Do you know, I very nearly called this post Potato Cakes (I Just Don’t Know Know) but had I typed that out, the song Baby Cakes would enter my head. Should this happen, the only reasonable course of action would have been to step outside, nip into our garden shed, tip the lawn mower on its side, douse myself in the petrol that runs out and set myself on fire because I ABSOLUTELY HATE THAT SONG. I hate it! Not just in a ho-ho-how-silly way like most people hated on that Crazy Frog song but in a ‘whoops, there goes the skin on my back, cascading over my skull as I cringe in on myself like an alarmed tortoise’ fashion.
You know what’s the real icing on this particular shitcake though?
The stupid head-bobbing action of the frosted-tipped Matalan-shirted, pouting primadonna on the right, pursing his lips throughout the whole thing. You’ve got no idea what black, boiling rage he stirs up inside me. Everyone has their Moriarty – I didn’t expect mine to be dressed like an fired ice-cream salesman.
Anyway, that’s all entirely by the by – I have every intention of this post being a quick recipe post, so let’s get straight to it. I happened across this recipe in a book by Antonio Carluccio – naturally his recipe calls for all sorts of butters and cheese so we’ve had to dial it back, but this is still a bloody taster dinner or, even better, leftovers-the-next-day meal. It sounds interesting, but honestly, make it and you’ll never look back. I do like Antonio Carluccio and it’s-sad-that-he’s-died-isn’t-it-mate – I love men with those big bushy eyebrows. I feel he’s what I’ll eventually end up looking like, although my eyebrows are already doing that awful thing where a couple of hairs on each side branch out looking for independence from the rest, pointing straight out in front of me just enough to get in my field of vision. Bastards.
The cheesy potato cake then. This is a load of carbs and cheese, but listen, that’s OK sometimes. Sometimes you need something heavy to sit on your stomach, and I’m not always available. This serves six very generously, so don’t balk at the amount of cheese. Trust me: I shagged a doctor once.
to make a cheesy potato cake, you’re going to need:
about 900g of potatoes, peeled, boiled and mashed – or use leftover mash
200g of mozzarella – we actually used a smoked mozzarella from Tesco called Scamorza, which was tasty, but any will do (4 x HEA)
80g of extra mature lighter cheese (2 x HEA)
I used about 250g of chopped wafer ham, but you could use bacon, boiled ham, chicken, anything you want
a good pinch of salt and pepper
a bag of rocket, chopped nice and fine – use spinach if you want
one whole leek
top tips for a perfect cheesy potato cake
this is a good recipe if you’re making the creamy green veg medley that I posted yesterday – any leftover leek, chuck it in here
this recipe isn’t an exact science by any stretch – you can add anything you like into this – think of it as a ‘leftovers’ cake
get a potato ricer, for the love of God – mashing potatoes is a ballache and you invariably end up with lumpy mash – not with a ricer. Pop the cooked potato in, push it through and you’ll have perfect creamy mash (oh, and if you want to be super fancy, throw in an egg when you beat the mash together – lovely)! You can pick up a ricer from Amazon for just over a tenner and it really will change your life
we topped our cake with 25g of panko (dried breadcrumbs) (4.5 syns) for a bit of crunch – I’m trying to re-use ingredients in our recipes so you’re not left with any waste! You could just blitz a breadbun but honestly, worth getting some panko – most major supermarkets stock it
if you’re not planning on getting intercourse for a week, you could roast a whole garlic bulb and mash that in with the potato – oh I say!
the cheese is the thing that’ll make this dish – go for strong, bold flavours – trust me
to make a cheesy potato cake, you should:
if you haven’t already, peel, boil and mash your potatoes (preferably using a ricer, but I won’t shit the bed if you want to do it by hand)
heat the oven up to 185 degrees and get a cake tin out of the cupboard, lamenting that you’re not making something with butter, flour and sugar – I know babes, fkn snakes the lot of them
chopped up your cheese into little tiny cubes, chop up the ham into rags, chop up the rocket, thinly slice that leek – throw all of this into the pan with the mash, add the three eggs, a really good pinch of salt and pepper and stir
stir it like buggery! Stir it with all your might!
slop it into the cake tin with all the style and grace you’d ordinarily reserve for a crap behind your car door by the side of the road
smooth out the top, coat with breadcrumbs if you want, add more grated cheese if you dare
cook for a good forty minutes – though watch the top doesn’t burn
once it’s solid (it’ll not be rock solid when it’s hot mind, so use your common sense) take out of the oven and allow to cool
once cool, slice and serve – and this is lovely the next day
We just served ours with a simple green salad and Dynorod on standby to handle the inevitable carb-drop.
Want more lunch ideas? Goodness me, you’re keen, but here we go:
Here for the fabulous layered risotto cake? Listen, we’d expect nothing less. But fair warning, it’s a savoury cake, so calm your boobs. Like us, you want something gooey, starchy and warm in your mouth, and you know that we are the guys who will give it to you without questions. No-one can pretend that this is going to be super-healthy for you as a day to day meal, but it’s low in syns, full of flavour and surprisingly easy to make. A perfect family dish. But first…oui oui! Let’s head back to France, my loves!
You may remember we’d had a rather drunken night in the hotel the night before? Well, we had booked a tour of the Paris Catacombs in a gin-soaked fit of YEAH FUCK WAITING IN LINES that would normally leave me hyperventilating with the extravagance. As we stepped out of the hotel a passing Frenchman asked if I had a light for a cigarette so I passed him my American Express card, which was smouldering like a spent match. We Ubered our way over to the catacombs entrance and were immediately glad of the fact we had booked a private tour – the queue was already out the door and away down the street.
Serious tip: if you’re planning a visit, pay the extra and get on a tour. I looked on TripAdvisor and lines of four to five hours are common, with the added bonus of the organisers shutting the catacombs without notice and making you queue all over again the next day. We paid about £140 through getyourguide (paying extra because it was last minute) but the ability to just turn up and go in was brilliant. I do think that it’s usually worth paying the extra for these things when you’re on a short break because your time is as valuable as your money.
We were met by our tour guide Ari, who I instantly recognised as the actor who played Philip Martin in Neighbours, who counted us in and explained we would see bits that others don’t get to see and that the whole thing would take about an hour and a half, capped off with the return to the summit up a tight, narrow and exceptionally steep staircase of eighty eight steps. Paul and I both gasped audibly at this point, causing the group to stare at us with utter disdain and the tour guide to radio ahead to have an ambulance on standby.
The tour involved lots of walking and staring at the neatly stacked bones of millions of dead French folk. Sounds awful, yes? It wasn’t, it was utterly fascinating. Knowing that these tunnels were build so long ago, in such cramped and awful conditions, and that there are literally hundreds of miles of them, was a sobering thought. Even I stopped cracking jokes when met with a pile of skulls and bones bigger than my house. There’s lots of hidden things too, such as a miniature hospital carved into the limestone and a facsimile of a seaport that some intrepid miner had created. Mind-boggling. You forget, and it’s really terribly sad, that all of these bones belonged to living people with families and jobs, and they’ve been interred beneath the city without a name or a memorial other than to have hundreds of thousands of tourists ignoring the no flash rule and photographing themselves pulling silly faces in front of a stack of legs. When I die I want to be stuffed and sat in a chair (in a tee-shirt covered in blood with IT WAS MAGS WITH A SHARPENED COCK-SHAPED SHAGALUF LIGHTER scrawled across it) at the local Slimming World class, a reminder to everyone that there’s bigger things to worry about than spending half a syn on a sausage.
I’m going to post a few pictures now, but do feel free to scroll on by. Spin that wheel quickly if bones creep you out.
“Wherever you go, death follows the body’s shadow”
To give you an idea of how cramped it can be – but it is far more open when you’re in the crypts. Well, you need space to stretch your legs when you’re dead.
To give you an idea of how tall this pile is, I’m 6ft 1″, and I took this on my tip-toes with my arms outstretched above my head. Think how many ‘people’ are in this photo alone.
Miles upon miles of bones stacked like this – beautiful, creepy and amazing all at once. Oh, and it was good of Paul’s mother to drop in:
“yer yer y’know Bejewelled 3 yer HOW de yer get credits yer yer WELL ‘E GOES ON ABOUT JIMMY FACKIN’ SAVILLE ALL THE TIME COUGH COUGH SPLUTTER COUGH”
We were joined briefly and awkwardly by some lovely but super-flighty woman who asked us a stream of random nonsense – were there tarantulas down here, did I think the air smelled funny, what do the bats eat? Paul made the fatal error of not looking at her blankly and gesturing to his ears to pretend he was deaf, and she was away, jolly-hockey-sticking about her holidays in Paris and her homes in Berkshire and all other such terribly interesting flimflam. I made as though I wanted to take a picture of a pile of skulls and disappeared to the back of the queue, where I was able to look at her high-heeled shoes with disdain. Who thinks that high-heels are just the ticket to wear to an underground crypt full of puddles and mud and cobbles? I could barely make the distance and I was wearing my usual Build-a-Bear shoes! I mistook the clattering of her shoes for some of the bones reanimating like the old Scotch video-tape adverts.
The tour lasted a good two hours and I have to confess, towards the end, I was beginning to wonder if it was a cruel joke and they were planning on leaving us down there. I don’t care who you are, you lose the ability to sincerely go ‘eeee never’ and ‘goodness’ at yet another pile of bones. I’m just being honest. Everyone was respectful but you could tell the mood was turning and it was with barely hidden relief that Ari told us we were at the end of the tour and freedom was that worrisome flight of stairs away. Paul and I loitered at the back so that no-one would be treated to my especially fragrant arse in their face as we ascended and fuck me, we nearly died. I know it’s not a terrific amount of stairs but it was steep and very, very tight, plus you can’t stop to admire the view / hyperventilate. Thankfully our group had spilled out onto the street and only a couple of eyebrows were raised at our beetroot faces and shaking legs. You’d think we’d escaped from Alcatraz via Ben Nevis – it was all I could do to pretend I was interested in some tatty nonsense in the gift shop whilst I desperately tried to replenish my oxygen levels. I know for next time: bring a spare tank of oxygen ‘just in case’.
We managed to get our breath back and our resting heartbeat back to its usual 166BPM after four hours and by that time we were bloody starving. Nothing sobers the mind about your health like a shocking burst of exercise and so we thought it only right to have a small side salad with our colossal pizza. Don’t worry, we’re not pigs, we left it. We had ducked into the first promising little bistro we came across and it’s only a slight exaggeration to tell you our pizza was the size of a conference room carpet. You know you’re in trouble when it takes eight waiters coming in like pallbearers to fetch your dinner. We sat and ate our quarter-tonne of dough whilst people watching, our favourite thing. Paris is so stylish, isn’t it? Even the roadsweepers looked graceful as he tried to brush a dog-shit into his little sweeper, leaving a cheery doughnut-smear on the path just by our table. I wish I could say it put us off our lunch but fuck it, you know we’re fat bastards.
We paid the bill, as ever unsure as to whether to leave a tip on the table or don’t tip at all because it’s rude to tip, so we settled on slipping the waiter a note (of money, I mean, not our phone number scrawled in lip-gloss with ‘we’ll be gentle’ underneath) as we left. We’re just so smooth. We wandered for a bit just to take in the scenery. Well, no, that’s what normal folks do, we however spent a good fifteen minutes trying to find a toilet so Paul could ‘drop the kids off’. He was, apparently, too embarrassed to ask where the lavatory was at lunch and so it was that, yet again, I found myself loitering outside an automatic toilet for longer than could ever be considered reasonable. This time, determined not to be arrested for being a sex pervert, I went off into a tiny little bakers and bought us both something gooey and delicious. Paul emerged a good while later, having deposited something gooey and absolutely not delicious, and was delighted to see I’d rewarded him for his foul behaviour by buying him a treat. I hope he’s not like a dog – I don’t want him stopping at every toilet we see thinking he’s going to get a tarte aux pomme for his trouble. Anyway, enough toilet talk (we’re just going through the motions!) (eh?).
We Ubered back across the city to visit the The Centre Pompidou, despairing as we arrived at the site of a colossal queue snaking around the building. Why? Why can’t WE be the only tourists visiting Paris? It seemed so unjust. We were about to move on when, seized by a combination of rashness and swollen ankles, I decided that we really just ought to queue. Paul was aghast, but I promised him an ice-cream when we were inside. As it happens, the queue moved quickly, not least because we were afforded the chance to snark on every single stereotype about drippy artsy-fartsy folk whilst we waited. See:
nobody wants to listen to you play two notes on a didgeridoo over and over and over whilst slapping the ground with your foot – that isn’t expressing yourself, it’s being an annoyance, and that’s why people were avoiding you;
nobody wants to see the black soles of your filthy feet whilst you walk around ‘being free’ and giving people flowers;
nobody is going to buy your bangles and trinkets, they look like fire-damaged electrical cord, you lunatic wench;
no, I don’t want to donate to your cause;
no, I don’t want to fill out a ‘survey’ where we’ll get to the end and you’ll ask me to donate anyway;
no, I don’t want to hear anything other than Paul reading the ice-cream menu aloud.
It was like this:
Anyway, after fourteen weeks of waiting, we were in the building. Paul got himself a Magnum and I had a prim bottle of water so I could sip it and look thoughtfully at the art. If only I’d grown my beard I could have stroked it in that bloody aggravating manner people have.
Now: I’m sorry. I know we’re going to sound like philistines. I know. But it was boring. There were some pieces of art that did jump out at me and I enjoyed having a gander at those, but personally, I found the mix of modern art (wank) and the more traditional pieces to be very tiring indeed. I know my faults and having very little interest in gallery art is one of them. There was an exhibition by Cy Twombly there that looked like something a troubled child might do with a box of Crayola and the threat of violence. I’m about as artistic as the stuff you bleed from a radiator but even I thought I’d do a better job with an Argos pen. People were gazing at each painting and I felt like I was going mad – that I wasn’t seeing some revelatory twist to the paintings that everyone else was experiencing. One lady looked like she was about to come and all that was in front of her was a white canvas with some blue squiggles on it. I’ve never been more perplexed in my life. In fact, I was trying so hard to work it out that I bumped into Paul sending him stumbling over the little black tape on the floor which in turn set off an alarm and caused a very gruff security man to shout at us. A French couple, clearly sharing a moustache, spat at us as we left.
The view from outside, over the streets of Paris, was lovely, mind. Oh, and it was good of Paul’s mother to drop in:
“well ofcourse ‘e don’t fackin’ listen see yer yer I mean I’ve told ‘im and ‘e still goes on a-mean it’s not right yer hockle hockle phlegm yer”
There were two exceptions to the pile of wank, though. There was an installation of contemporary art from the old USSR which was interesting – I didn’t quite have an epiphany but at least I wasn’t scratching at the walls to be let out. Lots of hammers and sickles and people saying ‘but yes of course’ and ‘how daaaah-ring’. I nodded my way through. The other piece was a giant ultramarine painting by Yves Klein and I was only struck by that because I’d love a car in the same shade.
Hmmm yes, yes I see what the artist is trying to say: every man is an island, time is fleeting, don’t oversalt your pasta and the oppressive commercialisation of the modern age is terrifying.
We did give it a good try, though – we went into every exhibition, we read all the little wee leaflets, we tried not to look like thick Geordies abroad, but I’m guessing we failed. We stepped into a tiny cinema on the second floor which was screening a tiny arthouse movie. We took our seats and promptly fell asleep, our bodies glad of the chance to sit down and digest all that dough from earlier. We woke a good twenty minutes later when the bombast of the closing credits brought us round. We left, shame-faced, although I’m sure we’ll be listed on some tosser’s Tripadvisor report in no time at all: “My children, Persephone, Hedge-Fund and Hugo Chinnery-Pissflaps, were paaasitively screaming to watch the Hungaaaarian tilt-shift documentary on corn-growing but it was simply ruined by the two rubenesque leviathans farting and snoring in the corner. Can’t recommend”. Pfft.
Seems like a good point to leave it, actually. So much more to come! Remember, I’d truly love your feedback!
Anyway, you’re lucky to get a post at all – I’ve been playing Breath of the Wild pretty much non-stop since last Friday. Can’t begin to tell you how amazing it is. If you’re on the fence about getting a Nintendo Switch and/or this game, you need to get off and take action.
This recipe then: it’ll serve eight if you have it with a side-salad or four as a hearty bowl of yum. Customise it however you want – stuff it full of asbestos for all I mind – it’s just a fun way of presenting the food and also, perfect cold night fare. It lasts well in the fridge too so champion if you want it for lunch. Let’s do this! We found this recipe in a Sicilian cookbook which a friend bought and I coveted so badly I had to Amazon Prime Now it. We’ve adapted it for Slimming World. Oh, and it’s known as a rice timbale, but I much prefer an ooey-gooey risotto cake, and, as I’m the fat bugger in charge, that’s what we’re calling it. Although this does serve eight, I’m going to err on the side of fat caution and syn it as though it makes four servings, so you can have a canny big serving.
to make an ooey-gooey risotto cake, you’ll need:
500g of arborio/risotto rice
two large onions, cut finely
two cloves of garlic (minced, using one of these bad-boys for speed)
175ml of white wine (optional, leave it out if you want – if adding, add 1.5 syns per serving)
500ml of good passata – don’t be tight, buy a decent brand – we used a passata with basil in for a bit of oomph, but you’re really looking for something made from cherry tomatoes where possible – though don’t shit the bed if you can’t find it
900ml of chicken stock (or veggie) made up
50g of fresh parmesan (10 syns)
240g of light mozzarella (4 x HEA)
600g of spinach
a jar of those big roasted red peppers (optional)
to make an ooey-gooey risotto cake, you should:
Think of this recipe as nothing more than making a risotto, taking it a wee bit further than you normally would when cooking it, then assembling it into a ‘cake’.
whack the oven onto 180 degrees and carefully line a cake tin (if you don’t have one, you could do this in a pyrex dish just as easy) – I used a square cake tin like this one but really, anything that’s deep and about 8 or 9 inches across (I’ve said that before) – we line our tins with greaseproof paper and a top tip, if you have some metal (NOT PLASTIC) bulldog clips to hand, use them to clip the paper in place once you’ve lined the tin
get a big heavy pan out (preferably non-stick) and gently fry off the onion and garlic in a few sprays of olive oil until they’re softened
chuck in the rice and allow to toast gently – couple of minutes at most until it crackles
if you’re using wine, throw it in at this point and allow to simmer off for a good three minutes (stir to make sure things don’t stick)
add the passata, pinch of black pepper, salt and two thirds of the stock
now the boring part – it’ll take about twenty to thirty minutes, but you want the mixture to bubble away on a medium heat with you stirring every now and then, topping it up with stock when the liquid gets low, until you have a nice thick risotto – remember, you want to bubble away past the point of normal risotto – you want a good ‘firm’ risotto – add in 40g of the parmesan, stir and set aside to cool
prepare your spinach by chucking it in another pan with a splash of boiling water – keep it on a medium heat but allow the steam to wilt the leaves right down – then sieve and chop it finely to remove as much liquid as you can and make sure you season with a bit of salt and pepper
assembly time: put half the risotto in the bottom of the cake tin, flatten it out the best you can, then top with the mozzarella (sliced, obviously), spinach and red peppers (they open up like a book) – don’t worry about neatness, just chuck it in any old way
put the rest of the risotto over the top, sprinkle with the rest of the parmesan, and cook in the oven for about twenty five minutes
once everything is lovely and golden and bubbling, remove and leave to stand for a good ten to fifteen minutes to firm up
dish up and fall in love!
Now, like I said earlier, customise this to your heart’s content. Change the risotto, change the filling, add more veg, add meat (cooked slice bacon would be lovely), use a different cheese. It would also look slightly prettier in a round cake tin rather than a square tin, but make do with whatever you’ve got. If it all slops apart, don’t worry, you’ve still got a delicious dinner! Keep some for lunch the next day. To sex it up, I’d add some chorizo to the risotto, but remember to syn it or your consultant will be farting through your letterbox.
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