When two ingredients are a recipe
Simple garden feasting in summer
Recipe writing is a difficult process and recipe reading can be equally challenging. From a writing point of view I have to carefully consider the wording, will people know exactly what I mean when I say a medium bowl? Do I have to stipulate the weight of an egg white? (it’s 30g) What about words like ‘bunch’ and ‘handful?’
To a certain extent I think that the writer must be as precise as possible so that the recipe can be replicated, ensuring the reader feels confident they are making what is pictured in the publication. However, there must be space for imagination too; a regimented approach can be off putting. When I read a recipe I’m usually wondering what ingredients I could substitute as I’ll inevitably not have them all (why do I have 3 jars of cumin seeds but no coriander seeds!), or maybe what could be added instead if there’s something needing used up in the fridge. I rarely stick to the recipe and just go with bones of it, creating my own version; this comes from years of experience cooking and the intuition that follows that.
On Saturday I had chips for my dinner and fancied something to dip them in. A tablespoon each of own brand mayo and Brinjal (aubergine) pickle. Perfect. It made me think of recipes in cookbooks which are barely more than two ingredients with little more of a method than an explanation of how to merge the two together. In this case can we call it a recipe? Does it have a place in a recipe book, nevermind a two page spread? Does it make you feel shortchanged?
What matters isn’t actually the fact that the ingredients list is lacking but more the quality of the explanation; are you presuming ignorance of your reader or being arrogant of your position? If I see a recipe in a cookery book for strawberries and cream or buttered toast I might first of all consider an eye roll but if the preamble beautifully and intriguingly supports the recipe then I’m more than happy-it doesn’t mean I’ll stick to this ‘recipe’ but I’ll reminisce on my own memory and experience of these two delicious things and feel an affinity with the writer.
For me the joy of cookbook reading for me is the way it’s put together, the story, the pictures, the feeling. The narrative of memories, how the recipe came about, why it works, why a particular recipe has been included, a hack, a fact, an insight of some kind are the real gems. Alicia Kennedy recently made the point, ‘Why cook a recipe if you don’t understand the writers appetite?
Happily the flexibility and casual nature of this platform means I can be more real and honest with recipes- It hasn’t been tested to the degree it has to be for a cookbook because life gets in the way! Inspiration not instruction is what Alicia suggests; we are nurturing the readers ability to cook, to recall technique and taste, to set fluid boundaries where you can switch out one thing for another. Specific recipes are not easily replicated anyway as your oven could be better than mine, your ingredients higher quality and your technique more refined!
Sort of Pudhla
100g gram flour
tsp each salt, turmeric, chilli flakes and nigella seeds
200g water
butter or oil for frying
Add the spices to the gram flour in a medium bowl and use a whisk to mix, ensuring the gram flour hasn’t clumped. Add the water and whisk until smooth. In a medium frying pan over a high heat add tsp oil or butter, then when hot add the batter, a thin pancake/crepe is what you’re going for so just over a tablespoon should do it, swirl around in the pan to help distribute evenly. When bubbles appear carefully flip over and cook for another minute or so, take out of pan and continue to make the rest.
I had mine with my fancy brinjal mayo, shop bought sauerkraut, polytunnel leaves, garden mint and coriander and a crispy fried egg.
Variations;
Chopped coriander and green chilli in the batter
Shredded carrot or cauliflower with zingy dressing
Halloumi, paneer or tofu with roasted veg for dinner
Heavenly Strawberries, when it’s too hot for cream
I can’t believe the weather, event he soggiest parts of the countryside have dried up and the grass is burnt. When the evening sun is shining take these strawberries outside for dessert and slurp up all the delicious juices, or add to your cocktail!
Punnet local strawberries
1 lime
About 5 sprigs of mint
Tablespoon honey/maple syrup/agave
Wash and hull your strawberries-use a small knife to remove just the green stalk and as little of the flesh as possible, keeping the pretty shape, then quarter, set aside. In another bowl mix the lime zest and juice with the honey. Add liquid to the strawberries and leave for around 10 minutes before adding the chopped mint, eat and enjoy immediately!
Yes, I’m lovin’ your Substack 😀
those pudhlas are immense 😰