Saturday, September 29, 2007
Wednesday, September 26, 2007
Today it was Nigella Express day. I had her Red Prawn and Mango Curry and with my afternoon cuppa I had a Breakfast Bar.
Breakfast Bars in the afternoon...I know, but I had a cinnamon bun with my 10 o´clock tea and I tried to maintain some balance. This week I felt like compensating. I am a bit low at the moment, I don´t know if it´s the autumn light and the damp, slightly foggy mornings or if it´s just sheer loneliness. Usually I handle it quite well, but then sometimes when I relax it just sneaks in under my skin and makes me feel uncomfortable and itchy. Nothing serious though, forgive me for whingeing, it will pass after demolishing a few packets of pralines, perhaps a big lemon cake and a few nice books.
Talking about books, I ordered four books from Amazon two nights ago. I have been salivating for Jake Tilson´s The Tale of 12 Kitchens ever since it was published sometimes last autumn. Then I found a novel called Pomegranate Soup about a Persian family that moves to Ireland and opens a cafe. Every story starts with a recipe and this way the recipes become more personal. I hope. I also hope they will be inspiring and that it will be a good read. Third book is Chocolate and Zucchini, not a new one either, but now was the time for me. Also a book with stories from the life of a Parisienne and 80 recipes. Forth book...eeh...what was the forth book? Oh, yes, A nice cup of tea and a sit down. As I love tea and everything about and around tea, I thought this sounded like the perfect autumn book to read with a nice hot cuppa.
Back to the curry then. It was very nice but it reminded me of Nigella´s Sweet Potato and Chickpea curry from "At my table". (Articles published by the NYT) I found it a bit too much with both pumpkin, sweet potatoes and mangoes. Also the mango I found was a bit unripe, so every time a got mango in my mouth, I made funny faces. You would think that the sweet and sour tastes were melting together nicely, but not with my mango, not. Next time I won´t even consider using a mango, sour or not, I just didn´t think it added anything special to this curry. Recipe you find at Pistachio´s kitchen, also a proper write up about this dish. (Seems like I´m a copycat, huh? You could say that, but I choose to express it as "inspiration";))
Now, about the Breakfast Bars, they were really nice. I don´t know what I expected, not much actually, but they were very nice. It´s not like I could eat few of them with a cup of tea for breakfast and that´s it, but I rather eat it when I feel like munching on something and want to have a healthier variant. Nice and almost crunchy the day of the baking, perhaps next day too, after that they got a bit soft. I don´t find the right word here, not soft, but they were not crunchy anymore...
They are very easy to make, you just mix all the dry ingredients and then add the warmed condensed milk with a spatula. Spread the mixture in the pan and press down to even the surface. Bake for 1 hour, then remove from the oven and cool for about 15 minutes. Cut into 16 bars and leave to cool completely in the tin.
1 x 397g can condensed milk
250g rolled oats (not instant)
75g shredded coconut
100g dried cranberries (I only had fresh ones)
125g mixed seeds (pumpkin, sunflower, sesame)
125g natural unsalted peanuts (don´t like peanuts so I substituted walnuts)
Preheat the oven to 130c/gas mark 1/2 and oil a 23x33x4cm baking tin
Saturday, September 22, 2007
I hope I didn´t fool you to believe it is one of Nigella´s new dishes;)
2 medium tomatoes, diced
Wednesday, September 19, 2007
I have always thought they must be boring recipes, but I noticed the word carrot, and I know I had loads of carrots waiting to be used up, so I gave it a shot. I was surprised, because it´s easy peasy but flavourful, I´m guess the garlic added that final twist to the otherwise sweetish soup.
So, here´s the recipe, I do recommend it to all working girls :)
(1 hungry working girl)
1 medium parsnip
1/2 l vegetable broth
1 clove of garlic (a small one if you eat the soup at work)
1 tbs parsley
1 smallish broccoli
Peel and chop parsnip and carrots and cook until soft. Whizz it in the blender, pour it back into the pot and bring it to the boil. Season with salt, parsley and mashed garlic.
Serve soup with the separately cooked broccoli and bread if you like. And as I´m not watching my weight, I served it with a dollop of Creme Fraiche. Yum!
Oh, for those of you interested, it says that uhhh...point per serving:0. (It would be without the bread and Creme Fraiche :D)