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Recipe Roundup

Whilst I'm in the mood for sitting here waiting for photos to upload at a snail's pace (...well, really, I have nothing much better to do, because I'm waiting for a delivery aha, it's just arrived whilst writing...!), here is a compendium of recent food-related activities. ;-)

After I made the chicken pie, what did I do with the rest of the pastry?

I ended up making haphazard spicy chicken parcels. :-)

As you can see, 'haphazard' is the operative word...

...they were very tasty though! :-)

All I did was saute some cubed chicken breast, chopped onion, minced garlic and sliced yellow pepper, then added half a jar of sunblush tomatoes, about 3 tablespoons of tomato puree, a good pinch of oregano, same of basil, a little dried chilli (I think I should have put more in...), a pinch of cinnamon, a few drops of tabasco, a little salt, plenty of black pepper, and let it simmer for a few minutes.  I rolled out the pastry really thin, cut it in half, and divided the spicy chicken mixture between the two pieces of pastry and folded the sides/edges over to make parcels.  After they were brushed with a little milk I baked them at 200 degrees C. for about 15 minutes until the pastry was cooked and golden.  Very easy and delicious!  Would be even quicker with leftover meat that was already cooked.

Yesterday I had quite a culinary day.  In the morning I made ginger biscuits - I always use the ridiculously basic recipe in the old Delia Smith cookery course book (rub together butter, plain ETA: self-raising flour (oops, typo!), bicarb. of soda, ground ginger and caster sugar (granulated in the original recipe but I never have this in my cupboard!); add golden syrup; combine into a dough; divide into 16 pieces and bake at 170 - 180 degrees C. for about ten minutes), and it really doesn't need any adornment.  But this time I decided to add some crystallised ginger, chopped into tiny pieces.  Wow, what a difference!  Turns an ordinary (but very tasty) biscuit into more of a gourmet treat! ;-P  Next time I might make double the recipe so that instead of tiny, thin, very crisp biscuits I can make larger, thicker, chewier cookies. ^_^

These never last more than about 3 days in my house because they are too moreish. >_<  Still, it's easy enough to make more...

Then I prepared lamb shanks braised in port again for the slow cooker.  It worked well a second time, which is a good sign! ;-)  This time I took a picture:

Non-matching crockery is symbolic of my existence. ^_^

Anyway, whilst that was cooking, I made banana bread! :-)  If a banana is either too green or too ripe, I probably won't eat it. o__O  But I quite like cooked banana (fried with sugar and rum and served in a pancake with whipped cream... yes please!), and banana cakes, unless they are overly sweet.  There were some sad-looking overripe specimens lying around on the kitchen worktop, so I used them in this recipe.  Tweaks: I used about 190g of sugar instead of 225... really, that would be so sickly!  And I didn't use all caster sugar - instead I used some caster and some dark muscovado.  Lastly, I used wholemeal flour instead of white.  (There's a cafe in Exeter which used to do a splendid wholemeal banana bread that was barely sweet at all, and I'd love to recreate that recipe - not sure I've quite succeeded yet.  They still seem to do the vegan version, but that has chocolate in it for some reason - not the same!)  Anyway, this worked ok, and I'm very glad I reduced the sugar, because it is pretty sweet still.  I used 2 one-pound cake tins instead of 1 2-pound tin - last time I made a large banana bread it never quite cooked in the middle. :-\

It's quite a robust cake, but moist.  Would make again, but with less sugar (again)!

Ok, enough writing about food - it's almost time to go and cook dinner! :-D


( 6 confidences — Confide in me... )
Feb. 1st, 2011 06:10 pm (UTC)
Wow, those all look gorgeous...am going to have a try at making a version of your chicken parcels! And the ginger biscuits, quite possibly. Never tried making them before.
Feb. 2nd, 2011 10:36 am (UTC)
Thanks! ^_^ Let me know how it turns out, if you do have a go!

The ginger biscuits are stupidly easy. The basic recipe turns out exactly like shop-bought ginger nuts as per texture, but... nicer-tasting, somehow. I forgot to include bicarb. of soda in the list of ingredients - must edit that! And it's SR flour, not plain, also. D'oh!

The recipe is online here: http://organicallycooked.blogspot.com/2008/01/gingernuts_20.html
Feb. 1st, 2011 08:03 pm (UTC)
The food looks really good!
Feb. 2nd, 2011 10:40 am (UTC)
Thank you! :-)
Feb. 2nd, 2011 02:59 am (UTC)
For the record, I have made ginormous ginger cookies (somewhat more involved than yours, though, judging by the recipe), and they are indeed even more delicious with the addition of small bits of candied ginger. :9
Feb. 2nd, 2011 10:44 am (UTC)
Ginger makes almost anything more delicious in my opinion! :-D
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