Herman the Sourdough is still going well and each week he is being fed and is changing ever so slightly. Getting more sour tasting and more glutinous. I mainly make rolls using my ole standby recipe for rolls. Which is 1 cup sourdough into breadmachine pan, 1/2 cup milk warmed with some butter(about 2 to 3 tablespoons) one egg, all put into the pan along with 1/4 cup sugar and 1/2 tsp salt. Then what ever flour I have to hand with most of it being strong white bread flour. You need 3 1/2 cups of flour and one packet of yeast. Put on dough setting and when done, shape into rolls and let rest at least 1/2 hour bake at 180 C for 16 minutes. These are the softest and lightest rolls you will ever make. I sometimes add pine nuts, or sunflower seeds to the recipe. It really is a basic recipe you can do so much with.
I attempted to make an apple bread with Herman, but had a bit of a problem of it coming out way too moist. Must add more flour or less Herman. But once the recipe is perfected then I will post it. It wasn't too horrible and had a really nice apple flavour.
Here is another of my fav kitchen gadgets. I picked up this little mandolin at a garage sale back in the US ages ago for about 50cents. I know it is well over 12 years old, because I have lived here for 11 almost now and I had it before coming here. It is still very sharp and I have to make sure Brian doesn't get anywhere near it. Afraid of him cutting himself. But it is very useful in making uniform thin slices. It also has a few other attachments, but this is the one I use the most.
Another can't live without gadgets is my vegetable peeler. I imported it along with some of my other kitchen gadgets when I moved here. And I haven't found one since that comes close to this little workhorse.
And you are probably wondering what I would make with thin slices of potatoes and onions and carrots.... Well how about a good ole Lancashire Hot Pot. Before moving to Britain I had only had Lamb about twice and then I don't think it was lamb, more like mutton. And only on a sandwich much like the kebab shops sell over here. Nothing as nice as the lovely chops in this recipe.
First I layered some potatoes in the bottom of a big casserole pan then went on the lamb chops and a sprinkling of rosemary.
Next cover with carrots and onions.
And a layer of mushrooms and more rosemary.
I don't think the mushrooms are traditional. But they are a nice addition.
Then cover all with a layer of thinly sliced potatoes season with salt and pepper and more rosemary. Dot with butter. Pour over a little stock and cover with a lid and bake at 180 for an hour take off lid and finish baking at 200 for another 15 minutes or so, until the potatoes brown on top.
Here it is served up with a piece of the Herman apple bread. A lovely meal for a chilly autumn day.
Wendy's Tom Yum(ish) soup
I can highly recommend Wendy's recipe for this gorgeous soup!!!! Tom Yum recipe
Mine didn't look as lovely as her's but I bet it tasted as yummy!!! This is definately one I will be making for my Stepson and his partner the next time they come for lunch. I may just have to fix it again today..... It is sooooooo yummy!!!! Thanks Wendy!!!
As the weather starts to turn cold I get hungry for more seasonal warming comfort foods.
So what do you do with left over roast Chicken.... You make a pie.....
I first parboiled some vegetables; carrots, potatoes, celery and at the last few minutes some peas. Add some onion and mushrooms that have been sauteed and add some chicken stalk and some fresh rosemary, garlic and thyme. Thicken sauce with a little cornstarch slurry and put into pie dish along with big chunks of chicken. Roll out your pastry cover and bake....
Serve with a side salad and you have comfort on a plate!!!
Ugly recipes...... that taste yummy!!!!
Okay you remeber a few blog posts back when I mentioned a recipe using swordfish that just looked so awful that I didn't take a photo..... well here it is.
Swordfish with pesto sauce served on spaghetti
Take two swordfish steaks and pan fry with some sliced onion and covered in pesto... I used a store bought pesto, but you could make your own. Just pan fry till the onions are tender and the fish is cooked to your liking.... Serve onto hot spaghetti with a sprinkling of toasted pine nuts and parmesan cheese. And enjoy. Like I said it isn't the prettiest dish to look at, but it is packed full of gorgeous flavours.