eating for one, cooking for two

WHERE DID YOU GO?

2010-12-14T15:26:00.000Z

...you might be asking. Or you might not be asking that, as you know where I've been. Or you didn't really care in the first place. But I'll tell you anyway. Summer of 2010 was a crazy one. I had a baby on the last day of July. Out came lovely Margot, a very "healthy" 9 lbs 3 oz. I put that down to the daily doses of toast with peanut butter and nutella during my pregnancy. The last two months

My first two meals at the new digs (recipes included)

2010-05-12T12:11:00.000Z

I'm still too embarrassed to show you pics of my new kitchen, cluttered as it is. You'll have to wait for those. But I will divulge my first two Clapton creations in the meantime, and perhaps you can look forward to a kitchen pic at the end of the weekend. Perhaps. Things didn't quite go as I'd planned them for dinner, but close. As I said in my last post, I was planning a herby pea soup for

Moving food

2010-05-10T12:32:00.001Z

No, not food that gets you exercising... I'm talking about food that you eat when you're moving house. This past weekend we moved about a mile up the road from London Fields to Clapton. My diet consisted of pastries and (decaf) coffee from a local deli, packaged sarnies and fish and chips from the pub. And although I'm as yet unpacked and will be for at least the next few days, I vow to do a bit

The night-before-a-flight dinner party

2010-05-07T01:19:00.001Z

So I just returned from the States yesterday after a whirlwind 9-day trip. It should have been closer to 14, but thanks to the Iceland volcano, it was cut short a bit at the beginning. So instead of flying out on Tuesday, we didn't get to fly out until Saturday. All that aside, we had a great time celebrating my dad's 60th and our impending July arrival. We succumbed to gluttony a few times -

Easter inspiration please

2010-03-31T12:24:00.000Z

I'm feeling incredibly lazy at the moment. Lately, to come up with recipe ideas for any given week, I'm just looking back at the last three years' worth of posts and my paper diary to see what I ate at the same time. Then I rip my ideas off my younger self and move on. To be fair to myself, I suppose, that's kinda what I started the blog for - it's like an online version of those cute

Come on in, the watercress is fine...

2010-03-27T07:58:00.000Z

So Hugh FW has decided to go on about watercress this weekend. As well he should - it's coming into it's own this time of year, and - in contrast to just about everything else green and seasonal in March - it's got a striking flavour all its own. I personally love a bit of peppery watercress, though I'm not a big fan of it in a salad on it's own. The bitterness can be just a bit too much. Where

Green sauce - simple in name, exquisite in flavour

2010-03-10T17:44:00.000Z

When I first moved to the UK, I was constantly taken aback by the simplification of food names. Take, for example, an ordinary breakfast at a cafe, and ordering a full English. "White or brown bread?" Huh? Oh, white bread or wheat bread. Okay, I'll go brown. "White or black coffee?" Say what?? Oh, with or without milk. With, please. And finally, "Red or brown sauce?" WTF???!! I don't know why the

Don't knock it til you've tried it... Tomato-ginger soup

2010-03-05T19:27:00.001Z

I know this isn't going to be my most popular post - the two comments I had on Facebook to this soup were 'yuck' and 'ew, pregnancy does give you weird cravings'. But let me state officially for the record. I liked this LONG BEFORE I became pregnant. And it's yummy. If you like any sort of Indian food, you'll like this. And even if you don't like Indian food, I think you'll like it, as in my

Eating for two, cooking for three?

2010-03-03T16:29:00.000Z

Well, it's all getting a bit confusing up in here. For those of you who don't know me personally, I'll just fill you in - I'm pregnant! And as of tomorrow, I'm 20 weeks, so about halfway there. You may have noticed that I haven't been posting as much, and when I have, it's been about cake. Let's blame it on the pregnancy, shall we? But now that it's out in the open, a few points: No, I will not

More cakey goodness, this time with blueberries

2010-02-07T23:20:00.001Z

I've always been one for ODing on something until I'm sick of it, and clearly, I'm attempting to do that with cake. As yet, I haven't tired of this 'a new cake every week' kick. The lemon and almond cake last week was fab, but it's a new week, so I need a new fruit. Not in the mood for apples or pears. But blueberries I could get behind. And not the water-plumped flavourless ones "on offer" this

New cake alert: lemon and almond

2010-01-31T18:54:00.001Z

Apple cake, pear cake, apple cake, pear cake. I love 'em, but I'm getting tired of them. So this morning I went trawling for a new cake to make. I felt like having something fruity, which isn't easy given it's the middle of winter. I considered upside-down peach cake, but using tinned peaches just didn't grab me. Then I considered coffee and walnut cake, but the coffee it calls for tends to be

7-layer dip

2010-01-17T14:20:00.000Z

This is one of my favourite things to make ever, but I don't make it too often, maybe once a year for special occasions. But it's amazing. I made it yesterday to accompany a Grey's Anatomy-a-thon. The seven layers are refried beans, guacamole, taco-seasoned cream cheese, salsa, lettuce, tomato, and grated cheese. The trick is just to get the layers lovely and even, and to refrigerate for as long

Defrosting, courtesy of a favourite recipe

2010-01-12T17:05:00.000Z

It hasn't snowed in a couple of days, and the thin white blanket covering London Fields is turning to a rather unbecoming gray. Boo. But what isn't going away is my need for comfort food. It's kinda the only thing to talk about at the moment in food (unless you want to do some horrid "Best of 2009!" or "Things to watch in 2010!" post, neither of which I'm in the mood for). Word of Mouth

Recipe for pumpkin, cannelini bean and tomato soup with bacon

2009-11-05T12:35:00.001Z

There needs to be a rule in October and November: one must incorporate pumpkin into your meals and daily activities at least once a week. Roast seeds? Check. Carve jack-o-lantern? Check. Make soup, curry, cannelloni, and whatever else you can extract from that big and beautiful orangeness? Check. The latest adventure with pumpkin is soup-based, but the pumpkin is roasted first. I think this is

Recipe for chicken livers with bacon, leeks, broad beans and parmesan

2009-11-03T12:56:00.000Z

Every time I’m out visiting my in-laws in Stock, I always stop by Lathcoats Farm Shop. I love their apples and enjoy the trawling the various shelves for something new. Last time, in addition to the bags upon bags of Egremont Russets, I happened upon some chicken livers from Essex Birds. I think I’ve only had chicken livers maybe once in my life, and certainly not cooked by my own hand, but I’ve

Experimenting with Moroccan fish and vegetable stew

2009-10-08T16:07:00.002Z

Awhile ago a recipe posted by @foodista caught my eye on Twitter - twas a recipe for African vegetarian stew. Just the sound of the title enticed me - a quick look of ingredients revealed a tasty sounding stew filled with root vegetables like kohlrabi and sweet potatoes as well as chickpeas, tomato and lots of lovely north African spices. Two things were missing for me: first, harissa,

A wholesome pear cake recipe

2009-09-22T17:24:00.003Z

I've been getting very ornery when passing the cake/biscuit/etc aisles at the supermarket lately. We generally have a sweet snack at home for us to munch on, but the options are just so horrid! Choose from: A) awful corporate brand name sweet B) cheap basic option stuffed full of hydrogenates C) enticing friendly option that's twice the price Well, I'm going for D) none of the above. I'm

Things I want to eat this autumn

2009-09-21T16:05:00.060Z

It's harvest time, my friends! Autumn begins today, the 21st of September. Cue the hordes of people rolling in piles of russet-coloured leaves. There's going to be so much good food to eat in the next couple of months that I hesitate to try and choose a favourite. But there are definitely a handful of foods that I just can't wait to eat, and that I've been spending the last few weeks thinking

Economy Gastronomy's macaroni cheese sized up + a better option

2009-09-18T19:31:00.001Z

As I mentioned in an earlier post, I'm embarking on a trawl of recipes economical and gastronomical, submitting them to an extra test of whether they're actually decent for you. Next up: Allegra and Paul's macaroni cheese with artichokes and bacon. Right away, I was suspicious - macaroni and cheese is widely known as being one of the most wonderfully comforting dishes in the world yet one

Sweetcorn chowder with spice

2009-09-17T20:31:00.003Z

The mornings are getting chillier. I'm pulling my cardigan a bit tighter on my journeys into and home from work. It's nearly time to dig out the coats and scarves. In the meantime, when I walk in the front door, I'm ready for something really warming and spicy. Earlier this week it was a cheap but tasty three-bean chili (good enough for two nights in a row). And tonight a bit of corn chowder

Is Economy Gastronomy good for me?

2009-09-14T19:37:00.000Z

We've been through a fair few TV chefs (and their shows) here - Nigella Express, Delia's How to Cheat and Jamie Oliver's various vehicles. I've been critical at times, I admit. The latest TV show to have a go is Economy Gastronomy, which is based around a cookery book just produced by Allegra McEvedy and Paul Merritt, both of whom I don't hold a grudge against, so that's a start. Allegra's the

Post-10K eating

2009-09-13T10:44:00.001Z

I made it! Not particularly fast, mind (crossed the finish line in 1hr 14min), but I ran the whole way and it was a particularly hilly course. By 3/4 of the way through, my legs were screaming. It felt so good to cross the finish line. But I was really wobbly - didn't have much breakfast (too early, so just a banana smoothie and some water and coffee. I had my carbo-loading session the night

A good old fashioned carbo-loading session

2009-09-11T16:42:00.004Z

I'm off for an Italian meal tonight, the night before my 10K race tomorrow at Bedgebury National Forest. Going to Piccolino, one of the less-ubiquitous Italian restaurant chains in the UK. Obviously, like a good little runner, I have been preparing by stuffing my face with all things starchy. A bowl full of fresh cantaloupe and natural yogurt, with sunflower seeds. Lunch today was jacket potato

Not so healthy after all?

2009-09-10T12:45:00.002Z

Cooking Light has posted an article about 10 foods that sound healthy but aren't. I think it's a good thing to chat about - often we think that because something is organic, or because it's got nuts and seeds in it, or is fruity, that it's good for you. Bottom line is that organic sugar is still sugar, organic oil has just as many calories and fat in it as its counterparts. Now, that's not to

Cantaloupe salsa recipe

2009-09-09T17:09:00.003Z

Okay, about that recipe that I mentioned a week ago... Cantaloupe salsa(serves 2 as a sauce) 200 g cantaloupe, diced150 g tomatoes, chopped finely1 large clove garlic1 tbsp tomato puree/pastefresh lemon thyme (because I had it to hand - feel free to use coriander or another herb o' choice)1 tbsp white wine vinegarCombine all the ingredients. Use the hand blender to blitz a tiny portion of it,

A late-morning Bank Holiday weekend breakfast

2009-08-29T10:47:00.002Z

I'm taking next week off - hooray! Let the holiday begin. And after staying at work until 9:30pm last night to prepare for my week away, I sure as well deserve it. My late-night workplace heroics also meant I missed the opportunity to cook the lovely raw frozen king prawns I removed from the freezer Friday morning in hopes of making lovely grilled prawns with pitta, minted yogurt and salad. My

Amazing meatballs

2009-08-29T10:34:00.004Z

So I mentioned at the end of last week that I was going to try out this recipe for Chicken Meatballs with Peperonata, but tweak it a little. The main tweak being, of course, that I wasn't going to use chicken, but rather turkey, since it's more readily available in ground/minced form. Long story short: I loved it. I'm not normally a big fan of meatballs - never gone for that ol' classic

Recipes I'm going to play with this week...

2009-08-23T10:00:00.001Z

...courtesy of the August issue of Gourmet magazine, my monthly treat from the States. You can find all their recipes online, though, but perusing the pages of the print version brings me much joy. For iPhone lovers - Epicurious (the online home to Gourmet and Bon Appetit recipes, amongst others) has a great free app now. Wonderful for browsing on a train or bus ride home. Baked tomatoes with

Courgette and potato gratin

2009-08-22T13:24:00.012Z

Okay, so the husband is off watching the Ashes in Regents Park, and I'm settling in to some Saturday afternoon cooking - one of my favourite things to do. First things first - roasted some green and orange peppers for cream cheese and pepper sandwiches next week. Now, down to the real stuff - making use of the wonderfully cheap courgettes on offer at the moment. I'm going to cook up a gratin

Smackerel fishcakes, a great recipe for summer

2009-08-21T17:30:00.001Z

Is smoked mackerel an acquired taste? I suppose it is – it’s such a strong flavour, a wonderful flavour in my opinion, but it must put some people off. But it’s worth extolling the virtues of smoked mackerel (which I’ll lovingly shorten to ‘Smackerel’ in the grand tradition of celebrity couple nicknames a la Brangelina or TomKat). It’s cheap – you can get a good 250 g of

Another work lunch, with a summery twist

2009-06-24T11:02:00.002Z

First I overegged myself. Now I’m bordering on having over-potatoed myself too. I need a change, so it’s ironic, then, that this week I return to the staple that I first started my work lunches with maybe three years ago: chickpeas.Chickpeas are good little things: they’re filling, low-GI, very transportable, etc. Too much chickpea is a bad thing – but what isn’t?I've tarted the chickpea up with

Roasted plums with vanilla ice cream

2009-06-22T19:03:00.000Z

When our friends Marcella and Grant came over for the weekend, I wanted to prepare a light dessert to follow our Sunday roast – something refreshing, but not just plain fruit (lovely though it is).I love poached pears, but it’s not the right season. It is, however, the beginning of soft fruit season, and plums, nectarines and peaches are beginning to line the shelves in the supermarket. Since

Wow, it's been awhile... what I've been eating in June

2009-06-22T11:25:00.003Z

The second half of spring has not been a prolific one for me on this blog, as you may well have noticed. Maybe it’s the improving weather keeping me far from my laptop. I have been trying to enjoy every last drop of outdoor sunshine, and getting into running more and more has meant when I do get home that the computer isn’t my first port of call. The bathtub beckons far louder, I’m afraid.But

Spicy prawns with a mango and rice salad recipe

2009-05-22T14:41:00.002Z

This Thai-inspired idea is on the menu tonight, and I have no idea how it’s going to turn out. Kinda like the final of American Idol, which I’ll be watching. Kris vs. Adam: the showdown, and all that jazz.Here’s what I’m planning:Spicy prawns with mango and rice salad(serves 2)200 g frozen prawns, defrosted4 tbsp sriracha (chilli and ginger sauce), divided in half50 g spring onions1 mango, peeled

More asparagus and poached egg goodness…

2009-05-22T14:41:00.001Z

…this time with chips. It’s so gorgeously simple I don’t know what else to say. Except: Chablis (a gratefully-received suggestion from my coworker.)

a more appealing work lunch idea

2009-05-19T11:31:00.004Z

I've been quite budget conscious lately, and my lunch has often borne the brunt of it. And last week I think I hit my limit with the boiled egg + carbohydrate + salad combo.Something a bit nicer was in order - something that would taste lovely, be healthy, and hold me over until dinner time (or at least until late afternoon snack time).Cue frozen salmon. Added to the potato salad with a lovely,

raspberries

2009-05-18T15:19:00.002Z

...and vanilla yogurt. Pure heaven. Bring on the soft fruits of summer: raspberries, strawberries, nectarines, peaches, plums, blueberries - I plan on gorging myself guiltlessly on these for the next five months!

Creamy haricot bean soup with tarragon

2009-05-14T12:10:00.000Z

I was first inspired to use white beans and tarragon by the wonderful Nigel Slater a few years back in his Kitchen Diaries. His recipe, naturally, uses butter – which is divine, but not often in my house these days.Tarragon is one of the lesser-used herbs, but its aniseed perfume can be undeniably addictive when used right. It pairs well with chicken, creamy sauces and white wine (none of which

A Leggera up?

2009-05-13T18:03:00.000Z

Walking past Pizza Express this morning, I saw one of their advertisement boards broadcasting their new ‘lighter’ range, Leggera. Pizzas at 500 cals a pop, it proclaims.I’m actually not generally a fan of Pizza Express, and the husband definitely isn’t. (“Portion sizes too small,” he grumbles.) But this new development makes me willing to give it another shot.Upon a bit of investigation on their

a lighter lasagne recipe

2009-05-11T13:22:00.001Z

I don’t often cook lasagnes – to be honest, they’re an awful lot of work. I also am not crazy about meaty lasagnes (similar to the way I don’t like spaghetti Bolognese). They can also be pretty awful for you when loaded with béchamel sauce and cheese.But they serve up so beautifully with a lovely side salad – and can be frozen ahead of time. They also generally taste better the day after, making

a dublin holiday and some lovely asparagus

2009-04-28T19:44:00.002Z

I've been missing in action since my best friend Laura came to visit for nine days. We had a fabulous time cavorting around London, Dublin and Cambridge - generally stuffing ourselves with wonderful food and drink.Dublin was the most fun - fresh crab claws, Irish smoked salmon, mussels, oysters - you name it, and 'it' came from the sea, then we had it. Oh, and the requisite Guinness and

another work lunch idea

2009-04-14T13:30:00.000Z

Call me crazy, but I'm mixing it up this week. I've been riffing on potatoes for awhile now, but something new is in order. And maybe it's springtime hunger kicking in, but I think I need to bulk the salad up a little more to last me through the day.I'm experimenting with tuna and white beans this week, since it's a short week. I'm unsure as to whether tuna will hold up well for five days, so

easter monday and a fish and tapenade recipe

2009-04-13T19:36:00.004Z

Just recuperating after a lovely food-filled Easter. First, leeks vinaigrette and smoked salmon canapes. Next, my mother-in-law and I had a gorgeous bit of halibut poached in lemon and olive oil (everyone else went for lamb) alongside too many different veggies to count. Finally - a gorgeous chocolate mousse, made from scratch.I woke up this morning with a pained stomach. To be clear, I enjoyed

april food!

2009-04-05T19:54:00.000Z

It's a little sparse come April time. I have to admit, I haven't been cooking much. As much as I love leeks, purple sprouting broccoli, and lamb, there are only so many variations and times you can cook it before you give up and reach for the takeaway menu. I'm a little ashamed, actually, as we've been eating out A LOT recently, and it hasn't been top-notch food all the time. (Though some of it

This sounds scrummy

2009-04-02T10:54:00.003Z

Allegra McEvedy’s weekly recipe in the Guardian this week - Lamb chops with cumin, purple-sprouting broccoli and walnut yoghurt - strikes all the right notes in my mind: spring lamb *check*, Moroccan flavours *check*, seasonal veg *check*, and something a bit fun *check*.I like the way she's stipulated the use of olive oil - but not exactly how much you need to use. I think that's wise,

more credit-crunch busting lunch salad ideas

2009-03-27T13:38:00.003Z

I've been experimenting with a few other salad ideas that make for five easy weekday lunches. I'm going to go the mass-produced sandwich route and give them "zany", "quirky" names, that all end in "surprise"! Now that's quirky."Springtime surprise"500g potatoes300g broad beans100g fresh French goats cheeseHandful of mint1 tbsp olive oilJuice of 1 lemonZest of 1/2 lemon150g baby leaf salad5 boiled

garbure is good for you

2009-03-25T19:16:00.003Z

Sounds a bit like garbage, non? Well it kind of is - if your garbage consists of cabbage, bacon, flageolet beans, carrot, celery and onion. That's my kind of garbage.The French came up with this thick potage and served with any old thing - fish, duck, chicken, you name it, they served it with it. Evidently it's been around for 3000 years or so, but it was traditionally a peasant dish. Only now

a good everyday cheese

2009-03-18T17:45:00.006Z

Picked up the Cathedral City "Lighter" Cheddar this weekend to use for my Mexican night and was very pleasantly surprised. Twas lovely - didn't even taste like reduced fat cheese! Says it's 30% lighter than its "normal" cheddar. I think a few others have my back on this one too. You can sign up for a 50p voucher here.

...nine days later

2009-03-18T17:35:00.004Z

After all my bustling around on the blog, I managed to get distracted. Not just from blogging but also cooking! And have been quite naughty. Here are my dinners over the past week or so:-beer and chips (two nights!)-curry @ Gufaa in Islington (try the crab vindaloo)-takeaway from Fang Cheng in Hackney (duck pancakes galore)-takeaway from Coconut Grove in Highbury (love the yellow curry)-mexican

A gorgeous Sunday night stew

2009-03-09T16:35:00.008Z

What better after a long day on Sunday (writing an article, going for a run, doing household chores) to settle down to a rich, moreish stew.Stew=boring, I can hear your brain calculating. But wait – this one’s exciting. There’s no beef, no carrot, no potato. This one’s got a twist.I mentioned it as one of my March must-haves, and I finally got a chance to try it – it’s Valentine Warner’s pork

20 fish recipes, 20 minutes or less

2009-03-09T12:30:00.002Z

Cooking Light has put together a collection of quick, easy fish recipes here. Have a look and see which ones you like - but these are my favourite of the lot:Fish tacos with cabbage slawThis sounds great. They've gone really easy on the oil, which is nice to see - and although they've used tilapia (aka red snapper), I'm sure it would work with any white fish.Calories: 305 per serving.Flounder

This month's Gourmet - March 2009

2009-03-08T16:24:00.000Z

Getting the hard copy of Gourmet in my mailbox is one of my monthly highlights. It's the only American food magazine I can get delivered over here - and I've been lucky enough to be given a gift subscription from my Aunt Sue. I love it.So what's on the menu in this month's Gourmet? Some pretty cool stuff:-"Smokra": jars of pickled okra in Spanish smoked paprika.-A recipe for quick kimchi - this

Salmon frittata with roasted parsnips

2009-03-07T17:10:00.004Z

A very contemporary egg and chips, this one. If you haven't been reading the blog, check out this post first to get up to speed.I was a bit nervous about it - not sure if the result would end up really claggy and horrid. But luckily, it came out just as I wanted it - fresh, sweet and herby. I think this would make a lovely Saturday lunch with friends.Salmon frittata with roasted parsnips(serves

Long live cheese and onion

2009-03-06T12:16:00.004Z

The UK’s favourite crisp flavour has changed – with folks now reaching for the blue cheese-and-onion packet of crisps more than any other flavour.That’s according to Mintel, the market research firm that carried out the study on the subject.Previously, ready-salted (my own personal favourite) held the title of most-loved crisp. Flavours like prawn cocktail and salt & vinegar have dropped in

Broccoli pasta with cheese sauce

2009-03-05T20:32:00.001Z

Broccoli-cheese combinations feel very retro to me for some reason. I can imagine, after my shrimp/prawn cocktail starter, eating broccoli-cheese soup out of an avocado-coloured bowl (which, incidentally, would match my refrigerator). I'd then turn on my lava lamp and listen to some later Bob Dylan (the horrid stuff that's full of synthesizers). Yes, that's what I'd do...But in the "real" world (

Parsnip, salmon, frittata and lime

2009-03-04T18:05:00.002Z

The forgotten alternative lyrics to Paul Simon’s infamous song Scarborough Fair? Or a fabulous combination for dinner?You might think “ugh, neither”. But I'm thinking otherwise...On Tuesday night, I was making a parsnip soup (this recipe, but with skimmed milk) to freeze and eat later, and I smelled the loveliest, sweetest aroma coming from the parsnips as I peeled them. I was also drinking a

Aubergines and mint

2009-03-04T08:31:00.002Z

This is quite possibly the best flavour combination out there.I was reminded of it while perusing an old copy of Jamie's Italy. In it he offers a handful of ideas for bruschetta. Aubergine and mint jumped off the page.But the duo isn't just for bruschetta, it's for life. And it is best in its simplest form. I made this on Monday and I'll make it again tonight.Roasted aubergines with minted

What's for dinner in Russia?

2009-03-03T18:08:00.003Z

Russia is feeling the economic pinch, so its government has put together some advice for hungry folks who are struggling for cash, reports the Moscow Times.Cash is tight, but so are belts - as waistlines have been expanding from the previous years of plenty… Evidently, over the last 10 years, the average Russian adult has put on an extra 2 kg (4.4 lb). And kids have each put on an extra 1 kg (2.2

Food on the fly

2009-03-03T08:42:00.002Z

Woo hoo! Now I can blog from the comfort of my iPhone, which means I have no excuse not to post...I'm not promising anything earthshattering, mind. Right now for example I could tell you all about my adventures on the 73 bus. But I'll spare you.Back on topic - tonight's dinner. I've got some boiled potatoes in the fridge already, and I'm thinking of a sauté with red peppers, red onions and

Sea bass!

2009-03-02T21:10:00.005Z

I spied some lovely sea bass fillets in Tesco this afternoon, and simply had to have them. I don't usually get sea bass these days - because it's more than I'd like to pay - but this was a really reasonable price, so I snatched them up.Sea bass has such an amazingly delicate flavour that it doesn't need much. It's not like cod or haddock - it doesn't need a sauce, a crumb or a strong herb. It

Ideas for cooking in March

2009-03-02T11:25:00.001Z

Okay, let's start thinking about what makes good eating in the lion of a month that is March. It's cold (most likely), windy (I'd imagine) and rainy (isn't it always?), so we're in the mood for something warming. BUT - we're also in the mood for a spark of spring to awaken our senses. Or, at least, I am.Well, as I said last March (check this post out for some more ideas), we've got a few new

Spanish-style butter beans and mussels with tomato, chilli and garlic

2009-02-25T12:56:00.002Z

Well, this pretty much does what it says on the tin! It was a perfect quick Tuesday night dish to prepare before scoffing down and heading to the Shoreditch WI meeting (first time - and very interesting!)Spanish-style butter beans and mussels with tomato, chilli and garlic(serves 2)1 tin butter beans, drained1 tin chopped tomatoes1 clove garlic, chopped1 small chilli, chopped1 medium onion,

Saturday night mezze

2009-02-23T12:50:00.001Z

I had the best night on Saturday – a night in front of the television, eating mezze, sipping sparkling red wine. For those of you who haven’t tasted the wonders of the sparkling red, do give it a try.I’ve talked about my mezze here before, but just to recap the highlights of the night:Roasted aubergineSo simple. Half it lengthwise and sprinkle with salt. Roast for 45 minutes at 200 and serve. Go

curry powder to the rescue

2009-02-21T16:20:00.000Z

It's amazing what curry powder can do to a leg of chicken and a couple of parsnips. All you need is a few tablespoons of this magic dust, rubbed on and under the skin of the chicken, which then goes into the oven for 45 minutes alongside some parsnips.Serve it alongside some steamed frozen green beans and you've got a great weeknight twist on meat and two veg.

spicy sardine pasta

2009-02-20T16:07:00.004Z

I've blogged about a recipe similar to this (sans sardines) before, but I love this recipe because it's the ultimate storecupboard one. The initial idea came from Delia, though I've twisted it a bit.It's a bit more filling than my normal pasta recipes because I've been trying to eat a bit more on the nights before my run-days (Tuesdays, Fridays and Sundays). Hope you like it...Spicy sardine pasta

there is such a thing as too much cauliflower...

2009-02-20T11:40:00.002Z

... and I say this is it.

Valentine's Day dinner: the dessert

2009-02-20T09:51:00.001Z

This one I’ll have to be a bit cagey on, as it’s a friend’s recipe and I won't broadcast it without her permission.I was a bit stumped as to what could follow rabbit, so eagerly started soliciting advice via email. “Got any good dessert recipes that aren’t too lardy?” was my question of choice.My friend Marcella came to the rescue with her baked lemon and poppy seed cheesecake. Relatively low-fat

more lunch ideas

2009-02-18T12:30:00.004Z

Had some feedback that a couple of you liked my idea of making a big salad on a Sunday and spooning out each of the five portions over the the work week. Thought I'd share a few more of those salads with you:Sweet potatoes500 g sweet potatoes, steamed, chilled and cubed250 g frozen green beans, parboiled and blanched200 g wafer-thin chicken, slicedlime juice-coriander dressing (juice of two limes

Valentine’s Day dinner: main course

2009-02-18T12:26:00.001Z

If you don’t know already, here’s your clue as to the main ingredient in the main course: What’s up doc?Yes, indeed, I spent Saturday evening cooking Bugs Bunny. Let me tell you, this news has sent shockwaves through my American family. It’s a lot less common to use rabbit there these days.But rabbit’s wild – and therefore free range. And it’s lean – and therefore guilt free. And it’s at the

Valentine’s Day dinner: starter course

2009-02-18T12:23:00.004Z

Okay, I’m a little late with my Valentine’s Day dinner post. But love means never having to say you’re sorry, right?I settled on my first course last, oddly enough – I knew that I’d be using rabbit for the main course, and I borrowed a cheesecake recipe off of my friend Marcella for dessert. So I needed something fairly light for the main course. And since they’re in season, leeks shouted out to

lunch idea: a yummy and healthy potato salad

2009-01-14T19:32:00.002Z

Okay, so I’m sick of chickpeas, tired of couscous. Have no time for pitta bread. I’ve been running out of ideas for a simple work lunch that will keep my attention and my stomach full. It needs to be cheap, easy to reproduce and about 300 calories. Here’s my latest idea, and I think it works well:Salad with chicken, baby potatoes, peas, spinach, feta, boiled egg and lemon-parsley dressingserves

fast white bean stew

2009-01-13T18:45:00.000Z

I'm officially in full stew-and-soup mode. That's why I really like the sound of this "Fast White Bean Stew" from Epicurious. It's a recipe from January 2007, so it's very appropriate for the weather. I've amended it slightly below to remove some of (what I think is) the unnecessary oil. As it serves four, I'd probably make it as is, and freeze the other half.Fast white bean stew(serves 4)2 large

chicken soup with lemon and mint

2009-01-12T21:10:00.004Z

I got this recipe from Nigel Slater's Kitchen Diaries. It's one of the only January recipes I really fancy. It's perfect the day after a roast dinner, as you'll have leftover chicken and, if you're on the ball, some yummy chicken stock to use. It's super quick to make - literally less than 15 minutes.I've kept it almost the same - the only difference is I've substituted fresh parsley for fresh

a recipe for celery soup

2009-01-11T13:45:00.000Z

I hope that title didn't put you off reading the post.If you're still reading, you're in for a treat, because this soup is beautiful, delicate and very warming. Snatched from Jocasta Innes' The Pauper's Cookbook and modified slightly, my recipe for celery soup would make a perfect starter course - or a lovely main course if you bulked it up with lots of bread and maybe a salad with walnuts, pears

happy new year -- foods to eat in january

2009-01-10T15:25:00.004Z

Have you finished your Christmas cake yet? That block of stilton? Last bottle of wine?I sure have. It's a new year, and time for a new start. I myself plan to take a month or two off of drinking - to cleanse the palette (and so I can get really drunk in March!)January can be a depressing month, and I say that despite the fact that my birthday was only yesterday! The rich foods of Christmas are

the PERFECT kedgeree

2008-12-17T09:31:00.001Z

I’ll admit up front – this wasn’t my idea, so I can’t take credit. When we were dreaming up recipes this week, my husband suggested a smoked haddock kedgeree, and I jumped on it. Smoked flavours, exotic spices and sweet peas sounded right up my alley.I reworked this Waitrose version of the recipe for our own purposes, and I say, it was bloody lovely.Smoked haddock kedgeree(serves 2)150g

festive carrot soup

2008-12-13T17:56:00.006Z

Nigel Slater first turned me on to the pleasures of a simple soup of carrot and onion, with a bit of cayenne pepper. But today, I'm not really in the mood for cayenne - I want something softer, sweeter, more perfumed. Something festive - dare I say it - Christmassy. I'm going with a bit of allspice and ground ginger in my carrot soup.Christmassy Carrot Soup(serves 2)500 g carrot, grated3 medium

eggs jenedict

2008-12-13T17:40:00.005Z

For our anniversary, I bought a jar of delicious Maille Hollandaise sauce as a treat for Eggs Benedict. Two weeks later, I'm still mainlining the sauce - using it at any possible occasion. A modified version of ol' EB has been my favourite:Eggs Jenedict(serves 1)1 slice of bread, toasted1 sliced of cheddar1 egg,1 big ol' scoop of Hollandaise1 tbsp salted capersToast the bread. Top with the cheese

pasta!

2008-12-12T08:38:00.002Z

In chilly times like these, pasta is a perfect cheap option for dinner. Thus my little concoction last night:Bucatini with red onions, garlic, chilli and breadcrumbs(serves 2)250 g bucatini (thick spaghetti)3 tbsp olive oil50 g breadcrumbs1 medium red onion, sliced thinly4 cloves garlic, crushed and chopped1 large red chilli, deseeded and choppedHeat 1 tbsp of olive oil in a large pan over medium

leek and potato soup for a crisp winter's day

2008-12-06T16:56:00.006Z

You can't beat a classic. And that's what leek and potato soup is. But you can destroy it, bastardise it, mess it up and/or overthink it, turning it from a classic into a boring option. Keep it simple.I have some butter left over from a recipe that required it last week. I'm not quite sure how to use the rest of it, so I've decided to use it little by little in simple recipes, like this one:Leek

we got the beet

2008-12-04T13:34:00.005Z

Not only are beets/beetroot in season around Christmas, they’re remarkably festive in colour too. That should make them ideal ingredients in our meals this month, but beets are too easily made sickly. Their sweetness needs – in my opinion – to either be tempered by roasting, balanced by the savoury or put to good use in something sweet.I’ll give ol' beetroot credit – they’re extremely versatile

chicken soup for the soul

2008-12-03T12:30:00.003Z

This soup should be made on the same day as roasting a chicken. When you eat it is up to you - you can eat it the next night - a Monday - or freeze it and eat it another time. But it's soooo good.country chicken soup(serves 2)300g roasted chicken, shredded (ideally leftover from a roast)1 large leek, sliced1 large carrot, diced1 large stalk of celery, sliced1 tbsp olive oil750 ml chicken stock (

credit crunch winter lunch

2008-12-03T07:20:00.006Z

My pack lunch of summer just isn't hacking it. For the last few weeks, it has sat, all alone, in the fridge at work while I run upstairs to the canteen to grab something warm and filling. Well, it's not easy on the cals or the coins. Something has to be done. But there's no microwave at work, so out goes bringing soup for lunch. It's going to have to be salad, but something a bit more

winter foods: turkey

2008-12-02T19:03:00.001Z

Gobble gobble. This bird must spend the second half of the year dreading his fate. Poultry is often dry, and turkey suffers the worst of this. But there’s lots that can be done with turkey, before or after the big day.Mexican turkey soupShredded turkey with salsa, black beans and soft tortillas, topped with a bit of cheese, avocado and fresh coriander.Turkey curryEvery time I hear of this dish I

fill your boots (and your stockings) with December grub

2008-12-01T11:28:00.004Z

You’re probably busy with Christmas present shopping at the moment. But stop and relax. Let’s think of all the yummy December goodies we can eat over the next month.There are so many occasions to eat this month, and I think we often get bogged down with ‘old hat’ fare. I have no problem eating tried-and-true favourites, but it’s nice to add a bit of sparkle to the plate to go along with that

sausages and root vegetable bake

2008-11-30T19:24:00.005Z

We had our meat and our two veg, just not as normal. Sunday lunch with a bit of a twist.Cumberland sausages: Two for me, three for him. Grilled. Served with Colman's.Squash and celeriac bake: I made this about a year ago, and stuck pretty much to the same recipe. A couple of changes necessitated by availability: soured cream instead of single; leeks and parsley in place of thyme.Not to be overly

chickpea tomato and bread soup

2008-11-30T18:55:00.003Z

I've not had much luck with chickpea soup (Delia's version is one of the most unpleasant things I've ever made), but I like the sound of Yotam Ottolenghi's take on the soup....Basic ingredients - bread, tomatoes, celery, carrots and chickpeas - come together to make something that sounds ultimately warming and cozy. I probably wouldn't use 120 ml of olive oil, but that's just me.

venison, the new third anniversary gift

2008-11-29T12:47:00.005Z

Forget leather, let's make venison the third anniversary present of choice.I’ve only had venison twice in my life, and at the same place – Wild Honey. Encrusted with juniper berries and walnuts, the saddle of venison was so succulent, I’ve never dared to try it on my own.Until now.It’s our third wedding anniversary, so I’m doing something special. Having pored over my favourite cookery books for

FAIL?

2008-09-22T20:36:00.007Z

My veggie stirfry just wasn't enough tonight. I thought it sounded quite nice, actually - veggies, noodles, and a healthy dollop of sriracha on top. But no - the husband wasn't convinced, and headed out the door to get himself a lamb doner kebab.Nonetheless, my dinner was lovely - and in a way I was quite pleased that I got a larger helping of peppers, courgettes and onions! Besides, we don't

bristol apple cider cake

2008-09-22T20:31:00.003Z

I think I’m catching a baking bug – but it’s a fruit-inspired baking bug, so that’s okay, right? RIGHT?? I hope so anyway.Now that apples from this side of the world are available (i.e. not South Africa), I’m ready to jump on the apple bandwagon, especially since a friend of mine brought some apples back from her family's garden in Bristol. Not pies, not crumble, not cobbler – I’m into cake. A

wild blackberries and the inevitable crumble

2008-09-20T15:19:00.006Z

Yummy - and free! This past weekend I went blackberry picking in the English countryside, returning with a kilo (nearly 2 pounds) worth of the dark purple lovelies.I could have been healthy I suppose - and eaten them as is, like I did while I was picking them. But I couldn't resist the urge to make a blackberry crumble. Not the healthiest choice, really - after all, you need butter, flour and

mmmm.... mushrooms

2008-09-20T15:06:00.006Z

It's atrocious, my absence. All I can do is offer this amazingly earthy, rich (and healthy) mushroom soup and beg forgiveness:Super mushroomy soup(serves 2)500 g large mushrooms, stems removed, sliced, and stems chopped finely1 medium onion, chopped1 tbsp fresh thyme1 tbsp Marigold bouillon powder added to 1/2 litre freshly boiled water25 g chives, chopped25 g dried mushrooms, soaked in 1 pint

on roasted aubergines

2008-08-16T08:53:00.002Z

Yes, it's an ode of sorts. A dedication. Or something like that. Aubergines (or eggplants as we also call them) have become a bit of an obsession of mine. How are they so good? I don't know, but they are. There's something so fantastically earthy about them, and when roasted simply, with just a bit of salt to pull out the bitter juices, they can't be beat. Roasted aubergine puree makes a great

summer roast

2008-08-11T08:52:00.001Z

I don't generally like cooking proper Sunday lunches in summer. Perhaps it just feels wrong to cook such warm, boot-filling fare when it's supposed to be warm outside.Nonetheless, my husband continues to request roasts, particularly roast chicken. Cooking chicken feels virtuous - it often makes for several meals and I've managed to perfect the art of not needing any added fat to get a good,

courgette cakes

2008-07-28T15:53:00.004Z

I'm back. As for my extended absence, I can only throw up my hands and say "I'm sorry, I've been really busy!" And, of course, offer you a lovely recipe for courgette cakes that I made last night. I made a similar recipe awhile back inspired by Nigel Slater. I can only recall that these were equally yummy.As my lovely husband is away, I'm cooking for one at the moment - so this only serves me,

tomato, fennel and butter bean “bisque”

2008-06-19T11:16:00.002Z

Speaking of eating your water, here’s a lovely new soup recipe I’ve come up with. I made it a few weekends ago, when I had an extra bulb of fennel lying around, but then I froze it.Last night, arriving home and in no mood for a long kitchen session, this soup did the trick. Served with some toasted bread, this bisque of sorts was really lovely. Though there was no pureed seafood (unfortunately)

eat your water

2008-06-18T15:50:00.002Z

We’ve all been told to drink water as much as possible – to keep the body hydrated, to help us feel full, and to cleanse the system. But when it comes to being healthy, we should be eating our water, say researchers at the Japan Dietetic Students’ Study for Nutrition and Biomarkers Group.According to the paper, published this month in the Nutrition Journal, water keeps us satiated and helps us to

salmon summer salad

2008-06-18T11:04:00.002Z

As part of my “cook what you have” drive in the kitchen, I’m bound and determined to use and enjoy every last morsel of what’s in the kitchen. So a lone salmon fillet in the freezer was fair game. Obviously, a single fillet won’t go very far in your average “fish and two veg” scenario unless you’re just cooking for one. But alas, I’m cooking for two.So what to do? Since I’ve only got one fillet,

a glorious lamb shoulder (with a rather striking broad bean hummus, to boot)

2008-06-18T11:02:00.004Z

Yet again I must bow down before Nigel Slater’s greatness. Though I may have one day stumbled upon his ideas myself, I’m grateful to him for ready-preparing them for me. So that one day, when I’m 83, I don’t all of the sudden think, “Oh, broad bean hummus! If only I’d thought of it before!”Of course, even Nigel Slater’s recipes can take a bit of tweaking here and modifying there. In the June

happy father's day

2008-06-15T11:46:00.004Z

My post today is in honor of my Dad, John Trent... a man who amongst other things taught me his love of food (and particularly fish). Here he is in Florida, having just caught a snook (which is protected by law, so of course he threw it back!)Thanks Dad - I love you lots. And while I won't be having fish today - we'll be having red beans and rice with sausages - another Southern classic that I