oursin | Entries tagged with cooking

This week's bread: a loaf of Marriage's Organic Country Fayre Malted Brown Bread Flour, v nice.

Friday night supper: ven pongal (S Indian khichchari).

Saturday breakfast rolls: Tassajarra method, 50/50% white/wholemeal spelt flour. molasses, raisins: turned out rather well.

Today's lunch: a sort-of cassoulet thing, with the other half-pack of pancetta, Belazu Judion Butter Beans, garlic, onion, bay leaves, 5-pepper blend, panko breadcrumbs, worked pretty well; served with buttered spinach and chicory quartered, healthy-grilled in pumpkin seed oil and drizzled with lime and lemongrass balsamic vinegar.

Last week's bread held out pretty well.

Grocery delivery came early enough that I had time to get going dough + tomato topping for a sardegnera for Friday night supper, with Salame Milano added before baking.

Saturday breakfast rolls: adaptable soft rolls recipe, 4:1 white spelt/dark rye flour, dried blueberries.

As I was going to an afternoon gathering chez coughingbear and hano, and time did not permit of making foccaccia, I made cornbread (plain white flour + baking powder, half and half with mixture of fine/coarse cornmeal, since sourcing medium cornmeal remains impossible) to take instead.

Today's lunch: had seabass fillets, and for the wild variety, cooked them thus, which worked quite well, served with baby Jersey Royal potatoes roasted in goosefat and asparagus steamed and splashed with lime butter.

This week's bread: a Standen loaf, 4:1 strong brown/buckwheat flour, honey, Rayner's barleymalt extract, turned out nicely.

Saturday breakfast rolls: the ones more or less after James Beard's mother's raisin bread, more or less 50/50% Marriages Light Spelt Flour (end of bag) and Golden Wholegrain Flour, turned out quite well.

Today's lunch: as there were potatoes left from last week, made a gratin provencale sorta, served with slowcooked purple sprouting broccoli (this really needed even longer slow-cooking, was still fairly al dente) and padron peppers.

Last week's bread held out remarkably.

Friday night supper: penne with Peppadew roasted red peppers in brine whooshed in the blender and heated.

Saturday breakfast rolls: eclectic vanilla.

Today's lunch: diced lamb shoulder casseroled in white wine with baby carrots, chopped leeks, bay leaf, thyme, white peppercorns and salt, with a sliced potato topping (blanched in boiling water for 5 mins, brushed with melted butter, and seasoned with salt and pepper, put on for the final 45 mins or so), served with white-braised fine green beans and baby courgettes.

This week's bread: the Collister/Blake My Favourite Loaf, strong white/wholemeal/wholemeal spelt, turned out very nice.

Friday night supper: ven pongal (South Indian khichchari).

Saturday breakfast rolls: basic buttermilk, 3:1 strong white/buckwheat flour.

Today's lunch: Cornish hake fillets rubbed with salt, ground black pepper, lime juice and ginger paste and left for couple of hours then panfried, and sprinkled with the remaining juices on the plate at the end; served with miniature baby potatoes roasted in beef dripping, baked San Marzano tomatoes and stirfried choi sum.

This week's bread: brown oatmeal loaf: strong brown flour, medium oatmeal, turned out a little dense and crust a little cracking, the yeast that was rather delayed in transit coming to the end of its useful life.

Saturday breakfast rolls: (fresh yeast acquired) brown grated apple, light spelt flour, molasses.

Today's lunch: chestnut mushrooms quartered in olive oil, when checking recipe in Claudia Roden's New Book of Middle Eastern Food spotted the adjacent recipe for sweet and sour okra - saute for 5 minutes in olive oil, add sugar, salt, pepper and lemon juice (as I had half a lime going spare I also added that) and a little water and simmer for 20 or so minutes, I also added half of a red bell pepper than was going spare (possibly rather younger okra would have been nicer but this turned out quite well); aubergine cuts into rounds, placed on oiled foil on grill and grilled (turning a few times) until tender (the recipe was a little optimistic as to how long this might take) and then splashed with teriyaki sauce mixed with ginger paste; served with couscous with raisins.

Last week's bread held out very well.

Friday night supper: however, I felt frittata had been featured fairly recently, so made Gujerati khichchari, with cashews.

Saturday breakfast rolls: adaptable soft roll recipe, Marriage's Golden Wholegrain Bread Flour, the last draining of maple syrup from the bottle I had, and chopped dried apricots. Not bad.

Today's lunch: lamb chops, marinated overnight in avocado oil, wild pomegranate vinegar, sumac, salt and pepper, browned with a little chopped onion, then the marinade poured on and slow-braised for two and half hours, served with 'baby' (adolescent) rainbow carrots roasted in lemon-infused olive oil, sweetstem white and purple cauliflower roasted in pumpkin seed oil with chopped Romano pepper, and baby sugar snap peas stirfried with star anise.

This week's bread: a loaf of Marriages's Moulsham Strong Malted Seeded Bread Flour, turned out nicely.

Friday night supper: penne with Romano peppers chopped and sizzled in oil oil with chopped chorizo de navarra.

Saturday breakfast rolls: Tassajarra method, 50:50% strong white/wholemeal spelt flour, Rayner's Barley Malt Extract, dried blueberries, turned particularly well.

Today's lunch: lemon sole fillets, which I cooked more or less thus, only with juice of half a lime which worked a lot better for making a paste; served with Ruby Gem potatoes roasted in goosefat (was going to do in beef dripping but it was way past its BBF), Bellaverde sweetstem broccoli garlic-roasted with chopped baby peppers (left over from last week) (other half of the lime squeezed over at the end), and spinach cooked according to Dharamjit Singh's recipe in Indian Cookery.

Last week's bread held out pretty well, though got rather dry.

Enough left - though perhaps a bit too much on the dry side - to include in frittata for Friday night supper along with a yellow bell pepper and eggs also getting used up.

Saturday breakfast rolls: adaptable soft rolls recipe, Marriage's Light Spelt flour, maple syrup, ground ginger: turned out a little on the dense side.

Today's lunch: the Mediterranean roasted vegetable thing: garlic cloves, red onion, fennel, baby courgettes, green bell pepper, red, yellow and orange baby peppers, aubergine; served with couscous - this time I tried M&S, and while the packet instructions are a bit misleading, turned out a lot better than Waitrose.

This week's bread: Elizabeth's David's Light Rye Loaf, which turned out nicely even though I discovered that the fresh yeast had finally given up and I had to fall back on Allinson's Easy Bake Yeast (which is not, horrors, the same as their former Active Dry Yeast).

Friday night supper: grocery order came early enough that I was able to put in hand the makings of a sardegnera with pepperoni.

Saturday breakfast rolls: brown toasted pinenut, with Marriage's Golden Wholegrain Bread Flour, turned out quite well.

Today's lunch: game casserole - mixture of pheasant, venison, duck and partridge with onion, garlic, bay leaf, juniper berries, coriander seeds and red wine; served with kasha, warm green bean and fennel salad, and baby pak choi stirfried with star anise

Last week's bread held out admirably.

Friday night supper: ven pongal (South India khichchari).

Saturday breakfast rolls: eclectic vanilla, came out a bit more vanilla-y than usual.

Today's lunch: Norwegian halibut fillets panfried for slightly less long than suggested on packet, as I have found this in the past to be a bit of an over-estimate, served with samphire sauce, baby cauliflowers quartered and cooked thus (used lime and lemongrass vinegar for the acidulation) and La Ratte potatoes roasted in goosefat.

This week's bread: a loaf of Marriage's Organic Country Fayre Malted Brown Bread Flour: quite nice but turned out a bit crumbly??

Friday night supper: ersatz Thai fried rice with chopped red bell pepper and chorizo.

Saturday breakfast rolls: Tassajarra method, strong brown flour, a spot of Rayner's barley malt extract, cinnamon, raisins, okay (cinnamon a bit past its BBF).

Today's lunch: a pie (bought-in puff pastry) of silken tofu + baby spinach + fresh coriander and flat leaf parsley + garlic - okay, but perhaps a little bland; served with steamed asparagus splashed with melted butter with lime juice and lime zest, and padron peppers.

Last week's bread held out, unto there being (just) enough for frittata (onion &thyme) for Friday night supper.

On Friday evening I made some Famous Aubergine Dip (had wild pomegranate vinegar, yay) to take to book group (happening this evening), but have not made foccaccia due to other attendees' gluten issues. Will take carrot sticks instead.

Saturday morning breakfast rolls: basic buttermilk, 3:1 strong white/dark rye flour.

Today's lunch (a bit early because of having to set off to book group): partridge breasts rubbed with crushed white peppercorns, thyme, rosemary and salt, panfried in butter and olive oil, deglazed with madeira; served with kasha (have now discovered the correct proportions, and this sort does not go mushy, either), purple tenderstem broccoli, for which I sauteed chopped ginger and fennel seeds in olive oil and then added the broccoli and stirred around for a bit, then added a few tablespoons of water and steamed for half an hour, and gingery-grilled baby courgettes.

This week's bread was a Standen loaf, strong brown/buckwheat flour, maple syrup, malt extract - but due to electric scale going weird and giving strange readings, the proportions got very odd and it turned out larger and a lot denser than usual, if still edible.

Friday night supper: Gujerati khichchari, with pinenuts.

Saturday breakfast rolls: adaptable soft roll recipe, 4:1 strong white/buckwheat flour, a touch of maple syrup, dried cranberries, turned out rather well.

Today's lunch: Scottish salmon tail fillets baked in foil with butter and lime slices; served with La Ratte potatoes boiled with salt and dill and tossed in butter, buttered spinach and baked San Marzano tomatoes.

This week's bread: a v nice loaf of Dove's Farm Seedhouse Flour.

Saturday breakfast rolls: the ones loosely based on James Beard's mother's raisin bread, Marriage's Light Spelt flour.

Today's lunch: tempeh marinated in oil, tamari, maple syrup, pomegranate vinegar with some crushed garlic and ginger paste for a couple of hours (?overnight might have been better?), stirfried with chillies, mangetout peas and choi sum, and the marinade added at the end, served with sticky rice with limeleaves.

Last week's bread held out very well and there was even enough crust left to cut up and fry with onion and garlic to make frittata for Friday night supper.

Saturday breakfast rolls: basic buttermilk, 3:1 strong white/buckwheat flour (I was actually going to do rye, but it was rather long past its best before).

Today's lunch: this was actually a change of plan, because for last night's evening meal we had Waitrose Slow-Cooked Gammon Shank which turned out to be Rather A Lot, so quite a bit left over, which I therefore recycled into a sort-of cassoulet-type-thing with Belazu Judion Butter Beans, garlic, thyme, and panko crumbs; served with tenderstem broccoli tips, trimmed fine green beans and chopped Romano peppers white-braised, but with lazy chopped ginger rather than star anise for a change, and chestnut mushrooms sauteed somewhat after the recipe in Dharamjit Singh's Indian Cookery, with onion salt, ground black pepper, basil, a dash of cayenne, and lime juice.

This week's bread: Len Deighton's Mixed Wholemeal Loaf from The Sunday Times Book of Real Bread: 4:1:1 wholemeal flour/strong white flour/mix of wheatgerm and medium oatmeal, now that I have supply of these, splosh of sunflower oil, this turned out very nice indeed.

Friday night supper: penne with chopped red pepper fried in a little oil and then chopped pepperoni added, splashed with a little lemon-infused oil before serving.

Saturday breakfast rolls: brown grated apple, strong brown flour, Rayner's barley malt extract: perhaps a little on the stodgy side.

Today's lunch: pheasant breasts flattened a little and rubbed with juniper berries, coriander seed, 5-pepper blend and salt crushed together and left for a couple of hours, panfried in butter and olive oil, deglazed with madeira; intended to serve with kasha but kasha from new supplier did not respond well to cooking by absorption method; sweetstem cauliflower (partly purple) roasted in pumpkin seed oil with cumin seeds and splashed with lime and lemongrass balsamic vinegar, 'baby' (monster baby) leeks halved and healthy-grilled in olive oil, with an olive oil, white wine, and grainy mustard dressing.

Last week's bread held out pretty well.

Friday night supper: the hash-type-thing of boiled chopped up sweet potato, fried with chopped red bell pepper and chorizo di navarra.

Saturday breakfast roll: the adaptable soft rolls recipe, Marriage's Golden Wholegrain Bread Flour, maple syrup, sultanas.

Today's lunch: Scottish Loch Trout Fillets, poached like so, with samphire sauce, served with Ruby Gem potatoes roated in goose fat, sugar snap peas roasted in walnut oil with fennel seeds and splashed with tayberry vinegar, and padron peppers.

This week's bread: a loaf of Marriages's Moulsham Strong Malted Seeded Bread Flour, v nice.

Friday night supper: the sorta-nasi goreng with Calabrian salami.

Saturday breakfast rolls: eclectic vanilla, turned out quite well, but even though I upped the amount of vanilla extract, not very vanilla-y.

Today's lunch: sweet potato gratin thing, with some quite decent tapenade, served with Dharamjit Singh's spinach.

Last week's bread held out for most of the week.

Friday night supper: ven pongal (South Indian khichchari).

Saturday breakfast rolls: Tassajarra method, 50:50% wholemeal/strong white flour, maple syprup, dried cranberries, turned out nicely.

Today's lunch: game crumble - the game mix (partridge, pheasant and venison) casseroled in red wine with onion, garlic, bay leaf, juniper berries, coriander seed, 5-pepper blend and salt, before putting the crumble topping (mixture of approx 2:1:1 wholemeal flour/strong white flour/pinhead oatmeal) on for the final half-hour; served with tenderstem broccoli tips which I cooked thusly - sizzled some chopped ginger and cumin seeds in oilve oil, turned the broccoli in this, added some water and steamed for half an hour, turned out rather well although I think the original recipe said fennel seeds....; and stirfried tat soi.