| Kicking the journal back to life |
[Jul. 2nd, 2007|05:14 pm] |
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As and when I actually try these new ingredients I'll post more info about them... Also next week I will post an update on the food related goals I set myself as part of My list of Mission 101 goals. It's been an interesting month! |
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| Foodie purchases in Brighton |
[Jul. 2nd, 2007|05:03 pm] |
Over in Brighton for bookcrossing and got a chance to wander around the shops on Sunday afternoon...
- Pineapple conserve made with pineapple rum (I'm obsessed with things to put on toast) (bought from the indoor market)
- Quince jelly (bought from Sussex in the City, don't think I've ever seen anywhere selling it before and I've never tried it.)
- Smokey chipotle chilli mix (bought from Sussex in the City but made by www.chillipepperpete.com who I really recommend if you're buying plants or a chilli fiend in search of new sauces and dry mixes.)
- Whoopee bars from Montezuma's, organic white chocolate and raspberries. Bought as a gift, won't try them as they're white chocolate which is just not chocolate and totally wrong
- Spice It Up bars from Montezuma's, organic dark chocolate and dragon ginger. Mmmmmm. Ginger.
- Crystallised lemon slices dipped in dark chocolate, also from Montezuma's. |
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| Foodie purchases in Belgium |
[Jul. 2nd, 2007|04:58 pm] |
- Rhubarb conserve
- A little heart shaped frying pan
- Pims L'original Mousse Chocolat (jaffa cake type biscuits with chocolate mousse in them instead of orange jelly - these are delcious)
- Grany Moelleux Zacht Ammande-Abricot (flapjacks with almonds and apricots, very dense and cakelike)
- Pesto stuffed peppers in oil
- Spinach pasta |
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| Pan Asian Food In Barcelona |
[Jul. 2nd, 2007|04:43 pm] |
Found this cute place when I was over there in June, it was called Matsuri. It was on a dark and grimy street but since lots of Barcelona is dark and grimy that's not an issue, right?
What was totally wonderful about the place was the fact there was me and a couple of guys at the other end of the bar, that was the entire clientele on a Monday evening. Don't understand why since the food was fantastic but since it meant they kept sending out little tidbits for me to try I wasn't about to complain.
Ended up with:
+ Torimaki to start. It's basically sushi roll made with breaded chicken instead of rice and then sliced up. So you get round slices of breaded chicken surrounding veggie pieces and a dish of spicy dipping sauce. I'd not had torimaki before but will definitely hunt this up again. Real comfort food.
+ Pad Thai Kung, pad thai is one of my favourite foods and I wanted it badly after watching one of the guys devour a plateful of noodles, crunchy beansprouts and plenty of broken up peanuts.
+ Tarta, the most rich chocolate cake I have ever come across, chocolate mousse and coconut ice cream. Proof that rule 1 of life is very true - Always Have Dessert.
+ Sakepirinha - (Capirinha made with sake instead of the cachaca) so it's sake, lime juice and brown sugar mixed and served over large rocks of ice - lethal but lovely. Beautiful colour, amazing taste but very, very strong, this is now of my favourite drinks and if I'm celebrating something and feeling rich I am going to get a barman to make me one of these.
A great meal of trying new things and classics. I rolled out the door nearly three hours after I went in. Those Sake thingys are really worth trying. |
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[Jun. 3rd, 2007|12:16 pm] |
Amongst all the communities I joined for bentoing I also joined ![[info]](http://p-stat.livejournal.com/img/community.gif) sendmeataste which is a new community set up for users to swap parcels of regional specialities and personal favourites with other LJers from around the world. LJ parcels of recommended food = way superfreak cool. :) |
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| Bentos |
[Jun. 2nd, 2007|04:56 pm] |
So I have been reading a lot about bentos and then I saw this:
http://community.livejournal.com/bentochallenge/14033.html
- Bento Bowser!
I bought a fancy lacquered bento box last month from The Japanese Shop in York:
I have used it in the evening and it really is for a full evening meal - it is too big and fancy for lunch. So I'm going to buy a lunch sized bento box on payday and start making bento, nothing as pretty as Bowser maybe but he has certainly inspired me... :) |
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| Three cookbook reviews to waken the journal |
[May. 11th, 2007|01:25 pm] |
Japanese Cooking
Library book. Split into two parts, the first dealing with ingredients and traditions and the second half offering recipes and ideas of combinations this is a well written and informative book that I wish I could buy a copy of. Unfortunately I borrowed this copy from the library and can’t find a copy of this book on Amazon. Will have to make do with photocopying most of it at work. ;)
Loved the pictures of various vegetables which also included a description of the aroma and flavour and more essentially, what they’re normally matched with as well as how to prepare and cook them. The recipes are gorgeous and I am definitely going to have a go at making my own sushi…watch this space!
I have two fantastic Chinese supermarkets available to me and both have a Japanese section but I would still recommend www.japancentre.co.uk if you’re looking for ingredients or kit – they’re based in London, explain what products are and clearly break down the online store’s sections as well as offering good prices. Oh and they ship swiftly.
Seasonal Food: How to Enjoy Food at Its Best (Kitchen Essentials) by Susannah Blake
Library book. A beautiful book that is all about the quality of ingredients and the basics of getting the most out of good produce. The pictures showcase the ingredients rather than the dishes which actually whets the appetite more somehow. The preparation information for things like artichokes is clearly written and makes sense without patronising. I highly, highly recommend this book for the recipes, advice and the nice touch of a margin at the bottom of each page for notes. So good that I am buying a copy for myself and a couple as Yule gifts. :)
The Dedadalus Book of Absinthe
Being an enthusiastic fan of absinthe is an expensive hobby but it does at least provide me with edgy, Victorian artwork, sharp and witty quotes and a set of spoons that serve no other purpose than to melt sugar cubes into absinthe with. The book looks at how absinthe developed its reputation, the inspiration it provided to writers and artists alike and the way the law has struggled to cope with it. This book ends with a review of various absinthes ranging from the most commonly available Czech stuff to the decent Spanish and French stuff. The reviews are bang on the money for the ones I have tried in the past and promotes my favourite Mari Mayans so if you’re going to take the plunge and buy some to try then this is not a bad place to pick a tip. It’ll be interesting to see how a US absinthe (the first to be legally sold there for a long, long time) does when it launches next month. |
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| When I get paid... |
[Jan. 6th, 2007|11:25 am] |
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...I so need to get a huge stock pot. Mine's on the way out and I want to make huge vats of soup to stave off the awful weather February always brings. Thinking along the lines of minestrone, french onion, potato and leek... mmm. |
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| New Year = New Enthusiasm :) |
[Dec. 30th, 2006|12:42 pm] |
I know I am an evil LJer who never posts to this journal but I promise I will be a regular poster in 2007. :)
I have moved and have a new kitchen to get to grips with, we have limited space and no freezer so clever planning and use of tinned things will be essential. Getting away with not cooking anything at the moment as I've not really been there (visiting other people's house, eating while out mooching etc) but will need to stock up next weekend.
New taste experiences this festive season: Sage Derby and Chocolate Wine.
Sage Derby is either made with leaves of sage in regular cheese or a strange green effort made by blending spinach juice, sage and cheese to make ick. The chunk I bought was the leaves type and was good, very strong and tasted of garlic as well as the sage. I bought it to contribute to a Boxing Day cheeseboard at my mate's and it definitely got a lot of attention, most people wanting more. I'm going to buy more to cook with as it was good with crackers but I can imagine it making a blinding cauliflower cheese.
Chocolate Wine is basically red wine which has had essence of chocolate blended into it. I found it too odd, my mind was saying "It smells like x, y, z and then it tastes like a, b, c". Very disorientating. I like things to at least taste something like what they smell like, lol. Still I am sure people who like Baileys and other cream liquer type stuff love this. |
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| Curry paste mixes from The Really Useful Thai Cookbook |
[Sep. 21st, 2006|02:11 pm] |
Really Useful Thai Cookbook
Red curry paste (makes 6 fl oz / 180ml)
10 red chillies
1 larg chopped onion
4 peeled garlic cloves
2cm / 3/4" cube fresh peeled root ginger
2 stalks lemongrass sliced or the peel of 1/2 lemon
6 coriander roots
1 tblsp ground coriander
2 tsp ground cumin
2 tsp shrimp paste
pepper/salt
Blend, store in fridge for 1 month or freeze for 3 months.
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'Muslim' curry paste (makes 8 fl oz / 250ml)
6 red chillies
6 peeled cloves garlic
2 quartered onions
2cm / 3/4" cube fresh peeled root ginger
2 stalks lemongrass sliced or the peel of 1/2 lemo
1 tblsp ground coriander
1 tblsp ground cumin
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp ground black pepper
1 tsp shrimp paste
Blend chillies, onions, garlic, ginger andlemongrass. Put everything else in a pan and stir for 2-3 mins. Cool slightly. Add to blender and process till smooth. Blend, store in fridge for 1 month or freeze for 3 months. |
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| Yay for new shiny cookbooks |
[Jul. 24th, 2006|12:58 pm] |
Eek, out of all my journals this is the one I feel guilty about letting it slide. Go figure.
Anyway, I bought The River Cottage Family Cookbook yesterday* it is excellent. It explains the reasons why you should include ingredients and what they do scientifically (for instance what flours do what and why we use yeast). the recipes look delicious too.
I'm going to try something from this later this week, though I will force myself not to use it as an excuse to make yet more macaroni cheese just because it has a recipe for that in here. :)
* It should sell for £20 but M&S are selling it for £5 so I couldn't resist. |
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[Jun. 8th, 2006|12:13 pm] |
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Just a note, the veggie strata recipe I posted a couple of weeks ago has been a staple in our flat since then. However, don't leave the cream out - it doesn't set properly. |
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| Good veggie newsletter with recipes |
[May. 22nd, 2006|12:56 pm] |
Check this website: http://vegkitchen.com/ - you can also sign up to their free newsletter which includes book reviews and recipes. Well worth a look.
Oh yes and this is worth a look too: http://veganlunchbox.blogspot.com/. A mom packs interesting vegan lunches for her child and gives recipes/references to books etc. Inspiring. |
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| T n T - Vegetable Strata (Savoury Bread Pudding) |
[May. 12th, 2006|01:58 pm] |
200g / 8oz of bread, cut into cubes or torn into bits (makes little difference but some folks are pernickity)
200 ml whipping cream
1/2 pt of milk
1 tblsp of mustard (English is nice, Dijon is less harsh)
3 eggs
Whatever vegetables or meat you want in the middle of the strata (about 200g or so but you can go hog wild and stuff it full of goodies if you fancy it)
Cheese to grate over the top, 75g+ (depends if you're a cheese fiend)
Take the bread, put it in a bowl. Take a jug, whisk the milk, cream, mustard and eggs together in it. Pour the mix over the bread. Leave for 30 minutes. Switch the oven on, about a Gas 6 or 180C. Take a wooden spoon to the mix and make sure it is well 'smooshed', it won't look desperately attractive now but it will when it's cooked. Put half the bread mix in a casserole dish. Add all your sliced veggies and meat in one glorious layer. I layered mine with slices of: a courgette, a red pepper, a couple of mushrooms, a couple of big, fat tomatoes, a good handful of spinach and some farmhouse ham. Then cover with the rest of the bread mix. It might not cover right to the corners but it'll be fine. Cover with grated cheese. Cook in oven for 30 minutes, until it bubbles and goes slightly brown.
I liked it with ham but actually think this is a brilliant vegetarian dish that meat could be added to rather than a dish that needs it. This is now going to be one of my staples. :) |
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| Lemon Cake from Woman's Hour |
[May. 12th, 2006|01:56 pm] |
Link to the page where you can listen to ther radio piece.
The history of this cake is unclear, but it crops up consistently in bakery shops and old Irish cookery books and is often associated with weekend shooting, fishing or hunting parties. Its sharp distinctive flavour awakens a jaded palate and it makes an excellent pudding served with cream, but I admit to liking it best, sliced and eaten with a cup of tea at teatime.
You will need:
175g / 6oz butter
Grated zest of one large lemon
175g / 6oz caster sugar
2 extra tablespoons caster sugar
3 large eggs
Juice of one large lemon
175g / 6oz self raising flour
Preheat the oven to 180°C / 350°F / Gas Mark 4.
Serves 6-8
What to do:
Cream the butter and sugar together and add the eggs and flour alternately, a tablespoon at a time, beating in gently.
Finally add the lemon zest (reserving a remainder of the lemon) and pour the cake mixture into a greased and lined 900g / 2lb loaf tin.
Bake in the centre of the oven for approximately 50 to 60 minutes, until golden brown and firm to touch. A skewer inserted into the centre of the cake should come out clean.
Meanwhile strain the juice of the lemon and add it to the 2 tablespoons of caster sugar in a small saucepan.
Boil the mixture together for 2 minutes until the sugar is dissolved.
Remove the cake from the oven and leaving it in the tin, prick the surface lightly with a fine skewer.
Pour the lemon syrup over the cake, leaving it to become cold before turning onto a plate to serve. |
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[Apr. 24th, 2006|01:05 pm] |
I cooked soup last night and tonight is fajitas. Lazy cooking but filling and spicy which is what I want right now for dinner. I have re-discovered my love of M+S's nigiri sushi trays. Ate a couple over the weekend and still crave more. Odd because my cravings are normally for fairly mundane things like crackers or cheese or marmite. This is a specific thing available from one store. Damn.
I plan to try some new food this week so look out for recipes... :) |
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