lily and chew

A sticky situation

noreply@blogger.com (Chew) — Mon, 22 Jun 2009 07:43:00 +0000

Getting up this morning was easy because I knew there was a home-baked brioche in the breadbox calling out my name. While I was waiting for the toaster to do its work I came to the sudden realisation that we were out of jam. Another frantic rummage in the fridge yielded one of those little pots of jam you get in fancy hotels. Yippeee!
Now that breakfast has been saved, I'm thinking about where that pot of jam came from...did I bring it home from a holiday somewhere? Am I turning into my grandma? Arrrgghhhhh!!

Today I baked...

noreply@blogger.com (Chew) — Sun, 21 Jun 2009 17:11:00 +0000

...a brioche.
So goddamn delicious!

Oink oink

noreply@blogger.com (Chew) — Sat, 13 Jun 2009 20:55:00 +0000

If you're in town tomorrow between 12-6pm head over to Brick Lane for the annual Art Car Boot Fair and grab yourself one of these cute little swine flu piggies made by Guy. Mmmm, pinky, lemony goodness...

Yellow raspberries

noreply@blogger.com (Chew) — Fri, 12 Jun 2009 08:44:00 +0000

Do these exist in nature or is it some weird genetic experiment? These yellow raspberries were surprisingly sweeter than their red counterpart - their yellowness made my brain think they would be super sour. We enjoyed them with some vanilla ice cream but they were also lovely on their own.

An anniversary lasagne

noreply@blogger.com (Chew) — Mon, 01 Jun 2009 15:08:00 +0000

Yesterday we celebrated our first year of marriage by making a lasagne and watching Flight of the Conchords while Jasmine slept. A good test for any relationship is how long you can last in a small hot kitchen together and I think after living together for a few years we may have finally mastered it, sort of.

I haven't attempted a lasagne since I dropped the one Adam and I made about a year ago, so this time I was VERY careful when taking it out of the oven.

Anniversary lasagne

What you need
1 jar of good quality tomato pasta sauce
1 eggplant, sliced 5mm thin
2 red capsicums
2 courgettes, sliced 5mm thin
1 bunch chopped, cooked and drained spinach
1 bunch asparagus
Adam's homemade pasta dough (we used 500g of '00' flour and 5 medium eggs)
1 mozzarella ball
mature cheddar cheese
handful of pine nuts

The do
Heat up a griddle pan until super hot, and grill the veg - if you don't have a griddle pan a fry pan will also do the trick. Set aside.
Roll out the pasta into sheets with the pasta machine until you get to the number 4 setting. Cut the sheets to size and cook two at a time for a few minutes in a big pot of salted boiling water. Fish out with tongs and throw into a big bowl of cold water.
In a 30cmx20cm baking dish, pressing each layer down firmly as you go:
- spread a thin layer of the tomato sauce
- then a layer of pasta
- courgette and half of the spinach
- layer of pasta
- tomato sauce
- eggplant
- layer of pasta
- capsicum and the rest of the spinach
- layer of pasta
- asparagus
then cover with grated mature cheddar cheese and mozzarella. Sprinkle pine nuts on top. Season with salt and pepper and drizzle with olive oil. Dollop on some of the tomato sauce.
Bake in oven for about 45 minutes or until heated through and brown on top. Serve with rocket leaves dressed with a little balsamic and olive oil.

1.30pm Procrastination + Green & Black's almond chocolate

noreply@blogger.com (Chew) — Mon, 01 Jun 2009 12:33:00 +0000

Fasta pasta

noreply@blogger.com (Chew) — Thu, 28 May 2009 22:44:00 +0000

With all the projectile vomit and poo in our house these days, there hasn't been much time or inclination for cooking. Sadly our frozen food supply has run out and the novelty of take-out has worn off - so I've ventured into the kitchen and whipped this up in about 10 minutes, which is almost as quick as picking up the phone and ordering a margarita pizza - and it's much healthier too.

What you need
2 portions of thin spaghetti (I used Barilla no 3 spaghetti)
200g ricotta
Half a lemon
2 handfuls of cooked lentils
1 big bunch of spinach
2 cloves garlic thinly sliced
olive oil

The do
Put the pasta on the boil as per instructions. Chop the spinach. In a large shallow pan on medium/high heat , stir-fry the spinach, lentils and the garlic until the spinach wilts, then take off the heat. By now the pasta should be done. Drain and add pasta to the spinach mixture, toss and add a few good lugs of olive oil. Crumble ricotta over the top and squeeze lemon juice over the whole mixture. Season with a little lemon zest, salt and pepper.

9.45pm Cuppa and a green tea McVitie's

noreply@blogger.com (Chew) — Fri, 01 May 2009 18:04:00 +0000

Getting clucky

noreply@blogger.com (kelly vee) — Tue, 28 Apr 2009 20:19:00 +0000

In the spirit of the recession and all, I only tend to cook things these days which also make a tasty lunch the next day. One of my favourite leftover lunches is Spanish tortilla, which really is just as good cold as it is freshly cooked - and better reason to whip one up than being given a box of freshly laid eggs by my workmate Mike, who has a collection of chickens in his yard which he is extremely fond of – the leader of the pack is called Jasmine.

The eggs were from a variety of different types of chicken and as a result were really unique shapes and colours – some had two pointy ends and others were almost round – and they all had amazing bright yellow yolks. You really can tell the difference between a home-laid egg from a pampered chicken and a free range supermarket one…

I’ve made this tortilla based on a bbc good food recipe – but as per usual, couldn’t resist making a few little tweaks here and there.

SPANISH TORTILLA

The do

You’ll need about 6 eggs, broken into a bowl and mixed together with a fork

Cook the potatoes – I par boiled mine, pre-sliced, because I’m impatient. Excellent tip: when cooking potatoes in cubes or slices, add a drop or two of vinegar to the water and the potatoes won’t crumble or break once their cooked, they’ll go firm on the outside and keep their shape perfectly.

Grill the red peppers – I grilled them whole for a few minutes until the skin had gone black. Once they’ve cooled down you can peel the skin off really easily and chopped them into strips.

Throw the peppers and potatoes and some parsley in a frying pan along with a fistful of chopped parsley and pour over the eggs. I like putting some halved cherry tomatoes on the top as well.

Cook for 5-10 minutes on the hob, then crumble some feta on the top and place the whole pan under the grill. Grill for 5-10 minutes or until the top is golden and the middle is no longer wobbly.

Serve with a pile of rocket, and look forward to a couple of delicious slices for lunch the next day…

Bottom of the food chain

noreply@blogger.com (Chew) — Mon, 27 Apr 2009 21:52:00 +0000

14.40 kings cross, lunch with kelly at camino

noreply@blogger.com (Chew) — Sun, 05 Apr 2009 12:06:00 +0000

Vegetariano platter - spinach croquettes, antipasto toast and patatas bravas all on a plate for only 5 clams. Fabulousio!

WELCOME TO THE WORLD JASMINE T!

noreply@blogger.com (Chew) — Mon, 23 Mar 2009 09:35:00 +0000

To celebrate the birth of Jasmine Tabitha Viola Carter-Chew, Nestle have started making Jasmine tea Kit Kats!
Jasmine (above) is mad as hell that she hasn't got any teeth to try one. How frustrating. Looks like her parents will have to eat them all...
Big love and thanks to Denise and Robbie for sending us the delicious Kit Kat booty all the way from Kamakura xx

Baby bootcamp at University College Hospital

noreply@blogger.com (Chew) — Mon, 23 Mar 2009 09:32:00 +0000

Vegetable stroganoff and apple and blackcurrant pie

A few days after the birth of the delightful little Miss Jasmine T, we were readmitted back into hospital because she lost 12% of her birth weight as a result of being more interested in sleeping than eating (can you imagine? A child of mine?!)
The poor little possum had to have a feeding tube shoved up her 3-day-old nose, and when I saw the food on offer I wished they would do the same for me.
Luckily, I managed to avoid eating a single morsel thanks to my lovely friends who bought in a delicious array of very edible food. Also a big thanks to my amazing husband for helping me through the sleep deprivation and for bringing me a big fresh fruit salad every morning.

Cauliflower cheese (with parsley garnish)

Vegetable herb soup and Parisienne potatoes with, err, not sure

Broccoli and chipped potatoes and sticky toffee pudding

Tomato omelette and chips

Vegetable chili and date sponge with custard

I'm genuinely shocked that this is the food they serve to sick people in hospitals. How on earth does anyone ever get better eating this stuff??

FROZEN DIN DINS

noreply@blogger.com (Chew) — Mon, 23 Mar 2009 09:11:00 +0000

So I've finished up at work and the nesting instinct has kicked in big time. When I'm not wolfing down cakes and chocolate, I'm reorganising the kitchen cupboards, cleaning out the oven and making frozen dinners. All the pregnancy books say to do this, and I think it's probably a good idea. I decide to make my favourite pumpkin curry and two easy soups, which I know will provide comfort in times of no sleep and stress.

PUMPKIN CURRY

What you need
2 big butternut squash
peanut oil (olive oil is OK too)
1 big tbsp mustard seeds
4 cloves garlic, crushed
bunch of basil
1 can of coconut milk
salt
sesame oil

The do
Chop the pumpkin into large chunks (I prefer to leave the skin on because it adds a nutty quality and helps the pumpkin keep its shape).
Pour a good lug of peanut oil into a baking tray and toss the pumpkin until well coated, season with a decent sprinkling of salt then roast for around 30-45 minutes until browned and soft. Remove from oven and set aside.
In a wide pot or deep fry pan, heat a few tablespoons of peanut oil on a medium to high heat, and add a tablespoon of mustard seeds. When they start popping, add the garlic, fry for a minute, then empty the contents of the baking tray into the pan. Continue frying on medium heat for a few minutes, taking care not to manhandle the pumpkin too much as it will break down a lot as it cooks. Add the can of coconut and turn the heat down to a simmer. Add sea salt to taste. Cook until desired consistency is reached; if it is too thick add some boiling water. Stir through a bunch of ripped basil leaves and a drizzle of sesame oil. Serve with rice or roti. You can also add crushed peanuts on top for textural difference.

PEA AND MINT SOUP

What you need
1 bag of frozen peas (approx 800-900g)
a handful of mint
1 onion chopped
2 teaspoons of marigold bouillon powder
walnuts
1 tablespoon double cream (omit for dairy-free option)

The do
In a pot, fry onions for a few minutes in some olive oil. Empty peas into the pot, add water until just covered and add stock powder. Bring to boil, then simmer for 5-10 minutes. Turn heat off. Add mint and walnuts and blitz in the blender. Stir in the cream (you can leave this out if you like) add salt and pepper to taste.

CARROT AND CORIANDER SOUP

What you need
1 kg of carrots, chopped in 2cm chunks
1 tablespoon coriander
2 teaspoons cumin
2 onions, diced
2 teaspoons of marigold bouillon powder

The do
Fry the onions in a pot with some olive oil for 3 minutes then add the spices and fry on low heat for 1 minute. Throw in the carrots and add boiling water until carrots are just covered. Add stock powder. Slow boil until carrots are soft then blitz with hand blender or blender. Serve with fresh coriander on top.

Quick boxing day breakfast

noreply@blogger.com (Chew) — Tue, 10 Feb 2009 12:14:00 +0000

This post is about two months late, but better late than never I guess!

My last post featured our excellent Christmas cheese board, and I just wanted to share with you our boxing day breakfast - raclette-style cheese on toast. All you have to do is grill some sliced bread on one side, then on the un-grilled side pile on the raclette cheese and some sliced picked onions and cornchions. Put back under the grill until browned on top.

Merry Christmas!

noreply@blogger.com (Chew) — Tue, 30 Dec 2008 16:46:00 +0000

Happy Christmas everyone!
Our day was spent in the company of lovely friends, Carter's homemade Christmas crackers, brand new Mighty Boosh DVDS and Pictionary.
I made my usual sweet potato and leek Christmas roulade (except this year I made one with prune stuffing and the other with feta), chestnut and cranberry stuffing balls with red onion and Guinness gravy.
Kelly worked her magic on the vegetables - carrots and parsnips with wholegrain mustard and maple syrup, and the best roast potatoes I have ever had.
Oh, and we also had the most amazing cheeseboard known to man. Manchego, Chaumes (I hadn't had this cheese before - it is pasteurised, has a sticky soft orange rind and is an excellent start for those beginning a lifelong quest for the gooiest, stinkiest French cheese), Brie, Wensleydale, Cheddar, Gruyere, Cornish Yarg, Raclette accompanied by Italian baked figs, apple chutney, quince paste and fancy crackers. Mr Stilton was sorely missed, but he isn't so good for unborn babies, so next year I'll have to have twice as much.

KELLY'S BEST EVER ROAST POTATOES

What you need
Around 16 potatoes - Maris piper, King Edward or Desiree, peeled and cut to size
2 tablespoons plain flour
sunflower of veg oil

The do
Preheat the oven to 190. Throw potatoes into a big saucepan and cover with cold water, bring to boil and boil for 2 minutes. Drain, keeping the potatoes in the pan. Sprinkle over the flour, put the lid back on and shake violently so the potatoes get all roughed up.
Place a large metal heavy duty roasting tray on the hob over high heat. Add a few big lugs of oil. When the oil starts to spit, add the potatoes and fry for about 5 minutes turning the potatoes with tongs to lightly brown on all sides.
Place in the preheated oven. After 20 minutes, take the potatoes out and put back onto hob, frying and turning the potatoes for 5 minutes. Return to the oven for another 20 minutes then return to the hob for another 5 minutes turning the potatoes carefully.

When done, sprinkle over some sea salt and serve.

ONION AND GUINNESS GRAVY

What you need
50 g butter
2 big red onions halved and sliced 1 cm thick
8 sprigs of thyme, leaves stripped from stalk
2 sprigs of Rosemary, leaves stripped from stalk and roughly chopped
200ml Guinness
2 tsp marigold bouillon dissolved in 600ml boiling water
1 tablespoon flour
1 teaspoon wholegrain mustard

The do
Heat butter in a saucepan. When melted, add the flour and onions. Fry for a few minutes on a medium heat until they just begin to brown. Add the Guinness and mustard and reduce to half.
Add the thyme, rosemary and stock and simmer on lowest heat for 45 minutes without the lid. If you like it a bit thicker, dissolve a teaspoon of cornflour in a little cold water and add to gravy. Bring to boil. Repeat until desired consistency is reached but don't go crazy, it will reduce more when it cools down and gets reheated again.

This tastes even better when it has been living in the fridge for a few days. Plus it'll be one thing less you have to bother with when you are enjoying your Christmas champagne.

Chocolate time is here

noreply@blogger.com (Chew) — Mon, 29 Dec 2008 16:41:00 +0000

Being pregnant has made me chocolate obsessed, so one night after work in the lead-up to Christmas I decided to make my own festive chocolate. Making your own chocolate is fun because it's all about taking something you like and remolding it into something even better. Plus, doing it yourself allows you to control what goes into it - keeping it free of excess sugar and additives

What you need
2 handfuls of brazil nuts (or any other nuts that you like, macadamias - for an Australian vibe, pistachios, peanuts)
1 1/2 blocks of Green and Black's dark cooking chocolate
1 block of Green and Black's milk chocolate with almonds, broken into pieces
1 handful of dried cranberries

The do
Line a 15x15 tin or container with non-stick baking paper. Put the nuts into a plastic bag and bash a few times with a rolling pin to break them up, don't pulverise them!
In a bowl, melt the cook's chocolate in the microwave on high for 1 minute at a time until completely melted.
If you don't have a microwave, melt the chocolate in a bowl fitted over a saucepan, making sure the bottom of the bowl doesn't touch the simmering water.

Spoon a 5mm layer of melted chocolate into the tin/container. Sprinkle on the cranberries, nuts and squares of almond chocolate then cover with the remaining melted chocolate. Keep in a cool place to set, then chop into bite-sized squares with a sharp knife.

You can add anything you like to this 'chocolate sandwich' - experiment with white chocolate or other dried fruits.

Putting the 'no' in Nouveaux

noreply@blogger.com (Chew) — Sat, 20 Dec 2008 09:05:00 +0000

Look at this amazing work of eighties art that was placed in front of my friend, and fellow vegetarian, Theo for his work Christmas lunch. Good enough to eat...not!

Home sweet potato soup

noreply@blogger.com (Chew) — Wed, 19 Nov 2008 21:46:00 +0000

My very dear friends Kristi and Paul have moved in around the corner from us. To celebrate, I'm cooking them a quick and easy soup - and would be quite happy to do so every night if meant cooking on their amazing stove!

What you need
4 sweet potatoes
1 pear
A handful of small brown or green lentils
A fistful of Coriander
1 brown onion chopped
Half a pack of feta, crumbled
1 stock cube or 1 tablespoon of bouillon
Salt
Pepper
A hand-held blender, or food processor

The do
Put the kettle on.
In a big pot, sweat the onions in a glug of olive oil. Add the lentils and sweet potato.
Fry for a few minutes then add boiled water until the sweet potato is just covered. Add stock. Slow boil with lid off until sweet potato and lentils are soft. Take off the heat and very carefully blitz with the hand-held blender until smooth adding milk or soy milk to get it to your preferred consistency. Put back on the stove for a few more minutes then serve in bowls. Garnish with copious amounts of feta and coriander.

Pie in the sky

noreply@blogger.com (Chew) — Wed, 12 Nov 2008 18:10:00 +0000

The week leading up to a holiday has an element of that blissful feeling you get after you've just quit your job. I've been going through the motions with a big grin on my face knowing that in a few days time I'll be I'm a climate warm enough to apply copious amounts of sunscreen.
Tonight Kelly - Rocky's favourite aunt - is coming over for a feed, I'm going to use up the remaining veg in the fridge so it doesn't die a slow death in my absence. It's been a busy week and there is quite a lot left so I'm going to make two - that way we can have one for tonight and the other for later.
You can use any combination of vegetables for this pie - butternut squash, peas, potatoes, sweet potatoes, beans, spinach, cauliflower, celery, courgettes, carrots, sprouting broccoli, aubergine or mushrooms (pan fry with some garlic first)

Going on holiday/clearing out the fridge pie

What you need
An assortment of veg. I used:
5 small heads of broccoli, cut into small florets
4 carrots
Half a handful of runner beans, chopped
2 small handfuls of green beans, chopped
1 butternut squash, cubed

Sauce
2 tablespoons Dijon mustard
Butter
Gluten free flour
Rice milk

For the mash
6 big potatoes
Chives
One small tub, or 3 big tablespoons of goat's yoghurt
Rice milk

Boil potatoes until soft then set aside.

Get the steamer going and throw the veg in starting with the ones that take longest to cook. I started with the carrots, then a few minutes later added the pumpkin, then 3-5 minutes later the broccoli then the beans.

Omce the veg is all lightly steamed, separate into two baking dishes and spread out evenly.

Mustard sauce
Make a White sauce; melt about 40g butter in a medium saucepan then add a few tablespoons of flour and half a teaspoon of cumin - gently blend together over a low heat, do not brown.
When throughly combined, slowly add rice milk stirring with a whisk until it's a saucy consistency. Add the mustard and salt and pepper to taste. If it's too runny add a little more flour or reduce for a little while longer. Remove from heat.
Ladle the sauce onto the veg so it is well coated.

Drain the potatoes and mash with olive oil or butter, chives and goat's yogurt
Add salt and pepper to taste
Spread mash over the veg with a fork, roughing it up so it looks like the Himalayas.
Bake at 180-200c until it is heated through then finish it off under a scorching grill so the peaks go deliciously brown and crispy.

Now you can get started on your packing...

Happy birthday Lily!

noreply@blogger.com (Chew) — Tue, 04 Nov 2008 22:30:00 +0000

A few weeks ago we celebrated Lily's birthday in a most excellent pub in Hackney.
Before heading out, I was overcome with the sudden urge to bake, which I'm sure has absolutely nothing to do with being pregnant.
So here is Lily's birthday cake - Nigel Slater's ginger cake with a block of Green and Blacks dark chocolate melted on top.

Name this vegetable!

noreply@blogger.com (Chew) — Thu, 23 Oct 2008 21:31:00 +0000

During one of our Sunday eat-a-thons Lily and I decided to pop into the massive Indian supermarket on Brick lane and pick up a few bits and bobs.

Then we came across this vegetable which has the appearance of a snow pea but 10 times the size.
What is it? And how do you cook it?

Chunky cucumber sandwich

noreply@blogger.com (Chew) — Wed, 08 Oct 2008 13:12:00 +0000

I've been following this pregnancy diet my friend told me about (thanks
Ellen!), called the Gentle Birth Method - it means going without wheat, sugar, dairy
(with the exception of goat products) and tomato for your whole
pregnancy, in order to avoid a long labour to a monster-sized baby.

So far the no wheat thing has worked well for me, it's eliminated the nausea
and headaches and now I don't feel like napping all the time. YEAH!

The only challenge is finding stuff to chow down on – which isn't so bad after
you get your head around it. Eating out on the other hand is a bit trickier.

Here's an easy one to get started on. It's a great lunch or after work
snack. So simple, yet so delicious.

What you need
Cucumber, thinly sliced
Tofutti soy cream cheese spread or pasteurised goat's cheese*
Sourdough rye
Salt and pepper

(*TAKE HEED!! Not all goat's cheese is safe for pregnant consumption. Avoid
ones that are unpasturised and that have a rind. I used one from the goat's
cheese stall at Islington farmers market)

Knocked up: The early months

noreply@blogger.com (Chew) — Fri, 03 Oct 2008 18:13:00 +0000

Just as I was congratulating myself for escaping morning sickness altogether, I was whisked off A&E for Hyperemesis (extreme vomiting) which was triggered off by an infection.
After that I found my appetite was half the man it used to be, I was too tired to cook and it gave me a horrible headache anyway - hence the reason for the posting drought.

The first few months being up the duff can be a bit tricky food wise. Here are a few tips if you find eating a chore:
* When you can't eat or drink without feeling sick try sipping ginger beverages like ginger beer, ale or cordial

* Don't stress too much about being healthy yet, the main thing is to get something down and keep it down. Remember - the baby is effectively a parasite at this stage and knows how to get what it needs from you

* Build your appetite up slowly. I lived on Mini Cheddars (Country Cheese crackers for the Australians out there) for a couple of days, then graduated to grilled cheese and tomato on Sainsbury's cheese and black pepper english muffins, then to pizza, then a whole veggie burger. I don't usually eat this sort of stuff but it was the only thing I could bear to stomach!

* Miso soup sachets are great for a quick fix - all you have to do is boil the kettle, no cooking involved. Go for the ones a the health food shop - they don't have all the E numbers and MSG

* Congee (recipe here) is fantastic for when you are feeling poorly and it's super easy to prepare

* Always keep a stash of food in your desk drawer at work. Fruit, nuts, muesli bars (Dorset muesli bars are my favourite) dig in when you are feeling queasy - eating small amounts throughout the day helped me keep nausea at bay

* Drink lots and lots of water to flush out toxins and keep things regular

If my experience is anything to go by, your appetite will be back to normal before you know it!

Chew...now with added baby

noreply@blogger.com (Chew) — Sun, 21 Sep 2008 10:12:00 +0000

It's been exciting times at the Chew-Carter household!
We have recently discovered that we are in the family way and are expecting a Mini Chew in early March.

Now I can eat for two! Yay!