cookingmywaythroughcarryon

cookingmywaythroughcarryon

Cooking my way through Carry On

A blog devoted to recipes and foods celebrating Rainbow Rowell's Carry On. Join me as I attempt to cook my way through Carry On over the course of this                    year.                                                                                                                                    (Art by by incomparable @subpar-selkie)                                                        "You still smell like bacon and homemade cinnamon buns."                          "How can I smell like bacon and homemade cinnamon buns?"                    "You smell like something I"d gladly eat."

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(otherwise known as Apple breakfast bread pudding)

Sorry for the long hiatus between recipe posts. My desktop crashed and I had a few tense weeks where I wasn’t sure if I was going to recover my hard drive and photos. I did, which is great, and I’m thoroughly relieved. So you may get a few recipes in the next few weeks as I try to play catch up.

We get quite a few mentions of apples in Carry On and we also get a mention of bread and butter pudding. I’ll make a classic bread and butter pudding soon but seeing as it’s the weekend and apple season where I live, I decided to combine the apple and the bread pudding mentions into a seasonal dish that is a bit of both. The recipe I used for this comes from the King Arthur Flour website. I used brioche bread rather than a baguette, because I prefer brioche bread (and also that’s what I had on hand).


“‘Well, the term hadn’t started yet,” I say, picking up an apple, so no one was on guard.”  Carry On, Chapter 46.


Apple French Toast Bake:

(note: King Arthur website said to let this sit in the refrigerator overnight but I am not a patient person and I also didn’t read that part of the instructions until I had already promised my children this for breakfast and there was NO WAY I was telling them I messed up and that they would not get their French toast bake that morning. It turned out fine. I’m ignoring that bit of the recipe from now on. I’ve included it here for authenticity. Feel free to do what you prefer.)

Ingredients

Bread pudding:

  • Brioche bread (or a baguette or other bread you prefer)
  • 8 large eggs
  • 3 cups (680g) milk (I used lactose free)
  • 1/3 cup (67g) granulated sugar
  • 1 tablespoon (14g) vanilla extract
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt

Apple topping

  • 5 to 6 (680g ) apples, peeled and thinly sliced; I used Honeycrisp but other varieties would be fine
  • 1 tablespoon (14g) lemon juice
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon cinnamon (I added another ¼ tsp cinnamon)
  • 2 tablespoons (43g) maple syrup
  • pinch of salt
  • 2 tablespoons (28g) butter, melted

Method: 

Lightly butter a 9" x 13" baking pan or similar-sized casserole dish. Lay your bread slices in a pan in a single layer
In a medium-sized bowl beat the eggs, then whisk in the milk, sugar, vanilla, nutmeg and salt.
Pour this mixture over the bread, and let it soak in while you’re preparing the topping.

image

Peel and slice the apples thinly. Toss them with the remaining topping ingredients, and spread them over the bread in the pan.

image
  • *You may cover the pan, and refrigerate overnight; or for up to 48 hours. *(Or allow it to sit in the refrigerator for about 30 minutes to absorb the milk mixture instead if you have no patience and forgot that it might need to be made ahead of time, like I did) (It tasted fine and I do not feel bound to follow the overnight directions for this part ever, but I will include them because King Arthur said so)
  • Remove the pan from the refrigerator, uncover it, and bake the French toast in a preheated 375°F oven for 45 to 55 minutes, until the apples are soft and the eggs set.
  • Remove from the oven, and sprinkle with the sugar of your choice, if desired; or drizzle with maple syrup. (In my family we generously drizzle with maple syrup)
image

Now the recipe without the photos!

Apple French Toast Bake:

Ingredients

Bread pudding:

  • Brioche bread (or a baguette or other bread you prefer)
  • 8 large eggs
  • 3 cups (680g) milk (I used lactose free)
  • 1/3 cup (67g) granulated sugar
  • 1 tablespoon (14g) vanilla extract
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt

Apple topping

  • 5 to 6 (680g ) apples, peeled and thinly sliced; I used Honeycrisp but other varieties would be fine
  • 1 tablespoon (14g) lemon juice
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon cinnamon (I added another ¼ tsp cinnamon)
  • 2 tablespoons (43g) maple syrup
  • pinch of salt
  • 2 tablespoons (28g) butter, melted

Method:

  • Lightly butter a 9" x 13" baking pan or similar-sized casserole dish. Lay your bread slices in a pan in a single layer
  • In a medium-sized bowl beat the eggs, then whisk in the milk, sugar, vanilla, nutmeg and salt.
  • Pour this mixture over the bread, and let it soak in while you’re preparing the topping.
  • Peel and slice the apples thinly. Toss them with the remaining topping ingredients, and spread them over the bread in the pan.
  • *You may cover the pan, and refrigerate overnight; or for up to 48 hours. *(Or allow it to sit in the refrigerator for about 30 minutes to absorb the milk mixture instead if you have no patience and forgot that it might need to be made ahead of time, like I did) (It tasted fine and I do not feel bound to follow the overnight directions for this part ever, but I will include them because King Arthur said so)
  • Remove the pan from the refrigerator, uncover it, and bake the French toast in a preheated 375°F oven for 45 to 55 minutes, until the apples are soft and the eggs set.
  • Remove from the oven, and sprinkle with the sugar of your choice, if desired; or drizzle with maple syrup. (In my family we generously drizzle with maple syrup)

This was a HUGE HIT with the family and I am now obliged to make it many times during apple harvest. It’s really good. 

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cookingmywaythroughcarryon·a month agoAnswer

Hello! I wanted to make something for my friends (we’re staying safe I promise) and all your recipes look so good! Considering the fact that one of us can’t eat meat, do you have any recommendations?

@percabetn thanks so much for the ask! I’m so glad you are enjoying the blog!!

I’m glad you are having some time with friends and staying safe! If your friend can eat eggs the egg and cress sandwiches are an option. If not, the samosas are meatless. I’ve not tried to substitute cooked lentils for the meat in the shepherds pie but that may be a good option. All of the desserts are options for you! And the curry can probably have tofu or perhaps seitan as a substitute. If your friend is vegan the cupcake recipe is fully vegan as I recall. 

I hope this helps!! Enjoy and I hope you like whatever you choose to make! Thanks for the ask! 

9 notes · See All

cookingmywaythroughcarryon:

Unicorn Frappuccino

In honor of the one year anniversary of Wayward Son I attempted to recreate the Starbucks Unicorn Frappuccino today. I found a few versions online and basically combined them, tweaked them in real time as I was making it and it ended up being pretty good.

Baz has stopped glaring at Penelope and started glaring at me. “What on earth are you drinking, Snow?”

“A Unicorn Frappuccino.”

He frowns. “Why’s it called that—does it taste like lavender?”

“It tastes like strawberry Dip Dab,” I say.

Penny’s grimacing at Baz. “For heaven’s snakes, Basil, I can’t believe you know what unicorns taste like.”

“Shut up, Bunce, it was sustainably farmed.” Wayward Son, Chapter 13.

Ingredients:

For the blue syrup:
4 oz white chocolate, melted

Neon blue food coloring

For the Frappuccino:
½ cup ice
¾ cup milk
2 scoops vanilla ice cream
½ tablespoon mango syrup
1 tablespoon pink lemonade Kool-Aid powder
3 tablespoons raspberry syrup

neon pink food coloring

For the topping:
Whipped cream
Wilton purple pearl dust
Wilton blue pearl dust

Method:

To make blue syrup:

In a bowl, whisk 2-3 drops of food coloring in the melted white chocolate until completely incorporated.

To make Frappuccino:

Into a blender, add your ice, milk, vanilla ice cream, mango syrup, pink lemonade Kool-Aid powder, and raspberry syrup. Blend until smooth. If the color isn’t vibrant enough, add a few drops neon pink food coloring.


To assemble:

Pour the pink mango Frappuccino into the cup, filling it a third of the way full. Then drizzle the blue syrup around the inside of the cup, letting it drip down slightly.

Top with remaining Frappuccino and whipped cream, and then sprinkle with the blue and purple pearl dust. Serve immediately.

It’s got a sour/sweet taste, kind of like fun dip or sweet tarts. My kids loved it. I got about two sips.

Next attempt will be a Baz version of a Unicorn Frappuccino, with the appropriate lavender flavor.

apologies for the lateness of this post and the unusual format. My desktop has been crashed all day and no end in sight so I am doing this on my mobile 😩

yes, I an extra enough that I saved and washed my Starbucks cup and lid from my pumpkin mocha Frappuccino yesterday (and requested an extra straw) so I could have this look authentic. I’m disturbed, ask anyone.

I was going to try to use fun dip instead of Kool-aid but there was none to be found locally 🤷🏻‍♀️. I think if I had to make this again I would try it with strawberry syrup instead of raspberry, but alas there was none of that available at the store either. (My kids have just informed me that they refuse and deny all future substitutions and I need to make it “just like this” again 😂)

199 notes · See All

Unicorn Frappuccino

In honor of the one year anniversary of Wayward Son I attempted to recreate the Starbucks Unicorn Frappuccino today. I found a few versions online and basically combined them, tweaked them in real time as I was making it and it ended up being pretty good.

Baz has stopped glaring at Penelope and started glaring at me. “What on earth are you drinking, Snow?”

“A Unicorn Frappuccino.”

He frowns. “Why’s it called that—does it taste like lavender?”

“It tastes like strawberry Dip Dab,” I say.

Penny’s grimacing at Baz. “For heaven’s snakes, Basil, I can’t believe you know what unicorns taste like.”

“Shut up, Bunce, it was sustainably farmed.” Wayward Son, Chapter 13.

Ingredients:

For the blue syrup:
4 oz white chocolate, melted

Neon blue food coloring

For the Frappuccino:
½ cup ice
¾ cup milk
2 scoops vanilla ice cream
½ tablespoon mango syrup
1 tablespoon pink lemonade Kool-Aid powder
3 tablespoons raspberry syrup

neon pink food coloring

For the topping:
Whipped cream
Wilton purple pearl dust
Wilton blue pearl dust

Method:

To make blue syrup:

In a bowl, whisk 2-3 drops of food coloring in the melted white chocolate until completely incorporated.

To make Frappuccino:

Into a blender, add your ice, milk, vanilla ice cream, mango syrup, pink lemonade Kool-Aid powder, and raspberry syrup. Blend until smooth. If the color isn’t vibrant enough, add a few drops neon pink food coloring.


To assemble:

Pour the pink mango Frappuccino into the cup, filling it a third of the way full. Then drizzle the blue syrup around the inside of the cup, letting it drip down slightly.

Top with remaining Frappuccino and whipped cream, and then sprinkle with the blue and purple pearl dust. Serve immediately.

It’s got a sour/sweet taste, kind of like fun dip or sweet tarts. My kids loved it. I got about two sips.

Next attempt will be a Baz version of a Unicorn Frappuccino, with the appropriate lavender flavor.

apologies for the lateness of this post and the unusual format. My desktop has been crashed all day and no end in sight so I am doing this on my mobile 😩

yes, I an extra enough that I saved and washed my Starbucks cup and lid from my pumpkin mocha Frappuccino yesterday (and requested an extra straw) so I could have this look authentic. I’m disturbed, ask anyone.

199 notes · See All

A new recipe today! This one courtesy of Mrs. Wellbelove (and likely Helen) from the holiday party bit in Carry On. I was a bit intimidated to try this recipe, in some part due to Agatha’s not so positive description of the food! It ended up being quite quick and easy.

“I get some left over party food–a Diet Coke and some soggy artichoke crostini–and go back to my room.” Agatha, Chapter 77, Carry On. 

Artichoke Crostini: 

Ingredients: 

  • One French baguette, sliced (I used half of and saved the other half for an olive tapenade the next day)
  • olive oil
  • coarsely ground salt and pepper
  • I jar marinated artichoke hearts
  • ¼ cup shredded parmesan cheese
  • 3 oz cream cheese (I used vegan)
image

(I forgot the cream cheese, salt and pepper in the photo, sorry)

Method: 

  • Preheat the oven to 350F
  • Brush baguette slices on both sides with olive oil 
  • Season lightly with salt and pepper. 
  • place on a baking sheet (I lined mine so they would’t stick)
  • Bake for 5-6 minutes, then turn them over, baking for another 5-6 minutes until they’re a light golden color
  • cool
image

While bread is baking make the artichoke topping: 

  • Finely chop the artichokes
  • Combine artichokes, parmesan and 1 tbs of olive oil in a bowl. 
  • Put the artichoke combination in a food processor and blend. 
  • Add the cream cheese
  • Blend until cream cheese incorporated into mixture

image
  • Spoon topping onto crostini, dividing evenly between slices.
  • garnish with a bit more parmesan cheese, if desired.
  • serve
image

Now the recipe without photos: 

Artichoke Crostini:

Ingredients:

  • One French baguette, sliced (I used half of and saved the other half for an olive tapenade the next day)
  • olive oil
  • coarsely ground salt and pepper
  • I jar marinated artichoke hearts
  • ¼ cup shredded parmesan cheese
  • 3 oz cream cheese (I used vegan)

Method:

  • Preheat the oven to 350F
  • Brush baguette slices on both sides with olive oil
  • Season lightly with salt and pepper.
  • place on a baking sheet (I lined mine so they would’t stick)
  • Bake for 5-6 minutes, then turn them over, baking for another 5-6 minutes until they’re a light golden color
  • cool

While bread is baking make the artichoke topping:

  • Finely chop the artichokes
  • Combine artichokes, parmesan and 1 tbs of olive oil in a bowl.
  • Put the artichoke combination in a food processor and blend.
  • Add the cream cheese
  • Blend until cream cheese incorporated into mixture
  • Spoon topping onto crostini, dividing evenly between slices. 
  • garnish with a bit more parmesan cheese, if desired.
  • serve


This was fast, easy, and quite tasty. The family is not usually fond of artichokes but they liked this. Definitely one to make again. No more being intimidated by Mrs. Wellbeloves culinary offerings! Shall I make the sparkling tiered jelly next? 

I think I just might! 

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cookingmywaythroughcarryon·2 months agoText

Ok, ok you might be thinking I’ve gone off the deep end with this one, but listen rats are a food in Carry On!! They’re Baz’s main form of sustenance! So I decided to jazz up a family favorite meat ball recipe and make Catacomb Rats in honor of Baz. It’s not all about Simon’s food choices, that wouldn’t be fair. Recipe adapted from a Greek Meatball recipe in The Family Dinner by Laurie David. 

“I caught six rats, banged their heads on the floor, tied up their tails in a knot, then brought them back upstairs and drained them in the courtyard under the stars.” Baz, Carry On, Chapter 38.

Bloody Rats

image

Ingredients: 

  • !/2 cup cold water
  • ¾ cup unseasoned bread crumbs
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp baking soda
  • one egg, lightly beaten
  • one small onion chopped or two tbsp rehydrated dry onion
  • ½ tsp allspice
  • 2-3 tsp ground cumin (I use 3)
  • ¼ tsp cinnamon
  • 3 tbs fresh lemon juice
  • 2 lbs ground turkey, chicken or beef

Rat additions:

  • one or two carrots cut into discs
  • a handful of frozen peas
  • a handful of canned black beans
  • uncooked spaghetti broken into about 24 one inch pieces and about a dozen 4 inch pieces. 

Tomato Sauce

  • any tomato sauce/tomato based pasta sauce is fine. Your preference.

Method:

  • Preheat the oven to high broil. 
  • Use a large mixing bowl to mix all the ingredients except the ground meat. Stir until mixed well. It will fizz a bit from the lemon juice and baking soda combo. This makes the meatballs less dense. 
image
  • Let it rest in the fridge or on the counter for about 10-15 minutes so the bread crumbs get well soaked. I use a bit more bread crumb than the original recipe to give the meatballs a bit more shape. 
  • Add the meat to the mixture and mix well. You can use a mixing spoon or your hands
image
  • Oil or butter a large baking dish. I used a 9x13 pan. 
image
  • With a large spoon or ice cream scoop, scoop out the mixture and form it into a somewhat oval shape, narrower at the front than the back.
  • place the ovals in the baking sheet leaving a bit of space between them
  • place two carrot pieces towards the front of the meatball-these are the ears
  • place two peas just below–these are the eyes
  • place a singel bean below and between the peas–this is the nose
  • put two of the one inch pieces of uncooked spaghetti on either side of the bean–these are the whiskers
  • put a four inch piece of uncooked spaghetti on the other end of the meatball to function as a tail.
image
  • put the baking dish in the oven at broil setting for about 5 minutes
  • after 5 minutes turn the oven temperature to 350F and bake the meatballs for about 30 minutes. You can cover them with foil if you don't want them to get to brown. I forgot that part. 
  • At about the 15 minute mark add a tablespoon of your favorite tomato sauce on top of each meatball. 
  • Continue baking
  • You can serve with rice or orzo or quinoa. We like orzo. 
  • We also pulled out the pasta since it was still a bit uncooked when we ate them
image
image

Here is the recipe without the photos. The photos do help for this one as far as shaping the rats. 

Bloody Rats

Ingredients:

  • !/2 cup cold water
  • ¾ cup unseasoned bread crumbs
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp baking soda
  • one egg, lightly beaten
  • one small onion chopped or two tbsp rehydrated dry onion
  • ½ tsp allspice
  • 2-3 tsp ground cumin (I use 3)
  • ¼ tsp cinnamon
  • 3 tbs fresh lemon juice
  • 2 lbs ground turkey, chicken or beef

Rat additions:

  • one or two carrots cut into discs
  • a handful of frozen peas
  • a handful of canned black beans
  • uncooked spaghetti broken into about 24 one inch pieces and about a dozen 4 inch pieces.

Tomato Sauce

  • any tomato sauce/tomato based pasta sauce is fine. Your preference.

Method:

  • Preheat the oven to high broil.
  • Use a large mixing bowl to mix all the ingredients except the ground meat. Stir until mixed well. It will fizz a bit from the lemon juice and baking soda combo. This makes the meatballs less dense.
  • Let it rest in the fridge or on the counter for about 10-15 minutes so the bread crumbs get well soaked. I use a bit more bread crumb than the original recipe to give the meatballs a bit more shape.
  • Add the meat to the mixture and mix well. You can use a mixing spoon or your hands
  • Oil or butter a large baking dish. I used a 9x13 pan.
  • With a large spoon or ice cream scoop, scoop out the mixture and form it into a somewhat oval shape, narrower at the front than the back.
  • place the ovals in the baking sheet leaving a bit of space between them
  • place two carrot pieces towards the front of the meatball-these are the ears
  • place two peas just below–these are the eyes
  • place a singel bean below and between the peas–this is the nose
  • put two of the one inch pieces of uncooked spaghetti on either side of the bean–these are the whiskers
  • put a four inch piece of uncooked spaghetti on the other end of the meatball to function as a tail.
  • put the baking dish in the oven at broil setting for about 5 minutes
  • after 5 minutes turn the oven temperature to 350F and bake the meatballs for about 30 minutes. You can cover them with foil if you don’t want them to get to brown. I forgot that part.
  • At about the 15 minute mark add a tablespoon of your favorite tomato sauce on top of each meatball.
  • Continue baking
  • You can serve with rice or orzo or quinoa. We like orzo.
  • we also pulled out the pasta since it was a bit uncooked when we ate them

The family loves these meatballs and they were overall amused with the rat design. I think this would have been a hit with them about 10 years ago, when they were young and enjoyed watching Disney films. 

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cookingmywaythroughcarryon·2 months agoText

So I posted a recipe a while back on how to make Bacon Cinnamon Buns, with reference to a lovely quote from Carry On:

“Calm down, miracle boy, I’m still a vampire–you still smell like bacon and homemade cinnamon buns.” Baz, Carry On, Chapter 71.

The recipe was excellent but a bit time intensive with the dough having to rise TWICE. Since it was such a family favorite I fiddled around to find a way to make it easier and above all quicker. 

The solution? Self-rising flour. So here is the original recipe link for all the info on how to prepare the bacon and create the buns themselves but here is a recipe for the dough itself that saves time and is almost as tasty. The family approved this version; although they thought the original was overall better in taste they appreciated the fact that this could be made on a more frequent basis. 

The recipe for this version of the dough from this website.

No Rise Cinnamon Buns:

Ingredients: 

Dough:

  • cooking spray or butter to grease the pan
  • ¼ cup granulated sugar
  • 5 cups self-rising flour
  • 2 cups milk (I used lactose free 2%)
  • 4 tablespoons unsalted melted butter

Filling:

  • ½ cup granulated sugar
  • 1 tbsp cinnamon

(Whisk the sugar and cinnamon together in a bowl and set aside)


More filing ingredients: 

  • oven cooked bacon (See previous cinnamon bun recipe for method)
  • 4 tbsp melted butter for brushing rolls

Method: 

  • Preheat oven to 350F. Grease or butter a 9x13 baking dish. 
  • Place flour and sugar in large bowl and whisk until well mixed. 
  • Mix the milk with the 4 tbsp melted butter in a medium bowl 
  • add the milk/butter mixture to the flour mixture and stir with a rubber spatula until well mixed and no unmixed flour remains 
  • Transfer dough to a lightly floured surface and knead the dough until it is smooth, sprinkling flour as needed to make sure it doesn’t stick. Do not over knead! 
  • Roll the dough out on the flat surface. Roughly a 24x10-inch rectangle about ¼ inch thick
  • brush some of the filling 4 tbsp melted butter (about half of the melted butter should suffice) 
  • Sprinkle the cinnamon sugar mixture evenly over the rolled out dough, leaving a ½ inch border.
  • Lay the previously prepared bacon over the cinnamon sugar mixture. 
  • Roll the dough up, starting at long end closest to you, making a tightly rolled log. Pinch the top seam and the ends. 
  • Put the roll seam side down and but dough crosswise into 15 pieces
  • Place the rolls cut side up in the baking dish
  • Use the remaining melted butter to brush the tops of the rolls
  • Bake about 35 minutes or until puffed and golden brown. A toothpick should come out clean. 


Glaze: 

  • You can use the one from the previously posted recipe or just mix 2 cups confectioners sugar, ¼ cup of milk (more as needed for consistency of glaze) and ¼ tsp salt together. 
  • Drizzle over cinnamon rolls when they have slightly cooled. 

These were ready in less than an hour, which was a HUGE improvement over the two or three hours the previous recipe took. The taste was similar but the dough was a tad less light. It’s definitely a good option to have if you don’t have much time and have a craving for home-made cinnamon buns! 

They can certainly be made without the bacon, without completely losing the Simon Snow experience. Enjoy! 

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cookingmywaythroughcarryon·3 months agoText

After the last post (Spice Cake) I had a request for a recipe for one of the other foods Simon mentioned in the quote. @fight-surrender​ requested Egg and Cress Sandwiches and I aim to please with this cooking blog, so here we go. My local store doesn’t stock watercress so I researched substitutes and found that arugula is the closest match, with its peppery flavor and nutritional profile. So arugula it is! For those of you who have access to watercress please use that for a more accurate version. This recipe was a huge success with the family. It’s simple and quick and terribly good. 

I guess all I have left from this quote is the pork pie and raspberry cordial! 

“I make a pig of myself, but Penny and Agatha don’t mind, and the egg and cress sandwiches are to die for. Plus roast chicken. Pork pie. Spice cakes with sour lemon frosting. And jugs of cold milk and raspberry cordial.” Simon Snow, Carry On, Chapter 14.


Egg and Cress Sandwiches

Ingredients: (for four generous sandwiches)

  • 6 hard boiled eggs
  • 6 tablespoons mayonnaise
  • ¼ tsp sea salt
  • fresh ground pepper to taste
  • a few sprinkles of paprika
  • (you can add other spices if you wish–garlic powder, whatever but I stayed fairly plain and traditional with this other than the sprinkle of paprika)
  • eight slices of bread (we chose to use brioche, which was heavenly)
  • two to three generous handfuls of watercress or arugula

Method:

  • Peel the eggs and mash them well in a small bowl. You may use a fork. I used a potato masher because I’m just that way. 
  • Add mayonnaise, salt, and pepper and continue mashing until well combined. 
  • add paprika, if you choose.
  • Spread a portion of the mixture over one slice of bread. 
  • top with you chosen greens 
  • cover with another slice of bread. 
  • cut sandwich in half and enjoy! 

And now the recipe without the photos! 

Egg and Cress Sandwiches

Ingredients: (for four generous sandwiches)

  • 6 hard boiled eggs
  • 6 tablespoons mayonnaise
  • ¼ tsp sea salt
  • fresh ground pepper to taste
  • a few sprinkles of paprika
  • (you can add other spices if you wish–garlic powder, whatever but I stayed fairly plain and traditional with this other than the sprinkle of paprika)
  • eight slices of bread (we chose to use brioche, which was heavenly)
  • two to three generous handfuls of watercress or arugula

Method:

  • Peel the eggs and mash them well in a small bowl. You may use a fork. I used a potato masher because I’m just that way.
  • Add mayonnaise, salt, and pepper and continue mashing until well combined.
  • Spread a portion of the mixture over one slice of bread.
  • top with you chosen greens
  • cover with another slice of bread.
  • cut sandwich in half and enjoy!
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cookingmywaythroughcarryon·3 months agoText

Back with another recipe from Carry On! I know it’s the middle of summer but I couldn’t resist trying to recreate this one. It’s a combination of a few recipes I found online (a modified version of this one) and some substituting as far as frosting. The lemon frosting really lightens it up and the acidity of it counterbalances the sweetness of the spice cake itself. The photos are not up to my usual standard. There was a slight mishap with the cake sticking in the bundt pan a bit and then my piping bag tearing as I was frosting the cake. So it’s all a bit messier than I would like but the family still gave it rave reviews. And finished it off in record time. 

“I make a pig of myself, but Penny and Agatha don’t mind, and the egg and cress sandwiches are to die for. Plus roast chicken. Pork pie. Spice cakes with sour lemon frosting. And jugs of cold milk and raspberry cordial.” Simon Snow, Carry On, Chapter 14.

Spice cake with Sour Lemon Frosting

(I used a bundt pan for this)

Ingredients:

Spice  Cake

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt (regular or sea salt)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ½ teaspoon allspice
  • ¼ teaspoon ground cloves
  • 1 ¾ cups dark brown sugar (can use light brown sugar instead)
  • ¾ cup unsalted butter, melted
  • ¾ cup unsweetened applesauce (I didn’t have enough applesauce so I grated one apple and added it to 1/3 cup of applesauce I had)
  • 4 large eggs (preferably room temperature)
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk (I did not have buttermilk. I used lactose free milk and added one tbs of white vinegar to it)


Method:

  • Preheat the oven to 350°F and grease your bundt pan. Mine ended up sticking more than I liked so I may use a spray next time instead of greasing and flouring it by hand. It was a new bundt pan so I am blaming it on that.
  • In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves until thoroughly combined. Set aside.
  • Put brown sugar in a mixing bowl or in bowl of stand mixer and stir to break up the brown sugar clumps. 
  • Add in butter and applesauce ( and grated apple if you are using that)  to brown sugar and beat until well combined. Scrape down the sides of the bowl with a spatula and mix again.
  • Add in the eggs and vanilla to the brown sugar mixture and mix until well combined. 
  • While mixing on low, add in half of the flour/spice mixture until well combined. I added it ¼ cup at a time. 
  • Add in all of the buttermilk slowly so it doesn’t splash and then mix again.
  • Lastly, add in the second half of the flour mixture until well combined. Make sure to give one last stir with a spatula to make sure you don’t have any flour pockets at the bottom of the bowl.
  • Pour the cake batter into your greased bundt cake pan and bake in the preheated oven for 40 minutes to 50 minutes, depending on your oven and the size of the bundt pan used. You should be able to stick a toothpick or knife into the cake and have it come out clean to know it’s done. Mine was done at 40 minutes. This may vary. 
  • Once the cake is done, allow it to cool for about 10 minutes in the pan on a cooling rack. After 10 minutes, run a knife around the edges of the cake if needed and invert the cake onto the cooling rack to finish cooling completely. (my cake got stuck so I kept it inverted for about 20 minutes until it finally fell out of the pan)
  • You should wait until cake is completely cooled to glaze it. 

Lemon Frosting

Ingredients:

  • 4 tbsp melted butter
  • 2 cups confectioner’s sugar (more as needed for texture)
  • 3 tbsp lemon juice (can add more for taste–this was just enough tartness)

Method:

  • Combine melted butter, confectioner’s sugar, and lemon juice in stand mixer and whisk until smooth. 
  • add extra confectioner’s sugar by the tablespoon to thicken to desired consistency. 
  • Pour or pipe over spice cake. 
  • I piped it. Or attempted to. My piping bag split at the seam and spewed frosting in a random way so it was leaking out from two places. This is why the photo looks the way it does. Not one of my artistic triumphs. It looks like a toddler did it. But it tasted good and Simon would eat it no matter how it looked so there’s that at least. 

And here is the recipe without the albeit meagre photos. 

Ingredients:

Spice  Cake

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt (regular or sea salt)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ½ teaspoon allspice
  • ¼ teaspoon ground cloves
  • 1 ¾ cups dark brown sugar (can use light brown sugar instead)
  • ¾ cup unsalted butter, melted
  • ¾ cup unsweetened applesauce (I didn’t have enough applesauce so I grated one apple and added it to 1/3 cup of applesauce I had)
  • 4 large eggs (preferably room temperature)
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk (I did not have buttermilk. I used lactose free milk and added one tbs of white vinegar to it)

Method:

  • Preheat the oven to 350°F and grease your bundt pan. Mine ended up sticking more than I liked so I may use a spray next time instead of greasing and flouring it by hand. It was a new bundt pan so I am blaming it on that.
  • In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves until thoroughly combined. Set aside.
  • Put brown sugar in a mixing bowl or in bowl of stand mixer and stir to break up the brown sugar clumps.
  • Add in butter and applesauce ( and grated apple if you are using that)  to brown sugar and beat until well combined. Scrape down the sides of the bowl with a spatula and mix again.
  • Add in the eggs and vanilla to the brown sugar mixture and mix until well combined.
  • While mixing on low, add in half of the flour/spice mixture until well combined. I added it ¼ cup at a time.
  • Add in all of the buttermilk slowly so it doesn’t splash and then mix again.
  • Lastly, add in the second half of the flour mixture until well combined. Make sure to give one last stir with a spatula to make sure you don’t have any flour pockets at the bottom of the bowl.
  • Pour the cake batter into your greased bundt cake pan and bake in the preheated oven for 40 minutes to 50 minutes, depending on your oven and the size of the bundt pan used. You should be able to stick a toothpick or knife into the cake and have it come out clean to know it’s done. Mine was done at 40 minutes. This may vary.
  • Once the cake is done, allow it to cool for about 10 minutes in the pan on a cooling rack. After 10 minutes, run a knife around the edges of the cake if needed and invert the cake onto the cooling rack to finish cooling completely. (my cake got stuck so I kept it inverted for about 20 minutes until it finally fell out of the pan)
  • You should wait until cake is completely cooled to glaze it.

Lemon Frosting

Ingredients:

  • 4 tbsp melted butter
  • 2 cups confectioner’s sugar (more as needed for texture)
  • 3 tbsp lemon juice (can add more for taste–this was just enough tartness)

Method:

  • Combine melted butter, confectioner’s sugar, and lemon juice in stand mixer and whisk until smooth.
  • add confectioner’s sugar by the tablespoon to thicken to desired consistency.
  • Pour or pipe over spice cake.
  • I piped it. Or attempted to. My piping bag split at the seam and spewed frosting in a random way so it was leaking out from two places. This is why the photo looks the way it does. Not one of my artistic triumphs. It looks like a toddler did it. But it tasted good and Simon would eat it no matter how it looked so there’s that at least.
81 notes · See All
cookingmywaythroughcarryon·4 months agoText

So I had an ask a few weeks ago about if I planned to post any recipes from Wayward Son. The answer was definitely yes but I intend to work through a whole lot more food from Carry On first, before I begin to tackle Wayward Son. 

That being said I had reason to make cupcakes recently and I decided why not tackle the vegan ones from Wayward Son, if I was going to be making cupcakes anyway? Fast forward to today, just before I sat down to post this recipe, and found an ask about vegan recipes in my inbox. So you both get your wish, in a way–a vegan recipe from Wayward Son. Recipe from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero and the Post Punk Kitchen website  

“Then why are you here?”
“Because I heard there would be lymphatic massages and vegan cupcakes.” 
“There will be,” he says. He’s smiling.
                                            Agatha, Chapter 8, Wayward Son.

Ingredients:

Cupcakes (makes 12)

  • 1 cup soy (or coconut milk–I used coconut milk because that’s what I had)
  • 1 tsp apple cider vinegar
  • ¾ cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract, chocolate extract or vanilla extract (I used more vanilla)
  • 1 cup all purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • 3/4 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1/4 teaspoon salt

Method:

  • Preheat oven to 350F and line muffin pan with paper cupcake liners
  • Whisk together the milk and vinegar in a large bowl. Set aside for a few moments to curdle. 
  • Add the sugar, oil, vanilla and other extracts (if you are using anything other than vanilla) to the milk mixture and beat until foamy.
  • In a separate bowl sift together the flour, cocoa powder, baking soda, baking powder and salt.

  • Slowly add the dry ingredients to the wet mixture and beat until no large lumps remain (tiny lumps are ok)
  • Pour into liners–I use an ice cream scoop for this–filing ¾ full
  • Bake for 18-20 minutes or until toothpick inserted in center comes out clean.  Put on rack and cool completely

Make frosting while cupcakes are cooling.

Frosting:

Ingredients:

  • ½ cup non hydrogenated vegan shortening (I just used margarine for this too since I didn’t have shortening)
  • ½ cup non hydrogenated margarine
  • 3 ½  cups confectioner’s sugar, sifted
  • 1 ½ teaspoons vanilla
  • ¼ cup soy milk or soy creamer (I use coconut creamer)

Method:

  • Beat the margarine and shortening (or just the margarine if that’s all you’re using, iike me) until well combined and fluffy.
  • Add the sugar and beat for about 3 minutes
  • Add the vanilla and soy milk, beat for another 5 to 7 minutes until very fluffy.
  • Pipe onto completely cooled cupcakes. You can drizzle with chocolate sauce, if desired. 
  • These were gone in less than 12 hours in my house. All 12 of them. 

Frosted cupcake

image

Here is the recipe without the photographs.

Ingredients:

Cupcakes

  • 1 cup soy (or coconut milk–I used coconut milk because that’s what I had)
  • 1 tsp apple cider vinegar
  • ¾ cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract, chocolate extract or vanilla extract (I used more vanilla)
  • 1 cup all purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Method:

  • Preheat oven to 350F and line muffin pan with paper cupcake liners
  • Whisk together the milk and vinegar in a large bowl. Set aside for a few moments to curdle.
  • Add the sugar, oil, vanilla and other extracts (if you are using anything other than vanilla) to the milk mixture and beat until foamy.
  • In a separate bowl sift together the flour, cocoa powder, baking soda, baking powder and salt.
  • Slowly add the dry ingredients to the wet mixture and beat until no large lumps remain (tiny lumps are ok)
  • Pour into liners–I use an ice cream scoop for this–filing ¾ full
  • Bake for 18-20 minutes or until toothpick inserted in center comes out clean.
  • Transfer to cooling rack and let cool completely

Frosting:

Ingredients:

  • ½ cup non hydrogenated vegan shortening (I just used margarine for this too since I didn’t have shortening)
  • ½ cup non hydrogenated margarine
  • 3 ½  cups confectioner’s sugar, sifted
  • 1 ½ teaspoons vanilla
  • ¼ cup soy milk or soy creamer (I use coconut creamer)

Method:

  • Beat the margarine and shortening (or just the margarine if that’s all you’re using, iike me) until well combined and fluffy.
  • Add the sugar and beat for about 3 minutes
  • Add the vanilla and soy milk, beat for another 5 to 7 minutes until very fluffy.
  • Pipe onto completely cooled cupcakes. Drizzle with chocolate sauce, if desired. These were gone in less than 12 hours at my house. All 12 of them. 
59 notes · See All
cookingmywaythroughcarryon·4 months agoAnswer

Hi, I love your blog, it’s amazing, but there’s a possibility that you can do something like “transform” (idk how to say it) the iconic recipes to the vegan way? I know it’s difficult and, by the way, I’m not vegan tho haha, but while I was reading the recipes I began to think about the vegan/vegetarian fans and how they struggle with this thing. ( sorry for my bad english)

Hi anon! Thanks so much for the ask. I appreciate the question!

The food I attempt to make and then post here is taken word for word from the book: things like ham and cheese rolls, roast chicken, and roast beef, for example. A few of the recipes I’ve posted have had some modifications and the recipes have by result been more vegetarian or vegan friendly, at least as far as some dairy items are concerned. The custard for the jam roly poly recipe I posted is vegan. Often times vegan shortening can be substituted for Simon Snow’s beloved butter. I’m definitely an amateur when it comes to cooking though and not a vegan myself, so I don’t know enough to recommend competent substitutions for items such as eggs and other ingredients.

That being said, your question is quite timely because the recipe being posted  today is definitely vegan friendly! A direct mention of vegan food from Wayward Son. And from a vegan cookbook, because I would not have the slightest idea how to convert this recipe from a non-vegan original myself! 

6 notes · See All
cookingmywaythroughcarryon·4 months agoAnswer

Hiwe are making it.what do you mean flip the samosas. Very easy to make both recipes.we used lean beef and lamb.

Thanks for the question @yadayadahot 

I mean turn the samosas over on the baking pan after they’ve baked for 15 minutes and then cook them for ten more minutes.

Glad you liked the recipes!

6 notes · See All
cookingmywaythroughcarryon·4 months agoAnswer

Have you done or will you do any cooking from Wayward Son?

thanks for the ask anon! 

I have not attempted any from Wayward Son yet, since I still have a lot of Carry On ones to get through. However, I am planning on attempting the Unicorn Frappucino! 

Are there any favorites of yours from Wayward Son? I’d love to know! Or if anyone else has favorites from Wayward Son for me to add to the ever growing “to be cooked” list! 

23 notes · See All
cookingmywaythroughcarryon·4 months agoText

Although this technically is not a food found in the pages of Carry On I thought it kind of fits because the author’s name is Rainbow! Also it’s Pride Month, so why not throw in a Carry On adjacent recipe just this once? 

This takes a bit longer than a regular cake because you have to separate and color the different bits of batter but the end result is a lovely, vibrant colored cake. 

Rainbow Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • ½ cup softened butter
  • 1 cup low fat milk
  • 1 tsp vanilla 
  • 4 egg whites
  • food coloring-rainbow colors

I forgot the butter in this photo and Simon would be appalled at me. 

Method:

  • Combine dry ingredients in mixer bowl
  • add softened butter, milk, and vanilla
  • beat at low speed for about one minute
  • stop and scrape sides of bowl
  • separate the whites from the yolks for the eggs
  • add egg whites to mixture
  • Turn speed up on mixer and beat about 1 minute or until mixture is light and fluffy
  • separate batter into six small bowls and use food colouring to attain desired colours. (I did red, orange, yellow, green, blue and violet. I skipped  indigo as I think it would have blended with the blue or violet too much) 
  • Butter and use parchment paper to line two 8 or 9 inch round baking pans
  • Preheat oven to 350F
  • Starting with red scoop half the batter and pour it into the prepared pan. Repeat with second pan. 
  • Proceed to do the same with the orange batter
  • continue this method until you have put all the coloured batter in the pans
  • Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
  • cool for at least 10 to 15 minutes
  • remove from pans
  • cool on wire racks
  • prepare frosting of choice (I used a white buttercream)

Frosting:

Ingredients:

  • 1 ½ sticks butter, softened
  • 2 cups powdered sugar
  • 1 ½ tsp vanilla

Method:

  • Place butter in mixing bowl. 
  • Use flat beater on mixer and beat at medium high speed for about half a minute. 
  • Stop and scrape bowl. 
  • Sift powdered sugar into bowl. 
  • Add vanilla. 
  • Lower speed and beat for half a minute. 
  • Stop and scrape bowl. 
  • Turn speed up to medium high and beat for two minutes or until fluffy.  
  • Frost top of one cake. 
  • Layer second cake on top
  • Frost entire cake

my kids wanted sprinkles and all kinds of frosting decorations on top. Do whatever you like with it. 

I was happy with how the colors turned out. If I do this again I may use more batter for the initial layers and less going to the last layers so they widths match a bit more. 

Enjoy! 

159 notes · See All
cookingmywaythroughcarryon·4 months agoAnswer

Hey, did you know that Rainbow tweeted about this blog a few weeks ago?

@amphipodgirl I did! I was so excited and happy to see that! Simply amazing!! 

17 notes · See All
cookingmywaythroughcarryon·5 months agoText

Welcome to another episode of Cooking My Way Through Carry On. Today I tackle one of the iconic meals in the book–Simon’s dinner the night he and Baz go after the vampires and the night where everything changes between them

I made these samosas and this curry for dinner the other night and it was a rousing success. I’ll share the samosa recipe here and a link for the keema curry recipe I used!

“I’ve finished my curry and two orders of samosas, and I’m watching him read–I swear he sucks on his fangs when he’s thinking–when he snaps the book shut with one hand and stands up.
‘Come on, Snow. Let’s go find a vampire.’” 

Carry On, Chapter 60.

These are baked samosas, since I didn’t want to deal with deep frying anything. They’re also vegan. I am a big fan of Isa Chandra Moskowitz and this recipe is from her book Vegan with a Vengeance, one of my favorite vegan cookbooks. 

The keema curry recipe is one I got from a friend and it is so close to the one my father-in-law used to make for me that it brought back a lot of memories for us. 

Samosas

Ingredients: 

image

Dough Ingredients:

  • ¾ cup rice or soy milk (I used coconut milk–any of them work)
  • ¼ cup vegetable oil
  • 1 tablespoon apple cider vinegar (any mild vinegar is fine, really)
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • about 3 cups of flour

Filling Ingredients: (sorry forgot to get photo)

  • 3-4 medium size russet potatoes, peeled and cut into one inch chunks 
  • 2 tablespoons vegetable oil plus extra for brushing the samosas before baking
  • 3/4 teaspoon ground cumin (the recipe called for cumin seeds which I didn’t have and this worked fine)
  • 1 teaspoon mustard powder (the recipe called for mustard seeds which I didn’t have and this worked fine)
  • 1 medium sized onion, very finely chopped
  • 2 cloves garlic (or two teaspoons chopped garlic if that’s what you have)
  • 1 tablespoon fresh ginger
  • ! teaspoon ground coriander
  • 1.2 teaspoon ground turmeric
  • pinch of cayenne pepper
  • 1 teaspoon salt
  • juice of 1 lemon (or whatever equivalent is if you have lemon juice and not a lemon–it usually will say on the bottle)
  • ¾ cup frozen green peas

Method: 

  • In a large saucepan, boil the potatoes for about 20-25 minutes, until they are tender (use a fork to poke them to check). When they are done drain them and set them aside.
image

Po-tay-toes (boil ‘em, mash ‘em, stick ‘em in a stew) In this case they are to be mashed! 

image
  • Make the dough:
    • Pour the wet dough ingredients into a mixing bowl. 
    • Add 2 cups flour and the turmeric, baking powder, and salt. Knead the mixture until well mixed, adding the rest of the flour bit by bit until a smooth but not sticky dough is formed, Maybe 10 minutes by hand? 
    • I cheated and used the dough attachment on my KitchenAid so it was a bit under that time. (I kneaded it a bit by hand when the mixer was done too.) (Something something about the gluten, per Paul Hollywood and GBBO.) 
    • set the dough aside, cover with a damp cloth or plastic wrap and begin working on the filling.
    • Preheat over to 400F somewhere in here
image
image
  • Filling:
    • Saute the onions with oil in the skillet on medium high for about 7-8 minutes or until the onions begin to brown.
    • add the garlic, cumin, mustard powder, ginger, coriander, turmeric, cayenne, salt, and lemon juice, and saute a minute more. 
    • Add the potatoes (honestly it pains me to not type ‘po-tay-toes’ in true LOTR style)
    • Mash the potatoes with a spatula or potato masher until it’s all a big mash of potatoes and spices (taters, precious)
    • When the potatoes are well mashed and the whole mixture is warm then add the frozen peas to the mix. Mix well.
image
  • Back to the dough:
    • divide the dough in half and roll one half of it out on a floured surface until thin (I use a big silo pat as my surface)
    • Now cut out circles of dough. I used a 4 inch round cookie cutter ( 4 inch circumference not diameter). 
    • Have a small bowl of water nearby
    • Cut out 8 circles 
    • I rolled them out a bit once I cut them out, because they tended contract a bit when I cut them. Keep the shape circular.
    • Place 1 ½ tablespoons of potato mixture into the centre of the dough circle, the dab the edges of the circle with water, fold over the edges to form a triangle shaped wedge and seal with your fingers. 
    • Repeat until you have 8 roughly symmetrical samosas 
    • Repeat process with second half of dough
    • Place filled samosas on a baking sheet that has been sprayed with non-stick cooking spray or use a silo pat on the baking sheet and then brush each side of the samosa with vegetable oil
    • Bake at 400F for 15 minutes. Flip the samosas over and then bake them for 10 more minutes or until lightly browned. 
    • Take out of the oven and let them sit for about 5-7 minutes to cool. 
    • These may be frozen and reheated in the oven. They never had a chance at our house because the family descended on them like a ravenous pack of wolves. 

Tumlbr is being stupid about letting me put photos between the steps today so here are all the photos in a row. 

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  • We had chutney in the fridge to go with the samosas. If you don’t have chutney here’s a quick recipe from the same cookbook:
    • chutney
      • ½ cup coconut milk
      • 1/3 cup finely chopped fresh mint or rehydrated dried mint in these times of pandemic
      • 1/3 cup finely chopped fresh coriander. I don’t know what to sub for this other than perhaps some ground coriander to taste
      • 1 clove mince garlic
      • 1 teaspoon maple syrup
      • 1 teaspoon fresh lime juice
      • 1/4 tsp salt

These were some work but the result was definitely worth the effort! Highly recommended. We also had curry along with the samosas, to really recreate the meal Simon had that night with Baz. The curry recipe is here and it is EXCELLENT! 


And here is the recipe without the photos:

Samosas

Ingredients:

Dough Ingredients:

  • ¾ cup rice or soy milk (I used coconut milk–any of them work)
  • ¼ cup vegetable oil
  • 1 tablespoon apple cider vinegar (any mild vinegar is fine, really)
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • about 3 cups of flour

Filling Ingredients:

  • 3-4 medium size russet potatoes, peeled and cut into one inch chunks
  • 2 tablespoons vegetable oil plus extra for brushing the samosas before baking
  • ¾ teaspoon ground cumin (the recipe called for cumin seeds which I didn’t have and this worked fine)
  • 1 teaspoon mustard powder (the recipe called for mustard seeds which I didn’t have and this worked fine)
  • 1 medium sized onion, very finely chopped
  • 2 cloves garlic (or two teaspoons chopped garlic if that’s what you have)
  • 1 tablespoon fresh ginger
  • ! teaspoon ground coriander
  • 1.2 teaspoon ground turmeric
  • pinch of cayenne pepper
  • 1 teaspoon salt
  • juice of 1 lemon (or whatever equivalent is if you have lemon juice and not a lemon–it usually will say on the bottle)
  • ¾ cup frozen green peas

Method:

  • Pour the wet dough ingredients into a mixing bowl.
  • Add 2 cups flour and the turmeric, baking powder, and salt. Knead the mixture until well mixed, adding the rest of the flour bit by bit until a smooth but not sticky dough is formed, Maybe 10 minutes by hand?
  • I cheated and used the dough attachment on my KitchenAid so it was a bit under that time. (I kneaded it a bit by hand when the mixer was done too.) (Something something about the gluten, per Paul Hollywood and GBBO.)
  • set the dough aside, cover with a damp cloth or plastic wrap and begin working on the filling.
  • Preheat over to 400F somewhere in here
  • Saute the onions with oil in the skillet on medium high for about 7-8 minutes or until the onions begin to brown.
  • add the garlic, cumin, mustard powder, ginger, coriander, turmeric, cayenne, salt, and lemon juice, and saute a minute more.
  • Add the potatoes (honestly it pains me to not type ‘po-tay-toes’ in true LOTR style)
  • Mash the potatoes with a spatula or potato masher until it’s all a big mash of potatoes and spices (taters, precious)
  • When the potatoes are well mashed and the whole mixture is warm then add the frozen peas to the mix. Mix well.
  • divide the dough in half and roll one half of it out on a floured surface until thin (I use a big silo pat as my surface)
  • Now cut out circles of dough. I used a 4 inch round cookie cutter ( 4 inch circumference not diameter).
  • Have a small bowl of water nearby
  • Cut out 8 circles
  • Place 1 ½ tablespoons of potato mixture into the centre of the dough circle, the dab the edges of the circle with water, fold over the edges to form a triangle shaped wedge and seal with your fingers.
  • Repeat until you have 8 roughly symmetrical samosas
  • Repeat process with second half of dough
  • Place filled samosas on a baking sheet that has been sprayed with non-stick cooking spray or use a silo pat on the baking sheet and then brush each side of the samosa with vegetable oil
  • Bake at 400F for 15 minutes. Flip the samosas over and then bake them for 10 more minutes or until lightly browned.
  • Take out of the oven and let them sit for about 5-7 minutes to cool.
  • These may be frozen and reheated in the oven. They never had a chance at our house because the family descended on them like a ravenous pack of wolves.

We had chutney in the fridge and it goes so well with the samosas but if you don’t here is a quick recipe:

  • ½ cup coconut milk
  • 1/3 cup finely chopped fresh mint or rehydrated dried mint in these times of pandemic
  • 1/3 cup finely chopped fresh coriander. I don’t know what to sub for this other than perhaps some ground coriander to taste
  • 1 clove mince garlic
  • 1 teaspoon maple syrup
  • 1 teaspoon fresh lime juice
  • ¼ tsp salt

These were some work but the result was definitely worth the effort! Highly recommended. We also had curry along with the samosas, to really recreate the meal Simon had that night with Baz. The curry recipe is here and it is EXCELLENT!

123 notes · See All
cookingmywaythroughcarryon·5 months agoText

Continuing to scrounge for recipes to add to the blog during a pandemic. There are a lot to choose from in the book but my kids demanded I make something specific that they were craving this week and it fits the theme of this blog, so here it is: Magic Bars. (I don’t even know where I got this recipe. It’s written on an index card and pasted into my dessert cookbook so it’s probably from when I was a kid.) (yes, I have a dessert cookbook. It’s one of those old photo albums with the plastic sheets you pull up to put the photos under and I put index cards or scraps of paper or recipes I’ve cut out of magazines or newspapers or printed off the internet.) (the plastic protects the pages from drips and messes when I cook.)

This blog is all about recreating or remixing food or mentions of things that can be eaten. Hence the sage brownies post, which was a mix of how Baz and Simon describe Penny. And the ‘blood’, which was featured in the most recent post. The Humdrum ‘eats’ magic, so this seemed a fitting recipe to add to the collection. 

“Agatha folds her arms. “but the Humdrum’s still out there eating magic, isn’t he?” Carry On, Chapter 23. 

Magic Bars: 

Ingredients:

  • 1 ½ cups crushed graham cracker crumbs (you could probably use any plain biscuit–biscoff, mcvities, whatever is available)
  • ½ cup butter
  • 1 cup chocolate chips
  • 1 cup salted caramel chips (you could use butterscotch chips, white chocolate chips instead or in addition!)
  • 1 cup sweetened flaked coconut
  • 1 (14 oz) sweetened condensed milk (I’ve made this with regular sweetened condensed milk and coconut non-dairy sweetened condensed milk–both work well.)
  • ½ cup walnuts or pecans (I omitted this when I made it as I do not do well allergy-wise with nuts as of recently.)
image

Method: 

  • Preheat oven to 350F. Spray a 9x13 inch pan with cooking spray and set aside (or you can just butter the pan) (not with the butter you are saving for the recipe)
  • Melt the butter in a small saucepan or in the microwave. 
  • Remove butter from heat and stir in graham cracker crumbs until thoroughly combined. 
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  • Press into the bottom of the greased 9x13 pan
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  • Evenly sprinkle the remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips then the other flavor chips you have chosen, then the coconut flakes, and then lastly the nuts (if you choose to use them)
image
  • Pour the condensed milk evenly over the top and spread with a rubber spatula if needed (it got messy when I did that so I bailed)
image
  • Bake in pre-heated oven for 25-30 minutes until edges are just slightly browned.
image
  • Cool completely before cutting. Store remaining pieces in an airtight container to prevent drying out. Enjoy!
image

Here is the recipe without the photos.

Magic Bars:

Ingredients:

  • 1 ½ cups crushed graham cracker crumbs (you could probably use any plain biscuit–biscoff, mcvities, whatever is available)
  • ½ cup butter
  • 1 cup chocolate chips
  • 1 cup salted caramel chips (you could use butterscotch chips, white chocolate chips instead or in addition!) (the more the merrier.) 
  • 1 cup sweetened flaked coconut
  • 1 (14 oz) sweetened condensed milk (I’ve made this with regular sweetened condensed milk and coconut non-dairy sweetened condensed milk–both work well.)
  • ½ cup walnuts or pecans (I omitted this when I made it as I do not do well allergy-wise with nuts as of recently.)

Method:

  • Preheat oven to 350F. Spray a 9x13 inch pan with cooking spray and set aside (or you can just butter the pan) (not with the butter you are saving for the recipe)
  • Melt the butter in a small saucepan or in the microwave.
  • Remove butter from heat and stir in graham cracker crumbs until thoroughly combined.
  • Press into the bottom of the greased 9x13 pan
  • Evenly sprinkle the remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips then the other flavor chips you have chosen, then the coconut flakes, and then lastly the nuts (if you choose to use them)
  • Pour the condensed milk evenly over the top and spread with a rubber spatula if needed (it got messy when I did that so I bailed)
  • Bake in pre-heated oven for 25-30 minutes until edges are just slightly browned.
  • Cool completely before cutting. Store remaining pieces in an airtight container to prevent drying out. Enjoy!
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cookingmywaythroughcarryon·6 months agoText

cookingmywaythroughcarryon:

Welcome to another week of Cooking My Way Through Carry On! 

WARNING! IF BLOOD FREAKS YOU OUT BE WARNED THIS RECIPE MAKES A VERY REALISTIC APPEARING LIQUID DRINK! 

I’LL PUT THE RECIPE AND PHOTOS UNDER THE CUT FOR THIS REASON. 

This is one item of sustenance that comes up a fair bit in both Carry On and Wayward Son, thanks to Baz’s condition. Technically it is a ‘food’ item for Baz, as he can’t really survive without it. I based one recipe for this blog on the assumption that the Pitches used to eat fairies, so I may as well base one on the substance that Baz craves and that keeps him going. 

“If we see your handsome bloodeater we’ll tell him you’re looking for him.” The Dryad, Chapter 17, Carry On.

“The numpties kept me in a coffin for six weeks, and every day or so, they threw in some blood. (In a thirty-two ounce plastic cup with a bendy straw.) I can go without food longer than regular people but I was pretty ruined by the time Fiona got there.” Baz, Chapter 30, Carry On. 

(Can we talk for a moment about the fact that the Mage KNEW BAZ WAS A VAMPIRE?!?) 

So here is a recipe for fake blood. It ended up looking quite realistic. (I’m medical by profession so I can vouch for it’s realistic appearance.) It tasted surprisingly good. Good enough in fact that the family all had a taste and came back for more. I don’t know what that means, to be honest. Maybe we’re all vampires by association now. It is pretty high in sugar content.

I found the recipe at this website: 

https://carnetfoods.com/fake-blood-halloween-festive-and-delicious/

Keep reading

I can’t seem to get the video to work so you might have to DM if you want to see it. Sorry. 

55 notes · See All
cookingmywaythroughcarryon·6 months agoText

Welcome to another week of Cooking My Way Through Carry On! 

WARNING! IF BLOOD FREAKS YOU OUT BE WARNED THIS RECIPE MAKES A VERY REALISTIC APPEARING LIQUID DRINK! 

I’LL PUT THE RECIPE AND PHOTOS UNDER THE CUT FOR THIS REASON. 

This is one item of sustenance that comes up a fair bit in both Carry On and Wayward Son, thanks to Baz’s condition. Technically it is a ‘food’ item for Baz, as he can’t really survive without it. I based one recipe for this blog on the assumption that the Pitches used to eat fairies, so I may as well base one on the substance that Baz craves and that keeps him going. 

“If we see your handsome bloodeater we’ll tell him you’re looking for him.” The Dryad, Chapter 17, Carry On.

“The numpties kept me in a coffin for six weeks, and every day or so, they threw in some blood. (In a thirty-two ounce plastic cup with a bendy straw.) I can go without food longer than regular people but I was pretty ruined by the time Fiona got there.” Baz, Chapter 30, Carry On. 

(Can we talk for a moment about the fact that the Mage KNEW BAZ WAS A VAMPIRE?!?) 

So here is a recipe for fake blood. It ended up looking quite realistic. (I’m medical by profession so I can vouch for it’s realistic appearance.) It tasted surprisingly good. Good enough in fact that the family all had a taste and came back for more. I don’t know what that means, to be honest. Maybe we’re all vampires by association now. It is pretty high in sugar content.

I found the recipe at this website: 

https://carnetfoods.com/fake-blood-halloween-festive-and-delicious/

 

I had to make a little adjustment on the thickener but it seemed to work out in the end. 

Fake Blood

Ingredients: 

  • 1 cup warm water (a bit warmer than room temperature but not hot)
  • ½ cup sugar
  • 1 tsp cherry flavored Kool Aid (unsweetened)
  • ½ tsp black cherry flavored Kool Aid
  • ¼ cup light corn syrup
  • 3 tbsp Instant food thickener (I used the CVS brand seen in the photo. This is used to thicken food for people who have swallowing disorders)
  • 2 drops red food coloring (this was plus/minus–it looked fine before and after I added this
image

Method:

  • Mix sugar, both Kool Aid powders and corn syrup into the warm water and stir until the sugar is dissolved and the corn syrup well integrated. I used a whisk. 
  • Add the food thickener gradually. Use the whisk to incorporate it. it will be lumpy at first but keep stirring/whisking to blend the lumps in and dissolve them. 
image
  • add food coloring. I added two drops, which I think worked quite well. Stir that in. 
  • It will take anywhere from 5-10 minutes for the thickener to fully activate. 

Final appearance: 

Looks pretty believable to me. It tastes sweet and tart, kind of like Sweet Tarts or Sour Gummies. My kids and husband actually liked it. 

image

Close up to see Viscosity:

image

another photo to show viscosity: 

image

 I couldn’t load the video of me pouring it into the glass on this post so I’ll just add a post to follow this one if you want to see what it looks like in real time, if I can figure out how to do it.

This would probably be a fun Halloween project. I suppose you could add club soda or some kind of mixer to make it less sweet and jazz it up? 

55 notes · See All
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