18-hour braised pork belly

Thanks Heston Blumenthal for the recipe! Not sure it would have been so bad if I only cooked it for 8 hours, but it was exciting leaving the oven on overnight!

Update: The leftover belly was amazing in this spicy ramen lunch the next day!

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Stovies - The Scottish Comfort Food

Stovies. It's a Scottish thing, you wouldn't understand. There nothing much to look at. OK. They look horrible...more of a medical condition than haute cuisine , but it doesn't matter. They just so damned comforting. Simply potatoes slowly cooked, with any left over root veg and gravy and scraggy bits of roast beef. Served with a glass of cold milk. Nom. A traditional end to a night of boozing, when I was a youngster.

Dutch Apple Cake

Serves 8 Use a circular cake tin of 24cm Ingredients: For the dough 200 grams butter 200 grams caster sugar 200 grams self raising flour 200 grams plain flour 1 egg (half for the dough, other half to spread on top at the end) For the filling 6 granny smith apples (or other sour kind) 75 grams caster sugar 100 grams sultanas 3 teaspoons of cinnamon Using your hands, mix butter, caster sugar, both flours, half the egg into a firm dough, set aside on a plate in the fridge. Put the sultanas in a bowl of lukewarm water. Peel the apples and dice into little cubes. Put into a large bowl and add the sugar and cinnamon. Drain the sultanas and add to the mix, toss it around so the sultanas, apples, sugar and cinnamon are evenly distributed. Grease the cake tin with butter. Get the dough back from the fridge and split in 3 equal parts. Use 1 part to cover the base of the cake tin, a second part for the edges. Add the apple/sultana/sugar/cinnamon mixture to...

Champiñones en pan tostado

Sometimes, you just have to improvise. Lunchtime, and a mood slump meant that a simple butty would not suffice. So, with a guiding recipe, I decided on Creamy Mushrooms on Toast. No "Ingredients" list. Melt some unsalted French butter in a frying pan. (Or store bought economy stuff. Be adaptable.) Finely chop some organic free-range boneless red onions. (Or any onion.) Gently sweat the onions until they soften. Take a handful of woodland forages ceps, chantarelles and oyster mushroom (or supermarket white ones) and roughly chop. Cook mushrooms in frying pan. Gently. When cooked and juicy, add a splash of genuine Tibetan Yak-Cream, and stir together. Season with salt, pepper and optionally Black truffle. Meanwhile, toast some white bread. (Or some hand-made artisan sourdough bread. Place on a plate (or a cleaned fireman's shovel, if you're a hipster) and pile mushroom mixture on top. Add some grated Parmesan (or grated turnip) Enjoy !

CS-E : Cooking Successes - Engineers

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