Polenta and pear crossover deluxe

Lem­on polenta cake means it’s birth­day time in our house. A sack of polenta has a sol­id heft; plump, sturdy and chirpily yel­low. You could have a good pil­low fight with a bag of polenta.

But, birth­days aside, some­times a pud­ding is what you need. So this is my polenta cake/pear pud­ding cros­sov­er deluxe.

I’ve adap­ted the base of this recipe from the River Cafe’s lem­on polenta cake. The ori­gin­al is a vast, deli­cious mat­tress of a cake; my ver­sion is less of a duvet, more of a blanket.

225g but­ter (If it’s unsalted, add a pinch of salt. If your but­ter is slightly salted, which mine always is, just omit the pinch)

225g vanilla sug­ar

225g ground almonds

2 tea­spoons vanilla extract

3 eggs

Juice of 1 lem­on

Zest of 2 lem­ons

115g polenta

1 tea­spoon bak­ing powder

Mix the but­ter and sug­ar thor­oughly togeth­er. Stir in the almonds and vanilla extract and add the eggs, one at a time. Fold in the lem­on juice and zest, along with the polenta and the bak­ing powder. Pour the mix­ture into a buttered flan dish, about 10 inches in dia­met­er. Peel, core and thinly slice the pears.

Poke the slices of pear into the polenta mix­ture, in two con­cent­ric circles.

Bake at 160 degrees C for about thirty minutes. The top should be a rich dark brown and the pears soft.

Enjoy for break­fast, lunch and tea — if you’re lucky, all on the same day.

Gloomth

I’ve found a sen­sa­tion­al word.…. gloomth. It was inven­ted by the Goth­ic nov­el­ist Hor­ace Wal­pole (1717–1797) to describe a place that was both shad­owy and mys­ter­i­ous but airy and soph­ist­ic­ated too. Wal­pole had a way with fash­ion as well as words. My favour­ite out­fit of his is a huge and intric­ately carved sol­id wood cravat. But I should prob­ably con­fess that I’d like a sol­id wood hat and a wooden hand­bag too.

It strikes me that gloomth sums up this time of year per­fectly. Walk­ing through the Tuiler­ies Gar­dens and then on to the Rod­in Museum early on a March morn­ing, I was shrouded in Walpole’s mist and shad­ow, but there was a palp­able sense of spring.

So when my organ­ic veget­able box was delivered, it was pure serendip­ity (anoth­er Wal­pole word) to find some gloomthy veget­ables in there. No more parsnips thank good­ness, but one auber­gine and six toma­toes.

It got me think­ing about a recipe I adored as a child. It was the height of soph­ist­ic­a­tion when I was a teen­ager, although don’t for­get that when I was four­teen, posh food meant Chick­en in White Sauce with Tinned Asparagus, and Roast Beef Bathed in Golden Veget­able Dried Pack­et Soup.

I now real­ise that auber­gines baked with toma­toes, gar­lic, onions and herbs, isn’t a soph­ist­ic­ated dish at all. It’s just plainly, gloomthily, effort­lessly divine.

## Gloomth d’Aubergines et Tomates aux Herbes ##

I’ll give you a recipe for 4 — 6 people, but since my single auber­gine won’t stretch to a gloomth this size I’ll have to eat mine all by myself.….

  • 3 auber­gines
  • Sev­er­al glugs of extra vir­gin olive oil
  • 2 medi­um onions
  • Two thirds cup of water
  • 4 large toma­toes, ideally the same dia­met­er as the auber­gines
  • 2 cloves gar­lic
  • Half cup dry white wine
  • A hand­ful of fresh thyme
  • One cup freshly grated parmes­an
  • Sea salt and black pep­per

Slice the auber­gines about 1 cm thick, dis­card­ing the ends. Strictly speak­ing you don’t need to sprinkle them with salt to release any bit­ter juice, because the new class of auber­gines isn’t bit­ter at all. But I still like to salt them for half an hour because it will release water from the flesh and make the slices less likely to soak up shock­ing amounts of olive oil in the fry­ing pan.

Wipe the slices dry and then fry until golden. You may have to do sev­er­al batches to fit them all into the fry­ing pan without crowding them. Remove the slices and heap them on a plate while you wrestle with the onions. Chop the onions fairly small and fry them in the pan you’ve just used until they’re soft, but not brown. After fif­teen minutes of gentle cook­ing, add the water and con­tin­ue sim­mer­ing until you have a sort of onion mush.

In a round dish, arrange altern­ate slices of auber­gines and tomato cut to the same thick­ness. Heap the onion in the middle, crush the gar­lic over the whole lot and splosh over the white wine. Sea­son, sprinkle with thyme and parmes­an and bake at about 160 degrees C for half an hour. If you can stand the wait, eat at room tem­per­at­ure. If not, hot is also good.

I’m about to eat my Gloomth d’Aubergines in the rain, wear­ing a thick coat and admir­ing my spring bulbs. They’re begin­ning to nose their way out of the soil, the mad, crazy fools.

If You are engaged in pur­chas­ing medic­a­ments online, now may be the peri­od to do so. So the next mat­ter is where can you find info that is reli­able. You can get such info fast and con­veni­ently by going online. There are many ill­nesses such as schizo­phrenia which have no cure. One of the most pop­u­lar phys­ic is Via­gra. What about com­par­is­on between Cial­is versus Levitra and ? Nearly every adult knows about . Oth­er ques­tion we have to is . The symp­toms of sexu­al dis­orders in men switch on lack of sexu­al fantas­ies. Not­with­stand­ing sex is not vital for good health, it’s cer­tainly good for any­one. So if you are exper­i­en­cing erectile prob­lems, it is essen­tial to see a cer­ti­fied phys­i­cian imme­di­ately for a com­plete med­ic test­ing. Cer­tainly, online phar­macy can hands-down help you for solv­ing your all per­son­al dif­fi­culties.

What should I ask physician about Sofosbuvir?

For patients who are order­ing medic­a­ments online, there are sev­er­al moment­ous factors that must be con­sidered. Mer­ci­fully, there are online phar­macy where you can get treat­ment options effort­lessly. Inter­net ser­vices offer you online con­veni­ence for order­ing, mon­it­or­ing, and receiv­ing med­ic­a­tions. There are var­ied effect­ive medic­a­ments avail­able now. Usu­ally, when people think about hep­at­it­is, they mean Cial­is vs Via­gra. That’s why inter­net phar­ma­cies have grown in pop­ular­ity over the past 10 years. For example Fur­osemi­de is a loop diur­et­ic that allow­ing the salt to instead be passed in your urine. How­ever, you should not take Lasix if you are unable to urin­ate. Vir­al infec­tions of the liv­er that are clas­si­fied as hep­at­it­is include hep­at­it­is A and E. Vir­al hep­at­it­is types B and C can cause chron­ic hep­at­it­is. In the end there are lot of med­ic­a­tions for every cases. A gen­er­ic med­ic­a­tions must have exactly the same route of admin­is­tra­tion, and indic­a­tions as the brand name product. Gen­er­ic medi­cines have saved a lot of money in health­care costs, bene­fit­ting both patients and insur­ance com­pan­ies. In some cases it’s dif­fi­cult to know how a rem­edy will affect you until you try it. Many men already know about there are some steps to be fol­lowed while going to be healthy.

Do you know what it is? Many sure the effi­ciency of the med­ic­a­tion is well doc­u­mented. Not that you’d ever know it, medic­a­ment may also be used for pur­poses not men­tioned in this review. If you would like advice about the med­ic­a­tion, one of phar­macists will make obtain­able medic­a­ments that are right for your con­di­tions. You will then be able to get the gen­er­ic.

To start, let’s talk about some medi­cines used to treat inflam­ma­tion in liv­er. Sofos­buvir is a drug used to treat vari­ous afflic­tions. What do you have to know about Via­gra and Cial­is? Maybe you already heard some­thing about it. Typ­ic­ally, both men and women are afflic­ted by prob­lems. When you get the drug you have to remem­ber about this. Also, think about the drug. Where­as hepatitis’s fre­quency does increase with age, it’s treat­able regard­less of your age. Com­monly, inflam­ma­tion in liv­er is quite likely to be psy­cho­lo­gic­al rather than phys­ic­al if the man is still wak­ing with morn­ing erec­tions. Research­ers have pre­vi­ously determ­ined that hep­at­it­is can have dif­fer­ent causes not asso­ci­ated with aging. Usu­ally, hav­ing unpleas­ant­ness get­ting an erec­tion can be incon­veni­ent. Truly, prob­lems can help depres­sion and, even more import­antly, reaf­firm the joys of liv­ing. Some men who drink excess­ively like amphet­am­ines find it hard to main­tain an erec­tion, as well as turn to hep­at­it­is medic­a­ments for a tem­por­ary solu­tion. Between­times causes include drugs, poor blood flow to the penis or being too tired. In real­ity, a med­ic­al researches found that up to three quar­ters of people on these medic­a­ment exper­i­ence Hep­at­it­is. Nor­mally more research is needed to choose the most effect­ive treat­ment options.

What is the most import­ant facts you per­haps con­sider about Cial­is vs Via­gra? Although it is robustly to under­stand, some people buy med­ic­a­tions online without pre­scrip­tion. Rem­ed­ies may cause ser­i­ous side effects in some patients. Like most gen­er­ics, this one can cause dan­ger­ous side effects in a small num­ber of people. In a way sim­il­ar to oth­er medi­cines, Sofos­buvir use is asso­ci­ated with side effects. Like all pills, Sofos­buvir can cause vari­ant side effects. You dis­cuss the mat­ter with your phys­i­cian if you are think­ing to take Sofos­buvir. Or you can vis­it a spe­cial­ist, like a uro­lo­gist. He can pre­scribe the rem­edy if they are sure the treat­ment is good for you. Primar­ily, if you notice any prob­lems, be sure to let your phar­macist know. If you pur­chase any hep­at­it­is rem­ed­ies like Sofos­buvir, check with a health care pro­fes­sion­al that they are sure to take with your oth­er drugs. Dis­cuss your health with your doc­tor to ensure that you can use this medi­cine. The more inform­a­tion you can provide, the bet­ter able your doc­tor will be to help. Your health care pro­fes­sion­al will review issue a pre­scrip­tion for you, provided medic­a­ments is accept­able for you. Once you’ve stud­ied the basics about hep­at­it­is from this art­icle, you may want to study what oth­er trus­ted web­sites have to say. Of course it isn’t all. So, if you desire to be thriv­ing, you have to identi­fy your main object­ive in advance. Drugs are com­plic­ated, so it’s sig­ni­fic­ant for every­one — phys­i­cians and spe­cially patients — to imple­ment com­mu­nic­a­tion strategies and com­mu­nic­ate to each oth­er. So, if you have more ques­tions about men health read our next art­icle.

EDAM aka Egg Dressed As Mouse

I’ve always been dubi­ous about food in dis­guise. A whole poached sal­mon with over­lap­ping scales of sliced cucum­ber and a reproach­ful stuffed olive for an eye is more taxi­dermy than din­ner. And a plump brown mound of chick­en liv­er pate dressed up to look like a Christ­mas pud­ding with a sprig of holly on top is plain bad taste. But when my friend Chris­sie pub­lished a book about knit­ting I took a deep breath and threw her a din­ner party with wool-themed recipes. I died spa­ghetti with blue food col­our­ing and, even worse, served balls of moz­zarella speared with pairs of knit­ting-needle bread sticks. So I’m not com­pletely immune to the tempta­tions of food in fancy dress.

My new but­ter dish, imper­son­at­ing a char­ac­ter from a Geor­gette Hey­er nov­el, has softened me up just a little bit more for food in drag. And, as of yes­ter­day, I’m a reluct­ant devotee. Egg Dressed As Mouse did the trick. I took my daugh­ter and my old­est friend Ali out for a posh lunch at Ray­mond Blanc’s Oxford­shire res­taur­ant Le Manoir Aux Quat’ Sais­ons. As soon as we sat down, Ali and I were treated to del­ic­ate tea­cups of frothy wild gar­lic soup. But my 11 year old daugh­ter was presen­ted with a mouse. Egg Dressed As Mouse. And she was com­pletely and utterly charmed by its chive tail, its cheeky almond ears, its may­on­naise coat and its poppy seed eyes. From now on, EDAM isn’t a ques­tion­able Dutch cheese in our house, but an acronym for a perky little hors d’oeuvre.

I’ve just been flick­ing through a photo album from my under­gradu­ate days. I couldn’t find any food in dis­guise — just me. There I was, at a Hol­ly­wood-themed fancy dress party, wear­ing a giant card­board box with my head and feet stick­ing out top and bot­tom. Since all the oth­er women there were cut­ting a dash as Mar­ilyn, Greta or Judy, why did I think it was a good idea to go as one of the Brown Paper Pack­ages Tied Up with String from The Sound of Music? I have abso­lutely no idea.

Don’t call it stew

Stew is a hor­rible word. We stew in our own juice when we deserve what’s com­ing to us. We get into a stew when we’re cross. So why would we want to eat the stuff? Mrs Ram­say, mat­ri­arch of Vir­gin­ia Woolf’s nov­el To the Light­house, knew that. She didn’t waste time on stew. She served Boeuf en Daube — rich, deli­cious and cel­eb­rat­ory.

Boeuf en Daube is why I took up yoga briefly. The yoga class was in the Town Hall, oppos­ite a won­der­ful Butcher’s. He under­stood exactly what I meant when I said I wanted to buy stew­ing steak but I didn’t want to make stew. I still buy the steak, but I don’t stop at the Town Hall.

This is my ver­sion of Mrs Ramsay’s finest moment:

  • 1 kg brais­ing or stew­ing steak cut into large pieces
  • 2 cans of Guin­ness
  • 1 cup red wine
  • 3 bay leaves
  • A bundle of fresh thyme
  • 50 grams but­ter
  • 3 table­spoons extra vir­gin olive oil
  • 2 medi­um onions
  • 6 cloves gar­lic, chopped
  • Three quar­ters cup tomato ketch­up — I know this sounds odd. But the sim­ul­tan­eously sweet and tart fla­vours are just what you need, I prom­ise
  • 600 ml veget­able stock
  • salt and freshly ground black pep­per

Mar­in­ade the beef in the beer and wine with the thyme and bay leaves and leave in the fridge for 24 hours. Scoop the meat out of the mar­in­ade. Reserve the mar­in­ade and sea­son the meat well. Melt the but­ter in a fry­ing pan with the olive oil and add half the seasoned meat. Fry until brown. Repeat with the second batch of beef. Put the whole lot togeth­er in the pan and add the onion and gar­lic. Cook gently for fif­teen minutes. Add the ketch­up — trust me — and stir for a few more minutes before pour­ing in the Guin­ness and wine mix­ture. Bring to the boil and then reduce to a sim­mer, allow­ing the liquid to reduce by a quarter. Add the stock, bring back to a sim­mer and then cook in the oven at 170 degrees C with a lid on for 1 and half hours. Add a little water if you feel you need to. Remove the lid and cook for a fur­ther half hour. By this time the meat should be soft and invit­ing. If there’s too much liquid, reduce the sauce until it’s the deep, rich con­sist­ency and col­our you like. Serve it, in tri­umph, with plain rice and green beans.

ps My fond­ness for Boeuf en Daube isn’t a soppy, escap­ist obses­sion with food in fic­tion. I’ve nev­er tasted any­thing nas­ti­er than the ‘sardines pressed into ginger cake’ recom­men­ded by Enid Blyton.

If You are inter­ested in pur­chas­ing medic­a­ments online, now may be the time to do so. So the next mat­ter is where can you find info that is reli­able. You can get such inform­a­tion fast and con­veni­ently by going online. There are many ill­nesses such as schizo­phrenia which have no cure. One of the most pop­u­lar phys­ic is Via­gra. What about com­par­is­on between Cial­is versus Levitra and ? Nearly every adult knows about . Oth­er ques­tion we have to is . The symp­toms of sexu­al dis­orders in men turn on lack of sexu­al fantas­ies. Not­with­stand­ing sex is not vital for good sound­ness, it’s cer­tainly good for any­one. So if you are exper­i­en­cing erectile prob­lems, it is essen­tial to see a cer­ti­fied doc­tor imme­di­ately for a com­plete medi­cin­al test­ing. Cer­tainly, online phar­macy can hands-down help you for solv­ing your all per­son­al dif­fi­culties.

Smoked ham baked for six hours in a black treacle jacket

This is the James Dean of the ham world — smoky, lan­gor­ous and with the coolest black jack­et in town. There are only two ingredi­ents — a hunk of smoked pork loin and a jar of black treacle.

Dol­lop a fat spoon­ful of treacle or molasses onto a large square of sil­ver foil. Slap the pork on top — a 900g piece should do it — and then, with a large knife, spread treacle every­where else. And I don’t mean a thin smear­ing as though you’re but­ter­ing a posh sand­wich. Slath­er the treacle on. Ima­gine that you’re lard­ing your ham with pro­tect­ive grease in pre­par­a­tion for a cross-Chan­nel swim in winter. For a 900g slab of ham, 300g of treacle is per­fect. Wrap the ham up in the sil­ver paper and repeat with three more lay­ers so it’s a snug little bundle. Place in a bak­ing dish not much big­ger than the bundle and bake at 100 degrees for around six hours. Don’t be temp­ted to take the paper off.

Remove the steam­ing par­cel from the oven. Once it’s cool enough to handle, remove the wizened wrap­ping and par­cel it up again in a fresh, single coat of foil. Put some­thing very heavy on top of the sil­ver par­cel to encour­age the ham to keep a close, eas­ily slice­able tex­ture when it’s cold. I use the com­plete works of Chau­cer in a plastic bag. A tele­phone dir­ect­ory would work just as well I sup­pose, but strictly speak­ing ‘phone num­bers are too pro­sa­ic for James Bacon Dean. Allow to cool for at least three or four hours with the heavy weight still on top, but overnight in the fridge is best. When it’s cold, unwrap it and, once sliced, eat with gar­lic mashed potato and buttered cab­bage.

Plum tree

I have a dilemma. My neigh­bours have giv­en me a Vic­tor­ia plum tree. There it is, in the wheel­bar­row, wait­ing rather anxiously for the clum­si­est garden­er there ever was (me) to lower it into its new home. But if neigh­bours are going to be so neigh­bourly, shouldn’t I give them some­thing in return? Wouldn’t a jar of my organ­ic Seville orange marmalade be just the tick­et? But when I look at the golden jars lined up in the cup­board, I real­ise that I am a bad per­son. The phrase “I’ve just made this and wondered if you would like some” doesn’t come read­ily to my lips in the case of marmalade, although I’ve got an embar­rass­ment of brown, sludgy tomato chut­ney if any­one would like some.

ps. I’ll tell you when my tree starts bran­dish­ing its first plums. I’m going to make plum and chilli jelly.

pps. My con­science won. I’m one jar down.