Kobacha squash soup


I made a lasagne the other night. All exactly as you’d expect, but instead of minced beef, I used some roughly diced kobacha squash. Everything else – by the book. The lasagne was fabulous, but there was some of the stewed squash left over. I put it in the fridge – you never know.

Today, staring into the fridge, wondering about lunch, I pulled it out, blitzed it with a whiz-stick, warmed it though and poured it in a bowl. A lick of cream on top and a piece of toast on the side. A perfect lonely lunch.

Nothing spectacular, nothing out of the ordinary – just good honest home cooking.

Cookbooks vs youtube

A friend came round just after Christmas with his wife and children – a chance to tidy up the last of the turkey, exchange little presents, that sort of thing. We got chatting about food, and he told me about how just recently his sixteen year old son had wanted some custard of an evening – apparently he is quite a fan of Bird’s Custard Powder (who isn’t). They had run out, and the shops were all closed, so he decided to make it himself, from eggs, milk, sugar and vanilla. Now I have to admit I thought this was turning into one of those stories, that goes “so we pulled out your book Five Fat Hens, read through the recipe and cooked the best custard ever.” I assure you all food-writers live for such moments.

“So,” he continued “we just went into the kitchen with his iphone, looked up a recipe-demo for custard on YouTube and got on with it.” I tried not to let my bottom lip start trembling, I may have just got away with it, just. I’m not sure. I asked the son if it had been better than Bird’s?

“Yes it was,” but he thought it “quite a hassle”. Would he make it again?

“Yes.” Now he’d done it once he knew the recipe right? “Well, err, no – but no problem – I’ll just look it up on YouTube next time I need it.”

And that is the problem. If I read something in a book, then it gets stuck in my mind – I don’t know how, but it does. If I see it on the television, YouTube, telephone, whatever, then I don’t really remember it. It is no more a long-term memory than the recipes I saw some telly-chef knocking-up last year.

Books; they’re good to learn stuff from.