From their appearance in 1990's A Grand Day Out, Wallace and Gromit captivated the public with their easy charm. Gromit is especially good, exhibiting a range of recognisable human emotions (particularly in The Wrong Trousers).
We know they love cheese, so this would be on the table when they arrived at Zelda's...
CHEESE AND ONION FRITTERS Makes about 10-12 fritters 200g plain flour 2tsp baking powder 2tsp salt 1tsp black pepper 2 free range eggs 280ml milk 1 onion, chopped 2 handfuls grated cheese oil for frying Sift together the flour, baking powder, salt and pepper. Beat the eggs with the milk and stir this into the dry ingredients. (It should now look a bit frothy.)
Add the grated cheese and stir. Fry the onion until golden and soft. Add to the mixture. Make sure everything is mixed together well.
Heat a little oil in a pan and drop in spoonfuls of the mixture.
Fry until just browned on both sides.
Keep warm while you fry the rest. (For more precise presentation, you can cut to a neat shape but I like the rustic appearance.)
Mmm, cheese and Marmite?
Try it – it works really well!
(If you are not in the UK,
find another yeast-based spread.)
You need to make sure that
the baguette is warm when you assemble it, so it is best to make your own bread
or buy one of those part-baked ones which are readily available in supermarkets.
1 baguette
2-3 tablespoons Marmite
50g grated cheese (I used
cheddar)
Cook the baguette
according to instructions.
Cut in half and slice down
the middle of each half.
The ‘Little
House‘ books by Laura Ingalls Wilder accompanied my childhood.
Although
written for children, the books actually explain the hardships of the pioneer
life. The politically correct do not look on them so favourably these days.
After all, they chronicle the attempts of a white family to colonise the lands
where the Native Americans once roamed free. But we can’t change history and, as
a slice of history, they provide a story of human struggle for survival against
the elements and describe how a father and daughter with a wandering spirit made
their way westward, with a thorough degree of respect for the land.
There was also a lovely television series starring Michael Landon with a wonderful portrayal of Laura by Melissa Gilbert. I remember watching an episode each week after a bath and hair-wash.
In 1874 they
lived at Plum Creek in Minnesota. On the
Banks of Plum Creek, the third of the novels which relate Laura’s travels, tells
how the Ingalls had to take up temporary residence in a dugout in the bank of the
creek itself, until Pa could earn enough to build them a new house nearer to
Walnut Grove (the place most associated with the family because of the TV
series).
I was given
some plums this week by someone I know who has a tree in her garden. I decided to cook a classic/ modern pudding
but invite a guest from history who would be familiar with the taste of fresh
plums.
So, pull up
a chair, Laura, and tell me what you think.
PLUM CLAFOUTIS
Ingredients
125ml milk
125ml double cream
2-3 tsp vanilla essence
(or a vanilla pod)
4 free range eggs
170g caster sugar
1tbsp plain flour
25g butter
500g fresh plums
2tbsp brown sugar
30g flaked almonds
Method
Boil the milk, cream and
vanilla in a pan for about 5 minutes. Then turn off and allow to cool.
In a bowl, beat the eggs
with the caster sugar. When it is fluffy, fold in the flour.
When the milk/ vanilla
mixture is cool, add it to the eggs. Whisk well and then set aside.
Heat oven to Gas 6/ 400°F/ 200°C.
Put the butter in an
oven-proof dish and heat until it bubbles.
Add the plums to the dish
and sprinkle the brown sugar over the top.
Bake for 5 minutes.
Add the batter and scatter
the almonds over the top.
Cook for 30- 40 minutes
until the batter has risen and the top is golden.
Evidence shows that Mr Tom Powers (James Cagney) is not at his best in the mornings.
His conduct cannot be condoned but, just perhaps, a grapefruit half is not the thing to serve a gangster boyfriend with a hangover. Zelda's advice is to try serving him something more substantial and see if his mood improves. And this will be fine at whatever time of day he wakes up. BUTTERMILK PANCAKES with MAPLE SYRUP
Makes 6 – 8 pancakes
Ingredients
375g/ 6oz self-raising
flour
½tsp bicarbonate of soda
½tsp salt
1tsp caster sugar
100ml/ 3½floz buttermilk
200ml/ 7floz milk
1free range egg
40g/ 1½oz butter, melted +
about 10g for frying
maple syrup for serving
Method
Sift flour into a bowl
with bicarbonate of soda, salt and sugar
In a jug, mix the milk
with the buttermilk, eggs and butter.
Pour into the flour and
stir to combine.
Melt remaining butter in a
pan.
Pour some batter into the pan.
Cook for about a minute (You should see it start to firm up and the bubbles rise
to the top).
Then turn and cook the other side.
Keep the cooked pancakes
in a warm oven until all are ready.
Zelda has been serving a lot of meals like this lately because Dave is on a bit of a pasta-fest. In her attempt to mix it up a bit, this is a rougher version of a classic.
Serves 2 - 3
1 red onion
2 mushrooms, sliced
4 tomatoes
300g vegetarian mince
Plenty of herbs and spices
1 large tin tomatoes
2tbsp ketchup
2tbsp olive oil
300g spaghetti
Heat the oil in a large
pan and fry the onions until they begin to soften. The add the mushrooms and cook
until start to brown.
Pour in the tomatoes and add
the vegetarian mince.
Put 2tbsp ketchup in the
empty tomato ca and half fill with hot water. Then pour this over the mince.
Stir well.
Halve or quarter the
tomatoes and add to the mix.
Add all the herbs and spices
you want.
Allow to bubble and
infuse.
When ready to serve
Boil water, add spaghetti
and cook until al dente.
Meanwhile, reheat the Bolognese. Serve with some grated cheese. Lovely!
In carrozza translates as 'in carriages', and refers to the fact that the cheese is encased in bread.
Makes a lovely starter.
Serves 4
For the cheese
8 slices white bread
1 mozzarella ball
2 eggs (only yolks needed)
2tbsp plain flour
salt and black pepper
3tbsp olive oil
For the sauce
100g tomatoes
1tbsp red wine vinegar
1tsp caster sugar
Plenty of basil leaves,
some chopped, some for serving.
First prepare the mozzarella
Wash and dry the
mozzarella. Cut into four slices.
Take each slice of bread,
place a glass in the middle and cut around it. (Use the remainder to make
breadcrumbs which you can freeze for a later date.)
Place a piece of cheese on
top of one of the bread circles. Cover with a second circle and press the edges
together to seal the cheese inside.
Then, make the sauce
Cut the tomatoes in half
and place in a pan with the red wine vinegar and the caster sugar.
Cook gently over a low
heat until the tomatoes become pulpy.
Coarsely chop a handful of
basil and add it to the pan while the tomatoes are still warm.
Transfer to a bowl and
allow to cool completely.
Either chop in the bowl
with a sharp knife, or use a chopping board
and return to the bowl.
Taste and adjust seasoning
to suit. (I used fresh home-grown tomatoes which were naturally sweet so did
not need to add any more sugar or any salt at all.)
Cook the cheese
Separate the eggs. Retain
the yolks and mix them with 1tbsp water. (Keep whites for another culinary
purpose.)
Place the flour on a plate
and mix with some salt and pepper.
When ready to cook, heat
the oil in a pan.
Take a ‘sandwich’, coat it
in egg and then flour and repeat.
Add to the pan and fry
each side until crisp and golden.
Drain on kitchen roll.
To serve
Place on a plate with the
tomato sauce and a basil garnish.
The bread casing should be crispy and the cheese should be just beginning to 'ooze'.
