Tuesday, June 01, 2010


So in my long list of imaginary posts, there are several about food. Spring produce has reinspired me to cook more interesting things, and so there has been a list of new hits and revived favourites. So, my current faves:

Raspberry Shortcake (pictured above): Apparently this is called Louise cake in NZ. Whatever, it is delicious (even if this version is blackcurrant, not raspberry). It turns out I was a little overzealous in my jam stashing, so there is a little extra to use up at this end of the jamming year - this is the best use of it! This was one of my favourite cakes as a kid, and just one mouthful takes me straight back to childhood.
Asparagus pasta: I came up with this last year in an effort to use all of the asparagus I was buying, not wasting the ends. With asparagus season on us again, it has returned to the repertoire with vigour. Basically, you take your snapped-off ends, take the worst woodiness off them, pop them in the base of your steamer to boil. After 5 minutes add some peas, and put the rest of your asparagus in to steam. Take it all off when your good asparagus is cooked. Blend up the ends, peas, some oil, herbs (mint is nice, or basil) and maybe a squeeze of lemon. Stir your pasta through with this sauce and top with your asparagus. Doubling down on the old asparagus there, yummo. You can lighten the sauce with some creme fraiche too, if you like.
Pancakes: So I found some buttermilk and bought it to make the American pancakes from Rachel Allen's Home Cooking (a new acquisition). They are totally delicious. I'll never use my old recipe again.
Corn Bread: In an effort to use left-over buttermilk, I made cornbread - great for sunny Sunday lunch, and I took some to a neighbourhood barbeque too, went very well.
My other experiment at the moment is getting a sourdough starter going. It all seemed to be going well, but now it smells - well, fairly unpleasant. And its stopped bubbling so much too. But fingers crossed.


Anonymous said...

Yes cute pants but a liberal use of the word "shorts" just now maybe next year or even the one after as you say.
recipe please for the pancakes and corn bread.


Felix said...

Your sourdough starter will turn out amazing I just know it!

I have been keeping a starter for ages. When you are first making it, it smells like an old dishrag for a while but keep feeding it and one day you will look and it will be a foaming, frothy mix that smells of beer and bread and yeast!

Do persevere with it; you will never want to use shop-bought yeast again once you have worked with the lovely sourdough.

kellybrook said...
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