Wednesday, 14 December 2011
Sunday, 11 December 2011
Saturday, 3 December 2011
Tonight I cooked a couple of trout bought from the long established David Felce and daughters in Stroud market. For old times sake I cooked each to a different Elizabeth David recipe, one in a court bouillon cooked for only five minutes then topped with breadcrumbs fried in butter. The second recipe was cooked similar to an a la greque. Water and olive oil were boiled up together with the addition of thyme some crushed juniper and thyme. The trout was cooked in this fast for one minute then slower for three, thats it. perfect. I served this with celeriac dauphinoise, purple sprouting and horseradish.
It marked a very welcome return to ED.
Hopefully this will be continue tomorrow when I cook my 9 kilo turkey!
Saturday, 12 November 2011
Stock for sauces
Tresor de cuisine
Beurre blanc nantais
Horseradish and cream sauce
Marinade pour les gibiers
Salad of chickpeas
Celery with anchovy sauce
Oeufs durs en tapenade
Tomatoes aux Oeufs durs et a la mayonnaise
Eggs in tarragon flavoured jelly
Pain grille aux anchovies
Sweet sour cherries
3 x salad nicoise
Salad au Chaplin
Salade de pissenlits
Salad of artichoke hearts and lettuce
La soupe au lard
Cream of turnip soup
Lentil and sorrel soup
Marseillais fish soup
Nimois fish soup
Oeufs mollets a la crecy
Hard boiled eggs with onion and cream sauce
Oeufs sur le plat, au miroir
Oeufs sur le play
Oeufs sur le plat Bercy
Oeufs Frits au Beurre noir
Les Oeufs poches
Poached eggs with mussel stock
Poached eggs with meat sauce
Omelette aux truffles
Petites fondues a la bourguigonne
Semolina and potato gnocchi
Truffled pate of duck
Potted rabbit and pork
Galantine of pork with parsley and garlic
Sausage baked in brioche dough
Poached sausage with horseradish sauce
Cured knuckle of pork
Beet root baked in their skins
Cepes a la bordelaise
Dried haricot beans red wine
Lentils with parsley butter
Onions stewed in wine
Tinned petits pois
Sweet peppers stewed with tomato
Tomatoes stuffed with breadcrumbs and parsley
Red gurney with cheese sauce
Grilled herrings with mustard sauce
Soft roes in jacket potatoes
Mackerel with egg butter and herb sauce
Whiting with red wine sauce
Turbot with cream and herb sauce
La bourride de Charles befit
Cream of salt cod
Salt cod in red wine sauce
Eel baked with leeks and black olives
Fresh water crayfish in court bouillon
Sweet sour carp in the Jewish fashion
Burgundian fish stew
Trout in court bouillon
Fried scallops with garlic and parsley
Mussels on skewers
Mussels with onion and tomato
Moules a la provencale
Langouste comme chez nenette
Crawfish or rock lobster with cream and white wine sauce
Grilled Dublin bay prawns
Tinned snails with parsley and garlic butter
Boeuf a la bourguigonne
Boeuf a la mode
Oxtail stewed with white grapes
Ox kidney stewed in wine and mushrooms
93, and that's not it, to quote the third child "what the earth"!
Sent from my iPhone
Thursday, 10 November 2011
Monday, 31 October 2011
Wednesday, 12 October 2011
Sunday, 9 October 2011
Tuesday, 27 September 2011
Despite these failures I have produced enough greens to not have to buy any for weeks. A few French beans but the runner beans, chard and kale have been prolific. The tomatoes have required a lot of attention but hopefully this Indian summer is looking like we could be heading towards a bumper crop.
My conclusion of this year is that you reap what you sow, I have been unable to put much effort in, I am always too busy cooking but I see that it's a steep learning curve and hope that my fingers with time will turn green.
Wednesday, 7 September 2011
We were given this wonderful book when we gave our September born daughter the middle name Plum. This tale tells of a Dad who decides as the plums start to fall to make plum jam. He makes plum jam until he has filled all the jars, vases and a teapot. The plum consumption then begins with jam sandwiches, pancakes, roly polies to glue for tiling the bathroom floor, until it's all used up just as the plum tree is full of ripe fruit again. A beautiful story and one I can relate to. This year is a good year for plums, we have a reliable small cooking plum tree but also discovered a smaller cherry plum sweet to eat tree.
This year's great plums are apparently not good enough for the supermarkets, who continue to buy from abroad http://www.farming.co.uk/articles/view/4902. Fools.
Our plums are good enough for us and this is what I have been doing with them.
After much searching I found the Hugh Fearnley-Whittingstall recipe I remembered,
Plum jampote, with hot and sour dipping sauce by-product. (I love a by-product)
For every kilo of plums you need 500g of sugar, put these in a saucepan and top up to half full with water. Bring to the boil, simmer for 20 minutes then pour off and sieve most of the syrup into a new pan.
To this syrup add 2 garlic cloves chopped, 1 hot chilli, 100ml of soy sauce, 100ml of rice or cider vinegar. Boil this rapidly for 10 minutes then bottle up.
When the other plum mixture is cool enough to handle pick out the stones - I loved the feel of oozing sticky jam in my fingers. Then boil the mixture occasionally stirring for 5 minutes, pot up for a loose jam and keep in the fridge.
I have also been roasting plums a la Elizabeth David. Running a knife down their natural line and piling them in a pyramid(?) in an earthenware dish, sprinkling generously with sugar and sticking in a split vanilla pod. These have been roasted in the oven until tender but still holding their shape. These are delicious with yoghurt and made a nifty trifle with a dodgy sponge cake the 8 year old had made.
The plum finale is cooking tonight from Elizabeth David, Plums in Brandy or in my case the alternative she recommends, Plums in vodka. The process is tedious, there had been a lot of boiling and reboiling of the fruit with sugar. The result is hopefully a boozy plum compote.
All this talk of Plums is making me hungry to go out and buy some other fine English varieties.
To be continued.....
Wednesday, 31 August 2011
Tuesday, 30 August 2011
Things to definitely achieve:
Complete Elizabeth David
Learn to make fail proof jam
Sort out the garden, prune trees, master vegetables and grow beautiful flowers.
Write a weeks menu for under £50 for Horsley community shop
Things I should achieve
Use up all my garden fruit
Make membrillo for Hobbs House Butchery
Make other produce for Hobbs House e.g, soups and chutneys.
Get kitchen EHO certified.
Start up provision of weekly cooked school lunches for Horsley School.
Sell my Cynthia and Betty children's vintage clothes online
Things I could achieve;
Beekeeping- I have the suit
Please see next blog for recovery plan....
Tuesday, 9 August 2011
No photo available, a good sign as the photo was an after thought after it was all ate with gusto. Sausages cooked ED style - boiled then fried to brown. New potatoes cooked to a smash with lashings of butter and some new season runner beans thrown in for one pot wonder. On the side baked beans souped up with onions, cider, and some chilli chutney. All making wet welsh camping ok.
I am still beavering away at ED, there is a lot to report but I've allowed myself to complicate the process. Convincing myself I don't have time, time, but it only takes seconds, but I didn't take a photo I declare. Well this is a fine example of a recent dish, rack of something, I have repeated this recipe with rack of roadkill and rack of lamb, rack of lamb was preferable the roadkill was intense.
Monday, 18 July 2011
When we got home wet through it was time for breakfast, another ED tick, eggs mollet with tinned sardines. No sooner had we finished breakfast than it was time to cook lunch. A Nimois soup. A broth was made from some carrots, tomatoes a stick of celery, the cod, the prawn shells and a stick of fennel. These were all boiled up together. A paste was made from breadcrumbs and prawns, crushed together in a pestle and mortar. The sieved broth was then added to this gradually, with a finish of cream transforming into a deletable soup.
Then for dinner the sole in a cream and onion sauce, (delicious despite burning the shallots), with home grown kale.
As we sat down to watch the second part of Ghandi I felt disappointed I hadn't achieved more on Saturday, but the food was great and Ghandi even better.
Tuesday, 12 July 2011
Dinner time. We open wine, red a 2004 bottle of bordeaux, "were we meant to keep that?", "drink it", worth it. What's for dinner? Veal escalopes (18 more veal recipes to go). Escalopes de veau cauchoise, in little more than five minutes I produced the nicest dinner I had eaten all week. The escalopes were seasoned with salt, pepper and lemon juice. A peeled apple was diced. 1oz of butter was melted in a pan the escalopes were fried on each side, the diced apple was added, a heated glass of brandy( calvados or whisky is apparently better) was ignited and added and finally 1/4 pint of cream all cooked for a couple more minutes. I braved the rain to pick our first lot of kale, steamed on the side, friday night bliss.
Sunday, 26 June 2011
Saturday, 25 June 2011
Tuesday, 21 June 2011
Does anyone fancy dinner?
Tuesday, 14 June 2011
So here it is the official one, http://www.hellomagazine.com/cuisine/recipes/201104185283/cake/chocolate/recipe/
and here is my minimum washing up quick method,
125g unsalted butter(or omit the salt and use salted)
170g sr flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
200g caster sugar
3 large eggs
1tsp vanilla essence
150g plain yoghurt
40g cocoa powder
60ml boiling water
I used my kitchen aid to cream together the butter and sugar, I then added the eggs alternately with the flour, bicarb and salt. Then mixing in the yoghurt and vanilla. In the bowl you have been weighing the ingredients in mix the cocoa with the boiling water. Then add half the cake batter to the cocoa mix (Not as the 10 yr old son did and added it all to create a light chocolate cake that didn't win the yummiest cake competition). Grease and line a loaf tin and dollop alternate spoons of the mixes. Finally zig zag a line through the mix with a pointed knife to create the ultimate marble effect. Cook in the oven (180c or bottom right of a four door aga) for 40 minutes. The proper recipe has a white chocolate icing but ours have always got eaten before I have iced it.
Elizabeth recommends making a roux with the butter and flour adding warmed milk cooking then cooking again in a bain marie.
She is yet to convince me that my method of a lump of butter, a bit of cornflour and a slosh of milk is any worse off.
Friday, 27 May 2011
I promised to update you on the life of the third child, we have made it to July with her running circles around me. I have been met with comments that "sometimes they are just ready for school", is it that I suspect she is just naughty. I was very aware of not wishing away her pre school year and we have had a lovely time, but now school will do us both good, it just leaves me fearful for the teacher.
Her playgroup report claims she is well behaved and congratulates her on not only knowing the playgroup rules but sharing them with other children!
Last week it was the school fete so after having far more than the other children's allocated £5, she returns begging for another 70p for the bouncy castle, her persuasion works. She returns grinning cheek to cheek proclaiming she tricked me and got a tattoo instead, and low and behold she had- a pirates ship on her arm.
Thursday, 26 May 2011
Finding myself in new pastures, last Saturday I did all my food shopping in Chipping Sodbury, home of Hobbs House bakery. I can happily confirm that it is totally possible to shop locally at independents in Sodbury too. I managed to buy all I needed for an epic weekend of family feasting in one pretty circuit. Obviously I started in the Bakery with bread, there we also sell cream and milk and an obligatory coffee to drink whilst shopping. Next stop was the Hobbs House butchery, where my eagerly anticipated, well hung rib of beef was waiting for me. I also bought all the ingredients to make a pate (a more normal person could just buy their pate from Henry & Jolly Alan), some cheese, butter, eggs and a slider from outside. On Saturday’s a grill is set up outside where we bought our sliders, a perfectly pink burger in one of Hobbs Houses new ultimate burger baps.
We then purchased some birthday presents from the gift shop on the corner where there is a lovely selection of reasonably priced delights. Then we headed down to Ian’s for his fine selection of fruit and veg. It took my intrepid four year old daughter to find his ‘out the back room’, amazing, stacked high of all the dry goods you could possibly need - in our case hundreds and thousands and dishwasher salt. The service in Ian’s is great, cheery and helpful, they wouldn’t even let me carry my box of goodies to the car outside.
The only thing left on the shopping list was anchovies. Just as I was thinking Sodbury was going to fail me I whizzed to Hamptons where they were thrilled to offer me two types of anchovies. Wherever my lively gaggle stopped to buy, the service was really enjoyable and the quality inspires me to write, cook and share, all at very good value. AND there were plenty of shops that I didn’t get to try.
My plea to you is, don’t just use your local High Streets, before you lose them, encourage your friends and families to use and enjoy them too.
Wednesday, 25 May 2011
The next test for the smoked oats was for Marefield Pie. A Wells' family recipe probably only ever to be made by Wells', but I will give you the recipe anyway. This recipe was originally taken from a pinhead oatmeal packet by my Grandfather in law, and named after where he was living at the time (Marefield).
Tomatoes, fresh or tinned
Fry the bacon, add the tomatoes to a simmer, add the oatmeal, cook until tender then add a significant amount of roughly chopped parsley. Serve with scrambled or poached eggs on Hobbs House bread for breakfast.
Since April 29th, I have mainly been obsessing about dresses again, oh yes those of Kate Middleton but this week Michelle Obama v's Sam Cam. I think Michelle wins hand down, partly because Sam Cam's royal wedding Burberry efforts just didn't do it for me. So in between watching clips of grounded limo's and awkward high fives and barbecues I have mainly been perving over the dresses.
Monday, 23 May 2011
Wednesday, 4 May 2011
Monday, 2 May 2011
Pate sablee recipe,
12oz plain flour
1/2 teaspoon of salt
5 teaspoons of sugar
Mix together, (I used my kitchen aid) until like sand then bind together with a few tablesppons of cold water.
Friday, 22 April 2011
Thursday, 21 April 2011
Actually I'll give you a recipe to make quickly before the season turns,
A handful of wild garlic leaves
Lightly fried pine nuts, a handful
Glug of olive oil
Whizz together, I used my hand held blender
Back to the point, one of my highlighted beautiful living on the top of the world days, was the day I had Silvana de Soissons for lunch.
She writes for the Foodie Bugle and here it is http://thefoodiebugle.com/article/cooks/anna-herbert-she-shops-locally
This was a perfect kind of a day for me, a racing around kind of a day, but one of food, shopping and walking. The two big children were dropped at school and me and the smalls dropped the car at the garage. A quick last minute shop in Nailsworth for lunch, Wild White from the bakery, cream from Williams, collect some ordered books from the bookshop, then a quick walk home up the hill home to prepare for lunch. The next child was delivered to school and after some dodgy directions on my part Silvano arrived. As the smallest slept we enjoyed a scrummy lunch of nettle soup, rillettes and salad nicoise. This was followed by a flat but divine chocolate and almond cake and coffee. As Silvano left I raced along our sunny lane to fetch the big kids and reflected on why this was exactly the kind of life I want to lead.
Monday, 18 April 2011
We started with tea and Easter biscuits in bed. For breakfast I was thinking I would just knock up a half hearted scrambled eggs and bacon, then I remembered I could do better than out. Eggs Benedict is always the dream and the breakfast I yearn to go out for, and mostly disappointed by-last time they had the cheek of serving it with a cheese sauce. We had Henry's delicious home cured bacon with a reasonable attempt at a poached egg with hollandaise on shepherds loaf, good enough. Then for the birthday cake, ok it was only 10am, but why not it was his birthday. The scales batteries had run out so me and the eldest daughter knocked up a fridge cake, loaded with marshmallows, dried apricot and honey. Then for a visit to the great Pittenweem oatcake producers Adamsons. An amazing place selling fine handmade oatcakes from their bakery just on a Monday. The next food stop was at a chocolate shop, Tom needed a coffee and why not have a birthday waffle with the finest raspberry jam too.
Next I managed to persuade the family to head out for a long walk, not even having an ice cream on the way. We did have the oatcakes with some gorwydd caerphilly cheese and chutney. The really highlight was Tom's delicious perfect birthday present of a pack of Tunnock's tea cakes, consumed on a beach as we neared the final destination- a beautiful beach with a pub selling fine local ale and homemade scotch eggs-inevitable.
The next via was a farm shop 'for food lovers', where I got some accompaniments for dinner.
We then arrived home to find hanging and clicking in our kitchen 2 lobsters and 6 crabs. The dinner menu was, consommé from the pot au feu, lobster and local asparagus. The lobster recipe from Elzabeth David involved chopping a live lobster-husband steps in with pig knife,and sautéed with shallots, butter, tomato and wine. Of course with the final addition of butter and some tasty internal lobster bit, divine.
Now for the crap tv and salted caramels, bliss.
Thursday, 14 April 2011
Tuesday, 5 April 2011
This seems unlikely with this recipe as not only do I obsess about mushrooms but love mushroom soup. And of course in true ED style the recipe was a resounding success. My love affair is continuing to grow as all her recipes including the ones with stingy instructions and vague amounts turn out fantastically. The only crosses in the book for me are ones where the effort out weighs the flavour.
2lb 4oz mushrooms, rinsed, patted dry and chopped small
nutmeg or mace
2 slices of bread
3 pints of stock(I used up the last of the goose, chicken or beef could be used)
Soak the slices of bread in a little stock.
Melt the butter , fry the mushrooms, when the juices run add the crushed garlic, chopped parsley, add a little salt, pepper and mace or nutmeg.
Stew for several minutes, enjoy the smell.
Squeeze some of the moisture out of the bread, add to the mushrooms, add the stock. Cook for fiftee minutes until tender. Blend to a puree, reheat add the cream and some more parsley.