If you’ve been reading the papers this week, you’ll probably have seen the story that Miriam Gonzalez Durantez (the wife of Nick Clegg) has a secret food blog (http://www.mumandsons.com/).
Surprisingly the blog is an amateurish affair (just like mine) and not at all slick (unlike the politicians vying for power in next week’s election). But it’s rather sweet and the recipes do seem genuine – like she really does cook them, in her very own kitchen, with her very own children.
And Miriam’s milk bun recipe (below), which I tried this week, is very good and pretty straight forward. It won’t persuade me to vote Lib Dem but then I don’t think it’s meant to.
Politically I sit very much on the fence and I had thought about asking Samantha and Justine for their favourite recipe and then voting according to which of the three was best. But then that’s just a bit silly. Instead I’ll most probably abstain or vote for ‘Justice for Men and Boys’ (even sillier).
And to go with the buns, here’s one of my favourite soup recipes, which uses possibly my most hated vegetable. Sounds twisted and it is – horrid swede, turned into nectar in soup form. The recipe is based on one in Lindsey Bareham’s ‘A Celebration of Soup’.
Miriam’s milk buns
- 500g plain flour (I used strong bread flour)
- 2 eggs
- 250ml milk
- 9g fast action yeast
- 90g butter (room temperature)
- A good pinch of salt
Warm 100ml of milk. Mix the yeast, 100g of flour and the warmed milk and let it rest for half an hour until it gets frothy.
Then mix this with all the other ingredients. The easiest way to do this is in a food processor with the kneading hook for around 8-10 minutes. (I don’t have a food processor and the mixture is quite sloppy so I attempted to use the dough hook on my hand mixer but then ended up kneading by hand).
Once kneaded, put it all into a glass bowl (greased with a tiny bit of sunflower oil) and let it rest for 2 hours until it has doubled in size.
Punch the dough to get rid of the air. Then divide the dough into 10 parts. Shape each one like a ball, or give them an oval shape.
Put them on a tray lined with baking paper (I needed two trays, with 5 on each). Cover the buns with cling film (I used a tea towel) and wait for another 35-45 minutes until they rise again.
Preheat the oven at 220 degrees. Cut the buns (if you like that shape) and ‘paint them’ with beaten egg (I didn’t bother with the egg glaze (a waste of a valuable egg) but sprinkled with poppy seeds instead).
Put them into the oven, lower the temperature to 200 degrees and bake for 15 minutes (mine needed an extra 5 minutes).
Lindsey’s swede soup
- One swede weighing about 450g, peeled and chopped into dice about 1cm square
- 2 or 3 shallots, or half a regular onion, chopped
- A small bunch of parsley, leaves and stalks
- 75g of butter (although I can never bring myself to use this much and generally use half this amount)
- 1 litre of good stock (homemade would be best but I generally use a Knorr beef stock pot)
- Salt and pepper
Take a large sauce pan and melt the butter over a medium heat. Add the onion, swede and parsley stalks to the pan and stir well so that the vegetables are nicely covered with butter. Put a lid on and allow everything to sweat in the pan for about 15 minutes, stirring occasionally.
After this time, pour on the stock, bring to the boil and then lower the heat to a simmer for 30 minutes.
Put the mixture into a blender, along with the parsley leaves and puree until really smooth.
Return to the pan and check the seasoning before serving.