Sluttery Food News

Flippin' 'eck it's July already! Where does the time go, eh? With the promise of a 'scorcher' of a weekend, this weekend, and many of you lovely folk jetting off on your holibobs, it's well and truly time to eat summery foods. As it turns out, July is all about cherries, strawberries and redcurrants so you've got no excuse to not chuck together a fruit salad or, maybe, a mocktail (remember your designated driver and pregnant friends, they want exciting drinks, too). Elderflowers are very much in bloom now and nothing beats homemade elderflower cordial, except possibly elderflower and lavender syrup. Cucumbers, fennel, runner and french beans, peas and radishes are in season, too, so why not put our summery sausage stew or chicken noodle salad on the menu this week? If you're a sucker for special offers in the supermarket (I am, I just can't walk by) then you might end up with more than you need. If that happens to you, then you should give Hazel's super quick and easy pickle a go, but, be warned, I made this, and it was so good that I ended up eating it straight out the jar. 

Eat and drink – In honour (or should that be, honor?) of American Independence Day, I thought I'd bring a few American favourites to you. If you love Hershey's Kisses, Reeses Pieces or Pretzel M&Ms, then American Sweets and American Soda are two websites you should definitely visit. Whenever I go to the US, I always stock up on Mike and Ike's jelly beans, but now, I don't have to wait for a return visit! If you follow any American recipe blogs, you'll know that occasionally they'll mention ingredients you can't easily find in the UK. The next time you need Grandma's Original Molasses or canned yams, you'll know where to look. If you'd rather find your American items in the supermarket, Asda stocks Carter's Root Beer and Hershey's chocolate.

Read – As someone who practically lives in my local farm shop, I've been eyeing up Christine McFadden's great new book, The Farm Shop Cookbook. It would be so useful for those times when I come home with armfuls of produce with no real idea how I'm going to use it! Matt Tebbutt is one of my favourite chefs so I'm rather excited by his book, Guilty Pleasures, especially since it has an entire chapter devoted to peanut butter! Both of these books are available now.

Free From Find – Warburton's gluten free bakery, Newburn Bakehouse, have released a seeded version of their popular baguette and wraps. They've added linseed, sunflower and millet seeds to make a gluten free product with a bit more texture. The new seeded baguettes are £2.29 and are available in Tesco and the seeded wraps are £2.99 from Tesco and Morrison's.

Sluttishly Savoury: Baked Bloomin' Onion

IT'S AN ONION! Can you believe it! Looks like I've been deep-frying chrysanths again, doesn't it?

This, dear reader, is a Bloomin' Onion. Apparently they are a big deal in the States, where they are a popular restaurant appetiser, or as we say over here, starter. I had no idea they even existed until I was meandering through A Beautiful Mess the other day, and the lovely Emma had created one. Well, my mind was blown.

OBVIOUSLY I immediately wanted to make one of my very own. I was so excited that I didn't really read Emma's recipe - I just studied her magical cutting technique, and then jumped straight into a bowlful of breadcrumbs (not literally, don't worry). I imagine my recipe is in no way authentic - for a start, I haven't deep-fried mine - oh no, no, no, DANGER! - and also I've just chucked in a blend of spices that I thought would taste good. Also: Parmesan, because a meal without cheese is like a day without sunshine. Americans, if I'm trampling all over your childhood culinary memories, I apologise. But hey - mine tastes great. TRY IT.

Baked Bloomin' Onion (makes 1)
You will need:

• 1 large onion
• 50g white breadcrumbs
• 15g Panko breadcrumbs
• Salt and pepper
• ½ tsp cayenne pepper
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp ground ginger
• ½ tsp mustard powder
• ½ tsp garlic granules
• ½ tsp chilli powder
• 2 tbsp plain flour
• 20g grated Parmesan
• 2 eggs, beaten
• Spritz of olive oil spray

Make it!

1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Slice 1cm of the top of the onion. Peel the onion and trim the root section so that it's flat, but don't cut it off. 
3. Place the onion sliced end down on the chopping board. Starting about ½cm from the root, cut all the way down the onion. Repeat until you've sliced the onion into 16 sections (around 1cm wide), with the root still intact. 
4. Upturn the onion and very gently separate the 'petals'. Observe these on-the-job, live-action kitchen candids: 

5. Mix the dry ingredients and the Parmesan in a bowl. Using a pastry brush, brush beaten egg over the bottom layer of petals and sprinkle with the breadcrumb mixture. Repeat for each layer until the onion is covered in a crust. Remember to do the outside of the onion, too! Rebrush the tips of the petals with egg and dip into the breadcrumbs to make sure everything is well coated.
6. Transfer to a baking tray, spritz with a little olive oil, and bake in the centre of the oven for 20-30 minutes, until the onion has turned golden and crispy, and the tips are just starting to catch.

7. Serve with your choice of dip - I mixed equal parts mayonnaise and sweet chilli sauce, which was delish. Oh - and if you're feeling fancy, scoop out the centre petals before the egg and breadcrumbs stage, and use the hollow to stow your dip. Then rip off the petals one by one, dunk, and enjoy!

Top Ten American Recipes for Independence Day

Happy Independence Day, America! Domestic Sluttery might be a UK blog, but when it comes to fabulous food that has us thinking about dinner before we've finished our elevenses, you guys know your onions. We've been inspired by many an American treat, here are out top ten American-style recipes.

The Apple Pie Flip. Independence Day just wouldn't be the same without apple pie. We want to drink it in a cocktail instead of eating it.

Smoky beef burgers. See, this is why America often wins at food.

S'Mores. Can we have s'more please? Oh alright then. Have some mini s'more pies.

Sticky Pork Ribs. When need all of this in our little English faces this evening.

Apple Brown Betty. Catcher in the Rye's Holden might not have eaten his, but you'll definitely want to try this one.

The Betsy Ross. This cocktail was named after the women who sewed the first American flag.

Fried Green Tomatoes. (at the Whistle Stop Cafe).

Blueberry Pancakes. We admit defeat: your pancakes are better than ours.

Cheesy muffins. And so are your muffins for that matter.

Joe Froggers. Created in Massachusetts, these biscuits were popular with fisherman because they keep for ages. Now they're popular with us because they taste nice. They've never lasted very long at all.

Tonight calls for at least six of these recipes and a big fat West Wing boxed set.

Design Porn: Lazy Oaf's Hotdog Scarf

Things which alleviate the horror of another six month's worth of bad weather; conkers, hot alcoholic beverages and this rather delightful Lazy Oaf Hotdog Scarf.

 

Perhaps another Slut would have categorised this £25 wonder under the 'Cute or Creepy?' tag but I think it's ridiculous and delightful. It also reminds me of a quite funny date at a restaurant a few weeks back when the datee ordered a hot dog. A hot dog. In an actual restaurant. Is that a bit weird? You tell me, ladies.

Sluttishly Sweet: S'Mores

We've got my partner's American Aunt visiting at the moment (don't ask me why I've italicised her 'title' -- just somehow seems suitably grandiose). This means thoughts have turned to all things Stateside; and that includes in the cooking department.

American Aunt was telling us about taking her kids camping and, of course, talk turned very quickly to food. After tales of epic steaks and spit-roasting chickens, it was time to discuss dessert. Now, when AA mentioned S'Mores ... well, my delightfully British brain just didn't compute.

What were these S'Mores of which she spoke so terribly fondly?

WOAH. Graham crackers, chocolate, and marshmallow all devilishly melted together over a campfire? Now this I just gotta try ... and try I did. Over and over!

You'll need (per S'More):

• Two Graham crackers (I didn't have crackers so substituted with digestive biscuits)
• Two pieces of chocolate
• One marshmallow

Make it!

• Traditionally S'Mores are made on a campfire, but for the purposes of this post (and due to the hammering rain outside) I took the English approach and turned on my grill.
• Take one digestive biscuit and place the chocolate then marshmallow centrally.
• Put a second biscuit on top of the marshmallow and wrap loosely in tin foil
• Pop under the grill for a few minutes until the chocolate is melting (although not utterly melted) and the marshmallow is bubbling.
• Allow to cool briefly then devour (as you pop another under the grill ... and another ... )