All sorts of things have been cooking in our kitchen over the last few weeks, thanks in no small part to some of the excellent books I was given for my birthday. Leiths Baking Bible, a gift from Stu & Andrea, is an absolute treasure trove of bakey goodness and I've already become hooked to parsnip and beetroot loaf cake, a surprisingly tasty and sweet cake that brings out the sweetness of the root vegetables. Might sound freaky at first, but no more so than carrot cake, and its proven a great use for excess beetroot and parsnips from the weekly veg delivery. There's also a cracking naan bread recipe in there that's become de riguer for curry nights and freezes nicely. Cheers guys - there'll always be a place for you at Nagl's Bagels.
Other treats are to be found in Rachel Allen's excellent Bake (she's like a Nigella Lawson who exists in our world and understands the focus should be on food, not lifestyle and cleavage) which does the remarkable job of containing recipes that aren't in the decent bundle of baking recipe books already wodged into our increasingly stuffed kitchen library. Case in point - the sweet potato and pecan loaf cake I made on Sunday. As with the aforementioned parsnip & beetroot loaf, the key ingredients are grated, giving texture and a intriguing sweetness - if you didn't know what was in it, you'd be very hard pressed to identify the sweet potato. Suggest the recipe and people will more often that not go "wuh?" or downright "eww!" but serve it to them unidentified and you're bound to get a definitive "NOM"... closely followed by "... what is that?" I've also used the white soda bread recipe a couple of times now for midweek bread. Considering I'm used to taking hours over the rising of bread, it's strangely unsettling to have a loaf that's made just by mixing flour, buttermilk, sugar and bicarbonate of soda then plonking it in the oven, but that's exactly what happens - and it works! The taste is reminiscent of scones and although it doesn't have the airyness of my usual white loaf, it's not particularly dense or heavy either and goes a treat with soup or jam. The recipe's here - go, print, try it, eat it!
As to non-bakey stuff, all sorts of stuff gets made during the weekdays when I don't have the light or patience to be taking photos or notes of what I'm making (the Lass is a lot better at that sort of thing - see Monday night's gobi from the superb Leon: Ingredients and Recipes). Still, on Saturday I was at the market and surprisingly pleased by the appearance of bunches of asparagus and rhubarb at the various veggie stalls. I completely scrapped what I'd planned to make that evening and instead used the immensely useful MacGourmet database on the iPod Touch (ooh, haven't wibbled about that yet) to find potential recipes involving both (though not at the same time, mind).
I ended up settling on a main course recipe from Denis Cotter's Wild Garlic, Gooseberries and Me (which has been raved about here before) - asparagus, spinach and Durrus cheese egg rolls with balsamic beetroot sauce, along with some avocado salsa from Cotter's Cafe Paradiso Cookbook. The ingredients list was pretty short by mains standards, but took a fair bit of work. Not perfect by any means - I overdid the balsamic beetroot sauce, as the photo below shows, giving it a much thicker, almost stodgy consistency rather than the smooth sauce desired - but the taste of the finished product was glorious, as full and tasty as I'd hope for from a restaurant.
As for the rhubarb, I turned to Sarah Raven's Garden Cookbook, finding a wonderfully simple recipe for rhubarb sorbet. Despite not having an ice-cream maker, it was still possible to make the sorbet over the course of the afternoon, and the finished product was excellent. The flavour was really strong but not over-powering, while the colour had such a rich brightness it was almost hard to believe it was 100% natural, but it certainly was, and will surely end up being served up to future guests at Castle Von Naggle.
Oh, and if nothing else, make these cookies. Get the cooking time right (ie keep it short) and they're downright perfect.











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