Saturday 14 November 2009

Another Recipe - Rich Chocolate Sorbet


WARNING - this sorbet is extremely chocolatey! One person who tried this had only had fruit sorbets before so was expecting something a bit weird but to be honest, the final results reminded me a lot of Haagen Daaz Belgian Chocolate, so try it!

I don't think you really need an ice cream maker but it would probably be better as it needs to be stirred for a long time I think. I bought my ice cream maker for about £20 from http://www.qvcuk.com/ and it works just great.

Any questions, let me know.

INGREDIANTS:

2 1/4 cups (555ml) water
1 cup (200g) sugar
3/4 cup (75g) unsweetened Dutch-process cocoa powder (I just used Green & Black's cocoa)
Pinch of salt
6oz (175g) bitter chocolate (I used Tesco Finest 72% swiss chocolate)
1/2 tsp vanilla extract

You could also add as options:

espresso (instant is fine)
coffee liqueur (such as tia maria or kahlua)

Put 1 1/2 cup of the water, the sugar and the cocoa powder together in a pan and bring to the boil.

Grate or cut the chocolate into small pieces, to aid melting

Take off the boil and add the grated/cut chocolate. Once it has melted in, put in the remaining ingrediants.

Chill the mixture for an hour or so before using in the ice cream maker. Normally 25 mins is adequate for my machine but I let this go on for an hour. It's just to get some air into it really. I think you can just mix frequently if you don't have an ice cream maker but it's probably quite laborious....

In the ice cream maker it will not get to a consistency adequate for sorbet so it will need to be frozen for a few hours. If it is too thick for the ice cream maker you can water it down a bit with cold water.

Sorry no pictures this time, I didn't think - but next time I will take pictures of the process.

NB when the mixture is hot, it makes a gorgeous, gorgeous thick, warm chocolate sauce - OMG...!

Wednesday 7 October 2009

Quick Curry

Okay, everyone who cooks curry thinks they know how to cook it best. I'm not going to profess to that myself, but here is MY version of a quick, easy, healthy curry that doesnt look or taste like it is.

Read through first and my advice is to do as much prep as possible beforehand so that the ingredients are too hand and you're not rushing to chop or whizz up something whilst keeping another eye on the frying pan!

INGREDIENTS

1tbsp mustard seeds
1tbsp cumin seeds
chillies (I normally use 3 green ones which is mild-medium... in this recipe I've used 1 each of red, yellow and green)
1/2 tin coconut milk (optional, this just makes it creamier and of course tastes coconutty!)
1/2 tin tomatoes
1tsp garam masala
1tsp turmeric
1tsp tamarind concentrate
4tbsp oil
1 medium onion
1tbsp garlic paste
1tbsp ginger paste (you can get a jar of this combined, just put in 2 tbsp)
4 dried curry leaves
500g meat or white fish, or veg of your choice (eg. potato, mushrooms, peppers in good size chunks)

INSTRUCTIONS

First of all, heat up a frying pan or heavy-bottomed pan with a bit of the oil. When hot add the mustard seeds and cumin.


Chop up the chillies nice and small - remove the seeds if you don't want it too spicy. Remember that the red chillies are the hottest. IMPORTANT if using your bare hands please wear rubber gloves or wash your hands THOROUGHLY afterwards!!!
When the mustard seeds start to pop, or when the aromas are released, add the chillies
While that's happening, you're going to use the blender.... add the tomatoes and coconut milk

Add the garam masala:


And the turmeric:

I've used a tsp of tamarind concentrate; if you've got a block of it either use as per instructions or use a walnut-sized piece. I've never used the block stuff before though...


When it's ready, add the spice and chilli mix you've just been warming up:

Now whizz it up until it looks like this:
Have a little taste.... it tastes GORGEOUS!
Right, here's why you need to prep everything beforehand because you need to take the chopped up onion:
...and whizz it up until it looks like this:


Stick it in the pan (same pan will do, why wash up another, right?) and add the garlic and ginger paste(s). Mix it up and cook it for a few minutes until it starts to dry out a bit.

Now add the rest of the sauce:

Mix that together well and heat up. This is your basic sauce. There's enough for 2 generous portions here, or 3 fairly small ones. Add around 4 dried curry leaves (1-2 fresh).

Then put that aside (or I put it in a slow-cooker) and cook up your meat or veg. If you've got a slow-cooker and a couple of hours or more to wait for it, it's actually a lot better, either way, do seal the meat. If you're having veg just cook it through first, if you're having meat cook it through (i do it on a high-ish heat and keep it on the move).

There it is, in the slow cooker.


Cook up some basmati, or any rice you like; just an idea, I've added some soya beans for a bit of veg.

Serve up and enjoy!

Thursday 20 August 2009

The Ten Minute Chocolate Cake!


Into a large coffee cup add 4tbsp each of self-raising flour and sugar, and 2tbsp and cocoa powder. Mix well.

Add one egg.


Mix well.


Add 3tbsp each of milk and oil.


Mix well.


Add a few drops of vanilla extract, maybe some chocolate chips and a few drops of your favourite tipple (optional)!


Put on high in the microwave for 3 minutes (this one is 850w I think).


Et voila!


Turn onto a plate.


Share (if you must) and enjoy!


Let me know how yours works out!

Monday 17 August 2009

Still on Hiatus

I'm going to start updating soon, although god knows, with Twitter and Facebook and MySpace and MSN Space there is not really a shortage of me somewhere in cyberspace. I reckon on a blog you can be a lot more self-indulgent; no 140 character limit, hidden Notes on Facebook and the plate of spaghetti that is MySpace...pfff.

Well I'm studying for another year yet so updating will not be a-plenty just yet. No news to tell right now, life is just rather boringly ticking along and with it bringing age and the encumbrances that come with that - aches and pains becoming permanent, brain fuzziness and increasing dogmaticism setting in... all that stuff that you only thought happened to miserable old cunts. Bitterness and hatred for mankind await just down the road.

Anyway, on that cheery note - I have been diagnosed as being depressed, big surprise there.

University was meant to be the door to realising a direction; a future and finding myself. All I found was disappointment, disillusionment and apathy. I naively thought that spending time with people half my age would spark up my life and inject me with enthusiasm. I thought that our shared passion for learning and their youthful outlook would spring-clean and renew my spirit!

It didn't.

No-one liked me because I was too different. Too fat, too old, too outspoken, too honest, too individual. And I didn't like them because they were too full of themselves and only strove to be cookie-cutter versions of the rest of the alcoholic sheep - totally void of any personality. There were a few exceptions and fewer that clearly did not care that I was different. These were the few people who didn't ignore me when they saw me coming and these were the people who made it barely bareable (thank you).

Oh! But I didn't include the lecturers in that!

They were just as bad (some worse). I can count on a chicken's foot the lecturers that I have any respect for. How can I respect a lecturer, at university level, teaching English literature, who does not research the work that he expects us to learn inside out?! This "someone", who does not know the meaning of the word "tallow" or exactly what colour "lilac" is (he thought it was pink, and ironically, he was wearing a lilac-coloured shirt at the time). I tell no lie, it got to a stage where the man would look straight to me if he was unsure about something. Maybe he just thought I was a know-it-all, I don't know. I do know he wasn't.

There were two linguist/language lecturers (a married couple) who constantly preached about not allowing language or dialect or accent to negatively define people. They stress upon embracing and rejoicing in our linguistic differences.

Except when you step outside of theory. I know they didn't like me. I was inquisitive and, occasionally, contrary if something did not make sense to me.

After my very first lecture I told one of them that I was not pleased at her lumping the word "fat" together with lazy and ugly. She'd broken her own rule and she certainly did not appreciate my telling her that "fat" does not mean the same thing as "lazy" or "ugly". Someone may be all three, or possess one or two of those qualities, but, with her a linguist, a PhD no less, did I have to point out that her choice of words only perpetuates negative stereotypes about fat people?

I guess that's why they accused me of plagarism a few months later. Not that they had any proof of that (er, because I fucking didn't). They didn't even have my essay. They'd lost it.

That is just the tip of the iceburg my friends. And now I have to go back and repeat six modules because of this depression, so I have another year with these people.

No wonder I'm fucking depressed.

They might read this, yes. I probably should be worried but my disdain and lack of respect for them forces me to say all this, regardless.

The biggest lesson I learned at university was this:

The way to succeed is not by using your brain and applying it to your studies, but by using your pretty little lips and applying them to some big academic arsehole.