oink

sossidge samwiches for lunch, made with the chipolatas we bought to feed agc for brekkie on Sunday. Except he buggered off home.

tonight: simple roast chickie!, English asparagus, jersey royals. Fab.

in other most excellent news, I mailed www.tactilepro.com to tell them that the legends were wearing off my wonderful Matias clacky Mac keyboard.

and they said:

Thanks for your email. We did find out, after the fact,
that there was one batch of keyboards with dye trouble. Please email your shipping address and proof of purchase and we will get a replacement out.

which is pretty good, don’t you think?

of course, I can’t find the sodding invoice, but I’ve sent the notification of despatch, and the serial number. That’ll do, surely?

christmas cake eggstravanza

so … I weighed out the ground almonds, the whole nuts (whizzed briefly in the food processor), the mixed tropical fruit, the sultanas, the blueberries and cranberries, the dried apricots. I rummaged in the back of the cupboard for Cointreau and Amaretto.

I beat 225g of butter with 225g of caster sugar and 1 tsp of Madagascan vanilla essence.

I added one egg. Then I added another egg

my evening meal (an occasional series)

too hot to stand in front of the cooker tonight*. So:

  1. finely chop a shallot, some fresh coriander and a red chili. Combine this with 1lb of Dexter mince, together with some sel gris. Shape into vaguely hamburger-shaped shapes
  2. in a bowl, combine a can of chick peas, some chopped fresh mint, diced cucumber, finely chopped spring onions, some cold cooked potatoes from the fridge, and grated carrot. Make a dressing with walnut oil, white wine vinegar and a splash of shoyu and toss it about a bit
  3. *get perlmonger to stand in front of a very hot ribbed cast iron pan and cook the burgers
  4. sprinkle the salad with sesame, pumpkin and sunflower seeds, which have been dry fried, then tossed in a little tamari
  5. eat in front of When Harry Met Sally which – astonishingly – perlmonger had never seen.

a perfect way to spend a hot summer evening.

lunch

parsnip soup

gently saute one roughly chopped large onion, and some chopped garlic (how much is up to you) in a large lump of butter – about 50g – for about five minutes. Do this in a large saucepan to save washing up.

grind up some cumin seeds, coriander seeds, turmeric and fenugreek in a pestle and mortar, or I suppose you could cheat and use curry powder. Sling this in with the onion and garlic and stir it about.

add about 2 pints (yes, I know, but I can’t really do metric volume) of vegetable stock, and bring to the boil. Then add some creamed coconut – I cut about a 1″ block from the bar, and chopped it up.

peel and slice about 500g of parsnips, and sling them in too. Bring it all back to the boil, and simmer for 20 minutes or so, or until the parsnips are soft.

then put the lot through a liquidiser, reheat, and enjoy. We ate it with onion/poppy seed bagels and cream cheese. And very nice it was too.