Two Knives From Sheffield At John Lewis
My kitchen knives are rather elderly and blunt, despite proper sharpening, so I thought I’d treat myself to some new ones from John Lewis.
Two Knives From Sheffield At John Lewis
Made in Sheffield, as knives should be! Just like my Sheba cutlery was in the 1960s
Heston Blumenthal Does Kettles
I needed to buy a new kettle, as my previous one had developed a non-opening lid. I eventually bought this one that had been branded by Heston Blumenthal.
I doubt he designed it, but it suits my purposes, as I have a low spout on my cold water tap, which means that this petite kettle is ideal for my atrociously designed kitchen.
It’s also lighter than my previous one. The only problem is that it could be a bit small, for some purposes like making pasta, where I tend to boil a large kettle of water rather than boil it in the saucepan.
Does Everybody Cook With Teaspoons?
On the wall of my kitchen, I have one of those IKEA pots attached to my spice rack. It is full of teaspoons, that are used for all of those little actions, you do whilst cooking, like measuring, stirring and raking out tins.
Does every cook have a quickly accessible source of teaspoons?
Many years ago, I was told by someone, who worked for a cutlery manufacturer in Sheffield, that the number of teaspoons they make and sell was much larger and totally out of line with the number of knives, forks and spoons.
Is Putting Chilli Flakes Into A Shepherd’s Pie A Good Idea?
I made a pair of shepherd’s pies tonight; one for the stomach and one for the weekend. It’ll probably be Saturday after the football or Sunday evening, when the second one gets eaten.
As an experiment I modified the recipe, by adding a few chilli flakes.
Perhaps, it wasn’t for the purists, but it did impart an interesting flavour.
Bland it wasn’t!
Next time though, and there’ll be a next time, I’ll use a few less.
A Second Lazy Fish Pie
I said in this post, where I cooked Lindsey Bareham’s Emmental and Spinach Fish Pie, that I msde two and put one in the freezer. I cooked it for supper tonight.
A Second Lazy Fish Pie
It froze and cooked well and tasted no different to the first one. It really is a truly lazy fish pie, as Lindsey says.
This is very lazy fish pie. No sauce, just grated Emmental, a fillet of fish per person, spinach, mashed potato and more cheese. The mash is enriched with beaten egg so it holds its shape and crisps as it bakes. For more or less servings adjust the ingredients in proportion.
I shall be cooking this one again. They are probably best cooked in pairs, as fish seem to be packaged that way in supermarkets, so with me, it’s one for now an d one for the freezer. I will probably cook haddock one week and salmon or cod the next.
I can’t cook more than two at a time, as my mixing bowl isn’t big enough to cook more spinach than is needed to two pies.
A Lazy Fish Pie
This was one from Lindsey Bareham in The Times last week, called an Emmental and Spinach Fish Pie.
A Lazy Fish Pie
It was little effort at all, and I made two, one of which I froze.
Twin Pies
I shall be eating it on Saturday night, when I get back from the football.
My Ideal Kitchen
My current kitchen is not the best! But what do you expect as it was put in, by the idiot called Jerry, who built this house.
These three pictures show the kitchen as it is now.
This is the view looking into the kitchen from the living area.
Looking Into The Kitchen
Note.
1. The central heating box at the right.
2. The black IKEA shelving unit and one of my dining chairs.
3. The silly high shelf across the top, which is really just a convenient place to put things with no home.
This shows the other side of the wall looking out of the kitchen.
Looking Back
Note.
1. The small fridge without a freezer.
2. The general clutter.
This is the other side of the kitchen.
The Other Side
Note.
1. The dishwasher I hardly ever use.
2. The sink with the atrocious taps, that won’t fill a kettle with anything in the sink.
3. The cooker which does all I need. I never use timers or anything complicated like that, as before here, I cooked for nearly forty years on an AGA.
4. The Le Creuset shallow casserole, that I use a lot.
As you can see it’s not good. But the basic layout works for me.
There are other things to bear in mind.
1. It may seem daft, but I rarely use the dish washer, if I’m by myself. I tend to wash up by hand once a day in the morning to get my left hand thoroughly warmed so that I can do my blood test.
2. I am a pretty competent cook, but as I’m a coeliac, the sort of things are cook, tend to be fairly simple. I don’t keep many vegetables outside of the fridge for instance.
3. I do use lots of spices though.
Lots Of Spices
4. As the picture shows, I use a lot of glass jars for pasta, salt etc.
5. I also watch television and cook at the same time.
Watching Television From The Kitchen
5. I don’t have too many gadgets, except for a toaster, a kettle and a small food processor. Looking at this picture, you can see one of the problems with this kitchen. There isn’t enough space.
6. I do like to prepare everything on a big chopping board. My last one had a hole with a stopper, so I could chasse peelings into a bin underneath.
7. I do have lots of little utensils though.
8. I also want a home for my wonderful Sheba cutlery.
A Box Full Of Sheba Cutlery
Note the rare pie slice and teaspoons.
9. Colour is defined by the steel beams that run across the house. The black/brown IKEA colour is virtually right and I do like proper brass fittings.
Just writing all this down has given me a few ideas.
1. I think that the kitchen should be continuous and sort of overflow through the wall into the living room. Perhaps the worktop should be continuous between the two rooms! And at the normal ninety centimetre height.
2. In the living room, there would be a unit under the top. This would store the Sheba cutlery and other tablewear and crockery, a few bottles of wine and beer, perhaps include a wine fridge and of course hide the dreadful utilities cupboard. The unit would also be capable of holding most of the odds and ends that sit on the counter now.
3. Judging by past history, no-one would need to sit at the top, but it would be capable of being used as a serving table at a party.
4. The continuous worktop should give me a lot of space, which patently I lack at the moment.
5. The side facing the living area, would have a fridge and a freezer under the worktop, with some properly fitted out cupboards.
6. The cooker would be in the same place with cupboards, a built in microwave and a proper extractor above.
7. I do have several large casseroles that need homes.
8. On the window side, I want a double sink. I think, I’d probably still have a dishwasher, even if it’s only a half -size one.
2.
A Simple Ham And Vegetable Soup
I cooked this on Friday, using the leftover vegetables from the fish pies, I cooked earlier in the week. The recipe was based on this soup from Nigella.
I started by chopping up an onion, two garlic cloves and a fresh chilli and sautéing them in olive oil until they were soft.
Onion, Garlic And Chili
I then added a diced carrot, two diced sticks of celery, one bubble of some of Waitrose’s ham hock, some chicken stock and some water. I brought it to the boil and then simmered it for an hour.
Simmering The Soup
After that, I added a few sliced courgettes, half a cup of frozen peas, a small tin of three bean mix and a generous handful of pasta and then cooked it for ten minutes, until it was nice and hot.
Cooking The Courgettes, Peas And Pasta
The only problem, was that I made it a bit thick, but it tasted good.
A Big Bowl Of Soup
I think next time, I’ll make a bigger pot of it and work out how to freeze it for later.
Delia has a page here about freezing soups and a whole list of soups. But beware, the page is full of annoying adverts.
Unacceptable Food Waste
Tesco are reporting that large quantities of good food is thrown away. The story is covered here on the BBC.
The problem isn’t that we waste food, but that supermarkets gear us up to buy large quantities of everything in a weekly shop.
I live in the city and although, I do have a mid-sized Sainsburys in walking distance, I prefer to take a bus to the Angel, when I need food.
I generally food shop two or three days at a time, planning what I need.
I use a lot of multi-use food, like Rachel’s yoghurt, that goes on my muesli and also acts as the sauce for my pasta.
I also buy what I need, like a single onion, three bananas or a ready prepared pack of potatoes. Only last week, I found a sandwich-sized pack of salami in Waitrose.
We need more small packs, so we can buy what we need.
As for salads, which is one of the biggest sources of food waste, I rarely eat them at home, but regularly I will have a salad for my lunch in a convenient Carluccio’s. As an example, their mozzarella fusa, which is a meal in itself, is £6.75. It probably isn’t much more expensive than buying the ingredients in a supermarket and making one myself, if you count the amount of food that will be wasted.
in some ways my biggest food shopping problem, is that I have a small badly-designed kitchen, with a fridge sized for a bed-sit, It doesn’t have a freezer, which is downstairs in my garage. This state of affairs, is because Jerry felt an enormous cooker was what was needed and much more important. I had hoped by now, that the kitchen would have been properly rebuilt.
And of course, I still throw away two much food.
The Anonymous Widower 