Eats/Reads

Quiet. Subtle. Sad (but not manipulative). Plain, lovable characters. Such fine writing. So good.

This is loosely based on a Maida Heatter recipe but adapted for what I had in the kitchen. Result: Fairly dense but flavourful and moist. Fresh out of the oven they were sooo yummy - crispy on the outside and chewy on the inside. Next day they liked being grilled with butter. I would use fewer raisins next time but otherwise utterly repeatable. 2 1/4 c flour (1 1/4 whole wheat; 1 white) 3/4 tsp salt 1 tsp baking soda 1 Tbsp ground seeds (flax/sunflower/pumpkin) 1 Tbsp whole oats 1 1/2 c sour milk 5/8 c brown sugar 6 oz/1 1/4 cup raisins Mix dry ingredients in a large bowl. Mix milk and sugar in a small bowl. Add milk mixture to dry ingredients - don't overmix. Add raisins. Put in greased muffin tins (filled 10 of mine). Bake at 160C fan (180C/350F oven) for about 35 mins, turning pan front to back halfway through.

As parenting books go, this was a good one. I liked that it wasn't a 'how to' book but more observational. I particularly liked the first chapter, which summarises how many children behave at this age (based on research by qualified individuals). This is good when you've never had kids before, nor been around kids of this age very much (or recently). It answers all those, "Is this normal for this age? Should I be expecting something different?" questions which are often instigated by shouting/throwing food/kicking etc. It talked some about developmental milestones and 'techniques' which tend to work best at this age but none of it was too preachy and instead focussed on getting through the difficult stuff with minimal damage to all. I love the Q&As at the end which had to do with sleep - an issue which tormented me for the first year or so of my dear daughter's life (now I see how unnecessary this was, the torment anyway) - which basically said...

I got some sardines at the farmer's market because they were cheap and looked nice and fresh. SWC said he'd never had sardines he liked so I took it as a challenge to make these really tasty. Result: I thought they were amazing: moist, flavourful and crispy. SWC agreed on the taste but had a hard time with the bones, which I barely noticed. The original recipe called for cumin in the flour but I was hoping the toddler might eat these too so I left that out. She didn't go for them in the end - might try spicing up the flour next time. Handful of fresh parsley, chopped fine 4-6 garlic cloves, chopped fine 6 sardines, prepared Half a lemon About 1/2 cup plain flour Vegetable oil Salt Freshly ground black pepper Chop the parsley and garlic and mix together in a bowl. Then spread the mixture all over the sardines - inside and out. Lay the fish out on a plate, squeeze some lemon juice over them, then wrap in plastic and refrigerate for about two hours. Place the flour, salt and p...

It's called courgette in the UK but when making muffins - such an American item - I call it zucchini. These were delicious - moist and fluffy inside, with crunchy tops. AND they used up both zucchini (cheap at the farmer's market these days) AND sour milk. I grated the zucchini in the food processor and it took about two seconds. I could have spiced them up more with some nutmeg or ginger (not that they needed it) - might try that next time if I'm in the mood for something spicier. 3 cups flour (one whole wheat, two white) 1 tsp baking powder 1 tsp baking soda 1 tsp salt 2 tsp cinnamon 1 pound zucchini, grated fine 2 eggs 1.5 cups white sugar 4 Tbsp oil 1 cup sour milk/buttermilk 1 tsp vanilla extract Mix dry ingredients: flour, baking powder and soda, salt and cinnamon. In a separate bowl, mix wet ingredients: eggs, oil, milk, sugar and vanilla. Combone wet and dry ingredients. Stir in courgette. Pour batter into oiled muffin tins (makes 12, if you fill them up to the top)...

Here's another vanilla pudding recipe I tried, as part of my ongoing effort to use up milk. It had more steps than ' vanilla pudding I ' and the texture wasn't as good: it was a lot runnier, it was only slightly thicker than milk. I think I didn't cook it long enough at the end - with pudding I, cooking an extra five minutes is what thickened it up. I may try this again, and cook it longer, and see how it turns out. 3 1/2 cups milk 1/3 cup plus 3 tablespoons granulated white sugar 1/4 cup cornstarch 1/8 teaspoon salt 2 large eggs 1 large egg yolk 2 teaspoons pure vanilla bean paste or pure vanilla extract 1 tablespoon unsalted butter In a large stainless steel (or heatproof) bowl whisk together 1/3 cup sugar, cornstarch, salt, eggs, and egg yolk. Whisk in 1/2 cup of the milk. Set aside while you heat the rest of the milk and sugar. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked. First, rinse a medium-sized...

In an effort to use up milk, I began searching for a good vanilla pudding recipe (in the American sense of that word). This one was nice, if a little sweet. And it was pretty runny - nice served over fruit or with cake but not gelatinous enough to be served on its own. 3 cups milk 1/4 cup cornstarch 1/2 cup sugar 1/4 teaspoon salt 1 1/2 teaspoons vanilla extract Scald 2 2/3 cups of the milk. In a small bowl, mix cornstarch, sugar and salt; stir in remaining 1/3 cup milk. Add the milk/cornstarch mixture to scalded milk and cook over low heat, stirring constantly, until thickened and smooth. Continue cooking vanilla pudding for about 5 minutes to thoroughly cook cornstarch. Serve warm or cool. It will thicken more as it cools.