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It’s no secret that I don’t have a sweet tooth (in fact, I’ve been known to order an extra starter instead of dessert on more than one occasion) and it follows that baking isn’t something I turn my hand to regularly. But, when it comes to LC’s birthday, I feel compelled to keep a family tradition alive; making a birthday cake.

As LC’s first birthday approached, I discovered that both Jed and I shared this same family tradition when we were children. From dolls to cameras, ladybirds to racing cars, each year our mums made us special birthday cakes themed around our current interests.

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When I embarked on making LC’s first birthday cake, little did I know how stressful it would be; the pressure to deliver something which looked as it was intended and to bring the utter joy I remember feeling as a child when the surprise cake was revealed.

LC is now three and each birthday so far I have spent hours researching, planning and designing before starting on the baking, cutting and decorating. Each year I’ve reached a point (usually at the decorating stage) where I’ve questioned why I’ve put myself through the agony and not just bought a cake, but it has all been worth it to see LC’s reaction and then to hear him talk about his cakes.

A diplodocus obsession

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This one made using a sugar-free carrot cake recipe from things for boys.

Steaming into age two

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I still feel guilty about using shop bought Swiss rolls for this cake but I’m not super mum so baking the biscuits and assembling the cake had to be where I drew line!

Dig, dig, digging and some muffins

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He’s hit the age of taking birthday cake into preschool to share with his class at lunchtime, so with 16 to cater for and a little kitchen helper by my side I turned to the trusty sugar free carrot cake recipe again, this time made into muffins.

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And for the main event, a chocolate orange sponge cake, using the 4,4,2,4 method I learned from my mum as a child, became a digger.

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Granted. I’ve been absent for a long time – family life combined with running your own business can do that to your social networking life – but I’m ready to get back to food blogging. It’s something I really enjoy doing and have missed. I only hope that I can find the time and energy to do it again.

I might have been away from my blog but I haven’t been far from food. It’s just that my approach to food has adapted to suit the limited time available for cooking and, naturally, to my little boy’s developing tastes.

_EP_8202-01For a while, when LC was little, I struggled to cope with not having time in the kitchen after work (cooking had always been my creative outlet and the way I relaxed) but we’re now over some very difficult hurdles and there’s a little more time on an evening to cook. I’m working through recipes in the cookbooks that gathered on my shelves over the last two years and were subsequently neglected as well as rediscovering old favourites. Books like Persiana, Made in India, New Indian, Ottolenghi: The Cookbook, Comptoir Libanais, the River Cottage Baby and Toddler Cookbook and, more recently, Indian Kitchen: Secrets of Indian home cooking have reignited my passion for cooking and, importantly for me, my desire to experiment and create ‘new’ dishes.

I’ve had a little ‘me’ time when I’ve been able to hone some skills and learn new ones. I’ve been on a baking course with Hart’s Bakery and almost perfected my sourdough, I joined Wai Yee Hong and Bishopston Supper Club for the first ever #dumplingfest and learned how to make samosas with a new foodie friend, Arushi.

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Seeing LC enjoy food and want to spend time with me in the kitchen has really helped. I feel immensely proud when he names fruit and vegetables, can recognise ingredients in a cooked dish or sniffs the air and tells me he can smell that I’m cooking curry! I also felt slightly embarrassed when nursery staff reported how, as they told the children they were going to bake cakes, he jumped it to explain to them all how to make one and listed the ingredients needed.

He wants to help with everything from growing vegetables in the garden to shopping, stirring, whisking and even sweeping up. He’s been a great excuse to make time in the kitchen to do things I’ve never done or haven’t done for a long time; make pasta, stale bread gnocchi, oatcakes, meringues, jellies and cakes. He’s eager to learn, soaks up everything I teach him and demonstrates what he’s learnt in his play kitchen where he makes paella, risotto, pancakes, scrambled eggs, sausage sandwiches and a bloody good cup of tea!

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And what about eating out? We still do that, just not as frequently. We have sneaky days off with LC in nursery so we can have breakfast or lunch out, or sometimes both! We eat out at lunchtime with LC and occasionally we indulge in a night out, with the help of the amazing people in our lives who offer to babysit.

The Bristol food scene continues to thrive. The variety and quality of food available is outstanding. We’ve had incredible steaks at The Ox, the most amazing chicken wraps from Matina in St Nick’s market, Sunday lunches with a difference at the Kensington Arms, Yurt Lush and Bishopston Supper Club, tapas to die for at Bravas and Pata Negra, the best brunches at RosemarinoBaker & Co and Souk Kitchen, consistently good food at out local, The Victoria Park, stunning fish and chips at Salt and Malt, spice fixes from the Jamaican Diner, authentic Indian cooking from Romy’s Kitchen, a complete surprise tasting menu at the Lido and fantastic salt beef from Aron’s Jewish Delicatessen.

_EP_3760_1Further afield we’ve tucked in at the Hardwick and eaten the best pea and ham soup we’ve ever tasted at the Hind’s Head. Even further afield we were wowed by the food and hospitality in Copenhagen. Aaman’s open sandwiches, DOP hotdogs and Papiroen street food market were highlights of our trip. Sadly there was no visit to Noma!

So, I’ve discovered that there is still room for food in our lives…it’s just that we’re on a diet!

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On Tuesday, Jed and I had the pleasure of joining 1st Backwell Scouts for an evening of cooking. We were honoured to have been asked to judge their inaugural Masterchef competition.

This wasn’t going to be anything like their usual campfire cooking; we and the Scout leaders were looking for a high quality three course meal from each team of six Scouts, prepared and served in just one hour.

We needed to see evidence of menu planning, good food hygiene and safety, teamwork, and of course well cooked and presented food that tasted great.

The Scouts had spent the previous week’s meeting planning what they were going to cook with their £10 budget, writing shopping and to do lists, assigning tasks as well as working out what equipment, crockery and cutlery they’d need to bring with them.

Each team were only provided with two tables to use for preparation and cooking, a two-ring gas burner and basic Scout cooking equipment so they had needed to plan well and consider the logistics of six people preparing and cooking the three dishes within the hour (at least one dish needed to be served hot). Oh, and did I mention that all six teams had access to just one sink in which to wash up as they went along since they’d only have 15 minutes at the end of cooking time to clear away and leave the Scout hut tidy?

I imagine that even the chefs competing in Masterchef: The Professionals would be nervous at the prospect.

Not only did they look the part with their chefs hats and fancy aprons, but a number of the Scouts showed impeccable knife skills and food knowledge and there were even some attempts at cheffy smears (luckily there were no foams!).

The teams were well organised with everyone knowing what they needed to do and when.  Each team pulled together and they all, despite the fire alarm going off, some frantic moments and last-minute panics, lined up a full three courses on the judging table.

Amazed at what the Scouts had produced in such a short of amount of time and with limited resources, we had a tough job ahead of us judging the food. There were some stand out dishes; the spicy pork with noodles from the Stag team demonstrated many skills and the layers of flavour in the dish really came through, Eagle team’s sweet and sour pak choi soup had quite a kick to it but the heat didn’t mask the other more fragrant flavours and Bulldog team, which unfortunately ran out of time to thread the marinated meat for their chicken kebabs onto the skewers none-the-less, produced a sticky, zesty, peanutty and incredibly moreish dish.

Everyone should be very proud of themselves. All teams scored very highly, there were very few points in it but in the end congratulations had to go to the Stags.

The menus

Eagle
Sweet and sour pak choi soup

Garlic and sweet chilli prawns

Trifle

Bulldog
Spicy sweet potato slices

Chicken kebabs

Pancakes

Tiger
Smoked salmon on crackers

Garlic chicken fillet

Eton mess

Stag
Garlic prawns with rocket salad

Spicy pork with noodles

Poached pears with cinnamon

Buffalo
Roasted pepper with bacon stuffing

Chicken, mushroom, pea risotto

Peach and macadamia parfait

Badger
Prawn cocktail

Steak, mashed potato and broccoli

Oranges in syrup

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Leaving the house at 8am on a Sunday and driving an hour to get to a pig butchery and sausage making course probably isn’t most people’s idea of a fun day out nor a perfect wedding present, but Jed and I were happy as the proverbial pigs in muck at the prospect of our day ahead.

EFButchery-4So, what kind of people are attracted to this course run by the Empire Farm? We were joined by a few who, like us, just enjoy food and were interested to learn a new skill. Others had smallholdings or farms and wanted to learn the practical skills needed to handle their own produce and turn it into a profitable business.

Dan from Twelve Green Acres farm and our tutor for the day is a pig farmer and butcher who sells his meat both in his local area and at farmers’ markets in London. He brought a 30kg side of one of his own pigs with him for us to work with; a Duroc middle white cross, classified as a porker meaning that it is quite lean with only a thin layer of fat and therefore good for selling as pork joints.

The morning was spent in the butchery learning about rearing pigs for meat, slaughtering, the equipment needed for butchery as well as watching as the side of pig was divided into individual joints.

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Before lunch we got hands on, each of us taking a joint to de-bone and skin then chop into chunks in preparation for the afternoon session of sausage making. Unusually and rather decadently, the whole side of this pig was going into the sausage bucket. These couldn’t fail to be good sausages!

After a beautiful lunch prepared by Sally who runs the farm and courses, which of course included some of Dan’s sausages, we headed back to the butchery to get stuck into the second part of the course.

All the meat and some fat (20-30% of the mixture should be fat) were coarsely minced and divided into 2kg portions for us to work with. We set to weighing out the majority of the ingredients needed to make a traditional English pork sausage* as well as our chosen flavourings of chilli, garlic and shallot, combined them with the course pork mince and some water (the water helps push the meat through the machine and into the skins but is lost during the 24 hours that the sausages are left to hang after making) then put the mixture through the mincer a second time on a finer setting.

EFButchery-49After cooking a small patty of the mixture in the test kitchen and adjusting the flavouring, we were ready to get stuffing. Stuffing is a two person job – one person to load the machine and turn the handle and one person to guide the mixture into the natural hog casings and ensure an even, air-free sausage – something I could use more practice at!

A little bit of coaxing and squeezing out of air was needed before we could start linking. I’ve always wondered how it was done but once you’ve learnt the pattern and found your rhythm, it really isn’t that difficult and was fun to do.

We ended the day with a sausage taste testing. We all cooked off a couple of the sausages we’d made and marvelled at people’s flavour combinations – some conservative, others quite weird and wonderful. Even if we do say so ourselves, we made some bloody good, tasty sausages! We were pleased to be taking them home with us to go in the freezer and sustain us for a fair few weeks!

*Traditional English pork sausage recipe

1.8kg pork including 20-30% fat

200g breadcrumbs (or 100 – 150g breadcrumbs and 50 – 100g flavourings such as leek, apples etc.)

30g salt

0.5 tsp nutmeg

0.5 tsp mace

10 – 15g black pepper

water to mix (or beer, wine, cider or something else that tickles your fancy)

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This week (9 – 15 October) is National Curry Week. National Curry Week was introduced 14 years ago to raise funds for various charities including the Curry Tree Project, which help raise awareness and alleviate the plight of the malnourished and poor people of South East Asia.

There are many activities, record-breaking attempts, cooking demonstrations and events taking place across the country as well as support from Indian restaurants and, for those wanting to dine at home, curriesonline.co.uk

With curry being hailed Britain’s favourite dish, it’s surely an easy project for us to back. This week I’m celebrating by cooking and tucking into a different curry or curry-themed dish each day. So far, the menu reads:

Monday Making up for a poor start to National Curry Week (we were out and about yesterday so missed our first meal) we had spiced red lentil soup for lunch. For tea we’ll be having kheema mattar (spicy minced lamb and peas), with the addition of some shredded spinach and sliced okra, served with chapatis.

Tuesday I’ll be dishing up cumin chicken with rice and a side-dish of spiced romanesco cauliflower, carrots and peas.

Wednesday We’ll be having garam masala grilled fish with curried lentils and little cubes of fried potato.

Thursday A quick and easy dish of karahi prawns with rice and spiced green beans and peppers.

Friday A comforting and waming end to the week – beef madras served with naan and bhindi bhaji.

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Relocation, Relocation

Life has taken over my blogging of late – if anyone ever suggests starting a new company, moving house and getting married all within the space of a few months and during the throes of a large and hectic project at work, tell them no way! Just one of those at any one time is more than sufficient to keep your stress levels higher than recommended! 

Sadly, things on the house front haven’t gone to plan and after two house purchases falling through we’re now getting ready to move from our lovely two bedroom house to a pokey one bedroom rented flat. 

We’re currently spending most of our waking, non-working hours packing boxes to put our life into storage – being ruthless with our belongings and choosing to take with us only the essentials. Knowing that it’s a temporary move for, with any luck, a maximum of six months isn’t helping however with the traumatic experience of packing up my kitchen and cookery books. 

Two book cases of cookery books have been reduced to this:

 

Two curry cookbooks (Atul Kochhar Simple Indian and Anjum Anand I Love Curry) simply because they are my most used cookery books and if anything can help me through this experience it’s even more curry than usual! Ching’s Chinese Food in Minutes for quick, healthy and super tasty wok meal inspiration, Ottolenghi: The Cookbook to drool over and the Good Housekeeping Cookbook since it’s an excellent source of reference when you can’t remember the quantity of ingredients for scones, Yorkshire puddings and the like. 

And all my cooking equipment restricted to this, just a few pots, pans and bits of crockery:

I think we’ll be getting creative with salad over the summer and then going in for as many one pot meals as I can think of when the colder days start to set in. With no freezer to speak of (there’s a small fridge with an ice box) and no room for one, there’ll be some adjustments to make in shopping, cooking and eating. No more making extra and freezing it for an evening when time is short for me.

The plan for coping with the upheaval? Treat it like one long self-catering holiday, only instead of enjoying walks in the countryside and visiting local attractions during the day, we’ll be heading out to work!

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I’ve recently happened across a few quotes, all relating to food, from various famous people. I’m sharing them with you now for no other reason than they’ve made me smile or think ‘that’s just so true’!

“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.” Alice May Brock

“My doctor told me to stop having intimate dinners for four. Unless there are three other people.” Orson Welles

“I am not a glutton – I am an explorer of food.” Erma Bombeck

“There are five elements: earth, air, fire, water and garlic.” Louis Diat

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