Food: Recent Eats #4

It’s been a month or so since I did a Recent Eats post, and in that time there’s been a fair few exciting things we’ve tried. Admittedly the last few weeks have been a case of eating from the freezer in an attempt to save pennies (weddings are expensive) but we’ve still managed to try a fair few new things. On the drinks front, Gin in Rose Lemonade (found in a can in Sainsburys) was my go-to drink of choice for much of September, though I’m now slowly sinking back into my red wine habit of last winter…

 photo Recent Eats 4_zpsyuvn5fla.jpgMore Tomato Free Pizza From Waitrose

It looks like my favourite ‘trout and samphire’ pizza is no longer available (why do I always fall in love with the limited edition items?!) but it’s replacement for Autumn is also tomato free and also *really* tasty. The pumpkin and porchetta sourdough pizza is the perfect combination of salty meat, sweet pumpkin and creamy cheese – all on a delicious base. I’ll be filling my freezer with these for sure!

Peanut Butter & Jelly Crumble

Combining my favourite Autumnal/Winter pudding with peanut butter is definitely an inspired idea – it’s turned it super-comforting, super-yum and I can’t get enough. Recipe will be up over the next few weeks, so keep your eyes peeled! in the meantime, have a read of my classic crumble recipe

Soft Boiled Eggs & Buttered Toast Soldiers

Having a cold and feeling sorry for myself in late September meant this was my breakfast/lunch/dinner of choice (particularly when I was home for the weekend and had my mummy to make it for me!) – so comforting.

 photo Recent Eats Oct18 1_zpsdfnqljrs.jpgA ‘Pot Pasta’

Having gotten through four years of student life without eating any kind of Pot Noodle, I ended up having to try a Carbonara ‘pot pasta’ on the night we dropped my sister off at university. It surprisingly wasn’t too bad – fairly creamy, soft pasta and reasonably filling. My main issue was the lack of cheesy taste – it SMELT super cheesy, but the overriding taste was vegetable stock peppered with a small amount of bacon.

Raspberry Marshmallows

Without a doubt, my favourite product from September’s Degustabox* was the Raspberry Mashmallows from Mallow & Marsh. Coated in quite a bitter dark chocolate there were fruity, soft, gooey and made for a really delicious Tuesday night (Bake Off night!) snack.

 

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Really Good Salads

Towards the end of summer,  when I wasn’t quite ready to stop eating salads but wanted something filling we came up with some cracking recipes. The one in the photo above was my absolute favourite, inspired by a Jamie Oliver recipe. Shredded leftover brisket fried until hot and slightly crispy, tossed with lettuce, apple, pear and mint. We drizzled over a blue cheese dressing, added some fresh chilli slices and made some cheesy croutons too. Absolutely stunning, and something I’ve craved ever since eating it.

Completely Homemade Tacos

Talking about Bake Off, this series we’ve been trying, as far as possible, to bake along with the theme each week. For bread week I decided to dust off our tortilla press and make the tacos for our taco night – and they were delicious. Beautifully soft and so much more flavourful that the ones we usually pick up from Sainsburys.

 photo Recent Eats Oct18 2_zpsxz1oyawv.jpg

Hot Chocolate

Colder evenings have called for a warm drink before bed, and hot chocolate is of course my favourite. Again Degustabox* has come to the rescue with that – in August we received a tub of Cadbury’s Hightlights, and last month was a tub of Oreo Hot Chocolate. Both we have really enjoyed!

Chicken Tikka Masala

One of the things I *really* miss is a good Indian takeaway. I can make some fairly decent curries, but so far nothing has quite matched up to the takeaways I remember from my childhood and teenage years. The recipe in the first photo of this post, however, has pretty much cracked it. Inspired by a recipe in September’s issue of Delicious, it is thick and rich, heavily spiced without being chilli-hot and the perfect Friday night supper. I’m working on perfecting the spicing a little, and then I’ll be sharing the recipe…

And that’s it, just a little round up of the yummiest things I’ve eaten recently. No duds this time!

What’s the best thing you’ve eaten recently?

Recipe: Cheesy Courgette & Spinach Muffins

Yet another courgette recipe from me! I just can’t get enough of this vegetable, so versatile and great for bulking out dishes and adding a little bit more towards your five-a-day.

 photo Cheesy Courgette Muffins_zpsjhp3wsfg.jpgThese muffins are the perfect rainy day snack. Best served warm (I zap in the microwave at work), they’re delicious split in half and spread with salted butter, or perfect alongside some soup. Having said that they do work quite nicely at room temperature along with a platter of cured meat, more cheese and some salad, so they’d be great for a picnic. I can imagine them being a hit with children too, just maybe grate the courgette finely and chop the spinach really well if they’re particularly veg-phobic!

 photo Cheesy Courgette Muffins 5_zpsdeuqun4z.jpg photo Cheesy Courgette Muffins 17_zpswy7jwulf.jpgUnfortunately this recipe doesn’t use a *huge* amount of courgette so it won’t be that great if you’ve got a glut of it in your garden, but it does use around 1 small one and the muffins freeze well for a couple of months which helps!

 photo Cheesy Courgette Muffins 21_zps0hog0daz.jpg photo Cheesy Courgette Muffins 27_zpssqnywgbp.jpg photo Cheesy Courgette Muffins 19_zps2kp3vbat.jpgRecipe – makes 12 muffins

  • 125g courgette
  • 50g feta cheese
  • 75g cheddar, plus extra for sprinkling
  • 75g baby spinach
  • 300g self-raising flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 250ml milk
  • 2 eggs
  • 1/2 tsp dried herbs, I used a mix of basil and oregano
  • 1 tbsp pumpkin seeds, for sprinkling

Coarsely grate the courgette into a large mixing bowl. Crumble the feta into the bowl and sprinkle over 75g grated cheddar. Roughly chop the spinach, and add along with the flour, baking powder, salt, herbs and plenty of black pepper. Beat the milk and eggs together then stir into the bowl; lightly mix until everything is just combined. Spoon into the muffin cases (around 2 tbsp in each) and sprinkle over the pumpkin seeds and extra cheese.

Bake for around 30 minutes at 180C until firm, golden and a skewer comes out cleanly. Allow to cool for 10 minutes;  then remove from the tin and cool on a wire rack.

 photo Cheesy Courgette Muffins 20_zpsna12sqkc.jpg photo Cheesy Courgette Muffins 18_zpsdo0qnr9e.jpgI reckon you could easily switch these up. Add some extra hints of summer with some dried-tomatoes, add some finely chopped crispy bacon. I also think you could use this recipe to make a riff on cornbread – add some spices, stir through some corn and bake as normal. Yum!

Are you a fan of savoury muffins?

Lifestyle: Happy Fortnightly Things #46

Happy Monday! It’s October – which means it’s Wedding Month! I can’t quite believe that after he got down on one knee nearly three years ago, we finally get married in just a few days. Both terrifying and exciting in equal measure, I’ve got a to-do list literally longer than my arm and a million and one things buzzing around my brain. But all I can really think about is that I’m marrying my best friend, eek!

 photo Happy Things 2_zpstx894dal.png

  1. Getting my sister settled into her university halls and hearing about how she’s getting on. I’m so pleased it seems to be going well – and that she’s following a maths-y path like me!
  2. Seeing my wedding dress taking shape. Having it designed from scratch has been such an amazing experience, and I’m so excited to see the final finished product. Although nervous – I won’t actually manage to squeeze in a final fitting before the big day so everything is in the seamstresses hands…
  3. Candles! It’s the time of the year for cosy evenings of candles, blankets and fluffy socks and I’m loving it!
  4. Making homemade pasta. There’s something so therapeutic about it, and it tastes so much better than anything you can buy.
  5. Evenings spent typing up blog posts and editing photos whilst watching Harry Potter. Can’t get better than that!
  6. Having a *really* good work day. I was actually ill so working from home, and managed to get my head down and do a load of super-interesting analysis. It’s the kind of work I may not always have time for and it’s my favourite part of the job – geeky as that sounds!
  7. Filling up my Kindle with new books ready for the honeymoon. Any recommendations then please let me know!
  8. Autumnal food. Think casseroles with dumplings, warming curries and comforting pasta dishes. Much as I’ve loved lighter salads I’m ready for some stodge!
  9. Finding savoury muffins buried in my freezer. I made some really cheesy courgette muffins a few weeks ago, froze them and then forgot about them – but I’ve rediscovered them. Turns out they freeze super well – and the recipe will be going live later this week.
  10. My latest Degustabox (gifted). It was full of some exciting sweet treats including some *amazing* raspberry and dark chocolate marshmallows from Mallow & Marsh. They were the highlight of the box this month, but I’m also really excited to try the A2 Milk (as I have some issues with dairy)…

What’s made you happy lately?

Recipe: Pork, Lemon & Dill Casserole with Parmesan Dumplings

This was one of my favourite recipes that I developed last winter. Originally inspired by this recipe in Delicious Magazine (seriously the best foodie magazine – we’ve loved every issue we’ve read), it’s both rich and indulgent whilst still feeling fairly fresh thanks to the lemon and dill.

 photo Slow Cooked Pork with Lemon Dill and Parmesan 11_zpscxgnpqez.jpgSlow cooking pork is something I rarely do, however I know I’ll be hunting down more recipes this Autumn as it was impossibly tender, full of flavour and a bit of a bargain. Even splurging out and picking up the meat at the butchers gave us plenty of change from a tenner (and the big pot easily made six servings, and would have served more had we managed to be more self-restrained). It does, I think, require a bit more care than beef as the browning is crucial to the colour and flavour of the final dish, but it’s well worth it.

The rest of the casserole is filled wih veggies – carrots, shallots, leeks and celery. It’s braised in a combination of chicken stock, sherry and lemon juice, with a small amount of dream stirred in near the end of the cooking time along with a handful of dill. The dill sounds unusual, but trust me on this – it totally works. And the dumplings are a revelation. I usually make mine with suet, but these are lighter – yoghurt, flour, parmesan and more dill combine to more pillowy dumplings and when scattered with more Parmesan crisp up beautifully (even if you forget to take the lid off the pot and turn the oven up – hence my slightly pale looking ones!). Whilst I’ll never abandon my belowed suet toppings for a good old beef stew, these are definitely good. And if you don’t fancy them? This stew is equally as delicious with mashed potato (ideally with mustard) or some good bread.

 photo Slow Cooked Pork with Lemon Dill and Parmesan 5_zpsngmgvi1e.jpgRecipe (serves at least 6, freezes well without the dumplings)

  • Olive oil for frying
  • 
1.5kg diced pork shoulder, tossed 
in 3 tbsp plain flour mixed with 1 tsp mustard powder and plenty of black pepper
  • 6 banana shallots, halved lengthways
  • 5 large carrots, halved, sliced diagonally into 1cm pieces
  • 1 leek, sliced
  • 3 celery sticks, sliced into 1cm pieces
  • 2 garlic cloves, crushed
  • 2 tbsp fennel seeds
  • 150ml dry sherry
  • 750ml chicken stock
  • 
2 tbsp Dijon mustard
  • 
40g plain flour
  • Zest and juice 1 lemon
  • 
60ml single cream
  • 
Small bunch fresh dill
  • 30g parmesan, grated
  • For the parmesan dumplings – 
150g self-raising flour, 
150g full-fat greek yogurt, 
25g parmesan, grated, 1/2 bunch fresh dill (reserve the rest for scattering over when serving)

Heat a glug of oil in a casserole pan and try the pork in batched until browned all over. Transfer to a bowl using 
a slotted spoon, before adding a little more oil to the casserole along with the vegetables. Fry for 10 minutes, stirring occasionally, or until the 
vegetables are starting to soften. Add the garlic and fennel seeds and fry for 1 minute, then return 
the pork to the casserole with 
any resting juices. Add the sherry and bubble for 5 minutes until slightly reduced, then add the 
stock and wholegrain mustard. Put the lid on the casserole and transfer to the oven, cooking for 2 hours at 160C.

When the two hours is nearly done, mix the 40g plain flour with the lemon zest and juice, then add a little water to form a smooth, creamy paste. Stir the paste into 
the casserole when the 
2 hours’ cooking time is up, then allow to cook for 10 or so more minutes whilst you make the dumplings.

Put the 150g self-raising flour and yogurt in a mixing bowl with the parmesan and chopped dill, then season with salt and pepper. Using your hands, bring the mixture together to form a soft dough, then shape into 8 dumplings. Remove the casserole and turn the oven up to 220C. Stir the cream into the casserole along with most of the chopped dill, then top with the dumplings. Sprinkle the 30g parmesan over the top, then return to the oven for 20 minutes (without the lid) until the dumplings are puffed and golden. Serve scattered with the extra dill fronds and some green veg – it’s delicious with kale or cavelo nero.

 photo Slow Cooked Pork with Lemon Dill and Parmesan 2_zpssg7d2pz7.jpg photo Slow Cooked Pork with Lemon Dill and Parmesan 10_zps35uy0u9d.jpgAnd that’s it – it may be slightly more involved than my usual beef stew recipe, but it’s absolutely delicious. I imagine it would work perfectly well in a slow cooker, then you’d just need to transfer to the oven for the dumplings – or just serve with mash. I also quite like it with buttery jacket potatoes…

Are you a fan of slow cooked stews and casseroles? What’s your go-to recipe?

Recipe: Courgette & Orange Loaf Cake

I promised a recipe for this Courgette & Orange Loaf Cake a few weeks ago (when I spoke about my favourite ways to use up a courgette glut) – and here it is. In fact this is probably perfectly timed, as courgettes are still coming through, but I have noticed them starting to be a little more bitter, more ‘woolly’ and not their best. This recipe will certainly transform below-par courgettes into something delicious.

 photo Courgette Orange Loaf Cake_zps789aalfg.jpgPacked with citrus flavours (I added lemon zest as well as orange for a real zingy hit) you’d never guess this is filled with a vegetable. I mean, it’s still not a healthy cake by any means, but it is slightly less guilt-inducing! The courgette doesn’t really impact much flavour, but what it does bring to the party is an amazing texture. The loaf cake is moist and tender, but still has a good ‘cake’ feel. It’s not mushy by any means! And it also seems to taste really well, in fact it was almost even beter after a day in the fridge (I wouldn’t usually keep cakes in the fridge, but cream cheese frosting and the UK heatwave wasn’t a combination I wanted to try out!).

 photo Courgette amp Orange Loaf Cake 5_zpsn5m9gfsz.jpg photo Courgette amp Orange Loaf Cake 18_zps8bqddjvz.jpg photo Courgette amp Orange Loaf Cake 15_zpsuhv0k6uw.jpgRecipe (makes a large 900g loaf tin- though I made mine in mini-loaf tins for ease of portioning out to various offices – based on a BBC Good Food recipe)

  • 350g courgettes
  • 200g soft brown sugar
  • 125ml sunflower oil
  • 3 eggs
  • grated zest 2 oranges
  • grated zest 1 lemon
  • 1 tsp orange extract (we used Dr Oetker*)
  • 300g self raising flour
  • 1 tsp baking powder
  • Frosting – I wasn’t too impressed with my attempt at the frosting and so won’t give the recipe, but next time I’d try this recipe

Lightly oil and line a 900g loaf tin. Finely grate the courgettes (no need to peel unless the skin is particular though), then squeeze out as much liquid as you can with your hands. I also let the grated courgettes sit in a sieve, weighted with a bowl filled with baking beans, whilst I weighed everything else out.

Stir the courgettes with the sugar, oil, eggs, zest, and orange extract, then fold in the flour and baking powder. Like with banana bread it’s really important not to overmix or the texture will be doughy and not particularly cake-like. I found the mix was particularly dry and stiff, but don’t worry as the courgettes release a lot of water as the cake cooks.

Scrape the mixture into the tin and bake for 50 minutes at 180C, or until a skewer inserted into the cake comes out clean (mine needed an extra ten minutes). Remove from the tin after a few minutes, and the cool on a wire rack. Make sure the cake is completely cool before icing with your chosen frosting.

 photo Courgette amp Orange Loaf Cake 12_zpshmh8ruae.jpg photo Courgette amp Orange Loaf Cake 3_zpscup8eypb.jpgThis Courgette & Orange Loaf went down a storm when I took it into the office – it’s actually been my most popular bake and disappeared before lunch. I was very glad I’d left a slice at home for me to enjoy later or I wouldn’t have got a look in…

Are you a fan of vegetable cakes? Would you choose to bake with courgette?

Lifestyle: Happy Fortnightly Things #45

Happy Monday!

 photo Happy Things 2_zpstx894dal.png

    1. A lovely second Hen Do with my family (and family to be!). I arranged an afternoon tea for something more sedate that my grandma’s would enjoy, and it was lovely to have everyone together.
    2. Getting my exams out of the way (again). I’ve spoken less about studying these past few months as I was only doing a ‘little’ exam this sitting given the wedding is in less than three weeks, but I’m now free from it all again! Fingers crossed it went well as then I’ll only have one left to go…
    3. Making the *best* curry I’ve ever made. The photos turned out terribly, but I will be posting a recipe as soon as I can.
    4. Emptying out our freezer. We’re aiming to completely clear it and start again, which has meant discovering some new things (hello random pork chops!) and also some cheap food shopping weeks!
    5. Experimenting with photography again. I actually love it when we have darker evenings as I find it quite difficult to shoot when light is so unpredictable – dark evenings suit my style more I find. I’m especially proud of some upcoming coffee cupcakes which were shot during a particularly gloomy thunderstorm…
    6. The smell of paint. We’ve (or rather W) has made some giant light-up letters for the wedding. We’ve painted them copper but I loved having the smell of fresh paint in the flat. Is that weird?!
    7. Managing to grab the last of this dress in my size in a gorgeous bottle-green colour. It fits so well and looks/feels a lot more expensive than £20…
    8. Watching Mulan. It’s one of my three favourite Disney films (1st = Jungle Book, 2nd = Beauty & The Beast) and I love it. The songs are *amazing* and I can’t wait for the live action one to be produced.
    9. Bake Off! It’s back and I am loving it. I did think the last series on the BBC (how was it two years ago?!) was a little flat, but I’m loving the new one. I’ve also been baking along, stay tuned on my Instagram!
    10. Cosy evenings. Now it’s cooler in the evenings I can bear to wear PJs and fluffy socks – and it’s made me evenings 10x more enjoyable!

Are you enjoying the start of Autumn? What’s making you smile at the moment?

Recipe: Chipotle Chicken Tacos with Sweetcorn & Avocado Salsa (+ 5 Favourite Ways to Use up Roast Chicken)

Bad Millennial alert, but I hated avo until a couple of months ago. Now I can’t get enough of the stuff, and this is the recipe which converted me!

 photo Chicken Tacos with Sweetcorn amp Avocado Salsa 3_zpslaqquyzd.jpgMost Sundays in our house involve a roast of some sort, even if it’s just the two of us eating. In fact, especially if it’s just the two of us eating – purely because we get yummy leftovers for a few days. A whole chicken is invariably our meat of choice, it’s generally the cheapest option and the leftovers are SO versatile. From a large bird we tend to get our Sunday dinner out of one, plus two more dinners, some stock and a couple of lunches (or another dinner) too. Bargain!

Whether you’re roasting your own chicken or buying one of the pre-cooking rotisserie ones from the supermarket (love the garlicky ones!) you can do SO much with the leftovers. Such, have chicken sandwiches for the rest of the week, but you could also get inventive. And these chicken tacos are my all-time favourite…

The Corn & Avocado salsa recipe is based on this one from Chelsea’s Messy Apron, and it’s bladdddyyyy delish! I’ve simplified it down as I prefer to bulk out the chicken filling with onion, I’ve ditched any tomato and kept it really simple and just tossed the veggies in some lime juice and a spot of seasoning. I don’t think it needs anything else as the flavours are so light and fresh!

 photo Chicken Tacos with Sweetcorn amp Avocado Salsa 3_zpslaqquyzd.jpgRecipe – serves 2

  • 2 servings leftover roast chicken, shredded – around 2 medium handfuls
  • 1 onion, finely sliced
  • 1 tsp chipotle paste
  • Zest and juice of 1 lime (half the juice goes into the chicken, half in the salsa)
  • 2 avocados, diced
  • 150g sweetcorn
  • 1 pack fresh coriander, chopped
  • 6 soft tacos
  • Soured cream and/or feta, to serve

First up, prep your sweetcorn by popping it into a dry frying pan over a high heat until it’s a little charred. We actually use frozen sweetcorn and defrost it in the pan this way – if you’re using tinned you may want to rinse it as I find the water can sometimes make the salsa over-sweet. Allow the corn to cool in the pan.

Meanwhile, take another pan and heat over a medium heat. Add a little oil and a pinch of salt, then fry the onion until beginning to soft. Add in the chipotle paste and stir to combine – you could also add in other spices such as cumin, paprika and coriander just here, or a little extra chilli. Throw in your chicken and stir-fry until piping hot, before squeezing in the juice of half a lime.

Prep your avo at the last minute, dicing it and then adding to a pop with the lime zest, remaining juice and a little salt. Toss in the cooled sweetcorn and plenty of coriander, then serve alongside the chicken with some taco wraps, soured cream and feta. And that’s it! My current favourite Monday-night supper of super-easy Chipotle Chicken Tacos with Corn and Avocado Salsa!

 photo Roast Chicken and Leftovers1_zpsrqiaohag.jpg photo Roast Chicken and Leftovers3_zps5xnu8rm4.jpg And if you don’t fancy tacos? Here are another five of my favourite ways to use up leftover roast chicken:

  • Pie, ideally one combining Chicken, Ham & Leek. I’ll be posting an updated version of this recipe soon!
  • French-style salad – heated chicken combined with lentils, green beans, salad leaves and a soft-boiled egg in a vinaigrette dressing. So, so good!
  • Pasta bakes – mushroomy if possible!
  • Stir-fries. You just can’t go wrong with adding shredded chicken into noodles.
  • Sweetcorn Bacon and Chicken Chowder. This is one of my favourite recipes, and I always like to have a tub leftover to freeze as it’s just so comforting.

Are you a fan of cooking a roast and using up the leftovers? What’s your go-to use for roast chicken?

Review: Royal China, Queensway*

Don’t judge, but I may have (nearly) made it to the age of 25 without ever trying a Chinese. I’m not even sure why! Don’t get me know, we had the occasional takeaway as a treat growing up, but more often than not it was fish’n’chips (my go-to was a Pukka pie, I love them!) or the very occasional Indian – made even rarer when I developed my tomato allergy. We just never ordered Chinese.

 photo Royal China Restaurant Review 1_zpsjftdvbvz.jpgWe were recently invited to try out the menu at the Queenway branch of the Royal China restaurant group and let me tell you, I’m now definitely going to consider Chinese we do order in from now on – my eyes have been opened to a whole new cuisine and I’m gutted I’d missed out before!

Royal China is an award-winning restaurant chain with branches across London. They’re most famous for their Dim Sum menu (which I’d have really loved to sample, but unfortunately I have very few weekends free right now!), but they also have some really quite unique dishes available. That said, being first-timers we played it safe with our choices – maybe next time we’ll be more daring!

 photo Royal China Restaurant Review 17_zpsimk0p7ia.jpgArriving at the restaurant, I was pleasantly surprised by how large the dining area was – and how full it was at just 7pm. A lot of people seemed to be just finishing their meals, with it near emptying soon after we sat down, but by the time we left it was again near-full with a buzzy atmosphere. Service really depending on the staff you got at the time. Our waitress who sat us down asked us if we wanted a drink immediately, we requested tap water ‘for now’ and she obliged, though took the drinks menu with her never to be seen again. This contrasted greatly with a waiter who was, quite frankly, delightful. Pleased to advise on dishes that might be suited to a ‘first-timer,’ not laughing at my chopstick ability and even offering to take photos and move out of the light for me. I’d seen some reviews detailing really bad service and, whilst it was brisk, efficient and not particularly friendly (above waiter aside) I didn’t have any real complaints.

 photo Royal China Restaurant Review 6_zpsdheizxbc.jpgWe started with some Crispy Aromatic Duck with the usual pancakes and accompaniments. We went for the half duck (£25.80) but felt the quarter would have definitely served two fine if you’d wanted another couple of starters to share or richer main courses. The duck arrived in one piece, then was swiftly taken to one side and shredded in front of us. This meat it was as fresh as could be and it certainly showed – the fleshier pieces were moist and tender, the crispy parts not showing even a hint of sogginess. The sauce was strongly flavoured, sharp and sweet in equal measures which balanced the rich meat well. There was just the right amount of pancakes for the duck, though we noted we ran out of cucumber a little quickly. My one big complaint here is that we were assembling on cold plates, which rendered serving warm pancakes pointless as they were always cold by the time we’d filled them.

We decided to ‘go by the pictures’ when ordered our mains, shameful as I feel that is! We ordered a couple of meat dishes to share, along with a vegetable ‘side dish’ and some egg fried rice.

I surprisingly enjoyed the egg-fried rice (£4.50). I was surprisingly because my only previous exposure to it was dubious school dinners where it was not good. The rice was fluffy, the egg not overcooked and it perfectly edible. Perhaps a little more seasoning wouldn’t have hurt, but when enjoyed alongside other dishes it was absolutely fine.

 photo Royal China Restaurant Review 19_zpsgpk1ioxl.jpg photo Royal China Restaurant Review 20_zps1nzpyl6t.jpgOur first meat dish was Lemon Chicken (£11.80). I have to say this was not to my taste at all, but having said that I’m not sure it would be anywhere. I found the sauce very sweet, and likened it to something I’d have liked with some cake or ice-cream, not chicken! The little bit of chicken I nibbled on was very well cooked, tender and soft with a pleasingly crisp coating. This was perhaps a bad choice on my part, as W enjoyed the dish a lot more.

On the side we enjoyed the Chinese Broccoli with Ginger (£11.80). Other than the price making me wince a little, I did find this dish exceptionally difficult to eat with chopsticks, but it was crunchy and flavourful and went perfectly with our next dish.

 photo Royal China Restaurant Review 14_zps5jnkatby.jpg photo Royal China Restaurant Review 15_zpshcpvt4is.jpgBeef with Cashew Nuts (£12.80) was our most successful main order, and I really loved the sauce. It was rich, well-balanced and had a good salty kick. Most of the beef was melt-in-the-mouth tender, and all of the vegetables had clearly been cooked for their allotted time as nothing was under or over done. I did have an issue with some pieces of very chewy beef, suggesting more care could have been taken with trimming and preparing before cooking, but I still really enjoyed it. It went really well with both the egg-fried rice and the broccoli, and I’d definitely re-order.

So, my overall impressions of Royal China? It was fine, and a great introduction to Chinese food. I found the prices to be a little high and I probably wouldn’t rush back, but it wasn’t a bad experience (if it was closer to home I probably would have felt differently about going back). The prices were perhaps a tad high, though I thought the duck was really reasonable. I may had also felt differently had I ordered things more to my taste, or knew more about what food I might enjoy. I know Crispy Beef is something I now really need to try, so maybe I will head back to try Royal China’s version…

*We were invited to dine at Royal China in exchange for an honest review. All photos are my own, unless marked otherwise, and my opinions are as always honest!

Are you a fan of Chinese food? What dishes should I try next?!

Cooking From: Blackberry & Custard Biscuits (Sweet by Ottolenghi)

Confession time! The actual recipe in Sweet (by Yotam Ottolenghi and Helen Goh) is for Rhubarb & Custard Biscuits and, whilst I’m sure they are utterly delicious, it just isn’t the season for rhubarb. I’ll be making them for sure next spring, but for now we’re using the very much in season (and very foragable, unless you live in London!) blackberry. We actually bought blacberries in our weekly shop, expecting the first weekend of September to be cool enough for a crumble – wrong. The heatwave made a brief (albeit slightly cooler) reappearance and so biscuits it was.

 photo Blackberry Custard Biscuits_zpsox78ji5s.jpgAnd what delicious biscuits they are. Sweet custardy biscuits, made with Bird’s custard powder so that they taste of my childhood. Tart homemade blackberry jam, beaten into buttercream and used to sandwich the biscuits. It all combines beaitfully, with the vanilla-sweetness tempering down the sharpness of the berries. It tastes like a bowl of crumble and custard, but it’s far easier to eat. Almost too easy, as the batch disappeared rather quickly…

And the other recipes in this cookbook are just as good, though I confess we’ve used it very sparingly over the year. It aims to “bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings – including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom – to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.” It certainly delivers, and in part that’s why we’ve not used this book as much as I’d like. Quite a few recipes seem to request more unusual ingredients, or use a more time consuming method, and quite often we bake as a random, spur-of-the-moment decision. Having tried this recipe, however, I know I need to make more of an effort to thumb through and use it more.

There are around 100 recipes, and a lot of them are very original – you’re not going to find basic brownies. Instead there’s brownies laced with tahini and halva – and as soon as I can find some halva I’ll be making them. There might not be your usual choc-chip cookies, but there are “Chocolate O Cookies” which are said to be the ultimate homemade Oreo. There’s a coffee and cardamon pound cake which sounds delicious. There’s several cheesecake recipes, many desserts we’d prepare for a dinner party (I’ve genuinely already started planning a feast for our next New Year’s Eve dinner – despite not having any guests yet!). Whilst we’ve not really used this, I can imagine it will be a book that will become well-thumbed over the years. Now I just need to get hold of some of Ottolenghi’s savoury cookbooks…

 photo Blackberry and Custard Biscuits 15_zpssfwr42xd.jpg photo Blackberry and Custard Biscuits 12_zpsqspu1gi6.jpg photo Blackberry and Custard Biscuits 18_zpsonjwyria.jpgRecipe (makes around 15)

  • 175g flour, plus extra for dusting
  • 65g custard powder
  • 65g icing (confectioner’s) sugar
  • pinch of salt
  • 170g unsalted butter, at room temperature, cubed
  • 1/2 tsp vanilla extract
  • For the icing: 1 small stick of rhubarb (or 2 handfuls of blackberries – roughly 70g of fruit), 65g unsalted butter, 130g icing sugar, and 1/2 tsp lemon juice

If you making the rhubarb icing: spread pieces of rhubarb on tray and roast at 180C for 30 minutes, or until soft. Remove from oven and cool, then puree in food processor before adding butter. Add icing sugar and lemon juice and continue to process for a few minutes until it thickens. Transfer to a small bowl and let sit in the fridge to firm up. To make our blackberry filling, we popped the blackberries in a small pan with a tiny splash of water and simmered until soft, pureed, passed through a sieve to remove the pips, and then added butter and continued as per the recipe.

For the cookies, cream the butter with the flour, custard powder, icing sugar and salt on low speed til the mixture resembles breadcrumbs. Increase speed to medium and beat for about 30 seconds until a dough forms. Roll dough into balls about 3cm round – they should weigh about 15g. Place on lined trays about 4cm apart. Dip the back prongs of a small fork in the extra flour and then press firmly but gently into the back of each ball so that the cookie flattens. Bake at 170C on lined baking trays for about 25 minutes, let cool on trays for about 5 minutes then remove to a wire rack to cool completely.

To assemble, spread 15g of icing on the flat side of a cookie and sandwich with the flat side of another. The forked sides should be facing out. Store in an airtight container if you manage not to eat them immediately.

 photo Blackberry and Custard Biscuits 8_zpsajnh5wwy.jpg photo Blackberry and Custard Biscuits 20_zps78yop1qu.jpgThese we found were the perfect afternoon snack for a weekend. Lovely with a cup of tea (I’m favouring Yorkshire’s Biscuit Brew at the moment), they were light, sweet and had a really comforting taste coming from the custard powder. The biscuits really melted in the mouth too! I’m looking forward to next year’s rhubarb season when I can try the full recipe…

Have you tried any of Ottolenghi’s books? Which do you recommend? 

Recipe: Cheat’s Chocolate Mousse

One of my all-time favourite desserts is a chocolate mouse. My go-to recipe involves Mars Bars, but the one I’m writing about today is super-simple, super-quick and a total cheat. There’s no separating and whisking of eggs. There’s no melting chocolate. It doesn’t have to be left to set for hours, though does benefit from a session chillin’ in the fridge.

 photo Cheats Chocolate Mousse_zpstugauofq.jpgBasically, grab a pot of cream from the corner shop and you can make an impromptu chocolate mousse providing you, like me, keep some hot chocolate powder in the house. I favour a Swiss brand, Caotina Original (this isn’t a sponsored post btw!) as it’s ridiculously chocolately and indulgent without being over rich. We bulk by it each time we visit Switzerland, or get friends who visit to grab us a pack.

 photo Cheats Chocolate Mousse 8_zpsizvmvvki.jpgRecipe – generously serves 2-3

  • 300ml double cream
  • 6 heaped tsp of hot chocolate powder, or more to taste

First up, whip your cream into soft peaks. I find the best texture is achieved by hand, but you could use a stand mixer or electric hand whisk if you want. Once whipped, sift over the hot chocolate powder and gently fold through to combine, being careful not to knock any air out. Chill until ready to serve.

And that’s it! This cheat’s chocolate mousse, made with no-eggs and just hot chocolate powder, is so ridiculously easy. In fact, it’s dangerously easy as it’s all too quick and simple to make if you fancy a treat!
 photo Cheats Chocolate Mousse 1_zpsbfx7jyi0.jpg

What’s your go-to dessert?