sessifet | Cook through October: Days six through to...er...fourteen (good heavens...)

As previously stated, I had pizza on the sixth day of cooking through October.

On the seventh day, I was so busy doing Stuff (including rearranging bookshelves) that I did not cook. But I went for a really nice curry at Spice Valley with

da_pol,

random_c,

the_ladylark and

hobnobs, so I feel this counts. :)

On the eight day, I travelled to Cheltenham and was fed some really nice bolognese.

On the ninth day, I made a traditional Dutch dish called hachée. I have been referring to it as onion stew. There are quite a few variants, but I will recount what I made on Friday (there are some things missing from what I have been taught, because not all spices were present :)). It is quite close in taste to what I had as a child.

Hachée ^{Note: It is easy to multiply this recipe. I am giving you the basic 'meal for two small eaters' recipe}:

500 gr of braising/stewing steak
500 gr of onions
2 garlic cloves (optional)
1 bayleaf
2 (flattened) teaspoons of allspice
1 teaspoon of whole black peppercorns
half to one a glass of red wine
beef stock (optional)
salt to taste

Dice the beef and put to one side (best results are with cool rather than chilled beef). Slice the onions into half rings. Crush the garlic (the garlic is not necessary, just rather nice). Put olive oil/oil/butter in a big saucepan (big enough to hold all ingredients) and add the sliced onions, peppercorns, bayleaf and allspice. Stew gently, stirring occasionally. When the onions go slightly translucent, add the garlic. In a frying pan, brown the diced beef (don't put all the beef in in one go, for every 500 gr, aim for four or more batches) and add to the onions. Once everything has been added, pour in the red wine and bring to a simmer. Stir occasionally for 5-10 minutes and then add enough hot beef stock or boiling water to cover the mixture to 3/4s. Bring to a simmer and put a lid on. Leave to bubble gently for at least 90 minutes to two hours, stirring occasionally.

You should end up with the onions falling to pieces and thickening the liquid into a sauce. Taste occasionally and add salt as needed/wanted. If there is a lot of liquid, remove the lid and simmer until reduced to a thicker consistency.

Serve with rice or potatoes (mashed or plain boiled).

On the tenth day I had a very nice pub lunch and did not cook.

On the elventh day I made three squash soup:

I took one smallish turban squash and cut it into 1 1/2-2 inch pieces (after removing the seeds) before putting into a roasting tin. I took one small gem squash, quartered it (yet again removing the seeds) and added it to the roasting tin. Drizzled this with olive oil and put in the oven to roast (between 150-175 degrees C). Once done, I let it cool and scooped out the gem squash flesh. I cut off the skin of about half of the turban squash (mostly the knobbly not very pretty bit at the bottom :)) and put the flesh in the pan with the gem squash flesh. The rest of the turban squash (with skin) followed. In a big sauce pan I put olive oil and two small finely sliced leeks, one diced potato and two small cleaned, peeled and diced carrots. Once softened, I added the squash, boiling water and salt and pepper. Brought it to a simmer and added the left over onion squash (between a third and a half of a medium-ish onion squash) I'd roasted a few days before. Left to simmer for 45-60 minutes until everything was nicely softened before blitzing it (I used my blender. I'm not sure the stick blender would work) and added milk to make the soup thinner. Added salt and pepper to taste.

Serve with bread. Or as an appetiser.

On the twelfth day, I forgot to eat due to flap and came home very very hungry to the point of feeling sick so I had soup and toast.

On the thirteenth day

the_ladylark and I made very nice lasagna (or rather, I acted as sous-chef). I shall leave the posting of said recipe up to her first. :)

On the fourteenth day I prepared things for lamb pasties. I wanted to make actual pasties but got distracted, first by a phone call with

azekeil and later one with the beloved

the_hunter. I then spent the rest of the evening going gleeeeeeee and in the end had a bowl of

supermouse's oxtail soup. Said oxtail soup was awesome and I was well-fed and happy.

Tomorrow I shall return and post the lamb pasties recipe. For now, I will say they are nice and I am once again quite content.