Arancini rolled in crouton crumbs
Having made the mushroom risotto, I finally read Richard’s arancini recipe properly. I discovered that last time I had missed two vital ingredients: the beaten eggs and bread crumbs. I had merely rolled the balls in flour and attempted to fry them. No wonder they fell apart in the pan. Danny ate a strange mongrel cross that lurked somewhere between arancini, fried risotto and the bin. Richard had been so enthusiastic about his arancini I just had to try them again. The discovery of beaten egg wasn’t a problem but bread crumbs would...
read moreMushroom and chicken risotto recipe
Despite a few clouds this afternoon it has been sunny all day. Only 12 hours ago I was wrapped up like Eskimo Nell and considering collecting twigs for a fire in the igloo. On a warm summer evening I love concocting a risotto bursting with summer flavours and colour. Last night, I flicked on the heater in the kitchen and mulled over the menu for supper. I wanted deep earthy flavours and tones. Comfort and warmth were a priority. There were chestnut mushrooms in the fridge and Arborio rice on the shelf. Perfect. I enjoyed making this dish,...
read moreDelicate and piquant red cabbage recipe
Danny tottered in, burdened with two carrier bags of bargains on Friday evening. He had been dispatched to buy a good bottle of vodka. Waitrose had Stoly for ten quid a bottle so he swooped in there and had discovered a small bin of almost-out-of-date fruit and veg. As I poured a vodka, he retrieved the bargains and piled them on the table. This mountain included an organic red cabbage and four figs, both for 20p. As the fridge has decided to cross the tracks and become a freezer, we left them on the worktop overnight. Saturday, mid morning I...
read moreThe Manchego Membrillo Combination
I have become addicted to the Manchego Membrillo Combination. This is not a barber shop trio but a marrying of flavours so exquisite that it had me rushing home for lunch for lunch three days this week. I added my own ingredient, Bath Oliver Biscuits. Manchego is a traditional ewe’s milk cheese from Spain’s La Mancha region. It is matured for six months. This delicious cheese, has a smooth texture with a soft flavour and is perfect eaten with a slim slice of sweet Quince Paste. As far as I remember, Cervantes’ Don Quixote...
read moreMurray River gourmet salt flakes
Sometimes I take a straight look at my life. I am usually rumbling along a country road, behind the wheel of Jalopy. “I never thought that I would be breeding keets, living with an Irishman, allowing the giant spider to live in the bath.” I never, ever thought that I would be writing about salt. I buck the system as far as salt goes. Danny has high blood pressure so we cook without salt. I have a range of salt for personal use. Low salt if I am feeling virtuous and Maldon sea salt if I am feeling wild and rakish. This was fine...
read moreMushroomy Chestnut mushrooms recipe
Danny loves mushrooms, particularly Chestnut ones. To make up for supper running really late last night I decided to give him a surprise treat. I warmed some butter, chopped up a pack of chestnut mushrooms and was just about to reach for the garlic when I thought I’d try something new and made the most mushroomy mushrooms that we had ever tasted. It’s hard to believe that the two new ingredients that I chose (was I unhinged when I grabbed them from the fridge?) could transform five day old mushrooms into delicious, deep mellow...
read moreCottage Smallholder Crumpet with Grilled Egg, the ultimate breakfast recipe
I love crumpets. The honeycomb texture cries out for butter and jam or honey. Danny picked some up yesterday and I found them in the bread bin this morning. As he was out of the house, I decided to experiment and incorporate one into my breakfast. I would try grilling an egg on top of a crumpet. Hoping that he would return soon I had already grilled some bacon. I set the grill to its lowest setting and put the crumpet, bobbly side up, into a small ovenproof dish. Then I broke the egg over it. It took a good ten minutes to cook. Danny arrived...
read moreBroad bean mash with Lemon Balm recipe
I have a sort of love hate relationship with broad beans. Having loathed them when I was growing up I now find that I love small fresh young ones. However they do not stay small for very long. Then I have a problem. I hate the skins of bigger, older beans. They remind me of the tips of old men’s fingers that have soaked in the bath for too long. They seem to taste a bit like skin too. I decided to make a broad bean mash to accompany some frozen cod last night. Most of the mash recipes that I have perused recently contain cumin. As D...
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