Had a friend over for some food over the bank holiday, which gave me an excuse to go slightly mad on the food front.
Marmalade gin tonics
Shake a generous measure of gin, a teaspoon of marmalade, a splash of crème de pamplemousse rose, bitters with ice, and serve with tonic.
Walnut and gorgonzola croissants
Half a pack of puff pastry treated like this:
I also tried these little tomato half tartlets but the puff was much springier than expected and ejected their toppings in the oven..
The starter was a stilton and smoked mackerel pâté – blitz equal weights of smoked mackerel and stilton with a little crème fraiche and freshly squeezed lime juice. For 4 small portions, about 100gr each.
There was a black olive and tarragon loaf from the breadmaker to go with it. More tarragon next time.
At about this point I stopped taking photos.
The disgustingly healthy main was a leafy salad with celery, walnut and grapes with a honey mustard dressing to accompany a frittata which will probably feed me all week. It’s a regular recipe as it uses up the eggs and is reasonably healthy. I used caramelized onions from the freezer that had been made overnight in the slow cooker, with a fresh onion, two red peppers, two packs of cubetti di pancetta and half a bag of very tired looking new potatoes that seemed to come out OK. I fry the veg, boil the spuds and then plonk the lot in a lined 9″ cake tin for half an hour on a medium heat, topped with cheese, with 8 beaten eggs. Cheddar this time, usually something bluer.
Still vaguely healthy for the dessert – a gin and pink grapefruit sorbet. I was very impressed with the juice yield from a single grapefruit but the recipe perhaps over-sweetens the mix and removes almost too much of the tartness of the grapefruit. Next time, three grapefruits, 200gr sugar, 350ml water. I completely forgot the egg white stage and the final dish did not seem to mind at all.
I also made some truffles – a small pot of cream halved and heated, in the first half 150gr dark chocolate, in the second half 150gr white chocolate. Pour the ganache into a bowl and enfridgen overnight. Scoop the mix out in teaspoons and roll first in your hand and then on either cocoa powder or icing sugar and plate prettily. This made far too many so I got to take a box into work as well. Plenty of opportunity to flavour with something liqueury but I didn’t this time. I’ve also before made earl grey tea and white chocolate truffles by steeping the heated cream in loose leaf earl grey before going on to make the ganache, but not this time.