Thursday, November 12, 2020

findus crispy pandemicakes

We haven't done a recipe for a while, have we? I can see that I wrote down a very hand-wavey summary of what I did to make some spiced roasted pumpkin soup in this post from a couple of Hallowe'ens ago, but the last post I can find that actually had a formal list of ingredients in it was this one from 2016 for the latest incarnation of what I still think of as my clafoutis recipe, but these days is really a sort of cakey bread and butter pudding.

Anyway, here's a couple of things we've cooked up during lockdown - I say "we" as the girls, Alys in particular, are quite into a bit of the old cooking these days. The first is a sort of variation on some previous recipes which can be found here and here and which I tried as a means of using up some leftover mashed potato. The first thing to say is that you need less potato than you might think - if you've got enough to fill, for instance, one of those  ramekins that everyone has a stash of in the back of a cupboard, you've probably got enough for 3-4 decent-sized pancakes. Or, looking at it another way, if it's too much for you to say: fuck it, I may as well just eat that now, then it's probably enough to save and have a go at this with.

So, here's what you need:

Potato panbread flatcakes

  • Some leftover mashed potato
  • An exactly equal quantity, by volume, of self-raising flour (you're not an idiot, but just in case, the easiest way to do this is to empty the container you had the mash in into a larger mixing bowl, fill that now-empty container to the same level with the flour and then tip it in too)
  • Some liquid just in case you overdo the flour (pretty much anything will do, water for instance, or if you're feeling a bit more creative maybe some plain yoghurt)

Smash everything together in a bowl, cut it into as many fist-sized pieces as it will make, flatten then with either a rolling pin or a fist or both to about 3-4 mm thickness and place in a dry, un-oiled, non-stick pan for a couple of minutes on each side. Hey presto, potato-ey pancakey things which are somewhere between the farinata (which is a proper floppy pancake) and the yoghurt flatbreads (which are properly bready and quite stiff) in terms of texture, and very nice with a whole variety of things.

You'll be wanting some dessert after that, so here's a supremely simple chocolate cheesecake we made when my parents came over for a post-lockdown reunion the other day:

Chocolate cheesecake

  • 300g condensed milk (about 3/4 of a standard tin)
  • 300g soft cheese - I used light Philly; usually the full-fat versions are better for this sort of thing but it doesn't really matter here as the condensed milk whacks the fat and sugar content back up to dangerous levels
  • 200g dark cooking chocolate (anything but dark would make the end product far too sweet)

Make a standard smashed-up biscuits and melted butter base and put it in the fridge or freezer to set. Melt the chocolate, beat the condensed milk and soft cheese together, add the chocolate, beat some more, pour the resulting goop onto the biscuit base, refrigerate for a few hours, eat. Simple! These amounts fill what I think was a 10-inch flan tin; we made an initial experimental version in an 8-inch tin with ratios of 200g:200g:100g, which worked fine, although I think the slightly higher chocolate content in the second one improved things (as it generally does).

1 comment:

Unknown said...

I found out this week that the lid of a Pringles can fits perfectly over one of those Gü ramekins. Need to eat enough Pringles to catch up with the ramekin collection now...