benjaminial.blogspot.com
Benjaminial: September 2012
http://benjaminial.blogspot.com/2012_09_01_archive.html
Rhubarb and blackberry tart. I saw it on sale in the supermarket and just had to buy it. I searched for a recipe online and there are hundreds - this one is simple (in fact I was a bit anxious that it was too. Simple) and delicious. You get a sort of meringue-y crust along with the rhubarb. I added the blackberries because I happened to have some left over, but they're not essential. 1 pack of ready-rolled shortcrust pastry. 5 tablespoonfuls of plain flour, plus extra for rolling out. 200g of caster sugar.
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Benjaminial: February 2011
http://benjaminial.blogspot.com/2011_02_01_archive.html
I’m in love with all things Austrian at the moment, and found this recipe on the Vienna now or never. 1kg stewing beef (you’re going to be cooking it for so long that the toughest old ox will be tender by the end of it). 750g onions (that worked out to five onions for me). 3 tablespoons of olive oil. 2 tablespoons of paprika powder (I think mine is the sweet variety). 1 teaspoon of hot chilli powder. 3 cloves of garlic. 1 tablespoon tomato purée. 1 tablespoon dried marjoram. 1 teaspoon caraway seeds.
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Benjaminial: April 2013
http://benjaminial.blogspot.com/2013_04_01_archive.html
8220;Let me see thee in thy woman’s weeds” – how Shakespeare creates gender through sexuality in Twelfth Night. How does Shakespeare maintain the gender identity of his female heroine Viola in Twelfth Night. When the character appears only once (and briefly) in women’s clothes, and is never referred to by a female name until the very end of the play? I was prompted to ask this when I saw a recent production of Twelfth Night. I was lucky enough to see both all-male productions of Twelfth Night. Since the ...
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Benjaminial: August 2013
http://benjaminial.blogspot.com/2013_08_01_archive.html
Spanish tortilla with chorizo. The reason I set up this blog in the first place was to record this recipe, because I'm always googling to find versions of it. I was quite surprised the other day to find that it wasn't even on here. Well, now it is! I've included chorizo in this recipe, but it's just as nice without it. 275g of potatoes (about three medium sized ones). 100g of cooking chorizo sausage (about half a small ring). 3 tablespoons of olive oil. Peel the potatoes and cut them into thin slices.
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Benjaminial: March 2011
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I cobbled this recipe out of several others, which is why it amounts to a lot of effort for a quiche. However, the poached chicken bit is very versatile – shredded for salads or soups, or mixed with the crème fraiche and herbs in sandwiches. 3 free-range chicken breasts. 2 sticks of celery (though as always with celery, you can leave this out). 1 tablespoon black peppercorns. 1 tablespoon sea salt. 1 handful fresh basil leaves. 1 tablespoon grainy mustard. 250g low fat crème fraiche. Take out the chilled...
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Benjaminial: Turkey feijoada
http://benjaminial.blogspot.com/2015/07/turkey-feijoada.html
This British take on a Brazilian dish is easy to make, delicious (especially if you use good chorizo), and versatile: I've served it with salad as a summer dish, or with rice as a winter warmer. It comes from the British Turkey. Welcome to my blog about art, writing and cooking. I'm a writer and artist from the Westcountry of England, now living in London. View my complete profile. Simple theme. Powered by Blogger.
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Benjaminial: April 2012
http://benjaminial.blogspot.com/2012_04_01_archive.html
Cabbage and kabanos soup. English cooks are so obsessed with chorizo at the moment, that you'd think that no other spicy sausage was worth eating! I'm lucky enough to live in London where lots of Polish food is available, and often cook with Kabanos, which are really tasty, herby smoke-cured pork sausages. I invented this comforting, rich soup during a rainstorm last night. 2 cloves of garlic. 1 teaspoonful of olive oil. 5 long thin kabanos sausages. 1 small savoy cabbage. 1 litre of vegetable stock.
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Benjaminial: December 2011
http://benjaminial.blogspot.com/2011_12_01_archive.html
Chicken with mustard and creme fraiche. This is one of my favourites - so easy and so tasty. I often replace the chicken with turkey steaks, and it's just as good. Serve with baby spinach or salad. The recipe comes from Nigel Slater, writing in the Observer back in May last year. I've made it four or five times since then! 4 chicken thighs or turkey steaks. 250ml of creme fraiche. 2 or 3 heaped tablespoons of grainy mustard. 150g of pancetta or lardons. 3 or 4 small sprigs of thyme. So I’m making t...
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Benjaminial: July 2015
http://benjaminial.blogspot.com/2015_07_01_archive.html
This British take on a Brazilian dish is easy to make, delicious (especially if you use good chorizo), and versatile: I've served it with salad as a summer dish, or with rice as a winter warmer. It comes from the British Turkey. Subscribe to: Posts (Atom). Welcome to my blog about art, writing and cooking. I'm a writer and artist from the Westcountry of England, now living in London. View my complete profile. Simple theme. Powered by Blogger.
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