Archive for the ‘Food’ Category

IKEA Danish Cookbook

Look at this:

Vanilla Horns ingredients



If you want to see more, click HERE

(photography by Carl Kleiner)

Smoked Salmon Roulade

Borrowed and adapted this from Good Housekeeping, December 2010 and tweaked it a bit to suit family tastes and numbers. Served it a few times over Xmas 2010 and New Year 2011. It works and it’s pretty tasty.

Click below for the recipe:

Smoked Salmon and Smoked Mackerel Roulade

This is what the GH version looks like. I flattened the mix over the smoked salmon and rolled it like a swiss roll.


Dhal and Spinach

This is my recipe, inspired by spouse’s parents. I drew this for my sister-in-law. Click on the image to enlarge. Then cook it. Enjoy.

Yesterday’s dinner

Cooked this yesterday. The recipe is from Hugh Fearnley-Whittingstall, in last Saturday’s Guardian.

I used a smaller shoulder (reduced the cooking time accordingly) and served it with a low(ish)-fat version of gratin dauphinoise and steamed baby corn, mangetout and carrots julienne. It was gorgeous.

“Slow-cooked aromatic shoulder of pork

I call this deliciously tender, succulent slow-roast pork “Donnie Brasco” because you put it in the oven and “fugeddaboutit”. Leftovers are great in all manner of salads, pasta sauces and sandwiches. Serves six-plus.

1 boned, rolled shoulder of pork (aka a spare rib joint), about 2.5-3kg
5 large garlic cloves, peeled
5cm piece fresh ginger, peeled
2 tsp chilli flakes
2 tsp ground ginger
1 tbsp brown sugar
½ tbsp flaky sea salt
1 tbsp sunflower or groundnut oil
1 tbsp soy sauce

For the five-spice mix
2 star anise
2 tsp fennel seeds
½ cinnamon stick
4 cloves
1 tsp black peppercorns
1 glass white or red wine

Heat the oven to 230C/450F/gas mark 8. With a craft knife, score the pork rind in parallel lines about 1cm apart and to a depth of 0.5-1cm (or get the butcher to do it for you).

Grate the garlic and fresh ginger into a small bowl, and mix to a paste with the chilli, ground ginger, sugar, salt, oil and soy sauce. Pound the five spices in a mortar (or grind in a clean coffee grinder) and mix a tablespoon into the paste (the rest will keep in an airtight jar in a cool, dark place for a month or so).

Put the joint skin-side up on a rack over a large roasting tin. Using your fingertips, rub just over half the spice rub into the scored rind. Roast the joint for 30 minutes, then remove from the oven and, using oven gloves or a thick, dry, cloth, carefully turn it over to expose the underside. Using a knife or wooden spoon (the meat will be very hot), smear the remaining spice rub over the underside of the meat, which should now be facing up. Pour the glass of wine and a glass of water into the roasting tin, cover with foil (you won’t get any crackling, but you will get “chewling” – tender, chewable skin with a lovely, spicy flavour) and turn down the heat to 120C/250F/ gas mark ¼ and return to the oven for five to six hours, turning it skin-side up and basting with the fat and juices in the tin about halfway through.

To serve, don’t so much carve the joint as scoop the tender, melting, aromatic meat on to warmed plates.”

Here my version, being pulled apart, gently:

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