Monday 19 February 2018
Pasta with tuna, capers and lemon
About 18 years ago I cooked for Paul for the first time. I made a very simple pasta dish, and I still remember even that being a challenge because he was kissing the back of my neck distractingly. I'm not entirely sure what day it is today and yet I also remember vividly that after we ate he said that he really liked the way I put slivers of the lemon zest in with the tuna. I like that bit too, so I think the lemon zest is essential.
I've been making it exactly the same way ever since. The only thing I have done differently this time is boosted the lemon flavour a bit by dropping the shell of the juiced and zested lemon into the cooking water.
Pasta with tuna, capers and lemon (serves 2)
Pasta (you know how much 2 of you eat. I am not going to recommend or judge)
Olive oil
3-4 cloves of garlic
1 tbs capers, drained
1 lemon, zested and juiced
A handful of flatleaf parsley, chopped
Good quality tuna in oil. 1-2 large cans depending on whether you have to share it with your cat
While the pasta (I think this is best with linguine, but we were eating in front of the TV so a smaller shape was more manageable) is boiling, put the capers, lemon zest and juice, parsley and tuna in a bowl. Slice the garlic.
When the pasta is cooked, reserve about a quarter of a cup of the cooking water and drain the rest, discarding the shell of the lemon if you added that to the water. Return the pot to the heat. Warm a slosh of olive oil and saute the sliced garlic until it is fragrant and beginning to brown, then add the bowl of tuna etc. Return the drained pasta to the pot, add the reserved starchy cooking water and bring back to the boil, simmering for just a minute or so. If you want to add some grated parmesan, in the teeth of Italian disapproval, go ahead. Silvio Berlusconi's ongoing career demonstrates that not all Italians get it right all the time.
Monday 12 February 2018
Quince and ginger upside down cake
At Christmas, I bought some quinces. I had several extravagant plans for them, but then we didn't end up doing much in the way of desserts over the festive period. So I peeled, quartered and cored them and baked them in some sugar syrup until they were tender and amber coloured.
Some went into the quince and clementine trifle and the rest, with their syrup, went into the freezer until inspiration struck.
And inspiration has struck.
Quince and ginger upside down cake
75g caster sugar
2tbs water
4-6 quarters of poached quince (only use 4 if you are cooking it just for this recipe because otherwise it is madness)
140g golden caster sugar
140g butter, softened
2 eggs
40g ground almonds
100g plain flour
1 tsp baking powder
1/2 tsp ground cardamom
1 tsp ground ginger
5-6 pieces crystallised ginger, cut into chunky pieces
Preheat oven to 180C.
Line a 1lb loaf tin with a non-stick liner (or baking parchment).
In a small pan, gently melt together the 75g caster sugar and water until the sugar is dissolved, then increase heat and boil to an amber caramel. Pour into the base of the loaf tin and rotate tin to cover evenly.
Arrange the quince pieces on the caramel in a more-or-less pleasing fashion.
Cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, then fold in the dry ingredients and crystallised ginger until combined but don't overwork.
Gently spread the batter over the quince, trying not to disturb it.
Bake for about 45 minutes or until well browned and a skewer tests clean.
Stand for 5 minutes before turning out to cool.
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