Eurovision – love it or hate it!

Copyright: https://eurovision.tv/story/ukraine-is-ready-to-celebrate-diversity-in-2017

There will be much excitement in our household this Saturday as it is Eurovision party night – woo-hoo! Rather like Marmite, Eurovision does tend to divide people into ‘love’ and ‘hate’ camps. I love it!

Yes, most of the music is awful and the costumes bizarre but it is so wonderfully naff and eccentric, I think it is a joy. Terry Wogan was, of course, the master of Eurovision but I have to say that Graham Norton makes a very good job of it too. Must be something about the Irish sense of humour.

The days of other countries voting for the UK seem to be long gone, but the spectacle of it all is still worth watching, not least because so many countries take it so very, very seriously. We Brits, with our ironic sense of humour, are able to take our ‘nul points’ with good grace. However, this year’s UK entrant, Lucie Jones is, apparently ‘one of the favourites’… we shall see!

This year is the 62nd edition (wow!) and it is being held in Kiev in the Ukraine. One of the great things about the show is seeing all the participants backstage laughing and having a wonderful time together with no sign of any divisions or political argument, which has to be a good thing, surely?

And so, we will be getting together with family and any friends potty enough to join us, and cheering and booing and doing our own scoring of the 42 countries taking part… if we can stay awake that long! I have such fond memories of previous Eurovision parties organised by my wonderful Mother. One year, we all dressed up as our designated country (I’m sure someone came as the Eiffel Tower!) while Granny always concentrated on wearing the colours of the French or Italian flags. Ah, such happy memories…

Why not host your own Eurovision party? It’s a great opportunity for silly hats and themed food! Here are some suggestions:

  1. Pizza! Perfect Eurovision fare!

    In tribute to France – garlic bread

  2. For Italy – pizza
  3. German sausage
  4. Some Danish bacon
  5. A few Belgian chocolates to round everything off!

But let’s remember one very important thing – if it wasn’t for this crazy annual music fest, we might never have discovered Abba!! Need I say more?

Five fun Eurovision facts:

  1. Fifty-two countries have participated in the Eurovision Song Contest since it started in 1956. Of these, 25 have won the contest.
  2. The “Euro” in “Eurovision” has no direct connection with the European Union! Several countries outside the boundaries of Europe have competed: Israel, Cyprus and Armenia, in Western Asia, Morocco, in North Africa and Australia making a debut in the 2015 contest! How did that happen?
  3. Ireland has won a record 7 times, Luxembourg, while France and the United Kingdom have won 5 times. Sweden and the Netherlands won 4 times.
  4. Poor old Norway has ended last 9 times! They came last in 1963, 1969, 1974, 1976, 1978, 1981, 1990, 1997 and 2001.
  5. In 1981 the UK act Bucks Fizz stunned viewers with their Velcro rip-away skirts and within 48 hours, Velcro had sold out across the country. Fabulous!
2 Comments

Homemade bread

I have been making my own soup for years and we have long been thinking we might try making homemade bread to go with the soup – instant homemade lunches!

However this good idea was shelved along with so many others we have, as we got busier and busier. Then whilst at my sister’s house last week we got up one morning to the most amazing smell of bread .. I wondered if she had one of those part-baked loaves in the oven or some frozen croissants, but this really was a very strong scent… enough to raise Richard into an enthusiastic early breakfast!

Kate (my sister) assured us it was real home made bread, courtesy of her bread making machine and it was sitting waiting for us to road test the latest loaf. Cutting a long and delicious story short, it was wonderful and Richard especially, was madly keen as he loves bread and cheese or bread and soup even more than I do.

So courtesy of Amazon we pressed a button and this machine arrived a day or so later. Richard has now taken full control and it is obviously going to be a man thing, a bit like the BBQ. However you will hear no complaints from me – it’s lovely to share the cooking.

We have tried three different recipes this week: a French bread (delicious but a different shape to usual French bread obviously!), a standard white and a 50/50% wholemeal and white and I can honestly say that every crumb has been consumed and little Grace, our granddaughter, gave an enthusiastic thumbs up to the ‘Grandpa’ bread she ate for lunch today.

We chose the Panasonic SD-2511 as that’s what my sister had – seemed easier than choosing a different one and it not being as good. Then all you really need to keep in the cupboard is strong flour, water, salt, dried yeast and a touch of butter. There are plenty of other things you can add but the basics have worked well so far.

I have bought several books on machine bread making and I think we will be trying loaves with delicious little extras like olives or pecan nuts and maple syrup soon. But for now, I think it is unlikely we will bother to buy much regular bread from the supermarket as we just love having it all set on a timer and having that smell of baking bread first thing in the morning.

 

51 Comments

When food gets weird…!

I always find it interesting how dishes and styles of food go in and out of fashion and how, sometimes, food gets weird! The Elizabethans had their sweetmeats while the Victorians used oysters in almost everything. Obviously, recipes reflect the cost and availability of ingredients – oysters used to be cheap, while chicken was a luxury.

I love reading about food and I was chuckling over some funny terms recently…

Fusion
A few years ago, ‘fusion’ cookery was all the rage. This always sounded a bit too much like physics to me, but it was the combination of various forms of cookery, so you might have South Asian and Pacific Rim, or Texan and Mexican (Tex-Mex). This is fine it theory, but chefs do get a bit carried away. I remember reading about curried porridge, spaghetti tacos and Japanese Scotch eggs. Hmmm…

Chocolate soil, copyright www.epicurus.com

Soil
One of the very ‘on-trend’ additions to posh restaurant dishes at the moment is soil. I think our friends on Masterchef are probably responsible for introducing this one! Call me old-fashioned (and people do!) but I instantly think of my flowerbeds, and I’m not sure I want a version of this, no matter how delicious, on my plate. It’s just… odd. Mostly, it is dark chocolate and I’d be a lot happier if we stuck to ‘sprinkles’ or possibly even ‘shavings.’ If you want to have a go at making some chocolate soil, there are recipes online. Here’s one from www.epicurus.com

Hand salad
Yes, I know, weird! Apparently, it’s just a salad you eat with your hands, dipping lettuce and cucumber into dressings. So really, it’s simply an American term for what we used to call crudités – dipping veg into dips and sauces. Here’s a recipe idea for hand salad from www.bonappetit.com

A nice bit of hand salad with buttermilk, grapefruit, and mixed seeds, copyright www.bonappetit.com

There are so many trendy terms out there, I sometimes feel I need a translation app to find out what’s on the menu!

Jus ­– why can’t we call it gravy or sauce any more?

Pithivier of chicken, squash and sage by Sally Abé, copyright www.greatbritishchefs.com

Pithivier – it’s a pie! If you want to make a posh pie, have a look here at www.greatbritishchefs.com

Foam – this isn’t quite as bad as soil, but… Anyway, it applies to things that are full of air bubbles… we used to call them things like whipped cream, meringue or mousse!

Deconstructed – this one makes me smile! All the ingredients of a classic dish, but the chef didn’t want to assemble it!

Big dipper
I had to sneak this one in as it left me speechless! For Easter this year, a certain supermarket was offering ostrich eggs for sale. They recommended 50 mins cooking time to produce a runny yolk, perfect for dipping into, like a large, vegetarian fondue. They even suggested using a baguette as a ‘soldier’ I don’t know why… but that struck me as very peculiar!

 

7 Comments

We eat with our eyes…   

Mmm… I instantly think ‘yum’ with this delicious rich coloured dish of risotto, the pretty addition of nuts, mushrooms and herbs scattered on top is the finishing touch.

We eat with our eyes… That may sound bizarre but it is true! I think most of us recognise that a bland plate of something a bit beige or white isn’t very appetising, so we add a garnish of parsley or lettuce and tomato. Today’s chefs are taking ‘decorating’ to new heights – did you see any of the Great British Menu on TV recently – I mean, wow! Theatre as much as dinner!

Well apparently, there is scientific proof that food that looks good tasted better. Really. There is an emerging new science called ‘gastrophysics’ – sound like an area of science I might actually be interested in LOL – and Oxford University has been looking into how the appearance of food affects how we react to it. Not only does a beautifully arranged plate ‘taste better’, we are also likely to be happy to pay more for a dish laid out artistically than one just plonked on the plate.

Even more strangely, where things are on the plate matters too. While turning the plate around to a different angle can’t possibly affect the flavour, it does influence our appreciation of it.

We also like things prettily laid out on a plate. The current foodie trend to lay out a dish on one side of the plate is, so the researchers have found, not popular with diners!

Left: A fun and interestingly presented portion of fish and chips that you can’t wait to bite into… or (right) a pile of mushy stuff plonked on a plate. Which would you choose?

So, you are thinking, what has all this stuff got to do with me and my day to day cooking? Well, the same principles apply to what you produce at home. So if you’ve gone to a lot of trouble to produce something delicious, ensure maximum appreciation from your friends and family by taking a moment to make it look interesting on the plate. Even if you are producing something ‘bog standard’, like spag bol or a simple salad, pause to pretty it up a bit and it will, apparently, go down better with your diners!

If you are cooking a special meal for family and friends, you might want to think about what you serve your food on and eat it with as this also makes a difference. White plates and bowls seem to make people rate dishes as being ‘more tasty’, and using heavy cutlery as opposed to light, plastic handled designs also makes people enjoy their food more. What a funny lot we humans are!

What can I say? Seven artfully placed dots and a white pud on a black plate… all wrong surely? Well, I’d still like to eat it though, especially given all the strawberries!

And having said all that… here’s one design idea that you DON’T need to worry about. When I am planting in the garden, or arranging flowers etc. I always go for odd numbers of things (I’ve written about this before), so a cluster of three, five or seven, and so on, it looks more natural and attractive. So, you would think that three, five or seven strawberries or potatoes or whatever would be best on a plate… but no! Gluttony will out and research shows people simply opt for the plate with the most on it! That made me smile :o)

 

2 Comments

Handy omelettes!

I thought I might do a little series of reviews/articles on kitchen gadgets that I love – some may feature gadgets you already know, some may introduce something that may or may not be handy for you in the kitchen. This week I thought I would show you my trusty omelette maker.

Now I know we can all make stunning omelettes using a standard omelette sized frying pan and a little butter to fry the eggs in etc. etc. Well, I am rubbish at flipping and often end up with far more scrambled egg than omelette looking results. So I invested in one of these little omelette gadgets and I have to say I just LOVE it.

The main bonus for me is that you pop your egg mixture in, close the lid and WALK AWAY … yay love the freedom of not standing over a pan and messing up! I bought this particular omelette maker in Aldi and it was only £12.99 – but there are dozens on Amazon at this sort of price or slightly more. I bought a second one for a friend from Amazon (as Aldi appeared to have sold out) and it was £17 or so including postage.

You can add anything you like to the mix. Leftovers are hugely common ingredients for me as I love the idea that I get an interesting omelette for breakfast and/or lunch and am not wasting a thing. Here’s the omelette I made for our lunch today:

Prawn and veg omelette

  • 2 large eggs (if they aren’t large use 3)
  • Few jumbo prawns, best to chop them
  • Leftover cooked carrot and broccoli
  • 1-2 oz of grated cheese (I used mozzarella)
  • Dried parsley (better yet use fresh!) salt and pepper

The method is ridiculously easy – take a bowl, crack eggs into it, whisk a bit to mix yolks and whites. Add seasonings and then all the remaining ingredients. I use a large pyrex measuring jug as this is easier to pour mix into the gadget.

Take your mixture, pour half into each of the two compartments. Shut lid. Set your kitchen timer for 8 minutes, then check if you think they are sufficiently cooked – if not, close lid for another minute or two and check again.

You can serve hot – or leave to get cold. They are VERY easily transported for work lunches and taste like the filling of a quiche when cold and the list of possible ingredients is huge. Curried leftovers, pizza flavoured ingredients, ham, bacon, mushroom, fish or just cheese… you choose!

8 Comments