FOOD THAT ROCKS !
Billy Corgan's Russian Salad
2 large potatoes, boiled, cooled, and chopped into small cubes
4 eggs, hard-boiled, cooled, and chopped into small cubes
3 scallions, chopped into small pieces
2 cucumbers, chopped into small cubes
4 sweet pickles, chopped into small cubes
One 8-ounce can sweet green peas
Salt to taste
Mayonnaise to taste
Prepare the potatoes and eggs. In a large bowl, "mix it all up" - the potatoes, eggs, scallions, cucumbers, and pickles. Then add the sweet green peas and mix again. Add salt and mayonnaise before serving. Makes 6 to 8 servings.
Enjoy.
Uhmm, minus the canned peas, perhaps I'd like that. It's all from a book called "Food that Rocks"
Maybe later this week I'll post the recipes for Patti LaBelle's Potato Salad, David Coverdale's Soulful Shrimp Soup, Ted Nugent's Bubble Bean Piranha a la Colorado Moose, or Brian May's mum's Blackberry Puree.
Oh what the hell.. I like Brian May. Here it is now:
Just in time for dinner
Here's the recipe for Brian May's mum's blackberry puree.
My Mum's Blackberry Puree
This is something very simple, yet to me, even now that I am (nearly) grown-up, this is still the most delicious substance known to man (and vegetarian, of course).
200 (approximately 5 pints) luscious, fat blackberries
1 teaspoon water
2 to 3 tablespoons sugar
2 Bramley's apples, peeled and chopped (optional)
My mum made it like this:
First, pick the blackberries while they are at their best, in late summer. Only use the ones that are ready to be picked (these are black all over, and come off the plant with a gentle pull). Wear covering on the hands and arms - the bramble bushes are vicious! About 200 luscious, fat berries is a good number to make enough puree for two luxury helpings, or to store in the fridge, to sip at for treats over a week or so.
Put the blackberries in a pan with a teaspoon of water to get them started, and 2 to 3 tablespoons sugar (this is where it gets naughty), though you can adjust this amount of sweetening to taste.
Gently bring to boiling point, stirring with a wooden spoon (that you don't mind getting stained dark purple). Turn the flame to low and keep stirring and squashing the berries until the liquid becomes an even paste, not longer than 5 minutes or so, because vitamin C doesn't survive very long at 100C (212F).
Now if you have a couple of freshly scrumped Bramley's cooking apples, they could be chopped up and put in the pan with the berries, for an extra tang. But blackberries on their own give the purest flavor.
Remove the pan from the heat and pour into a metal sieve, over a glass or china bowl. Use the wooden spoon to churn the paste around, squashing the juice through and leaving the seeds behind.
The pure, red elixir can now be eaten or put in the fridge. It tastes really fabulous poured over ice cream, or the "Junket" my mum used to make (a kind of vanilla blancmange), or as a sauce for fresh fruits, or just spooned slowly into the mouth as a wicked pleasure. My daughter also enjoys the puree frozen into an ice lolly.
Warning: This stuff stains everything it touches (wear a napkin) and is very acidic (go gently if your stomach is sensitive). But the flavour - it's a killer - is guaranteed to blast your taste buds into space! Make 2 "luxury helpings."
2 large potatoes, boiled, cooled, and chopped into small cubes
4 eggs, hard-boiled, cooled, and chopped into small cubes
3 scallions, chopped into small pieces
2 cucumbers, chopped into small cubes
4 sweet pickles, chopped into small cubes
One 8-ounce can sweet green peas
Salt to taste
Mayonnaise to taste
Prepare the potatoes and eggs. In a large bowl, "mix it all up" - the potatoes, eggs, scallions, cucumbers, and pickles. Then add the sweet green peas and mix again. Add salt and mayonnaise before serving. Makes 6 to 8 servings.
Enjoy.
Uhmm, minus the canned peas, perhaps I'd like that. It's all from a book called "Food that Rocks"
Maybe later this week I'll post the recipes for Patti LaBelle's Potato Salad, David Coverdale's Soulful Shrimp Soup, Ted Nugent's Bubble Bean Piranha a la Colorado Moose, or Brian May's mum's Blackberry Puree.
Oh what the hell.. I like Brian May. Here it is now:
Just in time for dinner
Here's the recipe for Brian May's mum's blackberry puree.
My Mum's Blackberry Puree
This is something very simple, yet to me, even now that I am (nearly) grown-up, this is still the most delicious substance known to man (and vegetarian, of course).
200 (approximately 5 pints) luscious, fat blackberries
1 teaspoon water
2 to 3 tablespoons sugar
2 Bramley's apples, peeled and chopped (optional)
My mum made it like this:
First, pick the blackberries while they are at their best, in late summer. Only use the ones that are ready to be picked (these are black all over, and come off the plant with a gentle pull). Wear covering on the hands and arms - the bramble bushes are vicious! About 200 luscious, fat berries is a good number to make enough puree for two luxury helpings, or to store in the fridge, to sip at for treats over a week or so.
Put the blackberries in a pan with a teaspoon of water to get them started, and 2 to 3 tablespoons sugar (this is where it gets naughty), though you can adjust this amount of sweetening to taste.
Gently bring to boiling point, stirring with a wooden spoon (that you don't mind getting stained dark purple). Turn the flame to low and keep stirring and squashing the berries until the liquid becomes an even paste, not longer than 5 minutes or so, because vitamin C doesn't survive very long at 100C (212F).
Now if you have a couple of freshly scrumped Bramley's cooking apples, they could be chopped up and put in the pan with the berries, for an extra tang. But blackberries on their own give the purest flavor.
Remove the pan from the heat and pour into a metal sieve, over a glass or china bowl. Use the wooden spoon to churn the paste around, squashing the juice through and leaving the seeds behind.
The pure, red elixir can now be eaten or put in the fridge. It tastes really fabulous poured over ice cream, or the "Junket" my mum used to make (a kind of vanilla blancmange), or as a sauce for fresh fruits, or just spooned slowly into the mouth as a wicked pleasure. My daughter also enjoys the puree frozen into an ice lolly.
Warning: This stuff stains everything it touches (wear a napkin) and is very acidic (go gently if your stomach is sensitive). But the flavour - it's a killer - is guaranteed to blast your taste buds into space! Make 2 "luxury helpings."