Supper last eve was rounded off with the simplest of dishes – glimmering green conference pears halved, seeds scooped out gently and then placed carefully, flesh side down, into a frying pan in which around 80 gm unsalted butter and 2 or 3 tablespoons of brown sugar were nicely melted and unctuous.
I left them for around ten minutes on a low heat, then added a splash of brandy. Several minutes later I turned the pears and
popped a lid on the pan for ten minutes.
The result was the softest and most succulent of pears encrusted with a caramelised coating.
On to a plate – a drizzle of cream, and more of the buttery sugary brandy mix spooned over.
There can be fewer tastier simpler desserts.
Ok…a few quick fire posts…last night we had 4 gorgeous salmon fillets to deal with and my kids wanted pasta – so I did a version similar to another earlier dish on this blog but with a few differences. Firstly, it was fresh salmon which I wrapped in foil with a little unsalted butter and baked for 20 minutes at 160c. I then skinned it and flaked it. In a frying pan I popped a carton of crème fraîche and 50 gm of unsalted butter and stirred over a low heat until it melded together. I then added a teansy weansy dash of sea salt and a few grinds of black pepper and about a teaspoon or so of dried tarragon-fresh would have been better but forgot! I then added the flaked salmon and stirred it gently once more.
I left this to one side whilst the pasta cooked al dente, drained it and tipped the creamy unctuous salmon mix in and allowed it all to get very friendly.
Variations – well, you could first pan fry a small onion finely chopped until soft, then add a glass of dry white wine and let it bubble together, then add the crème fraîche or single cream if you prefer – no need for butter in this case. You could also add a cup of peeled prawns as well as the salmon. You could also plump for dill instead of tarragon.
Forgot to share this with you at the weekend. I adore scrambled eggs…only slightly less than poached. But you need to take your time with them – caress them in the pan, tease them around over a high heat, then take them off! I add a knob of cold butter to a cold pan, then crack in 3 eggs for two of us. A little salt and pepper. Then onto a high heat for a minute then off for a minute, stirring all the time, until eventually the mixture becomes wonderfully creamy – then add it straight on to hot toast – no need for butter on the toast either! it’s in the egg! Never, ever serve rubbery over cooked scrambled egg. Next to it are two slices of delightful bacon – real bacon – it even had rind on it – from a local pig farmer. It is what Sundays are all about!
Simple dish – I am sure it is not new to any of you but it is one of our family stand by quick suppers. I love it. They love it . We all love it!
Ingredients for 4:
100 gm of smoked salmon cut into strips
300 gm tagliatelle
25 gm butter
175 gm single cream
Roasted red peppers cut into strips – or you could use them drained from a jar
Flat leaf parsley chopped
A little black pepper
Melt the butter in a frying pan. Add the cream, black pepper and warm through gently for a couple of minutes. Add the salmon and the peppers. (You could do this dish just with either ingredient if you were so inclined of course.) Toss in the drained cooked tagliatelle and the chopped parsley and stir round. You should not need salt but I daresay there are some folk who might want to add a brisk grind of sea salt at this juncture. But not for me – the smoked salmon is salty enough.)
A dreamy dish for a summer evening supper…… or…… salmon chanted evening! (Oh dear…ouch!)
I did this a few nights ago and wanted to share with you this pic of the raspberries macerating…the smell was divine and the pud turned out very well too. The recipe I used was from Daniel Galmiche. It is simple and satisfying to make and delicious to dive into! Ok..enough with the fancy pants alliteration…the recipe!
250 gm rasbobs
Zest of 1 cheeky lime
125 gm of caster sugar
25 gm melted butter
25 gm softened butter
85gm plain flour
Pinch of salt
1 egg yolk
300 ml of full fat milk – the proper stuff!
Oven set to 180c. Raspberries, lime zest and 2 tbsps of sugar all go into a bowl. Gently mix and set to one side for 15 minutes. Grease an oval oven dish with the softened butter. Sprinkle another 3 tbsps of sugar around insides of the dish. Sift the flour& salt into a mixing bowl. In a second bowl whisk the eggs and remaining sugar as slowly as poss. Once it is smooth, slowly add the milk, stirring until you have a nice batter mix. Add the melted butter gently and combine.
Put the rasbobs in the oval dish and mix to get all the juices flowing! Pour in the batter mix over the red gems and bake in the oven for 25 minutes until golden brown and set. Serve with a little cream or crème fraîche. A raspberry dish to ripple your taste buds!
Off out to work in a moment, but thought I would share with you this terrific view of perfect scrambled eggs – recently devoured seconds ago by my very self. I love the word scramble – just something about it – say it out loud – go on, if no one’s there – or even if there is! Who cares – SCRAMBLE! Just a few small pieces of unsalted butter and 4 eggs broken into a cold pan – enough for two. A little salt and black pepper. Put onto a high heat and stir for 30 seconds – then off and continue stirring – repeat this on off the heat, stirring all the time, until the mixture becomes creamy and just, just starting to catch a little. Do not overcook or it will turn into the rubbery mass that you usually get in motorway service stations. Not recommended! No need to butter the toast either. Fabulous. Mouth watering simplicity. Right – off to work – I’d better scramble!
After my post on poached eggs – my daughter reminded me that her favourite eggs were my scrambled eggs – so here is the recipe!
2 eggs per person / 50gm butter approx cubed / Salt and pepper.
Crack the eggs into a cold frying pan and add the butter with the salt & pepper. Stir over a high heat for 30 seconds or so. Take off heat and continue stirring for 30 seconds. Repeat this – 30 seconds on and 30 seconds off stirring continually until the mixture starts to become creamy. The whole thing should not take more than about 3 or 4 minutes but you must not take your eye off it. Serve just before it begins to set. It should almost run off the hot buttered toast.