Page 298 of Kitchen Diaries (only 279 pages to go to get back to where I started - Feb 10 th) and Mr Slater cooks a meal for one. Not a recipe as such, a piece of sirloin steak cooked in a griddle pan and dipped into a little barbecue sauce. The barbecue sauce I make to my own taste as did Mr Slater , but sticking to the ingreds suggested. Lovely, a treat for lunch ( trying to avoid carbs for a few days !!!! ) and sorry Jim - just for one !!!!!!
Yesterday we had a barbecue and I made July 24 th's recipe (Tuna, pickled ginger and cucumber salad) again, minus the tuna, as an accompaniment to the meats . Nice change from my usual cole slaw.
Bit of a rest now, no more recipes until August 6th when we start a chapter called "Picking Plums"
Monday, 29 July 2013
Friday, 26 July 2013
A chance meeting in the supermarket
I seem to spend an enormous amount of time either in the supermarket or other foodie shops searching out ingreds for Mr Slater's recipes. Sometimes a happy experience with helpful staff, sometimes just the opposite. Yesterday ,as I shopped for today's recipes, proved to be a good experience.
Searching for Juniper berries I bumped into another lady looking for the same thing. The young man helping me wondered if we had both been watching the same TV programme, " Has Master Chef been on ?" asked the young assistant helping her.
I explained I was following a Nigel Slater recipe and the other lady was making a Gin and Tonic. We exchanged recipes, delighted to have another use for our large quantity of juniper berries. Have already tried out her G & T, very, very good. Simply crush ice, stir in some juniper berries, lemon zest and a little peel, gin and tonic to your taste. If you like G & T you'll love this. Hope she liked the N S recipe! I digress
Today's recipes are A plum water ice and Roast plums with gin and juniper.
The roast plums were very good, very simple and very quick to prepare. And the smell as the gin and juniper berries hit the butter is WOW!!!!! I loved these, the sauce is very tart and sharp , some ( husband ) might find it not sweet enough.
A plum water ice took a little longer ( still not acquired an ice cream maker- so had to do it by hand)
Tasted good , could be nice served with the plum and almond tart I made on Tuesday.
Roast plums
Plum water ice
Searching for Juniper berries I bumped into another lady looking for the same thing. The young man helping me wondered if we had both been watching the same TV programme, " Has Master Chef been on ?" asked the young assistant helping her.
I explained I was following a Nigel Slater recipe and the other lady was making a Gin and Tonic. We exchanged recipes, delighted to have another use for our large quantity of juniper berries. Have already tried out her G & T, very, very good. Simply crush ice, stir in some juniper berries, lemon zest and a little peel, gin and tonic to your taste. If you like G & T you'll love this. Hope she liked the N S recipe! I digress
Today's recipes are A plum water ice and Roast plums with gin and juniper.
The roast plums were very good, very simple and very quick to prepare. And the smell as the gin and juniper berries hit the butter is WOW!!!!! I loved these, the sauce is very tart and sharp , some ( husband ) might find it not sweet enough.
A plum water ice took a little longer ( still not acquired an ice cream maker- so had to do it by hand)
Tasted good , could be nice served with the plum and almond tart I made on Tuesday.
Roast plums
Plum water ice
Wednesday, 24 July 2013
Eating salad with chopsticks
Today's recipe is Tuna, pickled ginger and cucumber salad .
Mr Slater says that this is a recipe inspired by his holiday to Japan. No comfort to my husband, a salad is still a salad and not his favourite. Just to make his day I decided to serve this oriental style salad with chopsticks, he prefers a knife and fork!!!!! Still I thought makes the dish more authentic and fun.
I was a little worried about serving raw tuna ( well, marinated actually) but went ahead.
Mr Slater says that this is a recipe inspired by his holiday to Japan. No comfort to my husband, a salad is still a salad and not his favourite. Just to make his day I decided to serve this oriental style salad with chopsticks, he prefers a knife and fork!!!!! Still I thought makes the dish more authentic and fun.
I was a little worried about serving raw tuna ( well, marinated actually) but went ahead.
Wow!!! A salad he liked, must have been the tuna - it is one of his favourite fish
Buying a new tart tin
Yesterday's recipe was Plum (or greenage) and almond tart
Mr Slater talks about his tart tins, obviously with great affection and memories of all the things he has made in them. It's also good to read that he has had some failures "....fillings that overflow, pastry sides that shrink.........and glue to the rim."
So I decided to invest in a new reasonable quality tart tin - 22 cm in diameter and 3.5 cm high - as recommended for this recipe.
Pastry skills are improving , thanks to Mr Slater, and no longer cause me anxiety attacks !!!!!!!
Pastry case baked and a success, not shrunk or glued to the rim, filling easy to make, in fact the hardest bit was getting the stones out of the plums. Anyone any suggestions?
This tart was delicious both warm and cold, served with thick double cream.
Mr Slater talks about his tart tins, obviously with great affection and memories of all the things he has made in them. It's also good to read that he has had some failures "....fillings that overflow, pastry sides that shrink.........and glue to the rim."
So I decided to invest in a new reasonable quality tart tin - 22 cm in diameter and 3.5 cm high - as recommended for this recipe.
Pastry skills are improving , thanks to Mr Slater, and no longer cause me anxiety attacks !!!!!!!
Pastry case baked and a success, not shrunk or glued to the rim, filling easy to make, in fact the hardest bit was getting the stones out of the plums. Anyone any suggestions?
This tart was delicious both warm and cold, served with thick double cream.
Saturday, 20 July 2013
Not a risotto !
Last nights recipe was " A dish of brown rice, courgettes and mint"
Mr Slater says this dish ".......might look like a risotto but isn't......" it's "....... something of a hybrid, .....nuttier, chewier and rather more interesting..." In fact "........absolutely not a risotto "
Well I have to say it looked just like a risotto and the making of it was very similar. And yes it tasted just as good if not better than a risotto , and economical!
Mr Slater has definitely got me into the habit of " popping the broad beans out of their skins" once cooked. Infinitely nicer this way.
Mr Slater says this dish ".......might look like a risotto but isn't......" it's "....... something of a hybrid, .....nuttier, chewier and rather more interesting..." In fact "........absolutely not a risotto "
Well I have to say it looked just like a risotto and the making of it was very similar. And yes it tasted just as good if not better than a risotto , and economical!
Mr Slater has definitely got me into the habit of " popping the broad beans out of their skins" once cooked. Infinitely nicer this way.
Friday, 19 July 2013
The best bruschetta
Mr Slater says of this bruschetta " ........charred crusts,........bread that is crisp on the outside and moistly
steamy in the centre, with roast tomatoes is a wonderful combination"
This has to be the best bruschetta I have ever made! The marinated artichokes add a twist and leaving the tomatoes on the vine gives a bruschetta which is a picture on a plate.
Ideal for a light lunch or a starter. We had this as a starter when barbecuing - lovely to nibble on with the smell of the meat cooking in the background. ( isn't this weather amazing?)
A great success with our guests.
This has to be the best bruschetta I have ever made! The marinated artichokes add a twist and leaving the tomatoes on the vine gives a bruschetta which is a picture on a plate.
Ideal for a light lunch or a starter. We had this as a starter when barbecuing - lovely to nibble on with the smell of the meat cooking in the background. ( isn't this weather amazing?)
A great success with our guests.
Saturday, 13 July 2013
" A great little salad"
Not really a recipe for this but more a suggestion of a salad made from chicory, pink grapefruit and toasted pine kernels.
" refreshing, crisp and luscious" says Mr Slater and indeed it was.
The dressing simply made from the juice of the grapefruit, olive oil and salt was surprisingly good.
" refreshing, crisp and luscious" says Mr Slater and indeed it was.
The dressing simply made from the juice of the grapefruit, olive oil and salt was surprisingly good.
Friday, 12 July 2013
Looks great!!!!!
"Le Crunch" Mr Slater says " .........a good crunch is essential in a meal." Yesterday's recipe A cold noodle and tomato salad does add crunch. It is a salad both soft and crunchy.
I think I have said before that my husband is not overly fond of salad ( and never considers it a meal on its own) but he really enjoyed this one.
The combination of rice noodles with the " crunch" of ingredients like cashews, cucumber and peppers was perfect.
Looks good in the dish too, colours are a delight to the eye.
I think I have said before that my husband is not overly fond of salad ( and never considers it a meal on its own) but he really enjoyed this one.
The combination of rice noodles with the " crunch" of ingredients like cashews, cucumber and peppers was perfect.
Looks good in the dish too, colours are a delight to the eye.
Wednesday, 10 July 2013
A day early
Tomorrow's recipe is Pasta, peas and Parmesan.
However time was short this evening and this seemed the solution, Mr Slater says "....fast, cheap and delicious ......" Just fits the bill!
A chapter called " Grating Parmesan" and once again Mr Slater talks about the importance of having a good grater - " Different graters give subtly differing results" They do indeed, my favourite one at the moment grates my Parmesan so it ends up light and fluffy. Not always suitable but perfect for tonight's recipe.
A delicious quick tea/ dinner - and I hope not too many calories. Lots of vegetables so must be good for us !!!!!!!!
However time was short this evening and this seemed the solution, Mr Slater says "....fast, cheap and delicious ......" Just fits the bill!
A chapter called " Grating Parmesan" and once again Mr Slater talks about the importance of having a good grater - " Different graters give subtly differing results" They do indeed, my favourite one at the moment grates my Parmesan so it ends up light and fluffy. Not always suitable but perfect for tonight's recipe.
A delicious quick tea/ dinner - and I hope not too many calories. Lots of vegetables so must be good for us !!!!!!!!
Tuesday, 9 July 2013
A neighbour called Alice
Today's recipe is Pork chops with gooseberry sauce.
The search for gooseberries again found me in my next door neighbours garden, rather early in the morning. Aware that Alice ( a hard working student ) would probably be asleep I crept in like a thief in the night. exactly what the rest of the neighbourhood may have been thinking !!!
Still no gooseberries to be had so ( avoiding being arrested by the local constabulary) had to resort to using tinned.
Great success, a delicious sharp tangy sauce was made, a great change from the usual apple.
The search for gooseberries again found me in my next door neighbours garden, rather early in the morning. Aware that Alice ( a hard working student ) would probably be asleep I crept in like a thief in the night. exactly what the rest of the neighbourhood may have been thinking !!!
Still no gooseberries to be had so ( avoiding being arrested by the local constabulary) had to resort to using tinned.
Great success, a delicious sharp tangy sauce was made, a great change from the usual apple.
Monday, 8 July 2013
No fresh mussels!!!!!!
Today I was looking forward to making Mussel soup with tomato and basil , however no fresh mussels to be had - well it is a Monday after all!!!!!!
So afraid this recipe will have to be put on hold for a while but I will fit it in at some point .
Tomorrows recipe is Pork chops with gooseberry sauce.
So afraid this recipe will have to be put on hold for a while but I will fit it in at some point .
Tomorrows recipe is Pork chops with gooseberry sauce.
Thursday, 4 July 2013
Wings or thighs?
Today's recipe is Chicken wings and hot sauce
However when reading through the list of ingredients chicken thighs are listed rather than wings - a printing error maybe, who knows? To be on the safe side I bought both. I made the marinade first thing this morning so the chicken had a long luxurious soak.
This is a mildly spiced chicken dish with sticky crispy skin. The hot dipping sauce was " the best I've ever tasted " according to my husband. Praise indeed! Means I shall have to make it again.
I wonder how long it would keep in a screw top jar in the fridge?
However when reading through the list of ingredients chicken thighs are listed rather than wings - a printing error maybe, who knows? To be on the safe side I bought both. I made the marinade first thing this morning so the chicken had a long luxurious soak.
This is a mildly spiced chicken dish with sticky crispy skin. The hot dipping sauce was " the best I've ever tasted " according to my husband. Praise indeed! Means I shall have to make it again.
I wonder how long it would keep in a screw top jar in the fridge?
Tuesday, 2 July 2013
A leg in the suitcase!!!!!!
July 2 nd. Here Mr Slater talks about cooking at ".......a relaxed pace, simple, unchallenging recipes....." and that "....the spirit of television cookery perfectly echoes the way I cook at home. Simple, calm, un contrived...."
How wonderful this sounds and as I make my way through The Kitchen Diaries I find I am now cooking in a calmer, less stressed manner and gaining in confidence. Have to confess though having recently taken early retirement could have something to do with it too.
My husband and I managed to get a whole leg of Iberico ham in our suitcase ( checking it was legal to do so of course) returning from a holiday in Europe. Our main worry was that it might look like a body part we were trying to smuggle home! Also, as it had been extremely hard to squeeze into the case, we had visions of the pig' s trotter sticking out as it came round on the airport conveyor.
Anyway having got it safely home with no mishaps we had rather a lot of Iberico ham to eat so I am always looking for different ways to use the ham. Today's recipe as such is perfect, a salad of Iberico ham and broad beans.
As Mr Slater says this is a wonderful salad ".....simple and seasonal..."
However as good as this was ( we had it for lunch with crusty bread) I have to add that it took me 30 mins just to peel the broad beans after cooling !!!! Must admit though broad beans taste much better peeled and look a gorgeous deep green colour - much more appetising .
How wonderful this sounds and as I make my way through The Kitchen Diaries I find I am now cooking in a calmer, less stressed manner and gaining in confidence. Have to confess though having recently taken early retirement could have something to do with it too.
My husband and I managed to get a whole leg of Iberico ham in our suitcase ( checking it was legal to do so of course) returning from a holiday in Europe. Our main worry was that it might look like a body part we were trying to smuggle home! Also, as it had been extremely hard to squeeze into the case, we had visions of the pig' s trotter sticking out as it came round on the airport conveyor.
Anyway having got it safely home with no mishaps we had rather a lot of Iberico ham to eat so I am always looking for different ways to use the ham. Today's recipe as such is perfect, a salad of Iberico ham and broad beans.
As Mr Slater says this is a wonderful salad ".....simple and seasonal..."
However as good as this was ( we had it for lunch with crusty bread) I have to add that it took me 30 mins just to peel the broad beans after cooling !!!! Must admit though broad beans taste much better peeled and look a gorgeous deep green colour - much more appetising .
Monday, 1 July 2013
A new sauce for pasta
Mr Slater states that his favourite type of pasta is "....one capable of holding a sauce..."
Yesterday's chapter heading was "A new sauce for pasta " . Well for me , not only a new sauce but a new pasta too - orecchiette . Disappointingly I couldn't find this anywhere and had to substitute it with humaconi - I think as near in shape to the orecchiette as I could find.
The recipe was Orecchiette with aubergine, basil and lemon.
The sauce promised great things but in my opinion didn't deliver and was rather bland. The slightly caramelised onions gave it more taste but I felt it needed something more. Verdict - OK but don't think I will rush to make it again.
Yesterday's chapter heading was "A new sauce for pasta " . Well for me , not only a new sauce but a new pasta too - orecchiette . Disappointingly I couldn't find this anywhere and had to substitute it with humaconi - I think as near in shape to the orecchiette as I could find.
The recipe was Orecchiette with aubergine, basil and lemon.
The sauce promised great things but in my opinion didn't deliver and was rather bland. The slightly caramelised onions gave it more taste but I felt it needed something more. Verdict - OK but don't think I will rush to make it again.
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