In My Kitchen

In my kitchen this week.


~ Monday supper.
 Leftover roast chicken to use up. This was a very simple cheat's version of coronation chicken. I cooked some onion in butter with a mild curry powder. When it was cool I mixed it with mayonnaise from a jar, some cream and mango chutney and stirred it into chopped chicken. I toasted some flaked almonds and sprinkled them on top of the chicken.


~ Tuesday
Getting ready to make apricot jam. We've already eaten one jar by the way.


~ Tuesday supper.
Easy sausage bolognese. This is one of my favourite easy suppers. it's a great way to make a pound of sausages feed five big people. Make your usual bolognese sauce but substitute skinned sausages for the minced beef. You need to break them up with your spoon in the pan as they cook. I like to add fennel seeds, oregano and red pepper flakes for a sort-of-Italian-sausage flavour.



~ Thursday cake
Not everything goes according to plan. Banana and chocolate chip cake made without lining the tin. Tasted good though.


~ Thursday supper.
Beef braised in beer. Slow cooking is probably not what most people like to do on a hot summer's day but this delicious locally produced beef was such a bargain and although the oven was on for a long time the hands-on cooking time was minimal and the result was glorious. I served it with boiled potatoes and the first local green beans.



~ Sunday lunch.
Make your own BLT


~ Sunday supper
Salmon with salsa verde, this time heavy on the basil as my mint is growing coarse and ragged.


~Weekend treats.
 Burnt cream and meringues.
Both meringues and burnt cream (crème brulée) are easy to make and between them require only three simple ingredients; cream, eggs and sugar. The burnt creams use up the egg yolks and the meringues use up the whites. Most of a pot of cream went into the burnt creams and the rest sandwiched the meringues together. Perfect.





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Comments

  1. Oh, the burnt cream and meringues are making my mouth water. I'm going to check out your recipe index to see whether you have a good recipe for meringues - I have yet to make a really successful one. Hubby loves the ones I've made, but I think they're too soft and 'floppy', plus they seem to deflate. I can't seem to get the outside shell nice and crispy. Any tips?

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    1. Yes, don't over-complicate them. You need only sugar and egg whites nothing else. Bake in a cool oven -about 110°c for 1½ hours then turn the oven off but leave the door ajar until they are completely cool. This ensures they dry out slowly and thoroughly and avoids the floppy texture (although that can be desirable). Check the link to my meringue post for more details.

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    2. 120°c not 110°c

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    3. Thanks so much, Sue. I always hear these things about adding vinegar or cornmeal etc - this sounds much better. Definitely will be giving it a shot very soon and will let you know how it went.

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  2. I always make meringue last thing and when the oven is off, leave them in overnight...seems to work, although m ok be do go a bit beige.....because of my fan oven?? So I have been told...

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    1. Nothing wrong with beige meringues, they have a slight caramel flavour and I think leaving them in the turned off oven overnight is an excellent idea.

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  3. Mmm, the burnt cream looks delicious. No blow torch here though unfortunately. Probably safest that there isn't actually. We're enjoying the new beans as well, the first ones are always wonderful aren't they.

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  4. Sue, you've given me lots of ideas of what to prepare next week. What I really, really wish is that your family will adopt me and give me a chair at your dinner table. I promise to wash the dishes!

    Kidding, of course, about the chair, but not at all about my appreciation of your ideas. I do see how you are interpreting Tamar Adler's philosophy.

    Isn't this a grand season for fresh produce? xo

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  5. I like the sound of sausage bolognaise. I really do. I think it's the Italian style that's making me long for foreign travel............

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  6. Proper food. Hell yeah. Liking the look of the sausage spag bol.

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  7. Very interesting, I will try your chicken recipe. Like coronation chicken.

    Sigrun

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  8. Off to make coronation chicken now. Well, when I have finished drooling... Ax

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    1. I burnt the bloody chicken and onions while reading to SmallerBean...

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    2. Bum. It's the honey I'm afraid, it burns easily. I like the blackened bits myself.

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    3. Me too. But this was a black coating on the base of the pan. Still, I managed to rescue it and I think the results can be sarnie fillings for the next couple of days...

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  9. Anonymous12:30 pm BST

    This is not on-topic but I feel sure you will be able to help. A while ago you did a post about simplifying your larder stores. I wondered what vinegars you keep in stock. There are so many different types - malt, red wine, sherry, white wine, cider, tarragon etc. I never seem to have exactly what a recipe calls for - what two or three, say, would you go for for maximum usefulness. I'm not sure I could tell the difference between all the different types.

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    1. Oh dear, I think my larder could do with some more simplifying. I think I have six types of vinegar at the moment and I'm not sure I can tell the difference between them either at least not when they are in things. If I had to pick one it would be white wine vinegar.

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    2. Yet again I am blooming starving Sue!! x

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  10. I love these posts so much Sue. I think they might be my favourite of yours. You eat so well!! I probably say that every week.

    We often make "cheat's ragu" with the sausages and fennel seeds - my husband always makes it for some reason - and always seem to have it with penne, I've no idea why, but it's a week night favourite, especially with a glass of red. I tried to make creme brulees once but they didn't set. I must try harder! x

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  11. It all looks so good. I really enjoy these posts. I wish I could give you some mint; mine is ridiculously, annoyingly healthy and I have more than I can ever use.

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  12. Hi Sue, everything is looking delish as always and your meringues look so perfectly white and crisp, mine always seem to be beige...I love browsing your blog when I'm stumped for lunch ideas or anytime really. Thank you.

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  13. Anonymous4:50 pm BST

    I love this in my kitchen section. I always check it out for inspiration. Too hot to cook tonight but sausage Bolognese ingredients have all been purchased to give it a go! Helen

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  14. I do think G and I should just move in! He's been pestering me for Coronation Chicken for ages, but I have no idea how to make it--please advise if you happened to make a note of quantities. And apricot jam--bliss! x

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  15. Do you have a slow cooker - it will make a fabulous job of your slow cooked beef at both a fraction of the fuel cost and of course with much less peripheral heat in your kitchen in this weather

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    1. I had one once Anne. Hated it I'm afraid, everything tasted the same with none of the depth of flavour one gets from slow cooking in the oven, plus it took up a huge space in my cupboard or on my worktop. The oven was on so low when I made the beef dish that the kitchen didn't get hot at all.

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  16. These are my favourite Posts of yours too - I always come away feeling inspired but also with the feeling that I could actually give some of your ideas a go! Do you menu plan for the week ahead? I'm thinking this is my biggest downfall..x

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    1. Mel, I don't plan for a whole week but I generally have an idea of what I want to cook for the next two or three days ahead. I have no idea what we will eat tonight!

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  17. I love salsa verde - smacks of summer. Must have some soon.

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  18. Sausage bolognese; a definite to try here! Do you use proper meaty sausages or cheapy ones?

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    1. I usually use a middle price range sausage -not really cheap but not really posh either. You can use any sausage you like.

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