Midweek miscellany

My goodness, it’s been a bit of a rubbish day on the weather front! I had a lot on at work today, and I’d left my purse at home, and didn’t want to go back home for lunch so I was reliant for sustenance on the contents of my desk drawer.

I always start the day at work with almonds and a cup of coffee. I don’t usually feel like eating breakfast and almonds are small in volume and snackable, and relatively good in terms of protein and vitamins and minerals and all that. Also they’re quite cheap. A bit later in the morning I had some Finn Crisp thin rye crackers. These are one of my favourite snacks! So crunchy, with a surprisingly big flavour for something with such a short list of ingredients. Check ’em out – http://www.finncrisp.com/crispbreads/thin-crisps/ (I am in no way affiliated with Finn Crisp, I just really like these).

Since the weather was so yuck, it’s definitely a warm-comforting-something-in-a-mug day. Given my limited options, I improvised some hot chocolate

ImageImage

 

Yes, I do have the remains of a kilo of chocolate chips at my workplace. And I keep a jar of cinnamon on my desk drawer. As you can see, the chips have a bloom on them, from the 2 weeks we had this summer where the weather was actually hot. Fortunately that doesn’t affect the taste at all. 

I decanted a handful of chips and a sprinkle of cinnamon to my mug and then filled the cup about a third of the way up with boiling water from the water heater, stirred vigorously then topped it up with more water.

ImageImage

This would have been a lot nicer with soya, coconut or hazelnut milk, but even with just water it did cheer the day up a bit. Here’s the view I enjoyed while I drank my chocolate

Image

When I got back from work I was really in the mood for something savoury and warming. A short while ago, I started discovering heavily discounted cans of chestnut puree, so I stocked up on them, but then couldn’t find quite the right recipe to showcase their smooth, light texture and mellow flavour (they are a key ingredient in my family’s traditional Christmas pie, but it’s not quite time for that yet!). I did see quite a few suggestions for either pairing with butternut squash or mushrooms in a soup though, so I had soup in mind and it was the work of moments to chop and fry up an onion and a stick of celery and then add half a can of chestnut puree, a crushed clove of garlic, some bouillon powder and a couple of spoons of tomato paste and top it up with hot water then bung in a roughly chopped courgette. As soon as the latter was done, into a bowl and then down my gullet it went!

Image

 

The chestnut works as a great thickener in this soup, although the flavour was pretty well swamped by the celery, I’d probably cut that down or out if I made something like this again.

Last and probably the ugliest thing I made today, some tropical jelly with gooseberries in (frozen a couple of months back), using up something I found in the bargain bin of the local healthfood shop. Love this stuff! The addition of fruit stops it from just being empty calories too! 

Image

Thinking about possible Wednesday MoFo themes, one of my tentative ideas had been Wibbly Wednesday. It also seemed like a potentially appropriate-looking thing for a Halloween party in a few weeks time. 

I boiled a pint of water, added it to 165g frozen gooseberries in a little pan then brought it to the boil again. The idea was to just cook the gooseberries a little bit so they didn’t burst so I only boiled them for about a minute and some came open anyway but never mind. 

Here’s the rather repulsive looking result! In a strange way, I’m quite proud of it. If it was just set in a bowl you could probably tell a small child that it was giant frogspawn and get them to believe you.

Image

Advertisements

5 Comments on “Midweek miscellany”

  1. hungryvegfem says:

    Nice post. Great idea for emergency hot chocolate. I like whipping up a tin of chestnut purée with soya marg and then mixing in melted dark chocolate and a bit of agave then chill in the fridge. Makes lovey chestnut chocolate truffle type thing.

    Like

  2. hungryvegfem says:

    Oh nice. I will try it that way. Looks lovely.

    Like

  3. paula (ijdi) says:

    that looks like perfect hot cocoa weather! and that jello mold is hilarious, but also such a good idea for gooseberries. we get them from our CSA sometimes and I never know what to do!

    Like

    • dropscone says:

      If they’re ripe, I’d just eat them! I don’t think you can improve on ripe gooseberries, I’d much rather have them raw than cooked. These were a little under-ripened, which is why I originally froze them, knowing they’d have to be processed with a sweetener in some way.

      Like


please leave a reply (if you want to)...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s