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A Load Of Rhubarb

13 Jan

Todays cooking endeavours started out so miserably that I was almost tempted to give up by 10am. My attempt to make a rhubarb compote without a recipe to hand didn’t end up as I expected – with me pulling it off perfectly and then feeling like a domestic goddess with no need for cookbooks ever again – but with a burnt tray of rhubarb and black sugar that, needless to say did not make it to my breakfast of banana and Greek yoghurt. Safe to say it was a very boring breakfast without that sweet – sour tang of rhubarb, and the cookbooks are staying. That’s what happens when you ignore the smell of burning wafting in from the kitchen! Luckily for my tummy (and for the blog) I picked myself back up and carried on undeterred with my planned cooking, as once The Boyfriend is back my weekends will be spent DIY-ing, moving and doing a whole lot of cleaning, so lets cook while we can!
While I’m not on a diet (because I hate them, don’t believe they are sustainable and don’t want to spend January starving) I am eating a lot more healthily and downsizing my portions in a slow burn attempt to drop a dress size by the end of April. I’ll never be able to stick to any eating plan that denies me chocolate and cake, so lets just be healthier. Bearing this in mind, for my lunch I blended up a soup from Nigella Christmas, sweet potato and butternut squash. It may not be Christmas anymore but there are plenty of winter friendly recipes and this one happens to be full of goodness, plus the golden orange colour peps up an icy day. The Boyfriend is not a fan of either sweet potato or squash which I find pure madness as I love them and they are exceptionally good for you to boot. It’s a really simple soup to make and tastes ridiculously good. There is a warming edge to it from the nutmeg and cinnamon, and the unusual addition of Marsala wine cranks the flavour up a notch. It’s sweet like you’d expect from a sweet potato soup but while the Marsala adds sweetness, the taste of alcohol stops it from being too much. If you cook a lot then a bottle of Marsala is an essential, you can use it in desserts like tiramisu and trifles, stews, soups, chicken dishes…. It’s indispensable and because its a fortified wine it lasts ages in the store cupboard. Get some now! In the cookbook, Nigella also recommends making a blue cheese sauce to swirl over the soup but this would turn lunch from healthy to indulgent. It helps my weight loss that its the week before payday too, otherwise that blue cheese may well have just accidentally found its way into my trolley.

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As I’m sure you all remember, Sunday used to be my baking day but with The Boyfriend being back for three months that got shelved. Well, its back for one day only! Thankfully I hadn’t burnt all of my rhubarb this morning and still had plenty of stalks left to bake a cake. Trawling through my Delicious magazines I found the recipe for rhubarb, vanilla and sour cream crumb cake in the March 2011 edition and knew I just had to make it. Rhubarb deserves more than crumbles, delicious though they are. It may come as a surprise to those of you who I haven’t been out drinking with, but I’m a big fan of hip hop and my preferred choice of music to bake to is always rap. I’m terrible at rapping myself although give me a few mojitos and I soon forget that, but what can I say, in the privacy of my own kitchen (and car, shower, bedroom….) I pretend I’m Azealia Banks or Lil Kim. This is how I found myself chanting “I guess that cake getting eaten” while spooning the cake and rhubarb mix into the tin (for those of you with a sensitive disposition, sticking with my cake lyrics to 212 is probably for the best). The cake itself is supremely yummy, but how could a cake with a vanilla sponge, tangy yet sweet rhubarb and a crunchy topping made of sugar and butter ever not be? I kept my portion to a small slice and resisted having any custard with it, but that would be a heavenly combination. The rest will hopefully be dished up tomorrow when friends are over for dinner, although I am now wondering if they are all as fond of rhubarb as I am? It’s so beautiful and pink though, how could anyone dislike it? Anyway, the cake is moist, sweet, sour with a tasty crunch from the topping, and in my eyes is the perfect cake to chow down on on a cold Sunday afternoon. In the words of Azealia (well, sort of) “Imma ruin you, cake”.

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Last but by no means least, for my dinner I made Malaysian satay chicken from Gizzi Erskines Kitchen Magic, which is one of my favourite cookbooks. I marinated the chicken in some Asian ingredients, left it all day then cooked and served with rice. The chicken was really tasty, with sharp, almost Thai tastes and kept me going back for more even when the rice was starting to fill me up. It was probably a mistake to serve with rice as although the marinade seemed plentiful when I started cooking, by the time the chicken was cooked through it had evaporated massively with just enough clinging to the chicken but not enough to stop the rice being dry. In spite of this though it was delicious and will be a tasty cold lunch tomorrow too. Another success from Kitchen Magic, which I can’t recommend enough as everything I’ve ever cooked from it has been a total success. You really should buy it.

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