Sunday, 31 August 2008
Next thing I know, I am making cinnamon scrolls, fruit bread, and today, bacon onion and cheese pull apart bread.
Pull apart bread is great fun both to make and eat. Kneading bread is always satisfying, as is seeing the wonderful dough double, and then the pleasure of forming the lovely savoury bites. The scent of baking bread fills my apartment and I am only surprised that my neighbours haven't been knocking on the door demanding a bite!
This recipe is pretty flexible and you can put whatever filling inspires you into the centre, sweet or savoury.
Pull apart bread
1 package instant yeast
2 tablespoons sugar
2 teaspoons salt
1 cup warm milk
1 large egg
8 tablespoons melted butter or oil
1 onion finely chopped
150g bacon, finely chopped
200g cheese grated
Combine the dry ingredients. In another bowl put all the liquid ingredients, egg, milk & oil. Add a cup of the dry ingredients and stir well. Gradually add the other dry ingredients until you get a soft dough. Knead on a lightly floured work surface for about 6 minutes until the dough is smooth and springy to the touch.
Place dry ingredients in bowl of electric mixer (not food processor). Use the mixing blade and add the wet ingredients. Once combined, change to dough hooks and knead for 4-6 minutes, until the dough is smooth and springy to the touch.
Oil a large bowl. Put the dough into the bowl and then turn it over so that the surface is oiled. Cover with plastic wrap. Place somewhere warmish (funnily enough, beside my laptop seems to work well for me, so that the warm air from the fan circulates around it) for about an hour and a half until the dough doubles in size.
Fry the onion gently it starts going transparent, then add the bacon. Fry just for a minute. Allow to cool while you grate the cheese.
Once the dough has risen, deflate and then grab pinches of dough (about the size of a walnut. Form into a ball, then flatten it out into a disk. Put a little of the onion and bacon and grated cheese onto the centre of the disk and then pinch it closed to make a little ball. Layer into a lightly oiled loaf tin.
Allow to rise about 30 minutes. Preheat the oven to 200 degrees. Once the bread has risen, bake for about 30 minutes until the bread is a dark golden brown and when turned out of the tin the bottom of the loaf sound hollow when tapped.
Eat, ideally while still warm!
Friday, 29 August 2008
The entry to the tower was very cool, with a projected fishpond on the floor that rippled when you walked through it. Sadly I forgot my camera and consquently have no photos, which is a huge pity, as both the view from the tower and the food were more than a little decorative. On the whole, revolving restaurants are not the best places to eat because the food usually suffers from laziness as the owners rely on the view to earn the bucks, but Nasinneula is a pleasant exception.
I started with an aperitif which used a seabuckthorn berry liqueur and ginger ale.
Entree was Reindeer pastrami with asparagus topped with a poached quail egg and tomato salsa. I thought all the separate ingredients were lovely but the tomato salsa overpowered the pastrami a bit.
Then we were served with a small morel soup, which was delicate, creamy and scrumptious (although not as good as my perfected mushroom soup).
This was followed by a trio of fish dishes: A tartare of baltic salmon (good but unexciting), a ballantyne of perch - this was beautifully presented, topped with a tiny tuile and exquisitely fine onion and caviar. The third fish was grilled white fish, which I think was the most "fishy" fish I have ever eaten; neither I nor my partner were very taken with the white fish.
The main course was Reindeer fillet with a dark lingonberry sauce, celeriac & vanilla mash and served with a jerusalem artichoke and potato cake. The reindeer was really very good (reminded me very much of kangaroo) and the combination of celeriac and vanilla in a savoury dish was fascinating and delicious.
We then had two cheeses: Heelmar and Valdemar cheeses served with lingonberry honey.
Dessert was Seabuckthorn & white chocolate cake with seabuckthorn sorbet. I was a big fan of this dessert, but my partner was less enthusiastic about the astringent taste but I really enjoyed the contrast between that astringency and the creamy white chocolate.
Altogether a very good meal at a restaurant I would recommend. 62 euro per head. If you would like to see someone elses photos and read their thoughts on this restaurant, you can find a review at "Only slightly bent".
Sunday, 17 August 2008
Wordle generates "word clouds" giving greater prominence to words that appear more often in your site. It is only working off my latest posts, but I would be very curious to see what it would come up if it could view my whole site.
- Copy this list into your blog or journal, including these instructions.
- Bold all the items you’ve eaten.
- Cross out any items that you would never consider eating. (I will italic, as I don't have cross out ability)
- Optional extra: Post a comment here at http://www.verygoodtaste.co.uk/ linking to your results.
The VGT Omnivore’s Hundred
- Nettle tea
- Huevos rancheros
- Steak tartare
- Black pudding
- Cheese fondue
- Baba ghanoush
- PB&J sandwich
- Aloo gobi
- Hot dog from a street cart
- Epoisses (as in the cheese?)
- Black truffle
- Fruit wine made from something other than grapes
- Steamed pork buns
- Pistachio ice cream
- Heirloom tomatoes
- Fresh wild berries
- Foie gras (I will go to hell for it, but well.. its worth it - the person who said nothing tastes as good as thin feels" never ate foie gras on fresh paillasse read)
- Rice and beans
- Brawn, or head cheese
- Raw Scotch Bonnet pepper
- Dulce de leche
- Oysters (smoked only - my seafood sensitivity forbids it any other form)
- Bagna cauda
- Wasabi peas
- Clam chowder in a sourdough bowl (me and clams could get ugly)
- Salted lassi
- Root beer float (lime spider yes, but root beer tastes like dettol smells to me)
- Cognac with a fat cigar
- Clotted cream tea
- Vodka jelly
- Curried goat
- Whole insects (fried, roasted and raw)
- Goat’s milk
- Malt whisky from a bottle worth £60/$120 or more (still didn't like it)
- Chicken tikka masala
- Krispy Kreme original glazed doughnut (SO overrated)
- Sea urchin
- Prickly pear
- McDonald’s Big Mac Meal
- Dirty gin martini
- Ber above 8% ABV
- Carob chips
- Frogs’ legs
- Beignets, churros, elephant ears or funnel cake
- Fried plantain
- Chitterlings, or andouillette
- Caviar and blini
- Loche asinthe
- gjetost or brunost
- Hostess Fruit Pie (what is it? Is it just a premade fruit pie?)
- Snail (land and sea)
- Lapsang souchong
- Tom yum
- Eggs Benedict
- Tasting menu at a three-Michelin-star restaurant (no, but a) am working on it and b) ave managed a 1 star)
- Kobe beef
- Criollo chocolate
- Soft shelled crab
- Rose harissa
- Mole poblano
- Bagel and lox
- Lobster Thermidor
- Jamaican Blue Mountain coffee (dont drink coffee)
Not bad. Out of 100 things I am not missing many that I can safely eat. Hmmm... now what would I have on my personal food list that everyone should try would be:
- Blue cheese
- Parma ham
- Spanish ham
- english muffins
- corn on the cob (I know it isn't unusual but it IS heavenly and everyone should try it)
- Allens jelly snakes
- Basel leckerli
I am sure I could think of more, but tell me... what would you add?
Thursday, 7 August 2008
Friday, 1 August 2008
Smoked trout pate is wonderfully easy to make, and is a guaranteed winner at any party (or in this case work function). Best made the night before, so that the lovely smokey flavour of the trout can permeate the pate.
200g cream cheese
250g smoked trout fillets
2 tablespoons lemon juice
50g melted butter
Put all the ingredients in a food processor and pulse till well combined - but don't over blend, as you want to keep some texture.
Put into your serving dishes and cover with plastic wrap and keep in the fridge overnight. Serve with a small serving knife with toasts or baguette.