So, yesterday I made a huge mistake. J and I went to the University of Surrey for an event with Professors Jim al-Khalili and Brian Cox. No, that is *not* it…the mistake I mean. The interview was fantastic and we really enjoyed watching these two great minds discussing physics, music, broadcasting and the likes. What has all this to do with food? I didn’t have anything to eat before heading out and I was hungry. While waiting in line, J was tweeting away and I was deciding whether to leave the long queue to get myself a sandwich or starve for a couple of hours. A small sacrifice for the opportunity to watch your two heroes on stage, no? Yes. Then it was question time. After an hour of cheerful banter between the gentlemen, someone handed over to them a pile of questions for Prof. Cox to answer. The cards were in a sort of fruit bowl. Was it or was it not? I still have my doubts but that did it for me. So even though it was surreal to see the Professors on stage, I was not totally there. Pathetic of me, I know. Then someone asked Prof. Cox whether he liked Marmite. That’s what I would like (I thought): a big bowl of Spaghetti with Marmite (see Nigella’s Kitchen page 49). Here it is with some changes. The lesson is now learnt.
For 2-3 people you will need:
- 250g dried spaghetti
- 50g unsalted butter
- 1-2 tablespoons Marmite (depending on how strong you want the sauce to be)
- freshly grated cheese, to taste
- Cook the pasta according to the packet instructions.
- Before you drain the pasta and when it is almost completely done, melt the butter in a small saucepan, add the Marmite and around 1 tablespoon of water from the pasta. Mix well.
- Reserve another ½ cup of boiling water, drain the pasta and pour the Marmite concoction over it. You could add some or all the water to combine this mixture if needed. Serve the pasta with some grated cheese.
Just a note: It goes without saying that this recipe is very salty. So don’t cook it too often if like me you tend to avoid salt.
(For whoever wants to watch the Brian Cox interview you can watch it now on the University of Surrey’s You Tube channel.)
I’m reading a number of books at the moment. It’s not always about cooking with me, but it so happens that right now I’m flipping through some recipe books and some biographies, one of which is A Taste of My Life. Raymond Blanc needs no introduction. He is a brilliant chef and a humble man with a great smile. He’s also a genius in the kitchen, which helps! In his BBC programme Kitchen Secrets I was completely amazed at the way he constructed an espresso cup filled with a coffee cream. Watch it here – it’s truly remarkable.
I’m about half way through Blanc’s book, so this is by no means a proper review. (And I won’t say anything bad. If a book is on this blog it’s only because I like it.) I love how he peppers the chapters with different recipes, some of which are derived from his childhood experiences with food. Some descriptions of are a bit too squeamish for me (eg. the pheasant incident on pg. 25) but I can live with them, and part of his mission is to raise awareness anyhow. So really, no harm done. J and I also liked the American guest and the lobster story. Now I would have loved to be there when that happened.
Another book which I recently got from the library is Cook by Masterchef winner Thomasina Miers. Now you’ve got to love Thomasina – she’s so cool! I cannot get hold of the book, unfortunately but I really wish they would reprint it once more. I would be the first to get it. I would have liked to see more food pictures (by now my readers know that I like to see the food before I try any recipes). However it’s a lovely book and it’s colourful – I can’t help but think of M&Ms every time I open it – and that’s a good thing!
Some recipes that I will definitely try include her Roast Chicken with Saffron Cannellini Beans (pg. 100), the Sicilian Oxtail Stew with Garlic, Chilli & Chocolate..yes, chocolate (pg. 91) and the Chocolate Ganache Tart (pg. 214), to mention only a few. There is a good selection of exotic flavours scattered here and there in her recipes but the food remains familiar. It’s a great book for all, especially those who love to feed big crowds without the extra stress. You can find Thomasina here.