Sunday, 9 September 2007

Indigo and the Bloody Great Blackberry Bush (and Other Stories)

I'm pretty sure I have some sort of mental problem. No need for sarcasm; it involves me getting bizarre concepts in my head and deluding myself that they're good ideas. Blackberry picking is one of those things. In my head, I had some Milly-Molly-Mandy -esque vision of myself in a summer dress with a basket on my arm, skipping down paths in the afternoon sunshine and plucking ripe, dark berries from bushes.

We used to go blackberry picking near where I live when we were little. We'd all get a bag and get as many as possible, and my mum would give us useful hints such as 'don't pick the ones near the ground in case a dog's weed there' (not very helpful as we were all about two feet high and couldn't reach any higher). This may sound idyllic (what, you mean dog piss doesn't appeal to you?) but in fact it was more a berry-picking frenzy than a peaceful afternoon in the fresh air; if we got enough my mum would make blackberry crumble icecream. Obviously we took it very seriously.

Anyway, it's been a few years since then, so a few weeks ago I decided to don my metaphorical summer dress and recreate my childhood. Perhaps this might be more successful if I tried it now, when the blackberries are actually out, but in my defence I had it on very good authority from my mother that there were some berries around. Last time I listen to her.

The first problem I encountered was a serious lack of bushes: someone seemed to have come along and chopped them all down. Right, I thought, probably someone's seen people skipping around picking blackberries and the council have come along to prevent this sort of merry-making (the council are a bit that way inclined round here). Ha! Try and stop me, killjoys!

My skipping picked up a bit after this discovery, to spite them.

The second problem was that time must have dimmed my childhood memories, because I'd forgotten one crucial berry-picking factor: blackberries grow on bramble bushes.

Well! I thought; at least my summer dress was only metaphorical and I was wearing my manly welly boots. I strode through the undergrowth, undeterred!

I then discovered that my mother had basically lied to me when she said the blackberries were out. What she really meant was that THIS blackberry was out.

That was the first one I came across (I had been striding through the undergrowth for about fifteen minutes then, and was starting to get a bit desperate). It was also the last one I came across, until about twenty minutes striding later. At this point striding had lost its novelty. As had the undergrowth. In fact I was starting to empathise with whoever had chopped down half the bushes in the first place. If I'd had an axe I'd have hacked them down myself.

No, I'd have hacked them down with a pair of scissors by that point.

...Actually, if I'd had a bloody nail file I'd have taken the bastards on.
(It was raining by this point, by the way. Just dropping that one in there).


Clutching my bag (complete with its two lonely blackberries) I decided that the time had come for a change of tactics. No more scanning the hedgerows; I tramped along, picked out the biggest, nastiest, prickliest bushes I could find and waded into the middle of them - I'd reached the conclusion that this was (typically) the only place that there were actually any berries to be found.

I don't remember Milly Molly Mandy ever having to do that.

Anyway, this led to success! ... Albeit not a lot of success. My mum's blackberry crumble ice cream calls for 500g of berries (and she usually makes double quantites), and once I'd staggered home clutching these and swearing under my breath, I found I had about 250g.

Yeah, well. It wasn't really ice cream weather, anyway.





You'll see these babies reincarnated soon, you have my word ^__^

Sunday, 2 September 2007

Party Food


OK, so I'm kind of ashamed. I set up the shiny new blog... and then I went gallivanting off on a family holiday without a word to anyone, and with no regard for all the food bloggers of legend and other lovely people who left me birthday messages and comments (though in my defence, I genuinely expected people to just ignore me). So I really want to say a massive thankyou to everyone who left a comment, I was a bit shocked really touched.

What with having been in France for the past decade (if you're wondering what a holiday with my family feels like, bash your head against a brick wall a few times to get the same effect) I've not been cooking, so I'm just going to share something I made for my birthday (now an embarassingly long few weeks ago).

I don't exactly know where this recipe came from, as I got it from a handwritten book of my mum's - she writes down any recipes she uses. However she doesn't source them, so in the event of a legal battle it's my mother's fault if I go the prison. Just dropping that in there.

Salmon pesto pinwheels
Makes 18
Preparation: about 5-10 mins
Cooking: 15 mins

213g can red salmon (my mum's written to use more, but this was enough for me. Kind of fortunately, because I didn't actually have any more salmon)
Olive oil for greasing
375g ready-bought block of puff pastry
2 tbsp red pesto sauce


1. Drain the salmon, and remove the skin and bone. Use a fork to flake it. You'll probably find about a billion more bones at this point, cause salmon's a bitch like that. Heat your oven to 200C and brush two baking sheets with oil.

2. Roll out the puff pastry into a big rectangle (if you want to make this bit more interesting, you could be like me, and not let it thaw properly first). The long side should be about 25cm long, and the shorter side should be... a bit shorter.

3. Spread pesto evenly over the surface of the pastry and sprinkle the salmon over the top of that and roll it up from the long side into a sausage. Slice into 18 pieces - they should each be about half an inch (1.5cm) thick. Lay them on the baking sheets with gaps between them and bake for 15 minutes.

This is madly easy and you can do it in no time; just wander off to watch Neighbours or something while they're in the oven. They also freeze beautifully... as you can see if you look closely at the photos. I swear I will have the patience to let something defrost properly one day...


Wednesday, 15 August 2007

The Great British Blogger

The whole principle of an introductory post is horribly embarassing to me, so I'm going to start off as briskly as possible and hope people just don't notice. I'm Indy. I'm English. I'm sixteen... until, like, tomorrow. I could just wait to post tomorrow and declare myself seventeen, but this way I get to look back on what I do now and if it's crap I can just say, 'ahh, yes, that was back when I was only sixteen... oh, those heady, carefree days!'

I will probably end up saying this a lot.

At the moment I'm swamped in the food I've been making for my birthday tomorrow so that should turn up quite a bit in the next few days/posts. The theme is a vintage-style tea party (British people do this all the time. Really, they do) so unfortunately I can't tell you how this first recipe actually tastes yet as we can't eat it till tomorrow. But I'm sure that when we do eat them, my friends will exclaim 'glorious!' and 'how charming!' through their moustaches, while presenting me with bouquets of roses and suchlike.

If you make them, you get to do this too.

As food blogs seem to have spread to every corner of the world but Britain, I've decided to start off by flying the flag for something I've scoured the internet for - a fail-safe cupcake recipe with metric measurements. None of your cups of sugar or sticks of butter for me, oh no!

The basic cupcake recipe used here is from the June edition of Good Food magazine (where I get practically all my recipes. This blog may just develop into an ode to Good Food magazine after a few weeks) and the filling is one of their suggestions. I didn't say I was going to start off being original.

I have renamed it though (for the reasons below), so I now present...
The Great British Cupcake.

Basic cupcake recipe:

Serves 12 (in a muffin tray)
Preparation: 10 minutes
Cooking time: 20 minutes

150ml pot natural yoghurt
3 eggs, beaten
1 tsp vanilla extract
175g caster sugar
140g self-raising flour
1 tsp baking powder
100g ground almonds
165g butter, melted

1. Line a 12 hole muffin tin with paper cases and heat oven to 190C. In a jug, mix the yoghurt, eggs and vanilla. Put the dry ingredients (and a pinch of salt) in a large bowl and make a well in the middle. I didn't really have enough to make a well in the middle, but whatever. Improvise.

2. Add the yoghurty mix and melted butter, and fold in with a metal spoon. Whack it into the cases (about three quarters full) and bake for about twenty minutes (I needed a couple of minutes more) until golden and springy. Cool for a few minutes, then lift them onto a wire rack and leave them to cool completely.


For the filling:
Same cupcake recipe.

Raspberry jam
550g tub of clotted cream (or really heavy double cream will do)
225g punnet of raspberries
Icing sugar

Once the cupcakes are cool, cut the tops off each one and set them aside. Spoon a dollop of jam over each one, then add a couple of raspberries and a generous teaspoon of cream. Put the tops back on, then sieve icing sugar over the top (I don't usually hold with this sieving nonsense, but in this case, go for it).




























Marvel at the fresh, English raspberries!
Ooh and ahh at the Cornish clotted cream!
Be impressed at how utterly fail-safe this recipe truly is!

...You want proof about how utterly fail-safe it is?

I wasn't going to publicise this, but when I was making it, I stirred up all the ingredients, put them into cupcake cases, popped them into the oven, licked my spatula with a triumphant flourish... considered how foul the mixture tasted... and realised I'd forgotten to add the sugar.
So I had to whip them out of the oven again, scrape the semi-baked mixture out of their cases and back into my bowl, add sugar, stir like the devil had posessed me, blob them back into cases and bung them in the oven again.

And still, they worked!

See, even if I fail at cooking, this recipe doesn't. Great and British all over the place.

The same cannot be said for me.

Tuesday, 14 August 2007

Recipe Index

Savoury:
Vegetarian
Asparagus & potato tart
Black truffle risotto

Carrot & parsnip crumble
Courgette, feta & tomato quiche tartlets

Egg & lentil curry
Hosomaki (sushi)
Houmous
Inari-zushi (tofu pouch sushi)
Feta tabbouleh with aubergine
Meditteranean stuffed peppers with cauliflower mash
Mushroom & ricotta cannelloni
Omelette cannelloni with spinach filling
Onion chutney
Potted sandwich savouries (chicken)
Pumpkin pasties
Rice balls (onigiri)
Spinach, ricotta & pinenut strudel
Stuffed butternut squash
Tomato & mozzarella tart with basil-garlic crust


Fish & Seafood
Hae-mul pajeon (Korean seafood pancake)
New potato & smoked haddock crush
Nigiri-zushi (sushi)
Potted sandwich savouries (prawn)
Salmon pesto pinwheels

Smoked salmon potato salad


Sweet:
Cake, Cupcakes (& Cheesecake)
Caramel cake with salted caramelised butter frosting (Daring Bakers)
Carrot cake (the best I've found)
Cherry cheesecake slice
Chequer-cake
Chocolate orange layer cake
Chocolate peanut butter layer cake
Chocolate rum cake
Cookie-dough cupcakes
Earl Grey white chocolate chunk muffins
Filbert gateau with praline buttercream (Daring Bakers)
Great British (clotted cream & raspberry) cupcakes
Green tea Japanese cheesecake
Guiness cake (for Manly Men)
Hazelnut white chocolate cake
Jam crumb cake
Lemon meringue cake
London cheesecake
Perfect party cake (Daring Bakers)
Pineapple/peach upside-down cake
Praline cake
Quadruple chocolate cake
Snowball cupcakes
Strawberry streusel cake
Vanilla cupcakes
White chocolate & raspberry cheesecake
White chocolate & rosewater Opéra cake (Daring Bakers)

Bars & Cookies
Almond slices
Apple crumble bars
Chocolate chip cookie dough cheesecake bars
Cookie dough blondies
Donna Hay's blondies
Earl Grey tea biscuits
No-bake oatmeal chocolate fudge cookies of love
Outrageous chocolate cookies
Parson's pleasure
Peanut butter blondies
Salted oatmeal white chocolate cookies
Sugar cookies (decorations)
Tropical road bars

Pastry, Pies & Tarts
Apricot galette with brown sugar cinnamon pastry
Coconut cream pie
French lemon meringue tart
Pierre Hermé’s Chocolate Éclairs (Daring Bakers)
Strawberry & rhubarb cheesecake tart

Baked Desserts
Apple streusal
Blackberry not-a-cobbler
Butterscotch self-saucing pudding
Chocolate Queen of Puddings

Chilled Desserts & Ice Cream
Blackberry trifle
Brownie swirl ice cream
Coconut ice-cream
Pineapple sorbet
Raspberry & rose rice pudding

Other
Apple pancakes
Cake balls (& hearts, & skulls, &...)
Carrot cake pancakes
Cheesecake pops (Daring Bakers)
Chocolate Christmas pudding
Dulce de Leche (microwave technique)
White chocolate berry gratin
Yoghurt scones

Bread
Lembas (The Lord of the Rings)
Raisin bread
Savoury breakfast bread
Sodabread
Spice bread
Stuffed focaccia with cheese & rocket

Misc.
Abel & Cole produce box review
Sugarcraft flowers tutorial: Daisies & Primroses
Sugarcraft flowers tutorial: Roses & Leaves
The Melancholy Aubergine