Omissions and improvisations

 

Clearing out the freezer and store cupboards brings surprises and challenges.  This week, a pack of Spanish dried ham emerged blinking into the daylight from a Christmas past.

I confess to using de-frosted bought shortcrust pastry to make the tart.  Don’t bother with the palaver of baking paper and beans when baking blind.  Simply fit the pastry to the tin, prick the bottom with a fork and cover all the pastry (edges included) with a sheet of cooking foil.  Press down firmly to both shape the pastry to the tin and provide masking from the heat.  Cook for 10-12 minutes at Gas 6/200C before removing the foil.  My tip for avoiding a soggy bottom is to paint the inside of the tart pastry with beaten egg and then return to the oven for about three minutes.  Then leave the pastry case to rest for an hour or so.  The residue of the original egg plus three others were beaten with cream to add to the tart.

That ancient ham was finely shredded to cover the pastry.  Meanwhile, six younger leeks were very finely sliced and separated into individual rings before being sweated in a little water in the microwave.  Par cooked and cooled, they topped the ham and the tart went in to the oven for half an hour, minus the eggs and cream which this over-enthusiastic blind cook had completely forgotten.  But the end product was still delicious and so much better for one’s waistline.  The languishing egg and cream mix is in the freezer in the hope it will survive for another day – no net gain on freezer space,

Peppers were charred over the gas before cooling in a plastic bag to make removing their blistered skin easier.    De-seeded and very finely sliced, the peppers were doused with vinaigrette ready to serve with the tart.  I wanted to pep up the flavour and searched for mustard seeds amongst the Indian spices.  Even though I tasted the different little round seeds, I managed to use whole coriander by mistake – and the result was even better.

The left-over peppers went into small jars, clamped with rubber seals: covered with water in a pan and gently simmered for 30 minutes.  I’m attempting bottling them for freezer-free storage in case the power goes off!  They will either be a taste of summer or pent-up botulism!  Wish me luck!

 

 

 

 

Maribel is another great blind cook

Maribel is another great blind cook: see us making her mother’s classic Spanish dish of eggs à la flamencohttps://www.youtube.com/watch?v=_9OnaZzQTkI&feature=youtu.be in her sunny Melbourne home.

Maribel maribelsteel.com was a driving force behind my baking Blind trip to Australia, and we had a fabulous time cooking together, sharing laughs and songs plus our ideas about living with blindness.

Not only a great cook and singer, Maribel is already a published author, speaker, blogger and general all-round entrepreneurial woman who is unstinting in sharing her own experiences.  We talked about why people who can’t see still want to choose the colour of their clothes.  On that day, quite by chance, we were both wearing red and she had even chosen crockery to match!  My coordinated luggage definitely came up second-best.  But, since then, I’ve tried to go one better and now have a red cane too – who wants a boring white one?

I hope that this little video gives an insight into life with a disability.  There were just two women having fun together, totally unfazed by their blindness, completely competent and capable.

The dish would make a perfect brunch: simple ingredients of garlic, onion, peppers, tomatoes and chorizo sausage gently sautéed before sharing between individual dishes that were each topped with a fresh egg before oven-baking.  You don’t really need a recipe for something so straightforward. 

We ended the morning on her sunny balcony, enjoying the sounds and smells of the city.  Maribel and her partner, Harry, broke into a song that summed up our thinking: “Everything’s going to be alright!”