Talk Of East London

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

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

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

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

How to Feed Your Friends with Relish

by Joanna Weinberg

Atsukos Kitchen

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

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!