Sables aux frommage et tomatoes. Or cheese and tomato buttery biscuit. I was looking for something quick to do while G had his afternoon nap and was enthused by the ’20 mins to make’ headline on Rachel Khoo’s recipe page. It’s my first time baking this savoury ‘sable’ french buttery biscuit. It’s a straightforward recipe although I should have sliced the biscuits thinner. I also didn’t have any strongly flavored hard cheese so just used grated mature cheddar. Good recipe! Smells heavenly in oven and gets the tummy rumbling 🙂 Very delish, very easy to put together and definitely a staple for tea.
From Rachel Khoo- Mix together 150g plain white flour with 125g grated mature hard cheese (eg Tomme), with 125g cold butter (cubed). Rub together till a sandy texture and then roll into a sausage and chill in fridge for at least 30 mins. Cut into 3mm rounds and then place half a cherry tomato on top of each biscuit. Garnish with oregano (I used rosemary as I used a softer cheese so it resonated well together ).
It doesn’t quite seem to be the blog thing to cook something and then write how awful it is.
But there always is a first time. Pea fritters is what I like to call “Pinterest food” – good to look at, widely hailed as yummy, with exhortations all over the internet that you have.to.try.it.NAO.
So I did, because I read a Baby-Led Weaning recipe version of it.
There are various versions of the Pea Fritter. None stray very far from peas, flour (you can also use wholewheat), eggs, spring onions, lemon zest, and baking powder. For more depth of flavour, you can add salt, herbs, and cheese.
I’m not seriously convinced salt and/or cheese would make this fritter anymore interesting, but I do believe eating it together with a Yoghurt dip would make it more refreshing.
I ate my fritters with Tomato Cheese Fusili as I had no dips in my fridge to speak of. I remain puzzled about Pea Fritters. The internet keeps saying it’s ‘a healthy recipe”, but seriously how healthy can it be when it’s fried? And yes you do need to add that much vegetable oil otherwise the fritters stick and burn. I originally planned to give a fritter to the Bubba to try, but decided against it in the end. Thoroughly disappointed and so I’m giving this Pea Fritter food fad a big fat 0!
There’s nothing quite like that twinge of yearning in your stomach when someone mentions deep fried chicken.
The smell of fried chicken stirs memories of primary school recess time, lazy afternoons with two cats meowing at my feet, and huddling up on Friday nights watching a B grade thriller DVD.
Therein lies the almost universal appeal of fried chicken (if you eat meat). It’s everyone’s best friend, comfort food, emotional clutch. Can be eaten either hot or cold. Immediate, greasy, delicious, satisfying.
Edna Lewis’s deep fried chicken recipe calls for an overnight soak in brine, followed by an 8 hour dip in buttermilk. You then fry the chicken in lard, butter, and country ham. I’ve done this recipe both with the overnight soak and a shorter stint (about 3 hours) in buttermilk as some chefs claim the second step is not as necessary as the first. I, however, find that Edna’s 8 hour soak in buttermilk does make a more flavorful meat.
I skipped using lard as it isnt easily obtainable in my local supermarket. I also used back bacon instead of ham. The results are nonetheless stunning. Chicken being deep fried in ounces and ounces of golden butter is a smell that can drive ants crazy.
Good things come to those who wait. And this holds true for this recipe. Try it. Colonel Sanders will be out of business from you.
I’ve been meaning to try the Grapefruit Olive Oil cake by Casa Yellow for the longest time. I finally got to do so last weekend with some close and very treasured friends who collectively brought champagne, a brunello and a 1998 bordeaux to go along with dinner. We were all very happy by the time dessert came around, but I do remember more than a few sighs of contentment.
The recipe can be found here. Do note, however, that oven temperature should be 350 F not degrees. I have never been a fan of grapefruit and have probably only consumed it twice in my life. But I have an open mind when it comes to transforming key ingredients into something unexpected and thoroughly delightful. Like this cake.
It’s very, very straightforward cake to bake and rose perfectly in the oven. I know there are some die-hard bakers out there who will balk at using olive oil with cake, but I’m a progressive when it comes to cake baking having encountered so many soggy bottoms with traditional recipes like the tipsy cake.
As I baked this in the afternoon way before dinner, there was no temptation to rush to put on the glaze and so I managed to tilt it out perfectly without any crumbly bits falling out.
I mixed in a little too much muscovado sugar for the glaze, but altogether, this made a unique cake with bittersweet undertones on the palette that’s quite unlike the usual vanilla, chocolate, or uber-trendy salted caramel base. I would make this again, but perhaps experiment with combining an herbal-based liquid gel like Basil for a summer dinner party 🙂
My cooking journey started when I was in primary school on weekends when my brother and I were enlisted in the kitchen to help with peeling and chopping of what then seemed like interminable mounds of garlic, onions and potatoes. There was some pounding with the pestle and mortar, and of course, stirring whatever was in the pot on the stove.
This canape reminds me of those days. It was served as a complimentary canape at a restaurant in Lisbon during a blisteringly hot summer afternoon and it was the perfect way to wind down and settle in for lunch. Tomatada on bread dipped in olive oil. It’s commonly served in both Portugal and Spain, and I suppose the Iberian Peninsula’s answer to India’s Tomato chutney.
There are many variations of Tomatada, and, as in all peasant cuisines, there is no one right way to make this lovely sauce. Some recipes call for herbs, onions, peppers etc. In my version, I skin, core and de-seed 2 tomatoes, and blend it with 2 or 3 cloves of garlic. I then boil the mixture down for about half an hour. Serve chilled on a baguette with a drizzle of olive oil.
I used to make this for Friday evenings when William would knock off work a little earlier. We used to live in Canary Wharf back then, and the celebratory Friday mood would be everywhere with bars filled up by 5pm. I would shop at Waitrose for the ingredients after lunch, and round about 3pm, start making this together with the baguette. It altogether made an elegant start to the weekend with a glass of Shiraz.