Categories for Food

Saturday Kitchen

Saturday mornings are special. The first part of the weekend, nothing urgent that needs doing – most of the time anyway. I usually sleep in a little longer, boil or bake an egg. And watch television. Some repeats, and, at eleven (here in the Netherlands – one hour later than in the UK) Saturday Kitchen Live!

The main presenter, for ten years, was James Martin. In February 2016 Martin announced he would leave the show a couple of months later. Since he left several chefs have presented the show. I enjoy Angela Hartnett the most.

The show follows a specific formula. Two chefs cook one of their dishes. A celebrity chef is a special guest. The presenter cooks a dish for him/her while (s)he talks with hime/her. In between the dishes several older items are shown. The kitchen is cleaned up in the meantime. The Omelette Challenge is a race between the two chefs. Who will cook the fastest omelette. The record holder is Theo Randall, with a time of 14.76 seconds, set on 2 May 2015.

The special guest has an food heaven dish and a food hell dish. People calling in with a question and the two chefs can pick either. The show ends with one of the dishes being cooked by the presenter and the two chefs and eaten by the guest.

First Ever Omelette Challenge – Saturday Kitchen (BBC – 24 Jun 2006)

I am not watching this show each week anymore. But a few years ago i did. And these days when i do watch it, i do enjoy it. So this is for an old favorite.

GENNARO CONTALDO AND PAUL RANKIN Omelette Challenge SATURDAY KITCHEN LIVE

THE OMELETTE CHALLENGE Alain Roux NATHAN OUTLAW Marcus Wareing SATURDAY KITCHEN

Thomas Keller Omelette Challenge on BBC Saturday Kitchen

ANTONIO BANDERAS LAUGHING AMUSED AT OMELETTE CHALLENGE Saturday Kitchen Live JAMES MARTIN

Ruthie Henshall Saturday Kitchen food heaven or food hell

Alfie Boe’s Food Heaven and Food Hell

400th FOOD HEAVEN OR FOOD HELL AT SATURDAY KITCHEN LIVE WITH JAMES MARTIN 2015

Samantha Janus Food Hell Part 1 – Saturday Kitchen – BBC

Samantha Janus Food Hell Part 2 – Saturday Kitchen – BBC

Saturday Kitchen – Part 7 (18.09.10)

PS. This post came about because of the food heaven and food hell choice. I like the option in the show, yes. But the words used, heaven and hell, are lessened in their meaning in this use. They are simple advertisement talk. I do feel uncertain about this. My mind is getting a bit sharper, and i do find myself listening with a clearer ear. The proper meaning of these words heaven and hell has got nothing to do with food. But i do think this needs its own post, or rather series of posts. And this is not the single use of a word out of its proper meaning. Hell no, advertisement is completely full of this. So i leave this comment as a postscript. To be getting back to later.

Published on April 4, 2017 at 6:00 by

My birthday’s vegan carrot cake

My birthday. I didn’t really celebrate it that much. But i did bake a cake! Since it is a Sunday, i was going to the garden anyway. I had invited a friend a couple of weeks ago. When she said she could come last Friday or this Sunday, i said that coming on my birthday sounded like a really good idea. I gave her a grand tour of the garden and we talked about all sorts of things while we walked about.

I do think everybody enjoyed the cake. The frosting was a bit sweet, the way i like it. A bit too sweet for some, but it did seem to go down pretty good.

For tonight i still have some Riesling and a bit of chocolate for with the tea. I treated myself. Yay! Tomorrow back to the low carb food.

All the ingredients
The spring form is greased up with some coconut oil
The dry ingredients in a big bowl. In the small bowl grated carrot...
...and then two mashed bananas
The sunflower oil and a bit of haselnut milk make the batter for the cake.
The finished cake. A sweet frosting with a almondy taste. The cake itself is a bit dense, but the taste is lovely. The raisins, bananas, carrots and walnuts are great.

Recipe
Ingredients

  • 250 gr all purpose flour
  • 1/2 tsp baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of salt
  • 2 mashed bananas
  • 125 gr granulated sugar
  • 125 ml sunflower oil
  • 1 tbsp flaxseeds mixed with 3 tbsp of water and set to gel
  • 250 gr grated raw carrot
  • some chopped walnuts

Instructions

  1. Preheat the oven to 350°F / 180°C
  2. Sift the dry ingredients
  3. Add the wet ingredients to a large bowl and mix. Add the dry ingredients and then fold in the carrots and optional nuts
  4. Turn into a medium sized well greased loaf pan
  5. Bake for 45 minutes or until done (can be up to an hour). Cool on a rack

I forgot the frosting! That took me some searches to find a good vegan frosting recipe. I have to admit, i did miss the butter and the cream cheese. Really. I don’t think i will make this type of frosting again. Still, the nutty flavour is really nice.

Ingredients

  • white almond paste
  • 1 avocado
  • powder sugar
  • a bit of agave syrop
  • a bit of haselnut milk
  • some creamed up coconut oil

Instructions

  1. mix everything together!
Published on February 27, 2017 at 6:00 by

Leek and potato soup

Last Saturday i bought the leeks for today’s soup. I did go out today as well and had some oatmeal and cottage cheese shopping. I also got some cream to put in the soup. Yeah. Good! 🙂

Very easy soup this one. At the end you could put a stick blender in it and make it a smooth soup. I simply left it chunky and lovely though.

I started with a diced onion, a celery stick cut into small pieces and around 4 cloves of garlic also cut into little pieces. I used some sunflower oil to bake them in. You can also use olive oil or any other oil which you might have in the house. I still have a few potatoes from the garden. I peeled them and cut them into small cubes, around one centimeter. The leeks i simply washed and cut into small rounds.

I added black pepper and salt. Boiled one and a half liters of water and added two broth cubes. I let the soup simmer for half an hour. Then i added a good bit of cream. Done!

Published on February 21, 2017 at 6:00 by

A gardening meeting and a celeriac apple salad

Today, Wednesday, i had a gardening meeting. I felt more in my place than the first gardening meeting i had, around six months ago.

There was a basic dinner before, with the request for anyone participating to bring something extra. I made a celeriac and apple salad, with half an onion and chopped walnuts added. I had also made my own mayo, with some yoghurt and mustard and a lemon added. It tasted really nice. Very fresh and zesty. The raw celeriac finely sliced on my mandolin. The apples sliced the same way. The mayo homemade. Hmmm.

So i got home just yet, a bit later than i had planned. Of course.

That is it for today. Bye bye!

Published on December 15, 2016 at 6:00 by

Hutspot

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Potatoes, celeriac, leek, carrots, onions and bacon.
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The onions, bacon and leek are together fried in olive oil for around 25 minutes or so.
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Turnmeric and chili powder are added to the onion, bacon and leek
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The potatoes, half a celeriac are boiled separately. The carrot is grated and added a bit later on.
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Potatoes, celeriac and carrot are mashed with a bit of butter and milk added.
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The onion, leek and bacon are added at the end. A wonderful hutpot.
Published on December 5, 2016 at 6:00 by

Chocolate milk

An easy recipe today. Still, it took me years of getting to this point. I used to make chocolate milk with cocoa powder, sugar and a bit of water. Added the separately warmed milk and presto, chocolate milk. Nowadays i do make it different. Chocolate! At least 71% cocoa, could be more, but depends on what you want to pay for it. Full milk, one teaspoon of sugar. Warm the milk and sugar, add the chocolate and use a whisk to combine it all together. Chocolate milk. Yum!

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With the chocolate milk i had some gevuld speculaas. The basic speculaas dough filled with almond spice. I bought mine at the supermarket. Love love love it! Yeah, i know, i should make this myself one day and share the recipe with you. I might. One day.

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Published on November 28, 2016 at 6:00 by

Pancakes and soap

A lazy day today.

I did make pancakes this morning. Pannenkoeken. With this recipe: Pannenkoeken zoals het hoort (Dutch only).

Ingredients:

  • 2 cups flour / 220 gram – i used spelt flour
  • 2 cups / 500 ml buttermilk
  • 2 -3 eggs
  • 1/2 teaspoon salt
  • 2 tablespoons molted butter

I did put the flour and the milk together yesterday and let is soak for more than twelve hours. This morning i added the eggs, salt and butter. I baked the pancakes next. Not as thick as American pancakes, but with the buttermilk a bit thicker than usual for Dutch pancakes. And this evening i baked some more! With apple and bacon and maple syrup. Great!

I also went into town this afternoon. I was a bit dreamy. I did go to Lush to get a soap. I checked at home and saw that that was the next thing i would need. First i did go through the shop and looked at all these things. It was busy. The smell was a bit overwhelming. Finally i did ask someone to help me with picking a soap. Lots of oil, not too heavy a smell. She suggested two soaps, one from the Christmas collection and one called Sultana of Soap. I bought 98 grams of this soap. It does feel very fatty. Good.

I do feel tired. Gonna lie on my couch, watch the Great British Menu and the Great British Bake Off, one after the other. Yay 🙂

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Published on October 20, 2016 at 6:00 by

Courgette cake

The garden gives so many courgettes over the summer. I had to look for recipes for which i could use it. Apart from rasped in an omelet, a ratatouille, courgette soup and many other recipes. So: cake!

I found a good recipe on the bbcgoodfood.com website. It is in a way similar to a carrot cake. Oil, no butter, brown sugar, sultana’s and walnuts. The first time i made this cake i still had some walnuts in the house, which i all cracked and put in the cake. The second time i didn’t have any walnuts anymore. So out came the sunflower seeds.

I’ve baked this cake around five times in the past weeks. I still have some courgettes from the garden, so i will bake another one tomorrow to take with Friday morning. It does taste a bit like a carrot cake, it has the same combination of wet and dry ingredients. I love it. I do leave out the vanilla, i simply don’t have in my house. Please add if you do have it.

Ingredients

  • butter, for the tin
  • 2 large eggs
  • 125ml vegetable oil
  • 85g soft brown sugar
  • 350g courgette, coarsely grated
  • 1 tsp vanilla extract (optional)
  • 300g plain flour
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp bicarbonate of soda
  • 85g walnut, roughly chopped, or any other nut or seed you have
  • 140g sultana
  • a pinch of salt

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Method

  1. Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
  2. In another bowl, combine the remaining ingredients with a pinch of salt.
  3. Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.

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Published on August 11, 2016 at 6:00 by

Raw pickled beetroot

Last evening i sat down for a bit, on the ground on my meditation pillow with a cushion for my knees. The meditation pillow i have for around twenty years or so. I mainly use it as a doorstop. My cats have a habit of closing doors, when they don’t really want to.

I sat down in my room for around half an hour. I listened to all the sounds in the house and outside. The tram in the street next to mine riding by. Cars in the distance. A couple of cars closer by. Birds singing and chirping.

Writing this down now makes me listen to the sounds outside. The balcony door is open. It was raining a lot today. When i was on the market it started to rain once again. I hoped i had picked an hour in between rain, but no. Still, i was sitting besides the library for a while, went inside the Markthal to go to the Asian supermarket and get some soy sauce. When i went back home it was dry once more.

Today i made raw pickled beetroot. Last week i bought a couple, and i had two in the fridge. I looked around for a good recipe. Several i found for cooked or baked beetroot. This one is for thinly sliced raw beetroot. I like it raw. I’ve made salads with raw beetroot. Last week for the bonfire evening in the Peace Garden i made a salad with raw beetroot, raw carrot, raisins, a bit of honey and a dressing with olive oil, mustard and vinegar. Some feta separately, to add to if you wanted it. Tasted good!

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All the ingredients for the pickle

The pickle was easy. First i got the water, apple vinegar, sugar, peppercorns, star anise, salt and cayenne pepper in a small pan and set it up to heat through completely. I started to slice the beetroot on my mandolin. I had set it to a very small distance, so i would get thin slices. I sliced half a red onion after that, and one garlic clove.

I searched for a pot which would fit the beetroot. I boiled water enough for the pot to be covered with it and set it to dry on a piece of kitchen paper. I filled the pot with some beetroot, added some onion and garlic. Going on until the pot was filled. I had some beetroot left over. Enough for my soup for tonight.

I let the pot cool for an hour or so. Now it is standing in the fridge for at least two days. After that they are done.

Bon appetit!

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Slicing the beetroot on my mandolin
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Sliced beetroot
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Finished!
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From the top
Published on June 22, 2016 at 6:00 by

Strawberry rhubarb milk

I came across this recipe earlier this week. At home i do have strawberries, a bit less than asked for in the recipe, but i can adjust. I do have sugar and i do have buttermilk. No ordinary milk, but i do enjoy the taste of buttermilk lots more than ordinary milk anyway.

So i got the strawberries out of the fridge and weighed them. I have around 350 grams! I sliced them and added some sugar so they are all coated. They are standing in the kitchen now for around an hour to let them macerate.

Later on, i suddenly thought of the one stalk of rhubarb i have in the fridge. I decided to simply add cooled boiled rhubarb to the milk. I cut up the rhubarb in small pieces, added a bit of sugar, a few droplets of water and cooked it for around 8 minutes.

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I let the rhubarb cool for two hours. The strawberries were releasing more juices in their sweet sugar sweetened liquid.

I put the strawberries and the rhubarb in a blender and mixed them all to mush. I added some buttermilk. Done!

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Yummy 🙂

Published on June 16, 2016 at 6:00 by