Nigel Slater - a cold beer, a fat buttery baked potato, sticky mustardy sausages & plum crumble
Zooey Deschanel - a verdant green herb soup, gremolata & white peaches
David Mitchell - a rare roast beef sandwich, horseradish & mustard mayo, green leaves. Cup of tea & custard tart
Stephen Fry - red wine, egyptian tomato salad, salmon fillet wrapped in parma ham, asparagus, hollandaise, french green beans & raspberry pavlova
Mariella Frostrup - beetroot & goats cheese salad, hazelnut dressing, lemon tart
Michael Sheen - chorizo spit sizzling in red wine , olives, lemon marinated artichoke hearts . No bread. He keeps mercurial and slight.
Philip Larkin - a ham sandwich on white, smear of fierce hot mustard, gin and tonic and a rock cake
PG Wodehouse - toast, gentlemans relish, poached eggs, scones with jam and cream, trifle
Sue Perkins- roast tomato & roast red pepper risotto ( starter size) langoustines, deep fried courgette, key lime pie with ginger biscuit crust
Michel Roux Jnr - jersey new potatoes, salt, butter & mint. Cheese board. Must have roquefort.
Piers Morgan - kidding
You - fresh warm focaccia, thin but large crust base pizza , fresh tomato sauce, fresh mozzarella, oregano. homemade vanilla icecream, warm chocolate sauce.
Sunday, 19 September 2010
Lemon & Poppyseed Muffins.
Makes 12 large
150g caster sugar
360 ml milk
150ml veg oil
350g plain flour
3 and a half tsp baking powder
1 and a half tsp bicarb of soda
half tsp salt
zest of 3 lemons, chopped finely
4 tbsp lemon juice
1 - 2 tbsp poppy seeds
Oven at 200 degrees. In one bowl, sift the flour, then mix with lemon zest, salt, baking powder, bicarb,poppy seeds and sugar. In another bowl , mix the wet ingredients - beat the egg, then add the oil, milk and lemon juice. Combine the 2 mixes ( I use a large metal spoon. I think its supposed to be a salad server..) and scoop or pour carefully into cases - they should be full. Bake for 20 mins, till risen ( ........) and springy. Take out of the tin as soon as your brave little fingers allow - don't let them steam/ keeping cooking on in the tin if you can help it. I make a lemon drizzle topping to spoon over while they are still warm - combine juice of 1 - 2 lemon with approx 85 - 100g caster sugar. Thats it.
Autumnal pears - for 2 people
Think of this as more refined pears in custard. Bananas would work also I think.
Oven at 180
2 - 3 ripe pears, peeled and cored ( or use tinned)
150 ml double cream
scant half tsp cinnamon
2 tablespoons caster sugar
tsp of vanilla extract
3 -4 ginger biscuits, smashed up into jaggedy crumbs
Butter a small baking dish, tuck the pears in ( I placed them in top to tail style). Whisk the cream lightly with the sugar, cinnamon and vanilla and pour over the pears. Bake for 20 mins til the cream is thickened and started to brown and bubble. Smash up the ginger biscuits, crumble over the cream. Seriously, seriously, transportingly good. Don't speak while you eat it, commune with it.
Sunday, 12 September 2010
Sweet chilli & fresh tomato sauce
500g fresh tomato
8 red chillis, deseeded
knob of fresh ginger, peeled
6 cloves garlic
50ml thai fish sauce ( optional)
300g caster sugar ( I used golden)
100ml red or white wine vinegar
Blend the tomato, garlic, chilli & ginger in a processor ( or finely handchop).
Place the puree with the sugar and vinegar in a pan, bring to the boil and then simmer for 40 mins or so.
Thats it !
Pour into kilner jar that snaps satisfyingly shut like an angry turtles mouth.
*I am obsessed with condiments. I currently have 21 jars of different condiments in my fridge. I am not exaggerating for comic effect. Sometimes, I talk to them. Kidding. A bit.
Sunday, 5 September 2010
|Heres some I baked earlier|
Oho ! Its a good day ! First off this morning , presented with pancakes fatly oozy with syrup and sharpened with lemon juice, and a tooth staining tannin-y mug of builders tea. Just The Thing ( on account of attending a wedding yesterday, and enjoying, shall we say, the refreshments). And this afternoon, its off to a bbq, for the sun has got his hat on hip hip hip hip hooray ! Thus also rather neatly avoiding doing any cooking myself today. Which I have to say is a welcome break, having had a kitchen intensive week. There was much to do ( and done) with a large order for a wedding, a large order for a christening, two cakes and over 130 cupcakes for supply to the coffee shop, each batch in a different style and flavour. Its been busy, good busy but busy. Which explains some of my curious lunch choices this week, cous cous with mashed avocado on top, soused with lemon juice and salt ( try it) and cold meatballs dipped in salad cream (cold fishfingers would have been better, alas) . Anything that was quick and easy really. Anyhoo, I'm rubbing my greedy little hands ( whilst I'm typing..)at the thought of the bbq to come . The Kind Friends hosting the happy event are no slouches in the kitchen, and I've eaten greedily and gratefully from their table previously - home grown tomatoes and strawberries, scallops, lamb roasted with rosemary and garlic, fresh baked bread, marinaded halloumi hot and squeaky, smooshed onto bread with good olive oil ( this wasn't all at the one meal, though I'd have no issue if it was). So like Harold Carter, I too expect to be shortly peering at Marvellous Things. Or was it wonderful things ? And thinking on, he was peering into a tomb. And a kitchen is nothing like a tomb. And further more, we'll be in the back garden, not the kitchen. So nothing like Harold Carter in fact. Sorry. Except for the Marvellous Things. Which I aim to be eating rather than just peering at. I'll stop now. Oh, except one last thing - when does a nugget become a goujon ? I was thinking about this the other day (seriously. I am heroically dull. Not like Harold Carter) I think it might be only when the Dark Art of Sales is involved. Because I'd buy ( and did in fact) sole goujons, but not sole nuggets. Are goujons a bit longer ? A sylph nugget ? I'll ask Harold.