Homebrew… disaster?

Annie Gray suggested on the Kitchen Cabinet making basil wine and gave instructions here on her blog.

I had a go at it a few weeks ago and  have had a demi john sitting and bubbling in front of the telly right in front of me.  I carefully sterilised the demi john with brewing powder before adding the sugar syrup and basil leaves, but as I did so I wondered about whether the fresh basil leaves, harvested from a supermarket plant, would stay the course of the brewing process.

Homebrew

And of course they didn’t. They are now a festering morass of mould sitting on top of a pale green liquid with a yeasty mess underneath. This could have been avoided, I think, if I  had just boiled them with the sugar syrup, as that should have been enough to kill off anything nasty.  Similarly, it’s odd to have a recipe that only half fills the demi john. Why not simply double and fill up the space?

Is this normal? Should I throw it out? Siphon the liquid out carefully and strain?

(I don’t have a more recent photo because the camera on my phone has stopped working😦

Slightly more optimistically, the crab apple tree in the garden is looking highly healthy.

Homebrew

So I had a go at this recipe for crab apple liqueur – basically halve and steep in vodka and sugar.

Homebrew

Homebrew

Homebrew

Homebrew

This has very quickly turned a highly satisfying deep ruby colour and as the weeks pass, the apple halves are slowly sinking down the kilner jar.

This week in delicious

Some things I’ve made over the summer holidays that have been absolutely gorgeous…

This salted peanut and honeycomb rocky road. Melt 200 grams each of plain and milk chocolate with a tablespoon of golden syrup and 50gr of butter. Weigh 100 grams each of salted peanuts, mini marshmallows and three chopped Crunchie bars, stir into the chocolate mix and pack the mix into a lined, 25cm square traybake tin.

A bizarre sausage and cheese sauce combo from a how-to video in Portuguese which I cannot now find, originally on Facebook. Boil a pack of sausages in beer for 15 minutes and transfer to a grill / hot oven.  Take a cup of the boiling beer and stir in a cup of cream cheese and a cup of grated cheese. This was one of those recipes where you think, I like all of the ingredients, how can it go wrong?  And yet it was especially delicious. It might have helped that the cheese I had was a mix of strong cheddar and shaved parmesan, and the beer was German, but on the flipside the sausages were a fairly ordinary supermarket own brand.  The mix felt a little thin as it was cooking so I added more cheese and a teaspoon of cornflour dissolved in cold water, and the cheese sauce at the end was just amazing. Delicious hot, delicious cold as a sort of cheese spread, and in future I’m wondering about using it as a fondue recipe. I can’t tell whether it would work as well without the sausage boiling stage.

This was vaguely a possibility for barbecue or camping meals.

Sourdough blini for pudding club

For a pudding club, I made blini – well, basically sourdough pancakes. A cup of sourdough starter with an egg and a spoon of bicarb beaten in and fried in small batches. I then planned to top with cream cheese and sweet chilli sauce, cream cheese and smoked salmon trimmings, chutney and parmesan shavings and cherry tomatoes and pesto.  All quick and easy to buy and yet somehow I forgot to actually buy the salmon!

Blini

Last night I got carried away and made three courses, trying to see how much I could get through the nutribullet. This was shortly after having got carried away in Aldi, so most of the ingredients came from there.

Quick, nutribullet pate – blitz two smoked salmon fillets, a large spoon of creme fraiche, squeeze of lime juice, jar of black olives.  This was delicious but the final consistency was perhaps too smooth and sloppy and a little bit grey.  Easily enough for 6.

Quick, 4 ingredient nutribullet cheesecake – in retrospect, make this first because if the blender case is even slightly damp the biscuits stick.  Blitz six digestive biscuits and tip into a pan in which you have melted a large knob of butter. Mix well, press into two ramekins and chill. When you are feeling sufficiently relaxed and the biscuit base has hardened mix well two tablespoons of mascarpone cheese with an equal amount of lemon curd, home made if possible, shop bought if necessary, and spoon onto the base. Chill further.

My main course was as lacking in inspiration as always. Marinade chicken breast chunks in the rest of the lime juice and oil for as long as possible and fry until golden. Add an onion to the frying pan towards the end, if you have any left that aren’t rotten. Boil new potatoes in bite size chunks. Mix the two together with pesto.  Serve with a crunchy salad of carrot, radish and cherry tomatoes – I made a honey mustard salad dressing with some slightly suspicious elderly dijon from the fridge.

Nutribullet banana loaf

With a little help from Mary Berry I have been making a banana loaf most weeks for the last two months or so. Since my Nutribullet lives on the counter it’s quite tempting to use it for other things, and making cake is definitely something it can do.  Even with the blender available to me I have found myself overoptimistic about how many bananas I can eat in a week.

I prefer my banana loaf less plain than the Berry version, so here is what I have been making:

Wet/blitzable ingredients
100 gr melted butter (using melted not softened makes the nutri vessel easier to clean)
175 gr caster sugar
2 eggs
2 bananas
1 other fruit – pear or apple?
good splosh of milk
generous teaspoon of mixed spice

Dry ingredients
225 gr SR flour
2 big handfuls of sultanas
a good sprinkle of nuts, eg walnut pieces, whole shelled hazelnuts
glacé cherries if you have them

Preheat the oven to 180 deg / 160 fan.

Line a 2lb loaf tin – I use Loaf Tin Liners.

Put the dry ingredients in a bowl.

Blitz the wet ingredients in the nutribullet.

Pour the wet ingredients into the dry ingredients and stir well. Pour the batter into the loaf tin and bake for an hour.

Check after 45 minutes. If the cake is browning on top but still moist inside, cover with tin foil to stop the crust burning.

If after an hour the skewer is still not coming out clean – this is a moist, heavy cake, after all – turn the oven off and allow it cool with the cake still in.

Variations
The same fundamental method works with other fruit, not just bananas. I’ve tried a pear and chocolate cake by substituting three pears for the bananas and adding two tablespoons of cocoa into the flour.

Since the nutribullet means you can blitz any fruit into a liquid, rather than mashing bananas with a fruit, you can turn pretty much anything into a cake.  On much the same basis that you can hide vegetables you don’t like in a nutribullet with fruit you do, you can also put vegetables into cake this way.

I don’t see the need to use baking powder as well as SR flour – too much and you end up with a cake that gives you heartburn.

Diner à deux

Another opportunity to cook for a friend. As ever, starter and pudding ideas come easily to mind and coming up with a main is a little more challenging.

Tonight it’s potage parmentier – 3 leeks and one huge baking potato simmered in stock with a parmesan rind (thank you Julie/Julia) and some herbs, served with a swirl of cream and slices of the breadmaker bread mix loaf (“homemade” stretching it a bit) that’s on the go at the mo. Chicken breasts poached in stock (my friend is teetotal) then baked in homemade tomato sauce and strewn with cheese, with green beans, carrot batons and broccoli.

And the pudding is a chocolate chestnut ganache. In a French hypermarché years ago it seemed like a good idea to buy a multipack of little tins of Clément Faugier marrons glacés de l’Ardèche, in beautiful traditional blue and white designs, and I’ve been baffled about what to do with them ever since. I plumped on the idea of adding them to a ganache to make truffles as I was preparing something to take with me to Hogmanay in Scotland and it worked reasonably well. My first attempt with 150gr milk chocolate, 150ml of double cream and one little tin of chestnuts would have been fine as a chocolate pot to eat with a spoon but was too soft for truffling. Remelting with a further 50gr of bitter dark chocolate I had knocking around was enough to get the consistency right, but by then it was too late to form the truffles so I carted the lot off to Scotland in a recycled takeaway tub.

Since we are not eating chez moi ce soir, I’ve boxed the lot up for transportation, again in those hardworking recycled takeaway tubs. It was under an hour’s cooking at home and getting it on the table will be less than 30 minutes. There’s lots of spare soup and chocolate for later in the week.

Dinner for 2

This week an old friend posted on Facebook about chalet jobs in the Alps. I’ve had little fantasies about this kinda work ever since I heard about it. You spend a week in a chalet for 6 or 8 or 12 providing all the hot meals for the residents – a cooked breakfast, afternoon tea for when they come off the slopes, and then a full home cooked meal in the evening. I’d love to have a go at doing that for a season, even if I would almost certainly be terrible at winter sports, just for the cooking aspect. Of course it would be incompatible with paying a mortgage on the house in blighty and there are all the animals to look after so it’s not anything I’m going to move into any time soon, but… one day maybe?

Disaster cakes

Preheat an oven to… what was it last time? I think I did it at 180 but I can’t remember if that was too high or too low? Try 160 just to be on the safe side

Weigh three eggs, and add the same weight of fat, self raising flour and sugar to a bowl. I use vegetable oil to save having to faff with getting butter to room temperature without melting it, at a fraction of the cost and without too much taste compromise. I was supposed to be using caster sugar but somehow someone put granulated in the caster pot last time it was refilled so I suppose that will have to do.

Zest a lemon – cripes, that one’s in a bit of a state, oh well, it’s what we have. Joe Public won’t be able to taste it by the time it’s cooked – into the mix and stir until well incorporated.

Spoon the batter into 12 cake cases, realising towards the end that whilst this mix usually does 12 easily, this time it looks a bit hit and miss and there’s only really enough for 9. Oh well, the first six were a bit over full and will probably spill in the oven so I can spoon two tea spoons out of those into the remaining cases. Oh drats, the case came away with the batter and now there’s bits of cake mix all over the tin. That will be a bugger to get off later.

Cook for I dunno 15 minutes? 20?  Check they’re not burning after 20 but they’re nowhere near done so turn the oven down, or maybe up? after that and put them back in. They’re done when a skewer – where the heck have all my skewers gone? Oh there they are – comes out clean.

Leave to cool while you watch Only Connect.

Put a pointy nozzle in a disposable piping bag and place inside cocktail shaker. Spoon in a few dollops of home made lemon curd. Pff, yes of course shop bought will do. Pipe the curd directly into the centre of the cupcakes with a firm pressure and oh god there’s lemon curd everywhere, all over my hands, oozing over the top of the bag, and out around the nozzle instead of through the hole at the end.

Neatly use a teaspoon to cut holes in the remaining unruined cakes and spoon the curd in before placing the top of the cake back on and hoping the crumbs don’t make too much of a mess.

Juice the lemon you zested earlier and add icing sugar to make a fruit icing. Not that much icing sugar you dolt! Eek, this is very firm, it won’t spread at all. Oh, well, it will be fine. Normally it’s too runny anyway. Spoon the icing over the cakes taking care not to… oh… the bit you cut out might come away a bit. Yes, there will be a horrid mix of icing and crumbs and it will look awful.

Garnish with jelly lemon slices, which for no good reason are not on sale in Sainsburys any more and don’t seem to be found for love nor money anywhere other than Evil Amazon. These jelly lemon slices were actually ordered before the summer holidays and have been sitting in my pigeonhole for six weeks, but they don’t seem particularly harmed and are still well within their date so meh.

Select six of the least worst looking cakey horrors and pack them in a box for work tomorrow.

Disaster cakes

Pudding club: speculoos trifle

When on holiday in Brussels over Easter we found many speculoos desserts on the menu in cafés and bars. It was a common flavour in icecream parlours. Heading out for a late night beer in the Grande Place and a speculoos trifle slash tiramisu was on the menu.

The spread is now available in larger Sainsbury’s and has been for a couple of years, and so is no longer something I have to stock up on in French supermarkets. It wasn’t so readily available when I made an online supermarket order and they brought the biscuits instead.

This recipe was half made up, half inspired by browsing these French recipes and a website somewhere that included savoury ones (eg lamb tagine where you add crumbs of speculoos biscuits with mint leaves and olives at the last moment.)

Speculoos is gaining in popularity – Olive magazine recently had an interesting looking cheesecake with a speculoos crust.

This speculoos trifle slash cheesecake tastes absolutely delicious but looks... #puddingclub

Speculoos trifle

Yield 6

1x 250gr Biscoff / Lotus biscuits
75gr salted butter
half a jar lemon curd
half a jar – 200gr smooth Speculoos spread
250gr mascarpone

Reserve three biscuits and blitz the remainder in a food processor

Melt the butter over a low heat and add the biscuit crumbs. Stir well

Divide the biscuit base between six ramekins and press in.

Chill a few hours until the base is firm. (Not essential, but it will help avoid the crumb coming away in the next step)

Spoon a dessertspoonful of lemon curd onto the top of each biscuit base.

Combine the speculoos with the mascarpone and stir until well combined. (You may prefer to leave it lightly mixed but well marbled?)

Pipe the speculoos cream onto the base. Chill again.

Break the reserved three biscuits in half and use to garnish.

Bank Holiday nosh

Had a friend over for some food over the bank holiday, which gave me an excuse to go slightly mad on the food front.

We ate…

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.

Marmalade gin tonic

Walnut and gorgonzola croissants

Half a pack of puff pastry treated like this:

Eurovision hors d'oeuvres

I also tried these little tomato half tartlets but the puff was much springier than expected and ejected their toppings in the oven..

Eurovision hors d'oeuvres

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.

Smoked mackerel and Stilton pate

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.