Hotel Chocolat

Easter Eggstravaganza Crate

Yesterday afternoon a box arrived from Hotel Chocolat containing a cellophane wrapped Easter Eggstravaganza Crate with 17 gold eggs and one large silver egg.  It looked fantastic – my expectations rose to meteoric heights.  What’s the saying ‘all fur coat and no knickers’?  Would it taste as good as it looked?

By the evening the crate of eggs had been sitting on the table and Tom asked casually ‘are we going to open it then?’ Part of me wanted to and part of me didn’t want to be disappointed.  I agreed that we could at least eat one of the golden hollow eggs, because they were bound to be disappointing.   I unwrapped their gold foil covering and bit into the chocolate, the taste was lovely, chocolatey and smooth.   Maybe we should have one more.  After three more each I put them away in the drawer.  I wanted to savour the pure luxury of this eggstravaganza.

Easter Eggstravaganza Crate

This morning before breakfast I opened the silver egg.  I couldn’t wait. I wanted to know if the silver egg would live up to its mini versions.   Inside were wrapped in white tissue 12 little eggs, never mind the breakfast cereal I couldn’t help myself I picked up and bit into the little egg and enthusiastically egged Tom on to try one too – we munched in silence both finishing at the same time and both waiting for the other one to suggest maybe one more.  The second one didn’t disappoint, the outer shell of the egg was thick but not so much that you risked chipping a tooth.   The filling inside was rich praline which had all my endorphins on hyper alert.  For our own safety I quickly put the crate back in the drawer – thinking that lunch time was really the earliest it could surface again.

These Easter Eggstravaganza crates cost £40 and I would say that they are worth every single penny.  For me the 17 hollow gold eggs are great for sharing, but the mini eggs with their caramel, praline and vanilla fillings can be a purely selfish indulgent luxury .  I shall be saving the outer shell for an afternoon in front of the telly.

The silver egg has to be the second best Easter egg I have ever received – the best egg was hand made by my husband when he was at University.  He secretly obtained an egg mould and managed to put inside a small box containing a pair of earrings, then he carefully covered it in silver foil.  This of the man who couldn’t even boil an egg, let alone make a chocolate one – that egg was priceless and the feat has never been repeated again, but if he fancied coming close to it he could order me one of these!!  No pressure.

Pancakes

Pancakes with banana and butterscotch sauce

In this house pancakes only seem to be made once a year on Shrove Tuesday or Pancake Day.  They are so easy to make and very filling, I don’t know why I don’t make them more often.   There is usually no need to mark it on the calendar as the  supermarkets make sure you don’t forget by filling shelves with plastic lemons, flour and boxes of pancake mixtures.  I can’t really understand why people pay for these when the batter is so easy to make.

Saying all that, it’s lovely to see it’s a tradition that is still going.  I am not a big fan of fasting and yet that is exactly what the Shrove Tuesday pancake stands for.  Shrove Tuesday is the last day before Lent begins.  Meat, dairy and eggs were restricted and so the housewife would use any left over eggs, milk and sugar to make pancakes.

I don’t know who came up with the idea of tossing the pancake but it does add the entertainment value to what is a rather straight forward and dull dish.  I would always beg my mother to toss the pancake but she would always retort she had just washed the kitchen floor and she wasn’t cleaning it again – I couldn’t really argue with that.   Now with my own house I have no fears about dropping the pancake I have a very eager dog who counts it part of his job description and lives to mop up any spillage in the kitchen.  Luckily for him we supplement this with dog food otherwise he would have starved many years ago.

Pancake Batter

Ingredients

100g/4 oz plain flour

1 egg

300 ml/1/2 pint milk

pinch of salt

Put the flour and pinch of salt into a bowl and make a well in the centre, crack the egg into the centre and using a wooden spoon start to beat – gradually bringing in the flour.  Add a little milk to ease the mixture.   Do not add all of the milk as it will be nearly impossible to stir out all the lumps.  Add the milk a little at a time until its all used up.

Now pour this mixture into a measuring jug and put a plate on top and leave to sit for 30mins plus.  The mixture needs to rest.

Take a frying pan and wipe with melted butter or put a drop of sunflower oil on the bottom and then wipe off with a piece of kitchen paper.

Stir the mixture after it has stood and pour a little of the pancake mixture into the pan turning the pan so that the mixture spreads over the bottom of the pan.  The aim is to give the bottom of the pan a light coating.  Very soon the pancake will start to form large bubbles of air under the batter and the edge of the pancake will darken and come away from the pan.  At this point lift the pancake a little and see if the underside is golden brown, if it is you can either stand back and toss the pancake over or use the less exciting spatula  method.  Cook for a minute or two and when the underside has spots of brown, turn out onto a plate.

Traditionally lemon juice is squeezed over with a sprinkling of caster sugar and then the pancake is rolled and eaten.

This year I have pushed the boat out and made a butterscotch sauce with some sliced bananas as a filling.

Butterscotch Sauce

Ingredients

60 gms/2 oz butter

60 gms/2 oz golden syrup

6O gms/2 0z dark brown sugar

75 ml / 2 floz double cream

Put the butter, syrup and sugar into a pan and gently heat.   Stir, and when it has all dissolved  leave on the heat until it starts to bubble acting like molten lava.   At this point add the cream and stir.   Within seconds it will calm down and become a beautiful silky sauce.   May be served warm or cold.

To make up

1 Banana

Chop banana on to pancake and add butterscotch sauce, fold and sprinkle with caster sugar and serve.

Spanakopita

Spanakopita

If I could write my top ten dishes which evoke the strongest memories, which would they be?   Spanakopita has to be up there near the top.  Cooking certain dishes bring back the strongest of memories, I think about the times I have eaten them, where I have been and who I have been with.

Making Spanakopita will always take me straight back to my wedding.  I was staying with Andreas and Lela in their house in Athens.  I had known them since a small child and my mother had known Lela since she was a child, and it was their house I would leave to get married from.  I can’t remember anything I ate that week except for the Spanakopita.  Andreas called me into the kitchen so that I could watch how he made Spanakopita for our lunch – up until then I thought it was a complicated and tricky dish, but he made it look simple asI watched intently.  He was a very good cook and a great lover of food.  I have made the dish many times over and each time I think of him and that morning.

Andreas & Valia

Spanakopita

Ingredients

400 gms/14 oz  fresh washed  spinach

5 spring onions

200gms/7 oz  feta cheese

2 large eggs

100 gms/3-4 oz butter or 1/4 cup of olive oil

2 tbs parsley chopped (optional)

1 tbs dill chopped (optional)

8  filo pastry sheets

Salt and Pepper

Wash the spinach well and drain.  Bring a large pan of salted water to the boil and drop in the spinach, leave until the spinach wilts – this will take about a minute or two.  If you can’t fit all the spinach in the pan at once, cook it in batches.  Drain and allow to cool, you will be surprised how much water will drain out.

In a bowl beat the two eggs, add to this the finely chopped spring onions and crumble in the feta cheese.   This can be done by hand, nothing needs to be uniform.   Add the dill or parsley, if using, and then the drained spinach along with salt and pepper to taste.  Mix well.

Spanakopita is traditionally made in large round flat aluminium dishes.  I prefer a cast iron dish, it’s all personal choice.  Some people use a glass oven proof dish.

Making up the pie

The filo pastry is very thin and so will dry out very quickly.  To stop this happening put a damp cloth over the pastry whilst you are not using it.  Also when laying the filo sheets don’t go off and answer the phone or make a cup of coffee.  It needs to be done quickly and in one go.  The filo pastry needs to be brushed with either olive oil or melted butter.  There is no fixed rule here, its down to purely personal choice but there is a difference in taste, albeit a subtle one but still a difference.

 

Making up Spanakopita

If using butter, it needs to be melted in a pan over low heat or in a microwave being careful not to burn it.

First, brush the baking container liberally with the oil or melted butter, then start to layer the filo, brushing each top side of pastry as you go.  Start by laying the first sheet of filo pastry over the bottom of the dish allowing it to overlap the edge of the dish.  Now repeat again allowing it  to overlap on the opposite side of the dish.  Do the same again for the top and bottom of the dish forming a cross.

Add the spinach mixture making sure it is spread evenly over the dish.  Now, start to fold the filo back  over the spinach mixture making sure to brush the top of the pastry with oil/butter.     To add more height brush a new sheet of filo with oil/butter and fold in half and place on top, tucking in any excess pastry.  I usually add two to three extra sheets depending on my mood.

Finally brush the top sheet with the melted butter/oil and put into the middle of the oven 350/180 Gas mark 4.  After 40/50 mins check to see if the filo is a golden brown – if not leave a little longer.  Remove and leave for a minute of two then with a sharp knife cut the pie into portions.

Spanakopita can be served hot or cold.  I love it just warm served with a salad.  I have also found it can be re-heated in the oven but not in a microwave.  It really needs to be eaten fresh.

Update on Mr Smith’s Marmalade

Mr Smith's Marmalade

I returned home today to find a white envelope waiting for me on the dining room table.  I glanced at it and saw ‘Hospice at home’ in the red franked mark and put it to the bottom of the pile of mail, thinking it was related to something else.  It was only when I finally opened it  did I find that I had been awarded Silver in The World’s Original Marmalade Festival in the ‘Thin Cut Seville Orange Marmalade’ category.  Excited and pleased doesn’t really sum up my feelings.  Shame is I only have the one little jar left and my greengrocer is no longer supplying Seville oranges.

Recipe here

Pumpkin Risotto

Risotto is definitely a dish that has to be made with love and care.  For me it is comfort food.  Last time I made risotto it was for Sophia, we both stood and chatted taking it in turns to stir, only slowing and stopping when talk got a little more interesting than the risotto.

I don’t know why, but I go through phases with risotto – it’s fantastic to use up the last of the roast chicken with the carcass being used as a stock.  I also make a risotto when I have a glut of courgettes in the garden, or as in this case I have a large pumpkin that needs eating.

Rice is something I like to spend a little more money on and a bit like my pasta there are certain brands I really like.  Riso Superfino Carnaroli is one of them.  Maybe, the packaging has a little to do with it;  the white cotton sack with the bright red writing does beckon and I love to see a bag of it on my shelf.  Its reassuring that at a drop of a hat I have something that is a quality ingredient sitting waiting to be cooked.

Pumpkin risotto with rocket salad and balsamtic vinegar

It is not the easiest rice to find and like a lot of good things its worth hunting down.  I discovered that you can buy it online from a company called Getoily.com I discovered Getoily.com a number of years ago when I was desperate for 5 litre cans of Greek olive oil.  Since then they have widened their selection to include some fantastic products.   No longer do I have to troop up to the deli only to find they are shut or they are out of stock. I have no connection with this company but it is a hidden gem and so far their delivery is super fast and free if you order over £40 which I find effortless, especially if I buy my olive oil at the same time.

Risotto is easy to make, but it doesn’t take to being reheated as the rice goes stodgy and is unpleasant.  If all the ingredients are prepared before hand it makes the standing and stirring a rather relaxing experience.

Pumpkin Risotto

(feeds 2 as a main)

1 small/medium onion chopped finely

Slice of pumpkin -  cut into bite-sized cubes, put into a pan with a knob of butter, and covered with silver foil (this keeps the moisture in and helps to steam it) or roasted in the oven with garlic and a little olive oil drizzled over.  I find a pan on top of the stove the quickest.

1 wine glass of white wine

2/3 tbs oil

1 pint vegetable stock

200g/7 oz risotto rice

small piece of butter (optional)

parmesan cheese grated

Put the stock in a pan and leave on a slow simmer.  You need to keep the stock at roughly the same temperature as the risotto – I sometimes put the stock in a jug and keep heating it as I need it in the microwave.

Heat the oil in a large pan then add the onion, turn down the heat so that the onion gently cooks and becomes translucent without browning.

While the onion is slowly cooking put the pumpkin in a pan with a knob of butter or oil and some silver foil over the top to act as a loose-fitting lid, this will help the pumpkin to steam and retain its moisture.  It cooks fairly quickly, about 10mins – you know when its cooked as you can just put a knife into it.  When it is cooked, save some of the pumpkin in its cooked state  and the rest puree with a blender.  Set aside, it will be added later to the risotto.

When the onion is cooked, add the rice and turn the heat up, keep stirring so all the rice is coated in the oil.   The rice should very quickly start to change colour slightly. Now add the white wine, stir slowly until all the wine is absorbed then start to add the stock, a cup at a time.  Once added the risotto needs to be stirred.  There is no need for frantic stirring, just enough so that the rice doesn’t catch or start to stick to the bottom of the pan.  As the rice absorbs all the liquid add some more stock and keep going until the rice is cooked.  If you run out of stock and the rice still needs further cooking just add some boiled water.  There is not exact timing for risotto – you need to taste as you go along, you will know when it’s cooked because it will taste as you would like to eat it, some like it  al dente and others a little softer.  Just before the risotto is cooked add the pumpkin chunks and puree, and any further seasoning.

As you take the risotto off the heat add a knob of butter and the grated parmesan cheese.  Stir, leave for a couple of minutes and then serve.

Pumpkin from the garden

When I cooked this with Sophia I didn’t have enough risotto for a main meal for four so I added a rocket salad with balsamic vinegar.

There are no hard and fast rules with what you add to the risotto except it is best cooked and eaten straight away  It needs stirring and risotto rice is different fom other rices so if you haven’t got a risotto rice in the cupboard leave it until you do.  Finally, as you add the stock remember to keep it simmering as you don’t want to slow down the cooking of the rice.

Mr Smith’s Marmalade

2011 Seville Marmalade

I love the fact that Seville oranges are only available for a short time.  I also love the fact that everyone seems to have a slightly different recipe and is happy to share.  Even when I rang to place my order at the greengrocer there was a discussion on which recipe is best.

This is my third year of marmalade making, I have come to it late in life.  I didn’t care for the taste as a child even though it graced the breakfast table every morning, I was more a Ready Brek child.  I have always thought people who liked marmalade were a certain type.  Now after many years I have joined those certain types and have grown to quite like it!

I have, I think, found the recipe I am happy with – well, for now that is, until I taste one better.  The new recipe was given to me last summer and I hastily wrote down the instructions in shorthand style on the back of an envelope thinking that every little detail was obvious and there was really no need to write it out, that is until I came to make it and then I struggled, nervous not to ruin my hard work by some silly slip.

I have now made  two batches, both succesful, and one batch has been nearly eaten.

Mr Smith’s Marmalade

1 lb and one extra orange of  Seville oranges

3 lb sugar

1 lemon

1  sweet orange

3 pints water

muslin or wine making strainer – these are brilliant they come in a bag of three – bought from my local homebrew shop.

Wash all the fruit well.  Using a potato peeler, peel the zest off the oranges, lemon and sweet orange.  Set these aside.  Now cut up the remaining fruit into small pieces and place in a pan with 2 pts of waters.  Cover and leave over night.  With a pair of scissors or a sharp knife cut the peel as you like, either thin or coarse, and place in a second pan and add the remaining pint of water.  Cover and leave over night.

The following day, put both pans on and simmer.  I leave the lid on with the pan containing the peel with a small gap to let out some of the steam.  The fruit pulp pan is left  uncovered and  both are left to simmer for 2 hours.

After that strain the fruit pulp into a clean pan and return to the heat.  Slowly add the sugar, don’t put it in all at once.  I have been told it’s very important to make sure all the sugar dissolves properly.  When the sugar has all dissolved add the liquid and the rind from the other pan and bring the whole lot to a rolling boil.  DO NOT WALK AWAY – this amber nectar can turn into the most vile molten lava which will show no mercy on your cooker, unless you like spending an afternoon cleaning – trust me I have been there, never to be repeated.  At this point I use a jam thermometer and watch out for the amber bubbling liquid to reach ‘Jam’ when this happens I turned off the gas and leave the marmalade to sit for 10-15 minutes (another tip gleaned).

Then pour the marmalade into warmed sterilised jars and seal.  I have been told, but I have yet to do it myself, that if the marmalade has not reached the desired setting point you can empty the jars back into a clean pan and bring back to the boil this will drive off more water thus making a better set.

Can be eaten straight away.  Makes about 6 jars.

To sterilise the jars wash them in hot soapy water and rinse.  Place on a baking tray and put into a warm oven Gas mark 3/325F/160C and leave for 10/15 minutes.  Carefully take out and use.

Remember to label and date.

Marmalade Festival

This is my third year of making and trying to make marmalade.  Each year I try a new recipe and so far have been unhappy with the results until this year.  This year I have acquired a new recipe, which is complicated and has been handed down through the generations.  It’s the complicated bit that appeals, nothing like a tortured journey to really feel you have achieved something.  The proof as to whether it is any good, is down to the judges at the Marmalade Festival.  This year I have decided to enter so yesterday I carefully wrapped and boxed what looked like a jar of judge’s delight.  It took me nearly as long to re-read the entry form as it did in making the marmalade, I wanted to be sure that I complied.  Labels correctly written and stuck in the right places – tick.   Jar correct size – tick.  Correct lid – tick.  Correct catalogue – tick.  I just hope now that it actually arrives.  I keep thinking that I should have sent it special delivery then I get a grip and tell myself its only a jar of marmalade and not a that a great jar at that.

The glory of winning isn’t the real reason  a jar got sent off.  A couple of days ago I happened to mention to Robin, who was about to make his annual batch, that there was a marmalade competition and had it heard of it?  I only mentioned it casually and didn’t think anymore until he emailed back that he was entering and his jar was packed and ready to send.  Nothing like a bit of competition between friends.  I will be more than happy if he wins, I say that truly, and with a  happy heart because we are both in different categories!  We have agreed to both send a jar off to the competition and one to each other.  I am actually really looking forward to receiving his and comparing it to mine.  I have eaten his produce before and so I am jolly glad his is in another category!

This will bring my marmalade making for 2011 to a close until next year.  Whether I look for another recipe is down to the Judges and Robin.  In the meantime I will continue my search for marmalade nirvana.  Always happy to listen to how others make it hoping to pick up the key fact of what makes a great marmalade.