Category: Eaty things

Inane Whittering #15

Ooh, look! 2 posts in one day :O

No, hell hasn’t frozen over. I thought I’d post this now before I forget.

Seeing as I was moaning earlier about how cold Munich has gotten over the past few weeks, I decided to have a go at cooking something to warm me up.

I had no idea what I was doing, and had the strangest of ingredients, but I have to say that I’m pleasantly surprised with the results. Naturally, I decided that you, dear reader, would want to know about it.

If you don’t, tough. I’m going to tell you anyway.

Aunty Roo’s “Mystery Soup”

Anyone who has ever watched me cook a main meal will tell you that I am perhaps the worst person to ask for the recipe. I can only give you a few exact amounts; everything else I do to taste.

250g mince (here in Munich it’s invariably a mix of beef and pork, but I would generally go for beef out of preference)
3/4 medium sized onions
any veg you have in the fridge
green lentils
2 large cloves of garlic
a beef oxo cube
tomato purée
3 cups of water

To season
Aunty Roo’s secret ingredients
paprika (the spice, not the capsicum pepper)
curry powder

I told you it would be vague.

First off, wash and rinse the lentils – I didn’t put an amount because I always do these things based on how famished I’m feeling at the time. I generally cook several portions at once, so that I can take something into work with me the next day, so I often use half of a 250g packet.

Once you’ve washed and rinsed them, place them in a pan and add water – as a rule of thumb, whatever the quantity of lentils, I double it for the water. Bring to the boil and simmer until soft.

Whilst the lentils are quietly burbling in the corner, chop the onions and fry them lightly in another pan (this one needs to be deep enough to hold everything) in oil with the crushed oxo cube and a dash of curry powder.

I do this all by eye, so I can’t tell you how much I added. (I also can’t tell you what kind of curry powder – I simply found a mysterious jar of yellow powder with the word “Curry” printed on it and decided to play culinary Russian roulette.)

Once the onions have softened, add the mince and whatever vegetables you’ve decided to use. You can use literally anything. In this version, I used a handful of button mushrooms and a couple of small parsnips.

I told you the ingredients were bizarre.

Once the mince has browned, then add the tomato purée (also to taste – I personally don’t like an overpowering slap in the face of tomato), more seasoning and the water.

Hopefully by this point, the lentils should be ready and you can drain them off and bung them in too.

You then need to play the waiting game and cook it all (either boil if you want to stand over it or simmer if you want to go to sleep/on facebook have other things to do) until it’s the right consistency:

Soup simmering

You then need to taste and season accordingly.

Now, I could pretend to be sophisticated here and sound like I know what I’m talking about. I’m not going to lie, I didn’t have a clue what I was doing. I got the seasoning horribly wrong and it was awfully bland.

I also repeatedly burnt my tongue and uttered several words rather unbecoming of a young lady.

Once I managed to vaguely sort out the lack of flavour, I realised it still needed that “oomph”. So I then added 2 ingredients of which I’m personally quite proud of having thought. I only ask that you don’t judge me.

The first ingredient is lemon juice.

The second, was 2 heaped teaspoons of Marmite.

The result, was this:

Hmmm, tasty

Yes, I know how appetising it looks.

Not bad for pottering about in the kitchen when it’s cold, I thought.


Travellings: Deutschland #21/Inane Whittering #14

Apologies for the radio silence – and for the fact that I will probably end up posting a series of posts of various episodes from Roo’s adventures abroad (I’ve just … Continue reading Travellings: Deutschland #21/Inane Whittering #14


Hubble bubble, toil and trouble..

fire burn and cauldron bubble.

So, I returned from a whirlwind trip to Munich on Friday and with a clump of exams coming up, the natural thing to do was to spend today lounging about relaxing and avoiding work of any shape or form. Besides, what better a way to work through any pre-exam nerves and stress than to spend a couple of hours wrestling with unwieldy bread dough?

So I decided to try something interesting. I didn’t want to go along the boring “I’ve never baked bread in my life, so I’ll stick to something simple”. Bugger that for a laugh.

I decided to make a plait – far more interesting. Fortunately, I found a book on baking bread that we had lying around the kitchen (as you do), so I had some vague guidance – ish.

So, after a tentative hour or two of mixing, kneading, proving, deflating, reshaping, proving again, deflating and reshaping, I managed to plait my dough so that I ended up with these 2 baby-sized creations:

Loaves before baking

So that you have an idea of proportions, I managed to make about 1.6kg of dough.. so each loaf is about 800g.

After finding a bread-baking setting on the oven and leaving my small children in there for ten minutes, they’d transmogrified into this:

Loaves 10 minutes into baking
10 minutes later..

This resulted in much squawking and yelling, “IT LIVES” at my father (and everyone else I came across, but particularly at him), all the while making what can only be described as ecstatic chimpanzee-like noises and running around the house.

This was duly repeated, when, after another half an hour, my beautiful creations were complete. I then felt the urge to take some supposedly “arty” photos of the finished product. That way I can kid myself that this entry can sort of look like it ought to belong in some kind of cookery book-thing.. somewhere.

Arty photo 1

Arty photo 2

Ooh, and whilst I was making a complete and utter mess of the kitchen (flour just seems to get absolutely EVERYWHERE) mum made brownies :D There won’t be many of these left by tomorrow, rest assured:

Chocolate brownies

So, 3 guesses what my back-up career’s going to be..
Yup, you got it – raccoon tamer.