Spiced Coriander
one cup whole coriander
half a cup whole cumin
2tsp black pepper corns
2tsp fennel or caraway
Toast the spices in a dry pan
tip them onto a plate and allow to cool
grind with a mortar and pestle or I sometimes use the liquidiser jug
store in a jar
one cup whole coriander
half a cup whole cumin
2tsp black pepper corns
2tsp fennel or caraway
Toast the spices in a dry pan
tip them onto a plate and allow to cool
grind with a mortar and pestle or I sometimes use the liquidiser jug
store in a jar
Crumble Topping
3 oz butter (cold)
6 oz flour
crumble them together
stir in
3 oz sugar
and up to 3 oz oats
put on top of the fruit and place in a cold oven, turn on to gas mk6 and cook for about 40 mins
put excess crumble mix on a baking tray and bake until golden, turn once or twice, use with yoghurt and fruit for breakfast
3 oz butter (cold)
6 oz flour
crumble them together
stir in
3 oz sugar
and up to 3 oz oats
put on top of the fruit and place in a cold oven, turn on to gas mk6 and cook for about 40 mins
put excess crumble mix on a baking tray and bake until golden, turn once or twice, use with yoghurt and fruit for breakfast
Oils
Everyday cooking requires an everyday oil that won’t easily burn. Sunflower is the cheapest, most easily available and has a nice high burn point, with the added benefit of containing omega fatty acids (these are good for vegetarians). Groundnut has an even higher burn point and used to be most economical to purchase from Sainsbury’s or ethnic stores as it is popular amongst Caribbeans. Rape seed oil is also good but buy an oil that says what it is.
Olive oil burns quite easily, a cold pressed extra virgin olive oil is yummy but is ruined by high temperatures, keep it for seasoning. A light olive oil (i.e. the cheapest available) is great for Mediterranean and Arabic style cooking. If olive oil gets too cold it develops with lumps floating around in it or goes a bit thick and cloudy, don’t panic, this is quite normal and will disappear when the oil warms up again. So don’t keep olive oil in the fridge and warm salad dressing slightly before using. Never throw away cloudy olive oil unless you have found a way of growing mould in it. It also contains omega fatty acids and so is good for you.
Butter is the tastiest fat going, just ask Seb. However, it burns really easily; this is easily solved by adding a little oil. Butter comes in 250g packs which is about 8oz. If you ever find your self short of a fridge and after butter, get some ghee from an Indian shop, this is just clarified butter and will keep better and won’t burn. Butter comes in the usual salted and also unsalted; Iola hates the taste of unsalted butter so always check what you like and what you are buying. Unsalted butter is essential for lemon curd. Butter dishes are THE way to go.
Everyday cooking requires an everyday oil that won’t easily burn. Sunflower is the cheapest, most easily available and has a nice high burn point, with the added benefit of containing omega fatty acids (these are good for vegetarians). Groundnut has an even higher burn point and used to be most economical to purchase from Sainsbury’s or ethnic stores as it is popular amongst Caribbeans. Rape seed oil is also good but buy an oil that says what it is.
Olive oil burns quite easily, a cold pressed extra virgin olive oil is yummy but is ruined by high temperatures, keep it for seasoning. A light olive oil (i.e. the cheapest available) is great for Mediterranean and Arabic style cooking. If olive oil gets too cold it develops with lumps floating around in it or goes a bit thick and cloudy, don’t panic, this is quite normal and will disappear when the oil warms up again. So don’t keep olive oil in the fridge and warm salad dressing slightly before using. Never throw away cloudy olive oil unless you have found a way of growing mould in it. It also contains omega fatty acids and so is good for you.
Butter is the tastiest fat going, just ask Seb. However, it burns really easily; this is easily solved by adding a little oil. Butter comes in 250g packs which is about 8oz. If you ever find your self short of a fridge and after butter, get some ghee from an Indian shop, this is just clarified butter and will keep better and won’t burn. Butter comes in the usual salted and also unsalted; Iola hates the taste of unsalted butter so always check what you like and what you are buying. Unsalted butter is essential for lemon curd. Butter dishes are THE way to go.
Mash
Potatoes are best started in cold water, once they come to the boil they should take about 20 mins. New potatoes take longer to cook than old ones.
Mixed root vegetable mash is best segregated for the mashing process and then combined.
Potatoes mash with a fork or masher, can be pressed through a sieve or a potato ricer; cut into sensible size pieces and boil until soft but not mushy. Never put them in a food processor unless you wish to make glue.
Parsnips (20 mins) and carrots (15 mins for mashing) can with effort be mashed like potatoes, but they work best in a food processor. Swedes need cooking longer (25mins) to get them soft, and then they only reach a good texture in a food processor. When doing a mix of mashed root vegetables, either cook in separate saucepans or be prepared to separate for mashing. Add butter, cream and cheese to taste.
Potatoes are best started in cold water, once they come to the boil they should take about 20 mins. New potatoes take longer to cook than old ones.
Mixed root vegetable mash is best segregated for the mashing process and then combined.
Potatoes mash with a fork or masher, can be pressed through a sieve or a potato ricer; cut into sensible size pieces and boil until soft but not mushy. Never put them in a food processor unless you wish to make glue.
Parsnips (20 mins) and carrots (15 mins for mashing) can with effort be mashed like potatoes, but they work best in a food processor. Swedes need cooking longer (25mins) to get them soft, and then they only reach a good texture in a food processor. When doing a mix of mashed root vegetables, either cook in separate saucepans or be prepared to separate for mashing. Add butter, cream and cheese to taste.
Curry Powder
Spices taste best if you dry roast them before grinding. However you can always give them a quick fry as you start to make the curry.
Fenugreek is like little stones and has to be ground first so, dry fried or not, put 1 tsp fenugreek in your mortar and pestle and pound well to get rid of the hard bits. Add 3tsp coriander and 4 tsp cumin, grind more. 2 tsp brown mustard seeds, 1tsp black cumin, 2 tsp turmeric, 1 tsp black pepper, half a tsp cinnamon, 2 dried chillies shredded and 2 tsp hot paprika or cayenne. Pound until you have a rough powder.
Spices taste best if you dry roast them before grinding. However you can always give them a quick fry as you start to make the curry.
Fenugreek is like little stones and has to be ground first so, dry fried or not, put 1 tsp fenugreek in your mortar and pestle and pound well to get rid of the hard bits. Add 3tsp coriander and 4 tsp cumin, grind more. 2 tsp brown mustard seeds, 1tsp black cumin, 2 tsp turmeric, 1 tsp black pepper, half a tsp cinnamon, 2 dried chillies shredded and 2 tsp hot paprika or cayenne. Pound until you have a rough powder.
Chilli Mix
One day I will write the recipe for this
One day I will write the recipe for this