Tag Archives: recipes

Yum Yum

From http://www.guardian.co.uk/lifeandstyle/2009/jul/01/elizabeth-david-food-cookbook. This being the Grauniad, it starts off with a correction:

A misprint meant that anybody essaying the macaroni salad recipe at the end of the piece below would have had even more grounds than the late Elizabeth David to detest this dish. As a reader wrote: “Try ‘peas’ instead of ‘pears’. Better?”

Even allowing for that, you might want a bucket handy. There are nice ways to do pasta salad, but this isn’t one of them.

Italian salad
1 pint cold cooked macaroni
½ pint cooked or tinned pears (nb: these should be peas)
½ pint grated raw carrot
French dressing to moisten
2 heaped tablespoons minced onion
½ pint cooked or minced string beans

Mix the chopped macaroni and vegetables; moisten with French dressing, flavouring with garlic if liked. Serve on a dish lined with lettuce leaves. Decorate with mayonnaise and minced pimento or chives.

Swanning Around


15112009189.jpg
Originally uploaded by mhoulden

Another Creative Commons photo taken when I was out on the bike. I stopped when I saw some swans swimming on the canal and got the camera out. One swam past but there was another one behind it. When it saw me it started posing for the camera (probably expecting some food) so I got a couple more of it.

Also, quick recipe for gingerbread coffee syrup. In lieu of getting to Starbucks to have one of their gingerbread lattes or buying some from a shop I thought I’d try making some. Very easy to do but a little goes a very long way (2 teaspoons is more than enough for a standard cup of coffee).
8 fl oz demerara sugar
8 fl oz cup boiling water
3 teaspoons ground ginger
2 teaspoons vanilla essence
1 teaspoon ground cinnamon

Mix sugar and water in a pan over a low heat
Add flavourings
Stir constantly until reduced by about a quarter in volume, for about 5 – 10 mins. Watch it doesn’t get overdone and starts turning into toffee. The sugar will be partly melted so it’ll still be quite thin
Remove from the pan and leave to cool. It should thicken up as it cools

Lamb Stew

Here’s the recipe I did last night

  • 2 lbs/900g lamb off the bone
  • 1 large onion
  • 1 butternut squash
  • 1 leek
  • 1 400g tin chopped tomatoes
  • a couple of handfuls of mushrooms
  • orange peel
  • 1/4 tsp fennel seeds
  • 1/4 tsp thyme
  • 3 cloves crushed garlic
  • couple of sprigs of rosemary
  • 1 tsp salt
  • 1/4 tsp pepper
  • basil
  1. Peel the veg and cut into cubes. Remove seeds from the butternut squash.
  2. Cut the lamb into 4 cm cubes and brown in a little oil. Remove from the pan with a slotted spoon and put to one side. If there’s a lot of lamb you might need to do this in more than one go
  3. Add a little more oil and the salt to the pan and then cook the leek, mushrooms, onions and squash until tender stirring regularly. Probably takes about 20 – 25 minutes
  4. Add the garlic and cook for another minute
  5. Add the tomatoes, fennel, orange peel, pepper and thyme and bring to the boil, stirring as you do
  6. Place the lamb, rosemary and panful of veg in a large casserole dish, stir, cover, and put in an oven preheated to gas mark 4/180 °C. Use a fan oven with the fan switched off
  7. Bake for about 1:15 – 1:30 until the lamb is cooked through and tender
  8. Serve with chopped basil