Saturday, 20 December 2008

Birthday cake and a moan about my kitchen

Whilst I am waiting in the Post Office so send some Christmas bits - bloody queues - I thought I would take the opportunity to write up this blog post.

This picture is a birthday cake I prepared for my fiancee a week or two ago. She is of the school of thought that the amount of food colouring and icing is directly proportional to the tastiness and symbolism of the cake. Hence the Mr Men candles, sprinkles and so on! Not to my taste, but she liked it!

What you can't see in this picture is the first iteration of the cake which ended its life in the bin and closely resembled a large flat burnt biscuit! I stand by the fact that the tools are to blame, and not the chef. We have possibly the worst oven in the world, its main design feature as far as I can tell being the ability to cook as unevenly as possible! The thermostat seems particularly ineffective, and I think bears no similarities to the actual oven cooking temperature. I will get round to posting up some pictures of the offending oven, and the slightly worse hob at some point! I wonder what santa will bring me this year... Lets hope!!

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Saturday, 13 December 2008

Black pudding

Last night was a crazy beer, scrabble and chess extravaganza. As such, a hearty breakfast was required. I was staying at my friends house last night, and he was lucky enough to have been given some top quality black pudding from Scotland, via Lancashire. Its a long story and I won't bore you with the details.

For those of you that don't know what black pudding is, its a sausage made from animal blood so sometimes better known as blood sausage. There are many variations throughout the world, the best of which is undoubtably of British origin (that is my very unbiased opinion). It seems that the Scots in particular make a good black pudding. They are traditionally part of the full English breakfast, a truly artery blocking meal.

We skipped the majority of the breakfast and just went for the pudding with a bit of toast, and what a treat it was! The sausage was juicy, yet without being greasy, and also had a fry crumbly texture at the same time. The perfect accompaniment to a hangover... And a good dollop of brown sauce (HP obviously).

For those of you put off by the idea of blood sausage, not the most appetising of names admittedly, I urge you to give it a try. Best go for some quality butchers sausage for your first taste, as the ones found in a greasy spoon will most likely put you off it for good if you are uninitiated into the black pudding circle.

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