>What else would I serve the men of my life on a Friday evening with a glass of shandy?!
1 tin of chick pea
1 spoonful of Tahini
Virgin cold pressed Olive oil 100ml
Lemon juice of 1 and 1/2 lemons
3 garlic cloves crushed
2 spoonful of ground cumin
1 spoonful of smoked paprika
Optional: 1 small seeded chopped chilli
Blitz all ingredients in a food processor (I use a standing blender); adding a bit of olive oil or even water too make it lighter if the consistency is too thick. But I never puree it to finely as I enjoy a bit of texture.
Serve with toasted pitta or flat bread and a glass a dry white. TGIFriday after all!
I know of one who will be expecting this next Friday! And I can’t wait… Ring me to say you got the message! -Sorry Darling, but there will be some Saturday for you too…
Photos taken by Eleonor on my Iphone at the Squires Kitchen exhibition in the Maltings, Farnham.
Egg yolks 4
Whole milk 300ml
Organic Mozzarella 2 whole
Beat the egg yolks with 1 spoonful of arrowroot and a pinch of salt.
Boil the milk, turn off the gas at boiling point and slowly pour into the egg mix while beating with a wooden spoon. Then fold the chunks of mozzarella into the hot mixture until melted. I like a bit of “chewyness” so I diced biggish chunks and did not wait till it melted all.
Pour the mixture in a jug and leave to cool. If you have an ice-cream maker, the rest is easy! If not, put into the freezer and take out a few times to beat with a whip until it is set and creamy. Serve soft and not too set on a bed of rocket salad and a drizzle of thick balsamic vinegar- only the best will do…
This is a very subtle and unusual combination of flavours but it works and makes a stunning starter to a chic dinner party. I served it to the family with the previously blogged about risotto and we all enjoyed the experience even if this is not quite proper family fare and I am stretching my blog core subject here!
I took this photo at Sketch
and their Mozzarella ice-cream served on a bed of rocket salad drizzled in balsamic vinegar inspired my own recipe.
This meal I made a couple of nights ago was inspired by a wonderfully creamy dish I enjoyed at Sketch with a side serving of Mozzarella ice-cream… I have attempted to recreate it in my kitchen, as simply as possible, and helped in that by the always concise and effective recommendations of Ginette Mathiot in “La Cuisine de Ginette Mathiot”. The result was effortless and delicious but don’t take my word for it and try it for yourself… Alternatively, go for the real thing and book a lunch at Sketch where it is on the rapide gourmet menu and sample real artist food – it is always well worth it!
Arborio rice 300gr
1 large bag of fresh baby spinach
Liquid (see recipe below) 600 to 700ml
2 maggi cubes
Grated comté 50gr
Salt and pepper to taste
Finely chop the shallots and fry in the butter in a cast iron pan or skillet: Rinse the rice under cold water, strain and add to the pan. Fry until the grains turn slightly transparent. Move them around with a wooden spoon to avoid sticking.
Steam the cleaned spinach leaves in a pan with a little water then liquidize the lot and top up the resulting green liquid with water in order to get about 700ml in total. Add 2 small magi cubes diluted in a bit of water and pour into a measuring jug.
Slowly pour the liquid into the rice and add more every time it has been absorbed. Cook on slow heat with a lid. This should take about 15mn of constant care!
When the rice is soft but not mushy, turn off the gas and add the grated cheeses. A turn off the pepper mill and it’s ready to eat with the aforementioned side dish of Mozzarella ice-cream on a bed of “rocket” and balsamic dressing! It impressed the children, in any case!
-But all good things come to those who wait (as we say in France: Tout vient à point à qui sait attendre) and so this recipe will come in my next post!