Cooking With Richard

Here’s the news at Hemel Today.

Everyone is talking about how you can freeze bananas, blitz them, and you end up with “ice cream”.

I made it. It takes a bit like a frozen smoothie:

This is a sort of spanish omelette. The recipe was adapted from here.

We went to the Dacorum Steam Rally again on Sunday.

Previously …

Thanks Netherbury and P for all these lovely cherries.

We stoned the whole lot of them. It took 1 hour with both of us:

The recipe was roughly from this one.

From the garden. As it turns out, courgettes are really easy to grow.

Click for bigger!

Look! It happened to someone else as well!

I made some not very successful caramelized onions (in the orange Creuset pan).

These tasted just like the American version that I had in Boston.

The gammon recipe was one by Nigella which was pretty tasty, particularly cold the next day:

Recipe for gammon, and for swede.

Some broad beans from the garden:

Nom nom …

Previously …

A Breville hand blender, to replace the one which I stole from Erin many years ago. Essential for soups.

Previously and previously.

This recipe for beef tacos comes from Nigel Slater’s excellent book Real Fast Food. However instead of buying the pitta breads, I made these ones from scratch. This was really delicious:

I don’t think I’ve ever owned a toaster before.

Potted shrimp and potted mackerel.

This was very simple to make:

1. Take a whole pack of butter [makes two ramekins as shown], and melt on a low heat. Add garlic.
2. Grill the fish, or use a pre-cooked or smoked fish.
3. Clarify the butter (filter out all the “bits” in it).
4. Then put the clarified butter back on the heat and add chilli / cayenne pepper / paprika / thyme / rosemary to taste.
5. Put the fish into the ramekins and cover with the hot butterfat.
6. Place in the fridge overnight.

You can “pot” just about any meat or fish.

Also from Brit Spice.

From fleabay:

This is definitely going to improve summer days. Now where’s my gin and tonic?

Made with the swede and potatoes from the garden. The recipe.

It’s a baby blackbird, I think. He was a bit shaken up for a few minutes, but eventually flew away, so I think he’ll be OK.