Crying into fondant

I like to think of myself as creative!  Hell, I work in PR.  However, this was not something I was particularly channelling when faced with a cupcake making course post our work Christmas party.  Indeed, being the ‘last director standing’ at 3 in Dirty Martini does not a good decorator make but I had bought it as a cheer up pressie for a friend so I was going to power on through even if I did week into the fondant. 

 
I managed to make it on time at 10 o clock at the Thistle at Old Street and as we all filed in, I found that I had left my voucher on a table in a bar (not sure which one) so I had to run round reprinting it. The trainer was very insistent on this and I missed the first bit of the course – i.e. how to bake cupcakes – which was a bit annoying.

 

However, that said the remainder of the course was brilliant.  We learnt not only tricks on how to play with fondant but also how to use butter icing to create glorious roses and also how to ice a cupcake without getting it all over yourself.  This trick is one that I failed to master but to be honest, I’ve never been able to do it so I doubt a couple of hours in a hotel will actually change this.

 

Each demonstration was practical and then the instructor (who was lovely in a quirky Shoreditch cool cook way) wandered around as we worked on perfecting our own decorations.  Then she  let us loose on unsuspecting cupcakes and I created the following Christmas themed lovelies to take home.

 

I would thoroughly recommend The Cocoa Box not only because I got it as a Groupon offer but also because it is excellent value for money and they are happy to guide the novice and encourage the expert. 

 

Lxx

 

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Wicked Bar in Prague

When I visit cities, I tend to collect cards from restaurants and other attractions I love.  Why?  Probably to remember the experience but also so i can pass on tips to other travellers.  There is nothing quite as nice as adding to someones experience of a place that you have enjoyed.

I visited Prague (or Praha as they say) in December for a weekend and it was brilliant.  So lovely and Gothic.  An impression which was helped along by signing up for an amazing ghosts and legends tour of the city (which I would highly recommend).

While the food in Prague is obviously Czech, the closest most people will have tasted is German so imagine great schnitzel, Eisbein and pickled cabbage.  The beer is very cheap which means that it is a favourite of stag parties.

There are also a selection of excellent bars ranging from the traditional beer houses to the more interesting.  And this leads me on to one of my favourite bars - www.batalion.cz

What is not to love about a comics bar, club and museum - yes, museum.  I'm a closet geek and walking into this bright American diner themed space covered with comics is like coming home.  If home did wicked cocktails that is. 

There is also a dance floor which plays old school classics (90s for me) which just added to the brilliant feeling of being a teenager again - woo hoo.  The staff are lovely and the clientele seem nice (well at least some of them looked very nice lol).

Thoroughly recommended.

Lxx

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Why I ate in a deserted former brothel

Czech food is good rib sticking cold insulating fodder that gives you a pleasant glow in order to face the arctic weather and goes well with beer.  Indeed, when I visited Prague, I found that while you could get top quality, artistic looking food, the good stuff was to be had in little restaurants in the back streets.

 

Also, don’t necessarily use the old adage that if the restaurant is busy it must be good.  Some Czech restaurants look a bit deserted but this is generally because they have seated people at the back of the restaurant and is really not an indication of quality.  Promise.

 

U Cerveneho Pava fulfilled the criteria of being slightly empty in a back street so it was a bit of a gamble. It is also a former brothel that Otto Von Bismarck frequented so comes with its own bit of history.   Yes, Yes, I know prostitution is frowned upon but it is an amusing claim to fame and certainly a good talking point.

 

Having been blow into the restaurant - which has changed its décor since its infamous past to something more traditional, Czech and wooden – we perused the menu which focuses on good solid Czech cuisine.

Goulash, burgundy glazed beef, wild boar with rosehip sauce and course pork pate are some of the highlights on the menu.  However, feeling unadventurous, we settled for the Garlic soup and schnitzel which was amazing.
 

Garlic soup is essentially chicken consommé with a croutons and a nice warm garlicky flavour which incidentally went very well with the red wine that we decided upon.  The schnitzel was a revelation.  If you are used to the nasty versions dished up by various supermarket chains, then visit Prague as they know how to do it right.

 
The schnitzel was crisp, not greasy and the pork meat was excellent quality.  Served with mashed potatoes which incidentally were creamy and tasty, it was just what we needed on a cold night.

Unfortunately, we were too full to try the pancake with wild berries but the table next to us ordered it and they seemed very happy if you judge by the noises.  As we trudged back outside to the cold, we congratulated ourselves on taking a risk and I would suggest that everyone tries this too.

 

L xx

 

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Czech Garlic Soup

Prague is cold in December!  Very, very, finger tingling cold!  However, it does have an amazing gothic charm which makes it terribly romantic, even if you are only there with your best mate rather than the man of your dreams.

 

To warm up, obviously the right approach is to drink.  Copious amounts of glorious beer as well as a couple of G&T’s too.  However, food is also important, if only to avoid falling asleep or falling over in the snow.

One of the dishes I discovered is Garlic Soup.  This is a thin garlic broth containing fried bread cubes and is utterly delicious.  Obviously you need to like garlic but this is really really good – honestly.

Garlic Soup

I’ve had a scout around and this recipe seems to be the one I had:

Ingredients
8 cups of chicken broth
1 tbs salt
6 cloves of garlic
1 tsp of marjoram
4 slices of dark rye bread cut into cubes
1 tsp caraway seeds crushed
2 tbs butter
2 tbs fresh parsley
Pinch of ginger to taste
Optional - 2 large potatoes cubed

Mash the garlic with the salt: do this either with a mortar and pestle, or use a garlic press to crush the garlic and then mix.  Some chefs would be horrified to see the use of a press but honestly it is easier.

Put the garlic and salt into a pot adding the chicken broth.  Slowly bring it to the boil and then reduce the heat and simmer as you add the caraway seeds, marjoram, butter and ginger.   Some people add cubed potatoes to the soup but you don’t have to. 

Simmer for about 20 minutes until the potatoes are tender and add freshly ground black pepper to taste. Fry the bread in butter or good oil until golden brown.  Place the bread into the bowl and spoon the soup over it.  Then sprinkle with parsley.

You can also add chopped ham or a little cheddar cheese if you wish.

Such a yummy, slightly decadent treat which contains garlic so it must be good for you?

Lx

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Cola Gammon - a Simple Christmas Dish

COLA GAMMON

While the family originates in Birmingham, the bulk now lives in Cape Town, South Africa and we’ve taken some of our traditions with us.   Although Gammon in coke is quite new on the foodie scene, we’ve been doing this for over 10 years.

-          One gammon – about 5/6 pounds

-          2 litres of coke (brand doesn’t matter but not diet or low sugar)

-          Jar of cloves

-          Large onion – cut into chunks

-          1 cinnamon stick

-          1 teaspoon five spice

-          2 tablespoons of nice runny honey

-          2 tablespoons of brown sugar (muscavado)

-          Zest of one orange

-          Red wine vinegar

Take the gammon and pop it in a large pan filled with cola.   Add a handful of cloves, an onion quartered, a cinnamon stick and a teaspoon of five spice.   Bring the gammon to the boil and then simmer for about 30 minutes per pound and then 30 minutes over.

Remove the gammon and then cool so you can peel off the rind.  It depends how much fat you like so you can – if you want – also remove part of the fat.  Transfer the gammon to a roasting tin and score the remaining fat before studding with cloves

You need to make a glaze so in another dish combine honey, orange zest, brown sugar and a little vinegar to loosen it all up.   Then pour over the gammon and roast for about 30 mins.  Remove and rest for an hour or so (and try to keep people from picking at it)

This is home cooking so the measures are not hugely precise and if you want to add a little more /little less do so.  It is very hard to mess this dish up and unless the oven is actually on fire, a little smoke just means the sugar is catching.   And ‘utter bliss’ it can be done the night or day before so one less thing to worry about.

Offally Nice

One of my hero's - and indeed, many peoples hero's - is Fergus Henderson of St John fame as he fully advocates not only the use of good ingredients but also (and I love this quote) said the fact that if you kill something 'it would just be rude not to eat everything'.

So when I decide to make this weeks 'lunch time meal', I decided to go outside my comfort zone and use oxtail.  We've all (I think) had oxtail soup but I personally haven't cooked with it before and I chose a recipe from Ash Mair.  Now for those of you who don't see MasterChef, he is the Tasmanian Chef who is wicked and has just launched his book so see if you can get it.

Right so the recipe, I made Oxtail with Sherry and Mash Potatoes & panchetta.  Lets just say it is simple but it does take a little while!   Ash used pureed parsnip but as this is the food of the devil and nuclear carrots, I chose not to do this.

First, take 1.2kg of oxtail and toss it in flour with a hint of pepper and salt.  Then brown this off in oil.  It needs to be brown and the chances are unless you have a huge pan, you will need to do this in batches.  Set this aside.

Then take onion (1 sliced into chunks), celery (2 stalks sliced into chunks) and then carrots (2 sliced into chunks).  Brown these in a little oil until properly coloured.

Add 400 ml red wine and 600 ml Pedro Ximenez Sherry (not the sweet stuff you get at Christmas, the lovely honey gold Spanish stuff) to the pot and bring to the boil and simmer for 5 minutes.  Then, add 1 bay leaf, 10 pepper corns, 3 cloves of garlic (crushed) and 4 sprigs of thyme.  Pourover 400 mls of stock after it has cooked for about 2 or 3 minutes.

Now bring to the boil, skim off any froth and pop in an over (120 C) for three hours - yes, three hours.  When it is cooked, drain off the oxtail and veggies through a sieve before reducing this over a high heat.  It should reduce to about half and then return the oxtail to ensure it is warm.

As you do this, prepare your mash.  Not powdered, fresh and creamy.  Also, fry a few tiny pieces of panchetta as garnish.  Pop your mash onto the plate then spoon over the oxtail and sauce before garnishing with the panchetta.

Long, simple but really quite good!  YUM.

L xx

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Coeliacs - a little bit of what you want hurts!

While the name of the blog is 'alittlebitofwhatyouwant', I've been really quiet as I have just discovered that a little bit of what I want has been making me really very ill. I have severe gluten intolerance or coeliac disease. 

Wow - didnt see that coming but to be honest, I'm delighted to know.  I've spent the last 7 years eating food, suffering intense stomach cramps and lets just say a violent need to be alone in the smallest room in the house - right now.  There didn't seem to be any rhymn or reason to the reaction and then I read an article with talked about living with coeliacs. 

It wasn't quite like one of those annoying surveys when you find out that you really are the perfect girlfriend (even though you are single and live with numerous cats).  Nope, it was simply a matter of reading through someone elses journey and recognising the embarassment and bewilderment.  Finally, it started to make sense.

So, I thought I would give it a go and I haven't been ill for almost two weeks.  I'm not tired anymore and provided I avoid gluten, I feel fine after dinner.  Woo hoo! 

Now I know, that in order to be truly diagnose, you need blood tests and endoscomy but to be honest, I feel so much better, I'm not sure I want to return to the pain and nausia that I felt as I need to go back on gluten.

For now then, I'm going to live gluten free and give my body a rest.

L xx

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Fava - the Greek Contribution to the Carb Universe

Despite the fact that 'carbs' are currently seen as the dieters nemesis, most nations have a version.  Italians love their pasta, Irish are devoted to their potatoes and the French have their bread.  Well, having wandered around Greece, I've found their contribution to the glorious carb universe .......... 

Fava which is a glorious meze of blitzed split yellow peas mixed with a little olive oil which is served in a variety of forms either with capers or red onion.  And, having eaten a few kilograms of the stuff, I was delighted to find that they are made from protein as well as complex carbs so definitely a step up from white bread.

It is truly tasty so I decided when got back, I would learn how to make it and was delighted to find that it really is just about as easy as possible.

Firstly, take 225g of yellow split peas and place in a saucepan with about 100g of chopped onion and enough water to cover.  Bring to the boil and then simmer for about 30 - 45 minutes until the peas are soft and mushy.

Take off the boil and drain any excess water.  Now crush a clove of garlic and beat this into the mixture followed by juice of a small lemon and about 1 teaspoon of olive oil.  You need to create a thick but smooth paste that you can dip bread into and get a dollop up - a bit like hummus to be frank.

When you've got the right texture, pop on plate and garnish with finely chopped red onion for a bit of crunch and / or few capers.  Or, a sprinkling of toasted sunflower seeds.  Or for none traditional take use little pieces of sun dried tomato or pomegranate seeds.

Serve as a side dish or with crudities as a starter.

Unusual, pretty healthy and utterly yummy

L xx

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Top 10 Foodie Tips for Visiting Athens

Having wandered around Athens, I have 10 top tips for foodies visiting the Greek Capital but I am going to start with general piece of advice.

Athens has graffiti, is gritty and you need to watch your bag as there are pick-pockets but it is actually pretty safe.  People are lovely and you can wander around in the centre without too much hassle!   Obviously don't take £2,000 worth of camera equipment and hang around in a deserted alley but I must admit, I felt completely safe and comfortable (and this can be an issue for a busty blond in Mediterranean countries) during my whole visit.

So now on to what a foodie should do:

•  There is a foodie walking tour and while I didn't do it, I would recommend someone who doesn't have the luxury of time visits - www.athenswalkingtours.gr

• If you have the time, I recommend that you visit the Acropolis, then the Acropolis Museum finishing with drinks in the Cafe.  The food isn't bad but to be honest, it is about the view - the glorious view of the Acropolis from a beautiful building with an outdoor terrace. 

• Spend an evening wandering around Plaka - this is the old town and around the corner from Monastiraki station so really easy to get to.  They have a street of restaurants which you can try Greek food at or simply enjoy a glass of wine.  While obviously, the house wine isn't going to win awards, don't be afraid to try it as it is actually pretty good for 3 euros a glass.
• Remember when you order spirits, they are not US or UK measures, they are Greek measures.  Very very generous or as my friend said, a nice glass of gin with a touch of tonic.  So while it might seem pricey on the menu, it really isn't in actuality and you normally get some crisps or nuts with the order so think about it as a package deal.
• If you walk out of Monastiraki station and walk into the square (odd statue to your left) and then walk up the wide street in front of you for about 5/10 minutes, you will get to the central food market.  It opens early and it is definitely worth a wander.  Don't be afraid of tasting the food as often, they will allow you to try the olives or chili before you buy anything.  We bought a few green pickled chillis and enjoyed them on our hotel terrace.
• Have a meze meal!  All the food is good but try ordering a few different meze - Fava is excellent as is the aubergine salad.  I really like the Greek version of whitebait and don't dismiss the humble Greek salad.  Honestly, having a few of these for lunch is bliss in the sun with a view of the Acropolis.

•  Try Greek frozen yogurt as this is a revolution for us from the UK.  You, fill your cup with your yogurt and then choose your selection of topics and then then they charge you for the weight.  All your own choice, such a nice change and if you don't like yogurt, their ice cream is pretty amazing too!
• Try Ouzo, Raki and some of the more unusual spirit.  You don't have to like them but what I would say is don't simply assume you won't.  A nice people watching drinking hole is just at the start of plaka (past the first row of shops and the yogurt shop) just next to the open plot.  They serve excellent drinks and you get to see so many people.
• Look out for one of the slightly commercial Greek Food shops and then find someone to ask questions.  They are all over Greece and stock some lovely local delicacies which many of the assistants know a huge amount about.
• Buy one of the 20 euro recipe books in the Airport and try a few things at home - may be a weird tip but the book is really good and well worth the money.

Finally, Accept the service, the atmosphere and the cats/dogs - this is Greece.  This is not the UK or the US or anywhere else.  You may have to wait a bit for a drink or find that the guys can really try to get you into their restaurant when you walk past. Don't ask for recommendations as they will simply point you in the direction of the normal tourist traps - walk. wander and enjoy.

Lxx

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Saturday Breakfast - Cheese, Bacon and Jalapeno Rounds

Having been good and eaten fruit for breakfast every working day,  it doesn't seem right to mark one of the few days I have off with another slice of apple.  So, Saturday is indulgent breakfast day - egg with soldiers, marmite on toast or sausage sandwich.

Sometimes, if I've had a busy week then I find, I don't have traditional breakfast items in the fridge so I go off piste and today I made - cheese, jalapeno and bacon puffs, which were incidentally incredibly easy, slightly impressive and utterly glorious.

First get a roll of ready made puff pastry and roll it out.  Pastry is not my friend so I tend to buy ready made and apparently 'all the best chefs do it' so on a lazy warm Saturday in London with it sitting in my fridge, I am not precious.

Take grated medium cheddar cheese (250g) , a packet (200g) of diced bacon and half jar of jalapeno peppers.  These peppers have a kick but are the mild-ish ones that we use for Mexican food.

Spread this on top of the pastry - leaving a little border on the edge.  Now roll up the pastry as you might a Swiss roll.   Then cut the pastry into thick-ish rounds and lay on a greased baking tray. 

Now if you have guests and want to go down the sharing route, push them together and brush with egg.  If it is just informal, pop them on the baking tray as you will.

Then back in a hot oven (according to the instructions on the puff pastry) for about 20 minutes - until the pastry has puffed and the cheese has melted.  Then share hot with those you actually like.

L xx

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Lessons that we learn

Recently, I had a house guest for over a month and bless him but he was potentially one of the most annoying people I've ever lived with.  It was a combination of me having lived alone for 7 years and him simply being a boy and not thinking.

And it got me thinking!   I personally believe that life is a series of learning experiences - lessons that the universe wants us to learn before we move on to the next concept.  I realise that is quite new age but I would be surprised if most people didn't agree.

So what did I learn?  Well, I thought that this might be about tolerance - learning to live with other people.  But, I can and I have!   So Ms. Universe - I imagine her looking rather like my grandmother crossed with a librarian - comforting with a hint of menace - what are you trying to tell me?

After much consideration, I think I might have got it?   I tend to put others first - I am 'wilfully independent' but I will always go the extra mile for my friends and family.  Indeed, when I mentioned that I had a selfish streak to a friend, she laughed at me and said I was one of the most unselfish people she knew.

So I realised that perhaps my lesson was, by all means offer, but realise what you are offering and then don't resent it.  I offered him accommodation but did it without thinking it through and with no stated agenda or outlined expectations.  Therefore, he couldn't conform and I ended up feeling angry in my own home.

I need to offer what I am prepared to share, ask for what I want and clearly state what I expect.   Easier said than done but Ms. Universe, I am listening honest.

Lxx

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L'Escargot

My best friend’s brother has been staying with me while he works on the Olympics and while he is not hugely difficult, he does get on my nerves as I suppose I’ve been living on my own for 7 years and am just not used to sharing my sanctuary.

Thus, I was taken out to L’Escargot in Soho as a thank-you treat.  This restaurant has been going in various incarnations since the 20s and currently Marco Pierre White is the chef.   I was expecting great things – and I must admit I was left pondering rather than marvelling.

We entered the restaurant and were shown to our table by a very sweet French (I later learnt) Maitre’d.   The restaurant is done in muted shades of cream and the collective atmosphere is of old school slightly tarnished and just a little reserved glamour – a look that Soho wears well.

The menu focused on the traditional and I started with 12 snails while my friend had Foie Gras.  Now I know the latter is banned in San Francisco but personally I do like the taste and the little sliver I managed to wrestle off her suggests that this parfait was very good indeed.

My snails were excellent – sitting on smears of mashed potato with the most glorious garlic butter.  I did ask for a little bread with mine and the waiter didn’t even bat an eye lid – yes, they focus on helping people enjoy their meals rather than judging them.

For my main, I had roast rabbit leg stuffed with olives and tomatoes, pearly barley and risotto and my friend had the marinated rump of lamb with Scottish girroles and olive jus.  The portions were small but perfectly formed and despite my rabbit being a touch overpowered by the olive stuffing, the food again was really good.

And as we sipped out mint tea and espresso, I looked around the restaurant and felt a little sad.  The room only had a few tables and I missed the slight buzz of people enjoy a wonderful meal with friends.  It might be due to the fact that it was a Thursday at the end of August or because it was just at the end of the school holidays but the room felt strangely empty.

So while the food was lovely, the company was great and the staff really nice, I can’t help wonder if L’Escargot in its current incarnation could do with an update / a shock / something to breathe a little more life into the place!  Being a classic does not mean evolution is out of the question. 

I would hate to see it loose its character but I suspect that to have survived so long, it has learnt to adapt and now might be the right time to try on a slightly smarter suit.

Lxx

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Just about the simplest supper ever!

I've started going to the gym and for someone who has never enjoyed exercise, I shyly admit to liking it.  I only do about 45 minutes but it gives me a break from my day and a chance to wind-down before I go home.

However, this does mean that I get home at about eight-ish so not only is it late for dinner but even though I find it quite therapeutic, I don't want to spent too long cooking.   This is one of my favourite quick and tasty recipes that I learnt while in Italy.  

For the full experience, the instructions need to be followed exactly ( :

Take about 120g of wholewheat spaghetti and add it to a pot of boiling water.  Then open the fridge and pour yourself a much needed glass of wine.  I recently found Viognier which is slightly floral and robust so stands up well to this dish.

Then crush 4 cloves of garlic.  I know that chefs don't like the garlic press but, Honey I'm sweaty and hungry so not in the mood for niceties.  Pop this into a small dish and add a glug of olive or rape seed oil.   

Then take four or five dried chilis, chop and add to the olive oil.  Add one anchovy fillet and then check the spaghetti after a sip of wine.  It should be al dente and you can drain the water and pop the pasta into your dish.

Add the garlic/chili mixture to the pot and fry until the garlic has softened and the anchovy dissolved.   Take the pot off the heat, add the spaghetti and mix until the pasta is coated.

Then shave a little parmesan over the top.   So very yum and pretty good with that glass of wine.

Lxx

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Pulpo Galicia

 When you speak to a none-foodie, you find that they can be quite squeamish about eating certain things.  The faces I have seen pulled at through thought of octopus are really quite funny.   I realise they are perhaps not the most attractive ingredients but to be honest neither is dead cow and most people will eat a steak if you cook them one.

However, many of the Mediterranean cultures - I’m thinking Spanish, Greek, Italian and Portuguese specifically – have made an art form of cooking octopus.   My two favourite octopus dishes are Pulpo Galicia and octopus done on the BBQ (or Braai as we call it in South Africa).

Firstly, you need to remember that octopus live quite a long time so need to be carefully prepared or they are like eating shoe leather.  Traditionally, they were killed and pounded against the rocks to tenderise them but this is less practical if you live in a built up area and is likely to worry the neighbours. 

So, take the octopus and pop it in boiling water for up to 8 minutes for a large one (down to 1 or two minute for the tiny ones).  Then – if it is a large octopus – remove the head as it doesn’t have much meat and isn’t particularly tasty before putting in an oven proof dish with herbs as well as a little water and cooking for up to 5 hours (if it is a big boy).

With regards to what herbs to use, it depends what you are going to do with it in the end but for the Spanish recipe, I tend to put a little garlic, rosemary, paprika and chilli but this is not hugely traditional.   Octopus will take on the flavour of the herbs and spices.

Cool the meat and boil some baby potatoes until soft, cool and cut into slices.  Place the slices on a platter and then cut up the octopus (if it is a large one, check that you don’t need to remove any fat on the inside of the tentacles) into slices.   Put the slices on the potatoes and drizzle with good olive oil, salt and a dusting of sweet paprika.

Really lovely especially when eaten with a crisp glass of wine on the veranda.

L xx

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Peppers de Padron

While to many American’s Spain seems deeply exotic (or it does to my friends), people in the UK suffer from ‘neighbour fatigue’.   Indeed, we live close enough and so many package holidays go there that it just doesn’t seem really different and it serves loads of fast food so why bother?

Well, I got to Canyamel each year which is at the top of the Island of Majorca – very un-touristy and utterly glorious.  Hot, relaxed and with the sound of the cicadas, nothing beats a cold tin of San Miguel on the terrace.   And the food on the island is utterly remarkable if you avoid the tourist traps so I will be wandering through the food heritage of this Island over my next few blog posts.

Let start with Peppers de Padron which are small green peppers that are deep friend and then sprinkled with salt.  Utterly yummy with a glorious Russian roulette effect as one in five (or so they say) is hot while the rest of them are sweet and just tasty.    Apparently a Franciscan Monk brought them to Spain from Mexico in the 17th century and they have been part of Spanish cuisine since.

They are not hard to make but it can be difficult to get hold of them so have a look online for seeds or in some farmers markets in the UK

First, wash the peppers (about 500g) and dry thoroughly.   Then heat a frying pan with olive oil (enough to shallow rather than deep fry) and pop batches of the peppers in.   They should just be blistering and developing colour when they are removed as if they are overcooked they are not nice at all.

Put onto kitchen paper to drain off and then sprinkle with rock salt before serving as a canape (ideally warm). 

Lxx

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Culinary Therapy

Today, the Daily Mail looks at a woman who built her confidence after becoming a stay at home mum by cooking all the recipes in Mary Berry’s The Baking Bible.   And this got me thinking about just how relaxing I find cooking.

Admittedly, I don’t have children or a husband and the most annoying ‘person’ I have in my kitchen is my large Maine Coon who is fairly certain that whatever I am cooking is really intended for him – veggie pasta included.  But I do find it very therapeutic.

I get home from work having spent a day marvelling that some people have managed to wander through life without getting hit by a bus and enjoying a ‘close encounter’ of the squished kind on the tube – before entering my sanctuary    

By South African or American standards the kitchen is tiny but it is just perfect for me with light wooden floors / counter tops and white tiles on parts of the wall.  It has a sink, sideboard, fridge and cooker with a door into the garden to let any warm weather we get in.

Having fed the cats, I unpack any shopping I have, pour myself a glass of wine and pop a CD on (loving Paul Anka at the mo) before to be frank, fiddling with food.   Somehow the crash of the pots, smell of my herb cupboard and relief at simply being home removes all the stress and by the time I finally eat, work seems a million miles away.

Even when I have friends over and am dodging people as I ferry pasta from the stove to the sink or try to find the potato peeler (which I am fairly certain my cleaner hides for the hell of it), I feel all domestic and relaxed.

Mmm, perhaps I was meant to be a domestic goddess after all.

L xxx

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Life without a Recipe

I know someone who is permanently discontented or minorly miserable.  Nothing to worry about but nothing to enjoy either.  They are family so I obviously care about them and I've spent some time trying to figure out the issue.

And - drum roll please - I think I finally have.  She came to the UK when she was supposed to, got married, had a child and returned to South Africa.  She worked, bought a house, had another child and - to an outsider - is living a perfectly lovely life.

However, she is living a tick-box existence or rather life within the confines of a strict regimented recipe. Did she want to get married?  Have a child?  Move back to South Africa?  I can't say she didn't want to do it but I do know that she did everything at the age you should.  A carefully planned out life - lived with what appears to be little joy as I think she is bored.

So what does that say?  To me it strikes me that if we use other peoples recipes as the blueprint for our lives then we will be discontented.  The first person to make lasagna didn't use a recipe, they experimented, they failed and they ended up with a brilliant dish.   Something that they loved but not necessarily something that is right for everyone else.

So perhaps what we need to do is to learn the techniques, find the tools and source the ingredients - then we will be happy because while we will never make lasagna, we will make the pasta dish that suits us.

L xx

Don't forget to follow me on twitter @alittleofwhatyouwant

Smoked Chicken Lasagne

“Lasagne – Lasagne, my kingdom for a good Lasagne” is what Richard III would have said it he was less obsessed by finding that damn horse.  And I’m sure a great many people have said this since.   However, while I love Lasagne – proper ‘like your mama used to make it’ Lasagne, occasionally, I play with the recipe.

Yes, small amount of sacrilege for a great amount of gain.   Thus last weekend I made, Smoked chicken Lasagne which was ‘if I say so myself’ pretty excellent.

First, brown two chopped onions with two cloves of finely chopped garlic in a little oil.   Add about 200g of lean mince and about 100g of diced smoked chicken.   We don’t get a huge amount of smoked chicken in the UK but you can normally find it in your local Polish shop.

Once this has browned a little, add a good glug of wine (red or white depending on your preference) and 5 finely chopped tomatoes.   I then added paprika (love a little spice), 5 finely sliced sundried tomatoes and some oregano as well as pepper and salt before letting the sauce cook down.  Don’t be scared if at first it looks a little like a meaty mess as the tomato can take a while to cook down.   Also, add more wine, tomato juice or a little water if you think the sauce looks dry.

Then make a basic cheese sauce.   About 200g butter melted down in a pan and then add the plain flour until it forms a roux.   Add about 200ml of milk a little at a time until it forms a sauce and add grated cheddar cheese.    I put in about 100g as well as a few shavings of parmesan but this is really to taste.   I then also add just a pinch of paprika for kick. 

Now assemble your lasagne in a glass A4 sized baking dish (or to be honest what every type of oven proof dish you have that is not metal).  Meat, pasta and cheese sauce.  Rinse and repeat until you have filled your dish – finishing with cheese sauce on top.  I always puff a little paprika on top to create a pattern but that is a trick taught to me by my mum so lord only knows if this is authentic.

With regards to the pasta, I used long macaroni tubes but you can use the flat lasagne sheets or indeed just some penne.  While I know this isn’t authentic, I do prescribe to the ‘what do I have in the cupboard’ school of cooking.

Cook for about 30 minutes on 180 degrees or until a knife slides through the pasta and the top is nice an bubbly. 

Enjoy

L xx

Don’t forget to follow me on twitter @alittleofwhatyouwant

Not impressed with little portions - Trullo

As a foodie, I walk into a restaurant wanting to love it!   I know mind if the concept isn’t new or – even, said in a hushed tone, if it is a chain if the food is prepared with love, tastes good and I enjoy the company.

Therefore, I had high hopes for Trullo in Islington (London).  I liked the concept, upstairs simple Italian seasonal food done well and down stairs Italian sharing plates.  Unfortunately, it fell rather short of expectation due to the pricing.

So what happened - we arrived on the Saturday evening and dutifully trooped down stairs to what looked a little wine cellar and were popped in our table for 6 which was in an alcove.  Thankfully, no-one was too tall (although I did manage to brain myself on the low ceiling several times over the course of the evening)

And then we looked at the menu - £3 for olives rising to £6 for cannellini beans with bacon to £8.5 for grilled quail.    And this is where is started to go wrong – I don’t mind paying for food but I do mind paying over the odds for very small portions.  We were told to order 2 each but the person ordering went for 3 and I am glad they did. 

Everything was v. small and if that was £6 worth of cannellini beans, then I sir am a monkeys uncle.  This got me thinking – right it is Islington, it has trendy connotations and it serves seasonal food but WTF?   

I’m not knocking the cooking, it was excellent and I loved the artichoke with anchovy mayo (£4) and the special which was flattened lamb deep-fried (the Italian name was better) but I did object to the prices.

We walked out of there having paid £50 each (no dessert but it did included 4 bottles of the more inexpensive wine) so all in all while it tasted nice, I felt ripped off.

 Trullo you have the potential to be a really lovely restaurant but remember foodies are fickle and it is the regulars you want to entice and they don’t keep coming back if they feel you are taking them for a ride.

L xxx

Follow me on twitter @alittleofwhatyouwant

Ugh - Old El Paso Epic Fail

I love guacamole.  Yes, what is there not to love?  Creamy vegetable dip with a touch of spice - woo hoo.  Wicked with tortilla crisps and - incidentally - roast chicken (honestly try it). 

Now my recipe for guacamole requires 3 ripe avos which I crush with a little lime, pinch of fresh coriander and finely chopped chili.  Some times a little finely chopped onions and even very finely diced tomato.  All mixed and serve - glorious.

However, at the minute, I'm having some real issues finding soft avocados so I was utterly delighted to see that Old El Paso had come out with Chunky Guacamole sauce.  Wow, how excited was I when I saw it in the World Foods aisle at Tesco.  I had plans for this sauce.

Yes, big plans.  Unfortunately, these died when I tasted it.  I honestly don't think I have ever tried anything quite as nasty - it just had a really vile herby taste.  Far too much coriander, I think.  Or perhaps it was just the preservatives or someone added Fairy Liquid.  Whatever, it was just awful! 

And I was so very disappointed.  Why?  You had the opportunity to make something so very nice and you've produced this evil sludge.  Old El Paso, you've knocked my confidence in pre-prepared food - come on I know you can do better.

Lx

Follow me on twitter @ alittleofwhatyouwant

Make a Date with this Salad

I love curry! Not the healthiest food if you go down the butter chicken route or indeed stock up on Chicken Tikka Masala but otherwise, if cooked without too much ghee or fat not too bad. My mom used to do a curry out of Sonia Allisons 'Love of Cooking'.

I’ve since expanded my repertoire but I also quite like to serve the little sambals that she did. Sliced banana, tinned pineapple and Mrs Balls Chutney so nothing too exotic but somehow they just make curry taste nice. Yes, I know this is comfort food of the highest order but I don’t care.

One thing I have added to my list of approved sambals is date salad which is a Cape Malay dish and a perfect accompanyment to bredies and curries.

So lets get started, first take 500g of stoned dates and chop them. If you buy them at an ethnic food store like I did, ask if they are stoned if it doesn’t say so you don’t have do stone them (like I did when I first make this recipee).

Chop two large onions and soak in boiling water for five minutes before draining and allowing to cool. This seems to take the burn out of the onions so don’t miss this step.

Layer chopped dates with the onions in a glass bowl. Then mix 5ml crushed chilli and 250ml brown vinegar with salt and sugar to taste. Pour this mixture over the date and onions. Allow to stand for about two hours to allow the flavours to develop.

Then serve with the curry of your choice.

L xx

Don’t forget to follow me on twitter @alittleofwhatyouwant

Naked Joy

Sorry, I haven’t been in contact for a while but well, lets just say that work has been hectic, I’ve had a chest infection and I’ve had lots to sort out in my personal life. But I’m back, damn it and now ready to blog for the rest of the year.

So what have I discovered recently. Well, we all like wine delivery. Yes, a nice man who delivers the wine of your choice to your front door - Woo Hoo. What is not to like? Recently, I tried Naked Wines which is not only does that but also appeals to the foodie in me! 

Essentially, they focus on funding independent wine-makers so you get wine which not only is excellent (says she half-way though a bottle of Prosecco Sacchetto - Extra Dry) but you help independent thinkers like you make more wine. O the total joy.

Is it expensive? Well, they do schemes whereby they give you a certain amount of money for every order you make so while the wine is not inexpensive, it isn’t hugely expensive and ultimately, it costs less than buying a bottle at your local off liscence.

So what did I buy (apart from the excellent bubbly I am currently sipping). Well, some spicy South African Shiraz, a Gooseberry Infused New Zealand Savingon blanc and a glorious pink bubbly.

I can’t recommend them enough - indeed, as they support the independents us foodies love, I feel you are almost obliged to try this.

They deliver to the US, UK and Australia so no excuse not to try it

L xx

Don't forget to follow me on Twitter @alittleofwhatyouwant