The instigator of our Friday Night Virtual Travels went Walkabout this week ! Nowhere to be seen ( hopefully will reappear, maybe on Saturday)

Meanwhile, Friday became a Saturday for Himself. My day Off was switched because of GOLF! Yes we are being allowed back on the golf course, albeit in limited numbers, no rakes ( does that mean no bunkers?) no competitions, only playing with your housemate or if not with only one other person, no eating drinking, no socialising, etc etc, are we complaining ? No we are not! Will the car start? Is it clean ( most probably not) will we find a drive through car wash? Will we remember how to drive? Do we have petrol? Ooh so many imponderables!

Hence, why Himself had to cook on Friday, as we managed to get a Saturday Tee Time on the first day of opening! Needless to say the website crashed and at one point Himself had three or four tee times ( not allowed) but he didn’t know it, however were soon sorted out by the Wonderful, never tireless Kelly.

For our travels, this week we went to Russia. Himself has been having lessons since forever and even in Lockdown has them via Zoom with the lovely Victoria ( this is one time when an open plan office has its detractions) as I hear the gabble from afar.

He had researched well, as to what the Russians like to eat, and they include Borscht, Shchi, Ukha, Solyanka,( all soups),Pirozhki, Pelmeni, ( small savouries), Blini Shashlyk, and Beef Stroganoff.

I have not made this in Years, it was the Dinner Party standard of the 1970’s! So this meant some hunting around for a suitable, easy, fast recipe, and we came up with this.

Ingredients

• 600g/1lb 5oz beef fillet, cut into strips about 2 inches long
• 25g/1oz unsalted butter
• 2 onions, thinly sliced
• 250g/9oz button mushrooms, thinly sliced or quartered
• 3 cloves garlic smushed
• 1 tbsp Dijon mustard
• 300 mls stock preferably beef
• 1 tbsp oil
• 2 heaped tbsp sour cream or crème fraiche
• 1 tbsp brandy (optional)
• Salt and pepper to taste
• 1-2 tsp of paprika
• Half a dozen small cornichons sliced ( optional)
• finely chopped parsley , to serve

Method

1. Season the beef fillets with salt and pepper and set aside.

2. Heat some butter in a large pan.

3. Add the onions and sauté for 2 minutes then add the mushrooms and garlic, cook until both are soft. Add the mustard and stir it into the vegetables, coating thoroughly and set aside.

4. Using the same pan add some more butter and when it is sizzling add the meat and let it sear, that is do not stir constantly only occasionally . When it has seared which doesn’t take long, you can if you wish to be decadent ( more so than usual); pour over 1/2 cup brandy. Then add the mushrooms , garlic and onions, pour over the stock and the paprika and let it simmer until reduced to about a half.

5. Add the sliced cornichons if using and stir in the cream.

6. Season to taste, sprinkle over the parsley and serve, with rice or noodles.

• Meanwhile, W2 went on Safari which was quite amazing

and Those in the “BURBS” decided to go Nowhere, little Molly has her passport and Nowhere to go !

This is the latest sign to be found in London, where the number of new cases has dropped.

The day got away with me today. How can I be home all day and run out of time ? Beats me!

Today I was rather side tracked by the arrival of several metres of rather nice fabric. Some, for masks multiples of, for all the family including little ones and some of it for scrub hats for Willowy Brunette, the dentist, who needs washable protective gear for when Dentists return to work, and yes she needs gowns as well ! I think I am going to be busy! Hence, most of the day was making prototypes. My English, neighbour from France sent me a pattern for the scrub hats, easy, I thought, well the basic principle is, my first attempt ended up looking like the hat from Handmaidens Tale, not a good look !

So with a nip and a tuck improvements were made and am ready for the production line.

Not much time to cook though I did make a batch of curry sauce. When I make a gravy, or a chocolate sauce, or white chocolate sauce, or Mole, ( Mexican), guacamole, anchovy butter, walnut pesto, I always make too much, but never bin the excess, Bag it freeze it, is my motto. It got me thinking, why not do the same with a ‘Bog Standard’ curry sauce. I know, I know there isn’t a Bog Standard curry sauce , but, in the event of being pushed for time, a nice curry sauce, which can be used with fish, vegetables, prawns and the like would be a useful standby in the pantry ( read freezer) after all, I am sure we all have standbys of some sort in the pantry ( ready made pasta for example) so why not this.

So I set to and made a curry sauce, which I will bag ( small sealable bags) and flat freeze. If you can it is so much better to flat freeze items in bags, easier to store, take up less space!

Therefore to make a middle size pan of sauce I used:-

1. 1 tbsp vegetable oil
2. 2onions peeled and cut into chunks
3. 6 cloves of garlic peeled
4. 4″ of peeled ginger
5. 4 chillies ( I used dried chillies) de seeded
6. 1tsp galangal powder ( optional)

1. A large chunk of lemon grass cut into chunks

1. 2 tbsp each of curry powder turmeric and 1 tbsp of cumin

1. Tbsp more of oil
2. +/-500 mls coconut milk , I say +/- as this depends on the type you use, some tins are 400 mls whereas UHT packets are 250, so I used 2 packets,
3. 100 grams creamed coconut, it usually comes in 200 gram blocks, but the other half will keep, wrapped and in the box.
4. 250 mls vegetable stock, cube or powder is fine
5. Juice of 2-3 lemons or limes
6. 3 tbsp tamarind paste
7. Salt and pepper to taste

Simply put the ingredients #1-8 in a blender or food processor and blend until a fine mush. Add more oil if too thick to blend well.

Heat the second lot of oil, pour / scrape in the spice mix, and then stir in the rest of ingredients, bring to the boil and then let simmer for about half an hour. Let it cool and then bag or use accordingly.

Oh dear fabric for gowns has just arrived, now I really do have my work cut out ! And tonight is Travel night as well !!

One of the Charities that we like to support is ” The Clink”. It was set up I 2009 in one of her Majesty’s Prison. HMP Highdown in Surrey. The catering manager there, Alberto Cristi MBE, saw a potential in training inmates for catering trade in order to reduce reoffending rates, and since then the graduates have had a reoffending rate of only 15%.

During their final months at now four training restaurants, prisoners can apply to be accepted on the course, which offers City and Guilds vocational qualifications, and since 2009 they have trained more than 2,500 prisoners and they help place them, find accommodation, etc. They have also a facility for horticulture and another which does Event Catering. They have even catered for three Royal Events.

We have eaten at the Highdown facility, but to be sure, it is not somewhere that you can just rock up to, bookings have to be made well in advance with personal details, passport number etc given. No phones allowed, no money allowed ( though of course you would be able to buy from the shop). The lunch we were served was absolutely excellent ( no photos I’m afraid), cooked and served by inmates and when I looked at the young men, they could have been my son, nice polite young men.

We subsequently went to a Carol concert, where the main speaker was non other than The Reverend Jonathan Aitken. He once was an MP but became an inmate at one of HMP, where his main occupation was reading and writing letters for other inmates. What does this tell you? They are ILLITERATE, and hence one reason for the high offending rate!

Anyway, , Himself is now the proud owner of a Clink Apron and myself I have added another cookery book to my shelf!

One of our favourite , fast dinners is Moules ( Mussels). Having lived in Bruxelles ( Brussels) for 13 years,where it is a National dish, it is small wonder! My eldest,The willowy Blond, ate her first mussels,when she was only 15 months old! All three of my kids Love Moules ( and Frites of course)

We have been experimenting recently and trying various ways of cooking them , previously it was always Au Vin Blanc ( with white wine). However I think the latest incarnation is Thai Mussels.

It is the time of year that we should no longer be eating them ( only eat with a R in the month), maybe because in the warmer months, mussels tend to be much smaller.

However, here is the latest favourite. For two people:-

1. 5 pounds fresh mussels
2. 1/3 cup fresh lime juice
3. 1 large can unsweetened coconut milk
4. 1/3 cup dry white wine
5. 2 tbsp of Thai red or green curry
6. 3 cloves smushed garlic
7. 1 tbsp Asian fish sauce
8. 1 tbsp Palm Sugar But can use white sugar
9. Bunch fresh coriander, chopped.

In a large Saucepan combine the lime juice, coconut milk, wine , curry paste, garlic , fish sauce and sugar. Heat, stir to dissolve the sugar and bring to the boil. Add the mussels. Cover and shake occasionally until the mussels are opened.

Remove from the heat and discard any unopened mussels. Pour the mussels and liquid into a serving dish and garnish with the coriander.

Serve of course with French Fries, Chips, Triple cooked Frites ( a la Belge )

Scouring my various bits of information on food, it was interesting to read that food has not been wasted during this time of Lockdown.

Many, many people have taken the initiative and started dealing on line, Ish for Fish and the Greens family at Covent Garden to mention just two. Many others have also been very enterprising , the gin distillers, some have diverted their resources to make hand sanitizers themselves whilst others are supplying the alcohol. Some students are using the space at Latymer school in London to make plastic masks and are making 10,000 a day, and Formula One with McLaren making ventilators and I heard a fun quote from the guys on the trolley assemble line, “Well we are used to putting 4 wheels on cars, these are things with four wheels ( apparently and I didn’t know this, ventilators need trolleys as well ).

Another bit of information that came to light and I know for example that the RAC Club in Epsom as soon as it was shut down, donated all its food ( from the three restaurants and hotel) to Epsom hospital. So it made me think, what has happened to all the rest.

Here is the answer, a Charity called City Harvest was flooded with donations. A tonne of chicken from Nando’s, salmon from Wasabi, steaks from Hawksmoor and so forth. They were so inundated with food that they needed extra volunteers to help out and they served an extra 225,000 meals to the needy.

So if you are looking for a way to give time or money or food then go to cityharvest.org.uk

Today’s project or shall I call it dinner, is yet more fish. Just as well we like fish, fish is quick to cook and is nutritious as well, and generally the clean up is easy.

Roasted salmon with a Chorizo crust. This is adapted from a recipe for white fish. It only takes less than 30 minutes overall.

For Two People:-

1. 100 grams plus of cooking chorizo
2. 2 slices of firm white bread like sourdough.
3. 2-3 cloves garlic, smushed
4. 2 pieces of salmon,

With a food processor running, drop in the chorizo the bread and the garlic. If it doesn’t come together drizzle in a a small amount of olive oil.

Then there is a choice.

Option one cook the fish on the stove top by heating a small amount of oil in an oven proof frying pan and when the oil is hot, add the fish skin side down.Keep an eye on it and when the top of the fish is beginning to turn opaque, remove from heat , press onto the top side of the fish as much of the chorizo mixture that you can and then place under a hot grill, to cook and drips this mixture.

Option two, remove the skin from the fish,place on a lightly oiled baking tray, press onto the fish some of the chorizo mixture and place in the oven, middle shelf under the grill, for about 15 minutes.

I prefer the first method as I do like the skin on my fish to be crispy but option two has no skin. But either works

Serve with some grilled asparagus and a salad and maybe the potato gnocchi that you have in the freezer !

Having eaten this last night, my advise is add maybe more garlic and some chilli flakes, some hot sauce or chipotle mix. I would prefer the mixture more spicy than it looks. The amounts for the mixture, probably made twice as much as needed, but pop the rest in a bag and freeze for next time !

Today was the cleaning day, we both became Les Femmes de Ménage, well me the Femme and Himself as Homme de Ménage! He is far more efficient than myself, more staying power, but maybe I get to the nitty gritty, but then get bored with it all! Still, done, time to move on!

Today was really chilly, but the sun shone and Himself had a great walking partner as somehow he met up with willowy brunette and the walked ( KSD, no hugs or kisses) but they walked and talked, which was great for both of them.

I had the luxury of not one but two deliveries of Foodie Magazines arrive today. The first had a couple of ideas but the second was pretty useless. I have seen articles online of the latest fashions, and wonder how the journalists summon up the enthusiasm for writing these articles, when no one is going out, let alone shop, and consequently food writers must be scratching their heads and wondering about what to write.

Me, eight weeks in, there are still many things I want to try out and my willing Guinea Pig is happy to comply.

Tonight’s dinner, is a Kedgeree, but one with a difference. Made with Kippers, I was dubious at first, Kippers can be fairly strong tasting, but then so can smoked fish, normally Haddock. Himself really likes Kippers but has them normally has them for breakfast, with or with out a poached egg! However, oftentimes will then declare, oh they were great but the after taste!

Making this kedgeree was really fast and very easy. And the end result? An A star!

I had in the freezer a pair of Kippers from Ish Fish of course. So for about +/- 3 servings

1. a packet of boned Kippers, they usually come in vacuum packs
2. Some olive oil, maybe a couple of tbs
3. 1 medium onion chopped
4. About2 cups frozen peas
5. 3 cloves garlic, smushed
6. About 1 cup or +/- 200 grams basmati rice, cooked as per normal
7. 2 hard boiled eggs cut into 1/4’s
8. Handful of chopped fresh coriander

Then spices a mixture of 1 tsp of each , curry powder, ground coriander, ground cumin, Garam Masala, and some salt and pepper to taste. You can adjust the spices to your liking.

Heat the grill, put the Kippers on a baking tray skin side down and grill for about 5 mins. Remove from grip and remove the skin from the Kippers and discard. Flake the fish into large chunks.

Heat the oil and sauté the onion and garlic until the onion is translucent, add all of the spices and the coriander. Cook the frozen pease, save the water.

Add the peas and the spinach to the pan along with a dash of water to make a good soft consistency. Add the cooked rice, stir well to mix and then add the Kippers and stir Carefully, so as not to make a MUSH, place in a serving oven proof dish, place in a warm oven to make sure all is warm before serving. Serve decorated with the eggs.

If you want to be decadent, instead of adding the water I added cream ( about 1/2 cup) . I also used Ghee and not oil, although I use a ton of oil I’ve oil in cooking, I prefer Ghee when cooking Indian, Sesame oil for Asian and Hazelnut oil or Avocado oil of salad dressings.

This dish is high in Omega 3.

Here we go again! Another day, another week and our indomitable leader has said for so many of us, STAY HOME, except we can go out multiple times. Apparently there is a famous Thai saying, “Same, Same but Different !

Where has today gone? Again not sure but by passed us it has. Breakfast, Times Crossword, but no time for Jigsaw, Bridge , then internet problems, then researching scrub hats, masks, patterns and fabric. Sunday? Oh Sunday, cocktail party out on the terraces, it is Freezing, so cocktail hour was foreshortened, too bad it is a fun time. So dinner drew the short straw again, seems to be the new Norm, because next Yes Story Time.Not that we / Himself would forgo Story Time, how much longer will the eldest 12 going on 13 be interested in such delights? Surely not, just to please his grandfather?

 

Precious Times and Time is floating away.

However much Tempus Fugit, we are where we are and the body and soul still need to be fed. So it was another Recycled dinner for Himself and another salad dinner for myself. But I did decide to make a dessert, Clafoutis, Wonderful clafoutis. The very first time we ate Clafoutis was when we lived in Texas and an au pair arrived from Belgium, where we had lived previously. She arrived bearing a gift of her family’s recipes and in it was the recipe for Clafoutis.

The recipe actually calls for Plums or Cherries, of which I had neither,  but I did have Rhubarb, from my vegetable/fruit delivery of last week. I also have found a recipe for a savoury version using Chard. When going to French markets there is always an abundance of Chard, or Beet. Basically the leaves of various forms of Beetroot as well as Cardoons, the French seem to love them, I tried  cooking them just the once and it was a big mistake.

So here once again is a recipe for the dessert kind of Clafoutis

1. a bunch of young ( preferably) rhubarb cut into approx 1″ chunks
2. 250 grams full fat cream cheese ( Philadelphia or generic will do, at room temperature
3. 125 mls double cream
4. 3eggs
5. 8 oz plain flour
6. Here you can add some kirsch or other liquor but not necessary.
7. 90 grams unsalted butter at room temperature

Butter a dish, pie type dish or a soufflé dish will work, put all of the ingredients except the rhubarb into a food processor and beat until well mixed.

Put half of the batter into the bottom of the dish, add the fruit, in an even layer, then add the remainder of the batter. Bake at 440 F 205 C for about 35 mins ( sightly lower if using a fan oven 190C) It should be just set and a light golden brown. Allow to cool somewhat before serving. Serve tepid with some powdered ( icing sugar) sprinkled on top and for those being extra indulgent, some cream or ice cream.

Maybe I will try making the savoury version next time.

A little behind schedule today, not sure where the time goes in Lockdown, but it certainly goes, especially when printers and internet decide not to function.

Harking back to Friday, May 8th, a lovely sunny day celebrating VE DAY, 75 years since the end of World War Two. My neighbours decorated the terraces and we stood in the sunshine, having a drink singing along to Vera Lynn, well as much as one can do, across the void.

Yesterday, in the kitchen, it was my day off, but Himself had plans. Whilst on an Urban Walk, he happened to come across Selfridges, Food Hall, which has just reopened, unfortunately  they were out of Oysters, but he came home bearing gifts, Giant prawns and Charbonnel and Walker Champagne truffles. Yummy indeed.

Consequently he cheated on his cook day just a tad, as he himself had recycled  dinner , namely Laal Maas , the Rajasthani fiery Lamb dish from a couple of weeks ago. But, nevertheless, I had wonderful grilled prawns with a spicy seafood sauce, which he has now added to his repertoire. Which reminds me, out of my three children, the only one who showed interest in cooking was my son, and so I made a recipe book just for him, of all the things that he cooked, I hope he still has it somewhere, maybe I should start one for Himself, now that he has graduated to the Kitchen?

For my Spicy Seafood Sauce, you will need ( it makes about 2 cups, but we cut the quantity in half)

• 3/4 cup tomato paste
• 2 tbsp chilli sauce ( ie Tabasco)
• 2 crushed cloves garlic
• 2 tbsp horseradish sauce
• juice of a lemon
• 2 tsp Worcestershire sauce
• 1/4 tsp ground black pepper
• 1/2 cup mayonnaise

Simply, put all of the ingredients into a bowl and mix well together. Refrigerate until ready to use.

 

Great with hot or cold shellfish, and as a spicy dip. If too spicy for you cut down on the chilli sauce or add more Mayo.

Friday night is travel night and for the first time during Lockdown, all four branches of the family took part. First up  were the country folks, and they went Ski-ing and it looks like young Amelia, is a born natural, she should follow in her Dads footsteps. ( Baby Molly did not take part )!

They were quickly followed by the W2, contingent, who relived her 10 Km River Dart Swim in Devon, by installing herself in her shower !

She was followed by the North London Lot, who held an online Poll as to where they should visit next, and it was Japan, that won, again great effort from them.With Ninjas and the Harajuku  Girl. The kids also made Sushi !!

And as for us, we went to Nashville, Tennessee.

So Himself became Johnny Cash and I became June Carter Cash. In researching  Tennessee for food options I came across a bit of a stumbling block, as there is actually nothing on the list that I would relish eating.

Number one on the list is Meat and three, the three refers to three SIDES from a list of daily specials ( the word daily specials fills me with dread). Umm? Next is Fried Pickles, one to be given a miss and so onto number three, Fried Catfish, now here is a maybe, as I like Catfish. The fourth is Biscuits and Gravy, biscuits being a bit like scones, and served with a white gravy, definitely not one for me and of course Fried Chicken, ( notice theme here …. FRIED)!

Next comes Mac n Cheese!!! Oh No ! and don’t forget Grits, watch “My Cousin Vinny” the movie to learn about Grits. Then, other delights are Hushpuppies, no not the Old Man shoes but Food, they are small, savoury, deep-fried round balls made from a cornmeal-based batter usually served with some other deep fried food. Then, of course nachos and hot dogs, the list goes on. So I settled on Fish with sweet potato fries ( oven baked) as my substitute for my southern inspired dinner to be eaten at a diner of course.

No recipes needed.!!

But already planning next Friday !

Not a lot has happened today, apart from preparing ourselves for our virtual travel day. However I did make some soup and some Baba Ganoush. It can also be spelt Baba Ghanoush. It is a Levantine speciality, ( middle eastern) and can be found in all Mediterranean, Middle Eastern cook books, as they all seem to claim it as their own and there are many variations. It is also called Moutabbal and it could be called this in some restaurants. It is nearly always served as a kind of starter, with Flat bread and maybe some Hummus as well.

I decided to make this as there were two Aubergines in my Vegetable delivery and I have lemons and Tahini ( sesame paste) as well. Some recipes also call for yoghurt and I prefer it with Yoghurt, it is a little lighter in texture, and is VERY simple to make.

• 2-3 aubergines
• 3 cloves of garlic, crushed with a teaspoon of salt
• 1 juice of a lemon only
• 2 tbsp tahini paste
• 3 tbsp olive oil
• 1 tbsp chopped parsley ( optional)

1. Prick the aubergines with a fork. Grill the aubergines until the skin is charred and blackened and the flesh feels soft when you press it , will take approximately 15-20 minutes, turning over so all sides get blackened. I use a ridge grill pan on the stove top, or they can be cooked under a grill.

2.  Crush the garlic  and mix with the lemon juice, tahini and olive oil .

3. When cool-ish, cut the aubergines in half and scoop out the flesh and discard the skin. Mix with the lemon garlic mix.

4. Put in a serving bowl and  drizzle over some olive oil and sprinkle the parsley over the top if using.

   

   

   

The soup I made was based on Carrots, I had a surplus of carrots hence the soup. I used in my soup also an orange ( well 2 clementines, that needed using) some fresh ginger, vegetable stock, some garlic, and wait for it, the remains of the coconut rice and the remains of the couscous ( remember Waste not Want not) and these two served as the thickening agent for my soup. The one other item I used was a carton of double cream, which also needed using and not throwing,

There are no exact quantities here,

• I had maybe 10 carrots, chopped
• 2 inches of ginger, peeled and cut into chunks
• 2 clementines cut into 4’s
• 1 1/2 litres of vegetable stock ( cube or powder is fine)
• the left over rice and couscous ( one portion of each)
• 1 onion chopped
• 2 oz butter
• carton double cream.
  

  

Simply , melt the butter , sauté the onion and then add everything else, except the cream. Boil/simmer until the carrots are really soft, and leave to cool a little. Put all into a blender and process until smooth. Return to heat and pour in the double cream and stir. If it is too thick and it could well be, just add either some boing water or some milk. Season with salt and pepper to taste.

After the extravaganza of Cinco de Mayo it is back to basics, but then again maybe I should concentrate on VE Day , but that is tomorrow, Friday, which is our Travel Day, so maybe I will stick to the gourmet delights that await for our Travel to Where?

I used to annoy my kids no end, when they would ask ” What’s for dessert ” before deciding if they would eat all of their dinner or not. My answer was invariably (dessert was usually something like yoghurt or fruit salad) a UFO or WAS, which was either , YOU’LL FIND OUT, or WAIT AND SEE ! Annoying or what ?

Fruit and vegetables arrived yesterday morning at 6.10 am, I only ordered on Tuesday afternoon, amazing service from Greens ( the Greens family) in Covent Garden, this is only my second delivery from them in 7 weeks, and maybe I went just a tad overboard, but hey ho. Since my first order they have expanded, their online shop to include, such things as butter, flour, and supermarket staples. So as well as ordering a mixed box of fruit and veg, I had add ons, such as baby spinach, red chillies, avocados, rhubarb and lemon grass.

It took me a while to sort this lot out, spray with food safe disinfectant, wipe everything down, sort and pack away. But now it is done, but of course that doesn’t exclude a pop either down the road to the wonderful M and S, which is never busy or just across  the road to Sainsbury’s local.

Holland Barrett on the other hand, in the beginning days of Lockdown not knowing who, what or where was going to be open, I ordered some stuff from them, Stupid , they are also across the road and are OPEN , however, 6 weeks on, the order is arriving in Dribs and Drabs, despite my e mailing to cancel ! It will be returned ! ( across the road.)

Meanwhile, Himself was out of cake, and I had been planning to try this out for a couple of weeks. A variation of the Clementine cake so no flour, but with ground almonds and polenta. Mixed results I am afraid, looks good, tastes only ok, as the polenta gives it a gritty texture.So not really worth bothering with!

Dinner, last night was using food that either needed to be used, or dint really have room for it in the refrigerator. I had a small cauliflower, some spinach, some ham, and so it became,  Cauliflower Cheese with ham and spinach, Himself said it was good, Me? I had grilled Haloumi and green salad.