Suffs wrote: ↑Thu Nov 14, 2024 6:51 pm
He probably could now … he has had to learn to cook as he wasn’t used to the sort of meal he was being provided with.
I am fortunate to have snagged a man who enjoys cooking and baking, too, so we can take turns.
Baked onion tart tatin, a couple of saus. rolls (using odds and ends of puff pastry) and a host of veg to go with the baked trout with toasted flaked almonds. Wish I was hungry enough to do it justice.
I made a carrot loaf cake yesterday, the Good Food one Suelle has recommended in the past. It was supposed to be baked in an 18cm square tin but I'm not fond of cake cut into squares, I like slices, so used a large bread tin (3lb one I think but couldn't swear to it). Covered the top with the orange icing rather than just drizzling it (the bits in the icing are bits of orange). It's a nice cake !
granola, to which i've forgotten to add the fruit (which is probably healthier anyway) and a smoked cheese and pepper tart (onions, garlic, red and yellow peppers) at the same time as the granola.
Brush the chillis with a little oil then blister their skins over a naked flame. Seal the chillis in a plastic bag for 15 minutes, then peel off their skins, remove their seeds and chop the flesh finely.
Cut the butter into little cubes and blend with the flour to a breadcrumb texture using the pulse button of a food processor, or rubbing in with the fingertips.
Drain the anchovies, pat dry with kitchen paper and chop finely.
Mix the chillis, cheese and anchovies with the flour and butter and knead gently into a paste. Wrap in film and refrigerate for one hour.
Heat the oven to 220°C/425F°/ gas mark 7. On a floured board, roll the dough to a 3mm (1/6in) thickness then cut into 6x2cm (2x2/3in) strips. Cook on a baking tray for ten minutes, until golden brown. Cool on a rack and store in a tin, unless serving straight away.
That’s the one. I use different cheeses, this one was 100g cheddar, 25g Parmesan, and since I no longer have a gas hob, I just blitz the chillis in my revel grinder. Much easier. I roll into a sausage or two, chill, slice (about the size of a 50p coin) and open freeze. I then cook from frozen as and when. Recipe temperature plus a bit? For the fish allergies/veggies, I substitute 50g chopped olives. So popular, and so easy. And so tasty.