Blackurrants.

Apparently we have blackcurrant bushes in the garden.
I wasn't aware of this fact until my brother and sister proudly brandished a large bowl of the things in my face this morning.
Despite my obviously marvellous and astounding talent of being able to eat a lime like an orange, I find blackurrants too sour, so whatever we decided to make with the haul, it had to involve copious amounts of sugar. (And so it did! A whole kilogram, in fact.)

After one initial boiling with just a bit of water, we strained them to remove all the skins and tiny stalks and possibly insects. The thicker stuff that came out was mixed with sugar and combined with cream to make a delightful fool.



The rest was boiled again with sugar and a few pieces of ginger. Whilst skimming, I took the time to enjoy the pyschadelic swirls of colour in the pot.

Okay, so it doesn't look too impressive, but trust me, it was.
Kind of. I'm clearly very easily amused.
Anyway, after the syrup was boiled I squeezed in one lime to make a blackurrant, ginger and lime cordial. It's scarily addictive in its un-watered down form - tart and sweet, slightly hot and tantalising from the ginger, and fragrant with lime. I needed a bigger lime hit however, so I trickled some cordial into the squeezed out lime and sucked it all back out. I love lime, did you know that? My teeth were squeaky and my stomach hurt after repeating this process many times, but it was worth it.


I think I also might have invented my own cocktail. This cordial + gin + tonic water = a good drink? I know nothing about cocktails, but the family seemed appreciative. (The kiddies, of course, got an alcohol free version.) Can I ™ that? I'm going to ™ that.

That's the non-alcoholic version. It was pretty cool the way this foamed right over the top of the glass, and it does make a beautiful - and entirely natural - colour. The parents christened this a Bloody Sophie, which they found hilarious. I most certainly did not, and would love and suggestions for an alternate name before that one sticks..

The last blackurrant related item were some cupcakes with blackcurranty icing. My sister is having a sleepover as I type and apparently children these days require sugary treats at ridiculous hours of the night. We ran out of cupcake cases, so I hedged my bets with some petits fours cases - adorable, but labour intensive. What would have been 12 normal cakes turned into roughly 45 mini ones.

Icing them was not fun, let me tell you. Here is a 10-year-old brother's hand to illustrate the size:

Cute, but annoying.

Bread.

Back from Turkey, sporting some ludicrous tan lines. The worst came from the fact that I was constantly wearing leggings (don't ask), so my legs are ridiculously pale and my feet are beautifully bronzed. How are your holidays coming along?

A while back I had mentioned that I hadn't baked a loaf of bread in all my seventeen years. This fact was unbearable to me so I decided to start making my own bread immediately.

Wanting to take things easy for the first couple of attempts, I decided on a no-knead recipe (the laptop is broken so I've lost the link but I'll try and track it down somehow). Suffice to say, I'm utterly hooked. There is now a permanent, on-going bowl of dough in the fridge just begging to be baked at any given moment. Basically, you chuck together a basic dough (something along the lines of 6 cups of flour, 3 cups of water, 3 tsps of yeast and 3tsps of salt, but don't hold me to it), leave it to rise, then stick it in the fridge for up to a week until you fancy bunging it in the oven. The bread itself is very airy and chewy, with a lovely dark crust. When it gets a bit stale after a few days - if it lasts that long - it makes brilliant toast.

Since there's no kneading involved, the dough is very wet and incredibly hard to handle. Eventually though, after much wrestling with a ball of gloop that loves adhering to your fingers, you will manage to get it onto the tray. I dust mine with flour or semolina usually, but always find that I have to chisel and prise the finished product off the metal. Therefore, I find baking parchment to be the best option.

One day I was feeling particularly energetic so decided to do a bit of kneading. Same formulation, very different dough. Much easier to handle, and of course the baked loaf was different in texture - softer and with less big air bubbles in it.




There were also some experiments with a brown loaf.



And, everyone's favourite, an olive and chilli bread. This particular loaf was gone by the time I woke up the next morning.


Bread machines: Just Say No!

See you in a week!

I feel bad about not posting recently.
My laptop broke and I've been using - or not, as it seems - the big communal desktop.
Then I realised that I was going on holiday today (had no idea!) so I obviously can't go ahead with a new one right now. But I promisepromisePROMISE I'll come back with something about homemade pasta (hint: never again).
Hope you all have amazing summery adventures.
x

Tip of the day!

Get ready for beach season
Is swimsuit anxiety kicking in for anyone else yet?
Eat most of your carbs in the morning, and end the day with a light dinner.
Walk more.

Yeah.. that's it.
I don't try hard enough.

Gnocchi with veal ragu.

Gnocchi, in my opinion, is the best pasta ever. That's probably because I can take or leave spaghetti, orecchiette and farfalle but, hey - these little potato dumplings are fantastic. I adore the way they obediently float to the surface of the water when they're ready.

Usually we would just buy gnocchi ready-made, just like normal pasta, but also just like normal pasta it is very enjoyable to make from scratch.
In my madness, I didn't leave nearly enough time to make these properly and calmly, which is why they look exceptionally lumpen and misshapen. However, it matters not - a blanket of veal ragu and parmesan masked most of the dumpling's 'hunchback of Notre Dame' ugliness.

Gnocchi, of course, would be very easy to convert into a vegetarian meal. You could have them with a simple tomato sauce, or pan-fry in butter until crisp and melt over some mozzarella along with some basil and tiny fragrant tomatoes.

Tip of the day!

Go vegetarian
It makes sense to forget the meat just once or twice every week -
you'll save money and it's a lot better for the environment.
(Check out the ever-growing veggie category on the right.)

Thanks for encouraging my obsession :)

15 followers!
Thanks for reading!

Toffee meringues, blackberries & cream.

There was a small cupful of egg whites in the freezer, and upon finding that there was nothing else interesting to bake with in the cupboards, decided to try my hand at something new.

Meringue, fruit and cream isn't an original combination by any stretch of the imagination, but I really had forgotten just what a good one it is.
I called these 'toffee' meringues because the muscavado sugar gives them a gorgeous buff colour and toffee-like taste. I was going to christen them 'burnt sugar meringues' but decided that sounded a bit too pretentious! So toffee it is.
If we must get technical about it, these are actually mini pavlovas - the addition of cornflour and vinegar makes them so. But, hey, does it really matter? They taste bloody brilliant.

Ingredients:
5 egg whites
200g brown granulated sugar
150g light or dark muscavado
2 tsp cornflour
splash of vanilla
1 tsp vinegar

How to do it:
Preheat oven to gas 4/180°C
1. Whisk the egg whites until they hold firm peaks.
2. Add the sugar slowly, spoonful by spoonful, beating after each addition.
3. Once the mix is thick and glossy, fold in the cornflour, vinegar and vanilla. Spoon onto a paper-lined baking sheet.
4. Stick in the oven, close the door and immediately turn the heat down to gas 2/150°C.
5. Bake for about 20 minutes, then switch off the oven, leaving the meringues in there for about half an hour.
6. Sandwich with whipped cream and serve with a tumble of fruit alongside (blackberries for preference).



The home oven is completely unreliable, so I go by eye for everything which is not a great idea for something as exacting as meringues! But I didn't find them too scary - as long as they're baked at a low-ish temperature, you'll be fine. I started off at roughly gas 4, immediately went down lower, thought they weren't cooking so whacked the heat up a bit more, and then switched it off completely. They turned out lovely though! And as you can see, I had no greaseproof paper so used foil instead. It was absolutely fine, you just have to peel them off rather nimbly.
I also foolishly did this recipe by hand. Suffice to say, my arm just about dropped off.
Also, I think my mix wasn't quite stiff enough - I didn't even contemplate doing the bowl over head test! So it's probably best doing it in a machine.


If you're in the UK, look out for 'king' blackberries. I think they may be exclusive to M&S. They are absolutely stunning fruit. The normal variety are delicious, but these, these are something else.

I honestly haven't enjoyed a dessert as much as I enjoyed this - the meringues were crisp and chewy, the cream soft and thick, the berries slightly tart and staining everything a gorgeous purple.
My little heart is all aflutter with joy after the first attempt at these worked!

Impromptu seafood.

Scallops with runner beans and watercress sauce.

Basil, minestrone & veg box fury.

Mother is on the verge of cancelling the organic veg box we get every Wednesday.
I would believe her but for the fact she has said this every week for about 2 months now. Granted, it is rather annoying - it's summer and we're still getting rubbish potatoes, wizened carrots and massive smelly onions, just with the odd gnat-infested lettuce chucked in as a sign of 'summer' produce.
I know for a fact that not all organic produce is as crappy as this. We used to have an allotment, and the stuff we got out of there was 100 times better. It's just a theory, but we're almost certain they save the best produce for the market - everything was so fresh and crisp and enticing enough at their stall to make us sign up for the scheme in the first place.
That being said, we did get some utterly charming little broad beans this week, so maybe we'll hang on in there and see if it gets any better!
They were shelled by little hands (sibling no.4) and added to the minestrone.


Weirdly, I've never actually made this before, but I wasn't too worried since soup is one of the easiest things to cook.


I sauteed one large onion and three cloves of garlic and added two courgettes, a red pepper, two carrots and a handful of wholewheat spaghetti. On top of that went a whole load of water, one chicken and one mushroom stockcube, and a tin of tomatoes.
The ubiquitous squirt of ketchup and dash of soy (in my cooking at least!) also went into the pot.
Our purple basil is growing wonderfully, so a handful was finely chopped into lovely ribbons and added last of all. Yes, yes, I know - never chop basil, always tear. But to that I say CODSWALLOP.


I won't give a step-by-step recipe as it seems a bit condescending to be honest. Soup is lovely and forgiving because it is completely open to interpretation, so is pretty hard to get wrong.
Please forgive the photos, it looks rather awful but tasted fantastic - savoury and tomato-ey and fragrant with basil which was intensified with a little pesto and handful of freshly grated parmesan. Even the veg hater of the family managed a whole bowl! (And no, that's not me..)
I just wished we had an old hunk of parmesan rind to chuck in the pot, because it makes the broth lovely and silky and provides a beautiful savoury undertone.



I'll definitely be making more of this in the future. It's a fantastic way of using up odds and ends, tastes great and is exceptionally good for you.
Huzzah!