Tag: doesn

Coffe and hazelnut pissed cake

       

Stop me if you’ve heard this one already, but I only learned how to drive quite recently. I was 28 I think. Or 29. It was an absolutely ghastly experience. After a certain age, one doesn’t really have to learn new things and it’s such a relief because learning new things is awful – it’s mostly why having a baby is so horrible. I would sweat and shake before, during and after every lesson I had and used to weep and wail about how much I hated it to Giles at least twice a week.

“Just fucking do it,” he would say. “Don’t fucking quit like you quit everything else. Grow a backbone.”

I know that sounds mean but I am actually terribly tough, while simultaneously being a basket-case (if you can get your head round that), and that’s the kind of management I respond to best, alas. Just as, occasionally, if my husband is being a bit of a weed, I will say “Come on. For God’s sake pull yourself together – you’re an Englishman.” There really is no answer to that.

Where was I. Oh yes, driving. God MAN ALIVE I LOVE IT. Brum BRUUUUMMMMM!!! Out of my way, suck-ahs! It helps that my husband purchased, on the birth of Kitty, a shiny black BMW family estate that goes incredibly fast. It is designed specifically to go for long distances at Def Con II, very cheaply (it is a diesel) and I have, in my time, overtaken a convoy of boy racers in neon cars at 140mph while wearing a gilet and boot-cut jeans, without breaking a sweat.  Don’t tell the filth!!!

I have racked up many miles in my beloved car in the last 16 months, but I’ve never done a really long drive. So when my very dear friend from school, Izzy, announced that she was getting married in Norfolk I said to Giles “You stay here with Kitty – I’m going to take the beemer to stretch her legs up to Great Snoring.”

(A Twitter follower tells me that a Mr Gotobed once lived in Great Snoring and I choose to believe her.)

The wedding was marvellous. Izzy looked like a goddess and laughs like Sid James. In the days leading up the event I was terribly worried that there would be a lot of frightening people from school there who would all look at me and say “Oh hii Esther [scoff, chortle, snort] what are YOU doing here…????” but in fact it was just all my old mates, and we sat about and were mean to each other and bitched about people who weren’t there and smoked fags in a twilight field.

I raced back to London the next day in my rocket car, worried about Giles and Kitty alone together – even though I had been sent a series of picture texts, which showed what a rozzlingly brilliant time they were having together without me.

But of course they were: now Kitty is really walking she’s a piece of piss and just bumbles about the house without needing any entertainment, (for now). Just incidentally, the most surreal experience you can have happens when your child has just started walking and ambles into a room you are in. And you see them out of the corner of your eye and you’re like FUCK JESUS CHRIST THERE IS AN ESCAPED CHIMP IN MY HOUSE oh no, no it’s my daughter, phew calm down everyone.  

That evening, still recovering from the 3-hour-each-way drive and feeling rather smug at having left Kitty with Giles, successfully, for 24 hours, I got pissed and decided to bake a cake. The other week I made the most amazing pudding by layering leftover banana bread with Haagen-Daaz Dulce du Leche ice cream, (buy it nowit is amazing), strawberries and Pedro Ximenez sherry and have henceforth decided that one must have a cake on the go at all times for emergency puddings.

So I thought I’d give my old coffee and walnut cake another go. But I didn’t have enough butter. Or any walnuts. So I boinged drunkenly around the kitchen like a pinball, richocheting off walls and singing “Tell Out, My Soul” trying to find substitutes to the ingredients I didn’t have.

Incidentally, the bride Izzy would have been proud of my crapulence; I can tell you for a fact that she spent no fewer than three hours in the pub after school every day, (including Saturdays as Westminster is technically a boarding school), and got A+ and “Excellent” in red pen on everything she did. Needless to say I slaved away like a terrified spod and was still totally average at everything.

Anyway I learned this from my drunken cake excursion:

it is not ideal to substitute vegetable oil for the ground nut oil you don’t have, to sub for the butter you don’t have either. Not ideal. But possible. There is the merest hint of chip fat about things if you use straight veg, rather than ground-nut oil, but it’s possibly less noticeable if you don’t know that that’s what you’re tasting.

So, what you do with this cake is weigh out the eggs (2 or 3 – or even 4, depending on how big you want the cake) and then mix with the same weight of flour and sugar and butter (and coffee and other stuff – see “Coffee and Walnut cake” for details). But I only had 60g of butter, so I made up the rest in vegetable oil. Like I said – not perfect, but totally fine in a dire/drunk cake emergency.

Lemon Curd “Lite” Not Light

I’m calling this lemon curd “lite” because it does have less
fat than most traditional recipes, but that doesn’t mean it’s a “light” recipe.
Calling this recipe “lite” is kind of like calling thin-crust pizza,
“low-carb.” It’s all relative. 

Speaking of relative, as I mention in the video,
this would make a great holiday gift, so even if you’re not a big fan of lemon,
pay attention nonetheless. 


Above and beyond the nominally fewer calories, I really like
the appearance and texture of this style lemon curd better anyway. Recipes that
contain all yolks instead of whole eggs, and up to twice as much butter, are
just too rich and heavy for my taste.

Since this is typically served as a sauce for things like
gingerbread and scones, or as a filling for cakes, I don’t see the advantages
of an overly heavy concoction. The one exception for me would be pies and
tarts, where you probably do want the more hardcore variations.

I know a lot of you get nervous when whisking eggs over heat
is involved, but as you’ll see, this is really simple to do. Besides, if
tragedy does strike, and you get a few pieces of overcooked eggs in the
mixture, simply put it through a strainer before adding the zest and butter. No
one will ever know! With the holidays right around the corner, I hope you give
this easy, old-fashioned lemon curd I try. Enjoy!


Ingredients for about 1 1/2 cups Lemon Curd:
3 whole large eggs
3/4 cup white sugar
2/3 cup freshly squeezed lemon juice
1 1/2 tbsp freshly grated lemon zest
5 tbsp unsalted butter, room temp, cut in 3 or 4 pieces

Apple Cider Glazed Pork Chops – Great Recipe, No Bones About It

This shining example of what a few well-placed ingredients
can do to a plain piece of meat reminded me of a couple very important things.
By the way, if you’re new to cooking, being reminded of stuff is one of the
best parts.


First of all, it had me recalling the old, “if it doesn’t
have a bone in it, it’s really not a chop.” Of course, search engines being
what they are, we were forced to use the oxymoronic “boneless, center-cut pork
chops” instead of the traffic stunting “pork medallions.” Not a big deal, but
worth mentioning in case you’re ever backed into a corner during a heated,
butchery-related water cooler debate.

Secondly, I remembered I need to redo that demo I did for
another website many years ago, on how to cut your own boneless, center-cut
pork chops, thereby saving some cash. It’s a quick and simple trick, and one
I’m sure many of you will remind me I forgot about in a few weeks.

Anyway, the glossy glaze is really easy, and while there’s
no starch or extra butter involved, it reduces quickly to a thick, rich,
sweet-tart apple syrup. The rosemary and pepper flakes were the perfect accents
for me, but this is a technique that begs for your own personal touches. I hope
you give this simple and very tasty pork “chop” recipe a try soon. Enjoy!


Ingredients for 6 chops:
1 tbsp vegetable oil
1 tbsp butter
6 boneless center-cut pork chops (6-8 oz each)
salt and pepper to taste
3 cloves minced garlic
1/4 cup apple cider vinegar
2 cups apple cider
1 tsp Dijon mustard
1 tsp minced rosemary
pinch of red chili flakes

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