tag:blogger.com,1999:blog-46301938744243915442024-02-18T18:43:31.089-08:00The Eating ClubKatehttp://www.blogger.com/profile/12983738765241075772noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4630193874424391544.post-22005250803784324712011-09-10T06:58:00.000-07:002011-09-14T13:24:08.441-07:00Friday September 9th, 2011<style>
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<div class="MsoNormal" style="color: #bf9000; font-family: "Courier New",Courier,monospace;"><div style="color: #0b5394;"><span lang="EN-US" style="font-size: small;">Eating the Sun.</span></div><div style="color: #073763;"><br />
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<span lang="EN-US" style="font-size: small;">Autumn is tearing strips off Summer this week and we all know that inevitably Summer <i>will</i> surrender to the attack. The blustery days have a storybook charm. Dark evenings will soon make the pavements twinkle and street vendors selling caramelised nuts will lace the air with a fairground vapour. But I’m not ready to submit to the season change just yet. </span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: small;">Defiant, I am donning my apron and inviting sunshine into the kitchen. The weather outside can do what it likes. Greek food is made of sun. The tomatoes grow enormous and juicy on it, lemons ripen in it as do deep green olives, and oregano grows wild under its canopy. I can but feel sunny when I eat Greek. </span></div><div class="MsoNormal"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: small;">I worked as a cook for a short while on the island of Crete. The taverna was based in the small, touristy town of Aghios Nikolaos. Authentic cuisine was often not what the punters craved after a night of clubbing. </span><span lang="EN-US" style="font-size: small;">In fact it was in Greece that I mastered the art of the English Breakfast, although we fried the eggs in olive oil - try it if you haven't already, it’s delicious. But on quiet days food was mainly served up for the family and staff (me). Here are a few of the recipes we would make and eat outside on white plastic chairs facing the Aegean Sea. It is what I eat when I want to taste the sun. </span><br />
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<span lang="EN-US" style="font-size: small;">Care to join me?</span><br />
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<span style="font-family: "Courier New",Courier,monospace; font-size: small;">When I was a child I vowed that when I grew up I would only eat food with my fingers. These dishes satisfy the rebellion. Resign yourself to the mess and stuff it all in a pita with the souvlaki (Greek meat kebabs). They can be made with chicken or pork too.</span><br />
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<span style="font-size: small;">I love the zingy lemony flavours found in Greek food. There's nothing like a table of different dishes to keep the taste buds dancing. If you can squeeze any more in, here's a recipe for Greek baked vegetables, it does go really well with the souvlaki, but could easily be a veggie option...</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div></div>Katehttp://www.blogger.com/profile/12983738765241075772noreply@blogger.com10tag:blogger.com,1999:blog-4630193874424391544.post-25713251444207615922011-09-02T09:29:00.000-07:002011-09-20T05:56:17.669-07:00Thursday September 1st, 2011.<div class="MsoNormal"><br />
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<div style="color: #990000;"><span style="font-family: "Courier New",Courier,monospace;">Cherries!</span></div><br />
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<div style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;">Many of my recipes take inspiration from other countries. I try and recreate them using local stuff where I can to maximize flavour without losing authenticity. This recipe needed no globe trotting though. Inspiration was right on my door step, ready for the taking and making. </span></div></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><br />
</div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;">Although the melodrama of gushing rain sets the tone today, only a few weeks ago in joyous sunshine my eyes chanced upon three laden cherry trees by the roadside. </span><span style="font-size: 10pt;"></span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;">Nothing tastes better than a freebie, especially when said freebie fetches a premium in the supermarkets. </span><span style="font-size: 10pt;"></span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><br />
</div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;">Elsie and I were cocooned in the hot car on a fast road, when I saw the lipstick coloured globes, copious and apparently free for all. Resisting the urge to screech to a halt cartoon style, I clocked the location and raced home to get a cherry picking kit: tall wooden stool, basket, walking stick, Chris. </span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;"><br />
</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;">It’s really surprising when you start looking just how much food can be found in our hedgerows and kerbs, blackberries, hazelnuts, cobnuts and rosehips to name a few. All can be turned into delectable perfumed delights to provide highnotes on low days in the kitchen. </span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;"><br />
</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;">We gathered two and a half kilos that day, and they were the ones that didn’t make it into our mouths during harvesting. We looked like we’d returned from a gruesome massacre. But cherries must be the sweets of the Gods and worth the gore. These were as deeply flavoured as their colour and sweet with a sour note to keep things sparky. Without wishing to improve on perfection I cooked some with sugar and a drop of almond extract and they hit dizzy new heights. The taste reminded me of those jars of bright red morello cocktail cherries that I lusted over when I was a child. Replacing the almond extract with ameretto liqueur is the adult version and tastes even better.</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;"><br />
</span></div><div style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;">Here’s the recipe for the cherry compote that I ate with scones and clotted cream, so naughty as to push the boundaries of niceness into divinity.</span><br />
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<span lang="EN-US" style="font-size: 10pt;">I also made a cherry clafoutis, the recipe was given to me in France by my friend Laure. It originally came from her mother Marie who had a small restaurant in the French Alps that was so exclusive you could eat there by invitation only. </span></div><span style="font-family: "Courier New",Courier,monospace;"> </span><span lang="EN-US" style="font-family: "Courier New",Courier,monospace; font-size: 10pt;">Let the clafoutis turn golden brown before removing from the oven and don’t be worried if it sinks in the middle, be charmed. </span></div><div style="font-family: "Courier New",Courier,monospace;"></div><div style="font-family: "Courier New",Courier,monospace;"><br />
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</div></div>Katehttp://www.blogger.com/profile/12983738765241075772noreply@blogger.com0tag:blogger.com,1999:blog-4630193874424391544.post-39846838552068975012011-06-22T16:26:00.000-07:002011-09-20T06:18:19.537-07:00Wednesday 22nd June, 2011.<div style="color: #e06666; font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Hot Cakes at the Accordion Club</span></div><br />
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<div class="MsoNormal" style="margin-bottom: 10.0pt;"><div style="font-family: "Courier New",Courier,monospace;">This recipe had me jetting all over the place. I’ve covered two continents and taken a trip back in time to another century. A few weeks ago a nasty ulcer and over-ambitious kitchen redecoration project made both cooking and eating rather agonising. Scuppered, I rejected the domestic domain, and, Elsie in tow, headed to a gem of a bookshop. One of our regular haunts, it offers an excellent selection of old and new children’s books and cookery books, so we’re both happy. Predictably I came away with a mountain of tomes. Never mind redecorating the kitchen we’re going to need an extension to accommodate them all. One book, <i>Exciting Food for Southern Types</i> by witty Italian gastronome Pellegrino Artusi (1820-1911), had me chomping at the bit and one recipe in particular, Accordion Cakes.</div><br />
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<div style="font-family: "Courier New",Courier,monospace;">I am a very bad accordion player and that being so, after two years learning two songs, it isn’t unreasonable to attempt to get better. A chance find of an accordion club down the road and a recipe for a cake in the instrument’s honour, all seemed too serendipitous to pass over. </div></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin-bottom: 10pt;">Pelegrino Artusi recounts a little anecdote preceding the recipe, which explains its name:</div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin-bottom: 10pt;">‘<i>A woman wrote to me: ‘I want to teach you, as I had promised myself to do, how to make a tasty and elegant fried pastry. But heaven help you if you call it flat, because it should turn out quite otherwise. Call it “accordion cake,” which would be a fair description.’</i></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin-bottom: 10pt;">Following a recipe from the 1890’s differed greatly from using modern cookery books. The recipe has no measurements so I decided to do a dummy run. The pastry was made with flour, eggs, salt, cognac, then rolled flat and folded in such a way as to ping up into the shape of accordions when deep fried. The end result was quite plain and really needed to be eaten straight away. This needed tweaking if I was going to ingratiate myself with the accordion elite. <span style="font-size: small;">After much (virtual) jetting around the globe and a bit of artistic licence, I came up with a revised recipe to suit the imminent occasion. </span><br />
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It is a sort of cross between <i>churros</i> (a type of Spanish doughnut eaten for breakfast and dipped in hot chocolate or a scrumptious sauce) and <i>beignets</i> which are an umbrella term for doughnutty cakes in France, but in the U.S. are particularly associated with New Orleans and a place called the <a href="http://www.cafedumonde.com/main.html">Cafe du Monde</a>. The revised Accordion Cakes are rich, golden, bouncy bellows that remind me of nights at the fairground. They also went (appropriately) like hot cakes at the accordion club, where we ate them to the burlesque tones of their namesake.</div><div class="MsoNormal" style="margin-bottom: 10.0pt;"><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Here’s the recipe. The folding is a bit tricky and not altogether foolproof, you might end up with some collapsed bellows. Luckily they’re for eating not playing and taste just as good.</span></div><div style="font-family: "Courier New",Courier,monospace;"><br />
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<div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><b><span style="font-size: small;">Accordion Cake Ingredients</span></b><br />
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<span style="font-size: small;">1 packet of dry active yeast</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">175ml finger-warm water</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">50 grams granulated sugar (this isn’t much, add more if you want a sweeter treat)</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">1/2 tsp salt</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">1 beaten egg</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">100ml evaporated milk </span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">450 grams strong white flour </span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;"> 30 grams melted butter, plus 30 grams for pastry wash</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">2 tsp vanilla extract or 1 tsp vanilla essence</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">2 tsp mixed spice plus an extra 1/2 tbsp for the spiced sugar (more if you want it really spiced)</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Vegetable Oil for Frying</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">3 tbsp Icing sugar </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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</b></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><b><span style="font-size: small;">Method</span></b></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Mix the yeast, warm water and sugar in a bowl and leave to stand until frothy (about 5 mins)</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Then add salt, beaten egg, evaporated milk and vanilla extract</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Stir in the flour a spoonful at a time and the mixed spice until it forms a soft dough (you may need more or less flour to obtain this, just use your judgement) </span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Knead until smooth </span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Place in a floured or oiled bowl and cover </span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Leave to rise in a warm place until doubled in size</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;"> When ready to use, punch it down and tip onto a lightly floured surface.</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Now for the tricky bit . . .</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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<div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><b>Rolling and Folding the Dough</b></span></div></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Roll out a sheet of dough about 1/2cm thick</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Brush the surface generously with melted butter</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Fold it upon itself so that it is 10 to 11cm wide (it is like rolling a Swiss roll only you fold instead of roll) making sure that the inner side is the greased side</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Cut a little sliver off each end to straighten up</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Then cut the flattened Swiss roll shape in half, lengthwise (you will be left with 2 long strips) </span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Cut each strip crosswise every 4cm to obtain little rectangles</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Press the uncut spine of each rectangle firmly using your fingers (you are trying to stick together where the folds meet, so that they don’t come apart during frying)</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Place on a floured baking sheet and leave to rise in a warm place for 30–40 mins </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Meanwhile make the spiced sugar by mixing 1 tablespoon of mixed spice with 3 tbps of icing sugar.</span></div><div style="font-family: "Courier New",Courier,monospace;"><br />
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<div style="font-family: "Courier New",Courier,monospace;"><b><span style="font-size: small;">Cooking the Cakes</span></b></div></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">When the Accordion Cakes have risen, heat 2-3 inches of vegetable oil in a saucepan. Toss a pea-sized bit of left over dough or some bread in the heated oil and if it springs to the top you’re ready to go. </span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">If you have kitchen tongs they make this job really easy</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Two at time gently ease the cakes into the hot fat turning to make them cook evenly</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">In the hot fat they will open like flowers or rather accordions!</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Take them out when they are golden (1-2 mins)</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace; margin: 0cm 0cm 10pt;"><span style="font-size: small;">Toss in the spiced sugar, sprinkling more over before serving. </span><br />
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<span style="font-size: small;">Perfect on their own or with coffee, hot chocolate or a cup of Earl Grey tea.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div></div>Katehttp://www.blogger.com/profile/12983738765241075772noreply@blogger.com0tag:blogger.com,1999:blog-4630193874424391544.post-65266646064535550722011-06-11T00:27:00.000-07:002011-09-07T02:58:00.475-07:00Monday 6th June, 2011.<div class="ii gt" id=":2h"><div id=":2g"><div style="font-family: arial,helvetica,sans-serif;"><div><div class="MsoNormal"><span lang="EN-US" style="font-size: 10pt;"><span style="color: #990000; font-family: "Courier New",Courier,monospace; font-size: x-large;"><span style="color: #ffe599;"><span style="font-family: "Courier New",Courier,monospace;">Eggs is Eggs</span></span></span> </span><br />
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<div style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;">We’ve been given a 1946 Bush valve radio. The colour of chestnuts it speaks in warm hollow tones like Cleo Laine. A thing of such beauty and ambience has to live in the kitchen. I am transported to another time when I’m near it, a form of travel at least. </span></div></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><br />
</div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;">“<i>The past is a foreign country: they do things differently there</i>”. (L.P Hartley 1953)</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><br />
</div><div class="MsoNormal"><div style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;">I wonder who our radio belonged to when it was state of the art? What news was transmitted? I found a few headlines from 1946. A man was hanged for treason in the U.K. The first V.E celebration marked the end of the entire war, and the Ministry of Food circulated a recipe for Squirrel Pie as rationing continued. Mmm might try that one! </span></div><br />
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</div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;">It’s a dinosaur now and most of the time tuned to Radio 4 longwave, as it can’t pick up anything else that well. Sometimes though I will scratch around for another station and I’m always thrilled to find a crackly French gabble sweet talk its way into my kitchen. </span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><br />
</div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;">I lived in France for a while and some days miss being a foreigner. My rough grasp of the French language gave me a quiet feeling of anonymity, vague, dreamlike. French washing up liquid is different from ours. It smells of almond, olive, magnolia, lending an authentic European air to my kitchen there. Mundane things like this made being abroad always feel abroad every moment of everyday I lived there. Ironically that feeling of foreignness is the reason I feel most homesick for France now I’m back in Britain.</span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><br />
</div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;">So some days I tune the radio into France and pretend I’m back in our cold 19<sup>th</sup> century French kitchen listening to the constant trill of cicadas through the open door while I cook. Today is one of those days and when in France I say cook, well er, Moroccan actually. I didn’t take many cookery books with me when we moved away; we didn’t know how long we were to stay. One book I did take was <i>Casa Moro: The Second Cookbook </i>(Sam and Sam Clark, Ebury Press). Chris had bought me a copy just before we left and in the upheaval I had barely opened it. In the French sticks, without TV, Internet, or even phone, for a while I had plenty of time to explore the recipes. </span></div><div class="MsoNormal" style="font-family: "Courier New",Courier,monospace;"><br />
</div><div class="MsoNormal"><div style="font-family: "Courier New",Courier,monospace;"><span lang="EN-US" style="font-size: 10pt;">The first person we met in France was a distant neighbour Pierre Olivier who had chickens, ducks and rabbits. Very romantic: French farmer living off the fat of the land. Except it turned out he was a property tycoon from Paris. We were often left holding the fort while he went to look after his empire in the big city. Anyway as payment we got to keep whatever was laid, so it kept us in eggs. This recipe became a bit of a staple. I don’t remember the exact recipe, I sometimes add spinach or chard because we were growing it at the time, but the original recipe was made simply using tomatoes like this one. This is how I make it. Bon Appetit. </span></div><div style="font-family: "Courier New",Courier,monospace;"><br />
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<div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><b>Ingredients for Moroccan eggs with cumin.</b></span></div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">A good glug of olive oil </span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">1 onion, finely sliced</span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">3 cloves of garlic, crushed with salt (this makes it really garlicky so use less if you prefer)</span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">1 crumbled dried red chilli (or however much you like)</span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">1 tablespoon toasted cumin seeds (plus a little extra for garnish)</span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">2 tins of plum tomatoes (drained of the juice) or 6 fresh peeled tomatoes (if you can get ripe, juicy fresh ones)</span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">4 eggs</span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Parsley (for garnish) </span></div><br />
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<div style="font-family: "Courier New",Courier,monospace;"><b><span style="font-size: small;">Method</span><span style="font-size: small;"> </span></b></div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Heat the oil in a tagine or frying pan.</span><span style="font-size: small;"> </span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Cook onions and until transparent.</span><span style="font-size: small;"> </span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Add garlic, cumin and chilli and briefly stir</span><span style="font-size: small;">. </span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Add the drained tinned tomatoes stir into the mix crushing them with the back of a wooden spoon.</span><span style="font-size: small;"> </span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Cook for 10 mins on a medium heat.</span><span style="font-size: small;"> </span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Carefully add the eggs roughing up the whites a bit with a fork, making sure not to break the yolks.</span><span style="font-size: small;"> </span></div><div style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">Cover with a tight fitting lid or foil for 5 – 7 minutes until they are done to your liking.</span><span style="font-size: small;"> </span></div><span style="font-family: "Courier New",Courier,monospace; font-size: small;">Garnish with fresh parsley, some toasted cumin seeds and a drizzle of olive oil.</span><span style="font-size: x-small;"></span><br />
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<ul></ul><ul></ul><ul></ul><ul></ul><ul></ul><ul></ul><ul></ul><ul></ul></div></div></div></div>Katehttp://www.blogger.com/profile/12983738765241075772noreply@blogger.com0tag:blogger.com,1999:blog-4630193874424391544.post-25871155433333692972011-06-05T09:10:00.000-07:002011-08-31T03:37:03.984-07:00Monday 23rd May, 2011.<span style="color: #990000; font-size: x-large;"><span style="color: #a2c4c9; font-family: Arial,Helvetica,sans-serif;"></span><span style="color: #a2c4c9; font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Courier New",Courier,monospace;">Let's <i>fika</i></span></span></span><br />
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<div style="font-family: "Courier New",Courier,monospace;">It was a rainy day that cried out for the scent of baking and something sweet to eat so I searched the internet for inspiration. Actually I searched for a Chelsea bun recipe but as soon as my fingers hit the keyboard my mind went blank, I couldn’t think of the name. I typed in Danish pastries, sticky rolls, spiced raisin bread, hoping the forgotten buns might pop up in the search, alas no luck. Instead I found myself sitting in my apron opening sweet bread recipes from around the globe. One such recipe leapt out because it contained cardamom and give me an excuse to crack open those pistachio green husks to release that sweet potent scent and I challenge anyone to stop me.</div><br />
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<div style="font-family: "Courier New",Courier,monospace;">The recipe was for Kanelbullar which are slightly sweet Swedish spiced rolls for eating with coffee. <i>Kanel</i> translates as cinnamon and <i>bullar</i> or <i>bulle</i>, are rolls or buns.</div><div style="font-family: "Courier New",Courier,monospace;">Since making them, a whole new culture has opened to me. As soon as I warmed the milk, stirred in sugar, crushed cardamom seeds and yeast I knew there must be more to Kanelbullar. The perfumed yeasty custard filled the house with an atmosphere akin to bringing home a new baby. A mixture of Cleopatra’s baths and Johnsons’ baby powder, sophisticated, fundamentally gorgeous, comforting. I imagined the aroma I breathed in, permeating through Scandinavian households and coffee shops throughout generations. The warm soft cardamom dough I kneaded in my small Lincolnshire kitchen connected me to another nation of people.</div><div style="font-family: "Courier New",Courier,monospace;">The delicacy of the ingredients and the slow method, hinted that Sweden's culture values more than just a ‘naughty but nice’ approach to cake. To invent Kanelbullar there must be an intrinsic worth paid to the café/coffee culture. Relaxing, talking and taking time to be in a moment with a focus and a friend.</div><div style="font-family: "Courier New",Courier,monospace;">It might sound farfetched to get all this from a lump of dough, but believe me this is no ordinary dough. I spoke to my friend about the experience (over coffee and cake of course) and she told me that her Swedish friend calls it <i>fika</i>. On further reading I learnt that <i>fika</i> is the act of creating a time to relax with a cup of coffee, friends and a selection of sweet breads, Kanelbullar being one. It's part of Swedish culture that the cardamom dough had so strongly evoked. I like Sweden, any country that has a verb for having coffee and cake gets my vote. Here’s the recipe. Let’s <i>fika</i>!</div><br />
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<div style="font-family: "Courier New",Courier,monospace;">This will make around 40 rolls, so you might want to halve the amounts. I make the whole lot and give them to everyone and anyone. </div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><a href="http://scandinavianfood.about.com/od/coffeecakessweetbreads/r/cinnamonrolls.htm">The recipe is basically this one by <span class="author"> </span></a><a href="http://scandinavianfood.about.com/bio/Kari-Diehl-40089.htm" rel="author"> Kari Diehl </a></div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><b>Cardamom dough</b> </div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">600 ml whole milk</div><div style="font-family: "Courier New",Courier,monospace;">350 grams unsalted melted butter</div><div style="font-family: "Courier New",Courier,monospace;">225 grams caster sugar (add more if you if like, this recipe only hints at sweetness)</div><div style="font-family: "Courier New",Courier,monospace;">1 tsp. salt</div><div style="font-family: "Courier New",Courier,monospace;">2 tsp. freshly ground cardamom (from about 25 pods)</div><div style="font-family: "Courier New",Courier,monospace;">2 packs dry active yeast (4 1/2 tsp.)</div><div style="font-family: "Courier New",Courier,monospace;">1 kilo strong flour (use the best you can lay your hands on)</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><ul style="font-family: "Courier New",Courier,monospace;"><li>Heat milk, turning off heat when it reaches scalding point (with small bubbles across the top) </li>
</ul><ul style="font-family: "Courier New",Courier,monospace;"><li>Stir in melted butter, sugar, salt, and ground cardamom. (there is no word for how delectable this mixture tastes, I have to be careful not to guzzle the lot)</li>
</ul><ul style="font-family: "Courier New",Courier,monospace;"><li>Let mixture cool until “finger-warm” then stir in yeast and let sit for 10 minutes. </li>
</ul><ul style="font-family: "Courier New",Courier,monospace;"><li>Add flour into mixture a couple of tablespoons at a time until dough is firm and pulls away from the side of your mixing bowl. </li>
</ul><ul style="font-family: "Courier New",Courier,monospace;"><li>Cover the dough with a plastic bag or tea towel and let rise until doubled. </li>
</ul><ul style="font-family: "Courier New",Courier,monospace;"><li>When risen punch down dough before removing from bowl, tip out onto a floured surface and knead dough lightly until smooth and shiny. </li>
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<div style="font-family: "Courier New",Courier,monospace;"><b>Kanelbullar filling</b> </div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">80 grams unsalted melted butter </div><div style="font-family: "Courier New",Courier,monospace;">150 grams caster sugar </div><div style="font-family: "Courier New",Courier,monospace;">4 tablespoons cinnamon </div><div style="font-family: "Courier New",Courier,monospace;">2 tsp ground cardamom </div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><b>Topping</b></div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">Pearl sugar or crushed sugar cubes, flaked almonds or crushed pistachios. </div><div style="font-family: "Courier New",Courier,monospace;">Beaten egg for egg wash. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBeqdZs73YApPd3-fjWRApscVrt1pkDmZ5jSYe3oe-xPDy_ZL5haNNs_Fztcv9eSdLIztyI-lPsxo4Uq3R4PP6HcwWucvKXnWc9raJ2hFosJ0NiHFSx-Kiu5B5OS0tMdRINnCgduh4GkK/s1600/IMGP0706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBeqdZs73YApPd3-fjWRApscVrt1pkDmZ5jSYe3oe-xPDy_ZL5haNNs_Fztcv9eSdLIztyI-lPsxo4Uq3R4PP6HcwWucvKXnWc9raJ2hFosJ0NiHFSx-Kiu5B5OS0tMdRINnCgduh4GkK/s1600/IMGP0706.JPG" width="490" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<ul style="font-family: "Courier New",Courier,monospace;"><li>Divide your cardamom dough into two halves. </li>
</ul><ul style="font-family: "Courier New",Courier,monospace;"><li>Roll each half of dough into a 30cm by 45cm rectangle. </li>
</ul><ul style="font-family: "Courier New",Courier,monospace;"><li> Brush each rectangle well with melted butter. </li>
</ul><ul style="font-family: "Courier New",Courier,monospace;"><li> Combine sugar, cinnamon, cardamom and sprinkle evenly over the 2 rectangles. Roll each rectangle crosswise, like a swiss roll, to form a 45cm long roll. </li>
</ul><ul style="font-family: "Courier New",Courier,monospace;"><li>Using a sharp knife cut each roll into 20 equal slices. </li>
</ul><ul style="font-family: "Courier New",Courier,monospace;"><li>Place each slice into a paper cupcake wrapper and place on baking sheet. Cover with plastic bag or tea towel and allow to double in size, about 45 minutes. Preheat oven to 220C. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxy3x6U9dUUyD0545_Vz-ftwHT2dwHK9rYsOuNBAEKxHVfNrQSITBS2E_bC0a7KKItCR5v9jcwszUfDFckXZWUSHYr-nkOLEDrBx3z5VwNkqxCTaBRCJlHAvqDPzxF2dGe9rZCZQ4uhET/s1600/IMGP0727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxy3x6U9dUUyD0545_Vz-ftwHT2dwHK9rYsOuNBAEKxHVfNrQSITBS2E_bC0a7KKItCR5v9jcwszUfDFckXZWUSHYr-nkOLEDrBx3z5VwNkqxCTaBRCJlHAvqDPzxF2dGe9rZCZQ4uhET/s1600/IMGP0727.JPG" width="490" /></a></div><br />
<ul></ul><ul style="font-family: "Courier New",Courier,monospace;"><li>Brush risen cinnamon rolls with egg wash and sprinkle with pearl sugar and or almonds or pistchios. </li>
</ul><ul style="font-family: "Courier New",Courier,monospace;"><li>Place in the middle of a preheated oven and bake for 7 minutes, or until done.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotd-9hgXPkv-O2D3pkJwlAwgRJEzCnxlsWs9A9opwTXDFaPw5I8-7l6fuUl3_PL6lv86T0UPqMA8PLjGyck9nF1e2E_q5yzjFqRor9_QkH7oWd1g_FcWNq9ZqO8it7LGVYoXNpSrHUNMS/s1600/IMGP0761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgotd-9hgXPkv-O2D3pkJwlAwgRJEzCnxlsWs9A9opwTXDFaPw5I8-7l6fuUl3_PL6lv86T0UPqMA8PLjGyck9nF1e2E_q5yzjFqRor9_QkH7oWd1g_FcWNq9ZqO8it7LGVYoXNpSrHUNMS/s1600/IMGP0761.JPG" width="490" /></a></div><br />
<ul></ul>Katehttp://www.blogger.com/profile/12983738765241075772noreply@blogger.com3