well now, it's Thursday evening, I have a big box of eggs Wendy gave me, it's playgroup tomorrow, it's Ez's birthday today, I'm at a loose end because Jay is at work til 10, so what's the answer... let's do some baking!
I made the custard powder fairy cakes, but didn't bother icing them this time as it's SO much easier to carry them un-iced, and do our kids REALLY need more sugar... Might take the icing sugar with me and do them there, the cold in the kitchen will set the icing, probably before I can ice them! I got custard powder on my face, and all over my phone, so perhaps I shouldn't try to blog while baking, or use the timer on my phone while cooking messy stuff...
I slightly overfilled the first tray of cakes, so I didn't get the proposed number of cakes, but as I'm not icing them, it doesn't matter so much.
Next up was a batch of cookies. I've always had a No Sugar/No Salt muesli for my brekkie, and I HATE the powdery stuff at the bottom of the box, but I also hate throwing it away! So I poured it and the oaty crumbs from another cereal box (Littl'Un's favourite, raspberry yoghurt crunch) into the cookie mix where the recipe called for ordinary oats, and away I went.
It all mixed to a nice stiff dough, even though the kitchen was hot by this point. Then I got rolling. Why is it I never have a walnut to hand to compare for size? So I rolled out the dough into little balls that seemed the right size to me, spaced them well apart and popped them in the oven. Then the same with the rest of the dough, apart from the oven bit, only I didn't have nearly as much left, so I'd definitely made the first balls too big.
Right, now, time to clear up, except I realised GodPapa is in the shower, so I can't use the taps. But I'll need to put my oven gloves on soon, and my hands are utterly sticky and cookie dough covered. Oh dear, what a shame, it would appear I now have to suck and lick all that yummy dough off my fingers nice and thoroughly. Heh heh, great fun. Probably could have made some money on a pay per view if I'd video'd it...
Luckily he's out of the shower before the timer goes off, and I can hygienically remove the cookies from the oven.
Oh and they are SO good just warm from the oven, before they crisp up as they cool.
So cakes and cookies boxed up for playgroup tomorrow, and no more wasting of cereal box powder.
Thursday, 14 January 2010
Thursday, 7 January 2010
Menu Plan Sat 9th Jan 2010 - Mon 18th Jan 2010
In case you are new to the blog, or don't remember my rules:
Mondays are vegetarian, Fridays are fish. I try to do another veggie or fish or low meat day one other day of the week. I try to vary the carbs, and I'm now cooking for 2 children who eat proper meals, and aren't fussy as such, but have very definite preferences. And they are very DIFFERENT preferences! I base my plan around what's on offer as well as what veg I get in my Abel & Cole organic veg box. I do try and fit couple of puddings/cookies/cakes in a week.
Sat: Weisskohl Gemuese - you'll just have to wait and find out!
Sun: slow cooked lamb
Mon: Cauliflower Cheese, veggie pasta
Tues: GODPAPA will be making - beans and sausages with jacket squds.
Weds: oven baked risotto with bacon and cherry tomatoes
Thurs: sweet and spicy chicken burgers in lettuce, or with noodles
Fri: tuna pasta & salad
Sat 16th: ribs and corn cobs
Sun: undecided, probably large meat slow cooked
Mon: spaghetti lentilese
Puds I might try are Beetroot cake from the Woman and Home Feel Good Food Mag Christmas special, and maye a steamed syrup pudding. Sure I saw another recipe I wanted to try, oh maybe some snowflake cookies to go with our snow, and my lovely cookie cutters...
Watch this space for the daily details...
Mondays are vegetarian, Fridays are fish. I try to do another veggie or fish or low meat day one other day of the week. I try to vary the carbs, and I'm now cooking for 2 children who eat proper meals, and aren't fussy as such, but have very definite preferences. And they are very DIFFERENT preferences! I base my plan around what's on offer as well as what veg I get in my Abel & Cole organic veg box. I do try and fit couple of puddings/cookies/cakes in a week.
Sat: Weisskohl Gemuese - you'll just have to wait and find out!
Sun: slow cooked lamb
Mon: Cauliflower Cheese, veggie pasta
Tues: GODPAPA will be making - beans and sausages with jacket squds.
Weds: oven baked risotto with bacon and cherry tomatoes
Thurs: sweet and spicy chicken burgers in lettuce, or with noodles
Fri: tuna pasta & salad
Sat 16th: ribs and corn cobs
Sun: undecided, probably large meat slow cooked
Mon: spaghetti lentilese
Puds I might try are Beetroot cake from the Woman and Home Feel Good Food Mag Christmas special, and maye a steamed syrup pudding. Sure I saw another recipe I wanted to try, oh maybe some snowflake cookies to go with our snow, and my lovely cookie cutters...
Watch this space for the daily details...
Wednesday, 6 January 2010
winter comfort Bengali khichdi
When we came back in from the snowy walk with the dog today, I knew I needed something warm and carb-filled and comforting but quick for lunch, so I decided on yellow Bengali khichdi.
Khichdi is a mix of rice and lentils, and the English Kedgeree is said to derive from the dish.
I fried 3 quartered small potatoes (unpeeled), 1 quartered onion, 3 slices of ginger, a cup of rice, a handful of moong daal (lentils), half a teaspoon of turmeric, and some salt - in a pressure cooker.
Then I added 2 and a half cups of Quick Cup water, and covered, brought to the pressure, and cooked for 15 minutes.
Serve with a fried egg. Eat the white first, and when you get to the yolk, smash it into the last few spoonsful of rice, and sssssssavourrrrrrr!
Khichdi is a mix of rice and lentils, and the English Kedgeree is said to derive from the dish.
I fried 3 quartered small potatoes (unpeeled), 1 quartered onion, 3 slices of ginger, a cup of rice, a handful of moong daal (lentils), half a teaspoon of turmeric, and some salt - in a pressure cooker.
Then I added 2 and a half cups of Quick Cup water, and covered, brought to the pressure, and cooked for 15 minutes.
Serve with a fried egg. Eat the white first, and when you get to the yolk, smash it into the last few spoonsful of rice, and sssssssavourrrrrrr!
Monday, 4 January 2010
chapatis
I think I've got it! I made round, soft, pliable, buttery chapatis! Well, Big'Un still complained there wasn't enough butter, but she'd complain the butter didn't have enough butter...
I tried Anjum Anand's suggestion to leave the dough to rest for half an hour in a WARM place, covered. Most other books and things have said in fridge. I honestly don't know how my mum does it, I know she DOES keep made up "atta" (she calls the flour and the made up dough both "atta") in the fridge, but not sure if she lets it warm back up to to room temperature or not... Must ask her. Why do I only ever think of these things when she's halfway across the globe! Mind you, I do tend to cook Indian food more when she IS away for the winter. Partly, it's good warminig winter comfort food; partly, it's that I miss my mum, and Indian food reconnects me to her...
So I also found that the skwish and twist method helps. That is, once you roll the ball of dough, dust it in more atta, then before rolling out, use the palm of your hand to press down and twist - clockwise seems best. Then when you roll it out, the disk rotates and this eases the circularity.
It also eases the puffing up which is pretty essential too.
So the "tools" I use are - a chapati thali - wide flat bowl for making chapatis, given to me by my Sindhi grandmother when I got married.
Satilon Futura "tawa" - amazing stuff. Non-stick to the extreme. I scrub it with wire wool after the blokes don't wash it properly after I've made parathas and it comes up a dream, no scratches.
wooden rolling podium. - bought online for a few quid at spicesofindia.co.uk - fab store
thin Indian style rolling pin. Really seems to help the auto-rotating.
Weird mesh thing for puffing it on the flame.
I'm sure they all help a little, the rest is practice, and my family seems happy for me to practice!
I tried Anjum Anand's suggestion to leave the dough to rest for half an hour in a WARM place, covered. Most other books and things have said in fridge. I honestly don't know how my mum does it, I know she DOES keep made up "atta" (she calls the flour and the made up dough both "atta") in the fridge, but not sure if she lets it warm back up to to room temperature or not... Must ask her. Why do I only ever think of these things when she's halfway across the globe! Mind you, I do tend to cook Indian food more when she IS away for the winter. Partly, it's good warminig winter comfort food; partly, it's that I miss my mum, and Indian food reconnects me to her...
So I also found that the skwish and twist method helps. That is, once you roll the ball of dough, dust it in more atta, then before rolling out, use the palm of your hand to press down and twist - clockwise seems best. Then when you roll it out, the disk rotates and this eases the circularity.
It also eases the puffing up which is pretty essential too.
So the "tools" I use are - a chapati thali - wide flat bowl for making chapatis, given to me by my Sindhi grandmother when I got married.
Satilon Futura "tawa" - amazing stuff. Non-stick to the extreme. I scrub it with wire wool after the blokes don't wash it properly after I've made parathas and it comes up a dream, no scratches.
wooden rolling podium. - bought online for a few quid at spicesofindia.co.uk - fab store
thin Indian style rolling pin. Really seems to help the auto-rotating.
Weird mesh thing for puffing it on the flame.
I'm sure they all help a little, the rest is practice, and my family seems happy for me to practice!
Thursday, 31 December 2009
fresh start
Ok, so a lot of things have changed since I blogged last, and I've had a bit of an hiatus, but it's time I started keeping up and documenting my foodie life!
So money's tight, and so this year, I decided to mostly make foodie gifts for my friends and family.
I took 2 recipes from the January Sainsbury's mag - Salted Caramels, and Star Anise Truffles.
Both very successful, but differently. The caramels were very gooey, and some melted and reformed into one, and the truffles could have stood a little more star anise, but the kitchen smelt like Heaven, and they evening I was making them all, was the first night it snowed! It was SO Christmassy!
So, once the New Year is seen in, we'll be back to budget, using an array of books to help keep things interesting - I got a good haul for pressies - Economy Gastronomy, The Kitchen Revolution and The Vicar's Wife Cookbook.
Stay tuned and get cooking and get saving!
So money's tight, and so this year, I decided to mostly make foodie gifts for my friends and family.
I took 2 recipes from the January Sainsbury's mag - Salted Caramels, and Star Anise Truffles.
Both very successful, but differently. The caramels were very gooey, and some melted and reformed into one, and the truffles could have stood a little more star anise, but the kitchen smelt like Heaven, and they evening I was making them all, was the first night it snowed! It was SO Christmassy!
So, once the New Year is seen in, we'll be back to budget, using an array of books to help keep things interesting - I got a good haul for pressies - Economy Gastronomy, The Kitchen Revolution and The Vicar's Wife Cookbook.
Stay tuned and get cooking and get saving!
Friday, 17 July 2009
ricey fish (an ode to the kitchen gadget..)
Godpapa brought home some lovely haddock (on offer in Morrison's this week) so I decided to use up some of the box veg and steam the fish en papillote. I have these wonderful silicon papillote dishes from Lakeland:
http://www.mastrad.fr/produits-list.php?fam=cuiss&isfam=0&cat=papil
saves on foil and paper and fuss and fiddle. Anyway, I layered in carrots, broad beans and courgette. Then I laid the haddock fillets on top (beautifully skinned by my handsome fishmonger) and then added a layer of spring onions, some seasoning and finally a little dribble of white wine. Pop the lid on and pop in oven and it really only took 15-20 mins!
Along side, I made a lovely dill "pilau" rice. I fried the rice grains (2 cups) in some oil with a sprinkling of homemade garam masala (thank you Bamix) and about a tablespoon of dried dill weed, with a salt spoon of salt (oh I found some gorgeous juniper wood things in Covent Garden, just couldn't resist the salt spoon and a butter spreader, the scent is wonderful, and they are so pleasing to use.) I then added a teaspoon of Marigold bouillon powder and 2 and 3/4 cups of water (made easy by using my Tefal Quick Cup, LOL). Of course it boiled almost immediately, and I put the lid on and turned the heat down very low. 20 minutes later I gently stirred in half a bag of finely shredded organic spinach. Re-lidded and left for another 5 minutes, and then served it all. Gorgeous! And SO filling, and loads of veg portions!
http://www.mastrad.fr/produits-list.php?fam=cuiss&isfam=0&cat=papil
saves on foil and paper and fuss and fiddle. Anyway, I layered in carrots, broad beans and courgette. Then I laid the haddock fillets on top (beautifully skinned by my handsome fishmonger) and then added a layer of spring onions, some seasoning and finally a little dribble of white wine. Pop the lid on and pop in oven and it really only took 15-20 mins!
Along side, I made a lovely dill "pilau" rice. I fried the rice grains (2 cups) in some oil with a sprinkling of homemade garam masala (thank you Bamix) and about a tablespoon of dried dill weed, with a salt spoon of salt (oh I found some gorgeous juniper wood things in Covent Garden, just couldn't resist the salt spoon and a butter spreader, the scent is wonderful, and they are so pleasing to use.) I then added a teaspoon of Marigold bouillon powder and 2 and 3/4 cups of water (made easy by using my Tefal Quick Cup, LOL). Of course it boiled almost immediately, and I put the lid on and turned the heat down very low. 20 minutes later I gently stirred in half a bag of finely shredded organic spinach. Re-lidded and left for another 5 minutes, and then served it all. Gorgeous! And SO filling, and loads of veg portions!
Thursday, 9 July 2009
perfect home made naan bread
I've experimented and sampled and finally come up with what I think is the definitive perfect recipe for home made naan bread, using bread machine and very very hot grill.
Into the breadmachine (follow the usual order as detailed in your breadmaker instructions)
1/2 tsp yeast
250g strong white flour
1tsp sugar
1 tsp kalonji (onion) seeds - optional
1-2 cloves of garlic, finely chopped (NOT CRUSHED) - optional
1/2 tsp salt
1/2 tsp baking powder
1 tbsp veg oil
2 tbsp natural yoghurt
100ml water
Put these in the breadmachine and put it on the pizza dough program (or basic dough program is you don't have a pizza program)
Divide dough into 4 balls and roll each into vaguely oval shapes or teardrop shapes. While you are doing this, heat a baking tray preferably with a non-stick liner on, under the grill and when hot, place 2 of the dough shapes onto the tray. Watch it and turn round if needed until evenly puffed and slightly blistered on top. Turn over with tongs and cook the other side. It should take about 2-3 minutes per side. The grill needs to be very hot to create the required air pocket inside the bread.
Tasted better than shop bought to me, as good as something from a ghetto curry house.
Into the breadmachine (follow the usual order as detailed in your breadmaker instructions)
1/2 tsp yeast
250g strong white flour
1tsp sugar
1 tsp kalonji (onion) seeds - optional
1-2 cloves of garlic, finely chopped (NOT CRUSHED) - optional
1/2 tsp salt
1/2 tsp baking powder
1 tbsp veg oil
2 tbsp natural yoghurt
100ml water
Put these in the breadmachine and put it on the pizza dough program (or basic dough program is you don't have a pizza program)
Divide dough into 4 balls and roll each into vaguely oval shapes or teardrop shapes. While you are doing this, heat a baking tray preferably with a non-stick liner on, under the grill and when hot, place 2 of the dough shapes onto the tray. Watch it and turn round if needed until evenly puffed and slightly blistered on top. Turn over with tongs and cook the other side. It should take about 2-3 minutes per side. The grill needs to be very hot to create the required air pocket inside the bread.
Tasted better than shop bought to me, as good as something from a ghetto curry house.
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