Strawberries and Cream with A Difference

This is the pink piggy! (I've not lost the plot, honest)

This one comes from Jo Pratt’s In The Mood For Food, which I had a phase of cooking from earlier in the year. I haven’t forgotten about it and will be returning to it again! Anyhow when I saw Meeta’s Monthly Mingle this time I knew what I’d make. The theme is for drinks of all kinds, and this is a sort of smoothie, made in the blender. It’s a very simple blend and I would like to think it healthy even though there is a little bit of single cream in it.

It’s called pink piggy smoothie in our house, because it’s the same colour as my little one’s cute cuddly toy who she aptly named ‘Pink Piggy’! Missy seemed to think her piggy should be in the picture too, and who am I to argue =) It’s an excellent way to get fruit into little tummies, and even better I’ve been asked to make a purple smoothie to match another toy, so I guess it’ll be blueberry smoothie next time!

I used activia yoghurt, as it’s what I keep in the fridge, I needed just short of 2 small pots. I’ve made this a few times and the easiest way, and the way of least washing up is to put the blender goblet on your scales and weigh everything in before blending.

What I must say though is it’s a gorgeous smoothie, and it’s good as is or even as a liquid pudding.

My little one thought the red ribbon would be perfect for the picture, I think my blogging is having its effect on her!

Strawberries and Cream with A Difference
From In The Mood For Food by Jo Pratt. I’ve fiddled a little and added in some fructose to sweeten it up a little without losing it’s healthy feel, also I omitted the splash of strawberry liqueur in Jo’s original.

200g ripe strawberries, hulled
150ml strawberry yoghurt
100ml single cream
1 heaped tablespoon fructose

Blend everything together!

Extremely Simple Beef and Ale Casserole with Dumplings & Prawn, Almond and Basmati Salad

I Haven’t Forgotten Jo Pratt! I’m managing to cook from other book as well, bit still this book has something here and there to lure you in. Many of the recipes are just so do-able for weeknight suppers. Here are two totally different dishes.

Extremely Simple Beef and Ale Casserole with Dumplings
From Jo Pratt’s In the Mood for Food. Comfort chapter.

This is unlike any other beef stew that I have made before, because the beef was not sealed first. I was a little sceptical, but I am sure it made no difference. Now this is a big bonus to me because I don’t like the sealing meat smell at all!

It’s basically beef with onions, carrots, celery and seasonings of demerara sugar, tomato puree, Worcestershire sauce and balsamic vinegar, plus the ale. I changed the dumplings from horseradish dumplings to parsley dumplings, because I am not so keen on horseradish and I thought little one would like the dumplings best. The gravy (sauce?) had a great consistency, the beef was so tender and all the vegetables were good, but I don’t think I like ale! I gave what was left to my Mother, and warned her it was quite strong with the ale. She left it in the fridge a day or two and said it had mellowed and was great! Still, I am going to add something different in place of the ale next time, either beef stock or wine.

Prawn, Almond and Basmati Salad

This was a really unusual salad. It’s from Jo Pratt’s In the Mood for Food, healthy chapter. It really does feel healthy when you are eating it, by which I mean light and fresh (as opposed to rabbit food!). It’s rice, sultanas, toasted flaked almonds, cumin, prawns, carrots, coriander and onion, with a light lemony dressing. The only thing I thought was a little odd was that the sultanas were cooked in with the rice (before everything else was added) and I thought it made them taste a bit weird. Next time I’ll just add them in with everything else. I thought it was quite pretty too.

Two Ice Creams

Both Ice creams are from Jo Pratt’s In the Mood for Food (Naughty chapter).





Mint Choc Chip Ice Cream

Mint choc chip is a favourite of mine, one that I have very fond memories of from childhood. In fact anything minty I liked, but back to the ice cream. This is the first recipe I have made for this ice cream. The first time I used the suggested dark chocolate for the choc chips, but it was just a bit too bitter for us so I swapped it out for milk chocolate this time. Also I didn’t colour it green the first time, and it just didn’t taste right not being green! It’s a lovely ice cream, one I’ll cook again.

It’s a basic creamy custard and instead of vanilla pod or extract you use (1 ½ teaspoons) peppermint extract and fold in chocolate chips once churned.

Banana and Muscovado Ice Cream

This one was like banana and light toffee in flavour, a basic ice cream custard base is made with light or dark muscovado sugar instead of caster. I used the light sugar, and the custard tasted really lovely. Three mashed bananas and a little lemon juice were added before churning. Jo suggests adding a couple of tablespoons of banana liqueur as well, but as I like to make ice creams that my little one can eat as well the booze was out. Would be nice for an adult version though.

I remember that about 12 years ago I did buy a bottle of Crème de Banan (well it was called something like that) and added it to a pudding with great success, I just can’t remember what that pudding was now. Maybe something from the original Masterchef with Lloyd Grossman.

Anyhow the flavour of the ice cream is delicious. I’m going to try freezing just the base made with the muscovado sugar as well, I think it would be really good as a different take on vanilla.

Pesto Pasta Special

Pesto Pasta Special

This one comes from Jo Pratt’s In the Mood for Food (again!) – definitely one of my darlings of the moment. It comes from the Lazy chapter, and is basically pasta with pesto sauce with a few additions.

The recipe is very loose "as much pasta as you fancy", with the following added in at will: balsamic vinegar, pesto, olive oil, 1 ripe tomato, 1 red onion, olives, seasoning and Parmesan cheese. I used orrechetti pasta and (I can’t help myself) I changed the recipe a bit! It is still Jo’s recipe really, but I used the ingredients in a different order. I used the olive oil to fry the red onion (2) for 5 minutes, then added in (3) tomatoes and the olives to warm through in the heat of the pan. Everything else was just added in as per recipe. It’s a really successful blend, much better than just basic pesto sauce, pasta and Parmesan (- well to me anyway!), and little one liked it which is a real consideration now. I made it in about 20 mins, but if you were really pushed it could be done faster, I’ve never managed to achieve the hit the kitchen running Ready Steady Cook type speed.

This is the third pasta I’ve cooked from this book, the others being Creamy caramelized Onion & Parmesan pasta and Creamy pea, bacon and Brie pasta. They were both been lovely, but my little one was not so keen on the onion one, so won’t make it again for a good while, but she loved the Brie. It’s funny I thought it would have been the other way round. Feeding children is a real learning curve!

A Couple of Midweek Savoury Delights

Prawn and Coconut Satay Broth

From Jo Pratt’s In The Mood For Food, lazy section.

This was such a quick gorgeous soup. The base is garlic sauteed in a little oil before adding coconut milk, peanut butter and stock. It tastes so much more than that. I could hardly believe the difference a little peanut butter makes to this style of lightly simmered soup, - so good. I cooked this for lunch, but it would be good for supper as well. It’s light, yet substantial due to the noodles, delicate yet full flavoured. One I will cook again for sure.

Jo suggests in her introduction that a vegetarian version is easy by leaving out the prawns and adding in extra vegetables like sliced peppers and bean sprouts. For a meaty version use chicken or pork instead of the prawns.

2 strips medium egg noodles
1 tablespoon vegetable oil
1 clove garlic, crushed
2 tablespoons peanut butter (smooth or crunchy)
200ml coconut milk
500ml chicken or vegetable stock
200g cooked king prawns
1 bunch spring onions, thinly sliced
pinch dried chilli flakes
1 teaspoon soy sauce
a squeeze lime juice
a large handful coriander, roughly chopped

Cook the noodles according to packet instructions.

While they are cooking heat the oil in a large pan and briefly fry the garlic. Stir in the peanut butter and coconut milk to make a loose paste before adding the stock.

Bring to a simmer and add the prawns, spring onion, chilli flakes and soy sauce, cook for 2-3 minutes until heated through. Add the noodles, return to a simmer and add the lime and coriander. Serve straight away. Serves 2 – 3.

Chorizo, Red Pepper and Manchego Tortilla

From Jo Pratt’s In The Mood For Food, Comfort chapter. It is just a few vegetables ( ½ red onion, 1 garlic clove , 1 cubed red pepper and cubed potatoes) cooked slowly in a tablespoon or two of olive oil for about 15 minutes, then the sliced (half hoop of ) sausage added for another 5 minutes before adding eggs, paprika, parsley and I sprinkled the grated cheese on top, instead of stirring it through. I turned it into a fritatta by baking it instead of doing the inverting the tortilla thing, which I once burned myself doing – so take the easier popped in the oven for 10 minutes route. Though to my mind a frittata is a bit lighter.

I changed Jo’s method a little by cubing the pepper and potatoes, sprinkling the cheese on top and baking it, but the ingredients are still the same. This was a really good supper, and a casual potter round the kitchen. It was a little different to others I have cooked because of the cheese, a hard Spanish one, it was salty and savoury but in a more reserved way than say Parmesan, a bit creamy tasting too, which was good once it had melted.

Mushroom Stroganoff , Parsley Rice & Exotic Chocolate Cups

Mushroom Stroganoff & Parsley Rice

An old favourite from Nigella Lawson’s Feast. This is a fabulous stroganoff. Earthy, gutsy with garlic, nutmeg and paprika, smooth and creamy with sour cream, comforting with a little sherry. We as a family all love mushroom stroganoff. I cook it once or twice a year on a Saturday night usually, because although you need a good quantity of mixed mushrooms (1,125g) and they are fairly expensive, it’s something that won’t tip me over the edge after a busy day and it’s quickly put together. It feels like a treat.

The only two things I part company with Nigella on is that I halve the butter to 50g instead of 100g and I can only get it to feed 4, not the 8 suggested in the book. I either serve it with plain basmati rice and parsley sprinkled over the mushrooms or as tonight with Parsley Rice.

Parsley Rice

The rice is based on a recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. This is cooked longer than any other absorption method I do, but it leaves the rice a nicely sticky and the stock makes it taste great. If your stock was not salted add a bit of salt as well, but mine is so I don’t bother. This is a slightly changed version of their recipe. The main changes I have made is to reduce the butter and parsley quantities. 4oz butter to 2oz and 1 1//2 cups parsley to 1 cup, but they can easily be upped again if you’d like to. It makes a very moreish delicious rice.

4 cups chicken stock (I use bullion and don’t add any extra salt)
2 cups white basmati rice
2 oz butter
1 cup parsley

Bring stock up to a boil, add rice, stir. Bring back to a boil stir then clamp on the lid and turn the heat down to low, then cook for 25 minutes.

When the time is up fork in the butter and chopped parsley. Serves 6-8

Exotic Chocolate Cups

From Jo Pratt’s In the Mood for Food, Romantic section. Before I start I must thank Kathryn (of From Page to Plate and Jamie) for pointing me in the direction of these pretty little cups. Some things you just HAVE to buy!

These were exotic tasting. I doubled it up as well to make 4 portions. They were rich and full of chocolate, orange, spice and rum. I almost expected them to taste a bit Christmassy, but they didn’t at all – a taste of the Caribbean I thought. Just the thing to perk up a March evening. These were delicious - I could probably have made a bit of a pig of myself on these, so it was a good thing they were in little portions! Jo sugggests in her notes that Malibu could be used instead of the rum and I’ll give this a go as well.

They are made by heating cream, sugar and orange then adding chopped chocolate, egg yolks, butter and rum. They are similar in style to Nigella’s chocolate pots from Nigella Bites, but I have room in my reportiore for (at least!) two good chocolate pots.

I had a little fiddle with the recipe, but only a little one. I used half milk and half dark chocolate, golden caster sugar instead of white and mixed spice instead of allspice.

I’m wondering how quickly I can justify making the Malibu version now…

Roast Chicken for Two in One Pan & Fudgy Chocolate Brownies

It’s funny how food goes in cycles, I haven’t roasted a chicken for so long, and now I’ve done two in two weeks, must be comfort food in the cold weather or something!

From Jo Pratt’s In the Mood for Food. I wanted to make this one as soon as I saw it, but felt a bit put off by the fact that the potatoes, shallots a and garlic were roasted in with the chicken. I was worried about the fat. Not that I’m a low fat bod by any stretch of the imagination, but I was thinking it might be a bit greasy. After reading in Kathryn’s blog that hers turned out really well I thought - going to have to do it. So I did.

The chicken was rubbed with garlic and lemon, new potatoes par boiled and put in the tin with shallots and garlic, lemon plus a bit of rosemary, seasoning and olive oil. Baked for an hour the chicken was really moist and juicy, and the vegetables were good. Next time I’m going to do them in a separate pan for 40 minutes instead of the 1 hour that the chicken needed because in my furnace 40 mins was just right for the vegetables. I covered the vegetable half of the tin up with foil or else they would have been way too dark by the time the chicken had cooked.

Then at the end there is the gravy - pan juices, sherry, honey, stock, cream and peas. Oh it was so good! There was a bit of gravy left which we spooned up as a kind of after supper pea soup! It would easily make any roast dinner. I think it would also be good with pork too.

So onto something sweet in the form of Brownies.

These are from Martha Stewart’s Baking Handbook. After much trial and error and trying many recipes these are the ones that my family likes best. They are chocolate-y, moist, melting delicious!

They are also not too strong on the chocolate front because they are made with bittersweet chocolate. I use half 70% cocoa solids dark chocolate and half 30% milk chocolate. So this brings it down to an average of 50% cocoa solids which is both dark and sweet enough for me. It actually took me many months a few years ago of trial and error to find the right balance.

Although saying I have found the recipe for my family I’d still like to try Ina Garten’s Barefoot Contessa ones too!

Panna Cotta with Rose Syrup

From Jo Pratt’s In the Mood for Food, romantic section. Here one has syrup over it and one only under it, not sure which I prefer.

I didn’t make this for any romantic occasion, so doubled it up to make 4 gorgeous hearts. They are a basic panna cotta mix but made with half single cream and half natural yoghurt, vanilla, icing sugar and leaf gelatine (or lumpy, but I like the leaf better). Jo presents it in the book for after an Indian curry with spicy bits and pieces, and it would be lovely for after that. The natural yoghurt is quite noticeable and would be a real palate cleanser.

Then there is the wonderful pink rose syrup, which is made according to the recipe in the book. She says you can buy it, but home made is better. Well, I’ve never seen it to buy so making it was the only option, and I was so relieved for the recipe for the simple sugar syrup with a little rose water and food colouring. I think the syrup would be good with ice cream too.

In the book the pudding is pictured with a sprinkling of rose petals and some slivered pistachios. The rose petals would be a no-go at this time of year, but I have apparently run out of pistachios! There was a bag on the shelf that I thought were new nuts, but it turned out to be poppy seeds, which wouldn’t have done here at all!

I’m going to give this one a go again next time we have a curry, where it would really shine.