This week has continued the theme of making old favourite recipes, between my favourite quick and dirty tomato pasta sauce – in fact the recipe that my header photo showcases, minus the cooked chicken – a batch of English muffins and a banana loaf, mildly tweaked for the current circumstances but otherwise from a recipe of my mum’s that I’ve been making all my life. I’ve come to the conclusion that if I’m using all wholemeal flour instead of half and half, it makes a drier cake and I need to compensate with more eggs/other liquid than the recipe would normally call for.
I went through a phase, before I moved up here, when I first got into making bread, of attempting to make all the weird and wonderful bread options in my Lorraine Pascale cook books. However, having fun aground on focaccia, and never being entirely satisfied with my rolls, I mostly stuck to making Soda Bread and English muffins, and while I do sporadically make soda bread when I’m at my parents, I haven’t made these kind of muffins in a good six years. You can make them in the oven or on the stove top, but I always prefer to make them on the stove top. I’ve made the successfully in a heavy bottomed frying pan, but these days I’ve got an actual girdle pan so it feels rude not to use that.
My girdle pan has actually been getting a fair amount of use lately, between the banana pancakes and the English muffins. I wasn’t sure if I’d use it enough to make it worth giving some of my limited cupboard space to when my mum offered it to me, just after I moved house. It’s really just been lurking on the shelf above the fridge since I moved in, but it’s proved a fun and handy tool over lockdown so I suspect it’s here to stay. Now I’m wondering if I could make flat breads on it.
Now that pasta has returned to the supermarket shelves properly and there’s enough on the shelf that I don’t feel guilty buying some, I’ve been revelling in a different kind of comfort food. Certainly there was my abovementioned quick and dirty pasta sauce, but I was moved to dig out my little Italian food cookbook and dry some more complicated and decadent recipes. I have barely touched that recipe book since becoming a vegetarian, because so many of my favourite recipes from it are heavy on the meat. However, it’s proved quite inspirational, and I’ve rediscovered some tasty recipes some straight forward – I made a cheesy mushroom pasta bake that was heavy on the garlic and included three different types of cheese – and plotted out a couple of rather more adventurous dishes to try to next week.
Vegetables stuffed with other things – rice, couscous, other vegetables – were a bit of a cliché of vegetarian cooking when I was a kid, and while I tend to agree that life is too short to stuff a mushroom, I do love a stuffed pepper so the rice stuffed peppers rather appeals. There’s also a few polenta based recipes, and I used to love cooking with polenta before I went veggie so clearly it’s high time I brought that back into circulation. I also mis-read a recipe Tuscan Beef Ragu as Tuscan Bean Ragu but on reading the recipe, I bet you could make a lovely dish with beans instead of beef that would fit the bill nicely. And that’s before I even look at the dessert section!