Becoming a Foodie

One thing I have been doing quite a bit of lately is cooking. Being home all day gives me the time and energy to try out tasty new recipes. (Ross has no complaint about this.)In fact, I spend so much of my time cooking and baking that I've considered starting a separate food blog to document the treasure trove of recipes I'm using.

Anyway, since I am dealing with the world of British food, I've turned to the BBC Food website for recipes and meal ideas. They have a wealth of food-related information. The trouble is, along with everything else in my new home- some translation is required!

For example:

eggplant= aubergine
zucchini= courgette
cilantro= coriander
rutabega= swede
cornmeal= polenta
cornstarch= corn flour
baking soda= bicarbonate of soda
emethaler= swiss cheese
paste= puree
extract=essence

I could go on, but these are just the ones I ran into in the last few days. You get the point.

I'll leave you with a recipe that I just made and will definitely be making again. Blueberries are in season here and I just had to have an excuse to buy some. Most desserts have tons of sugar, butter and fat. I added a bit less butter and sugar to this one too, but since we had good sweet fruit it came out perfect. Ross loved his first taste of cobbler!

Peach and Blueberry Sour Cream Cobbler (serves 4)
Adapted from Nigel Slater

Fruit filling:
2 ripe peaches, sliced
3.5 cups blueberries
the juice of 1 lemon
1 Tbsp. sugar
1 Tbsp. (heaping) All Purpose flour

Cobbler crust:
3/4 cup All Purpose flour
3/4 cup whole wheat flour
pinch of salt
2.5 tsp. baking powder
1 Tsp. sugar
6 Tbsp. cold butter
4 oz. light sour cream, or a little more

sugar for sprinkling

1.) Preheat the oven to 400.

2.) Toss together all the ingredients for the fruit filling in a baking dish or pan.

3.) To make the cobbler crust, add all ingredients except the sour cream into a food processor and pulse to combine, until the mixture resembles soft, fresh breadcrumbs. Tip into a bowl, and then mix in the sour cream.

4.) Break off walnut sized pieces of the dough mixture, flatten slightly, and then lay on top of the fruit. When you have added all the dough, sprinkle it lightly with sugar.

5.) Bake for about 25-35 minutes, until the top is golden brown and the fruit is bubbling.


(Picture taken from http://www.tastespotting.com/detail/51227/Peach-Blueberry-Sour-Cream-Cobbler)