Check out the Quiet Space Top 50 2012. Some amazing music. http://www.abc.net.au/radionational/programs/quietspace/
Number 5 in the Top 50 is Charles Vaughan Documenting the Decay.
http://waysideandwoodland.com/artists/charlesvaughan/documentingthedecay/
“The music here…. is a collection of tape distressed instrumentals, mainly played on ancient synths, piano, old broken vinyl and the odd detuned zither.”
Daily Archives: February 7, 2013
The Quiet Space Top 50 2012
Greek Semolina Cake
This Jamie Oliver Greek cake is very versatile and can be tweaked according to taste. It needs a LOT more syrup than the recipe indicates – I actually made a second batch and soaked the cake when it was cold, before serving.
Ingredients
225g caster sugar
5 eggs
225g yoghurt
zest 1 lemon
zest 1 orange
225g almond meal
200g fine semolina
1 tsp. baking powder
200ml olive oil
Syrup
1 handful walnuts
1 handful pistachios
1 handful raisins
100ml honey
Juice of 1 orange
Method
Pre heat the oven to 180°C.
Grease and line a round baking tin with baking paper.
In a mixer, whisk the eggs and sugar until thick and pale in colour. Add the yoghurt and zest of the citrus. Gradually add all the dry ingredients and combined well. Now incorporate the olive oil and mix.
Pour into the tin and bake for 35 minutes or if pierced with a skewer it comes out clean.
Remove cake from the oven and pierce all over with a skewer.
Syrup
Add walnuts, pistachios, raisins, honey and orange juice to a pot and bring to the boil. Pour all over the cake and cool slightly before serving.
Eton Mess
This version of Eton Mess is made up of the left over meringue mountain meringues, cream and fresh and frozen berries. Another really easy standby!
Jamie Oliver Christmas Pudding Bombe
Christmas Pudding Bombe
This is Jamie Oliver’s recipe. My version included half rum and raisin ice-cream with vanilla ice-cream. In retrospect the rum and raisin ice-cream was too sweet, all vanilla would work better.
Ingredients
• 1 litre good-quality vanilla ice cream
• 1 kg panettone
• 125 ml vin santo
• 3 heaped tablespoons raspberry jam
• 25 g shelled pistachios
• 75 g tinned sour cherries, drained
• 40 g glacé clementines (or other glacé fruit), thinly sliced
• 2 clementines, 1 peeled and sliced into rounds
• 200 g good-quality dark chocolate (70% cocoa solids), bashed up
Method
Get your ice cream out of the freezer so it can soften a little while you get things ready. Line a 2 litre pudding bowl with 3 layers of cling film. Use a serrated knife to slice four 2cm thick rounds off of your panettone then cut them in half. You’ll have some panettone left over, so keep this for another time. Arrange six of the slices in a single layer around the bowl and push them down if they overlap. Drizzle some Vin Santo around the sponge so it soaks in, then use the back of a spoon to smear the jam over the sponge.
Add 1 tub of ice cream to the bowl and use the spoon to spread it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit then layer the clementine slices on top. Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the rest of the panettone slices on top of the ice cream, drizzle over some more Vin Santo then cover the bowl tightly with cling film. Press a plate down on top to press everything down, then freeze overnight, or longer.
When you’re ready to serve it, put the bashed-up chocolate in a bowl and get that over a pan of simmering water on a really low heat. Leave the chocolate to melt while you unwrap your amazing winter bombe and carefully turn it onto a beautiful serving dish. Add a few gratings of clementine zest to the chocolate and when it’s nicely melted, pour it over the top so it oozes down the sides and looks delicious.
The Quirk and the Cool 