I think we all need a little sweetness at the moment. Summer holidays, and the little dash of optimism and refreshment they deliver, feel like a long time ago indeed. Luckily, I have this spiced plum shortcake recipe stored up from my own summer holiday, …
Happy New Year! I was lucky to have a pretty decent 2021, and I know I am in the minority here. It was a shocker for many of my favourite people. Wherever January 2022 finds you (ideally somewhere relaxing and on holiday with many tasty …
My parents are amazing gardeners and I couldn’t resist this little scallopini left over from their crop. Mainly because, what a cute vegetable, everyone! How could you not want to take it home? Little and frilly and kind of like a flying saucer. I’ve eaten them before but not prepared them myself; they are not unlike a courgette to deal with but they are sweeter and firmer on the eating side of things. So, if you find courgettes can be a little bitter for your taste, let me recommend the scallopini to you.
If you’ve read my blog before you’ll know I am a fan of providing a little historical background on my food. Writing this post has lead to me to a veritable treasure trove of information on the Louis Bonduelle Foundation website with its vegetable ABC section. I learned from the website that Scallopini are also known as patty pan squash and, along with promising you a “healthy vacation glow,” they from Central America and are a member of the mighty Curcubitaceace family. Their French name is Pâtisson, taken from the name of a cake baked in a scalloped mould. They are suited to numerous preparation styles, including roasting, sautéing and baking with cheese (although what food does that not improve, I’d like to know).
My method here is summery – fresh herbs and lemon, and you could pop this on the BBQ or, like I did, just in a grill pan on the stove top. Good as a side and hearty enough for a small meal with some bread on the side.
For one scallopini (increase according to number of scallopini you are grilling):
1 scallopini, cut into lengthways slices of no more than 1cm thickness
1 T olive oil
1 T fresh mint, chopped
1 t goats cheese (could also use feta)
1/4 lemon
Fresh cracked pepper to taste
Heat the grill to medium hot. While it is warming up, rub the scallopini slices in the oil (I find it easy to use a shallow bowl to do this).
Place the slices onto the heated grill. Turn a few times initially to avoid sticking. Cook for a three to four minutes per side, until grilled to your liking.
Lay the grilled scallopini slices onto a plate or platter. Crumble the goats cheese and scatter over. Add the mint and cracked pepper over the top. Serve with lemon slices to be squeezed over just before eating.
Sometimes, despite the best of intentions, fruit can go a little south in the fruit bowl. Things in general feel like they have gone a little south lately. This time a year ago our current COVID circumstances would have been unimaginable to pretty much all …
Do you get to feeling nibbly late afternoon? Does your mouth start watering as you fantasise about stuffing large handfuls of salt and vinegar chips into your mouth alongside stacks of delicious lovely cheese? Well, friends, have I got a deal for you. Because while …
I am busy looking after my garden, or is it looking after me? It’s working hard, growing many of my favourite treats, including raspberries, zucchinis and cucumbers.
My rangy, imperfect little beginner’s garden is very restorative. I can nurture my plants and enjoy some success, accompanied by kaka, tui and of course my funny little rescue cats who always appear from nowhere to supervise my activities. We’ve had a sad time with disappointing fertility treatments and I entered summer in a rather glum frame of mind. My garden has helped brighten my spirits.
On Saturday night I had the pleasure of dining at the beautilful Bresolin. There were some truly succulent dishes, including Sichuan-seasoned lamb accompanied by pickled cucumber. My garden is working hard on my own cucumbers but they are not ready yet, and inspired by my dinner at Bresolin, I couldn’t wait to make some pickled cucumber all of my own. 
This is a really simple recipe and it’s great to have a stash of pickled cucumber to jazz up your summer salads or cheese boards. Most of this batch has gone into my work lunches for the week – try it mixed with white beans, diced tomato and fresh parsely for simple, healthy salad.
Ingredients:
1 cucumber, skinned and chopped – I like it diced, but it works equally well in thin rounds
1 cup water
1/3 cup white vinegar
3 T caster sugar
2 t salt
Method:
Mix water, vinegar, sugar and salt together until sugar and salt is dissolved. Add the cucumber and make sure it is all covered with the liquid. Good to go after 30 minutes and will keep for a week, covered in your fridge (as demonstrated here with a lovely beeswax cover I was given for Christmas).
Sometimes you just need some gently savoury food in your life, for comfort’s sake. I have felt this way recently. Freshly-baked bread, cheese scones, pulses and hot drinks are the order of the day. Infused oils are an excellent way to pep up most of …
Some things are meant to be. I’ve been thinking about Kahawai for a while now. Common in our waters, it seems to me – and correct me if I’m wrong – that people can get a little sniffy about them. Kind of like they’re …
Happy 2017 everyone! I think we can all agree that the year we have just ushered out was rather bruising, whether you’re talking politically, artistically, or for many of us, personally. So, what we really need to ring in the New Year is not cucumber sticks, lycra, mineral water or resolutions. No, what is called for is a big, comforting, chocolatey cake. Or at least that is how I felt today in amongst reading, watching Netflix and snoozing on the sofa with our cats.
I’m not going to pretend I was feeling sparky enough to whip up my own recipe. And why would I need to, when I’m lucky enough to have my very own copy of Alice Arndell‘s Alice in Bakingland? This recipe, sweetly titled ‘Nanny’s chocolate cake’ is a winner, delivering a pleasingly chocolatey cake every time. Because I really felt the need to up the nourishment factor on this one, I slathered jam and cream on cut halves before sandwiching the cake back together and topping it with a generous serving of chocolate icing.
Take care everyone and I’m hoping this cake sets the tone for a much sweeter, kinder year.
Nanny’s chocolate cake by Alice Arndell
Ingredients:
Method:
Pre-heat the oven to 170 degrees celsius. Grease and line a 23cm cake tin.
Place the butter and golden syrup in a microwave-proof bowl and heat on high until the butter is melted – this is 1 minute 10 seconds in my microwave. Stir to combine and set aside.
Place all other ingredients in a large bowl and beat for 5 minutes. The original recipe calls for a stand mixer, which I don’t have, so I find a handheld electric beater works well. You may need to beat for a little longer if you do this by hand.
Pour in the butter and syrup and mix through.
This mixture is runny so don’t worry! Pour it into the prepared tin and bake for 50-60 minutes until a skewer inserted into the middle of the cake comes out clean with a few crumbs.
Cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
Pork and porridge. It’s not too often you get these two together, but they are both delicious with a little applesauce, no? Admittedly, my first thought on arriving at Apple Sauce in the Edmonds Cookbook (apart from no, not more apples) was ho-hum. Apple sauce …