Excessive China Disorder

There are too many oranges
in the blue and white Fruit Bowl

and so MrsM gets out the
blue and white Mixing Bowl

and makes an orange cake*
for the blue and white Cake Plate.


*Inspired by Kristina and the "Best Cake Ever".

My recipe is by Vicky Musselman
and was originally published in Good Food
but I cannot source it online.

Le déjeuner sur l'herbe

It is a weekend of cloudless skies.

The roses have started to bloom
and we sit in the shade of the cherry tree,
drinking chilled white wine,
and remembering the delights of
a small courtyard restaurant in Provence.

For a few hours
everyday life
can be forgotten.

A Quandary of Quails' Eggs

Bought because they were beautiful...

What to do now?

Anyone for fairy cakes?

Whodunnit?

MissM has just spent the afternoon
at the Fortune Theatre
watching 'The Woman in Black'
with her friend the Sassy MissS.

MissM
Oh! I see that you made a cake
and you started it without me!!

MrM
Errrr...

no....

Your mother used
a special C-shaped cake tin...

Another time, another place

When MasterM was 5 he woke up one morning
and got ready for school.
He put on his little grey shorts
and his little brown sandals
and then he had his breakfast.
It seemed like a normal day.
After breakfast he got his little blue satchel ready
and was just about to brush his teeth
when he clutched his stomach and doubled up in pain.
MrsM was aghast.
Her precious son was in agony.
She made him lie down on the sofa
and phoned the surgery for an emergency appointment.
She whispered the word 'Appendicitis' into the phone
and then bundled MasterM into the car.
MissM and Grandma looked shocked on the doorstep
and MrsM explained hurriedly what to do
if she had to drive straight to the hospital.
MrsM drove quickly but carefully to the surgery
and screeched to a halt outside.

A tiny little voice came from the back seat:

MasterM
"Mummy, I am not really ill"

MrsM
"You are being a very brave boy"

MasterM
"No - I am really NOT ill
I just didn't want to go to school"

MrsM
"Goodness me...why not?"

MasterM
"Because I know we are going to have
beetroot for lunch"

MrsM
"Errr..."

pauses to collect thoughts

"I am very proud of you
for being brave enough to tell me the truth
even though you knew I might be cross."

(yes!! I really did say that!!
It was the high point of my career
as the mother of a 5 year old boy.)

I was reminded of this on Sunday
when we took two of MasterM's friends out to lunch.
One is South African and one is Australian,
now unexpectedly working together in Dorset.
We spoke of MasterM over this beautiful risotto
of roast beetroot and sugar snap peas
and wondered what he was eating in Argentina.

Probably not beetroot.

A Circular Argument

If you chop leeks

and peel potatoes

and slice bread

you can make cheese on toast

and float it on soup.

Which is a good thing to do
on a cold, wet day.

My Body is a Temple

Yesterday we had coffee and cake
in The Parlour at Fortnum & Masons.
Delicious!


Each cup of coffee has a tiny ice cream!
Irresistible!


And then we went downstairs
and bought chocolates from MasterM.
Self Indulgent!


Alas, my body is starting to feel uncomfortably like
a Temple to cake, ice-cream and chocolate

so emergency action is called for.

Today, it is homemade Turkey broth for lunch...

On Treacle Tart and Other Matters

Treacle Tart is a recipe that I associate with my mother.
It is not a complicated recipe
but my mother makes wonderful pastry
and the combination of crisp pastry
and slightly sticky, sweet filling is perfect.
Eat it slightly warm and with lashings of cream
after roast beef and horseradish sauce
and then you have had a real English Sunday Lunch.
Just the sort of cooking that should remind you of home.

I have lost my way with cooking recently.
It used to come so naturally that I hardly thought about it
but I struggle to find the enthusiasm after a day at work.

I must find a way to reincorporate it into my life
because I don't want my family to associate me
with the taste of a ready meal.

I have a shelf of wonderful cookbooks
and access to a fruit and vegetable market;
farmers shops and excellent supermarkets
and so I have no excuse.

This will be my most important New Years Resolution:
to rediscover my pleasure in cooking
and practice until it becomes second nature again.

A Lot of Fuss

When I woke up I thought:

Today I will make flapjacks

because it is cold
because MasterM likes them
because I have not made them for a long time.

And I thought about it all day

But I kept putting it off
because I thought I didn't have enough time
and there were more important things to do

And when I finally made them
at 9.45pm it took 5 minutes.

Flapjacks are No Big Deal.

And I cut them into bar shapes
because that is what my mother does.

Cranberry Cookies

Sometimes it is very small things that lift the spirits

like an unexpected burst of sunshine
on a tray of freshly baked cookies.

Fireworks Fudge

Last year I wrote about a fudge recipe
which we make every year
in memory of a much loved family friend,
Sue Rundell.

This year I offer you the recipe
and one day I will tell you
the story of the bet on the winter beach.

The Recipe

This is not for the faint-hearted.
If you are allergic to sugar or dairy products
look away now.

Ingredients

2lbs Caster Sugar
10 fl.oz *evaporated milk
3oz salted butter
1/2 tsp vanilla essence
4 oz of mixed preserved fruit
chopped into small chunks.
Choose a mixture of colours
I use apricots, sultanas, red cherries
mixed peel, papaya, mango and dates.

Method

Oil and line a swiss roll sized tin.
(Half quantities will fit into 8"x8" tin)
I use baking parchment.

Choose a large heavy bottomed pan.
I use a Le Creuset casserole dish
Pour in sugar and evaporated milk
and mix until all sugar is starting to *dissolve.
Add butter, chopped into smallish pieces.
Bring to boil stirring occasionally
and boil for 10 minutes.
At this point the mixture will be starting to change colour
and will have reached *soft ball stage.
Remove from heat and add vanilla essence.
Beat occasionally as the mixture cools.
You will need to add the chopped fruit
as the fudge starts to thicken
and then immediately pour into the tray.
Allow to cool completely
and then cut into squares.

Notes
This recipe is good fun to make
but because it involves boiling sugar
I do not recommend making it with small children.

*Dissolving the sugar first in the milk
seems to prevent it catching later
but if you do get some brown bits
don't worry - they are just caramelised sugar
and add to the flavour.

*The soft ball stage can be judged
by dropping a teaspoon of mixture
into a bowl of cold water.
If the mixture forms a soft ball
that you can push with your finger
it has reached the correct temperature.

*I have no idea what an American
would use for evaporated milk.

Cooked Breakfast

MasterM has become an expert at cooking eggs.

MrsM had not realised this
because he has breakfast slightly later than she does.

MasterM greases the pan carefully
and breaks the eggshell with a knife.
MrsM is impressed.
He adjusts the heat
so that the bottom of the egg crisps nicely.

"I am in the Eggzone today"
he says

One egg yolk theatens to break
MasterM speaks soothingly
"Don't break...hang on in there matey..."

He lifts the perfect fried eggs onto the plate.

MrsM
"I must take a photo
Oh..no..
WHERE is my camera?"

MasterM
"Is it just me
or does that sound like
WHERE is my life support machine?"

Buttermilk is essential...

My mother makes the most delicious scones...

they are as light as a feather
because she always makes them
in a hurry
at the very last minute...

(or possibly the minute after that)

When Sarah and Breadbox asked for my scone recipe
I was rather embarassed
because I have not made scones for years.

However, they are both good friends of this blog
and so...
here is my scone recipe:

Although it is not MY recipe ...
it is Angela Nilsen's
from her extraordinary tour de force

The Ultimate Recipe Book

8oz self raising flour
1/4 tsp salt
1 oz golden caster sugar
2 oz lightly salted chilled butter
4 fl oz buttermilk
milk

Sift the flour and salt together.
Cut the butter into small pieces
and rub into the flour with your fingers,
Do not overwork or the scones will be tough.
Mix in the caster sugar.
Slacken the buttermilk with a small amount of milk
and mix half of the liquid into flour mixture
with a round bladed knife.
Add sufficient buttermilk to make a soft dough.
Lift out of bowl onto lightly floured surface
and pat to approx 1" thick.
Cut scones using cutter of your choice.
Glaze top with beaten egg
and bake on a buttered baking tray
for 12 minutes at 220 C
until risen and golden brown.

Eat warm with jam and cream.

My mother's recipe remains a closely guarded secret.

A Sign of the Times

On my way to the Supermarket
to buy lunch

it occurred to me that
small businesses need my support now

not sympathy later

so I changed my plans
and went to the Farm Shop instead.

~~~~~~

Still food related
but only just...

I extend a warm welcome to all my visitors from Russia
who have come to admire MrM's ties over the past few days.

I am not clear what is so attractive about them
because when I put the blog entry
into Babelfish the translation said
"Look! Visit The Magpie Files
to see how many ways
to enjoy a cucumber"

Lemon Curd

My lemon curd is lovingly made
from lemons, sugar,
eggs and butter
using a secret family recipe.

I know, I know, you are shocked.
I have let you down...
You are turning away from the screen...
"Shop bought!" you gasp.

Well, I'm sorry,
but I was desperate for a cream tea
and I couldn't face the washing up.

Last Minute Baking

It has obviously been a long time

since I made a cake...

It tasted nice

but my arm hurt.

A Soft Opening

Custard Tart, Butterscotch Sauce, Garibaldi Biscuit

When you have invested a very large sum of money
and paid attention to every trivial detail
and tasted endless menu options
and carefully trained your waiters and bar staff
your restaurant is almost ready
for the grand opening.

Then, just for a few days, some lucky people
will be invited to help you make sure
that everything works perfectly
before it is open to the public.

This is a Soft Opening.

They will be the first customers
to admire the gilt ceilings and great globe lights;
to sink onto the soft brown leather benches;
to sigh with delight at the menu
and be enchanted by the friendly service.

Not everything will run smoothly
but that is not the point...
the people who have been invited
know that it is a huge privilege to be there
because they can remember when
it was just a dream.

Zen and the Art of Vegetable Competitions

We went in search of parsnips but there were none.

We found beet, red carrots and blackberries
all beautifully displayed against white lace paper.

The anonymous gardener
has balanced size, colour and form

with the delight of an artist.

It is a reminder that beauty can be found anywhere

and that the most insignificant parts of our lives
can bring pleasure when given our full attention.