Hmm to be honest i thought sushi would be a piece of cake, apparently not as it turns out, i think the main problem was the fact i seem to be wholly incapable of cooking rice.
On the whole it turned out to be well passable, i think one of the main problems i think was the fact we made them far two thick, but yeah it all came down to me not being able to make rice, instead coming out with some dire stodge mix, we used smoked Salmon and haddock for the filling, with my sweetheart using tuna (urgh foul disgusting evil).
But yeah maybe next time we'll try again and you never know it may work! then again that's if i make it till next time i do feel a bit queasy....
Monday 26 May 2008
Wednesday 21 May 2008
I think it needs more sugar, yeah?
Oh mercy, mercy, mercy me,
Another day of cooking for us, deciding to be a little brave we went for something we've both never tried before, we deiced on risotto. Now not only have i never attempted to cook this before i have never even tried it in my life, but having seen it done on the f word last night i thought, it can't be that though can it?
The recipe we used was rather easy and just involved lightly frying onion and garlic in a pan before adding the rice and white wine. After the we had been absorbed we added fish stock ladle by ladle until after about 15 minutes it was ready.
I rubbed two fillets of Haddock with salt, pepper and a little of the wine before grilling them lightly, they were then flaked into the risotto.
It really did taste fantastic and i was heartily impressed with my first taste of risotto, possible more so by the fact that it was cooked by my and my girlfriends fair hands (much fairer in her case).
Later on we ventured out for muffins, as you know one does, i thought we have them plan when we could have them with yellow gold! so the idea was born for an evening repast of muffins and custard. I was handed a can and upon opening it i found it was rice pudding instead! OH no alas i hear you cry, but not too fear dear reader we created our own custard being the daring individuals we are. It was really rather simple just two egg yolks whisked with milk, sugar and vanilla before being brought to the boil on the hob, a little runny but rather good.
xx
Another day of cooking for us, deciding to be a little brave we went for something we've both never tried before, we deiced on risotto. Now not only have i never attempted to cook this before i have never even tried it in my life, but having seen it done on the f word last night i thought, it can't be that though can it?
The recipe we used was rather easy and just involved lightly frying onion and garlic in a pan before adding the rice and white wine. After the we had been absorbed we added fish stock ladle by ladle until after about 15 minutes it was ready.
I rubbed two fillets of Haddock with salt, pepper and a little of the wine before grilling them lightly, they were then flaked into the risotto.
It really did taste fantastic and i was heartily impressed with my first taste of risotto, possible more so by the fact that it was cooked by my and my girlfriends fair hands (much fairer in her case).
Later on we ventured out for muffins, as you know one does, i thought we have them plan when we could have them with yellow gold! so the idea was born for an evening repast of muffins and custard. I was handed a can and upon opening it i found it was rice pudding instead! OH no alas i hear you cry, but not too fear dear reader we created our own custard being the daring individuals we are. It was really rather simple just two egg yolks whisked with milk, sugar and vanilla before being brought to the boil on the hob, a little runny but rather good.
xx
Tuesday 20 May 2008
Alive, well in a round about sort of way.
Hmm it seems that perhaps the curry pork was a bad idea as it left me feeling a bit ill yesterday, though to be honest yesterday was a good day for cooking.
First off me and my girlfriend did a spot of baking resulting in a ginger and Cinnamon cake with lemon butter icing. Now perhaps it didn't turn out quite like we expected, but none the less delicious it was even is it was more of a gingerbread sort of thing.
Maybe in retrospect the reason it didn't cook so well was due to our 'lets add a bit more Cinnamon, yeah?' method, i don't know and i'm not one to point fingers.
Sticking to the recipe, sorry i mean having a recipe and not making it up as we went along may of been a grand idea as they say baking is like science.
Possibly its a little beyond my double A's at GCSE like.
However the tea that evening was splendid, we had pork loin (i know again! but i bought a lot and it needs to be used really) grilled with mint plus roasties served with either a onion chutney or mint sauce.
The mint sauce was amazing and made by my equally delicious girlfriend, i think it was just freshly chopped mint, straight from our window sill no less, mixed with vinegar and sugar.
I used a similar method for my onion chutney, softening the onion and letting it brown before adding some sage, i broke it down a bit more before stirring in a generous helping of sugar and a good dash of vinegar, it turned out really well and tasted rather good.
xx
First off me and my girlfriend did a spot of baking resulting in a ginger and Cinnamon cake with lemon butter icing. Now perhaps it didn't turn out quite like we expected, but none the less delicious it was even is it was more of a gingerbread sort of thing.
Maybe in retrospect the reason it didn't cook so well was due to our 'lets add a bit more Cinnamon, yeah?' method, i don't know and i'm not one to point fingers.
Sticking to the recipe, sorry i mean having a recipe and not making it up as we went along may of been a grand idea as they say baking is like science.
Possibly its a little beyond my double A's at GCSE like.
However the tea that evening was splendid, we had pork loin (i know again! but i bought a lot and it needs to be used really) grilled with mint plus roasties served with either a onion chutney or mint sauce.
The mint sauce was amazing and made by my equally delicious girlfriend, i think it was just freshly chopped mint, straight from our window sill no less, mixed with vinegar and sugar.
I used a similar method for my onion chutney, softening the onion and letting it brown before adding some sage, i broke it down a bit more before stirring in a generous helping of sugar and a good dash of vinegar, it turned out really well and tasted rather good.
xx
Sunday 18 May 2008
Frying pans are hot
Frying pans are hot, and i don't mean the are sexy. This breakthrough comes as i have just burnt myself, no matter as i'm sure most of my friends have heard the phrase "It's not cooking if you don't burn yourself!" escape from my lips, sometimes jokingly sometimes muttered darkly as i grip my knife.
This all heralds from my very recent attempt to use up the rest of my pork loin, i decided to rub it in tomato paste and curry powder. It did sort of work, however i neglected to slice cuts into the meat to allow flavour to penetrate, i know what a fool.
I think i'll save what remains of the pork till tomorrow when my wonderful girlfriend comes back to tell me i should stop burning myself, i think i'll pan fry the pork simply with salt, pepper and olive oil and attempt a home made mint sauce.
xx
This all heralds from my very recent attempt to use up the rest of my pork loin, i decided to rub it in tomato paste and curry powder. It did sort of work, however i neglected to slice cuts into the meat to allow flavour to penetrate, i know what a fool.
I think i'll save what remains of the pork till tomorrow when my wonderful girlfriend comes back to tell me i should stop burning myself, i think i'll pan fry the pork simply with salt, pepper and olive oil and attempt a home made mint sauce.
xx
Gas Mark Four
As i student i felt it was my responsibility to exist on smartprice and junk food but after a year and a half i have tired of this plain and miserable fair, it was the endless 8p noodles that made me cry out in anguish and swear to whatever Deity that was closest that i would take more care and pride in the kitchen and actually start to cook.
I can now proudly say that i haven't been near to a microwave since before Christmas, accept to stare venomously at the foul beast squatting in the corner sending out its oppressive vibes, i have i must admit with shame that i have fallen prey many a time to junk food, but you know i'm only human.
And so begins my food revolution, I've always wanted to be a chef since sod knows when but it got thrown to the side somewhere along the way. Now with my goal in life being to become a writer and my interest in cooking rekindled i think now be the time to talk about my adventures in the scary world of the kitchen.
One think i really can't wait to get hold of is a tagine, after being with family recently in Tarifa (southern coast of Spain) and sampling a gorgeous concoction of chicken, potato, cream and blue cheese cooked in a tagine, i have really quite badly wanted one. An extremely this is a good site i found for tagine's.
Any way onto the first cooked item of this ramble, Pork loin with bay leaves
Not really sure of what to do i rubbed the loin with pepper (i lacked salt, all my stuff is at my girlfriends and at the minute i'm confined to my prison cell {the halls of residence at Wolverhampton University}) and oil before adorning with a bay leaf and frying in a hot pan, it tasted good but a bit dry and bland.
Tonight i have decided i will try the pork again with a curry crust, if i'm not dead i shall report back soon.
xx
I can now proudly say that i haven't been near to a microwave since before Christmas, accept to stare venomously at the foul beast squatting in the corner sending out its oppressive vibes, i have i must admit with shame that i have fallen prey many a time to junk food, but you know i'm only human.
And so begins my food revolution, I've always wanted to be a chef since sod knows when but it got thrown to the side somewhere along the way. Now with my goal in life being to become a writer and my interest in cooking rekindled i think now be the time to talk about my adventures in the scary world of the kitchen.
One think i really can't wait to get hold of is a tagine, after being with family recently in Tarifa (southern coast of Spain) and sampling a gorgeous concoction of chicken, potato, cream and blue cheese cooked in a tagine, i have really quite badly wanted one. An extremely this is a good site i found for tagine's.
Any way onto the first cooked item of this ramble, Pork loin with bay leaves
Not really sure of what to do i rubbed the loin with pepper (i lacked salt, all my stuff is at my girlfriends and at the minute i'm confined to my prison cell {the halls of residence at Wolverhampton University}) and oil before adorning with a bay leaf and frying in a hot pan, it tasted good but a bit dry and bland.
Tonight i have decided i will try the pork again with a curry crust, if i'm not dead i shall report back soon.
xx
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