px; width: 200px;" /><br />
</div><div><br />
</div><div>1. Preheat oven to 150C/gas mark 2.5. Grease a 7" round cake tin. <br />
</div><div>2. Place fruit, cherries, sugar, butter, water, juice and zest in a saucepan and simmer slowly for 20 minutes.<br />
</div><div>3. Allow to cool then add the beaten egg. Stir in the flour and spices.<br />
</div><div>4. Turn into the cake tin and smooth the surface.<br />
</div><div>5. Bake in the middle of the oven for approximately 1.5 hours or until an inserted skewer comes out clean. <br />
</div><div><br />
</div><div><i>*if you only have plain flour, you can convert it into self-raising by adding 2-3 teaspoons of baking powder for every 250g/9oz plain flour used.</i><br />
</div><div><br />
</div><div><br />
</div>Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com2tag:blogger.com,1999:blog-21669086.post-26424186261304557952008-07-07T17:24:00.006+00:002010-01-25T13:48:03.474+00:00Balls! Spicy Fish Ones<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsh6al2HSWbCe7fTo7WfIUpVkOaw3NhDg7VRA4ygmQDQ_Xqc0clBodTT8DFvhintFQ-_uzfFtkV5U9KmTl_5WLKy0FYl-qp7vum2yRx-xQjSycpEOa51vpmz3PYRHaYteFZAf/s1600-h/DSCN0314.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5220705460179808930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsh6al2HSWbCe7fTo7WfIUpVkOaw3NhDg7VRA4ygmQDQ_Xqc0clBodTT8DFvhintFQ-_uzfFtkV5U9KmTl_5WLKy0FYl-qp7vum2yRx-xQjSycpEOa51vpmz3PYRHaYteFZAf/s320/DSCN0314.JPG" style="cursor: hand; cursor: pointer; float: right; margin: 0 0 10px 10px;" /></a><br />
Think <span style="font-style: italic;">balls</span> in London in July and most people tend to think of Wimbledon. I however think of these delicious little morsels which I made for supper with one of my most beloved friends who loves all things fishy. <span style="color: #333333; font-family: 'Trebuchet MS'; font-size: 13px;">http://newmanlegros.blogspot.com</span><br />
<div><br />
</div><div>The recipe is adapted from the super 'Steam Cuisine' by Marina Filippelli. It is uber healthy thanks to the method of cooking and is naturally gluten and dairy free.<br />
</div><div><br />
</div><div><span style="color: red;">Spicy Fish Balls </span>serves 2 (with leftovers)<br />
</div><div>1 red chilli, seeded<br />
</div><div>1 garlic clove<br />
</div><div>nub of fresh ginger, peeled<br />
</div><div>handful of fresh coriander<br />
</div><div>1tsp cornflour<br />
</div><div>1/4tsp salt<br />
</div><div>1/4tsp caster sugar<br />
</div><div>300g white fish fillets, skinned<br />
</div><div>1/2tbsp tamari (or soy) sauce<br />
</div><div>1/2tsp sesame oil<br />
</div><div>1/2 medium egg<br />
</div><div><br />
</div><div>Put chilli, garlic, ginger and coriander in a food processor. Add cornflour, salt and sugar and whizz until finely chopped.<br />
</div><div>Feel the fish and remove any bones. Add to the processor with the tamari sauce, sesame oil and egg and whizz again until well blended.<br />
</div><div>Using wet hands, shape into 10 or so balls the size of large walnuts.<br />
</div><div>Cover with cling film and leave in the fridge for 30 minutes or over night.<br />
</div><div>Bring the water in your steamer to the boil.<br />
</div><div>Line the steamer with baking parchment and pop the fish balls inside. Steam for 4-5 minutes until they feel firm.<br />
</div><div><br />
</div><div>I served with jasmine rice, lime wedges and a cucumber, carrot and chilli salad.<br />
</div><div>Ballsy!<br />
</div>Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com2tag:blogger.com,1999:blog-21669086.post-52414121627613898592008-06-11T20:51:00.007+00:002010-01-13T13:04:24.999+00:00Fuggy Fig & Ginger Cakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdeihg_vcA9zwo132odgoMWTHWp8gGAfqeymCL6oH4hF-DoxGsszUcgymOOH2Vg_miS9H7gEqJ5EAWFcGa2qdTbJ0mJlalVcRm5sRcXf6Wd38Pfbu9poIjoSqBDoh3nXn8EDv4/s1600-h/DSCN0313.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5211256661615277442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdeihg_vcA9zwo132odgoMWTHWp8gGAfqeymCL6oH4hF-DoxGsszUcgymOOH2Vg_miS9H7gEqJ5EAWFcGa2qdTbJ0mJlalVcRm5sRcXf6Wd38Pfbu9poIjoSqBDoh3nXn8EDv4/s320/DSCN0313.JPG" style="cursor: hand; cursor: pointer; float: right; margin: 0 0 10px 10px;" /></a>It startles me to notice that my last few posts have been for sweet things and ones which I can consume without being ill. Indeed, ones for which I veritably relish licking the mixing bowl clean. And none more than these fig and ginger bites of delight. Clearly my days of rigorous self control are over (and combined with giving up smoking there's a risk of me turning into a figgy pudding), but these delicious babies, adapted from the Sunday Times, are so worth throwing out all the rule books for. They create a delicious fug in one's kitchen and a deeply satisfying 'aha' deep in the throat when one's teeth sink into their silky depths.<br />
<div><div><br />
</div><div><span style="color: #ff6600;"><span style="font-weight: bold;">Fuggy Fig & Ginger Cakes </span><span style="color: black;">(gluten & dairy free)</span></span><br />
<div>125 ground almonds<br />
</div><div>125g dark brown, soft sugar<br />
</div><div>1/2tsp baking powder (gluten free if required)<br />
</div><div>1/2 - 1tsp ground cinnamon<br />
</div><div>125g dried figs<br />
</div><div>2 balls stem ginger<br />
</div><div>juice and zest 1 orange<br />
</div><div>orange blossom water<br />
</div><div>3 eggs<br />
</div><div><br />
</div><div>Preheat oven to 190C/375F/gas 5. Put 12 paper cupcake cases in a bun tin.<br />
</div><div>Mix almonds, sugar, baking powder and cinnamon until well combined.<br />
</div><div>Remove any stalks from the figs and whizz in a food mixer with the ginger, orange juice, zest and a good splash of orange blossom water until you have a paste.<br />
</div><div>Combine the fig mixture with the almond mix. Beat in the eggs one at a time until you have a smooth batter.<br />
</div><div>Divide between the cupcake cases then bake in the oven for 25 minutes, turning the tray half way through.<br />
</div><div>When cooked, remove from the tray and cool on a wire wrack.<br />
</div><div><br />
</div><div>Delicious for breakfast with a steaming, strong espresso.<br />
</div><div><br />
</div></div></div>Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com2tag:blogger.com,1999:blog-21669086.post-35873111445790262072008-03-06T22:43:00.008+00:002010-01-13T13:05:27.878+00:00A Berry Pleasant Brunch<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfK18gV7jAOkmx-qVoSdAM2ptkDFMDDuNTF-zi0XJE0xK_za6rzVhKrSoZoJRjU8ZDaCplbTDgzValS_aTFJoObeTLPXTYIiTFFelcI7VTYxVnXT9yVldLsvN08UAkunsPthHp/s1600-h/Muffins.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5174772531245556738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfK18gV7jAOkmx-qVoSdAM2ptkDFMDDuNTF-zi0XJE0xK_za6rzVhKrSoZoJRjU8ZDaCplbTDgzValS_aTFJoObeTLPXTYIiTFFelcI7VTYxVnXT9yVldLsvN08UAkunsPthHp/s320/Muffins.jpg" style="cursor: hand; float: right; margin: 0px 0px 10px 10px;" /></a> What does one conjure up for a bevvy of girls of varying ages for a late breakfast? Muffins of course! And for one particular big girl, a gluten-free berry special treat.....<br />
<div></div><br />
<div><span style="color: #000099;"><strong>Blueberry Muffins </strong>(12)</span><br />
</div><br />
<div><span style="color: black;">Dry Ingredients:</span><br />
</div><div><span style="color: black;">5oz caster sugar</span><br />
</div><div>9oz self-raising flour<br />
</div><div>1 tsp bicarbonate of soda<br />
</div><div>grated zest of a lemon<br />
</div><div></div><br />
<div>Wet Ingredients:<br />
</div><div>3oz unsalted butter, melted and cooled<br />
</div><div>2 large eggs, beaten<br />
</div><div>7<span id="SPELLING_ERROR_0">fl oz</span> milk (200ml)<br />
</div><div>1tsp lemon essence<br />
</div><div>150g blueberries<br />
</div><br />
<div>Heat oven to 180C fan/200C/Gas 6. Line a 12 hole muffin tin with paper cases (the cuter the better).<br />
</div><div>Combine dry ingredients in a bowl.<br />
</div><div>Mix the wet ingredients in a jug, pour into the dry and stir until just combined. Don't over mix else the muffins will be tough.<br />
</div><div>Gently fold in the blueberries.<br />
</div><div>Spoon the <span id="SPELLING_ERROR_1">mixture</span> <span id="SPELLING_ERROR_2">into</span> the cases and bake for 15-20 minutes until <span id="SPELLING_ERROR_3">golden</span> and firm. Cool on a rack.<br />
</div><br />
<div></div><div><strong><span style="color: red;">Gluten Free Raspberry & Pink Pepper Muffins</span></strong> (also suitable for lactose intolerant) (makes 6)<br />
</div><div>90g rice flour<br />
</div><div>40g ground almonds<br />
</div><div>1tsp <span id="SPELLING_ERROR_4">xanthum</span> gum<br />
</div><div>1tsp gluten free baking powder<br />
</div><div>25g <span id="SPELLING_ERROR_5">soya</span> margarine<br />
</div><div>40g caster sugar<br />
</div><div>grated zest 1/2 lemon<br />
</div><div>1 egg<br />
</div><div>125ml milk (goats/rice/<span id="SPELLING_ERROR_6">soya</span>)<br />
</div><div>1tsp lemon essence<br />
</div><div>125g raspberries<br />
</div><div>1tbsp pink <span id="SPELLING_ERROR_7">peppercorns</span><br />
</div><br />
<div></div><div>Preheat oven to 180C fan/200C/ Gas 6.<br />
</div><div>Sift flour, almonds, gum and baking powder into bowl and mix well (this is very important with <span id="SPELLING_ERROR_8">gluten</span> free flours). Add sugar and stir in lemon zest.<br />
</div><div>Melt margarine in a pan and leave to cool.<br />
</div><div>Whisk together egg, milk, lemon essence and cooled butter and pour into dry ingredients. Stir to combine. Fold in raspberries and pink peppercorns (I know it sounds weird, but trust me, it works!).<br />
</div><div>Spoon into muffin cases. Bake in oven for 20-25 minutes until golden and cooked through/<br />
</div><br />
<div></div><div>So, the little girls were replete, the bigger girls were happy and the token male looked content. A berry acceptable outcome.<br />
</div><br />
<div><strong><span style="color: #000099;"></span></strong><br />
</div>Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com0tag:blogger.com,1999:blog-21669086.post-7358918362673012962008-02-10T18:07:00.001+00:002010-01-13T13:05:55.984+00:00Lemon Whatevers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgycH-8CV1QBmXpx6yw5jScmM0kWbBCjGY7e7jj2Qkgs0QqpMjQO40zkuo1NSWhwbvu5ahyem_-HItosYm8Ac_7KHwpHnYciDoi5vwtE_L1k4A22pd9QywRhGrhL8Lq7stJ48if/s1600-h/Blackberry+003.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5165423131597669202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgycH-8CV1QBmXpx6yw5jScmM0kWbBCjGY7e7jj2Qkgs0QqpMjQO40zkuo1NSWhwbvu5ahyem_-HItosYm8Ac_7KHwpHnYciDoi5vwtE_L1k4A22pd9QywRhGrhL8Lq7stJ48if/s320/Blackberry+003.jpg" style="cursor: hand; float: right; margin: 0px 0px 10px 10px;" /></a><br />
<div>Unlike some who share my need to steer clear of <span style="color: #6633ff;">gluten</span> and <span style="color: #009900;">dairy</span>, I would rather simply go without baked fare, rather than subject my tastebuds to the various bread and cake concoctions which now nestle on our shop shelves. Those I have tasted seem simply dry, as heavy as a sumo wrestler and about as visually appealing. And have you seen the amount of preservatives and other strange additional ingredients which are necessary to make these goods palatable? Baking is a precise artform and so why mess with time tested recipes? No, it is enough for me to create cupcakes for others and to take the pleasure in the measuring, creaming and icing. To smell freshly baked baguettes whilst buying my coffee. Until today.<br />
</div><br />
<div></div><br />
<div>Perhaps it was the sunshine, the satisfying fug of the cake baked for friends or the realisation that life is too short to agonise over the thought of eating a few extra calories. Whatever the reason, temptation stretched its talons and firmly gripped me. Surely it is possible to make something approaching tasty with alternative ingredients?<br />
</div><br />
<div></div><br />
<div>I consulted various websites and finally opted for <span style="color: #33cc00;">Gluten Free Girl</span>. Her lemon oil cookies seemed harmless enough (and not overly calorific) and so I started converting US measurements, adapting ingredients to my taste and threw a few in of my own. Rather than cookies however, the ensuing mixture was more akin to that of a cake or muffin batter, and so I poured it into individual cake cases. Are they a biscuit? A cake? Of that, I'm not sure. The ground almonds ensure a frangipane like taste and moist texture and the lemon essence masks the strange taste I simply can't get used to of soya flour. I'm not sure that I'll be making these every week (my hips will be very glad of that statement), however more of them may end up in my stomach as opposed to the bin, than I had anticipated. So here they are. Biscuit/cake/Lemon Whatevers.<br />
</div><br />
<div></div><br />
<div><strong><span style="color: #ffcc33;">Lemon Whatevers</span></strong><br />
</div><br />
<div><span style="color: black;">4tbsp soya yogurt</span><br />
</div><br />
<div>4tbsp olive oil<br />
</div><br />
<div>slug lemon essence (or limoncello)<br />
</div><br />
<div>rind and juice of 1 lemon<br />
</div><br />
<div>1 egg, beaten<br />
</div><br />
<div>360g rice flour<br />
</div><br />
<div>120g gram flour<br />
</div><br />
<div>240g ground almonds<br />
</div><br />
<div>240g golden caster sugar<br />
</div><br />
<div>1tsp gluten free baking powder<br />
</div><br />
<div>handful or so of dried cherries<br />
</div><br />
<div><span style="color: black;"></span><br />
</div><br />
<div>Preheat the oven to 180C / gas 4.<br />
</div><br />
<div>Measure the yogurt and oil into a bowl and mix to combine. Add the egg, lemon rind, juice and essence. Mix well.<br />
</div><br />
<div>Combine all the dry ingredients and fold into the wet ones until combined, adding the cherries towards the end.<br />
</div><br />
<div>Spoon into cake cases and bake for approximately 20 minutes until set.<br />
</div><br />
<div>Rest for five minutes in the tin then remove onto a wire rack to cook.<br />
</div><br />
<div></div><br />
<div>Bite, chew and swallow - along with any preconceptions about alternative baked goodies.<br />
</div><br />
<div></div><br />
<div></div>Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com1tag:blogger.com,1999:blog-21669086.post-71835237779610621192008-02-10T17:41:00.001+00:002010-01-13T13:06:23.408+00:00Apples & Blackberries - Technology in a Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUvrCptpT4HklJ3I8mMW8zqD2yOFVK1b5KbMi2QSjKDMzzgYoQCz-WCDpjzWVSHcb6Jrc4jlJvPLAp3sv255PRS9UOayRX-CK3CUx1vEUGl7-qicrRM4GhOXGABpJ2Vt6h0EZ/s1600-h/Blackberry+001.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5165414030561968962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUvrCptpT4HklJ3I8mMW8zqD2yOFVK1b5KbMi2QSjKDMzzgYoQCz-WCDpjzWVSHcb6Jrc4jlJvPLAp3sv255PRS9UOayRX-CK3CUx1vEUGl7-qicrRM4GhOXGABpJ2Vt6h0EZ/s320/Blackberry+001.jpg" style="cursor: hand; float: right; margin: 0px 0px 10px 10px;" /></a>It is strange to think that for people born from 1990 onwards, their immediate thought when faced with the words 'apple' and 'blackberry' will most likely be of the latest ipod or mac and mobile communication device, rather than a shiny, crisp fruit and a cluster of tart berries.<br />
<div></div><br />
<div>I am somewhat of a techno phobe however an increase of time on the road forced me to join the 21st century and to succomb to the allures of the latest BlackBerry (free of charge I hasten to add thanks to hard bargaining). That was a month ago. I've dabbled with trying to make it pick up emails but each attempt has left the air blue and, on one occassion, witnessed me hurling the blessed device across the room.<br />
</div><br />
<div></div><br />
<div>So, when invited over to my lovely friends for Sunday lunch (one of whom just happens to be the rising star of the BBC on all things techie), I seized the opportunity to seek advice on the rotten handset. As a rather apt thank you, and contribution to lunch, I decided to make a cake on a vague techno theme - an apple and blackberry cake. With nuts. Because that's what the whole damned thing is slowly driving me.<br />
</div><br />
<div></div><br />
<div><span style="color: #6600cc;"><strong>Apple, Blackberry & Pecan Cake</strong></span><br />
</div><br />
<div><span style="color: black;">150g unsalted butter, softened</span><br />
</div><br />
<div>150g light brown muscovado sugar, plus a handful<br />
</div><br />
<div>150g self-raising sugar<br />
</div><br />
<div>1tsp ground cinnamon<br />
</div><br />
<div>3 eggs, beaten<br />
</div><br />
<div>2tbsp milk<br />
</div><br />
<div>2 eating apples, peeled, cored and cut into chunks<br />
</div><br />
<div>100g pecan nuts, chopped<br />
</div><br />
<div>100g blackberries<br />
</div><br />
<div></div><br />
<div>Pre-heat the oven to 180C / gas 4. Grease an 8'/20cm cake tin.<br />
</div><br />
<div>Cream the butter and sugar until pale and fluffy. Add the cinnamon to the flour then add a spoon of flour and a little of the egg to the creamed sugar and stir to combine. Repeat until egg and flour are all incorporated. Add the milk and stir.<br />
</div><br />
<div>Add the apple to the mixture (but save one handful) with the pecans and blackberries. Stir well.<br />
</div><br />
<div>Pour into the cake tin and level with a spatula. Scatter over the remaining apple and then sprinkle over a good handful of sugar (this makes a lovely glaze and fruity topping to the cake).<br />
</div><br />
<div>Bake in the oven for around 1hour (until a skewer can be inserted and comes out clean).<br />
</div><br />
<div></div><br />
<div>Slices were served after my friend's delicious lamb with dollops of creme fraiche. A bit of a success. Unlike the BlackBerry which is still a rather glamorous phone.<br />
</div><br />
<div></div><br />
<div>Apples and blackberries? They may work for some but I'll stick to communicating through my favourite medium. Food.<br />
</div><br />
<div></div><br />
<div></div><br />
<div></div>Clarehttp://www.blogger.com/profile/11741696747333805530noreply@blogger.com1