reynardo | Entries tagged with cooking

Grab stock for salmon risotto.
Add special extra-flavour stock
Grab spinach
Weigh rice
Dice pumpkin
Juice and zest lemon
Go to fridge for salmon.
Go through entire fridge for salmon
Double check shopping bags to make sure salmon didn't get left out
Check fridge a third time.
Check benchtops.
Curse.
Grab keys.
Check back of car.
Curse again.
Throw packet of salmon that's been all day in the boot into the rubbish (It's cold, but not that cold)
Head back inside and be grateful one had defrosted some pork steaks for something else.
Start preparing pork risotto.

( This is adapted from the Australian Women's Weekly cookbook from the 1970s. )

Many of the local restaurants have started serving this, so I wanted to try and make them myself. I've almost got the texture right, and I think I have the proportions (trust me, there's been a lot of experimentation).

Serves 2 by themselves for a middle-large breakfast.

1 large zucchini (courgette) grated - you're going to want 1 1/2 to 2 cups. Don't peel it - the peel adds some nice flavour and colour. Hold it by the attachment end to grate - makes a great holder and then you just chuck it in the compost at the end.

2/3 cup self-raising flour

One ear's worth of corn kernels. Best done fresh - it really makes a difference. But if you can't get a fresh ear, a small tin, drained, will work.

1/3 cup polenta (corn meal)

1 egg

A little milk (Have 1/4 cup ready but you may not need this much

Oil for light frying

Grate the zucchini into a mixing bowl

Cut the corn kernels off the cob and add them.

Mix in the flour and the polenta, stirring until the flour coats all the zucchini

Add the egg, and mix until incorporated

Add a little milk, enough to make the mix into a batter but not too sloppy

Have a medium-heat frypan ready with a little oil in it.

Drop the batter in tablespoons to fry, flattening it a little to make a patty

Fry until golden-brown on both sides

Serve hot with either tomato relish, or Greek yoghurt, or whatever suits :-)

You can put in grated squash, peas, whichever. You could use buttermilk, plain flour and baking soda to make them a bit lighter (I suspect that may be what the local cafe does). They can be a breakfast by themselves or a side dish to a Complete Fryup. I like the polenta as it adds a lovely texture to them - it could be replaced with semolina if you can't have corn, or just flour if you don't.

Enjoy!

Bit of a back story first. When my mum and dad married in 1963, about six months after my paternal grandmother Marge went to my Mum and said "You know, George is looking a bit thin. You might need this." And she gave my mum a copy of the 1962 Commonsense Cookery Book. From it, my mother learned the basics of plain cakes, Irish Stew and Puff Pastry. She taught me from the book, and it still has the best profiterole recipe I've ever used.

When my grandmother moved from her home to a retirement village, we discovered among her belongings a copy of the 1926 Commonsense Cookery Book, and I can just imagine young Marge, about 6 months into her marriage, being approached by Granny Richards and handed a copy of the book and told "You know, Chas is looking a bit thin, dear. Perhaps you might need this..."

One of the recipes in the 1926 edition is for vegetable soup, and starts off "3d worth Beef Bones". The 1962 book has many of the same recipes, including this one, and it still starts off with "3d worth Beef Bones". You'd think in 36 years the value of beef bones might have changed a little. (For those not sure, 3d is "threepence", which translates as 2½ cents. It would buy 2 eggs out of a dozen in 1926, and less than 1 egg in 1962.)

Anyway, without further waffling, here's the recipe I first made from the 1962 cookbook. I shall translate the whole thing to modern-day terms, unless of course you're comfortable with "moderate ovens".
( Apple Cake! )

Three poppadoms cooked and placed in a sealed takeaway container overnight.

Why?

Because I want some for Saturday, and I'm hoping to cook them tomorrow to save time. So this is the test batch - I cooked them tonight, and will test them tomorrow.

If they're still crispy, then there will be an ENORMOUS frying and a VERY LARGE sealed container for Saturday lunchtime.

The price for the Lacor 28cm Cast Aluminium Frypan on Amazon.uk is now only £30.46

Get your 99.9% discount NOW!

(Alas, they will not ship to Australia)

I was alerted to this rather special pan by Neil Gaiman's twitter. I've screencapped the entry in case Amazon change the price.

The actual item is here - and it's the reviews you should check. Yes, the "Fudd" one is mine.

The saddest thing is that if you buy this from the supplier direct, it's 1000th of the price. After this, I might have to indulge myself.

Yes, I know that the price on Amazon has been driven up by bots. That doesn't make it any less funny!

I know a bundle of you have various dairy issues. I want to make a couple of "thank you" fruit cakes for a pair of lasses who have the FODMAPs issues. I know that means no dairy or flour, but I'm finding conflicting information about dried fruit. Also, I know they have to avoid large amounts of alcohol, but some? In reality, although the cake tends to reek of brandy, there isn't more than about 2 measures in a whole cake.

It needs to be a cake or something else that can stand being posted.

So, here are the ingredients:

Non-wheat non-gluten flour
Dairy-free butter substitute
Assorted spices (cinnamon, nutmeg, ginger)
Sultanas and currents (I'll avoid the glace cherries)
Eggs
Sugar
Brandy (approx 100mls in a 2 kg cake, so very little per slice)

Are they ok? Should I substitute something else?

Snaffled from

dickgloucester, this is ( all about the contents of your kitchen utensil cupboards. ) ETA: I've just had to look up a bundle of these - I now want a jam funnel, a banana stand, and the cherry-stoner that sits at the back of my parents' kitchen drawer and which has probably been used twice in the last 40 years.

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The Musings of the Midnight Fox

Once upon a redhead's dream

Entries tagged with cooking

(no subject)

Chutney recipe

I think I've nailed it! Zucchini and Sweet corn Fritters

A ninety-year old recpie for Apple Cake.

(no subject)

I am bereft!

A rather special frying pan.

Help needed from my FODMAPS-challenged friends.

A kitchen meme,

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December 2024

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