Tuesday, 31 May 2011
Yes yes, Spring is meant to be filled with lovely light dishes and salads and...I don't know...soups? But when you've got a massive hunk of lamb in the freezer, and the yearning for home, casserole is probably the best thing ever.
And when it takes around 2 hours to cook, by the time you pull it out of the oven you've forgotten all about it and it's a wonderful surprise. Unless you're me, who can't stand the wait, and prowls around for 2 hours, alternating between loitering by the warm oven and growling at it to cook faster. Slow cooking is so slow.
Recipe [of sorts] after the jump.
Monday, 30 May 2011
There are days when you're fed up of whatever you're doing [revising], and you're fed up of eating healthily, and you're just plain fed up. This is when clafoutis comes in handy.
Rich, eggy, pancake-y custard, dosed with the french brandy you may or may not have swiped from your parent's drinks cabinet, scented with almonds and vanilla, studded with luscious cherries, marinated in brandy and a dash of balsamic to take the edge off the sweetness.
Almost makes revising bearable.
Sunday, 29 May 2011
Potato twirls. Potato twiiiiiiiiiiiirls. I combined my two loves, potatoes and piping bags, into something which isn't really greater than the sum of its parts, but sure does look pretty.
The only problem with this is that I bought an entire bottle of cider in order to use about 2 tablespoons in the sauce, so now I'm drinking cider while I revise. Oh wait, did I say problem? It's actually AWESOME.
Saturday, 28 May 2011
During the course of making this, I squirted chilli juice into my eye and it DIDN'T EVEN HURT. So I have come to the conclusion that I'm some sort of superhero, and must now cultivate an arch nemesis.
In other news, this was delicious. The sauce was as good as, if not better than, most of the chinese takeaways I've had - and this is high praise indeed. Normally any attempt to make a chinese dish results in dry meat tasting vaguely of lemon, doused in soy sauce, and the lingering feeling that I should have just ordered out. The recipe shall of course be in the app.
Friday, 27 May 2011
Destination: Procrastinationtown, population: me.
Despite this being the nicest chocolate cake ever, I really shouldn't have made this. What was the point? "But Emily," I hear you say, "does there ever need to be a point for chocolate cake? Isn't that, in fact, the point of chocolate cake? It exists just because it's delicious, a moment of whimsy and wantonness in an otherwise dull and dreay day."
Well, you're right. Gosh, how philosophical of you.
Friday, 13 May 2011
When I've got rhubarb I want to put it in everything. Same goes for hazelnuts. So what could be better than a galette? Hailing from France [of course. French food = my life], a galette is a free form tart where the edges are just folded over, instead of using a tart tin. Served with a dollop of creme fraiche, I was only going to have a wee slice but OMFG I ATE IT ALL. How's about that for a recommendation?
Posted by Emily at 08:49
Tuesday, 10 May 2011
I've wanted to try this forever. Admittedly, my icing isn't the most precise, but for a first try I reckon it's not too bad. It's even prettier on the inside, chocolate cake and raspberry cake layered with a whipped chocolate ganache and raspberry cream cheese frosting. A testament to my dedication is the fact that I had to deseed the raspberry puree by pushing it through a sieve. Not easy, my friend, not easy.
Much better than real roses, I'd say, and they certainly went down a treat. To get the rose effect on the top of the cupcake, use a star tip with a piping bag, and swirl from the inside out, instead of the normal outside in. Does that make sense? Good.
Friday, 6 May 2011
A fancy name for pasta and cheese. Toss the hot pasta with butter and grated parmesan - nothing could be simpler. Well, if you want to go really fancy, you could make yourself a little parmesan tuile, like I have, which serves no purpose other than decoration and making yourself feel fancy. Simply pile some grated parmesan onto a baking sheet, using a biscuit cutter or the like to form it into a shape, and bake until the cheese melts. Leave to cool and voila. Le fancy.
Tuesday, 3 May 2011
Loosely [very loosely, if I remember] translated as 'slapdash chicken', this is the perfect it's-raining-don't-make-me-go-outside dish, as most things are readily available in the pantry [yes, I'm a student and I have a pantry. It began life as a cupboard for mops etc, but I have requisitioned it for my own purposes. No-one has challenged me yet.]
Flour the chicken and braise it, then sautee onions and garlic, add chopped sundried tomatoes, capers, a couple of strands of rosemary, white wine and chicken stock, and cook for around 45 minutes, or until you get bored and hungry. I usually work by the latter method.