This was a success and was all eaten and enjoyed, just as I like. Nothing wasted. I made it for Ewa, who came over the other Sunday with her new squeeze, called Rich.
I started with making a fruit jelly to the packet instructions, as it takes forever to set and the timing is crucial here. The base was a simple sponge, Bozena’s recipe, usual, on that I sat some chopped pears, that I had previously cooked with some pear liquor and cinnamon. When the jelly was well chilled, I whipped the cream and added half of that jelly to it, which made it quite runny, carefully poured it onto the sponge and pears and left in the fridge to set. An hour or so later, when the remaining jelly was beginning to set, I topped the cake with it and left it in the fridge overnight. It was light and enjoyable.
Lots of budget cooking in my new Winchcombe kitchen these days, as I’m not earning, must cook tasty food, but not expensive. I made golabki this evening, but I had no pork, so I came up with a filling made of porcini mushrooms, rice, some chopped and fried shallots, carrots and celery, all well seasoned and flavoured with sesame oil. Everything wrapped in savoy cabbage leaves and slowly cooked. The sauce was a simple one, but based on mushroom stock from the porcini used in the filling, altogether a lovely combination. Florian said, the best golabki to date. 🙂
I felt like doing this one for a while. Never been massive on celeriac, but I think I just got converted.
First, I chopped and fried some pancetta, removed it from the pan and fried some chopped shallot on the same fat, with abay leaf and some thyme for flavour. Then in went cubed celeriac, slightly sweated, some chicken stock on it and that cooked nicely for about 20 minutes. Then I storred in some double cream, not much, just a touch for the colour, brought back to the boil, fished out the bay leaves and stalks and pureed the soup until smooth and velvety. With only a touch of seasoning needed, I topped it with crispy pancetta, some fresh thyme and a drop of truffle oil. Absolutely loved it!
On the joys of cooking and eating
