Archive for November, 2010

chargrilled asparagus with romesco sauce

its been a long time… and now i am back with slightly less to show for myself and probably slightly less interest from the people. but i push on – because i dont do it for the glory. so i made a romesco sauce. i think romesco is maybe the greatest most sublime combination of the most wonderful and simplest things available. i dont see how anything with rosemary, garlic, olive oil (theres very little you can do wrong after you have done that), roasted almonds, and roasted peppers – could ever go wrong. but i only ever once made this before and i made it as a crust not a sauce….the necessary consequence of which was it was a sandy texture. now i needed it wet and sauce like. so i threw in some oven roasted tomatoes and olive oil and that was it. in other news, theres this:
thats all. ring off.


about 300g roasted red pepper (2-3 peppers)

2 tomatoes

1 tbsp rosemary chopped

2 garlic cloves sliced

3 tbsp olive oil

50g almonds lightly toasted

50g white bread crumbs

first roast the peppers and the tomatoes. toss them with the garlic and rosemary, some olive oil, salt and pepper. roast on 180 degrees for an hour. or 100 degrees for two hours. the latter will give you a better result and a bigger electricity bill and a bigger hotness on a thirty degree day. the former works just fine.

in processor crush up almonds and breadcrumbs together. i dont have a processor so had the dubious pleasure of doing this in a mortar and pestle. i bashed up a bit of garlic and rosemary before add the the nuts and bread crumbs. when the peppers and tomatoes are done – process these with the nuts and bread crumbs til a paste. it will probably be a bit too thick. i did this bit in a blender – if its too thick add a bit of olive oil – in a steady stream until its the right consistency. season with salt and pepper.

for asparagus:

2 bunches asparagus

1 garlic clove finely sliced

1 tbsp olive oil

salt and pepper

blanch the asparagus in boiling salted water for a minute, then drain and refresh with cold water. toss with some garlic, olive oil, salt and pepper and then put on a very hot grill – turn it once or twice and then remove. eat with romesco. its lovely.


butter cake

apologies to those who read – mainly but especially and singularly smoo – been busy trying to unearth a snow. sometimes its hard to get everything done in a day so naturally my response to that is to get nothing done. nothing at all. but once, some days ago, i did manage to make this cake. without wanting to get all sentimental i will just say this is the cake of my growing up – its my grandmothers or her mothers or some such. its the epitome of cake – the very embodiment of what i think of when i think of cake. butter sugar eggs flour. bit of crappy cocoa powder too. its from the olden world of yesteryear. and to that end i didnt use any electrical means of making. i used sheer strength of arms and force of will. and this cake is sublime. not unlike like the melancholy and intimacy of these vocals… VOTE EARLY VOTE OFTEN.


125g butter

1 cup sugar

2 eggs


1 1/2 cups self raising flour

3 tbsp milk (this ingredient, has over time, turned into 3 tbsp of double cream. i dont like it. i prefer the milk because i like the austerity of it all.)

2 tbsp cocoa powder

preheat oven to 160 degrees. butter and flour a cake tin. cream butter and sugar til pale and light. add the vanilla and the eggs one at a time and beat. then sift in the flour til it looks like this –

put about 3/4 of this mixutre into your cake tin (i used mini ones but its not trad so i would suggest a larger vessel.)

then mix the cocoa powder into the remaining mixture

then fill up the cake tin with the chocolate mixture thusly

put it into the oven for about 50 minutes. take it out and let it cool a bit before removing it from its tin. smells and tastes like heaven. poor photography doesnt begin to describe….