Bronte book challenge

Only a mini challenge this time. Unlike last time.

Samantha Ellis, author of How to be a Heroine and writer of a very funny 2-actor play called How to Date a Feminist, has a new book out. As far as I understand, it’s on why Anne Bronte is the best Bronte.

If you are a Bennet sister, everyone in the neighbourhood compares your looks. If you are a Bronte, they compare your writing. That’s probably better really.

I have no wish to be more intimately acquainted with Wuthering Heights than I already am. I consider it to be full of horrible people being horrible to one another, sometimes in an impenetrable accent.

I have read Jane Eyre, but not recently, so I will reread it. I will ease in gently by reading The Eyre Affair by Jasper Fforde, which is sort of about Jane Eyre but not really.

I have not read The Tenant of Wildfell Hall, or the other one, so I have no knowledge of Anne Bronte at all. I can’t even summon the name of the other one without looking, so I shall read both in order to fully appreciate the arguments in favour as Anne as “the best Bronte”.

Purple pickled eggs

These baby beetroots are really nice. Step 1 is to eat half the jar. Step 2 is to remember that you’ve eaten half a jar of beetroot so that you don’t freak out when the red colour passes straight through you.

Hard boil some eggs – I have worked out my timings to have still slightly-gel-ish yolks as:

  • Boil kettle
  • Pour hot water onto eggs in pan
  • Turn on heat under pan
  • Set timer for 6 mins for small eggs, 6 1/2 for medium eggs
  • When timer buzzes or beeps or flashes or cuckoos, put eggs straight under running cold water until they are cold enough to peel
  • Peel eggs, put in your jar of beetroot

Wait. A few hours will give you a pink tinge, a day will give you pink on the outside but still white inside.

A few days gives you THIS

Colour of egg vs colour of beetroot

Inside, the egg is practically glowing.

These would be good in a salad, if you can restrain yourself from just eating them. The vinegar is quite sweet from the beetroot, it’s not as sharp as a pickled egg you might get in a pub.

Thomasina Miers’ Chorizo and Potato Quesadillas

As I may have mentioned, I don’t think a meal is a real meal if it doesn’t have carbs. There are some who say a meal is not a proper meal without meat. I can do without meat. But carbs? Carbs are the essence of food.

These have double carbs. Potatoes and bread. You know what else has both potatoes and bread? Chip butties. And crisp sandwiches. So you know this is gonna be good. It also has chorizo so if you are feeding someone with the aforementioned “must have meat” issue, this fits the bill.

Thomasina Miers is the creator of Wahaca, the chain of Mexican restaurants. Apparently she won Masterchef in 2005 or something. This is from her book “Mexican Food Made Simple”. A lot of it is not that simple, but this is.

Get yourself some potatoes. Cut them into dice, or smaller-than-dice if you can be bothered. The instructions said just to fry them but I find frying potatoes takes forever so I boiled them for 5 mins. Cut up some chorizo very small. Put it in a nonstick frying pan and fry while your potatoes are cooking. It’ll leak lots of lovely orange fat. Drain your potatoes and put them into the chorizo-y frying pan. Add lots of fresh thyme. Cook until you are sure that the potato is nice and soft.

Get your nice big tortilla wrap, put it into a hot nonstick frying pan (you can put some oil if you like but you don’t need to. Cover with the chorizo and potato mixture. Put grated cheese on top. I also added spring onion.

You’ll see the potato is all nice and orangey. Cover with another tortilla. I also used a small plate to hold the top one down to encourage the whole thing to stick together. Another way to make it stick together better is to use a lot more cheese than I did. That’s also a good option.

Cook like that until you sense that the bottom is brown. I don’t know how you expect to do this. The plate is useful for flipping.

Tah-dah! Now it is flipped. Cook til the other side is that same colour (I already told you, I don’t know how to do this, just use your intuition or something).

You’ll notice that I haven’t said any measurements here. I used a sausage of chorizo about 4 inches long and 1 1/2 inches wide, double that volume in potato, and a small handful of thyme, to fill 4 tortillas (so two sandwiches). How much cheese did I use? That much  <gestures vaguely>

These are great for a lunch where you’re not sure when you’ll be eating. I made mine for friends who were coming round with a baby in tow. They are nice hot, nice cold, and (much rarer) also nice if they are just warmish. They stay warm well stacked in the oven as in the very top picture.