Tuesday, May 31, 2011
Monday, May 30, 2011
Sunday, May 29, 2011
The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.
Friday, May 27, 2011
Wednesday, May 25, 2011
I was reading Not Quite Nigellas post for yesterday, where she was describing a disaster she had while making custard for her beesting/bienestich cake. Lorraine posed the question, "had we ever had any disasters in the kitchen".
Tuesday, May 24, 2011
Sunday, May 22, 2011
Friday, May 20, 2011
Wednesday, May 18, 2011
Tuesday, May 17, 2011
Preparing the brussel sprouts. Working over a big bowl with a sharp paring knife, cut off (and discard) a 1/4-inch or so of the base of each sprout, freeing the outer leaves. Now stick the point of the knife into what's left of the base and slice out the tiny core, in one cone-shaped piece - just as you would cut out the bigger core of a cabbage or cauliflower. This loosens the inner leaves. Discard the small core.
Begin peeling off the outermost leaves: discard only wilted or blemished leaves; drop all the fresh dark green leaves, even thick ones, into the bowl. Keep peeling off the leaves until you reach the tiny ones that can't be pulled apart. Cut this bundle in slivers and drop them into the bowl. When all are done you will have a large fluffy pile of leaves.
Put the oil and the garlic in the skillet and set over medium heat.(Now I quite often grate the garlic over the sprouts just before I add the vinegar so that it has a fresher flavour) Let the garlic cook and caramelize lightly for 4 minutes or so, shaking the pan now and then. Dump in the sprout leaves, shake the pan to spread them out, and then sprinkle the salt all over.
Add the stock/water. Cover the skillet and let the leaves cook and wilt for 4 to 5 minutes, giving the pan an occasional shake, then uncover and turn them well with a big spoon or tongs. The leaves should be sizzling but not browning - lower the heat if necessary. Cover again. Cook another 4 to 5 minutes until the leaves are soft, greatly reduced in volume but still green and glistening.If all the liquid evaporates, before the sprouts are cooked. add more about 1/4 at a time. Sprinkle over the vinegar and black pepper, stir. Serve the Brussels sprouts hot right from the frypan or turn them onto a warm platter.
Monday, May 16, 2011
Saturday, May 14, 2011
Wednesday, May 11, 2011
Tuesday, May 10, 2011
Green Tomato Pickle
1 kg green tomatoes, chopped, 500 gm onions, finely chopped, 500 gm cooking apples, peeled , cored and finely chopped, 2 garlic cloves chopped, 1 tsp ground ginger, 1 tsp cayenne pepper, pinch each of cloves and cayenne pepper, 250 gm brown sugar, 300 ml white wine vinegar, 100 gms sultanas
Ingredients ready to cook
Place all ingredients into a large pot, bring to the boil. Cover, reduce heat, simmer stirring occasionally for 45 minutes – 1 hour until thickened, it may take longer. For the last 10 – 15 minutes you need to stir more often to ensure that it doesn’t stick to the bottom of the pan. You can do this as you are boiling the kettle to sterilise the jars. Makes about 2 litres.
The pickles busy cooking
Now while stirring for the last 10 - 15 minutes steralise your jars. Place the bottles you are using in the sink and put the lids in a bowl. Pour boiling water into the jars and over the lids, ensuring they are covered. Now wasn’t sterilising the jars easy. Keep the water in until you need them. I pour boiling water over the ladle and funnel just before I use them
Now I have a wide necked funnel for bottling, but you can carefully ladle the mixture in. Empty the water from the jars one at a time fill to the top and screw on the lid, and then fill the next jar.
So give making pickles a try there are plenty of easy recipes, I even make tomato pasta sauce in the microwave.