All posts filed under: Vegetarian

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 …

Recipe: Silky Smooth Modernist Cheese Sauce for Perfect Mac & Cheese and Cauliflower Cheese

How do you like your mac and cheese or cauliflower cheese? No doubt you have your hidden secrets, your favourite cheese combinations (cheddar, provolone and parmesan work a treat, as one chef revealed recently to me), your personal twists (a little pickled jalapeno chopped and lingering like a tiny battleship), your many little ways of making your perfect cheese sauce. But do you ever get enough of that cheese hit? Even with all of that cheese? I make my sauce really thin with the smallest amount of roux possible (roux? a combination of flour and butter used to thicken sauces). Even so, I sometimes can feel the flour lingering below the surface, a little scratchy, and as a result, I end up with a sauce that is not as velvet rich as I would like it to be. The flavour of the cheese often feels muted too. Making it as cheesy as I would like involves a lot of cheese, and that can be a little too thick. What I want in my mac and …

rhubarb-rose-porridge

Recipe: Rhubarb, Rose and Pistachio Porridge

I had the weirdest day yesterday. In the middle of Balham, in broad daylight, a random stranger kicked me up the arse. I KNOW. I was shocked too. He kicked me hard too. Very aggressive and actually quite scary, he thought I had hit my shopping trolley off his car, started roaring at me. I explained that I hadn’t, that I had merely hit the kerb. He roared “HANG ON! WHERE ARE YOU FROM?!” and was suddenly further incensed. At this point it was obvious that he was out of control and I said that I would call the police if he didn’t stop. So he went for me. I am so thankful that someone intervened. It is all in the hands of the police now but WHAT A WEIRD DAY. I am tired and sore and in need of nourishment. I am also startled. If it weren’t so in line with a Fr Ted episode (kicking Bishop Brennan up the arse), it might not be quite so bizarre. As awful as it was, the …

Ode to the Humble Spud & a Recipe for Kale & Potato Cakes

I love the spud. I love it, I love it, love it, love it! How I love the Irish spud especially. Now, when I say this, people look perplexed. A potato is a potato, right? Not so my friends. I miss the fluffy Irish potato, boiled until just at the point of bursting its jacket or roasted until fluffy inside in a bold crisp crusted suit. A friend used to call them laughing potatoes, as they looked like they were laughing their heads off. I remember a large metal tray covered in jostling laughing potatoes at the centre of my grandmother’s table. A little butter – maybe a lot – placed on top and left to ooze, and that was all I wanted to eat. Literally, I refused to eat anything else for a time in my childhood. I especially miss the potatoes that grew in the field in front of my house, and the new season potatoes that would proudly be displayed outside shops when the season started. Before seasonality was a trend, when it was …

Evening Standard Recipe Column: Beetroot Latkes

I love latkes! What’s not to love? Grated potato shaped into a cake and fried before being served with apple sauce and sour cream. LOVE. I do a twist on them occasionally. Favourite Irish combination of parsnip and carrot is a favourite as is my recipe in today’s Evening Standard for beetroot latkes. A perfect recipe for January that is indulgent but also quite healthy. Those beetroot will help your liver detox. Recipe on the Evening Standard: Beetroot Latkes

Recipe: Cauliflower Cheese to Sooth the Nerves and Iron Out Your Soul

It’s hot outside, I know. But let us not deceive ourselves, it is October and that will all change soon, in fact, it’s changing already. So, I am going to help you to prepare for that first grim October day with a lovely comforting recipe for cauliflower cheese. A classic, no? What feelings does it evoke for you? It makes me think of nice warm fires and toasty toes in slippers. Dark nights closing in and mulled wine. Comfort, pure comfort, with a little hint of spice. I don’t go to the trouble of making a proper white sauce here. I prefer the simplicity and luxury of cream. It’s crap outside so lets make it very nice inside. There is a little pre-amble but it is worth it. I recommend flavouring the cream first with bay leaves, garlic and pepper corns. This gives the dish some warm aromatics and a little bit of oomph. Layers of flavour that will give your cauliflower cheese its own X Factor. Read more: Cauliflower cheese to sooth the nerves and iron out your soul …

Recipe: Spiced Chickpea & Squash Vegetarian Burgers

Call it an overdose of meat in Argentina, or an acknowledgement that none of my clothes fit and it’s time to get a little healthier. I want to feel good, and I want to feel lighter. I want to feel like I did 2 years ago before I started to over indulge in this crazy little blog world of mine, and gain weight. So expect some healthier recipes from me here, and the occasional over indulgence. I can’t diet, I love food too much. I can make lighter, nutritious food that still tastes great and sates my appetite. Ceviche is a perfect example of delicious food that is gorgeous and that won’t pork your waistline. I plan to dedicate my summer to cooking food like this, eating it and blogging it. Hopefully, at the end of it my clothes will fit too. There will be some exercise also – I cycled 15 miles yesterday. And the essential, occasional blowout. Yeehaw! Recently, a veggie friend came for lunch so I made some lovely veggie burgers. I …