Smoked reindeer, reindeer salami, roast veg and 4 cheese pizza

Last week went 100% to plan, maybe partly because I wrote the plan midweek.

I'm going to stop reporting the expenditure. I don't see the fun in that really.

So - lots of good food was had, a tasty chicken and chorizo paella, delicate redfish in white wine and an incredibly yummy reindeer pizza on Saturday night.

White wine baked redfish with lemon and dill

Husband helped with the pizza, he used to run a pizza restaurant, so he was making the dough and showing (off) how to knead the dough into portion sized tight balls that apparently should feel like an 18 year old's boob. The last time I felt one is more than a quarter century ago, so not so helpful. I should hope it has been a while for husband too. After he was done with the dough, he pointed at the mess on the worktop and said "You can clean now" and went to watch football in his superhero pyjama pants.

I made a tasty tomato sauce with lots of fresh herbs and smoked garlic - a new acquaintance. It smells lovely, but I'm not sure how much the taste comes through in something like this where in the end results there are so many strong tastes. I will be trying it in salads and dips where it might shine more. I also roasted some peppers, onion and mushroom for the pizza.

And then husband resumed his duties shaping the two perfect little boobs into thin pizza bases flamboyantly throwing them up in the air. I was standing by handing him instruments like an operating theatre technician admiring the skill of the surgeon - "Cutter" - "Meat tenderiser" (!?!) - "Flour" - "Pan" but remarkably no "Rolling pin" which I had ready on my instruments tray.

We must play this actually, I'll wear my little plastic nurses uniform and husband will wear something other than superhero pyjama pants.

We then topped the pizzas with my lovely sauce and veg, slices of smoked reindeer and reindeer salami, mozzarella, cheddar, Monterey Jack and edam finishing them off with thin slices of tomato and olives. They were awesome - we are going to do some this Saturday with kids, they sounded a bit jealous on the phone when husband told them what we were doing. And I'm totally going to embarrass them with their Dad's boob story. Sexual education is important, how the hell are they otherwise supposed to know what an 18 year old's boob is supposed to feel like.

On Sunday I did a cooking afternoon with a friend who wants to get more confident in the kitchen - we did some hummus. a blue cheese dressing, chicken two ways and an apple cake. I think there might be separate blog post in it when I get a moment.

Hummus

Chicken with lemon, feta and herbs, roast potatoes with Greek herbs

Apple cake with sour cream and clotted cream and honeycomb ice-cream. Cake home-made, Ice-cream shop-bought.

This week's plan is not super inspired, but hey ho.




Sharing with Mrs M and Org Junkie

On Sunday we did a cooking experience with my friend. I don't want to call it a cooking class exactly as I would be a ridiculously unqualified teacher, but we just cooked some foods together and I tried to give my culinarily challenged friend some tips. It's also all about confidence, so practising together is a great way to build her morale that has been crushed by collapsing Swiss rolls and baked cod disasters. Having been considerably clueless myself only a few years ago I can still relate.

One of her questions leading up to our Cooking Experience was How to cook chicken safely. Up to three quarters of our supermarket chicken is contaminated with campylobacter. And I’m sure there’s a bit of salmonella thrown in here and there for good measure even though that situation seems to have improved in recent years.

An infection like this can in the worst case be lethal and if it's not at some point you probably wish that it was. I had campylobacteriosis once (from a restaurant - not self-inflicted) and there aren’t many people in the world I would wish it upon. There are some, I can immediately think about a few actually, a list is suddenly forming in my head, hmm.

My friend has been so concerned about this that she actually never has cooked chicken at home. So I thought why don't I put some tips down as I have managed to cook chicken loads of times without killing anyone. If you follow these simple safeguards, you should have no concerns at all.

So here are my top tips
1. Don’t lick the raw chicken
2. Don’t massage your vegetables and work surfaces with the raw chicken

No seriously here we go:

How to cook chicken safely - 6 tips to avoid the risk of food poisoning

1. Be paranoid all the way from the supermarket

Sometimes bacteria can reside in the outer surfaces of the packaging as well, so my tip is to pack your chicken in a separate plastic bag at the supermarket so you don’t cross-contaminate your other food. I like to segregate the poor chicken even in the shopping cart so it doesn’t touch my other foods.

Keep your chicken in this bag when you put it in your fridge so none of the potential bacteria in the packaging is transferred to any surfaces or other foods in your fridge.

2. Don’t wash your chicken

By washing the chicken you are not likely to get rid of the bacteria on the chicken, but actually just spread it around your work surfaces and wherever the water ends up splashing on. Probably everywhere.

3. Protect and wash your cutting board and utensils 

If you need to cut the chicken, don’t use your wooden or plastic cutting board uncovered. I often use scissors to cut the chicken into pieces keeping the chicken in the container it came in. Afterwards I just put the container in the bin and scissors in the dishwasher, no contaminated surfaces or cutting boards to worry about.

If you use a board, protect it with parchment paper and/or plastic bags that you then discard and make sure you wash the cutting board very thoroughly as well as any other utensils you use.

4. Marinate, don't cross-contaminate

If you marinate your chicken, make sure the container you marinate it in is clean outside and completely covered so you don't contaminate the contents of your fridge. I usually use a metal bowl which I wrap completely in a clean plastic bag. Once I'm ready to cook I just chuck the bag in the bin and put the bowl in the dishwasher. Also discard any extra marinade, don't use it as salad dressing. Duh!

5. Keep washing your hands obsessive compulsively

After handling the chicken before you touch anything make sure you always wash your hands carefully with water and soap so you don't spread the bacteria with your hands to door handles etc.

6. Make sure your chicken is cooked through

Test from the thickest part of the chicken cutting into the meat. Juices should run clear and meat should not be pink or opaque. Leg meat is a bit darker, so it may look a bit coloured even when it’s cooked. If in doubt use a meat thermometer, the temperature should be 165 for cooked chicken.

This week's #fishfriday meal was going to be whatever would catch my eye at the fish counter at John Lewis Foodhall. I often work Friday's at our London clinic just behind the Oxford Street John Lewis so I pop over at lunch or on my way home to get something nice that's not necessarily available at my own local not always so versatile supermarket.

This time I kind of had halibut in mind because I've never cooked it, but then saw these interesting looking Norwegian deep-sea red fish fillets which I have never tried before either. I asked the fish guy what kind of fish it is, like taste and texture-wise and he said it was like bream but fishier and meatier. After establishing how fishy and meaty exactly (not mackerel fishy or monkfish meaty) I asked for three fillets, two for husband and one for me and the fishmonger agreed that it sounded like a good plan.

I decided to gently bake them rather than pan fry. I'm sure they'd be lovely panfried with a little bit of butter. I just seasoned them with salt, lemon pepper, chopped fresh dill, lemon zest and juice and let sit in the fridge for an hour before pouring some Sauvignon Blanc on top and baking for 15 minutes. I served the fish with basil and tomato gnocchi. It was a lovely dinner and just light enough for us to go out for a sophisticated little drink to our favourite Soho cocktail bar and get completely hammered. Oops.

Recipe: White wine baked redfish fillets with lemon and dill (serves 4)

4 Redfish fillets
Salt
Lemon pepper
2 tbsp chopped dill
Zest and juice of half a lemon
Oil
100 ml white wine

Place the fillets in a baking dish. Season them with salt and lemon pepper, lemon zest and juice and chopped dill. drizzle over a little bit of olive oil and let marinade for a couple of hours in the fridge.


Heat oven to 200C. Pour the white wine in the baking dish and bake for about 15 min (depending on the thickness of the fillets).

Last week was a good one foodwise, mostly on plan. Also new personal best in spending; £115 for food, only excuse is an expensive lamb leg, otherwise I am a bit baffled as to how it came to that much.

I've been doing even more fish than normal in the recent weeks and we've had quite a few fully vegetarian days also. I am going to continue on this great path. Husband did point out that although he is absolutely loving all this and appreciating my culinary support of his cardiovascular health, he is also a man after all and will need a certain amount of meat. Manhood is a meaty business.

Here are some of the week's culinary escapades:

Creamy Finnish salmon and prawn soup

Moroccan chickpea, lentil and butternut squash stew

Mediterranean fish stew

Greek lamb kleftiko It looked more appetising after 6 hours in the oven

Pear and brandy cake with almonds

Pink raspberry cake at the Buckingham Palace cafe

This week started off quite busy and Monday night I resorted to leftover moose burgers from the freezer. Last night I did a sweet potato and chilli soup. Wednesday a friend is visiting so I will do a bit of a Spanish theme, it's a work day and I am picking her from the airport on the way home from the office, probably driving to at least two wrong terminals before eventually finding the right one, so I will keep it reasonably simple.

Sweet potato and chilli soup

Sunday another friend is coming over for a cookery experience. Cooking has not really been top of her agenda and she would like to learn more. So we are going to have a fun afternoon learning to cook chicken a couple of ways and some other things. I'm still working on the ideas, we might even bake a cake. But we also just want to sit around the table, eat and gossip.

Weekly meal plan

Monday             Moose burgers and salad
Tuesday             Sweet potato and chilli soup
Wednesday        Chicken, chorizo and seafood paella
Thursday           Leftover paella
#fishfriday        Best of what the John Lewis foodhall fish counter has to offer
Saturday            Seriously this time I am bloody well gonna make the Pizza
Sunday              Chicken two ways

Sharing with Mrs M's meal planning Monday and Organising Junkie.

This is kind of a rough version of Bouillabaisse. I love the elegant French soup with it's beautiful velvety broth, but this time for our #fishfriday last week I thought something a bit chunkier and less refined was in order. Like sometimes George Clooney would be more fun if he wasn't quite so smooth, profound and political, you know. With a flawlessly smooth, profound and political wife. I mean, a human rights lawyer, seriously, who does he think he is? Bridget Jones? Sometimes something a bit more ruffled and earthy is the way to go.


I love saffron in these kinds of tomato based soups and stews. And this can be either a soup or a stew. If you want to make it thicker and stewier, you can serve it with rice or pasta. I made mine more soupy and we ate it with warm ciabatta rolls.

My friend's cat is staying while my friend is on hols and he joined us at the table lured by the lovely fishy smell emanating from the kitchen. He naturally got his little share of the fish.



Recipe: Mediterranean fish stew or soup (serves 4)

1/2 leek
3 shallots
2 garlic cloves
4 tomatoes
2 tbsp tomato paste
1 cup white wine
1 cup (or more) fish stock
4-6 new potatoes
1/2 aubergine
1/2 courgette
2 tbsp fresh basil
pinch of saffron
400 g fish, one or two different kinds (I had cod and fresh tuna steak)
400g other seafood, I had scallops, prawns and mussels
fresh basil for garnish



Chop your leeks and shallots and mince the garlic. Heat oil in a pan. Fry leeks and onions for a few minutes until they start to soften, add the garlic, chopped aubergine, courgette and sliced new potatoes and continue frying for a few minutes, add chopped tomatoes, tomato paste and white wine.

Soak a pinch of saffron in boiled water for a few minutes. Once wine has evaporated a little add the fish stock, basil and saffron. Season with salt and pepper and leave to cook until the vegetables are done.In the meanwhile devein the shrimp and cut the fish to bite size chunks. Once vegetables are done add the basil and saffron and your fish and seafood, and cook just until all the fish is done, don't overcook.

Lamb kleftiko ready for oven! Completely forgot to take pictures once it was done and was also blinded by hunger because it took forever.

Lots of cuisines have something called a robber's roast or similar. At least the Finnish and Greek cuisines. It is a dish that is cooked in a pit in the ground covering the stolen piece of meat and slowly cooking it over several hours.

I'm a very law abiding citizen so I paid for the leg. The only thing I've ever stolen in my life is a licorice bar when I was about 5. I was so burdened by guilt I had to confess to my parents before I even ate the bloody thing. My parents made me go back to the store, apologize and return the bar or maybe I paid for it. I'm not sure it was fit for returning after all the clutching in my sweaty distressed fist and tears shed over it, I can't remember. It was the shop my granddad used to run when my mum was a kid, so it was also a case of family honour. So after that I pretty much abandoned my criminal ways and have stayed on the straight and narrow ever since.

I did use to smuggle bottles of booze into music festivals with my sister in the flared legs of our jeans, thank God for the 70's revival, but other than that, not so criminal. I swear that's why people go for ecstasy and all that shit nowadays, you can't fit an honest bottle of vodka anywhere in these silly skinny jeans.

Anyway this kleftiko thing, stolen or paid for, is a wonderful way to fill your house with a homely smell of slow roasting meat and feed your men with a massive slab of tender animal flesh. YAM.

It's also a one pot meal, so there is no need to cook anything else. I did do some rice though because husband would be very shaken if there was lamb without rice and of course a big lovely Greek salad mainly for my own benefit.

I think my leg was from a 20 year old goat or something, it took forever to cook, but the result was great. The potatoes were also lovely.

Recipe: Authentic Greek Lamb Kleftiko

For the lamb
A leg of lamb, about 2kg
2 tbsp fresh chopped rosemary
2 tbsp fresh chopped oregano

For the veg
1.2 kg potatoes
6-8 shallots
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped oregano
salt
black pepper
3 bayleaves

200 ml white wine
200 ml lamb stock
oil
zest of a lemon

If you can, marinade the lamb the night before. First crush the garlic and chop the herbs. Mix in with oil, lemon, salt and pepper.

Stab the leg with a sharp knife to create deep holes on both sides of the leg evenly. Methodically rub the marinade pushing it deep into the holes with your fingers. Yes, it is a bit erotic. Wrap the leg tightly in clingfilm (!) and place in the fridge overnight.

Next day take it out 1 hour before you plan to put it in the oven.

Heat your oven to 160C.

Peel and cut your potatoes into chunks or thick slices. peel the shallots and chop the herbs, Place in a bowl. drizzle with olive oil and season with salt and pepper. Mix well.

Take a large roasting tray and cover first with two long sheets of kitchen foil forming a cross, or I actually used three long pieces to make sure I can wrap it all around the leg. Then take two long sheets of baking paper again placing them so that they form a cross. Pour the potatoes and onions onto the roasting tray and spread evenly, add the bay leaves on top.

Place the lamb leg on top pouring all the marinade on top also. Pour in the wine, and lamb stock, drizzle with olive oil and zest one lemon on top.

Wrap the baking paper and the foil around the leg leaving some space on top for steam but making sure it's closed everywhere. Place in the oven and bake for 4.5 - 5 hours until the meat is fall-off-the-bone tender.

Up the oven temp to 200C. Take the lamb out of oven and place the leg on a separate roasting tray pouring the liquid on top. Leave the drained potatoes on the other tray. Put both trays back to oven and let the lamb leg get some colour and the potatoes to crisp up and get nice and brown around the edges turning them over halfway through. This should take about 45 minutes.

This is not fast food, but if you're still alive at the end, it is worth it.

This is one of my mum's recipes. Fish soup is a popular everyday food in Scandinavia and there are many versions. I'm not a huge fan of all of them, I remember the horrible burbot soup with the slimy fish that a friend of dad's, an avid fisherman, used to bring us. Just seeing him walking up the path to the house with the ominous looking plastic bag in hand would send shivers down our spines. The soup wasn't improved by mum using all the bits like the skin, bones and head to add taste to the stock and not always getting them all out before serving.


And the regular school lunch, a soup of grey frozen saithe that somehow managed to taste bland and bitter at the same time - not my favourite.

This soup is a totally different animal, creamy and mellow. No bones, skin or eyeballs, just tender cubes of salmon and pink prawns. You can leave the prawns out to keep it super simple, it is lovely without them also.

I think the key is the sour cream, you don't need much of it, so this really is a very healthy dish. But a couple of tablespoons of sour cream will transform it. And a knob of butter is not going to hurt. I left it out just to keep it healthy.

It's best served piping hot with toasted sourdough rye bread slices, but if you're not into sourdough, have a nice warm home-made crusty roll.

Recipe: Salmon and prawn soup with dill and sour cream (serves 2)

4 large potatoes or 8-10 new potatoes
3 shallots or 1 small yellow onion
2 cups of fish stock
lemon pepper
2-3 tbsp fresh dill
2-3 fillets of salmon (about 250g)
12 raw king prawns
2 tbsp sour cream (or more if you want to be decadent)
1 tbsp butter (optional)
dill for garnish

Cut the potatoes into about 2 cm chunks. Chop the onion. Place the potatoes and onion in a pan with the fish stock, lemon pepper and chopped dill. Cook until potatoes are soft.

While potatoes are cooking cut the salmon to 2cm pieces and devein the prawns. Once potatos are done add the fish, prawns and sour cream and cook gently until the salmon and prawns are done. This should only take a couple of minutes. Check the seasoning, garnish with fresh dill and serve with toasted sour dough rye bread.

"I wish it was always Monday morning and never Friday evening", one of our teachers used to say.  She thought it was funny. We hated her.

But Monday it is. Last week's plan didn't happen completely, but some of the planned meals were done. I did the minestrone soup which was very nice. I also did the oven-baked falafel but I wish I hadn't. They were terrible. The taste was ok, but they were just horribly dry. And Saturday's Sicilian rice and lemon chicken was on the plan and fantastic.

For my sardine dish I couldn't find fresh sardines on the day, so I went with mackerel. Not the same thing! A heart-healthy but almost unbearably smelly option for fish lovers. Husband suggested maybe not making it too often as we woke up the next morning and the house still smelled like the Dubai Fishmarket. Which is a quite a strong smell I'm sure you can imagine in that heat. Might be one for outdoor cooking. I remember actually going through a similar thought cycle last time I cooked mackerel a long time ago. This time maybe I need to write it down somewhere like a blog or something.

I changed Friday's trout and squid pasta because I felt like plaiting with strips to trout and bass plaits. And Sunday we had something on the go so I moved the Finnish fish soup to today.

Food bill came to £78. Improvement. Below some of the food of the week.

Italian minestrone soup with homemade seeded bun - hearty!

Wholemeal pittas - plump!

Oven baked falafel - awful!

Baked mackerel with potatoes, sweet potato and carrot - smelly!

Rainbow trout and sea bass plaits - elegant!

Riso al forno alla Siciliana - yummy!

This week's dinner plan

Monday                      Creamy Finnish salmon and prawn soup
Tuesday                      Left-overs of above, or roasted butternut soup
Wednesday                Moroccan chickpea, butternut and lentil stew
Thursday                    Chicken korma and basmati rice
#fishfriday                 Mediterranean fish stew
Saturday                     Lamb kleftiko
Sunday                       Leftovers or pizza


Sharing the plan




and Organising Junkie - menu plan Monday

I saw these lovely looking fish plaits made from two kinds and colours of fish on a Finnish recipe site some time ago. I think the recipe called for arctic char and sander, but it could really be any fish from the salmon family and a white fleshed fish cut into strips and plaited.


I decided to do these for our Friday's fish dinner and got a couple of fillets of rainbow trout and sea bass, but you could use salmon and cod. You could steam these, but I cooked them in the oven with a splash of white wine.

Lovely and delicate they make an elegant and impressive main course.

Recipe: Trout and sea bass fish plaits with dill and thyme in white wine (serves 2)

2 fillets of trout or salmon
2 fillets of sea bass or other white fish
salt
lemon pepper
zest and juice of 1/2 lemon
1/2 tbsp fresh dill
1/2 tbsp fresh thyme
oil
1/2 cup white wine

Cut the fish fillets into 2 or 3 strips each depending on the size of your fillets. You should try and end up with a number that divides by three, so either 9 or 12 strips altogether. You need 3 strips for each plait.

Season the strips with salt and pepper, add the chopped herbs, lemon zest and juice and drizzle with olive oil and leave to marinade for a few hours if you have time. If not you can cook immediately.

Heat the oven to 200C.

Grease an oven dish lightly. Plait the fish (like you would hair) and secure the ends with toothpicks.

Place the fish plaits on the oven dish. Pour in the white wine and cover. Cook until fish is done, approximately 10-15 minutes. Don't forget to remove the toothpicks before serving.

So yesterday I went with husband to see his doctor. I have threat promised to do this for a while, but wanted to give my husband the illusion of authority and empowerment. I have sent a few messages and helpful suggestions to the doctor through husband before, but they haven't really seem to have fallen on fertile ground. So now I have had enough, the doctor is just not taking husband's blood pressure situation seriously enough, so time for face-to-face wifely intervention / meddling.

A bowl of minestrone with a seeded wholemeal bun

Surprisingly the doctor didn't seem over-the-moon to see me walking in husband's wake into his office. Which I think is crap. I work in medical technology and know that there is nothing to improve compliance and health outcomes like the support of a loving spouse. Anyway this one, not so delighted.

He also didn't seem to be particularly pleased with my thorough knowledge of the NICE (National Institute for Health and Care Excellence) guidelines on clinical management of primary hypertension in adults. Or my detailed log of husband's blood pressure results from the previous 4 weeks. Or my obvious mathematical modelling skills as I presented him the averages and medians and modes. I'm glad I didn't make them into ppt slides to present from my laptop, that would have been a waste of time with this unappreciative individual.

I was even being a lot friendlier and nicer than I felt (=stapling the NICE guidelines onto his forehead). And not for his sake, but for husband's because he gets a bit uncomfortable when I staple stuff on people's foreheads. I didn't even threaten to sue or anything.

But I wouldn't budge. Something had to be done. If there was nothing he could do about it he should send my husband to someone who could. Or carry me out of his office.

He made the sensible decision and referred husband to the hospital to be set up for ambulatory BP monitoring and promised a subsequent referral to a neurologist for his headaches.

So I didn't make a new friend exactly, but I got what I wanted. I don't give a shit about the doctor and his bruised ego, husband's health is more important. I don't even care that he attempted to patronise me which I think is part of the curriculum in some med schools. This time it didn't work for him much. His final attempt to exert his power and shut me up was saying he'd like to hear his patient's view on the referrals. That would actually be completely reasonable, but as he has so far refused to listen to anything he has to say, I'm not sure where this sudden interest came from. The patient's views in this instance of course were same as mine (thank you my lovely loyal husband). I was adult enough not to smirk at the good doctor or do the thumb on nose and wiggly finger thing or an L sign on forehead.

I have a lot of respect for the medical profession, I have always had good care myself whenever I have needed it. It's a tough job and so important. My own lovely father, my hero and idol, is a wonderful physician who committed all his working life to helping people. But he would always listen to the patient and the worried wife.

After the appointment we went to the gym. I forgot my water bottle so husband kept watering me on the treadmill, which I took to be a sign of his gratitude for fighting his corner. After the gym I wanted to make us a tasty wholesome dinner of oven baked falafels with homemade wholemeal pitta bread which I'd made earlier in the week. The plan was to share the falafel recipe.

Wouldn't that have been the perfect ending to a health related post. Unfortunately the falafel turned our really dry. Husband almost suffocated in one of them and later complained about heartburn and constipation which really was not the intention after all that hard work on behalf of his health. So I don't want to share the recipe really. Unless anyone wants to suffocate someone, then pm me and we can have a chat. Cheaper than a hitman.

Pitta trying to swallow an enormous dry fucker of a falafel

So I'll just share my fab idea of doing some healthy wholemeal seeded rolls and plump pitta breads at one go!

Wholemeal pittas and seeded buns recipe (Makes: 4 pittas and 6 rolls)

150g strong white bread flour
350g wholemeal flour
1.5 tsp salt
7g instant yeast
2 tbsp olive oil
3 dl lukewarm water
Extra flour for dusting
1 dl of mixed seeds

Dough 

Add the flour into a large mixing bowl with the salt and yeast. Mix and make a well in the middle. Add the oil and most of the water. Mix the ingredients together by hand or using a wooden spoon. Add the remaining water a little at a time, you might not need all, until the dough is soft and sticky. If too dry add a little water.

Tip the dough onto a floured work surface and knead for 5-10 minutes. The dough is ready when it stops being sticky and forms a nice smooth ball. Put the dough into a bowl and cover with a clean kitchen towel until it has doubled in size (about an hour or more).

Pittas

Plump!

Preheat your oven to 225C. For the pittas place a baking tray in the oven to get hot. If you have a pizza stone use it.

Tip the dough back onto a floured work surface. Divide the dough into two, place the other half back to the bowl and divide the remaining half into 4 equal balls. Flatten each ball and using a rolling pin, roll into an oval. Don't overdo it, just a gentle roll and leave it to minimum 0.5 cm thick. If you work the dough too much at this stage or make it too thin it might not puff up!

Take the hot tray or pizza stone out of the oven and dust lightly with flour. Lay the pittas on. Sprinkle the oven with some water to create steam to help the pittas to puff up. Bake until the breads puff up and get some colour around the edges - about 5-10 minutes.

Once out of the oven wrap them in a clean kitchen towel. Eat immediately or keep for a few days and heat for a couple of minutes in the oven before serving.

Seeded buns

Tip the rest of the dough onto the floured work surface. Add a handful (1 dl or so) of mixed seeds, pumpkin, linseed, sesame, poppy etc. Knead the dough gently until the seeds are incorporated. Divide the dough into 6 balls and place on a baking sheet. Press some seeds on top of each roll and leave to prove for about 20-30 minutes or until they have risen nicely. Bake for 8-10 minutes until they are lovely and golden on top.

Last week was my French week and I loved it. I didn't stick to all of it, I missed the tuna nicoise salad, because the supermarket didn't have fresh tuna on the day and I skipped the French onion soup, because there were leftovers to be had. But I did some pretty lovely French meals. The one I enjoyed cooking and eating the most was the Bouillabaisse and I can't wait to do it again. Coq au Vin was lovely and I got some bread baking done as well in the form of a Provencal olive and rosemary fougasse.

Bouillabaisse - French fish soup

Coq au Vin - French red wine chicken stew

Fougasse

Saturday we celebrated step-son's 18th birthday. I could have freaked out about the fact that I have a grown-up step child, but seeing that I could easily and quite legally be a grandmother, great-grandmother if it was the Tudor times, I chose to remain philosophical and bake a cake.

Three layered angelfood cake with vanilla cream and fresh berries

And yesterday we finished our French week with a ratatouille and pissaladiere, a Provencal anchovy and olive pizza type tart. The winner of the week's last French meal was surprisingly the humble ratatouille, it was gorgeous.

Ratatouille

Pissaladiere

Week's food bill came to £84 not taking into account the Saturday's meal out. Merde.

This week I'll focus on healthy and light meals with lots of vegetables and heart-healthy fish. I am trying to put off wintery comfort foods as long as I can, although I am really missing ragus, stews, slow cooked lamb and the like and the weather is getting definitely autumnal. But knowing that there are way too many winter months ahead to stew my way through I want to stretch the more summery menu as long as possible.

I lost the fight to ponchos and pashminas though. I love them, but have tried to not start wearing them too soon, but caved in last week. I scandalously even had a pair of boots on one day.

So this is what our early autumn meal plan looks like:

#meatfreemonday            Classic Italian Minestrone soup, home-made wholemeal seeded rolls
Tuesday                           Baked falafel and home-made wholemeal pitta bread
Wednesday                      Sardine with sweet potato, new potato and peas
Thursday                          Leftovers of the above
#fishfriday                        Lemon, trout and squid spelt pasta
Saturday                           Riso al Forno alla Siciliana, lemon and herb roast chicken
Sunday                             Mum's Finnish salmon soup

Hooking up with Mrs M and the Organizing junkie and all the other lovely meal planners and junkies (organizing junkies)!

The last meal of our French week was an adult and sophisticated (kids had been taken to their train) candlelit Sunday dinner of Ratatouille and Pissaladiere.

Everyone I suppose knows Ratatouille made famous by a French rodent with a love of cooking. The lesser known of my dishes Pissaladiere, which has nothing to do with men's toilets, is a tart topped with onions, anchovies and olives. It is a sort of a Provencal version of pizza I suppose. Provence neighbours Italy, so no wonder they share similar ideas and tastes.

Olives should be black - otherwise a very authentic effort!

I thought I would love the pissaladiere and almost didn't bother with the ratatouille. I thought basically it's just a mush of soggy and watery vegetables in tomato sauce. I think had too many bad versions during my veggie days. But I thought there must be something to it, because it's so famous. Maybe done by someone with obvious and abundant talent like Remy or myself it would be a great dish. And I was right, it was awesome.

I was disappointed with the Pissaladiere though. I think it probably would have needed a generous helping of cheese on top and maybe the base should be thinner. Oops, sounds like pizza.

Ratatouille recipe (serves 2)

Oil
1 yellow onion
1 clove of garlic
1 red pepper
2 tbsp fresh chopped parsley
1 tbsp fresh chopped thyme
1 tbsp fresh chopped basil
3 tomatoes
1/2 vegetable stock cube / stock pot
salt and pepper
1 small aubergine
1 small courgette
Pinch of saffron (optional but definitely recommended)

Heat oil in a pan. Chop the onion and cut the red pepper into 1.5 cm squares. Add to pan a cook on low to medium heat for 5 minutes. Mince the garlic and add to the pan. Continue to fry until the vegetables start to soften. Add the chopped fresh herbs and the chopped tomatoes. Cover the pan and let simmer until tomatoes have softened and given out their liquid.

Cube the aubergine and courgette into about 1.5 cm cubes Add to pan. Crush the saffron fronds in pestle and mortar and add. Season with salt and pepper.

Simmer covered on low heat for about half an hour. If there is too much liquid remove the cover towards the end and let the excess evaporate. It should be thick not soupy. Check seasoning. Garnish with fresh basil and serve with crusty fresh bread.

The #fishfriday meal of my French week was supposed to be a warm Salad Nicoise with pan-fried fresh tuna, steamed potatoes and haricot verts served with home-made Fougasse. But the stupid supermarket once again thwarted my plans, they had no fresh tuna. I get really annoyed when this happens. You plan something reasonably simple and then they don't have the ingredients. It's not like I was looking for Scorpion fish which also by the way they never have.

I do realise many people in the world struggle with more hardship. But still, not fair.

Canned tuna was a no, because it just wasn't the kind of salad I wanted to make, so I changed the main completely and did lovely roast new potatoes with baked salmon which was not particularly French, and haricot verts with butter and walnuts.

I decided to still do the fougasse, I love these types of breads where you can stick anything in like cheese, herbs, red onion or olives. I'm sure you could chop some saucisson in there if that was your thing!


I'm sure the bright reader already made the connection to Focaccia. If you didn't, don't feel bad, I'm sure you have other qualities. But yes this is the French cousin of the Italian Focaccia. Other relatives include Pogacsa in Hungary and the slightly loose moraled Hogaza in Spain. They all share an old Roman ancestor called Panis Focacius. No relation to Panis Angelicus.

I decided to go with olives and fresh rosemary for my fougasse. The thing about this bread in addition to the toppings is the shape. Mine is not a perfect example,  it's definitely a bit on the fat side. Do an image search in Google and you will see. Apparently it's supposed to resemble the ear of wheat whatever some of the images might make you think. It should be a bit triangular with a long cut in the middle and then usually three shorter diagonal cuts on either side.

Some seem to make it quite thin, almost pizza like, mine was more a loaf. Also you can either mix your add-ons in the dough or put them on top of the shaped loaf. Or maybe even do a bit of both.

I did just one loaf but if you want to do more, maybe try different toppings in each, the recipe is easy to double.

Olive and rosemary fougasse recipe

250g strong bread flour
3.5g dry yeast (half a sachet)
1 tsp salt
1/2 tsp sugar
1 3/4 dl lukewarm water
1 tbsp olive oil

Toppings / fillings to your liking, e.g
2 tablespoons of fresh chopped rosemary
large handful of sliced olives

Mix the dry ingredients in a bowl. Mix olive oil and water. Make a well in the middle and pour in the water. Mix with a wooden spoon until well incorporated (or you can do it by hand). Sprinkle flour on the work top and tip the dough on top. Start forming a ball and kneading. Knead for about 5-10 minutes according to your patience. For me 5 will have to do.

Drizzle a clean bowl with some olive oil. Put the dough ball in the bowl and turn so it's coated with oil. Cover with clean kitchen towel and leave to prove for an hour or until it's about doubled in size and springs back when pressed.

Pre-heat your oven to 225C.

Tip the dough on a floured work top. If you want your fillings kneaded in add them now to the dough and knead lightly until incorporated. Shape your dough into a fougasse shape and make the cuts (and now add yout toppings if you want them on top rather than kneaded in).

Leave to prove for 20-30 minutes or until it looks like it ready to bake. You can brush with oil or milk and sprinkle with sea salt, but you can also just stick it in the oven as is.

Bake  for about 15 minutes or until crispy crusted and golden.

There is an obvious van joke in there! But I will let it go although I see them a lot on the M4.

Instead I will tell you about my friend who mentioned she'd just been to Marseille on a work trip. I told her (I'm a bit excited about my French food week), that Marseille is where Bouillabaisse is from!!! My friend who is not very much into food or cooking asked "Who's Bouillabaisse?"

So there, that's French cuisine neatly back in it's corner.

Anyway I am loving my French week, and I love Bouillabaisse. Another classic French recipe that I have wanted to try for a long time and therefore added on my French meal plan is Coq au Vin. Anything with half a bottle of red wine in it can't be bad.


It's surprisingly easy and fuss free to make. Unless you use a whole unplucked cockerel I suppose. Luckily Morrisons didn't have any of those, so I opted for some organic drumsticks and thighs. It fills the house with a beautiful red winey and meaty smell. And of course tastes fantastic. I made it the previous evening and let it sit in the fridge overnight and it was pretty awesome when I heated it for dinner the next day. Or you could marinade the chicken pieces in wine overnight. You don't have to do either, but like the wine it mainly consists of it improves with time.

I substituted the bacon with smoked turkey rashers, because we don't really eat pork. Be sure not to fry them too long or they will become really dry and hard and really quite nasty. How do I know this? Call it my infallible cookery instinct.

Husband thought all the extra bits were unnecessary frou-frou (button onions, button mushrooms and maybe particularly the weird hard pieces of turkey bacon) but approved of the chicken.

Coq au Vin recipe (serves 2)

75g turkey bacon
1 yellow onion
1 carrot
1 stick of celery
2 garlic cloves
12 button onions
100g button mushrooms
500g of chicken pieces with bones in
1 tbsp of plain flour
2 tbsp cognac
1/2 bottle of French red wine
1 cup of chicken stock
a few sprigs of thyme
2 bay  leaves

Chop the turkey rashers. Heat some oil in a large pan or Dutch oven on medium heat. Fry the turkey rashers quickly. Remove to a plate.

Season the chicken pieces with salt and pepper. Add to the pan and fry until nicely browned. Remove to a plate.

Turn the heat down. Chop the onion, carrot, celery and peel the button onions, add to the Dutch oven and fry on low heat until softened, Mince the garlic and add to pan. Continue frying for a few minutes.

Fry the mushrooms in a separate pan with some salt and pepper until brown.

Add chicken and turkey back to the dutch oven. Add the flour and cook for a minute. Add the mushrooms and cognac scraping the bottom of the pan. Add the wine, stock and herbs. Cover and simmer for 50 minutes to 1.5 hours depending on the size of your chicken pieces. You want them to be melt in the mouth soft but you don't want them to fall apart in the pan.

Once your chicken is done you are likely to be left with a little bit too much liquid. To reduce, remove your chicken pieces onto a plate. Increase the heat to medium-high and cook until the sauce has reduced enough to coat the back of a spoon. Return the chicken to the pot and make sure it's hot through. Check and adjust seasoning.

Garnish with fresh herbs and serve with roast, boiled or mashed potatoes or plain rice.