Tuesday, 11 November 2014

Bakewell Pudding etc

 
Autumn Update

and about time too
 
Don't do that many Desserts, but this Bakewell pudding deserves a mention
 


 
 
 Autumn Mince Biryani
 
 
Cottage pie and sprouts
 
 
 
 Curry!
 
 
 
Nylon Dhokla (Really ---)
 
 

Big Curry



 
 
 Moroccan Style --

 

 
 Pea Sooooooooooop

 
Steak Pie


 
Back to the cottage

 


Saturday, 9 August 2014

Two curries and rice


--in real time. No editing, - Chetinad and sambar/dal style curries

Monday, 4 August 2014

Entirely Non-Authentic Pizza

Pizza dough made in bread maker on the no bake setting. (500g Flour, tsp yeast/sugar/salt +  300mm water.) Rolled/pummelled out to fit baking tray, them baked without topping for ten mins. Turn it over and spread on the tomato stuff (two thirds tomato puree to one third green pesto approx) Olives on next so they don't roll off, cover in grated cheese of choice, strong cheddar in this case, then layer on the pepperoni, and cook for another ten minutes or so. Probably serves four

And Next, curry again

A red lentil base, (boiled until  soft then whizzed to a puree. Onions fried separately until golden, a couple of cloves of chopped garlic fried too. Add samba style spices - , amchur. black salt, turmeric and a bit of chilli all fried in, then chopped chicken added, the lentil mix poured over and simmer away for 20 mins or so to make sure the chicken is cooked and the sauce reduced a bit. Stir in some tamarind paste. Then the fun bit. Heat a few tablespoons or more of oil until very hot,  then fry for a few seconds  mustard seeds, more chopped garlic, black cumin seeds and a few curry leaves, pour that all into the mix, and finally add a tablespoon of vinegar to taste.  

video










Saturday, 5 July 2014

Lasagne

 


My usual Cheese and Bolognese type sauces. I soak the sheets of lasagne for about 10 mins in cold water, Then once assembled  cook on the oven for 30 minutes or so until golden brown  


Nasturtium flowers add colour to a salad
Fortunately they are edible, as are the leaves. 


Onion pakora things (in chick pea flour batter) Yellow goo is plain yoghurt, turmeric, mint, and a touch of chilli/sugar/salt


Colourful random Chinese


And a less colourful Indian - Chicken biryani  and  matar paneer







Thursday, 19 June 2014

Going Roastal Pudding



Went for a large Yorkshire this time: 100g plain flour, pinch of salt, two eggs, milk to make a pouring batter.Just cover the base of the pan with oil, heated to jolly hot at the top of  an even jollier oven  (Gas 9). Pour in the batter and cook for approx 15 mins - until it rises and looks a nice colour.

Going Roastal Potatoes


I parboil the potatoes for 10 mins or so, drain and cool. Then bung some salt on, and shake about to get a roughened surface. Roasting pan has about 1/4 inch  of  oil, heated lightly less jolliily than the yorkshire. (Gas  7) and cooked for about 45 mins, once again until the colour looks nice.


Going Roastal Beef



A Joint of Silverside approx 800g - make sure it as some fat on, and sprinkle a bit of salt and pepperiness. In the middle of the oven at Gas 5 for only 50 mins, and rest it (out of the oven) for 10-15 mins. This is a bit pink,, so cook for longer if you don't want the blood


Thursday, 12 June 2014

Hybrid Bread

Only Partly Sour Dough

Only partly - because it's quicker than than going sour throughout, but still has an element of taste

Made the preliminary sponge in the usual way, -250g flour (10% Rye) 250ml water _ two TBS of Sourdough starter. Left that for 24 hrs, then added a further 250g Strong white flour, + 1 tsp of fast acting yeast.  Knead for 10 mins, rise for 30 mins bake for about 40 mins

Tasty Salad
Never been a great one for those salad dressings with exotic names, so mix up my own
A couple of teaspoons of each of Wholegrain mustard and Hot horseradish, a teaspoon of runny honey, and mix together with  wine/cider vinegar and olive oil.




These were in May 
Busy Curry Day in the Kitchen






Time for a bit of a Chinese Buffet


Black bean sauce/ Oyster Sauce/ Duck/ Noodles/Eggy Rice
With Chicken, beef and pork

Oh yes, and Sticky Ribs























Monday, 31 March 2014

Chinese again


 
 
So we have "aromatic" duck, pork in black bean sauce and in oyster sauce,
both with  bamboo shoots and water chestnuts - and pork in batter, egg rice and noodles
 
 
 
 
The black bean goo
 
 
 
Top, Deep fried pork in batter -(6 parts plain flour to 4 parts cornflour, nice crispy batter)
boiled rice, the fried a a little butter, and  a beaten egg poured slowly over while stirring.
Below that, the duck. I'm not a great fan of the shredded not crispy "crispy" duck often seen in Chinese restaurants. So this was duck legs, roasted for about 45 mins, cooled and pulled apart. The left to marinade in honey and chilli, and fried for jsy a minute or soin a jolly hot wok.  
 
 



 
 


Thursday, 13 March 2014

Pancakes!

Bolognaise Stuffed Pancakes with Cheese Sauce --


-- and some token greenery


Quick Ministrone soup
Fry an onion, garlic and bacon, stir in a couple of tablespoons of tomato puree,
add a litre of stock, stir some more, add a small handful each of red lentils, pearl barley and broken bits of pasta.. I like to ad s few teapoons of green pesto, and  red, white or malt vinegar to taste


Chicken curry, rice, onion pakora type things and a leaf


Hotpot


Pizza, no mild cheddar or mock mozarella