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Clafoutis – Cooking for one
I don't know whether you like to run down the contents of your fridge until nothing is left save a bit of milk, crème fraîche, eggs and a drawer of sprouting potatoes? And then think what to make? But I find it stimulating. The following two or three recipes all feature these ingredients to some…
Mackerel stir fry – Cooking for one
Mackerel (Scomber scombrus) are so much part of traditional Britain that they are used to name a type of cloud pattern - Mackerel sky. They can be caught off beaches and piers, like this one at Cromer. Mackerel popularity goes up and down - once used for bait and now a pretty trendy item, they…
Raspberry Bakewell – Cooking for one
As English as Bakewell tart. We used to eat it at school in Gt Yarmouth, smothered in custard. But hang on, isn't frangipane Italian? Made for St Francis? Chi sa? as they say in Bakewell. Ingredients For the pastry: 2oz/60g white flour, 1oz/30g butter, a squeeze of lemon juice, a small spoonful of brown sugar,…
Cheesy potatoes – Cooking for one
I was trying to remember whether this dish was called Pommes Dauphinois or Pommes au Gratin or something else when I realised it was just plain old cheesy potatoes, the sort we ate all the time when young. It varies from the classic French recipe because of incorporating a white sauce instead of only cream.…
July 4th Barbecue ‘You gotta dig it baby!’ – Cooking for one
If it was a clambake in Alaska fifty years ago we would have been digging right now. But this is a hot day in Norfolk: two older ladies; one cooking over charcoal, the other doing all the work. Ground Aberdeen Angus, homemade relish, pickles and game chips. Music? Only America's finest will do - Ain't…
Focaccia made with pumpkin and red onions – Cooking for one
These non-authentic focaccie make a tender-hearted snack ... Ingredients: For the dough: 10oz/285g plain flour, one sachet of dried yeast (7g), 150ml crème fraîche, about 30ml/2Tbsp olive oil, a little salt and some warm water. For the toppings: half a small pumpkin, one yellow pepper, one large red onion, one beefy tomato, balsamic vinegar, 75g/3oz…
Chocolate Roulade, Julie – Cooking for one
This is a family favourite and a must for birthdays and Christmas. It’s from an old recipe book; I’ve reduced the sugar here and find that Cadbury's Bournville gives the smoothest consistency for the melted chocolate, but use chocolate with a higher percentage cocoa content for a darker, richer flavour. The roulade freezes very well…
Summer Cup – Cooking for one
Wine and beer are fine but this is a non alcoholic summer cup, made with equal quantities of blood orange juice, fizzy water, plus slices of blood orange and sprigs of mint. Best poured over crushed ice, frozen berries or perhaps a fruit ice lolly! Very refreshing after an afternoon in the sun.
Sophie’s strawberry sponge – Cooking for one
Good for birthdays and in this case a Jubilee - this cake is easy to make and delightful to eat. Equal weights of self raising flour, eggs, sugar and melted butter are mixed thoroughly together and cooked in two non-stick sandwich tins at approximately 160-180°C for 25-30 minutes, or until cooked. When cool the cake…
Joy’s lentil stew – Cooking for one
My neighbour Joy is the kind of person who gives of herself utterly. Occasionally, she makes a big pot of something tasty and feeds family, neighbours, friends. The other night she knocked at my door with a still hot container of spicy-delicious lentils and roti. I have made no attempt to obtain the secrets of…