say food say me

a mingling of flavour

2013-08-02T23:10:00.000+01:00

When you treat your body well, then everything feels great. Ok, so there are still a few things that suck [might have underestimated on the 'few']. One being, that I've continued to eye up the Adidas by Stella McCartney collection in the window on Fulham Road, and unfortunately I'm still performing a debit account countdown in my head. [When will this end? I'm almost 30!]. But, when considering one's own finely tuned machine, there will be something to feel great about. Your mind and emotions will be cruising on more of an even keel, every cell coming alive and buzzing along to the hum drum beat of your physical prowess. Tempted yet?

What I was tempted by recently, was a bag of Aero bubbles. Strange, seeing as I'm usually more of a 75% cocoa content kinda girl. Even more extraordinary seeing as I was trying to hold it together in the unexplainable July heatwave. Chocolate should have been the last thing on my mind. But there they were, winking at me. Since when did Aero get all over the flavour pairing? Chefs have been doing it for centuries, but it seems to have become a little more daring of late.

Loving to explore different flavours myself, but on more of a holiday countdown [including 'Hell Week' at Barry's Bootcamp] sort of mood, I decided to save those chocolates for a rainy day, and created a healthier stylish flavour combo myself!

It's been hot, so I settled on something fresh, vibrant and full of colour.

Vegetable and fruit. Fruit and vegetable. Do they go together? Yes!

Beetroot and pear salad

Raw beetroot is such a joy. Nothing like the soft pre-cooked balls you pick up in the supermarket. It's deeply earthy, sweet and best of all, crunchy. The crunchier a salad, the better for me. It makes such a huge difference, and hits those senses at every angle. The pear, less acidic than an apple, but sweet, aromatic and has a little more grittiness and character.

The sweet nature of this salad calls for a sharpness to cut through it, and the pear makes a great partner for ingredients with a tannic edge, such as red wine vinegar. Throw in some bitter-sweet jeweled pomegranate seeds that'll burst in your mouth, lemon juice, extra virgin olive oil and some toasted pumpkin seeds for a nuttiness, and you've got yourself a little party in your mouth! Feel free to use mint, but more delicate herbs, like the feathery subtlety of dill or even fennel to heighten and freshen are better, as the mint runs the risk of taking over everything. Mint is very competitive!

Serving alone? Goes really well with salty cubes of feta cheese to complement the sweetness of the salad.
Serving with? The salad is very moreish and will go with anything like fish cakes, fish, grilled meats etc.

It also keeps very well in the fridge, keeping it's colour and it's crunch.

The breakdown: serves 4

4 good-size beetroots, scrubbed, peeled, cut into fine strips (mandoline makes this easy)
2 ripe pears, peeled, cored, cut into fine strips
Juice of one lemon
10 tbsp of extra virgin olive oil
Drizzle of red wine vinegar (taste and test how much/little you want)
1 large handful of toasted pumpkin seeds
Sea salt and fresh black pepper to season
2 tbsp dill, roughly chopped - feel free to use fennel or mint

summer gazpacho

2012-07-20T16:31:00.001+01:00

It's July, so we're officially in the thick of summer. If, however, you're in England, then you'll be fully aware that Weather currently has a bad case of schizophrenia. She is behaving a little delusional lately and can't decide whether she is in a fresh, happy, tense or angry disposition. It's so hard to keep up. My advice is that we be patient with her short attention span and dis-organised thinking, and make plans with or without her help.

I'll nudge this under your nose...perhaps you need a little help remembering?

Gazpacho is usually consumed during the summer months. I've tried various variations and many have left me unimpressed. They are either too lumpy / thick / imbalanced / rich, but this one is sweet, sharp, refreshing and light. An unassuming but winning opening act before the main course.

Serving 4

1.1 kg cherry tomatoes
1 cucumber, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
1 heaped teaspoon minced fresh red chilli
2 heaped teaspoons chopped onion
275 ml extra virgin olive oil
1 teaspoon red wine or sherry vinegar
2 heaped teaspoons caster sugar
2 rounded teaspoons sea salt
Grinding of black pepper
Extra virgin olive oil and fresh chopped cucumber to serve

All ingredients into a blender. Work to a puree, and then pass through a sieve into a large bowl. Cover and chill for at least 1 hour, but not for longer than necessary.

Ladle the chilled soup into bowls (I like small portions - a taster). Put a small handful of chopped cucumber on top, to really infuse it with freshness and a drizzle of evoo.

pumpkin bread

2011-10-23T11:14:00.003+01:00

Pumpkins...Halloween...tis the season

It's about this time of year we keep seeing all those celebrities visiting Pumpkin Patch in LA. Heidi Klum, Jessica Alba et al all getting their pumpkin fix.

You'd be blind to miss the plentiful supply of bulbous orange squash sitting in the supermarkets. Did you know that Halloween is coming up? Have you carved your scary face?

Stupid costumes aside, I love the pumpkin side of October. My American friend makes a pumpkin dip to dunk sharp sour apple into, but my flat mate made this wonderful bread found on Joy of Baking, that can be enjoyed for breakfast with a cup of coffee, your afternoon tea, or just a snack. It is sooooo good. She used far less sugar, as there is no need for so much, and quite frankly I've always enjoyed pumpkin only slightly sweetened, so that all the spices come through and it doesn't become too sickly. We like it on its own, but you might like a little spread of butter.

The smell coming from the oven is amazing. It makes two loaves, so either eat one very quickly, give them away, or freeze one. It keeps very well. Also I recommend a really good loaf tin. A non stick silicone one works perfectly, and means no need for greasing or lining. I got one of these lately.

You definitely need some of this before you proceed!

Cream Cheese Filling:
227g cream cheese, room temp
100g granulated white sugar
2 large eggs
1 1/2 tablespoons all purpose flour

Pumpkin Bread:
110g pecans or walnuts
450g all purpose flour
1 tsp baking powder
1 tsp baking soda
3/3 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
4 large eggs
400g granulated white sugar (NB we only used 300g)
226 g unsalted butter, melted and cooled
425g can pure pumpkin
120ml water
1 1/2 tsp pure vanilla extract

Oven @ 180 ' C for 50-65 mins, 2 loaf tins.

Toast nuts on baking tray, cool and chop.

Cream cheese filling - using spoon or processor, cream the cheese until smooth with the sugar. Then add the eggs one at a time, and stir in flour. DO NOT OVER PROCESS OR OVER STIR, otherwise it'll be too thin and will be absorbed by the bread when cooking. Leave to the side.

Pumpkin bread - in a large bowl sift flour, baking powder, soda, salt, cinnamon and nutmeg.

In another bowl whisk eggs, and add sugar and melted butter. Whisk together. Stir in the pumpkin, water, vanilla and nuts. Add the flour mix bit by bit and stir in until just combined. DO NOT OVER STIR AS IT WILL MAKE IT TOO TOUGH.

Divide batter total in half and the cream cheese filling so it will be enough for 2 tins.

For one loaf, divide half the batter and spread into tin. Place the cream cheese filling on top of the batter and then top off with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling so not to mix together).

Repeat for 2nd loaf tin (or use the same loaf tin after the 1st has cooked).

Bake for about 50-65 mins, or until a toothpick inserted into the centre comes out clean.

Amazing!

red wine risotto

2011-10-21T14:00:00.000+01:00

Oh the red wine did floweth!

It might just be me, but I CAN'T stop eating right now. I especially can't stop drinking red wine.

My god I can't stop.

There was one tiny whiff of a cutting cold draft and the cork was already open.

It might be colder, but energy wise, that only amounts to an extra 200-300 calories needed a day, not the 750 like I'm putting away!

News flash, I'll be a stone heavier by Christmas and I'll be looking like the Steps reunion. Slightly distorted!

This is dangerous. Well...it's getting dangerous. Suddenly I'm finding reasons to get red wine into my meals. My flat mate is watching me sink into this caricature of myself as the evening rolls on. My jokes are getting sharper, I'm getting wittier by the second, my judgements are getting harsher and my waistline is getting fuller. Unfortunately the laughs are made by me, egged on by me and responded to by me!

Serving 4
1 bottle of red wine
100g unsalted butter
1 onion, peeled and finely chopped
300g risotto rice
450ml chicken stock
110g Parmesan cheese freshly grated
sea salt, black pepper

Bring the wine to the boil in a small pan, then leave to simmer over a very low heat.

Melt half the butter, then add the onion to sweat for a few minutes until soft. Add the rice and stir for a minute until complete covered in all the gloss. Start to add the red wine one ladleful at a time, stirring well as you go. You want the rice to absorb all of the wine, not be drowned by it!

Bring the stock to the boil.

When all the wine has been absorbed, then add the stock one ladleful at a time. The risotto should take roughly 25-30 minutes to cook in total.

You want to stop cooking the rice when it has a bite to it and whilst there is still a moistness to the sauce. Stir in the Parmesan and the remaining butter and add seasoning as desired.

Serve straightaway and add extra grated Parmesan to taste.

If you haven't drunk half a bottle of red wine whilst cooking then I'll be very proud of you!

love bakery, kings road

2011-10-20T14:00:00.003+01:00

LOVE red velvet cake

Take a celebratory christening and wrap it up in a spot of sunshine...add to that some very pale rose, and what do you get?

...the icing on the cake, which literally is, the icing on the cake!

Red velvet cake from Love Bakery on Kings Road, Chelsea (founded by Sam Blears).

The girls from Love are full of love too, I hear from a dickie bird that the girls in a certain store nearby get end of day treats for free!

Try out their cupcakes. By far my favourite cupcakes in London. They do a delicious cookies and cream one. Far better then all the others out there!

Get your gob around that!

Love Bakery, 319 Kings Road, London SW3 5EP
020 7352 3191
http://www.lovebakery.co.uk

twice-cooked belly of pork

2011-10-19T14:00:00.000+01:00

Delicioso

Pork belly might be a fatty bit of meat...but boy it's good. It works perfectly well in keeping the pork incredibly moist (I know there are haters for that word, so sincere apologies). Unfortunately though, that is where most of the flavour comes from.

This is perfectly suitable for a Sunday lunch or dinner party, just make sure to keep yourself a slice or two for that Tuesday night supper alone!

Pick up a piece of pork belly about 25cm x 18cm and take the skin off (safer to get butcher to do that or buy from supermarkets where it might come without skin on the piece) leaving a layer of fat on top.

Season all over and put in slightly oiled casserole dish (meat side down) and cover with water/stock and some white wine, bay leaf, onion slices, carrot and a celery stick or whatever. Bring to simmer and then cover (I also put buttered greaseproof paper on top of pork) and put in low oven (130C) for about 3-4 hours till meat very tender (test with sharp knife).

Leave to cool in stock.

Remove the pork and put a piece of greaseproof paper or cling film on pork and weigh down with a flat board with some weights (cans of tomatoes work very well!) to flatten slightly. Leave for a few hours and refrigerate. When ready (immediately or up to a few days) cut in thick slices (10x3cm) and fry fat side down slowly to warm through and brown top and get rid of some extra fat in a frying pan. Turn over after about 5 mins and fry other side for about a minute to brown and warm through.

Serve with jus and potatoes and green veg and carrots or red cabbage.
(I also ate mine the day after with some green salad and beetroot).

Jus: Reduce stock by about 2/3 and then add some reduced port or Madeira-add nob of butter when nearly ready. Should be almost syrupy to glaze the pork and as the gravy. Adjust seasoning.

hearty lentil stew

2011-10-18T15:30:00.001+01:00

All that's needed is a sausage or two!

Lentils bring to mind that very traditional French 'peasant' cooking.

I adore it and thank god there is that chill in the air now, so we can get back on the stews again.

A warmth that pummels straight to your bones!

It makes me remember a trip to Cluny, in the Burgundy region about 8 years ago. Minus 2 weather. Bitter, crisp, fresh cold. Numb fingers and toes. A steaming hot brasserie. A glass of hot mulled wine. A plate of sausage and bean casserole. A sing song in the corner.

I was actually meant to make a soup, but I let it reduce so much, it turned out far better!

1 white onion, chopped
1 carrot, chopped
1 stick of celery, chopped
3-4 cloves of garlic, chopped
strips of pancetta, chopped (I used a whole packet)
1/2 tube of tomato puree
4-5 new potatoes, halved
250g dry green lentils
1 pint of water(to start)
salt and pepper
optional extras (red wine, rosemary, thyme, bay leaves)

In a deep thick based casserole dish, on a medium heat, cook the onion for a few minutes, and then add the chopped carrot, celery and garlic and saute until the onion is soft. Then add the pancetta and continue to cook for a few more minutes until golden. Add the tomato puree and lentils and stir through before adding the water. Make sure you bring it to the boil, then lower the heat to a simmer and leave for a good 30 minutes. Add the halved new potatoes, and salt and pepper. Check the liquid level. If it at any point starts to look too dry then add some more water. You want to then leave this to simmer for at least an hour and end up with a rich thick sauce.

Of course, if you have any other ingredients please use them. At the liquid stage, add in a generous helping of red wine if you like, and some thyme and rosemary. I made this on a Sunday night without these, but it tastes just as good. The slow cooking ensures you drain every inch of flavour from every single ingredient.

Good on its own or with a couple of good quality sausages.

Bon appetit!

the collection, chelsea

2011-10-16T23:04:00.002+01:00

The Collection, Chelsea

I heard it through the grapevine
Not much longer would you be mine.
Oh I heard it through the grapevine,
Oh and I'm just about to lose my mind.
Honey, honey yeah.

Well I heard through the grapevine that The Collection in Chelsea had been taken over by new owners.

Huh...really? Tell me more...

Yes really...a new management team and a complete overhaul and revamp of the previously rather worn down appearance by Design Research Studio, headed by Tom Dixon.

Ok, I'm interested...keep talking...

...and new Executive Chef Alex Fanzola, fronting the kitchen for the reworked restaurant.

Ok, talk to me later...I'm already half way there in a taxi!

Hello there, would you like to walk with me down the catwalk?

The Collection hasn't lost its original statement features. You can't miss the 80ft catwalk entrance and let's not forget, probably the longest bar in London.

Peeking over the mezzanine edge feels like spying on a scene from Sex and the City...

Is that your best chat up line?

However, the even bigger and better statement is the restaurant, with its cleverly placed open kitchen. Close enough to see the magic happen live, but expertly shielding back the noise so not to draw focus away from the dining experience.

The bronze cluster lamps hanging from the ceiling, let you know Tom Dixon has left his stamp on the place.

Feels like I'm watching a televised chef show...

Bronze cluster lamps

Italian Executive Chef Alex Fanzola, brings with him the very best from Mediterranean cooking. I'm told by the passionate and humorous man himself that he uses NO butter or cream. Olive oil is used in all the cooking. A big emphasis is on the great olive oil. Health friendly and packing a punch of flavour. A first glimpse of this is with the bread. A wonderful trio of basil, truffle and lemon zest extra virgin olive oil. The gorgeous bread is made the night before always using a bit of leftover sourdough, resulting in tasty focaccia and fried bread.

Basil infused extra virgin olive oil

Tradition coupled with the finest quality ingredients, sourced from suppliers such as the organic Laverstoke Park and premium London butchers, O'Shea's of Knightsbridge make for a mouth watering array of dishes. I discover that true creative geniuses will go far for their craft, as I'm told an amusing story of some hay snatching from a field in the country before some serious dish testing. Alas it was clearly a success due to spotting the 'hay roasted lamb shank' sitting confidently on the menu.

There is a generous selection of small plates, and light enough to share more than one, which is encouraged as there are so many different accents to ummm and ahhh over. Dishes such as creamy burrata, salty and sweet chorizo and sweet potato and baked prawn with basil emulsion and roasted garlic.

Creamy burrata, chorizo and sweet potato

The main dishes are impressive with combinations of clay baked baby chicken with pomegranate molasses, herbe'ed polenta and slow cooked sturgeon and chanterelles. The waiter wips out the equipment he needs to debone the salt crusted sea bass in front of you. I was a little un-nerved by the stark appearance of the lamb shank on the chunky wooden board, but the waiter offers to debone it, and I'm happy to discover this also means presenting all the ingredients together. A perfect blend of melt in the mouth lamb, creamy artichoke puree, pistachio sauce and rich jus.

Salt crusted sea bass with Mediterranean sauce

Hay roasted lamb shank pre deboning

Save room for dessert. A surprising favourite was the cold fragrantly scented rice pudding which held its neat shape unlike hot steaming gelatinous versions of the past. A must is the heavenly hazelnut and the pistachio ice-cream. Light and creamy.

Dinner is divine, but fear not, The Collection is open from 10am in the morning until late, and the new private retail spaces will host a series of one-off 'pop-up' stores, collaborating with renowned jewellers, designers and artists to showcase their work, so there is much to be enjoyed from this greatly improved establishment.

The Collection, 264 Brompton Road, London, SW3 2AS
Opening Times: Daily for lunch and dinner, from 10am – Midnight.
http://www.the-collection.co.uk/
http://thecollectionchelsea.tumblr.com/

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hot toddy

2011-10-11T22:34:00.001+01:00

Cinnamon stick, cloves and black peppercorns

...and so the snuffling cold continues.

I can't say that I'm not enjoying it. I feel high. I'm walking around in a technicolour vitamin haze.

Do you crave anything in particular when every sinus is blocked within an inch of its life?

I crave whole oranges and bananas and freshly squeezed fruit concoctions...apple, celery, ginger and lemon...carrot.

Who needs medication, when you have whisky?

Who said colds were dull?

Whisky

A hot toddy is hugely soothing and extremely medicinal. Traditionally with alcohol, I've kept with the whisky, but you don't need to add it.

Make your hot toddy as pure and perfect as you can.

The greatest natural healer.

If you're a keen foodie or health nut you'll know about manuka honey. It might come at £10 a pot, but it is renowned for its antibacterial properties...

...I told you. The BEST natural healer.

Alcohol = numbing
Manuka = antibacterial
Lemon = vitamin c
Spices = ancient healing properties

Whisky, manuka honey and a mug

Here is the break down:

1 cinnamon stick
4 cloves
4 black peppercorns
1 pint of water
(optional extras: slices of fresh root ginger, 4 cardamon pods)

Put all these ingredients into a pan and simmer for 15 minutes, then strain.

When ready, pour a measure of whisky into a mug. Fill the remaining space with the hot spiced water, stir in a teaspoon of manuka honey and squeeze a healthy dose of lemon juice (or to your liking).

Then sit back...inhale...absorb and forget all your troubles.

Hot toddy!

october roots

2011-10-10T13:54:00.001+01:00

Brown rice salad with sweet potato, prune, apricot

It's finally hit me.

I tried to avoid it.

I ignored all the signs.

I have a cold...

At least it's an excuse to lay low for a while and feel a little seasonal. I wondered why I'd been craving chai tea, sweet potato, and extra cinnamon in my porridge.

This is a very 'warming' rice salad, inspired by Ottolenghi (of course) and includes what I was crying out for:

A few ingredients

200g of brown rice
2 small sweet potatoes (or 1 large), chopped
3-4 garlic cloves
1 tsp sumac
1 tsp cumin
1 tsp smoked paprika
handful of pistachio nuts, lightly toasted
handful of pine nuts, lightly toasted
2 spring onions, sliced
4-5 dried apricots, finely chopped
4-5 prunes, finely chopped
handful of coriander
juice of 1/2 lemon
a drizzle of extra virgin olive oil
salt and pepper

Boil the rice until al dente, and set aside to cool.

The raw sweet potato ready for roasting

While the rice is boiling, chop up the sweet potato and put into a deep non stick oven pan. Throw in the garlic (un-peeled). Drizzle with olive oil and sprinkle sumac, cumin, paprika, salt and pepper ontop, making sure to cover every piece. Pop in the oven to roast for about 25-35 minutes, on about 200'C. Occasionally check on the sweet potato and stir well.

Be careful not to burn! Toasting pistachio and pine nuts

Lightly toast the pistachio nuts and pine nuts and set aside, with the chopped spring onion, dried apricots, prunes and coriander.

Once the rice has cooled, add all the ingredients and toss together. Mix in the cooked sweet potato and extract the garlic pulp, and add the lemon juice and another little drizzle of extra virgin olive oil. Add salt and pepper to taste.

I marinated some chicken breast in the same sweet potato spices and pan fried. Alternatively, eat a larger portion of the rice for a packed lunch and add some chopped feta cheese.

Pan fry a little chicken to go with...

If you're still stuck for ideas with that roasted sweet potato, try having on a bed of rocket and sprinkle with feta and toasted pine nuts for a lunch or light supper...

Need another idea?

athens, greece, II

2011-10-05T09:01:00.003+01:00

Did someone say party?

So after a much needed nap it was time to get my act together.

Let's pick up the pace here, we are in celebration after all...

...on to the wedding party!

Personalised m and m's

Candy Candy everywhere

The Greeks sure do know how to celebrate!

A sugared white/dark/mint chocolate almond...or bellini?

Plenty of fruit.

What a very healthy idea.

Was that for dessert?

No, it's for the cocktails...

I've got a lovely bunch of...

Now, for the main attraction.

THE FOOD!

Sea Bass

Peach, flaked almond salad

Fresh tomato pasta...fresh greens

Incredible lentil cake

Sliced mushroom, parmesan salad

Fillet of beef, chicken and beetroot crisps

Then I lost my head for a minute!

All the better to see you with my dear...

I said my congratulations to the happy couple...

GOOD LUCK!!

Then I got tucking into dessert. Beautiful chocolate mousse wedding cake, a meringue and ice-cream bombe and a creme patissiere...

Things are getting messy now, along with my etiquette!

Amazing...the next day, apart from peeling my face off the pillow, I have time to visit the Acropolis museum, which is stunning. STUNNING.

Please, NO photo's!

Through the glass floor there is a little restoration taking place

Greece, I love you!

athens, greece, I

2011-10-04T15:30:00.000+01:00

Athens, Greece

I'm sure you're aware, unless you live in a bubble, that there is a little crisis going on with the Greek economy at the moment?

Well, I'm going to lighten up the situation. Greece is still a wonderful country and I certainly didn't let it deter me from travelling to Athens for the weekend to celebrate a friends wedding.

Perfect timing as I was much needing a punch of different colours, smells, tastes, sights and sounds to revive my slightly bored senses.

So let me PUNCH you...

...hard. This is a long one!

The Acropolis, Athens

We had plenty of time to visit the Acropolis, which was absolutely incredible. I felt a little like I was on the set of Independence Day, the movie. The scattering of people, clambering over dusty ruins! I adore ancient Greece and especially the gods, heroes and goddesses of Greek mythology.

Beware for the shiny polished smooth stone. I was a little concerned for the 'older' generations and their weaker joints...I almost slipped and cracked my head!

'Right, so it's rather impressive then?'....'yes...fancy a frappe?'

The old and the new

'All the world is a stage'

Let's get up and in some of those angles!

What craftsmanship!

I wonder if I could replicate this on my London balcony?

Something England doesn't have much of...SUNLIGHT

Don't worry, the furry fella isn't dead...this is a rather typical scene all over the city, basking in the sunlight and legs a kimbo. He doesn't care who's watching.

I think I'll leave you to it!

We then popped into the 'Grande Bretagne' hotel, to sit on the roof garden and take a look down the stairs...

Don't get dizzy

...and strolled through the streets of Athens, stopping for a sesame bagel snack...

Sesame bagel jenga

...or perhaps a different flavour?

...before admiring the local mint green graffiti!

Wickedy wickedy wack

Phew...boy doesn't sightseeing make one hungry? Thank god my lovely Greek friend was with us. Lead on maestro...

Lead he did, lead us all the way to a superb little taverna 'To Kafeneio' tucked away on a quiet street in the Kolonaki district. GET ME TO THE GREEK!!!! Awaiting us was an array of lamb mince stuffed cabbage leaves and courgette, traditional Greek salad filled with hefty slices of red onion and cucumber. Blocks of feta cheese. Slow cooked red peppers. Chopped green salad with dill. Melt in the mouth pork. Chunky chips. A carafe of house white. HEAVEN.

Greek salad...BOOM

Chopped green salad...give it

Green beans...chips?

The stuffed cabbage leaves and courgette

Up close and personal with my salad...

...and with the rest!

We all turned down the dessert menu. We all rubbed our bellies and stressed how we could eat no more, but upon stretching out into the road, we tumbled straight into 'Fresh' a delightful little pastry shop! Ok, we might have room for a little something sweet...

Strawberry, pistachio, chocolate?

Butter wouldn't melt...

Starting to feel a little hungry again now

You can imagine that upon returning to the beautiful 'Y Hotel' in Kifissia, I promptly fell asleep to prepare for the big night... ...more to follow later...

take a 'leek'...

2011-09-27T15:39:00.000+01:00

Firstly, apologies for the delay.

I'm gearing back up with my studies, so my mind is a whirl with PCOS, metabolism, and other such food/body related topics. I will have more health things to come in the future...

But back to the title...

I don't mean this literally of course, although with the amount of water I down in a day, perhaps I should change the spelling to the more appropriate meaning!

Sauteed leeks, mushrooms with parsley

I mean, take one leek.

The vegetable from the Allium family. His brothers are onion and garlic. Know them?

Leek isn't a vegetable I have often, but I really rather fancied it. I think that there is only one way to eat them, sauteed in butter!

Sizzling in butter and white wine

I also adore sauteed mushrooms with butter, white wine and parsley. So lets throw them all together!

Delicious with fresh sourdough bread...

For 2:

1 leek washed and sliced
8 chestnut mushrooms, quartered
knob of butter to sizzle in the pan
glug of white wine
chopped parsley
salt and pepper

Let the butter sizzle in the pan over a medium heat, then add the sliced leeks and mushrooms. Allow them to cook right down (that is where all the flavour is), but be careful not to have on a high heat otherwise they will brown/burn. Before you are ready to serve, add a generous glug of white wine and a handful of chopped parsley. Let the white wine reduce away and SERVE!

Some fillet steak

With all my extra efforts in the gym lately, my body was needing definite repairing. Enter fillet beef. Hello amino acids...build me!

It is ESSENTIAL you cook a steak properly. Prepare/season your beef first with olive oil, salt and pepper. Put into a searing hot pan. Hot hot, and generally leave for about 3 minutes on one side before turning over. Another couple of minutes on the other side, and perhaps with tongs move your steak around to sear the sides and ends for the nice colour, then take OFF the heat. Your meat will continue cooking a little so take off before you like it done. Then LEAVE it. The longer you leave it the better. If you cut now, it will be dry as a bone. Leave for at least 10 minutes, so that your steak can recover from intense heat shock. He has rather tensed up from all that action, so he needs a few moments to relax, calm down, gather himself and more importantly re-absorb his juices. Then Mr Steak will be carving/eating ready and just melt in the mouth.

Serve both with new potatoes, anything you like or nothing. I also used a little of the crab apple jelly I'm obsessed and some mustard.

Delightful

heavy metal

2011-09-22T11:45:00.000+01:00

Knives, forks and spoons 11

They say the pleasure in your eating experience is enhanced and influenced by the plate you eat off, the cutlery you use and the setting you create. A plain old orange juice would taste far sweeter and decadent in a crystal champagne flute, would it not?!

Obviously, by the theme of this blog, you might gather that I enjoy food, but with a background in art and in fashion though, I get rather excited when they can all combine together to make something rather beautiful.

My friend suggested that I might like art by Bridget Davies. My friend knows me too well. Much of her work using ink, watercolour, gold and silver leaf. Themes heavily filled with fashion illustration, and intertwined with the occasional 'heavy metal.'

This might make you want to hop down to your closest antique market to pick up some new pieces. Why shouldn't supper on a Monday night for one be a special occasion? You might just appreciate what you're eating...and you might just enjoy it.

Two whisks

Souvenir spoons

Bridget's passion for the bygone era encouraged her visits to second hand shops in search of antique cutlery amongst other bits and bobs. Her first cutlery paintings were slightly different (which can be found in the early days of her blog), and although initially from old worn antique pieces, she now does include a lot of new cutlery especially for the larger pieces. She is currently hastily getting to work on some lovely seed measures tucked away in a beautifully old box and some antique fish sets amongst other things.

Tea strainers 2

Pepper pots

Bridget Davies is exhibiting NOW until the 25th September at the Brighton Art Fair.

Also, at the Palace Art Fair in London from 6th-9th October and at the Windsor Contemporary Art Fair from the 11th-13th November.

Lots of spoons

Cake slices

vegetarian feast

2011-09-19T23:00:00.000+01:00

'Casa Moro' pumpkin and chickpea salad

Juicy medium rare iron filled steak or big can of chickpeas?

I could probably easily be vegetarian, but I do need a little animal flesh, or the stock from some broiling bones of chicken. Pure un-tampered genuine protein. I'm a carnivore at heart, but I do have a weakness for meaty pulses (I'm sure most men might gasp at the horror of receiving such a dish...'where's the meat?').

If you have chosen to be a vegetarian, do it this way, as my friend did for me one supper. Or, go down the spectacular vegetarian options route as Yotam Ottolenghi provides (do I have to tell you who he is again?). For whatever reason you might be a vegetarian, please please please, I beg of you, don't tell me you eat those bizarre 'fake' protein, mycoprotein nuggets, or even worse, have fake 'chicken' or fake 'sausages.' Surely if you are vegetarian, you don't need to be tricked into thinking you're eating a real sausage or piece of meat, AND surely as a supposedly health conscious/weight conscious individual you would know the wonders of the pulse/wild, red, brown rice/root vegetable/herbs and flavouring world?

I shiver when someone mentions the word 'Quorn.'

Do you?

Blah.

My friend chose a delicious Ravinder Bhogal portobello mushroom recipe and a 'Moro' pumkin and chickpea salad.

I was not dissatisfied.

Let the adventure begin...

'Casa Moro' chickpea and pumpkin salad

Pumpkin and chickpea salad with tahini taken from 'Casa Moro' (4)

Salad:

1 kg pumpkin or squash (peeled, de-seeded and cut into cubes)
1 garlic clove, crushed
1/2 tsp ground allspice
2 tbsp olive oil
sea salt and black pepper
400g can cooked chickpeas, drained
1/2 small red onion, finely chopped
4 tbsp roughly chopped fresh coriander

Tahini:

1 garlic clove, crushed to a paste with a pinch of salt
3 1/2 tbsp lemon juice
3 tbsp tahini paste
2 tbsp water, to taste
2 tbsp extra virgin olive oil

Oven - 220 'C/425 F/Gas 7

Toss pumpkin with garlic, allspice, olive oil and some salt and pepper. Place on a try in the oven for about 15-25 minutes until soft. Remove and allow to cool.

While the pumpkin is cooling, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini. Now thin with the water and olive oil and check the seasoning.

Assemble the salad by mixing together the pumpkin mix, chickpea, red onion and coriander. Pour on the tahini sauce and remaining oil and toss carefully. Season with salt and pepper.

Ravinder Bhogal portobello mushrooms

Portobello mushroom and cheddar crumble (4)

3 garlic cloves, thinly sliced
8 portobello mushrooms
extra virgin olive oil to drizzle

Tomato sauce:

2 tbsp olive oil
1 onion, finely chopped
2 fat garlic cloves, chopped
1 dried red chilli, crumbled
400g tin of chopped tomatoes
1 tsp caster sugar
sea salt and black pepper
2 tbsp chopped fresh flat-leaf parsley

Crumble:

200g breadcrumbs
1 heaped tbsp chopped fresh flat-leaf parsley
20g parmesan cheese, finely grated
50g cheddar cheese, finely grated
1 handful of torn fresh basil leaves

Oven - 190 'C/375 F/Gas 5

Mix all the crumble ingredients together, season and set aside.

For the sauce, saute the onion until soft and add the chopped garlic and chilli and fry for a couple of minutes, then add the tomatoes, sugar and seasoning. Let it bubble on a low heat for 15-20 minutes to reduce down. Add a little bit of water if it does get too thick. Add the parsley at the end.

Peel and trim the mushrooms.

Spread half the tomato sauce over the base of a large roasting tin, then top with the slice garlic and mushrooms, stalk-side up. Pour the rest of the sauce over the top and finish with the crumble.

Drizzle with some extra virgin olive oil and bake in the oven for 20 minutes until it is bubbling on top.

autumnal air

2011-09-14T12:05:00.002+01:00

Freshly picked apples and pears, Bedchester B and B

Season of mists and mellow fruitfulness,

Close bosom-friend of the maturing sun;

(John Keats, Ode to Autumn)

I've been feeling rather out of sorts for the last few weeks.

Does anyone else feel like this? Please say you do! Let's all share in it together!!

My hormones are giving me unnecessary grief. I have a dissertation to crack on with. I still have a job to go to and it's September, so there has been a definite 'shift' in weather. The season is hinting that it wants to move on, and for me this time of year brings a 'back to school' feeling. A slight chill in the air and new stationery.

London feels like it's in limbo land. Summer is over.

Does this sound depressing? I feel 'SAD' coming on. My past experience tells me that sometimes a change of scenery does one good. Perfect timing then that my artist friend was heading home to the South West to take care of some business. This is my second family. My home away from home, since age 2. I better tag along. The family home also makes a damn good B & B. Where better to enjoy fresh air and the outdoors.

I picked them especially for you!

You might be able to tell that apples are in season right now?

Would you like a bite? The flesh is pink

The first sign regarding the apples lay on the kitchen surface...

Crab apple jelly recipe

Crab apple jelly at the ready

I arrived just in time. Dinner is served. Shepherds pie, and garlic green beans. Followed by apple snow pudding with meringue top. This is perfect. It takes me right back to my childhood. We're still sitting around the circular wooden table. We're still helping ourselves to seconds of shepherds pie and apple snow, and I'm still narrowly avoiding spitting water all over the table from laughing.

This is typically English cooking at its best.

It makes me think of the scent of grass in the air and the smell of fresh air on your clothes.

Shepherds pie and garlic green beans

Apple snow pudding...could you pass the cream please!?

Did I mention that I laugh a lot here...

Did you know you're looking puce?

...and then some more...

Alright we get it...you're laughing

...and then a little more...

If the wind changes, we can smile forever

So, since we're in the garden...let's go for a walk and step into the field. What's going on here?

Black cow says to Patchy cow 'Look at that bloody dog, disturbing our peace. Doesn't she know the tree is our silent zone?'

After a little wander, a little rest, a little fresh air. It's time for lunch.

Nothing better than soup to warm the cockles of your heart.

Some tomato, vegetable, bacon, bean soup is bubbling on the Aga

After a mild pulsing it is ready to be dished up

Some hefty grating of Parmesan, a crack of black pepper and it's good for slurping

A meal fit for a king...courgette quiche, grilled goats cheese...salad to accompany

Last but not least, some pudding (I hope the onions didn't go in that!). I'm told that these berries are for breakfast if you come to stay!

So, after all that colour, food, and fresh air, have I cheered you up???

I said, have I cheered you up??

I might have made you hungry...but the season change and September isn't so bad (she chants to herself). If you do feel a little out of sorts then have a change of scenery like I did and escape to the country for a day or two...or at least get into a warm pub, or cinema.

Try and laugh a little too...it helps!

Bedchester B and B

joe's

2011-09-09T21:09:00.001+01:00

The hour is Brunch, so here I am...

Act aloof and nonchalant - SNAP!

...and 'here' is...

Joe's

Are you familiar with this beautiful brand?

Joseph Autumn/Winter 2011/2012

Judging by the disaster that was 'The Fashion Cafe' in the mid 90's, you'd assume that fashion and food don't mix (believe me...I went, I tasted, I walked away!).

Fortunately for us, when Joseph and Joe's are concerned, it does.

After Joseph was established, the first Joe's Cafe opened under the 16 Sloane Street store in the mid 80's and was swiftly followed by the stand alone restaurant at 126 Draycott Avenue. So synonymous with the 90's cool, my favourite 'Absolutely Fabulous' pair got a fair bit of filming done there...

After that, I was hooked. The chic black and white branding. The jodhpur. The knitwear. I was desperate for my mother to take me to Joe's Cafe. I handed out my CV to the stores. I wanted to be a Joseph girl. Fate would have it that I would end up working there for a couple of years later on in life, and fate would also have it that Joseph would go through an incredible overhaul, re-threading the essential 90's essence back into the brand for a modern era....meaning...DRUMROLL...fantastic advertising, amazing new seasons and, naturally, the organic evolving of Joe's Cafe, including a new Joe's at the Westbourne Grove store.

Refreshing means a little makeover and a new chef. Case in point. Joe's at 126 Draycott Avenue. Enter Maria Elia (previously Whitechapel Gallery Dining Room amongst others). Together. A Winning combination.

Comfortable, cosy, relaxing

The open all day, drop in, relaxed atmosphere, means you can pop by in the morning to pick up a takeaway coffee. Snack on a cake or sandwich up at the bar, or sit down for healthy, tasty flavoursome seasonal fine dining brunch, lunch or dinner.


A drink, a cake, a sandwich, a waitress

Fun and a sense of playfulness is to be had with the new informal black board taking up the wall as you walk in instructing you to drink some water, peruse the menu or try a stylish strawberry and basil margarita 'skinny' cocktail.

What's on the blackboard?

Diner style informality

Coming for brunch meant a range of choices and the prices are pretty OK too considering where you are. Puddings are only about £3.50!

The 'Brunch' menu

I of course was craving a little egg action, so had the smoked ham, poached eggs and sourdough toast.

Can't beat a poached egg

I also couldn't resist the delightful salt chocolate mousse and chocolate 'dirt.' Genius.

The dirt is good enough for me!

Scattered within the tasteful book shelves are bottles of wine and hundreds of magazines...just in case you forgot which industry Joe's was born from. It's like the perfect study. A women's dream!

Perhaps Gwyneth has been here...I know the rest of the fashion pack have

The cosy environment ensures that it will be the perfect backdrop for BRAIN FOOD at JOE'S, South Kensington, where from mid October, Joe's will be hosting weekly hour-long author talks and book signings from the world of fashion, food, literature and more.

Tickets at £5, will include freshly baked madeleines, Monmouth coffee and Joe's own special JOSEPH rare tea blend.

Event details will be updated here: Spoon blog

If you want to see how the fashion crowd do it, more pictures can be found here: Sara Ferrero and Katie Grand host at Joe's

Thank you for dining with us!

peanut butter square

2011-09-07T22:37:00.001+01:00

Hello there handsome!

Are any of you familiar with peanut butter?

Perhaps this might help jog your memory?

Peanut, Almond or Cashew butter?

I am so fond of peanut butter that all the gloating in the world wouldn't be able to convey across the love it deserves.

We had Sun-Pat at school.
I wasn't so keen on that one.
Perhaps it was the many many grubby fingered jammy knives that had been there before me that made it look rather unpleasant.

In the 90's I met Skippy peanut butter. Aaaaah, the American, sweet, smoothed to an inch of its life, dreamboat.

Now. I like it 'no added sugar.' The proper stuff. The whole earth stuff! It's pretty much my staple breakfast. Rye toast. Peanut butter. Sometimes a little unsweetened fig jam.

Sometimes I dabble in some almond.

Have you also noticed how peanut butter is SO good in things.

Are you familiar with this product!?

Sent from the Devil!

If you're not, then I'm worried.

Guess what?
I made my own ones...
...and they're even better...

Here is their story.

All it takes is some good peanut butter, some actual butter, icing sugar and muscovado sugar

Which you must mix mix mix. We don't want any raw lumps of butter now do we?!

Plop into a brownie tin, lined with some greaseproof paper

Smooth out!

Oh hello, what have we here? Some good quality chocolate and more butter?

Better melt some of that together!

Where better to dump it!?

After some refrigerator time...

...those bad boys are ready to get cracked!

Thank you Nigella.

Just be warned. Imagine when biting into these, you are biting into a stick of raw butter. Yup. That is pretty much it. So cut them SMALL.

Mix in a bowl together with a wooden spoon:

50g dark muscovado sugar
200g icing sugar
50g unsalted butter
200g smooth peanut butter

Make sure to get it nice and smoothed out, and that the butter is worked in. The muscovado sugar will stay lumpy in some parts. Then put into a square brownie tin, lined with greaseproof paper.

Then melt together:

200g milk chocolate
100g plain chocolate
1 tablespoon unsalted butter

If you melt in a pan, don't keep it on the heat for too long otherwise it'll burn. You can warm through and then keep stirring in off the heat for a while and the chocolate will melt. Spread the chocolate mix over the peanut base and then put in the refrigerator.

Wait a good 3 hours or so until it is very set.

Cut into small squares.

AMAZING.

lamb and mushroom flatbread

2011-09-04T13:13:00.002+01:00

Does it deliver?

When you're in the pressure cooker we call work, your boss or client expects you to 'deliver.' They don't care about your excuses, or why it might not be possible, they just want you to DELIVER.

After an agitating (don't ask me why?) week, and feeling particularly tired and strained, my tongue was asking me to deliver. My mouth didn't give a flying rats ass to why I might not be able to achieve the flavours that they were craving (which was difficult, as I didn't know what that was). All I knew for certain, is I wanted to get my teeth around something proper. I wanted to be left sated. I wanted something that would make me verbally um and ah about how gloriously on the money it was. I wanted to be fed.

I also had a friend coming around for dinner, so I'm sure she was feeling the same.

It's easier when you're cooked for by someone else, as the decision making is made for you and you just accept the consequences. When I travel home, I always phone ahead to ask 'now, we're having something tasty for supper aren't we?' to which I always get the reply 'baaah, when have I not cooked you something delicious and healthy?' But my mother always 'delivers' the goods...so she's alright.

After my recent trip to Le Comptoir Lebanais I was in the mood for lamb and the burst of a pomegranate seed. I found this WONDERFUL recipe by Nigel Slater.

Guess what?

IT DELIVERED!! Every inch of this meal, oozes with yumminess, drips with textures and slams every taste bud.

To ravage or not to ravage?

3 tbsp groundnut oil (I used olive oil)
100g small mushrooms
2 cloves garlic (I used 3, he he he)
2 small hot red chillies
300g minced lamb (I ended up using all of the 500g pack)
small handful of mint leaves
4 heaped tbsp yogurt
2 tbsp pine kernels
large flatbreads (I used the large wholemeal tortilla wraps)
2 handfuls of salad leaves
1/2 pomegranate
12 stoned green olives

Warming the oil in a pan over a moderate heat, add the halved mushrooms, occasionally stirring them until they colour. Stir in the finely chopped garlic and allow to brown for a few minutes.

Remove the seeds of the chilli and add the finely chopped flesh to the contents in the pan and leave for another minute. Tip in the minced lamb. Stir into the mushrooms and let it colour.
(Don't be frightened if you see a big mass of water. This is from the mushrooms and the initial dropping in of the mince. Be patient and let it evaporate off. It will eventually leave the pan and the mince will nicely colour).

Meanwhile, mix together the chopped mint, yogurt and salt and pepper and leave to the side.

When the lamb looks cooked, add the pine kernels to the pan and a generous grinding of sea salt and pepper.

I transferred the lamb mixture to a serving bowl using a draining spoon, so to leave behind all the unnecessary oil and fat. I then scattered the olives, pomegranate seeds and yogurt mixture on top (you can do this separately on each individual flatbread).

Warm up the flatbreads, and then fill with the lamb mixture and some salad leaves. Roll. Tightly secure and devour!!

I dare you not to have seconds!!!

Ecstasy!

le comptoir libanais, wigmore st

2011-09-02T14:42:00.002+01:00

Bedazzling

Persephone was tricked by Hades into eating some very sweet juicy pomegranate seeds. Unfortunately for her, it bound her to the underworld for 6 months of the year...woops!

However, on approaching this lit up, glistening, colourful and bountiful Lebanese canteen/delicatessen, I can assure you that there is no need for the lord of the dead to deceive you into stepping inside and coming back for more.

Have I stepped into a Souk?

'Hmmm, what shall I have?' he thought to himself

Absolutely flooded with brights and vibrance, it's an abundance of technicolour. The Marrakech'esque atmosphere is bustling with energy, as happy, busy luncheoners are eating from their plentiful plates, and the shelves are throbbing with Middle Eastern delights. Tony Kitous is the one responsible for bringing this vitality to high street eating, to ensure that lunchtime needn't be dull or expensive.

Even better, it serves as pretty good dinner spot. I was first lured here by a friend last year. Why? We had a party of 8. Occasion? We were heading out afterwards. Major attraction? BYOB. It ticked all the right boxes. Flexible, accommodating, affordable, healthy, filling and fun. I'm lucky now that my invisalign appointments are on Harley Street, so I get to frequent Wigmore street for lunch.

With the prompted table service, the usual nail biting decision making, can be made into a more casual perusing of the menu if you decide to eat in. I got my teeth recently around a tasty lamb kofta flatbread wrap, but if wraps aren't your thing then there is plenty to choose from. Think tagines, mezze, tabbouleh and falafels. Think mint tea. Think rosewater. Got it?

Lamb kofta flatbread

Eeny, meeny...

...miny, moe.

I spy with my little eye something beginning with C...

Fun with a capital F.

Remember we eat with all the 5 senses, so it's pretty good to stay engaged and entertained. The patterns alone will give you an epileptic fit, so stay focused!

The sweets, or baklawa, on offer for pudding or tea time are incredible. I haven't been so sure of baklawa in the past, but on spying the chocolate covered one, I couldn't resist. Are any of you familiar with the Nestle Drifter bar? The biscuit wafer, caramel chew bar coated in chocolate? Well I pretty much melted after my first bite of this very proper filo pastry version. The flake, the chew, the chocolate. Ding, ding, ding, ding.

Something sweet?

Sorry, I took a bite!

So are you the least bit tempted yet?

Maybe I am the lord of the dead...or perhaps lord of the taste buds...trying to trap you into a life time of guzzling and eating.

Take a look inside, next time you walk past...

Yes, I'm looking...

...because there are a couple of tables with your name on them!

'Come eat with us'

Le Comptoir Libanais

apple blackberry compote

2011-09-01T10:45:00.000+01:00

Got a little extra fruit handy?

My fridge is usually where fruit goes to die!

I like fruit, but I'm not a huge fruit fan. Some people go crazy for it (my friend once took a grapefruit and yogurt into the cinema as her snack of choice). I myself go in waves. I'll get a craze and will have to buy a bunch of plums or nectarines, but more often then not, the rot begins to show and the bananas turn black! My parents always have their medicinal one apple a day before breakfast, but I've never been one to just hang out chewing on a piece of fruit. I prefer fruit worked into things. Tarts, pastries, puddings, chutneys and jams.

The fate that awaits your fruit at the back of the fridge is reversible and redeemable.

Make a compote.

A compote can be served with yogurt, ice-cream, cream and muesli. A compote can be seasoned with spices, nuttiness and essences. A compote can be made with fruits and dried fruits. A compote can have a little alcohol as a kick.

More importantly, a compote doesn't mind if your fruit is a little bruised and down in appearance. All a compote cares about is the flavour, which is what your tastebuds will be equally pleased to hear.

The blackberries have come early this year, so this was made with cooking apples (3) and blackberries (handful). Whatever pan you use, just fill the water 1cm deep. Anymore and you will end up with a big slop. If you like a thicker consistency then use less. If you have a filled pan of fruit, then keep an eye and add more water if necessary. If you like things 'tart' then there is no need to add sugar if the fruit is sweet enough, but if you need a little extra, then use a fine sprinkling of fruit sugar (you'll need less). Then just slow boil until the fruit breaks downs and softens. How much you cook it down is up to you.

A far more interesting way to get your 5 a day!

courgette fritters

2011-08-31T11:02:00.001+01:00

Green with envy?

'What a lovely big box of green goodness you have!'
'All the better to cook with my dear'

This was delivered to the door by some very kind neighbours...

...my mother also has some courgettes in the garden.

...ever wondered what a courgette looks like growing?

Is it a snake? Don't be shy...reveal yourself

Peek a boo.

Wowza

Oooh, Hello There Sailor! Hmmm, the picture is rather self explanatory. There isn't much that I can add except to leave it open for your own pun insert! This one was particularly impressive, and was particularly ripe for the picking, as you can see by its 'grotesque' size. Turn your back for a day, and courgettes will grow out of control, so you have to keep a keen and watchful eye over them.

Do you like courgettes?

More importantly do you know what you can do with courgettes?

I do.

The Italians know how to use courgettes. A lot of us English assume this vegetable boring. I used to slice them into fat pound coin sizes and just pop them on a baking tray with oil, salt and pepper. After 30'ish mins (with flipping), they attained a sort of marmite covering. Now, however, I like to be a little more cosmopolitan.

...courgette fritters.

I've already covered sweetcorn fritters. I can't get enough of fritters. I just LOVE fritters.

Get grating! (use a grater if you haven't got a magimix - NEVER SAY NEVER)

This is a recipe from Jojo Tulloh's cookbook:

4 small or 2 medium courgettes (about 350g)
1tbsp plain flour
2 eggs, beaten
1 tbsp finely chopped herbs (mint and chives or thyme)
zest of 1 lemon
1 clove garlic, finely chopped
2 spring onions, peeled and shredded
salt and pepper

Grate the courgettes coarsely, salt and leave them to drain in a colander.

Let the water drain out of the courgette

Take a clean tea towel and place the courgette pulp in the middle. Wring the tea towel to squeeze out excess water.

A few simple ingredients

Put the flour in a bowl and add the beaten eggs, herbs, lemon zest, garlic, spring onions and courgettes (we didn't have any spring onions so we improvised with cumin).

Heat a large frying pan with a couple of tablespoons of oil. When the oil is hot, take a heaped tablespoon of mixture and drop it into the pan, flattening it out slightly with the back of the spoon. Make sure the side is browned before flipping over.

Don't flip before the bottom is brown!

Once cooked, drain the fritters on a paper toweled plate or oven tray.

Ready to be wolfed down

Serve with mixed leaves or whatever you have (we had green beans and a fresh tomato sliced). Make a little tzatziki to have with or serve with chilli jam.

Eat!

They are good for breakfast too!

store cupboard supper

2011-08-29T12:02:00.001+01:00

Have you any ingredients knocking about?

This is another winning recipe from my mother's 'Kitchen Notes' book.

It must be a terrible shame for mothers, after slaving over a healthy tasty hot meal, when their children request ketchup as an accompaniment and ruin every inch of flavour that was supposed to be enjoyed!

The thing is, taste is acquired. Taste buds change and evolve. When we are babies there is only one thing we like. Glucose. Sugar. It's a nature thing. An inbuilt thing. We want the pureed fruits. We want the pureed root vegetables. We might turn our noses up at certain things (I only disliked mushrooms, bananas, honey and milk on its own). It takes a determined mother to encourage tastings through major trial and error. The best place to start is in the breast milk (its flavour varies everyday depending on what the mother has eaten, so better prepares the baby for a wider range of foods). As children, we still like sweet things. It's taken me until age 27 to lean more to the savoury side of cravings...so there we go.

When you look at the ingredients in this dish, you can tell why children love it. I call it nursery food, which is why we still love it as adults. It is also incredibly easy and cheap to make (4 free range chicken thighs were just over £2), and you pretty much have all the ingredients already.

Chicken thighs - chef Bruno Loubet for L'Odeon

This is a recipe that French chef Bruno Loubet used to make for his staff at L'Odeon, which they LOVED.

So for those that can't read writing:

16 chicken thighs (rub oil, salt, pepper)
3 tbsp HP sauce
1/2 tbsp worcestershire sauce
1 tbsp tomato ketchup
1 tsp tomato puree
2 tsp soya sauce
1 tbsp honey
3 tbsp malt vinegar (use less than this though)
2 cloves of garlic crushed
1 tsp ginger, grated
1/2 finely chopped onion
8 spring onions, sliced

Make a marinade of the ingredients I've highlighted. Roast the seasoned/oiled thighs for 15 mins in a hot oven (200'C) to get them going and to get the skin crisping.

Hello birdies!

Then add the marinade, with the finely chopped onion (mine wasn't so fine!) scattered over and bake in oven until done (about another 30-40 mins).

Add the marinade and scattered onion on top

Perhaps after 10 mins of cooking put some foil over the top to prevent blackening on the top (like mine went - don't be alarmed though, this is sticky and toffee like). Take out of the oven and leave to sit for about 10 mins. Scatter over the chopped spring onion and serve with a plain green leaf salad and seasoned new potatoes. The sauce of the chicken is enough to scoop everything up with.

Finger licking good!

(NB Try and use chicken thighs with skin and bone, otherwise they will dry out and cook too quickly).

le pain quotidien

2011-08-27T20:07:00.001+01:00

Le Pain Quotidien...is this tempting you at all?

The first said: “Who has been sitting in my chair?”
The second: “Who has been eating off my plate?”
The third: “Who has taken a bite of my bread?”
The fourth: “Who has been eating some of my vegetables?”
The fifth: “Who has been using my fork?”
The sixth: “Who has been cutting with my knife?”
And the seventh: “Who has been drinking out of my cup?”
Then the first looked around, saw a little hollow in his bed and said: “Who has been lying in my bed?”
The others came running, and cried out: “Somebody has been lying in my bed too”
But when the seventh looked at his bed, he saw Snow White lying there asleep.

Organic bread

The Seven Dwarfs had every reason to be suspicious and inquisitive about their unexpected intruder, but the happy vibrant 'whistling work' that Snow White casted on their lives, is the same spell that Alain Coumont has dusted over our cafe culture when he founded Le Pain Quotidien in Brussels in 1990.

Infact, he's created an atmosphere so relaxed and inviting I half expect to see Snow White, mouth open, dribbling and asleep on one of the long wooden communal tables, that dominates each store.

Le Pain Quotidien's bakery beginnings, ensures that bread is still the cornerstone of the menu (you don't need to hear my 'pro' carbohydrate talk again), but I'm just so darn excitable about their specially, expertly and organically made bread without yeast. After hearing that only organic stone ground flour, salt and water are 'kneaded' then you might think twice about picking up a loaf of bread from the supermarket that has 25 ingredients!

Kneading the right ingredients

Organic rye bread

Organic porridge, honey and banana

I have many fond memories of LPQ since it's hit London. I've taken clients for breakfast in High Street Kensington. I've picked up a fruit salad on my way to work in South Kensington. I've cured a heavy night with an organic ham, gruyere and mustard filled baguette in Parsons Green. I've filled up on wine, tarts and tartines during Nottinghill Carnival in Nottinghill. I've soothed aching 'invisalign' teeth with organic porridge, honey and banana on Kings Road. I've delivered fresh coffee, and hazlenut flutes to a friend in need, and I've spilled the entire pot of pepper over my scrambled eggs.

What keeps drawing me back is the quality of product. The environment keeps me in with its warmth. There is no pretence. One can whip out their laptop with sufficient work space, and you could stay all day and not be frowned upon. How would you like to entertain friends in your kitchen? How would you like your kitchen? Let's call LPQ your home away from home, where you don't have to do the work!

Cup of coffee or tea?

If you are not enticed by the bakery then there are soups, hot dishes, a dinner menu and Coumont's RN13 label of organic wine to tickle your tastebuds.

Are you salivating?

There are also plenty of kitchen cupboard essentials, like the organic jams or the 'to die for' organic artichoke spread with extra virgin olive oil, and then there are the 'Le Pique-nique Box' choices which I think are very reasonably priced (compared to another Italian chain out there) and even a canape service. Is there no sign of this chain slowing down?

Organic artichoke spread

Now that it's raining, all I can do is take my purchases home, curl up on the sofa with a slice of rye toast and make sure to spread it thick with a generous helping of Noisella!! (sorry Nutella, but I've been cheating on you!).

Noisella

cheers to the 'bank holiday' weekend

2011-08-27T03:12:00.001+01:00

Cheers to the freakin' weekend, I'll drink to that...