Food

Corny, hope you found a foolproof recipe for those apples and pears. I can’t offer a cake recipe if all else fails. Just peel, core and chop apples in large pudding dish. Separately use flour butter sugar mix with fingertips to create a 2” thick crumble topping, bake in the oven..
serve with hot custard..

My missus doesn’t like apples, which I think is a real shame, cos I might have done apple fritters.

The weather outside this morning is meh so fixed pancakes. If I had a brioche loaf would have done french toast too.

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Sorry late to the party, Nigel Slater does a lovely Pear and Ginger cake. Merry Berry has a pretty straightforward pear frangipane tart. Ottolenghi does a nice easy apple cake.

Each of those three should be possible with ingredients you’ll have knocking about At home which is what I always think is the basis of easy

My sister sent me this photo of an apple and pecan cake yesterday. I asked her for the recipe

https://www.sarahraven.com/articles/mary-stearns-apple-cake.htm

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That with a cup of strong tea and you’re winning today

Today and yesterday we have been eating banana bran muffins - a faux healthy cake. It uses up bananas that are turning and bran from flour making.

Also tonight I’ll be rolling and cutting tagliatelle, to go with a mushroom, spinach, cream and confit goose.

Too late, but next time google “Roman Apple Cake”, basically a tasty spice/coffee cake with apples.

Played around a bit with colour in this squid ink trofie, the result was less stunning than anticipated, should have made ravioli. Still nice and went down well with a sauce of prawns, courgettes and saffron cream.

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Looks delicious, good on the eyes!

https://www.hannahgrant.com/post/the-podium-pie
This is actually pretty great.

I think I may have over ordered for the two of us.

This looks amazing. What did you do with it all? And did you end up freezing any?

First attempt at cooking dinner for new year last night. The FiL was not happy with me cooking the char siu sous vide but it helped keep the pork moist. My roast duck cutting needs a lot of work 😞 Choi sum and siu mai finished it off. Oh and home made chilli sauce definitely not made with illegal dried fish from HK.

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Looks great... That dried fish is so strong how do you use it in chilli sauce??

A lot of our cookbooks are mainly meat recipes, I've occasionally made them with meat substitutes but they are often seasoned terribly. So I tried my hand at making seitan. I couldn't find gluten flour so went for the proper Buddhist monk way of washing the starch out of regular flour. As expected it was a faff and made a huge mess and I'll be ordering gluten flour online next time I want to do this, but it was good nonetheless. Made tacos al pastor with it, mixed in half the marinade along with some miso and soy sauce before cooking, and then left to marinade overnight before frying them up the next day. Pretty cool experience, but I'm not sure if I'll do it again.

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My fiancée wrote a little mini cookbook. All money is for charity so it's pretty win-win :)

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Brilliant. 👍Donated

Looking at getting a small hand blender/chopper / grinder thing. Would love a proper processor but don't have the space. Is there a forum Approved one???

On the relatively cheap and cheerful side, this has done me well for a few years

https://www.bosch-home.co.uk/product-list/food-preparation/hand-blenders/verocafe-coffee-machines/MSM6300GB

Bamix!! I love my Bamix...

I had one, the ex kept it when I left... Then I went through a procession of cheapies until I bought another one... Built like a tank, will last a lifetime... Get the set with the grinder attachment...

Also have a look at Dynamic Mini Pro, made in France, very well put together and easy to clean.
Multiple blades available and removable shaft.

Thanks all will have check of these 👍👍👍

Is ready made Toum garlic sauce a thing?

It’s two ingredients....

Don’t know if picked up on here before, but spotted a neat hack from Kenji - you can turn some gas hobs in to passable (by domestic standards) wok-burners by taking the diffuser ring off. Works surprisingly well with the heat concentrated in the middle and has definitely upped my wok-hey game.

Controversial opinion (especially to the denizens of a particular thread hereabouts) but the hot cross bun is a far superior religious-holiday-related-foodstuff. Mince Pies are weird and I just can't eat in huge quantities. HCBs are versatile, repeatable and delicious.