norfolkian: (three headed monkey)
[personal profile] norfolkian
I went for something very simple this week, because I am currently not in my own house/kitchen. I was therefore suffering from a lack of store-cupboard ingredients, plus an unfamiliar oven and not really the right equipment. It was only after I bought the ingredients that I realised that I had no weighing scales. Therefore I used a method of vaguely converting grams to tablespoons, plus some guesswork.

It was sort of based on this recipe, though: Rhubarb crumble. But I used caster sugar for both rhubarb bit and crumble bit, and I think I used less sugar than the recipe suggested as mine was quite tart, but still good. The crumble bit also wasn't as crumbly as I'd ideally like, but again, still good. I added in some oats to the crumble for good measure. I was also a bit drunk as I was drinking some sparkling wine while I was making this.

Conclusion: crumbles are VERY forgiving.

miss_s_b: (Mood: Brain Hurts)
[personal profile] miss_s_b
I went to the Visit Wakefield Wakey Tweetup last night and am a teeny bit delicate. If you have a hangover, you need protein and you need vitamins. Therefore Eggs In Purgatory is the way to go. Nigella's original version is here for those who want to compare and contrast.

My version under the cut )

I hope you enjoyed this trip through my hungover cooking abilities. The breakfast really was very good.
miss_s_b: (Mood: Smug)
[personal profile] miss_s_b
For various reasons I ended up with an unexpected bunch of asparagus today. I also had a migraine and very little motivation to cook anything complicated, so Hollandaise Sauce was right out (which is a shame because asparagus with Hollandaise sauce is of of the yummiest things in the world). This is what I did:

Recipe under the cut )

I expect this could also be a side dish for a sunday dinner or similar, but I quite like it as a light lunch. You could add a poached egg if you need a bit more protein; being all migrainey I just wanted vitamins today.
miss_s_b: (Mood: Sorry)
[personal profile] miss_s_b
Actual Rhubarb, not sotto voce actor's mutterings. And yes, I realise that as I live so close to the Rhubarb Triangle I have it easier than some of the rest of you might. SorryNotSorry.
miss_s_b: (Mood: Progtastic!)
[personal profile] miss_s_b
I'm going to eat some nachos man
(click image for a much bigger version in which you can actually see how garlicky I like my salsa because you can see all the motes of garlic in it)

If there's one thing I can't bear it's guacamole. Luckily, if you're having nachos you can substitute Other Things for the traditional guacamole; this is one of my solutions.

Recipes below the cut )

Any leftover salsa and/or hummus can happily be stored for future use in Jars. They want to be kept in the fridge and used within 3 days.
norfolkian: Holtzmann from Ghostbusters licking a gun (Default)
[personal profile] norfolkian
Chickpeas are one of my favourite things to use in veggie/vegan meals (a lot of the meat-free meals I cook at home end up being vegan because my partner is lactose intolerant). I always used tinned, because I generally don't have the time or energy to deal with soaking dried beans, but I've heard some people say that using dried beans is better. But equally others say there's nothing wrong with tinned.

I actually have a favourite brand of tinned chickpeas (Napolina) and I try and stock up on them when they're on offer, as they're quite expensive compared with other tinned chickpeas - but I like them because they are large and soft. East End brand chickpeas are also pretty good, and they're a lot cheaper. I've found some own brand tinned chickpeas to be small and hard and not a pleasant texture for my palate.

I make many different versions of veggie chilli, but this one was inspired by a veggie chilli that I had in a restaurant once.
Veggie chilli

Serves 4

Olive oil
1 onion, thickly sliced
2 cloves of garlic, crushed
2 peppers (I used a yellow pepper and a red pepper, but it doesn't really matter), deseeded and cut into 1cm-ish chunks
1 medium courgette, halved and cut into thick slices
1 heaped tsp ground cumin
1 tsp paprika (optional)
1 pinch of dried chilli flakes (alternatively you could use 1 tsp chilli powder or a fresh chilli, finely chopped)
1 tbsp tomato puree
1 400g tin chopped tomatoes
400ml vegetable stock
1 400g tin chickpeas
1 400g tin red kidney beans (or other beans of your choice - borlotti, canellini, black eyed, mixed etc.)
8 - 10 sundried tomatoes (optional)
Salt and pepper to season

Heat the olive oil in a pan over a medium heat. Add the onion, garlic and peppers and cook gently for 5 - 10 minutes until starting to soften. Add the courgette and cook for a minute more. Add the spices, stir well and cook for another minute or two. Add the tomato puree, tomatoes and stock. Bring to the boil briefly, then turn down to a simmer and cook for about 20 minutes. Add the chickpeas, beans and sundried tomatoes (if using). Simmer for 10 more minutes. Season with salt and pepper to taste. The idea is that the courgette should be soft but still (mostly) holding together.

Serve with rice, bread, jacket potato or cous cous.

miss_s_b: (Fangirling: AA Milne)
[personal profile] miss_s_b
Thanks to everyone who answered the poll; there seems to be a clear wish to go for an ingredient over a cuisine this week, although many of you are Not Fussed. I'm therefore going to pick up [personal profile] meepettemu's suggestion. This week's Challenge is to do something with chickpeas. They're a very versatile ingredient: you can make everything from burgers to vegan meringue with them, and of course Gram Flour is ground chickpeas, so they're great for gluten-free baking too. They're also heavily used in North African cuisine, which covers [personal profile] angelofthenorth's burning suggestion too.

miss_s_b: Christopher Lee's Dracula hovers over Joanna Lumley (Fangirling: Sir Lee Dracula)
[personal profile] miss_s_b
Poll #18272 Next Week's Challenge
Open to: Registered Users, detailed results viewable to: All, participants: 15

What type of challenge should we have next week?

View Answers

7 (46.7%)

2 (13.3%)

Something Else
0 (0.0%)

Not fussed
6 (40.0%)

I have a burning suggestion for what the challenge should be! It is...

miss_s_b: (Fangirling: Cthulhu the Six!Fan)
[personal profile] miss_s_b
OK, it's not that goth to eat flapjacks in the first place, but this is darker than your average flapjack.

(In the method bit, I have actually noted all the places I would wash my hands when making this. Thorough hand washing is ingrained in me from having worked in a commercial kitchen; there are some people that think I go a bit over the top with this, so I wanted to know what you all think. Maybe you think I don't wash my hands enough! Do comment!)

Recipe under the cut )
norfolkian: Holtzmann from Ghostbusters licking a gun (Default)
[personal profile] norfolkian
So, I was a bit sad that I had missed out on last week's challenge which was bread. But as I was googling for suitable oat-based recipes for this week's challenge, I hit upon the perfect solution: this Irish Soda Bread recipe which uses oats.

This was my first ever attempt at Soda Bread and I think I could have handled/shaped it a bit more than I did (I was being cautious as the recipe suggested) and I also didn't get the cross in the top quite right (note to self: use sharper knife next time). 

I also realised that I had bought a tub of 300ml of buttermilk and the recipe requires 500ml. At the point I realised this I had already measured out and mixed all the other ingredients and was literally about to pour the buttermilk in... so I also added 200ml of milk to make up the difference. I was worried that this might make it go horribly wrong, but it didn't.

Somehow it all worked and was edible and very tasty. A lot of other recipes I looked at did not include oats, but I think the oats added good flavour and texture. 
Irish Soda Bread cooling on a wire rack

I will definitely be making soda bread again in the future - it is so quick and easy to do. I have made regular bread in the past with all the kneading and proving, but I just don't have the time to do it on a regular basis. 

 I also found this a good read, if you are interested in soda breads.
miss_s_b: Peter Falk as Columbo saying "just one more thing" (Mood: And another thing)
[personal profile] miss_s_b
Flap me your jacks. Porr me your idge. This week's challenge is oats :)
miss_s_b: (Default)
[personal profile] miss_s_b
When my daughter was tiny she always called Garlic Bread "Dalek Bread", because she was brought up in a properly Whovian household and we thought it was cute and we never bothered to correct her. These days she is a much more world weary 13, but we still have one of these, which is the perfect size for a loaf of bread...

  • One Dalek baking mould
  • Two big mixing bowls (or one Kenwood Chef)
  • Weighing Scales
  • Oven
  • Large, clean, dry, flat work surface

  • 500g strong white bread flour
  • 1 1/2 tsp Fast Action Bread Yeast
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 2 tsp garlic granules
  • 1 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 1/2 tbsp dried rosemary
  • A good 20 grinds of black pepper from the pepper grinder
  • 360ml hand-hot milk
  • Some light olive oil


If you're lucky enough to have a working Kenwood Chef (or similar) throw it all in and set it going with the dough hook. For those of us whose Kenwood Chef is broken, however...
  • Put all the dry ingredients in one of your mixing bowls and mix them together so they are all evenly distributed. You can use a well-washed hand for this, you'll be using your hands a LOT in this recipe.
  • Pour in the milk and a little dribble of oil - no more than a tablespoon of oil - and then mix throughly with your hands till you get a (quite sticky) dough
  • Oil your work surface with some more of the olive oil.
  • Knead. Knead like your life depended on it. Or, if you're me, get [personal profile] matgb to show off his kneading prowess.
  • Oil the inside of bowl #2
  • Place your kneaded D'Oh in the oiled bowl, cover the bowl with clinging film, and leave it to rise until it is roughly doubled in size. This will take a couple of hours. Go have a bath or something.
  • When the dough is doubled in size, oil the inside of your dalek.
  • Knock back the dough on a floured surface, roughly shape it till it fits the dalek, and then carefully fit it into the mould
  • Leave it to prove in the dalek
  • Preheat your oven to 220oc/gas mark 8
  • Once the bread is proved and the oven is preheated, bake for about 30 minutes.
  • Take it out, tip it onto a cooling rack, and leave to cool completely before cutting into it.

Your end result should look like this, and be very tasty and garlicky.
miss_s_b: (Default)
[personal profile] miss_s_b
Look, there's been a big influx of LJers to DW over the last few days, now is as good a time as any to try ressurect WFC, right?

So come on chaps, do something breadular and make your old aunty SB proud.

ETA: given that 1, this comm is just waking up and 2, it wasn't Wednesday when I made the post, you've got a longer deadline till the next challenge, which will go up a week on Wednesday.

My Dalek Bread is in the oven now...
gominokouhai: (Default)
[personal profile] gominokouhai

Adapted from a [ profile] MxJackMonroe recipe, and twiddled with until it turned out right. I found the original recipe quite vague: for all her many qualities, Jack doesn't seem to grasp the distinction between baking powder and bicarbonate of soda.

This recipe is vegan and gluten-free if you use gluten-free flour; if you absolutely must use gluten-free flour (oh look at me, I'm so special, I'll die if I eat basic staples) then you'll probably want to add a little more liquid at the liquid-adding stage. What liquid-adding stage, you ask? Bear with me. I'm getting there.

(Yes, I know I'm several weeks late for Challenj #10. I've been busy and this recipe took four tries to get right. I'm catching up.)

Recipe! )

20160215234601_IMG_4627 20160215234702_IMG_4630
Note the remains of Unsuccessful Attempt #3 in the background of these pics of Totally Successful Attempt #4.

It's great served in thick slices, still warm, with a generous helping of butter. Once it's cold it's brilliant for pork sausage sandwiches.


Got any of that pink appley-flavoured liquid left? Squeeze another lime or eight into it (remembering, as always, pajh's Rules For Life #2), and add a slosh to a shot of vodka (for a Moscow Mule) or bourbon (for a Kentucky Mule). Optional dash of bitters, fill the glass with cracked ice, and top up with ginger beer. This totally counts as one of your five-a-day.

digitalraven: (Default)
[personal profile] digitalraven

Most of my American cooking is SoCal Mexican foods I ate in San Diego and later made a version (or a pale imitation) of at home.

Makes 4 burritos
Prep time 2 hours
Cook time 5 mins


  • Couple of small bowls
  • Frying pan/Skillet


  • 350g king prawns
  • 4 large flour tortillas
  • 250g rice1
  • 3 limes
  • Salt & pepper


  • 2 tbsp olive oil
  • 2 chipotle peppers, chopped (or 2 tsp chipotle paste)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp hot chili powder
  • 1 clove garlic, crushed


  • 340g (1 can) sweetcorn
  • 2 bell peppers (I had 1 red, 1 orange)
  • 3 scallions
  • Large bunch coriander leaves


  1. Juice two limes, and combine with the marinade ingredients. Season with salt & pepper to taste.
  2. Stick the prawns in a bowl, cover with the marinade, and mix through. Cover and leave it in the fridge for at least two hours.
  3. For the salad, remove the whites of the scallions, chop them and the peppers into sweetcorn-sized pieces. In a bowl, mix together the other veg with the sweetcorn, season well with salt, and squeeze over the juice of the remaining lime.
  4. Cook the rice accordingly. If you’ve got plain white (long grain or basmati), mix through the juice of another lime and some chopped coriander leaves to give it a kick.
  5. Stick the skillet over high heat, remove the prawns from the marinade, and cook for a couple of minutes a side.
  6. Give the tortillas a minute in the microwave under a paper towel to soften.
  7. Assemble: Take a tortilla, top with ¼ rice, ¼ prawns, and a couple of tablespoons of the salad. Fold the sides in, and roll into a burrito.

  1. A bag of Tilda lime & coriander rice works wonders. 

miss_s_b: (Mood: Sorry)
[personal profile] miss_s_b
I'm trying to understand the USian election stuff at the minute, so the challinj this week is for those of us this side of the pond to look across, and those of us in USia to do some good ol'-fashioned home cookin's.

(sorry I'm a day late, work has been workular this week)
miss_s_b: (Mood: Kill me)
[personal profile] miss_s_b
This recipe is in imperial rather than metric measurements because milk still comes in pints over here.

  • Slow cooker (Crock pot?)
  • Tablespoon
  • possibly a measuring jug if your milk doesn't come in pints?

  • 6oz pudding rice
  • 3 pints milk
  • 4 tablespoons of golden syrup
  • 1 vanilla pod
  • Knob of butter - the size of your knob is up to you

  • Put the pudding rice, the milk, the syrup and the Knob into the slow cooker.
  • Cut open the vanilla pod and scrape the seeds into the slow cooker. It's imperative you do this as quickly as possible to retain maximum flavour.
  • Put the actual pod bits of the vanilla pod into a jar of sugar; this will flavour the sugar for use in cakes etc. Put this aside for another recipe.
  • Turn on the slow cooker and go do something else for a bit - recommended setting is high but slow cookers are ridiculously variable, so use your judgement.
  • Stir after about 2 hours.
  • It'll be ready anywhere between 3 and 6 hours depending on your slow cooker - it should be thick and creamy and not runny.
miss_s_b: (Pratchett: Nanny Ogg)
[personal profile] miss_s_b
Your mission, should you choose to accept it, is to make something with vanilla in. Pod or essence/extract, it's up to you :)
miss_s_b: DreamSheep dreams of the Angel of the North (Blogging: DreamSheep: Angel of the North)
[personal profile] miss_s_b
So it was Burns' Night on Monday, and we went the whole sheep's intestine.

Main course was Haggis, Neeps 'n' Tatties, and Leeks )

Pudding was a bit more interesting, so you're going to get the full recipe for that.

Click here for Cranachan )


Jan. 21st, 2016 09:15 am
digitalraven: (Default)
[personal profile] digitalraven

Crap, I forgot all about this challenge. OTOH, I've not really been well enough to do anything about it. So in lieu of anything new, have a recipe for wheaten bread. This is the kind of dark, sweet, rich bread that my wife remembers growing up with in Norn Iron. As a soda bread, you don't have to waste time kneading, proving, kneading again, rising... that's the one thing I don't like about making most breads. Sodding get on with it. Instead, the baking soda reacts with the lactic acid to produce bubbles of CO2. Effectively, soda bread says "bugger working, I can let chemistry do that while I watch cartoons on my phone", a sentiment that I share in so much of life.

1 tbsp of treacle gives a more traditional colour/flavour, two is a bit more extravagant but the results are worth it.


  • Mixing bowl
  • Wooden spoon
  • Baking sheet


  • 150g plain flour
  • 150g wholemeal flour
  • 1 tsp baking soda
  • 1½ tsp salt
  • 250ml buttermilk (or natural yoghurt)
  • 1-2 tbsp black treacle


  1. Preheat the oven to 170° (190° if you don’t have a fan oven, but seriously, are you cooking this in the seventies?)
  2. Mix the dry ingredients in a bowl and make a well in the centre. Add the buttermilk and treacle to the well.
  3. Stir the buttermilk and treacle until incorporated, then work in the flour. Use a wooden spoon for as long as you can, then carry on with well-floured hands. You may want to use disposable gloves, as the dough is so adhesive some supervillains would use it as a weapon of choice. Stop when it’s come together as a sticky ball, it doesn’t need kneaded.
  4. Stick some baking paper on a baking tray and dust it with flour. Place dough on sheet, give it a pat down to spread it out some, then cut a large cross on the top with a knife.
  5. Bake for 40-45 minutes.


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Weekly Food Challenge

July 2017

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