Conversations through the middle

Life from a (slightly) more mature perspective

Foodie Tuesday – paella

A few weeks ago I wrote about a gift from Flavrbox, a hamper of artisan products – heaven for a foodie such as myself. Well among the lovely bits and pieces in the box was this Spanish Garden Paella from Gustosecco, and last night Dot and I had it for dinner.

The instructions state ready in 15 minutes, but I found it took longer than that before the rice – and vegetables – were cooked enough (dry veg can be a pain to rehydrate). The flavour was spicy – too spicy for Dotty, but great for me – and the overall impression was of minestrone.

I think I might have used too big a pan, which is perhaps why it didn’t cook as well as it should have done, but I liked it. It was like an upmarket savoury rice without the extra additives. If you’re stuck for time and risotto from scratch is out of the question, this could be your answer.

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Foodie Tuesday – mushroom month

October is mushroom month so if like me you’re a fungi fan then check out the Mushroom Bureau website where you will find more than 250 marvellous mushroom recipes. 

Celebrity chef James Martin says mushrooms are ideal for adding to our favourite dishes. “They are naturally low in fat, yet high in nutritional values making them the perfect cooking vegetable, not to mention they taste delicious.”
And they are healthy – did you know they are a source of selenium, vitamin B5 and folic acid? No neither did I.
Here is one of my favourite recipes from the site www.moretomushrooms.com


Sticky spiced mushroom skewers
Serves: 2
Cooking Time: 10-15 minutes (10 minutes + marinating – preparation time) 
Ingredients 
2 tbsp dark soy sauce
1 tbsp Chinese cooking wine
1 tbsp clear honey
1 tsp vegetable oil
2cm piece root ginger, grated
1 clove garlic, crushed 
½ tsp Chinese Five spice
250g shiitake mushrooms 
Method
1. Mix all of the ingredients, except the mushrooms, together in a large bowl.
2. Add the mushrooms and stir well until they are coated in the marinade. Cover and leave in a cool place for at least 1 hour.
3. Drain the marinade into a small pan and simmer for 1-2 minutes until syrupy.
4. Thread the mushrooms onto skewers then cook on a griddle, barbecue, or under a hot grill for about 10 minutes, turning frequently. 
5. Brush the mushroom skewers with the marinade while cooking.
6. Serve hot with noodles and chargrilled peppers and courgettes.

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Food love – Flavrbox review

I’m delighted to have received a foodie gift from hamper supplier Flavrbox. The company is new and run by a group of people who love what they do and strive to offer customers something different to tickle their taste buds, searching out quality foods from niche producers, artisans, independents and small farmers around the world.

My box contained  a marshmallow lolly, made by Jackie and Cordie from Bonny’s Confectionery and, as I’m sure you can guess, it got the thumbs up from my daughter, who at 11 years old is a bit of a marshmallow connoisseur. There’s also a marshmallow hot drink dipper, but I’ve hidden that from her so I can try it (don’t tell her).

The crispbread from Peter’s Yard is lovely. More a cracker than a crispbread, it’s very malty, very crunchy and goes great with cheese. Of the two savoury relishes the wasabi mustard from The Relish in Spice Company is good, but could do with a much bigger kick I think (I’m a bit of a spice head), while the chilli bacon jam by London restaurant Eat 17 I have yet to try. To be honest I think I will pass on that one and get my OH to sample it – I don’t know, call me a wuss, but the thought of meat in relish doesn’t do it for me.

We’ve also got a vegetable paella and elderflower rice pudding from Gusto Secco to look forward to – and I’ll let you know how they are once I’ve cooked and eaten them!

Find Flavrbox at flavrbox.com

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Baking class – best chocolate cake ever

I made this chocolate cake for D’s birthday once and it is absolutely gorgeous. I was worried it wouldn’t work out as there’s no flour in it, but work out it did and it is now my favourite ever chocolate cake. It’s from a Sainsbury’s recipe book that I picked up back in the early 1990s; there was a whole series of them and this recipe is from Puddings and Desserts. Unfortunately I don’t have a photograph so I’ll have to bake it again and remember to take one next time – bummer!

For the cake
225g plain dark chocolate, broken
225g butter, softened
225g caster sugar
6 eggs
225g ground hazelnuts
100g fresh breadcrumbs
2 oranges – rind only, finely grated
A little orange marmalade

For the chocolate icing
100g plain dark chocolate
10ml honey
50g butter
Hazelnuts to decorate (optional)

1. Preheat the oven to 190°C/ 170°C fan/ gas mark 5.
2. Butter two 22cm sandwich cake tins and line with greaseproof paper. Dust with flour.
3. Melt the chocolate in a bowl set over a pan of boiling water. The water must not touch the bowl. When melted and smooth leave to cool a little.
4. Whisk the butter then add in the caster sugar a little at a time until the mixture is light and fluffy.
5. Whisk in the eggs one at a time, mixing well.
6. Whisk the melted chocolate into the mixture.
7. Add in the hazelnuts and breadcrumbs until evenly mixed.
8. Stir in the grated orange rind.
9. Pour the mixture into the tins and smooth the tops of the cakes.
10. Bake for 20-25 minutes in the middle of the oven until the centre feels firm when you touch it lightly. Do not overcook.
11. Leave the cakes to cool in their tins then turn out. Remove the greaseproof paper.
12. Spread one cake with the marmalade and position the other cake on top. Be careful as they are fragile.

For the icing
1. Melt the chocolate, butter and honey in a bowl over a pan of hot water, and stir until smooth.
2. Set the bowl over cold water and stir the mixture until it thickens.
3. Pour the chocolate mixture over the cake then spread it across the top and around the sides.
4. Decorate with hazelnuts – or not, it’s up to you.
5. Show off your work of art to your other half, kids, friends and neighbours.
6. Eat! Yummy.

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