Snow can be a pain for some, but for me, being able to hunker down at home in snuggly clothes with the heating turned up, a cookbook in hand and nowhere to go is sheer perfection. Admittedly, it’s not entirely perfect what with The Boyfriend not being back for a few days, but I’m adaptable and having free rein over the TV all night is the silver lining I’m clinging to. I’m very thankful too that I have a ridiculously well stocked store cupboard, meaning a quick walk round the corner to the local shop to get fresh food was all I needed to cook up the perfect snow day meal. I did nearly fall over approximately 20 times in front of the much more agile children sledding down the slopes while on my travels, but no matter as I had chocolate in my shopping bag! Green and Blacks chocolate to be precise, the good stuff, the ‘you know it’s payday’ stuff. But more on the chocolate later, we’ve got the savoury stuff to deal with first, which just so happened to be divinely delicious. I’ll be honest, today I didn’t really want to do a lot of experimenting as snowy days call for comfort and warmth, so I turned to one of my all time favourite cookbooks that I know I can rely on time after time. If you assumed Nigella then you would be wrong, for it was Gizzi Erskines’ beautiful book Kitchen Magic that provided me with the recipe for a bowlful of satay chicken noodle soup. I’d not made it before, but this book has given me plenty of tasty Asian meals before and I knew Gizzi wouldn’t let me down. It was perfect. Crispy chicken thighs, spicy Thai tasting broth and slippery rice noodles, what could be better on a day like today? It also took barely any time whatsoever to cook, which is no bad thing when everything smells so good whilst cooking that you just want to scarf it all down in one go. The chicken thighs are coated in spices and despite the fact that I de-skinned them (I know, I know, but I couldn’t justify chicken skin and chocolate now could I? I’m trying to lose weight!) they still ended up being crispy on top and moist within as thighs are fairly hard to overcook unlike the breast. The soup itself contained yellow curry paste, peanut butter, coconut milk and chilli oil amongst other Asian ingredients (store cupboard being put to its full potential) and was exactly what I needed to fight off the winter chill – warming, spicy and full of the complex Thai flavours that make me want to book a flight to Bangkok. If we didn’t have to pay for plasterers, paint and roof tiles I’m pretty sure that’s exactly what I’d be doing right now. Damn you house! Topped with my absolute favourites, mint, coriander and red chilli, it was a blinder of a soup. I’d been very tempted to get a chow mein after walking past the Chinese on the way back from the shop but I am so pleased I resisted and went for this instead, it really is very very good and much better for me than an MSG laden takeaway.
Following on from the soup I made chocolate, cherry and walnut brownies from In The Mood For Food by Jo Pratt. This is definitely my most used cookbook, although it had its heyday if you will when I first got into cooking and cookbooks several years ago, and hasn’t been used as much recently. This is a shame as just like Nigella and Gizzi, you can rely on Jo to give you quality food that tastes gorgeous with minimal effort. I think it’s a woman thing, male chefs like Jamie and Gordon want to wow you and cook food under pressure or impossible time limits, whereas women just want to feed you without all the palaver. It’s not about showing off, it’s about delivering tasty food that doesn’t stress you out when cooking it. Yet again my trusty store cupboard came into play, providing me with glacé cherries, walnuts and the usual baking ingredients. All I needed from the shop was chocolate and butter (just hearing those two words together makes me salivate). The best part about baking brownies though is easily the licking of the bowl afterwards once the brownie mixture that actually made it to the oven is cooking away. I have just two rules regarding licking the bowl and they are as follows: 1) always use a teaspoon, never a tablespoon. A teaspoon means it takes longer to clear the bowl out and tricks your mind into thinking you’ve had more as you have to keep going back for more. 2 licks of a tablespoon compared to 4 in a teaspoon, it’s a no brainer, and 2) if someone is in the house with you, only tell them that its bowl licking time (and no, that really isn’t a euphemism) once you yourself have had a few teaspoons of it yourself. You cooked that bad boy brownie, you reap the rewards and don’t let anyone tell you different. If The Boyfriend tries to get in there with his teaspoon before I’ve had my fill, it’s like a scene from a wildlife programme where the lions are fighting over a zebra carcass. Love means never having to share your brownie mix.
Now I’ve never had a bad brownie, they are pretty hard to mess up as all the ingredients are very tasty on their own, let alone combined, and this brownie was no exception. Crunchy walnuts, sweet and sticky cherries combined with dark chocolate, perfect. The brownies are squidgy in the middle with a crisp top and the tiny amount of sea salt added cuts through the intense sweetness of the gooey brownie. I did try to be inventive and added a capful of Baileys to use up the leftover dregs from Christmas, but there was not even the slightest trace of this in the taste and to be honest when the chocolate tastes as good as it does in this brownie who even cares? Keeping on theme, I dusted them with a blizzard of icing sugar for extra presentational effect. I’ve got to trek over to the house tomorrow in these snowy conditions and I’ll be bringing a tin of these brownies with me, chiefly as fuel for our mate doing the electrics, but also as emergency rations if my car gets stuck for hours on the road. I may not have a shovel, torch or spare jumpers in my boot, but at least I’ll have sugary, chocolatey goodness and really, isn’t that what everyone should have to hand in an emergency situation?