I only had time to try 4 different porridges this week. I'm going to be away on Friday so won't have chance to make anything.
Monday: Bacon and Syrup
Yes, you read that right. I don't like mixing sweet flavours with meat and consider pineapple with gammon or on a pizza to be a very poor choice. I decided to be adventurous and try a sweet bacon porridge. Mistake. I could still taste it even after a cup of tea and brushing my teeth.
Tuesday: Apple and Blackberry
After last week's Apple and Cinnamon porridge, I decided to try an Apple, Blackberry and Cinnamon porridge, using extra cinnamon. This was better than the plain apple one, although the blackberry seeds added a bit of a crunchy texture.
Wednesday: Lemon Berry Porridge
This was inspired by a recipe from the World Porridge Making championships. I used a mixture of frozen berries (blueberries, blackberries, wild strawberries and red gooseberries) which were mostly picked in our garden, with about a tablespoon of added lemon juice. I cooked the porridge in water instead of milk then added the fruit.
I tried the porridge first, before adding any extra sugar. I don't think it needed any. The fruit were quite sweet and the lemon juice balanced it out with some added sharpness.
Thursday: Chocolate and Coconut
This was inspired by the flavours of the Bounty chocolate bar. Since dessicated coconut can be quite 'bitty', I microwaved some in water last night then added it to the porridge this morning, along with some drinking chocolate. The coconut still had a bit of bite to it. I have tried coconut in porridge several times before and there are always some hard bits so I probably need to boil or simmer it for quite a long time to stop that happening.
I have porridge for breakfast fairly often but now that the weather is starting to get cold, it's probably time to make it my regular breakfast now. Most mornings I just add some dried fruit and sometimes some honey but this week I thought I would try a different flavour each day.
Monday: Peanut butter and Cranberry
Since it is World Porridge Day, I decided to do a different porridge each day this week. I only decided this after I had already left for work so this morning I used what I had available: a tub of dried cranberries and a small pot of peanut butter.
Tuesday: Dried raspberry
While I like raspberries, the taste didn't get into the porridge and they were very 'bitty' to eat.
Wednesday: Apple, cinnamon and brown sugar
I have mentioned before that most cake recipes don't use enough cinnamon. Unfortunately I made the same mistake myself and didn't add enough to the oats. Next time, I will add more and possibly use sweetened cooked apple instead of chopping a fresh apple into the porridge.
Thursday: Strawberry Porridge
We have a bag of frozen strawberries so I put some in a tub to defrost in the fridge overnight and added them to the porridge after I had cooked it. I then gave it another 20 seconds in the microwave to make sure the strawberries weren't too cold.
Fresh strawberries don't always have much flavour and I could probably have added more but this was ok.
Friday: Nutella and Peanut Butter
This used to be a favourite of mine but I hadn't had it for a while. We recently bought a jar of nutella so I made it again today. This was possibly my favourite of the week.
A few weeks ago I decided to try somewhere different for lunch. I found a website called wheeldecide.com which can randomly choose from nearby restaurants or take-aways. I decided to use it to choose where to go for lunch.
Week 1: Full Stop Sandwich
This place was a bit of a walk. I didn't know where 'New Town Row' was and had to look it up on a map. When I got there it was almost empty but while I was paying for my sandwich it started to fill up. I chose their 'sandwich of the day' which was pork and stuffing. It came with a very thick gravy and a few pieces of crackling.
Week 2: Tuckers
I walk past this place, in the Minories, fairly regularly. It does sandwiches and hot food. I decided to try the all day breakfast for £5 which had bacon, egg, sausage, black pudding, beans, toast, hash brown and tomatoes. It also came with a cup of tea. It was good value and very filling.
Week 3: Wasabi
I needed to walk to the shops to pick up something I had ordered from PC World so I put the postcode for the High Street into Wheeldecide. It kept coming up with places in the Palisades, which is closed for refurbishment, so I decided to go to Wasabi, in New Street Station, instead.
I had been wanting to go there since it opened. I chose one of their salmon sushi boxes, which came with a couple of spicy chicken skewers.
They have a wide range of sushi and bento boxes, with rice and noodles. I'll have to revisit to try something else.
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I made a second batch of the apple sauce and drinking chocolate brownies. This time I added a handful of dried cherries to the mix. I also used half apple pureé and half olive oil, since I only had half a cup of apple pureé in the fridge (the rest is in the freezer).
When the brownies came out of the oven, I sprinkled 50g of plain chocolate over the top and waited for it to melt before spreading it over the top.
I took the cakes to work the share out and the everyone seemed to like them.
We have been fans of the Great British Bake Off since it first started and occasionally I cook something inspired by the programme. This week they did a Fougasse, which I hadn't heard of but looked good. The version on the programme was flavoured with herbs but I thought I would start with a plain version then try flavoured ones another time.
I followed the bread part of the recipe precisely, scaling it down a bit since I didn't need two loaves.
- 300g (2¼ cups) of bread flour
- 6g salt
- one sachet of yeast
- 2 tbs extra virgin olive oil
- 200 ml warm water
The method involved adding ¾ of the water at the start, then slowly adding the rest, using a food mixer with a dough hook. I followed it to the letter, including the 8 minute mixing time.
I actually split the dough in 2, adding extra flour to one half to use for a pizza base. The other half I left as-is and shaped into an approximate leaf shape and cut down the middle and diagonally from the centre.
After about an hour or so proving, I transferred the bread, still on the baking paper, onto the pizza stone and baked it (at gas mark 7) for 15 minutes.
It looks a bit irregular (or informal as Mary Berry might say) but that was mainly because it slid off the tray while I was getting ready to transfer it to the pizza stone. We ate it with some dips. I made the cheese and courgette dip again, but this time using cream cheese and pecorino instead of goats cheese. The fougasse was good. The outside was crispy while the inside was soft and fluffy. The dip was cheesy and went well with it.
Next time, I will add some extra flavours to the bread. Possibly garlic and chilli or parmesan/pecorino. We have some fresh herbs in the garden (and more chopped in the freezer) so I could also do Paul Hollywood's herb version too.
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We have a glut of hot chocolate powder in work, left over from when we used a different drinks machine. I was talking to a colleague in the kitchen and I wondered whether I could use some of it to make cakes. I decided to take some home to make an experimental batch of chocolate brownies. If they were any good, I would make some more to take back to work to share.
Every now and then I use apple sauce in recipes, since it can be used to replace some or all of the butter. We recently bought an Instant Pot, which we use several times a week as a pressure cooker, slow cooker, bread proving pot, or sometimes just a giant saucepan. It is very useful and I fully intend to blog a bit more about it in the future.
We had recently been given a bag of apples from the tree in Emma's Auntie Val's garden. I peeled them, cut them into big chunks and put them in the instant pot with a splash of water. I cooked them on the 'Soup' programme for 15 minutes and they had cooked down to a smooth pureé, there was no need to mash or liquidize afterwards.
I looked up some brownie recipes to get a feel for the quantities, then decided to use the hot chocolate powder to replace both the sugar and cocoa powder.
- 1 cup of apple purée
- 3 eggs
- 1½ cup of hot chocolate powder
- a pinch of salt
- 1 cup of plain flour
- 1 teaspoon of baking powder
- 50g of plain chocolate, broken into chunks
- Heat the oven to 180C or gas mark 4. Grease and line a 9 or 10 inch cake tin.
- Mix the apple pureé, eggs and hot chocolate powder together
- Mix together the flour, baking powder and salt and sift into the wet mixture. Fold in.
- Stir in the chocolate pieces.
- Pour into the tin and bake for about 30-40 minutes, until a skewer comes out clean.
Unfortunately I had to leave the house before the brownie was fully cooked so I turned the oven off and left it in while the oven cooled. When I got back, the brownie was properly cooked though, possibly a bit over-cooked because it wasn't moist and squishy inside.
There was absolutely nothing wrong with the flavour though. Chocolate cakes do need a lot of cocoa powder or they just end up like brown sponge cakes. This was probably about right. I tried a square, then remembered that I needed to take a photo to put here. After taking the photo, I made a coffee and ate the second piece. If there is any cake left on monday, I'll take it to work, but I'll probably have to make another one to make sure there is enough to go round.
I found some mashed banana and some apple puree in the freezer while I was trying to make room to put away some shopping. I was looking for recipes to try, something different to the usual banana bread, and decided to try some flapjacks.
The recipe was 250g of butter, 250g of fruit puree, 100g of brown sugar and 500g of porridge oats. The flapjacks were a bit crumbly and lacked the chewy texture you get with golden syrup. If I find myself making them again, I will probably replace some of the sugar with syrup.
Last week I mentioned the chicken pizza base. We also occasionally make a pizza base using turkey mince. It's made from mince, seasoning and an egg. The mixture is quite sloppy so it needs to be spooned into a pan and spread out to cook.
After it has cooked, it gets topped and cooked in the oven as before, to let the cheese melt.
Yesterday, after making the pizza base (we had regular pizza alongside the chicken base), there was some left over so I kneaded in some chilli flakes and flattened it out to make a flatbread.
It rose rather a lot in the oven so I wasn't too surprised when I cut it open and saw...
We have been experimenting with alternative pizza bases recently. I had already tried a root potato pizza base a few years ago and we did one again recently. Something else we've been trying is removing the bread altogether, putting the meat on the bottom with vegetables and cheese on top
We took a chicken breast, flattened it out then fried it. After that it was topped with tomato sauce, vegetables and cheese. Since the base and vegetables were pre-cooked, it only needed to go in the oven until the cheese had melted.
(Reposted from The Pizza Blog)
Yesterday I made both the bread frittata and a bread pudding. The former was eaten for lunch, the latter was put straight in the fridge last night and we had half of it as part of our pudding after tea tonight.
- Bread, 200g
- milk, 150ml
- dried fruit (cranberries, blueberries, sultanas), 100g
- sugar, 50g, extra for topping
- eggs, 1
- butter, 50g, extra for topping
- spices (cinnamon, ginger, mixed spice), 2 tsp in total
- orange zest
The method was very similar to the frittata. The milk and egg were whisked together. The butter was melted and allowed to cool down before being stirred in, then the dried fruit, sugar, spices and bread were mixed in. Everything was poured into an 8 inch tin. The top was dotted with pieces of butter and extra sugar was sprinkled on. Again, the tin was covered with foil and baked, also at gas mark 4, for 45 minutes this time. The foil was removed about 10 minutes before the end.
We have a bag in the freezer which is filled with scraps of bread leftover from various loaves. I decided it was time to find something to do with them. I wondered if it was possible to do a frittata/tortilla using bread instead of potatoes or other vegetables. I found a few recipes, all using different vegetables and quantities of bread and other ingredients. I used the leftovers from tonight's tea, along with some cocktail sausages from the weekend.
- 100 g bread, cut into small pieces
- 2 eggs
- 2 tbs milk
- 100g assorted cooked vegetables (I used onion, pepper, rice and sweetcorn)
- 3 cocktail sausages, chopped small
- salt, pepper and smoked paprika seasoning.
I beat the eggs and milk together, stirred in all the other ingredients and poured the mixture into a greased and lined 8 inch tin. This was covered in foil and baked at gas mark 4 (180°C) for about half an hour.
The frittata was put in the fridge overnight ready for me to take for lunch tomorrow.
I had the frittata for lunch in work. It had gone firm enough to pick up and eat, making it ideal for picnics or packed lunches.
I recently bought another jar of malt extract, to replace the one I bought back in 2013 which had gone mouldy. I have started adding a tablespoon of it to bread or pizza base.
Last week we had some milk in the fridge which was about to go out of date so I thought I'd have a go at making a malted drink, a bit like horlicks or ovaltine. I put a spoon each of cocoa powder and malt extract in a jug, added the milk and gave it a whisk before warming it in the microwave. It probably needed more cocoa but it was good.
Tonight I had a go at making a spiced hot chocolate. I put sugar, ginger, cinnamon and a cardomom pod in a jug of milk and heated it before whisking it into some cocoa powder. I guessed at the amounts of spice and got the balance about right. I didn't write down the quantities but it was about a quarter of a teaspoon of each.
I baked a few things during January which I didn't get around to writing about at the time so I thought I'd post a couple of photos now. I made some banana muffins a few weeks ago, to use up some over-ripe and bruised bananas.
We got a madeleine tin for Christmas. It had spaces for 12 cakes, and the recipe in the Hairy Biker's book said it makes 12, which was a happy coincidence.
In the early 90s I wrote a Mandelbrot Set generator in 68000 assembly language on the Atari ST. The 68000 processor didn't have any floating point arithmetic so I wrote a set of fixed point arithmetic routines with precision ranging from 16bit, 24bit and 32bit. These all had 8 bits for the integer with the remaining holding the fraction part.
I managed to find a copy of the program and got it to load in an emulator. The Atari takes around 10 seconds to draw, and only uses a 200x200 window. A couple of years ago, I wrote a Java version which works as an ImageJ plugin. This version is much faster (0.07s for a 800x600 image), which works out as 1700x faster than the Atari, despite only being clocked 300x faster. Processor design improvements and hardware floating point probably account for much of this increase.