Tuesday, July 31, 2012

Mondays Cake and a touch of Lou Reed

Yesterdays cake. An upside down cake, which is one of my favourites. I love how sticky the base gets. It was bloody delicious even if I do say so. It's all in the blend of flours I think: a mixture of ground almonds, wholemeal flour and self raising flour. These gave a gorgeous moisture, but a lightness too, and the wholemeal flour added a comforting sweetness. I used some lurking plums and apricots and the colours looked glorious. Add to this some freshly grated ginger and some mixed spice,  piece of piss! Needless to say there isn't much left.

Whilst baking this beauty I listened to Lou Reed's Transformer... Check out this one. The tuba is excellent for beating!

Saturday, July 14, 2012

Yogurty Aubergines with Perfect Rice

Raf is really good at cooking rice. And eating it. It is, in fact, one of his favourite things. Which means that when ever I cook it for him, I bodge it up. It's the pressure. And when ever he's out, I make perfect individual grains of basmati fit for a king. Tonight is just such a night. I've made a delicious aubergine and yogurt dish to go with it, which comes from one of my favourite cookbooks, Madhur Jaffrey's Ultimate Curry Bible. I recommend you buy the book and give the aubergines on page 165 a try. The mint here is a must - and perfectly accompanies the sweet onions and super-soft turmeric laced aubergines.

As for my perfect basmati rice, the best method is as follows: 1 cup of rice feeds 2 people. Place the rice in a smallish pan. Cover with 1 1/2 cups (the same size cup) of water and add a generous pinch of salt. Heat on a lively flame so that it reaches the boil. Continue to simmer until the water has visibly disappeared and the tunnels of steam and remaining water are nearly empty. Reduce the heat to its lowest possible, cover the pan with a lid or plate and let it continue to steam for 5 minutes. Now turn off the heat all together, leaving the pan covered and let it sit for 15 minutes or so. Fluff up with a fork (never a spoon and never a silver one) and serve just like that. It should be light, with individual grains. Easy.