One of the things that we’ve established as a little tradition is to make ice cream at Christmas as gifts for our friends. There’s not much coming off the allotment, so instead we can dig out some fruit from the freezers. And although we have to supplement eggs from our own flock with commercial eggs, it harks back to the prolific days of summer and autumn.
The Gelatiera churning raspberry ice cream
As autumn establishes itself, what could be nicer on a chilly evening that a generous plate of nicely spiced Indian food? We’re both very fond of Roghan Josh, although not what passes for it in many local restaurants, which appears to be an Indian/Italian fusion made with copious amounts of tomato sauce.
This recipe uses no tomato whatsoever, nor onions for that matter, and produces a silky smooth sauce and tender meat with a quite wonderful flavour. Recipe from Pushpesh Pant’s “India Cookbook”, constant stirring courtesy of the Jamie Oliver Home Cooker.
As always, with a new gadget, there’s a temptation to over-use it in the first flush of enthusiasm. But I have to say, after our initial risotto, the next three experiments have been remarkably successful. I won’t keep posting pix of the machine itself, because they would become repetitive. It is, after all, just a self-stirring saucepan.
First up, pytt i panna.
Years ago we were given a gadget called an SEB Le Saucier. It was a self-heating self-stirring saucemaker. It wasn’t brilliant, because the stirring paddle was just a smidgeon too far away from the base and sides of the pan, so it was only too easy for ingredients to catch and burn. We used it only occasionally, and so it lasted for many years before it finally gave up.
More recently, I’ve been casting lustful eyes on a Thermomix, with its far more sophisticated chopping, stirring, heating, and steaming functions, but the price is astronomical at around nine hundred pounds.
Then, the other day, we saw in Costco the “Jamie Oliver Home Cooker”.