It’s autumn, so there’s tons of apples. Also, it’s getting cold, so there is an inherent need for cake. This cake also has one of your two a day, so you can file it under healthy. It’s fabulous at tea time, which is at about fourish and, fortunately, happens every day.
Crikey. I got tagged too, so here goes.
- My second favourite cheese is Edam.
- My wife is Danish.
- I look great in a kaftan.
- I have three bad habits. One of which is very popular.
- I have a tattoo.
There you go then. I feel sort of naked now. Is that normal?
Why do they always pick on the chubby one for puddings? I mean, if I don’t already have enough to contend with; what with the weather and various “other things”. Anyway, we all have our cross to bear and mine is clearly a little wobbly around the edges. Onwards, dear reader, for today we shall remember christmas. A Danish one to be precise. The Danes celebrate christmas on the 24th December and call it Jul (Yule) which I believe translates as “wheel”, which is rather apt. They also all eat the same thing. None of the ambiguities of the english version. There will be a Roast duck, Flaeske steg (roast pork), red cabbage and caramelised potatoes. After that, they have Ris Alamande and before, during and after there will be much drinking and merriment.
For some extra girth, you will need
- 85g pudding rice
- 150ml (1/4 pint) water
- 500ml (1 pint) milk
- 1 teasponn of vanilla essence
- 2 to 3 punches of sugar
- 50g almonds (whole and blanched)
- 300ml (just over 1/2 a pint) whipping cream
Hooray! It’s time for pudding again. But, alas, my lovely wifelet has encouraged me to a diet without pudding. Oh woe is me. So I can fulfill only the pleasure of making the pudding. Redeye, on the other hand, has to bear none of these restrictions and, along with his family of piglets, demolished the above named pud in quick time. A pud, I might add, that was so huge, it would have fed a large portion of Canada. Mind you, through the grunts of satisfaction, I believe the critique was in the positve.
Also, whilst this may look a touch involved, it is infact fairly simple. Take your time, do each bit in the order that it is written and keep the recipe to hand. The hardest bit is the custard but all you need to remember, is to pour slowly and keep stirring.
here’s what you’ll need…
- 1 Large orange zest
- 50g sultanas
- Grand Marnier/Brandy/Whisky (just one…)
- 200g Brioche
- 150ml milk
- 150ml double cream
- 50g Maya Gold orange spiced chocolate (or just good quality dark chocolate)
- 1 medium egg
- 1 egg yolk
- 50g sugar
The nights are drawing in, the clocks have changed and it’s darned cold. I sit here shivering, wearing a big coat and rather fetching fingerless mits. I look hugely attractive, I can tell you, hunched over my liitle keyboard, gleaning heat from the whirring mechanics of my machine. No better time for a thick, seasonal, spicey soup. And it is spicey. Trick or treat?
- 1 large onion, diced
- 1 pumpkin (half the size of a football)
- 4 garlic cloves
- 2 big leeks
- 1 green chilli
- 1 thumb of ginger
- A punch of curry powder (madras, or whichever you fancy)
- A pint of chicken stock
- 2 dollops of sour cream
Are we becoming less manly at the MCC? There seems to be alot of food without meat in it and we all know that meat is manly. maybe there is something Sensi is not telling us. A deep dark secret that is trying to force itself to the top of the cooking agenda. perhaps he is collating a menu of vegetarian specialties so we can have our own stall at glastonbury festival next year. Well, ours is not to reason why, ours is but to do or die, as into the kitchen of Pat, rode the three blokes.
- 250g (or a couple of D-Cups) of Dried Chickpeas (soaked overnight)
- 5 garlic cloves
- 1 large onion, diced
- 2 dollops of tahini
- A punch of ground coriander
- A punch of ground cumin
- 1/2 bunch of fresh corriander
- Juice of 1 lemon
- Salt and Pepper
I can barely keep with Sensi’s global peripatetic, for this week, we reached North Africa. Personally, I had never tried Harissa, so my palate has again been educated and I am very pleased about it. You can easily buy this stuff ready made. But that’s no fun. Even Redeye, with his whimsical fearful ways was up for making this from scratch, especially as it will last for a couple of months in the fridge. I say that it will last but the one we made at MCC did not. Gert Lush, as they say in Tunisia.
- 2 Red Peppers
- 2 Green chili
- 2 Red chili
- 5 chunky garlic cloves
- A teaspoon of fennel seeds
- Pinch of saffron
- 1/2 punch of cumin
- 1/2 punch of corriander
- 2 seconds of olive oil
Sensi seems to have a knack of globalizing our collective palate. He well and truly spiced it up in an asian style with this fantastic creamy Dahl. We even made the unleavened bread (ie, without yeast) to go with it. You can see the recipe for chapati in an earlier post along with a green chili chutney. A veritable vegetarian feast that’s sure to bring on a sweat.
- 6 chunky garlic cloves
- 1 thumb of ginger
- 1 green chili
- 1 medium onion
- 2-3 seconds olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground corriander
- 1 tablespoon curry powder
- 1 tablespoon mild chili powder
- 500g Puy lentils (about 3 D-cups)
- 1 can coconut milk
You can’t have bangers and mash without gravy. Gravy is the sauce of life. The fuel of winter. That which lubricates our very soul. I could go on but I fear I may alienate our honoured reader. Anyway, if your experience of gravy is a brown lumpy mess, let me enlighten you. (Actually, it is quite lumpy but that’s because of the mushrooms).
- 1 medium red onion
- About 8 – 10 mushrooms
- A splash of balsamic vinegar
- A splash of soy sauce
- 1/2 pint of chicken stock
- salt and pepper
Ok. To start with I shall give the dictionary deffinition of “braise”. Mainly because, if you you asked me, my answer would begin – um, er, well um, you know it’s sort of….blah, blah. So; “braise” v. to fry (food) lightly, then stew slowly in a closed container”. Now you know. We had braised cabbage with our very English bangers and mash, of which you can see a picture a few posts ago. A picture that my wife pointed out, looks rather phallic. Well, it is a men’s cookery club.
- A splash of Olive Oil
- A splash of water
- 4 pinches of fennel seeds
- Savoy cabbage (the wrinkley one)