THE cinnamon swirls!

Homerton version!

Cinnamon has been a favourite of mine since I was a kid. For many years I swore to a recipe that used 2 packs of butter — Y E S you can never get too much butter! But then I got a baking booklet from my mum with recipes from Løgismose chefs. In this booklet was a recipe for cinnamon swirls with Marzipan in the filling... This is called Remonce filling in Danish... Since I tried them I had to skip the 2 pack butter recipe for the marzipan one. S O R R Y butter!
The marzipan makes the filling caramelly and it is a cake hit with everyone! SO MAKE THEM!
The recipe in the book seemed slightly odd, so I added 200g extra flour to the dough. It is still a bit tricky to roll out but nonetheless so good you have to make the effort.

D O U G H

• 0.5 l full fat milk
• 100 g butter (YES)
• 25g fresh yeast (or in UK 14g dry yeast...)
• 2 tbsp sugar
• 1 tsp cardamom
• 600 g plain flour (Allison Strong White Bread Flour is superb! or even the premium very strong version is great as well, strong flour really makes a difference as the dough gets a slight chewy texture which suits the caramelly filling)
• 1tsp salt

F I L L I N G

• 150 g soft butter (YES)
• 150 g marzipan (try and get one with a high percentage of almonds)
• 150 g muscovado sugar
• 1 tbsp cinnamon

Heat the milk over medium heat and melt the butter in the pan with it. Make sure the mixture is tepid when mixing in the yeast, stir till yeast is completely dissolved. Ad sugar, cardamom, flour and salt and stir well. I'm a sucker for using the hand mixer with the dough kneaders, I'm to lazy to put in the muscles... Mix for 5 min and let it raise in a warm spot for 30 min.

Whip the butter, marzipan, muscovado sugar and cinnamon together to an airy mixture (if you cut the butter and marzipan into small cubes before mixing it will make the process a lot easier).

Flour the surface and roll out the dough to a rectangle roughly 2 cm thick, smear on the filling (To the edges!). Roll lengthwise and cut the roll into 1.5 cm slices, makes nearly 20 swirls. Place them on a baking tray with baking paper or put them in a round cake tin and the leftovers on the baking tray.
Bake for 15 min at 200 degrees Celsius. E A T !

This is how the professionals makes them look...

Pernille's mum's bread turned into Foccacia

We went to a  Swedish Crayfish birthday party - and it was one irresistible amazing feast which turned into dancing way into the early hours of Sunday! Thank you for a lovely party Sara and one more happy birthday!
For the table we contributed with homemade bread. We turned Pernille's mum's bread into Foccacio by adding 100g of coarse Durum flour and big slugs of olive oil. After it had raised the last 30 min on the plate we poked holes in it and poored more good olive oil overy it and added twigs of herbs rubbed in oil from the garden - there's only one thing to say:
D–O  I–T!

The 10 best meals in the movies

Tom and Mrs Waters get stuck in

The food-sex relationship has been worked to death over the years — but perhaps this one blunt scene in which Tom Jones (Albert Finney) and Mrs Waters (Joyce Redman) eat lustfully at each other, as a kind of gastronomic foreplay, can stand for the rest: first a chicken leg, then an oyster, finally a pear, the juice dribbling down their chins. It’s curiously unsexy but at least they seem to be having a good time

http://www.guardian.co.uk/culture/gallery/2011/jul/24/food-and-drink?picture=377153740#/?picture=377153783&index=2

Chard lyf

Sarah vs Nature. Blood-Crimson colour coordination.

 

Rhubarb Chard, pizza-look alike tart.
Recipe courtesy of Jane Baxter. We reduced the quantity of butternut squash (less is more). We increased the amount of Blue Stilton (live like no tomorrow). We used walnuts as pecans evade our cornershop. More tabasco always welcomed. I would have made it 30 sage leaves rather than 20. Such is life.

—

Swiss chard, Squash & Blue Cheese Tart

• 175g plain flour
• 1 tsp caster sugar
• Pinch of salt
• 125g cold unsalted butter, diced
• 3 tbsp very cold water
• 75g pecan nuts
• 1 pinch cayenne
• A dash of Tabasco
• ½ tsp salt
• 1 butternut squash
• Olive oil
• 2 garlic cloves, finely chopped
• 2 small onions, sliced
• 300g Swiss chard (or spinach)
• 200g blue cheese, chopped (I use Devon Blue)
• 50g grated parmesan
• 20 sage leaves
• 1 tbsp butter

Briefly process the flour, sugar and salt in a food processor, add the butter, pulse until it resembles fine breadcrumbs, tip into a bowl and stir in enough water to make a dough. Wrap in clingfilm and chill for half an hour. On a floured surface, roll into a rough circle, lay on a greased baking sheet, prick with a fork and chill for 15 minutes. In a 200C/400F/gas mark 6 oven, bake the pastry for 10–15 minutes, until golden brown.
Mix the pecans, cayenne, Tabasco and salt on an oven tray and bake for five minutes, until lightly toasted.
Halve, deseed and peel the squash, and chop into 2cm cubes. Place on an oven tray, toss in oil, season and bake for 30 minutes, until tender. Sprinkle over the garlic, bake for five minutes, then set aside to cool.
Gently sweat the onions in oil for 20 minutes until soft but not brown, and set aside. Separate the chard stalks and leaves. Chop the stalks into 1cm pieces, blanch in boiling, salted water for four minutes, remove with a slotted spoon and set aside. In the same water, cook the leaves for a minute, remove, refresh under cold water and squeeze out any excess. Add the stalks and leaves to the onions, mix well and season.
In a bowl, combine the pecans, squash, chard and cheese. Use this to cover the pastry base, sprinkle parmesan on top and bake for 10 minutes. Fry the sage in butter until crisp and use to garnish the tart.

Food

Tina Girouard, Carol Goodden, and Gordon Matta-Clark in front of Food, restaurant, New York, 1971

Photograph by Richard Landry
Writing by Gordon Matta-Clark.

Carol Goodden and Gordon Matta-Clark opened up Food in New York in the early 1970s on the corner of Prince and Wooster. The restaurant, essentially the first in SoHo, was run by artists and served mostly artists, with the cooking itself becoming a performance of sorts. This transition of the space from a failed Puerto Rican restaurant to Food’s occupation to an alternative space that functioned as and questioned art and the potential in economic models based on something other than profit growth.

http://www.nytimes.com/2007/02/21/dining/21soho.html

Grashopper in the sage

MC Master Chef!!!!!!!!

E5 Bakehouse

Genuine 
E5 Bakehouse
Arch 402 Mentmore Terrace
London E8 3PH
www.e5bakehouse.com

Meat Love (1989)
Jan Švankmajer 

—

If in London, go visit:
Watch Me Move: The Animation Show

15 June 2011 - 11 September 2011

Barbican Art Gallery

Some fine cult animation pieces there, possibly including Meat Love

Some sort of asian

Experimental Asian'ish noodles salad:

Rice Thai noodle

Dressing:

1 tbsp toasted sesame oil

1 tbsp ground nut oil

1 tsp rice vinegar

1 tsp chopped ginger

1 tsp sweet chili sauce

—

iceberg

cucumber

carrots

chili

spring onions

coriander

–

tiger prawns

chili & lime

FRY

EAT EAT EAT EAT!

What to do?

The garden is full of Rhubarb Chard, what
should we do with them?

DK food so far ...

Mum's late night platter
-
home made potato salad
cold roasted culotte
smoked salmon
Swedish style sweet buns

T H E    C L A S S I C

Lunch courtesy of Roskilde Festival

Happy Accidents

Home made latte in a garden in murder mile

Experiemental Cheese Crackers

What happens when too much water is added to the wrong
dough...
goats cheese / cheddar / parmesan
cumin / herbs / cayenne pepper
... kinda an ok outcome

An everyday salad affair

Bean Painting: Specimens from the Luguminosae Family (2004)
Rachel Pedder-Smith, Kew

 .

Some good notes on leaf salads (or the way we lately roll by at our place).

Any leaf goes, as long as there are three different types, pushing it as far as 30p iceberg lettuce. Two or three types of herbs is essential, parsely, coriander, dill, mint, tarragon, basil, chives; the more unusual combination, the merrier. A punch of sweet and punch of saltiness by green olives vs raisins, capers vs green peas. Roasted nuts, salted nuts, plain nuts, grated nuts, always a winning good bite. Dressings rich in extra virgin olive oil, with a punch of either tahini, french mustard, cider vinegar, red wine vinegar or lemon. Crushed garlics are beautiful things but in moderation.

For tonight, a basic one:

– 300gr mixed italian herb leaves
– 200gr baby Spinach (chopped finely)
– 50gr parsley (chopped finely)
– 30gr dill (stalks removed)
– 30 gr basil (teared leaves)
– 80gr kalamata olives (finely sliced)
– 50gr almonds (roughly chopped)
– 4 tbsp extra virgin olive oil
– 2 tsp tahini
– 1 tsp white wine vinegar
– Generous black pepper

To feed  7-9 people along other dishes.

Like water for chocolate (1992)

Life.

Scrambled-deep-yellow pancakes — Wine, blueberry stains on duvet — Red peppers, Tomatoes, Red Wine, Red chillies, Red polish sausage, Red turkish sausage, Red onions, Beetroot, Peppercorns, Curry leaves, fluorescent blood stew — Wild boar loaf and blood canape for three along London bridge — Italian cafe serving wild mushroom ravioli till 9pm in clapton – Free oversize coats, books and food at lower clapton road – Burnt coat broccoli, red chilli, lemon, garlic — Egg yolk dawn swap— Instant couscous, Instant falafel — Lamb, Feta, All spice, Peppercorns, Parsley, Cloves, Virgin Oil, Sea salt, chillies — Tamarind foreign Ratatouille, boiled or braised instead of roasted — Serving sober produce to inebriated friends after midnight since 2011 — Pupil and master vegetable thai on a stockport midnight — Bún thịt nướng with Tofu only for real near the Jeffrey Museum — Sage-perfumed home made hummus — Organic yogurt pot under dinning table — Olive oil, olives on white sheets — Gray pulsing langoustines – Cheese-less pizza at indo, second and third servings, eastern passata — Miso and ginger stuffed aubergines — Don't pass me the pepper just that lime near your elbow — mancunian black scotch egg nostalgia – sambal olek, light soya, groundnut oil, fresh ginger — £0.99 £1.99 £8.49 £14.99 £19.99 — Morrocan, Egyptian, Swedish, French, Danish, English slang — Potatoes simmer in milk, garlic, butter, your phone has two messages — Silver letter knife crushed pinenuts south — Dry roasted nuts as cumin roasted nuts at the george – Charlotta making lasagne with me above the clouds — Zhakazulu

All the posts and life that never made it online.

G U T E N T A G — S C H N I T Z E L

Yum yum this is actually a SMALL Schnitzel at one of Berlin's oldest beergardens called Prater on Kastanienalle in Prenzlauerberg. Out in the courtyard there's room for around a hundred beer drinking Germans, beers is bought from a stall and from another stall you can get wurst and potato salad and various other light meals.
The restaurant which serves excellent traditional German cuisine needs booking most nights.
G O   T H E R E !

Hardcore Vegan !

B R E A D !

.

Apparently you can't die without having eaten Tartine's bread. Man! We have to go to San Francisco then!
http://www.tartinebakery.com/

HURRAH FOR KATE & WILLS

10.30 : Cava, Prosecco and Champagne

Roding Road Canapes
–
salmon roll, sausage rolls, brie and red onion jam, D's delights
Recipe to come if you want?

PERNILLE'S MUM'S BREAD

Pernille's mum's bread with 100g semolina + oil and quite a bit
of sea salt on top – makes for a crusty great experience

Pernille's mum's bread with 100g of oats (ad a bit extra water for the oats)
– Extravagantly poured into a bread shape for a fancy touch

Early teen receipe from my friend Pernille's mum (as in I was a teenager). This recipe is A M A Z I N G! I passed it on to my mum, who then started making variation by adding 100g of other flour (see above for two recent variations).

JUST DO IT. 

It is a success every time and it is super easy to make. Here's the recipe:
3/4 of a fresh yeast pack (if you are so unlucky to live in a country where fresh yeast is hard to get a hold of 14g of dried yeast can be used, ad a pinch of sugar to get it going then)
4 dl tepid water
2 tsp of salt
500g flour (as mentioned, can be exchanged with 400g of normal flour and 100g of oats, semolina, rye or... Use a strong white flour it is really worth it as the bread gets alot better than crappy normal white flour)
–
Mix water and yeast in a big bowl till the yeast has dissolved, ad flour and salt and mix with a hand mixer (or if you are the lucky owner of a mixer you can do it in there). As with any bread making the success is in the effort of actually holding the hand mixer for ten minutes so the dough gets a bit bouncy - There's some molecular explanation to this, we don't know exactly why... Don't worry that the dough is quite wet, this is the whole point of this bread. It's Easy: Mix in bowl. Leave. Pour onto baking tray. Leave. Bake. Done.
Now leave the dough to rest under cloth for 1 hour. Then poor it onto a baking tray with baking paper on it (or if it is fancy you can pour it into a bread shape but that just creates more washing up). Now leave it to rest for another 1/2 hour on the baking tray. Sprinkle with oats or flour or oil or nothing, then bake for 1/2 hour in the bottom of the oven at 225º. (if you don't put oil on top it is recommended to sprinkle with water half way through baking as this makes the crust crunchy). Let it cool a bit and then EAT.

S O F I A ' S – R H U B A R B

Perhaps this Rhubarb will shed some stalks
for our afternoon cocktails on Friday...

E5 – T O M A T O E S

a sort of cherry tomatoes

-

more on these later in the summer...

Paul and his green fingers

E5 0DN garden breakfast

Eggs / Sujuk / Spinach

Sujuk may be eaten cooked (when raw, it is very hard and stiff). It is often cut into slices and cooked without additional oil, its own fat being sufficient to fry it. At breakfast, it is used in a way similar to bacon or spam. It is fried in a pan, often with eggs (e.g. as breakfast in Egypt), accompanied by a hot cup of sweet black tea. Sujuk is sometimes cooked with haricot bean or incorporated into pastries at some regions in Turkey. In Bulgaria, raw, sliced sujuk is often served as an appetizer with rakia or other high alcoholic drinks. In Lebanon, cooked sliced sujuk is made into sandwiches with garlic sauce
W I K I P E D I A .

Tampopo (1985)

タンポポ Tanpopo (1984)
Juzo Itami

Possibly the greatest food-cult film, disguised as a romantic comedy.

E5 0DN garden lunch

first summer garden lunch

The easiest baked peppers from my mum's receipes (can feed 4 as a side dish):
-
2 peppers (yellow, red, orange)
2 big ripe tomatoes, finely chopped (half a can of tinned tomatoes can successfully be used in winter times)
2-3 slices of stale bread, finely chopped or put through the blender
1-2 cloves of garlic, finely chopped
finely chopped parsley
salt and pepper
olive oil
-
Pre-heat oven to 200ºc. Cut the peppers into small boats and place them in an ovenproof dish. Mix the finely chopped tomatoes with garlic (we prefer two cloves...) and parsley, season with salt and pepper (generously) add a slug of olive oil. Spoon in a tablespoon of the tomato mix in each pepper boat. Sprinkle a layer of chopped bread crumbs over each boat and finish with a drizzle of olive oil and salt and pepper.
Bake the peppers for half an hour.
-
EAT
-
Hot or Cold

empty plates!

Great meal moments with non-great meal images (I) Circa 2008–2010

The Birdcage — Free supper, Sour Wine, Snimky, Tatiana.

Bow — Such days, 12:30pm, GG

Lower Clapton — First non-vegetarian meal, Adrian & Sara

Evelyn House — No one
makes Sticky Toffee Pudding
like Sarah does.
No-bo-dy
(recipe stolen from Nigel Slater)
-
For the pudding
150g dates, stones removed, chopped
250ml hot water
1 tsp bicarbonate of soda
60g butter, softened
60g caster sugar
2 free-range eggs
150g self-raising flour
-
For the toffee sauce
200g butter
400g brown sugar
vanilla pod, split
250ml double cream
-
Preheat the oven to 180C. Mix the dates, bicarbonate of soda and the water together in a bowl and leave to soak for ten minutes. In a clean bowl, cream the butter and sugar together until light and fluffy.
(we are lazy and do it with the electrical whisk, you have to keep going until it has almost turned white - a bit of patience is needed) Still stirring the butter mixture, gradually add the eggs, making sure they are well mixed in. Still stirring (yup lots of stirring), gradually add the flour, then add the date mixture. Pour the mixture into a 20cm/8in square cake tin. Place into the oven and bake for 35-40 minutes, or until cooked through
(handy trick: you can stick a match in the cake, if it comes out covered in dough it needs to cook for a bit longer).
-
To make the sauce, melt the butter in a thick bottomed pan over a medium heat.
Add the brown sugar, vanilla pod and cream and stir well. Simmer for five minutes.
(In our experience there's N E V E R enough sticky toffee sauce, we are considering making double next time)
To serve, spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce. E A T !

Kingsland Rd — Aftermath Village Fete,
Pre-moving London, Household, Yuri.

Lansdowne Drive — Cake & Death, Sarah

Roding Rd — Sugarless walnut brownies

Roding Rd — D E N M A R K

BN1 — Nothing to declare

Roding Rd — Meal itself erased from memory,
but it appears to be the first ever dinner at Roding Rd.
Memorable

A post like these should to be followed by mores posts like these. And recipes to great meals. With great photos.