Gluten free pastry
Excellent recipe
http://vickery.tv/gluten-free/glut…
And a completely vegan version
http://glutenfreevegan.net/food/re…
http://vickery.tv/gluten-free/glut…
And a completely vegan version
http://glutenfreevegan.net/food/re…
Veal Ragu
Originally from: http://www.simplybeefandlamb.co.uk…
Ingredients:
500g lean veal mince
30g dried porcini mushrooms, soaked in 100ml/3½floz warm water
1tbsp olive oil
1 medium onion, peeled and finely chopped
1 celery stalk, finely chopped
1 large garlic clove, peeled and finely chopped
50g pancetta cubes or thick cut back bacon, diced
Small handful fresh thyme leaves
1tbsp tomato purée
¼tsp freshly grated nutmeg
100ml dry red wine
1 sachet bouquet garni
300ml good, hot beef stock
Salt and freshly milled black pepper
1-2tbsp crème fraîche or double cream
Fresh thyme leaves, to garnish
Method:
1.Drain the mushrooms, reserving the liquid, roughly chop and set aside.
2.Heat the oil in a large non-stick frying pan and cook the mince, onion, celery and garlic under a low heat for 4-5 minutes, or until soft. Add the pancetta or bacon and thyme leaves. Cook for a further 4-5 minutes, stirring occasionally.
3.Add the tomato purée, nutmeg, wine and bouquet garni. Cook for 2-3 minutes. Add the mushrooms, the reserved liquid and stock. Season.
4.Bring to the boil, reduce the heat, cover and simmer on the hob for 1-1½ hours, stirring occasionally. Five minutes before the end of the cooking time, stir through the crème fraîche or double cream and remove the bouquet garni.
Ingredients:
500g lean veal mince
30g dried porcini mushrooms, soaked in 100ml/3½floz warm water
1tbsp olive oil
1 medium onion, peeled and finely chopped
1 celery stalk, finely chopped
1 large garlic clove, peeled and finely chopped
50g pancetta cubes or thick cut back bacon, diced
Small handful fresh thyme leaves
1tbsp tomato purée
¼tsp freshly grated nutmeg
100ml dry red wine
1 sachet bouquet garni
300ml good, hot beef stock
Salt and freshly milled black pepper
1-2tbsp crème fraîche or double cream
Fresh thyme leaves, to garnish
Method:
1.Drain the mushrooms, reserving the liquid, roughly chop and set aside.
2.Heat the oil in a large non-stick frying pan and cook the mince, onion, celery and garlic under a low heat for 4-5 minutes, or until soft. Add the pancetta or bacon and thyme leaves. Cook for a further 4-5 minutes, stirring occasionally.
3.Add the tomato purée, nutmeg, wine and bouquet garni. Cook for 2-3 minutes. Add the mushrooms, the reserved liquid and stock. Season.
4.Bring to the boil, reduce the heat, cover and simmer on the hob for 1-1½ hours, stirring occasionally. Five minutes before the end of the cooking time, stir through the crème fraîche or double cream and remove the bouquet garni.
Courgette Chutney
Finally found this recipe again! Also known as Irish Marrow Chutney and is adapted from Home Preserves by Jackie Burrow (St Michael Cookery Library 1979). Most recipes add the whiskey at the start but I think it is better added at the end, otherwise you boil off all the alcohol!
Makes about 7lb
1.5 kg marrow or courgette, diced
1.5kg cooking apples peeled cored and chopped
225g onions peeled and chopped
1 large garlic clove peeled and crushed
100g sultanas
100g raisins
100g dried apricots chopped
100g preserved ginger or 1 tbsp ground ginger
50g almonds chopped
4 tbsp spoons of mustard seeds
1 tbsp chillies, seeds removed and chopped or just use the same amount of chilli powder
1 tbsp spoon salt
1 tbsp spoon ground cinnamon
1 tbsp ground cloves
1 tbsp ground nutmeg
900ml malt vinegar
1.75 kg sugar
5 tbsp whiskey
cooking time: approx 2hrs
Place all ingredients except the whiskey in a large pan and bring to the boil, stirring all the time.
Reduce the heat and simmer for 1 1/2 - 2 hrs, stirring occasionally.
The chutney is ready when you can make a channel with a wooden spoon across its surface and it leaves a channel imprinted for a few seconds without being filled by spare vinegar.
When ready, take off heat and stir in the whiskey.
While still hot, spoon into prepared jars. Seal with airtight, vinegar-proof covers.
Makes about 7lb
1.5 kg marrow or courgette, diced
1.5kg cooking apples peeled cored and chopped
225g onions peeled and chopped
1 large garlic clove peeled and crushed
100g sultanas
100g raisins
100g dried apricots chopped
100g preserved ginger or 1 tbsp ground ginger
50g almonds chopped
4 tbsp spoons of mustard seeds
1 tbsp chillies, seeds removed and chopped or just use the same amount of chilli powder
1 tbsp spoon salt
1 tbsp spoon ground cinnamon
1 tbsp ground cloves
1 tbsp ground nutmeg
900ml malt vinegar
1.75 kg sugar
5 tbsp whiskey
cooking time: approx 2hrs
Place all ingredients except the whiskey in a large pan and bring to the boil, stirring all the time.
Reduce the heat and simmer for 1 1/2 - 2 hrs, stirring occasionally.
The chutney is ready when you can make a channel with a wooden spoon across its surface and it leaves a channel imprinted for a few seconds without being filled by spare vinegar.
When ready, take off heat and stir in the whiskey.
While still hot, spoon into prepared jars. Seal with airtight, vinegar-proof covers.
Eurovision 2016 - the food & drink
So we don't wind up with loads of salad and no bread, or vice versa, here's a list of Eurovision eligible countries and what we might bring/make to represent them.
Strike through means that they haven't made it to the Grand Final.
| Country | What | Who | last year |
|---|---|---|---|
| Armenia | ? | ? | stuffed veg (bulgar wheat) |
| Austria | cheese, ham | Isobel & Nick | cheese/ham? |
| Azerbaijan | Shuyudlu suzme | Isobel & Nick | Shuyudlu suzme |
| ? | ? | Byrek | |
| Australia | Anzac biscuits | Tim & Mandy | Anzac biscuits & vegemite |
| ? | ? | ? | |
| Belgium | ? | ? | Cheese? Chocolates? Biscuits? Moules et frites! BEER? |
| ? | ? | ? | |
| Bulgaria | ? | ? | Wine? White cheese? |
| Crotia | ? | ? | ? |
| Cyprus | Paprika spuds | Isobel | baked waxy potatoes (I'm doing this again!) |
| Czech Republic | ? | ? | ? |
| ? | ? | Bacon? Cheese? | |
| ? | ? | rosolje (beetroot and fish salad) | |
| ? | ? | Liquorice | |
| France | Madelines | Reena & Mike | - |
| ? | ? | ? | |
| Georgia | Aubergine with walnuts | Isobel | Last year I did aubergine with walnut and Georgian salad |
| - | Vicky | ||
| Germany | Black Forest Gateau | Isobel | - |
| Hungary | ? | ? | Hungarian Cucumber Salad with Sour Cream Dressing |
| ? | ? | ? | |
| ? | ? | Soda bread? Potato bread? | |
| Israel | Hummus & flatbreads | Nick (from the shop!) | hummus |
| Italy | Meats & cheese | Tim & Mandy | ham/cheese? |
| Latvia | Smoked sprats | Nick | Kurzeme (Sauerkraut) |
| Lithuania | Sumuštiniai | Caroline | Sumuštiniai: open rye bread sandwiches |
| Malta | Pastizzi | Isobel & Nick | ? |
| Mamaliga w. sour cream | Isobel & Nick | ? | |
| ? | ? | special clotted cream & bakalava | |
| Netherlands | Cheese; stroopwafel | Isobel & Nick | ? |
| ? | ? | jarlsberg? Smoked salmon? | |
| Poland | pork & plum pate, bread | Isobel | - |
| Russia | Salad Oliver | Isobel & Nick | [last year Mandy did Russian Salad] |
| ? | ? | did baked pumpkin | |
| Tre monti | Isobel | These are basically ice-cream wafers sandwiched together with nutella and dipped in chocolate | |
| Serbia | Wedding Cabbage (svadbarski kupus) | Isobel | noodles with poppy seeds |
| ? | ? | ? | |
| Spain | Olives, churros | Isobel | - |
| ? | ? | ? | |
| Sweden | Ginger biscuits & blue cheese dip; cured salmon | Isobel & Nick | possibly cured salmon? Or ginger biscuits and blue cheese dip? |
| Ukraine | ? | ? | ? |
| UK | Oatcakes | Reena & Mike |
MMWI
10st 8.2lbs
So two pounds on. Fuck knows why.
Didn't get to aerobic classes at the end of the week.
Think I am really going to have to start doing 5:2 properly with crispbread for breakfast and liquid only during the day, with heavy veg based dinner in evening.
So two pounds on. Fuck knows why.
Didn't get to aerobic classes at the end of the week.
Think I am really going to have to start doing 5:2 properly with crispbread for breakfast and liquid only during the day, with heavy veg based dinner in evening.
Freezing food
AVOCADO: Avocados can be frozen successfully and used in guacamole, dressings and spreads. Just remove the skin and stone, then mash with one tablespoon of lemon juice per avocado and freeze for up to two months.
EGGS: Raw eggs in their shells will expand and crack if frozen. Instead, beat lightly and add a pinch of salt or sugar per egg (depending on whether you’re using them for savoury or sweet dishes), which will help to stop the egg splitting once defrosted.
You can store them in muffin trays or in batches in freezer bags, which can be stored flat. Frozen in this way, eggs will keep well for a month. Egg yolks tend to go unappetisingly rubbery if frozen separately, but whites freeze well and can be used for meringues, etc.
HERBS: Finely chop soft herbs such as mint and parsley and place in ice-cube trays, top up with water or a little olive oil and freeze.
Woody herbs such as rosemary can be frozen whole in plastic food bags. Use from frozen.
WINE: Leftover red and white wine can be kept frozen — although it’s best for cooking rather than drinking, as freezing can cause potassium tartrate crystals to form in the wine. Sometimes called ‘wine diamonds’, these are harmless but don’t look great in a glass.
As with milk, never store wine in the freezer in a glass bottle, as it will probably shatter. Because of its alcohol content, wine will not freeze completely but remain a little soft, so make sure that the container is sealed properly.
EGGS: Raw eggs in their shells will expand and crack if frozen. Instead, beat lightly and add a pinch of salt or sugar per egg (depending on whether you’re using them for savoury or sweet dishes), which will help to stop the egg splitting once defrosted.
You can store them in muffin trays or in batches in freezer bags, which can be stored flat. Frozen in this way, eggs will keep well for a month. Egg yolks tend to go unappetisingly rubbery if frozen separately, but whites freeze well and can be used for meringues, etc.
HERBS: Finely chop soft herbs such as mint and parsley and place in ice-cube trays, top up with water or a little olive oil and freeze.
Woody herbs such as rosemary can be frozen whole in plastic food bags. Use from frozen.
WINE: Leftover red and white wine can be kept frozen — although it’s best for cooking rather than drinking, as freezing can cause potassium tartrate crystals to form in the wine. Sometimes called ‘wine diamonds’, these are harmless but don’t look great in a glass.
As with milk, never store wine in the freezer in a glass bottle, as it will probably shatter. Because of its alcohol content, wine will not freeze completely but remain a little soft, so make sure that the container is sealed properly.
Bean & goats cheese salad
Based on a recipe from BBC website which we had last night. Rather yummy and worked well with pitta.
Method
250g broad beans, skins removed
250g peas
2 x 410g tins butter beans, drained and rinsed
1 or 2 courgettes, thinly sliced
2 tbsp chopped thyme
2 tbsp extra virgin olive oil
1/2 tbsp white wine vinegar
1/4 tsp Dijon mustard
1/4 tsp sugar
1 log fresh goats cheese
Method
- Cook the broad beans and peas in boiling, unsalted water for 2-3
minutes or until tender. Drain and refresh under running cold water.
Mix together in a bowl with the butter beans. - Stir-fry the courgettes in 2 tbsp of the olive oil for five minutes, tip into
the bean mixture and season well with salt and pepper. Add the
thyme leaves. - Whisk the remaining olive oil, white wine vinegar, Dijon mustard and
sugar together, and season with salt and pepper. Mix into the bean
salad along with the crumbled cheese. Pile into a serving bowl
and chill until required.
Strawberry and redcurrant jam
So looking around, the proportions can be as high a 2 strawberries : 1 redcurrants.
Fruit to sugar ration should be 1:1 traditionally.
Redcurrants have a higher pectin than strawberries, but probably safest to add the juice of a lemon as well (for 1-1.5kg fruit, see below).
1.2kg fruit will make about 3lbs jam.
Method:
1. Place the sugar in a roasting tin and warm at 180°C (160°C fan) mark 4 for 10min. Place half the strawberries and all the redcurrants in a preserving pan over a low heat and cook until soft and the juice runs.
2. Add the remaining strawberries to the pan and bring to the boil. Add the lemon juice and warmed sugar to the pan, bring to the boil, then simmer until the sugar dissolves. Bubble for 25min or until set
Scum:
While cooling, scum can be removed by adding a little butter (about 20g) to break the surface tension or by skimming it off with a spoon.
Pouring:
Allow the jam to cool and thicken for about 10 minutes before pouring it into jars, to prevent the fruit from floating to the top.
Jars:
Wash in soapy water, rinse well and then place into a cool oven - 130C - for 15-20 minutes. As soon as you've poured the jam into the sterilised jars you should immediately cover the surface of it with wax paper discs.
Not set:
Empty out jars, bring to boil, add juice of a lemon, re-pot.
Waxed paper:
prevents the condensation of water on the jam's surface which would dissolve sugar, producing an area of low sugar concentration and allowing mould growth.
Lemon Juice & Pectin:
The juice of a whole lemon (30-40ml) will be needed for very low acid fruit (apricots, rhubarb and strawberries), whereas half a lemon will be enough for medium acid fruit, and you won't need any for the high acid fruits (apples, grapes).
There is a test for pectin as well: http://www.allotment-garden.org/fo…
Fruit to sugar ration should be 1:1 traditionally.
Redcurrants have a higher pectin than strawberries, but probably safest to add the juice of a lemon as well (for 1-1.5kg fruit, see below).
1.2kg fruit will make about 3lbs jam.
Method:
1. Place the sugar in a roasting tin and warm at 180°C (160°C fan) mark 4 for 10min. Place half the strawberries and all the redcurrants in a preserving pan over a low heat and cook until soft and the juice runs.
2. Add the remaining strawberries to the pan and bring to the boil. Add the lemon juice and warmed sugar to the pan, bring to the boil, then simmer until the sugar dissolves. Bubble for 25min or until set
Scum:
While cooling, scum can be removed by adding a little butter (about 20g) to break the surface tension or by skimming it off with a spoon.
Pouring:
Allow the jam to cool and thicken for about 10 minutes before pouring it into jars, to prevent the fruit from floating to the top.
Jars:
Wash in soapy water, rinse well and then place into a cool oven - 130C - for 15-20 minutes. As soon as you've poured the jam into the sterilised jars you should immediately cover the surface of it with wax paper discs.
Not set:
Empty out jars, bring to boil, add juice of a lemon, re-pot.
Waxed paper:
prevents the condensation of water on the jam's surface which would dissolve sugar, producing an area of low sugar concentration and allowing mould growth.
Lemon Juice & Pectin:
The juice of a whole lemon (30-40ml) will be needed for very low acid fruit (apricots, rhubarb and strawberries), whereas half a lemon will be enough for medium acid fruit, and you won't need any for the high acid fruits (apples, grapes).
There is a test for pectin as well: http://www.allotment-garden.org/fo…
Fresh tomato pasta sauce
This was from Jamie Oliver and worked really well (except that Cory didn't like it but it was full of 'bits' as far as he was concerned).
Asparagus and ham pasta
An on the fly recipe, based on what was in the fridge and needed to be eaten.
1 bunch asparagus
Prosciutto Cotto
Creme fraiche
Onion
Dice onion small.
Chop asparagus into 1cm pieces
Fry onion gently, once translucent add asparagus (not the tips). Gently cook for c. 10 minutes. Add chopped ham and mix thoroughly.
Meanwhile boil water and put pasta on to cook.
Add a couple of generous tablespoons of creme fraiche to ham and asparagus. Add a good grinding of pepper.
A couple of minutes before pasta is cooked add tips to the pasta. Then grate zest of 1/4 lemon into sauce.
Drain pasta, reserving some of the cooking water to loosen the sauce.
Toss all together and serve.
1 bunch asparagus
Prosciutto Cotto
Creme fraiche
Onion
Dice onion small.
Chop asparagus into 1cm pieces
Fry onion gently, once translucent add asparagus (not the tips). Gently cook for c. 10 minutes. Add chopped ham and mix thoroughly.
Meanwhile boil water and put pasta on to cook.
Add a couple of generous tablespoons of creme fraiche to ham and asparagus. Add a good grinding of pepper.
A couple of minutes before pasta is cooked add tips to the pasta. Then grate zest of 1/4 lemon into sauce.
Drain pasta, reserving some of the cooking water to loosen the sauce.
Toss all together and serve.