A lonely food diary

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  • Anna Jones pistachio and elderflower polenta cake

    I love this cookbook and would recommend it based on a lot of use. It makes me try new things and is not overly complicated (some of my favourite recipes are from this book). It makes use of new ingredients that aren’t rogue, just not used very much in most kitchens. I am gluten free and this cake was naturally gluten free, made with a new ‘flour’ I have not come across in cakes before – polenta. I would recommend it just as the recipe reads however, I did find the 150ml elderflower cordial to be slightly too pungent, and will next time try lower it to 100ml. I also think the icing doesn’t need the elderflower.

    Put oven on 200°C.

    200g pistachios kernels (original recipe said 250g but I don’t think it needs it) – quickly blended in food processor to make almond flour like texture, put a tbs aside for topping

    Juice and grated skin of 1 lemon

    Mix 125g of butter with 250g of light brown sugar add 125g of greek yogurt and mix well, it may form clumps if butter and yoghurt is cold, this didn’t impact outcome too much once mixed with the dry ingredients.

    Add 200g polenta, 1tsp baking powder, pistachios and lemon to the mixture and mix well. Add in three eggs and mix.

    Transfer to a loaf form and bake in the oven for 45min +10 min, add tinfoil on top halfway through to stop the top of the cake from browning too much. When it is ready it should be almost a little too moist but sit still in the form when wiggled. If overcooked it will be slightly dry so dare to take it out just slightly (5 min or so) before you think it is ready, it will ‘dry’ when taken out.

    Let the cake cool in the loaf tin until it is moderately warm, then make holes in the cake with a wooden skewer or chopstick and pour 100ml elderflower cordial over it (recipe says 150ml). Let it sit and soak until it is almost cold (it tastes good to serve just slightly warm).

    Mix 200g cream cheese with 6tbs icing sugar and 1tsp elderflower cordial (I have doubled the amount from the recipe and also replaced 1tbs with 1sp of elderflower cordial here, it also says to pour it over the cake but I preferred serving it with cream cheese frosting by proportion so it stays better for longer).

    Serve a slice with a generous tablespoon of frosting and a sprinkle of the pistachios.

    The cookbook that the recipe is from is: Anna Jones, a modern way to eat

  • Flapjacks I made when I didn’t have flapjacks at home 

    I rarely reach for a flapjack. The glucose syrup and margarine as primary ingredients put me off it. I was however craving those gluten free Ella blueberry or apple bars, they satisfy a sweet craving but also makes you feel like you have gained some fiber. I didn’t have any at home. and found a recipe of ‘healthier flapjacks’ and followed it mostly, but swapped out half of the ingredients and it turned out better than expected. Will definitely make again (my version).

    Melt 50g butter, 50g tahini, 100g coconut sugar in a pot at low temperature. Add a very ripe banana here also, it’s okay if it’s frozen.

    Mix 250g oats with 50g pumpkin seeds.

    Add oats to the melted sugar and butter and add a beaten egg.

    Transfer mixture to a squared loaf tin and press the surface firmly.

    Bake in the oven at X C for 18 minutes. Cut when remove from oven halfways. Cut fully when cooled. Store in the fridge for a week.

  • Chicken Milanese

    For one person (with leftover chicken)

    Two chicken breasts (free range does taste better in this recipe)

    Salad (fresh lettuce leaves of choice)

    The rest hopefully you have at home.

    Pour sufficient breadcrumbs (for gluten free use for example ‘Free from’) on a small plate.

    Pour sufficient plain flour (for gluten free use for example ‘Free from’ plain flour) on another small plate. Add salt, pepper and paprika.

    Crack an egg in a wide bowl and mix evenly.

    Bang chicken breasts either using a heavy bottomed saucepan/frying pan (loud!) or using a wooden rolling pin until it’s about 1 cm thick, the thickness isn’t essential but the more even the better. Add salt.

    If using a stainless steel pan, preheat on a low-medium gas.

    Coat the chicken breasts in the flour – ensure it gets into all crevices.

    Coat the chicken breasts in the egg.

    Coat the chicken breasts in breadcrumbs, evenly coated.

    When the pan is sufficiently hot add plenty of oil to the pan, maybe 2 tbs (I use virgin olive oil). Keep gas on low-moderate.

    Add the chicken to the pan and fry until internal temperatures are 75°C, turning halfway through ensuring the coat doesn’t burn but becomes golden, might need to add some oil before turning over.

    In meantime, wash the salad leaves. Dry the leaves in a lettuce cylinder or otherwise use a hand towel. Chop the salad leaves. Add chopped tomatoes, shaved parmesan, shaved carrot and toasted pine nuts. Make a mustardy dressing with approximately 1 tbs virgin olive oil + 0.2 tbs vinegar (balsamic or other) + 1 tsp dijon mustard. No need to add salt.

    Salad ingredients can wary, if nothing at home salad leaves and capers are good. Tomatoes are recommended as they add some juice to the chicken. It is important that salad leaves are fresh and crispy and make sure to serve a big portion of salad.

    Serve salad and chicken on a plate.

    Use the other chicken for a Caesar salad leftover or a great chicken sandwich.

  • I felt like making a blog writing about food

    I felt like making a blog writing about food. I like food, I eat food, I like reading cookbooks, and I am a bit bored. I cook a lot of food for myself as a single of 29 years. Thus, the lonely food diary. 

    What will I write about? I don’t know. Food. I think?

    Here is a picture of a 11 o’clock black filter coffee with fruit. I love 11 o’clock filter coffee and fruit. Feels like I am on a fruit break at the kindergarten. Two types of fruit is better than one. Cup made by me