The Best Pound I Ever Spent





Tuesday 10/5/2005

Back to noshblog site (click here)


Diary and Notes

My search is over. After months and months of complaining and moaning I've had a really good and not stupidly priced cake. I am a happy chappy today and will be writing only kind and gentle things about life etc. and wishing you all health and happiness. That's the difference a good pastry can make.

So where did I get this delight and what exactly was it?

Marks & Spencer no less. "I've tried everywhere else." I thought; small local bakers, giant Tesco superstores, a posh Waitrose in Salisbury, Sainsbury's, delis, recipes off the telly... but always came up disappointed. They never managed to match up to the tasty simplicity of the partries from Café Hemer, or the sweet, indulgent, extravagance of the küchen from Cron & Lanz when I was in germany. But now I've found something divine... simple yet delicious and only £1.

It wasn't a posh cake - just a simple pear and almond tart. No cream, no layers of this and that. Just a simple sweet pastry case with almond sponge and slices of pear - but it was fantastic. Quite divine. Top marks to M&S who are getting my Second best shop in Exeter award (after R.L.Hira of course) for this one cake alone. I am leaving in three days so I think the decision will be nearly final - I doubt I'll find something better in the meant time.

So on to today's dinner. I'm still using up what's in the cupboards/freezer and decided to finish off a bag of glutinous rice and some frozen salmon. I made a very tasty salmon teryaki and some miso/shoyu flavoured fried rice balls. This Japanese food is as easy as pie really and tasty too.

Sionara.


Cake Blog

The Pear and Almond Tart I've been going on about for the lest few minutes.


Menu

  • Salmon Teryaki
  • Rice Balls (Onigiri)
  • Cabbage, Carrot and Yellow Pepper Salad (dressed with rice vinegar and sesame oil)
  • Kimchi


    Ingredients*

    Salmon Teryaki
    150g Salmon Fillet
    2 Tbsp Orange Juice
    1 Tbsp Mirin
    1 Tbsp Shoyu Sauce
    2cm Grated Ginger (and Juice)
    1 Tbsp Dry Sherry
    		 Onigiri
    75g Glutinous Rice
    100ml Water
    1 Sachet Miso Paste
    1 Tbsp Shoyu Sauce
    1 tsb Mirin
    Drop of Peanut Oil (for frying)



    Preparation

  • Skin the salmon. Mix all the other ingredients together to make a marinade for the salmon and leave for 4 hours. Sear the salmon in a hot non stick pan all over then pour a little of the marinade over and reduce to form a glaze. Cook just enough to let the salmon warm through.
  • Cook the sticky rice and allow to cool a little. Form into small discs (1cm thick) and fry in a little peanut oil. Brush regularly with a sauce made from the other ingredients, turn regularly to ensure that each side gets 3 or four coatings of flavouring. When they're a little crispy on both sides they're done.

    *****************************************************





    *All quantities are very approximate and for a single person





    JCBorresen@GMail.com