My cooking habits are much like my eating habits; varied. Though unpredictable might be a better way of putting it.
So, don't expect any specialisation when it comes to any particular national recipes. However, if there is one theme that runs through all my food, it is that it is based on my simple philosophy:
Food is not some add-on to life but should at the very core of our day-to-day existence. Good food is about friendship and love and the wonderful times we spend with those close to us.
Summer is here! Okay, so possibly not, but when someone puts really fresh home made ice cream under your nose, it is easy to believe it is, and that is half the battle.
Strawberry Ice Cream is about the easiest of all ice-creams to make. It does not require making a custard first, it is light and refreshing, and you really cannot buy ice cream that comes anywhere close.
There is something about a sarnie that is not just easy and quick, but immensely satisfying. The trouble is that most of the sandwiches that you buy have terrible bread and the filling's are boring, only made vaguely edible by salt.
Years ago I used to buy sandwiches from an Italian deli near Oxford Street in London.
I have been making these very quick apple pies laced with orange zest, honey and ginger for a while. They are sweet and refreshing and gently cooked in an almond pastry.
Generally speaking, I am not a great pie maker; especially since it is very definitely on my diet black list! But others in the family love them, so I make these not just for Christmas as a perfect alternative for mince pies, but at anytime someone wants a real treat.
Now, everyone knows that I love to make my own curry spice mixtures, my masalas, and even my own pastes, but time does not always afford me such a luxury, to be honest. So I normally keep around some basic commercially produced pastes for when I am in a rush.
Here is how to use them properly to create a rich, luscious curry.
Sometimes the simplest of meals are just stuffed with love and warmth. Certainly the case here. A rich, thick soup that can be a supper or a meal, day or night, summer or winter.
I love this sort of dish for a couple of reasons. It takes no skill, very little time to cook and is wonderfully cheap. I should do more of these.
The joy of the pancake is not just in the eating - they are fun to make too. Also very easy, so don't buy the revolting pre-made pancake mixture.
All you need is milk, water, eggs, a little melted butter and to make the mix in advance. Then come evening, off you go!
Mayonnaise is one of those standards that is found just about every larder or fridge in western culture. It is versatile, can help make something boring interesting, is loved by most people and keeps.
However, most of us fall for the adverts and buy something mediocre from the supermarket shelves like the ubiquitous Hellmann's range. Not only is factory-made mayonnaise disappointing, but in many cases, I would argue whether it really qualifies as mayonnaise in the first place.
Now, if you like cow at all, then the idea of a juicy steak will always draw your attention on the menu. But sometimes, just having a slab of meat bunged on your plate is a bit, I don't know, neandertal?
If you are cooking at home, getting the steak the right level of rareness can be awkward, to say the least. If you have a nice big bit, that is not so bad, but bearing in mind we all eat too much meat (unless you don't eat meat, of course), then we probably want a smaller bit. Small, thin steaks don't cook so well.
The solution is simple: Sharing.
A small collection of village folk arrived at the residence today for a luncheon. Well, in my own way, I felt this mostly Christian band could do with some good and honest Jewish sustenance (albeit cooked by an atheist), so Salt Beef would be the main event.
Where I was brought up many of our neighbours were Jewish, mostly from families who had emigrated to this country arriving in the East End of London. Salt Beef was very much a part of their culture and when I visited with my friends, it seemed to be a regular event at lunch.
This is a gentle but warming dish for those who do not wish to be stuffed, but want a rich taste to last the evening. It only takes about ten minutes to prepare and 20 to 30 minutes to cook and so is ideal for a working day.
You can vary the ingredients, to be honest, even moving it away from the East Asian influence I have here. The most important idea is that this is fish steamed in the oven over stock and served on a bed of cooked cabbage.
