Junky Nurse

Warm mackerel & beetroot salad

2012-01-25T10:01:00.003Z

More beetroot this week. Straight from Hackney Veggie Box Scheme.
Ingredients:
500g new potatoes, cut into bite-size pieces
3 smoked mackerel fillets, skinned
250g cooked beetroot
100g mixed salad leaves
100g chevre
50g walnut pieces
FOR THE DRESSING Whisk together 3 tbsp olive oil, 1 tbsp wine vinegar or lemon juice and 1 tsp Dijon or other mild mustard. Season to taste, then mix with the horseradish.

Boil the potatoes for 12-15 min until just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks.
Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes - they should still be warm.
Add the salad leaves, mackerel, beetroot, chevre and walnuts, and toss gently. Serve with crusty bread, quinoa or brown basmati rice.

Turmeric Tofu Quinoa Pilaf

2011-12-03T22:20:00.012Z

This lovely recipe was recommended by my good friend Olga. It is taken from some celebs cookbook. Oh well, if Olga says it's good...
Ingredients:
200g quinoa
olive oil
3-4 spring onions
300g chopped cherry tomatoes
a handful of finely chopped parsley
a handful of finely chopped coriander
6 slices of firm tofu
a good sprinkle of ground turmeric
for the dressing:
4 tablespoons crème fraîche or yogurt
zest and juice of 1 lemon
black pepper

Cook the quinoa for 12-15 minutes, set aside to cool while adding a couple of tablespoons of olive oil.
Mix the herbs, tomatoes and spring onions and then put in a large bowl with the quinoa.
Heat some olive oil and saute the turmeric sprinkled tofu for a few minutes, both sides, till it gets a nice golden colour.
Make the dressing by mixing all ingredients, it should be very thick. You want that. Crack some black pepper over it mix well and add the tofu on top.
Here is a protein bomb for you.

± carrot and soya bean salad ±

2011-11-09T23:02:00.005Z

It feels like there is a duel between the lemon zest and the chili here. Very special taste.

200g frozen soya beans 
60ml olive oil, plus extra for drizzling
1 finely chopped onion
 1 tsp cumin seeds 
1 tsp dried coriander
1 tsp dried parsley
 2 tbsp white wine vinegar 
2 garlic cloves, peeled and crushed
 ½ tsp dried chili flakes 
1 tsp salt 
8 large carrots, peeled and cut into 1cm buttons , or same amount shredded
1 tsp honey
 Grated zest of 1 lemon 
200g feta, broken into chunks
20g sesame seeds

Steam the carrots for 10-15 minutes and also steam the beans for 20-25 minutes, until they are cooked but still retain a bite.
Drain, shake well and transfer to a large bowl. About three minutes before the beans are done, heat two tablespoons of oil in a small frying pan and add the onion, garlic and the seeds.
Cook on medium heat, stirring often, until the onion is transparent and the seeds start to pop – about three minutes – then pour the honey and caramelize.
Remove from the heat and pour the mix over the beans, along with the vinegar, chili and salt.
Add the carrots to the bean bowl and stir gently. Transfer to a shallow serving bowl, sprinkle over lemon zest, dot with feta and drizzle with olive oil.
Then sprinkle over some sesame seeds and serve while still warm.
Also ideal to serve with quinoa.

Spellbound : Pumpkin, Spinach & Chickpea Casserole

2011-11-01T15:59:00.006Z

200g chickpeas cooked or organic canned for lazy days
4 tablespoons olive oil
2 medium red onions, chopped
600 g pumpkin, chopped
1 garlic clove, crushed
a nice mix of paprika, black pepper, dried parsley, salt and turmeric
250ml vegetable stock
100 g baby spinach
50g grated cheddar cheese
50g grated Parmesan cheese
200g long grain rice
lemon wedges to serve

Preheat oven gas mark 5.
Heat oil in a large pot over medium-high heat. Add onion vegetable stock and pumpkin.
Cook, stirring, for 10minutes or until soft. Add the garlic, chickpeas and spice mix and cook for another 10 min then finally add the spinach and cook till it disappears. Remove from heat, add the cheddar cheese and stir well. At the same time cook the rice in a separate pot for as long as the package indicates.
Mix pumpkin and friends with the rice and place in a pyrex type roasting tray that has been coated with olive oil. Put grated Parmesan on top.
Place in oven. Roast for 30 minutes or so. Serve with lemon wedges.

This recipe was made while listening to :
Birthday Party - Release the Bats
The Shags - It's Halloween
The Cramps - Goo Goo Muck
Boris- Spoon
Charles Mingus - Pithecanthropus Erectus
Explosions In The Sky - Welcome, Ghosts
Gang Gang Dance - Nomad For Love (Cannibal)
Guards- Don't Wake The Dead
Male Bonding - Bones
Os Mutantes - Ave, Lucifer
Radio Birdman - Murder City Nights
Abe Vigoda - Dead City

Gluten Free Vanilla Cupcakes

2011-10-26T15:00:00.006+01:00

for the cupcakes

150g room temperature unsalted butter
150g vanilla sugar (that is a homemade version and can be made with a vanilla pod planted in a jar of caster sugar)
3 eggs (take out of fridge ahead of time so it's room temperature)
1 tsp baking powder
1 tsb xanthan gum
150g gluten-free white flour
dash of organic full fat milk

Preheat oven gas mark 5
Cream the butter and sugar together until light and fluffy than beat in the eggs one at a time.
Add in the baking powder, xanthan gum, flour and milk.
Pour into cupcake liners in a cupcake tin and bake for about 20-30 minutes or until golden brown on top and a cake tester comes out clean.
Let cool and then frost.

For the cream cheese frosting

150g cream cheese
150g softened butter
110g icing sugar
3 tbsp good quality berry or fig marmalade. I used my friend's Serafim 's mother's excellent fig marmalade.

Mix together cream cheese and butter until combined.
Add marmalade to the cream cheese-butter mixture.
Sift in the icing sugar and mix with a spatula. Chill in fridge for an hour befoer use. apply on cupcakes with a spatula.
Spread on top of cupcakes with the spatula and chill in fridge for at least one hour until set. Decorate with a couple of raspberries on top or other.

Roasted Broccoflower With Prawns

2011-09-17T14:03:00.003+01:00

Broccoflower is like a piece of art. You do not want to eat it but at some point in it's life it has to happen.

• 1 broccoflower cut into florets
• Salt and cracked black pepper
• 250ml olive oil
• 1/4 cup currants
• 3 tbsp red wine vinegar
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 1 clove garlic, thinly sliced
• 1/4 tsp dried chilli flakes
• 24 large green king prawns, peeled
• 1/2 cup coriander leaves
• 1/4 cup flat-leaf parsley leaves
• Lime wedges, to serve

Preheat oven to 200C.
Place broccoflower florets on a roasting tray and season well. Drizzle with olive oil and toss to coat. Roast for 25-30 minutes or until cooked.
Mix currants and vinegar in a saucepan, bring to the boil, then drain.
In a small frypan over low heat, dry fry cumin, coriander and paprika until fragrant. Add garlic, chilli flakes and 120ml oil and cook until garlic is golden. Remove from heat and season.
Heat remaining oil in a large frypan and stir-fry prawns until almost cooked. Add spice mixture and cook until just heated through. Stir in currants and herbs and remove from heat.
Top cauliflower with prawns and serve warm or at room temperature with lime wedges.
Serves 6 and they will all ask for more.

To The Pacific

2011-09-14T10:28:00.010+01:00

Ignore any tasteless 'easy on the fig' jokes the punters might crack, based on a recent review of the place in Time Out. The fig toastie is actually delicious.
This is a little diamond in Hackney which survived the week of the riots and is serving good coffee and more, with some cool calypso tunes. Went sans baby which was a good idea as it is not ultra spacious and also I wouldn't like to see the little one chewing their lovely postcards from all over the world.
Walking distance from home. So happy about this place!
Do not fret guys: I will keep M. away or strapped in his buggy.
The Pacific Social Club :
8 Clarence Road
Hackney
E5 8HB

Kounoupidi Kapama Oh What Is That

2011-09-07T21:58:00.004+01:00

That is cauliflower cooked in tomato sauce with cinnamon and cheese on top. My grandmother used to cook that a lot and I hated the smell of cooked cauliflower back then. She used to top it up with feta cheese but I think parmesan works much better.
By the way, I love cauliflower now.
Ingredients
• 85ml olive oil
• 1 onion, sliced
• garlic cloves, crushed
• 8 tomatoes, seeded and chopped or just a can of peeled tomatoes if you are lazy like me
• large pinch of ground cinnamon
• 2 tsp dried oregano
• salt and freshly ground black pepper
• 1 large cauliflower, cut into florets
• 1 tbsp freshly squeezed lemon juice
• 75g parmesan, grated

Heat 2-3 tbsp olive oil in a heavy based frying pan and sauté the onion and garlic for 3-4 minutes, or until the onion has softened.
Add the chopped/tin tomatoes, cinnamon and oregano and season with salt and pepper. Stir and simmer, covered for 5 minutes.
Add the cauliflower to the tomato mixture, cover, and simmer for a further 10-15 mins or until the cauliflower is tender. There is an alternative way to cook this, just by steaming the cauliflower in advance for 10 minutes and add to the mix. I prefer this method to be honest.
Sprinkle over the lemon juice and grated parmesan. the cheese has melted. Capers will go well with this too. Serve warm with rice, quinoa or pasta.

Must Remember This Mushroom Pilaf Recipe

2011-08-31T23:49:00.003+01:00

It will only take 30 minutes to cook this beauty.
Ingredients:
a couple of cups of quinoa
olive oil
2 cloves of finely chopped garlic
200g of different sorts of mushrooms

1 large finely chopped onion

juice of 1 large lemon
1 tablespoon dried basil
a bunch of fresh oregano finely chopped

Firstly make the quinoa. Usually 15 minutes boiling time is enough but check with packet. While the quinoa cooks, chop the vegetables.

When the quinoa is done set aside but keep warm. Heat a splash of olive oil in a large pot over medium heat. Add the garlic and the chopped onion and stir over medium heat until slightly softened. Add in the mushrooms. Season with sea salt and pepper. Cook till the mushrooms feel tender. In a cup mix the lemon juice with the herbs and set aside. When the mushrooms are ready scoop the quinoa in the mixture and then pour over the lemon and herbs mix. Toss well. Goodnight.

New Joy

2011-08-24T14:21:00.003+01:00

Happy Kitchen just opened in London Fields and it' s food heaven.
Vegan, gluten free & organic. That does not mean that everything tastes like cardboard. The opposite. Super friendly staff, the best brownies EVER, and cherry smoothie. Need I say more?

Feta Saganaki Is Not A Japanese Recipe

2011-08-20T15:46:00.006+01:00

It sounds Japanese but is Greek and I am homesick (again) so I cooked it today. With sesame seeds and honey. For a moment I was magically transferred to my favorite place in Athens, eating with Anna. Here is the way to make it :

• 250g feta
• 1 small egg
• 1/2 teaspoons ground pepper
• 1/2 teaspoons ground paprika
• olive oil

• flour (used gluten -free all purpose and it was great)
• sesame seeds

• 1 teaspoon oregano

• 3 tablespoons honey

Cut the feta into long chunks, so they look like little fingers and place in the freezer for 15 minutes. It is very important to do that so they wont break while cooking.

Mix the egg, pepper, paprika and oregano in a bowl and beat well. Roll each piece of feta in the egg mixture, then roll in the flour. Once you have done all of them, roll each piece in the egg for a second time, then roll in the sesame seeds.

Heat the olive oil in a frying pan, and cook the feta on each side until golden. Once they are ready remove and drizzle with a little honey and serve immediately.

Generally speaking feta saganaki is harmful for your heart to have every day and for your figure too, but if you serve it with something healthy like asparagus you can reduce the levels of guilt.

Caponata and Sopranos Re-run

2011-07-27T12:45:00.008+01:00

We recently started watching again The Sopranos. I guess it was an inevitable result of the lack of some serious action in our lives,which is mostly full of wet nappies and teething issues at the moment. The best company to watch Tony Soprano's killer lines is Sicilian Caponata with bread and some fine red wine.
Here is the easy recipe :

§ 100g green pitted olives
§ a handful of capers drained and chopped
§ 4 medium aubergines, chopped
§ salt and ground black pepper
§ extra virgin olive oil
§ 1 big red onion chopped
§ 30ml red wine vinegar
§ 3 medium tomatoes chopped
§ a tbsp sugar or honey
§ handful parsley chopped

Sprinkle the aubergines with salt and leave to drain in a colander for 30 minutes.
Heat some of the olive oil in a saucepan and brown the aubergine on a moderate heat for 10 minutes. When cooked, set aside and allow to cool to room temperature.
In a separate saucepan, heat the remaining olive oil and sauté the onion along with the tomatoes. Season with salt and freshly ground black pepper. Add the olives and cook for 20 minutes.
Add the cooled aubergine and the capers.
In a separate bowl, mix together the red wine vinegar and sugar. Add this to the pan and cook for 10 minutes or till the red wine vinegar has been absorbed.
Transfer to a large bowl, add the chopped parsley and mix well.
Drizzle with extra virgin olive oil to serve.
Serve hot or cold.

Apologies for the bad iphone photo, it looks like I have -temporarily- lost my lovely camera. It must be somewhere between those unused nappies and the rattles.

Cauliflower Steak. Yes. Yes. Yes.

2011-07-19T13:33:00.004+01:00

Preheat oven to gas mark 2. Using sharp heavy knife and starting at top center of cauliflower head, cut two 3cm thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.

Cut into florets all left from the remaining cauliflower head. Steam florets for 10 minutes, set aside and then add milk in medium saucepan, and sprinkle with salt and pepper. Transfer the mix in to a blender. Add 1 cup cooking liquid from the steaming water and puree until smooth. Keep warm.

Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.

Divide puree between 2 plates; top each with cauliflower steak.

Here served with parmesan on top.

Get Stuffed With Goodness

2011-06-16T22:59:00.006+01:00

Stuffed mushrooms with goats cheese and watercress are quick and tasty though I must admit that I cheated the last time I made them and used ready made Putanesca sauce from Waitrose. Sorry!
You will need :
5 portobello mushrooms
a bunch of watercress
capers (if not already in the sauce)
1 jar of putanesca sauce

Fill in the mushrooms -after a nice rinse- as seen in the photos. Stick in the oven for 15-20 minutes
and serve with wild rice. Success.

A Fish Friendly Tote

2011-05-11T23:36:00.001+01:00

By Katharine Hamnett

Wunderfood

2011-05-03T11:03:00.002+01:00

Had a pretty hard (emotionally and physically) weekend which made me realize once more the importance of good food.
This is made with quinoa but rice, millet or couscous can be used instead. It is very crunchy and nutty and will give you super powers.
150g quinoa
1 red pepper
1 red onion
3 grated big carrots
sesame seeds
pumpkin seeds
sunflower seeds
bean sprouts
green beans steamed
broccoli florets steamed
a handful of cassius nuts broken in little pieces

Mix all together pour over some oil and the juice of half orange, season.
You can climb mount Everest with a smile just with this in your lunch box.

MURDER SALADS Part Two

2011-04-27T18:03:00.007+01:00

It is time for proper detox from last week's BBQs.
Pilates class this morning helped and then a walk around the park.
For lunch another one of the murder salads series.

for the salad:
250g brown basmati rice
3 grated carrots
1 red or yellow pepper chopped
100g marinated artichokes (from the local deli or from a jar)
chopped parsley
a handful of flaked almonds
a handful of capers

for the dressing:
juice of 1 lemon
2 tablespoons of olive oil
some juice from the artichokes jar

Cook rice for 30 minutes drain and wait till it is cool. Then mix with all the other ingredients and pour over the dressing. Perfect with jasmine tea.

Easter Sunday Prawns

2011-04-25T11:57:00.006+01:00

Cooked this yesterday and it was just perfect after all the meaty barbecues of this week.
Tip: do not go easy on the lemon juice.

300g wild mushrooms
100 g butter
1 red pepper finely chopped
1 large clove garlic, chopped
Salt and pepper
Lemon juice
650 g prawns, peeled
chopped parsley
chili flakes

Chop the mushrooms after giving them a good rinse or brush.
Melt the butter in a shallow casserole. Add the mushrooms, red pepper, garlic, salt, pepper and lemon juice. Cook for a few minutes.
Add the prawns (if they are precooked) to the casserole and cook for 3 minutes, stirring several times. Then add the chili flakes.
If you go for raw prawns cook them separately & thoroughly then add to the mix when they feel ready.
Mix in the parsley and add more seasoning if necessary. Serve with warm quinoa.

Bubble Tea Lab

2011-04-20T20:36:00.008+01:00

Opening tomorrow Bubbleology on Rupert Street in Soho serves bubble tea, which is fruit flavored ice tea, perfect for this lovely hot weather.
I am taking the little man to town tomorrow morning.
Check out :

www.bubbleology.co.uk

photo by Laura N.

A Cool B & B

2011-04-14T14:06:00.007+01:00

Chatsworth road in Hackney is changing indeed. We now have a lovely bed and breakfast in the hood.
Russells of Clapton looks like the coolest place to spend the night, with rock n roll vibes as the owner used to be a band manager and the prettiest dog in Hackney. Can't wait for the day they will be serving breakfast in the garden for the punters' friends too.

Lego Lunchbox Is Finally Here

2011-04-13T20:47:00.008+01:00

My son is only 5 months old but he already has a lunchbox waiting for him when the nursery time comes.
It arrived today and although I hate the word awesome, well, it is AWESOME.

This Recipe Is Called Liz Taylor

2011-03-29T21:50:00.005+01:00

Don't ask why. This was always known in my recipe book as Liz Taylor and since she went to a better place recently I remembered it and cooked it and it was a success. R.I.P. Liz

You need : 6 leeks, 2 medium hard boiled eggs- chopped in little squares, 200g of small potatoes
and for the sauce : 2 tea spoons of Dijon mustard, 1 tea spoon dried tarragon, 75ml olive oil, 2 tea spoons of red wine vinegar and 2 table spoons of white wine (ok then secret revealed, mixing red and white wine is the reason this recipe is called Liz Taylor)

After rinsing well and discarding of the outer hard green layer, slice leeks. Cut the small potatoes in half and steam for about 15 minutes, or until easily pierced with the tip of a sharp knife. Move into a pan with a little butter, add a bit of salt and then the leeks and cook for 10 minutes.

While everything is cooking, whisk together the mustard, vinegar, salt and pepper, then gradually beat in the oil, drop by drop at first, to form a thick sauce. Finally beat in the wine.

Drain the potatoes and leeks in a colander and leave to steam dry for a few minutes until warm.

Put the potatoes and leeks in a shallow serving dish, scatter with half the tarragon, add pepper, then pour over the dressing. Add the hard boiled chopped eggs over the top, then add the rest of the tarragon. Liz would like this best eaten lukewarm.

Stuffed Aubergine Rolls

2011-03-28T15:24:00.004+01:00

Ingredients
• 2 aubergines, cut length ways into 0.5cm/¼ in thick strips
• salt and freshly ground black pepper
• olive oil, for brushing
For the filling
• 150g/5oz ricotta
• 150g/5oz buffalo mozzarella
• pinch freshly grated nutmeg
• 2 spring onions, finely chopped
For the sauce
• 250ml/8fl oz extra virgin olive oil
• 450g/1lb cherry tomatoes, halved
• 1 garlic clove, crushed
• salt and freshly ground black pepper
and a bit of honey
Preparation method
1. Preheat the oven to 180C/355F/Gas 4.
2. Season the aubergine slices well with salt and freshly ground black pepper and brush with oil.
3. Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Remove from the pan and drain on kitchen paper.
4. For the filling, mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl.
5. Lay out all of the slices of aubergine onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one.
6. Roll up the aubergine slices, like a cigar, around the filling, then rest them seam-side down on a plate.
7. For the sauce, heat the olive oil in a pan and add the cherry tomatoes.
8. Simmer for 8-10 minutes until the tomatoes begin to break down.
9. Remove from the heat and stir in the garlic and honey. Season, to taste, with salt and freshly ground black pepper.
10. Spoon some of the sauce into the bottom of an ovenproof dish.
11. Carefully place the aubergine rolls, seam-side down onto the sauce, and spoon over the rest of the sauce.
12. Transfer to the oven and bake for 12-15 minutes, until the cheese begins to melt.
13. To serve, spoon the rolls onto plates.

photo taken from the bbc website and recipe from there too but slightly altered

Breakfast In Bed

2011-03-10T08:46:00.003Z

bread + soft cheese + honey + ground cinnamon + raspberries = magic

Carrots Are My Friends

2011-02-26T22:04:00.003Z

Full of moist and goodness, carrot cake is easy to make and yum. This is a gluten free version for one big cake or 36 cupcakes.

Ingredients:

200g sugar
4 eggs
1 1/2 cups light olive oil or avocado oil
200g all-purpose gluten-free flour mix
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon xanthan or guar gum
1 cup chopped nuts
3 cups freshly grated carrots
50 g unsalted butter
80 g cream cheese
1 teaspoon vanilla extract
250g gluten-free powdered sugar

Preheat oven to 200 c or gas mark 6.

Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.

In a separate bowl combine gluten-free flour mix, xanthan gum, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.

Stir in grated carrots and nuts. Pour the batter into prepared pans.

Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes. Cool on a wire rack.

While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.

When cake is cool add the frosting. Same for cupcakes.

Pale Blue Door Is Back

2011-02-23T20:42:00.004Z

...i just have to find a babysitter

Summer Pudding Winter Joy

2011-02-14T11:23:00.006Z

Summer pudding is a gateaux for lazy people like me.
Ingredients :
200g strawberries
300g blueberries
500g raspberries
100g redcurrants
180g caster sugar
a packet of sliced white bread (gluten free bread is working too)
How:
Wash fruit and gently dry but keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves. Bring to boil for 1 min, then tip in the fruit apart from the strawberries. Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
Line the basin with cling film as this will help you to turn out the pudding. Overlap two pieces in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you g0
Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.

Easy Paella Ahoy!

2011-02-01T13:05:00.005Z

Why did I always think that paella is a bitch to cook?
It is not hard at all my friends. I just skipped the chorizo to please my vegetarian boyfriend and followed those simple instructions:
Ingredients
±olive oil
± 1 big onion sliced and chopped
± 1 tsp turmeric
± 350g long grain rice
± 1 l hot veg stock
± 200 frozen peas
± 1 big red pepper
± 400g seafood mix
± 1 lemon cut in wedges

Heat the oil in a deep frying pan, then soften the onion for a few minutes. Stir in the turmeric which will give it a nice yellow colour and rice until coated by the oils, then pour in the stock. Bring to the boil, add the red pepper then simmer for 10 minutes, stirring occasionally. Tip in the peas and stir in the seafood then cook for another a final 10 minutes cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

For The Love Of Cauliflower

2011-01-27T22:00:00.003Z

Took my baby son Marlon to 'Railroad', the new cafe on Morning Lane today. They served the tastiest cauliflower and yogurt soup I have ever tried. It was spiced and the cauliflower was still in florets, not mashed.
He had it later in the day via breast milk which made him very happy on this cold miserable day.
I stole their recipe.

Ingredients (serves 4)

olive oil
1 brown onion, chopped
1 sweet potato, peeled, chopped
2 garlic cloves, chopped
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground chili
1/2 medium cauliflower, trimmed, cut into small florets
5 1/2 cups organic vegetable stock
1/2 cup natural yogurt

1 Heat oil in a large saucepan over medium-high heat. Add onion, potato and garlic. Cook, stirring often, for 5 minutes or until onion is soft.
Add turmeric, coriander, cumin and chili. Cook for 1 minute or until aromatic. Add cauliflower and stock. Cover and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15 to 20 minutes or until cauliflower is tender.
Over medium-low heat, stir in 1/3 cup yogurt. Cook for 3 to 4 minutes or until hot (do not boil). Season with salt and pepper.
Ladle soup into serving bowls. Drizzle each with 1 teaspoon of remaining yogurt. Sprinkle with chili powder. Serve with bread.

Now Cut That Cheese

2011-01-25T13:26:00.005Z

Isn't this the most spectacular cheese cutting set ever?
Get it from here:
http://www.uncommongoods.com/product/cut-the-cheese-knife-set

It's On!

2010-11-05T07:41:00.004Z

If I am not in labour this Sunday I think I will check out the new market in my neighborhood.
Bring it on Clapton.

www.chatsworthroade5.co.uk/

Mascarpone Dreams

2010-10-22T19:43:00.002+01:00

Roast squash with mascarpone, Parmesan & sage
For lazy days - so easy to make

1. Spoon olive oil into each half of butternut squash, add the dried sage and finely chopped garlic. Salt & pepper.
2. Roast at 200C/fan 180C/gas 6 for 40-50 minutes or until tender and toasted around the edges.
3. Spoon the mascarpone into the hollows and stir, season and scatter with Parmesan. Stick in the oven for another 15 minutes till cheese melts nicely. Add fresh chopped parsley on top and serve. Chives work too.

Fruity Indoors BBQ

2010-10-19T00:48:00.004+01:00

Exotic Quinoa

2010-10-15T09:27:00.005+01:00

Mango Blueberry & Quinoa Salad is inspired by a similar salad available at M&S
but with more ingredients added.
It is an absolute winner and friends keep asking for the recipe.

Quinoa Salad:
• quinoa
• cucumber
• red rice
• 1 red pepper finely chopped
• lemon & basil oil dressing (see recipe below)
• beans, chickpeas or similar - optional
• blueberries
• 1 mango
• rocket well chopped
• dried cranberries
• a few coconut pieces
• sunflower seeds or mixed seeds

Lemon & Basil Oil Dressing:
• basil infused oil
• lemon juice
• garlic puree
• honey
• lemon zest
• salt & pepper
you can add crushed chilies (optional) for a spicier version
Simply prepare the quinoa and rice and combine all the ingredients. adding the dressing in the end.

Winter in the Med

2010-10-08T18:36:00.004+01:00

Mediterranean stuffed peppers in the oven are quick, easy, yummy and comforting.

Here is what you need:
• 50g brown basmati rice
• 1 each red, orange and yellow pepper
• 1 bag watercress, roughly chopped
• a handful of baby plum tomatoes chopped
• 50g/2oz pitted black olives, chopped
• 50g/2oz drained sun-dried tomatoes
• 50g/2oz cheddar cheese, grated
• feta
• 25g grated Parmesan

Cook the rice in boiling salted water for 20 mins or according to pack instructions and drain.
Preheat the oven to 200C/fan180C/gas mark 6. Cut the peppers in half , length-ways and cutting through the stalks. Remove the seeds and discard; place them in a roasting tin, cut side up.
Mix the rice, watercress, olives, feta and sun-dried tomatoes and fresh tomatoes together with half the cheddar cheese. Season to taste. Spoon the mixture into the peppers and scatter over the remaining cheddar and all parmesan.
Bake for 30 minutes or until the peppers are tender. Serve with salad.

Swedish Chef

2010-10-07T10:40:00.006+01:00

People have different opinions about IKEA and I respect them all.
I also understand the love-hate relationship others have with the place and what it represents.
But we have to congratulate the IKEA chaps on their new coffee table book. It is so clever and beautiful and inspiring.
Have a look here: www.demo.fb.se/e/ikea/homemade_is_best/index.html

Gigantic

2010-09-26T21:11:00.005+01:00

No I am not going to start waving flags suddenly, believe me this came as a surprise.
As a kid I used to hate gigantes, those farty big beans that my grandmother would cook with such pride, devotion and zest.
Then I loved them suddenly , one hot summer night in Ios, with ouzo. But I was drunk so I forgot everything about them.
Last weekend a friend came over to stay with us which was a good excuse for a BBQ and a little dinner party. He offered and cooked Gigantes beans in the oven, 'plaki' as they call them in Greece. My boyfriend went ballistic. Why have I never cooked that masterpiece for him in the past?
Well this weekend I finally did. Being lazy, I used canned butter beans, nothing of the patient soaking overnight process that grandma loved and was such an important part of her 'Gigantes' ritual.

Ingredients

300 grams gigantes beans or butter beans
2 bay leaves
1 large onion, finely chopped
2 cloves of garlic
1/3 cup of olive oil
6 ripe tomatoes, peeled and blended or 1 can of whole tomatoes (500 grams)
1 tablespoon tomato paste
1/3 cup white dry wine
1 cup of parsley, finely chopped
2 stalks celery ribs, finely chopped
3 big carrots, finely chopped
fresh oregano, finely chopped
A few sprigs of dill, finely chopped (optional)
1 tablespoon salt
Freshly ground black pepper
1 tablespoon thyme honey (optional)
2 cups water

Directions:

Soak beans in plenty of water, overnight. Or use canned beans if you are lazy like me.
Drain and add fresh water and bring to a boil and remove any froth with a slotted ladle. Drain them again and add fresh water and bay leaves and bring to a boil, lower heat and simmer until almost cooked (about 1 hour and 30 minutes) and then drain and discard the bay leaves.
Preheat oven at 180o C 350o F.
Heat olive oil in a sautéing pan and sauté onions and garlic until translucent.
Add chopped celery, carrots, parsley, fresh oregano and beans and mix.
Add wine, honey, tomato, salt and pepper and water and mix.
Cover the sautéing pan or cook in a casserole dish in the oven for about 1 hour and 15 minutes until the beans are soft and the sauce is thick, mixing at regular intervals.

Serve with olives, feta cheese, tzatziki and bread.

Bananarum A

2010-09-15T18:08:00.006+01:00

There is nothing worst for a woman's silhouette than being pregnant + discovering that apart from cooking, baking is amazing too.
It 's all downhill from now on my friends, all the way to Fatland.

First ever attempt to bake was more than successful, boyfriend suggested to get a stall at Broadway Market and sell them. Ha, as If I don't have anything else to do on a Saturday!

So for gluten free Bananarum-a Muffins you will need:

Ingredients:
100g Caster Sugar
100g Butter (at room temp or microwaved for 5 sec.)
2 Eggs
3 Large Ripe Bananas
170g Rice flour
50g Corn flour
1 tsp Gluten free Baking Powder
1/2 tsp Salt
2 shots of Dark Rum
chocolate flakes

Preheat the oven to 200C. Cream the butter and sugar together in a large bowl until light and fluffy. Use a small electric hand mixer. Add both eggs and mix well until you have a smooth light & airy mixture.
Mash the bananas one at a time and add them. Mix well between each banana until they disappear into the mixture. These hold the muffins together really well and allow this recipe to be made without xanthan gum or another binding ingredient.
Mix the rice flour, corn flour, baking powder and salt together in a separate bowl. Sift this mix into the butter and egg mixture bit by bit, mixing in between until you have a thick but even consistency and all the flour mix has disappeared into the wet mix. Pour in the rum gently. Add the chocolate flakes and mix again very well.
Spoon into muffin cases until even. The baking powder will make them rise so don't make them overflowing.
Bake for 20-25 mins until golden brown.

Elderflower I Adore You

2010-09-15T00:53:00.003+01:00

Being pregnant is good for my liver but oh how I miss you alcohol!
There are always ways to trick myself and the super non-alcoholic champagne I got from Fresh & Wild can be used for this cocktail.
Normal people of course can use proper champagne.

Ingredients:

3 oz Champagne
2 oz elderflower liqueur or cordial
club soda or soda water
lemon twist for garnish

Preparation:

Pour the liqueur/cordial and Champagne over ice in a chilled glass.
Top with club soda.
Stir well
Garnish with a lemon twist.

Sweet Potato Mash with Haloumi and Chili

2010-09-02T18:58:00.004+01:00

Dead easy this one. And a winner.
Steam the sweet potatoes and the parsnips and then mash them with a fork and add a bit of butter and milk. Play it by the ear, that is the easiest method for the best mash. If it looks thirsty, feed it with more milk and salt and pepper.
Fry the sliced haloumi till it goes dark on both sides and put on top of the mash. Prepare the 'sauce' separately by chopping the chillies and fry them for a few minutes, squeeze the limes and add the lime zest. Then just pour on top of the mash and haloumi.

All in all you will need:
3 big sweet potatoes
3 parsnips
milk
butter
chilies
haloumi
1 lime

Oh What A Joy : At Bonnington

2010-07-10T23:30:00.003+01:00

There are not many advantages about staying temporarily South of the river. Commuting to work to begin with kills me. But beggars can't be choosers and until I move back East later on in the Summer I have to stay South, enjoy the fact that I am not paying rent and not moan. In other words 'shut it'. With places like the Bonnington Cafe this can be truly very easy.
I paid a visit today in the afternoon on my own and it was so enjoyable I am dying to take all my friends there and share the experience.
A few minutes walk from Vauxhall station, this lovely place has a different chef every day and serves vegan and vegetarian food which was the best choice for one of the hottest days of the year. Today Ana ignoring the heat wave had cooked a menu that made me want to order EVERYTHING. In the end I got the delicious carrot and ginger soup for just £2 and a watermelon and lime fresh juice for just £1,50. I also got a takeaway polenta with walnuts for later on, which i enjoyed in the park. Then I was smiling like an idiot for the rest of the day.
I am going again on Tuesday!

Would Pinchy Want It That Way?

2010-06-15T10:15:00.002+01:00

Oh yes, I had something like the perfect day last Monday. To begin with I had the day off and was feeling physically well after a very long time. I met an old friend who was in London for business in the morning, then had a very long walk, then went to the cinema and then found myself at this restaurant alone, menu in hand, just because of the poster on the wall: JUNE! LOBSTER MONTH. I am such an easy target sometimes.
I did call my partner to join me, who is a vegetarian, 99% of the year . He did come but did not try the lobster. I did. And it was delicious. But I must admit that it looked very cute and I found myself feeling a bit like Homer Simpson. And in reality it was not as delicious as the lobster I had in Crete 5 years ago, or the one my friend caught in 2003. It was a lobster that was designed to end up in my plate and that was a very sad thing to realize.
But I have no regrets. It was part of the almost perfect day Monday.

National (Crypto) Vegetarian Week 2010

2010-05-27T21:56:00.003+01:00

Though I am not a vegetarian I must admit that I had great fun at the National Vegetarian Week event at the Window in Islington this evening. My lovely friend and I had the chance to try really tasty canapes, sushi, a fantastic quinoa mini- dish and other vegetarian delicacies and had a very interesting chat with the Window's chef, Annie. There was also a chance to learn how to properly roll sushi, but with just simple use of eye contact both my friend and I, agreed in eating, rather than enrolling.

Talk Of East London

2010-04-29T00:35:00.003+01:00

Towpath Cafe is on 42 De Beauvoir Crescent, by Regents Canal off Kingsland Road and its cheap, simple, full of charm and the best place to have breakfast on a sunny day.

Fairly new and not spoilt yet, but it is a matter of time and the city for this beauty to be discovered. Go!

Back To Auberginia

2010-04-26T17:41:00.006+01:00

Baked aubergines are the simplest tastiest dish for spring in the book.
Just wash them, get rid of the top and bottom bit and cut them in little triangle pieces. Spread olive oil into a baking tray and place the pieces in, add a generous amount of salt, splash with more olive oil, crushed garlic and dried herbs like marjoram and basil and leave in the oven for an hour on medium heat (about 180 degrees). Halfway remember to add pepper.
I made this last night, told my boyfriend on the phone about it and by the time he got back home I had eaten the whole lot! I think he will not forget easily. So I m cooking it again today.

Toaster Envy

2010-04-12T15:58:00.003+01:00

Oh my, isn't it beautiful?
This transparent toaster is from Magimix BUT it costs £160 so I think I will stick to my good old toaster for now, the one that electrocutes me from time to time.

Happy In Whitstable

2010-03-28T22:33:00.004+01:00

Just an hour and a bit away from London, Whitstable in Kent is pretty and the fish market is fairly cheap and interesting.
There is also a farmers market with the best pear juice on earth and the biggest Calamata olives in England!

Invest In This Book

2010-03-23T16:25:00.002Z

How to Feed Your Friends with Relish

by Joanna Weinberg

Atsukos Kitchen

2010-02-10T00:44:00.002Z

There is a very interesting course taking place at the Grocery, on Kingsland Road every Tuesday by this japanese lady. A friend is attending already and she is very excited. I am tempted to book a place for the next 5 sessions starting end of February. Especially after viewing this photo. Mini okonomiyaki. What a brilliant idea!

Spring Vegetables with Crème Fraîche and Chives

2010-02-03T13:00:00.003Z

This recipe is easy & tasty. I had to put some 'spring' spirit in this cold weather conditions so cooked it last night and served with quinoa.
Choose four vegetables. I went for broccoli, baby carrots, butternut squash, and purple cauliflower.
Chop one big Spanish onion and saute in a big pan with olive oil. Then add the vegetables and a bit of water. Stir and add more water till the vegs are tender but not too soft.
Salt and pepper on top and half a cup of crème fraîche and some chives. Et voila!

A bucket Full of Mulled Wine

2009-12-18T00:58:00.005Z

1 bottle of red wine (or two bottles of red wine it evaporates remember? )
vanilla pods
lemon zest
orange juice
a bit of honey or brown sugar
cinnamon sticks
a dozen of cloves
aniseed

put everything in a pot and cook in small gentle fire. it would be good to put the cloves around the orange slice. but it doesn't matter if you forget.
ho ho ho

i added a few red fat raisins at the bottom of the glass. eat them at the end. they are THE secret treat.
have a good one. hips.

Best Breakfast In London

2009-11-22T23:37:00.002Z

...and best lunch

WE HEART PELLICCI

It 's all in the squash

2009-11-15T23:55:00.002Z

Butternut Squash with honey and feta cheese

This lovely stuffed butternut squash recipe is simple and super tasty. Ingredients:
1 large butternut squash
2-3 garlic cloves chopped finely
olive oil
200g feta cheese
100 g chopped walnut halves
2 tbsp of runny honey

Wash and cut the squash in half. Scoop out the seeds and pour a bit of olive oil, add the garlic in the little holes and season. Bake for an hour until the flesh is soft but not too soft. Scoop the flesh and the garlic and olive oil mix out and put in a bowl. Leave about 1 cm thick of the outer layer of the squash. In the bowl add the feta cheese and the walnuts and season. Then spoon back into the halves and pour the honey on top. Bake for another 15-20 minutes. Serve with quinoa or plain rice. One big squash serves four.

Hector' s Tuna Salad A.K.A Black Eyed Tuna

2009-09-29T17:26:00.004+01:00

This is not the actual name of the dish, I just named it after a good friend of mine who is making it. Since you don't know him, you can use the alternative name.
You will need:
350g black eyed beans
200g tuna steak in a tin
dill
parsley
1 medium red onion -thinly chopped
a handful of capers
and for the sauce:
3 tablespoons olive oil
2/3 mayonaisse
1/3 mustard
juice of one lemon
...and as Hector says, you will need to put a bit of soul in it as well.
It is actually very simple.
Boil the beans in water for a good two hours and set aside to cool down.
In a bowl mix the chopped onion, dill and parsley, tuna and capers.
In a cup prepare the sauce with all ingredients apart from the lemon and stir then empty in the bowl and mix all very well. add the lemon juice minutes before you serve it.

Flaming Lips and oysters

2009-09-27T04:57:00.002+01:00

Ok, it sounds like the title of a porn film but its not.
The best way to listen to the new Flaming Lips album 'Embryonic' is with the company of at least six oysters. With lemon.

Beta Vulgaris Rules (beetroot risotto)

2009-09-03T15:34:00.005+01:00

This is a simple vegetarian
beetroot risotto recipe inspired by my trip to the country side a couple of weeks ago. Chipping Campden and The Ebrington Arms, voted North Cotswold pub of the year 2009.
You will need:
§ 6 beetroot, roughly chopped
§ olive oil
§butter
§ 1 onion
§ 1 garlic clove
§300g risotto rice
§100ml white wine
§ 800ml vegetable stock
§ yogurt
§ grated parmesan

Blend the beetroot and 2 tablespoons of oil with 400 ml of the stock in a food processor until smooth. Transfer to a saucepan, bring to boil and reduce the heat so the liquid is at a simmer. In a large saucepan heat the butter over a medium heat and add the chopped onion and garlic. Cook for a couple of minutes until softened.
Add the rice to the pan and stir to cover it all with the buttery mixture. Cook, stirring, for another 1-2 minutes until the grains begin to look transparent then add the wine and let it bubble up a bit. Reduce the heat.
Continue by adding the beetroot stock mix a little bit at a time, stir, add more and so on, until the liquid is absorbed. when thats done use the remaining vegetable stock. Cook till the grains are tender but not too soft, in total for no more than 30 minutes.
Remove when is done and add the dill and the parmesan on top and ground black pepper. Serve with yogurt and some cooked beetroot slices on top.

okonomiyaki dreams

2009-08-19T10:26:00.004+01:00

There is a very popular okonomiyaki stall every Sunday at Up Market on Brick Lane. But I don't live there any more so I had to work out a way to cover the lack of this Sunday treat.
Okonomiyaki is some sort of japanese omelette or pizza. Its light, very tasty and once you have the mix ready, very easy to make. All you have to do is buy some okonomiyaki sauce. It is a type of brown sauce with soya and other secret ingredients. I get it from Japan Centre in Piccadilly.

Here is what you need for the mix:
2 cups of all purpose flour - I use rice flour
Water or vegetable stock
4-6 eggs
A bag of mixed cabbage and leaks
3 spring onions
grated cheddar cheese
a cup of cooked sweet corn - or a tin
okonomiyaki sauce
mayonnaise
fish flakes optional

Mix the flour with the water, or stock and add the eggs and stir. Rest the batter for half an hour and then add the chopped vegetables. Again stir the full mix.
Heat the pan and add a bit of the mix enough to make a nice round disc. Cover.
After 5-10 minutes add the cheese on top and the sweet corn and turn around.
Flip it once more after another 5-7 minutes and add the chopped spring onions.
Remove from the fire and spread the sauce and the mayo as seen in picture.
Beware: Okonomiyaki is totally addictive!

How I learned To Love The Coriander

2009-08-10T16:26:00.005+01:00

Not that i ever hated it. It is just that, it's hard to find in Greece, where I come from so I wasn't even aware of it's existence. There are tones of variations of parsley, dill and basil is in almost every dish but coriander is nowhere to be found. Ana, my spanish friend says that the use of coriander is not common in Spain either.
When I moved to London I couldn't help but notice the intense smell and weird taste of it. And I fell in love with coriander straight away.
My then house mate, used to chop fresh ripe tomatoes and add a bit of salt and olive oil and chopped coriander on top. This was our weekend hangover snack. I could eat 5 kilos of tomatoes per day that way.
Yesterday, my new house mate who is a chef showed me how to make coriander last longer once it's chopped off the pot. Wrap the leaves in dumped kitchen paper and put in a plastic bag, take the air off and store in fridge. It will last more than a week!

A Snack For Your Hair

2009-07-30T12:48:00.003+01:00

A couple of weeks ago I started complaining about my hair.
It did not feel as healthy, as shiny and as thick as it used to be. I am sure a certain someone couldn't stand my nagging.
Tip was: eat one avocado a day.
One day I had three.
Aussie friend suggested I should try this:
Cut the avocado in two. Remove the stone. Ad two drops of balsamic vinegar and another two of olive oil in each hole. Add some sesame seeds. Attack with a spoon. Perfect!

MURDER SALADS part one

2009-07-27T15:36:00.007+01:00

Spicy Red Rice with Coconut and Mango
This is an alteration of a rice salad recipe i found in the Observer a while ago.
Changed a few of the ingredients and served hot instead.
It was beautiful to have lunch in the yard with a good friend under the big tree. We put the mango chunks in the middle of the table and poured the mango juice on the hot rice.

You need: 250g white rice or jasmine rice, 200g camargue red rice, 1 big onion, a bit of garlic, dried basil, one red chilli finely chopped, one red pepper thinly sliced, spring onion, fresh coriander, zest of one lemon, juice of half a lemon, 1 tablespoon of unsalted butter, a tin of coconut milk, unsalted peanuts broken in small pieces(optional), one mango.

Cook the rice separately for 20-30 minutes and cover. At the same time cook the rest of the ingredients. Heat up a deep pan and put the butter with the onion and garlic, finely chopped both, add the basil and the coriander.
When they get that nice transparent color, add the zest, the red pepper, the chilli and the coconut milk. Season and simmer for 15 minutes and then finally add the lemon juice and the spring onions. Pour the rice on top and simmer again gently adding more fresh coriander and the peanuts. Taste and adjust seasoning. I used sesame seeds this time as i forgot to buy peanuts. It was well tasty. Do not forget to add the mango at the last minute. That will keep it fresh. Make sure you use the juice of the fruit, too. in the cold salad version the chef used fresh coconut. Will try next time.

Back To Banana Republic

2009-07-20T12:45:00.005+01:00

It's been already 6 months since my trip to Costa Rica and Panama.
On Saturday I woke up with slight hangover and big craving for Gallo Pinto, Costa Rica's national dish.
It is a mixture of black beans and rice and it means 'spotted rooster' but vegetarians do not fret, there is no poultry in it.
I decided to make it just as i remembered eating it, as during our stay in Costa Rica i never really had the chance to cook it, simply because it was everywhere!
But it is so easy to prepare and tasty, it worked out alright in the end and everyone asked for a refill.

Here is what you need:
300g plain white rice
300g organic black beans (tinned is good -keep the juice!)
a couple of garlic cloves
a couple of green long peppers
2 medium onions
coriander
olive oil
sour cream or yogurt
Brown HP sauce (its hard to find Lizano Sauce in London)

Boil the rice in a saucepan and keep warm. This should take no more than 25 minutes.

At the same time in a different saucepan hit up the oil and add the chopped onions, garlic, peppers and coriander. Simmer till they look transparent.
Add the two tins of black beans and their water and gently simmer again. Season with salt and pepper.
Now add the rice and two tablespoons of the brown sauce and after about a minute remove from the heat. Add more fresh coriander on top to serve and put the crème fraîche or yogurt to the side.
In Costa Rica they serve it with scrambled eggs or fried plantain, which is a recommended option.

The moment I tried it I was magically overlooking the ocean on the pacific side of one of the most beautiful places in the world.
I m not kidding !

From Junky Nurse to Kitchen Bitch

2009-07-13T01:50:00.005+01:00

I've been in a cooking frenzy the last couple of years. Also I noticed that I've spent more time in restaurants than in bars the last 15 months. But my memory is shit and the D.Y.I recipe book my boyfriend made for me is not very handy (sorry).
So I decided to use this space and write down good food, tried and tested or ready to be improved.
A little food diary.
Recipes from countries I have visited. Serious cravings hitting from time to time.
Those restaurants that replaced bars.
Film nights accompanied by specially made food.
A recent Quinoa- mania.