The snow was so pretty on London Fields. I walked the girls to school in the morning it was idyllic. The snow totally transformed our little park into a shimmering wonderland. Promises of snowball fights and snow angels were made and kept. As I walked back through The Fields, I decided that I needed to shake off this feeling of doom and dread. I tried to put my finger on exactly why I was so down. I have initiated the Divorce, I am making the decisions, selling properties, moving, buying, it’s all down to me. I can’t really blame anyone else for the pickle I am in. Of course all of the above can be contested but really if they are, to be honest I think, whatever happens, myself and the kids will be OK. Mainly because I have never made a decision that I have regretted in my life and this sure as hell won’t be the first one.
Feeling a bit pleased with myself that I had (maybe only temporarily) got myself out of my funk, I decided that I would take all the terrifying tasks to hand this week. Reading the mail is always a good start when it contains Divorce papers to be signed amongst other things. Did that signed them. NEXT!
I also decided on my walk (very productive this walk). That this year I would have more fun! I bloody will. I am going out more, I will work a ton (that is always fun for me) and I will date! Arggghhhaghahghghhhh. That is the noise in my head every time I think about it.
Anyway I am sure I will keep you posted of any dating escapades/disasters in the future
Due to my distinct lack of appetite over the last week or so it is amazing that I have cooked anything. But you know me, even in the direst of dire circumstances something will be created in the kitchen, even if it is just a rocket salad with almonds, goats cheese, fresh squeeze of lemon and some olive oil! That was probably my favourite meal of the week.
My comfort food staple is Lamb Tagine. I’m sure my version isn’t totally authentic but to be honest I don’t care. Its warming, spicy and I always serve it with couscous. I made this for the kids on Monday and it was demolished. I also had a fantastic boozy lunch with friends on Sunday and made an emergency bread pudding to take with me for desert. I didn’t have enough croissants so filled it out with soft (slightly stale) hamburger buns…No one noticed. I probably would have used not so stale brown bread if I didn’t discover the rolls. I added some broken dark chocolate too.
My gift to you is my recipe (based on an Ina Garten recipe) for croissant (and any other bread you have left) bread pudding.
Life is good
Bread and Butter Pudding
Ok this is Ina’s recipe except I don’t really do raisins so I substituted them for a bar of dark proper chocolate. Just broke it up and scattered it. I also found the croissants I used were too thin. So I padded it out with some bread rolls.
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 500ml of full fat milk
- 500ml of cream
- 160grams sugar
- 1 1/2 teaspoons pure vanilla extract
- 6 croissants, preferably stale
- 100g good dark chocolate
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, the cream and milk, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the dark chocolate, then the tops of the croissants (brown side up). Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.