Category Archives: 6 – Recipes

Miscellaneous recipes, usually easy, that I’ve picked up or worked out.

Wibbley-wobbley timey-wimey jelly

This one’s a quickie and dead easy to make. Ideal for Doctor Who themed evenings, Hallowe’en and whenever the kids are bored.

Ingredients:

  • Red jelly
  • Blue jelly
  • Milk (any kind, according to personal preference)
  • Water

Calculate the amount of jelly you’re going to use based on how much you want to end up with on your table. You’re going to use 50% red jelly to 50% blue.

Now, take half of the red jelly and make it up with water, according to the instructions on the packet. This usually boils down to: dissolve the gelatine cubes/crystals/whatever with hot water, then top up with tepid.

With the other half: put it in a separate bowl,  dissolve in a little hot water and top up with milk. Do not heat the milk.

Repeat for the blue jelly. Allow to cool.

When all four bowls of jelly are almost set, pour into one big bowl and swirl very gently so that the whole thing looks appropriately timey-wimey with a red-blue shift and eddies in the space-time fabric.

Put the whole thing in the fridge until needed, so that it finishes setting quickly.

Ideally there should be a little TARDIS at the heart of it all, but I’ve never found one suitable for cookery.

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Sweet noodles in coconut milk

OK, so I was shopping and I saw this packet of Asian noodles, all in different colours. This, to us, is the sort of thing you buy and then find out how to cook. I bought it. Now, what’s interesting about these noodles – apart from their cheerful vegetable-based colouring – is that they are presented in the form of little nests, ideal for making individual portions. The hardest part of this dead easy recipe is keeping them that way.

Sweet noodles in coconut milk

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 6 coloured noodle nests
  • 4/5 tsp sugar
  • Just enough water for cooking
  • Flavouring: whatever you fancy – rosewater, orange-flower water, saffron, cardamom…
  • 1 small pack of coconut milk
  • 1 tsp honey
  • Fresh or tinned fruit, ice cream to garnish (optional)

Directions

  1. Bring water to boil in a medium-sized pan, add sugar and flavouring (if using a spice that needs time to infuse). Reduce to a light syrup. There should be just enough liquid remaining to cook the noodles, if that. Don’t forget you’ll be using the coconut milk as well and you don’t want the final result to be mushy.
  2. Talking of the coconut milk, mix it with the honey.
  3. Once the syrup is ready, add the flavouring if delicate, like rosewater or saffron, and the noodles. Cook gently, taking care that the noodles don’t stick to the pan or start to dry out again. This will only take a few minutes.
  4. Once the noodles are ready, remove from heat, pour away any remaining syrup and cover the noodles sparingly with the coconut milk mixture. Cook very gently until the noodles have absorbed as much as possible.
  5. Serve by placing each noodle nest in its own dish, garnish to taste with the fruit, ice cream or otherwise dessert-worthy topping of your choice. Eat.

  • If you’re cooking different colours of noodle at the same time, use separate pans or the colours will mix and spoil the effect.
  • If you can only find plain, uncoloured noodles you could always add some blue-coloured tapioca to the recipe and call it Blue String Pudding.
  • You can, if you insist, try this recipe with pasta. I find the result too stodgy and floury.