I love the Internet. Properly, well and truly in love with it; til death us do part, in sickness and in health kind of love. As much as I cherish my cookbooks, they’re not cut out for ‘renovation cooking’, whereby the basic means to bake, roast, boil and pull a delicious joint of pork out of the oven are cruelly denied. Please, put your violins away, I’m fine, really. Google, Pinterest and many food blogs have stepped in to replace the books and given me some much needed inspiration for my slow cooker and George Foreman limitations. The Internet, what would we do without it eh? Going with my love of American food, and Cajun food in particular, I plucked from the infinite depths of the Internet a recipe for slow cooker Jambalaya. I say depths, what I really mean is the All Recipes UK website, and you can find the link to the recipe here: http://allrecipes.co.uk/recipe/9410/jambalaya-in-a-slow-cooker.aspx . Being the total rebel that I am, I made a few changes while cooking it to suit what I had in the kitchen. Smoked pork sausage was out, pork and red onion sausages from the local farmers market in. Not authentically Cajun but they are delicious sausages and went really well alongside the flavours of the Deep South. I also chucked in some garlic and red chilli because let’s face it, nothing can go wrong when chilli and garlic gatecrash a party. You know it makes sense. Don’t feel you have to follow a recipe slavishly, throw stuff in if you think it will work and go with your tastes and instincts, cookbooks should be a guide and nothing more. I also halved the amount so that I’m not overwhelmed with frozen leftovers for weeks on end. If you’ve never had Jambalaya before, it’s a tomato stew cooked with chicken, sausage (traditionally this would be andouille sausage but it can be tricky to find on this side of the pond), prawns, herbs and rice and is really tasty. The word stew doesn’t really inspire but Jambalaya does and hints at the spicy treat awaiting the diner. I’ve made jambalaya before, from Jamie’s America, which was lovely but knowing I can cook it in the slow cooker makes it so much easier and for me is the better option – much less mess to clean up. Give it a go, its simple but tasty and a great one pot dinner as the rice cooks in the stew.
Waking up this morning hungover after a great night out, it felt like it was finally time to attempt making dessert in our makeshift kitchen, although with no oven Baking Sunday is clearly out of my reach. So Baking Sunday today became Cheesecake Sunday! I’ve tried my hand in the past at baked cheesecakes and have never been able to really do them justice, which is a huge shame as baked cheesecakes are far superior to chilled and hark back to Jewish tradition and give me that New York feeling. I’d eat baked cheesecake off the floor a la Rachel and Chandler if I had to, they really are so good. Still, a chilled cheesecake is not to be sniffed at and while lacking in fluffiness, it delivers in density. Not needing heat of any kind, I made cherry cheesecake from Nigella Express although in the end I was sorely lacking in cherries. A chilled cheesecake is really quick and easy to make, the only time consuming part is waiting for it to set in the fridge. I could not be bothered to get my electric whisk out and needed to vent some minor irritations and aside from kneading bread which is currently out of the question, whisking cream by hand is one of the best ways to vent. I’m not a confrontational person and its by no means a big issue but being made to feel like I’m putting up with a thoughtless, selfish boyfriend and hearing sarcastic comments from friends when The Boyfriend could not be more lovely and awesome is extremely frustrating. But being a classic girl means having a difficult conversation with someone about practically anything will lead to me crying despite the fact I am neither upset not angry, but just want to clear the air. I’ll go the cowards way out and vent on my blog then: The Boyfriend is not a selfish, thoughtless pig and I’m not a pushover girlfriend who has very low expectations. That may not have been how it was meant to come across but that was the implication and it was quite hurtful. And let that be the end of the matter!
Back to the cheesecake – it was supposed to be topped with a cherry conserve but I mistakenly bought jam, which may not seem like a big difference but conserve is chunky with fruit while jam is a smooth paste which while great on toast would not be so great spread on a cheesecake. It ended up being a plain vanilla cheesecake and while there was nothing particularly wrong with it, it really needed the cherry flavouring to crank things up a notch. It just tasted a bit plain and ‘meh’, nothing special. And there’s still 7 slices of it left, gah! I know everyone’s on a diet at work so I will apologise in advance for bringing in inferior but fattening cheesecake and hope they can find it in their hearts to forgive me!