First, the shortbread. From a Guardian recipe, and a special request from Hwngo in return for starting running again. 1 square = 1 40-minute run. Which means I'll either go shortbreadless or have to fit a run in sometime tomorrow.It is almost impossible to buy unsalted peanuts after 7pm here: Sainsbury and Tescos both nada. I wonder why: is it a response to increasing peanut allergies, or the perceived unhealthiness of this very fatty nut? In the end, I resorted to buying salted peanuts and soaking them in water until they didn't taste of salt anymore.
I have learnt a few things from this recipe. You can beat up peanuts in a pestle and mortar reasonably successfully (the magimix is unwell and I keep forgetting to buy it a new fuse) . The base expands to about twice its original size and smells truly deeply disgusting when it first comes out of the oven (but only for about half an hour), and it's a bad idea to slip and drop most of a can of cold cream into a panful of hot sugar. I think there may be toffee lumps in my caramel; the not-so-innocent should be warned...
The experiment worked nicely. I had some leftover pastry from the onion tart (more soon), some dates and apples hanging around and some grated pistachios (yes, really; from a Greek supermarket in North London) in the cupboard. Thin slice and dice the apples, rough chop and de-stone the dates, mix with some lemon juice and a little sugar, then divide the mix out into small pastry cases (think exotic mince pies). Bake at 180 for about 20-25 minutes, then devour because you've been so excited about cooking that you've forgotten to eat supper. Relax.
The onion tart is meant to be a surprise but of course won't be if Hwngo reads this before I arrive. I thought it best to take extra supplies (am doing Smoked Haddock Baked with Potatoes and Cream tomorrow) lest the poor thing have to suffer his own gourmet cooking. I mean, chocolate, cream and butter could happen. Oh. They already have. Whoops.
1 comment:
I feel obliged to point out to the blogosphere at large that the onion tart is lovely, especially accompanied by some leaves and a glass of something fizzy.
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