Posts tagged ‘lockdown cooking’

April 25, 2020

LOCKDOWN COOKING: 5 Blooming Tasty Tofu Noodles with a kick and Rolled Oats Biscuits

How are you all doing? A couple of recipes today. The first is tried and tested the second isn’t but you can’t go wrong combining porridge oats with syrup so confident it will turn out well. We had the spicy tofu noodle dish this week and very fine it was.


Blooming Tasty Tofu Noodles with a kick (2 very generous helpings – ramp up or down amounts as required, as any government minister might advise on the best scientific advice – unless Cummings vetoes it.)

Pack of tofu (any flavour but not silken – drained between kitchen paper if you like, I don’t bother) cut into cubes
2 tblsp cornflour
1 red pepper sliced (I used mixed frozen)
8 oz noodles (rice or any – I used wholewheat)
2 tblsp brown sugar
¼ cup soy sauce
2tblsp sweet chili sauce or any spicy sauce you have – or bit chili powder or hot paprika
Dash lime or lemon juice
Olive oil or coconut oil
¼ cup peanuts (roasted for a few mins in a hot oven or fried till crispy but nae burnt)

Cook noodles, drain and rinse with cold water to stop them cooking further.
Coat tofu cubes with cornflour using a spoon (for the really inexperienced among you.)  Combine soy sauce, sugar, chili, lemon or lime juice.
Heat oil and fry pepper for about 4 mins in a large pan.
Add the tofu cubes and cook for about 4 mins.
Add the cooked noodles, soy sauce rest of the ingredients and stir while heating till very hot. Add more soy sauce if you want. Serve immediately.
Rolled Oats Biscuits dates from 1938 and is atributed to a Mrs Allen of Plantation Farm, Birchleigh, Transvaal. It sounds easy peasy.

2 large cups rolled oats porridge oats (porridge oats) (113g)
1 cup four (142 g)
1 cup sugar (213g) I would use about half this amount
1 cup coconut (113g)
2tblsp butter or margarine
1 dessertspoon golden syrup
1 tsp bicarbonate of soda
Pinch salt.

Mix all dry ingredients, add melted butter and syrup and bicarb dissolved in a little milk. Knead and flatten on floured board or counter. Turn out and cut into small biscuits with cutter or lid of a jar. They spread on baking. Bake moderate oven (180 – 190C or 350 – 375 F ) for about 15 mins. Carefully remove with spatula and cool on wire tray before eating or you’ll burn your mouth.
goeie aptyt

April 3, 2020

Lockdown Cooking: 3 Mimosa Salad

Today I return to the former Soviet Union whose population knew a thing or two about stretching out limited stocks of food. Anyone who ever visited the USSR will be familiar with shops filled with not a lot except tinned fish and might have gone away with the idea the people just loved the stuff. Not much truth in that, they were prepared to queue for hours to get rare fresh fish.

In the battle to feed its vast empire during WW2 a woman was recruited to oversee this daunting task. She was Polina Zhemchuzhina and she shook up the whole fishing and processing business. She became the People’s Commissar for Fisheries and introduced large-scale canning factories and re-organised fish processing to ‘ramp up’, as today’s parlance goes, output of tinned fish right across the country.

Tinned fish had been around for years but the preference was for fresh so to persuade people to buy the canned kind the Central Committee of the Communist Party came up with a tale that pearl smugglers hid jewellery in tins of fish. To prove the point a can was opened in public and to everyone’s amazement, other than those government officials behind the scam, a pearl necklace was produced out of it. They couldn’t keep cans of fish on the shelves such was the clamour for the stuff. Polina and the Fish Factory was the forerunner of Charlie and the Chocolate Factory with pearls in place of Charlie Bucket’s golden ticket, only there were no pearls.

Stalin was a hard man to please and Polina was condemned as an enemy of the people and thrown into a labour camp for five years – don’t know why but not for her tinned fish scheme surely. She was released. Still a Stalinist.

Stalinism on a plate


Mimosa Salad

Serves 4
4-5 eggs, hardboiled and shelled and grated
1-2 carrot, boiled till soft, grated
1 small onion, grated and blanched in boiling water
400g tinned fish, drained and broken up with fork
150g mayonnaise
1 apple, grated
100g cheese, grated
100g butter, frozen then grated

Build up salad in layers: fish, mayonnaise, onion, egg, mayonnaise, fish, mayonnaise, onion, egg, mayonnaise, carrot, mayonnaise, egg.
If using apple, cheese and butter add to layers.

The whites and yolks of the eggs should be separately grated, but life’s too short. The yellow yolk provides the colour of the mimosa flower.

Ref: CCR Cook Book; Olga and Pavel Syutkin.