Sunday, 26 July 2015
Stock cubes are to homemade stock what packet soup is to homemade soup. I hate foodie snobbery so if you don't have homemade stock and some recipe's insisting on it, whatever, use a stock cube - but that is the difference. A considerable one. (Whereas the difference between fresh tomatoes or tinned is generally very minor. Provided you're making a sauce, not salad.) Some recipes are very insistent on homemade stock - the recipes that really need it are the ones that rely heavily on the flavour of the liquid, eg risotto, a broth, French onion soup, without much else (as opposed to bolognese, which has tons else). But sometimes the recipe writer is just demanding, so if they're also insisting that something has to be pancetta and bacon won't do, or that you must specifically use gorgonzola and no other blue cheese, then take their advice with a pinch of salt. They are living in their own, rainbow-filled unicorn-populated magical ideal world. Bless.
ALL THAT SAID - stock is very, very easy to make, especially if you don't forget about it and nearly burn the house down. Three times, people. Three times.
Sunday, 5 July 2015
THEN: they invited us around to theirs for dinner, on their boat. And prepared us a veritable curry feast! Of splendidly hot rich and various curries, a marvel of food joy, and totally different recipes to the ones we know! And they fed us garlic pickle. And only courtesy stopped me eating the entire lot out the jar with a teaspoon.
black-olive tapenade, hummus, and green-olive tapenade. Some people might put taramasalata into the mix, but in case you haven't noticed, I don't much like fish. (I deeply regret this and am trying to work on it, slowly; so far I can actively enjoy mussels, oysters, shrimps, and salmon, and can eat other kinds of shellfish, but no actual fish besides salmon, and I will swill my mouth with sour milk to get rid of the taste of anchovies.) So, green-olive tapenade it is!
vat of bolognese meal cascade, so if you haven't made a vat of bolognese, you should start here.
Saturday, 4 July 2015
When I'm not eating wheat for whatever reason, the thing I miss most is pizza. Even pizza restaurants can't seem to manage a wheat-free pizza, it's always something a bit soggy and disappointing. My current food hero is Jack Monroe, so when she posted a recipe for socca pizza, made with gram flour (chickpea flour) I leapt to it. It was brilliant! ...ish. Almost there. Not quite... crispy. So I started experimenting. And refining. And tweaking. And obsessively measuring every detail. Happily, Will's fallen in love with it too, so me repeatedly making us pizzas with tiny variations on a theme (science tip: you can't change two variables at once), is fine. And when I burn my hand again, he's very happy to take over, while I sing Aranjuez with my hand under the tap. So: after extensive, tasty research, here's how to make perfect, crispy gluten-free pizza. After the recipe I'll go into all the ins and outs, because not everything has to be perfect all the time, but it can be if you want it to be, and then toppings ideas.