Food: Recent Eats #2

I thought it had been absolutely ageesssss since I wrote one of these posts. Nope. Turns out it’s not even been two months – I’ve just eaten SO MUCH good food recently I can’t wait to share it. From some amazing meals out to some products I’ve been sent to try – and of course some home-cooked meals it really has been foodie heaven for a couple of weeks.
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Coffee*

Lyon’s recently sent me some of their instant coffee bags, and they’re a revelation. Decent coffee with a good, smooth taste and just so easy to make. Okay, so I still prefer a flat white with some pretty patterns in the foam, but a good and cheap(er) alternative!

Kale, Red Onion & Feta Frittata

This has been one of my go-to lunches recently. Healthy and filling, it travels well in a lunch-box and is super easy to make. Plus it’s just so, so delicious. Far more than a sum of it’s slightly boring parts, I reckon it would also make a fabulous quiche filling…
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Bistro Vadouvan, Putney

Let’s start with the highlight – and what a highlight it is. This French-Indian restaurant opened a short (<5 minute) stroll from our current flata month or so ago, and we finally visited at the weekend. A little pricey, particularly my starter, but absolutely delicious. One of the best meals I’ve had in London, and rivaling our meal at Skosh back in April. We’ll definitely be back – I’ll post a full review soon but it’s highly worth a trip out to Putney just to eat here.

Rocksalt, Market Harborough

A family meal to celebrate the end of my sister’s exams (how is she doing the first year of A-Levels already?!), we slipped out of our Italian-chain comfort zone and headed to Rocksalt. Specialising in fish, we’re not entirely sure why we’ve missed it before but we’ll definitely be heading back. My Haddock Scotch Egg (with spiced cauliflower puree) was divine – the only complaint was the seafood risotto with my main was over-cheesy. A rare complaint from me! Whilst I’m not planning a full review, there will be some Instagram shots posted soon.
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Dominque Ansel’s Cronuts

Other than missing one month, I’ve been really enjoying my ‘New Year’s Resolution’ of trying every month’s Cronut flavour. I particularly enjoyed May – Blush Peach and Elderflower was a gorgeous combo. Just a shame that their cafe appears to have had a bit of a drainage problem every time I visited. Periodic wafts of smell aren’t exactly what I want when I’ve spent a not inconsiderable amount on some cake…

Homemade Chicken Satay

One of my favourite meals, I’d been meaning to try making my own Satay chicken for ages. Turns out its super-easy, amazingly tasty and I wish I’d done it sooner. As soon as I’ve managed to make it look half-pretty I’ll get my recipe live!
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Meze Lunches

One of the things I LOVE in the hot weather is pick-y lunches. Bits and pieces I can nibble on, nothing too heavy (though I obviously end up eating much more than I would normally). My study-day lunches have been looking a little bit like the above – some kind of salad, hummous, carrot sticks, flatbread. Some cold meat if I’ve got it, some cheese. Basically anything I can get my hands on.

Tandoori Chicken, Mango & Lentil Salad

One of Jamie Oliver’s recipes (they always work so well), and we managed it in 20 minutes – so not bad for a fifteen minute meal! Spiced and flavourful lentils, a mixture of spinach and shaved carrot and cucumber, grilled tandoori chicken thighs and a gorgeous turmeric-mango-yoghurt dressing. Just delicious. I’m playing around with some of the flavours and a lunchbox-friendly version will be on the blog soon!

La Chapelle, Spitalfields

I’ve added another Michelin Star to my list, and this French classic was a goodie. The signature starter of Crab Lasagne was utter perfection – silky, buttery and just so, so good. My tea-smoked fillet of beef was a little overdone for my liking but it’s bone marrow, mash and onion puree accompainments were gorgeous. The dessert was back to faultless, with a super-light strawberry souffle and basil ice-cream. If only the service had lived up to the food (I found the head waiter to be a little rude with his allergy comments).
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Vienna Cheesecake*

The Polish Bakery recently sent over some goodies for us to try. Whilst I’ve really enjoyed their Chia Seed bread (the Rye & Prune is scaring me slightly – I’ve no idea how to serve it or what to have it with!), for me it was their Vienna Cheesecake which stole the show. Soft sponge, a light filling, a spot of jam and a thin layer of chocolate. It was addictively good.

And of course there was my Cinnamon Buns too (some of the best things I’ve ever baked!) It’s a wonder I’ve not put on more weight that I have done over the last couple of months – from now on in I’m on a strict regime of healthy eating. No more Vienna Cheesecake for this gal!

What ‘good eats’ have you enjoyed recently?

Recipe: Blue Cheese & Pear Salad

Hands up who is fed up of the weather we’ve been having lately? Humid, very wet days alternating with very sunny days. Coupled with my office air-con being set to Arctic mode (I genuinely took a scarf in last week!) it’s left me confused about what to wear and, more importantly, what to eat.

 photo Blue Cheese Pear Salad_zpsjeu2m2q4.jpgTypically in warmer weather I crave lighter food. Salads, zingy flavours. Less of the carb heavy meals I love in winter. But the grey skies together with coming home dripping wet (because BBC Weather told me I didn’t need an umbrella) have got me craving comfort food. I’ve been turning to warm salads recently – the perfect combination of comforting and lightness – and this one is one of my favourites.

The pear provides a subtle freshness to the dish that, as long as it’s no over-ripe, just avoids being too sweet. The toasted walnuts give crunch. Fresh peppery leaves (I like a combo of spinach, rocket and watercress but most generic bags of salad work well). A punchy balsamic dressing. And lots and lots of blue cheese. We went for dolcelatte – it’s both strong and creamy which just the right amount of smelliness for me. AKA it tastes good and strong, but doesn’t make my fridge stink to high heaven. I also have a major love for slightly softer cheese in my salads. All the ingredients come together to make a big bowlful that’s heavy, light and fresh, but with enough cheese to be comforting. If I’m being naughty I love this served with some really good bread, lightly toasted, and a glass of chilled white wine.

Oh, and it you’re not a veggie, I highly recommend a rasher of bacon, finely chopped, and fried until really crispy. Blue cheese and bacon is another of my favourite combos…

 photo Pear Blue Cheese amp Walnut Salad 9_zpstlok4l3x.jpg photo Pear Blue Cheese amp Walnut Salad 11_zps6aakhlb7.jpgIngredients (Enough for 1)

  • For the dressing – olive oil, salt, pepper, balsamic vinegar, Dijon mustard
  • 1 large pear – I found blush pears to work best
  • A knob of butter – goat’s butter* works really well
  • A bowl of salad leaves
  • A good handful of crumbled blue cheese
  • Another good handful of walnuts

Pop the walnuts on a baking tray and toast in the oven for 5-10 minutes. Meanwhile throw the leaves in a bowl and season with a little black pepper. Mix up the dressing – add the ingredients to a small jar and beat. Taste and adjust as you go to make it to your liking. I’m a massive balsamic fan but W’s not so keen so I’ve deliberately not given any qualities. The only thing I will say is you really do only want a tiny, tiny bit of mustard. And don’t use English mustard here, I speak from experience when I say it really doesn’t go well!

Slice the pear (no need to peel). Melt the butter in a frying pan and add the pear. Fry for 30 seconds before adding the dressing and warming through – you want the pears to be in the pan for no longer than around 90 seconds or they will go too soft. Add the pears to the salad bowl, and scatter over the walnuts and cheese. Enjoy!

 photo Pear Blue Cheese amp Walnut Salad 12_zpsqnuup0kq.jpgAlthough I haven’t tried it, I’m also told that this works just as well with cold sliced pears as part of a lunch box. One I’ll be giving a go very soon…

What’s your favourite salad recipe?

Recipe: Chocolate Beetroot Loaf Cake

This is my all-time favourite chocolate cake recipe. I find most chocolate cakes too cakey, too dry, not chocolate-y enough. And whilst I love brownies, sometimes I want something lighter. This is the perfect in-between. Rich with a deep chocolate flavour, moist, but light enough to eat with a cuppa.

 photo Beetroot Loaf_zpsfuiuq3of.jpgPlus the fact that it contains beetroot makes me feel a little healthier. Sure, it’s still just oil, sugar, chocolate and a bit of veg – but at least it’s got the veg right?! Having said that, I just it as an excuse to demolish most of the loaf in just two days so perhaps not the best way of thinking…

It’s super-simple to whip up – just a case of blitz-ing the beetroot, melting some butter, mixing it all together and throwing in a tin with some chocolate chips. However I’m lazy, the mix is super-thick and it can split if you don’t add the oil gradually. Rather than give up, I just shove it in my new Kenwood Stand Mixer* which means I can literally have this in the oven in under ten minutes. Washing up included. It’s rather dangerous on study days when I’m bored and peckish!

 photo Chocolate Beetroot Loaf Cake 4_zpsnzk1kzub.jpg photo Chocolate Beetroot Loaf Cake 6_zpsf4lbb2f7.jpgIngredients

  • 1/2 vac-pack of beetroot (around 150g), roughly chopped. Use the rest to make a risotto or delicious salad!
  • 200g plain flour
  • 100g cocoa powder
  • 1 tbsp baking powder
  • 250g sugar
  • 3 medium eggs
  • 175ml sunflower oil
  • 100g dark chocolate – either a bar chopped roughly, or chips

Blitz the beetroot in a food processor until you have a rough puree, then tip into a mixing bowl with a pinch of salt. Add rest of the ingredients, except the oil and chocolate, and mix. When combined (it’s a thick mixture, so using a stand mixture makes it easier – though doing it by hand = extra calories burnt = more cake), add the oil gradually whilst continually stirring. Once the oil has been added, stir through the chocolate and tip into a lined 900g loaf tin. Pop in the oven and bake for around 50 minutes at 190C (stick a skewer in – if it comes out gooey the cake needs a little longer!). Leave the loaf to cool on a rack before slicing.

 photo Chocolate Beetroot Loaf Cake 3_zps6ghbw5yy.jpgI like to serve it with a spoon of natural yoghurt and some raspberries (it makes the perfect lazy brunch!), but it’s also so, so good just on it’s own. Bonus if it’s slightly warm and melty too…

*I was gifted a kMix Stand Mixer as part of a baking collaboration with Kenwood. All opinions are my own – I really love cake, and I really love things that make baking cake easier!

What’s your favourite chocolate cake recipe?

Review: Peruvian Food & Señor Ceviche, Carnaby Street

With Will spending January in Chile, he came back with a taste for lighter, fresher food. Typically I was used to the cold weather and was craving comfort food and stodgy carbs – so finding a destination for our first date night of the year was difficult! After much too-ing and fro-ing and menu consulting, we decided on Señor Ceviche. Offering both Ceviche and Peruvian Barbecue we thought there would be plenty of choice to keep both of us happy!

 photo Senor Ceviche_zpsi2qthbfj.jpg photo Senor Ceviche 13_zpsmytnvhsm.jpgFirst off, Kingly Court is one of my favourite little pockets of London – a multiple level open area, with around twenty different restaurants offering food from across the globe. Plus Carnaby Street is a bit of shopping-addicts playground! The restaurant carried on the relaxed feel of it’s surroundings – the decor felt authentic and homely, the music was foot-tappingly fun, and the staff super-friendly. I love it when restaurants have an open kitchen too, it gives me more to be nosey at…

Allergy information obtained, having studied the menu over the few days leading up to date night we both quickly ordered. We took the opportunity to catch up properly before our food came out – as this visit was back in February (hence the horribly dark and badly edited photos!) it was our first chance to properly talk about his trip. We were also given some popped corn to nibble on while we waited – insanely addictive stuff!

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Food arrived as and when it was ready – but it arrived quickly and pretty much at the same time anyway. The Pachamanca pork ribs were slathered with a slightly sweet sticky sauce and peanuts. The meat fell right off the bone, the sauce was insanely good – these were very much a favourite of us both. I only wish we had more of them! I absolutely loved the Anticucho De Res of beef heart skewers served with sweet potato mayonnaise, aji panca, botija olives and mint. The heart arrives in big pieces, each one folded onto a skewer, with a good gamey texture. It was rich, satisying and super-flavoursome, though I’m a big fan of offal as it is. Will wasn’t convinced by these, and he was definitely put off by the strong olive flavour of the topping. I have to say, I was massively disappointed with the presentation considering Señor Ceviche’s own Instagram post above!

 photo Senor Ceviche 3_zpsv2fwmztu.jpg photo Senor Ceviche 2_zpszdpltery.jpg photo Senor Ceviche 1_zpsqeqglmde.jpgFrom the ceviche, we went both hot and cold. The hot option was mussels with rocotto & coconut tiger’s milk, chorizo and charred sourdough – it was rich, spicy and intensely savoury, and the mussels well cooked and juicy. I wished we had had more bread to mop up the delicious sauce too…though I may have used the empty mussel shells to ferry most of it down! The sea bass ceviche with aji limo tiger’s milk, sweet potato puree, choclo corn, red onion, coriander & plantain is their classic dish. Beautifully fresh and zesty, full of colour and full of flavour – this was my first time trying ceviche so I was a little nervous, but I definitely enjoyed it!

The only dud of our meal was the quinoa. We both love the stuff, but this was really buttery which clashed with all the other flavours. It was overly rich and cloying – not good at all, in fact completely inedible. If our servers hadn’t been so lovely, we probably would have sent it back…

 photo Senor Ceviche 9_zps29jlj7l2.jpgWhilst W was more self-restrained and ended his meal with a Pisco Sour (too sweet apparently, he preferred the ones he had in South America) I finished with the Dulche de Leche. Tooth-achingly sweet, the warm sauce and crunchy pecans went wonderfully with the smooth ice-cream. It was the perfect end to the meal for me!

Quinoa aside, we both really enjoyed our time at Señor Ceviche. Our issue was the price – whilst not expensive, we both felt for the portion size all of the dishes (with perhaps the exception of the ribs) was overpriced. Considering the two of us can eat a massive meal at Wahaca for less than £25 total, we both felt a little put-off by our bill – and whilst we enjoyed our food, it didn’t absolutely blow us away. Perhaps we’re still not used to London restaurant prices!

Have you been to Señor Ceviche? What’s your favourite restaurant in London?

Food: Recent Eats #1

When I say I’m a foodie, I’m not lying. I probably have a borderline unhealthy obsession with food – I like to think about what good meals I have coming up, I like to plan trips to certain restaurants months in advance, then dream about the food I have eaten for months afterwards. I get over-excited to try new things, I have a new foodie favourite virtually every week (case in point – beetroot, goat’s cheese, chickpeas are all recent favourites!). Here’s the latest things I’ve been trying and (mostly!) loving…
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HECK Products*

I was a lucky girl recently, receiving a massive parcel of Heck products. I actually didn’t think much of their standard pork sausages (a bit bland for me), and unfortunately I couldn’t eat their Italian chicken ones (due to their tomato content – though W enjoyed them!). However I loved their sausage squares as part of a massive fry-up, they went perfectly with black pudding and Scottish potato scones.

The biggest highlight, however, was their new Veggie Bites.The Super Green Balls turned out to be my favourite, witha mix of quinoa, spinach, kale and ginger they were the perfect lunch-time snack with some courgette couscous. The Thai Bites were slightly less successful as their texture was a bit sloppy, but I loved the flavours of the fragrant Thai pesto, sweet potato & sticky rice. Great with a chopped Thai salad!

Pork Pilbil

Wahaca will always be one of my all-time favourite places to eat, we’ve been heading there pretty much since their first restaurant opened. And my all-time favourite dish? The Pork Pilbil tacos. Tender shredded pork in an addictive sauce, creamy refried beans and spicy pickled onions. I mean, most things on the menu are amazing (my other must-order is the chicken tacquito) but these are divine – and we’ve finally made them at home. Trust me, they aren’t cheap to make and it’s a two-day process but it was so, so worth it. Plus we have leftover marinade so they’ll be made again soon!

I also figured out how to make my own flour tortilla wraps – I’ll never buy them again, homemade are SO easy and far tastier!

Chocolate Beetroot Loaf Cake

I’ve made no secret of it, my favourite form of procrastination is baking. This loaf cake is perfect as it’s ridiculous quick to mix up and is absolutely delicious. I originally made it to use up some leftover beetroot (following this risotto) but it’s become another of my favourites. Rich, chocolately, studded with dark chocolate chips and just a tiny bit of sweetness. It was rather nice served with yoghurt and raspberries as an indulgent Sunday brunch too…
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Dirty Chicken Burger @ Meat Market

Just typing this is making me hungry! I have to admit none of us had high expectations for Meat Market, but my dirty chicken burger was one of the best I’ve ever tasted. Deep fried chicken fillet, mayo, lettuce, cheese, and red onions into a soft bun – it was definitely messy! The coating on the chicken was spicy and crunchy, the cheese perfectly melted, the lettuce and onion fresh. It was so, so good – the only downside was the slightly ‘meh’ bun, some brioche would have been perfect. Sides of fries and onion rings were also excellent – and I can only regret not leaving room to try some ‘Filth Pie’ (oreos, marshmallow, coconut & chocolate pie served warm with ice cream). Maybe next time!
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Low Carb Oomi Noodles*

High in protein with 75% less carbs, Oomi noodles* are made from fish protein. Not the most appetising description, and nor did they smell great out of the packet (to the point W refused to eat them and cooked himself some rice!) however I actually really enjoyed them. Tossed with stir-fried kale and sugarsnap peas in ginger, garlic, chilli and soy they tasted exactly like normal egg noodles. Perhaps a bit softer than I would like, but they were enjoyable and extremely filling. I served with salmon fillets in a soy glaze, a perfect Friday night tea!
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Herby Pomegranate Quinoa Salad

This is definitely a new favourite! Wholesome quinoa, crunchy pistachios, flaked almonds, red onion, fruity pomegranate seeds, salty feta all tossed in a zingy dressing with coriander and mint. It’s delicious for dinner served with lamb, chicken or falafel and makes a great packed lunch too. I can imagine we’ll be eating a lot of this over the next few months!

St Helen’s Farm Goat Products*

Another parcel recently arrived featuring a whole host of goat products, as well as an adorable cuddle goat toy. I surprised myself and really enjoyed the goat milk, although unfortunately my skin seemed to react in the same way as it does normal dairy milk (I tend to stick to lactofree where possible). However I loved the Goat’s cheese, which we served in salads, omlettes, tortillas and pretty much everything for a few weeks. Another highlight was the butter, perfect on homemade crumpets
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Chocolate Overload @ Choccywoccydoodah

It feels far too long ago now (I have an extreme backlog of posts to write!) but I finally, finally visited Choccywoccydoodah. I have to admit I thought it was be a bit of a tourist-trap, style over substance kind of thing – but the chocolate was really high quality and the portion sizes massive. We each ordered a dipping plate (definitely mistake, two would have been more than enough between three!) and I ordered a hazelnut milkshake.I’ll be heading back for sure. Just maybe not after a pub lunch…

Alpro Go On Plain*

Ah, the only negative on this post. Alpro’s newest plant-based alternative to yogurt is designed to be versatile – in their press release they suggested using “as a base for delicious dips, stir it into fragrant curries and spicy stews, or mash with avocado on top of toast.” For me, whilst I loved it as yoghurt (with chunky granola and fruit) it was far, far too sweet to use in cooking. I managed to make a passable chickpea curry with it, but not a fan!

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Hay Roasted (Half) Leg of Lamb

A tradition I’ve developed over the last couple of years is to cook lamb at Easter – quite a traditional tradition to follow I guess! Last year I cooked a whole leg in red wine (it only just fit in my oven), this year I practically fought over the last half-leg in Sainsburys and picked up the rest of the ingredients in Pets At Home. Roasting it in a bed of hay gave it a lovely subtle sweetness and flavour and it was a definite hit. We then used some of the leftover hay to infuse a strawberry ice-cream. A posh version of the raspberry ripple I loved as a child…

What’s been your foodie favourites recently?

Recipe: Nomato Sauce & My Ultimate (Tomato-Free!) Bolognese

Since becoming allergic to tomatoes, one of the biggest things I’ve missed has been spaghetti bolognese and lasagne. I love pizza as much as the next person, but white pizzas are pretty damn good. Sure, I can’t eat regular curries any more but I’ve developed a love for tandoori chicken instead. But Bolognese? Try finding a tomato-free version and you’ll see what I mean!

 photo Nomato Sauce_zpsxouvsbyd.jpgBut then I used the excuse of W being away to get a bit creative in the kitchen (i.e. make a shit tonne of mess). I’d been eyeing up various ‘nomato’ and ‘nightshade-free’ red sauces for a few years, but I’d always been scared to make them. Actually, I tried once but it was overly carrot-y and not a success. This time I did a lot of research, then ignored everything, combined a few recipes and hoped for the best…

And it worked.

 photo Nomato Sauce and Ultimate Bolognese 17_zpsblvxht2k.jpgMy God, is this red sauce a wonderful thing! Apparently it doesn’t taste exactly like tomatoes (I don’t remember) but it is pretty damn close. It’s amazingly versatile and works in all kinds of recipes – including on a pizza to make the best pepporoni one I’ve had in years (sure, I love white pizzas, but there’s something about a greasy pepporoni one that I hadn’t realised I was missing out on!).

The tomato-free Bolognese, though, is where this nomato sauce really shines. The Bolognese is rich, almost creamy. The meat is soft and tender, the sauce is silky. You would never guess it’s lacking what is supposedly a vital ingredient! Everyone has their own secrets to a good Bolognese. Katy adds HP Brown sauce, and both soy and Worcestershire sauces to hers. I have seen many people add chicken livers, something I’m determined to try the next time I get control of the shopping trolley.  And of course, there is Marcella Hazan’s recipe, often described as the Holy Grail of Bolognese. All I can say is that we love this recipe; full of flavour and just damn delicious. I’m now craving it as I type!

 photo Nomato Sauce and Ultimate Bolognese 12_zpshvewulti.jpg photo Nomato Sauce and Ultimate Bolognese 7_zpsmahrrmdy.jpgOh, and if you’re feeling more virtuous? I can highly recommend this Bolognese served over courgetti and boodles (softened in a little garlic olive oil for 2 mins). Just don’t skip the parmesan!

Ingredients (Nomato Sauce – generally makes 4 big portions and 1 smaller one)

  • 2 red peppers
  • 1 red onion
  • 2 white onions (big-ish ones if possibly, if yours are smaller chuck another one in)
  • 5 sticks of celery
  • 6 carrots
  • 2 garlic cloves
  • 3 dried bay leaves
  • 2 tablespoons balsamic vinegar
  • 1 litre of vegetable stock
  • 1/2 teaspoon soy sauce
  • 3/4 of a vacuum pack of beetroot

I’m afraid there’s a lot of chopping here (though you could definitely use a food chopper to save time!).

Slice your peppers and pop in a baking dish. Roast for 20-30 minutes until the skin is blackened. Transfer to a bowl, over with sling-film and leave to cool before removing and discarding the skins.

Finely chop your onions, celery and carrots. Pop into a large pan with a little olive oil and a pinch of salt, and saute over a low heat for a good twenty minutes. You want them to soften and sweeten, but not brown. Add the garlic and bay leaves and increase the heat; fry for two minutes. Add the balsamic vinegar and let it bubble away, before adding the stock and the cooled roasted peppers. Bring to the boil, then allow to simmer for half an hour, or until the vegetables are soft. Top up with more water if necessary.

Slice the beetroot into smaller pieces, then add to the pan along with the soy sauce. Cook for around 10 more minutes, then leave to cool before pureeing until smooth. Portion up and freeze. I find this works amazingly well in my Bolognese recipe (below), but I’ve also used it in curries, tagines and to top a pizza. It’s a great way of adding extra vegetables in too!

 photo Nomato Sauce and Ultimate Bolognese 16_zpsydavykal.jpg photo Nomato Sauce and Ultimate Bolognese 10_zpsgnwpmn5p.jpgIngredients (Ultimate Bolognese, for two greedy people, or two normal people with leftovers for lunch)

  • 250g beef mince
  • 1 white onion
  • 1 stick of celery
  • 1 carrot
  • 2 garlic cloves
  • 1 small glass of red wine
  • 50ml full-fat milk
  • 1 portion of nomato sauce (around 3 ladelfuls)
  • 1/2 beef stock cube
  • Dried herbs – I usually go for a pinch each of basil, oregano and thyme

This isn’t a quick Monday-night dinner, I’ll admit. This is a lazy Saturday evening meal, or a Friday night treat. I’ll usually crack open a bottle of red and stand stirring, wine glass in hand. However, for a quicker version: omit the celery, carrot and milk, only simmer for as long as you have time for. It’s definitely worth trying the full recipe though…

Finely chop the vegetables. Pop a fry pan onto a medium head and add the mince (no added oil!) – fry until browned all over, then tip into a bowl. Add a little olive oil to the pan, then add the vegetables and fry until soft and the onion is slightly golden. Add the garlic and herbs, along with the mince. Fry for a few more minutes, then tip in the glass of wine. Allow to bubble away, turn the heat down, then add the milk. Cook, stirring, until the milk has almost evaporated away before adding the nomato sauce and the stock cube.

Turn the heat to the lowest setting and allow to simmer away for at least an hour, stirring every now and then, adding a touch of hot water if it’s starting to catch. The end result will be melt-in-the-mouth, super savoury and almost creamy. A proper bowl of comfort food served over spaghetti – and even better added to homemade cheesy bechamel in a lasagne!
 photo Nomato Sauce and Ultimate Bolognese 11_zpssjnaqek9.jpg photo Nomato Sauce and Ultimate Bolognese 13_zpsvzk0wr7a.jpg

What’s your secret to a good Bolognese sauce?

Recipe: Homemade Focaccia, Two Ways (Rosemary & Seasalt and Red Onion & Feta)

When exam season rolls round, one of my favourite things to do is bake bread.

 photo Homemade Focaccia_zpsfflgjlps.jpgFirst up, there’s the procrastination aspect. Everyone loves a good way to get out of studying – and why not make something yummy in the process? But there’s other slightly more sensible reasons to. It forces me to take regular breaks. Almost like the pomodoro approach, I can concentrate for forty minutes whilst the dough rises, have a quick break whilst I knead it, then get back to work. But then best thing for me? Kneading really helps with with my RSI. So exams = lots of homemade bread in this house. And right now my ultimate favourite is focaccia.

 photo Homemade Focaccia30_zpsiydr3nif.jpg photo Homemade Focaccia31_zpspcxgppw8.jpg photo Homemade Focaccia34_zpstn8i4uwy.jpgIt’s super easy, doesn’t require too much shaping, can be eaten hot from the oven (priorities!) and it is damn delicious. I like it on it’s own, dipped into balsamic vinegar, made into a sandwich (sliced lengthways and filled with pesto and salami – it’s amazingly good), as part of a meze board or even dipped into soup. I can imagine it would with great with my tomato-free bolognese too!

As with most of my bread recipes, I’ve adapted this from James Morten’s Brilliant Bread. I just love his approach to baking bread, how simple his recipes are, and the amount of explanation he gives to the science behind it. By far the best bread book I’ve tried, though I’m still yet to be successful with sourdough!

 photo Homemade Focaccia8_zps7jd1br8n.jpg photo Homemade Focaccia7_zpsfiyjzawb.jpgIngredients

  • 500g bread flour
  • 7g salt
  • 7g yeast
  • 400g water (around the temperature of a warm bath, nothing too hot!)
  • 40g olive oil
  • Toppings – either sea salt, extra oil and half a packet of fresh rosemary, or use some of my red onion chutney and a sprinkling of feta).

Mix the water and olive oil together. Weight out the flour, salt and yeast into a large bowl. Rub them together, then quickly add the water-oil mixture and stir to combine. James gives a health warning here, and I agree – the mixture is very wet (particularly compared to the bagel dough). Don’t add any extra flour. Instead, wet your hands slightly and give it a little knead. Cover the bowl with cling-film and leave to rise for an hour.

Drizzle one hand with a little olive oil, then use this to separate the dough from the bowl. Knead for a few minutes (I keep it in the bowl, saves me making too much mess!) – you want the dough to be able to support itself, and it should also feel a lot smoother when you are done. It doesn’t need to be perfect though! Re-cover and rest for another hour – or if you’re not studying, you could throw it in the fridge for 8-12 hours instead.

Add around a tablespoon of olive oil to a baking tray, and make sure the base is fully covered. Tip your dough into the tin and flatten it out – you want to try and fill the whole tray, so you might need to give it a quick knead first. Leave to prove for a final half hour (or again, throw in the fridge for 8-12 hours).

Once proved, make indentations in the dough by pressing all the way down to the tray. Sprinkle with your chosen toppings, drizzle over a little more olive oil, then bake at 220C for around 20 minutes, until golden and crisp on top. Try to let it cool a little before tucking in!
 photo Homemade Focaccia1_zps256af1n8.jpg photo Homemade Focaccia26_zpsptceqbc8.jpg

Do you make your own bread? What’s your favourite procrastination method?

Food: Getting Inventive with Veg ft. Roots Collective

One thing I’m definitely guility of is seeing vegetables as an after thought. Don’t get me wrong, we eat a decent amount (more often than not I get my 5-a-day in) but they are a side dish. An ‘essential’ mainly put there to get the good stuff and vitamins in. I can’t honestly say I always enjoy eating them!

 photo Roots Collective_zps5d2ribmy.jpgHowever when we moved in together, W and me set ourselves the challenge of being a bit more inventive with veggies. We eat vegetarian dinners once or twice a week, we try new things (hence my new loves for beetroot and butternut squash!). Recently though I’ve taken it one step further. Roots Collective challenged me to add even more veg into my diet whilst getting creative with their blends.

Now, let’s just get this off my chest. I didn’t think these worked as a juice. Too herby, too bitty (I have no issue with orange-bits in my OJ, but green stuck in my teeth was not attractive!). What I did love, however, was using them as an ingredient.

 photo Roots Collective Blends 4_zps5pasahbk.jpg photo Roots Collective Blends 3_zpsqgrrd1ns.jpgThe beetroot juice (which was surprisingly the most palatable to drink) ended up being my absolute favourite out of the bunch. Whizzed up with chickpeas or butter beans, some garlic and a spot of seasoning, it made an extremely yummy and vibrant dip. It was such a gorgeous colour that really brightened up my lunchbox (and my study notes – as it turns out my Monday morning brain isn’t great at closing lunchboxes properly…). Excellent with carrot sticks, ever better with homemade pitta. I kind-of ignored Roots Collective’s recipe, instead leaving out the oil and replacing the tahini with a spot of peanut butter (don’t judge!).

Yep, note to self: post recipe for homemade pitta bread soon. Trust me when I say you’ll never look at shop bought ones in the same way again!

 photo Roots Collective Blends 1_zpszl3joift.jpg photo Roots Collective Blends 2_zpsbjtutyzt.jpgThe cucumber-y one was another fave, partnering really well with salad. I did a couple of different types. A Mexican bean salad (black beans and onions sauteed wih chipotle paste, served with lots of lettuce, coriander, cheese and a few cheeky tortilla chips) – yummy, and the juice added the freshness I would usually get from soured cream. It also went really well as a dressing for couscous. Served with my homemade falafel this was the perfect lunchbox for a few days!

 photo Roots Collective Blends 15_zps40fy2qei.jpg photo Roots Collective Blends 9_zpsnnfub2wq.jpgThe others I made into soup. Sure, they still need veg adding, but it was a super quick way to add extra flavour without faffing around. Just add the chopped veg to a small amount of water, simmer until soft, drain, add the juice and blend. My current thrifty tip is to make soup out of a broccoli stalk – it’s something that would otherwise get thrown away, but it’s perfectly edible and just makes good soup. Add some blue cheese and you’ve got a happy girl over here!

So, what are Roots Collective Blends? To be brutally honest, I’m still not quite sure! Not a juice. Not a smoothie. The entire bit of veg ends up in the bottle, cold-pressed without any added fruit juice to lock in all the vitamins. They can be drunk straight from the bottle (personally I don’t recommend it!), or eaten us with a spoon (I reckon they are too thin for this – but maybe I’m just a messy eater!). I think they come into their own when used as a sauce or a soup. Oh, and I’m definitely trying this risotto recipe sometime soon!

What’s your favourite veggie dish?

Review: Brunch at The Dynamo, Putney

One of the other main foodie loves in my life (beside burgers) is eggs. Fried, scrambled, baked, poached and of course the dippy egg. Served with toast, bubble and squeak, chips, or in a bacon sandwich, I just love eggs. As long as it has a runny yolk (I warn you now, never, ever serve me up a non-runny yolk. I will and have sent eggs back for such a crime) you can pretty much guarantee I’ll love it.

 photo Dynamo_zpsqc4v05mt.jpgI almost ruined eggs for me though. My pre-exam meal throughout my final-year exams was two slices of toast, two slices of ham and two poached eggs. Mushrooms if I had them to hand. Now I struggle to stomach the thought of poached eggs, and I haven’t eaten that particular combo since my last exam. In fact, I’ve had poached eggs a grand total of two times since – both whilst out for brunch.

Once was at Cambridge Street Kitchen with some blogging gals – nothing special, toast too crunchy and eggs only just the right side of ‘done’. Another 5 seconds and I’d have sent them back (though considering it took an hour for them to materialise, maybe not…).

Then there were these. The. Best. Eggs. Ever.

 photo Dynamo Putney Brunch 9_zpsxfnekvaa.jpgI’m not even exaggerating. I mean, just look at that yolk.

Dynamo is a strange pizza-brunch-cylist workshop-cafe type place just around the corner from us. It’s dangerously close given it’s menu, though somehow we’ve only eaten there twice since moving in back in August (plus a cheeky Deliveroo order, because it was raining and I needed pizza). I’m not exactly sure what kind of concept and vibe they were aiming for, but it works. It’s the kind of industrial interior that looks good on your Instagram feed. The kind of menu that makes you go ‘oooh’ and have to ponder for a while. Smiley staff. And a bike workshop in the mornings if that takes your fancy… You can even take your dog, which I’m SO doing next time he comes to stay!

 photo Dynamo Putney Brunch 11_zpsgt6olcja.jpg photo Dynamo Putney Brunch 12_zps985di4b8.jpgThe pizzas (I know, this is a brunch review) are some of the best I’ve had. Pillowy, soft sourdough base which some really interesting toppings. There’s a good selection (three!) of white pizzas, including a totally irresistible Pancetta, Fennel & Pomegranate combo. Try it and thank me later.

And now to brunch.

Also a ‘different’ menu. No traditional Full English here. The ‘Full Dynamo’ features sweetcorn fritters, there’s blueberry pancakes with bacon, chorizo hash and all kinds of other egg-based delights.

 photo Dynamo Putney Brunch 5_zps8vly6r1e.jpg photo Dynamo Putney Brunch 4_zpshr3uofj7.jpg photo Dynamo Putney Brunch 2_zpsd5sfii8i.jpgW had the Chilli Scrambled Eggs – “Scrambled Eggs, Nduja Toast, Feta and Zhoug.” Yep, we had to google Zhoug too (it’s a green chilli sauce). The scrambled eggs were some of the best we’d tried, which considering we have very different ideas about what scrambled eggs should be (I’m creamy and barely cooked, he’s firmly set but fluffy) is a pretty tall order to satisfy. The nduja and zhoug added just the right amount of spice, and the feta added a gorgeous fresh tang. Scrambled eggs, but not the nursery supper from your childhood. He certainly had a happy face after eating!

Then there was my order. Eggs Eddy, a spin on my favourite Eggs Benedict – “Poached Eggs, Black Pudding, Citrus Hollandaise and Seven Seeded Sourdough.” Guys, black pudding instead of ham is a revelation. I know not everyone is a fan of it, but I LOVE it and this worked so, so well. It was perfectly cooked (crispy outer, soft and melting inner), topped with perfectly cooked eggs. Gooey yolks, just set whites and no firm yolk in sight. And the colour. And flavour. So good. The citrus hollandaise was delicious, with the zing cutting through the rich meat so I didn’t feel (too much) like waddling out afterwards.

 photo Dynamo Putney Brunch 6_zps7tztzscx.jpg photo Dynamo Putney Brunch 8_zpssa9hiopd.jpgThe only complaint (from both of us) was that we’d have loved an additional bit of toast, or a thicker slice. A little thing, and we could have easily ordered some had we not been off to devour birthday cake!

So yep, this is my local brunch spot. Safe to say I’m not planning on finding a new flat any time soon! I’d highly recommend a trip out to deepest SW15 if you’re looking for a new brunch spot…Now all I need to do is find out who supplies their eggs!

Where’s your favourite brunch spot?

Recipe: Toffee & Pecan Banana Loaf Cake

This is banana bread like you’ve never had before. Banana bread on steroids. Banana bread so deliciously sticky and gooey it nearly has to be eaten with a spoon, so much so it’s definitely more cake than bread.

 photo Toffee Banana Pecan Loaf_zpsrdfxtaqw.jpgIt’s also one of my favourite bakes of all time.

Inspired by this GoodFood recipe, it’s sweet, squidgy (love that word!) and crunchy all at once, it’s extremely easy and pretty quick to make. The only difficulty and time-consuming bit is chopping the toffees – and if you use fudge instead it’s a whole lot easier. I found the best way to chop actual toffees was to warm a knife over a pan of boiling water (I was doing mashed potato for dinner at the same time!), then chop under a tea-towel to stop toffee shattering everywhere. Then everything pretty much goes into one bowl, gets a quick mix, thrown into a loaf tin, scattered with nuts and toffee and baked. The result is a pretty good looking cake, even when your toffee does sink right to the bottom.

 photo Toffee Pecan Banana Loaf6_zpsflako6rz.jpg photo Toffee Pecan Banana Loaf12_zpspxjmyuni.jpgIngredients

  • 200g mashed ripe banana (around 2 bananas – I tend to buy bananas in bulk, ripen excessively then slice and freeze)
  • 2 eggs
  • 100g butter
  • 100g/4oz toffee yogurt (I use MullerLight – just under a full pot, so the chef gets the leftovers!)
  • 100g light brown sugar
  • 200g flour
  • 1&½ tsp baking powder
  • 75g pecan nuts
  • 150g chewy toffees

Roughly chop the pecans and toffees, then set aside. Mix together the bananas, eggs, butter, toffee yogurt and sugar, until well combined. Fold the flour and baking powder into the mixture, then fold in around three-quarters of the pecan nuts.
Spoon the mixture into a 900g loaf tin (greased and lined), before sprinkling on the remaining nuts and all of the toffees. Bake for around an hour at 150C until loaf risen and no longer soggy in the middle (just a skewer to test!). Cool in the tin- trust me, molten toffee is not a good thing to get on your fingers! Slice up when fully cool – and just blast in the microwave for a few seconds to warm up if serving with ice-cream.

 photo Toffee Pecan Banana Loaf15_zpsumfwa8hx.jpgI find this cake perfect for so many occasions. Stick in some candles and you’ve got one of my favourite birthday cakes. Slice up and it makes a sell-out charity bake. It’s delicious served warm with ice-cream, and I’ve had it (with and without yoghurt) for breakfast too – it’s “banana bread” after all!

Have you been baking lately?