Sunday Cinema

This afternoon we went to see Youth Without Youth at the Royal Cinema. There were only 4 of us in the room. I really hope they see more people during the week and that they will keep projecting.

We had seen the trailer last Sunday, and we thought "Why not? Looks OK". I was worried there would be too many explosions, etc... We expected some kind of spying movie. Not at all! If the trailer has not convinced you to go and watch this film, don't worry! The trailer is nothing like the movie. One of the themes mentioned in the film is the history of languages and even how far back can experts go and how did it all started? I have a certain interest in languages and was very pleased to see this theme coming up! Nothing really happens in the movie, but it is interesting. I am glad we went!

Next week: The Kite Runner

Menu wk 04

- Lentil and chick pea patties (new!)
- Red pepper soup
- Courgette and yellow pepper risotto (new!)
- Vegetable lasagne (this time not with home-made lasagne sheets)

Photo: red pepper soup

Photo: vegetable lasagne

Tropical smoothie

I had to buy a new blender. My old one is not working any more. I think the cupboard it was stored in is too damp. I will store the new one somewhere else.

So I had to try it obviously!

Makes 4 glasses

1 papaya, cut into chunks
2 thick slices of pineapple, cut into chunks
1 tin of strawberries, incl. juice

Process all the ingredients in the blender, serve immediately!

(I am keeping half of it for tonight, and I will add some dark rhum to it, should be a nice drink!)

Rice-based pastry tomato flan

This is a very original type of pasty, but if you are not keen on rice, try this recipe with a basic shortcrust pastry because the filling is very simple but nonetheless delicious. Personally, I like the rice pastry very much, but mind your teeth because the top of the edge is extremely crunchy!


4 people

For the pastry:
200g brown rice
80g grated mature cheddar
1 egg, lightly beaten

1. Cook the rice slightly more than the cooking instructions as it needs to be well cooked and no more crunchy, so say 25-30 min. Drain well and leave to cool down slightly.

2. Stir in the grated cheddar and the egg.

3. Cover the bottom and sides of a 25cm diameter greased oven-proof quiche dish with the rice mixture.

4. Place in a 200 degree preheated oven for 15 minutes.




For the filling:
6 plum tomatoes
salt & pepper
1 TBSP extra virgin olive oil
100g goat cheese/feta cheese
6 fresh sprigs of thyme
3 eggs, beaten
3 TBSP butter
3 TBSP milk

1. Cut the tomatoes in halves and place them cut-half top onto a baking tray. Brush with the olive oil. Grind some salt and pepper on top and place under the grill for 15 minutes or until cooked.

2. Place the tomatoes into the pastry case. Crumble the cheese into the case. Arrange the thyme.

3. Mix the eggs and milk together and pour into the pastry case.

4. Cook in the oven at 180 degrees for 45 minutes or until golden brown.

Spicy vegetable soup

This soup was very easy to make and very tasty: a real treat after a rainy cycle home.


Serves 4-6 people:

3 leeks, finely chopped
3 cm fresh ginger root, grated
1 TBSP oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1.4 litres vegetable stock
600g tomatoes, chopped
2 courgettes, cut into batons
100g soya beans
chopped coriander leaves

1. Heat the oil in a large saucepan and fry the leeks and ginger for 3 min. Add the spices and cook for another minute.

2. Add the vegetable stock, bring to the boil and simmer for 5 min.

3. Add the tomatoes, courgettes, and soyag beans and simmer for a further 5 minutes.

4. Season to taste and serve into warm bowls. Sprinkle with chopped coriander leaves.

Vegetable Korma

I am a beginner in the curry world so I am still using (mostly) ready-made curry sauces. This time, it was korma. Very nice and not too hot at all.

Feeds 4 people:

1 big cup of basmati rice

500g potatoes, diced
100g soya beans
1 broccoli, cut into florets
2 TBSP groundnut oil
1 jar of ready-made korma sauce
coriander leaves

1. Cook the rice according to packet instructions (usually 10-12 min)

2. Meanwhile, boil the potatoes for 10min & broccoli and soya beans for 5 min. Drain

3. Heat the oil and stir in the korma sauce. Add the veg and stir well.

4. Serve the rice and vegetable onto warm plates. Sprinkle the vegetables with chopped coriander leaves.

this weekend

We did not get to do much this weekend. Despite the sunny (but cold!) weather on Saturday, we did not go for a ride. Trave is still waiting for his bike to be repaired. He waited so long to replace the brake pads that the brakes have damaged the wheel rims and he needs whole brand new wheels, front and rear.

Our garden shed is being repaired so I bought a barrel bolt so that we can lock the door in the future. I am so looking forward to being able to close the door without having to move a 4 square feet concrete slab mornings and evenings to get my bicycle out, killing my fingers and back in the process.

When we went to France to visit my parents at Christmas, the Eurostar was late which means we had to run as fast as we possibly could with our bags full of presents between Gare du Nord and Gare Montparnasse. We had exactly 30 minutes between getting out of the first train to catch the other one. Everyone who has travelled through these stations know how tight it is to make it. We ran, and ran, and ran... at Montparnasse, none of the "moving walkways" were working... but WE MADE IT!!! We got on the train a few minutes before it left... and coughed our lungs out for the next 30 minutes. I don't know if we were unfit or if it was just the Metro unhealthy air, but it hurt.

So, I decided I should start running, as well as cycling, which I did today, for about an hour. Only 5 miles / 8 km but it is not bad for a first time after at least 5 years of no running at all.

Finally, we went to see THE SINGER at the Royal Cinema this afternoon. Quite a good movie, especially if you know a little about French pop music of the 60s and 70s. I like going to the Spa Centre for movies. First, it costs only half of what multiplex cinemas charge, and second, there are very few people on Sunday afternoon and it feels like going to a private projection! I think it is run by volunteers and funded by the council, or it would not be financially viable. We saw Brick Lane there last Sunday, and planning to go and see in the following weeks Youth without Youth and The Kite Runner.

Back to work tomorrow: I am having my training as a site dumper operator. The weather is going to be windy and wet, perfect condition to learn how to drive in a muddy building site!

Menu wk 03

- Curry with potatoes, broccoli and soya beans
- Spicy vegetable soup (new!)
- Vegetable bake (too much soup left over so did not make the bake!)
- Tomato and rice quiche (new!)
- Cheesy sausages with broccoli and mashed potatoes

We discovered soya beans over Christmas thanks to Trave's mother. They are very nice and extremely versatile. They are expensive but add an excellent protein intake to almost anything.

Photo:
cheesy sausages with broccoli and mashed potatoes

Menu wk 02

We had a very simple menu last week which included:

- Pasta with courgettes, mushrooms and Parmesan
- Lentil & rice casserole (cooked by Trave for my birthday)
- Mushroom and red pepper cheese pastries
- Carrot and pesto lasagne

As we had some puff pastry and egg left from the mushroom and pepper pastries, we made some little parcels with chopped dried apricots, honey and demarara sugar: this was an excellent way of using up the leftovers of the pastry. It was really nice. Simply roll some bits of chopped apricots and honey into the pastry, seal and brush with a little of the egg and sprinkle with demarara sugar. Place in the oven for 15 minutes or so.

Spicy carrot traybake

This is the first time I make this cake and it is really nice. I must admit I served it to colleagues before even tasting it myself! However, having just had a piece, I can reassure you that it tastes lovely. It is also very moist, even though I cut it 24h ago.

Makes 24 pieces

Ingredients

275g self-raising flour
350g caster sugar
2 tsp baking powder
75g mixed nuts, chopped
3 tsp ground cinnamon
2 tsp ground ginger
300ml sunflower oil
275g carrots, grated
4 eggs
1 tsp vanilla essence

Topping:
400g loft-fat soft cheese
4 tsp clear honey
2 tsp lemon juice
Mixed chopped nuts to sprinkle

1. Preheat the oven 180 degrees. Grease a 30 x 23 cm roasting tin.

2. Mix all the dry ingredients into a bowl. Add the carrots, oil, eggs (one at a time) and vanilla. Mix well and pour into the tin.

3. Bake for 50-60min.

4. Leave to cool down completely.

5. To make the topping, mix the soft cheese, honey and lemon juice and spread over the cake. Sprinkle with the nuts. Cut into squares.

Chocolate duo crunchy bites

These were very popular, I was even offered money for a second/third helping!

Makes ~30 bites

Ingredients:

175g white cooking chocolate
175g dark cooking chocolate
100g digestive biscuits, broken into pieces
100g nuts, chopped (brazilian, macadamia, hazelnut, walnut, pecan, cashew...)

I have used brazilian nuts on this occasion but have made them with pecan before.

1. Melt the white chocolate and mix in the broken biscuits and chopped nuts.

2. Spoon out mouthful of the mixture and arrange on a tray covered with baking paper. Leave to cool down then place into the fridge for 30 minutes.

3. Melt the dark chocolate and cover each bite with it. Leave to cool down and refrigerate. Best serve from the fridge, and before it starts melting!

Apricot and chocolate twirl

Makes 12-15 twirls

Ingredients

DOUGH
75g butter
450g self-raising flour
50g caster sugar
2 eggs, beaten
150ml milk

FILLING
25g butter, melted
150g dried apricots, chopped
100g dark chocolate chips
2 TBSP milk to glaze

1. Rub the butter into the flour until the mixture looks like fine breadcrumbs. Stir in the sugar, eggs and milk to form a soft, non sticky dough.

2. Roll out to form a 35cm square.

3. Brush the melted butter over the square. Spread the apricots and chocolate over the dough within 2.5cm of the top and bottom.

4. Roll up the dough tightly like a Swiss roll and cut into 2.5cm slices. Place the slices onto a baking tray. Brush with a little milk to glaze.

5. Bake in a 180 degrees preheated oven for 30 minutes until cooked and golden.

6. Best serve warm!

Cakes, cakes, cakes!!!

It is my birthday tomorrow and it is a tradition where I work to bring cakes for everybody on your birthday. This is an excellent opportunity to try new things as I rarely bake sweet dishes nowadays. This year, I took the following to work:

Apricot and chocolate twirls

Chocolate duo crunchy bites

Spicy carrot cake (traybake)

Click on the links to view photos and recipes!

It was quite a challenge to carry all this to work on a bicycle without messing it all up, especially the traybake, as today was EXTREMELY windy. I got up at 5.30am to fix the door of the garden shed which was banging loudly, and to turn the garden table upside-down to prevent it from moving around.

Where is the cat?

Chatouille loves playing hide and seek. The problem is, she forgets about her big fluffy tail, like here, when she crawled under the rug under the coffee table!

Bruschettas

We had some yummy bread and mozzarella left from the calzone, so I made some bruschetta for lunch, which was very satisfying after a 41 mile cycle ride!

These were really nice. I recommend 3 slices per person for a lunch meal.

- toast the bread
- spread with pesto (home-made or bought-in)
- sprinkle with rehydrated sun-dried tomatoes
- top with mozzarella slices
- place under the grill for 5-10 minutes until golden brown.

Couscous Royal

We were quite exhausted from the whole christmas experience (at least I was!) and from our cycle rides since we got back home so we were quite happy to stay in and miss the madness of New Year's celebration.

I wanted to try a couscous recipe and to watch Babel. We also had a bottle of wine left from our wedding meal. The most amazing fact from the whole thing, I mean couscous + Babel, is that the first scene of the movie is in a restaurant in Morocco which serves couscous!

This was a very nice meal. Easy to make and very tasty.

Serves 6

3 carrots, cut into big chunks
3 courgettes, cut into big chunks
1 medium butternut squash, cut into big chunks
1.2 litres vegetable stock
2 cinnamon sticks, broken in half
2 tsp ground cumin
1 tsp ground coriander
pinch of saffron strands
2 TBSP olive oil
Rind and juice of 1 lemon
2 TBSP clear honey
500g couscous
60g butter
175g seedless raisins
salt & pepper

1. Put the stock, carrots, spices, saffron into a large saucepan. Bring to the boil, add the olive oil and simmer for 15 minutes.

2. Add the lemon rind and juice, honey, courgettes and squash. Season well. Bring back to the boil and simmer for 10 minutes.

3. Meanwhile soak the couscous according to the packet instructions. Stir in the butter and transfer to a warm serving dish.

4. Drain the vegetables, reserving the liquid. Discard the cinnamon sticks. Arrange the vegetables onto the couscous. Put the raisins on top and spoon over 6 tablespoons of of the reserved stock. Keep warm.

5. Return the remaining stock to the boil for minutes until reduced.

6. Serve immediately with the sauce separate from the couscous.

Vegetable Calzone

I have always wanted to try Calzone in Italian restaurants but they are most of the time not vegetarian so have never had the opportunity to taste one. I decided hence to make my own and I am not disappointed. (well, I overcooked them a bit but they still tasted nice!)


I had made too much dough so with what was left, I cooked a fantastic bread and made delicious bruschettas for lunch today.

For 2 big calzone (and a small loaf of bread. if you do not want the bread, simply halve the measures!)

DOUGH
450g white flour
dried yeast
300ml vegetable stock
1 TBSP tomato purée
1 beaten egg

FILLING
olive oil
1 onion, chopped
2 TBSP sun-dried tomatoes, sliced
100g spinach, chopped
5 baby sweetcorn cobs, chopped
30g French beans, chopped
1 TBSP tomato purée
1 TBSP mixed Italian herbs
4 large slices of mozzarella
salt & pepper

Prepare the dough at least an hour ahead.

1. Sieve the flour into a bowl. Add the yeast and beat in the vegetable stock to make a smooth dough. Knead well for 10 minutes. Place in a lightly oiled bowl and cover with a damp cloth. Leave to rise in a warm place for 1 hour until it doubles in size.

2. Heat the oil, fry the onion for 2-3 minutes. Stir in all the prepared vegetables and fry for 5 minutes. Add the tomato purée and herbs. Season to taste.

3. Divide the dough into two equal portion. Return one half to rise to make the bread. Divide the other half in two and roll into two equal-sized circles (~18cm diameter).

4. Spoon the filling mixture onto one half of each circle and top with the sliced mozzarella.

5. Fold the dough over to encase the filling and seal with a fork. Glaze with the beaten egg.

6. Place in a 220 degrees preheated oven for 25 minutes. Serve warm with fresh vegetables.


The bread can be baked at the same time but will require only 15-20 minutes cooking.