Carb fest for the Needy

We were under siege. While Lil Lassie and The Scotsman went prancing about their daily lives and taking their good health for granted, Lil Loon and I were in a state of misery. And as misery loves company, we huddled most of the weeks under fleece blankets, watching How to Train A Dragon (dang I love that movie), peppered with Ice Age. Slowly we’ve emerged out of the smog of groggy vision at best and things-better-left-unsaid at worst, which means the kitchen has become a hive of activity again. At times like this, I revert to my cookbooks, with blinding loyalty. I don’t want to think, just tell me what to do. Simple, yes, delicious? Absolutely. Facebook Likers may have seen some of these before. What follows has proven to be a carb fest (links provided where applicable, for the others, Google will be your best pal in most cases)…

RigatoniForno TPP

Nigella’s Rigatoni Al Forno from Feast

It’s pasta, ragu and bechamel. You’d be daft to turn your nose up at this. I am the world’s most incompetent lasagne maker, so this, a simplified version of it,  is a compromise that’s entirely desirable.

From the hefty, well thumbed book Feast: Food that Celebrates Life, Nigella has offered this as a party catering solution, providing sustenance to those stragglers who stay behind after the revelry to help with the aftermath. Indeed, the sheer volume of this recipe would feed the five thousand. In our house, half the specified recipe would feed us for two days straight.

Made, mixed and portioned, it freezes superbly, to be winged out, defrosted and bunged into the oven at a later date. Also, kids are mad for it, which goes far in appeasing a frazzled mother.

Fat tubes of rigatoni (I used Penne) are marbled with long simmered beef ragu and a simple bechamel. Bake the lot, heap into generous bowls, carpet with Parmesan and eat cross-legged on the sofa while watching Diners, Drive-Ins and Dives. Or Downtown Abbey. This works any which way.

Prasad Tarka Dal TPPTarka Dhal from Prashad

Listen, a dhal to an Indian is the culinary equivalent of being a child, climbing into your mother’s lap and getting wrapped in her arms. If I feel like I need some serious internal bolstering, dhal’s the way to kick start proceedings.

The Scotsman doesn’t share my enthusiasm, since his version of such comfort is mashed potatoes and gravy. Or Mac n’ Cheese. Fair enough, I get that and indulge in it myself. However, to keep his enthusiasm afloat, I fry up some form of sea animal, be it prawns, cuttlefish, squid or fish with a spicy masala paste to serve alongside. On the table there might be crispy papads, spicy-sweet date pickles, tangy yoghurt and a tomato and cucumber salad. Make no mistake though, the dhal’s the real business end of this meal.

This particular version comes from the wonderful Prashad Cookbook: Indian Vegetarian Cooking and features the recipes from a celebrated vegetarian restaurant specialising in the delights of Gujurati food. Every page has the my stomach doing greedy flips. Once I get my teeth firmly entrenched in the vast repertoire on offer, a review shall be posted. In the meantime, they have a colourful, food filled blog to tempt you.

Strata TPP

Triple Cheese & Onion Strata

I see a theme emerging. This is another of Nigella’s offerings from Nigella Christmas: Food, Family, Friends, Festivities and I have to say, the woman knows how to cook ‘comfort’.

If you have a forgotten baguette lying about (like I often do) and cheese, spring onions and milk are the only residents in your fridge (as has happened with me), then this is a bit of a life saver. Think of it as a savoury bread and butter pudding. You drench the sliced, stale bread in a cheesy, eggy, onion-y custard, leave to soak overnight and bake.

This Strata is wonderful served for brunch and should you need an acidic kick, with a sharp vinagrette dressing over pungent rocket leaves. I tend to make this when I have friends staying over as it can be done well ahead of time and thrown into the oven come morning without much thought, while coffee sears itself into my system. It’s a fabulous recipe to have in your armoury.  Also, it’s open to so much fiddling – add whole grain mustard, ham or herbs, change cheese, add cream…you get the idea.

Bacon & Cheese Bread TPPBacon & Cheddar Bread from Bake

This pork speckled number comes from Rachel Allen’s book Bake. Now, I will admit, I don’t often get along with Rachel Allen, as some of her recipes haven’t worked out for me. However, a blogger and friend, Thanh, with excellent taste, not to mention skill, told me of this gem years ago and blogged about it herself.

It’s called a bread, but it’s unyeasted. The method is the same as you would do for muffins. Quick to come together, this bake has a dense crumb and mild cheese flavour, making it perfect for dunking into the sweet potato and lentil soup I made to go with. However I think the base recipe is open to as many interpretations, as Rachel Allen has suggested, one being Pumpkin Seed and Gruyere. You could add herbs fresh or dried, change cheese, fold in some nuts etc.

Get all the information from Thanh’s post here. 

Apple FriandApple Friands

You know those recipes that come with baking tins? My friend Alison, lugged a friand tin for me all the way from Australia. Metal tins can’t be found for love nor money on the UK sites. The recipe included was Apple Friands and since it is autumn, it was only fitting. Didn’t quite rock my world but then I am spoilt after trying out Thanh’s Lemon Friands. 

Know that you can still enjoy these little French nutty almond pastries if you don’t have a Friand tin or mold. Just bake in muffin tins, adjusting the time accordingly. Mini muffin tin sized friands would be absolutely darling!

Should you wish to try out these Apple Friands, here’s the link.

Bill Granger Mango Coconut PuddingTPPBill Granger’s Mango, Coconut and Lime Puddings

I made these wee pretty cupfuls ages ago but never got around to posting about them. These set puddings finished off a curry meal and it worked splendidly. Bill Granger is the king of easy, healthy, Asian inspired food, that doesn’t compromise on flavour but won’t keep you camped out in the kitchen for too long either.

This soothing, cooling, tropical pudding of soft set Mango with tart Lime was a clean, gentle end to a very spicy dinner. I added some finely crushed cardamom to the mix as well, just to tie things in and added slivered pistachios for a waxy crunch. This recipe is incredibly simple to make and can be done well in advance, so true to Granger’s form, it’s easy on effort.

Brownies Alice 2Cocoa Brownies by Alice Medrich

Last but not least, are these chewy, dense brownies. Unlike your conventional melt-in-the-chocolate types, this is made purely with cocoa powder. Which is what intrigued me since I haven’t been all that impressed with the cocoa only brownies I’ve tried. That and the fact that the recipe comes fromAlice Medrich of Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies fame and more besides.

This recipe comes from her book Bittersweet: Recipes and Tales from a Life in Chocolate. The method is a bit uncoventional, in that it’s almost like you are making your own chocolate, rather than melting a bar. Alice Medrich directs you to place butter, sugar and cocoa powder into a bain marie, to melt and amalgamate the above before adding to flour and then, beat the heck out of the batter; for precisely 40 strokes. Every part of my baking instinct was screeching, ” Gluten!! Gluten!!”. The quantity is so little though, it doesn’t get overworked.

The result? A dark, fudgy, quite dense brownie, with a thicker, candy crackle like crust. You wouldn’t believe it was made purely from cocoa.

Does this replace the traditional chocolate type for me? Perhaps not entirely. If I need a brownie fix and there are no bars left, this is undoubtedly the only cocoa brownie recipe I would ever use. And that’s saying a lot.

So there you have it. A roundup of what’s been happening foodwise over the last few weeks chez moi. It’s good to breathe without the fug of Vicks rubs and more importantly, have my sense of taste restored. Lil Loon has been making up for a serious lack of appetite with no small degree of determination. The lad’s head is permanently in the fridge.

It’s all back to business!


29 thoughts on “Carb fest for the Needy

  1. Sarvani (baker in disguise)

    Oh you poor things.. all sounds so miserable! but haven’t you come back with a bang..! I have my eye on the apple friands… and bookmarking the mango, coconut puddings for the summer!! I have tried a variation of the bacon and cheese bread.. its just lovely and you don’t have to bother with the fickle yeast or the kneading that’s usually requires.. lovely with a huge bowl of soup!! looking forward to more..

  2. thespicysaffron

    Hi Carrie, been very busy lately, but never so busy to have a peek at what’s happening at “The Patterned Plate”!! OH My, what lovely photos of scrumptious food.Right now, I just want to gobble down (all four) your wee pretty cups of Mango, coconut & Lime pudding! Later I will pounce on the pasta and finish off with brownie. Rest will be saved for the next meal!!

  3. Rushi!

    Carrie your posts never fail to impress, anyway I hope you’re feeling loads better. I was craving for some dhal a couple days back so I whipped up a steaming pot of spicy dhal and I ate it with some baguette, it felt soooo comforting. I found individual friand molds thanks to Thanh but I still haven’t given her recipe a go, will try that out along with the apple one soon. As for the strata, isn’t it great? I love the flavours.
    PS: Will be adding Bill’s recipe to my Christmas dessert menu 🙂

    1. The Patterned Plate

      I’ve never had a baguette with dhal :-O !! But I can see it working beautifully! Do try Thanh’s friands, they are wonderful. Oh the strata…I make that to go with sausages and gravy too sometimes if I feel like I need some home cooked, trashy food! hahah!

    1. The Patterned Plate

      I am indeed better, thank goodness! Those brownies are very good. I think they change the perception of brownies slightly, but it’s splitting feathers in the end! Do try them, they are worth a go 🙂

  4. Katy

    I very much have my eye on the Mango, Coconut and Lime puddings. Sounds similar to the dessert I love so much at the Noodle House. If it is from Everyday Asian, my parents are bringing it over next month so I will definitely give it a go as soon as. I like the idea of trying a Dhal too which would go nicely with the naan bread recipe you gave me a while ago 🙂

  5. Anita Menon

    Beautiful images. Such a treat. Glad you are back to business!!

    I turn to Nigella for everything from comfort to impressive fare. Her no-fail recipes have me hooked. I have almost all her books on my bookshelf

  6. Beth Somers

    I’m new to your blog, and loving it! I had to write a note after reading your note about the friand tin. The recipes that accompany a baking pan? Those are a big part of my job at Wilton! Someone’s gotta make them up! Thanks for the lovely photos. I’ll be visiting frequently.

    1. Caroline @ The Patterned Plate

      Hello Beth! Thanks for posting, but I did have a fleeting moment of panic wondering if I wrote something unflattering about recipes at the back of a tin hahaha! Phew! What an exciting job you have though, sounds like it would be great fun to do. Look forward to seeing you around 😀

  7. KaftanTop

    The food is full of carbs alright. But if you need a wholesome carb dish minus the fat, I suggest koshari. It’s an Egyptian staple made from pasta, rice, tomato sauce, and lentils. Overcarbed for goodness.

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