January 15, 2013
Not a recipe, but a breakfast idea…
These are so quick and easy and something a bit different for a weekend breakfast, or a lunch.
For 2 people you need;
4 corn/flour tortillas
salsa – I made mine with a few tomatoes, red onion, chilli and plenty of coriander
All you need to do is warm your tortilla’s and prepare your salsa in advance, then scramble your eggs and cook.
Add the salsa and corn to the eggs when they are just cooked, then put into your tortilla, add a little sprinkle of grated cheese then dollop some sour cream on top.
Amazing breakfast and so so quick!
A new favourite in my house. I ate two.
December 17, 2012
This dinner was inspired by Sarah Yates at House in the Hills… and is my new favourite.
It’s so delicious and so healthy, and also very filling!
This is the way I had it but you could throw in whatever veggies/salad you have…
You need – for one;
1 sweet potato
1/2 an avocado, chopped
5 cherry tomatoes, halved
1 small bunch coriander
1 dollop creme fraiche
plus sea salt and black pepper and ground cumin
1. Roast your sweet potato, coat the skin in a little olive oil and sea salt and pop in a medium to high oven for an hour… this is approximate as the time and temperature will fully depend on the size of your potato… just keep your eye on it after about half an hour.
Wait till the skin in nice and crispy and the inside is fluffy, then sprinkle some cumin on the inside and season.
2. Put your potato in a bowl and cut open then cube it inside the skin, add the cubed avocado, tomatoes and coriander, then zest some of the lime and squeeze a little of the juice over before adding the creme fraiche.
Season some more and enjoy!
I made double and took some to lunch the next day, it was really good as a cold salad as well.
October 16, 2012
This is a new staple in my house. I have already made it twice and that Kale salad… third time is on tonight.
Stacked with ‘super foods’ this meal is so full of goodness that you feel it when you’re eating. I swear.
For 2 people you need;
2 salmon fillets
1 red chilli, chopped
1 inch piece fresh ginger, grated
1 tbsp soy sauce
1 tbsp fish sauce (or salt)
1/2 tsp sugar
250g kale, finely chopped
2 small-medium sweet potatoes, chopped into bite size chunks
3 tbsp olive oil
3 tbsp red wine vinegar
1 shallot, finely chopped
parmesan chunks to taste (c. 100g)
1. Roast for sweet potato chunks in some olive oil, salt and pepper for about 20-30 minutes at 200c.
2. Mix your marinades, first the kale; olive oil, red wine vinegar and the shallots and mix well with the kale and coat it using your hands. This ‘cooks the kale’.
Then the salmon, the chilli, lime, ginger, soy, fish sauce and sugar, put to one side.
3. When the potatoes are about halfway done, and if your salmon has a nice skin on it fry them in a non stick pan briefly to crisp this up, I love crispy skin but hate it soggy! Then transfer to some foil and pour over the marinade and bake for 6-7 minutes (or more if needed)
4. Mix the potatoes with the kale and add the parmesan chunks – made them thinnish slices but thick enough you can bite them and taste the cheese. Serve with the salmon, with the extra marinade poured over.
Recipes for the Kale Salad and Salmon the (adapted) from Refinery 29
October 9, 2012
Many of you probably know how to make risotto… I never really made it before. Its my husbands thing, he does it so well I never tried.
So when I went to the Square Food Foundation and learnt how to make it from a top chef… It was a surprise how easy it was… I know I know everyone says this.
They taught us little chef tricks; how to slice an onion really small and tips on how to make a risotto really great, and how important it is not to brown your onions.
So for a really amazing mushroom risotto you need;
2 pints stock (chicken, or vegetable) note that if you don’t have fresh buy the best cubes you can find
2 tbsp olive oil
knob of butter
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
½ head celery, trimmed and finely chopped
400g risotto rice
2 wine glasses dry white wine
100g sliced mushrooms – I used a mix of exotic mushrooms but chestnut would also work
salt and freshly ground black pepper
115g freshly grated Parmesan cheese
Heat the stock.
Melt a knob of butter in a pan and add the mushrooms and the leaves from a couple of sprigs of thyme. Cook over a gentle heat, stirring until the mushrooms soften and turn golden. Stir in 1 chopped clove of garlic and cook for a further minute and put to one side.
Put the oil and butter in a saucepan, add the onion, garlic and celery and cook very slowly for about 15 minutes without colouring… This is called a soffrito. You want everything to go translucent.
Then add the rice and very briefly lightly fry until the edges go a little translucent. Add the wine and keep stirring – it will smell fantastic.
Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside.
Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite.
When the rice is nearly cooked, and just before you add the final ladleful of stock, stir in the mushrooms. Remove from the heat and add the butter, parmesan and 1 tbsp of mascapone if you like.
Season now to your taste…
Put a lid on the pan and allow to sit for 2 minutes so it gets all creamy. Then eat!
This is now my favourite thing to make and I have already made a few different risottos, and I am now going to make sure I always have risotto rice in the house.
July 30, 2012
I have been wanting this salad for weeks, I finally spotted some figs at Waitrose last week and went for it…
Not a recipe more of a shopping list type post…
A slice of tasty bread, I used sourdough, drizzled with olive oil and baked for 10 minutes at a low heat
A good large slice of goats cheese, again backed at a low heat for 5 minutes
Figs, 1 per person, baked, you guessed it, on a low heat for 5-10 minutes
Salad leaves, I like baby leaves.
Plus great olive oil and honey, seat salt and black pepper. I also added some plus tomatoes.
That’s it… so great, the gooey cheese and warm figs with the sweet honey is just a classic combination I love.
It’s also great with blue cheese.
July 13, 2012
Something for the weekend…
This breakfast is so good I have had it the past two Saturdays, bit now I am out of brioche and I cannot buy more (man that stuff is good) so it’s up to you guys to give it a go now.
1 loaf of the best brioche you can get your hands on (for 2 slices per person)
1 egg per person (we used Burford Browns of course)
2 rashers of bacon per person
some mixed berries
maple syrup – this is essential!
It’s easy, I am sure you have made eggy bread before… that’s all it is.
1. First get your bacon grilling… then slice your bread, whisk the eggs in a large shallow bowl and heat a large non-stick frying pan. I didn’t use any oil and I don’t think the egg needs it but to be extra naughty use a little butter
2. Dip your bread in the egg and make sure each slice is well coated before frying for 2-3 minutes each side – don’t forget your bacon…
3. Pile the goodies up on your plate, bread, then bacon then berries then syrup and take it with you to the table you might need (you will want) more.
So lush, how will I top that this weekend?
June 18, 2012
I always make eggs at the weekend, during the week all I eat is weetabix and berries so eggs and toast with proper coffee is my weekend ritual and I adore it.
The favourite is always the classic poached eggs (I am obsessive about the perfect poached egg) and always with Burford Browns – I will use my whole lunchtime to trek 45 minutes to get this, and I cannot go back to normal eggs and bacon from our local butcher which also rules.
for the mushrooms:
2 teaspoons olive oil
1 cup mushrooms, I used chestnut, use the earthiest you can get
1 garlic clove, finely chopped
Salt and pepper to taste
for the eggs:
4 large eggs
2 tablespoons half fat crème fraiche
1 teaspoon olive oil
salt and pepper to taste
handful of chives, finely chopped
In a large pan, heat the olive oil over medium heat and cook the mushrooms, with the garlic, until the mushrooms are just beginning to soften. Don’t burn the garlic!
At the same time… scramble your eggs and mix in the crème fraiche and season with salt and pepper. In a smaller non-stick pan, heat the olive oil over medium heat, add the scrambled eggs and gently stir them with a wooden spoon as they cook. Cook them until they are the consistency you like then add the chives and serve over toast with the mushrooms on top.
I called them Richy Rich because they really are, I am so glad I didn’t use full fat crème fraiche. I think it’s partly to do with the amazing Burford Browns though.