March 30, 2009
When we think of scones it’s always teatime and there’s jam or honey and quite possibly cream. The sun is out. Bees hum in the roses and it’s all very Edwardian and English.
But there’s a whole other way of eating scones, where they’re a savoury item, to be eaten either on their own with butter, or with soup – best of all, to my taste, being sweetcorn soup.
These are they. The recipe has been handed down to me so I don’t know who was its original author. But the addition of the spring onions is mine, though you could use a leek.
at least 12
225g self raising flour
1/2 tsp mustard powder
50g cheddar cheese, grated
2 spring onions, finely chopped
Set the oven to 220C/425F/Gas 7. Grease an oven tin.
Sieve together the flour, salt and mustard powder. Rub in the butter.
Mix in half the cheese. Crack the egg into the middle of the flour and pour in most of the milk. Gradually work the ingredients together. Add the rest of the milk if it’s necessary, but aim for a soft dough which isn’t sticky.
Turn out the dough onto a floured surface and knead a little, before pressing it down to form a slab about 2cm thick. Cut into 5cm rounds.
Place the scones onto the baking sheet and brush with milk. Then top them with a little cheese and a sprinkling of paprika.
Bake for 10-12 minutes.
March 26, 2009
Why make it?
1. It’s simplicity itself.
2.You can share it with someone you like.
3. It’s a good excuse to drink some red wine, probably Rioja.
4. After the wine, you can say tortilla de patatas in a bad Spanish accent with a silly lisp.
5. It comes from my favourite country in Europe.
Spanish Omelette (Tortilla de Patatas)
1 medium red onion
12 oz potatoes
3 tbs olive oil
1 clove garlic (not authentic, but good)
4 large eggs
Peel the onion, cut in half width-ways and slice thinly. Peel and slice the garlic. Peel the potato and cut into thin slices. The thinner they are the quicker they will cook.
Heat 2 tbs of the oil in a sturdy frying pan, about 10″ in diameter. Add the vegetables and turn down the heat. Season well. Cook covered for about 10 minutes, stirring every now and then. Breaking up the potatoes slightly with a wooden spoon is also good.
Crack the eggs into a basin and beat lightly. Season. When the potato mixture is done, add to the eggs.
Heat another tbs of oil in the pan, spoon in the tortilla mixture, cover and turn down the heat to the absolute minimum. Leave to cook for about 15 minutes.
To cook the top of the omelette, cover the pan with a plate, holding it there firmly, and invert so that the omelette lands on the plate. Then slide it back into the frying pan to cook for another couple of minutes.
Serve with salad. And wine of course.
March 18, 2009
Now that Marks and Spencer have unveiled their own jam sandwich, competitively priced at 75p, I feel certain that the time is ripe for an occasional series on my own favourite sandwiches.
The homemade sandwich is a very personal affair. Since most of us only admit to eating them when we have to – ie for lunch at work – owning up to actually liking them feels like a truly personal revelation. Particularly on a food blog, you know? It sounds kind of slummy. Like telling you that I don’t wear underwear.
But there it is. I do (like sandwiches that is).
And this is my latest favourite.
That’s butter (or Utterly Butterly to be perfectly exact) on granary bread. Plus a thick layer of set honey on one of the slices, and a thin layer of light Tahini on the other.
Tahini is made from sesame seeds and it adds a little chewiness, along with some protein and a rather larger number of calories.
It works, really it does. Try it. And then let me know your own favourite sandwiches.
March 5, 2009
It’s the most versatile herb in the kitchen and the most retro. We keep thinking we’re too cool for it, but back it comes, never to be forgotten. And did you know that the Romans used it as a breath freshener before orgies?
Now is it’s time.
Actually, any time is its time what with supermarkets, but now is the time to get your own seeds, bung them in a pot of compost and leave the pot on a windowsill to germinate. Then plant the seedlings out and you’ve got your very own crop.
Or if you’re too lazy for that, as I am, do what everyone else does. Buy a bunch down the corner shop. But please, please, don’t keep the parsley in a glass of water on your kitchen window. The water ends up green and smells vile (though not as bad as daffodil water, that really does smell of sewers) and the parsley stems go soggy and the whole thing is absolutely disgusting. No. Don’t do that. Put the glass of water in your fridge, or wrap the fronds of parsley in foil or clingfilm and put them in the fridge like that. They’ll keep so much longer and stay crisp and fresh. After a week they shouldn’t be there anyway; you should have used them up.
Parsley works with everything. It goes in soups, stews, stocks, and salads. If it’s cooked food, then the parsley is added right at the very end, so that it keeps its nutrients (vitamins C and A and iron) and the kitchen is full of that fresh scent, like beech woods after rain.
Put it in Tabbouleh. Put it in Italian Salsa Verde. Put it in Baba Ghanoush. Or best yet and most retro of all, put it in Parsley Sauce.
You remember parsley sauce, don’t you? You must have had it at school. It made the driest fishcake almost edible and you could drown the lumps in your mashed potato in the thick creamy stuff, flecked with pale green. I predict a big return through 2009 for parsley sauce: it’s nostalgic, reminiscent of the nursery, simple and cheap to make.
Here’s how. It’s basically like any white sauce, but the one essential thing is to totally pulverise the parsley before you add it in, so that any ghost of shape has been hammered out of it and it lies on your kitchen surface like damp aromatic moss.
Parsley Sauce (enough for about 4 people)
2 tbs butter
2 tbs plain flour
4tbs parsley, finely chopped (you can use some of the stalk too)
Gently melt the butter over as low heat. Stir in the flour with a wooden spoon to make a pale yellow paste and let that heat for a minute or two. The flour gets cooked, but not browned.
Then the fun part. Begin to add the milk, little by little, slowly does it, stirring all the time. At some point, when the paste is becoming the consistency of sauce, you may want to move over from a spoon to a whisk.
Once all the milk is added, let the sauce come to the boil and simmer gently for up to 5 minutes, by which time it will be thick and creamy. If it’s too thick for pouring, add in a little more milk.
Take off the heat. Stir in the parsley, the salt and pepper, and then inundate those boiled potatoes.
NB. You can ring the changes with any or all of these: grated nutmeg; a teaspoon of Dijon mustard; lemon juice, just a dash; cream, about a tablespoonful.