Recipe: From-Scratch Pork Belly Bao

Bao is one of the London restaurants that has been on my bucket list for forever. I’ve wanted to go for years and for various reasons I’ve just never made it – and having made my own Bao I now want to go even more because I have an idea about what I’m missing. Pale buns that are slightly sticky to touch, bao are soft and fluffy, almost cloud like. Quite soft and airy and filled with delicious fillings they are a really ‘me’ meal as I love picky bits and customising what I’m eating.

 photo Pork Belly Bao_zpsh9kmlhqf.jpgAnd these bao buns are certainly delicious, stuffed with melt-in-the-mouth glazed pork belly that’s both sticky and slightly crispy, soft and succulent, sweet, salty and spicy. We added freshness in the form of cucumber, spring onions and carrots (you could lightly pickle these) and some crunchiness from some peanuts, but it’s the pork belly that’s the star of the show here. And the buns of course.

Of course, you could use my bao bun recipe and then fill with whatever takes your fancy. Fried chicken would be wonderful with some spicy sauces, and I think some kind of aubergine version will keep any meat-eater or veggie happy! I’m also really tempted to try a fish finger version in the same vein as my cheat’s fish tacos

Now these pork belly tacos are a bit of a labour of love, and they take a lot of time. They aren’t particularly hands on, but the pork needs to be started the morning before the night you want to eat it – so if you want it for a Saturday dinner you’ll need to start marinating on the Friday morning, before cooking it on the Friday evening and refrigerating overnight. It’s not exactly a quick meal, but its worth it! The buns take around 2.5 hours from start to finish, but again a good part of that is rising time. I was surprised at how easy they actually were to make, so don’t be intimidated – give it a go! This would be perfect for a Bank Holiday cooking project this weekend…

 photo Pork Belly Bao Buns  5_zpsmfgekhmb.jpg photo Pork Belly Bao Buns  3_zpslxtnbnq8.jpgFor the Ginger, Garlic & Soy Marinated Pork Belly (to fill 6 bao buns, serves 2 for dinner)

  • around 400-500g piece of pork belly, skin removed (use it to make crackling if you’re as against food waste as me)
  • 100ml dark soy sauce
  • 50ml mirin
  • 25ml sesame oil
  • 50g brown sugar
  • 1 thumb sized piece of ginger, peeled and finely grated
  • 5 cloves of garlic, crushes
  • 1/2 teaspoon chilli flakes

In a bowl that comfortably fits the pork belly, whisk together all the ingredients for the marinade. Add the pork belly, cover with cling-film, and refrigerate for at least 4 hours (ideally 6-8). Turn every hour or so to keep all sides soaking in the marinade. Once ready, wrap the pork tightly in foil and cook at 150C for 2 hours, and reserve the marinade in the fridge. Turn the oven up to 220C and continue cooking for 20-30 minutes until golden and slightly crisp. Allow to cool, and then refridgerate overnight. Bring up to room temperature for around an hour before eating.

To serve, heat the marinade in a small pan under reduced by around half. Slice the pork belly (you want the slices to be around 1cm thick) and add to the marinade until hot and glazed with the sauce. Serve piled into the bao buns with thinly sliced cucumber, spring onions and carrot, and some chopped peanuts.

 photo Pork Belly Bao Buns  4_zps2juvpv0a.jpg photo Pork Belly Bao Buns  6_zpss55dtxbe.jpgFor the Bao Buns (makes 9 buns)

  • 265g plain white flour (unbleached will give you more pure white bao which are more traditional), plus a little extra for dusting
  • pinch of salt
  • 4g dried yeast
  • 20g caster sugar
  • 8g baking powder
  • 25ml milk
  • 100-125ml warm water (start with 100ml and add a splash more if the dough seems dry – we ended up using closer to 130ml)
  • 10g lard, melted (for vegetarian/vegan buns, use butter or vegetable oil)
  • a little vegetable oil, for greasing

Mix all of the dry ingredients together in a large bowl, and stir the milk, water (use 100ml for now) and the lard/butter/oil together in a jug. Gradually add the wet ingredients to the dry, mixing and kneading together with your hand in a claw shape. Once combined knead well for 5 or so minutes, adding more water if the dough feels overly dry. By the end of the kneading it should be smooth but slightly tacky.

Dust the kneaded dough with around 1 tbsp of flour, then shape into a ball. Coat with a small amount of vegetable oil, then pop into a bowl and cover with a damp cloth. Leave to rise for around 90 minutes, it should double in size.

Once risen, it’s time to shape! There are a few ways to shape bao buns, but we went for the ‘slider’ shape – in my opinion this is both the easiest to shape and probably the most mess-free to eat too! Using a rolling pin, roll out the dough on a lightly floured surface until around 0.5cm thick, and cut out circles around 10cm in diameter. The dough is quite difficult to re-roll, so make sure you’re tactical with where you’re placing the cutter! Lightly brush the top of each circle with a little bit of vegetable oil, then place a chopstick across the middle at a slight angle, before folding over the bao to form a semi-circle. Be quite gentle as you don’t want to seal it! Once you’ve shaped all of your dough cover with a damp cloth for around half an hour, before steaming – ours took around 10 minutes in a bamboo steamer. Serve stuffed with delicious fillings and enjoy!

To use a bamboo steamer, I pop the base of mine in a wok over a medium heat, and add boiling water to the wok to just under the middle of the base – and keep an eye on it during cooking to make sure it doesn’t boil dry. Pop each bao onto a square of greaseproof paper to cook. To remove the steamer from the wok use some cooking tongs – I pop the whole thing on a plate and bring to the table to keep the buns fresh and moist (they’ll stay warm for around 20 minutes in the steamer). Whatever you do don’t try to wash your bamboo steamer, simply wipe with a damp cloth, dry fully (I leave it out overnight) then pack away.

As the dough is quite difficult to re-roll, you may find you have spare dough. For this, roll in your hands into small balls (around large marble sized) and steam until cooked. Melt some butter in a frying pan, then dry the cooked dough balls until lightly crisp, before tossing in sugar and cinnamon for bao doughnuts. For the spare buns, they freeze well once cooked and cooled. Simply heat from frozen in the steamer for around 10 minutes. Alternatively have dessert bao – stuff with peanut butter and raspberry jam and thank me later…

 photo Pork Belly Bao Buns  2_zps9e1ypvfo.jpgI’m now dreaming of doing a bao party for a few friends. Imagine that! Loads of bao buns, a couple of different types of filling (I’m thinking this pork belly, some fried chicken and maybe a miso aubergine option…). And dessert bao of course.

Have you ever tried cooking bao? Or have you eaten it out in a restaurant?

Review: Nonna Tonda Pasta @ Market Hall, Victoria

Market Hall, both the Victoria and Fulham locations, may well be one of my favourite foodie things of the last few years. All of the joys of street food markets – getting to choose where/what you eat, not having to be guided by other’s choices, small portions so you can try ALLLLL the food – but without the bad bits. AKA no getting cold and wet thanks to the standard British weather.

 photo Market Hall Pasta_zpsaejvnvbl.jpgThese indoor dining halls are casual, a little bit chaotic (I’d advise going in with a vague plan and, at peak times, making sure everyone has a phone on them as I definitely think you could get lost in the crowds). Getting a table can be difficult but if you, like us, are all eating from the same vendor then bar seats at the serving area are usually available. Food is ordered and then collected when the handed-out buzzers sound, meaning it all arrives at different times. Along with the noise this doesn’t make it the best location for a girly catch up (if you’re in Victoria head to Hai Cenato for that) but it’s fun, it’s buzzy, and it delivers tasty food.

In Victoria there’s around 12 food traders – and so many of them are on my list to try. Roti King, Fanny’s, Bunshop, Monty’s Deli… I think I could live in Market Hall for a couple of months and not get bored of the food. However on a cold, wet and windy Saturday with a hungover husband in tow it was definitely time for some carby goodness.

Now I’ve got a bit of a thing for good pasta. I now can’t buy supermarket own-brand stuff, and I’ve eaten some amazing pastas in both Italy and London (Padella is well worth queuing for in my opinion, and Lina Stores is high on my list to try).  I was gutted last year when I missed out the chance to try to Fat Tony’s pop-up at the now-closed Bar Termini – it was hailed some of the best pasta that London has ever seen. So yep, sorely gutted to have missed out. And insanely excited that it’s the same guys behind Nonna Tonda at Market Hall.

 photo Pasta at Nonna Tonda Victoria 3_zpsekaw7tdo.jpg photo Pasta at Nonna Tonda Victoria 5_zpsavsovxdi.jpgYour choice is pretty much pasta, or pasta. Or maybe some pasta. If you’re not a pasta fan, move on.

I went classic and ordered the bucatini cacio e pepe – and it was glorious. The pasta was perfectly al dente with a good bit of bit but still soft and slippery – and bucatini is the perfect shape as the little hole absorbs plenty of the glorious cheesy, creamy, peppery sauce. How they make it this good with just water and cheese I’ll never know (I watched them make it, trying to learn tips, but they were so speedy!).

 photo Pasta at Nonna Tonda Victoria 1_zpsq6je76s9.jpgW went for something a little tomato-ey with shredded meat. It was a special on the day we visited, but it went down extremely well and certainly went some way to appeasing him (dragging him to a noisy dining hall with a hangover perhaps didn’t win me any wife points that weekend!).

I also want to mention the bread that was served with each bowl of pasta. I’m not sure what it was exactly (it wasn’t like any focaccia I’ve made or eaten before) but it was slightly oily, so light in crumb and just delicious. Perfect for mopping up leftover sauce.

 photo Pasta at Nonna Tonda Victoria 4_zpsxosmn6iv.jpgI’d like to say I’d be back to Nonna Tonda but, whilst I’d happily eat there again, there’s so many other places in Market Hall I’d like to try. For a foodie it’s a must-visit spot in London, and one I know I’ll be returning to time and time again.

Where would you choose to eat in Market Hall?

 

Cooking From: A Review of Ottolenghi’s Simple

This is taking a slightly different format to my usual Cooking From posts. Whilst I usually include one of my favourite recipes from each book, with a review of how the recipe works and what changes I did/would make, I just can’t do that with Simple. There are too many excellent recipes to choose from, most of which I wouldn’t change at all.

 photo Ottolenghi Simple 2_zpshad0xv3c.jpgSince getting this for Christmas it’s become our most used cookbook of 2019, and it’s pretty much knocked my beloved Save with Jamie off top-spot for all-time favourite too (sorry Jamie!). Whenever we are stuck for inspiration for our weekly meal plan we’ll flick through this. If we want an interesting side, we’ll look in here. If we want to use up random freezer veg (looking at you edamame beans!) then this is the book we’ll grab first. Dinner parties, date nights, after-work meals, cosy weekend brunches. This book has done it all for us. I now need more of Ottolenghi’s books in my life.

Ottolenghi Simple is a collection of recipes that are ‘simple’ in one of five ways – Short on time”, “10 Ingredients or less”, “Make ahead”, “Pantry”, “Lazy” and “Easier than you think”- or a combination thereof. Colour coded, and sectioned roughly into chapters such as Cooked/Raw Veg, Meat & Fish etc. And there’s hardly any recipes I don’t want to cook as-is, or adapt to be tomato-free.

 

 

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Of the recipes we have so far cooked, there’s been not one dud. Nothing which has been ‘meh.’ Everything has been devoured in silence. Many have been declared ‘that was really, really tasty.’ If we want a delicious meal, we know we’ll find it in this book.

The Roasted Chicken with Preserved Lemon is the epitome of simple. And it’s also amazing. Yes it is covered in butter and so is a thousand more calories that your usual roast chicken – but I’d prefer to die happy and fat than thin and miserable. We don’t make it every time we have a roast chicken, but when we’re entertaining or just fancy something different from the norm then it’s delicious.

Two Bean Two Lime Salad introduced us to Kaffir Lime Leaves for the first time. So zingy and fresh, this was the recipe we picked for emptying our life of the half bag of lingering edaname beans – and I’ll now go out and buy more of the bleeding things just to make this again. It also makes eating green beans actually enjoyable, and is definitely one I’ll be keeping up my sleeve for summer BBQs.

New Potatoes with Peas and Coriander is bright green and glorious. A real celebration of peas. And good cold/reheated too.

 

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The Mackerel with Pistachio and Cardamon Salsa and Ginger Cream. Now this was a real celebration of mackerel (which is THE oily fish for those on a budget), and whilst sounding like an odd combination everything really worked well together. We served it with a little brown rice and it was a lovely light meal.

And then there was the Slow Cooked Lamb Shoulder with Mint and Cumin. Perhaps not the best recipe to make during the 24C heat of the Easter weekend (8 hours of the oven on made our flat pretty much unbearable) but it was well worth it. Incredibly tasty, so tender it fell apart when poked with a spoon. The best lamb I’ve ever made, and quite possibly the best lamb I’ve ever eaten.

We also used the leftovers in a Spiced Shepherd’s Pie with Butterbean Mash. There’s two ‘shepherd’s pie’ recipes in the book, both incorporating tahini into the topping. This was the simpler version, though we adapted it to use the leftovers rather than standard mince. The butterbean tahini topping was particularly good – and served with a salad made for something really rather tasty.

 

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Braised Eggs with Leeks and Za’atar was our brunch dish of choice for the Easter weekend, and what a choice it was too. Soft and sweet leeks, punchy za’atar, runny egg yolks and plenty of feta. Another variation on a ‘green’ shakshuka type dish which I’m totally here for. So much more exciting than the tomato-ey versions anyway.

We’ve also cooked a variety of other sides from the book – all good, all delicious. Next on my list are the Herb Fritters, Bridget Jones Salmon and pretty much the whole book…

To conclude. If you only ever want one recipe book in your life, it’s quite possible this one will do the job.

Are you an Ottolenghi fan?

Recipe: A Classic Lemon Drizzle Cake

If I had to choose a favourite cake, it would be a toss up between a really good carrot cake (no raisins, plenty of orange, covered in a cream cheese frosting) or a lemon drizzle. Soft and almost soggy with lemon and a good crystallised top. The lemon drizzle cake is also one of my favourite to bake – it’s super quick and easy, smells amazing in the oven and doesn’t need fancy decorating or piping.

 photo Lemon Drizzle Cake_zpsydshechd.jpg photo Lemon Drizzle Loaf Cake 5_zps3zsgblsw.jpg photo Lemon Drizzle Loaf Cake 8_zpsubcu8nhv.jpgI like my lemon drizzle cakes to be super citrussy and zingy – something sharp that will make you suck your cheeks in on first bite, but still sweet from the glaze. I also don’t stop at just adding lemons. The photographed version switched out one of the lemons for a lime, and I’ve also added oranges to the mix before. Anything citrus goes in my opinion! I’ve also added a spot of gin to the drizzle mix before which may or may not have gone down rather well…

The point is, once you’ve got the basic sponge mixture down (the unzested mix could also be used for some delicious cupcakes, just add a spot of vanilla essence and cover in buttercream) you add the zest of 2 citrus fruits. Once baked, poke with a skewer and pour over a mix of sugar and the juice of those two fruits.

 photo Lemon Drizzle Loaf Cake 16_zpsolkwo115.jpg photo Lemon Drizzle Loaf Cake 17_zpsc8yeshyy.jpg photo Lemon Drizzle Loaf Cake 18_zps6dgg2xdm.jpg photo Lemon Drizzle Loaf Cake  9_zpshnaek7pv.jpgRecipe – 8-10 generous slices

Using a loaf tin makes it perfect for sharing in the office too, thin slices cut in half means I’d get a good 20 servings out of this recipe which is enough to keep my team happy!

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour
  • finely grated zest 2 lemons (or 1 lemon + one other citrus fruit)
  • for the drizzle topping – juice 2 lemons (or 1 lemon + one other citrus fruit and 125g caster sugar

Beat together the butter and sugar until pale and creamy (top tip – beat the butter on it’s own first to make sure it is soft enough), then gradually beat in the eggs. Sift in 225g self-raising flour, then add the lemon zest and mix until well combined. Pour the mixture into a greased and lined 900g loaf time, and level the top. Bake for 50-55 mins at 180C until a skewer comes out clean.

While the cake is cooling in its tin, mix together the ingredients for the drizzle.  Prick the warm cake all over with a skewer (go most of the way through the cake but try to avoid going through to the tin entirely) then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Make sure all of the cake is covered. Leave in the tin until completely cool, then remove and serve.

 photo Lemon Drizzle Loaf Cake  13_zpsd70rasl5.jpgAnd that’s it. My favourite cake, in all it’s glory!

What is your go-to cake choice?

Lifestyle: Happy Fortnightly Things #58

Happy May Monday! As with the last fortnightly update, I’m so pleased to be back to regularly (almost at least!) blogging – it gives me the creative outlet that I would struggle to get in my day-to-day life. Much as I love my job, creativity is not something it hugely offers me and so doing this on the side works so well for me – and concentrating on my other love of food is pretty much a double win. And this last fortnight has certainly been full of good food…

 photo Happy Things 2_zpstx894dal.png

  1. Another bank holiday weekend full of fun and relaxation. Though it sadly lacked the sunshine and warmth of Easter, the early May bank holiday weekend brought board games (mainly Ticket to Ride, Catan and Forbidden Island) and a delicious roast chicken dinner made up entirely of recipes from Ottolenghi Simple.
  2. Speaking of that roast dinner, the Two Bean Two Lime Salad is quite possibly my new favourite thing. THE most delicious way to eat your greens!
  3. We also used the Bank Holiday to try out a new recipe – and made Pork Belly Bao! I was really pleased with how these looked and tasted given we’d never tried anything like this before. Definitely worth a go!
  4. Unusual Jaffa Cake flavours from M&S. The jury is out on the Peach & Passion Fruit (limited edition, grab a pack and let me know what you think?) but I’m very intrigued by the raspberry ones so watch this space…
  5. A surprisingly good throw together salad of chorizo slices, cheddar, salas leaves, mint and lemon. Yum!
  6. A solo dinner of fish fingers. We’re on a freezer run-down to de-ice it, so managed to score a solo dinner to nab the fish fingers. Such a guilty pleasure! Though unfortunately we’d emptied the freezer of bread so I couldn’t pop them into a sandwich…
  7. Lemon Drizzle Loaf Cakes. A classic and a goodie – and a recipe I’ll be sharing very soon.
  8. Kindle Unlimited. I’ve finally started shelling out for it and it’s the best decision ever. Though very glad I waited until post-exam as there are SO many page-turners available. I’m also joining a couple of book clubs so it’s been alllllll the reading for me!
  9. A whole month of clear skin. Let’s hope I haven’t jinxed it!
  10. An absolutely delicious dinner at The Royal Oak. I didn’t try the signature Njuda Scotch Egg, but my Pea Salad was delightfully fresh and my Bavette Steak with Wild Garlic? So good. I also thought £40 for those courses plus two large glasses of very decent wine wasn’t bad at all. But maybe I’m too used to London prices?

What have you been loving lately?

Food: Cooking with Comté and a Cheese, Onion, Bacon & Apple Tart [invited event]

I love cheese. It’s a fact I often use when asked to describe myself (along with wine, walking and dogs – I’m a right party animal me). But anyway, cheese. I’ve not always been a lover of the stuff, and up until a few years ago my limit was some mature cheddar and a grating of Parmesan in a risotto. Fortunately I’ve seen the error of my ways and now aim to fuel my cheese habit as often as possible.

 photo Cooking with Comte_zps8tszsko0.jpgOf course, I jumped at the chance of attending an evening cookery class entirely based on cheese. Comté to be exact. We started the night learning a bit more about this French cheese, and I now know that no two batches will ever taste the same. It’s an unpasteurised cheese made with milk from grass-fed cows and so each batch will be subtly flavoured with what the cows have been eating, as well as slightly differently coloured over the year. It can also be aged for different lengths of time, with older cheeses being stronger, crumblier and with a grainy texture not dissimilar to a good Parmigiano Reggiano – yum! I have to say if I was eating the cheese as-is I’d go for an older Comté, but the younger cheeses melt beautifully and work wonderfully in cooking.

 photo Cooking with Comte Cheese 5_zps9iucvwlg.jpg photo Cooking with Comte Cheese 3_zpswcbkhwj3.jpg photo Cooking with Comte Cheese 1_zps0xcwjhxj.jpgTake these little parcels for example. Filled with a good amount of cheese, some prosciutto and some sage before being baked to a crisp finish, they really are as irresistible as they sound. I know, I ate 5! Perfect with a glass or two of fizz…

Throughout the evening we made two dishes, trying not to eat handfuls of cheese as we went. The first was a really simple (yet really not photogenic!) baked asparagus dish. Asparagus was blanched, a cheese sauce mixed up (and flavoured with Worcestershire sauce and mustard before being enriched with an egg yolk) and poured over the veg. It was then covered in Comté before being baked-then-grilled to bubbling golden perfection. Not only did this convert me to asparagus a little more, it was bloody delish! I have no shame in admitting that I mopped up some of the cheesy sauce with baguette after all the greens had gone.

 photo Cooking with Comte Cheese 8_zpsgou1bbuc.jpg photo Cooking with Comte Cheese 17_zpspbxok1a4.jpg photo Cooking with Comte Cheese 16_zpsrtngibha.jpgFortunately for my waist line our second course was a little lighter and fresher. A salad made of broad beans (which has taught me I’m too lazy, and podded ones are SO much better), prosciutto, hazelnuts, mixed salad leaves and some more of that lovely Comté. Covered in a light lemony vinaigrette it would make the perfect Saturday lunch. Sadly I had to leave the event before attempting to make my own version, but I stole a forkful of the chef’s and it was lovely – a glorious mix and flavours and textures.

But that’s not the end of the Comté talk. At the end of the evening I was lucky enough to be given a goody bag containing a big block of the stuff – and so I’ve been spending the last week coming up with the best ways to use it. I know, a hard job but someone’s gotta do it! My favourite so far has been this open tart with soft onions, sliced apple, lightly crisp bacon and plenty of cheese. It’s super easy and makes for an impressive looking dish – a big portion is photographed here but you could also do some dainty circles of pastry for a smart starter. Served with a salad (dressing should be something sharp to counteract the richness of the tart) it’s been a go-to during the slightly cold start to May.

 photo Cooking with Comte Cheese 24_zpslzfmelnw.jpg photo Cooking with Comte Cheese  22_zps3m9p1q6g.jpgRecipe: Makes 2 Large Tarts (enough for dinner for 2) or 4-6 Small Ones (for starters)

  • 2 onions (3 if they are small), finely sliced
  • a knob of butter
  • 1 garlic clove
  • a pinch of dried thyme
  • 1 apple, thinly sliced (we used a mandoline to do this)
  • 2 rashes of bacon, finely chopped
  • 1/2 teaspoon of dijon mustard
  • 50g Comté, sliced thinly (or more, if you’re a big cheese fan!)
  • 1/2 pack of ready-rolled puff pastry
  • 1 tsp milk

First, melt your butter in a frying pan and fry the onions until soft, adding a pinch of salt, and the garlic and thyme. Once done transfer to a bowl and set aside to cool slightly, whilst frying your bacon in the same pan.

Pop the pastry on a sheet of greaseproof paper, and thinly spread the mustard over the top, leaving a border of around 1cm at each edge. Spread the onions over the mustard, followed by the bacon. Top with the apple slices, and finish with the cheese and a good grinding of black pepper. Brush the milk around the edges of the pastry, and then bake at 190C for around 20 minutes.

Serve hot/warm with a freshly dressed salad and a glass of chilled white – if you made this kind of lunch for me of a weekend I’d love you forever!
 photo Cooking with Comte Cheese 21_zps63sf15ex.jpg

* I was invited to attend a cookery class with Comté Cheese and received a goody bag with some cheese on the night. I wasn’t paid, or asked to write a blog post/pop anything up on social media, but I have done because I love cheese!

Are you a cheese fan? Do you go for the piles of cheese-and-biscuits approach or do you look for interesting recipes to use it in?

Review: Half’n’Half Pizzas at Battersea Pi, Clapham

I suffer, quite chronically, with the problem of not being able to choose what to eat. In a chain restaurant I’m generally good as I have my go-to choices (until they remove it from the menu, as happened to me in Bella Italia last week with my favourite pasta dish…) but the problem comes out when I’m presented with a “I-want-to-eat-everything-on-this” menu in more independent places. Battersea Pi went someway towards solving this problem, as they allowed me to choose two pizzas in one.

 photo Battersea Pi_zpsqaodfl3i.jpg(I could have chosen 3 if we’d had a big pizza to share, but I couldn’t persuade my husband to go without tomato-based pizzas…)

After putting a shout-out on Twitter for recommended pizza places in SW London I had shouts for Dynamo (I LOVE their Stelvio pizza, but the service in the Putney restaurant has deteriorated to the point we only order via Deliveroo), Franco Manca (they’ve taken their tomato-free pizza off the menu – the courgette and basil one was delicious) and 400 Rabbits (so yum, but just too far!) – and then this place dropped onto my radar. Just down-the-road-and-round-the-corner from Clapham Junction it’s super easy for us to get to, offers 3 or so tomato-free options on their standard menu, and the toppings just sounded yummy. It was an easy choice for my post-exam ritual of a pizza night!

And as it was potentially to be the last post-exam pizza (I need another excuse if I end up qualifying this time around!) we decided to go all out. A carafe of the “fancier” (read: not the cheapest) rose on the menu was ordered, and it was delightful. A very pale, almost golden colour and absolutely delicious. And we even went all out with starters too…

 photo Battersea Pi Pizzeria Review 2_zpshk7qlm16.jpg photo Battersea Pi Pizzeria Review  1_zpsdnfj1ezu.jpgBruschetta with Lardo, Parmesan and Honey were outrageously simple (and totally unphotogenic) but also outrageously delicious. The lardo was fantastic quality, the bread crispy without causing fear for my teeth and I could have eaten several plates along with the aforementioned wine.

My choice, Arancini with Pancetta, Spinach, Scamorza and Leek (or leak, as both the online and printed menu read), were just as good. The rice was still slightly al-dente, the outsides perfectly crisp and there was blobs of melting cheese throughout. The pancetta, though delicious, I felt could have been taken out to make these veggie friendly – and my biggest point of criticism for the food was that I’d have avoided serving these in a bowl on top of salad leaves, as it made them very wilted and unpleasant. Either on a plate, or in a bowl without salad!

And then the main event. The pizza.

We both went for the ‘regular’ size with half’n’half toppings. And trust me, these pizzas are big. W managed all of us but complained of being full for the remainder of the evening. I enjoyed two large slices for lunch the next day – and as a side note the base reheated perfectly without going soggy, greasy or chewy.

 photo Battersea Pi Pizzeria Review  6_zpsqzrev3l0.jpg photo Battersea Pi Pizzeria Review  8_zpssicduyrz.jpgW went for two tomatoey options – the No. 3 (Nduja, Ricotta, Mint and Jalapeno Jam) and the No.7 (Lebanese Spiced Lamb with Turkish Yoghurt and Parsley). “They were delicious” is the answer I got when I was penning up this post and asked for his opinion so there you go!

I, of course, went for the “white base” options – the No.2 (Roasted Butternut Squash, Sage and Sausage) and the No. 6 (Rosemary Goat’s Cheese, Crispy Kale and Caramelised Red Onion). I was expected chunks of roasted squash, so a puree as a sauce confused me slightly (especially as it’s billed to have a white base!), but it was delicious and the sweet nuttiness really worked well with the sage, mozzarella and sausage. I found it unexpectedly spicy, but still tasty.

The No.6 was a revelation! Whilst really not attractive to look at, the crispy kale worked wonderfully on a pizza, adding an amazing crunchy texture and a slight bitterness which worked so well with the creamy goat’s cheese. Red Onion and Goat’s Cheese is a combination I love anyway (check out my comforting pasta recipe here) and to have it on a pizza was pretty much a dream come true.

The bases were delicious – less greasy that those from the Dynamo, but less doughy and more flavourful that those from Franco Manca. I’d put them fairly close in flavour to the ones I make at home, though obviously these guys have a *massive* pizza oven and I have a temperamental oven that seems to leak more heat into the flat that it retains. Toppings were just enough – not scanty, but not enough to overload the base and make it soggy or impossible to eat. Nothing worse than a soggy bottom. I personally would have liked a little more cheese, but I’m a bit of cheese fiend right now!

 photo Battersea Pi Pizzeria Review  7_zps0xjch8aq.jpgWe declined the offer of seeing the dessert menu (and it’s only online, so I’m not sure what they offer) but I know I’ll be back. They were very ready to make changes to pizzas for dietary requirements, there’s vegan options and it was also a lovely, relaxing and friendly place to be.  Though next time I’m 100% persuading my hubby to get one of the giant pizzas…

Where’s your favourite pizza spot? Do you struggle to choose what to order?

Cooking From: Stewed Spinach Eggs from The Little Swedish Kitchen (Rachel Khoo)

This is the recipe that, having seen on Instagram, made me buy this book. I’m a sucker for a good egg recipe that isn’t a tomato-ey shakshuka and this is basically my dream brunch dish. Lots of green veg, indulgently creamy, runny egg yolks and a hint of heat and sharp from the pickle. Perfect with a big stack of hot buttered sourdough and a cuppa for a lazy Sunday morning.

 photo Spinach Eggs_zpsytsyfkxn.jpgThe entire book is basically perfect for lazy weekend reading. It’s not really a book I’d pick up for meal planning inspiration for weekday nights (with the exception of the Smoked Sausage Stroganoff), but it’s something I’d dip in and out of for weekend cooking. I’m desperate to try out Rachel’s recipe for Swedish Meatballs (she has both a regular and a vegan version in the book, both looking and sounding delicious). The Chocolate Cake The Dog Ate is another vegan recipe in the book which I’ll be making soon – and don’t worry, the dog suffered no ill effects.

The whole book is full of delicious sounding recipes, nothing is overly complex, but it does feel like this is one to take your time over. What really pulls me in is the photography. It’s not fussy, there’s no fancy plating, but it’s beautiful and rustic, and there’s plenty of landscapes and non-food photographs too. It really is a beautiful book, worthy of any coffee table for sure!

And that brings me onto this recipe. It’s no surprise it has been used by many foodie magazines highlighting the book, it’s visually stunning! The vibrant green and pinks and the golden egg yolks just make an attractive dish. And it tastes as good as it looks. I will say I am tempted to add some plain flour to thicken the mix when I next make it, as despite some fairly long simmering ours was still a little watery. But there will definitely be a next time! I loved the sharp pickle with the eggs, and loved getting a good portion of green leafy vegetables into my first meal of the day. Whilst the book serves 4, we scaled the recipe by two-thirds-ish and still used four eggs and this was perfect for a late breakfast. I rather think one egg per person is a tad stingy!

 photo IMG_1655_zpsksznqrqb.jpg photo IMG_1659_zpsvmojjwyq.jpgRecipe (serves 2 for breakfast)

  • 350g frozen spinach, we used a mix of wholeleaf and chopped
  • 1 small onion, peeled and finely chopped
  • large knob of butter
  • 100ml single cream
  • 100ml milk
  • whole nutmeg
  • 4 eggs
  • 1/2 packet of fresh dill (and the same of chives, though we didn’t have any)
  • for the pickle: 1 small fresh red chilli (deseeded and thinly sliced), 1 small red onion (peeled and finely chopped), 1 tbsp white wine vinegar and a pinch of sugar

First make the pickle. Put the chilli and red onion into a glass or ceramic bowl with the vinegar, 2 tablespoons of water, a pinch of salt and the sugar. Mix well and leave to sit whilst you cook the rest of the dish.

Put the spinach, onion and butter into a large frying pan. Place on a very gentle heat and cook, covered, for 5 minutes. Uncover, stir and continue to fry for another 5–10 minutes, until the water from the spinach has evaporated. Add the cream, milk, a generous grating of nutmeg and some freshly ground pepper. Cook for a further 5 minutes, stirring at intervals. Taste for seasoning and adjust to your liking. Make four wells for the eggs. Crack in the eggs and continue to cook for 5 minutes or until the egg whites have just set.

Just before serving, toss the dill (and chives) with the chilli and red onion. Sprinkle over the spinach and eggs and serve immediately.

 photo IMG_1658_zps3zbmpwgg.jpgAs I said, I do think this is an absolutely delicious brunch recipe – I especially loved the spicy pickle, although next time I’d take charge of the chopping as I felt my husband left it a tad chunky given the short pickling time! The herbs added so much vibrance-y and freshness to the flavour, and of course you can never, ever go wrong with some runny eggs!

What’s your favourite at-home brunch recipe?

Lifestyle: Happy Fortnightly Things #57

Happy Monday! I’m proud to say that there has not been radio silence this last fortnight, with a couple of blog posts actually making it through the drafting-editing and all the way to the publishing stage. I’m so thrilled to be back typing away in my little online space, although I’ve recently had a paddy, thrown all my toys out of the pram and decided I hate a lot of the photographs I’ve already shot. And so now I’m facing reshooting a load of recipes… so yep. On the plus side, that means making and eating them all again…

 photo Happy Things 2_zpstx894dal.png

  1. The glorious sunshine of the Easter weekend. Not only was it the first time I could actually enjoy the Bank Holiday thanks to exams being before Easter (the novelty!) but the weather gods did us proud. Getting some much needed Vit-D is definitely a highlight of the last fornight!
  2. I also took an extended break, heading up to my parents the Tuesday before Easter to celebrate my Dad’s birthday, get in some doggy snuggles and just get out of London. I love living in London, but there’s something about the (non-polluted) fresh air and being able to get out into the countryside that makes me so happy.
  3. Ottolenghi’s slow-cooked lamb shoulder with mint and cumin. Yes, I regretted having the oven on for more than 7 hours on the hottest day of the year but this was absolutely bloody delicious. We’ve always done a lamb roast on Easter Sunday but this was definitely the best. And the leftovers. Ooft. So good.
  4. Speaking of the leftovers, I played around with another of Ottolenghi’s recipes – the spiced shepherd’s pie with butterbean mash. Using leftover meat (with was so tender it carved with a spoon) it was fairly quickly pulled together and the butterbean topping was dreamy.
  5. Is it bad that I’m mentioning the same cookbook three times in one Happy Monday post? We made the Za’atar Leek Eggs for a pre-walk breakfast on Easter Monday and they were so good. We should have maybe cooked off the stock a little more, and our eggs were a tad over, but yum, yum, yum. Preserved lemons are my new favourite ingredient.
  6. And speaking of the walk – we did a lovely 5-ish mile circuit from Kingston, through Bushy Park, through Hampton Court Palace Gardens (the informal ones, because free!) and back down the Thames. We saw an incredibly friendly deer, lots of dogs and had a picnic. Bliss.
  7. A pub lunch in the Leicestershire countryside. Not only was the price of it insane (2 beers, 2 white wine spritzers, 2 lemonades and 3 sandwiches with fries – £33 thank you!) but it was delicious. Beef sandwiches with really good cold but rare roast beef, crispy salty fries and a well dressed salad. Worth the sunburn sitting in the beer garden! (yes, I was wearing suncream)
  8. Taking my grandma through my wedding photos. Such a lovely moment!
  9. Catching up with my girlies. It felt like ages since I saw them (it wasn’t, but I was so distracted with exams I didn’t make the most of it!) so it was lovely to spend some time giggling away.
  10. An afternoon tea. Not a fancy one at Hide this time, but a buffet version to celebrate our friend’s engagement.

What’s made you happy lately? Did you enjoy the Bank Holiday weekend?

Recipe: Vegan Chocolate Cake

This year was the year that I planned to do *all* the Easter baking. The first Easter weekend in four years that wasn’t immediately before an exam period, the first time I could actually enjoy the bank holiday without feeling guilty. I wanted to make Hot Cross Buns, bread, fancy-pants lamb dishes, and I had a real desire to make Lemon-y cookies. I managed to do exactly none of that.

 photo Vegan Chocolate Cake_zpsjipcyg4w.jpgI could make excuses (and to be fair, it was too hot to be inside baking over the Bank Holiday weekend!) but in all honesty? I couldn’t be bothered. It was the first time in what felt like a long time that I could truly relax, and I just wanted to sit. To read a book without feeling guilty. Have a bath without taking study notes with me. To binge watch something anything (Fleabag was the series of choice, SO good!). Baking was quite far down on the list, and so this was the only thing that I made.

A birthday cake for my dad, veganised so my sister could enjoy it. Chocolate-y because it was Easter after all. If it hadn’t have been a birthday cake I probably would have decorated with mini-eggs. And, y’ano, vegan.

As far as vegan cakes go, this one is pretty “normal” – there’s no weird substitute ingredients, no flaxseed pretending to be egg. I don’t have anything against those ingredients, but I also don’t tend to find that they necessarily work in the way they are intending, and I find getting them evenly incorporated in to get an even rise quite tricky. So this is pretty basic. Milk and butter swapped out for plant-milk (we used Oatly) and Flora spread. It works. It rises (to the point we did have to prise one layer off the over rack above). It’s light and airy and tasty. The buttercream is rich and chocolately and indulgent. Even better was this stayed fresh (covered with an upturned salad bowl…) for a good few days, which I was quite impressed by. My only criticism is that it was super-crumbly and so virtually impossible to slice neatly.

 photo Vegan Chocolate Cake 18_zpspwtpjlky.jpg photo Vegan Chocolate Cake 13_zpsc3boeqhz.jpgIngredients (makes an 8 inch sponge, giving 10 generous slices)

  • 300ml vegan milk
  • 1 tbsp white vinegar (we used apple cider as that’s what was lying around)
  • 150g vegan spread (we used Flora)
  • 60g golden syrup
  • 1 tsp instant coffee
  • 275g plain flour
  • 170g sugar
  • 4 tbsp cocoa powder (we used raw cacao powder)
  • 2.5 tsp baking powder
  • 1 tsp bicarbonate of soda
  • For enough frosting for the middle/top – 75g vegan spread (again, Flora worked fine), 180g icing sugar, 4 tbsp cocoa powder, 2 tbsp vegan milk

Stir the vinegar into the milk and set aside, stirring every so often. Some plant milks will thicken and slightly curdle which is fine (this is the same as turning dairy milk into buttermilk) however oat milk is unlikely to do this! In a pan over a low heat, melt the spread, golden syrup and coffee granules together. I added a tiny splash of boiling water to encourage the coffee to dissolve. Along to cool slightly, then stir in the milk mixture.

Weigh the flour, cocoa, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl and whisk together – whisking will incorporate some air without the need for sifting.  Gradually pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.

Divide the mixture between two greased and line sandwich tins (8 inches in diameter) and bake for around 30 minutes or until an inserted skewer comes out clean. I found that these did crack a little, but as you’re piling on the buttercream it doesn’t matter!

Allow the cakes to cool completely on a wire rack before making the buttercream. Beat the spread in a bowl until soft and creamy, then add in half of the icing sugar and beat until smooth. Add the rest of the icing sugar and the cocoa powder and beat until smooth and thick, then gradually beat in up to 2 tbsp of milk (you may not need it all) until the icing is a soft and spreadable consistency. Spread over the top of one cake, sandwich the other on top, and spread the rest of the icing on top. If you want to add icing on the sides, I’d multiply all of the buttercream ingredients by 1.5(ish).
 photo Vegan Chocolate Cake 3_zpsatde0rhb.jpg

Did you do any baking over the Bank Holiday weekend? Are there any other vegan bakes you’d like to see?