I do like cooking
Aug. 14th, 2010 10:05 pmMy plans for this weekend involved doing as little as possible, and maybe some housework. Accordingly, in the way of vaguely useful things, I have only done the laundry, cleaned up the kitchen (twice) and gone for a walk. Oh, and I've cooked.
Dinner tonight was in reverse order- dessert first (mostly because of timing issues and starting late). Dessert was gingernut and lemon curd souffle, done in four individual ramikins. It was really easy, and really delicious - the base was crumbed gingernut biscuits, and the egg whites had icing sugar and lemon curd mixed in, and all this was cooked for ten minutes in the oven. I look forward to trying the lemon tiramisu from the same photocopied piece of paper that my mother sent me.
Dinner consisted of vegetable samosas. I was going to do garlic wilted bok choy, but I couldn't be bothered in the end. I used a mixture of savoury short and filo pastry, that being both what we had and lacking enough savoury short pastry. It was fairly time consuming - you had to chop the vegetables very finely - and by that, I mean about the size of peas, cook the starchy vegetables, and then make up the samosas and cook then for another twenty minutes or so in the oven. I definitely preferred the savoury short pastry to the filo. One day I am going to use filo pastry that I have not had to defrost first and it is going to be awesome
One option - if we had more freezer space - would be to make them up ahead of time, and then they would only have to be defrosted and cooked. I wouldn't be adverse to doing this, but I think I would need a reason to want to serve them. As it is, I've tried them now, they're good (and there are some left over for breakfast), but really, easier to buy.
Dinner tonight was in reverse order- dessert first (mostly because of timing issues and starting late). Dessert was gingernut and lemon curd souffle, done in four individual ramikins. It was really easy, and really delicious - the base was crumbed gingernut biscuits, and the egg whites had icing sugar and lemon curd mixed in, and all this was cooked for ten minutes in the oven. I look forward to trying the lemon tiramisu from the same photocopied piece of paper that my mother sent me.
Dinner consisted of vegetable samosas. I was going to do garlic wilted bok choy, but I couldn't be bothered in the end. I used a mixture of savoury short and filo pastry, that being both what we had and lacking enough savoury short pastry. It was fairly time consuming - you had to chop the vegetables very finely - and by that, I mean about the size of peas, cook the starchy vegetables, and then make up the samosas and cook then for another twenty minutes or so in the oven. I definitely preferred the savoury short pastry to the filo. One day I am going to use filo pastry that I have not had to defrost first and it is going to be awesome
One option - if we had more freezer space - would be to make them up ahead of time, and then they would only have to be defrosted and cooked. I wouldn't be adverse to doing this, but I think I would need a reason to want to serve them. As it is, I've tried them now, they're good (and there are some left over for breakfast), but really, easier to buy.