Preparation time: 5 – 10 minutes
Cooking time: 30 minutes
Skill level: easy
Makes: 6 – 8

Ingredients

• plain flour – 100g
• baking powder – 1tsp
• caster sugar – 1tsp
• 2 free-range eggs – beaten
• milk – 75ml
• sweetcorn kernels (frozen/tinned or ideally fresh) – 350g
• ½ medium red onion – finely chopped
• 1 chilli – finely chopped
• fresh parsley – finely chopped – 2tbsp
• s & p
• a little olive oil for cooking

In a bowl mix together the flour, baking powder and sugar along with some salt and freshly ground black pepper.

In a jug mix together the milk and eggs.

Gradually stir the milk/eggs into the flour mixture to form a batter.

In another bowl mix together the sweetcorn, onion, parsley and chilli and season well.

Add this to the batter and stir everything together.

Heat a little oil in a non-stick frying pan and drop in about 3/4 ladle of the mix. Flatten down a little with spatula and cook for a minute or two until nicely browned on the bottom.

Turn over and cook on the other side.

Flip out onto some kitchen paper and keep warm. Repeat until you have used up all the batter – we ended up with an uneven seven.

Serve with whatever takes your fancy.

Verdict: Sweet and succulent with a hint of chilli heat. Experiment with different flavourings and extras.

Drink: Peroni and some left over white.

Entertainment: We’re back on the streets with Homicide.

Snow comes to Yumblog Cottage

Preparation time: 10 minutes plus 30 minutes for the batter to sit
Cooking time: 20-30 minutes
Skill level: medium
Makes: 10 – 12 crêpes

Ingredients

For the crêpes

• white flour – 190g
• pinch of salt
• 2 eggs
• full fat milk – 250ml
• butter – melted – 25g
• olive oil – for cooking

For the filling

• 2 shallots – finely chopped
• 1 clove of garlic – finely chopped
• butter – 15g
• soft goat’s cheese – 100g
• olive oil – 1tbsp
• chives – finely chopped – 1tbsp
• parsley – finely chopped – 1tbsp
• s & p

If your goat’s cheese is in the fridge, take it out so it softens to room temperature.

Start by making the batter.

Sift the flour into a bowl and then add the salt.

Make a well in the centre of the flour and break the eggs into it. Whisk the centre gradually bringing in more and more flour from the outside.

Next gradually whisk in the milk followed by the melted butter.

The batter should be runny enough to thinly coat the back of a spoon. Add a little more milk if too thick.

Cover and set aside in the fridge for at least 30 minutes.

Now for the filling.

Sauté the shallots and garlic in the butter. You want them soft and translucent but not coloured.

In a bowl combine the shallots and garlic with the goat’s cheese.

Add the olive oil and mix until everything is combined and creamy.

Stir in the chives and parsley.

Season to taste.

Find a 8″ frying pan and make your crêpes in the usual way. If you don’t know how to do this there are plenty of videos on Youtube which will show you how … such as this crazy guy. Stack the crêpes as you make them … you should end up with 10-12.

Next construct your crêpes

Spread a spoonful of the cheese filling on a quarter of the crêpe. Fold in half and then in half again to form a triangle. Continue until you have run out of crêpes and filling.

Place in a moderate oven for a couple of minutes to warm through.

Serve with a crisp green salad.

Verdict: Tangy goatiness wrapped up in a soft blanket of pancake. Very good indeed. The quantity is right for two people although we could have eaten it all over again.

Drink: A few more Duff and a bottle of sub £5 red.

Entertainment: ‘A Question of Taste’. Kirsty Wark asks foody questions of (invariably) smug food bloggers and William Sitwell sits behind a Mac laptop with the Apple logo taped over and reads out interesting food facts from Wikipedia. As niche and awkward quizes go, I prefer ‘Antiques Master‘.

Preparation time: 1 minute
Cooking time: 3 minutes
Skill level: few things in life are easier than nogging an egg

Ingredients

• 2 (fresh and free range) egg yolks
• sugar – 2 tbsp
• milk – warmed – 2 mugs/glasses worth
• brandy – 80ml

Mix together the egg yolk and sugar and divide between two mugs/glasses.

Pour over the warm milk and stir.

Add a generous shot (40ml) of brandy to each.

Serve and cheers.

Verdict: Definitely one of the tastiest of the Christmastide tipples. A boozy dairy dessert in a glass.

Food: A splendid tomato, onion and Stilton tart.

Entertainment: Christmas with Raymond Blanc in October.

Preparation time: 20-30 minutes (plus AT LEAST 24 HOURS confiting time)
Cooking time: 15 minutes
Skill level: easy
Serves: 2
Recipe: Yotam Ottolenghi

Ingredients

For the confit

• tuna steak – 300g
• 4 rosemary sprigs
• 4 bay leaves
• 3 black peppercorns – 3 tbsp
• extra-virgin olive oil – 350ml

For the salad

• waxy potatoes – peeled and cut into 2cm pieces – 600g
• turmeric – ½ tsp
• anchovies – roughly chopped – 20g
• black peppercorns – 3 tbsp
• harissa paste – 3 tsp
• capers – roughly chopped – 4 tbsp
• preserved lemon – skin, finely chopped – 2 tsp
• black olives – pitted and halved – 60g
• lemon juice – 2 tbsp
• preserved piquillo peppers – torn into rough strips – 140g
• 4 free-range eggs – hard-boiled, peeled and quartered
• 1 little gem lettuce – leaves casually torn
• parsley – roughly chopped – handful
• s & p

For the tuna confit:

AT LEAST 24 HOURS before wanting to eat, put the rosemary, bay and peppercorns in a saucepan, add the oil and heat to just below boiling point.

Place your tuna steak(s) in a suitable sized dish and pour over the oil mixture. Ensure that the tuna is completely covered – if not, heat more oil and top up.

Set aside to cool and refrigerate for at least 24 hours. Turn the tuna over half way through the process.

For the salad:

Boil the potatoes and turmeric in salted water for until cooked.

Drain and put the potatoes in a large bowl. While they are still hot, add the anchovies, harissa, capers, preserved lemon, olives and some salt, along with 90ml of the tuna oil and some of the peppercorns. Mix and leave to cool.

Remove the tuna from the oil, break into bite-sized chunks and add to the salad.

Add the lemon juice, peppers, eggs, lettuce and parsley, toss gently, taste and adjust the seasoning. Add more oil if necessary, and serve.

Verdict: Don’t be fooled into thinking this is a subtle and pointless variation on Salade Niçoise, for this is a spicy (and superior) beast packed to the gills with BIG FLAVOURS and piquant wit. The tuna has the succulency of sashimi, although some might find it a little too ‘raw’ for comfort.

Drink: A few interesting ales and a bottle of provocative red.

Entertainment: Season 4 of ‘Ideal’ has arrived, so have been reacquainting ourselves with Moz, Nikki, Cartoon Head, PC Phil Collins, et al.

The inverted commas are there because as you can see from the photo, it is more of a schlem than a soup.

Preparation time: 15 minutes

Cooking time: 1 hour 15 minutes

Skill level: easy

Serves: 2

Ingredients

• 1 small onion – chopped
• 1 red pepper – deseeded – finely sliced
• 2 garlic cloves – thinly sliced
• 1 chilli – finely chopped
• 1 tin of quality chopped tomatoes – 400g
• water – tap – 350ml
• caster sugar – 1tsp
• extra-virgin olive oil – a good slug (about 25 ml)
• smoked sweet paprika – 1tsp
• cumin – ½ tsp
• fresh parsley – finely chopped – 2 tbsp
• 2 free range eggs
• s & p

Pour the oil into a saucepan and place over a medium heat.

Add the onion and a pinch of salt and sauté until soft and translucent (5-7 minutes).

Add the pepper, chilli and garlic, reduce the heat, cover and cook, stirring frequently, until the mixture has the consistency of jam (35-40 minutes).

Stir in the tomato and water and simmer until mixture has a thick soup consistency (20-25 minutes).

Add sugar, cumin, paprika.

Mix together, taste and season with salt and pepper.

Crack the eggs, one at a time, onto a saucer and gently slide into the tomato mixture.

Cover and simmer gently until cooked to your liking (3 minutes for soft yolks, or 5-6 minutes for well-done).

Ladle into warm bowls and sprinkle with a little extra paprika (optional).

Serve with crusty bread.

Verdict: A tasty and spicy start to the weekend. It’s all about the slow cooking, so make sure you get up in time.

Drink: A strong K4e with condensed milk.

Entertainment: Planning the rest of the weekend meals.

Yumblog Junior plays safely within the containment field.

In the unlikely event you come across a bunch of white asparagus in your local Spasda Superstore, don’t be tempted to give it a try as let us assure you it is an indifferent and woody subordinate to the familiar and far superior green variety (Grünspargel).

At the time of writing we are basking in the glory of the English asparagus season*, so in order to make the most of this short eight week period, we intend to eat it at every conceivable opportunity. This potato and asparagus frittata provided one such opportunity.

*More reason to celebrate than any stupid fucking royal wedding.

Preparation time: 10 minutes
Cooking time: 25-35 minutes
Skill level: easy
Serves: 2** – 4

Ingredients

• potatoes – peeled and cut into 1cm cubes – 400g
• 1 onion – finely sliced
• 6 free range eggs – beaten
• bunch of asparagus (woody ends snapped off) – cut into 3cm lengths – about 400g
• parmigiano reggiano – grated – a generous 30g
• olive oil – 2 tbsp
• fresh parsley – finely chopped – 2 generous tbsp
• s and p

Find yourself a 9″ skillet or non-stick, ovenproof frying pan.

Pour in the oil and place over a low heat.

Add the potatoes and onion and season well.

Cover with a lid and cook for about 15 minutes (stirring occasionally) until the potatoes are cooked through.

Preheat the grill to high.

Add the asparagus to the potatoes, cover again and cook for about five more minutes until the asparagus is cooked but still has a slight crunch.

Taste and season again if necessary.

Season the beaten eggs and pour into the frying pan. Chuck in the pasrley too.

Cook for a further 5 minutes.

Scatter with the parmigiano reggiano and place under the grill for 3–4 minutes, until set and golden.

Turn out onto a serving plate and sprinkle with a little more parmigiano reggiano.

Serve warm or cold with a hearty salad and good crusty bread (and possibly more asparagus).

Lechera – condensed milk, a shot of espresso and milk foam.

Verdict: Deeeeeeeeelicious. A tasty, substantial and easy midweek meal. Couldn’t recommend it highly enough. **We had plenty left over for a packed lunch the following day.

Drink: Our only day of temperance this week.

Entertainment: An episode from the 4th(?) series of ‘Homicide: Life on the Street’. The one featuring an evil Frodo Baggins.

Yumblog Junior settles in nicely to Berlin café society

A belated Happy New Year to our reader(s).

Preparation time: 10 minutes plus 2 hours refrigeration time
Cooking time: 15 minutes
Skill level: Easy
Serves: We had it between the two of us over several evenings. In reality, this is so rich it would probably serve 6-8 people.

Ingredients

• milk – 360ml
• (good quality) dark, bitter chocolate – cut into chunks – 210g
• gelatine – 2 leaves
• 3 egg yolks
• double cream – 180ml

Put the gelatine leaves into a bowl, cover with cold water and set aside to soften.

Heat the milk, add the chocolate and stir until melted.

Whisk the egg yolks and add to the chocolate mixture.

Cook over a low heat until thickened to the consistency of custard.

Drain the gelatine and add to the chocolate mixture while it is still hot. Whisk thoroughly.

Pass the mixture through a sieve into a cold bowl.

Place over crushed ice and stir with a wooden spoon until it is starting to set.

NYE meal – A (very disappointing) trout mousse,
a spectacular deconstructed prawn vol-au-vent,
and this profoundly rich Simon Hopkinson chocolate mousse.
And thankfully no Jools Holland

Lightly whip the cream to soft peaks and then gently fold into the chocolate mixture.

Pour into individual ramekins or receptacles of your choice.

Refrigerate for at least 2 hours.

Serve (Simon Hopkinson suggests serving with cold crème anglaise)

Serving suggestion

Verdict: To quote ‘Guys n’ Dolls‘ 1974 No.2 smash hit ‘There’s a whole lot of loving’, this dessert is ‘…richer than a 49er miner striking lucky (he was never rich as me)’

Drink: Champagne, a bottle of white and no doubt a vodka and tonic to round off.

Entertainment: Fell asleep on the sofa but woke up just in time to see in the new year.

Preparation time: 20 minutes
Cooking time: 50 minutes
Skill level: medium
Serves: 4

Ingredients

For the pastry

• plain flour – 200g
• unsalted butter – 100g
• s and p
• water – 60 ml

For the tart

• a good mature Blue Stilton – cut into small cubes – 115g
• unsalted butter – 25g
• a bunch of spring onions – trimmed and cut into 2cm lengths
• frozen peas – 100g
• 4 medium (free range) eggs
• single cream – 140ml
• 10 cherry tomatoes – halved
• rocket – roughly chopped – 40g
• s & p

For the pastry case

Sieve flour and a pinch of salt into a bowl. Add cubed butter and rub into the flour until the mixture resembles breadcrumbs. Sprinkle water into the mixture and stir until you have one large mass. On a lightly floured surface knead the pastry to remove the cracks and set aside for 20 minutes.

Preheat the oven to 200°C/gas mark 6.

Find yourself a 26cm diameter loose-bottomed* flan tin and lightly grease it with a knob** of butter.

Roll out the pastry to a circle of about 30cm.

Carefully line the flan tin with the pastry and trim off any excess.

Prick*** the base of the pastry with a fork, lay over some baking parchment and pour in baking beans.

Bake blind for 10 minutes.

Remove the paper and beans and cook the pastry case for another 5-10 minutes or until crisp.

Remove the pastry case from the oven and allow to cool a little.

Reduce the oven temperature to 180°C/gas mark 4.

Melt the butter in a shallow pan, add the onions and peas and stir over a gentle heat for a few seconds.

Cover with a lid and cook for 3-4 minutes until softened.

Remove from the heat and allow to cool.

Now find a bowl and mix together the eggs, cream, rocket and half of the Stilton. Season, add the onions and peas, and stir well.

Pour this mixture into the tart case and place on the tomato halves in an attractive manner.

Sprinkle the remaining Stilton over the top and bake for 30-35 minutes or until set and golden brown.

Serve warm or cold with a green salad of your choice.

Weaning is very much a ‘work in progress’ here at Yumblog Towers

For the filling

Verdict: Very nice indeed. Light shortcrust pastry, astringent tangy blue cheese, peppery rocket and sweet explosions of tomato. Good to see frozen peas being used as something other than a last minute accompaniment. Makes enough for an evening meal and a spot of lunch the next day.

Drink: Hoovering up the remnants of the Christmas booze.

Entertainment: Catching up on missed Christmas TV on the iPlayer (BT Broadband permitting)

* Fnarf, fnarf.
** Fnarf, fnarf.
*** Fnarf, fnarf.

Preparation time: 2 minutes
Cooking time: 5 minutes
Skill level: Easy
Serves: 2

Ingredients

• 6 free range eggs
• crème fraîche – 50ml
• butter – 25g
• fresh oregano – 1tbsp
• goat’s cheese – cut into small cubes – 100g
• s & p

Mix together the eggs, crème fraîche, oregano and salt and pepper.

Melt the butter in a small saucepan.

Add the egg mixture and cook (constantly stirring) until the consistency of very soft scrambled eggs.

Add the goat’s cheese and continue cooking until it has melted.

Serve on some wholesome wholemeal toast.

Verdict: A goaty and fairly ‘sloppy’ variation on scrambled egg.

Drink: T & K4e.

Entertainment: Collins and Herring on 6Music.

Preparation time: 10 – 15 minutes
Cooking time: 25 – 35 minutes
Skill level: easy
Faff level: 3/10
Serves: 2

Ingredients

• 1 red pepper – cored and cut into 1cm strips
• 1 yellow pepper – cored and cut into 1cm strips
• 1 large onion – thinly sliced
• 3 ripe tomatoes – roughly chopped
• muscovado sugar – 2 tsp
• 1 chilli – finely chopped
• 2 bay leaves
• 3 sprigs thyme – stripped and chopped
• parsley – chopped – 1 tbsp
• coriander – chopped – 1 tbsp (plus more to scatter at the end)
• cumin – ¼ tsp
• saffron strands – ¼ tsp
• smoked paprika – ¼ tsp
• 4 free-range eggs
• olive oil
• water – up to 125ml
• s & p

First find a large deep frying pan or saucepan.

Add a good slug of oil and sauté the onion for two minutes.

Next add the peppers, chilli, sugar, bay leaves, thyme, parsley and coriander, and cook over a high heat for a couple of minutes until the peppers start to soften and intensify in colour.

Add the tomatoes, saffron, paprika, cumin, salt and pepper and cook on low heat for 15 minutes. Stir frequently and add enough water to keep everything loose and moist.

Taste, season, taste, season, etc.

This dish is going to be served in individual pans straight from the hob*, so you need find 2 small frying pans and divide this mixture between each.

Break 2 eggs into each pan (it helps to make indentations in the sauce with the back of a spoon), season, cover and cook over a very low heat for 5 – 10 minutes or until the egg whites have set but the yolk is still soft.

Sprinkle with more coriander and serve up with a few chunks of good bread.

* Obviously you don’t have to do this, you could stick to the one pan and serve up on plates.

Verdict: A sweet gently spiced dish which makes a great weekend brunch treat. The flavourings are only a guide, so experiment with different herbs and spices (riffing around a Middle Eastern theme).

Drink: A strong heavily sugared k4e.

Entertainment: Now that I’ve discovered Yumblog Junior finds my dancing hilarious, the entertainment possibilities are endless.