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Cardamom Rolls

Cardamom Rolls

I have a confession, I am having a food affair.  And it is all the fault of this woman; my friend Linn from Sweden.  While I am indeed totally committed to exploring and sharing Scottish ingredients and food with you, Linn’s cooking and even more so her baking is just too distractingly good – so I must widen my scope to include some of her Swedish delicacies.  Truth be told, there are loads of folks here from other countries that are cracking cooks (so this will end up quite a multi-cultural jaunt around the world), but for now let me entice you with these babies – Cardamom Rolls from Sweden.

Linn – the Swedish food seducer

Early in our friendship our mutual friend Jessica asked me if I had tasted any of Linn’s baking yet.  When I answered, “no” she grabbed my arm, shook her head and rolled her eyes heavenward.  Her mouth hung agape for a moment while she tried to gather some strength to properly communicate how important it was that I remedy this situation immediately saying , “Oh my God, you must –  you simply MUST…Linn makes cakes that the angels would eat in heaven!”.  Well, you don’t have to tell me twice.

She is also a midwife specialising in home births just to push you over the warmth and comfort edge – but don’t be fooled by her angelic looks, she is super sassy and can swear like a sailor.

Linn arrived at my house early on a Friday morning with a pretty unassuming bunch of  ingredients. Since I have had the privilege of enjoying these staples of Swedish hospitality before,  I was curious to see how the magic was going to happen.

I want to say in advance while I have clearly lost the plot in my picture taking, this is not a terribly complicated recipe.   As I am a very visual person, I appreciate seeing each stage of a new technique before undertaking it myself, so hopefully you will be inspired to do the same.  No step is terribly tricky and you can get on with other things when dough or rolls need time to rise.  The result is totally worth it I assure you!

50 grams of fresh yeast = 14 grams or 2 envelopes of dried yeast

Straight away she cracked out this slightly whiffy block of yeast.  Apparently, this is compressed live yeast and a fundamental ingredient in most Scandinavian baking.  Having only used dried yeast myself my first thought was, “holy moly that’s a lot  of yeast!”.  My fretting was for naught as 50 grams of live yeast is the equivalent of two envelopes (14 g) of fast action dried yeast.

Better yet I was able to procure this yeast cake for free at my local Tesco supermarket!  If you ask at the bakery counter they happily hand over the live yeast but limit the amount to 50 grams per person.  They explained that they are unable to sell the product, so they are required to give it away but only in small amounts, which was handy as this recipes call for 50 grams of live yeast.  After checking on the etiquette, I was assured that there are several people who come in once a week for their allotted live yeast.  You can also get in at most whole food stores or on-line from speciality websites.

Live or dried just crumble the yeast onto a large mixing bowl.

Now the best results come from activating the yeast, and this is done by heating up 100 g or 1/3 cup butter until melted.  Add 500 ml or 2 cups milk and stir to combine.  Gently heat the mix until it is warm when you stir it with your finger (please make sure your hands are clean before this act).

Now you bring the warm mixture back to your bowl of yeast and add a small amount of the liquid.

Stir to dissolve and activate the yeast.  Once completely dissolved add the rest of the warm butter and milk mixture.

Now you just add 1/2 teaspoon salt and the 100 ml or 1/2 cup sugar.  Mix to dissolve and slowly add the flour – with the mixer running if using – until all the flour has been incorporated into a dough.  Mix with enthusiasm for about 5 minutes.  The dough with begin to pull away from the sides of the bowl after about 2-3 minutes so be sure to continue for about 2 minutes after that signal.

Fling a tea towel over the bowl or mixer and let rise in a warm place for 40 minutes.  The shot on the right  is the glorious vision that awaits after proper rising.

Now before we go on I just have to say I had never seen dough rise covered in a mixer before, but it is quite a common sight whenever you visit Linn’s house.  Between settling the kids and preparing tea or coffee she will simultaneously tell you how between work, kids and the house she just doesn’t feel on top of anything and absent-mindedly roll, shape and bake the most exquisite tasting thing that you have ever encountered.  And I have encountered a lot of baked goods in my day.  Self depreciating humour, off colour jokes and fantastic food make Linn’s kitchen one of my all time favourite places to hang whenever I get the chance.

Whilst your dough is rising to silken loveliness, it is time to prepare your cardamom filling.  Cardamom hails from India, and while in Britain it is more often associated with curries and Pilau rice (it is the big green seed you can unexpectedly chomp into), the Scandinavian countries use the ground seed inside the pods in much of their baking.  Those Viking did get around didn’t they?

Linn had a packet of the cardamom seeds (brought back from Sweden) that were ready to be crushed. (The seeds need to be crushed right before use as they lose their intense smell and flavour if left for too long).  As luck would have it these are not readily available in the UK, but the green cardamom pods are very easy to find.  The pepper-like black seeds inside the green pods and are easily released with a bit of smashing in a mortar in pestle or by putting into a sealed plastic bag and crushed with a rolling pin.  I was able to crush and separate out 1 Tablespoon of seeds while on the phone with my sister and it was not a hassle in the least.

One last thing – if cardamom is not to your taste or too hard to find, you can easily substitute ground cinnamon in its place.  And apparently, if you would like to illicit the amorous attentions of a Swedish male *wink, wink* serving these buns with cinnamon is a sure-fire aphrodisiac.  (Top tip for the day).

For the filling, cube up 150 g or 1/2 cup plus 1 Tablespoon of butter and add 50 ml / 70 g/ 4 Tablespoons sugar.  Then simply add your crushed cardamom (or cinnamon) and mash with the back of a fork to thoroughly combine.

When your dough has risen, roll out on a lightly floured surface into a large rectangle about 5 mm or 1/4 in thickness, and place the spiced butter mix on top of the dough.

Once you have evenly spread the spiced butter mixture to the edges of the dough, pull the far edge of the dough over itself  toward you, covering the butter mix inside.

Using a blunt knife cut about five “ribbons”  approximately 5mm or 1/4 inch wide, discarding the first ribbon on the grounds of scruffiness.  Pick up one folded “ribbon” and lightly hold at each end between your thumb and forefinger.

Gently twist the dough in opposite directions (without stretching or crushing) until it looks like the image on the right.

Working from the top,  loop the tip of the twist to the centre point of the ribbon.  Then bring the bottom tip underneath the loop tucking the end into the circle.

(In my seven years of friendship with Linn, I can’t recall a single disagreement let alone raised voices.  But trying to photograph her twisting  these things at lightening speed was a challenge indeed.  Literally, she was barely aware of what she was doing, as her hands blurred cranking out perfect knot after perfect knot. Please appreciate these images with a hearty “slow down, Slow down! Stop!  Hold it right there, Stop!” – in your mind.)

Place on a greased metal baking sheet (ceramic ones don’t heat up fast enough for the short cooking time) or use baking sheet liners or muffin cases for less mess, and cover with a tea towel and let rise for 20 minutes.  While the rolls are rising,  pre-heat your oven to 250 C/ 500 F/ Gas Mark 10. Don’t worry, they only bake for a few minutes but the oven needs to be screaming hot.

Now for the final touches, mix one egg in a cup and coat each bun with a pastry brush.  You can either bake straight away and glaze with a little icing sugar mixed with water AFTER they come out of the oven, or you can be tres authentique and sprinkle on some Parlsocker BEFORE you bake the rolls.

And what, you may ask is Parlsocker?  Well it literally translates from Swedish as “pearl sugar” or “sugar pearls” and really is just that. The consistency looks like pretzel salt and it sweet but not overly so.  It doesn’t seem to melt or scorch at the high cooking temperature so if you can find some I can happily recommend its use, but if not a little post bake glaze will be totally yummy as well.

Place each tray, one at time into the upper third of  your super hot oven.  Keep a close eye as these only bake for about 5-7 minutes until beautifully browned.  When done remove from tray to a cooling rack.

 And this is the wee bundle of perfection that rewards you for your efforts!

 If serving immediately, place on a plate whilst still warm and pamper your guests further with coffee or tea.  If not, cover with a tea towel on the cooling rack while still hot.  When all the heat has left you can place the rolls in a plastic bag and freeze.  You can thaw and serve them with a few minutes notice or place in a hot oven (from frozen) to warm and crisp again.

So as Linn would say, “Njut” which means “Enjoy”, or as you offer your guests your delicacy,“varsegod” which means “please help yourself”!

This recipe makes 36 rolls so you can always have a great home-made treat on hand at the ready…..

or if you have a houseful of hungry gremlins, they will all be gone in 24 hours and you are back at Tescos for more live yeast!

A fun weekend or after school project with the kids and something as beautiful as it is tasty!  Hopefully, this is just the first of many contributions from my super snazzy friends as we all hunker down for the cold grey months ahead.

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Cardamom Rolls

Yield: 36 Rolls

Cardamom Rolls

Recipe and step-by-step guide to making these fantastic staples of Swedish hospitality.

Ingredients

    For the Dough
  • Yeast - 50 grams for live (OR) 14 grams - 1 1/2 Tablespoons for dried
  • Butter -100 grams - 3 1/2 oz - 1/3 cup
  • Milk - 500 ml - 16 fluid oz - 2 cups
  • Salt - 1/2 teaspoons
  • Sugar - 100 ml - 1/2 cup
  • Flour - 1300 ml - 5 cups
    • For the Filling
  • Butter - 150 grams - 5 oz - 1/2 cup + 1 Tablespoon
  • Sugar - 50 ml - 70 grams - 4 Tablespoons
  • Cardamom - 15 ml - 1 Tablespoon
    • Egg for wash
    Pearl Sugar or Icing Sugar for Topping

Instructions

    For the Dough
  1. Place yeast into a large bowl.
  2. Place butter into a medium pot and place on hob/ stove top.
  3. When butter is melted, add milk to the same pot and heat gently until warm.
  4. Drizzle a small amount of the butter and milk liquid onto the yeast - stir to dissolve.
  5. Add the remaining butter and milk liquid to dissolved yeast.
  6. Add salt and sugar to mix. Stir to combine.
  7. Slowly add the flour to the mix until combines. Stir or mix for about 5 minutes. (Dough will begin to come away from the sides of the bowl after a few minutes, continue to mix for 2 minutes more).
  8. Cover mixing bowl with a tea towel and let rise for 40 minutes.
    9. For the Filling
  9. Cube cold butter into a medium bowl
  10. Add sugar and cardamom (or cinnamon).
  11. Combine with fork.
    12. To Assemble
  12. Roll out dough into a large rectangle about 5 mm or 1/4 inch thick.
  13. Add the butter, sugar and spice mix and spread evenly over the rolled out dough.
  14. Fold the dough in half pulling the far edge toward you to cover the butter mixture.
  15. Cut ribbons of 5 mm or 1/4 inch width about 5 at a time.
  16. Twist in length and then fold twisted dough into a knot.
  17. Place on a metal baking sheet (not a ceramic), cover with a tea towel and let rise for 20 minutes.
    18. Pre-heat your oven to 250 degree C / 500 degree F / Gas Mark 10
  18. Mix up 1 egg and brush over risen rolls
  19. EITHER add pearl sugar before baking OR drizzle with dissolved icing sugar AFTER baking.
  20. Place one tray at a time in the upper 1/3 of an oven.
  21. Bake for 5 - 7 minutes.
  22. Remove from oven and place on a cooling rack.
  23. Serve immediately or cover with a tea towel to cool completely.
  24. Once cool can be frozen and thawed to serve or warmed in a hot oven,
  25. Serve & Enjoy.
https://albaliving.com/2011/12/cardamom-rolls/

 

Dec 12, 2011 | 29 comments View Post
Recent Projects

Recent Projects

My husband has been travelling quite a bit as of late which usually gives me a chance to catch up on some reading.  However, while putting fresh sheets on my bed today the most recent pile of books got knocked off their various perches on and around my bedside table.  The ensuing mess made for a good visual of, “oh dear, if anyone sees this they will think I have really gone off my rocker” moment.  So, after a quick giggle, I thought I would share…

It all started innocently enough with a primer on building with straw bales in the UK.  I was aware that this was a more widely accepted and understood means of eco building in the US, but British building regulation can be positively Byzantine and I wanted to get a clearer picture on how it would work over here.

For those of you that have zero idea what I am talking about, you can build a small to very complicated structure using bales of hay (yep, really).  You can either just stack the bales like giant bricks, securing them with wooden stakes (as metal would gather condensation), or you can build a wooden/ timber frame for your house and infill the spaces with the bales of hay.  The whole shebang gets a coating of lime based stucco/ harling/ parging both inside and out and viola  – you have a super-insulated house for cool summers and cosy winters.  Or cosy summers as the case may be over here.

But my curiosity of  how to build a straw bale for the eco home than led me to start visiting plots of land for sale where I could begin such a project.  And that’s when things began to go off the rails.

Many of the plots for sale in our price range are abandon farms, decommissioned forest areas or just really, really remote.  As the cost and logistics of bringing mains water and electricity are likely to surpass the overall budget for the eco build – and isn’t the whole idea to reduce dependency on those very systems – I thought I better brush up on my basic knowledge of wind mills, solar panels, micro hydro options and composting toilets.

It was daunting to say the least.  Everyone featured in this book was just a tad (read a whole lot of) fringe for my tastes.  I think I may have actually hugged my combi-boiler in appreciation of my central heating when I finished.  Regardless, even if I personally don’t want to squat and shiver in a yurt well into my dotage, there were some elements that were really interesting.  I just needed a bit more…gourmet and a little less hermit-like (and furry) case studies.

Mothers who have no time for themselves and a pocketful of book gift certificates about to expire should NOT be let loose in a mall 15 minutes before closing time.  Without really knowing what I was looking for and having annoyed employees shutting lights around me in punishment for ruining their early closing, I grabbed this next beauty.  Written by a  father and son team who work a small holding farm part-time, I was feeling hopeful after a quick flip-through.   I spotted instructions on how to make butter, cheese and most importantly elderflower champagne.  This appeared to be more up my street.

It was very organised and informative with lots of helpful pictures, but really I don’t think having to single-handedly dispose of a turkey by stuffing a traffic cone on its head was really what I had in mind for my next chapter of life.  So in a rare burst of realism I thought that maybe I needed to scale things back,  short-term only of course.

After reading just how much flaming work it would be to constantly manage recycled truck or submarine batteries just to keep the lights on, and then to have to build, grow and/or kill everything around me, I though maybe learning how to “put up” or “can” might be a good winter project instead.

My palette is feeling like the grasshopper in the Aesop’s Fable who danced all summer while the busy ant was packing away stores for the winter.  When I open my cupboards lately I feel a great lack of inspiration having not spent the growing season making  jams, chutneys, and dilly beans.  That feeling, coupled with the shocking price increases on fresh fruits and vegetables (£4 or $6.50 for a small tub/punnet of strawberries) that winter always brings – set me on a mission to learn the basics of at home food storage and maybe even plant a small patch of peppers and tomatoes next spring.

One small glitch is that I have absolutely no idea what I am doing and did not even grow up witnessing a Granny go through the process (but she did have a cellar full of impressive jars I can tell you that).  So on the great authority of my friend-in-law Jess I purchased this home canning or bottling kit.  Now, I like to think I am pretty snappy in the kitchen but I will be honest with you and say that these just about  looked like veterinary obstetrics tools to me so unfamiliar were they to my eyes.

So it was with great relief that I prized this very informative slip of paper from the bottom of the box, so I could at least know what these things were called and to what purpose I should apply them.  Magnetic lid lifter…who’d a thunk?

I am now ready to roll and will be experimenting with hot pepper jelly for Christmas gifts, my own dill pickles to properly complement my left-overs sandwich from Thanksgiving and maybe, just maybe I can finally reverse engineer my B&G’s Sandwich Spread for sublime homemade Italian subs.  And as I continue to search for a suitable plot of land and read about passive solar gain from the comfort of my centrally heated house, I will take a few new steps down the road to preserving and maybe even growing some of my own food.

Wish me luck!

 

 

Nov 13, 2011 | 1 comment View Post
Guy Fawkes Night

Guy Fawkes Night

“Remember, remember the 5th of November, the gunpowder treason and plot.  I know of no reason why the gunpowder treason should ever be forgot.”

Tonight is Guy Fawkes Night, more widely known as Bonfire Night, where people up and down Britain gather in the frosty blackness of a November night to celebrate the joyous relief of an event that never happened.

2009 Bonfire Night in Edinburgh, edinburgh-inspiringcapital.com

The story in a nutshell is this; in 1603 a group of conspirators got together and planned to blow up the Houses of Parliament in London by stacking barrels of gunpowder in the cellar.  The fuse lighter-to be, one Guy or rather “Guido” Fawkes, was caught, tortured and while scheduled to be hung, drawn and quartered, managed to jump to death from the steps of the gallows.  Everyone involved was gathered up and a major act of terrorism was averted.  Phew!

However,  as a few of the juicier details of the foiled plot come to light (no pun intended), it will come as no wonder why over 400 years later people are still marking this day with celebration.  Here is what went down, even if you have no interest in history whatsoever most people will be vaguely familiar with this lady, Queen Elizabeth I of England.

Queen Elizabeth I

For quick recap, she was the daughter of Henry the VIII  of England and  his second wife Anne Boleyn.  Now, I want everyone to take a good look at her and understand three main things of great importance.

1.) This is the very LAST person to exclusively hold the title of Queen of England, from this point onwards the crowns of England and Scotland are joined in the United Kingdoms of Britain (Ireland later  joined the Union in 1800).  The current Queen Elizabeth IS NOT the Queen of England, rather her title is Queen Elizabeth the Second, by the Grace of God Queen of this Realm and of Her other Realms and Territories, Head of the Commonwealth, Defender of the Faith, and it irks Scots tremendously when she – and any other British monarchs after 1603 – are referred to as such, particularly by news media, politicians and in films.

2.) Henry the VIII ditched the Catholic religion in England to marry Elizabeth’s mother Anne (she is the one who Henry later had beheaded – lovely) thus rendering England a Protestant country.  Unlike many other European countries at the time England did not abandon Catholicism on the grounds of a deep theological revolt a la Martin Luther in Germany, rather Henry just want to dump his first wife but the Pope wouldn’t let him.

And finally, 3.) Queen Elizabeth I dies childless (i.e. without and heir).

So say it with me, Queen Elizabeth I was….ENGLISH…..PROTESTANT…..CHILDLESS.

Mary Queen of Scots

Now, here we have Mary Queen of Scots, Queen Elizabeth’s cousin.  The two Queens had a long and tense relationship which ended in Mary’s imprisonment and ultimate execution by Elizabeth on the count of high treason.  Obviously there is a whole lot more to both Mary and Elizabeth’s lives, realms and interactions with each other but will wrap things up by stating that,

Mary was…SCOTTISH…..CATHOLIC……..HAD A SON ON THE THRONE OF SCOTLAND.

James I and VI (b.1565, ruled (Scotland) 1566 – 1625 and (England) 1603-25)

This is Mary’s son James VI of Scotland. He is SCOTTISH….but PROTESTANT…and THE CLOSEST HEIR TO THE THRONE OF ENGLAND.

 While James had been on the throne of Scotland since 1566, he did not know if he would definitely gain the crown of England until after Mary’s death in 1603.  If you have 3 minutes our ubiquitous voice of Scotland, Neil Oliver can explain way better than I can just how big of a deal this is,  if you click right here on James IV Becomes King of England. (Just be sure to click on the reverse arrow to return here.)

If you don’t have 3 minutes James IV of Scotland becomes the FIRST JOINT MONARCH of the UNITED KINGDOMS OF BRITAIN .  He was crowned as James VI of Scotland but as James I of England (and Wales) and Ireland.  So in this moment the concepts of  “UNITED KINGDOM“, “GREAT BRITAIN” and even soon after the “UNION FLAG” come into being, remember this is 1603.  The crowns are joined by peaceful succession NOT conquest.

James I & VI (just the First as far as the English are concerned) is welcomed warmly in England and pledges to relax some of the persecution that the Catholics had suffered under Queen Elizabeth. The Gunpowder Plot comes into being just two years into James’ rule in England in 1605, and the vast majority of accounts of this plot state the main (and only) motivation was along Catholic and Protestant lines.

True, the new King did falter in his balancing act of appeasing the more Puritanical of the Protestants of his court by heating up the trouble with Catholics, particularly at the Hampton Court Conference of January 1604.  It was here that he began to openly express hostility towards Catholicism and by February all of the previous priests had been expelled and recusancy fine were reintroduced.

Some folks began to snap.

Here is a very well-known engraving of the conspirators behind the Gunpowder Plot.  Some had money, some access, some brains but they were all….ENGLISH…..CATHOLIC….and HATED THE NEW KING.

The plot was to wipe out the King and his entire court on the opening of the House of Parliament and install his ten-year old daughter Elizabeth on the throne to be dominated by a new Catholic power structure.  But as in most big moments in history, the Catholic/ Protestant divide may not have been the whole story.

 BBC Scotland Gunpowder Plot

 This clip is just under 6 minutes long but will highlight a totally different dimension of this age-old plot.  Just click of the BBC Scotland link above to access and don’t forget to hit the reverse arrow to return to this post.  If you don’t have viewing time, suffice to say that Neil Oliver puts forth the theory that this plot was nothing short of an attempt at complete ethnic cleansing of Scots in London.  (I bet you can find those six minutes now, huh?)

Whatever the motivation be it religious, political, tribal or all of the above, thankfully a serious bloodbath was thwarted. (Except for the conspirators who ended up plenty bloody indeed.)  The immediate legacy of the averted crisis was that as the news of the plot spread people were encouraged to light bonfires to celebrate the King’s foiled assassination, and that an Act of Parliament designated the 5th of November as a day  to give thanks to “the joyful day of deliverance” from the near disaster.

On the first anniversary of the plot  in 1606, a sermon of thanks was held at the court of  King James VI & I (later of the King James Bible fame), that was to become the origins of the “Remember, Remember the 5th of November” nursery rhyme.

Mask from “V for Vendetta”

Know let’s be honest, whenever anyone hears that rhyme today the immediate trigger is an image Natalie Portman’s shaven head, the above mask and masses of swarming crowds gathering outside the (current) Houses of Parliament.  The chilling film “V for Vandetta” came to the screens in 2006 and portrays a masked terrorist combats the totalitarian regime of a futuristic London.  This film used this Guy Fawkes riff to great effect, and up until very, very recently the mask of “V” was a bit of a cult movie thang….until the recent Occupy movements began in New York and then in London.

The “V” mask has now been adopted as a symbol of the Occupy London protest in response to what is seen as the new tyranny of the markets and the general lack of accountability of their corporations.

Occupy London Protest

Occupy London Protesters

What is particularly eerie is when huge amounts of people wear these masks backwards covering the rear of their heads.   Whilst this leaves their faced free for things like breathing and chanting from behind the photos show a just a sea of masks.  Very effective in its unnerving visual.

Part 1 of 8 of \”Exploding the Gunpowder Plot\”

 But here is a crucial point, the plot didn’t succeed and “V for Vendetta” is a work of fiction.  There has been much debate throughout history as to whether the gunpowder would have worked even if it had been lit, and even then, would it have killed the King and achieved its goal? Well for the 400th anniversary of the Gunpowder Plot, Richard Hammond of “Top Gear” fame goes on an absolutely AMAZING journey of exploration to answer that question.

Part history, part techie thriller this program (which can be seen in its entirety on YouTube in 8 segments of about 8 – 10 minutes a piece, see above link for the first of the instalments) does an amazing job of researching just what would have been the destructive and subsequently human toll had this plot succeeded.  I found this thrilling and humbling to realise this could very easily have been the moment that altered the British History more monumentally than anything else – and was really only just narrowly avoided.  Really fantastic information that will shake you up for sure. (Think 9/11 and the French Revolution in a one stop shop)

So for the 405th time since the day the Gunpowder Plot was foiled,  join all of us around the country in blasting our skies full or fireworks in commemoration of the blast that never was – whether you are in London,

a village green

Sparkling Away at Pittencrieff Park 2011

or just waving some sparklers in your local park or back garden (safety tip: fleece mittens melt when in close contact to sparks),

 

Have a Safe &  Happy Bonfire Night!

 

 

 

 

 

 

 

 

 

 

Nov 05, 2011 | 2 comments View Post
Street Food - Sausage with Peppers & Onions

Street Food – Sausage with Peppers & Onions

There is something about this blustery weather that is putting me in the mind of tailgates (will explain in a sec), outdoor continental markets and the boldness of the Autumn cook-out party.  In the more northerly of the US States cold, rainy or snowy weather is no reason why you should not stand outside (often around a keg of beer) to while away some spare time on a weekend or just for a get together.  There is even a great (but may be fading) tradition of Tailgate Parties.  These are usually before an American Football games or concerts where people gather hours before the event.  The primary purpose is to nibble, sip and blab in order to a.) secure a great parking space, and b.) build up a good head of steam for the event.  The back door of an estate car (station wagon) or a 4×4 (SUV) is called a “tailgate” and it is folded down to make an impromptu cooking or picnic area.  I have seen some pretty impressive feasts being cooked in this way, whether on teeny BBQs, crock pots plugged into the cigarette lighters or even from chafing dishes with the little candles underneath.  It is lovely to be all bundled up  against the cold and wind eating something warm and tasty.  And so enter my version of Sausage with Peppers & Onions.

The somewhat unusual cast of characters

Back in the days I was living in Boston, these would be served outside Fenway Park (home to Baseball’s Red Sox) but would be made with either a sweet or a hot Italian Sausage.  Since those babies are a bit hard to come by in my current location, I took a page from my fabulous friend Jess’s book (who also happens to be my sister-in-law,  lucky me) and go for the Bratwurst version instead.  Jess once served me this combo on her BBQ pizza and its yumminess has haunted me ever since. Since Brats are much easier for me to come by and they have the added bonus of being fully cooked (to reduce any raw meat problems if you opt for this out in the wild), it happily wins my vote for great camping or tailgating alternative.

To begin you will want to get the onions, peppers (and mushrooms if you so desire) going. I like to melt about one good blob of butter in a pan (please don’t laugh at my dented £11 Ikea non-stick fry pan – it works just fine thank you).

 Toss in some sliced onion, peppers and mushrooms…..

Sprinkle with some dried herbs (I think this was an Italian mix or maybe Herbs de Provence), and a very generous amount of salt & pepper.  Toss to coat and try to leave it alone for a few minutes. Don’t stir continually or the veg won’t get to develop any colour or caramelise, but don’t let it burn either.  Try for a good toss every few minutes but this will take about 20 minutes so try to be patient.

Now most sane people would remove the veggies from the heat at about this stage, but I was feeling wild…

so I continued until it cooked down to this pile of deliciousness!  Now, you can remove it from the heat of the hob/stovetop but keep it in the pan for warmth.  You can also pre-cook these and take along with you on your outdoor adventures and cook the Brats later.  If you are feeling snazzy you could even keep them in a wide mouth Thermos so they will be warm in the wild.

Now, with my onions and peppers ready I could turn my attention to the Brats. For this stage I opted for a bit of vegetable oil as it has a higher smoking point and won’t burn like butter can at high temperatures.

Place the Brats (plural Bratwursts that get their name from the German verb “braten” which means to pan fry or roast – huh), into a very hot pan and let them do their thing.

A few turns later and they will develop some lovely colour.

Just before serving toast up a hearty roll and top with cheese. I forgot the picture of melting some optional cheese – my apologies.

And finally, pop the Brats into the toasted cheesy roll to be liberally stuffed with your pepper and onion mix.  Now I am aware that this may not win any beauty contests but the flavour and the heartiness with counter that no problem.  In Germany, Bratwurst is almost always accompanied by mustard – which is great, but for this I opted for a generous swipe with horseradish sauce and was not sorry in the least.

So on this cold October Saturday why not try this for something different, whether you are brave enough to head outdoors or in the coziness of your kitchen?

Auf Wiedersehen ….

Oct 29, 2011 | 3 comments View Post
Farm Shop Survey - Hopetoun House

Farm Shop Survey – Hopetoun House

Prompted by the autumn newsletter from this next Farm Shop, I thought it was about time to introduce you to my secret mecca of Scottish gourmet treats.  And what, you may ask would that entail?  Well, come with me for a wee shopping trip to the newly opened Farm Shop of Hopetoun House.  Now, before we go any further, farm shops are by and large a venue for a single farm or a collective of farms to sell their goods directly to the customer.  The picture below is the modest and unassuming “shop” that is attached to the very rear end of the Hopetoun House lands which supply the vegetables, beef, lamb and game (grouse is in season – woo hoo) for said shop.

Hopetoun Farm Shop

 However, this is Hopetoun House, one of Scotland’s finest stately homes with over 6,500 acres at hand.  You can check it out a bit more at http://www.hopetoun.co.uk/ but it is really a post in and of itself (if not more than one), but for now let’s just say that it is massive and is quite a bit more than your average “farm”  supplying its own farm shop.

Hopetoun House in all its glory

The shop itself was not the easiest place to find and I was less than bowled over by the simple appearance.  My heart sank even lower upon entering the shop as I was hoping for a Balducci-type abundance but was greeted with a sparse “jam as art” decor.   However, the fates were shining on this venture as I happily sampled and bagged a serious haul of Scottish yumminess….check it out!

Hopetoun Farm Shop Interior 2011

There is a great comment in the oh, so Scottish crime drama “Taggart” (“There’s bin a muhr-duhrrrr…”), that decries someone being “as Scottish as salami”.  Well…..

How greedy am I? I couldn't even wait for the picture before sneaking a taste!

here you have it – venison salami!  Super yum but mild in taste, so don’t overdo it with a strongly flavoured accompaniment.  Best stick to a mild chutney or smoked cheese and oatcakes but ooooooooo it is good!

This was another treat that couldn’t help but illicit an involuntary moan of pleasure – a blue cheese and pear pate – phwarrrr!  Instead of serving a big ole cheese board at the end of your meal just bring out this baby, some biscuits/crackers and seal the deal with candied or spiced nuts and fresh fruit, mmmmmmmm.

Really, who doesn't need a reliable source of quail's eggs?!

If you are feeling terribly posh and simply must have a grilled asparagus starter with poached quails eggs topped with shavings of parmesan and cracked black pepper (which is quite yummy), look no further for a reliable source for your fouffy ingredients!

Said to have originated in Forfar in 1850, these are now a staple in every Scottish bakers.

And if it is something heartier that is calling to you, get your hands on one of these.  For the uninitiated, a Bridie is usually a parcel of sturdy but flaky pastry to be eaten with the hands,  filled with intensely flavoured beef stew at nuclear hot temperatures.  A slightly acquired taste for the average North American (well, for breakfast anyway) but an a cold rainy Sunday morning, a Steak Bridie with a strong cup of  sweet tea is nirvana.

And lest you think that Elderflower exists only in a Monty Python punchline, feast on this creamy if slightly bizarre concoction of local ice cream.

There is also a great selection of Scottish cookbooks with this one catching my eye…Christmas prezzie anyone?

This farm shop does not have a dining space as there is one next door in the Hopetoun Garden Centre.  This is a garden centre not for the faint of heart and should only be entered if one has been properly inoculated for floral cloth and Hunter wellies.   Below is a shot of the tea room there…

Tea room of the Hopetoun Garden Centre at closing time.

Tea room of the Hopetoun Garden Centre at closing time.

which I couldn’t appreciate in full as it was closing time and I had grumpy children with me but I simply had to include a bit about the Tea Room as,

in order to get there you have to wander around a quite lengthy, twisting trail to survey the various sculptures of nymphs and lion’s head that your estate may need.  I love the lion on the right as he looks like he is mid sneeze, surely not the most noble moment to be cast in stone!

View from South Queensferry back to Fife

Well, being very happy with our discoveries and with the Gooseberry ice cream in danger of melting, we hightailed it home back across the Firth of Forth to the safety of the Kingdom of Fife (say that ten times).  Another spot for local deliciousness on the map for future visits!

 

Happy Friday…

 

 

Oct 28, 2011 | 3 comments View Post
Tattie Howking

Tattie Howking

I had every intention of firing off a cheery piece to enhance my excitement of our upcoming two weeks break from school known as the October Holidays.  Whilst some folk (my husband) still refers to this time of year as the “Tattie Howking”, (‘Tattie’ being potato and ‘Howking’ being to dig up from the ground…i.e. Potato Harvest) and I can see on my daily commute fields of rich green leaves becoming acres of freshly turned soil over night, I nursed the mistaken notion of  a happy harvest bounty commemorated in this quaint idiom.  Yeah, not so much.  Apparently the history of potatoes is just not terribly fun any way you slice it – get it?!

Basic Anatomy of a Potato Plant

For a quick recap of how the potato come to Europe at all, we need to return to 1532 to the region of Peru/Bolivia  in South America with the not-so-welcome arrival of the Spanish Conquistadors in search of gold.  There is evidence that the potato had been in cultivation in this region for about 3,000 – 7,000 years and may have grown wild for as long as 13,000 years ago.  In Jeff Chapman’s, “The Impact of the Potato: The Story of History’s Most Important Vegetable”, he cites Dr. Hector Flores for the extensive use of the potato in Pre-Inca cultures in the Peruvian Andes as well as its representation in Nazca and Chimu pottery.

Funeral of Atahualpa (who had been held captive by Pizarro and De Soto in 1533, who converted to Christianity but was executed anyway. Nice)

The Incas had developed a system of dehydrating and mashing the “batata”, (which is actually a sweet potato but the Spanish mis-pronounced it and attached the new word to what we now know as “potato”) into something called chunu.  This substance could be stored for up to 10 years and was a welcome insurance against crop failures.  The Spanish begrudgingly began to use potatoes as basic rations on their ships, and by 1570 a few Spanish farmers began to cultivate them on a small-scale.

Mature Potatoes in the Field

From Spain, the potato made a modest expansion throughout neighbouring European countries for the next two hundred years, but was considered fodder for animals and sustenance for the starving.  Even peasants refused this new addition that had arrived from a heathen civilization and suspected it to be linked with witchcraft.  This attitude changed for three reasons; by the end 18th century potatoes were often the only crop left after the marauding armies of the various wars had plundered the landscape for grain crops, vineyards and livestock, then there was the growing realisation that the tuber was not harmful but beneficial to health, and finally because of active public relation campaigns from the aristocracy of countries from the USA to Britain, France and even Russia.  Active PR efforts included Thomas Jefferson serving potatoes in the White House to Louis XVI sporting a potato flower in his buttonhole, to Marie Antoinette wearing the potato blossom in her hair, and even Catherine the Great and subsequently Tsar Nicolas I enforcing the cultivation of potatoes through edicts, all were trying to elevate the status of the very practical potato.

This top down adoption was motivated for the simple reason that the potato could produce more food using much less land than traditional grains, and was high in nutrients and could help protect against the routine famines that had plagued Europe for so long.  So at the dawn of the 19th century, after several centuries of faffing about, the humble potato was gaining in use and statue throughout Europe.  From there it help fuel huge population booms and even in part the Industrial Revolution by providing more people with food from a fraction of the land that was once needed to do the job.

In Ireland however, the potato was embraced more completely than by any culture since the Incas.  While in other European countries it was finally recognised as an important food, in Ireland it was often the only food.  A diet of milk and potatoes can (if need be) provide all the essential nutrients to maintain health, reproduction and decrease infant mortality.  By 1840 almost half of the population of Ireland was entirely dependent on the potato which had now narrowed to just one or two high-yielding varieties.

Potato with blight

 The same blight that caused the Great Famine in Ireland hit Scotland at the same time.  Scotland, particularly in the highlands, had begun growing potatoes in earnest after the chieftain of Clanranald returned from a trip to Ireland in 1743.  The region had already sustained other famines of the 1690s and 1780, but in what is now known in Scotland as the Highland Potato Famine,  saw the emigration of 1.7 million people leaving Scotland between 1846-52.  Although hit badly, the potato crops in Scotland did start to recover from 1857 onwards and whilst decimated the economies of Scotland rebounded more quickly than those of their Irish counterparts, in part because of the slightly cooler climes which helped keep the fungus that caused the blight at bay.

Potato Harvest in 1933 (Canada, but you get the idea.) Just look at the curve of that guy’s back…that’s gotta hurt)

Enter the “Tattie Howkers”, the name given to the Irish who would travel to Scotland to help bring in the potato harvest for cash in the wake of the Potato Famines.  For the next 90 or so years this would be how the majority of spuds made it from field to shop up until WWII.  This was back-breaking work and was often performed by children from the age of 8 years onwards.  In the fields from dawn to dusk in the October weather of Scotland – bbbbrrrrrr!

Two Row Potato Digger (Maine, USA 1935)

The digger would unearth the potatoes and the Tattie Howkers would walk behind to gather the harvest and load it into the barrels.  In addition to the hourly pay you could usually take home as much as you could carry from the fields.  Now this remained the general practice of essentially migrant labour up until the 1940s and the arrival of the war.  Since one of the most beneficial things about potatoes were that not only could children plant, harvest and even cook potatoes…maybe then it should be children whose job it fell to sustain the harvest.

Young girls picking potatoes - Scotland

Here are a few clips from that era to get the children of Britain out there to bring in the spuds, which apparently rot if left in the ground too long.  These came with all sorts of severe copyright threats, so I apologise that I can only provide the links to the videos.  Do check them out they are a hoot.  The first is an animation aimed at Scottish children (tam ‘o shanter, sporran and all) to get them motivated for the job.

http://scotlandonscreen.org.uk/database/record.php?usi=007-000-002-155-C

This next one seems to be for Glasgow in particular – Don’t worry if you can’t understand what they are saying, you get the basic idea.

http://www.britishpathe.com/record.php?id=82453

This last one is aimed at the larger British population and is a bit easier to understand.

http://www.britishpathe.com/record.php?id=51286

Another serious public relations campaign for the essential potato harvest.  This was the new status quo from the  war really up until the 1980s, when a combination of very hearty Scots teenagers and some new migrant labourers from Eastern European countries completed the task.  My husband still speaks enviously of some friends of his that took part in his youth. You could make enough cold hard cash in that two-week period to buy yourself your own TV for your bedroom – a luxury above all else at the time!  Of course all of this labour has now been replaced by machines that can do the work with a  fraction of the time and effort.

So, For the next two weeks as I lounge around in my dressing gown until noon, I will give my own quiet homage to not only the worldly and nutritious potato, but also to generations of workers, mainly children, who harvested the crops and to this day allow me a pre-scheduled fortnight off in October.  Many thanks!

Oct 07, 2011 | 4 comments View Post
SAMPHIRE

SAMPHIRE

As we most definitely turn to autumnal gales, I wanted to share this one last shining moment of summertime dining that I first discovered just a few weeks ago.  That is the delicious, crunchy, salty and all around weird delicacy –  SAMPHIRE!  According to Wikipedia this edible sea grass (pronounced sam-fyre), was originally known as “sampiere” in honour of St. Pierre patron saint of fisherman.  Also known as sea asparagus or sea pickle this vegetable is found on rocky coastal outcrops or their surrounding marshland, usually shrouded in a constant  battering of northerly oceanic spray.  Since those that gathered the samphire were in obvious need of a patron saint,  perhaps they thought naming it after him would increase their survival rate.

Samphire is even mentioned in King Lear (Act IV, Scene VI) “Half-way down Hangs one that gathers samphire, dreadful trade!”.    Just ponder that for a moment – your trade gets mentioned as dreadful … in King Lear…that’s gotta be a bench-mark of some kind.  It was also used from the 14th century onwards in the production of both soap and glass making, giving rise to yet another of its names “glasswort”.  This versatile green wonder is even being explored as a potential bio-diesel that can utilise area of coasts unsuitable for conventional crops.  Huh, something new everyday.

My new favorite fish mongers, H.S. Murray in Inverkeithing, Fife

In my travels to locate a local source for Scotland’s bounty of shellfish, I was directed to a truly fabulous fish monger, H.S. Murray’s in Inverkeithing .  It is everything you want such a shop to be; it was bright and clean, the staff were friendly and very knowledgeable and they seemed genuinely happy to have you try something new or special order anything they didn’t currently have in stock – take that standard customer service.  H.S. Murray’s also supply the fish and shellfish to the highly regarded Room with View Restaurant  in the nearby town of Aberdour. (http://www.roomwithaviewrestaurant.co.uk/)  I have yet to dine there myself but I will let you know when I do!

Anyway, back at H.S. Murray’s, in the span of about five minutes I had secured fresh, live langoustines, was given a free taste and brief history lesson of this nobbly weird plant I had never heard of before AND they offered to special order Phillips of Baltimore (http://www.phillipsseafood.com/) lump crab meat in a pasteurised tub – superb!   (I even had to break up with my fish van man who came to my door every Thursday as a result of this discovery, it was tragic for all but we are all moving on as best we can.)

Detail of Samphire – Edible Tidal Marsh Grass

I brought my new culinary conquest home for closer inspection and to see what I could do to best showcase its texture, crunch and flavour.  For me there was something evocative of sushi in its raw brininess so I went to work experimenting.  I didn’t want to lose any colour or crunch, but coastal rocks and marshes can be home to fair amount of cooties so I thought some cooking was in order.

Quick plunge hot

I opted for a treatment similar to mange-tout/sugar snap peas and decided to get a pan up to a rolling boil and just dropped the samphire in for about 5-10 seconds.

Quick plunge cold

Working speedily, I tossed the lot into a strainer and then straight into a prepared ice bath to give it a good shock and stop the cooking process.  After a minute or two or until I was sure there was no heat left in the samphire I drained everything again and placed on a pile of kitchen roll/paper towel for a wee blot dry.

Asian Taste Tango

As I said there was something in the Asian/Oriental taste range that was calling to me, so after a quick rummage in my cupboard I chose these favourites; sesame oil, soy sauce, rice wine vinegar, chilli flakes and ginger.  Please note that while I do always use fresh garlic in my cooking, I have long since given up keeping fresh, frozen or jarred ginger in my house.  I can not tell you the number of times I find I am either without this crucial ingredient, have an open jar of an undisclosed age or have over-purchased a supply only to find a withered voodoo doll on the door of my fridge.  I have proudly opted for the squeezy tube of  ‘fresh’ ginger which is on hand and at the ready at all times.

A Yummy and Versatile Soy Vinaigrette

I quick toss of the ingredients and I was happy with the taste.  I do like things quite strongly flavoured so please tinker until it is to your taste, but this would work well with a cold noodle and vegetable salad with maybe some chicken and fresh coriander/cilantro, mmm.  As always, the recipe for the dressing makes more than you need for this dish so use the extra to experiment.

Toasted Sesame Seeds

And of course just to gild the lily (which a criticism in the UK and a compliment in the States…I thought it might make a good name for a catering company one day…) I toasted a few raw sesame seed on the stove top for garnish.

A Briny Crunchy Delight!

Drizzle a few spoonfuls of the dressing over the samphire, toss to coast and garnish with the toasted sesame seed.  And go on, add a bit of fresh lemon or lime right before serving for that extra level of brightness.  This dish work very well as a side with salmon or maybe some lamb to cut the richness of the main dish.

If you happen to cross paths with the positively pre-cambrian looking samphire, be sure to give it a try and I am sure you will be the better for the experience!

Print
Samphire with Asian Dressing

Ingredients

  • Blended Sesame Oil (1/2 toasted, 1/2 raw) - 4 Tablespoons
  • Soy Sauce - 1 Tablespoon
  • Rice Wine Vinegar - 2 Tablespoons
  • Ginger, minced - 1/2 teaspoon
  • Dried Red Chilli Flakes - 1/8 teaspoon
  • Toasted Sesame Seeds

Instructions

  1. Place all ingredients into a small bowl and whisk to blend. Feel free to adjust to suit your own taste.
https://albaliving.com/2011/10/samphire/

Oct 06, 2011 | 6 comments View Post
The Glass Angel

The Glass Angel

To continue on the theme of “My Fabulously Talented Neighbours”, I am pleased to introduce you to the lovely Vicky Gangel of The Glass Angel jewelry and home accessories.  A busy mum and local artisan, Vicky creates a wide variety of glass objects from fusing her work in a kiln from home.

Unique fused glass candle bases

Although she had always had something artsy going on, it was only when a friend suggested a day out at Retro Glass in Alloa  http://www.retro-glass.co.uk/ about four years ago that her new passion was born.  She made it official last year with the  launch of The Glass Angel.

How special is it to have something that is handmade, unique and can even incorporate elements of your own keepsakes into the pieces?

These stunning glass pendants were some of the first pieces of her work that I was introduced to last year.  Her pieces are of her own design but can be commissioned as well.  Her website in development is set to launch for the burgeoning Christmas orders.

How about some themed cuff links and earrings for wedding party gifts?

How about some themed cuff links and earrings for wedding party gifts?

The versatility  of her work is pretty groovy as well.  Not only are there things for the home such as candle bases and sets of coasters, but the jewelry also branches out to include cuff links and earring as well as the pendants.  The sky is the limit!

The gift of creativity in memory of Grandma

As cutting glass can be a poky and messy business with small children in the house, Vicky tends to work in the evening and places the pieces in kiln overnight to do their cooking and cooling.  It can lead to some moments of trepidation when the kiln is opened in the morning to unveil the successes on the nights work!

So hip and green - the ultimate in new cheese board style

So hip and green - the ultimate in new cheese board style

These are my new favorite pieces – melted wine bottle cheese boards – how cool.   After posting an image on Facebook of her first effort of the new bottle range, Vicky had ten orders for more at the end of the first day.  The squashed bottle base even makes a perfect space for some chutney.  People are now saving up their Bombay Sapphire and other coloured bottles to bring to Vicky to see what effects they can produce – and she is getting a mite concerned what her neighbours must think with these growing piles of empty bottles in her back garden.

Yet another area of development are these glass canvases.  Using small droplets of melted glass, sea glass (which we apparently have loads of), beads and found objects these wee pieces of wall art add just the perfect touch to your home.

 Again, the canvases can be made to order or chosen from The Glass Angel’s existing stock.

Here are the contact details but website to follow soon!

If you are local to the fabulous Fife and Lothians areas (no matter what Jade Richards of the X Factor says http://www.youtube.com/watch?v=2dnp6N9jsLo) please give Vicky a call and she can bring her elegant displays to your home or you can order from her website (for those out of the area or country) in a few short weeks!

Ciao for now….

Sep 30, 2011 | 3 comments View Post
BBQ Pizza!

BBQ Pizza!

Hooray it is a sunny and warmish day, so pull that cover off the BBQ  ’cause the outdoor cooking season isn’t over just yet!  Even though most people will have been firing up the BBQ for hot dogs, burgers and chicken for months now, I would encourage you to give this dish a try.  Not only is it dramatic to make, it is a quick, easy way to make all the little bits of leftovers in your fridge into something special.   I have included the recipe I used for the crust below but the rest is all made up – and I encourage you to do the same.

A tasty twist on the usual BBQ fare

A tasty twist on the usual BBQ fare

Now whilst this recipe works for the BBQ I see no reason not to have ready-to-use homemade pizza dough lingering in your fridge at all times.  This dough is easy to make, ready in just a few hours and can be stored for up to 3-5 days for any unforeseen pizza emergencies.

 

Prepare a floured surface

 When the mood strikes to give this a go and your dough is in some stage of ready – go turn on the BBQ.  It needs to be super hot for this and it all happens very fast once you get going.  Next cook and/or cut up all your topping ingredients to be ready for action.  Once you are hot, diced and shredded – prepare a surface with a bit of flour to roll out the dough.

It doesn’t need to be too big or neat but I tend to favour the 1/4 inch or 5 mm thickness.

Now these next steps are important so please pay attention.  You DO NOT grease the BBQ (ever really in my opinion) but you MUST generously bathe your rolled dough with olive oil.  No skimping to save on fat grams all you skinny minis out there –  this is neither the time nor the place.

Now you need to press a flexible chopping board onto the oiled dough so you can flip it over and coat the other side.  Then pick up the flexible chopping board and place on a tray ready to shift things outside and begin the fun.

Use caution & confidence!

Lift the cover on your super heated BBQ, give the wires a good scrape and sort of thwack the dough down onto the grill.  (You need to do this with conviction or it will all go horribly wrong.)  Then quickly peel the flexible chopping off the top, stand back and allow yourself to breathe.

Despite your expectations of watching the dough ooze onto the coals below, in just a minute or so you will start to see big bubbles forming.  This is your cue to get ready to flip it over.

I chose to employ both tongs and my biggest pancake spatula for this but I am hoping to work up to tongs alone proficiency.  Now, here is where I chose to experiment a bit.  In the picture above notice how BOTH side of my massive BBQ are turned to high.

In an effort to prevent charring on the underside of the dough I cheated and popped the dough on a pizza stone (with much tut tutting from the Pampered Chef folks out there) but I made absolutely sure that I turned the burner off on that side of the BBQ.  You don’t need the stone to do this, but be sure to move the dough to cook with indirect heat for the rest of  process.  (You can also shift back indoors to finish in a hot oven and still have a really yummy crust)

Now that you have switched from direct to indirect grilling, place the sauce of your choice onto the dough,

and complete with your toppings.  Be sure to close the lid of your BBQ (or cover the whole lot with tin foil) and let your creation perfom the necessary alchemy to become proper pizza.

When the cheese has melted to your desired degree of completion, remove from the BBQ, cut, serve and enjoy!

Here is another effort that sought to recreate my half remembered craving from the California Pizza Kitchen.  Instead of the traditional tomato sauce – slather your dough with a smoky BBQ Sauce (bottled is just fine),

and top with cooked chicken, red onion, corn and a mix of cheddar and mozzarella cheese.

Slap the lid down and let the smoky, sticky, sweet yumminess do its thing.

Voila! BBQ Chicken Pizza

 Use the recipe below as a template to create your own unique combinations.  Who knows, it could become your next signature dish!

Print
BBQ Pizza!

Ingredients

  • 4 cups/ 650 g All purpose or plain white flour
  • 1 1/2 cups/ 350 ml Warm water
  • 2/3 cup/ 115 g Whole wheat or strong brown flour
  • 1 Tablespoon/ 15 ml Olive Oil
  • 1 package/ 1 Tablespoon/ 15 ml Dry active yeast
  • 2 teaspoons/ 10 ml Salt (flavoured is nice)
  • 1 Tablespoon/ 15 ml Sugar

Instructions

  1. Combine warm water, yeast, oil & sugar in a small bowl - set aside for 5 mins.
  2. In another large bowl add the rest of the ingredients and mix.
  3. Cut the wet & dry ingredients together in the bowl with a table knife (trust me) In a cutting/folding motion until thoroughly mixed.
  4. Cover and let stand for 2-3 hours.
  5. Turn out into a floured surface and knead until smooth (don't go nuts here)
  6. Can be stored in large zip lock bag in the fridge for 3 days
https://albaliving.com/2011/09/bbq-pizza/

Sep 25, 2011 | 7 comments View Post
A Word About Measurements

A Word About Measurements

Before I proceed in posting a flurry of cooking entries, I thought I would take a moment to address the old Imperial vs Metric issue.  As you can see from the picture below, I employ a wide variety of tools to concoct and/or reinterpret other’s recipes from as many countries as I can get my paws on.

The joys inherent in such an endeavor are that you are constantly trying to decipher different systems of measurement.  The biggest challenge is trying to translate a system based on volumes (US/Imperial) to one based on weights (metric) and vice verses. I am going to whole heatedly ignore the unique world of the Aga (place in a warm oven?!) as so few people even know what an Aga is let alone possess one, that those who fall into that minority can teach themselves their own rules.  Don’t be fooled by snazzy programs that assure you that this conversion can be easily accomplished through the magic of  math – the problems are more amorphous than that.

Don't be mislead by straight conversions from imperial to metric

Now most tools come with handy information printed on them but they are really not very helpful.  Metric is based on the mass (weight) and volume on a unit of water, as in 1 millilitre (1 ml) is 1/1000 of a litre of water.  But then that same drip of water conveniently becomes the basis for 1 gram.  Here is a screen shot from the math league that may make more sense.

The end result is that salt, sugar and spices weigh much less than water (as they usually have had said water removed for preservation), and even if 1 ml of  water equals 1 gram in metric mythology – foodstuffs just don’t behave in the same manner.  Just to flog this horse, 1 teaspoon of a spice should in theory equal 5 ml or 5 grams if you will.

But as you can see 1 teaspoon of a spice mix is about HALF of what that same spice mix is in grams/millilitres.  All of this is a very long-winded introduction to what will hopefully be a methodology of measurement that will be accessible to all.  It does combine the use of teaspoons as well as mix of oz/cups/pounds and of course grams/kilos and litres.  For anyone in a non-cups and teaspoons countries – they are indeed actual standardized weights and measurements and really shouldn’t be substituted for what you happen to use as your general cutlery.  Sets of both cups and teaspoon are available from places like pounds shops and supermarkets as well as more high-end kitchen stores or Amazon – and don’t forget Pampered Chef or Jamie at Home reps.  Here is a screen shot from allrecipes.co.uk that will hopefully give an indication of what the future recipes will resemble.

In defense of metric, it is fantastic for baking and cooking in large catering size quantities.  It would probably behoove you metric-shy North Americans to invest in some digital scales and get into the swing of all thing based on 10.

Just wanted to share my thoughts on this topic and warn you about the dangers of blindly trusting any “easy” conversions as they may ultimately disappoint.

Whew!  Now, onward to some actual cooking…..

Sep 03, 2011 | 0 comments View Post
Things That Keep Me Sane - Part 1

Things That Keep Me Sane – Part 1

Hello again after an unscheduled month-long break!

Back in July I encountered what turned out to be a perfect storm of;  a few technical challenges I wanted to conquer, the school summer holidays and the not unexpected but unexpectedly debilitating evaporation of any and all childcare.  As I enter a new autumn schedule I pledge to hopefully maintain a minimum of  my previous three posts per week to keep you smiling.  As a quick welcome back, I though I would share with you some of the things I rely on (quite heavily some times) to keep me sane.  Let’s face it, some of us just need a lick more help in that department and I am here to share some of my most favorite helpful hints to help steady your rocky boat.

One of the unexpected things of parenthood is not just how much time you spend on the floor but also the Sisyphean task of trying to keep said floor devoid of dirt, glitter and pulverized Cheerios.  Whether your mother-in-law is just on her way over or your little darling (human, canine or other) has FINALLY fallen asleep and you desperately need to get going with a Pilates DVD, I can highly recommend rediscovering your Granny’s Carpet Sweeper.

So Simple Yet So Very Effective

Now it is not like I don’t own and love my Dyson, but if you are going to go through the hassle of dragging your vacuum out of the closet you want to be doing the whole once a week job.  But the problem with real life is that some spaces really need to be done a whole lot more than that – particularly to clean up after the play date for which you just spent the morning cleaning!  This baby is cheap, super effective on hair, grit, crumbs and aqua beads.  It also has two chambers that are incredibly satisfying to empty in horror after each use but most importantly it is QUIET.  No one’s nerves are going to get jangled and everyone’s stress levels are going to come down when mama is not stomping and growling in frustration at having a grotty front room.  It is also lightweight, teeny and can be stored behind a floor length curtain.  Additionally, the handle can be reduced in size to comfortably fit the average 3-5 years old offender’s frame to aid in clean ups.  PS don’t be fooled into getting the more expensive versions – the brushes do fall out but pop back in easy enough and there is no great improvement for spending more money – go cheap and replace once every few years – remember there is no electricity involved.  A quick warning – DON’T let your children stand on your beloved sweeper as they can dent the frame and make popping the brush back in place trickier.

Anyone who has known me within the past ten years knows of my deep love for GONZO stain remover.  It is a colourless, odourless, environmentally safe and a fantastic stain remover.  In my pre-parent life it was mainly put to use for red wine spills, blood, Tikka Masala sauce and ink stains.  I still love it but it is very hard for me to acquire me in the UK.  As you see I can only purchase (pre-shipping cost) for £7 / $11.50 in the UK but it only costs about £1.25 / $2.00 in the States (an issue filed under “Things That Make Me Nuts”) and is widely available at home goods and hardware stores.

To fill the void my reduced access to Gonzo has created,  I have since discovered something that could rival and in some areas even surpass my treasured stain remover – this is the magic of Sol-U-Mel.

Sol-U-Mel is available from a company called Melaleuca, which is a direct-selling type of manufacturer, specialising in eco products that kick butt.  Sol-U-Mel is also great on wine, grease and permanent marker, but has the added bonus of both de-odourising and disinfectant qualities which come in very handy in the potty training/ car sick emergencies.  As my friend Judy said, “I have young children and old dogs in my house – I need this in my life!”  Personally, my son has had a penchant for wall/carpet/body art all inspired by his “Red Marker” phase and Sol-U-Mel has saved my sanity and a small fortune –  and it is available in the US, Canada, Ireland and the UK.  Find someone who is a Melaleuca customer or dealer and get yourself a stash of this stat.

 

Now this next beauty may just make a bit more sense for UK life but maybe not – so  let me introduce you to the inexpensive, ubiquitous and super handy pasting table!  As they name suggests, it is in theory a tool for wallpapering but is also fantastic for kids parties, buffets, car boot/yard sales, fundraisers and most importantly laundry marathons.  Now unlike in the States, British homes don’t tend to have basements or separate laundry rooms.  While almost every house or flat will have a washing machines (even rented flats for all you New Yorkers out there) they tend to be located in the kitchen and are  even considered to be a kitchen appliance (don’t ask, it just is the way).  I have already addressed in a previous post about our weather that Brits just LOVE to hang multiple loads of washing out to dry, only to have to sprint to its rescue when an inevitable rain storm appears…every day.  Well, all that laundry needs to go somewhere and with your trusty pasting table (that can be easily stored behind –  you guessed it – a floor length curtain) you can fold and sort to your heart’s content without sacrificing a table, counter top or even a sofa,  as I very much begrudge any food or eating space being occupied by household chores.

 

 

I did have a peek for some sources for pasting tables in North America, but as in most things everything there just had to be bigger and better.  Most households may still have a folding card table that can serve some of the same functions, but the beauty of the true pasting table lies in its long,  narrow lightweight design.  If you can find one on either side of the pond – get one for sure.

Well that wraps up my first installment on things that help me keep my lid from flipping in today’s modern world.  And I can say with some authority, having been single, room-mated, partnered, married and now a parent  all in various flat/apartment and house settings, these are affordable and helpful additions to any size dwelling or income.  Until Next Time…..

 

 

 

 

 

 

 

Aug 25, 2011 | 5 comments View Post
Salmon on an Ash Plank

Salmon on an Ash Plank

I was afraid that this was a bit of gimmick but I am here to tell you that cooking salmon (or any fish) on a plank is delicious.  This has become a bit of a craze in the States over the past few years and I was inspired to give it a try as a center piece for a Beltane BBQ.  As I live in a weather challenged climate,  I felt obligated to exploring plank cooking for both the oven and the BBQ.  Additionally, as a former apartment dweller for roughly the past 25 years, I realise it is not only the weather that can disqualify you from owning a BBQ.

This technique is usually credited to the indigenous  tribes of the American Northwest but I have found references to both Australian and Scandinavian versions as well.  The basic gist is that you can cook tender and succulent food (fish, meats, veg) over an open flame in a way that is not only practical but adds sensational flavour as well.

Filet on left for BBQ (soaked) filet on right for oven (oiled).

Although I used the same recipe of a Honey Nut Coated Salmon (recipe below), I prepared the boards differently.  For the BBQ soak your plank  – covered in water – for at least two hours.  For the oven I coated both sides of the plank with vegetable oil and let stand.   Make sure that your wood is untreated and has no preservatives.  I sourced my from the Scottish Woodland Trust, but you can purchase cedar cooking planks from most  Whole Food stores or Amazon.  I was using Ash as it is  indigenous to Scotland and for heightened Celtic Symbolism in honor of Beltane.  You do not need to go to such lengths but Ash is tasty I can assure you!  After preparing the planks – preheat your cooking source:  200 C/400F for the oven and Medium High for the BBQ.

Apply Honey Mustard sauce to both filets

Place filets on boards (each plank could have easily held 4 filets) and season with salt & pepper.   Spoon some of the honey mustard sauce over the fish,

Apply Breadcrumb Mix to both filets

 and cover with breadcrumb mixture – that’s it!

Place directly into preheated oven

For oven roasting,  place directly onto the wire rack.  Cook for approximately 20 minutes or until fish is firm but flakes easily.

If using BBQ place on upper rack if possible

If using a BBQ place on an upper rack if possible.  The board will bend as it has been soaked and you will want to keep a close eye on this process for sure.

Oven Planked Salmon - Moist & Flavourful

The fish cooked in the oven was a delight.  It was juicy and flavourful and looked great on the board – much more interesting that a plain old cooking sheet.

Salmon from BBQ - Absolutely divine and worth all the hype!

But the salmon cooked in the BBQ was AMAZING!  The smell, the smoke, the flavour – it makes me swoon just to tell you!   At first I was just so overwhelmed from the smoke off the plank charring away that it transported me back in time like the food critic in Ratatouille.  All at once I was at summer camp (go Jolis Couers), I was in Wyoming on a NOLS course, and it was 2 am at a Pig Roast.

Let me explain – it is a very rare to smell actual wood smoke in Scotland.  If you are far enough out of a city or town to be able to have anything other than a gas fire in your fireplace, you are more likely to burn peat or coal.   These materials do not create very much smoke when they burn, rather remain petite glowing red coals that give out quite a bit of heat and only tinge the air with a slightly sharp smell.

Both Planks the morning after - oven ready to re-use, BBQ maybe not so much!

Suffice to say, big billowing clouds of wood smoke escaping from the grill was a deeply evocative experience for me.  As an added bonus, when you remove the salmon (still on the board) for the table, is gives a fabulous steaming, hissing presentation not dissimilar to fajitas in a Mexican Restaurant.

 All in all an exciting, flavourful adventure that I would highly recommend!

 

Print
Salmon on an Ash Plank

Rating: 51

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

Yield: 4 filets

Serving Size: 1 filet

Salmon on an Ash Plank

Ingredients

  • - 4 salmon filets
  • - 1 planks - untreated cedar, ash, oak
    • For the Honey Mustard Sauce
  • - 2 Tablespoons Honey
  • - 2 teaspoons Dijon mustard
  • - 2 teaspoons Butter
    • For the Crumb Topping
  • - 1/4 cup toasted or dried breadcrumbs
  • - 1/4 cup chopped nuts (almonds, pecans or walnuts)
  • - 2 Tablespoon fresh chopped Parsley

Instructions

    Prepare planks according to cooking method - oil for oven, soak for BBQ
  1. - Preheat cooking source - 200 c/400 f for oven, Medium High for BBQ
  2. - Place salmon filets on plank lightly season with salt & pepper
  3. - Spoon the Honey Mustard Sauce over fish
  4. - Top with Breadcrumb Mixture
  5. - Cook for approximately 20 minutes until fish is firm and flakes easily.
  6. - Enjoy!
https://albaliving.com/2011/07/salmon-on-an-ash-plank/

Jul 15, 2011 | 1 comment View Post
The Steamie Bakehouse

The Steamie Bakehouse

 What to do when you are a post doc in Cognitive Science and your fixed term contract is coming to end? Why, switch gears and open an artisan bakery of course!  Happily for us that is just what Matthew Roberts and his wife Zillah Scott did when they started The Steamie Bakehouse.
 
The Steamie Bakehouse Selection
Focusing on quality, sustainability and of course flavour, the Bakehouse operates out of a 3 meter x 3 meter summer-house with a custom built thin-walled concrete, super-efficient wood burning oven.  All of this was self designed and built with the help of local blacksmith David Henderson.

Matthew Roberts - Artisan Bread Baker

 

 Using off-cuts from The Scottish Woodland Trust  Matthew can heat and run two ovens to bake 200 loaves of bread from approximate 4 kilos/ 10 pounds of wood.  I told you it was efficient! ( I think I use more than that just to get a fire going…)
Super-efficient wood burning oven
Continuing on the sustainability theme, they try to source their flours from local, organic and whenever possible heritage grains. Matthew is also in charge of the ordering production and IT side of the business.  He uses his former professional knowledge to design ordering forms that can accurately configure the proportions of over 100 loaves of bread to within about 200 grams/ about 1 cup of flour! 

Homemade Sourdough Starter

 All their bread are made using a Rye sourdough starter (also homemade).  Currently, they offer an Oat Loaf, a Wholemeal Spelt & Honey, a Sourdough,  a Five Grain,  a Wholemeal & Rye, and a Fruit Loaf .  
 

So how do you get this these babies into your life?  Well, if you are local to Fife you can pop into Reuban’s Deli in Dunfermline, Blether by the Bridge in North Queensferry and Food For Thought in Burntisland.  The Steamie also operates Bread Clubs whereby you and a few friends get together for a weekly order (a bit like a veg box scheme) and the delivery will be made to the organisor of your Club in lovely bags with your order clipped on to the outside.  Everyone is invoiced separately on a monthly basis so there is no hassle with money for the host of the Club. 

So if you are looking for delicious, sustainable, artisans breads, be sure to check out the offerings of our Dunfermline based Steamie Bakehouse!

Jul 10, 2011 | 1 comment View Post
Beer Can Chicken

Beer Can Chicken

In honour of T in the Park (which is taking place just up the road from me) I decided to finally tackle the legendary Beer Can Chicken.

Beer Can Chicken
Although it may appear a bit comical or obscene depending on your view, shoving a beer can in a chicken for cooking actually renders a very flavourful and juicy bird.
Basic Ingredients for Beer Can Chicken
 As this was my first attempt, I decided to keep things really simple. ( I did have to change the Tennents can/tin for a Heineken as my chicken to tin ration was all out of whack.  Fret not, it didn’t go to waste!)
Open both ends of beer can and drain/drink about half can
 This step is important – you must open the can/tin at both sides of the top to allow the steam to escape.  Of course I couldn’t find a church key to make a nice triangle, so I opted for a can opener for half the top and just pressed down with my thumb – be careful not to slice yourself…
Chicken #1 cooked in the oven
 In the name of research I wanted to try cooking  one chicken on the oven and one on the BBQ.  The one for the oven  was very straight forward – just pre-heat to 180 c/350 f and roast away for about an hour and 15-30 minutes.
Chicken #2 on the BBQ

The BBQ was another matter entirely.  It didn’t need to be but fate was not smiling on this endeavour.  First off, my chicken was plain old not cooperating by sitting neatly on its new perch.  As you are to cook this covered, with indirect heat for the hour plus, I had just wrestled my chicken into position when I realised that my wee  BBQ lid could not come close to shutting over my bird!

Alteration #1

 After a quick search for some tin foil to make a tent ( I was out) I grabbed my largest stock pot as a quick stand in.  Things were looking up for about 3 minutes when the Scottish Summer struck.  Anyone in the area  or who was hoping to see the start of the Scottish Open can appreciate just how fierce the newly arrived rain was on this evening.  It was lashing!!!
Needs Must – Alteration #2
 But I persevered…
Instant Read Thermometer – Get One!
 Now I know folks like to feel cheffy by learning where to poke on your fist or your chin to tell if meat is done, but I have a better suggestion.  Get an instant read thermometer!  They are available everywhere that sells kitchen stuff and come in Centigrade and Farenheit depending on your preference –  and guess what – it is what chefs are required to use by law on both sides of the Atlantic to record the temperature of a meal before it can be served to the public.  Particularly when it comes to chicken you don’t want to mess about so cook until the thermometer read 82.5 c/ 180 f in the thickest part of the thigh.

Left Rudder!

 Here are the results!  For ease, definitely go for the oven option.  It was golden brown, juicy and held on to the spice rub.  For sheer adventure, give the BBQ a try.  Maybe check the weather beforehand and if your lid won’t close over the chicken, take a bit of time before it is actually cooking to construct some sort of foil tent.  It did have a lovely grilled taste and (even after I finished it off in the oven after this picture as I couldn’t brave the elements again) the meat was juicy and tender.
A successful indoor picnic!
 We spread the old tartan blanket out in the living room, tuned in for the coverage of the concert and fully enjoyed our indoor picnic – all dry and cosy at last!
Print
Beer Can Chicken

Beer Can Chicken

Ingredients

  • 1 chicken
  • 1 can of beer, half drained
  • Olive oil or butter
  • Spice mix

Instructions

  1. Preheat oven to 200 c/400 f or BBQ to High
  2. Create an opening on both side of the beer can and drain/drink half the liquid
  3. Mix spices with oil or butter and rub over chicken
  4. Place beer can on a baking sheet and carefully place chicken over beer can.
  5. Cook for approximately 1 hour and 15 - 30 minutes depending on size of chicken (covered if on BBQ)
  6. Chicken is done when an instant read thermometer read 83 c/ 180 f in the thickest part of the thigh.
https://albaliving.com/2011/07/beer-can-chicken/
Jul 10, 2011 | 0 comments View Post
Farm Shop Survey - Muddy Boots

Farm Shop Survey – Muddy Boots

For anyone out there still clinging to the false notion that you need to be in an urban hub to enjoy great food, culture or year round activity, I am so pleased to introduce you to the ever-expanding Muddy Boots Farm Shop.

Sign that you will see from the road - turn right immediately!

Although the Samson family has been farming right here in the wee village of Balmalcolm outside Cupar for at least five generations (that they can remember), Muddy Boots is a very recent development.  It began in the summer of 2003 with a bumper crop of raspberries that unfortunately coincided with their long-standing order from a major British supermarket being slashed by more than half – eeks.  The family quickly rallied and sold the excess bounty from a road side tent.

Bright, Fresh, Well-stocked & Welcoming Farm Shop

 The next year the tent was replaced by a poly tunnel and the year after that a small structure.  Each year brought more success and a bigger audience until in 2007  when the first part of the current structure began, to take shape to accommodate the needs of a top end Farm Shop.  Selling their own produce, berries and eggs, they also stock other local artisan and farm shop products.  The term “Farm Shop” is in the works to receive its own legal and commercial definition but for now it had gone from only selling your own goods from your own farm to a larger “direct from farm” network.

Free Range chickens with practical guidance on viewing

Generally,  when you see the term “free range eggs” on a carton there is a little bit of an internal assumption of “well, I’ll take your word for it”, but at Muddy Boots you get to experience just how free that range can be (with fences being a bit hypothetical at times).  Not only can you come and visit the various hens as they hang out with each other, some ducks and a goat or two, but you can see their workout zone.

"Goat Mountain" Chicken Run for Maximum Poultry Pleasure

  Granted there was a whole lot more snoozing and taking of dirt baths when I visited but it is nice to know it is there if they want a climb.

Air Pillow Madness

But fresh produce and eggs aside – here is why you really come to Muddy Boots – for the fun!  Rarely do you come across any business where you get the feeling that the proprietors have walked around in their customer’s shoes and thought,”what could we provide that would offer the most variety and fun for any category of customer that we might serve?”.  At Muddy Boots there is a decidedly un-corporate or formulaic feel that literally offers something for everyone (and seems to be growing all the time).

Bargain Prices for A Great Adventure

 They offer a variety of very affordable activities from a little kids play area, to the larger big kid zone.
Big Kid Play Area
 To a converted barn with a soft play area.
Indoor(ish) Soft Play
To a very creative and hugely enjoyable for the kids Duck Race course.
The Duck Races
 And when your dear ones are properly worn out (mission accomplished) then it is time for lunch, if you can make it past the ice cream window selling Cream  O’ Galloway goodness.  As we had dairy-intolerant toddler with us we sadly had to pass on this but for anyone else be sure to hit it on your way out!

Ready for Lunch

 Now your only problem is trying to decide where you feel like dining.

Outdoor Seating at Muddy Boots

 Depending on how hearty you feel there is a beautiful outdoor patio, or maybe

"For Seasons" Cafe at Muddy Boots

 you would rather to take in the atmosphere and the view of the interior of the Seasons Cafe.

Open Wood-Burning Central Fireplace surrounded by leather sofas and newspapers - Divine

But this is what really rings my bell, the wood burning fireplace to enhance the already fantastic ambiance and take the chill of a summer storm or provide a cosy hang our for a winter’s day.  I have had the privilege of attending an evening meeting here and was able to see  – all in one night thanks to our mercurial weather – a glorious sunset over the hills, a thunderstorm, and a fresh sparkling summer’s eve all fresh from the storm.  I assure you the fireplace was a welcome addition to the whole event.

"Paint your Own Pottery" area

Now, if your head is not yet spinning from the produce, outdoor activities or dining, you could while away the rest of your visit painting your own pottery to be fired on site.  This is available on a drop in basis or you can schedule a party – kids, grownups or fund-raisers with a per head fee.

Free Range Community Hub

These are only the things that are here on any old day you happen to pay a visit.  Muddy Boots has a burgeoning schedule of plays, seasonal activities, parties, events and performances on a pre-booking basis.  As I left it occurred to me that Muddy Boots is a leading example of how these venues are  becoming the hubs and hearts of these rural communities.  Where once maybe gatherings would be held in a church or a school, these larger  “countryprenuer”  outlets can provide  jobs, entertainment and space to gather for locals and day visitors alike.
One last thing, it is located on the 914 en route to St. Andrews and only 3 miles from Falkirk Palace.  If you are travelling to or from these places this is a fab rest stop to stretch your legs and stock up for dinner!
PS Not an advert just a shout out from me-  thanks, J.
Jul 09, 2011 | 2 comments View Post
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