I had never heard of Barbara Bloom before picking up The Collections of Barbara Bloom. I enjoyed it tremendously. She says "The terrifying thing about Lolita is that it is simultaneously so repugnant and so beautiful." Exactly how I felt about Lolita and now feel about The Last of Alice, still only half-read.
BB and I share many interests but she seems to hang onto her trophies, while I discard mine after a time. The memories of the lost treasures linger and often make the discarded items seem more precious, more worthy than the items still in my possession.
The recipe takes less than 10 minutes to prepare and may be eaten immediately but needs an hour to set if you want to serve it neatly sliced.
Blueberry delight
100g Butter
200g Dark chocolate
Melt together in microwave, 1-2 minutes and mix well.
500g Mascarpone
250g Blueberries (washed and dried)
Stir into chocolate mixture and pour into loaf Pyrex lined with clingfilm. Refrigerate for 2 hours before slicing.
I have recently made this with pomegranate, which was equally good. Delicious served with chocolate cookies.
Saturday, March 27, 2010
Thursday, March 25, 2010
Thursday, March 25th
Started The Book of Love by James McConnachie last night. A history of the Kamasutra. It was orignally translated into English by Richard F Burton, who also translated A Thousand and One Nights. I am still enamoured of Nights, misogynistic as it is.
The following is a tolerable weeknight meal that could as easily be made with whatever vegetables you have available.
Endive & Bacon pot
250g Streaky bacon, cut into pieces
Fry in heavy pot for 5 minutes.
3 Belgian endives
10 Smallish onions
10 Medium carrots
200ml Sage
Clean vegatables and chop roughly. Add to bacon, stir for 5 mins more on high heat, put lid on. When lid rattles, turn heat down and simmer for 10-15 minutes more.
The following is a tolerable weeknight meal that could as easily be made with whatever vegetables you have available.
Endive & Bacon pot
250g Streaky bacon, cut into pieces
Fry in heavy pot for 5 minutes.
3 Belgian endives
10 Smallish onions
10 Medium carrots
200ml Sage
Clean vegatables and chop roughly. Add to bacon, stir for 5 mins more on high heat, put lid on. When lid rattles, turn heat down and simmer for 10-15 minutes more.
Tuesday, March 23, 2010
Thursday, April 1st
Been too busy to read.
French Tarragon Pesto
750ml French Tarragon, leaves removed from stems
25ml Garlic, sqeezed
25ml Capers, chopped
100ml Lemon juice, fresh
100ml Olive oil
50g Cashew nuts, pulverised
100g Pecorino, finely grated
Salt and black pepper
Puree all ingredients together. Serve with lamb or fish.
French Tarragon Pesto
750ml French Tarragon, leaves removed from stems
25ml Garlic, sqeezed
25ml Capers, chopped
100ml Lemon juice, fresh
100ml Olive oil
50g Cashew nuts, pulverised
100g Pecorino, finely grated
Salt and black pepper
Puree all ingredients together. Serve with lamb or fish.
Tuesday, March 30th
I looked at various Tarot books in my bookcase, both Tarot for Lovers by EW Neville & Reading the Tarot by Leo Louis Martello must go. I will keep Tarot for life & love by Jane Struthers. Better than any of these is webpages by James Rioux (The Black Shadow), bshadow@nbnet.nb.ca.
Fitting in beautifully with the Tarot books, I am reading The Road to Delphi by Michael Wood, a book about humanity's persistent belief in signs.
Nectarine starter
Serves 1
1 Nectarine, ripe and juicy, quartered
2 Very thin slices of smoked beef, shredded roughly
4-5 Pieces of sundried tomato in olive oil, drained and chopped
handful Rocket, very fresh
Cheese, mozarella if you like, I prefer french brie or gorgonzola
sqeeze Lemon or lime juice
Black pepper
Arrange attractively, add sqeeze of lemon juice , grind of black pepper and enjoy.
Fitting in beautifully with the Tarot books, I am reading The Road to Delphi by Michael Wood, a book about humanity's persistent belief in signs.
Nectarine starter
Serves 1
1 Nectarine, ripe and juicy, quartered
2 Very thin slices of smoked beef, shredded roughly
4-5 Pieces of sundried tomato in olive oil, drained and chopped
handful Rocket, very fresh
Cheese, mozarella if you like, I prefer french brie or gorgonzola
sqeeze Lemon or lime juice
Black pepper
Arrange attractively, add sqeeze of lemon juice , grind of black pepper and enjoy.
Wednesday, March 24th
Paged through George Rodrigue Prints the other night. Chuck Close will probably be offended, but I was struck by a similarity in the sameness of subject matter and focus on process.
Too often only work that is angst ridden, melancholy or otherwise obviously not joyous is considered "art". Many people are attracted to joyousness in art, they buy, then the work is seen as pandering to the masses and of no critical worth. (Of course this is often right.)
Underground Soup
60ml Fresh lemon grass, chopped finely (If using bottled, halve quantity)
5ml Whole cumin
2-3 Garlic cloves, squashed
10ml Ginger, freshly grated (peel before grating)
Dry fry in hot pan, stirring constantly for 5 minutes. Set aside.
50ml Olive oil
2 Onions, peeled and chopped
8 Carrots, peeled and chopped
2 Beetroots, peeled and chopped
2 Potatoes, peeled and chopped
2 Leeks, white parts only (Reserve some green for garnish)
2 Pieces of salted lemon, finely chopped
Fry vegetables in batches in large pot. Return all to pot, add water to cover as well as fried spices and salted lemon. Cook for 30 minutes. Puree. Garnish with finely chopped leek greens.
Too often only work that is angst ridden, melancholy or otherwise obviously not joyous is considered "art". Many people are attracted to joyousness in art, they buy, then the work is seen as pandering to the masses and of no critical worth. (Of course this is often right.)
Underground Soup
60ml Fresh lemon grass, chopped finely (If using bottled, halve quantity)
5ml Whole cumin
2-3 Garlic cloves, squashed
10ml Ginger, freshly grated (peel before grating)
Dry fry in hot pan, stirring constantly for 5 minutes. Set aside.
50ml Olive oil
2 Onions, peeled and chopped
8 Carrots, peeled and chopped
2 Beetroots, peeled and chopped
2 Potatoes, peeled and chopped
2 Leeks, white parts only (Reserve some green for garnish)
2 Pieces of salted lemon, finely chopped
Fry vegetables in batches in large pot. Return all to pot, add water to cover as well as fried spices and salted lemon. Cook for 30 minutes. Puree. Garnish with finely chopped leek greens.
Wednesday, March 31st
Got fabulous wool yesterday, finally able to bring my felt books into play. I used felt crafts by Victoria Brown and Uniquely Felt by Christine White. Tried a project from the first, far from perfect, but was huge fun if an amazing amount of physical work.
Grated Courgette
300g Courgettes, washed, trimmed and grated
60g Butter
1 Garlic clove, squashed
100ml Parsley, chopped
Fry garlic in butter for a minute, add courgette. Do not overcook, this is best served al dente. Remove from heat, stir in parsley.
Grated Courgette
300g Courgettes, washed, trimmed and grated
60g Butter
1 Garlic clove, squashed
100ml Parsley, chopped
Fry garlic in butter for a minute, add courgette. Do not overcook, this is best served al dente. Remove from heat, stir in parsley.
Tuesday, April 6th
Made meze this weekend. Will type recipes this week. Read The Three Only Things by Robert Moss. Still on the oracular.
Spatzle
300g Flour
Nutmeg, grated to taste
Salt & pepper to taste
3 Free range eggs
120ml Water
Sieve flour. Add salt, pepper & nutmeg. Mix water with eggs and add. Leave for 15 minutes or longer. Use with Spatzle Profi, follow instructions.
Serve with Goulash.
Spatzle
300g Flour
Nutmeg, grated to taste
Salt & pepper to taste
3 Free range eggs
120ml Water
Sieve flour. Add salt, pepper & nutmeg. Mix water with eggs and add. Leave for 15 minutes or longer. Use with Spatzle Profi, follow instructions.
Serve with Goulash.
Friday, March 26th
Reading Book of Love, much reference to illustration, so I paged through Rajput Painting by Roda Ahluwalia. Looks lovely, hope to have time to read it soon. Was very impressed to see, reading captions, that the author makes it plain when there is uncertainty regarding subject matter. This in stark contrast to another book that I paged through, Marlene Dumas by Ilaria Bonacossa, where a caption on p 55 reads: "...the sinner has long unruly hair, typical of African women....". Having lived in South Africa all my life, I have yet to see a single African woman with long unruly hair.
Best sandwich
Your favourite bread
Butter
The very best Gypsy ham
Mature Fontina cheese
Preserved Sushi Ginger (those little pink slivers)
Freshest rocket
Enjoy!
Best sandwich
Your favourite bread
Butter
The very best Gypsy ham
Mature Fontina cheese
Preserved Sushi Ginger (those little pink slivers)
Freshest rocket
Enjoy!
Monday, March 22, 2010
Monday, March 29th
Read Snoop by Sam Gosling yesterday. Interesting, generous with info regarding others' research.
Beetroot soup (Vegetarian)
50ml Olive oil
500g Beetroot, peeled and cubed
250g Carrots, peeled and cubed
250g Onions, peeled and cubed
250g Potatoes, peeled and cubed
1 Red cabbage, optional, peeled and cubed
1 Bunch summer savoury
5 Cinnamon sticks
3 Pieces of salted lemon, finely chopped or squashed
1.5l Water
Fry vegetables in olive oil for 20 minutes. Add water, herbs, lemon and cinnamon, bring to boil and simmer for an hour. Remove herbs and cinnamon, process until smooth. Adjust seasoning and serve with best bread and butter.
Beetroot soup (Vegetarian)
50ml Olive oil
500g Beetroot, peeled and cubed
250g Carrots, peeled and cubed
250g Onions, peeled and cubed
250g Potatoes, peeled and cubed
1 Red cabbage, optional, peeled and cubed
1 Bunch summer savoury
5 Cinnamon sticks
3 Pieces of salted lemon, finely chopped or squashed
1.5l Water
Fry vegetables in olive oil for 20 minutes. Add water, herbs, lemon and cinnamon, bring to boil and simmer for an hour. Remove herbs and cinnamon, process until smooth. Adjust seasoning and serve with best bread and butter.
Tuesday, March 23rd
On rereading Alice in Wonderland, I realised that the idea of Alice was a lot more frabjous than the actuality. Tim Burton's movie is absolutely the best of Alice. I was rather taken aback by Richard Corliss' article in Time where he questions the value of the book and applauds the movie, but after reading the book again, I agree absolutely.
I originally read Alice as a girl of 9 or 10 and if I had not constantly been reminded of the book by quotes and references in other books, may have long forgotten its charms.
Now reading The End of Alice by A.M. Homes. She writes beautifully, but the subject matter is so disquieting that I find the menace implicit in every innocent description oppressive. No doubt exactly how the author intended readers to feel.
The recipe is for a traditional South African dessert. Do not use too soon, the charm of these fruits is the almond taste that needs a few months to develop.
Boerenooiens (apricots preserved with stones)
2kg Fresh whole apricots, pricked all over (use a fork)
1.5kg Sugar
750ml Water
Dissolve sugar in water and bring to boil. Pour boiling mixture over apricots. Cover and leave for 12 hours.
Remove apricots from syrup, boil syrup again, pour boiling mixture over apricots again. Cover and leave for 12 hours.
Remove apricots from syrup again, check to see how many fruit will fit into a bottle while bringing syrup to boil again. Add one bottle's fruit to boiling mixture, allow fruit time to warm through, remove from syrup, pack into bottle, fill with syrup and seal. Continue until all fruit are bottled. Store in pantry for 3 months before use.
Serve cold with heavy cream.
Leftover syrup is delicious with sparkling water or sparkling wine with a sprig of mint.
I originally read Alice as a girl of 9 or 10 and if I had not constantly been reminded of the book by quotes and references in other books, may have long forgotten its charms.
Now reading The End of Alice by A.M. Homes. She writes beautifully, but the subject matter is so disquieting that I find the menace implicit in every innocent description oppressive. No doubt exactly how the author intended readers to feel.
The recipe is for a traditional South African dessert. Do not use too soon, the charm of these fruits is the almond taste that needs a few months to develop.
Boerenooiens (apricots preserved with stones)
2kg Fresh whole apricots, pricked all over (use a fork)
1.5kg Sugar
750ml Water
Dissolve sugar in water and bring to boil. Pour boiling mixture over apricots. Cover and leave for 12 hours.
Remove apricots from syrup, boil syrup again, pour boiling mixture over apricots again. Cover and leave for 12 hours.
Remove apricots from syrup again, check to see how many fruit will fit into a bottle while bringing syrup to boil again. Add one bottle's fruit to boiling mixture, allow fruit time to warm through, remove from syrup, pack into bottle, fill with syrup and seal. Continue until all fruit are bottled. Store in pantry for 3 months before use.
Serve cold with heavy cream.
Leftover syrup is delicious with sparkling water or sparkling wine with a sprig of mint.
Monday, March 22nd
Read Chuch Close/ Work by Christopher Finch. Fabulous images, interesting writing, alltogether a pleasure to read. This is a collaborative work, the author is a friend of the artist and makes no grandiose pronouncements regarding the work.
In stark contrast was Egon Schiele, The Egoist by Jean Louis Gaillemin. The images are wonderful, but the text! I know someone said that any interpretation that a viewer brings to a visual artwork is as valid as that of the artist, I even agree with the statement, but I totally disagree that such interpretation should be presented as fact. This book embodies everything I dislike about text in art books.
Art books are primarily about images. If the writer wants to tell us about the life and times of the artist, I am interested. If they want to verify opinions by placing letters and interviews with friends and family of the artist, I am all for it. If they have ideas and opinions as to the whys and wherefores of the artists' style and/or frame of mind, please state clearly that it is an opinion, a theory, do not pretend to know the unknowable and PLEASE don't present any such as facts.
My grandmother used to make these scones for tea:
Cheese scones
230g Self raising flour (sieved) OR 230g flour with 15ml baking powder
10ml Baking powder
10ml Sugar
2ml Salt
2ml Cayenne pepper
250ml Water
250g Cheddar (grated)
Mix all, press into square, buttered pyrex, cut into 9 squares.
100g Butter (melted)
Pour over scone mixture and bake for 30 minutes at 180C. Serve hot.
In stark contrast was Egon Schiele, The Egoist by Jean Louis Gaillemin. The images are wonderful, but the text! I know someone said that any interpretation that a viewer brings to a visual artwork is as valid as that of the artist, I even agree with the statement, but I totally disagree that such interpretation should be presented as fact. This book embodies everything I dislike about text in art books.
Art books are primarily about images. If the writer wants to tell us about the life and times of the artist, I am interested. If they want to verify opinions by placing letters and interviews with friends and family of the artist, I am all for it. If they have ideas and opinions as to the whys and wherefores of the artists' style and/or frame of mind, please state clearly that it is an opinion, a theory, do not pretend to know the unknowable and PLEASE don't present any such as facts.
My grandmother used to make these scones for tea:
Cheese scones
230g Self raising flour (sieved) OR 230g flour with 15ml baking powder
10ml Baking powder
10ml Sugar
2ml Salt
2ml Cayenne pepper
250ml Water
250g Cheddar (grated)
Mix all, press into square, buttered pyrex, cut into 9 squares.
100g Butter (melted)
Pour over scone mixture and bake for 30 minutes at 180C. Serve hot.
Saturday, March 20th
Aubergines
4 Aubergines, medium or 2 large (wash & halve lenghwise)
410g can of Italian Tomatoes
100ml Pesto
100ml Fresh herbs (I like rosemary & thyme for this)
300g Cheese (I use Tallegio, but any cheese will do)
Boil aubergines for 20 minutes. Remove, drain, place in Pyrex, spead with pesto. Pour tomatoes over, add herbs, top with sliced cheese, bake for 30 mins at 180C.
4 Aubergines, medium or 2 large (wash & halve lenghwise)
410g can of Italian Tomatoes
100ml Pesto
100ml Fresh herbs (I like rosemary & thyme for this)
300g Cheese (I use Tallegio, but any cheese will do)
Boil aubergines for 20 minutes. Remove, drain, place in Pyrex, spead with pesto. Pour tomatoes over, add herbs, top with sliced cheese, bake for 30 mins at 180C.
Friday, March 19, 2010
Friday, March 19th
Recently aquired Hand Reflexology by Louise and Michael Keet. Have used book for 6 weeks now and have nothing but praise for it.
Legume lasagne
1 410g can Barlotti beans
1 410g can Red Kidney beans
1 410g can Chickpeas
Pour into colander and rinse well. Set aside.
1l Napoleatana sauce
1l Mixed herbs, washed and chopped (I used rosemary, thyme, basil, rocket and sorrel)
5ml Garlic (chopped)
1 piece salted lemon rind, finely chopped
Mix all, add washed legumes, set aside.
500g Fresh lasagne sheets
500g Strong cheese, grated (I used feta, crumbed)
100g Mozarella, grated to finish
Spray lasagne Pyrex with olive oil, proceed to layer; lasagne, sauce, cheese etc. Finish with mozarella, cover with clingfilm, refrigerate for several hours or overnight. Bake at 180C for an hour. Serve with salad and garlic bread.
Legume lasagne
1 410g can Barlotti beans
1 410g can Red Kidney beans
1 410g can Chickpeas
Pour into colander and rinse well. Set aside.
1l Napoleatana sauce
1l Mixed herbs, washed and chopped (I used rosemary, thyme, basil, rocket and sorrel)
5ml Garlic (chopped)
1 piece salted lemon rind, finely chopped
Mix all, add washed legumes, set aside.
500g Fresh lasagne sheets
500g Strong cheese, grated (I used feta, crumbed)
100g Mozarella, grated to finish
Spray lasagne Pyrex with olive oil, proceed to layer; lasagne, sauce, cheese etc. Finish with mozarella, cover with clingfilm, refrigerate for several hours or overnight. Bake at 180C for an hour. Serve with salad and garlic bread.
Wednesday, March 17, 2010
Thursday, March 18th
Thinking about Wild, I was reminded that Simon Herton introduced me to a word for left handedness, mancinism. He says "..why would we want another ... word for left-handedness? For the ..... animals that don't have hands." We could thus say that polar bears have mancinism.
Back to Wild, Jay Griffiths writes about Isabelle Eberhardt, whose writing I discovered last year in The Illustrated Virago Book of Women Travellers. I must look out for The Passionate Nomad, an extract of which was in above.
Clafoutis
300g Pitted cherries, drained
Spread out evenly in buttered square Pyrex.
100g Flour
200g Sugar
2 Free Range eggs
5ml Baking powder
25ml Vegetable oil
5ml Kirsch or vanilla
2ml Salt
Mix all and pour on top of cherries.
100g Sugar
150g Butter
2 Free Range eggs
Microwave butter, add eggs and sugar, mix well, pour over previous mixture in Pyrex. Bake at 180C for 1 hour. Serve with heavy cream.
Back to Wild, Jay Griffiths writes about Isabelle Eberhardt, whose writing I discovered last year in The Illustrated Virago Book of Women Travellers. I must look out for The Passionate Nomad, an extract of which was in above.
Clafoutis
300g Pitted cherries, drained
Spread out evenly in buttered square Pyrex.
100g Flour
200g Sugar
2 Free Range eggs
5ml Baking powder
25ml Vegetable oil
5ml Kirsch or vanilla
2ml Salt
Mix all and pour on top of cherries.
100g Sugar
150g Butter
2 Free Range eggs
Microwave butter, add eggs and sugar, mix well, pour over previous mixture in Pyrex. Bake at 180C for 1 hour. Serve with heavy cream.
Wednesday, March 17th
Reading Alice in Wonderland. Saw film last night, loved it.
Lemon Biscuits
Lemon Biscuits
250g Butter (very soft)
90g Sugar
12ml Contreau
25ml Lemon juice
2ml Salt
250g Cake flour (sieved)
50g Rice flour (sieved)
10ml Lemon zest
Cream butter and sugar. Add other ingredients one by one and mix well. Roll dough into a fat sausage, cover with plastic and refrigerate for an hour. Cut rolled dough into thin slices (2-3mm thick) place on baking tray and bake for 10 – 15 minutes at 175° C. DO NOT BROWN. Dredge with icing sugar and enjoy.
Friday, March 12, 2010
Monday, March 15th
I abandoned The Art of Wonder by Julian Spalding on p75. Could not stand to look at another little illustration and the book said nothing that I have not read before.
Almost finished a delightfully trashy novel by Marion Zimmer Bradley, The Ages of Chaos. Never seen so many typos in a single book.
This is a fabulous dessert at a brunch or for diabetic guests at any time.
Yogurt jelly
15g Gelatine powder
500ml Cream
500ml Heavy yogurt
2ml Vanilla Paste
12ml Frangelico or similar
50-100g Honey
Mix gelatine powder with 50ml cream and leave to stand. Put rest of cream into heavy saucepan and heat. Remove cream from heat before boiling and stir in gelatine.
Mix yogurt, vanilla and frangelico with honey to taste. Add to cream mixture. Pour into loaf Pyrex lined with clingwrap. When cool, cover with clingwrap and refridgerate.
Serve slices of jellie with selection of fruit. My favourite is tree tomatoes.
Almost finished a delightfully trashy novel by Marion Zimmer Bradley, The Ages of Chaos. Never seen so many typos in a single book.
This is a fabulous dessert at a brunch or for diabetic guests at any time.
Yogurt jelly
15g Gelatine powder
500ml Cream
500ml Heavy yogurt
2ml Vanilla Paste
12ml Frangelico or similar
50-100g Honey
Mix gelatine powder with 50ml cream and leave to stand. Put rest of cream into heavy saucepan and heat. Remove cream from heat before boiling and stir in gelatine.
Mix yogurt, vanilla and frangelico with honey to taste. Add to cream mixture. Pour into loaf Pyrex lined with clingwrap. When cool, cover with clingwrap and refridgerate.
Serve slices of jellie with selection of fruit. My favourite is tree tomatoes.
Saturday, March 13th
Who's Afraid of Classical Music was a delight. Funny, interesting and I learned a lot.
Smoked salmon and scrambled eggs
serves 6
400g Norwegian smoked salmon
100g butter
12 eggs
375ml sour cream
5ml lemon salt
150g Mozarella (grated)
200g Mature cheddar (grated)
bunch Chives (chopped)
Mix eggs, cream and salt. Melt butter in large pan, I use an electrical pan for this. Add egg mixture. Pull gently to centre until ready. Sprinkle with cheese and chives.
Serve with salmon, watercress, herb and tomato salad and fresh croissants.
Smoked salmon and scrambled eggs
serves 6
400g Norwegian smoked salmon
100g butter
12 eggs
375ml sour cream
5ml lemon salt
150g Mozarella (grated)
200g Mature cheddar (grated)
bunch Chives (chopped)
Mix eggs, cream and salt. Melt butter in large pan, I use an electrical pan for this. Add egg mixture. Pull gently to centre until ready. Sprinkle with cheese and chives.
Serve with salmon, watercress, herb and tomato salad and fresh croissants.
Thursday, March 11, 2010
Friday, March 12th
Finished Wild last night. Fabulous book, reaches an apex of excellence in Wild Water, but Jay Griffiths loses the plot a bit in later chapters. Or maybe I was just tired. She certainly brings a lot of injustices to the fore. If only we lived in a world free of religion. On the other hand, who knows what there might have been in its place?
Also looked at little book, Secret of Shiatsu by Cathy Meeus. Index inadequate and no annotated chart of tsubos. Will keep until I find something better.
Vegetable salad
serves 2 as lunch
700g Baby potatoes, cooked
200g Feta, crumbled
250ml Roasted tomatoes in oil (see March 2nd)
200g Tenderstem broccoli, cooked
Halve potatoes, crumble feta into bowl, mix well, allow hot potatoes to melt feta before adding other ingredients. Add tomatoes and broccoli, stir and serve with your favourite salad dressing.
Also looked at little book, Secret of Shiatsu by Cathy Meeus. Index inadequate and no annotated chart of tsubos. Will keep until I find something better.
Vegetable salad
serves 2 as lunch
700g Baby potatoes, cooked
200g Feta, crumbled
250ml Roasted tomatoes in oil (see March 2nd)
200g Tenderstem broccoli, cooked
Halve potatoes, crumble feta into bowl, mix well, allow hot potatoes to melt feta before adding other ingredients. Add tomatoes and broccoli, stir and serve with your favourite salad dressing.
Thursday, 11th
Now that I have a reading diary, I never seem to have time to read. Read essays in True Romance, published by Dumont last night. Not as bad as it sounds, beautiful catalogue of a recent exhibition in Austria & Germany. I just do not know how I missed out on Petrarca & his Laura up to now!
Pasta without sauce
500g Farfalloni or penne
cook according to instructions and drain
50g butter
60g onion (smallish) chopped
10g garlic, chopped
2ml tarragon, dried
Put into empty, still hot pasta pot and cook on medium heat for 5 minutes. Return pasta to pot, stir and add:
100g provolone picante, grated
100g black forest smoked ham, cut into pieces.
Stir into pasta and serve with salad.
Pasta without sauce
500g Farfalloni or penne
cook according to instructions and drain
50g butter
60g onion (smallish) chopped
10g garlic, chopped
2ml tarragon, dried
Put into empty, still hot pasta pot and cook on medium heat for 5 minutes. Return pasta to pot, stir and add:
100g provolone picante, grated
100g black forest smoked ham, cut into pieces.
Stir into pasta and serve with salad.
Wednesday, March 10, 2010
Tuesday, March 16th
Reading The Gap Year for Grown Ups by Annie Sanders. Really crappy, abandoned unfinished.
Cape Velvet Ice Cream
750ml Cape Velvet
250ml Whipping cream
1l Milk
385g Condensed milk
Pour everything into heavy pot, heat together without boiling. Cool mixture down fast, follow ice cream maker's instructions.
Cape Velvet Ice Cream
750ml Cape Velvet
250ml Whipping cream
1l Milk
385g Condensed milk
Pour everything into heavy pot, heat together without boiling. Cool mixture down fast, follow ice cream maker's instructions.
March 10th
I have been reading Wild. Jay Griffiths's travels are facinating, her book beautifully written and her indictment of us all searing.
The recipe is for very dark chocolate mousse without cream. Taste to make sure it is sweet enough for you. Stir egg into melted chocolate as soon as possible to prevent raw egg taste. Serve with tangy fruit like cherries or raspberries and thick cream.
Chocolate Mousse
6 eggs, separated
100g sugar
Beat with egg whites.
50g butter
200g dark chocolate
Microwave for a minute or two, mix well.
Stir egg yolks one at a time into hot chocolate. Add stiff egg white mixture and mix. Pour into serving dish or individual ramekins, cover with clingwrap and refrigerate.
The recipe is for very dark chocolate mousse without cream. Taste to make sure it is sweet enough for you. Stir egg into melted chocolate as soon as possible to prevent raw egg taste. Serve with tangy fruit like cherries or raspberries and thick cream.
Chocolate Mousse
6 eggs, separated
100g sugar
Beat with egg whites.
50g butter
200g dark chocolate
Microwave for a minute or two, mix well.
Stir egg yolks one at a time into hot chocolate. Add stiff egg white mixture and mix. Pour into serving dish or individual ramekins, cover with clingwrap and refrigerate.
Tuesday, March 9, 2010
March 9th, Tuesday
Paged through Secret Universe of Names by Roy Feinson last night. Bought as gift, but like it a lot. It says of my name: gregarious, dependable, mellow, reticent, overstimulated & controlling. Very apt! I am keeping it.
Recipe a great favourite of mine, based on a Nigella Lawson recipe for brownies.
Recipe a great favourite of mine, based on a Nigella Lawson recipe for brownies.
BLONDIES
400g white chocolate
Melt together in microwave
6 large free range eggs
5ml mixed spice
Beat together & stir into chocolate
250g flour
2ml salt
300g brazil nuts
Stir in with other ingredients
@ 175° C for 45 minutes.
Monday, March 8, 2010
March 8th
Pilaff
2 onions
1T garlic
Chop & fry in olive oil
500ml Rice
200g Mushrooms, chopped
Add & fry for 5 minutes more
1l Stock
Add & stir.
250ml Fresh herbs
100g Sundried tomatoes
100g Dried apricots
Chop all, add , put lid on and cook for about one hour @ 180° C.
Saturday, March 6, 2010
Saturday, March 6th
Began Wild - an elemental journey by Jay Griffiths last night. There are 4 pages of excellent reviews, none of which I disagree with so far.
Ate horrible Goulash soup at a restaurant recently. This is a recipe I developed 2 winters ago, not a soup, a stew.
Ate horrible Goulash soup at a restaurant recently. This is a recipe I developed 2 winters ago, not a soup, a stew.
Goulash
1kg pork neck Cube & brown in olive oil
4 onions Chop & soften with meat
5ml mustard powder
5ml paprika
30ml salt
10ml brown sugar
25ml Worcestershire sauce
25ml vinegar
410g Tomatoes (canned)
1can water
Add all to pot with meat and onions, put lid on and cook for 2 hours.
3 paprika's Chop & add ½ hour before serving
2T potato flour Mix with cold water and add 5 minutes before serving
Friday, March 5, 2010
5 March
Cape Velvet Biscuits
250g Butter (very soft)
90g Sugar
25ml Cape Velvet/ Amarula or other cream & whiskey liqueur
2ml Salt
250g Cake flour (sieved)
75g Pecans (chopped)
Cream butter and sugar. Add other ingredients one by one and mix well. Roll dough into a fat sausage, cover with plastic and refrigerate for an hour. Cut rolled dough into thin slices (2-3mm thick) place on baking tray and bake for 10 – 15 minutes at 175° C. DO NOT BROWN. Dredge with icing sugar and enjoy.
I left out the last step this time, and instead of dredging, spread it with dulce de leche, divine. Do not spread until ready to eat, biscuits will become soggy.
Thursday, March 4, 2010
Thursday, 4th of March
Read more of In the Devil's Garden. Chapter on gluttony turned my stomach. I have no wish to eat endangered species, however delicious.
Made Pim Techamuanvivit's Dulce de leche. Divine and very easy. (Put one can of condensed milk with one pod of vanilla into glass dish with lid into bain marie at 220 C for one hour)
Quiche below result of fridge clean out. No crust because I am not fond of crust and it is messy and time consuming to make.
Crust-less quiche
serves 4 to 6
5 Free range eggs
375ml Plain yogurt or cream (or a mixture of the two)
100ml Pesto
200ml Tomato based pasta sauce (optional)
250g Feta (crumbled)
500ml Roasted veg (I used tomatoes, courgettes and capsicums, roasted for 30mins at 180C)
You may want to add bacon, salmon, prosciutto or any cooked or smoked meat or fish.
Mix all, pour into glass Pyrex sprayed with olive oil, and bake at 180 C for 1 hour.
Serve with salad.
Made Pim Techamuanvivit's Dulce de leche. Divine and very easy. (Put one can of condensed milk with one pod of vanilla into glass dish with lid into bain marie at 220 C for one hour)
Quiche below result of fridge clean out. No crust because I am not fond of crust and it is messy and time consuming to make.
Crust-less quiche
serves 4 to 6
5 Free range eggs
375ml Plain yogurt or cream (or a mixture of the two)
100ml Pesto
200ml Tomato based pasta sauce (optional)
250g Feta (crumbled)
500ml Roasted veg (I used tomatoes, courgettes and capsicums, roasted for 30mins at 180C)
You may want to add bacon, salmon, prosciutto or any cooked or smoked meat or fish.
Mix all, pour into glass Pyrex sprayed with olive oil, and bake at 180 C for 1 hour.
Serve with salad.
Tuesday, March 2, 2010
March 3rd, Wednesday
Finished A Man About a Dog. Euphemisms for going to the lavatory, other bodily functions, having sex and being drunk abound. Can you believe that 'riding the rag' is a euphemism for menstruation!
After reading Nancy Gibbs's essay on rape of female soldiers by their fellow soldiers, I was particularly unamused by the many euphemisms for rape. In some instances Nigel Rees does not even have the decency to call the crime (rape) by its name: "robbed of her honour: Seduced, forcibly relieved of her virginity."
pasta with bacon & egg
serves 4
500g Organic Mafaldine (or any pasta)
Follow instructions.
250g Bacon (Layer on baking sheet, bake at 180 C until crispy)
6 Free Range eggs (Break into mixing bowl and stir with fork)
3-6 Spring onions (finely chopped)
5ml Garlic (chopped)
200ml Whipping cream
150g Feta
250ml slow roasted tomatoes in olive oil (drained) or any roasted, dried or fresh tomatoes
100ml pesto
100g provolone picante (grated)
Sweat (lid on, low heat) spring onions and garlic in pot with 15ml bacon fat or olive oil from tomatoes for 5 minutes. Add cream, pesto and eggs. Crumble feta into mixture and add tomatoes. Add chopped bacon & provolone picante. Add drained, cooked pasta and serve piping hot.
After reading Nancy Gibbs's essay on rape of female soldiers by their fellow soldiers, I was particularly unamused by the many euphemisms for rape. In some instances Nigel Rees does not even have the decency to call the crime (rape) by its name: "robbed of her honour: Seduced, forcibly relieved of her virginity."
pasta with bacon & egg
serves 4
500g Organic Mafaldine (or any pasta)
Follow instructions.
250g Bacon (Layer on baking sheet, bake at 180 C until crispy)
6 Free Range eggs (Break into mixing bowl and stir with fork)
3-6 Spring onions (finely chopped)
5ml Garlic (chopped)
200ml Whipping cream
150g Feta
250ml slow roasted tomatoes in olive oil (drained) or any roasted, dried or fresh tomatoes
100ml pesto
100g provolone picante (grated)
Sweat (lid on, low heat) spring onions and garlic in pot with 15ml bacon fat or olive oil from tomatoes for 5 minutes. Add cream, pesto and eggs. Crumble feta into mixture and add tomatoes. Add chopped bacon & provolone picante. Add drained, cooked pasta and serve piping hot.
Tuesday, March 2nd
Nigel Rees's A Man About a Dog (2467 examples of verbal perfume) is a fun read. Read to L last night. Finished from aferwit to zemblanity by Simon Herton. I found it delightful. Unfortunately I have already forgotten many of the new words.
slow roasted tomatoes
Rinse cherry tomatoes, let them dry. Spray baking trays with olive oil, spread tomatoes on trays in single layer. Bake in oven with fan at 70 C for 48 hours. Put hot tomatoes in glass bottles, add a few sprigs of rosemary, fill with olive oil, close and refrigerate when cool.
slow roasted tomatoes
Rinse cherry tomatoes, let them dry. Spray baking trays with olive oil, spread tomatoes on trays in single layer. Bake in oven with fan at 70 C for 48 hours. Put hot tomatoes in glass bottles, add a few sprigs of rosemary, fill with olive oil, close and refrigerate when cool.
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