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Text of the page (random words):
there isn t much that s new and interesting for the purposes of food blogging hence the boiled eggs for breakfast today although you can t beat a good soft boiled egg with piles of hot buttery toast mmmmmm toast stops typing and wanders off to make more so in substitute of a recipe here are my answers to the six random things meme that rachel of fairy cake heaven recently tagged me with i ve done something similar in the past but thought it would be fun to write up some food related facts what with this being a food blog and all 1 one of the first things i made in home economics class at the age of eleven was macaroni cheese without the cheese as i d forgotten to bring any with me so macaroni with white sauce then i received a mark of 6 10 for it 2 i hate coffee bleurgh but i have a drawer full of tea and hot chocolate 3 my grandad was a baker by trade you couldn t tell him you were going round to visit otherwise you d come away with more bread than you could possibly eat before it went stale and it was great bread so it was a shame to see it go to waste 4 my favourite meal as a student crappy white bread philidephia cheese and frazzle crisps i haven t had one of those in years i wonder if i tried one again whether it would be absolutely revolting perhaps it s best left in the drawer marked fondly remembered 5 my favourite food related word of the moment is spudnut go on try saying it without a smile cracking across your face spudnut see it s a type of doughnut with mashed potato in it and i m itching to try out the recipe i ve found to see if the taste is as good as the name 6 the two books that really got me cooking as an adult were the moosewood cookbook and its follow up the enchanted broccoli forest both by molly katzen somewhere in my early twenties i realised that i couldn t exist on a diet of frazzle and philidephia sandwiches alone dammit and a veggie friend recommended molly s books it also helped that at the time i lived in a flat with an enormous kitchen and people willing to eat my experimental offerings of green green noodle soup spinach ricotta pie and many many others i still stand by her challah recipe as being the best i ve ever tasted next to my grandad s ok would you like to do this meme i m throwing it open to anyone who wants a go but particularly if you read this blog and have never commented before why not stop by in the comments section say hello and tell me a little bit about yourself soft hearted november 4 2008 in jill o connor marshmallow sticky messy chewy gooey would go well with a cup of hot chocolate 26 comments sometimes i want to make a recipe more because i m as curious about the production process as i am about eating the final result in the case of this marshmallow that was a process that saw a lot of gooey mixture being splattered all over me and the kitchen i m still picking bits off the wall folks if you re going to make this use the biggest bowl you ve got because otherwise it is going to go everywhere i was just too lazy to drag the mother of all mixing bowls out of the cupboard but nothing else will do when you re whipping up hot syrupy liquid into puffy clouds of sweet nothing after that kind of warning i suppose that it s going to come as no suprise that i had to carefully prise the pages of wait for it sticky chewy messy gooey open to type up this recipe because oh yes i also managed to splash that with molten marshmallow as well homemade marshmallows from sticky chewy messy gooey by jill o connor makes 20 large marshmallows you ll need 1 cup cold water 3 tablespoons unflavoured gelatin 2 cups granulated sugar 3 4 cup light corn syrup 1 4 teaspoon salt 2 tablespoons pure vanilla cornstarch and icing sugar for dusting 1 pour 1 2 cup of the cold water into a large ixing bowl or the bowl of a mixer sprinle the gelatin evenly over the water 45 to 60 minutes 2 in a large saucepan combine the remaining 1 2 cup of cold water the granulated sugar the corn syrup and the salt heat the mixture over medium heat stirring occasionally until the sugar dissolves 3 increase the heat to high and let the mixture come to a boil cook the syrup without stirring until it reaches 240f on a candy thermometer do not allow the syrup to go past 244f or the marshmallows will be rubbery rather than tender 4 remove the syrup from the heat and slowly beat it into the dissolved gelatin with an electric mixer set at low speed increase the mixer speed to high and continue beating until the mixture is very thick and white but still warm about 15 minutes beat in the vanilla 5 generously dust a 9 13 inch baking pan with cornstarch pour the marshmallow mixture into the pan smooth the top with a spatula and dust the top liberally with icing sugar 6 let the marshmallow stand uncovered for 8 to 12 hours to firm up turn the marshmallow from the pan on to a sheet of greaseproof paper liberally dusted with icing sugar cut into 20 large squares dust each square with more icing sugar store in a tightly covered container until ready to serve cook s notes next time i d ease off on the vanilla essence a little bit it was just a touch too strong for my tastes and next time i ll play with some food colouring for variety the pleasure of possibilities october 12 2008 in baking bill granger cake figs hazlenuts teatime treats yum 24 comments sometimes you come across a beautiful ingredient and it s a pleasure to just spend some time thinking about how best to use it i found these figs in beshoffs in howth on saturday along with the jaw dropping array of fish and shellfish that the shop is better known for living a few miles inland i just don t get to see that kind of fishy feast very often and it was tempting to go a bit bananas in there after a knock out lunch at ivan s next door and a post prandial stroll along the pier to shake off some of the food induced snooziness we returned home mr b with a big parcel of fish me clutching my paper bag of dusky purple fruit dreaming of all the possibilites fig mozzarella and prosciutto salad that would be nice or maybe i would roast them and then drizzle honey over the lot accompanied by a dollop of something sharp what about making a jam or compote although did i really have enough for that cake yes definitely cake although let s face facts it s always cake with me so i spent sunday puttering around the kitchen the comforting hum of the oven in the background roasting hazlenuts before skinning and pulverizing them for this cake normally that would seem like too much effort to me but it was more relaxing than anything else in the way these sorts of activities can be when you don t have any plans for the day and time magically expands to fit your needs now if only i could apply that trick to my working day as well answers on a postcard or blog comment please hazlenut and fig cake from holiday by bill granger serves 6 8 you ll need 125g unsalted butter softened 150g caster sugar 75g plain flour 2 teaspoons baking powder 3 eggs lightly beaten 100g ground hazlenuts 50g hazlenuts chopped into small pieces 8 fresh figs not too ripe halved 2 tablespoons honey 1 preheat the oven to 180c 350f gask mark 4 cream the butter and the sugar in a large mixing bowl until pale and fluffy 2 sift together the flour and baing powder use a large metal spoon to fold the flour and eggs alternately into the creamed mizture fold in the ground hazlenuts and then the chopped ones 3 grease a 20cm 8 inch cake tin and line with baking paper leaving the paper hanging over the sides to help you lift out the cake spoon the mixture into the tin arrange the figs cut side up in a neat layer on top of the cake bake for 55 mins to 1 hour or until a skewer poked in the middle of the cake comes out clean 4 leave to rest in the tin for 10 minutes before turning out drizzle honey over the top of the cake just before serving bill notes that this is lovely both as a cake and as a dessert with lightly whipped cream beshoffs doesn t appear to have a website how can that be however the also excellent wrights do i can t stop eating this salad october 8 2008 in cucumber david lebovitz feta cheese herby joanna weir nom nom nom red onion salad 16 comments and i never want to chopped salads weren t a feature of my childhood run of the mill lettuce n tomato combos tomato ignored by me at the time and coleslaw were regulars on our table but chopped not that i remember and i ve always flicked past them in cookbooks because copious amounts of mayonnaise always seem to be involved and that just makes me feel a little queasy teeny tiny pieces of unidentifiable food drowning in an ocean of gooey dressing does not make for an appetising dish also somehow in my brain chopped salad equalled egg mayo salad don t ask me why well that s one prejudice well and truly demolished i don t know what drew me to this recipe the most the promise of the salty feta or the contrasting lighter flavour of the cucumber along with the herbs but all of a sudden there i was at the kitchen counter crumbling cheese chopping red onion and rifling the fridge for whatever herbs i could find like my life depended on it the result was a crunchy tangy revelation to the point where i just stood there scooping one spoonful after another onto a hunk of bread and shovelling it greedily into my mouth scoop shovel chomp repeat followed by small sighs of contentment joanna weir s cucumber and feta salad via the incomparable david lebovitz blowing away the cobwebs october 5 2008 in baking chocolate cupcakes ottolenghi cookbook 24 comments coughs quietly so er anyone still out there turns out i just needed three straight weeks of sleep amazing what a few early nights can do in the meantime this place has started to look a bit neglected a little sad and cobwebby in the corners so it s probably time to set that right with chocolate cupcakes these babies definitely come from the no frills school of cupcake baking but are none the worse for that one day i will dust off that piping kit i bought when i was full of good intentions about doing some schmancy pants decorating but this recipe from ottolenghi the cookbook will somehow get me through in the meantime ottolenghi is the kind of deli bakery food nirvarna i would give my right eye firstborn child and well anything really to have at the bottom of my street or preferably next door but i live in deepest darkest commuters ville and the only thing at the end of my street is another housing estate so ottolenghi is allowing me to indulge a little daydream about tripping down the bustling city street to my new favourite place and lingering over the mouthwatering selection of salads mains and baked goods cucumber and poppyseed salad cauliflower and cumin fritters sweet potato galettes plum marzipan muffins two textured chocolate cake oops did i wander off there for a minute now clearly i m a sucker for a bit of good photography and a great concept i have been sold a little slice of the urban living fantasy with this book and i know it but no recipe feels too complicated for a school night and the friendly voices of sami and yotam the owners flow off every page like they re old friends just hanging around in your kitchen talking about what they d like to make next hmmmmmmm what to make next chocolate cupcakes from ottolenghi the cookbook makes 12 2 free range eggs 115ml soured cream 80ml sunflower oil 20ml black treacle 20g unsalted butter melted 60g caster sugar 60g light muscovado sugar 120g plain flour 35g cocoa powder 1tsp baking powder 1 2 tsp bicarbonate of soda 1 4 tsp salt 40g ground almonds 200g dark chocolate cut into small pieces for the icing 165g dark chocolate cut into small pieces 135ml whipping cream 35g unsalted butter diced 1tbsp amaretto liqueur 1 heat the oven to 170c gas mark 3 line a muffin tray or bun sheet with 12 paper cases 2 whisk together the first seven ingredients in a large mixing bowl until they are just combined don t overmix sift together the flour cocoa baking powder and bicarb add them to the wet mix along with the salt and almonds and gently fold together fold in the chocolate pieces 3 spoon the batter into the cupcake cases filling them up completely bake for about 20 25 mins if you insert a skewer in one it should come out with quite a bit of crumb attached remove from the oven and leave to cool then take the cupcakes out of their tins 4 while the cupcakes are in the oven start making the icing it will take time to set and become spreadable place the chocolate in a heatproof bowl put the cream in a small saucepan and heat almost to boiling point then pour it over the chocolate use a rubber spatula to stir until all the chocolate has melted add the butter and the amaretto and beat until smooth 5 transfer the icing to a clean bowl and cover the surface with clingflim leave at room temperature until the cupcakes have fully cooled and the icing has started to set you want to catch it at the point when it spreads easily but isn t hard do not rush it by refridgerating 6 spoon a generous amount of icing on top of each cupcake and shape with a paleete knife cook s notes i may have had the oven turned up too hot as these were done and a little dark around the edges at bang on 20 mins icing however covers a multitude of sins i left the icing to set for too long easily distracted see so my efforts don t look as luscious as they do in the book snooze september 15 2008 in back soon hibernating i love my duvet 8 comments ok i haven t posted for about two weeks and to be honest i m just feeling a little extremely tired right now work life a lack of anything resembling a good dose of sunshine whatever i ve got a pair of holes in my head where my eyes should be so i m going to make a giant nest from all the duvets in the house switch off the lights and hibernate for the next couple of weeks back in october be good in the meantime hello i m short of stature a family trait but big of appetite also a family trait if you re reading this then you re probably big of appetite too or a member of my family hello mum june 2026 m t w t f s s 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 jan recent comments bernard c on thank you davis on oh what a night the ir day 11 28 of 31 vege on the crunchy bits kendra on golden green treasure lona on golden green treasure mariel on golden green treasure jewell on golden green treasure recent posts thank you time gentlemen please reasons to be cheerful 1 2 3 new favourite six things soft hearted the pleasure of possibilities tag cloud baking beans books breakfast cake chocolate cinnamon cookies daring bakers deborah madison delicious dessert dorie greenspan edinburgh gluten free icecream ireland jamie oliver memes moving muffins pasta pudding ramblings salad soup uncategorized vegan vegetarian yum archives january 2009 december 2008 november 2008 october 2008 september 2008 august 2008 july 2008 june 2008 may 2008 april 2008 march 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