Porridge with poached apricots, honey & creme fraiche

"in omnibus requiem quaesivi, et nusquam inveni nisi in angulo cum libro" 

Translation: Everywhere I have searched for peace and nowhere found it, except in a corner with a book

The pleasure of a good book is immeasurable to me. Getting lost within its pages whilst losing all concept of time is truly transporting and blissful. Most of my leisure time is spent exploring worlds within paper pages and black ink. Sometimes, however, I prefer something more visually tantalising such as a film or my favourite type of television program, a cooking show.

I had the serendipity of stumbling unto an episode of The Delicious Miss Dahl and became compeltely besotted with her adorable charm and quirky cooking. I particularly adored when she would read a quote from a book whilst sampling the products of her labour. I immediately asked my husband to obtain the other episodes and was crestfallen to learn that it had been prematurely cancelled and only a handful of episodes were made. This sadness was brief however, when I learned she had also penned a cookbook. A hasty trip to the library and I was back home, book in hand and a smile upon my face.

Needless to say her cookbook was a wonderful read, and I do mean read, as she not only spoke of her life but each seasonal recipe contained a snippet of her thoughts or humorous suggestions, such as "If its a rowdy sort of breakfast, you could also add some rum." Her words, and the gorgeous photography, were truly a delight.

Porridge with poached apricots & creme fraiche
adapted from Miss Dahl's Voluptuous Delights by Sophie Dahl
serves 2

1 cup oats
2 cups milk
1/2cup water
1/2 cup orange juice
handful of apricots
1 cinnamon stick
3tbs creme fraiche
2tbs honey

Combine oats, water and milk over low-medium heat and cook for 10mins or until oats are soft.
Meanwhile, simmer apricots in orange juice with cinnamon stick in a small saucepan for 5mins or until plump.
Pour porridge into two bowls, top with apricots, a dollop of creme fraiche and a drizzle of honey.

ease: 4.5/5.
prep time: 5mins.
cooking time: 10mins.
total: 15mins.

taste: 3.5/5. Too luxurious for me, but not for my other half.

Whilst I found the luscious creme fraiche and sweet, syrupy apricots too heavy to eat first thing in the morning, R thoroughly enjoyed it. Flavour-wise, the creamy oats pair wonderfully with the slightly tart but sweetly rounded plump apricots, hint of spicy cinnamon and rich, tangy creme fraiche.

would I make it again: No - it was all a bit too heavy for me, but for those who like to indulge, dig in.

Pancetta, sage, ricotta & olive pasta

 

Two sleeps before I awake to a new year with limitless possibilities and no expectations.
I am looking forward to this new year more than others before; this one almost past, whilst filled with joy and wonderful experiences, was also filled with much heartache and loss for me - but I guess that makes it one I won't forget in a lifetime of years...

For the new year I am breaking old habits, one of them being the tradition of a new year's resolution, instead, I will endeavourer to live in the present, and make the most of whatever comes my way - no self-promises to be broken :). Que sera, sera...

In regards to what I shall be cooking in 2011, I am setting myself a challenge to cook at least three recipes per week from my collection of dusty, and almost forgotten cookbooks. It is time I finally discover which books contain golden recipes and which merely lumps of lead, as let's face it, not all printed recipes are great ones...

Perhaps I will end up with a little extra shelf space for some new and wonderful books as well.

Speaking of which, what are some of your most tried and true cook books?
And are you making any New Year's Resolutions?

Pancetta, sage & ricotta pasta
adapted from No Time To Cook by Donna Hay
serves 2

200g pasta (rigatoni)
15g butter (I used 30g)
1tsp olive oil
8 sage leaves
8 slices pancetta, sliced thickly (I used three for R's bowl)
1/2cup green olives, halved
pinch chilli flakes
1 tbs lemon zest (I omitted as R doesn't like lemon)
2 tbs lemon juice (I omitted also)
150g fresh ricotta
finely grated Parmesan to serve

Cook pasta in a large saucepan of salted boiling water for 10-12 mins. Drain.
Meanwhile, in a large, deep frypan, add butter,oil, sage & pancetta and cook for 3mins or until pancetta is crisp (I cooked pancetta separately as it takes a while to crisp up). Add olives, chilli, lemon zest and juice and then drained pasta to the pan, toss to coat. Place pasta in bowls and top with chunks of ricotta and sprinkled Parmesan cheese.

ease: 4.5/5.
prep time: 5mins.
cooking time: 15mins.
total: 20mins.

taste: 3/5. Sucker-punch pasta.

This dish certainly isn't mild by any means. I actually quite liked the briny olives with the strong sage and bite-y Parmesan upon the soft pasta and cool ricotta with a hint of heat. Hubby found it too salty, despite there being no additional salt, and as much as I liked the flavour combo, I have to agree that it was quite salty, the lemon I omitted most likely would have helped to cut through that with its acidity and would add some 'freshness'.

would I make it again: No - hubby thought it was OK, but would prefer to see what else is out there.

Pork & cabbage cakes with sweet onion relish

I watched them silently.

Their black forms sliced through the air like stealth jets as they carried large sticks back and forth to the towering tree at my garden's edge. The pair flew overhead for hours, never seeming to rest between trips, eager to finish their nest by nightfall. Despite their largeness they flew with more ease than all of the other birds; gliding with only a flap or two, effortlessly sailing on air. They were beautiful to watch.

I only retreated indoors when the wind began to sharply nip at my ribs.
I often dream of what it would be like to see the world from a bird's eye - perched high amongst the tree tops with views past the horizon and to the earth below. Nothing but the whispering wind and rustling leaves; an all-seeing silence. It must be wonderful to be so unencumbered.

When dusk descended like a blanket, tucking us in with its indigo fingertips, I pulled a cookbook from the shelf that has remained unread. When I buy cookbooks, most often it is their photographs that pull me in. This one was filled with dreams during Winter - hearty stews and robust dumplings with warming puddings and spiced hot drinks. I have a feeling I shall be visiting its pages often in the coming frost-bitten weeks...

Apologies on slap-dash presentation

Pork and Cabbage cakes with sweet onion relish
from Snow Flakes And Schnapps by Jane Lawson
serves 4 - 6 (I say 4)

pork and cabbage cakes
400g minced pork
1 streaky bacon slice, finely chopped
1/2small brown onion, finely chopped
150g finely shredded green cabbage
200g fresh white breadcrumbs
1 large egg
1/8 tsp white pepper (I used 1/4)
1/2 tsp chopped marjoram
1 garlic clove, crushed (I used 2)
1/2 tsp grated lemon zest
1/4 tsp grated nutmeg
1/8 tsp allspice

sweet onion relish
1 tbs butter
1 tbs sunflower oil (I used olive)
2 brown onions, chopped
1 tbs yellow mustard seeds (I subbed dijon mustard)
1 bay leaf
1/4 tsp Hungarian hot paprika
a small pinch of ground cloves
125ml cider vinegar
2 tbs soft brown sugar

poached egg and sautéed apple slices to serve

For pork and cabbage cakes combine all ingredients in non-metallic bowl and mix until combined. Cover and refrigerate overnight.
To make relish, heat butter and oil in saucepan over medium heat. Add onion and cook for 10mins, stirring occasionally, until lightly golden, Add remaining ingredients, 1/2ts salt and 500m water and bring to boil. Reduce heat and simmer 30-40mins, stirring occasionally, until most of the liquid has evaporated. Remove from heat and cover whilst cooking the pork and cabbage cakes.
Remove pork mixture from the refrigerator and season well. Divide the mixture into eight even proportions. Using your hand, roll into a ball and flatten slightly to make patties 1.5cm thick. Lightly grease a non-stick pan and place over medium heat. Cook the patties for 4 minutes on each side or until lightly golden. Serve patties with onion relish, fried egg and sautéed apples.

ease: 4/5.
prep time: 8mins to make patties (then refrigerate over night or for at least 1 hour).
cooking time: 45mins for relish and patties.
total: 52mins plus refrigeration time.

taste: 4/5. Wintry pizzaz.

Hubby loved the accompaniments, but he found the patties a little boring and would have preferred a meaty, juicy pork chop instead to go with the soft, fluffy apples, salty fried egg and acidly sweet onions. (I over-reduced my onion relish, keep it a little more viscous).

would I make it again: Yes - to the accompaniments, but served with a pork chop rather than a pattie.

Brioche french toast

 “Good bread is the most fundamentally satisfying  of all foods; and good bread with fresh butter, the greatest of feasts.”
James Beard (1903-1985)

Truer words have not been spoken.
Being born of European heritage, not one day would pass without bread, in fact, almost not one meal would pass without it. It was as constant as the rising of the sun, and perhaps as comforting.

Ask anyone about the smell of freshly baked bread and I assure you a smile will appear before their answer. That heavenly scent, whilst indescribable, leaves you with an innocent warmth that emanates from your core. Even sweeter still for me is the perfume of toast, if I could bottle it I would. I cannot tell you how many times I have asked 'what is that wonderful smell coming from your kitchen' to be told, 'I am just making toast...'

Whenever we dine out I always get excited to see what bread we will be given as I feel it allows me to know what to expect of their food. If given cold, stale or flavourless bread I know to lower my expectations, but should I find soft bread that steams as I tear it in two I know I am in for a treat.

Despite my love for bread, I have never made it myself. I have a deep respect for bakers who rise whilst the sun still slumbers to knead and bake until morning, so that the rest of us have something on which to smear our jams. I figured that unless I had hours to spend I just would not be able to make it. And for years I was fine with this. And then one evening, as I prepared to make dinner, I realised that the recipe called for brioche, having none and being too late to get any I started to panic. Racing to my laptop I optimistically hoped that perhaps I could find a 'shortcut' recipe that would give me brioche in a few hours for dinner. Five or so clicks later, I stumbled upon Artisan Bread in 5 Minutes A Day - and voila, I was retrieving a glorious loaf of brioche from my oven four hours later. Granted it's not as pretty and maybe not as light as a brioche given the proper kneading and preparation, it's more than adequate should you find yourself with little time and in need of bread.  I loved baking my own bread so much that I cannot wait to set aside some time and do it again.

Whilst we enjoyed the brioche in its battered eggy cloak, in all honesty, we enjoyed it most with a simple smear of butter straight from the oven; that in itself is perfection.

Picture taken two days after baking.

ease: 4.5/5.
prep time: 4 hours.
cooking time: 30mins.
total: 4hours & 30mins.

taste: 4/5. Knead a quick brioche? Then try this.

Even without an eggwash to gloss its crust it came out with a lovely burnt umber sheen.
I rested mine at room temperature for 1 hour before chilling in the fridge for 2 hours and then placing it in a tin at room temperature for 1 hour before baking at 200C for 30mins.
As it was only stirred with a spoon I found mine had some lumps in dough form, but they smoothed out during cooking.
Still warm from the oven it was soft and gently sweet; a smear of salty butter made it sing.

Once it began to get stale I used it to make a simple french toast with maple syrup, cinnamon, bananas & a dollop of creme fraiche. I found that it didn't soak up the egg as well as white breads do but it still tasted great.

Would I make it again: Yes. I would love to try this again, however next time I would use my paddle attachment to combine the ingredients to achieve a smoother more incorporated dough and would also use an eggwash for the top.

recipe: Brioche

Harissa chicken & sweet potato with baby spinach & tzatziki

Short and sweet today as I am absolutely exhausted from moving all weekend. Good news is that my husband only has a few boxes left to sort on Monday, but other than that everything is ready for running the store come Monday.


Harissa chicken & sweet potato with baby spinach & tzatziki
adapted from Donna Hay No Time To Cook
serves 2

4 chicken thighs, de-boned
1 sweet potato, sliced to around 3mm thick
2 handfuls baby spinach leaves
3tbs harissa paste
3tbs olive oil
2 tsp sea salt

Combine chicken thighs with 1tbs harissa paste, 1tbs olive oil and 1tsp salt.
Combine sweet potato with 2tbs harissa, 2tbs olive oil and 1tsp salt
Heat grill and grill chicken 15mins or until cooked through and sweet potato around 4mins per side or until semi-soft.
Scatter spinach leaves unto plate and top with chicken and sweet potato, serve with a dollop of tzatziki.

ease: 5/5. prep time: 5mins.
cooking time: 15mins.
total: 20mins.

taste: 4.5/5. Great flavour for a super easy and quick meal. The slightly wilted spinach leaves give way to sweet but spicy sweet potato and succulent chicken, the heat is then soothed by the tangy, creamy tzatiki. The simple, clean flavours go together beautifully in this healthy dinner.

would I make it again: Yes.

Beef bourguignon

Last night I could not be bothered cooking, I had myself a lazy night.

I sometimes skip making dinner, but as I plan each meal in advance it means that I have one dinner's worth of ingredients that still need to be used up. My solution is to make it the following day for lunch. It worked out perfectly as we have dinner plans tonight, which normally means we are absolutely starving by the time our reservation comes. However, I am hoping that by having a big lunch and perhaps a smoothie in between, we will be in that perfect place of hunger without actually being in pain.

I heavily adapted this recipe as I do not have a casserole dish so I was unable to move it to and from the oven. Here is what I did (Large single serve, or medium serve for 2 if there's a side dish):

Beef bourguignon from Stephanie Alexander's The Cook's Companion

1tbs olive oil
100g streaky bacon cut into 1cm cubes
5 shallots
700g blade steak, 5cm cubes
ground black pepper
2tbs plain flour
1tbs Brandy
1 cup red wine
1 bay leaf
1 sprig thyme
2 stalks parsley
small piece of blood orange peel
1 cloves garlic, minced
1 cup beef stock
5 large flat mushrooms sliced thickly
25g softened butter

In non-stick fry pan heat oil and brown bacon gently. Remove with slotted spoon and brown shallots then set aside with bacon.
Season beef with pepper and brown in pan. Scatter over 1tbs flour on high heat, then add 1tbs Brandy. Keep heat on high and add wine, and reduce a little. Make sure to stir up any brown bits.
Add herbs and orange peel. Add garlic, bacon and onions. Add beef stock, cover with baking paper snugly and cover with lid. Cook for 20mins and add mushrooms, recover and cook for a further 10mins.
Ladle 1/2cup of juices into a small bowl. Cream softened butter with 1tbs flour and add to juices, mixing with a fork until combined. Pour this into beef and stir until combined. Bring casserole to a boil to thicken slightly.

ease: 4/5.
prep time: 25mins.
cooking time: 30mins.
total: 55 hour.

taste: 4/5. I cooked it for 35mins rather than 30 and by that stage the liquid had almost completely evaporated so I would recommend reducing it by 5mins or just check on it.
Ryan liked this, and thought all the flavours went well. He thought the red wine was the strongest flavour. I removed the herbs before serving.

would I make it again: Yes - I will make it the same way but reduce the cooking time by 5-10mins.

Pommes Dauphinois

My husband isn't diplomatic when it comes to his favourite vegetable, the potato. He loves it far more than any other, and would gladly consume it year long as his only vegetable intake. His favourite dinner is a simply seasoned eye fillet steak with a serving of mashed potatoes, or potato fries, or baked potato...you catch my drift.

I also love the potato; it helped sustain me through each tightening of my braces when all I could eat was mush. I have never met one person who has turned their nose up at the humble, yet completely satisfying and comforting potato. If I had to chose my favourite dish it would have to be potato dauphinois, or gratin dauphinois . Unfortunately, it is the dish I have had the biggest problem with getting right. My most common problem has been that I have ended up with partially cooked potatoes. Parboiling may have prevented this, but each recipe it happened with did not call for parboiling. There is nothing more disappointing after a long wait, smelling it's glorious scent while baking, than ending up with a basically inedible dish.

I had basically given up hope of finding a foolproof dish and was not motivated to try another. However, on a recent trip to a gourmet food shop I stumbled upon signed copies of Shannon Bennett's cookbook, My French Vue. Having heard of his restaurant's stellar reputation I purchased it and raced home to leisurely read through it.

I pondered what recipe to try first until I turned the page to see my Achilles Heel, the Pommes Dauphinois. The photograph looked so gloriously delicious, and I thought, perhaps another try is in order.


Pommes Dauphinois
Serves 4

2 tbs olive oil
20g butter
4 shallots, diced
5 garlic cloves, finely chopped
1.5L pouring cream
6 sprigs of thyme
salt and pepper
8 large Sebago potatoes, peeled

Preheat oven to 180C.
Put the olive oil and butter in a medium saucepan on low heat and cook shallots and garlic until tender.
Add cream and thyme and reduce by 2/3. Season.
Using a mandolin (V-slicer), slice potatoes to 3mm thick. Put into a bowl of water.
Line the base of a 30cm x 30cm baking tray with greased baking paper.
Ladle small amount of cream into dish, top with sliced potatoes, season and repeat unit tray is half full. Cover tray with foil and bake in oven for 1 1/2 hours.

ease: 4/5. Takes a while.
prep time: 30mins - my cream took a while to reduce.
cooking time: 1 & 1/2 hours.
total: 2hours.

taste: 4/5. Finally! Tender potatoes and a creamy sauce. Whilst I under seasoned it a bit, it was still unctuous with sweet hints of garlic and shallots. I would add more thyme as I felt it was slightly overshadowed by the indulgent cream.

8 potatoes is about 4 too many, I do not think the cream would be enough to coat 8 potatoes worth. The instructions are to fill the tray half way - I filled mine to the top and I still had 4 potatoes worth of slices left. I could only find 3 decent shallots at my grocer so that is what I used.

would I make it again: Yes - with a few tweaks here and there this would be perfect.

Who's my favourite teddy bear cupcakes

These are chocolate fudge cupcakes, half with a caramel frosting, half with chocoalte.
The recipe is from Crabapple Cupcake Bakery recipe book.

Ease: 4/5. Didn't bother with adding walnuts. The caramel frosting on the other hand was a nightmare. First caramel hardened too much and I had to make another batch - didn't get a very fluffy frosting, more like a ganache. Wouldn't bother making it next time.

Taste: 5/5. So Fkn Good Mate. Really dense and fudgy - caramel frosting was a little sugary but edible. Will definitely make the cupcake base again and try a buttercream or nutella frosting next time around. If I suddenly die of a heart attack you will know it was the cupcakes that killed me.

Would I make again: Fuck Yes! Thank god there's still 6 left to eat tomorrow