Well things have been busy around here. I’ve been away. I’ve been lazy. Sorry. I promise I will fill in the gaps with lots of amazing food. Honest.
This weekend we went to Wembley to watch TNA Impact Wresting. Little did I know the hotel we were staying in was barely a step away from the biggest Oriental Supermarket I’ve ever seen. Suffice to say, I’ve stocked up. I was not going to pay a tenner postage on Amazon. Now I have my glutinous rice flour. It’s time to make Tteok.
– 1 cup glutinous rice flour
– 1/3 cup boiling water
– dash of sugar
– dash of salt
– potato starch or corn starch
Apart from the elusive glutinous rice flour, the rest of the ingredients are easy to get hold of. Definitely recommend hunting for an Oriental market as opposed to buying online.
What To Do
1. Mix together all dry ingredients. (NOT starch)
2. Boil water
3. Pour over the dry mix.
4. Working quickly, combine the ingredients to form a ball. It shouldn’t be sticky so you may have to add more rice flour.
5. Dust a waxed sheet with the starch. Roll out the Tteok into whatever shape you fancy. It seems standard tteoks are 2″ cylinders or balls with filling.
These are so lovely, though I think possibly an acquired taste. They’re not as sweet as you would expect a ‘sweet’ to be but amazing if you know what you’re expecting. Will make these again, with fillings – when I get to a good store again. Thanks to EatYourKimchi.com for the video inspiration.
So we’re moving. Windows are being fitting, kitchen is being designed. I can finally unbox my Christmas Kenwood. Problem is cooking has been hard. I’ve deviated from the Super Saturday list, so shameful. Everything has needed to be easy this week. I’m also away this weekend. Sorry.
Tonight we had fish and chips but I wanted something extra. There are four things I love in food terms – cheese being the first which you might know by now. The others are salt, mayo and garlic. Yes I know the salt one is terrible but I can’t help it, it goes on everything I eat. However not many recipes exist with salt as the main ingredient so garlic mayo it is. Or Aioli to be precise.
3 egg yolks
4 garlic cloves
juice of 1/2 lemon
salt and pepper
150ml extra virgin olive oil
mustard powder (optional)
Now this recipe couldn’t be easier. It puts all the easy recipes so far to shame.
1. Blend egg yolks, garlic, lemon and salt&pepper in a food processor
2. Pour in the oil in a steady stream while still blending until thick and creamy
3. Serve with baguettes (or chips.)
And that’s it, you can add the mustard and/or saffron to vary the flavour if you like. I guess you could add other herbs or spices to it as well for different effects. I’m not sure how long this would keep though but definitely a fridge dweller.
Another food I quite like is humous, on everything. It’s made from pureed chickpeas mixed with various other things and is something I really want to try freshly made. However, my new kitchen isn’t finished yet and as such my lovely Mr Ken Wood the mixer is still in his box. His day will come.
So, what else is there that you can make with chickpeas? Especially when they are three tins for a pound in the store. Easy, quick and simple – chickpea fritters. Almost like a vegetarian burger perhaps.
200g/7oz canned chickpeas, drained and rinsed
½ small onion, chopped
1 garlic clove, finely chopped
1 tbsp ready-made harissa
handful fresh spinach leaves, torn
1 free-range egg
1 tbsp olive oil
I usually always have most of these in the house which makes this pretty simple to do on an unplanned night. I had onions, garlic, spinach, eggs and oil. All I needed was chickpeas and harissa. Edit – I lied. I had harissa left over from something else too.
What To Do
1 – Blend together the chickpeas, onion, garlic and harissa together until smooth. I guess you could leave it slightly ‘lumpier’ if you prefer it that way too.
2 – Add the egg and spinach. Pulse in the blender until combined in a thick mixture.
3 – Heat the oil in a frying pan. Spoon fritter sized chunks of the mixture into the pan and brown on either side for a few minutes. Remove to some kitchen roll to drain.
4 – Eat
I do like it when a recipe is done in three steps. I do miss having time to make more complicated things though as I think they can taste better just because they were harder. Hmm, will have to plan out the kitchen time better in future.
Well I think it is high time I made a sweet rather than a savoury. And Barfi is one of my favourite sweets. Before I moved to Wales, there was a local-ish Indian sweet shop in Tooting in London. They sold every kind of Barfi you could imagine along with gelabi, gulab jum and baklava and halva I believe.
I thought I’d at least look up a recipe and see how complex it was. Turns out it’s not. In plain barfi all you need is evapourated milk, ground almonds and ground cashews – plus sugar and butter but these are usually in the house.
1 cup ground almonds
1 cup ground cashews
1 cup sugar
60g of butter
13oz evaporated milk
- Melt butter in a heavy skillet. Add milk. Stirring constantly, bring to a boil.
- Low heat and cook until milk thickens. Add nuts and sugar. Stir. Cook for 10 mins. Turn off heat.
- Pour mixture on to a flat dish and spread evenly with the back of a spoon. Cool. Cut into small squares
Well these seem simple enough, far easier than those fandagled suet ones.
Coming Soon… when my meat defrost!
Oh no. Amazon sent my new cookery books out with the awful Hermes courier. They tried once and sent them back, shame on them. I will have to reorder them and wait, again. Wonderful. On the plus side, it snowed. Yay snow day, two days off work – admittedly unpaid – but nevertheless, off work. Also, I mentioned we went food shopping, at last. Nearly seven weeks since we went last. It does mean that hopefully I’ve bought everything for the whole week of noms and won’t need to buy expensive last minute ingredients at the expensive store on the way home from work. Bonus.
Plans For This Week
– Hungarian Goulash
– Levesbe Galuska (lit Soup Dumplings) – also Hungarian
– Mushy Pea Curry, Slimming World Style
– Seaside Fish ‘n’ Chips with Mushy Peas
– Indian Barfi
– Nutella Cookies
– Tteok [this was word of the day on my other blog!]
I used to go to Slimming World and a lot of people swore by Mushy Pea Curry – it’s full of super speed foods [metabolism boosters, low in calories, high in density etc etc] and it supposedly tastes great. Now I’m still in Christmas mode, so I’ll try anything. Even mushy pea curry.
Favourite Food Of The Week – Kedgeree. So it didn’t look like the picture. So what, it tasted good. Hot too, which isn’t a bad thing. And filling, especially good for the budget when a bag of rice is around 10p.
Worst Food Of The Week – Pizza dough. After several attempts it still failed. The toppings were lovely as I splashed out on ‘authentic’ italian meats and cheese. But the dough was a disaster. Funnily enough, pizza dough appeared on todays Saturday Morning Kitchen and James Martin blames my yeast. Maybe third time lucky.
Til next week. Nomnomnom.