April 26, 2011 § Leave a comment
Just a short note to say that I will be back up and blogging as soon as I get my new laptop. Lost all my files when my mac was stolen, but that’s just the way the cookie crumbles!
March 18, 2011 § 2 Comments
March 17, 2011 § Leave a comment
Again with my mother’s cooking. Her style of cooking has changed a lot over the years. It’s only every now and then that she whips up something that transports me back to my childhood. Whenever the mood struck my parents we would eat outside on the terrace beneath two huge old oak trees. It felt so special even if it was something as simple as mac and cheese.
It’s been years since I had my mother’s mac and cheese and I felt like making some for dinner. This is what happened instead. Quite delicious.
2 cups (raw) of your favorite shaped pasta, cooked al dente
1/2 cup of grated cheddar
1 cup cubed Brie cheese
3 tbsp chopped chives
2 small onions, sliced
4 egg yolks
Cook off the onions slowly in the olive oil until golden. Whisk the milk and eggs, being sure to season liberally. Mix everything together in a oven proof dish and bake at 180 C 350F until just set, about 30 -40 minutes.
It’s not the fanciest dish in the world, but the flavor of the Brie pops through every time you get a bite of it. It’s just such a comforting meal.
March 16, 2011 § Leave a comment
Growing up my mother used to make this chocolate pudding. It was chocolate perfection as far as comfort food goes. I found a copy of this highly fulfilling self saucing recipe during the last year and have since made it more times than I should imagine.
Over at The Bee and the Fruit in the kitchen the latest post made me think of it again. Maybe just typing up the recipe will be good enough to satisfy my craving.
See the original post here: Nutella Chocolate Cobbler (Eggless)
200ml caster sugar
250ml cake flour
25ml cocoa powder
15ml baking powder
Cream the butter and sugar. Add the egg and beat until light and fluffy. Sift the dry ingredients and add, to the butter mixture, alternating with milk. Spoon into a large oven proof dish.
250ml brown sugar
25ml Cocoa powder
5ml Vanilla essence
Mix all the ingredients, except the vanilla essence in a saucepan, heat and stir until sugar has dissolved and mixture starts to boil. Add the essence.
Pour the syrup over the batter and bake at 180C / 350F for 30 minutes.
March 16, 2011 § 1 Comment
I’ve always loved a good quiche and this version is no less satisfying. Part of why I enjoy quiche is the because it’s so earthy. This version promotes that aspect. The basil gives a deep, wholesome flavor that is only enhanced by the goats cheese.
Goats cheese and basil quiche
For the filling
Oven to 190 C or 375 F.
Rolls the puff pastry out until it’s about 3mm thick. Line the pie dish with the pastry and put in the freezer to chill.
Whisk the cream and eggs together until you can’t see speck of yolk. Season the custard to taste.
When the pastry hardened up and is nice and cold, break the goats cheese into small pieces and lay out evenly over the pastry. Pour in the custard and then press the basil into it.
Bake for about 30 minutes, or until the filling is just set.
The only thing here is that the basil tends to discolor as it is a fragile herb. No matter, it still tastes great! If you don’t like the idea of funny color basil, replace the fresh basil with pesto. Six tablespoons should do the job.
March 14, 2011 § Leave a comment
When I want something good and homely nothing can compare with bread and butter pudding. I made some today with added banana and baked with a thick custard over the top. It’s such a reminder of my mother’s food growing up, but I have to say my one tastes like a night in with my best friends.
1 loaf of banana bread
1 liter milk (Cream is divine!)
1/2 cup brown sugar
2 ripe bananas, cut into thin slices
500ml ready made or store bought thick custard
Beat the eggs and milk (or cream) until you can’t see any yolk.
Slice the banana bread into normal thickness slices. Butter both sides and layer onto the bottom of 20 x 20 cm oven proof dish. Pour in enough of the egg milk mixture to just cover the bread. Press the banana into the gaps. Repeat this until the dish is full, or the bread is finished.
Cover with tin foil and bake at 180 C / 350 F for about 20 to 30 minutes or until just set. Spread the custard over the top of the pudding as soon as it has just set and put back into the oven to finish cooking.
Have it like this or with some ice cream. Brilliant!
March 5, 2011 § Leave a comment
Garreth makes the most amazing tomato soup.
1 kg tomatoes
3 tbsp olive oil
1 tsp sea salt
1 tsp black pepper
4 sprigs of thyme
1L stock or water
Slice the tomatoes in half and put in a large plastic container. Add the olive oil, salt and pepper. Transfer this to an oven proof dish or tray and cover with tin foil. Roast the tomatoes at 200 C or 390 F until cooked very soft.
Pour the tomatoes and all the juices into a pot that will be big enough when the stock is added. You can use any kind of stock that you like, but beef tends to work the best. Water is fine as well, just let the soup reduce a little more.
Let the soup cook over a low heat for about 30 minutes. Blend and pass through a strainer.
For the croute
You will need one slice of bread per person and a star shaped cookie cutter. Cut the star out of the slice of bread and brush it lightly with olive oil.
On a baking tray, place a wire cooling rack and toast the bread in the oven at 180 C or 350 F after sprinkling with some flaky sea salt.