Just getting excited about impending trip and getting my gif head on.
This is exactly how it goes.
Just getting excited about impending trip and getting my gif head on.
This is exactly how it goes.
I’m feeling a bit like I never have time to cook. Even now I’m thinking, gah, when did I last cook anything?!
So to remind myself, this weekend, I have caramelised over a kilo of onions in the slow cooker over about 24 hours, resetting the timer every now and again as my too smart for its own good slow cooker has a maximum of 10 hours in one go.
Some of these will freeze, some of these will go in a jar in the fridge. There was also a quarter of a pint of delicious juices so I’m thinking French onion soup at some point too. This was just quickly slice a kilo of onions – food processor ftw – bung in slow cooker with a good slosh of EVOO and several knobs of butter, and a similarly large slosh of balsamic vinegar. House smelled amazing for all the time it was cooking.
Oh yeah, I made nutribullet pancakes on Saturday morning for a lazy brunch too, nearly forgot.
Nutribullet banana loaf got made at some point.
For a quick and easy dinner on Saturday night, I stuffed some giant mushrooms with stilton for a delicious starter – I have been meaning to cook this for myself ever since Evil Brian fed them to me on Come Dine With Me and it was really delicious when he did and really delicious last night too. I also fried some pork loin steaks with onions, apples, and red pepper, simmering down with cider and adding crême fraîche and wholegrain mustard at the last minute.
Today I fished the onions out of the slow cooker but didn’t clean it at all – set it going straight again for chicken tikka from a delicious looking video on Facebook. Since I can’t share the video outside of facebook and I can’t guarantee I can find it again, here are the ingredients from the video. I have doubled everything because I have a large slow cooker and I also managed to have a bit of a freezer declutter this weekend too.
250gr chicken breast pieces
1 tbsp flour
1tbsp garam masala
1 tbsp paprika
1 onion diced
4 cloves garlic
100gr chopped tomatoes
2tbsp tomato purée
Cook on high for 3 hours, add 200 grams plain yoghurt after cooking (presumably then bring back up to heat…) and serve with rice.
I’ve doubled everything (not sure I’ve ever put 8 cloves of garlic in anything before!) and put in way more tomatoes, since if you’ve opened a tin, you might as well use them all.
All ingredients bar the garam masala were in Aldi but I had to make a special trip to Sainsburys for that as Aldi only had curry powder.
While that was simmering, I knocked off a quick rocky road with popcorn, salted peanuts and mini marshmallows, set the dishwasher going for the third time this weekend, put the laundry out, spread two bags of bark around the chicken run, put last week’s laundry away…
And I’m still beating myself up about getting nothing done!
Friends of mine were looking for an excuse to meet, and were thinking about visiting one of my awesome neighbourhood cafés The Crimson Tree. But I have tea set, I have cooking skillz *uh* vegan afternoon tea.
Of my friends, I had a veggie, a vegan-who-eats-tuna, and someone who is with child, which presented slight fun on the catering front, and I though I would try where poss to make everything as vegan as possible, then everyone could eat it.
With a bit of warning, I was able to cook some things in advance. The vegan shortbread had gone into school for a taster earlier in the week, and I managed to make a vegan cake early on Saturday morning.
To add to the complication my weekend was quite busy: I spent almost all of Saturday behind all three of the cider bars at the Robin Hood Beer Festival. By the end of the day I had excellent product knowledge of the full range of ciders and perries on offer and Sunday morning, I was not quite ready to leap out of bed at 8AM to start hoovering.
I got out all the food I had planned, but my dining chairs were slightly cat-hairier than desirable. (The cats rather like sleeping on the dining chairs under the table, and to be honest, months pass when only the cats use the dining furniture. To mitigate this I keep bags-for-life on some of the chairs to dissuade feline encroachment and on the others I flip the seat pads so they are not sitting where people sit.)
A day on Saturday out of the house, and catering for a 2pm kick off made timing a sourdough loaf a little interesting. In the end I made the leaven at 11am on Saturday, went to the festival, made a dough at midnight and allowed it to prove all night. I knocked it back and put it in the banneton at 10am Sunday and sat it on the hob with the oven on beneath it at 50deg to take some of the chill of my unheated kitchen off. It went in the oven at 1315 and came out shortly before 1400 ever so slightly raw on the bottom.
What do vegans eat in sandwiches? Last time I did an afternoon tea, over five years ago, I did ham and cheese, and tuna. Last time I fed sandwiches to this group of people we were still only veggie so I made egg mayo. This time a little more challenging.
Cucumber sandwiches with sunflower spread. Peeled and sliced cucumbers with salt and pepper. Unfortunately the Aldi shop done barely minutes before the guests arrived had not found a fully vegan spread, and the sunflower stuff had traces of whey in it. Should have just stuck to actual butter!
Caramelised onion hummus and grated carrot. I’m a huge fan of caramelised onion hummus and was delighted to find it in Aldi too. The grated carrot hides extra veg in your sarnie and adds some texture. I think the idea came from the Archers originally – it was an organic lunch that Pat Archer made.
Antipasto pâté Smørbrød. Another use for the nutribullet. Blitz a handful of sundried tomatoes, chargrilled peppers and green olives, all from jars, in just enough of the oil to make the thing work. This was absolutely delicious and I shall be doing it again, vegans or no vegans. Served as open sandwiches.
Vegan shortbread. This recipe, but a great deal simpler. I bought a bottle of coconut oil a few years ago after having read about butter coffee and some other alternatives. I have never quite managed to blitz coconut oil into coffee before heading to school, mainly because it’s solid at room temperature, and I bought it in a bottle. So this was finally a use for it. The entire recipe was 250ml coconut oil, 3 cups plain flour, 3 cups dark brown sugar, mix, chill, bake at 150 deg for 50 minutes.
Vegan choc fruit loaf. One of the many iterations of my now almost weekly nutribullet fruit cake. Blitz two bananas, two pears topped and tailed but otherwise not peeled or deseeded, two heaped tablespoons of cocoa powder, half a bag of dark brown sugar, a good dollop of desiccated coconut, and since, I wasn’t using eggs, a dollop of golden syrup. This was too stodgy for the nutribullet to turn properly so needed some water as well. Pour out into a bowl and add a teaspoon of baking powder and enough desiccated and SR flour to get to a stiff dropping consistency, along with a handful of cocoa nibs for texture, then bake in a 2lb loaf tin at 170 deg for over an hour, until a skewer comes out clean, covering with a foil couche halfway through to stop the top burning. Sorry for the vague recipe, but my scales have been broken for weeks and my baking is increasingly approximate.
Also all the table: Aldi iced finger buns (traces of whey). Ikea gingerbread Christmas biscuits (traces of milk), Italian nougat brought by a guest, fruitbowl (untouched) elderflower gin, crab apple vodka, bottle of champagne, coffee, tea. A roundly admired beautiful spotty teapot made by my friend The Purple Potter.
The first line of a double dactyl is supposed to be gibberish, like hickory dickery or jiggery pokery.
Ofsted improvement plan
Nicola Morgan was
in charge of schools.
How did this lawyeress
End up at the helm of
This ship of fools?
I somehow ended up with a surplus of mascarpone after buying a second tub forgetting I had the first. It keeps quite well but the last has just had to be discarded with blue furry bits. Here are some ways I’ve been using it, with nary a tiramisu in sight.
For a good old while I’ve been making vanilla mascarpone as an accompaniment for dessert instead of cream, custard or icecream. It’s astonishingly delicious and easier than homemade custard. Just slash and scrape a vanilla pod to get all the tiny black seeds out and beat into a small tub of mascarpone with two tablespoons of icing sugar.
In 2009, a Lib Dem colleague suggested we should make lemon curd as something we could make and sell at Nottingham’s Green Fest. I duly did, and it was rather a pain and quite expensive. Smaller jars might have been a way of getting more money out of the endeavour since I found it took a pound of sugar and six eggs just to fill two empty Bonne Maman jars.
Anyway the reason for reproducing this story here was that the colleague who suggested I make it ended up buying a jar and reported back a lovely idea to use it in a simple dessert – she mixed the lemon curd with the same amount of mascarpone and used it to sandwich shop bought mini-meringues.
The same simple mix makes a delightful simple cheese cake. You can even make it with shop bought lemon curd, and make it in small quantities – so cheese cake for two – by making it directly into recycled Gü pots or shot glasses or espresso cups like this lovely set found in a charity shop when we were staying in Scotland for my brother’s wedding and used exclusively for desserts ever since.
(pictured here on the old kitchen floor, as presumably at that point after making chocolate mousse, all of the available surfaces were covered in saucepans and whisks and bowls)
Mary Berry makes something similar using a ginger biscuit base.
Having successfully deployed the lemon curd / mascarpone mix sandwiched in meringues and as a simple fast cheesecake, I started to wonder if it could be mixed in other ways too.
Returning from Brussels last year I invented a recipe for a speculoos trifle – and blogged that recipe here.
Working further on the same idea and feeding a friend who does not like a dessert to be too sweet, I wondered about mixing the mascarpone 1:1 with bitter marmalade with thin cut shred. This was… interesting. I piped it into shot glasses and instead of making a buttery biscuit base, I just scattered a biscuit crumb – speculoos again – over the top. Even for my friend’s savoury tooth this was not sweet enough. The bitterness of the marmalade did not quite overcome the sourness of the cheese and it was an interesting, not entirely unpleasant, but not brilliant flavour. If I make anything like this again, I will sweeten it with icing sugar, I think. I was also wondering about how you could incorporate chocolate as chocolate and orange is a classic flavour combination. You could microplane chocolate into the mix, or include chocolate chips. Dark chocolate would be a fab flavour to consider, but the multiple sources of bitterness from chocolate, marmalade and mascarpone would need something to lighten them.
What are you favourite ways of using mascarpone?
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.
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.
So I had a go at this recipe for crab apple liqueur – basically halve and steep in vodka and sugar.
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.
Tsk, only a dozen or so posts from the last time I wrote about what I read over the summer. The skinny hasn’t changed much – it’s still almost all crime novels and thrillers, with the occasional pop science thrown in.
Before I tell you titles, I want to help promote a new blog from a friend, Britpulp. It’s a great collection of reviews of crime writing as well as some broader writing about the state of publishing within this genre.
This year in reading I have been continuing my trawl through all the works of P D James and Sara Paretsky, and recently have completed both Cordelia Gray novels. There’s a very graphic depiction of suicide by wrist slitting in one of them that has been preying very heavily on my mind ever since. In the Adam Dalgliesh world, I’m now more than half way through the series with Death of an Expert Witness read in a tent in North Wales over the May bank holiday and enjoyed; A Taste for Death which followed me around a couple of holidays and Devices and Desires in which unfortunate Dalgliesh ends up holidaying amidst a serial killer investigation with a nuclear power plant thrown in. (Again, fascinatingly, it’s the James’s depiction of bureaucracy in the 1970s and 80s that gets me. Nuclear power plants have committee meetings. Of course, when you think about it, they must have, but until reading this I never had thought about it.)
It’s been a while since I’ve dipped into V I Warshawski’s world, but most recently I have read Tunnel Vision with extended scenes set in abandoned storm tunnels under Chicago in a time of flooding. She gets thrown around, bruised and bloodied again and I often wonder if anyone has taken the trouble of writing a list of the injuries she has sustained across the series? It’s a wonder she can still walk after a career of being hit, shot, stabbed and beaten so often.
New this year has been the John Milton series by Mark Dawson. Not least for the opportunity to say, when quizzed on what you are reading, Oh yah, I’m reading John Milton? It’s not the highbrow fifteenth century poet, it’s a very readable thriller series set in the world of a British assassin, turned on by his own government and pursued across the globe. Whilst on the run, he also manages to atone for his past alcoholism with random acts of kindness supporting the oppressed, from council estate gang victims in London in the first book, to the women abused by drugs gangs in Mexico, to stumbling across a southern USA armed conspiracy. John Milton as a character is a mess of clichés – strong but vulnerable; unbeatable in a fight almost all of the time; super fit and talented with every sort of martial art and firearms skill. Mark Dawson deploys some reasonably obvious attempts to get us to like his characters and to build tension, but ends up with highly readable and enjoyable plots. And if you run out of Milton novels there’s a parallel series with an overlapping cast headed up by Beatrix Rose too.
I’ve been reading Mark Dawson on Kindle, and it seems well worth doing that. There are extra novellas not available in print which act as an introduction to his character, and an explanation of his new approach to writing – also here on his website. He’d been published in print before, only to see his novels sink without much critical or public appeal. He changed tacks to self publishing through the Kindle platform, which enabled him to engage more closely with his readers, and never looked back. Eventually, enough sales of his ebooks seemed to have pushed Amazon themselves to put his novels into paperback. Which seems a rum old way to get into print.
This afternoon I have finished reading For Reasons Unknown. Its author Michael Wood is a friend of friends on Facebook and promos for this keep popping up. It has a super female DCI as its lead character and unveils trauma in her life at the same time as working through a terribly twisty plot with a cold case and a recent death, all set in a snowy Sheffield. I had read somewhere that its author Michael Wood was a proof-reader and so a certain few horrors leaped out at me. Run-on sentences, and at least two occasions which looked like cursor slips where sentences had been jumbled into each other. Tsk, tsk.