The Anonymous Widower

Serial Cooking – Basmati Smoked Haddock With Curry Sauce

This was another recipe from  Lindsey Bareham in The Times, which I modified to be a supper for one made from a single smoked haddock from Marks and Spencer.

To cut down the number of pictures, the cooking of the rice is in a separate slide-show, but in some slides you’ll see the rice cooking on the stove.

It is an interesting way to make a kedgeree like dish.

I enjoyed it, although I didn’t make a nice smooth sauce.

It was also the first time in my life, I’ve ever poached an egg in a pan of boiling water.

May 29, 2015 Posted by | Food | , , | Leave a comment

Serail Cooking – A Simple Chicken Curry

This recipe came from The Times on Saturday.

Matt Tebbutt was right, in that I used a big slug of Geeta’s Mango Chutney and this really made it a delicious curry. I also used some of St. Helen’s Farm Goats Milk Double Cream, as it comes in small pots, so there is less waste, which helps to stop my fridge getting cluttered with bits and pieces.

So to make this curry, all I need to purchase is one onion, a pack of Waitrose Chicken breast chunks and the small pot of double cream. Hopefully, I’ll have the chutney, garlic, tomatoes, chicken stock cube if I use one to hand, and the coriander in my little herb garden. There will be some spare chicken, but as it’s such a useful ingredient for cooking, it won’t stay in my fridge for long.

March 11, 2015 Posted by | Food | , | Leave a comment

Serial Cooking – Chicken, Spinach And Tomato Stew

This is another recipe from Lindsey Bareham in The Times.

It was certainly worth cooking.

Note how to avoid cutting the chicken, I used some chicken chunks from Waitrose.

The only tricky bit was skinning the tomatoes in boiling water. But I’ve done it twice now and it’s not that difficult.

March 10, 2015 Posted by | Food | , , | Leave a comment

Serial Cooking – Sausage Chilli Con Carne

This chilli con carne is another Lindsey Bareham recipe.

I made a double portion and served it with rice. So the rice was Uncle Ben’s but I was short for time.

I think next time, I’ll use some chipolatas though! The cocktail sausages were a bit disappointing.

November 30, 2014 Posted by | Food | , , , | 2 Comments

Serial Cooking – Cinty’s French Fish Pie

This fish pie is another Lindsey Bareham recipe, that is an ideal two portion dish.

It is easy to do and I suspect that the completed dish could be prepared earlier and left in the fridge for most of the day.

The one here, gives me two portions for two suppers or a meal with a friend.

A friend of mine does this recipe a lot. She says it is easy to modify for however many are turning up for supper. She also says she doesn’t get complaints.


November 22, 2014 Posted by | Food | , , , , | 2 Comments

Serial Cooking – Ham And Leek Gratin With Emmental Mash

Ham And Leek Gratin With Emmental Mash is another of Lindsey Bareham’s recipes from The Times

Again I chose it becauses there could be a break before putting it in the oven. I also made a half quantity for myself. Lindsey’s sizes were double mine for three.

I had one portion cold and it was delicious.

November 20, 2014 Posted by | Food | , , , | Leave a comment

Serial Cooking – A Good Cauliflower Cheese

This is another Lindsey Bareham recipe, that I cooked serially like the Sausage and Bean Casserole a few days ago.

It is easy to do and I suspect that the completed dish could be prepared earlier and left in the fridge for most of the day.


November 18, 2014 Posted by | Food | , , , | Leave a comment

An Experiment In Serial Cooking

According to many people I’ve met, including my secretary, Jane, men are not good at multi-tasking. She put it down to the caves, where the man had to be single-minded enough to go off and kill that buffalo, so they didn’t all starve. The woman meanwhile was left at home with all the problems, like the kids, collecting firewood, nuts and berries, and perhaps trying to grow some crops.

I am not the best multi-tasker, although with tasks I used to do in the past, like software bug-fixing, I would do them in related groups.

One of the problems in this house, is the small, but extremely-badly designed kitchen. I deliberately have a smaller two-oven Zanussi cooker, but the kitchen has only one sink with a low tap, cupboards you need a torch to get things out of and no freezer.

So often if I cook something, I get piles of washing up everywhere and have nowhere to put anything.

Some recipes I use, like Cinty’s French Fish Pie are what I could call serial cooking, in that they are a series of tasks. That recipe also has the advantage that you can make it in the morning, leave it in the fridge all day and cook it in the evening. I usually, make two, when I’m cooking for myself and leave one for the supper after next.

So as an experiment, I decided to see if one of my favourite meals, Lindsey Bareham’s sausage and bean casserole could be cooked as a series of tasks. Normally, it needs a casserole and a frying pan to cook the sausages, so instead of that, I cooked the sausages first in the casserole and then started the meal in earnest.

I was also able to leave the casserole on top of the cooker all day, before I cooked it in the evening.

November 13, 2014 Posted by | Food | , , , | 2 Comments

A Novel Way To Serve Strawberries

I found this presentation in a list of simple recipes in The Times yesterday. It’s called Yoghurt-Dipped Strawberries and is from the Total Greek Yoghurt Cookbook by Sophie Mitchell.

All it needs is an appropriate amount of strawberries and Greek yoghurt. I used my all-purpose yoghurt, which is Rachel’s yoghurt with honey which serves as my breakfast with cereal or as a pasta sauce.

I lined a square plate with baking parchment.

The instructions say beat the yoghurt in a small bowl until smooth, but I just used my Little Chopper.

I then dipped the berries into the yoghurt and laid them out on the plate, before putting them in the freezer.

I served them straight from the freezer after about three hours.

These pictures tell the story.

They were delicious, but I think next time, I’ll give them less time in the freezer.

November 9, 2014 Posted by | Food | | Leave a comment

Asparagus Fish Bake

I cooked this recipe on Thursday night and there was enough to warm up the part I didn’t eat for yesterday.

The original recipe is here and as it is an American one, I’ve converted it into sensible units.

I used the following.

  • 6 medium fresh asparagus spears, trimmed and cut into 2.5 centimetre pieces
  • A two-pack of Waitrose haddock
  • 1 chopped onion
  • 2 tablespoons butter
  • 1 tablespoon gluten-free flour
  • Salt
  • Pepper
  • 200 mg. milk
  • 100 gm grated cheddar cheese
  • Two decrusted slices of Genius bread
  • 1/4 teaspoon dried parsley flakes

And this is the method used.

1. Place the asparagus in a small saucepan and cover with water. Bring to a boil; cook for 1-2 minutes. Drain and place in a 1.3 litre. baking and top with fish; set aside.

Asparagus Covered By Fish

Asparagus Covered By Fish

2. In a small saucepan, saute onion in 1 tablespoon butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over fish.

3. I then sprinkled the breadcrumbs I made with the Genius bread over the top.

Ready For The Oven

Ready For The Oven

4. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are golden brown and fish flakes easily with a fork. I nearly did cook it at 350°, but of course that was the little-used Fahrenshite. I used 180°C.

The Cooked Bake

The Cooked Bake

It was delicious and the second portion needed about 15 minutes at 180°C to warm through after twenty-four hours in the fridge.

The more I create crusts with Genius bread, the more I think, it’s an ideal way to cover a bake or pie.

May 17, 2014 Posted by | Food | , , | 1 Comment