miss_s_b: (Sci-fi: Bayban - Bootylicious)
This pie filling is dead easy, and can be used either as the basis for a crumble or for normal pies, or for tarts, or even sweet(ish) vol-au-vents if you've got a pouch of JusRol puff pastry in the fridge that needs using up. Like all my recipes this assumes a basic level of competency in the kichen and doesn't specify exact amounts of ingredients. When I say (for example) plenty of cinnamon, that doesn't mean a vat of the stuff, it means enough to be a big flavour without totally dominating. Today I used about three teaspoons of it, but that could vary enormously given the type and freshness of the cinnamon you are using. So, you know, use your own cookery judgment if you go for this recipe.

  • One bag of frozen black cherries (Sainsbury's and Tesco both do these, so I assume other supermarkets do too.
  • The juice and zest of one lime - or two limes if they are really small limes (or your bag of cherries is really big).
  • Some Dark Brown Muscovado sugar - not too much, you want this to remain nice and tart.
  • Plenty of cinnamon - today I have been using cinnamon hand-ground in my mortar and pestle from cinnamon sticks, but you don't need to be THAT geeky about it if you don't want. Jar is fine.
  • Some dried fruit - I recommend Crazy Jack's Organic traditional dried apricots (not the ready to eat ones, the really dry dark ones). You want roughly the same weight of dried fruit as cherries, so I'm not specifying because it depends which size bag you get.
  • Get a pan.
  • Put it on the stove on the lowest heat on the smallest ring.
  • Put the frozen cherries into the pan.
  • Add the lime juice and zest.
  • Chop the dried friut if necessary - if you're using sultanas or something you won't need to do this, but for the apricots you will - while the cherries start to gently melt.
  • once there's a reasonable amount of liquid in the pan from melting cherries, chuck in the dried fruit, the cinnamon, and the dark sugar.
  • Go and have a bath while the house fills with the smell of cherries reducing on the stove.
  • When you've finished your bath the stuff in the pan should have reduced down to less than half what it was initially, and be nice and gloopy.
  • Leave to cool, and once it has cooled use to fill the pastry product of your choice

*i.e. a couple of people on Twitter
miss_s_b: (Default)
I've created a new comm: [community profile] weekly_food_challenge. Everyone welcome; I won't be posting an actual challenge till a week tomorrow, I thought we might have some democratic setup stuff first.

(x-posted personal journal and [site community profile] dw_community_promo)
miss_s_b: DreamSheep dreams of the Angel of the North (Blogging: DreamSheep: Angel of the North)
Since [personal profile] matgb has been getting into cookery, we have been watching a few cookery shows on the telleh. I'm going to talk about two different shows today: one that we like, and one that we were less impressed with.

We both love The Hairy Bikers. For me, it's because they remind me of my dad. They're happy and jovial when cooking, they love their fresh seasonal ingredients and like to get them from the source, their food is great, and they like to take the piss out of Heston Blumenthal ;) Mat likes them because they are clearly enjoying what they do, and not taking themselves too seriously. We're going to try out one of their recipes (Anglesey Eggs) soon.

We're less keen on Economy Gastronomy. The premise of the show is good, and although Mat isn't keen on her, I quite like Allegra Poshbint. The thing is... the two episodes we have watched, they have taken families with a food budget of double or more my yearly salary, and reduced their spending to about one and a half times my yearly salary. My yearly salary is all we have to live on, in this house. Now, I'm not disputing that they have saved these spendthrifts money, but I am disputing that reducing someone's yearly food budget TO median income constitutes "economy".

So, what could the makers of Economy Gastronomy learn from the Hairy Bikers? Well, one thing they have really missed out on is growing your own. It's a great way to save money AND get fresh tasty ingredients. The hairy bikers love getting to the source of food, and there's no more local source than your own garden. The main thing they could learn, though, is the Ronseal lesson. The Hairy Bikers cookery shows do exactly what they say on the tin. They get on their bikes, they go somewhere, and they cook stuff. Economy Gastronomy makes the glaring error of not doing what it claims to.

Hairy Bikers is on weeknights at teatime on BBC2, and I fully recommend you watch it. Economy Gastronomy is on Monday nights at 8 on BBC2, and you can watch it if you like, but Hairy Bikers is better.

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Friday, February 17th, 2006 06:38 pm
miss_s_b: (Default)
- Good vibes and stuff being sent out to:
- Briargate and the gang who are off to Petrolheads tomorrow

- puddingcat on her trip Down South

- everyone who is by now converging on Chez NannyO - See you tomorrow :D

- Only 25 lengths of the pool today :(

- Much giggling over lunch over the "35 essential recipes" in the Indy and the pretentiousness of most of them, coupled with the oh-so-knowing earthiness of the others.

- apparently, I'm capable of murder, although I'd guilt-trip myself afterwards:

Maybe you could...

You scored 12% Cold and 66% Level-Headed!

In a pinch, you could do it, but you'd need a damn good reason to. And you're not going to be too happy afterward.

My test tracked 2 variables How you compared to other people your age and gender:
free online datingfree online dating
You scored higher than 1% on Cold
free online datingfree online dating
You scored higher than 76% on Level-Headed

Link: The Can You Kill a Man? Test written by notmarkflynn on Ok Cupid, home of the 32-Type Dating Test

- If I DO decide to kill someone, it'll probably be This person. Bras are RACIST??? Mr Head, meet Mr Desk.

About This Blog

Hello! I'm Jennie (known to many as SB, due to my handle, or The Yorksher Gob because of my old blog's name). This blog is my public face; click here for a list of all the other places you can find me on t'interwebs.

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