Of Bakes and Cakes

For the past two weeks I've had visitors and it's been marvellous fun. For the most part their holiday involved exploring my island home by foot, bike and canoe, with the odd emergency use of the tiny bus, as well as relaxing on the beach and messing around in the sea. My brother had built himself a fishing rod, Roo had a million questions, and the Contrary Ladies Trio had plenty of conversation about life, love and poetry. Inevitably there was a lot of wine, rum and beer at various stages of the visit...not to mention a bit of dancing. They also seemed to appreciate the sunny weather after the summer back in the UK. I hear it's quite bad.

Domino's? No

As regular readers will know, the contrary team and various associates can sleep, dream, and conjecture about food for hours. Kim and I trod-water for about an hour just talking cake - my perfect idea of aqua-aerobics. And we had an officially qualified chef to bamboozle with recipe jiggling and fridge specials. My brother is a massive foodie and enjoyed working with the many wonderful ingredients available but there were times when he just wanted to nap, so left me in charge. He did teach me some cheffy things like what a  beurre rouge was, and the posh term for cubes of tomato.

No I can't remember what it was. And in return he made me promise to write the recipe for the Dalmatian inspired meat and polenta bake which he had four helpings of. So here goes:


Clare's Dalmatian Bake (serves 4 - 6)

First check the fridge for random items of interest and make adjustments. Sniff the open bottle of chilled red wine and taste a glassful just to make sure it's ok. Take half a large onion and chop finely. Fry off in local olive oil with plenty of garlic and some cubes of smoked cooking prsut. Add 500g of pork/beef mixed mince and brown off thoroughly. Add a glug of the wine, plenty of pepper, a bay leaf or 3 (if you have any left over from the experimental burning bay leaves to see what happens trick) plenty of Dalmatian mixed herbs, and a tin of chopped tomatoes,a rinse of the tin with water, a squeeze of tomato puree and a beef stock cube. Mix thoroughly and let it bubble until it is thick, tasty and making everyone's mouth water.

In the meantime, take the 8 pale green peppers that you were actually going to stuff with the mince mixture. Realise one of them is dodgy, 2 are too small, and the other one went in a salad so decide to chargrill them instead. Heat the grill. Deseed, rinse and dry, and cut into quarters. Place on a tray skin-side up and drizzle with olive oil and place under the heat. Shut the oven door and proceed to forget about them until smoke is pouring out. Turn them over. Once they are fairly black but deliciously soft, leave to cool slightly and gently peel off the crispy skin.

Preheat the oven to 200 degrees.

Polenta is still a bit of an alchemical process - I blame the wine, bay leaves and golden colour. I googled it wanting the ultimate recipe and found a hysterically precious blog on the perfect polenta. Apparently forget everything you ever believed about it being a quick dish and start making it the night before.

Oh.

I poured about 250g of sunny loveliness into a pan, added an amount of cold water and milk, with a sprig of rosemary, salt, and more bay leaves. Stir and abandon til it starts to get warm and demanding. Stir more. Boil the kettle and add more hot water as and when it looks a bit firm. Eventually - about 35 mins -  it is a smooth, thick paste. Taste, add more seasoning, a load of grated cheese and some crème fraiche and Dijon mustard. Stir and it should be the consistency of a good soft mash. Remove rosemary and bay if you remember.

Then panic that your glass dish is too large and ask the opinion of the chef. His sceptical face says it all. Panic some more and have a glass of wine.

Pour the meat into the tray and spread out - it was about 2 inches deep in the end. Spread out the peppers across the meat. Top with the polenta mix and spread out evenly. Top with more cheese, breadcrumbs, paprika and pop in in the oven until the polenta is soufflé-like and ragu underneath bubbly. If you can wrest some basil from the naughty cricket, tear some leaves over it as you bring to the table; serve with a salad you forgot to make, what's left of the red wine.

It's pretty good.

The other recipe I tried today was very successful. My cake making is definitely improving but only because I'm not limiting myself to the usual butter, sugar, flour and eggs with which my gran used to miraculously conjure into fluffy sponges. Mine are always disastrously greasy and crunchy .

Mediterranean Upside Down Fruit Cake

Whisk - and I mean really whisk - together 3 eggs and 100g of sugar until they are foamy and creamy. Use a machine if you have to, or just enjoy the hard work. Once you are sure, keep beating and start adding 70ml olive oil as if you were making mayo, one dribble at a time so it turns glossy, whilst remaining aerated. The recipe I adapted suggests using a light olive oil but I prefer the rich fruity flavour of the extra virgin single press local stuff. I want my sponge impolite and gutsy. Add 90g of flour, a teaspoon of baking powder, and a good pinch of ground sea salt. Fold in until smooth. In future, I would also add a dash of almond essence to this.

Slice a ripe peach and arrange on the base of your oiled baking dish. Sprinkle over a sachet of vanilla sugar. Again, I would add flaked toasted almonds for extra crunch. Pour over the batter and place in the pre heated to 160 degree oven. Bake for about 50mins - a skewer will come out clean. Turn out so the peaches decorate the top. The texture is incredibly light, moist yet robust.

Who's coming here next?!

A stitch in time...

And so the contrary holiday rumbled on. Traditionally on holidays one is awake until late then has a lazy lay in before rushing down to the hotel breakfast at the last minute. Not in my book. At 6am I was watering the garden and by 7am I'd breakfasted and started to lay out the pattern pieces I'd prepared the night before. A bit like germans doing the towel thing by the pool.

Only with scissors.

That all went swimmingly well though it did remind me that I really ought to get another cutting board and rotary cutter as it makes life an awful lot easier. The day though went swiftly and remarkably efficiently, my only break being a trip to the best shop on the planet for evening winez and a pack of hand sewing needles. Honestly, I was on an actual roll with only one mishap involving scissors and the bodice. Oops. Oh well, I really wanted to re-cut pieces and make again.

Or not.

By 5:30pm I was finished all bar the zip, strap placement and final hemming. Oh yes.

Which was why I started making pasta dough as I had both my bezzie and the boss coming round for food and wine. Which would be great except for the fact that the living room had bred actual contrary chaos with little bits of cloth and threads everywhere.

The vacuum cleaner has never been so busy so often!

This is okay. As everyone knows, making dough for lasagna sheets means you have to leave at least 30 minutes for the dough to rest which was when I ran round like a woman posessed trying to clear up the chaos. I was finished with literally moments to spend as first the bezzie and then the boss managed to breach security at the front gate and were literally buzzing my buzzer...

Any dreams of having at least started the ragu was completely lost. To make matters worse I also lost the garlic I was going to use.

Oops. Again.

See the trouble is I like to slow cook for intense flavour so it wasn't until around 8:15 that I was ready to roll the pasta sheets... Or come out with a stream of euphemisms and double-entendres to end all streams of euphemisms and double-entendres. You wouldn't think rolling pasta could be such a giggle.

Or an excuse for pervy behaviour.

Yep, the boss decided to video the process, or our cleavages and, being slightly tiddly, we might have done the whole Nigella thing. Shameless. Quite shameless.

And then it got worse.

Pasta making with #boss
picture by @PrincessOfVP

The boss decided that he would also like to try his hand at turning the roller and stepped in. Of course he then also had to unbutton his shirt to show his own (lack of) cleavage.

I don't think I'll be able to face him on Monday without giggling.

Which reminds me, I must tell my flatmate that we froze some of the resulting lasagne in case she needed to eat on her return. 45 minutes after the giggling we were ready to eat, I'd magically removed all the removed al the remaining chaos on the table so we could actually eat and the evening rolled on until eventually even I had to stop eating.

It really was a fab evening.

Contrary peas!

This morning was another early start. The big news is that we have peas! I'd not really noticed them yesterday but once I saw one I realised there were loads, very exciting. I was amazed at how fast they went from flowering to actual pea pods showing. Quite stunning.

The rest of the morning was almost a repeat of the day before, breakfast, sewing, looking at ducklings, but I did at least finish the second dress. Or at least finish for now as after wearing it for a couple of hours I decided I needed to shorten the straps a little to stop them falling off my shoulders (my hips hold the dress up) but for that I will get somebody, we'll call her my flatmate, to help by pinning them whilst I wear it.

I'm sure that won't hurt.

Finally though it was time for my little holiday to end so with a flurry of bin emptying and packing my

It fits!

weekend bag I scampered off in the general direction of Kings Cross and a trip to Norfolk.

But that's not quite where the story ends.

On the train to Cambridge a lady sat opposite me, I blurted “I've met you before”, as I had, maybe four years ago on the Cambridge to Norwich train. I think she was slightly taken aback that I remembered she was a biologist studying fruit fly fertility for her PhD. You see, I might not be able to remember names or what day of the week it is, but I do remember the story and detail of most things.

It was lovely to chat and catchup as the train roared its way to Cambridge and hence my journey beyond...

Until next time.