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The culinary adventures of a curious cook, with quotations about food from the books I am reading Friday, November 30, 2007 Sample recipe from The Big Ready Steady Cook Book: Chocolate roulade with cherry sauce Found on page 185 Serves 6-8 3 eggs 100 g (4 oz) caster sugar 50 g (2 oz) plain flour 25 g (1 oz) cocoa 300 ml (10 fl.oz) double cream (whipping cream) 4 tbs Kirsch 100 g (4 oz) good quality plain chocolate, melted 425 g tin (can) stoned black cherries, drained and juice reserved Fresh mint sprigs and icing sugar, to decorate Heat oven to 200°C (400°F). Whip together the eggs and sugar until pale and fluffy. Sift together the flour and cocoa and gently fold into the egg/sugar mixture with a metal tablespoon. Pour the batter into a lined Swiss roll tin (jelly roll tin) and bake for 8-10 minutes until risen and just firm to the touch. Cool in the tin for a few minutes and turn out onto a wire rack. Whip the cream until thick enough to for soft peaks, then stir in half the Kirsch. Melt the chocolate over a water-bath and spoon a tablespoon of it into a greaseproof paper piping bag (you can make one from rolled-up baking paper) and pipe swirls of chocolate onto a sheet of greaseproof paper. Place in the refrigerator to set. Mix the remaining chocolate and Kirsch along with 2 tbs of cherry juice. Pour into a jug and keep warm. Spread the cake with the whipped cream mixture. Spoon the cherries over the cream and then roll up the cake lengthways, peeling away the paper as you go. Transfer to a serving plate, decorate with the icing sugar, mint leaves and chocolate shapes and serve with the warm sauce. Thursday, November 29, 2007 Sample recipe from The Big Ready Steady Cook Book: Lamburgers with ratatouille Found on page 146. Serves 4. 50 g (3 oz) fresh white breadcrumbs 450 g (minced lamb) 1onion, finely chopped 1 garlic clove, crushed Grated rind of 1 lemon 1 tbs chopped fresh rosemary 1 egg, beaten 3 tbs olive oil 1 red pepper (bell pepper), seeded and cut into 1 cm (1/2 inch) pieces 5 baby courgettes, diced 3 tbs white wine 75 g (3 oz) pine nuts Salt and freshly ground black pepper Notes in brackets are mine. To make the burgers: Put the breadcrumbs, lamb mince, half the onion, the garlic, lemon rind rosemary and plenty of salt and pepper and mix well (use your hands). Stir in the beaten egg. Shape the mixture into four even-sized patties. Heat 2 tbs olive oil in a frying-pan and cook the burgers for 5-6 minutes on each side until golden brown. To make the ratatouille: Meanwhile, heat the rest of the oil in a pan and cook the other half of the onion, the red pepper and courgettes for 5 minutes until softened. Stir in the wine, cover and cook for 3-4 minutes. Add salt and pepper to taste. Finishing: Heat a small non-stick pan and gently roast the pine nuts for 1-2 minutes, until golden brown. To serve, spoon the ratatouille onto plates, top with the burgers and sprinkle the pine nuts on top. Serve hot. Wednesday, November 28, 2007 Sample recipe from The Big Ready Steady Cook Book: Chicken with pineapple salsa Creator: Richard Cawley Found on page 89 Serves 2. 4 chicken thighs 400 ml (14 fl.oz) water 1 chicken stock cube 225 g (8 oz) easy-cook rice Zest and juice of 1 orange 1 bunch of spring onions, finely chopped 1 red chili, seeded and finely chopped 1 green pepper (bell pepper), seeded and chopped 220 g tin (can) pineapple rings in natural juice, drained and roughly chopped Juice of 1 lime 2 tbs cornflour 1 tsp ground mixed spice (??) Vegetable oil for deep frying 2 fresh thyme sprigs 2 fresh basil leaves Salt and freshly ground black pepper Skin the chicken pieces and discard the skin. Cut the flesh away from the bones, reserve the bones and cut the flesh into 1 cm (1/2 inch) strips. Set aside. Put the water in a large pan/pot and add the stock cube, chicken bones and rice and bring to the boil. Stir in the orange zest and half the following ingredients: orange juice, spring onions, chilli and green pepper. Cook for 10 minutes or according to instructions for cooking the rice, until tender. Adjust taste with salt and pepper. To make the salsa: stir together the pineapple, lime juice and the remaining spring onions, chilli, green pepper and orange juice. Season with salt and pepper and transfer to a serving bowl. In a small bowl, mix the cornflour and mixed spice. Coat the chicken pieces with this mixture, shake off any excess and deep-fry in batches for 4-5 minutes or until cooked through and golden brown. Drain on absorbent paper. Deep fry the thyme sprigs and basil leaves for 30 seconds. Drain on absorbent paper. Remove the chicken bones from the rice and discard them. Spoon the rice onto plates and and arrange the fried chicken on top. Garnish with the deep-fried herbs and serve with the salsa. Tuesday, November 27, 2007 Sample recipe from The Big Ready Steady Cook Book: Oven-baked haddock with potatoes and tomato-herb sauce Creator: Alastair Little Found on page 69 Serves 4. 450 g (12 oz) haddock fillets 225 g (8 oz) potatoes, thinly sliced 50 g (2 oz) butter 225 g (8 oz) frozen peas 100 ml (3 1/2 fl.oz) white wine 1 onion, chopped 300 ml (10 fl.oz) double cream (whipping cream) 2 tomatoes, skinned, seeded and finely chopped 2 tbs chopped fresh parsley 1 tbs chopped fresh dill 2 tbs snipped fresh chives Salt and freshly ground black pepper Lemon wedges, to serve Put the haddock on a greased baking sheet and season with salt and pepper. Arrange the potato slices on top of the fish so that they overlap slightly. Dot with half the butter and season with a little salt and pepper. Bake at 200°C (400°F) for 12-15 minutes, or until tender and golden. Cook the peas in salted boiling water for 3 minutes until tender. Drain well. Set aside. Put the wine and chopped onion in a small saucepan and bring to the boil. Simmer for 5 minutes or until the onion is tender. Add the peas, cream, chopped tomatoes and the rest of the butter and gently warm through. Add the chopped herbs and season with salt and pepper. To serve, put the fish in the centre of a large plate and spoon the sauce around it. Garnish with lemon wedges. Monday, November 26, 2007 Sample recipe from The Big Ready Steady Cook Book: Gnocchi with spicy tomato sauce Creator: Kevin Woodford Found on page 16. Serves 2. 450 ml (15 fl.oz) milk 75 g (3 oz) semolina (pasta flour) 1 egg yolk 25 g (1 0z) butter 1 tbs double cream (whipping cream) 75 g (3 oz) Parmesan, grated 1/2 tsp freshly grated nutmeg Sauce: 25 g (1/2 oz) butter 1/2 onion, finely chopped 1/2 red pepper (bell pepper), seeded and sliced 1/2 leek, sliced 1 garlic clove, crushed 1 tbs chopped fresh coriander 1 tbs chopped fresh parsley 400 g can of chopped tomatoes 1 few drops of Tabasco sauce 4 tbs tomato purée Salt and freshly ground black pepper to taste To make the gnocchi: heat the milk to boiling and add the semolina. Stir constantly until the mixture thickens. Beat in the egg yolk, butter, cream and half the Parmesan. Then add the nutmeg, salt and pepper. Smooth the semolina mixture into a small oven-proof dish and allow to cool. To make the sauce: melt the butter in a pan and cook the onion, pepper, leek, garlic and herbs for about 5 minutes or until softened. Add the tomatoes, Tabasco and tomato purée. Bring to the boil and simmer for about 10 minutes, stirring occasionally. Adjust taste with salt and pepper. Turn the semolina mixture out on a worktable and cut out rounds using a 5 cm (2 inch) pastry (cookie) cutter. Arrange the gnocchi circles in the same dish in one layer, sprinkling with the remaining Parmesan. Put under a hot grill/broiler for 4-5 minutes or until the cheese has melted and turned golden brown. To serve, transfer the gnocchi to plates and spoon the sauce around it. Sunday, November 25, 2007 Cookbook of the week #16: The Big Ready Steady Cook Book When I have access to BBC Prime I always try to catch Ready Steady Cook. As a rule I don’t particularly like cookery shows, especially the kind with a cook/chef making one or several dishes and telling the audience how easy it all is and how wonderful it tastes, etc. Jamie Oliver’s chirpiness gets on my nerves, Delia Smith’s voice annoys me and I think I have developed an allergy to Giada De Laurentiis and motormouth Rachel Ray (in Giada’s case after one episode). I can just about watch an episode of Nigella Lawson’s show every now and then, but I try to avoid it because it makes me hungry, even right after a meal – something none of the other abovementioned cooks/chefs have managed to do. But shows like Ready Steady Cook and Can’t Cook, Won’t Cook interest me, because they are mostly unscripted and because they show people who are not food professionals cooking and interacting with chefs. This cookbook was first published (by the BBC) in 1997 and seems to have been quite popular, going through two editions and 7 reprints up to the one I have. The recipes do not seem to be ones that were created on the show, but rather a showcase of the creative talents of the chefs. I decided to choose one recipe from each of the 5 chapters, and one of them or one more as recipe of the week. As those who regularly watch the show know, the recipes often have original punning titles, and some of the recipes in the book do too. For copyright reasons I can’t publish those recipes under their original artistic titles, but I will include the page number and name of the creator so they can be easily found in the book. I found a number of recipes in the book that I would like to make, but unusually for me, the dessert recipes were the least interesting of the lot. The most difficult to choose from were the meat recipes, as this is the first of my cookbooks of the week that has a really good choice of tempting recipes that feature lamb. I have not yet chosen the recipe of the week, but I wouldn’t be at all surprised if it will be one for lamb, but I will have a very busy weekend, so I may end up making a dessert. I usually don’t know my choice until Friday. Most of the recipes have a long list of ingredients, but do not seem to be fiddly to put together. Friday, November 23, 2007 Tried and tested: Potato omelet 1 baking potato (about 200 g), thinly sliced (only peel it if the peel looks ugly) 2 eggs, beaten 1/4 to 1/2 onion, chopped 1/2 tbs cooking oil Salt and pepper to taste A dash of Aromat (or Accent) Other herbs/spices you like with eggs or potatoes Lightly beat the eggs with the seasonings and chopped onion. Heat the oil in an omelet pan and fry the potato slices over medium heat until cooked through but not browned. When the edges begin to brown, pour the egg mixture over the potatoes. Let cook for about 30 seconds, and then, using a spatula, lift the potato slices and cooked edges of the omelet from the pan to let the raw egg mix flow under the potato slices. When the surface of the omelet is no longer runny, slide the omelet onto a plate. If you like omelets to be lightly cooked, eat as it is. Otherwise, turn the pan upside down, lay on top of the plate and turn over quickly and return to the heat to cook the other side of the omelet (it can also be finished in the oven if the pan has a metal handle). I sometimes make this with cubed, cooked potatoes that go directly into the egg mixture prior to frying. Wednesday, November 21, 2007 Tried and tested: Cheap and fast chili beans 1 can plain kidney beans or chili kidney beans 1 medium onion, cut into thin slices 2 or more garlic cloves, chopped or crushed 1 small bell pepper (red or green), cut into small pieces 100 g bacon pieces (or equivalent in rashers cut into small squares) ketchup or tomato paste to taste Pepper and salt Chopped fresh red chili peppers to taste (this may not be necessary of the chili beans are particularly hot) Optional: Sausages, chopped, or Ground beef, browned Put everything except the salt, pepper and chillies into a saucepan or cooking pot and heat to boiling. When the mixture boils, add salt and spices to taste. Simmer on low, uncovered, until the sauce is thickened. Topped with cheese this makes a nice filling for tortillas. Tuesday, November 20, 2007 Tried and tested: Chocolate brownies 1/2 cup (100 g) unsalted butter 1 cup sugar 2 eggs, lightly beaten 60 g baking chocolate (the darker, the better), melted and lightly cooled 3/4 cup flour, sifted 1/4 tsp baking powder 1/4 tsp salt 3/4 cup chopped nuts or whole raisins (I have used both walnuts and hazelnuts with good results and I think macadamias or pecans would be good too. 50/50 nuts and white chocolate chips would be good too) Mix together the flour, baking powder and salt. Beat the butter until it is light and creamy. Gradually add the sugar. Add the eggs and melted chocolate and mix well. gradually add the flour mixture. Fold in the nuts/raisins. Pour batter into a small, greased oven pan and bake at 170°C for 30-35 minutes, or until the cake feels firm when the middle is pressed lightly with a finger. Remove from the oven and immediately cut into serving-size squares. Icing sugar may be sprinkled over the squares for an extra touch of sweetness. Monday, November 19, 2007 Moussaka I first encountered Moussaka on a holiday in Greece. The high tourist season was over and some of the little family restaurants were closing for the winter. I was looking for a place to eat, but every place that had been open the day before seemed to have closed. It was dark already when discovered a tiny, open-air corner restaurant, where I ordered moussaka, the first time I ever tried it. I can still remember the taste, smooth and soft with a slight hint of cinnamon. Try as I may, I have never been able to reproduce a moussaka the way I remember it from that first time, but here is a very good recipe that I sometimes use. The original recipe I based it on came from some women's magazine, but it has changed in accordance with my tastes and the availability of ingredients. Serves 4 1 large (about 300 g) eggplant, or substitute with potatoes if eggplant is not available About 225 g potatoes, or 525 g if eggplant is not available 350 g minced lamb or mutton, lightly browned (beef may be substituted but lamb is better) 6 tbs olive oil 1 onion 2 garlic cloves 225 g ripe tomatoes, peeled and deseeded, or 1 standard can 1 tbs tomato purée 4 tbs lamb or vegetable stock 1 tbs fresh parsley, chopped (optional) salt & ground black pepper to taste 1-2 tbs olive oil A pinch of cinnamon (optional) 100 g Parmesan cheese, grated 2 eggs 300 ml Greek yogurt (I use skyr, which is of similar consistency and flavour) Trim the eggplant and cut into slices, about 5 mm. thick. Sprinkle salt on the slices and leave to drain in a colander for about 30 minutes. Rinse with cold water and pat dry. Peel the potatoes and cut into slices, same thickness as the eggplant. Heat 1-2 tbs. olive oil in a frying pan and lightly brown the lamb mince. Remove from the pan. Heat the oven to 190°C while you prepare the meat sauce: Heat half the olive oil in a frying pan and fry the eggplant slices for 3-4 minutes on each side, or until soft. Remove from the pan and drain on kitchen paper. Add the remaining oil to the pan and fry the potato slices for 2-3 minutes on each side. Remove from the pan and drain. Add onion and garlic to the pan and cook for about 5 minutes, or until soft. Remove the pan from the stove, and add the pre-cooked lamb mince. Stir to mix. Add the chopped tomatoes, tomato purée, stock and parsley, if using. Season with cinnamon, salt and pepper and mix well. Arrange the eggplant slices (or half the potatoes if you're not using eggplant) on the bottom and around the sides of an oven-proof casserole dish (must take at least 1200 ml). Put half the meat sauce on top. Top with potato slices, and cover with the rest of the meat sauce. Beat together the Greek yogurt, eggs and Parmesan cheese, add a pinch of salt and pour over the top. Bake for about 35 minutes, until the mixture is bubbling hot and the topping is golden. Grated cheese, such as Gouda, may be sprinkled on top for a more cheesy flavour. Serve with Greek salad and crusty bread. I usually make a full recipe, put half in a casserole dish for cooking immediately, and the other half I divide between one portion freezer- and oven proof aluminium food containers which I pop in the freezer. This dish keeps well frozen. Simple Greek salad: Chop some fresh tomatoes and cucumber into coarse pieces. Mix in a bowl. Add thin slices of red onion along with some black olives and pieces of feta cheese. Grind some black pepper over the salad and add some salt to taste. Pour a little olive oil over the salad and stir to coat (if the feta came in spiced oil, use that). Chill for 10-15 minutes before serving. Sunday, November 18, 2007 Recipe of the week from Salads: American celeriac salad 4-6 servings. 1/2 celeriac root (about 250 g) 2 apples 50 g shelled walnuts Dressing: 150 ml (150 g) mayonnaise 100 ml whipping cream 2-3 tsp lemon juice Peel and julienne the celeriac and cook for a few minutes in lightly salted water. Drain and cool. Peel the apples and cut into cubes. Coarsely chop the walnuts, reserving a few whole kernels to use for garnish. Mix together celeriac, apple pieces and walnuts. Mix together the cream, mayonnaise and lemon juice. Pour over the salad and stir to mix. Garnish with walnut kernels. Once I have tried the salad with walnuts I will replace the photo with one that has walnuts in it. Edit: I went to a supermarket (a different one from the ones I visited yesterday) to get some ingredients for the potato salad after I posted the recipe, and guess what I found? Celeriac. So I decided to make this salad after all as dish of the week. This was not the end of my ingredient problems. The ham was in the oven, getting the final glaze and the potato wedges were being roasted when I began assembling the salad. The julienned celeriac was cooked and cooled, I had a nice sweet-tart apple all chopped up, the sauce was smooth and nice – and then I opened the packet of walnut kernels to discover they were rancid, a good couple of months before the sell-by date. I had no choice but to make a run to the small after-hours supermarket that is conveniently situated about 5 minutes from where I live. They had no walnuts, so I had to improvise and bought pecan nuts instead. They have a flavour reminiscent of walnuts, although they are sweeter and not as flavourful or as crunchy. And now for the Review: This salad is actually a variation on the classic Waldorf salad, using a slightly more elaborate sauce and cooked celeriac instead of raw celery, so the flavour is milder and the salad is not as crunchy as the original. I served it on the side with slices of smoked ham that I glazed with a mixture of ketchup and brown sugar. The salad had a nice texture, it was mild with bursts of stronger flavour from the nuts and celeriac, but I should have used a tart apple to get more flavour. It went down well with the ham and garlic-flavoured potato wedges. Friday, November 16, 2007 Sample recipe from Salads: Fruity chicken salad 4 servings. 1 whole grilled or broiled chicken 1/2 head of white cabbage 300 g green grapes 3-4 red apples 1 lemon (optional) Dressing: 3 tbs lemon juice Salt and pepper 5 tbs salad oil Remove the bones from the chicken and cut the meat into bite-sized pieces. Chop the cabbage (the photo shows thin cabbage strips). Cut the grapes in half and remove the seeds. Wash and core the apples and cut them into large pieces. Put the cabbage in the bottom of a salad bowl and put the remaining ingredients (except the dressing) on top. Stir together the lemon juice, salt, pepper and oil to make the dressing. Pour over the salad. It can also be served with yogurt for dressing. Thursday, November 15, 2007 Sample recipe from Salads: Hot orange salad Serves 1-2. 1-2 oranges Dressing: 75 ml water 1 tbs sugar 1 tbs vinegar 3-5 cloves Peel the orange(s) and cut into thin slices (the photo shows the orange with the rind cut off, making pentagonal slices). Mix together sugar, water, vinegar and cloves in a saucepan. Heat and let it simmer for a few minutes (i.e. cook until the sugar is melted). Pour over the orange slices and serve immediately. Wednesday, November 14, 2007 Sample recipe from Salads: French tuna salad 1 leaf iceberg lettuce 1/2 can tuna in water 2-3 whole olives (black, according to the photo) 1 sliced hard boiled egg 1 tomato Dressing: 2 tsp vinegar 1/2 clove garlic, pressed Salt and pepper 1 1/2 tbs salad oil Mix the sauce and let stand for a while to let the flavours meld. Chop the salad leaf and put on a plate or plates. Add chunks of tuna, olives, egg slices and tomato wedges. Pour the dressing over the salad or serve on the side. Tuesday, November 13, 2007 Sample recipe from Salads: Potato salad with mayonnaise and cream Serves 1-2. 2-4 cooked potatoes 1 tsp capers 1-2 tsp chopped onion Dressing: 2 tbs whipping cream 2 tbs mayonnaise Salt and pepper Garnish: 3-4 radishes Cube the potatoes and mix with onion and capers. Mix together cream and mayonnaise and adjust taste with salt and pepper. Put the potato mixture into the sauce and stir to coat. Cool until ready to serve. Sprinkle sliced radishes on top for a flavourful garnish. Monday, November 12, 2007 Sample recipe from Salads: French farmer’s salad 1-2 servings: 1-2 eggs 1/4 head of iceberg lettuce 1/4 head of lettuce (the photo shows some kind of curly lettuce that looks like the decorative kind I sometimes grow on my balcony. I don't think the type is really that important) 75 g salted bacon 1 slice white (French) bread Dressing: Salt and pepper 1/2 clove garlic, pressed 2 tsp vinegar 1 tbs oil (I would use olive oil) Mix all dressing ingredients together and refrigerate for a while. Cook the eggs (in the accompanying photo they are medium well done, i.e. the white is cooked, but the yolk is soft). Trim and wash the lettuce and tear into pieces. Cut the bacon into cubes and fry until almost crisp, then cut the bread into cubes and brown in the bacon fat. Pour a little of the sauce onto each plate. Put the lettuce on top, then the bacon, then the eggs (cut in half, according to the photo), and top with bread cubes. The recipe suggests adding ham to the salad to make it more hearty. Edit: I made this salad for dinner. For the second lettuce I used a type called “Lambhagasalat” after the place where it’s grown, and the vinegar was white wine vinegar, as I thought regular white vinegar would be too sharp for the vinaigrette. Following the instructions and the photograph in the book, I tore the salad up coarsely, but it really should be torn into small pieces, as cramming large pieces into your mouth will leave your lips and cheeks smeared with vinaigrette. I fried fatty bacon to get plenty of fat to fry the bread cubes in. The salad was an interesting collection of flavours and textures: the bland smoothness of the egg, the oily crunchiness of croutons, the salty, chewy bacon, then the fresh, crisp lettuce and the tart, pungent flavour of the vinaigrette. These flavours do not blend well enough when the salad is made according to instructions. Another time I would tear the lettuce leaves up into small pieces and toss with the vinaigrette, then toss the bread and bacon, add to the salad and top with the egg. And I would serve beer with it. Sunday, November 11, 2007 Cookbook of the week #15: Salatréttir (Salads) The book is just what the title says: a collection of salads, as starters, sides or main dishes. I am not very adventurous where salads are concerned, usually preferring them plain rather than dressed, and when dressed, with mayonnaise- or sour cream-based salad sauces rather than oil- or vinegar-based dressings. This is a chance for me to expand my horizons a bit. Saturday, November 10, 2007 Recipe of the week: Genuine Howondaland Curry Attributed to: Ponce da Quirm. Serves 2. 2 chicken breasts, skinless and cut into small bite-sized cubes 100 ml plain yogurt 1 tbs grated fresh ginger root (the recipes calls for a 1 cm piece, but this can mean 1/4 tsp or 1 tbs, all depending on how thick the root is. I obviously chose the larger size) 8 cloves of garlic (this is as much as a whole recipe calls for, but in my opinion it is impossible to have too much garlic in a dish) Large dash of olive oil, enough to thinly coat the bottom of my frying pan 1/2 a large onion, coarsely chopped 1 fresh green chilli pepper, seeded and finely chopped (this is half of what it should be, but I thought it would be enough as I don’t like the heat of chillies to overpower all other flavours in a dish. It wasn’t enough, but the supermarket down the street doesn’t sell fresh chillies and I didn’t want to drive to another market just for one pepper. I also completely forgot that I have some powdered cayenne pepper) Here is where things began to go wrong. I misread the instructions in the book as 1/2 teaspoon each of cumin and coriander, when in fact it was 1/2 tablespoon, which is equal to 1 1/2 teaspoon. On with the recipe: 1/4 tsp ground cumin (should have been 3/4 tsp) 1/4 tsp ground coriander (ditto) 1/2 tsp turmeric 200 ml coconut milk 150 ml water (I will reduce this to 100 ml if I make this dish again) Salt to taste Fresh coriander leaves The recipe suggests that a can of tomatoes or some liquidised cashew nuts could be used instead of the coconut milk. It also allows the addition of lemon juice and a pinch of sugar when the chicken is added to the sauce. I did none of these things. Put the chicken cubes in a bowl with the yogurt, half the ginger and half the garlic, stir to coat and let marinade for a minimum of 30 minutes, preferably overnight (I compromised and marinated it for 3 hours). In a large pan, heat the oil and fry the chopped onion for about 10 minutes over medium-low heat, stirring occasionally, until it is browned (this means caramelised, not burned). Add half the chopped chilli pepper and the remaining ginger, plus the cumin, coriander and turmeric. You should now have a paste (how a paste is possible with crushed garlic (not to mention the onions which should have been finely chopped) is beyond me, but I trudged on and simply mashed everything together with the cooking spatula when the sauce was cooked). Add the coconut milk, blend well and cook for about 8-10 minutes over medium-low heat, or until you have a thick sauce. (If it gets very thick and dry looking and the oil starts to separate from the sauce, you have either cooked it for too long or at too high a temperature. I didn’t). Add the chicken and yogurt mix, the water and some salt and mix well. Simmer very slowly (this means just enough heat to keep it simmering but not boiling). Cook for 15-20 minutes (I cooked it for 30 minutes). Here is where the next thing went wrong: I am informed that if cooked at such a low temperature, the yogurt should not curdle and a creamy, thick sauce should form, but I have never been able to cook a yogurt sauce without having it curdle. I know I am not cooking it at too high a temperature because the sauce was just barely simmering, so I must assume the yogurt I use is different from the yogurt you’re supposed to use in these sauces. (I’ll try home-made next time). I got the usual curdled sauce*, which, when it was reduced to the right thickness for a curry, would separate into curds and broth as soon as I had finished stirring it together. When about 5 minutes remain of the cooking time, add the other half of the chilli pepper. When the curry is on the plates, sprinkle some fresh chopped cilantro (coriander leaves) on top (I used frozen) before serving. Serve with nan bread. I think spicy chutney and a fresh yogurt-based raita would go down nicely with it as well. * Just because a yogurt sauce curdles, that is no reason not to eat it. It tastes just as good. The texture is just not as creamy as it should be and it looks a bit soggy with the broth separating from the curds. The trick is to reduce it enough that there is little or no broth left. However, in my case I used too much water by about a third, and as I didn’t want the chicken to go dry from overcooking, I didn’t reduce the sauce that much, as may be seen in the accompanying photos. I definitely would not have got good marks for presentation in a cooking contest. Review: As I used too little chilli, cumin and coriander, the sauce was very mild, so mild in fact that I ended up adding some powdered garlic and a little bit of Aromat flavour enhancer to pep up the taste. Somehow it never occurred to me to add more cumin and coriander or some cayenne powder (a sure case of “out of sight, out of mind”), but I will try it with the leftovers tomorrow. In spite of too little spice, the sauce was good, and as it was so mild, I could actually taste the coconut. I think it could definitely be made better by the addition of cashew nuts as suggested in the original recipe, not to replace the coconut milk but to complement it. Friday, November 9, 2007 Sample recipe from cookbook of the week: Englebert’s Enhancer 175 ml raspberry drinking yogurt 175 ml cream soda 2 blackcurrant effervescent (fizzy) vitamin C tablets (follow dosage instructions). Mix the yogurt and cream soda well and pour into a half-liter (pint) beer glass or mug. Add the tablets, stand back and watch. When it settles, drink it. Hopefully you will enjoy it. Thursday, November 8, 2007 A little taste of Nanny Ogg’s Cookbook extract from Nanny Ogg’s Cookbook The first is the simplest recipe in the book, the second the preface to a recipe. Wednesday, November 7, 2007 Sample recipe from cookbook of the week: Jammy Devils 100 g unsalted butter 75 g caster sugar 1 egg, beaten 200 g flour 3-4 large tbs jam Heat the oven to 180°C while you prepare the dough: Cream together butter and sugar and add the egg, a little at a time, mixing well in between. Add the dough, little by little, until you have a soft dough. Stir in a generous tablespoon of jam to make a ripple effect. Put about a dessertspoonful (2 tsp) of the jam into small muffin cups or muffin tray. Pat down gently and place a dollop of jam on top of each devil. Bake in the top part of the oven for 25-30 minutes or until golden on top. Attributed to Nobby Nobbs’ mom. Tuesday, November 6, 2007 Sample recipe from cookbook of the week: Mrs Colon’s Genyooin Klatchian Curry 2 tbs sunflower oil 1 large onion, coarsely chopped 2 cloves garlic, chopped 225 g broccoli florets 1 red bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped 350 g rutabaga (swede), chopped and par-boiled until just tender 225 g peas 50 g raisins 1 tsp ground ginger 1 tsp ground cumin 1 tsp ground coriander 1 tsp curry powder (optional) 1/2 tsp ground turmeric 175 ml coconut milk 250 ml vegetable stock Tomato purée to thicken (if needed) 2 tsp brown mustard seeds Salt and black pepper Heat the oven to 180°C while you prepare the dish. Hea the oil in a large frying pan, add the onion, garlic, broccoli and peppers and fry until the onion starts to soften. Add the rutabaga, peas and raisins and cook over low heat for about 5 minutes. Add all the spices except the mustard seeds, also the coconut milk and about half the stock and cook for about 10 minutes. Add more stock if the mixture gets too thick. If it becomes too runny, add a bit of tomato purée to thicken it. Put the mixture into a casserole dish, adjust flavouring with spices, skrinkle the mustard seeds over it and cook, covered, for about 45 minutes. Serve with rice or nan bread. Monday, November 5, 2007 Cookbook of the week #14: Nanny Ogg's Cookbook Nanny Ogg's Cookbook is more than just a cookbook, as may be seen from the subtitle: A useful and improving Almanack of Information including Astonishing Recipes from Terry Pratchett's Discworld. The authors are Terry Pratchett and Stephen Briggs, Paul Kidby made the illustrations and Tina Hannan and Stephen Briggs compiled the recipes. The publisher is Doubleday. For those familiar with the Discworld books no explanations are needed, but for the uninitiated, they are a series of humorous (and sometimes just laugh out loud funny) literary fantasy novels that take place on a world that is as flat as a pizza and is carried on the backs of four cosmic elephants that stand on the back of a gargantuan space turtle who swims slowly through space towards some unknown destination. Nanny Ogg is one of the olives, or possibly anchovies, on the pizza: an old but frisky witch with a very earthy sense of humour and a vast knowledge of aphrodisiac cooking. Unfortunately her magnum opus, The Joye of Snacks, has been banned and no copies have ever found their way onto Roundworld (which is what Discworld wizards call our Earth), but a few edited versions made it into this book, as did recipes from several other denizens of the Disc. The sample recipes do not give any idea of the humour of the book, as I have only copied the uncopyrightable portions, i.e. the ingredient lists, and I have rewritten the instructions to leave out the copyrighted portions that refer to the Discworld. The recipes are attributed to different characters, and most of them are mentioned in one or other of the books. They are merely a part of the book and are really just a way for fans to get to know the characters better and for non-fans to develop an interest in getting to know them better, but I know the recipes were all tested before being published, and fans who have made them have generally been happy with the results. I have been longing to try several of the recipes ever since I got the book, and I think 8 years is enough waiting time, so now I am really going to cook one or perhaps more recipes from the book. Sunday, November 4, 2007 Recipe of the week from Mexican Cooking: Sopa de Ajo (garlic soup) With the deep-fried Chiles Rellenos it was unavailability of ingredients that stopped me. While I found both Monterey Jack and Cheddar cheese for the filling, I could not find Anaheim or Poblano peppers – indeed the only fresh hot peppers I did find were Cayennes, which are much too hot for this recipe, plus you can only get very little cheese into them. In this case I plan to wait until next spring, then get me some seeds and grow some Anaheims along with my usual crop of Cayennes. Check back for a report on deep-fried chillies in August of 2008. In the case of the other Chiles Rellenos recipe, there was a translation problem. The Danish translator interpreted “Mexican rice” as “rice grown in Mexico” and not as the dish of the same name, which is not included in this version of the book (it’s a shorter version of a book of the same name). Just by looking at the recipe I could see that the “Mexican rice” was indeed the side dish of that name, but there are very different versions of it to be found on the net (some mild, some hot, some with tomatoes, some without, etc.) and I wanted to review the recipe made as closely as I could to the one given in the book, so it was no go, and I ended up making just the soup. The Sopa de Ajo: Recipe originally posted on Wednesday, October 31, 2008. I love garlic and have a tendency to always use of it more than is stated in recipes. This recipe looks like it could satisfy even the most demanding garlic lover. This appears to be an originally Spanish dish. Most of the Spanish recipes I have seen for it include ham and use sweet paprika powder instead of hot sauce. To make 4 small portions: 10 garlic cloves 1 tsp flour 2 tbs butter 1 litre beef- or chicken bouillon Hot pepper sauce, for example Tabasco Salt and pepper 4 eggs Croutons or toast cut in small cubes (may be left out) 2 tbs grated cheese for decoration 1 tbs chopped parsley for decoration (and to prevent garlic breath) Chop the garlic as finely as you can and then crush it. Mix with the flour and fry at low temperature in the butter until transparent. Add the bouillon and bring to the boil. Cook for 15 minutes. Strain through a fine sieve, adjust flavour with salt and pepper and a few drops of pepper sauce. Return to the heat and bring to a gentle boil. Break the eggs and drop them into the soup and poach them for a couple of minutes, or until they are cooked (this presumably means the whites – I think the yolk is supposed to be runny). The soup is now ready. Add croutons or toast cubes, sprinkle with cheese and top with parsley before serving. Another suggestion is to put the soup in small warmed soup bowls, add the egg yolks and let stand for about 2 minutes. Decorate with croutons, cheese and parsley and serve. Notes: The soup was delicious, and I will definitely make it again. It turned out richly flavoured but not overpoweringly garlicky, and the cheese, egg and croutons gave it a nice blend of tastes and textures. I made half a recipe and the only thing I changed was that I omitted the parsley because I didn't have any on hand. The garlic made me weep copiously while I was frying it, and there is now a pungent smell of garlic, not only in my apartment, but probably in the whole stairwell of my apartment building as well. I used a commercial beef bouillon cube to make the stock, and it was salty enough that no extra salt was needed. I added a little pepper and dribbled hot pepper sauce (Tabasco-style) into it until I could just taste it in the soup. The recipe didn’t say whether the egg was supposed to be fully cooked or just poached enough for a firm white and runny yolk, but I chose the second and let it cook just 3 minutes. For the cheese I sprinkled some grated Mozzarella over the soup and also put in a slice of another cheese, mild and rich. I think the next time I make it I will use stronger flavoured cheese. I used cubes of toasted Italian bread instead of croutons. They softened very quickly, so next time I will use genuine croutons. A note on the book: I don’t know who to blame: the author, the Danish translator or the Danish editor who shortened the book, but some of the recipes are not easy to follow, simply because they are not detailed enough. A beginner home cook would definitely be stumped by some of them. The instructions sometimes don’t say how to prep the ingredients before cooking (for example whether to chop or slice an onion and how finely/roughly), or important parts of the instructions are left out and the cook is expected to just wing it. Not good, but I will persevere, since there are a number of promising recipes in it. Saturday, November 3, 2007 More Mexican recipes Until then, here are a couple of other websites with more Mexican recipes: GourmetSleuth.com. A great collection of recipes. Recipezaar claims to have over 7000 Mexican recipes. If you make one recipe per day, that’s enough for many years of cooking. Friday, November 2, 2007 Sample recipe from Mexican Cooking: Plantanos 4 servings: 4 bananas (should ideally be still green at the ends so they will retain some firmness when cooked) 60 g sugar 1/2 tsp cinnamon 4 tbs butter This is obviously an intuitive recipe: the only instructions given are to bake the above ingredients at 160°C for 15 minutes. However, there is a photo which gives clues, so by playing Sherlock I have arrived at the following recipe: peel the bananas and cut in half, crosswise and again lengthwise. Arrange tightly together in an oven pan or casserole dish, cut side up. Dot with butter and bake as instructed above. Remove from oven, and sprinkle with sugar and cinnamon before serving. An examination of similar recipes suggests that the sugar and cinnamon should be sprinkled on before baking, which I completely agree with. Other suggestions include serving warm with whipped cream or vanilla ice cream, using them to make a banana split, or flambéing in strong rum. Alternatively, fry them in the butter until they are soft, sprinkle on the sugar and cinnamon near the end of the frying time and let the sugar caramelise slightly before serving warm. Thursday, November 1, 2007 Sample recipe from Mexican Cooking: Calabacitas con Carne de Puerco (pork with courgettes) 1 kg pork rib roast 6 courgettes (zucchini), sliced 1 medium onion, sliced 2 green California chili peppers or 1 red capsicum (bell pepper) 450 ml meat bouillon 1 tbs soy sauce Fat for frying Salt and pepper According to the recipe an increasing number of traditional Mexican recipes have been adapted to the use of soy sauce. Separate the ribs and cut the rib pieces into cubes. Brown in a pan and add the spices. Pour off excess fat. Put all the ingredients into a pot, cover and cook over low heat for 1-2 hours. Serve with arroz cacero rojo: rice cooked with a little pasilla chili pepper for flavour and colour. Also good with plain cooked or mashed potatoes and whole cooked ears of maize (corn on the cob).
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Za doručak ne morate ići u trgovinu: Za slasnu frittatu iskoristite celer, gljive i jaja ili svemu dodajte krumpir pa za ručak napravite složenac i za desert muffine od mrkve Trećina hrane koju kupujemo završi u smeću. Uglavnom je riječ o ostacima namirnica koje upotrebljavamo za pripremu nekog jela ili namirnicama “na prijelazu” sezone. Istraživanja u Velikoj Britaniji pokazuju kako više od 40 posto potrošača često baca kruh, više od četvrtine ispitanika banane, a jedan od pet redovito šalje na otpad neiskorištene krastavce. Kako biste spriječili da vam se namirnice pokvare, za početak hranu mudro spremajte: većinu hrane možete zamrznuti, uključujući sir i povrće, koje se određeno vrijeme može čuvati i u hladnjaku. Spremnici za hranu izvrsno su rješenje. Ako ste hranu hermetički zatvorili u vodonepropusne posude, zadržat će svježinu dulje nego da je držite na sobnoj temperaturi, nepokrivenu i izvan hladnjaka. Koristite se mjeračima kako biste izbjegli da se hrana prekuha, osobito riža i tjestenine. Najprije iskoristite kvarljivu robu poput povrća od kojeg se rade slasne fritate i juhe. U kući uvijek imajte osnovnih konzerviranih namirnica poput rajčice, koja je osnova finih umaka od mesa ili povrća. Krumpir nadjeven gljivama i sirom Sastojci: 8 krumpira jednake veličine, 200 g vrganja ili šampinjona, 1 luk, 100 g sira, vlasac, peršin, češnjak, sol, papar, bešamel Priprema: Krumpire ogulite i skuhajte. Kad su napola kuhani, uzdužno ih prerežite ih i izdubite sredinu. Narežite sitno luk, pirjajte ga na ulju pa dodajte nasjeckane gljive. Napravite bešamel i dok je topao, dodajte mu ribani ili na kockice narezan sir, pirjane gljive, sol, papar, vlasac, peršin i češnjak. Smjesom napunite krumpire, složite ih u vatrostalnu posudu i pecite 20-ak minuta na 200°C. Složenac od krumpira Sastojci: 1 kg krumpira, 4 hrenovke narezane na kolutiće, 100 g slanine narezane na kockice, 2 luka, 2 jaja, 100 g ribanog sira, 200 ml vrhnja za kuhanje, 50 g maslaca, muškatni oraščić Priprema: Krumpir skuhajte, ogulite i narežite na ploške. U zdjeli umutite jaja, dodajte ribani sir, vrhnje za kuhanje i malo muškatnog oraščića. Na ulju propirjajte luk pa dodajte slaninu. Vatrostalnu posudu namažite maslacem. Naizmjence slažite slojeve krumpira, hrenovki i slanine. Svaki sloj posolite i popaprite. Složenac dovršite krumpirima, prelijte ga umakom od jaja i začinite komadićima maslaca. Pecite 30-ak minuta na 180°C. Prema želji pospite peršinom. Muffini od mrkve i korijandra Sastojci: 2 žličice sjemenki kima, 175 g mrkve, 50 g sjemenki bundeve, 2 žlive nasjeckanoga svježega korijandra, 150 g brašna, 100 g integralnog brašna, 1 žlica praška za pecivo, 1 žličica sode bikarbone, 1/2 žličice soli, 200 ml mlijeka, 1 jaje, 4 žlice maslinova ulja Priprema: Papirom za pečenje obložite kalupe za muffine. Stavite sjemenke kima u tavu i pržite na suho 1 min. U zdjelu krupno naribajte mrkvu, dodajte sjemenke bundeve i korijandar. Prosijte oba brašna, prašak za pecivo, sodu bikarbonu, sol i papar. Lagano pomiješajte s mrkvom. Umiješajte mlijeko, jaja i maslinovo ulje. Lagano tucite drvenom žlicom. Podijelite smjesu u kalup s 9 “rupa”, a svaku napunite dvije trećine. Pecite 20-25 min na 190°C. Brzo, fino a jeftino Imate li u smočnici umak od rajčice, pri ruci vam je osnova za pripremu mnogih jela poput umaka za tjesteninu kojem možete dodati prženu pancetu ili ljutog umaka za čips tortilje. Ako imate previše starog kruha, sameljite ga u krušne mrvice pa ga možete upotrijebiti u različitim juhama, umacima, pudinzima i kolačima, a posebno će vam dobro poslužiti pri paniranju. Od mliječnih proizvoda možete napraviti napitke poput voćnih frapea, koji najmlađi najčešće obožavaju, pečena i kuhana jela te kolače. Krastavac će vam, osim za salate, dobro doći i za grčke juhe i umake. Krumpir je namirnica koja se kupuje u velikim količinama pa se često baca. Osim što je dobar u salatama, varivima i kao prilog, može biti i samostalno jelo, uz malo slanine, kobasice ili jaja. Frittata od povrća Sastojci: 25 g maslaca, 200 g šampinjona (narezanih), 2 rajčice (narezane na kockice), 4 jaja, 75 g krupno naribanoga korijena celera, stručak svježeg peršina, sol, papar Priprema: Rastopite maslac na tavi, dodajte šampinjone i rajčice. Pirjajte 3-4 minute neprestano miješajući. Izvadite ih u zdjelu i ostavite sa strane. U velikoj zdjeli lagano tucite jaja sa žlicom vode. Umiješajte celer, peršin, gljive i rajčice. Posolite i popaprite. Rastopite maslac u tavi na srednje laganoj vatri. Dodajte smjesu od jaja, promiješajte kratko, a zatim pržite 8-10 minuta. Poslužite uz zelenu salatu. Pizza na kruhu Sastojci: 2 francuza, 2 žlice umaka od rajčice, 150 g tanko narezane zimske ili kulena, 75 g crnih maslina bez koštice, rukovet listova svježeg bosiljka, 2 mozzarelle Priprema: Prerežite francuz napola, prepolovite ga opet vodoravno i stavite na lim ravnom stranom okrenutom prema gore. Svaki komad premažite umakom od rajčica. Napravite bazu za pizzu od salame, maslina i bosiljka. Poslažite mozzarellu po vrhu i začinite paprom. Pecite 10 minuta na 190°C. Francuski krumpir Sastojci: 1 kg krumpira, 100 g poriluka, 100 g slanine, 6 tvrdo skuhanih jaja, 150 g topljivoga sira, 150 g šunke, 300 ml kiselog vrhnja, 5 žlica ulja, sol, papar, žlica vlasca Priprema: U slanoj vodi skuhajte krumpir, ogulite ga i narežite na ploške debele pola centimetra. Na dvije žlice ulja popecite poriluk dok se ne zastakli. Izvadite ga na tanjur, a na masnoći na kojoj ste pržili poriluk, prepržite slaninu. U nauljenu vatrostalnu posudu slažite sloj krumpira, pa poriluk i pancetu, jaja, šunku i ribani sir. Svaki sloj začinite solju i paprom i pospite sitno nasjeckanim vlascem. Završite slojem krumpira. Obilato prelijte vrhnjem i zapecite na 200°C 35 minuta. izvor