Okay, I am not going to mess about here. Because, messing about and going round the bushes to avoid the point; the subject matter, seems to be the only thing that I am experiencing right now and I don't like it.
So I'll talk to you straight to the point. Bish bash bosh and done!
As you might already know, Toby and I have been and we most probably will be, busy, for the last six months and the following six months or so, or more, in an attempt to make that wonderful dream home. Usually, most of our weekends disappear in a blink of an eye and we don't often get to sit down and do nothing or do what we enjoy.
So, last few weekends, I deliberately made a conscious decision that I would like to sit down, be a little lazy and do what I love the most. That little luxury of my own enjoyment; nothing fancy, nothing expensive, nothing extravagant, nothing special, but one thing that I enjoy the most on Sundays that I hadn't been able to do for so long; READING MY SUNDAY PAPER.
Since I love reading, I get my Sunday papers delivered to the door which makes my life so much easier, thanks to the wonderful delivery service. Every Sunday morning, I'd get up, get my paper and Toby will make some coffee. We sit on our sofa, sip strong cups of coffee and plan our day. I might scan through the papers quickly while talking if I fancy or I might save them for later.
Last few Sundays ago, my plan to just read failed due to the weather.
The snow had caused a delay in the depot and delivery couldn't be made unfortunately.
I understood that. So I walked to my local shop and got my own, myself. I had wet feet, was freezing cold and had put on some trampy look with snotty nose, but understood that the trouble couldn't have been avoided.
Today, actually yesterday now, I again planned, I really would like to just sit down and do nothing but read.
I hoped that I will have nice relaxing Sunday, just the way as we would have enjoyed in the old flat when things didn't need all that DIY jazz.
It started off just so.
We had nice cups of coffee, enjoyed cooked breakfast and shared some civilised conversations. But guess what? Well I am missing my paper, AGAIN.
I just don't get it.
So there I was, going ''now what?''.
I can't possibly think of any reasons why the paper wouldn't make it to my door. Is it, a) blown away with wind, b) taken by the man who couldn't be bothered to get to the shop, c) no paper was printed because staff wanted have lazy Sunday like me or d) none of these but just some technical fault?
So I find the number to make fuss about my disappointment. I got to the old emails, found the number to call, reached the phone and made that important call to offload my dissatisfaction of guaranteed service that didn't happen.
Oh, guess what? Now my phone is not working.
I don't have outgoing tones nor incoming tones, although the area shows a good service connections, but for some reason my landline is experiencing some problems, that cannot be solved right now at this second when I needed the most, so I can find out what kind of problem the newspaper delivery company was experiencing. But neither of these can be happening because they are all currently out of order!
And that is all.
Rhubarb and Ginger beer jelly with ginger syllabub
for jelly
400g rhubarb, chopped roughly
2tbsp caster sugar
2inch stem ginger, chopped
1 orange zest and juice
400ml ginger beer
6 gelatine sheets, soaked in cold water then drained
for syllabub
1tbsp caster sugar
1tbsp stem ginger syrup
60ml medium white wine
30ml Cointreau
some lemon and orange rind
thin slice of root ginger
some double cream
for garnish
some Amaretti biscuits, broken up
This is gorgeously light jelly that will bring your dinner to the fine end.
Sharp rhubarb flavour is clearly there with gingery tang, and cream brings the whole thing together with a little nutty bite from the Amaretti biscuits.
To make jelly, start by mixing rhubarb, sugar, ginger and orange zest in the oven proof dish. Roast them for about 25mins or until tender at 160º. When cooked, cool them down a little. Blitz your rhubarb mixture in the food processor until smooth and push it through the sieve. This is the most fiddly part of this recipe but this will ensure lighter, clearer and smoother finish of jelly. Obviously if you don't have time or patience to do this, that is fine too.
Now warm up about 100ml ginger beer and whisk in the gelatine sheets until dissolved.
Pour in the gelatine mixture into the rhubarb liquid which should make about 300ml and the rest of ginger beer.
Divide them into either big jelly mould or individual glasses and leave them to set in the fridge.
To make ginger syllabub, mix in all ingredients except cream. Leave this mixture for 24hours to infuse the flavour into the booze.
Long while ago I discovered Heston Blumenthal's trifle recipe and highly recommend this method as it gives good mellow background flavour to the cream.
Whisk double cream lightly and add this boozy mixture into the cream.
When jelly is set, spoon the syllabub over jelly (or you can use piping bag like I did here) and sprinkle some Amaretti biscuits.
Obviously problems can happen and things could go wrong. And yes, although I might have sounded like a grumpy cow but when reasons are explained, I will appreciate it. I promise.
Oh, and I want you to know, I feel better now.
Our table was dressed just right.
Crisp white, not too small, not too big, little salt and pepper mills lined with silver, beautifully designed Robert Welch cutleries (this happens to be exact ones that we've been longed to own).
Now, there was only one type of wine glasses that can possibly complete this table with effortless grace. It is not because any others won't function well but it might cause a little difficulty in understanding and appreciating such an establishment with perfection.
And I was relieved to witness the one and only, Riedel.
This was The Ledbury.
It was an amazing place to be in all accounts.
The dinning room was comfortably open and warm with an understated charm.
Their team was welcoming and caring with such an exceptional knowledge about everything I put in my mouth.
We started with a glass of Champagne and a little mouthful of buttery ginger.
Selections of bread and a bar of butter on a piece of slate (I say 'a bar' because when the butter appeared on our table it resembled a beautifully handmade bar of soap you might find from JoMalone or some posh little shop in the corner of Champs-elysees) was served by sweet young man.
Quails egg and hazelnut was our pre starter.
Toby adventured on clay and salt baked vegetables while I was beaming with the joy of subtle delight of Shiso with mackerel.
It was followed by roasted (and smoked in some parts) pigeon for Toby and slowly braised milk fed shoulder of lamb for me.
There was a little pot of apple crumble to cleanse out palate.
Superbly raised blood orange soufflé and the best of the best, Tokaji told me it was coming to an end. Toby enjoyed every mouthful of pear panna cotta with beautiful sips from 1950's.
But what stole my heart amongst everything else, and I genuinely think this was a lovely touch, was the last plate came to our table unexpected.
Creme caramel presented to us with a little message saying 'happy anniversary'
The Ledbury inspired mackerel with oven baked rhubarb
for mackerel
1-2 mackerel fillets
salt and some white pepper
for rhubarb
200g rhubarb, chopped
3 thin slices of ginger, chopped like match sticks
1-2 small pieces of star anise
2tsp sugar
1 orange zest and 1/2 juice
for garnish
China radish sprouts
lemons
This dish really depends on quality of mackerel you can source. Try going to your good fish mongers and get thickest piece of fillets you can get.
Prepare the dish by criss cross the skin. Salt them lightly and good crack of white pepper would add a good kick. Let it soak the salt for, if you can, over 24 hours, if you can't, at least for 30mins.
In the mean time, get your rhubarb ready by placing all ingredients into the dish and stick it in pre heated oven at 180º for 15-20mins.
About 10mins before rhubarb is due to come out, and this will also depends on the thickness of the mackerel, cook your mackerel under the hot grill starting from belly side up for 4mins and skin side up for 6mins.
Plate the dish by assembling the mackerel and rhubarb with China radish sprouts and a squeeze of lemon.
The Ledbury didn't impose on being two Micheline starred establishment.
It simply celebrated with us.
I thought I'll tell you what is going on with my life at the moment.
I've started this whole new world of blogging thing a month ago by my dear other half, Toby prodding me I should.
In the mean time, life does not stop regardless what you may feel, expect or hope to be. I, as a person who like most of you cannot afford to give up my day job, I have been juggling.
I am not sure if I have been juggling well, but I have been.
Funny thing is though, I told myself when I first started all this that it would only ever be for our own record and a journal for ourselves and for our future child or two.
Everyday I wrote, I was truthful and honest so it is an accurate recordings of our living and being.
But suddenly I find myself looking at others and comparing myself to these all mighty amazing food bloggers.
They all look fantastic unlike my 'oh, this is a new learning curve' kind of way photographs.
I look at their ratings and followers and it all looks fabulous. I read their comments and everybody adores these bloggers. I read their stories and it all makes sense or at least falls into the right places...
I have to be honest here. Honestly, it really knocks me down.
I feel kind of sad thinking maybe I am just a bit rubbish.
Although my intention was only ever to be for my own record, I can feel that I actually care a little more and wishing a little more for it to be.
I suppose I just want to do well.
I just want to share my recipes that I believe in and adore.
I just would like to hear from people if it works for them. If not what could I do to make it better.
I just would like to know if there is someone out there who genuinely enjoys what I've got to say.
Oh dear, perhaps I had a little too many glasses of wine.
I'm sounding very whiny, aren't I?
Well, here.
A little pleasure of sweet, spicy and tangy ginger and lime caramel perfumed with a delicate touch of thyme, dancing in harmony with creamy baked pears and the crunch buttery ending of puff pastry.
Splendid!
Ginger and lime Tarte Tatin
2 limes, zested
3tbsp lime juice
175g golden caster sugar
70g grated ginger
75g butter
2-3 conference pears
all butter puff pastry
a little thyme, leaves picked
In a small sauce pan, put lime zest, juice and sugar and cook them over medium heat without stirring too much until the sugar has dissolved and rich golden brown in colour.
Take the pan off the heat and add ginger and butter to the same pan. Take the pan back on the heat and let them bubble for a bit. When it becomes glossy and syrupy in consistency, it is ready.
Keep half of the caramel sauce on the side to use it later.
Sprinkle some thyme leaves at the bottom of your chosen baking dish and assemble the pears nicely. Pears can be chopped into chunks, sliced or quarter. I like to half the pear and slice thinly length ways whist making sure the top of the pear is still intact together. And flatten them once I put them in my dish. It looks a bit prettier.
Now pour the caramel sauce over the pears and cover it with nicely rolled puff pastry making sure all the ends/edges are well tucked under. Bake them in the oven for 30-40mins (200º)
When it is lovely and golden on top, take it out of the oven and tip it upside down.
You can do this by placing the plate on top of the the tarte tatin.
Serve it immediately with a little dollop of creme fraiche and a re heated caramel sauce you kept back.
Yummy!
The truth of matter is, I am doing what I have always been doing.
I'll carry on.
Because I enjoy my new found food adventure. And hopefully some of you out there might already be enjoying this journey with me.
Thank you to you all.
