Misadventures in food …
This week, I felt the urge to write something light and pithy because it seems to me there’s not quite enough of that in the world at the moment. To that end, I thought I’d describe some of the bold culinary experiments I have undertaken recently. So here we go. One bit of this has been used elsewhere, the rest is virgin territory. First up (do skip to the cake wrecks section if you have read my October newsletter) …
MTM’s adventures in foraging.
One thing I particularly enjoy is getting something for nothing. Enter foraging. Not only does foraging involve getting free food but, in the case of mushrooms, it’s free food that is about one calorie per metric tonne. If you are trying to eat sensibly and healthily and you are doing that with a dash of food group and calorie control, this is a bit of a bonus.

In the picture we have: top left beefsteak fungus and dryad’s saddle from above and then showing the underside. On the bottom, parasol top and underside.
For the last three years I’ve been finding parasol mushrooms, dryad’s saddle and beefsteak mushrooms in the same places and putting photos on a foraging group on Facebook to confirm my efforts at I.D. This year, the fourth, I was finally confident that, having had the experts agree with my identification three years running, I could probably pick and eat them without risk of death. So when we had a muggy week last week and a lot popped up, I threw caution to the wind and picked them.
Then I ate them, so you don’t have to.
In a lot of cases there are reasons the edible foods in our hedgerows have fallen out of use. Usually it’s either because they take from here to the arse end of eternity to prepare, there’s something that looks exactly like them which will kill you or they merely taste vile.
These were surprisingly good.
Beefsteak fungus is offputting. It’s red/maroon, glistens like chopped liver and it oozes red goo. It’s always a joy to find one at the furthest point from the car on your walk when you have nothing to carry it in. Bearing it proudly home in your hand, past other walkers who look at you nervously, clearly wondering why you’ve just walked a five mile circuit with a pile of chopped liver in one mitt (yes, that’s what it looks like) can be a challenge if you are easily embarrassed. I found the Dryad’s saddle closer to so I didn’t have to carry it quite so far. Typical as it doesn’t ooze anything. Although it served to hide the beefsteak mushroom so the are-you-a-serial-killer looks from other walkers stopped, which was nice. The parasol mushroom came the next day. I found it walking round the grounds of McMini’s school waiting for the rush hour traffic to die down before driving home.

In the picture above we have, top left, Beefsteak Fungus, cooked, Top right, Dryad’s saddle chopped and uncooked. Bottom Right, Beefsteak fungus, chopped and uncooked, and Bottom left, Dryad’s saddle, cooked.
Verdict
Parasol mushrooms are lovely. I will eat more. Dryad’s saddle is supposed to smell like watermelon or cucumber. Actually it’s the smell of a flavour. That flavour is when you pick and eat a raspberry from the garden and there’s one of those tiny brown shield bugs in it. Not 100% pleasurable.
Texture: The texture of parasols is like a shop bought mushroom but slightly more watery.
Dryad’s saddle on the right in the pic, cooked (bottom) and uncooked (top) has a fantastic texture (although you need to use commonsense with which bits are edible and which are too tough).
Beefsteak cooked (top left) uncooked (bottom left). I think we can safely say the texture has to be managed correctly. On it’s own, well, you know that bit in The Blob where it comes through the grating in the cinema? If you don’t I expect you can google it. Yeh well, if you could imagine eating something of a similar texture to that you’re probably in the right area. BUT if you cut it very small, fry it with onions, garlic, tomatos, a glug of wine, herbs de province and throw in a little cream and some pasta and it’s bloody delicious.
Scores on the doors: Parasol 10/10 om nom nom. Very good with onions and cream or paired with scrambled eggs and marmite toast. Dryad’s saddle: 5/10 smells like a shield bug and sadly has a tang of that in the palatte too, only good with other mushrooms I suspect but the texture is mucking farevellous. Beefsteak: 7/10 quite an acidic taste and the texture is gopping so you need to cut it small and cook it with the right things but if you do you stop noticing the texture and it tastes fabulous. I can take or leave dryad’s saddle but will definitely eat parasols and beefsteak fungs again.
And of course, extra bonus points, I’m still alive. Which is nice.
I also had a giant puffball that week but I haven’t mentioned it because I’m confident identifying those so there wasn’t that same will-I-die-frisson.
Cake Wrecks
Shortly after these adventures, still basking in my sense of self-sufficiency, we jetted off to Portugal for a week. While there, I enjoyed a special pudding of the Algarve called, Torta De Armêndoa, or Torta De Armêndoa do Algarve to give it its proper name. This looks like a kind of wholemeal swiss roll with something very reminiscent of custard through it instead of icing. I love this pudding. It is one of my favourite things.
However as our favourite Algarvian haunt becomes a bit more curry-and-chips and a bit less pork-and-clams or fried-squid, Torta De Armêndoa do Algarve has become harder and harder to find … to the point where I was only able to have one portion. Meanwhile, my other favourite pudding, Dao Rodrigues (imagine baklava made with egg instead of pastry—it’s a lot more delicious than it sounds peps) was literally nowhere to be seen. There was only one thing for it. I was going to have to find out how to make these things, and then cook them. Myself.
Knowing that Dao Rodrigues requires special equipment and is insanely complicated to make, I realised this was not something I could learn to do straight away. Torta de Armandoa, though. That was a different matter entirely. I looked up ‘traditional food of the Algarve’ and found a picture of this thing. Then—God bless Google Lense—I searched for it with the legend, ‘recipe for this dish’ and after years of crap results for something similar, with a similar name, which is not the pudding I was looking for, Google finally came up trumps. Woot.

Torta De Armêndoa do Algarve
Thank you to this lovely blog, where I found this picture and the recipe. I have posted the picture so you can see what the pudding looks like in real life, although I think most of the ones I’ve seen in the Algarve tend not to be iced on top. Anyway, onwards.
The basic gist is that the wholemeal-looking bit is a meringue with ground almonds in it and the zest of an orange.
Anyway, the meringue bit done; egg whites and sugar whipped, almonds and orange zest folded in, I then set about making the custardy-icing-bit which is interestingly counter-intuitive to someone versed in making things like Real Custard, with eggs. Basically, you make a sugar syrup, then you stir in the yolks from the eggs you used to make the meringue. Then, in the antithesis of any sane custard-making technique, you heat it, as if you’re trying to make it go like scrambled eggs, stirring all the time. Instead of going lumpy it thickens up to a similar consistency to butter icing. Weird, but also kind of cool. What I suspect I should have done here, just to keep the whole thing from getting too sickly, is to use two table spoons of the juice of the orange I’d zested, rather than the two table spoons of water suggested in the recipe.
Once that’s done and the ‘cake’ bit is cooked, you let everything cool and then you get the flat tray-baked cake, spread the bright yellow custardy-gloop over the cake. That lovely line from The Beatles’ I Am The Walrus
‘yellow matter custard dripping from a dead dog’s eye’
was going through my head all the while I did this. Because I’m classy like that. The final results did nothing to dispel that particular earworm which continued relentlessly through my head, on loop as I regarded the results of my labours.
Yes. I give you Torta De Armêndoa, do Algarve.

You can see why the earworm persisted can’t you? I mean, it looks more like a surgical truss covered in pus but in my defence here people, it was surprisingly tasty. I present for your perusal a slice on a plate that looks a lot more like the real thing than this somewhat terrifying view from one end.

We had friends round for dinner so I tried it out on our brave diners. Luckily I’d already done them some prawns they’d enjoyed, so they trusted me. Amazingly, they liked it so much that when I offered them a chunk to take home, they rapidly accepted. Although they forgot it—which was a shame—because it meant I had to eat both their slices, with a cuppa, a few minutes ago.
The rest of it is sitting on a different plate with a glass bowl over the top which makes it look like a domed exhibit at some victorian shop of horrors … or possibly an art installation made from surgical waste.

I know, terrifying.
Verdict
Well, yes, my Torte de Amêndoa, do Algarve does look like an utter abomination, but it tasted pretty good and more to the point, quite authentic. Despite containing enough sugar to induce a diabetic coma in a large elephant, the presence of almonds and egg seems to have tempered the sweetness considerably. The orange zest also helps on this score.
Looking at mine compared to the original on west coast cooking blog, I think I should probably have given the egg yolks a proper full-on beating, instead of just flapping at them ineffectually with a fork to get the stringy bits out. Think more fizzy-omelette-comme-Mere-Poulard than the somewhat desultory stir that I did.
Additionally, the texture of mine has come out a bit stodgier, I suspect, down to the fact UK ground almonds are ground up much smaller and peeled first. I have bought some straightforward almonds (un salted and unpeeled). Next time I’ll whack a few of these in the blender and see if I get a closer texture to the Algarvian original. I think I’ll also try adding a little of the orange juice to the sugar syrup because it could be a little less sweet, even if it was deliciously eggy.
Eight out of ten, then. I will definitely try this again.
Last but not least …
I have finished my latest book. I’m just doing the final sweep now before I format it and send it off to the beta readers. It’s not my best work, but it’s the middle of three and I have a decent idea where the rest is going to go, so I am extremely happy.
If you want to volunteer to beta read it, you can find more information, and a form to sign up here.








On Thursday, after he’d finished his lessons, he came through to the kitchen and after a bit of chatting we decided we’d go for a walk. Off we went and half way round our usual circuit McMini asked if we could take a different path and explore, so we did, ending up on a really lovely cycle/foot path through the countryside – even if it was a bit close to the A14. It came out on a road I know well and I worked out we could do a loop back home. Having decided to do this we set off, onwards, when I noticed a black rabbit calmly munching grass in broad daylight on the verge.
Finally, the RSPCA answered and told us – you guessed it – to call the vet. They gave us the number of our own vet, the one which was engaged in the first instance and extremely busy. I rang them and told them that I hoped to be bringing in a rabbit. However, while waiting, I had texted the RSPCA local rep to explain what was happening. I texted McOther as well. He came to collect us with the car, some carrots and lettuce, and a cat box. There was a lay by just near us so he parked there. By six fifteen, we reckoned we weren’t going to get the rabbit, it came close, a couple of times but we decided we’d have to leave it and we came home. Rabbits do get out and usually, they do go home on their own.

I packed two bowls and a bottle of water into a rucksack and stopped at the vet’s surgery, which was on the way, where they donated a box and some rabbit pellets to help me catch him. The rabbit took about ten minutes to find and was roughly where McMini, McOther and I had given up on it the previous day. It hopped into a patch of grass so I sat down with it, put some rabbit mix in one bowl and some water in the other, opened the box and waited. I noticed there were several big balls of fluff about which had clearly come off something during a fight, one was damp with dew so might have been there a day or two, the other was much fresher. I hoped they weren’t off the rabbit I was trying to catch.
Most of the time I would invent spurious tasks to do for the Friends organisation that involved going into the Museum so I could twiddle my thumbs looking at the exhibits rather than sitting at a desk. If that job was a crisp flavour this would be it … a combination of things that are fine separately but which, put together, are stonkingly awful.



Anyway, long and the short is, I hope to be there at 1.00 on 22nd April, although I won’t really know when to start because I’m guessing that’ll be dependent on my actually finding my cue; a twitter post from the festival organisers introducing me … Gulp. It’s highly unlikely that I will find it but I’ll have a go anyway. Then I have to work out how to stream live on twitter – I might try that over the course of the coming week – and do an 8 – 10 minute reading from a book and answer questions … if anyone at all is able to find me. I’ve chosen Escape From B-Movie Hell and I’m pretty sure which bit I’ll read, but I’m wobbling about this and not quite sure whether to persevere with learning to make something meaningful of Twitter or bow out gracefully, before disaster occurs. There’s an author friend who is also doing this so I will seek twitter guidance from her and if it looks too complicated I’ll withdraw as soon as I can so as not to mess them about. I’ll let you know more, or less if I quiche, next week.


Everything I try to write is about the bloody apocalypse. I’ve just watched an evening of BBC comedy delivered direct from people’s homes. Have I Got News For You by webcam for heaven’s sake. Impressive, and strangely intimate, coming from the panelists actual homes, but also at stratospherically lord-in-heaven-what-is-happening levels of weird. I really think living this apocalyptic shite is enough, without writing about it as well. Only one thing to do then, I’ve let my efforts to feed back on the fourth audio book bleed into the writing time. Although the huge door stop length novel which might be another series is also getting my attention, even though I’m sure it’s wrong and I don’t really know how to fix it.
Still no zombies … every cloud has a sliver lining eh? It’s quite surreal though, which means your world might be a bit more like mine right now … probably.



Back in Bury, I was able to sort it out. After, I hope, keeping Mum out of the small claims court, I went shopping and met with a couple of surreal experiences. While paying at the self service bit of Marks and Sparks, I noticed a munching noise next to me. It came from a little old dear who’d just loaded up her sholley at the check out, said goodbye to the cashier and was hoovering up a red pepper like a woman who hadn’t eaten for days. She noticed me looking so I gave her a smile, which she returned, shyly, before going on her way. What amazed me was that no-one else noticed. I’m not sure if strange things like this only happen around me, or if it’s just that the writer in me notices this stuff. Or, perhaps it was the day for eccentrics yesterday. On my way home from Marks, I noticed one of my favourite shops had an outlet sale and popped in. A woman there was singing along to the canned music at the top of her lungs. Pretty impressive as it was all that dance trance kind of stuff where the synths do all the melody and the singer just sings one or two notes, you know, like plain chant – only with a busier background and in a major key.



Why I’m telling you about this is because they are walking in memory of both their dads, who died early and suddenly of heart problems. So they’re raising money for the British Heart Foundation. I wouldn’t normally do this, but since they’ve had such hard going of it, I feel I should help out by sharing their escapades.
This week I received news that the group I exhibit with at the Christmas Fayre is starting up at another venue. I’ve sorely missed the income from this the last couple of years so I’m looking forward to having another go. Hoping the new venue will be as good as the old one. It’s certainly a lovely building.





