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urnips 1 beetroot cooked or raw 1 or 2 peeled cloves of garlic 900g water 100g cider vinegar 5 30g salt peel your turnips and cut them into pleasing shapes i love the crinkle cutter for these but slices wedges finger shapes are all fine don t make them too thick in any direction less than 1cm is good slice the beetroot up raw beets should be quite thin ready cooked ones a little thicker just to stop them breaking up too much put the prepared turnip and beetroot into a very clean jar not much point in sterilising it as the turnip isn t sterile as it goes in but cleanliness is important i used a square mason jar about 2 ltrs capacity this size jar would have taken a few more bits of turnip if you happened to have them mix the two vegetables as you go to equally distribute the beetroot throughout the turnips if you want other flavourings celery leaf for example or a chilli then now is the time to pop them in a word on salt any salt will do it s much better to weigh it than use a volume measure like a tablespoon as the grain size varies so much you get a much heavier weight of fine salt to large crystal sort in the same spoon unrefined sea salt will make the brine cloudy and iodised salt table salt will make the pickles darker so for this where the colour is part of the charm use cooking salt for preference put the water vinegar and salt into a saucepan and bring to the boil add the garlic in slices i like to cook the garlic like this because i once read an article on botulism but i m sure it s not all that necessary as soon as it s boiling and the salt is dissolved pour it over the turnips in the jar and seal the top spare brine will keep in a lidded jar in the fridge for a while or you can do as i did and roam the kitchen looking for spare veg that needed an unexpected salt bath keep the sealed jar on the kitchen counter at warm room temperature for a few days four or five is plenty you can start eating them after that taking out portions with a clean spoon each time and keeping the rest in the fridge happy new year posted by catofstripes at 15 41 1 comment sunday november 08 2015 late to the party this is hardly cutting edge now the world and his wife have already heard the news about chickpea cooking liquid renamed by some as the rather fancier aquafaba and its unusual ability to whip up like egg whites i ve tried a few times before to create simple meringues but failed each time during the cooking process it s easy to make a wonderful fluffy white cloud of sweetness if you have a good food processor to do the necessary whipping but a crisp shell of loveliness seemed just out of reach still all cooking is a procedure of refinement i think my first effort failed because i was using a cheap toaster oven with poor temperature control and my second because i d tried a different proportion of liquid to sugar and the whipped chickpea juice simply couldn t hold the concentration of sugar the meringues were weeping before they d had time to set back in the uk with a better oven precise scales and a desire to ignore each and every recipe that calls for cups of ingredients the formula seems to have been staring me in the face all along it s not perfect yet i do so want to understand why the chickpea juice works as it does it s a property of legume proteins and sugars which could probably be recreated without the need to use a by product of cooking pulses even if there is a sort of analogy with the dividing of yolks and whites in the traditional egg based methods i particularly don t like using liquid from commercially canned goods but have so far found the extra effort of cooking dried chickpeas just for the cooking broth a bit too much for me perhaps now i ve made something i m happy with that step won t seem like such wasted effort so without further ado i give the almost 100 perfect method of making vegan meringues they don t keep very long so make them the day you intend to serve them and keep them very dry in storage 100g chickpea cooking liquid aquafaba this is about the amount you get drained from a 400g tin of chickpeas 100g fine granulated sugar i used caster sugar today but granulated will work 1tsp vanilla essence heat the oven to 100c line a baking tray with parchment paper beat the chickpea liquid with an electric rotary whisk the egg beating attachment of your food processor or in my rather froopy french processor the beating plate until it is stiff and shows sharp peaks this will take some minutes unless you have the french thing add the vanilla essence and then little by little the sugar while the machine continues working pausing between each addition to allow the sugar to be absorbed it will become glossy but should still be very stiff when all the sugar is added you re done it tastes good like this as a creamy marshmallow like topping or it could be used as a meringue layer for a pie baked in the oven until nicely browned and squidgy inside for meringues spoon or pipe the mixture in small mounds on the parchment it doesn t spread far so they can be fairly close together you should get 14 16 pieces if you make them too thick they may not set properly and so if you want a large single cake for a pavlova smooth it down so it s not more than 15mm thick now i really wanted to say bake for 100 minutes to complete my 100 theme but the truth is you need to give them at least 150 mins 2 5 hours at this very gentle temperature to become crisp and fully set allow to cool for another 30 minutes in the oven after you turn it off serve with your favourite toppings posted by catofstripes at 21 55 1 comment tuesday september 22 2015 moar courgettes the season is nearly over and the plan hasn t been very well adhered to before it s too late here is my truly favourite way to make a courgette edible and fit for friends and that s griddled it s barely a recipe cut your courgettes into neat slices however you think is most attractive don t use any that are too seedy if looks are important guests expected or anything like that because they tend to fall apart during cooking but otherwise any courgette that still qualifies for the name and hasn t become a marrow will do nicely get the griddle nice and hot and brush a little oil on one side of each courgette slice which is then placed oil side down on the hot pan leave them probably for several minutes reduce the heat under the griddle if necessary until there s a really nice set of toasty lines on a test piece then lightly oil the uncooked sides and turn them over to repeat the cooking on the second side i told you this was easy arrange on your serving dish and dress to taste a really garlicky lemon dressing is delicious but i made a classic french dressing for these with added grainy mustard it s your choice i have a couple more courgette recipes waiting around personal favourites not trials from elsewhere for soup and a marrow ginger jam but who knows when they ll appear bon appetit posted by catofstripes at 15 17 2 comments monday september 07 2015 ketchup catchup i haven t quite finished with courgettes yet and i m sure i ll miss them when they re gone but i ve been dealing with another rather more welcome glut of tomatoes there were several tomato ketchup sauce recipes on the blog now archived and this one from 2008 is typical of the recipe i ve been using this time first published 3 9 2008 a load of balls tonight s dinner was such a failure that i really didn t want to share it but decided in the interests of painful truth and transparency to admit that once in a while i make a small error sometimes maybe a bit if i were to tell you how i made these i d have to kill you but if you re determined to have a go set your search engine for bondas for it was these delectable treats i based my disaster upon my advice don t try to use up leftovers it ll only end in tears however having made my supper i ate it and what made that possible was the coating of sweet spicy tomato sauce i poured over the deep fried lumps while they were still hot in fact i ve spent a long time working on this sauce or ketchup or even if you like tomato jam as part of the autumn task of preserving the tomato crop for winter it s a lot of work for a scant 800ml of sauce but the flavour is good if you have a lot of tomatoes or they re cheap at the market give it a go you have only most of the day to lose sweetly hot tomato ketchup 2kg tomatoes green stems and bad parts removed 25g or so fresh ginger root grated 4 or 5 cloves cinnamon stick about 4 cm dried red chillies to taste i used three 4 cloves garlic crushed 15g salt 250g sugar white is fine 250ml 6 vinegar i used a red wine version because i m in france but white malt would do put everything except the sugar and vinegar in a pan put the lid on and bring to a simmer over a gentle heat for 45 minutes or so the tomatoes will release their juice and cook in it allow to cool with the lid on the pan run the whole lot through a mouli or food mill or press through a fine sieve to remove the tomato skins lumpy bits and spices you will have a quantity of thin flavoured tomato juice in a cleaned pan put the juice sugar and vinegar and bring back to simmer stirring frequently allow to reduce until the spoon leaves a short lived clean line on the bottom of the pan after a straight stroke the sauce should now be about the thickness of ketchup this may take a couple of hours or more if the heat is too high and your attention is distracted it will probably burn bottle into hot sterilised jars and seal with vinegar proof lids immediately should keep for a year but probably won t as it gets eaten very quickly once opened it might not have been quite such a meagre yield had i not raided the pan to douse my bondas but a girl has to eat posted by catofstripes at 11 00 no comments thursday august 20 2015 nip them in the bud it seems the much revered nigel slater has decided to jump on my bandwagon with a courgette recipe in the guardian i quite like the boy i ve even bought one of his books if only to give away and although i might give his effort a try for me it falls into the category of why bother like all recipes where a bit of courgette is added to a winning recipe be it brownies pasta sauce or in this case latkes and found to be good one wonders how much better the dish would be without the courgette no i ve decided the only way to tackle the green menace or yellow if you re fancy is to catch them young tie them in a bag filled with rocks and throw them no no no is to catch them young and cook them while they re small tender and you can use up whole handfuls of them in one meal stuffed courgette flowers with or without a baby courgette attached are actually considered rather desirable posh food for guests worth going to a restaurant to enjoy without having the bother of making your own and they re a delicacy easy to obtain from your own garden pick the whole thing fruit and flower you can take fresh male flowers too it s all good as the flowers open so gloriously for the first time best picked just before use but if the weather is warm and they re needed for the evening pick them early and keep in the cool until you re ready they shouldn t need much cleaning shake out any insects and wipe the courgette part with a bit of damp kitchen towel carefully remove the style the sticky up bit in the middle of the flower which is easiest by nipping it out between finger and thumb but by all means use scissors or a sharp knife if you prefer try to keep the petals as unbroken as possible it s not necessary to slice and fan the baby fruit as i have done in the picture but it was once done like that for me when i had them in a fashionable restaurant at an impressionable age and so i always do them that way it has some merit allowing the vegetable to cook through more quickly as a starter or light snack you d only need a couple per person and since they re deep fried it s probably better to do just that but i don t get the fryer out very often when i m home alone and decided to indulge myself completely in the picture then a couple of field mushrooms picked from the lawn some entirely without heat chillies which are excellent for wimps like me and some pickles i blame the americans for that you don t have to stuff the flowers although it s often done usually with a ricotta based stuffing make your favourite vegan alternative from commercial products or cashews or go off piste as i did with an ad hoc this is a very verbose post mixture of what have you i had some cooked green beans cut small with some grated vegan cheesley and some finely chopped sage bound with a little soya yoghurt seasoned with plenty of pepper it worked much better than i expected fill the flowers carefully with a teaspoonful or two of your mixture and gently twist the ends of the petals closed around the stuffing don t overfill make a batter to taste i would recommend the sort of japanese tempura batter made with rice flour and chilled sparkling water with a few crushed rice noodles stirred through but i only had brown flour and beer lightened with a little gram flour besan and made quite thin heat your oil to a medium heat so that the vegetables will cook before the batter burns dip your veg into the batter swirl to coat and allow the excess to drip off before settling them in the oil and frying until golden and crisp remove from the oil drain briefly on kitchen paper and serve immediately all that greasy goodness will need a dipping sauce chutney or some nice fresh salsa with it that s the way to do it posted by catofstripes at 19 22 3 comments wednesday august 05 2015 spiraliser the project could be going better these are just a few of the ones that got away the elephants in the room which i can t bear to acknowledge without dissimulation the marrows today i decided to attack the problem with sharp blades you ll see a lot of courgette noodles or spaghetti on the internets they are the darling of raw foodies dieters and those utterly weird people pursuing the paleo diet how anyone could imagine that hunter gatherers had time to turn their veg into shreds confuses me but i don t have to worry about that because i am of the modern age and the modern age has spiralisers even so i have a bit of a problem with raw courgette there s something about them that my insides just don t like and it s rare to find a recipe that will allow me to eat them with equanimity so i chose a sauce that would like the lime juice on ceviche provide a gentle modification to them similar to cooking a single eight incher that s about 20cm if you ll pardon the expression was enough for the two of us if you don t have a spiraliser you re probably stuffed for this recipe but desperation and a sharp peeler might do the business adequately the sauce is a very loose interpretation of a saté sauce made with peanut butter tomato passata and a little chilli oil ginger and garlic but worked well to mask the courgette flavour on the other hand m...