It’s too hot.
It is far too hot.
You will always find me in the kitchen, but this time I will be lying on the cold un-insulated concrete floor.
All cooking involves fire, but it is too hot for fire.
It is hotter than fire.
It is also far too hot to be faffing around with pastry. Dan has, previously, made pastry in these kind of temperatures. For which he deserves a medal.
But that was a fresh cherry pie in a French villa whilst on holiday. A French villa with a large granite work top that helped cool the pastry down.
We do not have such things. Our kitchen is made of plywood and grout and aspirations.
So rather than even attempt pastry in this frankly obnoxious heat, we used pre-made ready rolled.
Sometimes it is fun to make absolutely everything yourself. Sometimes it is doomed to failure. This would be the second.
So this is a tart that looks fancy as fuck, but contains pre-made pastry, tinned crab and frozen prawns.
Oh and home grown rocket.
Because the heat will never truly defeat us.
Obviously we combated the furnace like heat of the sun by lighting our own fire. This time ribeye steak kebabs from DJ BBQ.
The steak was marinaded in miso, whilst the accompanying veg and fruit (yes fruit, there’s pears in that pile) had a slightly oversalty rub.
Turns out the recipe had the same oversalting issues early Nopi, but this time it was their fault not ours. The recipe clearly states “1 tbsp of salt”. Not a “1 tbsp sea salt”.
Sadly every other recipe in the book uses sea salt, so we can only assume this is a typo.
Finally we attempted to address our increasing courgette problem by making a courgette and ham bake.
It uses 650g of grated courgettes.
It barely made a dent.
We are doomed.
thegreedyguineapig 