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Showing posts from 2015

Menu Monday 26th of October

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In honour of the new Bond film being released in the UK today, a little Bond on this week's
Menu Monday. Although you don't see Bond eating very much in the movies, he does stop for the odd bite in the books by Ian Fleming. In fact, Fleming was quite the foodie for want of a better word.

Monday 
We'll still be doing our regular #MeatlessMonday but with some fitting indulgence to mark the opening night of Spectre with Scrabbled Eggs with Black Truffle

Tuesday
Something 007 might have at his club Dover Sole with Champagne Sauce, for economy's sake, you can substitute Dover sole with any fresh flat fish and the champagne with a good sparkling wine or cider. Still tastes delicious.

Wednesday
From his hijinks in Japan, the tasty, Niku- Jaga a  Beef Stew , one for the slow cooker.

Thursday
What may now be one of the most hipster photographed foods on Instagram, mostly smashed and on sourdough toast,in Fleming's day, the avocado was as exotic as Bond's Nemeses. Tonight we'…

8 Things I've Learnt This Week

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It's been one of those weeks...you know that suspicion that the world and your body has turned against you? Well my intuition has been pretty keen lately. I am, however, drawing upon all of my, "dawning of Aquarius", patchouli anointed, tree-hugging, higher self to try to put a positive spin on things. For better or for worse I am going to share what I have learnt this week.

1. Do not attempt to put your glasses on with the same hand you are holding very sharp keys in.

2. Torn ligaments are painful. A strong back is like money in the bank. Ask someone else to pick up stuff. Even pay them to do it. Have deep tissue massages, often.

3. Hazel nuts are native to the United Kingdom .

4. This recipe for Saffron Orzo, is my ultimate comfort food,it might be yours too if you give it a try, all my thanks to The Lean Times for introducing it to me. *bighugs*

5. This is a really good recipe for Lemon Cordial, make some for Christmas presents.


6.



7.  Making perfect houmas/ hummus/ houmous …

Groove Is In The Moves

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We are gently stepping over hump day and in the UK, counting our blessings because, whisper it... & cross all your digits, we appear to be having an Indian summer.
I had a lovely lunch with a friend on Monday, OUTSIDE, drinking Ros√© in ENGLAND in Autumn!!! A few easy recipes to get you through to the weekend. Hope you give them a go and if you do, drop me a wee comment, the good, the bad and the brutally honest! Not too brutal, am really a bit of a  closet wimp.






Chicken with Braised Baby Leeks, Whole Grain Mustard Glaze Serves 4. 8 chicken thighs, skin on 12 baby leeks 3 tablespoons of vegetable oil 2 tablespoons of sherry vinegar 1 heaped tablespoon of whole grain mustard 1 teaspoon of butter salt and pepper Cut the leeks in half lengthways and rinse well to remove any grit. Trim the chicken thighs of excess fat. Add 1 tablespoon of oil to a large frying pan/skillet and put on a medium heat. Cook the chicken skin side down for 10 minutes or until golden brown. In the meantime, mix together…

Something For the Weekend

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September has been a busy month already, with kids in the northern hemisphere going back to school, the celebration of Jewish New Year , the Rugby World Cup, my twins turning 14 and with that, the 14th anniversary of  9/11. What a time that was...The weekend is upon us, let us spend a little more time reflecting,counting our blessings, reaching out, making food and nourishing ourselves and our loved ones. I think these few uncomplicated recipes do that, with very little stress and very little expense.

Autumn Minestrone Soup
I always feel a bit dubious writing a recipe for soup, as it is generally only a matter of throwing some compatible ingredients together in a large pot and boiling away until dinnertime. However, a lot of people I talk to, particularly students that I'm surrounded by, have never made soup from scratch and maybe a recipe helps them to realise it's no biggie. The key to a good minestrone is to keep it tasting fresh,each vegetable discernible and not turning it…

Spring Back, Fall Over?

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It is spring in my part of the world, well today it is anyway, always a little doubtful in May in the U.K but I am making hay while the sun shines.
Actually I am making kimchi, the whole place stinks of cabbage!! 
Kimchi is a Korean spicy fermented cabbage used as a piquant side dish but can be incorporated into loads of different dishes. 
First you salt cabbage for 12 to 24 hours, then you can bottle it and hopefully the smell will be held captive by the jars.



I'm sort of using this recipe from Mr Momofuku, the funny and talented David Chang. His is here. I added a whole mooli/daikon radish, julienned and used dried chilli flakes instead of chilli powder as I have about a kilo of them hanging around. Bought them for £1 from the Indian spice shop.Bargain.

I used 3 by 700 gram pickle jars, and topped up the jars with extra brine made by dissolving 2 teaspoons of salt, a slug of light soy into 500 mls of water to cover the vegetables. You can use them after only a day or so but leaving t…