The Student 3-course meal

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The Student 3-course meal

You know those days when you feel like celebrating (in my case recovering from the flu) but have no money and have left it a little too late to organise stuff with friends? Or perhaps you have just finished an essay and are only just realising that you want food and celebratory food? (or perhaps to speed the essay on its way?) Or maybe you forgot it was your anniversary, but the budget is limited….

Poor mans G+T
so you have no ice, the college accommodation you’re in only provides a paltry fridge the size of a shoebox which of course you have stuffed half of with beverages rather than food… In my case I’ve chosen to refrigerate the tonic, but refrigerating the gin works just as well, especially if your G+Ts tend to be Gin with a dash of tonic…..
I like using Sainsbury’s ‘London Gin’, one above the basics so it tastes slightly better (or if you have parents visiting stock your cupboard with something nice, my personal favourite being Tanqueray, don’t mean to sound like an advert but I can really taste the difference – can’t wait till their visit in two weeks….)
Tonic wise, the basics is fine, but again if you can afford it schweppes is nicer – slimline for the calorie conscious.
To really pimp up this drink, i like to use a dash of lemon juice, one of the squeezable lemons will do, I find my G+Ts are so far and few between any lemons I buy tend to turn a nasty shade of green before I get round to including them in my drink…..
Not quite Gourmet but highly passable.

Starter from the Cupboard
A starter made from a student store cupboard is tricky… but i managed to create one with virtually no prep as well.
Starting point, some sainsbury’s basics chopped tomatoes and some crisp bread.

Chopped tomatoes
1 chopped onion
2 chopped cloves garlic
vinaigrette made with 1/2 oil, 1/2 vinegar (balsamic if possible)
salt and pepper
(if you have basil even better)

Mix altogether and top the crisp bread

In pizza express they would charge you £4.80 for that (and this serves a lot more than one)

Main Course
I always tend to have cooked chicken (mostly because I don’t trust my fridge to not give me food poisoning if I keep raw meat in there constantly), and I try and keep onions, carrots and sweet potatoes in my cupboard because they always come in useful.
So Supper today is…Mashed Sweet Potato Balsamic roast and ricotta cheese

Chop onions and carrots, toss in oil, balsamic, salt and pepper. Place in a microwave proof dish and cover with cling film, pierced in various places. Cook on high for 7-10mins. Remove. Prick a sweet potato and place in the microwave for 6mins on high. Remove and replace carrots and onions in uncovered, cook for 2mins, then stir in chicken and cook for a further 2mins. Meanwhile scoop the mash out of the sweet potato skin, season with salt and pepper and butter (sometimes I add a spoonful of pesto but it’s fine without)
Serve all with a dollop of ricotta cheese on the side.

Dessert
Ok so it would be really easy to buy a pot of Gu and heat that up in the microwave and all that but this is cheap and chocolatey and easy, and you can even call it molecular gastronomy because it has an element of science….

Dark Chocolate and water. Melt over a pan of water in a bowl without stirring. Cool. Once Cool whisk together. To pimp it up add a little orange zest and top with creme fraiche.

A cheap and easy 3 course meal, using mostly store cupboard ingredients. Add a large glass of red wine for real celebration.

Random Cooking tips

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Random Cooking tips
          People always ask me if there are any secret tips in cooking. There are a few things I’ve learnt over the years
–       unless you’re baking, always put more butter in than less
–       fresh herbs are usually better than dried/ mixing herbs an work really well
–       Salt in everything, especially desserts
–       BUT only use sea salt flakes, the stuff you get on diner tables is disgusting
–       Vanilla should be used in all baking and even in some savoury (potatoes?)
–       Truffle oil lifts any dish
–       Sometimes your instincts are better than the recipe (people always tend to overcook chicken, fish and brownies)
–       Your nose is a useful sensor – follow it
–       Some things tend to continue cooking as you take them out (meat, brownies etc)
–       BUT it is easy to undercook cakes – always check the centre of the cake
–       Water is the enemy of chocolate BUT it can be saved with a little oil if the damage isn’t to heavy
–       Always add twice as much garlic, so tasty, so good for you
–       When roasting meat and veg, acidity+oil+salt = yummy, like dressing your veg before cooking them
–       When cooking potatoes, add flavours to the water, the potatoes will soak up the flavour from the water (sciency bit=osmosis sort of)
–       When cooking spinach, use a knob of butter, salt, pepper and a splash of water for a shiny finish
–       Make sure your knives are sharp, it will make such a difference…
–       And when chopping let the knife do the work, not your arm, move the knife forward as you chop
–       Planning is the key for successful dinner parties, you can sometimes make more than you think in advance (e.g I often make potatoes/sauces earlier in the day and reheat)
–       Add salt when you sweat onions, it will encourage the onions to release water faster

–       If you do over salt, a potato will soak up the excess if you chuck it in

Cakes in Shapes

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Cakes in Shapes
            For a while during year 13 I got momentarily obsessed with a show called Cake Boss. It is set in a New Jersey Bakery, a reality show around Buddy Valstro, an Italian American and his family. The main reason this particular show caught my eye was how they created cakes that were works of art; cakes that had firework displays, cake’s that moved, giant life size people. I wasn’t quite at that stage yet but I gradually began to have a go at making themed cakes. It started when a friend gave me a giant cupcake mould for my birthday, it came out well and I caught the bug. The next cake I made was a bra for a friend who always joked about her boobs. Another idea for a cake was a simple round cake, smothered in icing as a thank you to a show crew, all the cast signed it in edible pen and it ended up looking quite cool.
My sister’s 21stwas a simple 2 and a 1 with black notes, shopping bags and books all over. That September I got another two opportunities to experiment. Firstly I made a goodbye cake for a friend of ours who was going to the Caribbean. I made a tropical version of a carrot cake with pineapple and mango. Then I swirled blue food dye into buttercream icing to create a sea, then I used crushed digestives for sand, made a chocolate palm tree and decorated the beach with chocolate seashells. The other cake was for a joint 90th birthday for two of my grandparents. We were all going on a riverboats so the cake had to be transportable and themed yet not melt. I decided to make a buttercream and fondant covered vanilla sponge. I finished this with smaller cakes in the shape of an aeroplane and scrabble pieces. This is in homage to my grandpa who worked as an aeroplane engineer for years (he helped design the engine for concord) and my grandma who is a scrabble fiend at her nursing home.
The only person I haven’t got round to making a cake for is myself, but with my 21stbirthday coming up I’ll have to bite the bullet and do it.

An Indian Winter

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An Indian Winter

Tonights meal actually had a little forethought – usually it is a case of whatever is in the freezer. But today I was feeling pretty pleased with myself having actually got some work done on my coursework so it felt I might actually have something to hand in at the end of the year. So I popped to Tesco’s and delved into the reduced items (ever the savvy student) and found some pork medallions. I am the first to admit that my meals tend to be mostly french or british inspired with the occasional foray into Moroccan or Oriental, but today i decided to tackle something I have never really attempted before, Indian. As I may have mentioned before my parents do not have the most adventurous taste buds (I’m training them) so the curry recipe below is VERY mild. My first problem with my wonderful idea was getting home and realising I had no cream or coconut milk…. I did however have creme fraiche (I know a seemingly never ending supply – maybe I should write a book, 101 ways with creme fraiche…) My second problematic encounter was realising I was trying to make yellow rice studded with raisins…..without any raisins, however I did have cranberries (you can see where this is going). The final problem I had was I only had a very small amount of gram masala and no curry powder, although I actually made it sort of work by bulking out the garem masala with turmeric and cardamon. If you have more Garem masala (and I expect this is probably the case) feel free to use just that. On the other hand the cranberries and creme fraiche worked rather well and it worked rather well.

Garem Masala crusted pork medallions, cranberry studded yellow rice and curried sauce

Serves 2

6 pork medallions
handful of breadcrumbs
2tsp of garem masala
2 tsp mustard powder
2-3 tsp dried coriander leaves
salt
pepper
1 tbsp ground nut oil

wedge of butter
100-150g rice (however hungry you are) easy cook is best
salt
pepper
couple of cardamon pods
1 tsp turmeric
handful cranberries
water

1tbsp groundnut oil
2-3 shallots, chopped into little squares
2-3 cloves garlic, finely chopped
1tsp garem masala
1tsp turmeric
couple of cardamon pods
salt
pepper
dollop tomato puree
1 bay leaf
water
chopped coriander (we have frozen – I’d advise this)
2-3tbsp creme fraiche

1. Roll the outside of the medallions in the breadcrumbs, mixed with all the dry ingredients
2. Meanwhile sweat the shallots and garlic in the groundnut oil with a good sprinkling of salt.
3. after a few mins add the spices and cook for another minute.
4. Add the tomato puree, bay leaf and roughly 200-300ml water, let it bubble away for a bit until thickened a little.
5. Meanwhile place all the rice ingredients in a saucepan and bring to the boil
6. Sear the breadcrumbed sides of the pork in the groundnut oil (use tongs for this) then return all medallions to the pan and place in the oven at 180OC for 10mins
7. Before you are about to serve ( rice should have soaked up most of the water) stir the creme fraiche and coriander into the sauce.
8. Place a dollop of rice in the centre of the plate, top with 3 medallions each and drizzle over the sauce
 
 

New Years Eve

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New Years Eve

I’ve tried the whole going to London, see the fireworks NYE. I’ve tried the going out concept, but found it expensive and too crazy. In my opinion the only way to spend New Years Eve is a dinner party, interspersed with cooking, singing and champagne. Luckily I had one such offer from the organist, and on top of that he wanted me to come early to help him cook. I was always going to love a kitchen that had an oven that had the appeal of an aga but with the functional qualities of an electric oven, and on top of that a fridge the size of a large man. My first job was to make the bread and butter pudding (my contribution to the meal. Same principle applied as to my custard from christmas, except this time it had a whole load of butter added to the mix as well. I left the butter, cream, milk (I know heart attack on a plate) mix to infuse for about an hour with a squashed orange and some basil leaves and a lot of vanilla extract. Meanwhile I mixed whole eggs (not egg yolks as you would expect for custard) and sugar in a bowl and added the warm milk mix, then poured the whole lot over some bog standard bread in a bowl-mould and cooked in a bain marie for 40mins-1hr. The remaining custard I used as a side and I just put the pudding aside till later when I heated it up. (for extra cheesy factor I turned the pudding out with a sprig of holly on top – but this isn’t necessary)

Meanwhile the organist had been co-ordinating the peeling and chopping of potatoes for Dauphinoise, as well as making a port and butter sauce for the main sauce (Duck – this was basically my calories for the week in a meal).

I was then delegated to add salt, pepper, lots of chopped garlic and a bay leaf to the potatoes before they were smothered in a cream and milk mix, sprinkled with a little cheese and put in the oven. Slowly other members of the party arrived while we made crab mayonnaise (amazingly delicious, simply red crab meat, mayonnaise, lemon salt and pepper but great on blinis) and the organist made a dill sauce and a scallop and bacon salad with a lime dressing, while I chopped some of Heston’s tea smoked salmon from wait rose which worked surprisingly well and had a nice tea flavour.
 
At some point during these proceedings R arrived to prepare the second pudding (I told you this meal was a mammoth ) for which he grated a mixture of marzipan and mincemeat over a puff pastry sheet before creating a puff lattice over the top to be cooked later in the evening.

We were strictly not allowed to start the champagne drinks reception till 8pm but that didn’t  stop us from having a cheeky beer (white wine for the girls) while we added the finishing touches, such as the dill for the top of the blinis.
 
                                                
I think I made the mistake of eating too much of the crab blinis during the hour long drinks reception, because I found it hard to finish all my food, which for me is a rare occurrence. We started with a simple seared scallops and bacon salad with a lime dressing.
                                  
Then I watched the maestro at work as he pan fried duck breasts, heated up the sauce and steamed some green veg.
                    
Our main was duck with a port cherry sauce, dauphinoise potatoes and steamed greens. We then were allowed a short break while we played a game recently made popular by Sherlock, who plays it at Watson’s stag do.
Then the bread and butter pudding and mincemeat lattice and if that wasn’t enough (well I was certainly defeated by this point) we finished with enough cheese to feed at least 100 people and wonderful ‘cheese accompaniments’ and port. When it eventually got to midnight, for some reason we decided to ring the new year in not only with Auld Lang Syne, but also with drunk christmas carol sight-reading……musicians…..
                                                       
The only way to cope with food/wine hangover of New Years Day, is to cook brunch. The organist was well prepared for this and provided us with bacon, scrambled eggs/smoked salmon hash, hot buttered toast, sausages and garlic mushrooms all served with copious amounts of coffee (I think I had about 5 cups). We were meant to be following this with a hearty New Years Day walk……

(Later that day I was forced to eat more food – I know poor me – and was introduced to a very tasty restaurant next to the Royal Opera House, La Ballerina. Had an amazingly tasty Aubergine Parmigiana – really good tomato sauce – and a wonderful marsala Zabiglione, light and frothy – I recommend checking this place out if you are nearby).
                                            

Fish Pie

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Fish Pie

There is no point calling this post anything other than what it is, because this was simple, quick fish pie.
I don’t think any of us had really left the house for two days but the christmas food supplies were looking worryingly low…. One thing we yet again seemed to have multiplying supplies of creme fraiche. I have never knowingly made the same meal twice for my parents (so despite the fact I’ve been faced with this same predicament in the past, tonight I obviously had to brainstorm a completely new meal (damn my cooking obsession). We did however have a little prosecco left over from the parents’ recent christmas party, I used this as the starting point of my dish. What would I want to eat with a glass of prosecco?? I found some salmon in the freezer and a couple of prawns. The end result was fish pie with saffron mash
(I did also add crispy salmon to the top of the pie for texture, plus it is very easy , cook on both sides in a pan till crispy, plus I had some which I’d taken off the salmon, plus Yo Sushi may have got me addicted to the stuff..)

Fish Pie

3 salmon fillets
12 prawns
500ml stock (I only had chicken but fish would be better)
5tbsp creme fraiche
3 shallots
3 garlic cloves
1-2tbsp butter
pepper and salt
bay leaf
1/2 lemon
large handful of dill chopped
100ml white wine

750g charlotte potatoes (I just mashed them with skins on but feel free to peel)
bay leaf
peppercorns
salt
few saffron strands
3-4 tbsp butter
2-3tbsp milk

1. Sweat the chopped shallots in the butter for 3-4mins with a good sprinkling of salt then add the garlic for a further 2-3mins
2. pour in the wine, add pepper and the lemon chopped into slices (yes I do mean whole) and the bay leaf
3. Let bubble for 1-2 mins before adding stock, let bubble for 5mins. Add creme fraiche and take off heat
4. Meanwhile boil potatoes with bay leaf, peppercorns, salt and saffron in water.
5. When soft, drain and mash using a handheld whisk (bizarre but good) with the butter, adding the milk to the end to have a thick creamy texture.
6. Place the salmon fillets, skinned and chopped into chunks into the bottom of an ovenproof dish. Add the prawns scattered around
7. Chop the door and mix in the sauce, pour over the fish. Top with the mash
8. Bake in the oven at 180OC for 10mins until lightly golden on top

The Posh Man’s Jagerbomb

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The Posh Man’s Jagerbomb

My Dad has a new addiction, introduced to him by the man who lives upstairs.  His latest fix was obtained last night when he popped his head in to where I was working studiously at my desk (ok admittedly the Kitchen table and with How I met your Mother on in the background…) at 5 to 7 to declare that we were going out to dinner to Quod with the man who lives upstairs. (So that is how the parents avoid stepping foot in any actual supermarkets for food for the entire time I am away). Feeling that having eaten my calorie allowance for the week at a lavish New Years Eve dinner at the organist’s house, I opted for a light salmon salad. However my healthy intentions were scuppered when my father suggested dessert. His excuse was that it would ‘speed me on my way’ to drinks with friends and he was of course right, I’d much rather be able to order that in a club than a Jagerbomb, although I admit it would be harder to drink/eat while dancing…. It is rarely on the menu at a restaurant but waiters always seem incredibly pleased when you ask for it, it’s rather like being in an exclusive club, in the know. Recently my Dad has passed on this knowledge to me and I haven’t looked back. It’s a very simple, quick, easy and not heavy after a big meal, perfect dinner party fare. On top of all of this it carries the triple threat of a Jagerbomb: caffeine, alcohol and sugar, no wonder it hits the spot. This dessert is an Affogato. A single scoop of ice cream served with a shot of coffee and a shot of amaretto which is poured over for a lethally delicious hit. Zizzi’s served it with amaretti biscuits which worked very well crushed up on top and a shot of frangelico. In Quod they served it with langues de chat biscuits, in Pizza Express they served it in a teacup and at home I served it in a cocktail glass with crushed hazelnuts. I wonder if it would work with Ben and Jerry’s and mocha (the big kids version)

Christmas Eve and Christmas Day – The Highlights

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Christmas Eve and Christmas Day – The Highlights
Considering I decided it was a wise idea to make 11 side dishes alongside our christmas Turkey this year, as well as a three course meal on Christmas Eve, I suspect even my most dedicated readers would get a little bored reading all of the recipes so here are some of my Christmas season highlights.

I’ve always wished that I had a brother. Mostly cooking for 3 small women, 2 old people and my dad (who valiantly attempted to eat with the same gusto as a teenage boy, but was eventually overwhelmed) is a bit disappointing when you’ve cooked for the 3 thousand and have over 3 quarters left over, no matter how much they enjoyed the meal. Ot doesn’t help that my Grandma has a fear of whole nuts, peas and alcohol in her food, and my Grandpa and Dad refuse to eat onions, celery, cabbage, spicy food and Brussel sprouts and my Aunt, Dad and Grandpa tend to just fill up on Cheese Footballs (I think it runs on the family, it’s an addiction that only comes round once a year….. (this wasn’t helped on christmas eve that we had drinks while watching Carols from Kings pre dinner, amazing as always, but as it is already an hour and we had the addition of my father pausing the TV to try and spot him and I in the congregation, we managed to get through a lot of cheese footballs)

Only available at Christmas


 I of course took the stance this year that I was going to completely ignore all of this and just make what I wanted to anyway. It went down surprisingly well, although my Moroccan christmas eve meal was viewed with a little suspicion (my grandma enquired as to what ‘quas-quas’ was) and the leeks were left mostly untouched by the male members of the dinner table ( are these onions? was asked), but a good effort was made all round, despite the spice in the Harissa glaze for the mackerel and the whole pistachio nuts in the baklava. The biggest success of the night was the light and delicious lemon and rosewater mousse

500g greek yoghurt
2 egg whites
75g sugar
1-2 lemons zested
3tbsp lemon juice
2tsp rosewater

Whisk the egg whites and sugar over a pan of boiling water until the sugar is dissolved.
Take off the heat and whisk until you get soft peaks.
In a separate bowl, combine the lemon zest, lemon juice and rosewater.
Fold the mixtures into each other and then place in the fridge for 1-2 hours

TIP This also works as a cheesecake topping, with orange juice or as a side dish for xmas pudding

Christmas day begins with Champagne, scrambled eggs and smoked salmon (see the Ultimate brunch for my recipe). Possibly the only day of the year that you’re allowed to drink before 9am in the morning, but only if it sparkles. Luckily my dad is well supplied with champagne and red wine by pupils from the school giving christmas presents and supplemented by buying cases from the Cellars of his affiliated college so we were unlikely to run out. He even managed to get a special 2003 burgundy which was incredibly smooth when we drunk it for christmas lunch (I am still learning about wine but apparently this was a good harvest and so hence a good vintage).

However my christmas day begins with the turkey. I am assiduous about prepping everything in advance and the kitchen is full of assorted zip lock bags filled with chopped vegetables, seasoned, which luckily means that all I have to do is place the turkey in the oven and set a timer at breakfast time. This year we got a wonderful turkey from http://www.sandylanefarm.net – possibly the most juicy turkey we’ve every had (shameless plug here but this and the veg – once scrubbed – was absolutely delicious).

                        THIS                                 TO                       THIS


When we all got back from blaring out christmas carols at the top of our lungs at church, I was relegated to the kitchen to put everything (as I said fully prepped) in the oven while everyone else went off to open stockings (this still goes on despite the fact that at 21, I am the youngest ) and drink champagne and eat more cheese footballs. As I said before 11 side dishes are probably a bit much but the highlights from this year were probably…

No-Sausagemeat but still meaty Stuffing
http://www.bbcgoodfood.com/recipes/2744665/chestnut-stuffing-roll

Impulse created Truffle and Thyme Potatoes
1kg Potatoes
2 tbsp truffle oil
3 tbsp olive oil
good sprig of thyme
1-2tbsp flour
salt
peppercorns
bay leaf

Par Boil (boil until just piercable) in water with salt, peppercorns and a bay leaf – this can be done the day before – . Dust in flour. Heat the oils in a large roasting tin for about 10mins. Toss the potatoes in and cook in the oven at 200OC for 30-40mins until golden

Dijon Braised Brussel Sprouts (somehow even my grandpa ate these – good for unwilling sprout consumers)
http://smittenkitchen.com/blog/2011/11/dijon-braised-brussels-sprouts/

Brandy and Clementine Custard (we didn’t tell my grandma about the brandy – yet this was possibly her favourite bit of the meal…. oops)

4 egg yolks
900ml milk
100ml cream
vanilla extract
100g golden caster sugar
2 dried bay leafs
1 clementine
a good slug of fresh brandy (not the stuff left in your cupboard from last christmas…)

Heat the cream and milk in a pan until almost boiling. Add a good swig of vanilla extract, the bay leaves and the clementine, squashed. Leave for at least an hour. Heat again until boiling and set aside. Whisk together the egg yolks and sugar until frothy. Make sure the milk is lukewarm, removing the clementine and bay leaves and pour over the egg yolk mix whisking steadily. Pour back into the pan and place over a low heat whisking slowly. Heat until the mixture has thickened to coat the back of a spoon and take of the heat bearing in mind you should keep whisking until the mixture has cooled slightly as the bottom of the pan will still be hot. Add the brandy and leave to cool. Serve hot or cold

Gin and Juniper Cured Salmon served with creme fraiche and pickled cucumber
Inspired by my sister who discovered this combination while working for the events company Rocket to finance her new extravagant lifestyle in London – she tried one canapé and requested I make ‘as much of this as i could’ – once you’ve tried this you will never go back to smoked salmon – it is so much better! – also dedicated to my aunt who was badgering me for the recipe all through her stay with us

Skinned and boned 1kg Salmon Fillet
3-4tbsp gin (don’t use the good stuff – save that for the Gin and Tonic’s)
1tbsp juniper berries
300g salt (basics will do)
200g sugar
1tbsp peppercorns
1tbsp lemon zest

1 cucumber
150g caster sugar
200ml white wine vinegar
1tsp juniper berries
1tsp peppercorns

Low fat creme fraiche
chopped dill

2-3days before –
Mix the sugar, salt, juniper berries, peppercorns, lemon zest in a bowl. Pour the gin over the salmon fillet, turning to coat both sides. Lay on a cling film covered tray and pat the sugar/salt mix onto the top. Tightly wrap in cling film and place in the fridge with a heavy weight/roast potatoes/ turkey etc on top (you’re looking to weigh it down)
Leave for 2-3days pouring off the liquid every day, until the salmon feels more firm and has turned a deeper shade of orange. Wash and re-wrap, leave till needed.
The night before, use a peeler or mandolin to create strips of cucumber ignoring the seeds as much as possible. Boil the caster sugar, vinegar, berries and peppercorns in a pan until boiling. Pour over the cucumber, cling film the bowl and leave in the fridge
To serve Thinly slice the salmon with a sharp knife. Strain the cucumber and place a little in the centre of the plate. Top with 3 salmon slices and then a quenelle of creme fraiche (use two spoons to shape into a peaked oval, passing it between the two and then softly push off the spoon onto the plate) Sprinkle with chopped dill and serve


                                
TRY THIS RECIPE IT IS AMAZING AND EASY AND CHEAPER THAN BUYING SMOKED SALMON

Things I learnt this Christmas
1. Always wish while stirring the Christmas pudding and force all members of your family to do it too – I find snapchat is effective to include members of the family who might still be in London when you make the pudding, I’m superstitious and while your wish may not come true, nothing will go right in the kitchen over christmas if you don’t


                                                                                                 Mum stirring the Xmas Pudding

   I made a bit too much….

2. On the christmas pudding front, I tend to not use suet or really any fat, but up the fruit, nut and booze content for the perfect xmas pudding, often it’s better if you have last years this year etc….
3. Always use fresh brandy (thank you Giles Coren 12 drinks of Christmas), normally it won’t light, this year we almost couldn’t get the pudding to stop burning
4. Make everything on christmas day, champagne won’t help your knife work…
5. If your sister brings you port to use in the madeira gravy because she can’t open the madeira it still works just as well if not better
6. On that note leave all alcohol out of the names of dishes no matter how high the booze content, I find it makes for happier grandparents (so this year that was the cranberry sauce, brussel sprouts, salmon, gravy, christmas pudding, custard, mince pies and brandy butter……)

                Mince Pies (Thank you Nigella)
7. Mothers make exceedingly good vegetable scrubbers (aided by Kings College choir on the radio) ….
8. And delegate your sister to decorate the tree and table, she’ll do a better job and you will be far too busy.
9. The cronut (croissant-donut hybrid) fad trend of 2013 actually lives up to the hype, especially if homemade

10. Leftover cabbage makes amazing coleslaw (try it with mayonnaise, horseradish, raisins, pumpkin seeds, 1 tbsp white wine vinegar, salt, pepper and grated apple)
11. Cousins are useful for finishing off the salmon and brie
12. Homemade dry roasted moroccan chickpeas are an addictive drinks accompaniment although cheese footballs are worse (seriously how did we manage 5 boxes in 3 days between 8 people….)
13. chestnuts must be cut with a cross before roasting or they will explode over your oven (our open fire is a bit too gas light blue to consider doing these the proper way)
14. Don’t try and learn a whole new board game post – christmas dinner, mulled sloe gin and present time
                                   
15. My family are trying to hint that I should move out – they bought me an entire matching kitchen set (kitchen aid, food processor and blender combo, matching kettle and toaster with heating toast rack) as a combined birthday christmas present – on the other hand my staircase are going to love me next year and my degree is going down the drain.

                                                               Stuffing
                                                My Stocking Photo – Christmases past….
                                                        Eggs for the week
                                                         Baba Ganoush Prep
                                                             Chipolatas
                                                            Tzatziki
                                                         Pitta Bread
                                           Salting the cucumber (to draw out the excess moisture) for the tzatziki
For the full menu see Octobers Blog
HAPPY NEW YEAR 
*New year menu to follow

Chocolates: The Christmas Collection

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Chocolates: The Christmas Collection

Brazil Nut Brandy Butter A milk chocolate shell with a brazil nut butter ganache filling garnished with gold
Mexican Hot Chocolate Dark chocolate encasing a cinnamon, cayenne pepper, vanilla and salty centre
Orange Meringue Pie Orange and basil ganache surrounded by white chocolate and rolled in meringue
Gingerbread Milk chocolate, studded with biscuits, with a centre infused with the classic flavours of gingerbread
Olive Oil and Strawberry Olive oil ganache, smothered in white chocolate and studded with freeze dried strawberries

Green Tea and Lime A green tea and lime centre with a dark chocolate shell streaked with white chocolate


Countdown to Christmas: 2 days to go

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Countdown to Christmas: 2 days to go

Now the struggle is no longer against an empty fridge, but instead against a choco-blok full fridge of ingredients I am not allowed to use (according to myself…) This is quite a challenge as I am tempted by delicious looking smoked salmon, home made hummus, a huge log of stuffing and copious amounts of mince pies and brandy butter. But instead I turn once again to the freezer (it’s always these moments that I miss having a freezer at uni, surely a freezer would be most useful to a student who is very poor and can is only cooking for one? Cambridge take note…) I was also keen to make a fairly healthy meal tho prepare us for the excesses of christmas (see above) I’m also not allowed to go too exotic with my Dad and Grandpa (and hide the onions – they have quite similar tastebuds) So in the end I pull up a twist on an old recipe of mine (pea pesto) to serve with a french classic, chicken in white wine sauce, with a healthier slant.

Coq au Vin (blanc) with pea mash (serves 5)

2 medium onions
5 chicken breasts
glass of white wine
handful of thyme
5-6 cloves garlic
chicken stock
lemon juice
salt
pepper
1tbsp flour
2tsp groundnut oil

500g frozen peas
handful mint
salt
pepper
2 cloves garlic
lemon juice
1tsp truffle oil

Chop onion into small squares, smash garlic with a crusher or bang the flat side of a knife hard against garlic halves to flatten. (NB to peel garlic easily, chop each clove in half and push from skin side to pop clove out of its shell)
Heat oil in a large pan and add onion and garlic and a good sprinkling of salt (to draw out the water from the onion and aid sweating)
When soft, add the wine and thyme, pepper and lemon juice. Add the chicken breasts and top with chicken stock, and simmer for 15mins. Remove chicken from the pan, add the flour and whisk to avoid lumps, reducing till you get a slightly thickened sauce, place the chicken back in the pan to serve
Meanwhile for the pea puree, bring the peas to the boil and immediately drain. Place into a food processor with all the other ingredients and blitz till smooth

Serve