it's plum season in britain.
accordingly, tesco magazine featured a mini plum cobbler recipe. which looked delicious and made me want to try it.
then sainsbury's had plums on a two-for-one special.
clearly it was a sign.
you're supposed to make this in mini raimkins, but as always, i made them in muffin cups.
plums
4 oz self-raising flour
50 g butter, cut into small pieces
75 g brown sugar
1/2 t powder
3 oz milk
water
cut up plums and fill raimkin or muffin cups. put 1/3 sugar over plums, then add some water.
mix dry ingredients, add butter. crumble butter and dry with fingers until rough crumbs. make a well, add milk, stir until dough. turn out and knead for a bit til smooth. make patties out of dough and plop atop plums. cook til fluffy and golden.
according to original instructions, push half a plum soft side up into topping before baking.
so good.
also, if you just make the dough and bake it as muffins, it's very tasty with strawberry jam.
Sunday, 26 October 2008
strawberry muffins
so on the way home from the market yesterday i apparently managed to squish a good many of my strawberries. not my fault, as i was battling 60mph wind gusts on a slopey surface. however, it did present the problem of what to do with them. some topped the last couple of sponge cakes (from the second batch) and some were simply eaten. that still left a good many bruised fruits, however. so this morning became a search for a strawberry muffin recipe. i found one that looked promising on www.slashfood.com entitled food porn, in case anyone wants to google something other than "strawberry muffin whole wheat".
it calls for half whole wheat, which works. and also for streusel topping, which doesn't. the batter isn't strong enough to hold the streusel and it tries to pull of a high rise, which pushes any streusel on the edge of the muffin onto the top of the pan, where it burns. but aside from the topping, this proved an excellent recipe.
so:
Basic Strawberry Muffins with(out) Crumb Topping
Preheat the oven to 375.
Stir together 1 c. all-purpose flour, 1 c. whole wheat flour, ½ c. granulated sugar, 1 T. baking powder, ½ tsp. baking soda, and a pinch of salt.
In a separate bowl, whisk together 2 large eggs, ¼ c. (½ stick) melted butter, 1 tsp. vanilla extract, and 1 c. buttermilk.
Pour the wet ingredients into the dry ingredients and mix gently only until combined. Fold in 1½ c. coarsely chopped fresh or frozen strawberries, dredged.
(I would suggest putting your strawberries when your mix is almost all wet, so you don't lose any rise)
Separate into muffin cups and bake 15-20 minutes or til done.
it calls for half whole wheat, which works. and also for streusel topping, which doesn't. the batter isn't strong enough to hold the streusel and it tries to pull of a high rise, which pushes any streusel on the edge of the muffin onto the top of the pan, where it burns. but aside from the topping, this proved an excellent recipe.
so:
Basic Strawberry Muffins with(out) Crumb Topping
Preheat the oven to 375.
Stir together 1 c. all-purpose flour, 1 c. whole wheat flour, ½ c. granulated sugar, 1 T. baking powder, ½ tsp. baking soda, and a pinch of salt.
In a separate bowl, whisk together 2 large eggs, ¼ c. (½ stick) melted butter, 1 tsp. vanilla extract, and 1 c. buttermilk.
Pour the wet ingredients into the dry ingredients and mix gently only until combined. Fold in 1½ c. coarsely chopped fresh or frozen strawberries, dredged.
(I would suggest putting your strawberries when your mix is almost all wet, so you don't lose any rise)
Separate into muffin cups and bake 15-20 minutes or til done.
veggie burgers, finally
as probably anyone who's talked to me in recent weeks will attest, i have been absolutely drooling over the homemade veggie burger recipe on twofatals for ages. and i finally got together enough of the ingredients to attempt it on friday.
Here’s what they said to do:
Ingredients:
3/4 cup dried brown lentils
3/4 cup bulgur
2 tbsp vegetable oil
2 1/2 tsp table salt
2 medium onions, finely chopped
1/2 cup celery, finely chopped
1/2 cup leek or scallion, finely chopped
2 garlic cloves, minced
1 lb. white mushrooms, thinly sliced
1 cup unsalted cashews
1/3 cup mayonnaise
2 cups panko
Instructions:
Bring lentils to boil in 3 cups of water and a pinch of salt. Reduce to simmer and cook for about 25 minutes, until falling apart. Drain in a mesh strainer, dry and set aside. While lentils are cooking, boil 2 cups of water for bulgur, add bulgur and turn off heat. Let it cook until water is absorbed. Put bulgur aside. In a large pan, heat oil. Add onions, celery, garlic and leek or scallion, and cook for about 8 minutes. Set aside, then add mushrooms to the pan and cook until soft, about 10 minutes. In a food processor, process cashews until fine. Combine cashews, lentils, and bulgur with cooled vegetables and cashews. Add mayonnaise. Food process (pulse) in batches until mixture is cohesive but roughly textured. Stir in panko, and salt and pepper to taste. Form into 12 patties. Cook on the grill or in a pan, about 5 minutes per side. Serve with favorite fixings.
Of course, I omitted the cashews, celery, panko, and food processing. Also subbed in apple puree for mayo. I would suggest maybe trying a half a flax egg and half apple puree. Also maybe add a pinch of dried colman's english mustard. But aside from the bit where they don't hold together at all, excellent recipe.
Here’s what they said to do:
Ingredients:
3/4 cup dried brown lentils
3/4 cup bulgur
2 tbsp vegetable oil
2 1/2 tsp table salt
2 medium onions, finely chopped
1/2 cup celery, finely chopped
1/2 cup leek or scallion, finely chopped
2 garlic cloves, minced
1 lb. white mushrooms, thinly sliced
1 cup unsalted cashews
1/3 cup mayonnaise
2 cups panko
Instructions:
Bring lentils to boil in 3 cups of water and a pinch of salt. Reduce to simmer and cook for about 25 minutes, until falling apart. Drain in a mesh strainer, dry and set aside. While lentils are cooking, boil 2 cups of water for bulgur, add bulgur and turn off heat. Let it cook until water is absorbed. Put bulgur aside. In a large pan, heat oil. Add onions, celery, garlic and leek or scallion, and cook for about 8 minutes. Set aside, then add mushrooms to the pan and cook until soft, about 10 minutes. In a food processor, process cashews until fine. Combine cashews, lentils, and bulgur with cooled vegetables and cashews. Add mayonnaise. Food process (pulse) in batches until mixture is cohesive but roughly textured. Stir in panko, and salt and pepper to taste. Form into 12 patties. Cook on the grill or in a pan, about 5 minutes per side. Serve with favorite fixings.
Of course, I omitted the cashews, celery, panko, and food processing. Also subbed in apple puree for mayo. I would suggest maybe trying a half a flax egg and half apple puree. Also maybe add a pinch of dried colman's english mustard. But aside from the bit where they don't hold together at all, excellent recipe.
Wednesday, 22 October 2008
mac'n'cheese nests
wanted to try a mac and cheese variation i'd heard of on bones (yep, i'm sad) but i didn't have any mac. thus:
enough spaghetti for about two servings
shredded extra sharp cheddar cheese
butter (2-3T)
1 large egg
about half a cup of milk (any but skim)
1 tsp of salt
some cayenne
5-6 tbsp leeks, chopped, sauteed in butter
break spaghetti into pieces about an inch to an inch and a half long. cook until very al dente. drain. rinse.
grease pan. grease again. (deadly serious)
layer cheese, butter, pasta, leeks in muffin cups
beat together egg, milk, salt, cayenne
pour liquids in equal proportion over each muffin cup
bake at 350 until done
makes about 8 nests
recipe, less leeks, spaghetti, and muffin cups, adapted from http://www.macaronicheeserecipes.com/Southern-Macaroni-and-Cheese.htm
damn tasty if i do say so myself
enough spaghetti for about two servings
shredded extra sharp cheddar cheese
butter (2-3T)
1 large egg
about half a cup of milk (any but skim)
1 tsp of salt
some cayenne
5-6 tbsp leeks, chopped, sauteed in butter
break spaghetti into pieces about an inch to an inch and a half long. cook until very al dente. drain. rinse.
grease pan. grease again. (deadly serious)
layer cheese, butter, pasta, leeks in muffin cups
beat together egg, milk, salt, cayenne
pour liquids in equal proportion over each muffin cup
bake at 350 until done
makes about 8 nests
recipe, less leeks, spaghetti, and muffin cups, adapted from http://www.macaronicheeserecipes.com/Southern-Macaroni-and-Cheese.htm
damn tasty if i do say so myself
Tuesday, 21 October 2008
sponge cake
oh i am weak.
found this recipe in the tesco magazine when i was cleaning the kitchen this morning. or rather, found the magazine. then, this afternoon, tore out all the interesting-looking recipes. then, after attending a comedy show tonight that had me out under the royal mile until ten, came home and made sponge cake with creme fraiche and fresh sliced strawberries.
as always, it gave instructions in grams and ounces rather than volumes, so aside from the butter and eggs i pretty much made up the rest of the recipe to the point that it ran something vaguely like
4 oz butter
3/4-1 c sugar
2 flax eggs
something in the general neighborhood of 2 c self-rising substitute
cream butter and sugar until fluffy. beat in eggs gradually. fold in flour.
bake at 150 (centigrade) in muffin tins until done.
i cooked until a mite past done and either didn't have enough levening or took to many strokes folding in the flour. so they had depressions in the centre and tasted just a bit like kettle corn.
topped with fresh sliced strawberries and creme fraiche beaten just until it holds its shape. would suggest beating creme with confectioners sugar, should you have it.
in any event, quite tasty.
found this recipe in the tesco magazine when i was cleaning the kitchen this morning. or rather, found the magazine. then, this afternoon, tore out all the interesting-looking recipes. then, after attending a comedy show tonight that had me out under the royal mile until ten, came home and made sponge cake with creme fraiche and fresh sliced strawberries.
as always, it gave instructions in grams and ounces rather than volumes, so aside from the butter and eggs i pretty much made up the rest of the recipe to the point that it ran something vaguely like
4 oz butter
3/4-1 c sugar
2 flax eggs
something in the general neighborhood of 2 c self-rising substitute
cream butter and sugar until fluffy. beat in eggs gradually. fold in flour.
bake at 150 (centigrade) in muffin tins until done.
i cooked until a mite past done and either didn't have enough levening or took to many strokes folding in the flour. so they had depressions in the centre and tasted just a bit like kettle corn.
topped with fresh sliced strawberries and creme fraiche beaten just until it holds its shape. would suggest beating creme with confectioners sugar, should you have it.
in any event, quite tasty.
Monday, 20 October 2008
beets
the british seem to love vaccuum packed, pre-cooked beets. apparently these are ready to eat and can be served hot or cold. but they kind of weird me out. anything sold on the vegetable aisle should require further cooking unless it is going in a salad (or is a carrot; also, i must mention here that the brits have the sense to put avocados in the fruit aisle). anyway, this sent me searching for a recipe for my beets. i found this at veggie venture:
BEETS IN ORANGE SAUCE
Active time: 10 minutes
Time to table: 15 minutes
Serves 4
1 tablespoon brown sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter (omitted, didn't miss at all!)
1 cup orange juice
2 15 ounce cans beets
Salt & pepper
Place medium saucepan on MEDIUM heat. Working quickly while saucepan heats, mix brown sugar, cornstarch, 1/2 teaspoon salt and 1/2 teaspoon pepper in the saucepan with a wooden spoon, working out the lumps. Slowly add the orange juice, stirring so lumps don't form. Bring to a boil, stirring occasionally. While sauce cooks, drain the beets. Stack several slices and dice by cutting in thirds, first one way and then the other. Add beets to sauce and cook until beets are heated through and sauce bubbles. Season to taste with additional salt and pepper.
being me, however, i felt the need to deviate vastly from the recipe. so i used the juice of one small-med sized orange, no butter, three little beets, and flour instead of cornstarch. i also added cayenne. that's just the sauce ingredients.
i made the sauce without ever boiling it and put into it not only beets but also a very small apple, chunked. and the kernels from about three-fifths of an ear of corn (added late so as not to cook to mush). cooked, stirring constantly, until everything was hot.
not the greatest thing ever (if you have more oranges, add more orange juice), but i think the apple and corn really helped. i would also suggest adding onion, probably pre-cooked just to translucency.
would probably do well served with roasted new potatoes with rosemary.
BEETS IN ORANGE SAUCE
Active time: 10 minutes
Time to table: 15 minutes
Serves 4
1 tablespoon brown sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter (omitted, didn't miss at all!)
1 cup orange juice
2 15 ounce cans beets
Salt & pepper
Place medium saucepan on MEDIUM heat. Working quickly while saucepan heats, mix brown sugar, cornstarch, 1/2 teaspoon salt and 1/2 teaspoon pepper in the saucepan with a wooden spoon, working out the lumps. Slowly add the orange juice, stirring so lumps don't form. Bring to a boil, stirring occasionally. While sauce cooks, drain the beets. Stack several slices and dice by cutting in thirds, first one way and then the other. Add beets to sauce and cook until beets are heated through and sauce bubbles. Season to taste with additional salt and pepper.
being me, however, i felt the need to deviate vastly from the recipe. so i used the juice of one small-med sized orange, no butter, three little beets, and flour instead of cornstarch. i also added cayenne. that's just the sauce ingredients.
i made the sauce without ever boiling it and put into it not only beets but also a very small apple, chunked. and the kernels from about three-fifths of an ear of corn (added late so as not to cook to mush). cooked, stirring constantly, until everything was hot.
not the greatest thing ever (if you have more oranges, add more orange juice), but i think the apple and corn really helped. i would also suggest adding onion, probably pre-cooked just to translucency.
would probably do well served with roasted new potatoes with rosemary.
Sunday, 19 October 2008
apple bread success
stole the recipe below from the ever wonderful twofatals.com
being a poor student, i omitted the walnuts, used substitutions for the baking powder, used butter instead of smart balance, used whole milk instead of skim, and made flax eggs. i also only used grated apple for half of the apple requirement and put apple puree (have i mentioned the crazy brits don't believe in applesauce?) in for the other half. turned out very well, but needs nuts, or maybe raisins. sonja, my flatmate, suggested eating it with cream cheese. we didn't have any, so we tried it with highland crowdie instead, to excellent results.
oh right, as always, i baked this in muffin tins as i have no loaf pan.
Ingredients:
2 1/2 cups whole wheat flour
1/2 cup cornmeal
1/2 tsp salt
1 tbsp baking powder
3/4 cup sugar
1/4 cup melted smart balance
2 eggs
1 1/4 cups skim milk
1 tsp vanilla
1 cup apple, peeled and grated
1 cup walnuts, chopped
Instructions:
Preheat the oven to 350. (or 175 C, wtv) Combine all of the dry ingredients in a large bowl. In a separate bowl, beat eggs, milk and butter (and vanilla) together. Make a well in the center of the dry ingredients and pour the wet ingredients, apples, and walnuts into it. Using a spatula, mix everything the batter together. It should be pretty lumpy. Pour the batter into a greased loaf pan and bake it for about an hour, until a knife comes out clean. Let it cool, then serve. (or just serve)
being a poor student, i omitted the walnuts, used substitutions for the baking powder, used butter instead of smart balance, used whole milk instead of skim, and made flax eggs. i also only used grated apple for half of the apple requirement and put apple puree (have i mentioned the crazy brits don't believe in applesauce?) in for the other half. turned out very well, but needs nuts, or maybe raisins. sonja, my flatmate, suggested eating it with cream cheese. we didn't have any, so we tried it with highland crowdie instead, to excellent results.
oh right, as always, i baked this in muffin tins as i have no loaf pan.
Ingredients:
2 1/2 cups whole wheat flour
1/2 cup cornmeal
1/2 tsp salt
1 tbsp baking powder
3/4 cup sugar
1/4 cup melted smart balance
2 eggs
1 1/4 cups skim milk
1 tsp vanilla
1 cup apple, peeled and grated
1 cup walnuts, chopped
Instructions:
Preheat the oven to 350. (or 175 C, wtv) Combine all of the dry ingredients in a large bowl. In a separate bowl, beat eggs, milk and butter (and vanilla) together. Make a well in the center of the dry ingredients and pour the wet ingredients, apples, and walnuts into it. Using a spatula, mix everything the batter together. It should be pretty lumpy. Pour the batter into a greased loaf pan and bake it for about an hour, until a knife comes out clean. Let it cool, then serve. (or just serve)
Thursday, 16 October 2008
what to do with a severly underripe mango
ok, as fanny can attest, i am a terrible judge of mangos. plus i should have known there would be a reason lidl had them half off. anyway, purchased and then sliced open a seriously underripe mango. what to do now?
slice mango into thin slices. quite thin.
place in hot skillet, sprinkle with a decent amount of cinnamon, and let cook a few minutes. add 1-2 tsp sugar, depending on your preference and cook until they've reached your favorite shade of yellow. ta-da! candied mango.
slice mango into thin slices. quite thin.
place in hot skillet, sprinkle with a decent amount of cinnamon, and let cook a few minutes. add 1-2 tsp sugar, depending on your preference and cook until they've reached your favorite shade of yellow. ta-da! candied mango.
baked apple slices
ok, this one might have gone rather spectacularly wrong from a technical point of view, but it tasted good.
basically, i had a big cooking/baking apple left over after tarts, so i thought i'd bake it, but i had no apple corer, and no brown sugar. also no pan aside from a cookie sheet, a muffin pan, and aluminium foil. so i took my usual approach and invented something:
cut apple into slices and lay them out over a big sheet of foil. leaving enough room to fold the sides over and create a closed packet thing, spread the slices out as much as possible. fold up to create edges and corners.
in a skillet or a sauce pan, combine two big spoonfuls of honey, some water (not much - i put in too much), two spoonfuls of sugar, cinnamon, and cloves, and sultanas. get nice and hot. (this part's amazing. it tastes like childhood storybook ideals of harvest and small-town halloween all rolled into one. i have to figure out how to make it into proper candy at a later date).
taking care not to spill the sticky mess all over your counter or pans, pour the sauce into your pseudo-foil-pan. fold closed. bake until done.
be careful, this doesn't need to bake long or you will have apple mush (or, if you have added too much water, apple mush soup). check it fairly freqently. would probably also be a good idea to vent the top of your pan.
basically, i had a big cooking/baking apple left over after tarts, so i thought i'd bake it, but i had no apple corer, and no brown sugar. also no pan aside from a cookie sheet, a muffin pan, and aluminium foil. so i took my usual approach and invented something:
cut apple into slices and lay them out over a big sheet of foil. leaving enough room to fold the sides over and create a closed packet thing, spread the slices out as much as possible. fold up to create edges and corners.
in a skillet or a sauce pan, combine two big spoonfuls of honey, some water (not much - i put in too much), two spoonfuls of sugar, cinnamon, and cloves, and sultanas. get nice and hot. (this part's amazing. it tastes like childhood storybook ideals of harvest and small-town halloween all rolled into one. i have to figure out how to make it into proper candy at a later date).
taking care not to spill the sticky mess all over your counter or pans, pour the sauce into your pseudo-foil-pan. fold closed. bake until done.
be careful, this doesn't need to bake long or you will have apple mush (or, if you have added too much water, apple mush soup). check it fairly freqently. would probably also be a good idea to vent the top of your pan.
Sunday, 12 October 2008
additional crepe note
if you are flying out the door trying to make your train, which you do, by the skin of your teeth, but regardless are flying out the door trying to make a train that leaves in less than twenty minutes when you live about half that away from the station, and therefore have absolutely no time to saute your spinach in butter with cheese to put on your crepes like you planned,
you can always put a spoonful of plain, nonfat, bioactive yoghurt on a crepe, spread it around, and then add five or six good-sized baby spinach leaves, roll, and eat. yum.
also, thought briefly (ever so briefly) about actually photographing my food experimentations like normal food blogs, then quickly remembered that the results of my experiments tend to be rather unsightly, although tasty. so whatever your experiment looks like when you're finished (ok, blackened and charred excepted), that's totally what it's supposed to look like. or more succinctly:
shoot first. call whatever you hit the target.
which is really my cooking strategy in general.
you can always put a spoonful of plain, nonfat, bioactive yoghurt on a crepe, spread it around, and then add five or six good-sized baby spinach leaves, roll, and eat. yum.
also, thought briefly (ever so briefly) about actually photographing my food experimentations like normal food blogs, then quickly remembered that the results of my experiments tend to be rather unsightly, although tasty. so whatever your experiment looks like when you're finished (ok, blackened and charred excepted), that's totally what it's supposed to look like. or more succinctly:
shoot first. call whatever you hit the target.
which is really my cooking strategy in general.
Friday, 10 October 2008
crepe discovery
i owe my first crepe experience and my crepe recipe to one of my oldest greatest friends' older brother, benji. when we were in late elementary school, for some reason or another there were two or three of us spending the night at christi's, and somehow we convinced benji to make us crepes. they were, of course, fantastic. we smothered them in powdered sugar and ate until out tummies hurt. and then we begged benji for the recipe, which he gave us. i'm pretty sure the recipe is actually oriniginally from francois, the derdeyns' belgian exchange student (as opposed to any of the several other exchange students they've hosted), but i will always think of it as benji's.
traditionally, this recipe only comes out at my house for special occasions. it calls for two eggs and usually gets topped with all manner of delicious sweet things, and in any event generally sits in the back of the recipe stack (now cookbook) like a much-beloved but seldom worn pair of culinary heels. until now. because now i know that this recipe can be made (drumroll please) with Flax Eggs.
in honour of this monumental discovery, i give you,
Benji Derdeyn's Crepes
1.5 c flour
1 T sugar
1/2 t salt
1/2 t baking (the recipe doesn't actually specify which, but i use soda)
2 c milk
2 eggs (or flax eggs)
2 T butter
1/2 t vanilla
mix. pour. cook. eat.
*always follow the first pancake rule with crepes
and also
MK's Asparagus Crepes
follow directions closely or the temperature will be inideal
boil 3-4 stalks of asparagus for about five minutes, or until tender and very green
whilst asparagus boiling, cut up about 1/4 log of chevre or welsh goat cheese and put on plate. sprinkle with sea salt. have lemon wedge at the ready.
remove asparagus from water as soon as it's done and cut into little bite sized pieces.
put asparagus atop cheese on plate, spritz with lemon, stir up a bit.
make crepe. (the real one)
put asparagus-cheese mixture into crepe.
consume immediately.
*note: can substitute (olive oil and cayenne) sauteed green bean pieces for asparagus for a different take on things. use welsh goat cheese if possible when using green beans.
traditionally, this recipe only comes out at my house for special occasions. it calls for two eggs and usually gets topped with all manner of delicious sweet things, and in any event generally sits in the back of the recipe stack (now cookbook) like a much-beloved but seldom worn pair of culinary heels. until now. because now i know that this recipe can be made (drumroll please) with Flax Eggs.
in honour of this monumental discovery, i give you,
Benji Derdeyn's Crepes
1.5 c flour
1 T sugar
1/2 t salt
1/2 t baking (the recipe doesn't actually specify which, but i use soda)
2 c milk
2 eggs (or flax eggs)
2 T butter
1/2 t vanilla
mix. pour. cook. eat.
*always follow the first pancake rule with crepes
and also
MK's Asparagus Crepes
follow directions closely or the temperature will be inideal
boil 3-4 stalks of asparagus for about five minutes, or until tender and very green
whilst asparagus boiling, cut up about 1/4 log of chevre or welsh goat cheese and put on plate. sprinkle with sea salt. have lemon wedge at the ready.
remove asparagus from water as soon as it's done and cut into little bite sized pieces.
put asparagus atop cheese on plate, spritz with lemon, stir up a bit.
make crepe. (the real one)
put asparagus-cheese mixture into crepe.
consume immediately.
*note: can substitute (olive oil and cayenne) sauteed green bean pieces for asparagus for a different take on things. use welsh goat cheese if possible when using green beans.
recipe for emmons - MK's carrot salad
this is crazy easy, has approximately no fat, can be made in any quantity, and keeps well for several days. and it has no mayo, which is actually the point as i'm not so keen on mayo in most circumstances.
carrots
applesauce (or apple puree if the italians take after the english)
orange juice and/or pineapple juice (i usually use orange, but a splash of pineapple helps)
sultanas or craisins (or chunks of apple)
mix the applesauce and the juice (in about a 3:2 ratio, to be adjusted to attain desired consistency).
add dried fruit and let sit (rehydrates fruit) whilst you
(peel and) grate the carrots.
stir fruit mixture.
pour fruit mixture over carrots and stir.
let marinate a few minutes to a few hours (depending on how hungry you are - it gets better as it sits for a bit)
eat.
store any extra in an airtight container in the fridge.
will keep well for about three days, less well thereafter.
ok, when i'm just making this for me, i use about two big carrots, about half a cup of applesauce/juice combination, and a handful of fruit. usually makes about two good-sized servings in my experience.
to make it for more people, grate more carrots and make more fruit mixture (remember you can always add more of any ingredient to acheive your favorite balance)
carrots
applesauce (or apple puree if the italians take after the english)
orange juice and/or pineapple juice (i usually use orange, but a splash of pineapple helps)
sultanas or craisins (or chunks of apple)
mix the applesauce and the juice (in about a 3:2 ratio, to be adjusted to attain desired consistency).
add dried fruit and let sit (rehydrates fruit) whilst you
(peel and) grate the carrots.
stir fruit mixture.
pour fruit mixture over carrots and stir.
let marinate a few minutes to a few hours (depending on how hungry you are - it gets better as it sits for a bit)
eat.
store any extra in an airtight container in the fridge.
will keep well for about three days, less well thereafter.
ok, when i'm just making this for me, i use about two big carrots, about half a cup of applesauce/juice combination, and a handful of fruit. usually makes about two good-sized servings in my experience.
to make it for more people, grate more carrots and make more fruit mixture (remember you can always add more of any ingredient to acheive your favorite balance)
the big list of kitchen essentials
i think it might be weird that i consider list-making a form of self indulgence.
oh well. my wish list for cooking experiments
equipment
kitchenaid mixer. (accept no substitutes)
at least two flat wooden spoons, one oiled but never washed for pastry, one for sauces
high quality paring knife
high quality chef's knife
bench scraper
measuring cups
measuring spoons
big mixing bowl
two medium mixing bowls
two small mixing bowls
pyrex pie pan
cookie sheets
muffin pans
slotted metal spoon
spatula, preferably metal
can opener
potato/carrot peeler
cheese grater
nutmeg grater
food processor
rolling pin, either glass or greased wood
steamer
big pot
sauce pans
big metal mixing spoon
collander
refillable pepper grinder
dish rags
sponge
washing up liquid
pot holders
cast iron:
big frying pan
little frying pan
griddle
spices
sea salt
black peppercorns
cinnamon
cloves
dried basil
dried oregano
colman's english mustard
cayenne
turmeric
baking powder
baking soda
cream of tartar
cocoa
foods
extra sharp cheddar cheese
parmesean
chevre or welsh goat cheese
sun-dried tomatoes
pasta
tinned tomatoes, preferably with garlic
garlic
lemon
tomato paste/puree
sultanas
craisins
currants
almonds
flaxmeal
flour
sugar
apples
applesauce
carrots
baby spinach
eggs
milk
olive oil
extra virgin olive oil
basalmic vinegar
white vinegar
veggie oil
butter
yoghurt
strawberries
blueberries
malt vinegar
oh well. my wish list for cooking experiments
equipment
kitchenaid mixer. (accept no substitutes)
at least two flat wooden spoons, one oiled but never washed for pastry, one for sauces
high quality paring knife
high quality chef's knife
bench scraper
measuring cups
measuring spoons
big mixing bowl
two medium mixing bowls
two small mixing bowls
pyrex pie pan
cookie sheets
muffin pans
slotted metal spoon
spatula, preferably metal
can opener
potato/carrot peeler
cheese grater
nutmeg grater
food processor
rolling pin, either glass or greased wood
steamer
big pot
sauce pans
big metal mixing spoon
collander
refillable pepper grinder
dish rags
sponge
washing up liquid
pot holders
cast iron:
big frying pan
little frying pan
griddle
spices
sea salt
black peppercorns
cinnamon
cloves
dried basil
dried oregano
colman's english mustard
cayenne
turmeric
baking powder
baking soda
cream of tartar
cocoa
foods
extra sharp cheddar cheese
parmesean
chevre or welsh goat cheese
sun-dried tomatoes
pasta
tinned tomatoes, preferably with garlic
garlic
lemon
tomato paste/puree
sultanas
craisins
currants
almonds
flaxmeal
flour
sugar
apples
applesauce
carrots
baby spinach
eggs
milk
olive oil
extra virgin olive oil
basalmic vinegar
white vinegar
veggie oil
butter
yoghurt
strawberries
blueberries
malt vinegar
Tuesday, 7 October 2008
spam?
dearest blogspot spam reviewers,
while i am perfectly clear on the fact that probably no one but me wants to read this, i changed the settings (or certainly attempted to) to keep it out of next blog, etc, as soon as i made it. your article on spam blogs doesn't clarify another reason why a private-set blog, even if it is just me rambling about my cooking experiments, would be objectionable. if you have the time, would you be so kind as to clarify this point for me?
thank you,
mary katherine
while i am perfectly clear on the fact that probably no one but me wants to read this, i changed the settings (or certainly attempted to) to keep it out of next blog, etc, as soon as i made it. your article on spam blogs doesn't clarify another reason why a private-set blog, even if it is just me rambling about my cooking experiments, would be objectionable. if you have the time, would you be so kind as to clarify this point for me?
thank you,
mary katherine
Sunday, 5 October 2008
planning
ok, cooking plans:
tomato sauce and pasta tonight
repurposed as tomato, sultana, paneer stew for the week
broccolli-cheese cornbread
(maybe cook friday night to use as road-food for carbisdale?)
will need broccoli and maybe cheese
veggie burgers
will need veggies
carrot salad
will need carrots, orange
berry scones
blueberry muffins
can only use blueberries in some of them, must find other flavouring for rest
feels pretty silly to keep up a blog no one's intended to see. hmm...
tomato sauce and pasta tonight
repurposed as tomato, sultana, paneer stew for the week
broccolli-cheese cornbread
(maybe cook friday night to use as road-food for carbisdale?)
will need broccoli and maybe cheese
veggie burgers
will need veggies
carrot salad
will need carrots, orange
berry scones
blueberry muffins
can only use blueberries in some of them, must find other flavouring for rest
feels pretty silly to keep up a blog no one's intended to see. hmm...
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