Sunday, September 30, 2018

Green Tomato Pie

Summer has turned to autumn. The days are getting shorter, and the tomato plants outside in the garden have stopped flowering. The remaining fruit is not ripening. So the plants have been cut down.

But what to do with all the unripe green tomatoes?

Previously, I have used these up in batches of Green Tomato Chutney.

But I have heard rumours that green tomatoes can be cooked much like apples into pies and cakes.

Google yielded this recipe. I made a few tweaks.

Tuesday, November 21, 2017

Lamb and Lentil Ragu


A delicious stew of lamb, lentils, and root vegetables cooked with tomatoes, red wine and herbs.

This goes well over pasta or polenta, and cooks fast enough in the pressure cooker to be doable on a week-night evening after work. 

If you don't have a pressure cooker, you can just dump all the ingredients in a slow cooker and let it cook for 8 hours.

Since this recipe makes enough for about 4-6 servings, I generally serve one third on the day, and divide the rest between tubs to freeze and eat later.

Saturday, September 30, 2017

Persian-style Gluten Free Shortbread

So there's a bag of besan lurking in the cupboard that was bought for some long-forgotten experiment ages ago, and now needs using up.
Coincidentally, I had just rediscovered my copy of The Legendary Cuisine Of Persia, that had gotten buried in a pile of stuff.
So I was glad to spot the recipe for Nan-e Nokhodchi whilst leafing through - a simple shortbread made with besan, and flavoured with ground green cardamom.
I scaled the recipe up a bit from the rather small batch size in the book.


Sunday, September 03, 2017

Peanut Butter Cookies

It's a damp drizzly day, and I found a half jar of nut butter in the cupboard that needed using up. So time to brighten things up with some sweet-salty Peanut Butter Cookies.

These are based on the recipe from The Kitchn, but mixed up a bit to match what was in the cupboard.

The Cofresh Sweet Chilli Caramel Peanuts are a recent find in the supermarket Ethnic Foods aisle. Very moreish, with just the right level of chilli hit to offset the caramel sweetness.



Saturday, May 06, 2017

Hot Milk Cake with Pandan Kaya filling

So we went to Hoo Hing recently and as usual Random Things To Try somehow found their way into the trolley.

This time the things included a jar of Pandan Kaya, which turned out to be a thick custard-like spread made from eggs and coconut milk, flavoured with pandan leaf. My immediate thought on trying it was that it would make an excellent filling for a cake. Preferably a light plain sponge cake that would show off the filling's flavour without overpowering it.

This American Hot Milk Cake from Farmers Weekly sounded perfect, just needing a couple of tweaks.

I don't bother to keep self-raising flour AND plain flour, and of course when I looked in the cupboard there wasn't quite enough plain white flour left so it ended up being about 2/3 plain white flour and 1/3 chapathi flour.