Posts tagged ‘recipes’

February 22, 2013

tomato time

Sorry to boast, but something delicious just happened in my oven.

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Albeit not something particularly photogenic.

INGREDIENTS

• Tomatoes that are a bit squidgy and past their best – I had around 8-10.
• Garlic, finely chopped – I used three cloves, because I love garlic.
• Capers, the little ones – a dessertspoonful.
• Black olives, stoned and halved, around 15 – I favour the dry, wrinkly ones you can get from Mediterranean or Middle Eastern groceries.
• Olive oil – you know, olive oil.
(• If you want to go for the full puttanesca flavour, you could add anchovies and chilli as well.)
• Vinegar – I used a splash each of balsamic and red wine vinegars, but one kind will suffice.

INSTRUCTIONS

If you can be bothered:
• In a frying pan which can go into your oven without melting, gently fry the garlic in a dessertspoonful of olive oil. While that’s happening, thinly slice the tomatoes.
• Scoop the garlic out of the pan onto a plate. Then layer the tomatoes, capers and olives in the pan, sprinkling each stratum with garlic. Make sure the top layer is totally tomato so the olives and capers don’t get burnt.
• Splash the vinegar over the top and keep the pan over a medium heat until the tomatoes are collapsing a little and liquid is bubbling around them.
• Drizzle (ugh what a horrible term) olive oil over the top, then put the pan in the oven and bake until the tomatoes are withered and dense. In my case, this took around 30 minutes at 200c, then I turned the oven off and left the tomatoes in there while it went cold.

If you can’t be bothered:
• Get an oven dish and layer all the ingredients in it. Oil and vinegar over the top, then bake for a few minutes longer than as above.

Now what do I do with it?
Smear it on bread.
Plonk a piece of grilled mackerel on top.
Cover the top in pastry, bake till golden, then turn out like a tarte Tatin.
Liquidise it and use as a sauce on pasta or pizza.
Pour some beaten eggs over it then bake till they’ve solidified.
Use it as the filling for stromboli.
Use it as the filling for a Victoria Sponge if you want to ruin the WI tea party.

If you think of any other ingenius uses for this foodstuff, let me know in the comments.

October 6, 2011

What to do with a Mars bar if you don’t like Mars bars


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I left that space above for you to supply your own Marianne Faithfull jokes.

Anyway, curiosity led me spend £1 on a pack of the new ‘limited edition’ triple-choc Mars bars, which turned out to be rather underwhelming. So I was stuck with several unwanted Mars bars cluttering up the place. What to do?

Make cookies, of course!

cookies! Of course!

I used a modified recipe from an old Good Housekeeping cookbook (not THIS one, thankfully), which can be used to make very fine chocolate chip cookies on a day when you don’t have Mars bars to contend with.

Ingredients:
75g/3oz butter
75g/3oz granulated or caster sugar
75g/3oz soft light brown sugar (I thought I didn’t have any, so used normal brown sugar. Nobody died. Of course I found the correct sugar about 5 minutes too late.)
a few drops of vanilla essence
1 egg, beaten
175g/6oz self-raising flour (I like to substitute a few grams of flour for cocoa powder, for extra chocolatiness)
pinch of salt
3 unwanted Mars bars, chopped into small pieces (or use 100g/4oz chopped dark chocolate or chocolate chips)
optional: 50g/2oz chopped nuts (hazelnuts, walnuts or pecans would be nice, but I only had Brazil nuts which worked fine)

Makes 25 smallish cookies.

yes, I know it looks like squirrel turds NOW, but wait!

Instructions:
Preheat the oven to 180C (slightly less if it’s a fan oven that isn’t shit, like mine).
In a big bowl, cream the butter and sugars together until well-mixed, then beat in the egg and vanilla.
If you want to be teacher’s pet, sift the flour, salt and cocoa powder before mixing into the creamed mixture. Or just go right ahead and mix them in, and hope that there aren’t any pebbles in your flour.
Add the chopped Mars bar/chocolate and optional nuts. Stir in well.
Drop spoonfuls of the mixture onto lined baking sheets, and keep them well spaced.
Bake for 10-12 minutes.
Leave them on the baking sheets for a minute after you take them out of the oven; then when they’re firm enough to move without falling apart, transfer to a wire cooling rack.

Ta-da!

...still looking quite a lot like squirrel turds, if I'm honest.

Despite appearances, they taste great. Unlike squirrel turds, I assume. I’ve never tried eating those, but I’m sure that if they were delicious, we’d have heard about it by now.