Day 21 – Indian Barfi

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.

Ingredients

1 cup ground almonds

1 cup ground cashews

1 cup sugar

60g of butter

13oz evaporated milk

Steps

  • 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
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Day 20 – Hungarian Dumplings

Well these seem simple enough, far easier than those fandagled suet ones.

Day 19 – Hungarian Goulash

Coming Soon… when my meat defrost!

Super Saturday Number Two

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.

Day 18 – Meatloaf

Cue soundtrack and semi-awful-but-you-can’t-help-but-love-it ‘Bat Out Of Hell’ wailing. Yes, meatloaf is the dish of the day. We finally went food shopping. We haven’t been food shopping since around the second week of December – it’s now almost February. The year is going so fast, nearly 20 days of nom already.

So out of habit we picked up mince as I tend to make bolognese a lot. But I’ve already made that this year so in the spirit of new foods and the fact I can’t not stick with it now people know, I had to find a recipe that called for mince. Hence the meatloaf.

Ingredients

900g mince

1 Onion – Grated

1 Tsp Sage

2 Eggs – Beaten

50g Bread Crumbs

240ml milk

Salt and Pepper

Steps

In a dish soak the breadcrumbs in the milk. Add the Sage, Salt, Pepper, Onion and Mince. Mix it all up and put in to a loaf-ish shaped dish. It can be topped with Ketchup or Worcestershire Sauce before cooking.

Cook for 40-50 minutes at 180.

Eat.

How’s that for simple. It also smells amazing. I did make an error with the mince as I only had 500g not 900g. I had every intention of halving all the other ingredients too but it wasn’t until I was putting the mix in to the dish that I remembered. Oops. I think the extra breadcrumbs counteracted the extra fluid so it wasn’t a huge issue.

Day 17 – Kedgeree

I bought food a while ago that was in the sale as I can’t pass up a bargain. One of these bargains was smoked haddock so the obvious next dish had to be Kedgeree. I was late home from work so I cheated a little and bought microwave rice.

According to Wikipedia Kedgeree is either from India then brought to the UK or from Scotland to India to the UK again. I always thought it was Scottish though.

Ingredients

DSC_0635

Smoked Haddock

1 small Onion

1 Tsp Cumin

1 Tsp Tumeric

1 Tsp Ground chilli

1 Tsp Curry Powder

2 Tbsp Creme Fraiche

2 Eggs

Steps

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In a small pan boil the eggs for 10mins. While they’re boiling, poach the haddock in a separate pan for a few minutes. Remove fish and allow to cool. Put fish water to one side.

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In a saucepan, add some butter and soften the onions. Stir in the chilli, tumeric, curry powder and cumin.

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In one go add the flour and stir in. Remove from the heat before gradually adding the fish water. Stir constantly.

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Flake in the fish straight in to the sauce and stir through gently so as not to break the fish up.

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The recipe says to serve the fish ‘sauce’ over the rice but I’ve always had the rice mixed in.

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And it’s done. It looks a lot darker than the photo but that might be the hot chilli.

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This was so hot, hotter than I remember Kedgeree being. I did use hot chilli instead of medium chilli powder as we like hotter food. It was so good though, but not really what I was expecting when you Google images of Kedgeree.

Day 16 – Pizza Dough

Japanese week is over. It was fun having a theme as it meant I could buy a lot of the same ingredients for several days and also gave me a chance to think up now things for after the week ended. So far I’ve come up with Pizza. That’s it.

I tried making the pizza dough yesterday and it was a disaster so I’m trying again today. It seems so basic I can’t work out what went wrong so here goes – I used Jamie Oliver’s Pizza Dough recipe so what’s the worst that could happen.

Ingredients

DSC_0626

1kg Strong White Flour

1 tsp Fine Sea Salt

2 x 7g Dried Yeast Sachets

1 Golden Caster Sugar

4 Tbsp Oil

650ml Lukewarm Water

I stopped at the store for flour as I didn’t have any Strong Flour in the house. Turns out I did. I now also have a second bag of strong flour, several magazines, a sandwich, popcorn, a phone cover and an empty purse.

Steps

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Sieve the flour and salt onto a clean work surface. Make a well in the centre. In a jug mix together the yeast, oil, sugar and water.

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Leave for a few minutes to dissolve and mix together. Pour the liquid mixture in to the well and gradually bring the flour in with a fork.

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It should start coming together to form a dough. When this starts, work it in to a ball using your hands. Make sure they are dusted with flour to prevent the dough sticking.

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Place the dough in a flour dusted bowl, dust with flour then cover with a damp cloth. Leave to proove for an hour in a warm room, until the dough has doubled in size. Take the dough out onto a floured surface and knead a bit to remove the air – this is called Knocking Back.

The dough is good to go.

DSC_0632

Top with a selection of goodies – We went for Milano Salami, Streaky Bacon, Chipolatas, Basil and Mozzarella.

I baked for 20-30 minutes, checking regularly.

I am never, ever making Pizza Dough again. Second time and it was just as bad. I’ve Googled it since and the problem is potentially yeast related. There was no froth. Neither attempts rose, and when I cooked the second attempt it was shiny and none of the toppings would stick. Tasted lovely though.

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