Marion’s. Made us all very happy this evening and also quick to make, which is a bonus after a longish wait for Izzie’s vaccination earlier this afternoon. We got home after 6pm, by 7 we were fed and onto the cookies- more of which later.
Thinly sliced chicken breasts were marinated in soy sauce, dark soy sauce ( today substituted by a bit of oyster sauce, but I have an order coming from Oishii Planet), Shaoxing wine, some bicarb of soda and some cornflour.
Basmati rice was steaming away, I prepared the veggies and then the stir fry sauce; a good splash of Hoisin, some soy, some Shao, brown sugar, rice vinegar and black pepper.
Onto a very hot wok went some oil, roughly chopped onions, quickly caramelised, then the chicken, which I left in peace for about 3 minutes to catch some colour. Some chopped garlic, peppers and a handful of edamame, which I found in Esselunga, miraculously. Finally the stir fry sauce, around the edges, a minute or two, spring onions and we were good to eat.
It was very much enjoyed, The Child had seconds. A keeper.
Courtney gave me some Swedish cookies at school, made by Daniel, I’m told they are called kolakakor. And I even obtained the recipe. Very nice indeed, sugar intake for today was quite, erm, significant.
From Food Language again. And again with good results.
I started it right after breakfast, together with the ragu, so that we had dinner ready later after the muddy garden work- the lights on the drive are taking shape at long last.
I used 280ml of water and dissolved 7g of yeast in it, before adding 350g of bread flour and 8g of salt ( could have used more, I later decided). All mixed well with a little extra water added, as it didn’t seem wet enough for me, then also 2 tbsps of olive oil added.
Covered and left to rest for 30 minutes.
Then, as it seems standard with this chap’s recipes, with wet hands one lifts the dough and folds it over, then lifts and slaps it back.
30 minutes rest.
Some sun dried tomatoes were chopped, ready and waiting, another round of folding to the centre, lifting and slapping, tomatoes in. Left to rest for 10 minutes.
The baking tray was prepared with lots of olive oil, the dough went in, spread nicely, drizzle with more olive oil. The final 30 minute resting time, then with wet hands a bit of massage, nice and deep, then a sprinkle of sea salt, a drizzle of water on top and into the oven at 230 degrees for about 17 minutes- the recipe said 20, I took mine out, the colour was very convincing.
I don’t remember ever making a better focaccia. 🙂 It was enjoyed for lunch in the sunshine, then some more with ragu in the evening. Very pleased with it!
From Marion, who doesn’t seem to put a food wrong. I came across this recipe when looking for inspiration of how to make chicken breasts exciting again. I’ve been trying to feed us more protein lately, there are eggs in the morning even mid week now, also trying to wave sugar goodbye as much as possible, with various results…..
This, however had to be tried, at least for science and research, as I have never marinated meat in mayo before. Eh? Oh yes, it does work.
So, before we went to school I sliced 2 chicken breasts sideways, in order to have 4 pieces and seasoned them with salt, before making a marinade out of some Heinz mayo, soy sauce, 2 grated garlic cloves and some vinegar. It sat in the fridge for nearly 3 hours ( Marion says even overnight would be awesome) . Once back home I got some plain rice ready and made the sauce. I had no dark soy sauce, so I used a tbsp of char siu sauce from the jar, also soy sauce, some brown sugar, rice vinegar, sesame oil and more grated garlic.
Onto a very hot pan went the chicken, being turned around a couple of times, until evenly cooked, beautifully browned, it took around 8-10 minutes. Sauce in, quick action and then just to finish, a small piece of butter. The kitchen smelled Asian! Served with fresh chili and cucumber. 2 hours later I would have some more. But no such luck. 🙂
A video popped up on youtube, on how to make the most fantastic sourdough. Mine is good, but it’s not fantastic, so I did watch the video to the end, I took notes, then, for science and research I decided to try a different method to the usual one. Get out of my comfort zone.
I started yesterday after lunch. Right now I have 2 delicious pieces with butter in my tummy and I think lunch today will be very simple- sourdough with butter, a couple of slices of prosciutto toscano, a couple of cherry tomatoes, cup of tea. Is the plan.
Interestingly, this recipe uses a third of the starter in comparison with the other recipe. Only 50g of it, mixed with 230ml of water, combined. 340g of bread flour, I bought a slightly more expensive one than normally. 7g of salt. All this combined in a bowl with a wooden spoon, till all the flour was incorporated. Covered to rest for 40 minutes. First of many.
Kitchen Aid does not come out of the pantry for this recipe. The dough needs to be stretched and folded, stretched and folded again. Lifted and slapped back and then again. Rest for 40 minutes.
At this stage one can add olives or whatnot, I used pecans, as Izzie loves my bread but hates olives and I’m a lovely mother, so no olives this time.
Stretch and fold. Lift and slap back. Rest for 40 minutes.
Stretch and fold, lift and slap back, cover and leave to proof for 2-3 hours, until doubled, says the method. Well,we went to school, to the shops, came back, it hasn’t moved much. I waited until after dinner, so more than 4 hours, the rise was disappointing, but I proceeded.
With oiled hands I have tucked the dough downwards, Paul Hollywood’s way, sprinkled with flour, left to rest for 30 minutes.
Then the interesting bit, I had to fold it “the envelope way”, like a French pastry, then rolled it tightly an finally place in a proofing basket- the stiched side up! That crack had to be pinched in, but that was still a new thing! One more sprinkling of flour and it was ready to proof overnight, but I opted out of the fridge, like the method said, mine hasn’t risen enough, so it stayed on the worktop under the plastic bag for nearly 11 hours.
This morning the rise still wasn’t astonishing, but I baked it in 220 degrees in my Dutch oven, 25 minutes under the lid, then 10 minutes without. Also, one long slice , not 2 or 3 across.
The crust is beautiful. We love the flavour. One of the best loaves yet. I think I have to send it to Steve.
They also have a recipe for focaccia there, I think it will be next!
In my 49th year on this planet I have made hummus today, for the first time ever. I became a fan of it fairly recently, but always used to buy it, a Greek one from Esselunga. But a pack of tahini caught my eye while shopping there yesterday, so I grabbed some chickpeas too and followed a recipe found on the web. Very pleasantly surprised, how good it is. The shop bought one had no cumin, this one does and it really makes a difference.
60 ml of lemon juice and 60 ml of tahini were blended first, until creamy, one garlic clove, a generous splash of olive oil. Ground cumin, smoked paprika, salt. Half of the 250g can of chickpeas in ( weight with the liquid 400g). Before adding the other half, some of the leftover liquid from the chickpeas went it to loosen it and more blending, until creamy and delicious. A touch more salt, another splash of olive oil.
Yet more olive oil to serve. We had it with the Swedish crispy bread from Ikea, discovered thanks to Daniel. Very good pairing, as the bread tastes of nothing, so one appreciates the hummus more. Yum! A keeper!
Had to be made to satisfy a craving, of which there are many, when the weather sucks the way it did today. It rains, it’s misty, cold and miserable. Egarden.it delivered 3 new plants for me, which are covered and waiting for better weather, meanwhile cookies were baked. With Iza. After dinner.
Recipe from bbcgoodfood, fairly straighforward, with a scary amount of sugar, which I have not reduced today.
150g of soft butter creamed with 160g of sugar, half and half white and brown. 1 whole egg, a bit of vanilla paste. 225g of plain flour and 1/2 tsp of bicarb soda. A pinch of salt, then chocolate- I used Milka, chopped into small pieces and a good handful of hazelnuts too. Thick dough we were shaping into small balls and placing on baking sheet.
They went into the oven at 180 degrees for about 12-13 minutes, they did spread considerably.
Nice cookies, good combo with a cup of tea, will be packed to school tomorrow to be enjoyed by 11 year olds who don’t have to worry about their waistlines. 🙂
Yesterday was my birthday, the last one with 4 in the front. All 3 Bankses headed out to Da Pasquale again, which is now my favourite place to eat in Lucca. Nonna Clara is great, but Pasquale’s place is just such a treat in every way. The olive oil on the table is fantastic, the service so good, they should bottle and sell it. The food. Where do I start. Third time in a row Florek had their beef tartare and was forced to share it with us. Grilled filled steak, my main last night so tender, it must have been resting a long time. Delicious truffle mayo on the side, of which I asked for some more, sooooo good.
Izzie had some pasta with seabream, but while we had starters she received a small portion of house caponata. She famously detests olives and aubergines, but she was bribed by Florek and ended up eating almost half of her portion and got paid for it. I helped with the rest- a wonderful caponata, sweeter than any of those I tasted in Sicily. Without peppers, without tomatoes, lots of raisins. I would so love their recipe. So that was a first for Izzie, who also was wearing a bit of mascara for the first time ever last night….
My favourite thing last night was one from the specials board, grilled octopus with chickpea puree, some grilled peppers on the side, I could eat three times as much of it. I think the time will come when I’ll have to master cooking octopus.
Pasquale sells the wine he serves in his restaurant, so we went home with a handsome bottle of Bolgheri we enjoyed with dinner.
Can’t wait to go back, maybe we’ll take the Swedes with us, Daniel just said they have never been there.
A recipe by Mr Maklowicz, which I simply had to try for many reasons, for example- I don’t have to lose 5kg, so tiramisu is always a good idea, it called for no eggs, a first for me, so I had to try, plus I had all the ingredients at home. And Robert doesn’t really put a foot wrong when it comes to good food, so before lunch earlier today it has been made. And now it’s been tried. Enrico and family will be here tomorrow, I think he should taste it, let’s see what an Italian thinks of that. 🙂
For starters, a strong coffee was made in a moka, savoyardi biscuits nicely lined up in a dish and waiting for it. Some mascarpone, icing sugar, freshly grated orange zest, from one of those amazing Italian oranges in season right now. A splash of grappa and a splash of cointreau. In all honesty, 3 splashes of each. I kept adding as I was thinking I can’t taste it enough. I’m glad I stopped after 3, it is seriously boozy!Some vanilla paste, a bit of fresh orange juice. All this nicely whipped, to pack it full of air.
To assemble I also did something new; I used to dip my biscuits in the bowl full of coffee, now I gently poured the sweetened coffee onto the lined up biscuits. Mascarpone Booze Fest on top, more coffee biscuits, more cream. The top layer has a bit more of fresh orange zest, grated dark chocolate and a sprinkling of cocoa.
I am yet to discover how to take a good photo of a portion of tiramisu!
In spite of a bit too much booze it’s an excellent recipe and Rob’s right, egg yolks are not necessary. Husband approves! 🙂
You Tube introduced me recently to a Silesian cook called Remigiusz Raczka, interesting to watch in the kitchen, pleasant to listen to. His take on placki ziemniaczane caught my attention and I made them his way for lunch today. It is the most miserable day in living memory, weather wise. It rains cats and dogs, it’s cold, grey, the cats have not been outside at all today. Florek is suffering from a back injury and Iza has a day off for that reason. I cook.
I used a different side of the grater, to change the texture of placki a bit, make them more hay-like. Normally I use my mini food processor to turn the potatoes into a pulp, today I did the work. Not sure if it made a huge difference. What did though was an extra ingredient- 3 cloves of garlic. Grated, like the spuds and onion. Then, as always, one egg, 2 tbps of plain flour, salt and pepper and they were ready to fry.
Nice, simple and calorific lunch, that made the house smelling like our small flat in Stronie. Iza and I had them with sugar and sour cream, the way I used to when I was a kid. Yum.
From giallozafferano.it. Surpringly lovely to eat, crunchy little delights, even Florek said he’d have them again. Iza on the other hand announced they were her biggest nightmare, all they needed was an olive on top and it would be an ultimate schifezza! 🙂
I roasted 2 whole aubergines for about an hour in 200 degrees, cooled them slightly, peeled off the skins and then placed on collander to get rid of the excess water. Mashed them with a fork and then added an egg, 2 mashed garlic cloves, a generous amount of both breadcrumbs and grana padano, chopped parsley, salt and pepper. When eating them in the evening I thought a nice, crunchy green chili, not super hot, but flavoursome, will be added next time. Or a raw shallot. Or both!
Once formed in cute little polpette I rolled them in breabcrumbs again and they waited in the fridge for dinner. Deep fried until golden, sprinkled with salt before serving, also a fresh green salad and a dip made of Greek yoghurt, cucumber and mint went well together. I’m thinking they would make a great antipasto, maybe even with guacamole!
