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May 15, 2009

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March 23, 2009

THE BOOYAH COOK: Sweet Basil Pesto

Yeah sorry for the wardrobe malfunction there, a bit NSFW but since getting put on the Flickr watch list, but yerrr, care less etc.

So I have to admit this isn’t even a real recipe but an attempt at freestyling something that Valeria and I ate at Dehesa the other night. We had it with baked figs and marscapone there, but there were no figs in M&S so we decided strawberries and creme fraiche would be just as good to accompany the BOOYAH recipe of the day which is SWEET BASIL PESTO.

Et voilà! Les fraises dans la tasse. Miam miam! Très joli!

INGREDIENTS
2 cups basil leaves loose not all packed just sitting in a friendly manner in the cup measure [don't stress about it being exact]
half a handful of pine nuts
2 tablespoons runny honey
1 tablespoon extra virgin olive oil
castor sugar / icing sugar to taste

You need a food processor or blender for this. Mush everything together and every so often, stop and taste the mixture to see if it tastes velvety [the basil] and sweet [the honey]. You could possibly make the mixture a little runnier than I did but my oil wasn’t the best – kind of heavy.

Cut up the strawberries into little bowls and then add some creme fraiche or marscapone. Yerr. Then eat like a pig and stuff yourself and feel sad that you have finished when you get to the bottom of the bowl.

Anyway – the pesto should look like this when you have finished mixing it:

And so far it has kept very well in the fridge under a layer of oil.

I reckon you could serve it as a “relish” with a hard Spanish cheese or really crumbly chedder for a little canape or part of a cheese platter. And if this is not a stamp of approval I don’t know what is: The Cardinal said “If I hadn’t already had my FunDineWithMe I would make this for dessert! It’s really good!”

We ate it after a toad in the hole from the Waitrose recipe & ideas free magazine that The Frenchman cooked for Valeria as an English experience.

Banging! [OJ LOL]

Anyway bed… though the action is NEARLY finished…

xx Lektrogirl

February 15, 2009

THE BOOYAH COOK: DRINKS / CANAPÉS

Fucking OMG I have just had a total time warp weekend starting on Friday where I feel like months have passed since I was last on planet Earth. I really need to behave like this more often – having dinner parties, not answering the phone, shirking responsibilities, making men dress in Babycham pyjamas etc. But now I am back my beauties with a report and recipes from THE FRIDAY THE 13TH DINNER PARTY.

I am a total leisure slut and would rather spend hours watching CSI than anything else. But, to allude to an air of sophistication about me other than being the main Thug Misses that I am, the first thing I set my mind to for dinner was WHAT TO DRINK? In the last two years, thanks to the indoctrination of the Cardinal I am now a “bubbly fun” convert so top of my list for drinks is always Prosecco or Cava with a little splash of something in the bottom. On Friday 13th I offered either Elderflower Cordial, Lingonberry Cordial, Larks Distillery Apple Liqueur or Clementine juice in a champagne glass filled up with £4.80 Cava from Sainbury’s.

Here you can see Pippa Brooks in self portrait looking as though she is about to give the glass a blow job in a very sexual aura kind of way. Credit to a very fine lady.

Then with the booze as an issue out of the way, the second thing in my mind was: HOW DO I START THIS FEAST? Et voila:

This is actually a salad recipe of The Cardinals that I feel a bit of a cheater ripping off and flipping back at her. Out of respect I can’t tell you the recipe other than it is dairy and chilli. Miam!

And here is the other one that I will tell you the recipe for! It is kind of one of those no quantity recipes and good for free-styling.

Hummus is yesterday’s news so welcome Minty Pea and Pecorino

Ingredients
2 big man handfuls or 3 little lady handfuls of fresh peas
1 handful of fresh mint leaves [of either sized hand depending on how much you like mint]
1 handful of grated Pecorino or Parmesan cheese
1 tablespoon of olive oil
Juice from half a lemon
Salt and Pepper
Crackers [something crunchy]

If you have a hand blender, a food processor or a mortar and pestle moosh the peas and mint together til they become like a chunky paste. You could even in desperation put the peas in plastic bag, hold it closed and hit it with a wooden spoon then turn the bag out into a mixing bowl for the next step. Then mix the rest of the stuff in. Taste it. It should be tangy [lemon and cheese], minty [mint] and fresh [peas]. Twirk it til you like the balance. Then I think actually putting it on the biscuit part doesn’t warrant description. Booyah.

xx Lektrogirl

February 8, 2009

THE BOOYAH COOK: RASPBERRY VINEGAR

Ladies and Gentlemen: This Friday some lady friends are coming to dinner and I have been scavenging through cook books, trawling eBay for the right tableware and china, criss-crossing the West End looking for utensils and ingredients – and I was only to happy to have a time out at Milkbar yesterday. I haven’t decided entirely 100% what I will be making for the dinner – I mean what do you do for a group of ladies with a series of predilections like non fish eater but eats shellfish, no cauliflower, no chickpeas, no lobsters, no pork, no beef, semi vegetarian, no egg white unless it is scrambled and no dairy? I am semi-sure about a few bits and pieces though. Hence this mysterious Booyah Cook post with half recipes for odd things.

Which lead me to Gerry’s on Old Compton Street to buy this:

Danish Taffel Akvavit. I cannot even begin to describe what this tastes like because the first thing I thought of when I sipped it was ‘alcoholic chalk’. Scandinavians apparently drink Aquavit [various names] to burn a hole through what they ate to aid digestion. I am going to be using it in a roasting recipe to marinade meat I think. At £24 a bottle I wouldn’t recommend getting the whole thing just for a taste but they do sell it by the shot at the Nordic Bakery on Golden Square. I reckon this has potential as a splash in a glass of Prosecco.

I do have a proper recipe for you now though. Raspberry Vinegar! Sometimes it is nice to make your own potion for a special recipe from scratch particularly when it is easy. It is details like this that make you totally Booyah in the kitchen. And when I say easy, I mean easy.

You need:
A 350ml bottle of WHITE WINE vinegar [important you get the right kind - it's common]
About 20 washed raspberries

Tip all the vinegar out of the bottle into a jug. Soak the bottle in a sink of hot water to get the label off. Should only take about 15 minutes.

Then shove the raspberries into the bottle. Fill it back up with the vinegar. Screw the lid back on leave it to stand for about 3-4 days.

By which time the vinegar will have gone an amazing pink colour and be infused with the raspberry flavour. You need to get rid of the raspberries now by tipping out the vinegar and raspberries into a jug, throwing the berries away and pouring just the vinegar back into the bottle. Then you can make your own cool label for it and make lesbo names like “From The Big Dykes Raspberry Cavern” or something more appetising… Up to you. You can use the vinegar in exactly the same way as you would balsamic or something – salads, fish etc. Personally I would choose light kind of vibes, use with virgin olive oil and some salt and pepper – nothing more. Something about this keeps making me think of cheese. Dressing for the side salad on a Ploughman’s or something. Now I do have a particular recipe to use this on which I cannot reveal today. But I promise all will be reported back after the dinner of Friday 13th in the case of this vinegar AND the Akvavit.

Oh God and if you live in Tasmania and you are lucky enough to live close enough to visit you could always go to the Christmas Hills Raspberry Farm and buy some of their special Raspberry Vinegar dressing!

Those were the days!

xx Lektrogirl

January 30, 2009

THE BOOYAH COOK: BROAD BEAN RISONI

Many years ago God created earth, humans, rocks, animals, houses and Google. When He put everything here, we were all the same. Then suddenly some people starting thinking for themselves. God said “Don’t Eat The Apple” but Eve made Adam eat the apple. God cast them out of the Garden of Eden for being Vegetarians. Fast-forward to the year 2009 and like the rest of us, even God has chilled out and reconsidered some of his first ideas. Vegetarians live peacefully amongst us thinking up one thousand and one things to do with tofu. Sometimes as cooks, we have to come up with nice dishes that don’t look they came out of some Earth Mother’s armpit that both regular people and Vegetarians can all “break bread” with one another and feast at the same table. This is why today I am presenting in The Booyah Cook series “Minted Broad Bean Risoni” that can be an accompaniment to something like roast lamb or chicken [yum!] or on it’s one in a smorgasbord of salads. Or if you are a student, have it just on it’s own but substitute all the green stuff for broccoli and the risoni for rice as per usual.

Here is the list of ingredients:
1 tablespoon of olive oil
500 grams of broad beans
3/4 cup of risoni
4 green onions / spring onions whatever you call them, sliced thinly
2/3 cup coarsely chopped fresh flat leaf parsley
1/2 cup coarsely chopped fresh mint
2 tablespoons lemon juice – use fresh not squeezy lemon. IMPORTANT.

Initial tips:
All this stuff you can buy at Marks and Spencer or Waitrose more readily that other places. See this recipe already smells of quality.
Risoni is a small rice shaped pasta. It is also available in Turkish shops. [i.e cheap]

First things first, get your broad beans, put them in a heavy saucepan or a ceramic bowl that you can cover with a dinner plate, and tip boiling water straight from the kettle on them. Cover and leave to stand for 10 minutes. Drain them and wait for them to cool down. After that is done, you have to peel the greyish outer shell from the bean. Anticipating that this was going to be fucking boring, I decided to use a mixture of baby garden peas and broad beans so that I only had to peel 250 grams worth. Not just a pretty face.

Cook the risoni like the side of the risoni packet tells you. Rinse under cold water when you drain it.

Then get your favourite saucepan. [Mine is still my Le Creuset one even though I nearly killed it with a freestyle Lamb and Honey Moroccan stew I made the other day that burned almost dry. But that is another story.]

Put the oil and the onions on a low heat and wait till the bit of onion go a bit soft. Add the cold risoni and the beans / peas / sugar snap peas / whatever [NOT LENTILS] til everything warms up together again. Add all the herbs [these don't have to be exact measurement BTW. A big handful of parsley and a slightly smaller one of mint would be accurate enough] and lemon juice.

Eat. Or leave it and eat it cold.

Here it is.

January 25, 2009

THE BOOYAH COOK: ANZACS

So as I described in my previous post, we are having a party at work and I needed to make some Anzac Biscuits. I thought I would take the opportunity to use it as my first in my other new blog item “The Booyah Cook”. This segment will focus on easy recipes which are pretty booyah.

So, here is the recipe*:

Anzac Biscuits Recipe

My sister and I grew up with this particular recipe. It never made 48. We would also sometimes use muesli instead of oats cause we liked sultana and dried apricot in it. It is a pretty freestyle kind of thing. Probably chopped blanched almonds would be good.

There are no eggs or milk in the recipe just a hunk of butter and a gang of golden syrup. Golden Syrup – SO GOOD. These biscuits would have to last in tins from Australia and NZ to the soldiers in the trenches. I don’t know how they survived the journey but they did. If anyone knows the chemistry on that please let me know. BUT melting the butter and the golden syrup is the only ‘fancy’ thing to do.

[In a side note, Grissom left the CSI lab for good, only to trek off into the forest in Costa Rica to sneak up on Sarah Sidle and they have a huge big romantic pash. Not only is it gross because he is all beardy weirdy with a sweaty paunch, but it is also funny cause she is a lesbian in real life. Obviously this highlights her as a great actor though because she can also play 'straight'.]

Basically for Anzac biscuits you get all the ingredients and moosh them together into this and put it out on trays. Then you shove them in the oven for about 12 minutes and they come out a bit like this:

My oven was running a little hot but it is so tricksy I can’t turn it down without it turning itself off. Even so the end result??!!

BOOYAH!!

xx Lektrogirl

* Please note: this recipe uses AUSTRALIAN measures. Fuck knows how it is that UK, US and AU measure can all be different but they all are.

November 2, 2008

MINE

There are some things that I just can’t tell because they are all mine things and I don’t want to share them with you. But take Bryan Adams instead. It’s a banger.

I’m stupidly tired and I can want to sleep and be alone with my dreams.

Tomorrow, I will worry about lameatnames.com – I have been approached by many different people – even a company who wants to assist because they think I can help them with amateur porn on the iPhone. Yeah big business.

I have two friends with a crisis each and I must assist them – one can’t cook and the other one can’t fuck someone cause she love him too much [a generalisation].

xx Lektrogirl

August 16, 2008

HERE’S TO SWEET DREAMS


with love from the countryside, originally uploaded by favoriet.

One one hand my fingers smell of garlic and the other fresh ginger [already preparing for tomorrow! Shit if I get blown out...] and I will go to bed in a minute and try and get bored to sleep. Why I don’t cook more often I don’t know. I absolutely love it. But it really is a grind cooking for just me.

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