I’d been at the gym after work on Tuesday and by the time I got home, it was far too late to cook anything but a snack. We all know that beans on toast is quick and easy, and all those beans aren’t too bad for you when you need a bit of protein after a workout. The only issue with beans on toast, is that it’s a bit boring, so I decided to pimp mine with a few extras.
I added a teaspoon of homemade harissa to the beans, for a bit of added kick. Once the beans were on the toast, I ground a load of pepper on top and added a sprinkling of grated cheddar cheese. Finally, two fried eggs were placed on top, and drizzled with some homemade saucy haw harissa sauce.
Granted, that poached eggs would have been better for me than fried, but at half ten at night, I went for the quick and easy option. Tasty, tangy and filling, it hit the spot; I’m not sure I’ll ever have plain beans on toast again.
I love lemon curd, I always have. I used to bug Mum to buy jars of the hard set luminous yellow stuff when I was a kid. I can remember the first time I tried proper lemon curd, it was at my Granny’s house after school one day. After tasting it, there was no going back to the processed stuff, it just wasn’t in the same league.
I’ve toyed with the idea of making it for myself for years, but like most thing, I’ve never got round to it. But once we bought the Preserves: River Cottage Handbook No.2 I knew that I finally had to give it a go. Since my wee boy had recently enjoyed some passion fruit curd, I asked him if he wanted to help, he said yes. He changed his mind on the day though, preferring to play with his Lego, but then my wee lassie decided that she wanted to help.
It was pretty easy to make if I’m being honest, although it took waaaaaaay longer than the book suggested. I’m not sure why, but I think a combination of a smallish pan and a big thick pyrex bowl, meant that it was sitting quite far away from the simmering water. The book says to stir over a gentle heat, but in the end I had it on full whack and it still took fifty minutes, rather than the stated nine to ten, to reach the required 83°C.
Next time I make it, I’ll definitely be putting the bowl on the widest pan we have, so it sits further in and closer to the boiling water. I’ll also use slightly less apple, as I this batch wasn’t lemony enough for my tastes. Their variation of using gooseberries instead of the apples sounds interesting though, especially as I’ve just planted two gooseberry bushes in the garden.
I did quite a bit of cooking over Christmas, but I didn’t take photos of everything as sometimes it just wasn’t possible, or appropriate. There’s plenty of draft posts sitting waiting to be finished though, as I did take quite a few photos and want to jot down some notes on things for the future. In the meantime, here’s a few photos of some of the things I cooked over Christmas…