I have always wanted an ice cream maker but I thought they were far too expensive for me at about £250 plus, but I had a look at Lakeland, the 'home of creative kitchenware' where I saw a Cuisinart one for £69.99 and decided to buy it. You just have to freeze the bowl overnight but that didn't seem too difficult to me. Thirty minutes later you have a litre of the most fab ice cream. They say 'it's noisy' - but I say 'don't stand in the kitchen then...' I have made two lots - mulberry, and rum and raisin, and I am going to have to put it away now because if I don't I'm going to need to buy their Fat Trapper as well.
Well, at last we managed to get a table at The Dark Horse. We were going to have an aperitif in the bar area but my moth phobic daughter would not sit next to the display of moths and butterflies in the glass case, so we headed straight for the table instead. The menu includes many restaurant classics and I tried the scallops with pea puree which were very good. The vegetarian main course was a cabbage roulade stuffed with goats cheese and butternut squash. It was also good, but we all agreed that the starters were better than the main courses. The house wine is an aquired taste but the mint tea arrives made with fresh mint which deserves a mention. Well worth a visit if you can find it.
A football match wouldn't be the same without a burger and chips but these are Rolfes burgers at Walsham - no standing in the drizzle with luke warm instant coffee and a Mars bar here. No wonder they have some of the best facilities in this part of the county. The only thing missing was a little bit of salad but I am probably in the minority for that one.
Great to see the slightly hippy, bohemian Rainbow Cafe in Cambridge is still going strong. It was one of East Anglia's first vegetarian restaurants and opened in the 1980's. Lunch yesterday was Gado Gado ( the picture does not really do it justice) resh seasonal vegetables stir fried and served Indonesian style with turmeric brown rice and side dishes of peanut sauce, plum sauce and tamari added an extra punch of flavour. What a fantastic menu of interesting vegetarian world food. I fancy the Vegan Artichoke Parcel next time.
Our Caribbean Dish of The Day - Byron Askie of the Green Door in Barbuda
Written by Claire
Byron is well known for his barbecues on the beach, and says the secret of good Caribbean food is in the seasoning. Everyone makes their own version and it usually includes thyme, plenty of salt, peppers such as scotch bonnet or the small local chilis, and a number of other spices. In the UK we can cheat - but make sure you do it the night before, it's all about the preparation. And use twice as much as you think you need - strong flavours are the thing. Even though summer seems to be over we will be eating this on Monday at Notting Hill and until it's too cold to go out in the garden. And then we might just have to cook it in the oven.
Barbecued chicken, pork or fish with rice and peas
Prepare your meat or fish the day before - cut slashes into them to ensure the spices get right in, it will help with cooking too.
Season with your preferred seasoning - curry powder will do but you can buy most of the Caribbean style seasonings now. Or make your own from a combination of salt, black pepper, turmeric, ground allspice, dried thyme, red pepper (cayenne or fresh scotch bonnet chili) and olive oil. Rub this into the meat or fish. The next day - cook on your coal pot in the garden!
Rice and Peas
Rinse your rice, long grain is best. Cook until nearly ready, add plenty of salt, a tin of black eye beans or kidney beans or if you can get them, pigeon peas complete with their liquid and finish cooking. If you like you can add a bit of coconut - but most people don't.
...and in spite of eating and drinking non-stop, have lost weight. Must be the heat. And no cakes. So here are the pictures of the kind of thing I have been eating, in order of appearance: a mediocre fried fish from a side of the road stall in Antigua, papaya and banana from the garden with local honey and yoghurt for breakfast, my neighbours breakfast - sent over in return for a lift to church - salt fish, chop-up and fried corn bread, a soursop, mangoes and a proper delicious fried fish served with soldier crab fungi.
I want to go back...
Dissappointing Thai food at The Beehive, Horringer, sadly spoiled by the heavy handed use of palm sugar in all of the dishes sampled. The subtle flavours of sour, salt, spice with a hint of sweetness usually associated with Thai food were totally overwhelmed. Pad Thai was so sweet that my daughter said that it reminded her of a bowl of Sugar Puffs. The Ocean Fire pictured was a mixture of fish with coconut cream and some green curry herbs and spices and the coconut rice could have been served as a dessert.
Maison Bleu are running their month in Provence special menu, which is very good value at £29.95 for three courses; the restaurant in Bury St Edmunds specialises in fish dishes. Granny took the suffolkfoodie offspring for dinner and this is what they said...
"A very good choice with at least six options for each course. Yummy food with all courses being beautifully presented and delicious."
" The staff were friendly, chatty and responsive - they all had personality"
Pictured here are the Sardine and Mackerel Rillettes, with shallots, parsley and capers and toasted bread.
Life is hectic and yesterday when I was exhausted from gardening I had a sudden urge to go inside and make drop scones. I just love that moment when the batter creates bubbles as it cooks. I think if they could talk they would be saying "turn me over now". Here is the recipe:
Our July Dish of the Day - Gary Kingshott of the White Horse in Whepstead
Written by veggieplot
Suffolk Shipcord Cheese Custard - served with soda bread. Serves 4.
The Savoury Custard
1 pint whipping cream.5 free range eggs
200g Suffolk Shipcord cheese (or similar strong cheese)
200g spinach
Pinch salt & cayenne pepper
Boil the cream and let it cool down to room temperature. Whisk the eggs, then mix with the rest of ingredients. Pour into a buttered oven proof dish at least 2 inches deep. Place in a pre-heated oven at 150°C for 20 to 30 mins. When cooked it should feel slightly firm to the touch. Serve with warm oatmeal soda bread and a mixed green salad.
Soda Bread
150g wholemeal flour, plus extra for dusting
150g plain flour
25g porridge oats
2tsp soft brown sugar
284ml carton buttermilk
1 tsp salt
1 tsp bicarbonate of sodaSift flour, salt, and bicarbonate of soda into a large bowl. Add sugar and oats, then stir in the buttermilk using a wooden spoon. Bring together the dough with your hands into a round and place on a baking sheet dusted with flour. Cut a cross on top then bake for 30 mins at 200°C. Cool on a wire rack then slice and serve with butter.