‘Mavis’s toys…& a Tapioca Brûlée

‘COOKINGWITHMAVIS’ #40    ‘Mavis’s toys…& a tapioca brûlée

…’Mavis’s toys - Kochaleffels and Blowtorches…

 

You may recall my blog #34  in early April  - “An Acquired Taste” - with recipe:  “A  Kochaleffel’s  Kneidlach ” …  And what notion might ‘ You’  have,  in that busy mind of yours, could be a “Kochaleffel”? 

 

This is a wonderfully descriptive term , being a mixture of German and Lithuanian languages melded into Yiddish , the literal translation being :  “a cooking spoon”  – you know - to STIR-A-POT, yes! … a ‘pot stirrer’!

 

A “pot-stirrer”?:   Someone who “stirs”…in other words, someone who meddles in other peoples’ business, or someone who makes trouble…or…orrr  someone who…w-who just is a ‘BusyBody’, and knows about everyone’s business…… but ‘ Ouma Flo’    , would use this descriptively, as she taught me too.

 

To her , a “kochaleffel” was also an endearing term,  someone who keeps themselves extremely busy, knows everyone’s business – YES! - but what would the world be without them?... busy, busy , BUSY!

And So! …

A package arrives by foreign post to my most inconvenient  local Post Office – resulting in a frantic note in my mailbox demanding my ATTENTION!!!!... to collect a parcel at Claremont Post Office!

Now, please understand, that not only does one have to drive through major traffic  to reach said Post Office, but said Post Office is situated in the deepest depths of a maze of shops-and-passages-and-ramps-and-a-multiple-storeyed PAY-FOR parking garage…far, far from that uninviting entrance to that said Post Office - in the heart of traffic-stricken Claremont , and what a hassle for an impatient‘ no-nonsense cook’ , to reach it!

Why, oh WHY could they not heed my requests to relocate my zipcode!...just a couple of eenzy-wheenzy digits difference would make my suburban life much easier , if ONLY they would listen to me, the SA Postal Services….and deliver  ‘parcels foreign’, to tranquil, slothful KENILWORTH Post Office in it’s leafy Suburban street … KENILWORTH Post Office ,where doorstep-street-parking is always available; where an impatient‘ no-nonsense cook’ can hop out of the car and within 2 strides, enter the welcoming portico of dour faces, willing at a snail’s pace to help!

But no! , Claremont Post Office is the ‘preferred-receptacle-of-choice! ’ to receive unexpected gift from  ** “SisterAbroad” ** …Yes, a battery-operated tri-footed gyrating little monster… “As-seen-on-TV ”  - an automated pot stirrer!

Yes!   She  sent me my very own millennium-modern KOCHALEFFEL!

And how perfect a match that was to use in conjunction with Dear Val’s blowtorch – that most welcome birthday gift…Yes! 

’Mavis’s toys!

AND SO TO RECIPES…

 

     Tapioca Brûlée  

When last did you treat yourself to the divine textures of a warm tapioca pudding?

This recipe has that added *“oomfph”! *** – a delectable surprise to the palate, that crispy layer of hardened caramelized sugar, which , with the tap of the back of your spoon , will take you to astounding heights in textures and tastes, culminating in the soft round tapioca cushions!

 Remember… your ‘prep’ for this begins by soaking tapioca for 8 hours prior to cooking!

RAW TAPIOCA PEARLS

INGREDIENTS:

½ cup tapioca

4 cups warm water for soaking

Then you will need :

2 cups water to cook tapioca

½ cup sugar

3 ‘extra-large’/or ‘jumbo’ eggs

2 cups milk

2 teaspoon vanilla essence

¼ teaspoon ground cinnamon (optional – I prefer without)

And…

10 to 12 tablespoons sugar for the brûlée

METHOD:

1) Soak tapioca in 4 cups warm (not boiling) water for at least 8 hours

2) Drain

3) To cook the tapioca: In a pot, add 2 cups water with the drained tapioca, bring to the boil, then reduce to a medium heat, gently and slowly stirring constantly for 20 minutes, until the tapioca has become clear and transparent.

4) Remove pot from heat and set aside while you prepare the sugar/egg mixture…

5) Beat ½ cup sugar with 3 ‘jumbo’-size / ‘extra-large’ eggs, 2 cups milk and vanilla essence (and ground cinnamon as optional)

6) Add egg mixture to the tapioca, and gently mix

7) Spoon  into a lightly greased oven proof dish OR  use 10 to 12 individual-portion greased ramekins

8) Bake in a Bain Marie at 150 *C

*** for a large single pudding, bake at 150 *C for 90 minutes  

***** for individual ramekins, bake at 150 *C for 30 to 35 minutes – until still a bit wobbly in the centre. Remove from oven.

9) Leave to cool for a while, then remove from the Bain Marie.

Bain  Marie?   

 - a  ‘Bain Marie’  is a shallow water basin in which you place your filled dishes to bake – use an oven baking tray with enough water to reach ⅓ up the sides of the dish or ramekins.

A ‘Bain Marie’  is always used when baking egg&milk mixture desserts, to prevent a crust forming around the sides.

Lastly, for the  Brûlée :

  KITCHEN TOY -  BRULEE GUN

MOUTH-WATERING TAPIOCA BRULEE

Sprinkle 1 generous tablespoon of sugar over each baked ramekin, use kitchen blow torch (“brûlée gun”) to caramelize tops…

- or you can place all baked puddings closely under oven grill till sugar melts to caramel brown, forming a crisp sweet hard layer.

SERVE : warm or chilled!

".........'MAVIS's" TOYS & A SPOONFUL
 OF DELECTABLE TAPIOCA BRULEE

My newest KITCHEN TOY- 
gyrating 'kochaleffel'-
"as-seen-on-TV"

It's just a jump to the left...

...and a hop to the right...

And a swirl round and around...

...then a blurrrr and a whirl!

** *** Just wait till you see what’s-up NEXT  - you have a choice…ummmm?.....actually, no!

 I shall decide, and surrrrrpr-r-r-r-ise you!


Oh? - have you read my very, very 1^st blog ?... “ Preserved  Goose” ( “Confit  d’oie”). Mmmmmm…….

Or how ’Mavis  got her name, that's in blog# 9…“ Clora ”

–    see you next week….

 ‘COOKINGWITHMAVIS’

STIRRING THE POT!

Aaaaaaaaahhhhhhhh...              How to comment on My  blog…

5 easy steps to submitting your comments!

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    Just choose the  “ANONYMOUS”  option, as this seems to be to the easiest way to get a comment through!

…...welcome to sign your name  on your comment too!

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So as usual - ‘til next week,

    ‘COOKINGWITHMAVIS’

Thinking overtime & glorious Smoky Pea Soup

‘COOKINGWITHMAVIS’ #39          “ Thinking overtime - Smoky Pea Soup ”

W hen munching breakfast, ‘COOKINGWITHMAVIS ‘  has that busy brain planning supper, but not before thinking of lunch  - and what enticing epicurean entity to extract from the far-from- empty fridge …and at supper , already that mind wanders to the freezer, with thoughts of what protein to defrost to make the following day’s dinner – unless, of course, there is time for fresh-food shopping!…and so, ’ COOKINGWITHMAVIS ’  never stops thinking of food!...

Just the other day, ‘COOKINGWITHMAVIS’  was shopping at BloodyPack’nPiy Claremont  supermarket .  While mooching through the meats section, the tummy told Me  that I had to search for vacuum-packed  raw, pickled beef…to cook for sandwiches…and THERE IT WAS..no!..not the pickled beef (that too) , but vacuum-packed  SMOKED PORK HOCK!...as many as one would hope to find!  Mon Dieu ! – right in front of my eyes!

  I  could  just  SmmmmeLL  a  ‘***glorious **vision** ’  of AROMATIC , rich , thick , smoky split-pea soup !  

 

So?... which to choose…beef-or-pork?...wellllll, why not both!

Pork hock/shin, is a fairly economical piece of meat, and perfect to make a delicious, smoky split-pea soup. 1 small hock is great to flavour the soup, and afterwards, when removed from the prepared soup…it is enough as a main meal for at least 2 people! A larger hock will easily feed four!

SMOKED HOCK  & PEA SOUP

COOKED SMOKED HOCK

And so to recipes…

    Gloriously SMOKY  PEA SOUP

‘COOKINGWITHMAVIS’ chooses a brand of dried split-peas that doesn’t need to be pre-soaked.   If you don’t fine these, then just pre-soak the dried split-peas for about 2 hours before making this soup.

Quantity:  Serves  8 generous portions.

Ingredients :           

INGREDIENTS for SMOKY PEA SOUP

PREPARED VEGETABLES FOR SMOKY PEA SOUP

1 small smoked pork hock (it is the same as “Eissbein”)

500g packet of dried split-peas (you may prefer thicker soup – use 750g)

2 large onions – peeled and diced

3 medium carrots - peeled and sliced

1 sprig of celery leaves

2 tablespoon butter / or oil to sauté onions

3 tablespoons chicken stock powder (with no MSG !) …(locally,  ‘Ina Paarman’s’ is the brand I use.)

…or readymade bottled concentrated liquid stock…(local brand is ‘Nomu’)

Salt  -  to taste

Pinch of white pepper (optional)

Pinch of black pepper

3 litres water

2 cups milk plus 2 extra tablespoons butter -  to add, prior to serving towards the end, when soup is cooked (optional)

METHOD:

1)  In a large pot, sauté the diced onions in butter/oil, till glassy…do not brown them!

2)  Add the smoked hock, peas, seasoning/stock and water to the pot – enough at least to completely cover the smoked hock.

3)  Cover with lid, and bring to the boil, then simmer gently on a low heat for 2 ½ hours. Even an hour longer if you like.

 -   You might have to skim off a little of the “foam”  in the beginning  …sometimes not!

 ‘COOKINGWITHMAVIS’  sometimes prepares this in the ‘slow cooker’ –just leaving it to simmer slowly overnight.

4)  When done, remove the smoked hock from the pot, and put it aside in a serving dish.

5)  Puree (blend) the soup…the vegetables should be so soft, really to easily disintegrate.

6)  Add the milk and remaining 2 tablespoons butter, and heat through gently.

If the soup is too thick, add more boiling water.  Season to taste !

DELICIOUS SMOKED PEA SOUP

Note :   

To reheat this soup, always be patient, and heat slowly on a low heat, else the bottom will burn!

Be decadent! – serve with croutons…or crispy toasted bread lightly brushed with olive oil and fresh garlic.

                    >>>>>>>ooPPPPPPPPPPeasoup<<<<<<<

‘till next week....

    'COOKINGWITHMAVIS’

" Cuttlefish Barcelona " blog # 38 by 'COOKINGWITHMAVIS'

‘COOKINGWITHMAVIS’ #38       ‘Dinner out! Eating Cuttlefish in Barcelona…’

CUTTLEFISH BARCELONA

Recently, ‘My M’ and Me ,we were out to friends for dinner, a casual, intimate evening - just the Four-of-Us , old friends, being 2 couples, comfortable in each other’s company, you know…pick-at-the-salad-type comfortable!

 

They  were embarking on a trip to Barcelona, and,  as  we’d “done” Barcelona, we came on the eve of their departure, to eagerly part with as much knowledge ……to bombard   them with info-and-bus-routes , and trendy shops… and hotels of our preference, and restaurants  and food markets  and Gaudi buildings  and guidebook advice …and guidebooks….. and more guidebooks …a-an-and even a “khoki” (hi-lighter) pen to hi-light Their likes and dislikes  in our travel books…can you tell that I am bordering on ObsessiveCompulsive..well , y-ye-e-esss?...only when it involves planning for travel!

The stories soon reached climatic exultation when we were reminded of an evening , sans  local friends to help us order and decipher that Catalan language of the tapas restaurant.

I’d   taken my ‘tiniest-of-diminutive’ Spanish/Eengleesh  phrase books , tucked into a pocket, ready to translate any menu, and all dishes!

Half an hour passed trying to decipher that tapas menu…and sohh STRESSED   with the pressure put upon us by the over-zealous Barcelonian impatient non-AngloSaxonSpeaking waiter.  One of the many choices I dared to venture for, off the menu card, - the kind-of-well?....... think-it-is?, was it?… mmmm?, …probably is?.... definitely was!, yes!.....cured sausage chorizo-type thingy possibly-delectable-dish,  that turned out to be a plate of bloomin’  grilled CHiLLi’s !

 *! B-R-A-V-A-D-O *% **^ !  *  borne!   How could I let ‘My M’ know that this was NOT  what I had known it would be?!    Nevertheless, we tentatively sample a chilli each , and to our utter surprise, no grilled chilli was at all hot, but rather giddily more-ish!

And so it was, at that very same bar counter, in that very same tapas place, in Barcelona , that the very eloquent multi-lingual local guy, standing next to me, got chatting and proffered us some of Their CUTTLEFISH!!!!!...and Me having a +#* vision*#+  of what we in Cape Town…..yes!....what We see washed-up on our beaches…what We know as “cuttlefish” - being no more than a hard, oval-shaped, light calcium-type thingy …. who’s to know that THAT  “oval thingy”  is just the skeleton  of a sea creature served up as a delicious delicacy on a Catalan tapas menu!

Ohmygosh !!!!!!, gulp, how could I  refuse such profferings?

Me, who won’t sample Ostrich meat in ANY ! form, nor Kudu steaks, nor raw oysters!

Attack of cold sweat, and discomfort, and a VERY  friendly, aesthetic “Profferor”  he was too....how could I refuse?…and glancing at My M’, I summoned all Epicurean Strength to sample the Handsome Stranger’s cuttlefish ….and bluddyhell !...it was just like squid/ calamari/ octopus..and much nicer!

Best of all, years later, that evening over our comfortable dinner , when I recall this story  to our  “ Travellers-to-be”   ,   “ He-who-is-destined- to- travel-direction-Barcelona ”    , turns to Me and *splurts*#+*:

“Cuttlefish! ”…

“Yeh……isn’t that what birds sharpen their teeth with ? ”…..

And so to recipes…..

    A compote of Stewed Plums…

    with star anise & cinnamon sticks,

          lemon rind and fresh  ginger.

It’s change of season …well , at least for some of us!

I can’t say I intimately know the weather patterns and the seasons in Russia, Latvia, Honduras, Brazil, Japan, India, Malaysia, New Zealand, All of Western Europe - and so many of the other amazing far-reaches of the world that ‘cookingwithmavis’ is read, but here, us leaving Summer abruptly, it is the tale-end of our summer fruit, and plums, red-skinned and sweet, are still available at my favourite fresh produce supplier - Fruit-and-Veg City

…so what better way than to stew them with exotic spices!

And if you can’t find red plums, then a perfect substitute as a similar ‘palate-tickler’ would be to use an assortment of dried fruit, such as prunes, pears, apricots, peaches and apple rings – just reconstitute them before cooking, in boiling water for an hour, using the same water to stew them later…and follow this recipe too!

INGREDIENTS:

1kg red-skinned plums

3 whole star anise

3 to 4 shards of cinnamon sticks

8 thinly sliced pieces of fresh ginger

Lemon rind  – I use 3 pieces peeled with a potato peeler

¼ cup sugar

1 cup water

METHOD:

1) Wash fruit well.

2) With a small sharp knife, score the plums, making 2 to 3 incisions down the sides of each plum

3) Put all the ingredients into a large pot, stew gently for 30 minutes, simmering on a low heat with the lid on. (To keep then whole)

4) Leave to cool completely in the pot, allowing the flavours to infuse well, then chill, and serve cold.

***If making this with the dried fruit instead, add another cup of water, and DON’T put a lid on when stewing, nor when cooling.(Usually these dried fruits are cured with a sulphur product )

Serve with plain yoghurt, or sourcream, or warm vanilla custard.

Enjoy the simplicity of this easy dish…with breakfast, or as a special dessert!

Note:

This will remain fresh, up to a week, if kept in a sealed container, in the fridge.

A BOWL of STEWED PLUMS
flavoured with
STAR ANISE, CINNAMON,
LEMON RIND & FRESH GINGER

JUST LOOK AT THOSE STEWED PLUMS !

♪ ♫   Are-you-going-to-Scarboro-Fair?....  ♫

♪    ….star-anise, cinnamon-sticks, ginger & lemon rind… ♫♪ ♪

…’till next time,

      ‘COOKINGWITHMAVIS’