So it’s a cake, soaked in whole milk, condensed milk and evaporated milk – topped with cream. Really? This sweet, moist wonderfulness of a creation can only make you feel that God exists and bakes. I first tried this in the US, but it has a long story in its history (more about that below), a bit convoluted and not entirely clear. What is undoubtedly true, once you have made this your friends will always, but always want more.
Time to have a fish dish. Mackerel is probably my favourite fish, it is full of flavour and being an oily fish is very good for you. We are also heading into summer, so the meal needs a bit of that Mediterranean feel about it. I have taken this recipe and changed it out a little. While the original is nice, the peppers and potatoes can feel a little bland, so it has been perked up a little with pinch of chili flakes and I have exchanged the white wine for vermouth.
This serves two as a big meal or four as a regular one.
So I have eaten at Ottolenghi but never cooked the food. It always seemed a little too fiddly, too many ingredients and, I thought, would take too much time. Anyway, I apologise and say I am wrong on all counts. This is a lovely novel way to have lamb this weekend, and this is taken from the Nopi cookbook. It has all the flavours of the east, with a delicate sauce over the gently cooked swiss chard (now in season and stocked in good greengrocers). Most if not all these dry ingredients will be in your store cupboard, and brought together in this recipe produce a highly flavoured and wonderful meal. Serves 6, can be made the day before and reheated (and like most things in that category improves the flavour).
I don’t know what it was that made me want to make these, but it has been a long term plan. I had some delicious croquettes at Fino the then sister restaurant to Barrafina in London: crisp outside, with that delicious melting interior made for a memorable occasion. These can be a larger starter dish, or made well in advance and smaller rounds dropped into hot oil to go with drinks in the evening. The key is to put them them in the fridge to firm up and hold together when being fried. I like to make a simple mix of mustard and mayonnaise as a side dip.
Each year, around the time of my birthday, I wander up the road to the gates of Greenwich Park. From that vantage point I can watch thousands of not so lonely long distance runners set off on the London Marathon. It is fun, for a while. Then I can stroll back home and watch the rest on the television, or sit down with the newspaper. What has this to do with food? Well, the night before a marathon pasta meals are usually the thing. It is so called ‘carb-loading’. This is fine, but a long distance runner (over 90 minutes) also needs to add the protein in order to feed the muscles. Far more important, however, is that the other people eating with you need to enjoy the meal too. So here it is, a classic carbonara – balancing carbohydrates and protein. There are two ways of cooking this, the one that follows is the ‘in the pan method’. I will put the other one on here (Zabaione method) for those who like a bit more of a challenge.
This serves two – so you may want to add more if there is a house full.
How did it start that I wanted to eat teryaki salmon? First, I fancied a weekday supper dish that didn’t take too long to cook but it had to be fish. Then I wanted something with a sweet yet salty flavour. How often can you find that in a fish recipe? This is it. You get that ping of soy sauce, the hit of chilli and the clean sharp line of lime. On top of noodles, this fish stands out as a clear winner, and made in less than 30 minutes it is a sure favourite. This is changed from some other recipes you may find, I add a bigger hit of chilli and ginger then reduced the amount of noodles, but that is up to you. This feeds two.
It has been a while since I posted any new cooking, but when something new comes along and tastes as good as this does and is easy to make it has to be shared. Fish in the autumn, usually something with potatoes and cream. However, this light dish is really filling and on the darker nights (at least in England) this bit of colour lightens a mood. This serves two as a large main course, but you could cut back a little and serve four as a delicious starter. It is also quick and easy to make. (Serves 4) Continue reading →
Spring has sprung, although this is something that can be cooked all year round. It is not particularly a spring dish just a tea time dish I have finally been able to bake. Hands up, I admit it, previously my scones didn’t rise and were more like hard rock cakes. No more. This really does work, and you can make them in about 30 minutes including baking time. I have made them when I got home from the pub, so they really are that easy. The only tip is don’t over-work them. If you do then you will have rock cakes.
The thing about Christmas lunch is that you want it to look special, but it helps if the appetizer isn’t overly filling or a pain to make. This one hits on both counts. First you make it in advance, and just take it from the fridge and put it onto the plate before serving. Second, the light crab flavour, with the coriander hit smoothed by that silky avocado mix is a magical start to Christmas lunch. This can feed six, personally I prefer this for four and get a bit more out of it. Some wholemeal toast on the side, with butter in the dish add to the delight of it all.