The Kitchen Diaries

syrup from the ginger jar – 2 tablespoons

butter – 125g

stem ginger in syrup – 3 lumps, about 55g

sultanas – 2 heaped tablespoons

dark muscovado sugar – 125g

large eggs – 2

milk – 240ml

You will need a square cake tin measuring approximately 20–22cm, lined on the bottom with baking parchment or greaseproof paper.

Set the oven at 180C/Gas 4. Sift the flour with the ginger, cinnamon, bicarbonate of soda and salt. Put the golden and ginger syrups and the butter into a small saucepan and warm over a low heat. Dice the ginger finely, then add it to the pan with the sultanas and sugar. Let the mixture bubble gently for a minute, giving it the occasional stir to stop the fruit sticking on the bottom.

Break the eggs into a bowl, pour in the milk and beat gently to break up the egg and mix it into the milk. Remove the butter and sugar mixture from the heat and pour into the flour, stirring smoothly and firmly with a large metal spoon. Mix in the milk and eggs. The mixture should be sloppy, with no trace of flour.

Scoop the mixture into the lined cake tin and bake for thirty-five or forty minutes, until a skewer inserted in the centre of the cake comes out clean. Unless you are serving it warm, leave the cake in its tin to cool, then tip it out on to a sheet of greaseproof paper. Wrap it up in foil and, if you can, leave it to mature for a day or two before eating.

Enough for 8

January 11

Onion soup

without

tears

I do love the classic onion soup, simmered for hours in a deep iron pot, but if I’m honest I hate making it. Onions make me cry at the best of times, but slicing enough for an entire pan of soup is more than I can handle, so this method where you roast the halved onions first solves all that. But there is more to this soup than convenience for those easily brought to tears; the roasting of the onions gives a sweet, caramel depth to the broth and the onions turn silky, slithery and soft. I could also add that the smell of onions baking in butter is a rather more attractive option than the pong of boiled onions wafting through the house.

onions – 4 medium

butter – 40g

a glass of white wine

vegetable stock – 1.5 litres

a small French loaf

grated Gruyère, Emmental or other good melting cheese – 150g

Set the oven at 200°C/Gas 6. Peel the onions and cut them in half from tip to root, then lay them in a roasting tin and add the butter, salt and some pepper. Roast until they are tender and soft, and toasted dark brown here and there. You might have to turn them now and again.

Cut the onions into thick segments. Put them in a saucepan with the wine and bring to the boil. Let the wine bubble until it almost disappears (you just want the flavour, not the alcohol), then pour in the stock. Bring to the boil and simmer for about twenty minutes.

Just before you want to serve the soup, make the cheese croûtes. Cut the loaf into thin slices and toast lightly on one side under a hot grill. Turn them over and sprinkle with the grated cheese. Get the soup hot, ladle it into bowls and float the cheese croûtes on top. Place the bowls under a hot grill and leave until the cheese melts. Eat immediately, whilst the cheese is still stringy and molten.

Enough for 4

January 12

Potatoes

and cheese

for a cold

night

I rather like those dishes that can be eaten as either a side dish or a main course depending on what else you might be eating. They slot neatly into my ‘very useful’ category. This potato recipe is one of those. If we were having a few slices of cold roast beef or pork, or maybe some chicken left over from Sunday, then this is what I would want to eat with it at this time of year when the weather is so cold. Yet today two of us sit down each with a plate of these potatoes as a main course, with just a bowl of crisp winter salad of chicory, frisée and roughly hashed walnuts. Whichever way you look at it, it’s a rough-looking dish of cheese melting over the lightly fried potatoes.

It is not essential to stick to my choice of cheese. Anything that melts easily will do but both Fontina and Taleggio will melt superbly.

Cheese-smothered potatoes

waxy potatoes – 500g

olive oil – 2 tablespoons

butter – 50g

a medium-sized onion, sliced

garlic – 2 large cloves, finely sliced

thyme leaves – 1 tablespoon, chopped

easy melting cheese such as Taleggio or Fontina – 120g

Rinse the potatoes. There is no need to peel them unless the skins are very tough. Slice them thinly – about as thick as a pound coin. The thinner you slice them, the quicker they will cook.

Put the olive oil and butter in a shallow pan about 25cm in diameter and cook the onion and garlic in it for about five minutes, until they start to soften. Add the potatoes, some pepper and salt and the thyme to the pan and toss gently in the cooking fat. Cover with a lid and cook over a low heat for twenty-five minutes, turning once.

Test the cooked potatoes for tenderness. If the point of a knife slices into them easily, they are done. Slice the cheese thinly and lay it over the top of the potatoes. Cover the pan once more and continue cooking for a couple of minutes until the cheese has melted. Serve immediately, while the cheese is still soft and oozing.

Enough for 2

January 13

A velvety

soup for a

clear, cold