November

Books read recently:

A pile of Dick Francis; mostly entertaining.

Between Husbands & Friends by Nancy Thayer; so-so.

On-Off by Colleen McCullough; terrible! A huge disappointment. I used to like her books.

Peter Hoeg's Borderliners; frightening and fabulously written.

Quiet Your Mind by John Selby is full of interesting insights.

Michel Faber's The Apple was a pleasure, must look for Petal book.

Now reading Being Wrong.

Monday, October 18th

My sister lent me four books that she read on a recent holiday; Second Sight by Amanda Quick, a bodice ripper, Even Money by Dick & Felix Francis, Submarine by Joe Dunthorne, that I enjoyed, and Ocean Boulevard by David Baboulene. I find Bryson funnier and more interesting.

Lamb and Mushroom Soup

Spray a large pot with olive oil.

600g Free range leg of lamb, cubed, place in base of pot

10ml Lemon salt, sprinkle over lamb

10ml Garlic, minced, sprinkle over lamb

250ml Pesto, spread over lamb

1kg Tomatoes, quartered, on top of pesto

800g Mixed mushrooms, chopped, on top of tomatoes.

500ml Cold water, pour into pot, put lid on.

Bring to the boil without stirring or removing lid. Lower temperature and leave for two hours.

Tuesday, October 12th

Gifted by Nikita Lalwani is a good read. A frightening account of child abuse.

The Architecture of All Abundance by Lenedra J Carroll is somewhat interesting.

PD James' Private Patient is too full of inconsistencies and angst for me, but still vaguely entertaining, I finished it.

The Happiness Hypotehsis by Jonathan Haidt is wonderful. He explains beautifully why happiness is found between.

Peanut beigies

275g butter

500g smooth peanut butter

Melt together

530g sugar or vanilla icing snow

6 large free range eggs, beaten well

15ml cinnamon

Beat together & stir into peanut butter

250g flour

2ml salt

300g peanut chips

Stir in with other ingredients

Pour into lined baking tin & bake @ 175° C for 45 minutes.

Friday, October 1st

I have 150 recipes, enough I think for a book. Should I could or bake anything fabulous enough to include in the next three months, I will post it. For the rest I plan to work on the book the remainder of the year.

Wednesday, September 29th

Artichokes

Boil artichokes in cold water for 30 minutes. Drain. Return hot artichokes upright to warm pot.

Pour salad dressing into each artichoke.

Leave to cool down completely before eating.

Tuesday, September 28th

Dense, dark cake

400g Dark chocolate

250ml Water

50g Cocoa butter

400g sugar

Melt together on low heat in large pot.

9 Free Range Eggs, beat for at least 10 minutes

15ml Orange liqueur

Stir beaten eggs into chocolate mixture, add liqueur. Pour into oiled or lined pan. Bake at 140C for 1 hour. Switch oven off, leave cake in for half hour more. Cool down completely before removing from tin. Top with condensed milk mixed with freshly squeezed lemon juice and serve with fresh berries.

Monday, September 27th

Adrian Fisher's The Amazing Book of Mazes is rather fun, but I was sorry to see the nasty Rosamund/ Eleanor of Aq story included. Lack of index always a black mark.

I initially disliked The Philosopher's Cookbook by Martin Versfeld, mainly because of the immense amount of footnotes, but it grew on me. I agree with his food philosophy; a meal can never really be recreated and so cookbooks are futile...

Aubergines in yogurt

250g Baby aubergines, boiled

250ml Salad dressing; pour over hot, drained aubergines and leave to steep

1kg Bulgarian yogurt, pour over cold aubergines

15ml Garlic, minced, add to yogurt mixture

30g Mint, minced, add

100g feta, finely crumbed, add

Check flavourings, add as needed. Serve at room temperature.

Thursday, September 23rd

Pea shoot Pasta

Make pesto from 100g Pea Shoots

Cook 300g Fresh Pasta, drain

Melt 300g Feta in hot pasta pot, add pesto, stir, add pasta and stir through. Serve with asparagus, lemon and black pepper.

Wednesday, September 22nd

After reading almost a hundred chocolate mousse recipes in my quest for the perfect baked mousse recipe, I noticed that old recipe books invariably melt chocolate with water. I tried it yesterday when desperate for an instant dessert and was pleasantly surprised at how well it works.

Melting Chocolate

Put about 1cm of water in small container, add lots of chocolate, any spices wanted, microwave for 60-100 seconds, stir to remove lumps.

For an instant treat, pile onto shortbread or other biscuits.

Tuesday, September 21st

I wanted to read a novel last night and started reading Brian Aldiss's Harm, but it was too depressing. In the end I read A Different Light by Elizabeth A Lynn.

Mushroom Salad

lunch for 2

1 Small cos lettuce, cut

120g Rocket, cut

100g Gorgonzola, cubed

50g Salami picante, finely sliced

250g Mushrooms, quartered, fried in butter

250g Asparagus, if very fresh use raw, chopped

4 Free Range eggs, boiled, peeled and quartered

Finish with squeezed lemon juice and ground black pepper

Monday, September 20th

Nikolski by Nicolas Dickner was a fun read.

Kassler stir fry

200g Kassler chops, cut all fat off, put half the fat in a hot pan, leave for a minute, then add:

200g Baby spinach leaves, stir until wilted, set aside, add other half of fat to pan & add:

300g Button mushrooms, quartered, brown, set aside

Now add Kassler chops, fry for 4 minutes, remove from pan, cube, return to pan with mushrooms & spinach, stir quickly to heat, then serve with

100g Grano Padano, coarsely grated &

Persian Pomegranate Concentrate or Balsamic reduction

Friday, September 17th

I enjoyed Just Keep Breathing- South African Birth Stories, edited by Sandra Dodson & Rosamund Haden surprisingly much.

Spicy cookies

500g Butter (very soft)

75g Sugar, mix into butter

2 Free Range Egg Yolks, add to butter, mixing very well

15ml Orange liqueur, add

2ml Salt, add

Sieve the following and stir into butter mixture:

650g Cake flour

10ml Baking powder

1t Nutmeg

1t Cinnamon

1t Clove

Mix well before adding:

150g Roasted Cashews, chopped

Roll dough into fat sausages, 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 until golden. Dredge with icing sugar and enjoy.

Thursday, September 16th

Boontjiebredie

5ml Whole cumin, pour into hot, dry pot, lid on, add lamb when they pop.

500g Lamb, cubed, seal on high heat, pour boiling water over, enough to cover meat and simmer with lid on for an hour.

When lamb is tender add:

15ml Maldon salt

5ml Garlic, minced

350g Green beans, chopped

400g Tomatoes (rosa)

2 Bunches spring onions, chopped

Sprig of rosemary

Keep ingredients covered with water until beans are cooked, take lid off, reduce over fierce heat. Serve with pasta and sharp cheese.

Wednesday, September 15th

Fresh date starter

Dates, slit, pit removed

Gorgonzola, cut into squares, stuffed into dates

Streaky bacon, wrapped around stuffed dates

Bake at 180C for 20-30 minutes.

Tuesday, September 14th

Brie or Camembert sarmie

If you find yourself stuck with an unpalatable soft cheese;

Halve cheese

Spread with pesto, tapenade, harissa or other paste

Put together again, without squishing out the filling

Wrap well

Wait a week

Eat

Monday, September 13th

I tried to read Chicago by Alaa Al Aswany, but abandoned it on p 80.

Dark Alchemy, a Fantasy Anthology edited by Jack Dann & Gardner Dozois was enjoyable.

Bacon & Asparagus Quiche

3 Free Range eggs, beaten well

250g Streaky bacon, chopped & fried

50g spring onions, chopped

230g Asparagus, cooked

400g Chunky cottage

250g Parmesan, grated

250ml Cream

5ml Garlic, minced

30g Herbed Peanuts, finely chopped for topping

Combine all except peanuts, pour into Pyrex, sprinkle with peanuts, bake for 30minutes at 180C.

Friday, September 10th

Reborn, excerpts from Susan Sontag's early diaries was a lot more dreary than scintillating.

Greenish quiche

Oil medium Pyrex.

80g Baby spinach leaves, pack into oiled dish, covering base & sides

500g Tenderstem broccoli, cooked. Arrange on leaves in base of dish.

4 Free Range Eggs, beat well

3 Juniper berries, ground

2ml Nutmeg, grated

5ml Lemon salt

5ml Honey

200g Cream cheese

250ml Sour cream

200g Asiago, grated

Mix well, pour over broccoli & spinach.

Bake for 30 minutes at 180C.

Thursday, September 9th

Salad for wraps

400g Can Italian tomatoes

5ml Lemon salt

5ml Honey

30ml White balsamic

125g Leeks, cooked

350g Courgettes, cooked

350g Green beans, cooked

50g Feta, crumbled

Freshly ground cumin

Mix together and leave to stand for an hour or more before use.

Wednesday, September 8th

Stir Fry Beef

500g Stir Fry Beef

50ml Olive oil

50ml Lemon juice

50ml Thick soya sauce

Mix fluids well, pour over meat, leave to stand for 2 hours or so. Tip meat into hot pan and fry until dry.

Tuesday, September 7th

Saw Chloe last night.

Baby Cabbage

4 Baby cabbages, take apple corer and remove center of each, leaving base intact

30g Butter

2ml chili (minced)

30g Parmesan, finely grated

Mix well, fill cabbage centers.

Place together in small pot (cabbages must fit tightly and stay upright) and bring to the boil:

100ml water

5ml Garlic, minced

2ml lemon salt

50ml Spirit vinegar

Place cabbages upright in boiling water, cook for 5 minutes on high with lid on.

Monday, September 6th

Indian Takeaway by Hardeep Singh Kohli was marginally interesting.

Even after free, instant Rashi & Navamsha charts at www.planetarypositions.com, I struggled mightily with Ancient Hindu Astrology for the Modern Western Astrologer by James T. Braha.

The conclusion is that I either will or won't get money from my maternal uncle and cousins. (He died so I guess I won't.) No book (except for a novel) without an index ever really works for me.

Oyster Mushrooms

240g Oyster Mushrooms

5ml Chives, finely chopped

5ml Mint leaves, finely chopped

50ml Lemon juice (fresh!)

2ml Lemon salt

Mix well, place in small pot with lid on and cook on high for 7 minutes. Remove from heat, allow to cool in pot. Serve at room temperature.

Friday, September 3rd

L is for Lollygag, a Chronicle Book, is for children I think. It has some amusement value.

Corn and coriander cheesecake

4 Free Range eggs, well beaten

25g Salted lemon, minced

30g Coriander leaves, chopped

80g Onion, grated and drained

400g Corn, cut from the cob

250g Creme Fraiche

500g Cream Cheese

Chili to taste

Mix well, pour into oiled Pyrex, bake for 50 minutes at 180C.

Thursday, September 12th

Butternut dip with pesto

500g Butternut, cooked

50g Pesto

100g Grano Padano, finely grated

10g Salted Lemon

Puree and serve on fresh bread.

Fabulous cheese is St Andre, a triple cream French cheese.

Wednesday, September 1st

Olive Paste (vegan)

800g Pitted olives

50g Salted lemon

60 Coriander leaves or other fresh herb

50ml Lemon juice

40g Garlic

150ml Olive oil

Puree together until smooth. You will have 1.1kg of paste. If not using immediately, store in glass bottle in refrigerator with layer of oil on top.

Tuesday, August 31st

Due to my impossible internet connection, I decided not to blog for a week. Not cooking all the time gave me time to read a bit;

I don’t like chocolate is a very amusing comic book by Jesse Breytenbach, who “has been reading comics since primary school and eating food for even longer.”

Sudi Pigott’s how to be a better foodie has limited appeal. Very pretentious, nothing new.

On the other hand, Jeffrey Steingarten’s The Man who ate Everything, was funny, fabulous, informative and riveting.

Snarling Tiger, Dirty Rat (Rattling the Cage of the Chinese Zodiac) by Stella Hyde, that I just dipped into at random, is funny.

I abandoned Why Pandas do Handstands by Augustus Brown after the umpteenth inaccuracy. I quote: “Sloth bears carry their young on their backs. They are the only mammal, apart from the occasional human dad, known to do this.”

Coconut and Orange Cake

Line two bread tins or cake tins. This cake clings to the tins, don’t attempt in unlined tins.

4 Free Range Eggs, whisked well

220g Butter, melted

220g Coconut, fine desiccated

220g Sugar

100g Honey

300g Self-Raising Flour

20ml Orange zest

320ml Freshly squeezed orange juice

5ml Salt

250g Yogurt

Mix well, pour into pans and bake at 180°C for 40-50 minutes.

Monday, August 23rd

I bought The Back in Time Tarot Book by Janet Boyer, but it was probably a mistake.

Rice with Gorgonzola

This is more a suggestion than a recipe:

Stir crumbed Gorgonzola to taste into hot, cooked rice. Sprinkle with herbs.

Saturday, August 21st

Thursday & Friday on Saturday

Due to my abysmal new 3G connection, I was unable to post my blog when I intended to.

I managed some reading this week; I finally read Mostly Harmless by Douglas Adams, a book whose existence I was unaware of until this week!

I though The Irish Game – A True Story of Crime & Art by Matthew Hart very entertaining.

Moon Watcher by Donna Henes is somewhat interesting; I did not read it, just scanned it.

Baked Onions

5 Large Onions, use an apple corer to remove the hearts, try to do without piercing all the way through.

100g Strong cheese, grated

Handful fresh Coriander Leaves

5ml Minced chilli

Mix together well, use to stuff onions. Place on baking tray and bake at 180°C for an hour. Peel and slice thickly to serve.

I am not doing Friday's recipe this week as it will mess up my labels.

Wednesday, August 18th

I never seem to have time to read any more, this blog is just about the + recipe.

Lucifer cake

12 Free Range egg whites, beat until whites stay in bowl when turned upside down
5ml Salt, add to whites
10ml Cream of Tartar, add to whites

10ml Cinnamon

300g Castor sugar
175g Cocoa powder
Sieve together and beat into stiff whites, a bit at a time.


Pour mixture into ungreased loose bottomed ring tin and bake for 40minutes at 180C. Eat plain or pour melted dark chocolate over cake.

Tuesday, August 17th

Butternut Dip

1kg Butternut, cleaned and cooked

250g Creme Fraiche

5ml Cumin, ground

Blend together until smooth. Ground more cumin over top.

Monday, August 16th

Read two great books; Revolutionaries of the Cosmos- The Astro-Physicists by IS Glass & The Animal Dialogues by Craig Childs.

Fruit Dip

Lots!

Handful fresh mint leaves

750g Creme Fraiche

200g Honey

Blend till smooth. Put in bowl, in centre of tray full of fruit slices.

Friday, August 13th

Corn Bread

1.2kg Corn, cut from the cob

200g Butter, melt all

300ml Flour

20ml Baking Powder

10ml Salt

Mix all, blend or puree. Pour into oiled loaf Pyrex, bake in bain marie for an hour at 180C.

Thursday, August 12th

Dressing for Mushrooms

1 part Red Wine Vinegar

1 part Thick Soya sauce

1 part Water

Mix well.

I poured it over dry baked mushrooms.

Wednesday, August 11th

Marrows in Ramekins

Oil 12 ramekins

1.2kg Mixed marrows, grated, fried in sesame oil, put in colander to drain

250ml Cream, in pot on low heat

250g Brie, chopped, add to cream and melt

2 sprigs Rosemary, add to cheese

4ml Salt, add to cheese

4 Free Range eggs, well beaten, add to cooled cheese mixture

75ml Sesame seeds, browned, add to mixture

Add well drained marrows to cheese mixture, stir well, pour into ramekins, bake in bain marie for 30 minutes at 180C.

Tuesday, August 10th

Spinach with Strawberries

Baby spinach leaves (Steamed or raw)

Strawberries, sliced, mix with leaves

White Balsamic, sprinkle over mixture to taste

Monday, August 9th

I read The Collector of Worlds by Iliya Troyanov, about Richard Francis Burton's life. The first two parts of the book wasn't bad, but as Burton succumbs to fevers during the final section, so does the narrative of the African section.

Cypress by Craig Deihl is a very pretty cookbook. Unfortunately, as with most restaurant cookbooks, all recipes seem to comprise many others, so that every dish seems to be a day's work.

Butternut & cheese Pie

1kg Butternut cubes, cooked and pureed

3 Free Range Eggs, beaten and mixed into butternut

300g Cream cheese, beat into eggs

15ml Cumin seeds, crushed, stir into mixture

15g Fresh ginger, peeled and pulverised, stir into mixture

3ml Salt, add

300g Double gloucester cheese, grated, add HALF to mixture

Mix everything well, pour into shallow Pyrex, top with remaining cheese, bake for 40 minutes at 180C.

Friday, August 6th

The World of Spice by Michael Bateman is a delight.

Bitter Jelly

75g Gelatine powder

200ml Boiling water, sprinkle gelatine onto water and leave to dissolve

800ml Freshly squeezed grapefruit juice

200ml Granadilla pulp

125ml Fructose

400g Strawberries

Mix together, pour into individual ramekins with a large strawberry in each. Refrigerate for 3-4 hours.

Thursday, August 5th

Mushroom tart

Line small square Pyrex with pastry. (Cream cheese pastry works well here)

50g Butter
2ml Tarragon (dried)
400g Brown mushrooms, chopped, fry all mushrooms, in batches, in butter, with tarragon
120g Shiitake Mushrooms, quartered
240g Oyster mushrooms, torn
50ml Fresh lime juice, pour onto cooked mushrooms, fry until dry
4 Free Range Eggs, beat well
3ml Lemon salt, add to eggs
250ml Sour Cream, add to eggs
50ml Wholegrain mustard, add to egg mixture

Add fried mushrooms to egg mixture, pour into pastry case, top with pastry and bake for 1 hour at 180C.

Wednesday, August 4th

Quick Spaghetti

250g Bacon, chopped, fried crisp
50g Butter; remove bacon from pan, add butter
400g Brown Mushrooms, chopped, fry in butter
500g Spaghetti, cook per instructions on packets
100g Basil pesto, stir into drained pasta
100g Grano Padano, grated

Add mushrooms, bacon & cheese to pesto pasta & serve with salad

Tuesday, August 3rd

A use for forgotten cake, it is delicious.

Not Trifle

50g Butter
200g Dark chocolate, melt with butter
100g Preserved ginger, chopped
200g Mascarpone
200g Cake, crumbed
50g Cocoa
30g Nuts, finely chopped

Mix well, pour into dish lined with cling wrap. Cover & refrigerate.

Monday, August 2nd

The Geographer's Library by Jon Fasman was disappointing. Yet another novel about the Philosopher's stone, although never referred to by that name in the book.

Mark Rowlands' philosophy, Fame, is superb.

Parsnip starter

Line sides and bases of 6 ramekins with edible blanched leaves, spinach or sorrel.

300g Parsnips, peeled, cooked and pureed
300g Spring onion flavoured cream cheese
1 Free Range egg
30ml Pesto (sorrel pesto works well here)
Mix well, pour into prepared ramekins and bake in Bain Marie for 30 minutes at 180C.

Friday, July 30th

Cream Cheese Pastry

250g Butter, melted
250g Cream Cheese, mix with Butter
Juice of one lime, stir in
250g Self-Raising Flour
Mix well. Refrigerate for an hour or before use. Enough for top & bottom. No need for blind baking.

Thursday, July 29th

One Dish Rice

500g Bacon, cooked, or Chorizo or left-over meat or chicken, cubed
240g Peas
250g Portebellini mushrooms, quartered
400g Cocktail tomatoes, halved
2 Bunches spring onions, chopped
500g Arborio Rice
50g Butter, cubed
30g Salted lemon, minced
30g Fresh herbs, chopped
1l Stock
Put everything together in roasting pan, lid on, for 30 minutes at 180C. Remove lid, stir and return to oven for 30 minutes more, or until water has cooked away.

Serve with black pepper & Parmesan.

Wednesday, July 28th

Another recipe for left over egg whites. Prepare a smallish cake tin by buttering it, shaking a spoonful of flour to coat butter, discard any extra flour.

Orange Cake

6 Free Range Egg Whites, beaten until it will stay in bowl when bowl inverted. Set aside, upright!

200g Butter, melted
100ml Milk, warm
300g Sugar
Finely grated zest of one unwaxed orange
100ml Fresh Orange juice
Mix well & sieve dry ingredients into mixture:

425g Flour
2ml Salt
10ml Baking Powder
Mix all, add egg whites, pour into baking tin and bake for an hour at 180C.

Tuesday, July 27th

Mung Beans with Cumin

15ml Olive oil, in pot
40g Fresh Garlic shoots, chopped, add to pot
60g Onion, grated, add to pot, sweat for 10 minutes
400g Green Mung Beans, add to pot
1000l Water, add and cook for two hours or until beans are soft enough for you
700ml Tomato cocktail, add
15ml Cumin seeds, add
30ml Lime juice, add
30ml Lemon salt, add and simmer for 30 minutes more.

Monday, July 26th

Robert Finn's Adept was a Dan Brown rip, protagonist even called David Braun! In spite of dubious plot and bad writing, it made for an entertaining afternoon. Fascination by William Boyd was good. I really loved Beulah Berlin, an A-Z.

Coconut and Granadilla Tart

Make one shortcrust pastry in a largish Pyrex, refrigerate.

4 Free Range Eggs, beat well
230g Sugar, add to eggs and beat well
400ml Coconut Cream, add to eggs and beat
250ml Granadilla pulp, stir into mixture
200g Fine Dessicated Coconut, stir into mixture
Pour onto shortcrust pastry and bake for 1 hour at 180C. Cover top after 40 minutes.

Friday, July 23rd

The Facts Behind the Helsinki Roccamatios by Yann Martel was delightful. I particularly enjoyed The Vita Aeterna Mirror Company.

Shortcrust Pastry

100g Butter, melted
150g Flour
20g Icing Sugar
20ml Whiskey

Mix well, press into pie dish and refrigerate while making filling.

Thursday, July 22nd

The recipe is not strictly speaking for a custard, but the consistency is like that of a creme brulee.

Gruyere & Cumin Baked Custard

4 Free Range Eggs, beat well
5ml Cumin seeds, crushed, add to eggs
350ml Cream, add to eggs & beat
250g Cream Cheese, add & beat
2ml Salt, add & beat
150g Gruyere, grated, add and stir

Pour into oiled Pyrex, bake at 180C for one hour, in Bain Marie. Remove, leave to stand in Bain Marie for 10 minutes before serving.

Wednesday, July 21st

It was worth struggling through the Riddleyspeak to finish Riddley Walker.

Leg of Lamb

Leg of Lamb
Salt
Garlic, minced
Pesto; add salt & garlic to pesto and spread over lamb
Flour
Salt & Pepper; add to flour and sprinkle over lamb
250ml Red Wine
Add wine and lamb to oven bag, place on baking tray and bake for several hours @ 180C.

Tuesday, July 20th

Devil's Cheesecake
(3 layers)

60g Butter
60g Dark chocolate, melt with butter
60g Sugar, add to butter mix
60g Flour, add to butter mix
1 Free Range Egg, add to mix
Mix well, pour onto base of pan or Pyrex.

240g Dark Chocolate
250ml Cream, melt with chocolate, do not boil.
50g Cocoa, add to chocolate mix
750g Cream cheese, add to mix
150g Treacle Sugar, add to mix
4 Free Range Eggs, add to mix
Mix well, pour over first layer

150g Butter, melted
150g Treacle Sugar
2 Free Range Eggs
Mix well, pour over second layer

Bake at 180C for an hour, top with tinfoil after 40 minutes to protect from burning.

Monday, July 19th

Trout & Filo Flowers

48 Filo squares, approx 14cm sq.
60g Butter, melted
Butter 36 squares with pastry brush and stack 4 together in 12 piles, ending with unbuttered squares. Push piles into indentations in scone pan.

250g Cottage cheese
100g Parmesan, grated
250ml Sour cream
4 Free Range Eggs, beaten
400g Smoked trout ribbons, shredded
bunch Chives, finely chopped
Mix well, pour into prepared cases. Bake at 200C for 30 minutes, cover with foil as soon as filo begins to darken.

Friday, July 16th

Laura James' Tigger on the couch had very limited appeal. I liked The Age of Miracles by Marianne Williamson, although the prayers every two pages are a pain.

Fast Aero Dessert
serves 4

200g Peppermint Aero
350ml Heavy cream, melt with chocolate, pour into 4 ramekins.

100ml Whipping cream
15ml Fra Angelico, whip together, top chocolate, refrigerate.

Thursday, July 15th

Finished Lewis Hyde's The Gift. An intelligent book, somewhat humourless, the conclusion was the best bit.

Easy Lunch

Croissant, halved or pitas etc
Pesto, spread on croissant halves
Cold meat, top croissant halves
Grated cheese, top meat
Grill until the cheese melts. Serve with salads.
If making for guests, spread with different pestos and use variety of cheeses and meats. If using tomato slices, they must be on top of the cheese.

Wednesday, July 14th

Choux pastry (eclairs)

250ml Boiling water, in pot on stove
120g Butter, add to water
200g Flour, add to buttered water, stir into a ball, REMOVE FROM HEAT
4 Free Range Eggs, stir into mixture, one at a time, until well incorporated
Place spoonfuls on baking sheet, bake at 180C for 30-40 minutes. Fill with sweetened cream, top with melted chocolate.

Tuesday, July 13th

Started What are you optimistic about? edited by John Brockman. Nice to see that leading thinkers have things to be optimistic about.

Cheese Biscuits

275g Flour
2ml Salt
250g Strong cheese, grated
250g Butter, melted
5ml Mustard powder
2ml Cayenne pepper
Mix together, form into logs, wrap in cling wrap and refrigerate for an hour or two. Slice logs into 3mm thick rounds, bake on tray for 10-15mins at 180C. Also delicious spread with jam.

Monday, July 12th

Finally read Spud - Learning to Fly by John van de Ruit, that I was given 9 months ago. Not bad, I did laugh several times.

I want to read Russel Hoban's Riddley Walker but I loathe the riddlespeak, riddleyspeak. Why don't writers just stick to understandable English?

Paged through lots of cookery books over the weekend. Interesting to know that a Madeira cake is just a Pound cake, or as we called it as kids; a white cake. My grandmother baked the recipe that follows for me hundreds of times.

White cake

400g Flour
10ml Baking Powder
1ml Salt, sieve together

250g Butter, melted
400g Sugar, stir into butter
250ml Plain Yogurt, stir into butter
5 Free Range eggs, separated, stir yolks into butter, whisk whites until dry

Add flour mixture to butter mixture and fold in the whisked egg whites. Pour into ring pan and bake at 180C for 45 minutes. It is unnecessary to frost this cake.

Friday, July 9th

Found the new Jim Carrey movie, I Love You Phillip Morris enjoyable.

Paged through Beyond Nose to Tail - Fergus Henderson & Justin Piers Gellatly again. Squirrels & lots of suet.....

Rather enjoyed Spud by John van de Ruit.

It would be great if every religious person would read The Religion Virus by Craig A James with an open mind.

Green Salad

Baby Spinach leaves, washed
Long stem Broccoli, cooked (al dente)
Green Beans, cooked (al dente)
Asparagus, cooked (al dente)
Salad dressing, pour over hot veg and leave to cool. Add drained veg to salad.
Spring Onions, chopped (optional)
Feta, crumbled or Parmesan, grated
Roasted Nuts, pine nuts are particularly good with this
Chili, minced (optional)

Thursday, July 8th

Butternut Bake

1kg Butternut cubes, roasted
2 Free Range Eggs
120g Cream Cheese
60g Sweet Chili Sauce
20g Coriander Pesto
Puree together. Spray tart Pyrex with olive oil, fill with butternut, bake for 30 minutes at 180C.

Wednesday, July 7th

This is the kind of pasta dish we ate as children, before my mother married an Italian and we discovered Parmesan.

Cheddar Pasta

500g Angel Hair Pasta, cooked according to packet instructions

250g Bacon, cut into slivers and fried. Set aside.

50g Butter
500g Butter mushrooms, quartered
240g Exotic mushrooms, cut where necessary.
2 Bunches spring onions, chopped.
Fry in batches in butter.

250ml Thick sour cream, add to cooked mushrooms and onions.
250g Cheddar, grated, add to mushrooms, stir until melted.
Add bacon, stir through, then add pasta. Serve with lots of freshly ground black pepper.

Tuesday, July 6th

Crown Roast with rosemary potatoes

1-2kg Crown Roast (most butchers need 48hours notice to prepare a crown roast)

750ml Rosemary, needles only (use stems for potatoes)
30ml Garlic
100ml Lemon juice
50ml Capers
100ml Cashews
salt & pepper to taste.
Puree all. Rub over roast, paying special attention to fillet pieces. Place roast on roasting tray with a few onions or potatoes in the centre to hold the shape. Bake at 200C for 1 hour. Transfer roast to serving dish, without onions/potatoes, decorated with a crown of rosemary branches.

Parboil potatoes, cut into cubes. Thread cubes onto rosemary stems, spray with garlic flavoured olive oil and bake alongside roast.

Monday, July 5th

Currently reading two yes, but books: The Gift by Lewis Hyde (praised by Margaret Atwood, no less) and In Search of the English Eccentric by Henry Hemming. Maybe the second part of The Gift (wherein the writer will attempt to apply the language of the theory of gift exchange to the life of the artist) will be better. As for ISotEE, I prefer the drawings to the writing.

Lamb Fillet for 2

600g Lamb Fillet, cubed. Fry for 5 minutes in very hot, heavy pot.
30ml Tandoori paste, add to lamb and stir through.
100ml Thick cream, add and stir through.
1ml Salt, add and stir through.
Serve immediately with past rice (orzo) or similar and salad.

Friday, July 2nd

Toffee Sauce

200g Butter
400g Sugar
5ml Salt
125ml Water
Put together in heavy, deepish pot. Cook on medium heat, WITHOUT STIRRING, until mixture turns the colour of caramel. Remove from heat and add cream carefully, it might spatter, stirring for the first time.

500ml Cream
Stir well to incorporate in sauce. Serve hot or cold. Lasts well in glass bottle in refrigerator.

Thursday, July 1st

The Secret, Israeli Film Festival movie, was very enjoyable. Religion is scary.

I made a dessert from the rest of the filo, also used up egg yolks, whites were needed for an Angel Food Cake. Not baked yet.

Mango in Filo

125g Dried Mango, cut into squares.
120ml Lemon juice, 3 lemons should do it.
Pour lemon juice over mango, microwave for 1 minute, cover and set aside to soften.

300g Filo pastry, cut to fit Pyrex you plan on using.
100 Butter, melted
Spread filo sheets with butter (use pastry brush) and make four buttered piles.

200g Dark brown sugar
12 Free Range Egg Yolks, beat with sugar.
250g Philadelphia Cream cheese, beat into egg mixture.
10ml Mixed spice, stir into mixture.
100g Flaked almonds, stir into mixture. (Save a few spoonfuls for top)
15ml Cacao Nibs, stir in.
Add mango to mixture, stir well.

Place one pile of buttered filo sheets in Pyrex, spread with one third of mango mixture. Continue until done. Finish with reserved almonds. Cut into 8 portions. Bake at 190C for 20 minutes, taking care not to burn top.

Wednesday, June 30th

Made this last night, filling tastes good, but have not baked it yet.

Mushroom & Spinach in Filo

400g Spinach, washed. Place wet spinach in large pot on high heat, wilt for 5min & set aside.
300g Leeks, fried on low heat until soft, set aside.
50g Butter, melt in large pot
1kg Mixed mushrooms, chopped, fry in butter until dry.
500g Chunky cottage cheese, mix into mushrooms.
3 Free Range Eggs, stir into mushroom mixture.
150ml Moroccan Pomegranate Glaze or other spicy sauce, stir into mixture.
Squeeze spinach dry, chop finely and add to mixture along with leeks. Taste and add salt if necessary.

200g Phyllo pastry
100g Butter, melted
Cut pastry sheets to fit medium large Pyrex. Place 4 sheets in Pyrex, buttering each sheet with a pastry brush. Spread a third of the mushroom mixture onto pastry and continue. When complete, use a sharp knife to cut dish into portions before baking at 190C for 40 minutes.

Tuesday, June 29th

I absolutely loved What I Loved by Siri Hustvedt.

Lamb Curry

1kg Lamb leg chops, cubed.
45ml Pesto
70g Salted Lemon, minced
75ml Curry mix (very mild, for stronger curry, add more mix)
Place all in large oven roasting bag, shake gently to coat meat.

800g Mixed Mushrooms, chopped.
200g Celery with leaves, chopped
300g Brussel sprouts
500g Baby Potatoes
200g Carrots, peeled
3 Fresh bay leaves
Handful Rosemary sprigs
Add all to roasting bag, close bag, place in baking tray. Bake for 2hours at 180C, taking care that bag touches no part of oven.

Monday, June 28th

Margaret Atwood's Payback - Debt and the Shadow side of Life was a joy to read.

I also enjoyed The Magnificent Quest by Kelynda.

The Israeli film festival is currently on, my favourite film so far was A Matter of Size.

Easy Mushrooms

400g Large brown mushrooms, spread on baking sheet.
1 Clove garlic, minced, put a bit on each mushroom.
1 Lime, halved, squeeze a bit of juice on every mushroom, not too much.
100g Camembert, sliced. Arrange slices on top of mushrooms.
Bake for 15minutes, or until cheese is melted and browned, at 180C.

Friday, June 25th

French Tarragon Pesto

3k French tarragon, washed leaves only

15ml Garlic, chopped

100ml Fresh lemon juice

30ml Capers

50g Cashews

100g Asiago or Pecorino, grated

100ml olive oil

Salt & freshly ground black pepper

Puree and store in fridge in glass jar.

Thursday, June 24th

I was given a curry gift pack yesterday, so we had curry for supper.

Mushroom Curry

800g Large black mushrooms, put gills up on a baking tray and bake for 30minutes at 180C.
500g Potatoes, boil.

20ml Olive oil, heat in large pot.
25ml Cape Malay Curry mix or any other curry mix, add to hot oil and stir.
10ml Garlic, minced, add to spices and stir
200g Carrots, chopped, add to pot and stir.
50g Salted lemon, minced, add to pot and stir.
150g Celery, chopped, add to pot and stir.
80g Spring onions, chopped, add to pot and stir.
Stir for a few minutes, then add 250ml boiling water to pot. Keep kettle boiling and add water as needed throughout the process. As soon as carrots are soft enough, add quartered mushrooms and cubed potatoes. Cook for 5 to 10 minutes more, leaving the lid off if too watery.

Serve with delicious rice and sambals like spice cashews, chili threads, raisins, fennel seeds, slivered almonds and chutney.

Wednesday, June 23rd

Read more Canterbury Tales, Miller's Tale & Wife of Bath's tale.

Enjoyed the movie version of The Pharaoh's Daughter. Ballet is fabulous.

This is another incredibly easy, but delicious recipe.

Fridge Cheesecake

1 Packet Tennis biscuits, crumbed
100g Butter, melted in Pyrex
Add crumbed biscuits to butter, press against bottom and sides of dish. Set aside.

150ml Lemon juice, also lemon zest if you can find unwaxed lemons.
385g Condensed milk, stir in half the lemon juice and set aside.
250ml Whipping cream, add remaining lemon juice and beat until stiff.
250g Cream cheese, mix with condensed milk and cream.
Pour mixture into prepared crust. Refrigerate for an hour before serving.

Tuesday, June 22nd

Read the Knight's Tale in a No Fear version of Canterbury Tales yesterday. Fun.

Saw Broken Embraces. Almodovar is my favourite director and once again he did not disappoint, I loved the film and really enjoyed the reference to Woman on the verge of a nervous breakdown.

The cake is delicious, the texture is very fine, colour very white and it stays fresh for at least a week.

Angel Food Cake (fat free)

12 Free Range egg whites, beat until whites stay in bowl when turned upside down
2ml Salt, add to whites
7ml Cream of Tartar, add to whites

400g Castor sugar
200g Flour
Sieve together and beat into stiff whites, a bit at a time.

50ml Lemon juice, not sieved, pips removed. Stir into mixture.

Pour mixture into ungreased loose bottomed ring tin and bake for 40minutes at 180C. Eat plain or pour lemon curd over cake.

Monday, June 21st

Read and enjoyed Mrs Beeton's Household Book, edited by Kay Fairfax, yesterday. I am deeply thankful not to be a maid! "The influence of the cook is immense upon the happiness of a household." she says.

Abandoned Jesus the Man, but read the first part of another book by Barbara Thiering, Jesus of the Apocalypse. According to The Book of General Ignorance there never was a 666, the correct translation would be 616.....

Finally finished In the Devil's Garden by Stewart Lee Allen. This led me to contemplate the origins of food prejudice in communities and individuals. The loss of prejudice against eating apes and monkeys is fast leading to the extinction of the big apes in Africa, who are being turned into bushmeat at an alarming rate.

I have many food prejudices, and would be unwilling to eat many of the dishes recommended by Mrs Beeton; no widgeon, woodcock, snipe or larks for me! Mr Allen describes pregnant sows kicked to death to impart extra savour as well as many other revolting practices.

I seem to have few prejudices against trying vegetables and cooked strange brown tubers yesterday, matumbis. They tasted somewhat like potatoes with the texture of a sweet potato.

Gammon

400ml Coke, poured into deep Pyrex
250ml Dry red wine, add to coke

150g Pesto
5ml Salt
15ml Garlic, chopped.
Mix together.

1.7kg Gammon
Spread with pesto, place in coke & wine mixture, put lid on. Bake at 180C for 3 hours.

Friday, June 18th

Recently bought The Oxford Book of Modern Science Writing by Richard Dawkins.
Only got to p11 last night, but I like it. I think RD is a good writer when he is not being a fundamentalist atheist.


Shiitake Pasta

500g Fresh pasta, boil according to packet instructions.

240g Shiitake mushrooms, fried in butter.

250ml Cream, place in pot on low heat
200g Blue Mascarpone, add to cream and melt.

Stir mushrooms in, then pasta.

Serve with grated Asiago.

Thursday, June 17th

Chicken Lasagne

350g Fresh Lasagne sheets
100g Butter
300g Leeks, chopped, fried slowly in butter
1kg Skinless, boneless, cubed Chicken breasts, sealed in butter
Line large Pyrex with lasagne, top with leeks, top with lasagne, top with chicken, top with lasagne.

100g Butter, melt in pot
1 Onion, grated. Add to butter in pot, put lid on and leave on low heat for 5 minutes.
50g Flour, add to onion, stir, leave for 3 minutes.

4 Sprigs Rosemary, leaves removed from stems
60g Salted lemon
5ml Garlic
750ml Milk
Puree together. Add to butter and flour mixture, stirring slowly.
170g Red Leicester cheese, grated, add to sauce, stirring until cheese is melted. Pour over lasagne.
170g Double Glouchester cheese with chives, grated. Sprinkle over lasagne. Bake for 1 hour at 200C.

The English cheeses with the leeks give an interesting and different flavour to this lasagne.

Wednesday, June 16th

Lemon Curd

12 Free Range egg yolks
250g Sugar
500ml Lemon juice, sieved
Whisk together in top of double boiler or deep round Pyrex that will fit into a pot. Place over hot water on medium heat, whisking constantly.
300g Butter, cut into small squares.
Add pieces of butter on at a time, whisking until incorporated before adding next piece. Pour into glass bottles and keep in refrigerator. Excellent with chocolate cookies.

Tuesday, June 15th

Saw Dr Parnassus earlier. Some fabulous visuals, otherwise disappointing.

Chicken soup

100g Butter
650g Chicken, deboned, no skins. Fry in butter to seal.
300g Leeks, chopped, fried in butter.
400g Carrots, chopped, fried in butter.
250g Celery, chopped, fried in butter.
2l Stock, boiling
15g Fresh Tarragon

Add all ingredients to boiling stock. Cook for 5 minutes and serve.

Monday, June 14th

Reading The Secret Magdalene by Ki Longfellow, a novel. Interesting. Fits well with Jesus the Man that I am not finished with.

Paisley Pastry

500g Butter Puff Pastry, unrolled
100g Pesto, spread evenly on pastry, right to ends, leaving only last 3cm plain
200g Smoked Trout Ribbons, arranged on pesto
125g Brie, sliced and arranged on trout
50g Gorgonzola, crumbled over Brie

Roll pastry up again, ending with the clean piece, press lightly to seal. Slice into 12 or 13 rounds. Shape rounds into paisleys by pinching a tail. Place on baking sheet. Bake at 220C for 15 minutes or until pastry is golden brown.

Friday, June 11th

World Cup fever has struck Pretoria. We were woken at 6 this morning by someone blowing a vuvuvela.


Winter Salad
1 Punnet cocktail tomatoes
1 Punnet gooseberries
1 Pomegranate, peeled
Mix together.

Cauliflower
300g Cauliflower, cut into florets, boiled
100g Mascarpone blue
Melt Mascarpone over cauliflower and serve.

Thursday, June 10th

Bread Pudding

100g Butter, place in large Pyrex, microwave for 1 minute to melt
6-8 Medium white bread rolls, each sliced into 4 and dipped into melted butter
60g Raisins, soaked in whiskey
Layer bread with most of the raisins in the middle.

500ml Whipping cream
750ml Full cream milk
Warm together on low heat. Do not boil.

6 Free Range Eggs
300g Sugar
10ml Mixed Spice
5ml Fresh lime juice
Whisk together, pour into milk mixture, whisk well. Pour over bread and leave to stand for at least an hour.

Bake at 180C for 45-50 minutes. Serve hot or cold with ginger nuts in syrup and cream.

Wednesday, June 9th

Now reading Jesus the Man by Barbara Thiering. Interesting take on the New Testament.

Saw Sex and the City yesterday. Fabulous clothes as always.

Vegetable Pasta

500g Pasta, cook as per packet instructions, use lemon salt, leave in colander

250ml Cream, put in empty pasta pot on low heat
150g Gorgonzola, cubed, add to cream and stir until melted
3ml Tasty Paste, add
150g Asparagus tips, cooked
150g Broccoli, cooked
300g Cauliflower, cooked, cut into florets

Mix well, add pasta to pot, stir through, grate some nutmeg over dish.

Tuesday, June 8th

Fruit Salad

1 Pear, crispy, cubed
2 Granadillas
1 Small bunch of grapes, halved
15ml Cacao nibs
A perfect breakfast salad for one.

Monday, June 7th

There was some mention in the introduction of The Odyssey to the huge number of meals described in the book, but what struck me even more was the number of tears cried. Eish!

Sundried Tomato Pesto

200-300g Sundried Tomatoes, drained, wet weight. (Soak in hot water if dessicated.)

30g Garlic
30g Nuts
50g Pecorino or Asiago
50ml Lemon juice
150-250ml Olive oil

Puree together. Use only as much olive oil as needed. Store in a glass jar in the refrigerator.

Friday, June 4th

Saw new Coen brothers movie yesterday, A Serious Man. Weird, interesting. Still reading The Odyssey.

Chocolate cookies

250g Butter, melted
250g Sugar
100g Cocoa powder
300g Flour
15ml Whiskey

Mix together and press into shallow, lined baking sheet. Bake for 20 minutes at 180C. Cut into small squares as soon as you remove it from the oven. Delicious with fruit.

Thursday, June 3rd

Cheesy Asparagus Tart

100g Butter, melted
170g Red Leicester or similar (reserve a handful)
150g Flour
Mix together and press into square Pyrex. Set aside.

500g Asparagus, cooked and chopped
100g Onion, grated
400g Feta, chopped or crumbled
20g Basil
Put half the asparagus in Pyrex, top with half onion, half feta & half Basil. Repeat. Press down.

125ml Cream
2 Free Range eggs
3ml Mustard powder
1ml Cayenne pepper
Whisk together and pour over feta and asparagus. Top with reserved handful of cheese. Bake at 180C for 1 hour.

I tried this recently without eggs, I used an extra 125ml cream with 45ml tapioca flour.

Wednesday, June 2nd

Saw Met Opera's HTC movie, Armida last night. Loved it. Was horrified to realise once again how we are constantly indoctrinated to find fat ugly. Two non-singing parts (Love & Vengeance) were filled by actors with less than beautiful bodies. I was severely irritated and offended by having to look at their ugly bits on display.


Ricotta Risoni

500g Risoni, cooked according to packet instructions (use lemon salt) and drained

150g Ricotta, drained
150g Gorgonzola, grated
Stir cheeses in hot pasta pot, when mixed well, add risoni and stir through. Layer in loaf Pyrex, sprayed with olive oil, with:

large handful Basil leaves
410g Tomato & onion mix, canned
Top with:

200g Cheddar

Bake at 180C for 40 minutes .

Tuesday, June 1st

Tasty Paste

Use this to flavour any savoury dish. You could also use 50ml of this paste with 200ml water as stock.

3 parts Salted lemon
1 part Garlic
2 parts Fresh ginger
1/2 part Fresh chili (optional)

Puree together. Keep in glass jar in refrigerator.

Monday, May 31st

I was surprised at how accessible The Ilium was. Wish I had read it years ago.

Rice bake

500ml Cooked rice
100g Gorgonzola, grated
1 small Onion, grated
350g Black Mushrooms, grated or chopped
2 Free Range Eggs, whisked
5ml Salt

Mix all, pour into buttered Pyrex, bake for 20 minutes at 180C.

Friday, May 28th

Chocolate Tart

125g Butter, melted
125g Sugar
50g Cocoa powder
150g Flour
5ml Whiskey
Mix together and press into tart Pyrex. Refrigerate.

100g Butter, melted
100g Cocoa powder
250ml Cream
250g Cream cheese
75g Tapioca flour
Mix together in pot on low heat. Remove from heat before adding eggs.

3 Free Range eggs
250ml Hazelnut flavoured syrup
Whisk together and add to cream mixture. Pour into pastry case.

30g Pine nuts
Sprinkle on tart. Bake at 180C for 20 minutes. Not very sweet.

Thursday, May 27th

Changed to E.V. Rieu's translation of The Iliad after book 4.

Macaroni Cheese Update

500g Penne, cook as per packet instructions, use lemon salt, leave in colander

250ml Cream, put in empty pasta pot on low heat
200g Cumin cheese, grated, add to cream and stir until melted
5ml Cumin, add
30g Pine nuts, add

Mix well, return pasta to pot, stir through, serve with greens.

Wednesday, May 26th

Having read about Homer's Iliad my entire life, I am now reading Richard Lattimore's translation.

Potato & Veg Bake

700g New Potatoes, boiled
180g Baby Spinach, blanched
500g Cauliflower, steamed
400g Mushrooms, fried in butter
250ml Sour cream
7ml Lemon salt, add to cream
100g Cheese, grated (optional)

Place vegetables together in Pyrex, pour salted cream over, sprinkle with cheese, bake at 180C for 20 minutes.

Tuesday, May 25th

Had fun evening with Merriam Webster's Encyclopedia of Literature. Scary to realise how much one does not know!

Layered Cake

Made this for myself last night, have already eaten more than a third. Not difficult to make.

125g Butter, melted
60ml Cream, stir into butter
100g Sugar, add to mixture
15ml Whiskey OR Frangelico, add
4 Free Range Eggs, separated. Set whites aside and stir yolks into mixture
180g Flour, sieve onto mixture with baking powder and stir well
5ml Baking Powder

Mix well, divide into 2 cake tins, lined with baking paper, set aside.

4 Free Range Egg Whites, whisked until firm
100g Sugar, whisk into whites
5ml Cinnamon, whisk into meringue

Divide in two, spread on top of mixture in cake tins.

50g Pecans, chopped

Sprinkle on top of meringue layer in cake tins and bake for 20 minutes at 180C. Cool in tins.

50g Butter
100g White chocolate, melt with butter in microwave for 1-2 minutes
250ml Cream cheese, stir into melted chocolate
250ml Cream, add to mixture
25ml Hazelnut flavoured syrup OR any sweetener to taste, add to mixture.

Divide creamy topping and spread on cool cake as filling and topping.

Monday, May 24th

Heroes was a great read. Not one of the characters fit my idea of heroism, but then I do not think that anyone could. Of the men in the book, Francis Drake is to me the most loathsome and Wallenstein the most intelligent and interesting.

Melkkos
for 2, takes 15-20 minutes to make

500ml Milk, put to boil in small pot
50ml Butter, melted in cup
50ml Tapioca flour, mix with butter and add to milk, stirring well

3 Free Range eggs, separated, whisk whites until firm and set aside.
50ml Sugar
50ml Maizena (corn starch)
Mix yolks, sugar and Maizena and whisk into milk mixture on stove.

3ml Vanilla paste
7ml Cinnamon
Fold into milk mixture along with whisked egg whites, remove from heat and serve.

Pomegranate goes very well with this.

Friday, May 21st

Now reading about Wallenstein in Heroes.

Salted Lemon

This is my most essential flavouring agent. I use the minced lemon in most savoury dishes and the salt when boiling pasta, rice and potatoes. It is an ancient way of preserving lemons and variations on the recipe abounds.

It is impossible to give exact amounts as much would depend on the size of the lemons and the size of your bottles.

Unwaxed lemons, quartered
1kg Coarse salt
26g Pickling spice
1 Cinnamon stick
2 Fresh Bay leaves
Other whole spices that you might have a lot of, I often add mustard seeds.

Mix salt, spices and leaves, layer salt and lemons in clean bottles. Check on the bottles for the first week or so, level of salt will fall and must be topped up. Leave to stand for at least a month before use.

Thursday, May 20th

Still reading about Drake.

Dark & White Delight

This dessert is very rich. You need 750g Mascarpone in total. Makes 16 small servings.

50g Butter, melted
200g White chocolate, melted
375g Mascarpone
25ml Breakfast seeds (optional)
3ml Vanilla paste
Mix together, pour into loaf Pyrex lined with cling wrap.

50g Butter, melted
200g Dark chocolate, melted
375g Mascarpone
25ml Raw Cacao nibs (optional)
15ml Amarula or other liqueur

Mix together, pour on top of white layer. Cover with cling wrap, refrigerate for several hours before serving. Serve with acidic fruit, like granadilla pulp.

Wednesday, May 19th

Now reading about Francis Drake in Heroes. He sounds no better or worse than the common criminals holding South Africans indoors, behind bars, fearful for their goods and their lives.

Party Punch

Party drinks are at their best icy cold. Make this directly in a good cooler like a Coleman. Serving punch from a cooler is not stylish, but neither is warm punch. If you refill glasses in the kitchen, no one will know that your punch is not in a pretty bowl. Put all the ingredients in the freezer for several hours and mix at the last minute.

5l Dry white wine
250ml Gin
250ml Archers Peach Scnapps
8l Juice
4l Sparkling water or lemonade
1kg Grapes & Strawberries, frozen hard.

Mix all. The frozen fruit helps to keep the temperature down. And keep the cooler closed.

Tuesday, May 18th

Now reading Heroes by Lucy Hughes-Hallet. Big fat book, only 8 characters, two of whom I had never heard of. Fabulous, easy read so far.

Mushroom Penne

500g Penne, cooked according to packet instructions & drained

20ml Olive oil
650g Mixed mushrooms, chopped.
Fry mushroom in oil on high heat, stirring constantly. Continue until all fluid has evaporated. Turn heat off.

20g Salted lemon, minced
5g Ginger, peeled and minced
5ml Garlic, minced
Add to mushrooms and stir through.

350ml Cream
2 Free Range Eggs, whisked
150g Flavoured cream cheese or any other cheese
Add to mushrooms and stir through.

300g Gruyere, grated

Add penne to mushroom mixture, stir well, place into buttered Pyrex, sprinkle with some of the cheese and bake at 180C for 30 minutes. Serve with extra cheese and salad.

Monday, May 17th

Finished Herodotus at last! Loved reading about the whipping of the Hellespont.

White Food

500g Corallini pasta, boiled according to packet instructions, drained.
400g Canned lentils, washed and drained, now only 240g
400g Canned , cannellini beans, washed and drained, now only 240g
200g Baby spinach, blanched, chopped and drained.

15ml Olive oil, warmed in pot
5ml Garlic, minced, added to oil
50ml Basil pesto, add to oil
100g Asiago, pecorino or parmesan

Add all ingredients to pot, stir through, serve with extra cheese if preferred.

Friday, May 14th

Still on Herodotus, finding war stories rather confusing and somewhat tedious.

Green Vegetables

Best for green beans, broccoli or brussel sprouts.

Clean vegetables as needed, boil or steam until al dente. Drain and add one of the following to the hot vegetables, still in the hot pot. Put lid on and leave for 10 minutes. Serve hot or at room temerature or cold.

* salad dressing mixed with pesto or
* salad dressing, crumbled feta and pitted olives.

Thursday, May 13th

Paged through an old favourite, The Print from Life Library of Photography last night. Have been meaning to try solar prints and pinhole photography for years, but have not got round to it yet.

Chicken pie

Use the May 11th fast pastry for the crust, divide dough into two bags for crust top & bottom. I used some vegetables for colour and I love onion with chicken but keep in mind that the main ingredient in any successful chicken pie should be chicken.

1 Onion, chopped and fried
2 Paprikas, chopped and fried
500g Chicken (weighed without skin and bones) Seal in hot pan.
250ml Strong stock, add to chicken pieces in pan, put lid on and cook on high heat for 10 minutes. Leave to cool, chop chicken and add onion and paprika.

50ml Pesto
60ml Yogurt
100g Asiago, grated
Add all to chicken mixture, put on top of pastry (if using pastry on bottom as well), top mixture with pastry and bake at 180C for 1 hour.

Wednesday, May 12th

Visited Jhb yesterday. Diane Victor's show at the Goodman fabulous, she never disappoints. Also new gallery, 2nd Gallery on Jan Smuts.

Trout Quiche

Use yesterday's fast crust for this and use a large, deep dish.

15ml Sesame oil
1 Onion, chopped, fry in oil

4 Free Range Eggs
500ml Sour Cream, whisk with eggs

10g Lemon grass, minced
30g Salted lemon, minced
30g Capers, minced
20g Fresh ginger, peeled & minced
100g Pecorino, grated
200g Smoked trout ribbons, shredded
100g Fresh rocket, chopped

Add all to egg mixture, as well as fried onion. Pour onto pastry, bake for 1 hour at 180C.

Tuesday, May 11th

Narcissus and other Stories by Ahmed Essop is South African stories, set in Lenasia.

Recipe is for a fast savoury pastry for quiche or pie.

Fast Pastry

200g Butter, melted
200g Flour, from freezer
5ml Salt
12ml Whiskey
1 Ice cube

Mix all together, put mixture into plastic bag the size you need your pastry to be, flatten evenly and place in bag, in dish, in freezer for 30 minutes. Remove, take plastic bag off and use.

Monday, May 10th

Still reading Herodotus....

The recipe is fabulous for a large breakfast party. The quantity is for one serving. Use cups if you don't have ramekins.

Individual eggs

Spray ramekin with olive oil

1 Slice cold meat or fish or large mushroom, line ramekin
15ml Cream, pour on top of lining
5ml Pesto, on top of cream
1 Free Range Egg, break into ramekin
10g Cheese, grated, sprinkle over egg

Place ramekin(s) into deep dish, fill with boiling water, to reach not more than half way up sides
of ramekin. Bake at 200C for 20 minutes. Serve immediately.

Friday, May 7th

Now reading Discovering the World of the ancient Greeks by Zofia Archibald to help me understand what Herodotus is talking about.

Bean Lasagna
Serves 3

250g Fresh Lasagna
300g Leeks, fried
350g Green beans, cooked or steamed
150g Cheese balls (See April 15th recipe or use any strongly flavoured soft cheese)

Mix cheese with beans and leeks. Spray lasagna Pyrex with olive oil and layer with bean mixture, using all the lasagna.

50g Tom Yum paste or strong stock cube if you want a vegetarian dish
Mix with 500ml boiling water, pour over lasagna, fill dish with boiling water. Place dish on baking sheet in oven and bake at 180C for an hour.

250g Parmesan, Pecorino or Asiago, grated, to serve.

Thursday, May 6th

Herodotus is fabulous, I am reading about flying snakes, ants the size of jackals and more...

Gorgonzola Spinach
side dish for 2

200g Baby spinach leaves
70g Gorgonzola, crumbled
50ml Cream
Wash spinach, place in pot with lid on, on high heat, watch carefully, remove from heat as soon as water is gone. Stir cheese & cream in and serve.

Wednesday, May 5th

Granadilla Cream

250ml Fruit flavoured syrup (make your own by boiling water and sugar with citrus peel)
120ml Lemon juice
120ml Granadilla pulp
100ml Maizena
Heat together for 15 minutes.

750ml Cream
Add to other ingredients. Pour into glass bowl and refrigerate for 4 hours before use.

Tuesday, May 4th

Saw Seraphine last night. Quite beautiful. Rushed home to see if I had any info on her in my library, but no. Women artists really aren't well represented in print.

Aubergine Dip

1.5kg Aubergines, wash, bake at 180C for 1 hour, cool & peel
80ml Fresh lemon juice
100ml Olive oil
3ml Smoked Spanish Paprika
10ml Garlic
15ml Salted lemon
Puree together. Check flavourings and adjust if necessary.

Monday, May 3rd

The Book of General Ignorance has made me aware of how much disinformation I have read and assimilated since starting this blog. Griffiths' Eskimo/Inuit information in Wild fared particularly badly.

A kind friend has lent me Herodotus' The Histories. It begins with many of the stories I recently read in The Road to Delphi.

Bacon & Cumin Souffle

250g Bacon, cut finely and fried until crisp
100ml Onion, grated and fried

50ml Butter (or bacon fat) melted
50ml Flour, stir into butter
250ml Milk, hot, add to mixture to make a roux.
5 Free Range egg yolks, add to roux one at a time and mix well.
120ml Cumin cheese, grated, stir into mixture
5ml Cumin seed, stir into mixture
5ml Thai curry paste, stir into mixture

Add onion and bacon.

5 Free Range egg whites, whisk until stiff.

Mix into roux, pour into buttered souffle dish, bake at 190C for an hour. Serves 4 as starter.