Too Much Bother

Food I’ve made, but won’t do again. Truth, I may have made them because I was for filling an afternoon with the smell of cooking… but I’d never make them to get food on the table.

Moussaka

Ok, it’s what people call comfort food. Anyone could sell moussaka to most.

I can’t find my photo. If I do I’ll post. And I can’t remember which recipe. So here’s what looks like a good Guardian newspaper Felicity Cloake affair.

It doesn’t matter which moussaka, which is why I list the recipe above. Ingredients not readily available, lamb mince and aubergine for basic. Fine ingredients like red wine, nutmeg and fresh parsley also difficult. Then a grinding journey of two sauces, something drastic with aubergine, then a bake. And finally, not a meal. is it? Still needs a salad or something. If you gave me half a pot of leftover bolognaise sauce I may go for it. Otherwise, I could bake some sausages in one tenth the time.

Chelsea Buns

Ok, another Felicity Cloakes recipe, but this one comes with a heavy recommendation—this one, not others. Despite availability I skipped the demerara sugar, and am glad I did. You can see mine didn’t grow enough, but hey, it was ‐7°C outside, and the oven was fighting a loosing battle (see the burn in the corner?).

Stone cold winner. Except it requires yeast growth, lemon zest and a full cupboard of baking ingredients and tools. Make biscuits instead.