Category: Cooking

OKit is cold outside and we might even get snow on Monday – although I doubt it. But I am making some spicy chick peas – no recipe followed as such, although I looked at lots.

Sort of followed the recipe – 150 g smoked salmon, 200g cream cheese, tbsp creme fresh, 1/2 lemon, pepper. I added an avocado, and smoked paprika and a little mustard and some parsley. Nice.

I almost followed the recipe, and was accused of having bought the tart by Aaron – praise in deed.

OK so my latest culinary experiment was mixed. Fruit tart. Tasted great. Appearance 5/10, but a soggy bottom. I just got careless (again), I did not prick the pastry before blind baking, and then did not remove the beans and return for another 5 minutes. But filling of some apples and pears and plums which had been stewed with a stick of cinnamon, and a squeeze of lemon was nice. Topping was oats, whizzed, plus plain flour, knob of butter and some caster sugar, oh and some whizzed mixed nuts. No amounts as I did not measure anything!

Pesto and lemon drizzle cake both passed the taste test. Cake especially. Pesto is different but I was requested to make a jar. I think fresh parmesan and less of it next time – it can be added later if required.

I have decided I don’t actually like the garlic pesto! I will try adding some tomatoes but will not make more. The garlic might be good on the garden to deter the slugs?

Recipe here. I am going foraging tomorrow, and washing them in Milton Liquid – just in case! It is not illegal to pick the leaves, but it is to dig up the bulbs!

and hot cross buns to try out next week, or maybe a Cornish Saffron Cake?

Cashew nuts, almonds, oats, spelt flour, lemon, cinnamon, butter, sugar, bicarbonate of soda, salt, dates. Melt butter, sugar and dates with lemon juice. Mix oats and butter and nuts and cinnamon and bi-carb to make base and topping. 15 minutes at 170c.

Ingredients used in

• Limes – 5 numbers.

• Green chilli – 4 numbers.

• Ginger (small pieces) – 2 numbers.

• Salt – to taste.

• Sugar – 1 tea spoon.

• Mustard powder – 1 tea spoon.

• Turmeric – 1 tea spoon.

• Hing /asafoetida – 1 tea spoon.

• Mustard seeds – 1/2 tea spoon.

• Oil – as required.

• Fenugreek seeds – 1/2 tea spoon.

Method:

• Cut the limes into small pieces seedless and with the skin on.
• In a bowl add lime pieces, green chilli pieces, ginger pieces, salt to taste, sugar, mustard powder mix it well.
• For tempering: Heat oil in a pan add mustard seeds, when mustard seeds splutter switch off the flame. in this add fenugreek seeds, pinch of turmeric, hing.
• Pour this tempering on the top of the chutney mix it well

I just fancied some pate, so decided to make some.

Hard boiled eggs – cold water, bring to boil and simmer for 7 1/2 minutes, rinse under cold water for 2 mins.

Soft boiled eggs – lower into boiling water, turn down and cook for 4 minutes.

Poached eggs – crack egg into sieve to allow runniest parts of egg to go. Whisk boiling water in saucepan with drop of vinegar, lower jug into water and tip egg out, turn down and cook for 3 minutes. Or put egg into lightly greased cling film in a ramekin and twist like a goldfish at the fair, and then dunk in boiling water.

Scrambled eggs – crack straight into cooking pan with butter and salt. Stir and leave 10 secs, stit and leave until how you like them. Take off heat and a know of butter or creme fraiche to stop cooking process. Mix with whatever you like – smoked peppers, mushrooms, dried toms, cheese, bacon, fish, herbs, whatever!

Granola – has an egg white, why? But flour, nuts seeds, honey, coconut oil, coconut flakes, cook 30 mins at 170c. Add chopped fruit after cooking.