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

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 »

6 March, 2015

Pot-roasted chicken and root vegetables

I cooked this based on a recipe from Slimming World, believe it or not, adapted to my own tastes and what I had available. It will be appreciated by slimmers and non-slimmers alike. The vegetables become meltingly soft and sweet, imbued with the flavour of the stock. Very easy when you have guests too, because you can just put it in the oven an hour before the meal and leave it to cook. I added roast spuds for a complete meal, followed by a crisp, simple green salad.
Recipe for Pot-roasted chicken and root vegetables »

23 January, 2015

Lemon chicken stir-fry

This is based on a recipe from the Hairy Bikers’ diet book. It’s quick, delicious, cheap, and less than 200 calories a portion — definitely worth saving for posterity. If on a diet, serve with plain boiled rice or Chinese noodles.

Note, no rice wine here so I used Noilly Prat. You could use not-too-dry white wine, or sherry.
Recipe for Lemon chicken stir-fry »

2 November, 2014

Duck Wellington

A freezer catastrophe meant that we had to quickly find ways of using up the entire thawed-out contents of the freezer. This recipe, adapted from one originally found on Marmiton, was a way of using up some duck breasts and a packet of puff pastry. I was surprised at how good it was — a cheaper alternative to mini beef Wellingtons.

The original recipe had foie gras in the filling, so if you have any, you can use it, but I found it worked just fine with a dollop of crème fraîche. The duck breasts you can buy here are huge, so we normally eat just one between us.
Recipe for Duck Wellington »

10 October, 2014

The Apple Book, by Jane Simpson and Gill MacLennan

A neglected cookbook for a neglected blog. This is an old book, published in 1984. At the time we lived in the Vale of Evesham, where fruit and vegetables were plentiful. It’s really intended for people with their own trees, who are desperate for ways of using their gluts. But even if you aren’t surrounded by orchards, apples are available all over the place and all the year round, so it’s well worth having a cookbook dedicated to them.

I used to use it a lot, but it’s gradually migrated to the dusty lower reaches of the bookcase. Flicking through it, there are quite a few food-spattered pages. Some even have notes, including the word “wonderful” scrawled next to the apple and cider sorbet recipe. But there’s one recipe that has become the household standard virtually every time we can get hold of chicken livers: the catchily named Chicken livers with mushrooms, bacon and apples in a peppered cider sauce. You hardly need a recipe after that. It only takes about 20 minutes to prepare, and it’s excellent with pasta.
Recipe for The Apple Book, by Jane Simpson and Gill MacLennan »

12 June, 2014

Spelt sourdough

It’s said to be quite difficult to make a good loaf using spelt (épeautre in French) because it has less gluten in it than modern wheat, so it tends not to rise as well. A few months ago I encountered a chap at the market who was selling organic wholegrain spelt flour that he’d grown and milled himself; it was expensive (5 euros a kilo!) but I thought I’d give it a try.

I googled (of course) and this recipe looked the most promising. It’s almost a “no-knead” recipe — I remember reading somewhere that because of the low gluten content, spelt dough doesn’t respond well to a lot of handling and it’s best to avoid over-working it. The recipe worked out really well, making a moist, open-crumbed loaf. So I tried it again today with some different spelt flour that was described as semi-complet (semi-wholegrain). It obviously wasn’t as absorbent as the whole grain and the dough was wet and quite difficult to handle (it stuck to the pan). But the result was still very good, especially with some smoked trout.

There were things I would change about the recipe though, notably that it was too sweet for a “general purpose” bread, so this is my tweaked version. I bake it in two smaller loaves for the simple reason that it’s easier to handle a smaller piece of this sticky dough — plus it makes a lot of bread and this way you can freeze one loaf and eat the other, warm with butter.
Recipe for Spelt sourdough »

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