recipe of the week: rhubarb fool

this serves 4 people

6-8 stalks of rhubarb, cut into equal sized sticks
1-3 spoonfuls of sugar (depending on how sweet you like it)
splash of water
carton of whipping cream


heat the rhubarb, sugar and water in a pan over medium heat, stir and turn the rhubarb gently and often.
remove 2 sticks of rhubarb per person when they are cooked and soft but are able to keep their shape.
cook the remaining rhubarb until completely soft and gooey, allow to cool.
whip the cream until soft peaks are formed.
spoon in a dollop of the cooked and cooled rhubarb into the cream and fold together.
spoon remaining cooked rhubarb into dessert cups, top with whipped cream and place the 2 partially cooked rhubarb sticks on top.
chill until you are ready to eat.


oh my this is good. i suspect any fruit would work nicely but have only tried it with rhubarb. people will make a fuss over the prettiness and it's really quite simple.

what's in a name?

look what i found at the shops!

i'm not sure why they have re-branded pocky into mikado but they are delightful nonetheless.

they also come with a fun advert.

suggestions

happy valentines!

1. make this apple puff pastry tart. everyday can be valentines with this treat! this recipe makes 4 tarts.

pack of puff pastry at room temperature
flour for dusting
1 pink lady apple
4t of caramel sauce
1/4t cinommon
1T icing sugar
whipping cream (optional)

preheat the oven to 200C/390F.
roll out the pastry until 4 8x10cm hearts will fit. the recipe suggests making a template but i just guessed.
quater and core the apple and slice each quarter into 6 pieces.
lay out 6 apple slices in a heart shape on the pastry.
cut around the apple heart leaving a good sized (1cm) boarder (repeat for all 4 tarts).
spoon 1t of caramel sauce over each pastry heart and spread around leaving the boarder free of sauce.
arrange the apples on top of the sauce.
dust all 4 tarts with the the cinommon and icing sugar.
place on a large baking tray and bake for 12-15 minutes or until golden and bubbly.

whip some cream and swirl with some more caramel sauce, if you want.

eat warm! yum.

2. if you live in london go and see la clique, a melange of cabaret, new burlesque, and circus sideshow. for your pleasure are the talented..

Captain Frodo, Norway’s outrageously bendy man, hula hoop’s finest exponent Yulia Pikhtina, the PVC-clad Miss Behave who has a penchant for swallowing pointy objects.

not mentioned was my favourite guy, mario queen of the circus. a leather clad, juggling, queen fanatic. and miss behave didn't swallow anything for our show, but she did reveal some lovely crystals she had been hiding upon her person at the end of the act. she was naked save 3 small strategically placed hearts, a treat for the valentine's show. there's also the wet rope dancer as pictured above. yum.

la clique was fantastic! i would like to go again as i think each show is probably a little bit different.


3. if you live in bath go to jamie's italian, jamie oliver's new restaurant. i cannot gush enough about how much i enjoyed this restaurant. it was a tough decision on what to eat as the whole menu made our mouths water. there are a few locations, if you live near one you must go! if you're visiting england factor this restaurant into your plans. check out my flickr for the meal play-by-play.

dive in

i am bout to delve into the launch edition of jamie magazine. i feel a little nervous for him, starting a magazine is a big thing. he's a pretty busy chef....or so the tabloids tell me. but i love him. every recipe i have made has worked beautifully. he fights for food in his country. he kills/grows what he eats or at least knows where it's come from. i shop at sainsbury's because jamie oliver endorses it.

i'm excited.

he takes his own pictures for the magazine and funded the whole thing himelf. it's printed on paper that is from sustainably managed forests.

i'm also thrilled about the great britsh food fight that just started on channel 4.

maybe hugh fearnley-whittingstall will start a magazine as well.

i don't know if this really worked

lydia is always posting pictures of her yummy, pastry school treats on her flickr. this lemony pinwheel caught my eye.

i don't think mine turned out all that well. the first major difference is lydia made her own puff pastry and i used the ready made puff pastry in my freezer. lydia made her own lemon filling, i used the blueberry and cherry jam in my fridge. lydia sprinkled hers with course sugar, i had none. my attempt wasn't never going to win out.

i enjoyed making these though, the geometry is pleasing, and by using all the ready made bits these took me about 5 minutes from start to finish.

they could have used a few more minutes on the oven as the centres, under the jam was a little doughy still. and my cherry jam was apparently too runny and didn't stay in the middle. my next try will be more successful...i'll keep you updated.

these were pretty tasty even with the runny jam and slightly under cooked centres.

left overs?

i had some left over chili and a half of a butternut squash to make into a dinner. what a happy accident this turned out to be!

roast the squash until soft, top with the chili and put back in the oven until hot, grate over some cheese and serve with a dollop of sour cream. i wasn't expecting to be as tasty as it was...that's why i only have the 'after' picture.

the proof of the yumminess is on the plate.

an interesting read

UPDATE: the times just won't work as a hyper link so try copying and pasting the full address.

here's a full link for you of a different yet related article, still humourous...

http://entertainment.timesonline.co.uk/tol/arts_and_entertainment/tv_and_radio/article4855164.ece

and here's the intended article....

http://www.timesonline.co.uk/tol/comment/columnists/carol_midgley/article4909825.ece

jamie oliver has started a new program - jamie's ministry of food - where he wants people to give up the fast food lifestyle and learn to cook basic meals. then those people them pass on the recipes to friends who pass on the recipes and so on and so forth until thousands of people are cooking.

he's been criticised after his first episode for portraying a typical english village as thick and slovenly (this is the same village where mothers were pushing macdonald's into their children's outstretched hands through the school gates when chips and burgers were banned from school dinners in favour of healthy eating - thanks to jamie). this article from the times was a very amusing read. i like how they censored 'wanker' in the opening paragraph.

i'm obsessed

i love my garden. my turf has taken really well and is growing with gusto. i have some deep blue, hot pink and yellow flowers in bloom. my tomatoes and courgettes have definite buds that are looking suspiciously like flowers...which mean food will be growing soon! my strawberries are flourishing and i have my first pea shoots!

look at my first pea shoot!

i'm so impressed with myself. last year i couldn't even keep a house plant alive and now i have a full on garden as well as 3 house plants thriving. my black fingers have turned to green thumbs.

i cannot wait to eat you.

food loop

everyone should order some of these food loops. i use them quite regularly for a variety of purposes; tying together a bouquet garni, holding a stuffed trout closed, keeping a stuffed pork roll rolled...the list is long.

unfortunately the picture of my roast pork from last night somehow disappeared from my camera but didn't appear on my computer, so you cannot see the food loop in action - or the stellar crackling i cooked.

swanage: part 2 - the meal

our valentine's meal at ocean bay restaurant was not as good as it could have been but the atmosphere and occassion were perfect. an evening stroll along the beach, me wearing a new dress....alex looking smart in his suit. the restaurant was beautiful and cosy and romantic. the tables were dressed simply with a single red rose and cupid confetti. everything was wonderful...until they showed us the special valentine's menu. i guess it was foolish of me to check out ocean bay's website in advance as i was then anticipating their regular menu, which sounds fantastic!

tuna sushami - pickled beetroot, cucumber & peppers – soy & honey dressing - yes please.

roast fillet of salmon - lobster & shallot potatoes – lobster bisque - tempura tiger prawn - house salad - bring it to me.

rhubarb crème brulee - coconut & papaya shortbread - yum-o.

but none of that was to be.

the menu started out well....complimentary cocktails and hor d'oeurves.

some sort of mouse/pate on heart shaped toast topped with a red current. roast vegetables in a won ton cup. smoked salmon topped with creme fresh and cavier on a cracker. my cocktail was champange and orange juice. it was all very tasty.





alex and i both started with seared scallops on a bed of pureed cauliflower with a balsamic and bacon reduction. balsamic, bacon and scallops? a stroke of genuis. the bitter and too smooth cauliflower puree? blech. the scallops were perfectly cooked, and almost melted in your mouth and the bacon was every so slightly crispy, it was a great contrast. i suppose the bitter flavour of the cauliflower is the contrast to sweet and salty of everything else, but i would have much preferred either no bed or a different bed for my scallops. maybe something with a bit of bite or chunk.

next up was a steak with pureed butternut squash, roasted root vegetables and red wine jus. the roasted vegetables were overcooked to mush and the butternut squash was once again pureed until baby food smooth. it was piped onto the plate in a distinctly 'dog crap' shape. how unfortunate. the steak was cooked perfectly but was a little chewy. everything tasted good but felt the same in my mouth...i'm a fan of texture to my food.


alex picked the better dish....oh why must i hate mushrooms? he had a quail (or was it pheasant?) stuffed with wild mushrooms on a bed of sweet chestnut risotto with a sauce of something and some sort of roasted vegetables on top. sorry i don't remember the details. his dish had contrasting flavours and textures. buttery fowl, slightly spongy and firm risotto with crunchy bits of chestnut and squishy vegetables. it was yummy.


i forgot to take pictures of the desserts. and i cannot remember what alex had, there were many components. i do remember fresh strawberries and ice cream in a crunchy waffle basket. i had the local cheese platter and it was very enjoyable. a sharp cheddar, creamy bree, a stinky blue, and a hard and soft goat's cheese. there was a local ale apple chutney the likes i've never tasted before along with a variety of interesting biscuits. the cheese plate was really the highlight of the whole meal.

it was valentine's day and i was with the man i enjoy most and i can't ask for more than that but the meal was just not as good as it could have been.

recipe of the week: hot chocolate

it's cold outside and the weatherman is predicting snow for the 5th of march. what do you do? make hot chocolate. you really don't need me to type out a recipe....but i'm gonna anyways.

enough milk to fill a mug
4 squares of good quality chocolate (i used lindt, with a hint of mint for extra zing)
mini marshmallows or some honey to sweeten

slowly heat the milk on the stove.
break in the chocolate and whisk until melted and heated through.
add the honey if using and continue to whisk.
serve in a mug with marshmallows floating on top.



bundle up in your fluffiest dressing gown and enjoy the hot chocolatey goodness!








spoon the hot chocolate into your mouth if it's too hot.

recipe of the week: roasted vegetables and salmon

this is my favourite meal at the moment. one pot, quick, healthy, and oh so yummy.

handful of new potatoes per person, halved
1 courgette, sliced thin-ish
1 salmon fillet per person
1 lime, sliced thin-ish, leaving a small wedge for squeezing
handful of various seeds ( i get a great 7 seed mix that has pumpkin, hemp, fennel, pumpkin, sunflower, sesame, and caraway...i can recommend one or all of those)
splash olive oil
sprinkling of salt and pepper

preheat your oven to quite high. 190/200C or 375/390F.
toss the potatoes with some olive oil, salt and pepper in a large roasting tray.
roast potatoes for 20-25 minutes.
flip around the partially cooked potatoes and then cover with a layer of courgette. place the salmon fillets on top of that, lay the lime over the salmon and sprinkle the seeds over everything.
roast for another 20-25 minutes.
serve with a squeeze of fresh lime.

a pot of chicken soup was simmering on the stove

i was sad to hear that the urban peasant had died but i was shocked to hear he was 84. i really liked his cooking show and i used one of his cookbooks quite often. when i started getting interested in cooking, he inspired me by the way he cooked nice food from fresh ingredients easily.

happy thanksgiving

think of me at school while all you canadians enjoy your bank holiday.

here's what i made for my thanksgiving dinner with alex.

happy st patrick's day

damn the irish make good cheese.


there was an irish market in covent garden today with many a cheese stall. i had to limit myself to 2 varieties of cheese as i really could have gone overboard. why is irish cheese so creamy, flavourful and delicious?

i also had some great irish pie and mash. YUM!

recipe of the week: peanut butter cup cookies

mmmmmm, peanut butter cookies with a reeses peanut butter cup in the centre. it's doesn't get much more decadent.

this cookie recipe is slightly crumbly, if you have a chewy and delicious peanut butter cookie recipe, let me know!

2C butter, softened
1C brown sugar
1C granulated sugar
2 eggs
1 1/2C peanut butter
2 1/2C flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract

2 bags of miniature reese peanut butter cups

mini muffin baking pan

preheat oven to 350 degrees.
cream the butter, sugar and peanut butter together.
add eggs, one at a time along with the vanilla
mix flour, baking soda and salt in a separate bowl.
combine flour mixture to wet ingredients in 2 or 3 additions.
spoon a tablespoon full of batter into each muffin cup.
bake for 10-12 minutes or until golden brown. while baking, unwrap the required amount of peanut butter cups.
press a peanut butter cup into the centre of each cookie, while still in the pan, as soon as the cookies come out of the oven.
cool cookies in the pan for at least 20 minutes before attempting to remove them and then complete the cooling on a wire rack...the chocolate will eventually harden again.

recipe of the week: fancier old fashioned sugar cookies

these are exactly the same as the other sugar cookies, except these have chocolate and peppermint flavours. and since everyone seems to think these cookies taste better here's the recipe.

1C butter, at room temperature
1C white sugar
2 eggs, lightly beaten
2 tsp peppermint extract
2 2/3C flour
1/3C cocoa
2 tsp baking powder
1 tsp salt

cream the butter and sugar together until light and fluffy.
add the eggs one at a time and blend well after each addition.
add the peppermint.
combine flour,cocoa, baking powder and salt in a separate bowl.
stir the dry ingredients into the wet in 3 additions. i find using my hands for the last addition is easier than the spoon.
warp dough in plastic wrap and refrigerate for 3 hours. before putting the dough into the fridge, shape it into a log so you can easily cut it into rounds, or leave it in a blob shape if you'll roll it out and use cookie cutters.
cut chilled dough log into rounds about 1/4 - 1/3 inch thick or roll out the dough on a floured surface until the same thickness is achieved and cut out with cookie cutters.
brush the tops of the cookies with a little milk and sprinkle on colourful sugar.
bake at 350 degrees for 10-12 minutes.
cool on a wire rack.

recipe of the week: old fashioned sugar cookies

1C butter, unsalted at room temperature
1C white sugar
2 eggs, lightly beaten
1 tsp vanilla
3C flour
2 tsp baking powder
1 tsp salt

cream the butter and sugar together until light and fluffy.
add the eggs one at a time and blend well after each addition.
add the vanilla.
combine flour, baking powder and salt in a separate bowl.
stir the dry ingredients into the wet in 3 additions. i find using my hands for the last addition is easier than the spoon.
warp dough in plastic wrap and refrigerate for 3 hours. before putting the dough into the fridge, shape it into a log so you can easily cut it into rounds, or leave it in a blob shape if you'll roll it out and use cookie cutters.
cut chilled dough log into rounds about 1/4 - 1/3 inch thick or roll out the dough on a floured surface until the same thickness is achieved and cut out with cookie cutters.
brush the tops of the cookies with a little milk and sprinkle on colourful sugar.
bake at 350 degrees for 10-12 minutes.
cool on a wire rack.

i found cute little christmas cookie stencils that look great with coloured sprinkles!

recipe of the week: seafood lasagna

holy sweet mother of everything, this is so good. i made it for dinner tonight. it might seem complicated with too many steps, but it's really quite easy and you can do the dishes while the lasagna bakes so clean up after dinner is minimal. score!

12 lasagna noodles
3 tablespoons unsalted butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops, cut in half or quartered if very large
3/4 pound medium prawns, peeled and deveined
1/2 cup grated Parmesan

cook the lasagna noodles, in a large pot of boiling salted water, until they are just done, about 8 minutes. drain and set aside. do not over cook them!

melt the butter in a large, heavy skillet and cook over medium-low heat, add the garlic and cook about 1 minute.
stir in the flour with a whisk to make a rue, cook for a few minutes.
vigorously whisk in the half-and-half gradually, allowing the sauce to thicken slightly before adding more, bring to the boil, while whisking.
add the cheese when the sauce has thickened to about the consistency of whipping cream, and stir well.
add the salt and pepper.
add the scallops and cook for about 2 to 3 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the prawns turn pink. turn off the heat. do not overcook the seafood!

preheat the oven to 375 degrees.
spoon about 2 tablespoons of the sauce from the skillet into a oven proof dish that will fit 4 lasagna noodles across.
cover the bottom of the pan with 4 noodles, placing them side by side.
spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly.
layer 4 more noodles, 1/3 of the sauce, and remaining seafood.
cover with the last 4 noodles and the remaining sauce. (for the top layer, do not spoon any seafood on top of the noodles; just use the sauce.)
tuck in any edges of the noodles so they're all coated with sauce.
sprinkle the top with the parmesan.

bake for 20 to 25 minutes, uncovered, until bubbly. allow to sit for 10 minutes before slicing.

YUM!

recipe of the week: pork tonnato

i made fancy mayonnaise! if you don't have a blender, you're out of luck.

for the pork

1.5kg pork loin
1 large onion, peeled and chopped coarsely
1-2 carrots, peeled and chopped coarsely
2-3 celery, stalks chopped coarsely
3 cloves
2 bay leaves
6 peppercorns
510ml / 18fl oz vegetable stock
275ml / 10fl oz white wine

for the mayonnaise

2 large egg yolks
1 lemon, juiced
150ml / 5fl oz sunflower oil
150ml / 5fl oz olive oil
1 tin of tuna, drained
3 anchovy fillets
3T capers
salt and pepper

place the pork loin in a large sauce pan and add all of the ingredients.
bring to the boil, reduce the heat and simmer for 1 1/4 hours, covered.
remove from the heat and allow to cool.
scoop out half of the carrots, onions and celery as well as 2T of stock and place in a separate bowl.

mix the oils together.
add the tuna, anchovies, and capers to the reserved vegetables and stock.
place the egg yolks into a blender with the lemon juice and a good grind of salt and pepper.
blend yolks for a moment and then add the oil in a very thin stream until you get a thick mayonnaise.
add the reserved vegetables, tuna, stock, anchovies and capers and blend until everything is smooth.
add more stock if mayonnaise is too thick.

slice pork thinly and drizzle with much of the mayonnaise.

YUM! and so easy!