21 November, 2015

Cheat’s hummus

This isn’t really hummus, because it doesn’t have oil or tahini in it. But if you’re trying to cut down on fat intake, it’s not a bad substitute, and it is very quick and easy to make using a jar of chickpeas and a few other ingredients you’re likely to have on hand. It’s part of our campaign for healthier nibbles to eat with aperos; we have it with raw carrot sticks, but you can use other vehicles of your choice, including pitta bread of course.

Words of advice:

  • Use a Spanish brand of chickpeas if you possibly can, they are just better. Jars are generally better than cans for some reason.
  • Lack of tahini and oil means you have to really ramp up the spices and garlic to stop it being bland. Don’t take my quantities as gospel — taste and adjust as you like.
  • This makes a lot; I hope it freezes well because that’s what I’ve done with half of it. It will keep for a few days in the fridge.

Recipe for Cheat’s hummus »

28 October, 2015

Arroz con leche

When in Spain … it has to be arroz con leche, not plain old rice pudding. Truth to tell, the two are almost identical. In Spain, the arroz is always served cold, with a generous sprinkling of cinnamon, one of the three spices used in unadventurous Spain (the others are saffron and paprika). And of course the rice used is paella rice (bomba), subtly different from the round-grain Carolina rice we use. Many Spanish recipes specify partly cooking the rice in water and then adding it to the milk, but I don’t hold with that — I like my pudding thick and creamy, and you need all the starch in the rice for that.

TV chef Karlos Arguiñano’s recipe suits me; he cooks it in milk, and the only thing I changed was the amount of sugar (many Spanish dishes are over-sweet for my taste) — plus we had it hot.
Recipe for Arroz con leche »

26 September, 2015

Sourdough pancakes

This is the quickest, easiest way of using up surplus sourdough starter. It makes small, American-style pancakes. Excellent with maple syrup and cream or quark, but they are also a good substitute for blinis to serve with smoked salmon and cream cheese. Hardly needs a recipe and quantities are vague. Usually I have about 100-150 ml of starter and I use one egg for this quantity. But if the batter seems too runny, add a bit of flour; if too thick, a bit of water.

They freeze well, wrapped in foil, and can be reheated in the oven, still wrapped.
Recipe for Sourdough pancakes »

22 September, 2015

Catalan lamb roasted with rosemary, cumin, potato crumble and garlic

From a cheffy recipe printed in the local paper, but heavily adapted to make it more practical. The original used a boned saddle of lamb — we replaced that recherché idea with a thick slice of leg, which worked very well for the two of us. Basically you need a lean, fairly thick piece of meat. We also cooked the garlic for longer, to make it soft enough to squeeze out of the skins.
Recipe for Catalan lamb roasted with rosemary, cumin, potato crumble and garlic »

22 September, 2015

What to do with overgrown courgettes

A vexed question. This one was so overgrown it qualified as a marrow. We’d already done the standard stuffed marrow with half of it, and still had enough left for another meal. A bit of googling turned up something called “savoury marrow bake” at AllRecipes. I glanced at it half-heartedly and then realised it wasn’t stuffed marrow but a kind of frittata/crustless quiche for which we had all the ingredients. So we took the idea and ran with it, changing quantities to make a lighter, more slimmer-friendly dish. Of course you could add or substitute other veg if you wanted.

We were very pleasantly surprised by the result. The flour and baking powder give it a smooth yet light texture quite different from frittata. You can eat it warm or cold; we had it with a tomato sauce, but chilli jam would be excellent too. Good picnic or buffet fare, cut into small squares. Or use it as a side dish with anything that has a sauce. Definitely a keeper. Now I just need to think of a name for it.
Recipe for What to do with overgrown courgettes »

11 August, 2015

Duck stir fry

Quickly put together from bits and pieces in fridge and freezer and inspiration yet again from Slimming World. I served it with some leftover boiled rice; otherwise I would have used Chinese egg noodles. Use a bag of frozen stir-fry vegetables to save time, and it will only take 20-25 minutes from starting to getting it on the table.
Recipe for Duck stir fry »

27 July, 2015

Sourdough focaccia

Sourdough focaccia

When you make sourdough you are always looking for ways of using up starter. This recipe (also known as fougasse in France) was a good accompaniment for post-film drinks. It’s great for picnics too. I started it in the morning and baked it late afternoon. It’s best warm or cold rather than piping hot from the oven.

This recipe is fine with ordinary plain flour, but you can use white bread flour if you want, or a half-and-half mixture. Whatever you choose, the dough is very wet and sticky to work with, so if you have a stand mixer with a dough hook, I really recommend using it. If not, use the “kneading” technique of using one floured hand to stretch and fold the dough in the bowl — no need to turn it out, and you can keep your other hand clean.

Toppings: this isn’t pizza, so topping should be scanty and not too complicated — two or at most three elements. You can keep it plain by just sprinkling fleur de sel and olive oil over it. For this occasion I did some with chopped rosemary and onion, and others with sliced artichoke hearts and a few squirts of pesto. Sun-dried tomatoes and serrano ham or prosciutto are a good choice too — or use your imagination and go for something more original like crumbled blue cheese and thin slices of pear. In all cases, finish with oil and salt.
Recipe for Sourdough focaccia »

14 July, 2015

Sunny poached apricots


A slightly revised version of a BBC recipe. It’s just made for the tart, red-tinged apricots we get here. Apricots are nearly always disappointing raw, but brief cooking really intensifies the flavour. Baking in the oven rather than cooking on the stove top is gentler and means they are less likely to collapse. I do them when I am using the oven for something else anyway. Do plenty, and store in the fridge for instant dessert with cream, fromage frais, or ice cream.
Recipe for Sunny poached apricots »

27 June, 2015

Easy fruity cakey pudding

As you can see, it was difficult to decide what to call this. I freely admit to lifting it almost wholesale from Baking in Franglais, because I had a few ripe apricots that needed using quickly. As usual, I made a few changes; I forgot to buy an orange, so I added lemon zest instead, and I used only apricots because I’d eaten all the cherries. Also, the recipe specifies a 20-cm springform tin. In my cupboard I have an 18-cm and a 22-cm one. Hmph. I decided to go for the 22-cm one until I saw what a tiny amount of mixture there was. The 18-cm one was the perfect size, producing a taller cake than Jean’s. I reckon I could have doubled the recipe if I’d used the 22-cm tin.

Verdict: a really good, light cake with very little fat and sugar. Cold, you can eat it as cake; we had it slightly warm for dessert with a dollop of chilled fromage frais, but cream or custard would be fine too, of course. It’s a keeper, for those times when you have a small amount of ripe fruit to use up. I’m sure it would be great with plums, cherries or peaches, apples or pears, or any combination. You can vary the other flavourings according to what fruit you use.
Recipe for Easy fruity cakey pudding »

23 April, 2015

Sourdough chocolate cake

Anyone who makes sourdough is always looking for ways of using surplus starter, to avoid throwing it away. I am not a huge chocolate cake fan, and this cake may sound unlikely, but it’s actually a really good cake, and definitely worth trying if you are a chocolate lover. Tested on the connoisseurs at choir practice, and it got the thumbs up … even if pumpkin spice cake remains the unbeatable favourite!

The original recipe is from Pinch My Salt. I have converted it to metric because I can’t be doing with cup measurements. The first time I made it, it had a rather fudgy brownie-like consistency, but I think that was because my starter wasn’t very lively. Use bubbly starter and it will have a light consistency and taste delicious. For convenience and keeping quality I serve it without frosting at choir practice, but you could use Nicole’s chocolate frosting below, or a classic cream cheese and orange one.
Recipe for Sourdough chocolate cake »


All recipes in this blog tested using the most stringent quality controls (French guests). Read on ...
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