After a Friday night out on the razz and a hangover all Saturday, me and Greg thought we'd do a nice Sunday lunch and get Joff round. We decided to make pretty normal one - pies, gravy, peas, veg , Yorkshire puddings. But we thought the Grigson must have something we could do. Of course, she always delivers; (#30) Carrot and Potato Cake seemed straight-forward and unfussy. Simply fry an onion in butter and stir in 2 or 3 grated carrots along with plenty of salt. Spread half in a cake tin, followed by a pound of thinly-sliced potatoes and then the remaining carrot mixture. Bake in the oven until all has become soft - about 25 minutes. We had a slice of it with our meal and it was a much welcomed addition. The juice from the carrots and the butter made a lovely orange-coloured sweet sauce.
The pudding was an Eighteenth Century-style (#31) Baked Custard Tart. Usually the kind I have is made from eggs, milk, sugar and nutmeg, but this was made from 3/4 pint of single cream boiled with a cinnamon stick and 2 blades of mace. The cream was sieved and added to 2 eggs and 2 egg yolks along with 2 tablespoons of sugar. This was whisked thoroughly and quickly so that it didn't scramble. Then 2 teaspoons of orange flower water was added, and it was all poured into a blind-baked sweet shortcrust pastry base, a flourish of grated nutmeg added to the surface, and baked on a low/medium heat for about 30 minutes until just set. Can't wait to get my new kitchen in - hopefully will be starting it at the weekend. Watch this space!
#30 Carrot and Potato Cake - 7/10. An interesting and fuss-free way of making your typical Sunday veg a bit more interesting (and fattening, natch).
#31 Baked Custard Tart - 8/10. Lovely! Very creamy and fragrant. The orange flower water was a perfumed delight! However, I think I do prefer the recipe I know of - there is several recipes similar to this in English Food
, so I won't worry that I'm missing out!
The pudding was an Eighteenth Century-style (#31) Baked Custard Tart. Usually the kind I have is made from eggs, milk, sugar and nutmeg, but this was made from 3/4 pint of single cream boiled with a cinnamon stick and 2 blades of mace. The cream was sieved and added to 2 eggs and 2 egg yolks along with 2 tablespoons of sugar. This was whisked thoroughly and quickly so that it didn't scramble. Then 2 teaspoons of orange flower water was added, and it was all poured into a blind-baked sweet shortcrust pastry base, a flourish of grated nutmeg added to the surface, and baked on a low/medium heat for about 30 minutes until just set. Can't wait to get my new kitchen in - hopefully will be starting it at the weekend. Watch this space!
#30 Carrot and Potato Cake - 7/10. An interesting and fuss-free way of making your typical Sunday veg a bit more interesting (and fattening, natch).
#31 Baked Custard Tart - 8/10. Lovely! Very creamy and fragrant. The orange flower water was a perfumed delight! However, I think I do prefer the recipe I know of - there is several recipes similar to this in English Food
, so I won't worry that I'm missing out!Greg says:
"#31 Baked Custard Tart: 8/10. Woop! Bona to vada your dolly old tart. Me and Joffrey were dry humping over this one. I even gave Pugling a little bit and he made his scratty schnarfing gulp-sound which means ‘I like’. Despite Neil’s misremembering I’m sure this is the only pie of this kind he’s made me and thus is my fave of the breed so far."
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