Peachy Tart

Really, fussy little recipe from upscale food magazine?

After two and a half hours of constructing this orange juice-laced crust, a jam-liqueur glaze,

this pulverized almond, slowly-thickened cream center . . .

you're really gonna make me drain each and every peach slice on a paper towel then pat it dry?

This peach tart had better taste fine, is all I'm saying.

Mighty, mighty fine.

Flaming Omelet

I do love to play with my food.

So imagine my delight when I came across this book at a recent library book sale.

The Pyromaniac's Cookbook: The Best in Flaming Food and Drink (by John J. Poister). What could be more fun?

I'd never set my food on fire (on purpose, that is; the blazing toasted sesame seeds and the s'more pie's marshmallow topping hardly count, and I'd prefer we not mention those again, thank you for asking) until last fall, when I tried a banana, butter, and brown sugar number that you ignite with a touch of rum. Seeing as that was my first intentional kitchen conflagration, I had my son standing by with the fire extinguisher.

That experiment was a complete success, so it was with supreme confidence I set out this morning to flame my omelet, fire extinguisher snugly tucked away in its kitchen cabinet home.

I am happy to report that the flaming omelet was another complete success. All flames stayed in the pan where they belong. You'll note the lack of spectacular flaming photos because, well, I was a little busy there for a few seconds.

We have lots of these onions on hand at the moment, since we had to harvest them before the bunnies did. So I rejoiced to see this omelet called for onion. And also for blue cheese, which, if you check out this post, you will learn is a particular favorite of mine. I am sure, for the non-blue cheese lovers out there, you could substitute any kind of favorite cheese.

Now get out your little skillet, check the cabinets to see if you have any gin handy, find a nearby relative with a fire extinguisher if you're a tad nervous, and get cookin'.

Oh and please do not sue me if you happen to catch anything on fire.

BLUE CHEESE AND ONION FLAMING OMELET FOR ONE

about 1 T. diced onion (or green onion)

1/2 T. butter

2 eggs

2 t. milk (or cream)

2 t. water

salt/pepper, to taste

1 T. crumbled blue cheese

about 2 T. dry gin, warmed in the microwave for 15-20 seconds

Saute onions in butter until soft, but not browned. Remove to small dish. Add a smattering more butter to your skillet, if needed. In small bowl, whisk eggs, milk, water, salt and pepper. Pour into skillet and cook over medium heat until top is pretty well set.

I like to use the wooden spoon to gently lift up the edges of the egg as it's cooking, tilting the pan so the runny part makes its way to the pan's edge. If the center of the omelet is still too gooey for my liking, I'll poke a couple small holes in the middle to let the egg run down to the pan's bottom to cook.

When eggs are pretty set, sprinkle on the onions and the blue cheese. (Poister also added green olives and chopped parsley here, but I did not.) While top of omelet is still creamy, fold over, add the warmed gin, and light on fire. Make sure your wooden spoon is not still on the edge of your pan (ahem). Serves one. Deliciously.

Quote from The Pyromaniac's Cookbook: "The pyrotechnical display connected with flaming dishes does and should have a positive psychological effect on both the server and the servee. At the very least it should be a treat, if not a feast for the eye."

Additional note: If you check out the Amazon link to this book, you'll see a very sweet review written by the author's son.

Traditional Baked Rice Pudding with Bulgarian Twist

Mmmmhmmm nothing better in winter or like today on an overcast day warming creamy smooth rice pudding, just like Mummy used to make! Oh but healthier I will put both healthy & unhealthy, has to be done occasionally, recipes here. Unfortunately I can't have the unhealthy one as I have not yet found what I need although I can get a litre of full fat Jersey milk from our friend Gosho the vet. made it with this once & it was truly lovely, I am always looking to make better & creamier rice pudding here in Bulgaria its a challenge!
Years ago there was a milk churner that turned full fat milk into cream, my Mum had one! Well I am desperate to find one as you cannot buy cream here not dairy cream its all long life made from vegetable fat??? Oh My Goodness!!!! You cannot substitute that for the real thing, so I get cravings! When I get to go back to UK I must go to Cornwall & have a proper clotted cream teas or if that's not possible I will get one in Rye or Battle when I visit my mum :D Right that's settled lets get on with the rice pudding!
I have one in the oven right now, can't wait!!!  I am looking forward to my soon to be born grandchild coming over to spend time with Nanna & feeding them traditional English heritage puddings I have such fond memories of my childhood based around food. Both my Mum & my Nan were cooks & my Nan always used to say "This is what they give mad dogs" ie; it calms the soul :D & I have to agree with her.

So, This is what you give mad dogs.....
For a healthier option.....
2 pints Semi Skimmed milk; or for even healthier Skimmed
4 oz Pudding rice; or if in Bulgaria just oris  :D
4 Tsp Sugar
Vanilla Essence
2 tsp Cinnamon or to taste
2 tsp Nutmeg or to taste the more nutmeg the better for the skin !!!!!
You can use mixed spice instead if your not making a skin.


Pre heat your oven to 170c
Grease a pudding bowl or dish with butter or margarine
Wash the rice & mix with the sugar & milk add vanilla, stir it well, mix into this the cinnamon depending on how much you like this spice its just as good without it but I love it, so for me I use lots but a little will do just as well.
Bake in oven 30 mins then give it a good stir then bake again 30 mins & another stir. After the second stir sprinkle over your nutmeg, a whole fresh grated nutmeg is best but ground nutmeg will do fine too.
Now bake for 1 - 1 1/2 hours undisturbed. Enjoy hot or cold. Depending on what consistency you like
For a Bulgarian twist serve with Plum compote (see recipe blog all things Sliva) you can also serve it with just the plum juice so one day plums next day juice.

Once in a while recipe.......
2 pints of milk made up with... 1 sml can Evaporated milk then make up to 2 pints with full fat creamy milk
4 oz Pudding Rice
4 Tbl Sugar, you can stick to Dsp if you don't want it sweet
1 oz Butter
Vanilla Essence
2 tsp Cinnamon or to taste
2 tsp Nutmeg or to taste
You can use mixed spice if your not making a skin

Follow the same directions for cooking but dot with butter after all the stirring has been done, Enjoy!!!!!!
If the Evaporated milk is too much just use milk & pour a little evap over your individual serving.
You can also use single cream instead of Evaporated milk, hey whatever works for you personally I would try them all :D

Crunchy Lemon-Garlic Carrots

A simple yet tasty carrot dish, this one takes just a few minutes to make. If you remember to make it ahead of time, the lemony-garlic flavor of the marinade infuses the carrots. Either way, it's a beautiful little addition to a summertime lunch or dinner table.

2 carrots, peeled and slivered into thin pieces with a cheese grater

2 t. olive oil

1 clove garlic, mashed

juice from half a lemon (maybe 1-2 T?)

salt and pepper, to taste

a pinch or two of sugar

In small bowl, mix together olive oil, garlic, lemon juice, salt and pepper, and sugar. Add carrot slices and store in fridge until ready to eat (four hours ahead, or overnight, would be perfect). Serve to your adoring family.

If members of your adoring family are big vegetable eaters, you may want to multiply accordingly. If adoring family is vegetable-phobic, experiment with this small batch first and see how it goes over.

This recipe comes from the charming book, Joie de Vivre: Simple French Style for Everyday Living by Robert Arbor and Katherine whiteside. Its official name is Carrot Rapee. That sounded suspiciously like a dish that might take hours in the kitchen. So Crunchy Lemon-Garlic Carrots it is.

Sliva....All Things Plum....so far

Sliva Bulgarian for Plum.

We have had an abundance of Damson plums in my garden a mix of white, purple & red plums. Small medium round & oval-ish but all delicious!
There are still the odd few around, I had a handful to eat off a tree this morning but not enough to make anything now. Although I may be able to find some in the hedgerows to make a Plum Clafoutis a really delicious desert Mmmmm!
Good job then that I had been hard at work harvesting the tree’s I have & have managed to preserve lots of jars of both Compote & Jam so here are the recipes for both.

These are two VERY easy ways to preserve your plums! I wish I had done this when I had a very prolific Victoria plum tree in Droitwich Spa all I did with those was plum crumble or freeze plums for crumble, which of course is just as nice but boring after a while!

SLIVA SLADKO or PLUM JAM

4 lbs (1.8 kg) damsons, not quite ripe
¼ pint (145 ml) water
4 lbs (1.8 kg) sugar for a tart plum, I use less for a sweet plum
Wash and wipe the damsons. Pick over to remove stalks & check for soft or bruised plums, discard.
Put plums into a pan with the water and simmer gently until the fruit is soft, pressing the damsons against the sides of the pan to break open and release the stones. Remove the stones.
Add the sugar, stirring until it has dissolved.
Bring to the boil and boil rapidly for about 10 - 14 minutes until the jam sets when tested, do this by dropping a small amount on a saucer you have put in the freezer, leave for a min or two & if it puckers when you push it with your finger it is ready. Remove the remainder of the stones as they rise to the surface.
Remove the scum if there is any.
Pot and seal while still hot.

If the jam is not set after 10 mins check it after another 4 mins

SLIVA KOMPOT or PLUM COMPOTE

Compote is so easy & you use this for not only Plums but Apples, Pears, Cherries, Peaches, Apricots & any other fruits you may have an abundance of
First wash & sterilise your jars, I recycle all my jars from sauces , tomatoes & jam.
The dishwasher is a great way to clean & will sterilise but only if you are using then immediately. If not rinse jars again 1/3 fill with water & put in microwave for 4 minuets high power. I sterilise the lids by pouring boiling water over them in a bowl. Be careful when removing them from microwave as they will be very hot!

Check your plums do not use any that are bruised or showing signs of degeneration.
Wash plums, Leave the pips in.
Empty sterilised jars of water.
Fill the jar near to top with the plums, you can mix different varieties if you wish, then add 6dsp sugar fill to top with water so all the plums are covered seal lid on jar. Gently turn & rotate the jar to dissolve the sugar before you boil.
Line a large pan with a cloth, I use a tea towel, put in jars & fill pan with water to top of jars bring water to boil & boil for 20 minuets this will also seal the lids to the jars you will hear the pings as they are cooling & the lid will no longer depress in the top. Remove carefully from boiling water, I bail out water with a jug first till I can grab the jars safely with a cloth or oven glove. Put them on the side to cool, this will take quite a while.

The jars of fruit will last in a cool place for a good year or more, I keep mine in the cellar

This recipe is not Bulgarian but well worth making when you have an abundance of Plums. This recipe originates from France (Limousin)
You can use the plums previously compoted.  Also make with cherries, Mmmm

EASY CLAFOUTIS.

Plums, white or red

3/4oz butter

1oz plain flour

1oz caster sugar

3 eggs

350ml milk

Set oven at gas 4 180c 350f

Butter a shallow baking dish & add the plums

Mix the flour, caster sugar, eggs & milk until smooth & creamy

Pour mix over the plums & bake for 30 - 35 mins When cool dust with icing sugar or sugar.

Enjoy with thick Mascaponi cheese, Ice cream or if you can get it cream!

Low fat, "Bob Chorba" a Traditional Bulgarian recipe for Green beans

This is a recipe for village Bob Chorba! Bob is the name for beans all beans and anything made with beans.  This recipe can be varied, if you like, by adding other veg or meat but never take anything away! It basically has infinite possibilities & we could probably write a whole recipe book just for Bob! I love it as it is.
I was shown how to make this by my neighbours when I first moved over here, I have omitted the half a frying pan of oil, to make a lighter version.
I do recommend this recipe as it is very filling but light. We have this as both a starter & also a main course with hunks of fresh uncut bread.

BOB CHORBA (Runner bean soup/casserole)

Bob, Green beans, (also white beans if you can get them, although I prefer Green myself)

3 x Carrots
1 x Red Pepper
2 x Tomatoes
Fry light (for a slimming recipe) or 1 tbsp Sunflower Oil, (which will still be healthy)
Salt, optional
Boiling water
1dsp ground Paprika Pepper
1dsp Flour
Parsley

Chop carrots very small, top tail & string beans if needed. Spray a fry pan with cooking spray/sunflower oil & add salt.
Heat oil & add beans, stir to coat with oil & salt. Stir in the carrots & cover with boiling water, boil for 20 mins.
Cut up the tomatoes & pepper into small pieces & add to the pan, cook for 5 mins, then turn down to a simmer, add a bit more water & for cook 10 mins.
Add Paprika pepper & stir.
Mix flour into some water & stir into Beans, add parsley cook 10 mins.
You can serve it immediately or re heat it later & serve with gorgeous bread of your choice You can serve this as a starter or a main course with grated low fat cheese on top. I prefer it as is.
Enjoy!

Green Bob with Marrow or Courgette. Omit carrots add 1 x Med Marrow or 4 x Courgette’s.

Garden Goodness

The first carrot from our garden.

The Kahuna and Me carrot.