Ah yes, the holidays have arrived. We are also very sorry about the delay in posts as mentioned previously, but nevertheless, we are back in fooooo(d)l swing!
Hence, I will be talking about food. Because food is life and life is full of fuuuuud fafoolous food… I tried to pun and I hope it got through…
Anyway, the holidays just started and besides trying to find a temporary job or internship, getting in place university applications and scholarships, helping out in several camps or being a participant myself, I have been up to the usual baking or cooking, and watching loads of Sorted Food, Donal Skehan, Jamie Oliver’s FoodTube and Cupcake Jemma videos.
Boy, they are awesome.
Here are some of the recipes I managed to whip up over the past two weeks, namely Roast Tomato Pasta and dinner, plus a Nutella Brioche Flower.
Roast Tomato Pasta – Recipe from Donal Skehan
This went really well, and there’s no need for to buy bottled tomato sauce anymore! It’s also really easy to make: all you need to do is to halve some cherry tomatoes, throw in some garlic cloves and quarter some red onions, drizzle olive oil, generous pinches of salt and pepper, chuck it into the oven until soft and tada! You have some roast tomatoes ready to be mashed up into a sauce.
I also added some Italian herbs which gave a wonderful aroma when it was done. It really doesn’t get any simpler and you can just gauge the proportion of tomatoes or garlic or onions you want (although you do need enough to coat the pasta, if not you can always roast them again). Drizzle some Extra Virgin Olive Oil once you’re mixing, and a dash of Parmesan cheese and dinner is served!
Original recipe available here.
Grilled Salmon with Asparagus
Grilled salmon is a family favourite, it’s like a family recipe. You can never go wrong yet another simple recipe! We had some asparagus in the fridge so I decided to grill them in the oven as well. These asparagus were huge, so they did take some time to cook. The tricky bit was figuring out which one took longer to cook in the oven since I didn’t want to use another tray (extra washing!!). So I can safely tell you that the asparagus takes longer so put them in first with a good season of salt, pepper and olive oil, at 175ºC.
It’s another “agar-ration” recipe so say, about 10 minutes into the cooking, place your salmon on top, seasoned with salt and pepper. Depending on the thickness and size of your cut, once you see the protein, or the white bits, coming out it should be done. You can always check by pulling a small piece apart, but try not to leave them until you see too much white – it’ll mean that your salmon is overcooked and may be dry.
Squeeze some lemon juice on top for an extra zing, or you can also put lemon slices together with your salmon when grilling!
Nutella Brioche Flower – Recipe from Sorted Food
Ah, this was an amazing experience to eat and to make! I made these by hand as we don’t have a mixer with a hook for kneading. It was especially hard to knead because it was a brioche and egg and butter was involved. Cold butter had to be kneaded into the dough to create layers of buttery air bits, giving brioche its amazing flavour. The dough was really sticky at the start but soon, it started to come together but still remained slightly sticky and oily due to the butter.
The feedback I got back from my family and Stefith was that it was quite dense. Flavour was great, because hey, nothing goes wrong with a good dose of Nutella, but the bread was not as fluffy as they expected. My guess is not enough kneading, since it did take such a long time and I got tired (read arms day), or I didn’t let it rest for a long enough time. Either way, it still turned out great and was my breakfast for two days. Amazing when dipped in milk also.
I would definitely try this recipe again soon! It calls for 400g of Nutella, which is slightly more than the entire middle sized bottle sold in the stores. I found that slightly more than 200g, which was what I used, was just right. Unless you decide to make really big flowers, then maybe you’ll need the whole bottle…
So that’s the end of my food adventures from the holidays so far, and until I get a job, you can expect more of it! Maybe you can suggest what I should make next?