All posts filed under: Cooking

Poached egg with chorizo, almonds, tomato & basil

Cook This: Chorizo, Tomato, Almonds, Basil & a Poached Egg

What? You never thought of having almonds with your eggs? Well think about this: how good would a fried almond slick with chorizo oil be dipped into a runny egg yolk? Yeah! Lets get cracking. This is so simple and you will have your breakfast of champions on your table within 10 minutes. First, lets tackle what is likely at the forefront of your mind. THAT poached egg. Let me let you in on a secret, I poach eggs all the time and my first poached egg for this dish was a disaster. I created my whirlpool as I always do, I even added vinegar as I knew my egg was not as fresh as I would like. I would need a very fresh egg for a great poached egg but vinegar helps tighten a tired white and pull it all together. My poor egg couldn’t handle the whirlpool and the yolk bolted away, the white clinging on only just. The yolk poached perfectly and it is the best bit anyway, but you know, that …


Cook This: Chicken Rice Noodles with Peanuts, Chilli & Coriander

You know how it is. You have leftovers, and you need to use them. Or you are tired, and all you want to do is use the leftovers. Either way, this is leftover city and we have to use them up. Leftovers get a bad rep but they are the best thing in a kitchen. Flavours are usually at their best the next day, at the very least they can be livened up quickly and you can have a terrific meal in minutes.  Take a chicken. Say, leftover roast chicken. So good on its own, wonderful with mayo and stuffing in a sandwich, but what about looking East and giving it a little heat, then pumping it awake with some aromatics, some nuts for texture (I am putting peanuts in everything at the moment) and you have a dish that will make you want to roast a chicken and not eat it, but save it for this. Of course you can just roast a chicken thigh for one person to order, which I also did today. Plus, …

Caldereta de Langosta at Es Cranc in Menorca

A Perfect Sunday Lunch: Caldereta de Langosta in Menorca at Es Cranc (Traditional Lobster Soup + a Recipe)

On a quiet street in Fornells in Menorca is an unassuming restaurant, Es Cranc. Es Cranc has a large menu, but most come here for the Caldereta de Langosta, a popular lobster soup from Menorca made with the native blue spiny lobsters which Es Cranc is particularly well regarded for. Caldereta gets its name from the pot that it is cooked in, a caldera. Traditionally this was a fishermans dish, cooked with the broken lobsters that they had caught. Now, it is a luxury and an indulgence, cooked at home for special occasions and at specialist restaurants like Es Cranc in Fornells. Behind a side door next to Es Cranc is a path that meanders to a room of large water baths, and these are full of spiny lobster. Spinning and weaving, large and small, these lobsters are mostly destined for the caldereta, some will be served simply grilled on their own. This is where the fishermen deliver their catch, for Es Cranc that is 5 different day boats that go out up to 7 …


Hot and Sour Chicken (In Partnership with Brita)

This is a carefully selected sponsored post, and is the fifth of five in a sponsored series that I am working on with BRITA as part of their Better with BRITA campaign. In this post, I share my hot and sour chicken recipe. For more information on sponsored content on Eat Like a Girl, please have a look here.  I call this hot and sour chicken, not because it is following a hot and sour recipe from a particular place, but because I am using hot and sour flavours, and some of my favourites too. It is my hot and sour chicken, from my kitchen. Chilli, garlic, tamarind, some savoury light fish sauce and lime make this chicken sing. A sprinkle of coriander lifts it right up before you serve it. Some fried or roasted peanuts for the texture, because you can, and because they are awesome. A little shredded spring onion (or scallions as I once knew them) freshen everything again. That says summer to me. The flavours sprinkle and mingle and dance as you eat …


A Dal to Stay at Home For (with Curry Leaves, Mustard, Chilli & Tomato)

I adore a spiced breakfast. I indulged as much as I could in Malaysia recently, from curries to laksa to curry mee to nasi lemak to roti canai with dal. When I am in Asia, breakfast is my favourite meal. It has so much flavour, so much variety and is always an adventure. I love a good dal, an Indian spiced lentil soup, cooked until tender but still with texture, just so. Mostly lentils, sometimes beans, my favourite is made with the small moong dal. A bowl of sunshine, dal is bright and cheerful with turmeric, a culinary equivalent of the best duvet on a cold night. On top, spice dancing on tip toes, some herbs, whatever I have got. This is called the tarka (or tadka), the spice mixture that gives dal character and zing. And in my experience, while it is great to be authentic, variety is very interesting here, the dal can take any flavour. I sometimes add ginger and garlic to my spices for an extra flavour punch, I sometimes add …


Speedy Summer Supper of Rice Noodles with Chilli Pork & Peanuts

Jet lag hit hard and so did a salmonella relapse, something that I didn’t even know could happen. Roll on Sunday morning where I finally felt nearly human, and decided to embrace the world by heading to gorgeous Columbia Road Flower Market in East London with a friend. If you have not been, Columbia Road Flower Market is a joyful place and a London landmark in the East End. It is a small street, lined now with cafés and restaurants, and packed with flower sellers known for their enthusiasm and high spirits as they attempt to engage the heaving mass of passers by. It gets very busy. Thronged.


Recipe: Passatelli in Brodo (AKA Parmesan Noodles in Wonderful Chicken Broth)

My first taste of this dish in Emilia Romagna awoke a hunger in me that I didn’t know I had. A new desire was immediately satisfied. Spoonfuls of broth, some gorgeous textured parmesan noodles, and repeat. Until the bowl is empty and the world feels sad. But, then you have more, and the cycle starts again. Passatelli in brodo is rich and light, sustaining and so satisfying. I adore chicken soup but this is so much more. This is chicken broth with noodles made from parmesan, nutmeg and breadcrumbs coasting inside. Why aren’t we all obsessed with this? Why isn’t it one of those dishes that every one talks about? Deeply flavoured and rich in umami, passatelli bring this chicken soup to life and soothe unlike any other. I first learned to make this in a hands on pasta class at La Piazzetta del Gusto in Nonantola, a gorgeous local restaurant in a pretty small town near Modena. The town square is full of elderly men chatting and passing the time jovially. Just beyond it …


Recipe: Coconut & Chocolate Curried Chicken

I have an unusual and very tasty recipe for you today, ripe from the shores of Grenada. Grenada is known for high quality cocoa and spice, and they meet here in this lively Coconut & Chocolate Chicken Curry. Do you consider chocolate a sweet or savoury ingredient? For me dark chocolate is intensely savoury, and a brilliant secret addition to many dishes, enhancing with a deep low rumble. It is perfect with chilli and spices, which of course Mexicans have known for a long time. Mole, a savoury Mexican dish rich with chocolate, is a superb example of this.  Recently in Grenada, I had the pleasure of doing a cooking session with Esther and Omega at True Blue Bay. I cooked with them last time too. They are fun, and know exactly what to do with the vibrant ingredients available in Grenada. So many spices, and the chocolate which Grenada is rich with.  This time we made a Coconut & Chocolate Curried Chicken. A small amount of chocolate enriches the spicy sauce, with the creamy …


Wild Garlic Pesto (aka the Joy of Spring) [Recipe]

Wild garlic pesto does feel a cliché but when it is so delicious, why shouldn’t it be? Wild garlic, if you haven’t cooked with it yet, is a broad garlic flavoured leaf, slightly sour, and fantastic with anything creamy, cheesy and it is the best pal for the humble spud. It grows abundantly in the shade, white flours sprouting out in clusters on elegant stems, leaping towards the sunshine. It is wild garlic season here, but near me we mainly have three cornered leek (often confused for wild garlic), which is too grassy for pesto. I tried to source some proper wild garlic, I cried out for secret sources – I WON’T TELL ANYONE, I SWEAR! – but no joy, I failed. I am deeply impatient, and I had a visceral need for the stuff. Praise the internet for intervening and saving my brain and wild garlic free larder, a very kind twitter friend sent me some in the post, and I have been playing with it ever since. Wild garlic pesto is made in …


Egyptian Style Falafel with Lemon Tahini Dressing [Recipe]

I love me some beans, I can’t get enough of them. It shocks people often to discover that I used to be vegetarian (WHAT?!), but you know, I was worried about industrial farming (I still am), and my degree studies were in physiology, including anatomy, which involved human dissection. Yes, HUMAN dissection. I went home one evening after an anatomy dissection, cooked some chicken and thought that it all looked too similar, the flesh and the fibres (sorry, but it is true), my stomach turned and that was that, for a long while. Then as the farmers market movement took hold properly, and people and even supermarkets started to become more concerned about meat and meat sourcing, I came back on board. These years of vegetarianism taught me a lot. I explored pulses, vegetables, herbs and spice. I learned how to add flavour without adding meat, and I resurrected my university nutrition studies to ensure that I was eating nutritionally balanced meals. I studied more, I learned about new and exciting ways that I could …

Buckwheat and Hazelnut Banana Bread (Gluten and Dairy Free Recipe)

Buckwheat and Hazelnut Banana Bread [Gluten & Dairy Free Recipe]

It was one of those mornings. I was out of eggs – what, how could I let that happen?! – and out of coffee beans. I was staring glumly at a bag of Moomin coffee, a hasty Helsinki airport purchase, and wondering how nasty that might be and what I could have for breakfast. On my counter were some very brown bananas, barely a patch of yellow left. I had some buckwheat flour, but not a lot, and a bag of hazelnuts. I thought I might try a new take on banana bread. It is worth buying bananas and letting them go really brown to make banana bread and pancakes. This is when they are at their best for cooking, rich and syrupy sweet. I never do this intentionally. I buy bananas and let them sit on the side. I feel guilty when I see them every day. I worry about waste, and then eventually they go completely brown, and they become banana bread or pancakes. I love the flavour of buckwheat, I use it …


Hummus with Paprika Cauliflower & Almonds [Recipe]

One for the veggies? No! One for all of us. This was one of those things that came together randomly in a helter skelter way, and I am so glad that it did.  When I was in France recently I bought some dried chickpeas from a farmer at the market. I cooked half of them last week, and they were so lovely. Great texture and taste, and even though they were dried, they were fresh, if you know what I mean? The cooked until plump and with bite. I was thrilled with them and saved the rest of my stash for this week. 

[caption id="attachment_20439" align="aligncenter" width="840"] 'Nduja and Carmelised Onion Ragu with Eggs (Recipe)[/caption]

‘Nduja Ragu with Eggs for a Perfect Brunch [Recipe]

I never did love ketchup. I know everyone does. It is said to be the perfect combination of sweet, sour, salty and savoury, and tomatoes are one of my favourite ingredients, but I just find ketchup to be wanting, and something that is used to blanket other flavours not actually add to the dish. The flavour profile feels a bit two dimensional and dull to me, so I don’t have it in my pantry. Not out of snobbery, I love proper Asian instant noodles and all sorts of other things. I love good eating, and that comes in many forms, I am completely open when it comes to this.


Hummus Kawarma with Lemon Sauce [Recipe]

You have to make this, this weekend. No dilly dallying, you won’t regret it, Hummus Kawarma is a wonderful thing. Creamy thick hummus topped with pops of aromatic spiced and flavouful neck of lamb, finished with a garlic-lemon-parsley-chilli dressing (lemon sauce). Hummus is so lovely when you cook it at home, it is worth the time planning and paying attention to the small details in this terrific recipe from Yotam Ottolenghi & Sami Tamimi’s book Jerusalem. Jerusalem is a must for any passionate home cook, rammed with wonderful recipes and gorgeous photography all from their home city. It is one of those books that demands dreamy browsing.

Spiced Chickpeas with Cauliflower, Red Pepper and Kale

Spiced Chickpeas with Cauliflower, Red Pepper & Kale [Recipe]

Sometimes the world is with you, and sometimes it is not. Equally sometimes your fridge is with you, and sometimes it is not. Sometimes your fridge can be a nasty twisted beast. Last week when I came home from France to discover that my fridge had been off all weekend, well that was a moment where my fridge was being a poison troll. Today, when I shuffled through it and put together the makings of lunch, it was definitely trying to make amends. In university a friend used to call me MacGyver, not because I sported an awesome mullet or because I had impressive skills where I could construct something brilliant, unexpected and absolutely required at that instant in time with just a piece of chewing gum and any-other-thing, but because she believed that I could tackle a kitchen with hardly anything in it and make something good to eat. I have always loved a cupboard forage and it is exactly this MacGyver skill level that brought lunch to my door this lunchtime.

Cauliflower Cous Cous with Chicken, Carrot, Cabbage & Almonds

Cauliflower Cous Cous with Chicken, Carrot, Cabbage & Almonds (In Partnership with BRITA)

This post is the second in a sponsored series that I am working on with BRITA as part of their Better with BRITA campaign. I explore recipes that use BRITA filtered water as a key ingredient, in this instance a healthy and nutritious one pot dish based on cauliflower cous cous.  Not only is this a healthy and nutritious one pot dish, it is also speedy and very flexible. It is a frugal dish also, a perfect dish for using up the ends of veg that are lurking in your fridge. Combining lots of different flavours and textures makes this dish even better.  The base of it is a cous cous, well, kind of. It is a cauliflower cous cous, fond of dieters of all descriptions. I love cauliflower, it is so good raw, unbeatable with cheese and perfect with spice. It is great roasted whole, steamed in florets, and superb when blitzed in a food processor into a rice or cous cous. I am not generally a fan of veg a sa substitute for carbs, but this …

Tuna cooked in Aromatics, a local fish soup from the sea gypsy culture in Sabah, Malaysian Borneo

Cooking in Sabah: Two Healthy Sea Gypsy Recipes (Fish Soup & a Fish Salad)

Visiting Sabah, I was excited as always about the food and the peculiarities that would be offered by the region and the local cooking. Sabah is tucked away in Borneo, caressing the sea, but it has a lot of rainforest and cultivated land too. On the coast there are what are referred to locally as sea gypsies, living in wooden houses on stilts in the sea by the coast. Originating from Indonesia and the Philippines, they do have their own local food culture, and I found a chef who teaches it, Fortunato Lowel, at the Mango Garden Restaurant.

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 …