Keeping in the trend of one-handed contained English food (can I really call it a trend? So far this makes two) we made Eccles cakes. This was my first foray back into solid food post-surgery so I was a bit weary. I was also kind of indifferent on this dessert: currants and raisins? Come on! Where’s the chocolate?
Being at-home in the kitchen meant I was not going to settle for store-bought candied orange peel. Oh no, I was hellbent on making it myself. I even determined that at a later date I will be making marmalade (stay tuned!). After reading over an Alton Brown recipe and deeming it too complicated I found a much simpler one. I did not believe what anyone said about candied orange peel being a delightful treat to eat. I stared blankly at my screen wanting to shout: you’re eating orange peels! Point one in their favour: my house smelled delicious. Point two: the sugar water after the peels were done boiling makes for a nice simple syrup. It pairs well with a tea addiction. Point three: they actually do taste good. They are not hard or gross, and it might be the fact that they are coated in sugar but it’s actually not that bad. I was expecting those gross little bits I always picked out of my mom’s poppyseed cake.
The recipe called for just over half the package of puff pastry. Rather than eyeball I thought I would use my kitchen scale. What I did not account for was that the first one I did not roll out thin enough. It barely sealed and the filling kept falling out. I ended up using some extra dough and making a fifth one. There was no way I would make all that filling fit into just four doughs. The Eccles cakes were surprisingly delicious and really hit the spot. They were soft enough for me to eat but still met the criteria for non-mushy food to appease my dwindling psyche. I still would not see this as a regular dish I would make time and again. Bangers and mash is still holding strong in the lead.
From now on we have updated our system and will instead pull up a random number and go to that page number and cook that. Stayed tuned for a German cross between pancakes and french toast!