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"A hardened and shameless tea drinker"


Gluten free pastry
ias
Excellent recipe

http://vickery.tv/gluten-free/gluten-free-recipes/item/gluten-free-shortcrust-pastry

And a completely vegan version
http://glutenfreevegan.net/food/recipies/baking/shortcrust-pastry/

Veal Ragu
ias
Originally from: http://www.simplybeefandlamb.co.uk/recipes/veal-and-pancetta-ragu


Ingredients:
500g lean veal mince
30g dried porcini mushrooms, soaked in 100ml/3½floz warm water
1tbsp olive oil
1 medium onion, peeled and finely chopped
1 celery stalk, finely chopped
1 large garlic clove, peeled and finely chopped
50g pancetta cubes or thick cut back bacon, diced
Small handful fresh thyme leaves
1tbsp tomato purée
¼tsp freshly grated nutmeg
100ml dry red wine
1 sachet bouquet garni
300ml good, hot beef stock
Salt and freshly milled black pepper
1-2tbsp crème fraîche or double cream

Fresh thyme leaves, to garnish


Method:

1.Drain the mushrooms, reserving the liquid, roughly chop and set aside.
2.Heat the oil in a large non-stick frying pan and cook the mince, onion, celery and garlic under a low heat for 4-5 minutes, or until soft. Add the pancetta or bacon and thyme leaves. Cook for a further 4-5 minutes, stirring occasionally.
3.Add the tomato purée, nutmeg, wine and bouquet garni. Cook for 2-3 minutes. Add the mushrooms, the reserved liquid and stock. Season.
4.Bring to the boil, reduce the heat, cover and simmer on the hob for 1-1½ hours, stirring occasionally. Five minutes before the end of the cooking time, stir through the crème fraîche or double cream and remove the bouquet garni.

Courgette Chutney
ias
Finally found this recipe again! Also known as Irish Marrow Chutney and is adapted from Home Preserves by Jackie Burrow (St Michael Cookery Library 1979). Most recipes add the whiskey at the start but I think it is better added at the end, otherwise you boil off all the alcohol!


Makes about 7lb

1.5 kg marrow or courgette, diced
1.5kg cooking apples peeled cored and chopped
225g onions peeled and chopped
1 large garlic clove peeled and crushed
100g sultanas
100g raisins
100g dried apricots chopped
100g preserved ginger or 1 tbsp ground ginger
50g almonds chopped
4 tbsp spoons of mustard seeds
1 tbsp chillies, seeds removed and chopped or just use the same amount of chilli powder
1 tbsp spoon salt
1 tbsp spoon ground cinnamon

1 tbsp ground cloves
1 tbsp ground nutmeg
900ml malt vinegar
1.75 kg sugar
5 tbsp whiskey

cooking time: approx 2hrs

Place all ingredients except the whiskey in a large pan and bring to the boil, stirring all the time.

Reduce the heat and simmer for 1 1/2 - 2 hrs, stirring occasionally.

The chutney is ready when you can make a channel with a wooden spoon across its surface and it leaves a channel imprinted for a few seconds without being filled by spare vinegar.

When ready, take off heat and stir in the whiskey.

While still hot, spoon into prepared jars. Seal with airtight, vinegar-proof covers.

Eurovision 2016 - the food & drink
ias
So we don't wind up with loads of salad and no bread, or vice versa, here's a list of Eurovision eligible countries and what we might bring/make to represent them.

Strike through means that they haven't made it to the Grand Final.

CountryWhatWholast year
Armenia??stuffed veg (bulgar wheat)
Austriacheese, hamIsobel & Nickcheese/ham?
AzerbaijanShuyudlu suzmeIsobel & NickShuyudlu suzme
Albania??Byrek
AustraliaAnzac biscuitsTim & MandyAnzac biscuits & vegemite
Belarus???
Belgium??Cheese? Chocolates? Biscuits? Moules et frites! BEER?
Bosnia and Herzegovina???
Bulgaria??Wine? White cheese?
Crotia???
CyprusPaprika spudsIsobelbaked waxy potatoes (I'm doing this again!)
Czech Republic???
Denmark??Bacon? Cheese?
Estonia ??rosolje (beetroot and fish salad)
Finland??Liquorice
FranceMadelinesReena & Mike-
FYRO Macedonia???
GeorgiaAubergine with walnutsIsobelLast year I did aubergine with walnut and Georgian salad
Greece-Vicky
GermanyBlack Forest Gateau Isobel -
Hungary??Hungarian Cucumber Salad with Sour Cream Dressing
Iceland???
Ireland??Soda bread? Potato bread?
IsraelHummus & flatbreadsNick (from the shop!)hummus
ItalyMeats & cheeseTim & Mandyham/cheese?
LatviaSmoked spratsNickKurzeme (Sauerkraut)
LithuaniaSumuštiniaiCarolineSumuštiniai: open rye bread sandwiches
MaltaPastizziIsobel & Nick?
MoldovaMamaliga w. sour creamIsobel & Nick?
Montenegro??special clotted cream & bakalava
NetherlandsCheese; stroopwafelIsobel & Nick?
Norway??jarlsberg? Smoked salmon?
Polandpork & plum pate, breadIsobel -
RussiaSalad OliverIsobel & Nick[last year Mandy did Russian Salad]
Romania ??did baked pumpkin
San MarinoTre monti IsobelThese are basically ice-cream wafers sandwiched together with nutella and dipped in chocolate
SerbiaWedding Cabbage (svadbarski kupus)Isobelnoodles with poppy seeds
Slovenia???
SpainOlives, churros Isobel -
Switzerland???
SwedenGinger biscuits & blue cheese dip; cured salmonIsobel & Nickpossibly cured salmon? Or ginger biscuits and blue cheese dip?
Ukraine???
UKOatcakesReena & Mike

MMWI
ias
10st 8.2lbs

So two pounds on. Fuck knows why.

Didn't get to aerobic classes at the end of the week.

Think I am really going to have to start doing 5:2 properly with crispbread for breakfast and liquid only during the day, with heavy veg based dinner in evening.

Freezing food
ias
AVOCADO: Avocados can be frozen successfully and used in guacamole, dressings and spreads. Just remove the skin and stone, then mash with one tablespoon of lemon juice per avocado and freeze for up to two months.

EGGS: Raw eggs in their shells will expand and crack if frozen. Instead, beat lightly and add a pinch of salt or sugar per egg (depending on whether you’re using them for savoury or sweet dishes), which will help to stop the egg splitting once defrosted.
You can store them in muffin trays or in batches in freezer bags, which can be stored flat. Frozen in this way, eggs will keep well for a month. Egg yolks tend to go unappetisingly rubbery if frozen separately, but whites freeze well and can be used for meringues, etc.
HERBS: Finely chop soft herbs such as mint and parsley and place in ice-cube trays, top up with water or a little olive oil and freeze.
Woody herbs such as rosemary can be frozen whole in plastic food bags. Use from frozen.

WINE: Leftover red and white wine can be kept frozen — although it’s best for cooking rather than drinking, as freezing can cause potassium tartrate crystals to form in the wine. Sometimes called ‘wine diamonds’, these are harmless but don’t look great in a glass.
As with milk, never store wine in the freezer in a glass bottle, as it will probably shatter. Because of its alcohol content, wine will not freeze completely but remain a little soft, so make sure that the container is sealed properly.
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Bean & goats cheese salad
ias
Based on a recipe from BBC website which we had last night. Rather yummy and worked well with pitta.

250g broad beans, skins removed
250g peas
2 x 410g tins butter beans, drained and rinsed
1 or 2 courgettes, thinly sliced
2 tbsp chopped thyme


2 tbsp extra virgin olive oil
1/2 tbsp white wine vinegar
1/4 tsp Dijon mustard
1/4 tsp sugar

1 log fresh goats cheese


Method

  1. Cook the broad beans and peas in boiling, unsalted water for 2-3
    minutes or until tender. Drain and refresh under running cold water.
    Mix together in a bowl with the butter beans.

  2. Stir-fry the courgettes in 2 tbsp of the olive oil for five minutes, tip into
    the bean mixture and season well with salt and pepper. Add the
    thyme leaves.

  3. Whisk the remaining olive oil, white wine vinegar, Dijon mustard and
    sugar together, and season with salt and pepper. Mix into the bean
    salad along with the crumbled cheese. Pile into a serving bowl
    and chill until required.

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Strawberry and redcurrant jam
ias
So looking around, the proportions can be as high a 2 strawberries : 1 redcurrants.

Fruit to sugar ration should be 1:1 traditionally.

Redcurrants have a higher pectin than strawberries, but probably safest to add the juice of a lemon as well (for 1-1.5kg fruit, see below).

1.2kg fruit will make about 3lbs jam.


Method:
1. Place the sugar in a roasting tin and warm at 180°C (160°C fan) mark 4 for 10min. Place half the strawberries and all the redcurrants in a preserving pan over a low heat and cook until soft and the juice runs.

2. Add the remaining strawberries to the pan and bring to the boil. Add the lemon juice and warmed sugar to the pan, bring to the boil, then simmer until the sugar dissolves. Bubble for 25min or until set


Scum:
While cooling, scum can be removed by adding a little butter (about 20g) to break the surface tension or by skimming it off with a spoon.

Pouring:
Allow the jam to cool and thicken for about 10 minutes before pouring it into jars, to prevent the fruit from floating to the top.

Jars:
Wash in soapy water, rinse well and then place into a cool oven - 130C - for 15-20 minutes. As soon as you've poured the jam into the sterilised jars you should immediately cover the surface of it with wax paper discs.

Not set:
Empty out jars, bring to boil, add juice of a lemon, re-pot.

Waxed paper:
prevents the condensation of water on the jam's surface which would dissolve sugar, producing an area of low sugar concentration and allowing mould growth.

Lemon Juice & Pectin:
The juice of a whole lemon (30-40ml) will be needed for very low acid fruit (apricots, rhubarb and strawberries), whereas half a lemon will be enough for medium acid fruit, and you won't need any for the high acid fruits (apples, grapes).
There is a test for pectin as well: http://www.allotment-garden.org/food/test-pectin.php
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Fresh tomato pasta sauce
ias
This was from Jamie Oliver and worked really well (except that Cory didn't like it but it was full of 'bits' as far as he was concerned).

Asparagus and ham pasta
ias
An on the fly recipe, based on what was in the fridge and needed to be eaten.

1 bunch asparagus
Prosciutto Cotto
Creme fraiche
Onion


Dice onion small.
Chop asparagus into 1cm pieces

Fry onion gently, once translucent add asparagus (not the tips). Gently cook for c. 10 minutes. Add chopped ham and mix thoroughly.

Meanwhile boil water and put pasta on to cook.

Add a couple of generous tablespoons of creme fraiche to ham and asparagus. Add a good grinding of pepper.

A couple of minutes before pasta is cooked add tips to the pasta. Then grate zest of 1/4 lemon into sauce.

Drain pasta, reserving some of the cooking water to loosen the sauce.

Toss all together and serve.

Eurovision Food
ias

Salads/Vegetables


Russia - Russian Salad (Mandy)
Romania - baked pumpkin (got)
Latvia - Kurzeme (Sauerkraut) (got)
Hungary - Hungarian Cucumber Salad with Sour Cream Dressing (got)
Georgia - aubergine and walnut sauce and Georgian salad (got)
Cyprus - baked waxy potatoes (got)
Estonia - rosolje (beetroot and fish salad) (got)
Armenia - stuffed veg (bulgar wheat)

Cold plates


Sweden - cured salmon (got), elk sausage (got) & cheese (got)
Norway - salmon from Lidl & jarlsberg (got)
Poland - pork and plum pate (got)
Israel - hummus (got)
Italy - ham (got) & gorgonzola (got)
Germany - salami (got) & smoked cheese (got)
Greece - marinated feta (got) & olives (got)
France - cheese (got)
Belgium - pate (got)
Azerbaijan - Shuyudlu suzme
Albania - Byrek (got)
Austria - ham (got)
Australia - vegemite (got)

Breads & pastas


UK - oatcakes (got)
Italy - Breadsticks (got)
Serbia - noodles with poppy seeds (got)
Poland - breads (got)
Sweden - crispbreads (got)
Lithuania - open rye bread sandwiches, called Sumuštiniai
Need flat breads and rye breads

Desserts


United Kingdom - Lemon Victoria sponge (got)
Spain - almond nougat (got)
Montenegro - special clotted cream (got) & bakalava (got)
Lithuania - Varškėčiai (quark pancakes)?
France - Madelines (Reena)
Belgium - biscuits or chocolate?
Austria - cake (Caroline)
Australia - Anzac biscuits (got)

So listed by country it is:

Albania - Byrek (cheese filled filo pastries)
Armenia - Eech (bulgar wheat salad)
Austria - ham or cake?
Australia - vegemite or Anzac biscuits
Azerbaijan - Shuyudlu suzme
Belgium - ham or cheese or biscuits or chocolate?
Cyprus - baked waxy potatoes
Estonia - rosolje (beetroot and fish salad)
France - Madeleines
Georgia - aubergine and walnut sauce and Georgian salad
Germany - salami and smoked cheese
Greece - marinated feta & olives
Hungary - Hungarian Cucumber Salad with Sour Cream Dressing
Israel - hummus
Italy - hams and gorgonzola
Latvia - Kurzeme (Sauerkraut)
Lithuania - Varškėčiai (quark pancakes) or open rye bread sandwiches, called Sumuštiniai
Montenegro - special clotted cream & bakalava
Norway - salmon from Lidl & jarlsberg
Poland - pork and plum pate, butter & breads
Romania - baked pumpkin
Russia - Russian Salad (known in Russia as Salad Olivier) but do with crayfish (as original) and possibly more dill as well as parsley. Several recipes, such as this from the Guardian, Cookipedia, and there's also one in the Good Housekeeping book.
Serbia - noodles with poppy seeds
Slovenia
Spain - almond nougat
Sweden - stuff from Ikea
United Kingdom - Lemon Victoria sponge

Red pepper and mackerel pasta
ias
Made this up tonight due to buying some heavily reduced chilli crusted smoked mackerel yesterday in Waitrose. Threw it together with stuff we already had in and it was rather yummy.

1 tbsp olive oil
1 red onion, thinly sliced
1/2 large red papper, finely chopped
smoked mackerel, either chilli or pepper
1/2 tub creme fraiche (or other soured cream)
juice and zest 1/2 lemon
pepper

Boil the pasta. While it’s cooking, heat half the oil in a saucepan, then gently fry the onion and pepper until just coloured. Add flaked mackerel and heat through. Add creme fraiche and thoroughly mix.

Drain the pasta, reserving a few tbsp water, then toss the pasta and water through the sauce, adding the lemon zest, lemon juice and pepper.

Served green beans on the side.

More food!
ias

Other recent hits on the food front include:

Polenta and game stew: we had four pheasant breasts in the freezer which we wanted to use, and this was the answer. Adapted and scaled down brillantly. I initally thought there would be leftovers but Alex and Cory went at it with gusto (as did the adults) so there was none.

Parmesan biscuits: I made these as a savoury snack for Halloween at the Nursery (along with small oranges decorated with cucumber to make pumpkin lanterns). Going to make this at Christmas (but not bat shaped!).


Eurovision 2014
ias

So the Eurovision Song Contest was last night and we had a party. It was rather short notice as we only decided to host a party a couple of weeks ago), and we decided at even shorter nice (during the first semi-final) that we would try and have a foodstuff or a dish from every country in the final.

And we managed it, except for Romania who we forgot about. It was rather difficult to find dishes that weren't generic Scandanavian, Austro-Hungarian or Ottoman Empire and we ended up with a few dishes which weren't so far removed from other things we're very familiar with. So for the record, this is what we had on the table:

Armenia - PAKLAVA (baklava)
Austria - smoked cheese
Azerbaijan - Shuyudlu suzme (strained full fat yoghurt w dill and garlic) *
Belarus - pickled cucumber and honey
Denmark - Danish Blue
Finland - Finn Crisp (crispbreads)
France - various cheeses, baguette, wine
Germany - Black Forest gateaux *, peppered salami, garlic sausage, smoked cheese
Greece - olives
Hungary - paprika salami
Iceland - prawns
Italy - Taleggio, fizzy wine
Malta - fig and prickly pear liqueurs
Montenegro - quince paste
Netherlands - Gouda with cumin
Norway - goats cheese, marinated salmon
Poland - Polish ham, Polish style rye bread, bisson vodka
Russia - blinis, sour cream and caviar, vodka San Marino - torta tre Monti *
Slovenia - Bled cream cake *
Spain - fig and almond cake
Sweden - crispbreads, gravlax
Switzerland - Emmental
UK - table water biscuits, Stilton, strawberries, various homemade, cake bites
Ukraine - mini chicken kievs (two of which were annexed to Russia)

Those marked * I make, the rest we bought. It turned out to be a very good spread and something I think we should repeat in future years.

As to the contest, Austria was a popular winner round our's, although personally I would have liked to see Iceland do better and I was astounded that France's jolly little ditty on the angst of the consumer society and the unbearable lightness of being, focused through the desire to have a decent 'tache, didn't do better.


Frank Langella, King Lear at CFT
ias

Yesterday the Spouse and I took the day off work, abandoned the kids to school and nursery and went to Chichester to see Frank Langella as King Lear in the Minevra Theatre. This was, I'm rather ashamed to say, the first time I'd ever seen Lear in any sort of performance, nor had I read it thus many aspects of the story were new to me. I knew the basic premise of the play, it was a traegy so I expected some deaths at the end, but many of the twists and turns on the way I had no idea about.

The Minevera was set in about a 270 round formation. The set was minimal (the main prop being the throne borrowing the the RNT) but very textural (cobbles, wood, stone, tiles). As we were row D, it was rather up front and personal. The cast were, as you would expect, rather good. Harry Melling played a youthful fool, bringing a hint of the autistic spectrum into his charcterisation. In particular I thought Lauren O'Niell as Regan, Max Bennet as Edmund and Steven Pacey as Kent were superb, although that's not to say the rest of the cast weren't also strong performers. Langella himself brought me to tears in his final scenes. Although ocassionally in his earlier hurumphings were reminscent of his Nixon, his thinderous temper filled the small theatre and his later descent into senility was truly pathethic.

The only bum note in the whole production was Isabella Laughland as Cordelia. playing a corpse was not a stretch for her, but apprently playing Cordelia as anything other than a pious plank was. Cordelia should have bite and the courage of her convictions, instead her monologues were flat, colourless and, at times, barely audible. It may have been a very off-day for her (given she's won outstanding newcomer awards) but only showed anything like promise when acting directly with Langella, as if he could pull a performance out of her.

All in all 'though, a production I would happily sit through again. It's off to Broklyn once it is finished at Chichester.

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Which to celebrate?
ias

Poor old Aunitie is having a packed week, celebrating/commemorating the centenary of Benjamin Britten's birth and the fifith anniversaries of C.S.Lewis's death, JFK's assassination (all 22nd November) and the first airing of Doctor Who (23rd November). I wouldn't have liked to have chaired those scheduling meetings...

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More Cory doings
ias

Today he got grabbing your hand and walking off to get you to follow him (or, if he couldn't reach my hand, dragging my shirt tails). He also realised that if I couldn't see what he was gesticulating towards, he had to grab my hand and pull me to where he was so I could see what he could see.

He's also got a few more words that I didn't notice before. Gat for cat (nextdoor's have been visiting and C. was remarkable gentle at stroking them tonight)

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The last days of a Jubalympic summer
ias

There's a definite autumnal feel in the air today and I really should get around to recording this summer, Cory's first, before I forget so expect to see a flurry of back-dated posts over the next couple of days as I finally get around to writing the half-formed posts I have in my head.

However today, the day I woke up to hear that Murray had won his first grand Slam, I am feeling rather tired and a bit too wired after my morning coffee in the staff room. It is my second week back at work and I'm not as organised this week as I was last. We really need to have one day at the weekend to get organised for the week: catch up on laundry, cook a big meal from which we can do quick leftover dishes during the week, make packed lunches for as far ahead as we can etc etc. We didn't this weekend as Saturday we were at the Paralympics and Sunday we caught up on sleep and then went to the heritage Open Day at Townhill Park, so we are running to catch-up at the moment. I also managed to spring out of bed last week at 6.30 whereas so far this week getting up by 7.30 has been a struggle due to late nights and a cold-ridden baby.

So, Murray has finally won a Grand Slam after getting gold at the Olympics. It had been a transformative summer for Murray's relationship with the British, and in particular English, public. It seemed to me that many English people just didn't get this particular taciturn Scot in much the way they didn't get another taciturn Scot, Gordon Brown. As the offspring of a long line of taciturn, male Scots I was more than aware that there was passion in Murray but it took his gracious, humourous and emotional speech on Centre Court after he lost Wimbledon to get many people, not to mention the media, to realise that just because you don't wear your heart on your sleeve, doesn't mean you don't have a heart. His tearful thanks to the British people was heart-wrenching. Likewise is rather awed reaction to having finally won a Grand Slam this morning, and a wry apology for not appearing as happy on the outside as he was on the inside, should further endear him to the great British public.

So, Sports Personality of the Year. As if we didn't need to make the choice any harder. Gold medalist and the first British male Grand Slam winner for 76 years: in any other year Murray would be a shoe-in.


Marriage for all couples who want it
ias

Just filled in the Home Office's consultation on marriage equality.

It only took a few minutes and you can bet that the Christian Right have mobilised their forces to fill it in, so please, please, if you are a UK citizen and believe that everyone should be able to get married, fill in the consultation.

The consultation ends on 14th June so to avoid a Theresa May/European Court of Human Rights date cock up, do it this evening!

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Tonight's food: chicken, fennel, pepper ragout
ias
Had a fennel bulb that needed to be used and had some cooked chicken which also needed to be eaten. So found this chicken, fennel and pepper ragout and it is yummy.

[From BBC Good Food]

1 large fennel bulb
1 tbsp olive oil
2 boneless skinless chicken, cut into chunks
1 garlic clove, chopped
200g new potatoes, cut into chunks
400g can chopped tomatoes
150ml chicken or vegetable stock
3 roasted red peppers in brine, from a jar or deli counter, chopped


Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices.

Heat the oil in a pan, add the chicken, then fry quickly until lightly coloured. Add the fennel and garlic, then stir briefly until the fennel is glistening.

Tip in the potatoes, tomatoes, stock and a little seasoning, and bring to the boil. Cover and simmer for 20 mins until the potatoes are tender.

Stir in the peppers and heat through. Roughly chop the reserved fennel fronds, then sprinkle over the ragout. Serve with crusty bread for mopping up the juices.