Autumn fruits for dessert?

I had an urge for fruit this morning so rose from my sick bed and picked up all manner of sweet things from the local market. This inadvertently included some autumnal delights; figs, bramley apples and plums. I had no clear idea what I was going to do with them. I pondered ginger and lemon zest and came up with this fragrant, light Autumn number.

I cored, peeled and thinly sliced the 2 lovely tart apples, added zest and juice of a lemon (yup ones still left over from the party), grated a large knob of fresh ginger and a splash of water. Then covered the pan and cooked on a low heat, letting it fluff up gently and occasionally stirring. Put to one side.

Are those plums stalking me?

Take about 140g of ginger nuts and vaporise in a blender. Grind about 50g flaked roasted almonds and throw them in. Add more lemon zest and a handful of oats. I also added half a bag of mixed seeds and pine nuts for protein and crunch. Then get your fingers sticky by mixing about 80g butter into the gingery mix but don't let it get too claggy; do it quickly and lightly.

Taste the apple for sweetness and add sugar if you like. I don't, so I didn't. Pour into a gratin dish and then top thickly with the mix without pressing down too much. Top with more flaked almonds. Put in the oven at a sensible temperature. I hadn't realised that the oven had a non 'blast it to death' temp - 190 degrees. Who knew?

This is deliciously sharp, crunchy and zesty without being too stodgy. Perfect end of Summer 'build you up' healthy food. I didn't add the plums, I'll have them for breakfast tomorrow.

Feasts for all senses

Once again a quiet week at Contrary Towers. And when I say quiet, so busy we can’t actually remember what we’ve done. There was some study done over the Bank Holiday weekend, then actual work, a late night prom where it rained in the RAH). Thursday was an early night, followed by a very lovely Friday with librarian friends.

Friday was the start of a very busy weekend and there was virtually a timetable so I could fit it all in. Having recommended the consistently good Brindisa Tapas , it didn’t disappoint. We happily tucked into croqjettas de jamon, padron peppers, rosemary encrusted manchego, a plateful of cured meats and a very nice bottle of Spanish red Alaia 2009 Tempranillo. All very lovely, and accompanied by stirring political conversation, and the usual nonsense about kilts, knitting and cigars. After all, we are librarians.

On Friday another friend had invited me to the Saturday matinee prom as he had a spare ticket. What could be better than going to a prom not knowing who was on, what they were playing or even what we were going to do after? This is why for the second time this week I was in the Moet bar, exchanging gossip over yet another bottle of friendly fizz. The fourth member of our party turned up with literally a minute to spare and we tripped hastily over the already seated people in our row to get to ours. The late lovely had had the foresight to bring a fan; doubly important because it was quite sauna-like in there, and also the organist was very young and extremely fit. He also appeared to wearing a black fishnet vest and sparkly trousers. This was going to be no ordinary organ recital.

Cameron Carter tackled the large organ as if it was a wild animal to be beaten and subjugated; his mastery of this impressively complicated bit of musical machinery was incredible. How he made so many noises with it, using just his feet left me stunned, and though his re-imagining of Bach classics might annoy some organ purists, I actually thought it made organ music worth listening to. No simple annoying church plinky plonking here. As a self confessed organ obsessive, he left us in no doubt of his genius when he brought out the Toccata and Fugue in D minor and made it sound like a piece we’d never heard before. His rather funky Rule Britannia left the grey beards scratching their heads but I loved it. What an appropriate encore for a prom.

Cute bees!

After a brief regrouping we meandered off to a stunning little shop called the Sampler. On first sight it was rather a brightly lit bewilderingly busy little off licence but then you read the instructions. You get an ‘oyster card’, top it up with cash, and meander around the shop sampling a fabulous array of wines. The dispensers are like work coffee machines only far more magical. There are 3 sizes – a dribble, a goodish measure and a glass; these range in price from 30p for a dribble of ordinary to £50 for a glass of something rather extraordinary. It is a good idea because for about £15-20, you can get to try wines that you wouldn’t have the courage to buy in a restaurant. In order to keep the palate fresh and stomach lined, they offer excellent snacks of cheeses, bread and sausage. In keeping with the relaxed atmosphere, a dog chases a wine cork and the staff are infinitely entertaining.

Someone may have spilt a dessert wine everywhere but at least I’ve found a new eau de cologne. The scent of berries and chocolate followed me around all evening, watch out Jo Malone!

A sample of quail was perfect

After more ridiculously frivolously foody conversation and organising a sherry and tapas night, someone mentioned Lahore, the best budget Indian restaurant in London. A date for dinner was discussed and dismissed with ‘why don’t we get a bottle here and go now?’ My heart sang. My friends can be as contrary as me! So off we popped to Aldgate East for a mixed grill big enough to feed the entire restaurant, quail, prawns the size of lobsters, mountains of lamb chops and a field of Bombay potatoes. Anyone with half a taste bud should come here. With the bottle of incredible Spanish Clio – the universal favourite from the Sampler, we demolished the lot. Even the picky member of the group who wasn’t happy with the food choice, declared it was the best Indian meal he’d ever had. We were four very happy and replete epicureans on leaving there.

What a day of delights. From friendship, musical perfection, and memorable food, we probably broke all manner of diets, health guidelines and dinnertime conversation taboos but do we care? Not likely!

Sweet sweet cherry pie

So this one isn't perfect but has the potential to be perfect. *sigh* haven't we all?

Take a measure of vodka, cherry liqueur, the dregs of krupnik, half a measure of white rum, teaspoon of vanilla extract and shake over ice. Pour into martini glasses and top up with apple juice. Float roasted flaked almonds on top.

The rum adds a certain spiciness but I think this needs the comfort of amaretto to turn it into a Bakewell tart martini. I think my flatmate would appreciate a Bakewell Tart... afterall, she is ... [redacted]

Clare's Raspberry Apple Pie

So for reasons now unknown to me, we were talking about pie. Why were we talking about pie? Apparently we'd had it for dinner not 3 hours earlier and someone felt that a chocolate steamed pudding wasn't enough for dessert.

Not being one to judge I applied some considerable intellect and surveyed the freezer. This is Clare's Raspberry Apple Pie.

I poured 2 measures of vodka, a measure of krupnik, a measure of chambord, a teaspoon of vanilla extract, and shook vigorously over ice. Divide the mix between two glasses, add a splash of apple juice and stir with a cinnamon stick, leaving it to bob drunkenly

Quite frankly, this is lovely and perfect end of summer, Bank Holiday martini.  

Shaken and Stirred!

It's been very quiet at Contrary Towers. Now that we have a lovely set of candles on the balcony, carefully measured and sourced from the local market, the weather has rather contrarily decided to go off colour in the evening. Honestly. It's rather annoying when you want to sit outside, gossiping and watching the Cotall Street mafia go about its business.

Last week involved us working hard and plotting a few things. I had decided on a weekend of study. Which is why I found myself heading off to the Barbican 007 exhibition with a friend on Friday night. It was impossible not to, the website said:

Whether you like your drink shaken or stirred, you can enjoy a selection of Bond-style cocktails at the Martini Bar and experience the 007 lifestyle for real.

That clinched the deal. We got there in time for a drink before hand and as quips fell thick and fast the Vesper did interesting things to my co-ordination. Wobbling into the Curve, I was delighted by the Bond memorabilia; costumes, gold bars, gadgets, designs and story boards. Seeing the films all in one place showed how each Bond film was defined by its era. 

The exhibition appears to take over the entire Barbican complex, with 2 other rooms being filled with Bond baddies and a mock up of the Die Another Day ice palace. In that last snowy room I particularly loved seeing the cello case that Timothy Dalton and Maryam D'Abo used to escape in The Living Daylights. After that it was off to the bar for another classic vodka martini. Lightweight, fun and fashion-filled frivolity.

Saturday was a bit of a slow start; I blame the pizza from the night before. To shake out the cobwebs and disregarding the ferocious looking weather forecast, I got on a boris bike and headed to Academicland. I spent precisely 10 mins in the library before deciding coffee with another friend was a good idea. Now the weather was being rather beautiful; light was being scattered by jewel like raindrops through the Russell Square trees, non-threatening and ... oh. Coming down in buckets. All pretense was dropped so we stayed there until it suddenly stopped and odd shaped clouds bloomed above Bloomsbury.

We toddled off to the Southbank because I needed mead. And then as if the weather gods were mildly unhappy that we'd taken their threats so lightly earlier on, they really went for it. The food stalls at the back of the Festival Hall were suddenly inundated with water; awnings bulged and torrents flowed down the street. Thunder and lightning sent people scurrying for cover. If you were lucky you scarpered with Moroccan fancies in your hand and munched whilst the gods put on a show. It was brilliant. 

After no let up for half an hour, we became a little bored and cold. So sensing a slight lull I grabbed my bottle of mead and we headed for the underground. After a brief excursion to North Greenwich to see if the cable car was running ... er no ... we got on a boat and headed back to Contrary Towers. To warm up, we opened the mead and proceeded to talk about art which is always heating! We discussed a rather interesting sound installation which is currently on at the ICA and I made plans to see it - because looking at stuff is sort of like studying, only not reading and writing.

As it happens, I was blown away by it and I will be doing something a little more academic with Bruce Nauman's Days. I bought a book and everything. This student discount thingy is brilliant. I wonder if the local furniture/bookcase shop does discounts?

Lemons and limes

Post party we have an issue.

Specifically we have cornered the lemon and lime supply in East London owing to sending @obotheclown out to get more limes. What were we thinking? Obviously I wasn't because I believe at that point I had a wine in one hand and a cocktail in the other which, if you read my blog, is why I get in to so much trouble.

Anyway.

So we've been looking at recipes that include said popular citrus fruits. Which is why I sort of tried to make steamed lemon tilapia with teriyaki sauce. When I sort of I mean I'd best explain. I love living on the East End, but you can't get tilapia in Lidl. Or mirin for that matter. A recipe adjustment was the order of the day.

So salmon it was. Which Lidl do sell, freezer section if you want the unsmoked stuff. For mirin I could have substituted sherry, but Clare suggested I use Prošek as, like all respectable people, we have it in the fridge. Sensible lady my flatmate. Compared to me. As I'm neither sensible, nor... Oh you, get the picture.

What you need...

• 3 tablespoons of soy sauce
• 75ml of mirin/sherry/Prošek substitute
• 2 tablespoons of sugar
• half a tablespoon of honey
• 1 lemon (thank goodness for that!) half squeezed, half sliced
• 200g of rinsed basmati rice
• 2 tilalpia/salmon/whatever fillets
• piece of ginger, shredded. FFS Lidl, why didn't you have this?!!!
• 1 red chilly (nom)
• Spring onions, sliced and then left in the kitchen all forlorn.

So, preparing in advance... Glad I did as madam turned up with the ingredients for blinis, more later. Put the soy, mirin/sherry/Prošek, sugar, honey and lemon juice in a small pan, boil and then simmer for 5 minutes. Maybe more as she turned up at that point and you know how we talk. Meanwhile, rice in pan, boil with 400ml of water for 5 minutes then put the fish on top and sprinkle the ginger and chilli. Add the lemons to look a bit flash Cook for another 5 minutes, which might be more as we had a lot to talk about (had been nearly three hours!) and...

...put on a plate, which is bloody tricky I can tell you, add a drizzle of the sauce and forget to add the spring onions. Optionally you can add the spring onions. If you are conventional like that. We won't judge. Much.

Judges.

So that was last night. Tonight we had a choice, the thai beef (now tomorrow) or the blinis that the Contrary One turned up with last night. With caviar. And champagne.

Obvs.

Don't get us wrong, I know there are some that thing we are frivolous, decadent and debauched social butterflies that have napalm on toast and carry chainsaws. It's not true, but in this case we, by chance, have three tins of caviar and a couple of bottles of fizz in the fridge. As you do.

So it was to be a Contrary Tuesday. And blinis. Lots of blinis.

The fizz of choice was Bollinger, which, unfortunately seemed to have had a little shake. So we now have a champagne flavour wall. I'm not sure exactly where the caviar came from, but I do know it keeps appearing in the fridge and comes from Belarus. So, sensibly, I don't ask questions.

I also won't mention the smutty thoughts that we both had regarding stray caviar as it explodes. Ahem.

Where was I?

Oh yes. So the trouble with champagne is, well, we only have a little fridge, and wanted to keep the yellow label for another night. So we had to move on to cocktails. Time for a new recipe, the Pippy No Stockings, which you can see in Clare's version of the evening. It is gorgeous. And used limes. And now we're both slightly squiffy. So time to hit twitter and be debauched...

Blowing Raspberries at the Week

Let it not be said I'm not persistent. Or bad at written English. Despite not having a party for which to prepare, I'm still inventing cocktails. 

We were a bottle of bolly down and then I was asked 'what shall we drink next?'. So I peered at the jewel like bottle of raspberry liqueur and thought 'vodka'. 

I took a couple measures of ice cold vodka, added fresh lime juice, a scoop of raspberry jam and shook over ice. I added the chambord and a slice of lime. 

I'm calling this a Pippy No Stockings because all the raspberry pips are caught in the shaker. And I'm not wearing any.

Tuesday is clearly the new Friday. See you next week!