Baked Potato
21 March 2010
Baked Potato – Jacket Potato recipe
How do you like you spud?
Crispy golden outside, tender fluffy inside. The baked potato a meal in itself, and such an easy recipe to make – child’s play really.
Just take large baking potatoes, scrub, dry, prick, rub with olive oil & sea salt, in the oven for about an hour and they are done. Now your only care in the world is what to top them with! My preference is a little sour cream, cheese (Gruyère & sharp English Cheddar) and a sprinkle of chives.
The type of potato is important for best results. Baking potatoes are generally large, long, starchy potatoes with a thick, coarse skin. They are high in starch, with a dry, floury texture. If you are wondering what the best baking potatoes are, look for Russet, Estima, Marfona or Victoria.
See the link ‘baked potato‘ below for recipe:
APPLE CRUMBLE
11 March 2010
Apple Crumble
I think certain deserts are underestimated; an easy recipe can be just as delicious as a complicated one. In fact chefs nowadays seem to be signing the praises of just such an idea.
I have always loved apple crumble, all the wonderful taste of apple pie, without fiddling around with rolled-out pastry. The crumble for this recipe actually comes from Ottolenghi’s carrot muffins. I think it is the addition of black sesame seeds and honey that makes this buttery crumble so fabulous. Your taste buds will thank you!
You can adapt this recipe using white sesame seeds if you don’t have black ones, pears instead of apples and cook the crumble for 10 minutes longer at 150°C if you prefer a softer fruit texture.
See link ‘apple crumble’ below for recipe:
Gougères – French Cheese Puffs
1 March 2010
Gougères – French Cheese Puffs
Gougères are classic French cheese puffs made with choux pastry and grated cheese (Gruyère / Comté). French they may be but it was in Russia that I really took a liking to them.
I blame it on the French bakery Volkonsky‘s, which was in dangerous proximity to Katya’s Moscow appt. A small bakery / café selling delicious pastries, sandwiches, breads and coffee not to mention gougères.
It was a lesson in how something so innocent can be so addictive … I could have eaten them by the handful.
In memory of Volkonsky’s gougères, here is my recipe (see link Gougères below):
CHOCOLATE TART
12 February 2010
CHOCOLATE TART : a great chocolate recipe
Valentine’s Day – whether you are a fan or not, it is always a good excuse to make something sweet. And what could be better than chocolate.
This is an ideal desert as it is simple, can be made in advance, and is sinfully delicious. The slightly sweet pastry has a buttery tender crumb combined with the rich, unctuous chocolate ganache filling, that is not too sweet nor too dark – it is a match made in heaven.
Though I must confess I have stage fright when it comes to making pastry. This requires summoning up the courage to attack the recipe (yes attack… I am going into battle) who will win is anyone’s guess. But have no fear, here you are safe. This recipe is tried, tested and true.
The pastry tart shells are made in advance after which no more baking is needed. The chocolate ganache is just heated cream poured over chopped chocolate, then spooned into the pastry shells and left to set. For the original recipe using orange zest see The Ulterior Epiqure
See link ‘Chocolate tart‘ below for recipe:
Lemon chicken
9 February 2010
Chicken recipe : Roasted Lemon Chicken with Sumac
What to do with chicken…. that ever versatile white protein. My mother has been trying to disguise it for years while my father throws every curry in the book at it just to ‘add’ some taste.
I was looking for a change, so went sniffing through my cookbooks for an EASY CHICKEN RECIPE when I came across Ottolengi’s ‘Roast chicken with sumac, za’atar and lemon’.
The basis of the recipe looked good but I didn’t have a few of the ingredients on hand ie) no za’atar (Middle Eastern blend of dried thyme, sesame seeds and salt) or allspice and didn’t feel much like messing around with a whole chicken, so I simplified things.
All you need is a few chicken breasts, fresh lemon, sumac (a spice made of crushed Mediterranean berries), garlic, stock and a few other spices. This makes a delicious, fragrant dish, that is healthy and great served over basmati rice.
See the link ‘lemon chicken’ below for the recipe:
BEEF STROGANOFF
25 January 2010
BEEF STROGANOFF {Бефстроганов, Befstróganov}
A great Russian beef recipe!
“Don’t always listen to your husband but always listen to your BUTCHER!”
This is what I was told on Saturday after finding Olivier in the butcher shop. He had ventured in with our shopping list and ordered 350g of beef shoulder. The butcher put the meat on the chopping block and with his knife poised asked what we were cooking. “Beef Stroganoff” Olivier replied.
The knife went down and a knowing look came over the butchers face. “My friend” he said, “this is not the meat for you. For beef stroganoff only beef fillet will do! You want the most tender meat, cut into ‘allumettes‘ (thin strips) and then quickly seared in the pan. It will melt in your mouth”.
And it did. The price was definitely not that of beef shoulder, but worth every penny.
Beef strogi as it’s known in our family comes with many variations on a theme. However I like a simple recipe, made with only beef, onions, paris mushroom and sour cream. A little salt & pepper, garnished with chopped parsley and you have a carnivores bit of heaven.
The name is likely derived from Count Sergei Stroganoff (1794-1881), a Russian official and gourmet! I bet you he was all over the beef fillet.
OATMEAL
20 January 2010
OATMEAL
An unctuous, warm, stick to your ribs breakfast cereal, made from an easy recipe that can be thrown together in a matter of minutes and eaten with a vartiety of spices, fruits, nuts or just brown sugar.
With all this going for it, why did I avoid oatmeal like the plague when I was little… I mean to the point that you couldn’t force the spoon down my throat! I think it came down to the texture, which with years and maturity…. I have come to like.
A few TIPS for making oatmeal :
- add the salt at the end for a creamy texture
- the finer the oats the faster they cook
- heat your bowls
- serve with warm milk
- Scottish superstition – stir clockwise with your right hand to avoid evil