"Cooking in A Bedsitter" [utterly brilliant, Bob proposed after he had cooked me one of the recipes therein] When I was helping Steph move, there it was on top of a box of books, so I borrowed it. Half way through so cannot comment yet!
But we had a ripe avocado, lying lost and forlorn in the fruit bowl, so I decided to make something interesting for Saturday's lunch.
All very artistic
I have been experimenting with the cheese thing lately. After decades of avoiding cheese because it makes me feel nauseous, I am coming to the conclusion it is something to do with the process of 'ripening' the hard cheeses like Cheddar. I can manage smallish quantities of fresh 'farmhouse' type cheeses like cottage cheese, ricotta, paneer etc. So I have been making my own cottage cheese by straining home-made yogurt.
On the internet, I was reading about Skyr, the trendy strained yogurt from Iceland [country,not foodshop] and this guy said he had a Salter Yogurt Maker like mine which he had modified. He'd bought a second inner bowl and fitted it with a little rubber plug at the bottom. When the yogurt was made, he lifted out the bowl, removed bung, and let the whey drain out. Simples!
I thought I would try this theory out using a large plastic yogurt pot - I made a row of holes along the bottom with a skewer and put my batch in, to let it drain.
In case you are wondering, the passage from the Dud Avocado which KW quotes is
“Any moron can cook a steak, I kept saying to myself….
Everybody was terribly kind and co-operative at dinner and it took all four of
us ceaselessly moiling and toiling from kitchen to studio and back again to
organize and consume a simple meal…”
Personally I don't mind boiling, but 'moiling and toiling' is not my idea of food preparation. This is the picture currently on my fridge!!
I always make my yogurt by boiling the milk in a pan on the stove and stirring it until it has reduced by at least 1/3. Then, I pour the milk to a dish, let it cool a bit, add the culture and leave it overnight to set. It makes a fairly firm yogurt, with hardly any whey.
ReplyDeleteAs for avocado - the only way I'll eat it is as a pudding! It's how we used to eat it when I was growing up - very ripe avocado, mashed, mixed with sugar and condensed milk!
Yay, another advocate for Avocados as pudding!!!!! When I lived in Bali, I drank Avocado juices all the time-except they were really like a milkshake- they had avocado, sugar water, crushed ice, condensed milk and chocolate sauce in them! Delicious! And on Christmas day in South Africa we ate Frozen Chocolate Avocado tart!!
DeleteI didn't know you had that reaction to cheese Ang! How horrid! Glad you've found a solution for making your own cheese though!
I don't think I've heard of a recipe for eating avocado as a sweet dish before. Tins of condensed milk seem to have gone up in price lately round here!
ReplyDelete