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Last week we had some milk in the fridge which was about to go out of date so I thought I'd have a go at making a malted drink, a bit like horlicks or ovaltine.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've been hearing a lot about the Starbucks Pumpkin Spice Latte recently. It's been hard to walk down the street without seeing a poster or advertising board announcing their availability. I thought I should try one to find out what all the fuss was about.
I popped into a Starbucks on the way to work and ordered a 'tall' one, using their hilarious nomenclature of calling the smallest size tall. First impressions were promising. There was a very pleasant cinnamon aroma coming up from the cup.
Then I tasted it.
First impressions can be very deceptive.
Ewww, that's very sweet
The cinnamon smell was purely there to deceive the senses. It was sprinkled on the foam. There was no warming cinnamon flavour in the coffee. There was no warming coffee flavour in the coffee. There was a horrible sweet flavour masking everything else.
I couldn't finish it and half of it got poured down a grid.
It's been a while since I've written about eating out so I thought I'd mention a few places I've been to in Birmingham recently. The first one is Aunt Sally's Caribbean restaurant. I've been there a couple of times at lunchtime. The first time I had the jerk chicken (as you do). The second I tried the mutton curry. On both occasions I chose the larger size but I really struggled to finish the mutton. The prices may have gone up a bit recently but the food is good and the serving sizes are generous.
The second place worthy of a mention is Habaneros, the burrito van near the Cathedral. I decided to try the pulled pork burrito with all the trimmings (apart from guacamole since I'm not a big fan of avocado, but I might try that next time). They cram a lot of food inside a 12 inch burrito and it's another lunchtime venue worth visiting.
We bought a Kenwood Chef food processor at the weekend, to replace our old hand-held mixer which has developed a slightly dodgy switch.
We tried it out last night, making our fluffy pancakes using the beater attachment. This afternoon I made a bread dough to try out the bread hook. The recipe which came with it used 3lb of flour which is rather a lot so I tried half that, using my usual 1/3 wholemeal, 2/3 white bread flour mixture.
The dough hook seems to need a large amount of dough to work properly, the amount I made was probably the bare minimum, so if I used it to make a pizza base I would either need to make a loaf at the same time or make several weeks of dough and freeze batches of it.
The bread was more or less the same as my usual hand-made bread but took much less effort. I only had to do a small amount of kneading at the end to shape the loaf before its final proving.
Although I prefer to cook most meals more or less from scratch, I do sometimes like the occasional bit of convenience food. We sometimes have packets of flavoured noodles or the macaroni cheese `Pasta-n-Sauce' and various supermarket brands and copies. We usually add extra vegetables and a meat, such as chicken, tuna or prawns, otherwise they aren't big enough for a meal for two.
The Kraft `Mac and Cheese' is often mentioned in American TV programmes so when I was in Chicago 3 years ago (my God is it really that long ago, time has flown!) I bought a packet to bring home to try.
The British macaroni cheese packets are straightforward to cook: the entire pack of pasta and sauce powder is added to a pan of milk and water and boiled until done.
The American version comes in a box with two packets inside. The larger pack contains the pasta which needs to be cooked separately. The smaller pack is the sauce powder. The cooked pasta is drained and then mixed with butter, milk and the packet of sauce mix.
The British version is smaller but makes more sauce with more flavour. The American version ends up with a pan of pasta with practically no sauce, the milk seems to just get absorbed into the pasta leaving a thin coating. The end result is much less satisfying than a bowl of pasta in a cheese-like sauce.
I recently bought a box of `Tropical Sun' macaroni cheese, which is cooked in the same was as the Kraft mac and cheese. It was also similar to the Kraft stuff in that it was disappointing with very little sauce and was fairly tasteless.
A bowl of proper home made macaroni cheese is much better than any of the above. It's very easy to make but takes a bit longer and is a bit more effort. The hardest part of the job is to grate the cheese. Making the roux is easy, whisking in the milk is easy, adding the cheese is easy. The only real disadvantage of making it properly is the extra washing up it generates.
We had lunch at Feast Junction, which is the re-branded and re-launched `Dragon Phoenix' near the ring road. We were last there back in 2006 and the place has been completely updated since then.
The food looked like fairly standard all you can eat buffet but the range was good and everything I tried was good. The food was split into several areas, with salad, soups, starters, mains and desserts. I had something from everywhere apart from the soups. The various different curries and oriental style meats were all good. I also liked the dahl and the paneer. The only real disappointments were: 1) the crispy seaweed wasn't very crispy, and 2) they had run out of ice cream cones in the dessert section, but the chocolate fountain was running so that probably made up for the shortage of cones.
I regularly walk past some of the 'street food' stalls in the city centre and sometimes think about trying one of the sausages from the bratwurst stall but until this week I never actually got around to it. I decided to give the half metre bratwurst a go, complete with onions and german mustard. The sausage is so long, only the middle half fits on the bread.
It's pretty good value at £4.50 and the sausage is good quality and tasty. I did notice that they advertised chicken bratwurst on the side of the stall so I'll have to try those next time I'm passing.
I used to write about local eateries and review local restaurants fairly regularly but I haven't done that for a while. There are a few places in Coventry which I mean to try out in the next few weeks, including various shops, restaurants or take-aways. I won't promise that it'll be a weekly thing but I'll try not to leave it too long between reviews.
I'll get the ball rolling with my visit to Love Shake in the West Orchard shopping centre. They do a wide selection of milk shakes (made using chocolate bars), fruit smoothies (made using a mixture of juice and frozen fruit) and locally made ice cream. I chose The Immunizer which is a mixture of equal amounts of strawberry, kiwi and pineapple, topped up with apple juice. then liquidized.
The use of frozen fruit means the fruit keeps its vitamin content but also means you get an ice cold smoothie which you can't drink too quickly without freezing your throat. The fruit flavours come through well and you can taste them all within the mix.
I'll have to pop back to try their ice cream next.
Earlier this week I dug up a load of dandelion roots so I cleaned them and dried them so I could have a go at dandelion coffee. I dug out my copy of Richard Mabey's Food for Free and it was very vague so I looked up a few websites for more info.
In the end I roasted the roots at gas mark 6 until they were dry and crumbly (but they hadn't gone very dark), ground them up in a pestle and mortar and ended up with only 1 tablespoon of bits.
I put the bits in a jug, poured over a cup of boiling water and left it a few minutes before straining into a cup. I think I probably needed more roots because the drink was a bit weak but most noticeably it didn't resemble anything coffee-like at all (I am reminded of Arthur Dent and his cup of something which was "almost, but not quite, entirely unlike tea").
The flavour was like a cross between unsalted potato crisps and something a bit like parsnips. I'm not sure whether to try again the next time I dig up some roots but my first attempt wasn't great. At least it was better than the cornsilk tea or the hyssop tea, which were my previous attempts at drinks from the garden.
I saw these giant custard cream biscuits in the Costa near work and had to buy one. I photographed it next to a few normal sized ones for scale.
Back in 2010, I attempted to cook a new recipe every week. I am going to try to do the same this year. I received a total of 5 recipe books for Christmas so I will have plenty of scope for finding ideas and inspiration.
My final recipe of 2012 was a turkey pie, made in the style of a pork pie. I first came across the idea a while ago but it was only last week when I finally got around to having a go at making them.
The filling was made using turkey mince, turkey bacon, a finely sliced leek, a pinch of salt and a pinch of mixed spice. I tried to cook the pies in the traditional pork pie fashion, based on the method in a recipe from the Great British Bake-Off. I used well oiled glass tumblers as the 'pie dollies'. Although the pastry didn't stick to the glass, it didn't slide off easily because it formed a vacuum at the base. Even after half an hour in the fridge, the pastry was very soft and it collapsed slightly while I was filling it.
The resulting cooked pies tasted very good. The pastry was a bit thick but had a good 'pastry' taste to it. The filling worked very well too. I'll try again sometime but might use a pie dish so the pies hold their shape a bit better.
24 hours later, the pastry crust had gone crispy on the outside and the pie tasted even better. Apart from their saggy appearance and the soft base, I would have to describe them as a very successful first attempt.
Emma made these muffins, based on this recipe. One of the comments on the original post mentions how vague a 'large courgette' is as an ingredient. Since we had an enormous 'almost marrow' in the fridge, we thought that might be a bit too big. We didn't have any sun-dried tomatoes left but yesterday we bought a huge bowl of cherry tomatoes from the market so I cut some of those in half and put them in the oven for a few hours.
This year we seem to have a house full of chilli plants. There are several on the windowsills in both the upstairs and downstairs front rooms. The upstairs chilli plants get a bit more sunlight during the day and were the first to start to ripen.
This afternoon I noticed there were 3 bright red chillies so I harvested them to add to our regular saturday night pizza. They seem to have a decent amount of heat and flavour. There are a lot of green unripe chillies on the plants so it looks like it might be a good chilli harvest this year.
It has been a long time since I've been to Wing Wah (the all you can eat Chinese restaurant) in Coventry, so when Emma said she was meeting some people there for lunch and asked me if I wanted to join them, I agreed.
The food doesn't seem to have changed in the intervening period but people don't go there for a constantly varying or challenging menu. People go there because it is a great value eatery with good quality food (as good as you can reasonably expect for £7 during the day).
One area where Wing Wah do sometimes get a bit imaginative is the presentation of their desserts. A few years ago I had a jam tart with a sprig of parsley on top so when I saw a jelly with what looked like a green bean on top, I expected the worst.
It turned out to be a sliced jelly sweet - the long tube shaped sweets with a fondant filling.