easy food - Travels for Taste

Christmas Pudding

December 31, 2012 by manjirichitnis Leave a Comment

Last year we had a supermarket pudding , the intense flavours, the dry fruits steeped in alcohol the soft delicious feeling of putting a spoon through a perfectly set pudding on christmas night ummmm… I decided that the next time I MUST make one at home !After sifting through a few recipes I knew it had to be Nigella’s Ultimate Christmas pudding.

I have now promised myself that I shall plan months ahead and soak the sultanas much in advance but well this year I soaked the sultanas and a nut mix for 2 nights in sherry. The variations in ingredients recommended by Nigella are my use of a regular apple, supermarket sherry and a currant and dry fruit mix off a shelf. But the resultant mixture and the process of slow steaming gave me a deep rich colour, a lovely texture and 2 yes two puddings instead of one and that is what was the MOST satisfying part of this process! Landing up with 2 awesome well set perfect puddings , one to eat at home and one to share with a special close pal made christmas special 🙂

Oh yes and a big thank you to Lakeland for making such an awesome product, my pudding steamer with a lid that fits so well and is really easy to clean. The pudding just slipped out after a gentle tap and sigh…. I couldn’t stop admiring the perfect shape, the dark colour …I almost burst into song !

Well now for the list of Ingredients:

150 grams prunes – mine were soaked in syrup and came from a cam but they served the purpose just the same, I squeezed the syrup out before adding them to the sultanas.If yours are out of a packet they need to be snipped into smaller bits.
150 grams sultanas
150 grams currants or a currants and nut mix for puddings available in all leading supermarkets.
175 ml sherry of your choice
100 grams plain flour
125 grams white breadcrumbs
150 grams suet – I used beef suet, if you are considering a vegetarian option I haven’t used vegetable suet , if anyone has tried it please share your experience.
1/4 ground cloves
1 teaspoon ground cinnamon – I used a ready-made powder
3 medium eggs
150 grams dark muscovado sugar
1 teaspoon baking powder
1 lemon large zest and juice
1 cooking apple (ideally) peeled and grated , I used 2 small red apples.
2 tablespoons honey
125 ml Vodka

Method:

This mixture gives 2 full-sized puddings , I have a 1 litre pudding steamer with lid from Lakeland and I had enough to make two full-sized puddings.
I must say our pudding is still sitting on a plate as I type this on the last day of 2012 , it’s asking to be microwaved and gobbled with some Remy Martin laced cream lying in fridge left over from Christmas, we had it Champagne cream on Christmas day and I assure you we had a feast and some very sleepy house guests after that …yes made me chuckle with satisfaction too.
Mix the sultanas,prunes and currants into a large bowl and let them steep in sherry overnight or upto a week. I let them soak for 2 nights.
When you are to start making the pudding mix take another large bowl and add all the ingredients in any order and then stir in the soaked sultana mix, scooping all of it off from the bowl.
Fill a large saucepan with enough water such that your pudding basin is soaked in it and use butter to grease the pudding bin and the lid as well.
Add the mixture into the basin and steam for 5 hours, checking ever so often and add some water to the saucepan. I must add that my pudding basin lid fits real well and after 5 hours were done it was quite easy to remove the basin from the saucepan and leave it aside to cool . No tying of strings , no foil and no danger of burning, besides like I mentioned cleaning is a breeze.
Keep aside your wonderful pudding which is done now, I peaked inside and it looked so good I had to really take a deep breath and stop myself from turning it onto a plate and start digging right it, but NO it’s meant for the Big Day!
Ok so now on D-day, steam the pud in its basin for 3 more hours, yes I trust Nigella’s recipes and hence the success for me a first time pudding maker 🙂
Well after it has had its steam and had cooled to an extent when you can open it and turn it on to a serving dish , it needs a gentle tap this basin and Viola! a rich dark well set pudding is there for you to admire and show off.
I did not add any charm before I started to steam it and I did not flambe’ it either but by all means use vodka and flambe’ to impress your guests !

Do leave your comments !

Baked Salmon and a crunchy vegetable salad

December 21, 2012 by manjirichitnis 1 Comment

This is probably my simplest ,fastest and yet very tasty AND healthy meal option. All you need is 2 slices of salmon some salad leaves and a hotch potch collection of any thing that can yumm up a salad! Few Minutes in the oven and hey Presto ! a healthy meal is ready to tuck in.

What I love about the after feel of this kind of a lunch or dinner is that it leaves me full and satiated and not feeling bloaty or heavy or drowsy for that matter!

So my ingredient list goes like this , but honestly for the salad just use any combination of leafy stuff and spices that you have in your fridge and cupboard and slam them together to make your own accompaniment!

2 slices of salmon fresh
2 thick slices of lime to wedge into the fish and a large slice to splash over the salad.
one spoon olive oil
Mixed italian herbs to season the fish – better if you have fresh herbs
crushed black pepper and rock salt to sprinkle
some capers for seasoning
Salad leaves of your liking I use the mix leaves packets from the supermarket – rocket,spinach,lettuce mixed with some peppers and red onion sliced for some colour, crunch and taste.
Cherry Tomatoes
A cheese slice – anything that you fancy
Some onion flakes to dust over the salad

This meal takes lesser time to cook than it took me to write this blog post 🙂

Method:

place the salom piece on a foil, lightly drizzle olive oil , wedge a slice of lime in between and sprinkle sea salt and crcaked black pepper and a generous sprinkle of italian herbs, mine came out of a bottle.
Give the Salmon just enough time in the oven to cook, fish cooks fairly fast and these 2 slices took less that 7 minutes in a pre heated oven.
Once done serve the salmon alongside a generous helping of salad leaves and juicy cherry tomatoes,toss a few capers , tear some cheese to season, give another drizzle of olive oil and a big squeeze of lime ,finally add some crispy fried onion bits, finish off with sea salt.
Dig in and feel full inside and light and skippity on a full stomach.

P.S: of the time you save when you choose this light, easy and quick dish , grab that novel you have been waiting to get done with enjoy a relaxed afternoon curled up on the sofa…I did…:)

Vintage Frittata recipe inspired by ”Angel”

October 23, 2012 by manjirichitnis 2 Comments

Well as my previous blog post mentioned I am quite besotted with my latest cookbook – The Vintage Tea Party by Angel. She is such a talented lady and anyone with orange hair,a vivid imagination, a vast collection of Vintage odds and ends and a great cook to top is all is my kind of hero!

So I first ate a Frittata at my workplace where it was served during tea time,anything remotely associated with eggs and I simply must try it, I could live on fried eggs ,omelettes ,scrambled eggs and yes Frittatas!

I surfed up info about the origin of Frittata because that’s the beauty of food and recipes, they start from someplace and then suddenly are popular world cuisine and everyone’s making their own versions. Some food blogs have really well researched posts about the Frittata and I do recommend reading them:

http://www.delallo.com/articles/la-frittata-egg-dish-endless-possibilities

http://www.theoldfoodie.com/2008/12/i-have-change-and-treat-for-you-today.html

http://www.thefoodadvicecentre.co.uk/reference/recipes/frittata/

Wikipedia defines a Frittata as : The Italian word frittata derives from fritto, the past participle of “to fry” (friggere),^[1] and was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s.

Well,Angel’s recipe is an antithesis to this logic,why? well because it’s OVEN BAKED not fried and secondly is rather basic yet tasty,her recipe recommends using flower petals to decorate and also cutting it into shapes to make it more visually delightful and intriguing. Ofcourse what I’ve cooked isn’t a patch on the beautiful Angel’s creation but it’s a sort of a tribute to her, in a demi god,fan like behaviour sort of a way…!!

By all means if any one of you does create one anything close to Angel’s original, please do share your feedback and pictures !

I have scaled down the ingredients for 2 people and added a few twists here and there for experimental touches of my own!

Ingredient list to whip up a mean frittata- Vintage and all that 🙂 remember to roll up ur hair in a bun while making it and think Vintage :),Angel style !

1 tablespoon vegetable oil
Half a white onion sliced
1 Courgette finely sliced into half-moon slice
5 large free range eggs
Salt
cracked black pepper
Goats cheese crumbled

Method

Pre Heat the oven to 220° C /Fan 200° C/ Gas mark 7. Line a baking tin with non-stick baking paper.
Heat oil in a small frying pan and fry the onions until soft for about 2 minutes, stir in the chopped courgette bits,fry on a higher flame for about 4 minutes till it’s goldenish. Angel advises not stirring or tossing this too much in her book and I do agree.
Beat eggs in a bowl,season with salt and add the onion and courgette mixture.

4. Crumble some goats cheese and then transfer above mixture to a baking tin of your choice, I simply used my small cake tin. Bake for about 15 minutes.
Cool on a wire rack and serve hot.Season with cracked black pepper sprinkled on top.

I think this makes for a really delicious and filling tea time snack and is really easy to make when time is a constraint,which is almost always in our busy lives.

Of course,Angel’s recipe differs and requires some more cooking as there is cheese and is seasoned with edible gerbera petals, I will try it once am able to lay my hands on those delicate beauties.