Mr Cookingfanatic has an extraordinary memory – although unable to remember anything he was taught in Science at school, he has an amazing capacity for remembering food. Particularly every meal he has eaten on every holiday he has ever been on. But the more mundane food memory unfortunately passes him by. When I sit down to do the online shopping order for the week, neither he nor I can remember 7 basic meals we eat.
Home Cooking Made Easy p129
This recipe requires raw shell-on prawns, which for me were impossible to find. Not even the fish man on the market had any. In the end I settled for cooked shell-on prawns from Morrisons, as the point is really simmering the shells for about 30 minutes.
Home Cooking Made Easy p91
Somehow I didn’t really fancy “Simple pan-fried lemon sole with parsley & browned soya butter,” so baby cookingfanatic had to make do with bolognese, while we had the real dairy deal.
Continue reading “46. Simple pan-fried lemon sole with parsley & browned butter”
Home Cooking Made Easy p75
One of the good things about forcing myself to do all the recipes in Home Cooking Made Easy is that I have to try new things. I wasn’t particularly keen to try deep frying, but there are a few deep fried recipes in the book, so I’m starting with fish and chips.
Continue reading “36. Beer-battered fish with chunky chips”
Home Cooking Made Easy p99
The way Lorraine talks about sweet potatoes, you’d think they were some kind of novelty. Her description starts “I cracked open one of these sweet potatoes recently …” That’s a clever trick. It continues “… to be greeted with an exotic-looking orange flesh.” Was this a surprise, Lorraine? What kind of a chef are you that you aren’t familiar with the colour of sweet potatoes? Though obviously, we already know they’re not her favourite orange root vegetable (see carrots).
Continue reading “29. Sweet potato & salmon fish cakes with chives & lime”
Home Cooking Made Easy p124 and p191
heart·y adj. 4. b. Providing abundant nourishment; substantial: a hearty meal.
I think Lorraine may have overstated the case here with her paella. It’s certainly very pleasant, but not exactly abundant in nourishment. Of course, she might have meant the other meaning of hearty – a meal fit for a pirate (“avast, me hearties”) – but this would also be some way off the mark. Continue reading “27. Hearty Spanish paella, and 28. Extra gooey pecan pie”
Home Cooking Made Easy p76
Rural Devon is in the grip of a Thai cooking frenzy. You might not think it, but that’s the only reason I can come up with for why my local Tesco has sold out (yes, sold out) of tamarind paste.
Continue reading “25. Pad Thai”
Home Cooking Made Easy p119
The smell of chorizo frying is unarguably a beautiful thing. More controversial, however, is its pronunciation. Do you go for the fully Anglicised cho-ritz-o, or the fully Spanish ko-ri-tho? I like to go for half and half: cho-ri-tho, to avoid sounding either ignorant or pretentious. I like to think it’s working.
Continue reading “22. Paprika baked fish with chorizo, lemon & thyme”
Home Cooking Made Easy p87
Don’t you just love recipes where all the hard work is hidden in the ingredients list? For example, I found a lasagne recipe that called for 1.5kg tomatoes, peeled, pulp and seeds scooped out and chopped, then placed in a sieve, sprinkled with salt, drained for 20 minutes to extract the juice, what’s left in the sieve thrown away, juice and flesh kept to use. And that’s before you even start the cooking. (It was Heston Blumenthal, who never does anything the easy way).
Home Cooking Made Easy p80.
Lorraine suggests that this dish goes well with “a good swiss chard.” Of course a substandard swiss chard could ruin the whole meal. Whilst looking up swiss chard on wikipedia, I found out that it is related to the mangelwurzel, whom we met in my carrots post!
Continue reading “11. Oven-roast salmon with a mustard and parsley crust”