All posts by Ola

I love eating. Even more than I love cooking. My Mum got this thing into me, being a working woman with two kids and still managing to put a two course dinner on the table for us every day. My meals are a lot simpler, I cook for two, with Florian being my most devoted fan and audience. There is nothing more rewarding than a nicely turned out meal. There is nothing more enjoyable that a great plate of food in a decent restaurant with a glass of great red in a nice company. Hence this blog, to share ideas and joy of good food. Bon Appetit.
Good Food

Roasted goods and some pasta too.

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January is coming to an end, not fast enough for me. We’re still in lockdown, schools are still closed, we’re stuck at home, so one thing we can do is cook and bake and eat well. Yesterday a roasted cauliflower soup for lunch.

A small cauli, 2 shallots, a couple of garlic cloves, some cumin seeds, olive oil and salt and in the oven for 35-40 minutes, partially covered. I ended up adding more ground cumin later.

Roasted veggies were added into hot chicken stock, cooked for a few minutes, blitzed into a creamy goodness, seasoned and finished with a touch of double cream. On top some toasted sunflower seeds. Lovely, nutritious, wintery soup.

Today, fresh pasta. I wanted to have a go at making agnolotti, youtube videos made it look easy enough, mine were nowhere near as pretty. More practice is needed, the flavour however was there and we ended up with lovely dinner. The stuffing- roasted butternut squash, red onions, pine nuts, walnuts, parmesan. Fresh thyme. Florek made pasta, the sauce was a simple fresh tomato reduction, lots of olive oil and some more of that beautiful fresh thyme. Next time the pasta will be thinner and better looking.

Good Food

Steak tartare.

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From Rick Stein’s “French Odyssey”.

It was only the second time I attempted a steak tartare at home. Done it a few years ago to Mum’s instructions, but was seriously underwhelmed,then had a few good ones in Brasserie Blanc and in Cote, not to mention that sensational one Florek had in Paris a year ago, but now, in lockdown, with great butcher around the corner there was no excuse but to try again. Especially with a recipe.

So I bought 300 g of fillet steak, which Toby kindly minced for me. To go with it I used 1 tbsp of chopped capers, a finely chopped echalion shallot, ended up adding a bit more, 2 tbsps of chopped parsley, 1 tbsp of olive oil, a large chopped cornichon, some tabasco, a generous seasoning of sea salt and black pepper. What the recipe lacked and I added 2 tsps of was Dijon mustard, a must, in my opinion. Worked it all well, formed 2 portions and placed a fresh egg yolk on top. Seasoning was checked and double checked and still salt and pepper mills, as well as tabasco ended up on the table. With the tartare we had some delicious matchstick fries and polished a bottle of Spanish garnacha. Very good indeed.

Baking

Chocolate loaf cake.

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Nigella’s again. Her recipe says” Dense chocolate loaf cake”, but mine’s not dense at all, in fact it is fairly light and delightful, easy to make and I’m surprised how much I like it- as I’m not known to love chocolate cakes. This one was picked this morning, at breakfast. I couldn’t sleep last night, I never can when the wind blows as if someone hung themselves and the wheelie bins get overturned. It’s still lockdown, it’s cold and grey outside and I’m finding it difficult to find positive things when I wake up in the morning. So today I thought – baking!!!!

Half a portion, small loaf, in order to reduce waste as well as not to fatten us up too much. 112 g of soft unsalted butter, creamed with 165g of brown sugar. 1 whole egg. Some vanilla paste. 50 g of good, dark chocolate, melted and slightly cooled. 100 g of plain flour plus half a tsp of bicarb of soda. 125 ml of boiling water. These ingredients made quite a runny batter, which baked in the lined tin initially for 25 minutes in 190 degrees, then for another 15 minutes in 170. left in the tin to cool completely before turned out.

Lovely recipe. I doubt it will last beyond tomorrow though. 🙂

Baking

Birthday cheesecake.

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Santa’s brought me one of Nigella’s books,”How to be a domestic goddess”, a nice new addition to my collection of cook books. This cheesecake looked appealing enough to be made first. I had a table booked at Rick Stein’s in Marlborough for my birthday, but once again Covid made sure the plans were wrecked, so I’m glad at least I had a nice cake, thanks Nige! 🙂

For the base I used 150 g of digestive biscuits, blitzed, then mixed with 75 g of melted butter, pressed into the lined, round tray and quickly baked for a few minutes.

Then 600 g of cream cheese got nicely whipped up in the kitchen aid, 150 g of caster and vanilla sugar added. 3 eggs, 3 yolks, vanilla paste, a good squeeze of lemon juice. Poured onto the biscuit base and into the oven in the water bath, I did secure the tray with alu foil twice, to be sure no water leaked in. It baked for 50 minutes in 180 degrees, then the final layer of soured cream( 150 ml + 1 tbsp of caster sugar and some vanilla paste) poured on the top and 10 more minutes in the oven. Once cooled, it spent a night in the fridge and before serving I finished the rough edges with some flaked almonds. It’s a lovely, moist, indulgent cake. And it was enjoyed!

The photo not exactly amazing, as this was the very last piece left.

Dessert

Cinnamon ice cream.

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Aussie Masterchef inspired, but the recipe is from BBC Good Food, it had to be one for those with no ice cream makers. Currently I still qualify, but after today’s raging success I am thinking about it again! 🙂

I started by heating up 225 ml of milk with a good sprinkle of cinnamon. The recipe called for the stick, I had none. I won’t be able to say exactly how much cinnamon I used for this recipe, as I kept on adding and tasting. I wanted a decent cinnamon flavour, but not like that chewing gum that Florek used to bring me from America years ago- one that left the palate burnt from too much spice.

3 egg yolks, 100 g of caster and vanilla sugar, again a pinch of cinnamon, whipped nicely till pale and fluffy. Once milk was nice in hot, it got whisked in to the eggs, returned to the pan and then onwards like with any custard, until it thickened up. More cinnamon, more tasting.

350 ml of double cream, gently whipped, not too much, I wasn’t even sure if I should have whipped it, the recipe did not say that, but that was my first attempt, so I whipped it. Mixed the custard through, poured into a plastic container with the lid and into the freezer for 1,5 hour. After this time I gave it a good stir, covered, returned to the freezer. Another 1,5 hour, stir, this time much more set. Third time was recommended, but by then 2 Bankses discovered what I was busy with and The Tasting begun.

Eventually, I served us all a scoop on a nice gently baked apple. I could have easily eaten 3 times as much, but I intend to shed around 3 kg again, so no stuffing my bum with ice cream in a hurry. This is a success though, well done me! 🙂

Dessert

Chocolate and olive oil mousse.

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Nigella is a guest judge in Aussie Masterchef, this dessert was one of 4 she set out for a pressure test. It looked great, internet came to help and within minutes we had a beautiful dessert after our carbonara this evening. I am not a chocolate freak, but I loved it and easily finished the whole espresso cup. For 4 such portions one needs 75 g of good, dark chocolate, melted and slightly cooled. To that 50 ml of equally good extra virgin olive oil goes in, I use the Tuscan one I get from Sainsbury’s now, but used to bring it over from Italy. 2 eggs, yolks whipped with 25 g of caster sugar and a pinch of flaky salt, whites whipped with a much bigger pinch of flaky salt. Once the yolks are pale and fluffy, chocolate and olive oil mixture. Then the whipped whites, in 3 parts, gently, not to lose the air. Into the espresso cups. And they get chilled for at least 20 minutes.

A keeper!!!!! 🙂

Eaten out

Duck a la orange.

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Florek treated us to a lunch in Cote this afternoon. There was a regular menu and a festive menu, from which I only wanted the confit duck in orange sauce, they were kind enough to let me have it without having to order the starter and a dessert from that menu. I ended up with not only the best plate of food I’ve ever had in Cote, but possibly the best duck dish I’ve ever had. It was perfect. The duck leg was perfect in size, not too big, perfectly soft to the bone, with crackling crispy skin. It sat on thinly sliced potatoes, there was a side of wilted spinach- also perfectly seasoned. The orange pieces had just the right amount on Grand Marnier on them. And a touch of thyme too, throughout the dish. I had a glass of merlot with it and then shared a creme brulee with Florek. It was superb. I wish they had something that good not just around Christmas. Left them a flattering review.

Baking

Orange muffins.

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This was the most random thing I did today and I ended up with muffins so good, that out of 11 I’ve made in the afternoon, I’m now looking at 2.

I started watching Aussie Masterchef season 10 on Amazon, where a lady called Gina, of Italian origin produced something similar, bundt shape though, which stunned the judges into a delicious silence. Internet has it all and I quickly found the recipe. I had to get my measuring cups out as well, which I hardly ever use. I think I might be making these again before the weekend, as they’re super quick and both Bankses destroyed the lot pretty much on the spot.

So, to my mini kitchen aid processor I threw the flesh of one big orange, just the best stuff, nothing chewy. 85 g of soft, unsalted butter. 1 cup of self raising flour. 1/4 cup of ground almonds.Caster sugar/vanilla sugar, about 1/2 cup, maybe a bit more, the recipe called for 1 cup, I decided it was too much. 1 egg. 1 tsp of baking powder. I also added a generous teaspoon of Mum’s orange rind. I’m going to have to ask her how to make it soon, as this jar she made for me in summer will not last long now.

So, all the ingredients quickly blitzed together, packed into muffin cases, baked for about 15-17 minutes in 160 degrees. Meanwhile, 1/2 cup of freshly squeezed orange juice got reduced on the stove with 3 tsps of caster sugar and turned into a nice syrup, which I then glazed the muffins with, having pierced them quite a lot.

It might be the amount of baking powder on top of the self raising flour, but these things are light as a cloud. I’ll be looking at some recipes involving oranges, I bet there’s lots of Italian cake recipes out there to be tried. These- delicious. Grazie Gina! 🙂

Good Food

Glazed gammon.

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I’m amazed I’ve never done this before. I’ve been buying mediocre ham from the shops and butcher’s for years. The best I’ve ever had had to be the stuff Dad used to smoke before Christmas years ago. Yesterday a new Good Food mag came through the door, with a festive, glazed ham on the cover. I showed it to Florek and said- this is a sign from God. 🙂

I looked up a few simple recipes, added a small, unsmoked gammon joint to my Sainsbury’s load due to arrive this morning and I thought, the worst that could happen I would have wasted 4 quid. But I didn’t waste it. The house still smells of cloves, but I think for Christmas I’ll make another one, festive, maybe with orange glaze or something, I’ll research the subject and do more of these, now that I know I can!!!

So the small, 750 g gammon went into the pot of cold water, enough of it to submerge the whole thing, alongside the whole onion, a carrot, 3 bay leaves, some peppercorns, a small rosemary sprig, celery stick and some cloves. When it came to the boil, I covered it and simmered for about 40 minutes. Took it out, glazed with half of the combination of honey( 70g), Dijon mustard, about 1,1/2 tsp and 2 tbsps of dark sugar. Roasted it in 200 degrees for 15 minutes, before reglazing it with the remaining mixture and then 15 minutes again.

What I ended up with is a succulent piece of ham, salty, with sweet glaze, juicy and wonderful. I’m looking forward to making some lunch with it tomorrow. Also, reviews say that the stock from poaching the ham will make a fantastic base for a soup. Mine’s saved and waiting. Good stuff!!

Baking

Short hazelnut cookies.

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I should avoid cookies. Any cookies, especially those made with 200 g of butter, but making them was such a pleasure on a grey, cold December afternoon! And I know Florek will be at them even before he tastes his dinner. And so will Izzie. So cookies have been made, 4 of them were eaten with a good cup of tea and there are a few packed away for Charlie too.

Recipe is from mojewypieki.com, it works a treat and will be used again. 200 g of soft, unsalted butter was creamed with 0,5 tall glass of muscovado sugar( with a little vanilla sugar too), then 1,5 glass of plain flour added bit by bit. 0,5 glass of ground, toasted hazelnuts. 1 tsp of baking powder. 0,5 tsp of salt. A splash of vanilla paste. Then 3/4 glass of chopped, roasted hazelnuts alongside 2 handfuls of chopped dark and milk chocolate. A thick dough was formed, from which I made little balls, tea spoon sized ones and placed them on a lined tray, slightly flattened. They baked for 15-16 minutes in 160 degrees and filled the kitchen with the most fantastic smell. And even if they give me another centimeter in the waist area, so be it. 🙂