Wednesday, March 21, 2012

Butterflied leg of lamb with garlic and marjoram by Darina Allen - simple, honest food!...

Some time ago we bough half of lamb - it's the best value there is and once put in the freezer we don't have to buy lamb meat for good few months. So we had this leg of lamb and didn't know how to cook it - that's where Darina Allen's "Forgotten skills of cooking" came handy. It's a very easy recipe and the lamb tastes amazing. You still have full lamb flavour, not interrupted by anything, so you can go crazy with sauces or other accompaniments to your meat. The only thing that can be little tricky here is to butterfly the leg itself. Good knife skills are essential (and that's my Hubby's domain :) I still have some practice to do in that filed).
All in all I can't remember when I had lamb which tasted soooo good, so I hope you'll try this as well! Easy recipe, few good ingredients and amazing result!



Ho to make it...

Saturday, March 17, 2012

Irish porter cake... and Happy St.Patrick's Day!

I have been living on the Green isle for 5 and a half years now and it was the first time ever(!) that I finally baked that cake... way too late. I decided that this year is the year when I finally get around of baking it. It's very easy to prepare, takes rather long to bake though and then the cake has to 'mature' for few days, but it's worth waiting :) Happy St. Patrick's Day!

P.S1. I'll be eating my cake accompanied by Irish coffee, while watching the St. Patrick's parade on TV live from Dublin (as I do every year).

P.S2. This recipe comes from a great book "Ballymaloe Cookery Course by Darina Allen".



How to make it...

Thursday, March 15, 2012

Starter for the sourdough bread...

First some theory:

"Fermentation starters (called simply starters within the corresponding context) are preparations to assist the beginning of the fermentation process in preparation of various foods and fermented drinks. A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation.
Starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains.
Typical microorganisms used in starters include various bacteria and fungi (yeasts and molds): Rhizopus, Aspergillus, Mucor, Amylomyces, Endomycopsis, Saccharomyces, Hansenula anomala, Lactobacillus, Acetobacter, etc. Various national cultures have various active ingredients in starters, and often involve mixed microflora.
Industrial starters include various enzymes, in addition to microflora."- by Wikipedia.org

I know it doesn't sound very appetizing but it's worth giving it a try!



How to make it...

Saturday, March 03, 2012

The Daring Bakers #18 Quick breads...

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

I know it's been ages since I've done any kind of challenges from The Daring Kitchen. Well I just couldn't give this one a miss as it was hosted by my dear friend Lisa :) The bread was indeed very quick and easy to make ( a little bit too sugar for my taste - will add less next time). Because it's so sweet my Hubby likes it with a little bit of Greek yogurt on top - nice idea - I like it with a cup of strong coffee. Hope you'll try it. It reminds me of a Polish 'babka ucierana' or 'babka piaskowa'. For me it's more of a cake than bread ;) but hey, that's just 'terminology' the main thing is that it's YUM!

As with regards to pop overs I've made some recently - Yorkshire puddings.



How to make it...

Thursday, March 01, 2012

Crustless quiche...

I love a nice quiche. But sometimes I just don't have enough time/strength/patience to make the pastry for the base. This quiche is one without the bottom. It's super quick to make and very tasty. Something between an omelet and a quiche. You can easily change the ingredients/flavor of your crust less quiche to suits your taste. Feel free to experiment, for ex. substitute ham for tuna or maybe for salami for a little bit of a kick. You can make it also completely vegetarian - by simply not adding any meat to it. Then I would try things like chopped mushrooms, diced peppers or even broccoli and asparagus!


crustless quiche



How to make it...