All posts filed under: Cook This

Salt & Pepper Tofu Recipe

Salt & Pepper Tofu and Unplanned Meanderings on Existence

I woke this morning feeling so tired but quite chirpy. I want to start the week well. It could be that spring is coming and I can feel it in my bones, and see it in the sky. Maybe it is the lovely weekend that I just spent in Lapland, the people I met, and the huskies, reindeer and general gorgeousness. Lately, I am increasingly aware of time, how precious it is, and how much I want to do. Our lives are in our hands, right? It sounds so simple, but like all simple things, it can be difficult to realise and implement. The last 18 months have presented many challenges and I have felt overwhelmed and swept away at times. My Dad passing away, of course, this takes time to absorb and heal. The mammoth project that Project: Bacon turned out to be (my bacon opus is nearly there now, I am very pleased to reveal), and my responsibilities to my wonderful backers has been a huge part of this. I feel each disappointment …

Buckwheat Pancakes with Plums, Almonds and Honey

Buckwheat Pancakes with Plums, Almonds and Honey

Is it too soon for another pancake recipe? No, it is Pancake Tuesday, right? Right. It also feels only right to share a recipe for those who can’t have gluten or dairy – this recipe is gluten free and that can be adapted to be dairy free. These pancakes are made with buckwheat (as Breton crepes are), which despite its name is not a wheat, it is actually in the same family as rhubarb. I adore the flavour, deep and nutty, and the gently softened plums as a fresh plum compote, sweetened and sticky with honey, and toasted almonds provide syrupy sweetness and bite. I use milk, but substitutes work perfectly (I like almond milk for theses), and coconut oil is a perfect substitute for butter, or any vegetable oil,

1-IMG_9769

Pancakes with Chocolate Orange Chantilly & Oranges (In Partnership with BRITA)

This post is part of a sponsored series that I am working on with BRITA as part of their Better with BRITA campaign. I explored recipes that use BRITA filtered water as a key ingredient, in this instance a lovely water based chocolate ganache or chantilly. We are all familiar with chocolate ganache, the cream and chocolate based gorgeousness that forms the basis of truffles, amongst other things. Did you ever think about making a ganache with water? Hervé This, a physical chemist with a passion for food did in his book Molecular Gastronomy, Exploring the Science of Flavour. He named it chocolate chantilly, but it is equally a ganache or a mousse. Magic! Adding water to chocolate can make it seize and make it very unpleasant, however, This discovered a technique where you can emulsify chocolate with water, and shared the quantities that can make this work. Now, many chocolatiers use this technique to make water ganaches and vegan chocolate truffles. I love a bit of kitchen geekery, and so I enjoyed played around with …

Chocolate & Cardamom Mousse

Chocolate & Cardamom Mousse [Recipe]

It has been a little while since I posted a recipe. I have been floored with a proper flu, a real one, the kind of illness where you can’t raise your head from your pillow or leave your bed. I could feel that something wasn’t right in Lyon. I felt weak, tired and at times quite faint. My temperature was high, I felt exhausted and I couldn’t understand it. Then I came home and – BAM – that was it. I was knocked out and in bed for 5 solid days. Still wheezy and coughing near constantly, and on the move since (I have just returned from 4 days filming in lovely Abruzzo – more on that soon), it is only today that I have felt well enough to start properly working again at my desk. Before I fell ill I had worked on a number of recipes, recipes that are perfect for cosy nights in and indulgence. I don’t care for Valentine’s Day but I appreciate that some of you might, and I certainly feel …

Buckwheat Waffles with Rhubarb, Apple & Candied Hazelnuts

Buckwheat Waffles with Rhubarb, Apple & Candied Hazelnuts [Recipe]

Good morning? Is it safe to come out? I have been in hiding, taking an enforced break, so that I could catch up with everything else (work, book writing, the small matter of publishing a book myself), for it was all becoming a bit overwhelming, and I was losing sight of myself. But I am back now, and I am not very good at taking breaks anyway. My break actually turned out to be an intensive whirlwind of writing, cooking and planning; plotting travels too, and lots to share here. Mainly in my pjs, but you can forgive me that. And maybe you are guilty of wanting that for yourself?  I wanted to just indulge myself this morning, and write forever about Australia. One of my favourite places to visit, but not just me, the Economist listed four Australian cities in the Top 10 best places to live. I could easily live there, maybe even move in the morning for a bit, but London’s tentacles tend to keep me here. I love London, but you …

Beluga Lentil & Egg Salad with Home Made Salad Cream [RECIPE]

Beluga Lentil & Egg Salad with Home Made Salad Cream [Recipe]

I fell off a wagon that I wasn’t even properly on this evening. You could say that I tripped. On an innocent wander to the shop, I spied some curious lentil crisps, all bagged into nice tidy individual portions, so you know, they assume that we can all behave. I never buy six bags of anything like this, as I have no restraint when it comes to bags of crispy things, be they innocently low calorie or proper actual and delicious crisps. But I can’t resist something new, especially lentils masquerading as crisps. I had to try them. You see I have a problem with crisps, and this has nothing to do with January. This is a commitment that I had to make to myself years ago, the only wagon I hop on, the NO-6-PACKS-OF-CRISPS-WAGON, and I fell off it today. Spectacularly. I inhaled that six pack of crispy intensity in 45 minutes. Guilty bag after guilty bag. I put them away, I took them out again. Eventually, I gave up, surrendered, finished the lot, …

Potato & Leek Soup with Bacon & Kale

Recipe: Potato and Leek Soup with Bacon and Kale

I have quite a few Christmas recipes up my sleeve, but lets take a break from the chocolate, the alcohol and the spice, and think about a comfortable Christmas lunch for the days before and after the crazy indulgent one. I am thinking soup, and who doesn’t love soup? Nourishing and soothing, soup is what I reach for when I am ill, or when I need comfort. Oh, and toasted sandwiches too.

1-IMG_7964

Salted Caramel Chocolate Truffles

I wondered about sharing these photos, I really did. I had to rush them before dashing to the airport, and I risked it, and got up at 6am to make them, because I really wanted to share this recipe with you. It is perfect for Christmas. Stress free and it takes a little care but otherwise, just fine, anyone can make these. Of course life and work intervened, and I was too busy in Germany and too tired at the end of every day to do any decent writing. So, here it is now. But then the photos, I can’t help but think they look like I dug up some mushrooms and then coated them in fine soil. I can’t worry about this though, isn’t it much better that you get the recipe? And maybe a little reassuring to see that, yeah, you can make truffles, and they might look a little rough, but hey! They are still delicious. There aren’t enough hours in the day and there is plenty of other bothersome things, I …

Salted Caramel (Perfect as a Sauce, on Toast, or Just Eating With a Spoon)

Christmas is on its way, there is no longer any denying it. I am woefully under prepared, as is my form. I just paid through the nose for my flight home this year for a start, which eats into every other Christmas budget. I guess all of the other ex pats must be very organised this year. After that, there is not a child in the house washed, as we would say at home. (Calm down dear, I haven’t had any children since my last missive, it merely means there is nothing organised and we can’t even see where organised might be, over the horizon). However, I have some recipes to share that will help you be a bit more organised for Xmas, and that will make me feel a lot better. A good place to start is a lovely salted caramel, and it is something that every cook should have in their armoury besides. It is so easy, as long as you watch over it, as it will burn as soon as you stop …

Beef Cheek Chilli

Beef cheek chilli is a gorgeous dish. Tender, robust and sublimely yielding, once you do the initial work, it basically cooks itself. The best bit? It is a relatively cheap cut of meat, and has a wonderful deep flavour and texture. Winner. You will find yourself buying this instead of steak for dishes like this, I promise you. When I first started making chilli, I would make it using minced beef, and yes this is fine, but once I started to experiment with other meat cuts like shin and cheek, I could see that a chilli has much more potential than the one that I was making. Then there are chillies to think about. I used to make beef chilli with whatever chilli I had, then I progressed to smoky punchy chipotle, and then, with an appetite for more and a geeky drive beneath it, I decided to explore different chilli combinations. Then I could see what all the fuss with chilli was about. Layers of chilli playing with the beef, enhancing it, some bringing searing heat, …

Chicken Rendang (In Partnership with Le Creuset)

This post was sponsored by Le Creuset. They asked me to write a one pot recipe and to choose one of their pots to cook it in. I fancied something spiced,  slow cooked and full of character,  so I settled on a rendang inspired by my travels to Malaysia. I chose a shallow pot that would aid evaporation, caramelisation and intensification of the sauce  (a 30cm shallow casserole, in lovely Marseille blue).  I have been to Malaysia twice in the past year, to the tip of it in Langkawi, and the bottom, Sabah, Borneo. I love it there for many reasons. The monkeys (who can resist?), the rainforests and the gorgeous seas, the sandy beaches and the mangrove trees. Best of all is the food, seasoned with punchy aromatics and a little spice. Where India has spices, Malysia has aroma – galangal, lime leaves, lemongrass, lots of fresh turmeric – and slow cooked tender meats, bright fish, with sometimes funky undertones from fermented fish. For this project, I settled on a chicken (ayam) rendang, the perfect food for a …

Roast Pumpkin, Kale, Feta & Pomegranate Salad

Yes, more roast pumpkin. But you probably have some left over from the last recipe, and I bet you are not averse to roasting some more. Or is that just me? In Winter my salads become a little more robust. More kale than lettuce, wilted or crisped, chunks of pumpkin or similar dense veg, roasted into submission. No salad should be heavy, so I lift mine with spritely dressings, this time a pomegranate molasses and lime dressing with no oil, so you know, healthy and lower calorie (I did say I was going to try, right?). Over this, soothing pops of sharp creamy feta, and then to give it some sparkle, a gorgeous sprinkle of juicy pomegranate seeds. It is winter? Who cares, when you have this salad? I quite like winter anyway.

Almond Crusted Tuna with Chilli Roast Pumpkin, Wilted Lettuce, Tomato & Curry Leaves

Almond crusted tuna frequently pops up my idea periscope when my mind wanders. I first had it in Sicily a few years ago in San Vito Lo Capo, when I was a judge for the International Cous Cous Festival (yes, I really was, and it was bonkers, and a lot of delicious fun). There are many almonds in Sicily, pistachios too, and they appear a lot in the cuisine. Almond crusted tuna was one of my favourite dishes that I tried, a fabulous alternative to breaded fish, the tuna remains crisp and is – obviously – nutty.

Cardamom and Turmeric Chicken Curry

Today has been stressful. Yesterday was worse. Because of stupid but unavoidable things, in isolation fine, together brain stuffing. Delayed planes, trains and automobiles (yes, all three), a broken front door, mysteriously vanished side gate, and lots of other dull stuff. My brain was starting to tense, my heart was pounding and I was being taken away by fury, a red mist. What a bloody nightmare, eh? What to do? Sort the essentials, ignore the rest, withdraw from the world for a bit, and think of curry. Chicken curry to be precise, I don’t think you can beat it if it is made right. A nice plump chicken from a happy home, whatever cut you fancy, or the lot. I bought a small bird, brought it home and removed it from the carcass, which I will use soon for stock along with the chicken skin and wings. I removed the leg, thigh and breast, the legs I kept whole, the rest I diced chunkily, and added all of the meat to a creamy turmeric bath. …

Rice Soup with Chorizo, Pumpkin, Kale & a Poached Egg

I don’t like telling you what to do, but on this occasion, I must. It is almost the weekend, and it is very much Autumn, so what I need you to do, is to go out and buy a couple of raw chicken carcasses (most butchers will have them, and failing that 500g chicken wings), some ham bones, if you can get them, or a ham hock. You see with these, and some veg, you can make a sublime broth which will keep you in gorgeous soups for the week, as I have done. I just needed soup and lots of it. A home made broth is wonderful, far surpassing any commercial pretenders. Even those home made ones you see in shop fridges will not have been made with the love and care that yours can be made with at home. Love and care brings flavour, and health, and joy. I am insisting that you give this a go. A good home made stock will have clear strong flavours, but it is gentle too, and …

Taste Portugal: A Day on the Algarve Clam Digging & Cooking with Heinz Beck [Part 2: Heinz Beck’s Recipe for Green Tortelloni with Frutti di Mare]

Making Heinz Beck’s Green Tortellini with Fruitti di Mare  So,  you have just been out foraging for clams with a 3* chef. You have fallen over on the boat (just a few scratches), and you have a wicker basket full of clams. What do you do next? Head to the kitchen, of course. Getting a chance to cook with Heinz Beck in his kitchen at Gusto at The Conrad, Algarve was a treat. He is (obviously) talented, but he is also very thoughtful, helpful and open to food writers blundering around his kitchen. We cooked 2 dishes, Bacalhau with Herbs, Pepper sauce and Fennel and Green Tortellini con Frutti di Mare, both flavourful, light and healthy, and just what my body is screeching for at the moment. I am on a bit of a fresh pasta kick – you will have noticed – so I will share the pasta recipe with you now. It seems complex, but it is all achievable, and it is a perfect lunch for friends. Just give it time, perhaps get your …

Paul Winch-Furness / Photographer

A Big Brunch and a Recipe for Louisiana Crab Cakes with Poached Eggs & Tabasco Hollandaise (In Partnership with Tabasco® Brand Pepper Sauce)

Brunch! Boiled Eggs and Tabasco butter soldiers; Feta, Corn & Tabasco Cakes; Tabasco Crab Devilled Eggs; Louisiana Crab Cakes with Poached Eggs & Tabasco Hollandaise Brunch is my thing. I have brunch everyday when I am at home. I am a sleepy morning creature and my body is not ready for anything except coffee for the first few hours. I have always been like this. My body likes evenings and night time, and while early morning is beautiful and, increasingly, I do wish I was a morning person, it is not when I am at my best. I am great at brunch though. I love it. My body is awake and hungry and eager to eat. Often eggs. Almost always with some chilli. I love a brunch dish that packs some heat (as you will have seen regularly on my instagram). Eggs never cease to amaze me with the amount you can do with them. Fried, poached, boiled, gooey, oozy, spread on toast soldiers. Eggs are brilliant when you force fat into them, as you do when …

Malay Chicken Curry

Kapitan Chicken (Malay Chicken Curry)

I know how annoying it is when I say: please go out of your way to find this impossible ingredient, I promise it is worth it. But it is! In this journey we have taken together over seven and a half years of blogging, we are all now toasting and grinding our own spices, right? And doesn’t it make a big difference? Well, trust me when I tell you that getting your paws on some fresh turmeric makes a huge difference here too. It is also fairly straightforward. I always used to peel it, but the chef that I cooked with in Malaysia (at The Meritus Pelangi Hotel) made a paste with it unpeeled and it made no difference. I now consider myself educated. I was fussing unnecessarily, which is really not how I like to roll. Fresh turmeric is having a bit of a hipster moment, but some of us (cough) have been using it for a long time. The hipsters are on to a good thing with their turmeric tea though. It is …

New Cooking Classes: Handmade Pasta Class & Feast Available to Book Now

So you know all of that fresh hand made and hand rolled pasta that I have been obsessing over? And the new classes that I promised? Well, here they are! I am scheduling 3 (small) classes only, and they are longer than normal too, running for a full day so that we can cover a lot of pasta ground. They are in Lambeth in central London this time, in a lovely kitchen that has a great prep area and dining area. As with all my classes, this is very sociable, and the price includes wine and a proper pasta feast. Handmade pasta is such a joy, and once you get the hang of it, very easy and speedy. It tastes much better than most you have had too. I am very excited to share everything I have learned and to feast with you. The class incorporates lots of my Italian travels, and some classic pasta dishes that you know (Tagliatelle with Ragu from Emilia Romagna) and some you might not (Malloreddus with Sausage Ragu from …

Home Fried Potato Hoops with Parmesan, Cumin and Chilli, Nominated for the Red Woman of the Year & Kate Bush, Before the Dawn

Well, this week has been pretty good. I was nominated for the Red Woman of the Year yesterday. It was my second time being nominated, and I was really honoured to be included among such brilliant and inspiring women. It was awarded last night to a very deserving Deliciously Ella in the blogger category. Ella has achieved so much at the tender age of 23, and all in an effort to manage a debilitating illness. The result? Success (she no longer requires her medication as the result of her very healthy diet), a beautiful health food blog, a recipe app and a book on the way. She is self taught too. Thomasina Miers, food writer and restaurateur (Wahaca) and Laura Bates of Everyday Sexism, two women that I hugely admire, were recognised too. Good on Red for recognising these women, and also for illustrating their achievements so that they can inspire those coming behind them. You can see all of the winners on the Red website, and in the magazine soon too, I am sure. …