Tag Archives: Jello

Retro Food For Modern Times – Never Mind Eating For Beauty, This Week is All About the Love!

So last time we left off, I had been eating for love and beauty for 4 days and loving it.

However, through the week, I began to see a certain theme running through my dishes…

Day 5

I made two recipes from Eating for Love and Beauty.

The first was a delicious Egg Curry. 

Egg Curry

Egg Curry

This was very tasty, spicy and quick to make.  I will definitely make this again.  Also, I didn’t have fenugreek because…well who has?  However, I noticed my Garam Masala contained fenugreek, cumin and coriander so I used that in lieu of all individual spices.

Egg Curry

Egg Curry

I think we all know eggs are a symbol of fertility…I had my egg curry with a Rice Exotica – Saffron & Lime Casserole.
Rice Exotica huh?  I think the Swami might be getting a bit saucy!

Rice Exotica

Rice Exotica

Sadly, the Rice Exotica, was the least sexy dish of the week.  Probably because in my first mouthful of it, I bit directly into a clove which spoiled entire dish for me  Yes, it was my fault and I should have been more careful when I was counting them as I fished them out but still, not good.  I was also not happy with the texture and I only par boiled my rice initially!  I like my rice light and fluffy and this was a bit too mushy and stuck together for me.  I dread to think what it might have been like had I cooked it all the way through the first time as per the recipe.

If I was going to make the rice again, which is unlikely, I would probably not cook it at all before bunging it in the oven with the nuts and spices.  Hmmm…maybe I will try it that way.  Sans the cloves!

Next up was an Eggplant Dish….and lo and behold, the internet tells me that eggplants are a symbol of abundance or fertility, passion and devotion.  See what I mean about a theme beginning to develop?

Day 6 – Eggplant Gourmet

This was AWESOME!…

Earthy eggplant, sweet, sour..all sorts of deliciousness rolled into the one dish.  The flavours reminded me very much of a Sri Lankan Eggplant dish that sometimes contains cashew nuts…and maybe dates?

(Dear mother given you have started to chime in on here, maybe you could offer some insight into the constituents of an eggplant moju???)

Either way, I had some cashews left over from the Rice Exotica  so I dropped them in for extra flavour and crunch. I’m definitely making this again….

I also ate it more as a side dish than as a main.  It’s also pretty good cold on crackers or some tzatziki on pita bread.

Eggplant Gourmet

Eggplant Gourmet

Eggplant Gourmet Recipe

Day 6 – Lovers Dandelion Salad

If you’ve read my earlier post…(here)…you know I have a bit of a penchant for a bit of foraging.  So the Swami’s Lover’s Dandelion Salad was as good a reason as any to go comb the local environment for some dandelion leaves which, luckily, were plentiful.

I loved this salad.  There is something about bitter greens that makes me feel incredibly virtuous and just oozy with health! Again, I had no fenugreek sprouts so I just used a sprout combo.  I was becoming curious about why the Swami used fenugreek in so many dishes so I did a bit o’ research and hello…fenugreek is sometimes used to cure erectile dysfunction.

When the Swami wants you to eat for love, she doesn’t muck about!

She also says this salad is good for those suffering from mental or sexual debility.  I ate mine for lunch a the office and it kind of worked.  It certainly gave me a mental boost for the afternoon!

Lover's Dandelion Salad

Lovers Dandelion Salad

Lovers Dandelion Salad 0

Day 7 – 21 Essences of Kama Sutra

I followed the Lovers Dandelion Salad with the 21 Essences of Kama Sutra Salad although I guess I only had 19 Essences as I subbed a yellow pepper for the red and green peppers and could not find soy sprouts for love or money.  Then again, I used my handy sprout combo per the last recipe so maybe I had more than 21 Essences of Kama Sutra!   The Swami offers no comment on what the 21 Essences of Kama Sutra is good for.  I think she’s letting the name speak for itself.

21 Essences of Karma Sutra

21 Essences of Kama Sutra

This was also a very nice salad, although if I made this again, I wouldn’t bother with the Lotus Nuts. In the first pack I bought there were two dead moths.  That made me gag and I had to throw them out.  The second lot of lotus nuts was, thankfully, mothless but also largely tasteless.

I read on the internet Lotus Nuts are good for irritability.  Well guess what?  After the moths, and having to make two trips to the Asian food store to buy them, then finding they taste of sweet F.A. I guess they are.  I was certainly a lot more irritable after all that palaver than I was before I started!

And quelle surprise, also apparently good for impotence!

1 21 Essences Of  Kama Sutra

Day 8

It’s Plum Wonderful

I ended my week with the Swami’s recipe for an uncooked  Plum Pudding which is basically dried fruit held together with jello.    It’s really tasty, and has all the flavours of a plum pudding but is fruitier and not so heavy.  It would be a perfect alternative to a heavy pudding, particularly here when it is warm at Christmas.

Plum Wonderful 2

Plum Wonderful 2

Plum Wonderful 3

Plum Wonderful 3

Plum Wonderful Recipe

I recently read that a good maxim to use when trying to moderate your alcohol intake is to abstain one day a week, one week a month, one month a year.

It doesn’t work for me alcoholwise as I am aiming for far more than one AFD a week but it’s certainly a philosophy I can embrace when it comes to adopting the principles behind Eating For Love and Beauty.

That book, which also had a whole host of other good advice was:

Dangerous Women

Apart from the moths and the failure of the Rice Exotica, Eating For Love and Beauty has been fun and I feel really healthy.  It is winter here now and whilst people around me have been dropping like flies with all sorts of horrible lurgies, I  have never felt haler or heartier!

I really want to go to the Swami’s retreat now….

I’m going spend my week trying to find a yoga class I can do at lunchtime so I can exercise for health and beauty as well as eat for it. Enjoy your week whatever you do!

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Retro Food For Modern Times – Singers and Swingers in The Kitchen – Roberta Ashley (1967): Lemon Cake, Orange Jello and Confusion

Hello and welcome to the new look Retro Food For Modern Times.  I’m still tweaking the design so feedback would be greatly appreciated!

I also know I have gone overboard on this book.  I promise this will be my last post from it.  For the moment.

Finally, if anyone has come to this page by Googling “swingers” and “jello”, this probably isn’t what you’re looking for.  It’s about cake. Seriously, stop reading now.  You’ll only be disappointed.  It wasn’t even a particularly nice cake!

Lemon Orange Cake

Lemon Orange Cake

Ok, so now that the perverts are gone, lets talk cake.  Although, maybe I should have let them stay.  It worked for that “Fifty Shades of Grey” lady. Maybe I should become the E L James of smutty cooking.  I could go all breathy and talk about “Beating the eggs and whipping the cream” whilst heaving my bosom about. Or would that just make me Nigella?  (Who I absolutely adore.  Please don’t sue me.  I love you).

Anyway, back to the cake.  The recipe comes from Chad Stuart.  And before you even start to think “Who the f…” let me interrupt you right there. Chad Stuart is one half of the British folk duo Chad And Jeremy.

Same question huh? I thought so.  Click the link if you really want to find out. It doesn’t really matter but just for the hell of it, Chad Stuart is the speccy one in the photo below, not the one who looks a little bit like a young Ryan Gosling if you squint and look at the screen on the correct angle.

album-chad-jeremy-sing-for-youyesterdays-gone

So, the cake.

I had never heard of a cake that used Jelly / Jello as an ingredient but was not averse to trying it. There were only a few ingredients and I have an incredible fondness for a lemon syrup cake!

orange lemon cake recipe 002

Orange-Lemon Cake Ingredients

Lemon Orange Cake Ingredients

The batter turned a bright orange and went quite bubbly. It tasted slightly chemical and overwhelmingly of oil.  The oil was my fault. The recipe states vegetable oil. I should have used a more neutral oil like canola instead of a fruity olive oil. There was still too much of it though, you can see it pooling around the edges of the bowl in the picture below.

I think the slight chemical taste probably came from the cake mix.  It could also have been some sort of weird mental effect – my mind thinking that it wasn’t “real” cake so should not taste like one. I’m someone who often likes the raw batter better than the cooked cake so the initial taste was disappointing.

Orange Lemon Cake Batter

Lemon Orange Cake Batter

The first weird thing happened when I took the cake out of the oven.  There was a white….(I want to say bloom but that reminds me a little too much of mould or algae)….froth?…on the surface of the cake, about an inch in from the border of the tin.  This was probably caused by all those bubbles in the mixture, although these had not been as prevalent when I’d spooned it into the pan.

Raw Cake Batter

Raw Cake Batter

White Froth on Cake

White Froth on Cake

The froth didn’t impact the taste but it was unsightly and as the cake wasn’t iced, it meant I had to keep looking at it.

There was also some sort of Jedi mind trick going on with the taste of the cake.  It was an orange cake in colour so in my mind, it should have also tasted of orange.  It didn’t. It tasted pretty much of nothing. I’m not sure why, maybe the excess of oil neutralised the other flavours.

Adding the syrup, if anything, made it even weirder.  Not the least of which because I have no idea what a poultry nail is.  I poked my holes with a skewer like a normal person.  What I ended up with was an orange cake that tasted of lemon.

This cake caused my brain to melt.  Seriously.  It messed with my head.  The oily batter, the weird froth, the colour not matching the flavour, it was not a pleasant experience or one that I am likely to repeat without significantly changing the recipe.

If I was going to make it again I would use a more neutral oil and cut down on the amount.  I would have the colour of the cake match the colour of the syrup – if using orange jelly/o, I would use orange syrup.  How awesome would this look with a blood orange syrup?  Alternatively, I could just make this modern version that I found on the Aeroplane Jelly site:

http://aeroplanejelly.com.au/Recipes/Original/Easy-Jelly-Party-Cake.aspx

What I like about this modern version is the sprinkling of the jelly/o crystals on the icing.  That would be awesome! I love the crystals nearly as much as I love raw cake batter.

I’m off to hunt for a new book for next time.  Enjoy your week!
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