Peach and blueberry pudding revisited

A few years ago, hubby and I attended a book launch/cooking demonstration by Bill Granger at Waterstones in Piccadilly.  Bill was promoting his then latest book, Bill’s Basics.  He signed a copy of the book I purchased, ‘Dear X and Y, I hope this inspires many great meals together!’

I was flicking through the book earlier and started tearing up upon seeing the note. How did I get from trying out countless new recipes on a weekly basis to eating chili con carne four days a week, every second week?

In that book, is a very simple recipe for a pudding- peach and blueberry, in a cakey batter.  I made it for our good friend Stavros and his parents when we visited them many years ago.

Here is a link to the recipe.   I made it this evening with the Bear.  We served it with cream but it would also go well with custard/ice cream.

Peach and blueberry pudding

It reminded of old times, when this blog was actively updated and I had the time/energy/inclination to test new recipes.

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Sweetcorn fritters re-visited

My colleagues and I went to Granger and Co, Clerkenwell twice in the last few months for breakfast.  My go-to breakfast at Bill’s has always been ricotta hotcakes, but I twisted a colleague’s arm to share some sweetcorn fritters on both occasions.

I’ve tested Bill’s recipe for Sweetcorn Fritters previously and it was rather underwhelming (it was too stody), but I woke up craving it one recent Sunday.   I had to make do with frozen sweetcorn and basil instead of coriander, and just winged it really.  There is something to be said for going with your instinct.  The sweetcorn fritters were lovely and light, served with cumin tomatoes, avocado and spinach.

Ingredients: (serves 2)

  • 3 tbsp organic plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp paprika
  • 50ml milk
  • 1 egg, lightly beaten
  • 1/2 red pepper, de-seeded and diced
  • 1/2 yellow pepper, de-seeded and diced
  • 2 tbsp sweetcorn kernels (I used frozen, but best use fresh)
  • a handful of chopped basil
  • salt and pepper to taste
  • 2 tbsp sunflower oil (or more if you fancy, I didn’t)

Method:

  1. Pre-heat the oven at 200 degrees and line a baking tray with baking paper
  2. Mix the flour, baking powder, paprika, milk and egg in a medium bowl and mix well
  3. Mix in the peppers, sweetcorn, basil and season well with salt and pepper
  4. Heat oil in a non-stick frying pan
  5. Once hot, spoon the sweetcorn and pepper mixture into the oil (2 tbsp per fritter) and leave to fry for 3 to 4 minutes on each side over medium heat
  6. Remove the cooked fritters from the oil and drain on kitchen paper
  7. Remove the baking tray from the oven and carefully transfer each fritter onto the tray
  8. Cook in the oven for 5 minutes (I found this helped cook the innards as I only shallow fried the fritters on the hob)
  9. Serve with cumin (grilled) tomato, spinach and avocado

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Peach and raspberry shortcake

We abstained from sweet treats over lent which would explain the lack of baking posts in recent weeks.   It was a gorgeous morning, and I decided to bake us a shortcake I had bookmarked in Bill Granger’s Bill’s Food.

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If you’ve been reading this blog for a while, you’ll know that Bill is my food guru, the man I credit for my interest in food.

The original recipe called for apples and blueberries.  I’ve made several cakes and tarts using this combination, and decided to substitute them with peaches and raspberries, reminiscent of another favourite Bill’s sweet treats.

The cake got the thumbs up from Hubby, my trustworthy critic, and food sampler.   I served the cake with double cream and it went down a treat.

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Japanese tofu curry

It has been freezing cold all week.  For dinner tonight, I asked Hubby is he fancied tofu in hoisin sauce or, tofu curry.  Once he realised that there was no getting away from tofu, he opted for the latter, which suited me just fine.  I used a recipe for Japanese curry from Bill’s Everyday Asian which I’ve made with chicken once before.   Along with tofu, I added broccoli and shredded chinese cabbage into the curry to bulk it up.  The hot (heat, not spicy) curry was the perfect antidote to the plummeting temperature.  It started snowing as soon as we sat down for dinner.

Sweetcorn fritters served with grilled tomatoes

Following our brunch at Granger & Co on Saturday,  I was keen to recreate the dish Hubby ordered, Sweetcorn fritters.  I referred to the recipe which is in Bill Granger’s Sydney Food.  I didn’t have coriander or red pepper, but made do with what I had in the fridge.  The fritters served at Granger & Co were crispier, while mine had a slightly pancake-like texture and flavour.  Both were lovely, and we’ll definitely be making it again.

 

Vietnamese stir-fried lemongrass chicken

After brunch at Granger & Co earlier today, I was inspired to cook a Bill Granger recipe from his new Everyday Asian cookbook.  I had bookmarked Vietnamese stir-fried lemongrass chicken earlier in the week.  No time like the present then.

This is a very simple recipe to make, and I think one which would suit a midweek meal.  Prep and cooking time only took 30 minutes.  The chicken was spicy and flavoursome from the lemongrass and chilli marinade.  I substitute a few ingredients based on what I had in the fridge.

Chicken in Plum Sauce

Plum sauce was a staple pantry essential when I was a student.   However, over the years,  I’ve discovered making my own sauces and somehow plum sauce was something I grew out of eventually.

My newly acquired Bill Granger’s Everyday Asian contains a recipe for Duck in Plum Sauce and seeing that I had plums in my fruit basket and chicken breast in the fridge, I decided to pair the two together.