Sunday, November 02, 2008

Spice is Nice - plus Oct. recipe index

Nowadays the traditional sandwich (two slices of bread plus a filling) is being replaced by the 'wrap' - sometime something stuffed into a pitta pocket, more often something rolled up in a tortilla. This next recipe has a touch of fusion food about it, a cross between a Spanish, French and Mexican, and just about a complete meal in its own right, so - as it can be eaten cold - just perfect to take for a packed lunch - at school or at work. Instead of lettuce, use mustard and cress getting the children to grow their own on a windowsill.
All Wrapped Up for Lunch: makes one
1 oz (25g) sliced chorizo (or other cooked meats)
2 eggs, beaten
good pinch mild chilli powder
few drops olive oil
half pint measure shredded iceberg lettuce
1 large soft flour tortilla
1 tblsp red or green pesto
Cut the meat into thin shreds and add to the beaten eggs with the chilli powder. Heat the oil in a small pan for one minute then tip in the egg mixture. As the egg sets around the edges, drag the sides to the centre and tip the pan so the uncooked egg runs to the sides. Continue doing this until the eggs become set, then let the omelette cook for 3 - 4 minutes. Slide onto a plate and leave to cool.
Heat the tortilla in the microwave on High for 8 seconds, or warm under a grill (or heat through in a frying pan) for one minute, then spread on side with the pesto and cover this with the omelette, finishing with the lettuce. Fold the two sides over a little way to control the filling, then roll up tightly from an unfolded end. Cut in half, wrap in cling film then chill until ready to pack in the lunch box.

Final recipe is for an afternoon tea-cake, and apologies if I have given it before (but cannot place it), however it is very seasonal, and at other times of the year other soft fruits could be used
Autumn Crumble Cake: gives 10 slices
9 oz (250g) self-raising flour
6 oz (175g) butter
6 oz (175g) soft brown sugar
half tsp cinnamon
2 rounded tsp demerara sugar
1 eating apple, grated
2 eggs, beaten
grated zest of 1 orange
1 tsp baking powder
8 oz (225g) blackberries
Put the flour, butter and sugar into a large bowl and rub together to form fine crumbs (or whizz together in a food processor). Measure out 5 level tablespoon of this mixture into a small bowl and to this mix in the cinnamon and demerara sugar. Set aside.
Into a bowl put the grated apple, the beaten eggs and the orange zest. Into the large bowl - containing the remaining crumbed mixture - add the baking powder and stir in, then quickly fold in the egg mixture until if falls from the spoon. Do not overmix.
Using a metal spoon, carefully fold in 6 oz (175g) of the berries, avoiding breaking any, and spoon the mixture into a greased and base-lined loaf tin 3.5" x 8" x 5" ( 9 x 20 x 13 cm). Level the top then scatter over the remaining fruit. Take the reserved crumbed mixture (set aside in the small bowl) and spoon this over to make a crumble-type topping. Bake for 1 hour 15 minutes at 180C, 350F, gas 4, tenting with foil after 50 minutes to prevent browning too much. When cooked, the cake should feel firm to the touch.
Leave to cool in the tin for half an hour before turning out, then cool on a cake airer. Peel the paper away when ready to slice. This cake will keep up to 3 days if wrapped in foil or kept in an airtight tin.