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Sunday, 27 January 2008

Nigella's Guiness Cake

Here is my son's 21st birthday cake. He requested Nigella's Guiness Chocolate Cake, which is a firm favourite with both of my sons. It is in her book 'Feast' and uses a whole pack of butter, a tub of sour cream and about 400g of sugar - yep, heart attack on a plate. The icing is cream cheese and double cream, oh boy is it good.

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Saturday, 19 January 2008

My cookery books - too many?

I just thought I would like to show off my cook books. When we had the wooden floor put in the kitchen, I asked the joiner to create some shelves under the window for my books. He made some shelves to accommodate the taller books as well. In theory, I'm supposed to get rid of one book before I can buy another one, but you can probably see that there are one or two which have been slotted along the top.

I don't use them as much as I used to, I like magazines to give me instant inspiration and also use the internet for recipes, but there are many favourites there. I was quite shocked this Christmas though, my sister gave me Madhur Jaffrey's Curry Bible and I was really pleased, made something from it and thought it was great. About a week after Christmas, I noticed that I already had the book!!!! I had completely forgotten about it.

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Quick Lamb Biryani

I made this for supper on Friday, it came from BBC Good Food Magazine (Nov 2006) it was really quick and easy and very tasty.

1tbsp balti curry paste
500g/1lb 2oz lean lamb leg steak or neck fillet, cubed
200g/8oz basmati rice, risnsed in cold water
400ml/14floz lamb or chicken stock
200g/8oz spinach

1. Heat a large pan, fry the curry paste until fragrant, add the lamb, then brown on all sides, Pour in the rice and stock, then stir well. Bring to the boil, cover with a lid then cook for 15 minutes on a medium heat until the rice is tender.

2. Stir through the spinach, put the lid back on the pan and leave to steam undisturbed for 5 mins before serving.

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Saturday, 12 January 2008

Pear, Chocolate, Cinnamon

The Cooks Journal Forum have a challenge to make something using three ingredients, Pear, Chocolate and Cinnamon were the three for this month. Here is what I did:

Four ripe pears, peeled and the seeds cored out from the bottom of the pear but stalk left on, place the pears in a pan and add a 175cl of white wine, 1 tablespoon of caster sugar and half a cinnamon stick. Bring the liquid to simmering point, simmer for 5 minutes, turn off the heat and leave the pears to cool in the liquid.

When ready to serve, take half a bar (100g) of good dark chocolate, break it into a small pan, add 3 tbps of the liquid from the pears and heat gently, stirring to mix, add a small knob of butter once chocolate has melted, once butter has melted, spoon over the pears and serve.

A light but delicious dessert AND one of your fruit portions!

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