Category Archives: Food
Happy Pancake Day!
Did you read this book as a child? This cover brings back so many memories!
It’s that time again! Pancake Day (AKA Shrove Tuesday)! Last year, I shared our go-to crepe recipe, courtesy of Chocolate & Zucchini. This year, I’m tempted to try this fool-proof (well, we’ll just see about that!) recipe from The Guardian.
Makes about 8
125g plain flour
Pinch of salt
1 egg plus 1 egg yolk
225ml whole or semi-skimmed milk
Small knob of butter
1. Sift the flour in a large mixing bowl and add a pinch of salt. Make a well in the centre, and pour the egg and the yolk into it. Mix the milk with 2 tbsp water and then pour a little in with the egg and beat together.
2. Whisk the flour into the liquid ingredients, drawing it gradually into the middle until you have a smooth paste the consistency of double cream. Whisk the rest of the milk in until the batter is more like single cream. Cover and refrigerate for at least half an hour.
3. Heat the butter in a frying pan on a medium-high heat – you only need enough fat to just grease the bottom of the pan. It should be hot enough that the batter sizzles when it hits it.
4. Spread a small ladleful of batter across the bottom of the pan, quickly swirling to coat. Tip any excess away. When it begins to set, loosen the edges with a thin spatula or palette knife, and when it begins to colour on the bottom, flip it over with the same instrument and cook for another 30 seconds. (If you’re feeling cocky, you can also toss the pancake after loosening it: grasp the handle firmly with both hands, then jerk the pan up and slightly towards you.)
Horsing around
Findus Beef Lasagne now with 100 percent more horse. AP Photo/Scott Heppell
Imagine tucking into a frozen lasagne, only to discover later that the 100 percent beef you were eating had trace amounts of horse meat.
And then imagine finding out even later that the so-called trace amount was actually more like 100 percent horse meat.
Such is the scandal that is rocking the U.K. in a country of horse lovers, and it doesn’t stop there. The horse meat that was labelled as beef has also appeared on other products made by Findus and Comigel, which have also been pulled from shelves across France. Investigations into the supply chain have found that the horse meat originated in Romania.
Here’s what I’ve learned since this story broke:
1. This is what horse meat looks like.
2. This is what horse meat tastes like.
3. These are the countries who like horse meat.
4. These are the health risks of eating horse meat.
I don’t know about you, but this story has really put me off lasagne. 🙂
Candy Review of Marvellous Creations: Jelly Popping Candy and Beanies
A few weeks ago, I did a candy review of Marvellous Creations: Jelly Popping Candy and Beanies, a Pop Rocks-infused milk chocolate from New Zealand, made by the British chocolate giant Cadbury. This weekend, I tried the second in the collection. Marvellous Creations: Jelly and Crunchie Bits. This one is similar to the previous iteration, with the exception of shards of honeycomb bits, like a Cadbury Crunchie Bar, in lieu of the Pop Rocks. It has a crunchy crisp rice texture you might get in a Nestle Crunch, but a little more crunchy and sweet.
I’ve always been a little fascinated by the use of said honeycomb and chocolate in the U.K., an ingredient absent from the U.S. candy market. If you haven’t tried it, it’s interesting, light and airy, but satisfyingly crunchy.
A big thanks again to my sister-in-law for sending the candy!
Candy review: Marvellous Creations
My sister-in-law in New Zealand sent us some crazy candy bars awhile back. I’m not a big candy eater, but this was a novelty I had to check out: Marvellous Creations by Cadbury.
They take a regular bar of Dairy Milk milk chocolate and then infuse it with a little bit of something gummy, a little bit of plain M&Ms and colorful Pop Rocks. Mad! It’s actually a strange but ridiculously fun thing to eat, particularly with the Pop Rocks. If I had unlimited access to Pop Rocks, I would add it to everything. Yogurt. Cheesecake. The possibilities would be endless! I can’t help smiling and feeling like I’m 5 when I’m eating Pop Rocks!
Would I prefer it if the chocolate base was dark chocolate, rather than this silky, creamy Dairy Milk chocolate? Absolutely! But on a feel-good factor scale, it’s still a 10.
The chocolate bars now have a Facebook page and Brits are already posting online begging for them to come to the U.K. With Cadbury World in Birmingham, England, I’m hoping it’s only a matter of time.
Why do Brits love American food?
“Juicy burgers, stacks of fluffy pancakes, Cobb salads festooned with crispy bacon, and cherry pie topped with whipped cream: American food is glorious. Especially in America. But why is it becoming Britain’s go-to cuisine?”
The Guardian newspaper has posted an interesting piece about Brits’ love affair with American food. It’s actually a concept that I’ve clearly missed – the novelty of American burgers and American breakfast in particular, perhaps because it’s not a novelty for us, it’s dime-a-dozen. Personally, I’m much more of a Mexican food or sushi fan – or at least that’s what I miss most when I’m out of the U.S.
What do you think? What’s your favorite American food?
Ode to another Ode
Last year, I blogged about Ode in Shaldon, a gorgeous little seaside restaurant in Devon, which was named Sustainable Restaurant of the Year.
Nearly one year later and I’ve learned that they have since opened a sister restaurant, Cafe Ode, which received the Sustainable Restaurant of the Year award last November. The new(ish) spot has a nice casual feel, with the same fresh and unfussy approach to cooking. One feature that sounds delish is their Friday Fish Supper, a three-course meal that changes weekly (think mussels with cider cream sauce, Â beer-battered, line-caught pollack and fries and coffee-burnt Devon cream as an example).
Congrats to chef-proprietor Tim Bouget for another worthy eating destination for us on our next trip to the West Country!
Bye-bye 2012, hello 2013!
Can you believe that 2012 is coming to a close already? I don’t know where this year has gone. I think I’ll forever think of 2012 as a quick moving current, a pleasant but very swift breeze! I resolve in 2013 to try to take things slower (if that’s even possible with two small children!) and make the most of every minute!
Yesterday, I baked up another batch of gingerbread. I’ve hardly baked much this whole year and yet in the past couple of weeks, our kitchen has been the center of the universe (as it usually is this time of year!) and I’ve done some successful baking! This time, I went with Nigella Lawson’s Guinness Gingerbread, which is every bit as heavenly as it sounds. There’s only a cup of Guinness in the recipe, but it’s enough to give the recipe a little something-something. The lack of molasses this time around also makes for a less strong, more child-friendly cake. I found it to be the best kind of spice cake imaginable – super moist and sticky, without screaming “Christmas.” It’s gingerbread for these post-Christmas days and the kids loved it.
Have a wonderful New Year’s and all the best to you in 2013! I’ll see you back here on Thursday!
Nigella’s Guinness Gingerbread
1 1/4 sticks 10 (tablespoons) butter, plus some for greasing
1 cup golden syrup (such as Lyle’s)
1 cup (packed) plus 2 tablespoons dark brown sugar
1 cup stout (such as Guinness)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
2 cups all-purpose flour
2 teaspoons baking soda
1 1/4 cups sour cream
2 eggs
1 rectangular aluminium foil pan or cake pan, approximately 13 by 9 by 2-inches
Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
Pour this into your cake/foil pan, and bake for about 45 minutes; when it’s ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
Let the gingerbread cool before cutting into slices or squares.
Nigella’s sticky gingerbread
I feel like we need to tack an additional 14 days to December to revel in the fun of the season – more time to watch “Home Alone” and “Elf” and “The Holiday,” for Bailey’s Irish Cream nightcaps and for filling the house with the smell of baked goods.
I’ve failed on the last item this month – I’ve wanted to make these gingerbread houses, not to mention this and these. But one thing I did manage was a batch of sticky gingerbread from Nigella Christmas.
I’ve never made gingerbread before but after Starbucks abruptly ended their run on gingerbread loaf pre-Christmas, I had to get my fix elsewhere. Nigella’s recipe is absolutely fantastic – easy to do and actually gets better by the day! Here’s my adapted recipe. Enjoy the remains of the season and will see you back here on Thursday! Have a happy Christmas with you and yours.
Sticky Gingerbread
Makes 20 squares
1 stick plus 3 tablespoons butter
3/4 cup dark corn syrup
3/4 cup molasses
2/3 cup packed soft dark brown sugar
3 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda, dissolved in 2 teaspoons warm water
1 cup whole milk
2 eggs, beaten to mix
2 cups all-purpose flour
Preheat the oven to 350F and line a roasting pan or ovenproof dish (approx. 12 x 8 x 2-inches) with aluminum foil or parchment paper (if using foil, grease it too).
In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, molasses, fresh and ground gingers, cinnamon and cloves.
Take off the heat, and add the milk, eggs and dissolved baking soda in its water.
Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter, so don’t worry. This is part of what makes it sticky later.
Pour it into the prepared pan and bake for 45-60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.
Transfer the pan to a wire rack and let the gingerbread cool in the pan before cutting into 20 squares, or however you wish to slice it.
Make ahead tip:Â
Make the gingerbread up to 2 weeks ahead, wrap loosely in parchment paper and store in an airtight container. Cut into squares as required.
Freeze ahead tip:
Make the gingerbread, wrap in parchment paper and a layer of aluminum foil then freeze for up to 3 months. Thaw at room temperature for 3-4 hours and cut into squares.
Cheerio, Fresh & Easy
Wow! After a short but financially unsuccessful run in the U.S., British-owned Fresh & Easy grocery stores are calling it quits. At the time of this posting, Tesco, the parent company, hasn’t announced plans for their 200 Fresh & Easy stores, but are looking into selling.
It’s a shame but I always wished that Fresh & Easy had imported the Tesco line of products (particularly Tesco Finest!). Instead, it ended up being another characterless market in an already crowded marketplace. Cheerio, Fresh & Easy!
Thanks to Ally from A Girl and Her Fork for the tip!
Roasted butternut squash and caramelized onion tart
I have fond memories of a Thanksgiving dinner celebrated in London so many years ago. One of my managers at the time was American and graciously hosted a spectacular dinner at her home near Marylebone for her American friends and a host of curious Brits.
I was vegetarian at the time and my contribution to the feast was a roasted butternut squash and caramelized onion tart, a recipe I found on Epicurious.com. It was a terribly involved recipe (at least for me, at the time) and required pastry (which I avoid like the plague), but the results were so festive and delicious, I hardly missed the turkey.
These days, I am back to eating turkey but I still like to make this tart at least once a year during the holiday season. This year, I made it the day before Thanksgiving as a tasty reminder of that one Thanksgiving meal so many years ago. If you’re looking for a pretty dish to please vegetarians and non-vegetarians alike, try this! Read the rest of this entry
BRITRISH.COM 