tag:blogger.com,1999:blog-45970264043116490482024-02-08T00:24:12.243+00:00lily and chewLily & Chew will chart our culinary travels big and small - and perhaps yours too if you want to share. Happy feasting.Lilyhttp://www.blogger.com/profile/07829154883102092221noreply@blogger.comBlogger225125tag:blogger.com,1999:blog-4597026404311649048.post-39014212228176268452011-08-17T14:36:00.007+01:002011-08-17T15:05:11.164+01:00Best. Dessert. Ever.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHpb4Zn8cnzeRhqESZ_hf4xgMKFvbCsG_DJw0aDD5-YA0MiaQKwbtfYPebZtYWou2CjvWUEN7IMPPBZXXtZ17VEm1bEk01_Vo5wgyS3wp5L6LUW_-mfNE0zm37tLin-LY1ZrOTjUF4Q8Z/s1600/IMG_5243.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 480px; height: 350px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHpb4Zn8cnzeRhqESZ_hf4xgMKFvbCsG_DJw0aDD5-YA0MiaQKwbtfYPebZtYWou2CjvWUEN7IMPPBZXXtZ17VEm1bEk01_Vo5wgyS3wp5L6LUW_-mfNE0zm37tLin-LY1ZrOTjUF4Q8Z/s400/IMG_5243.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641824505038907010" /></a>
<br />
<br /><div>Last year at <a href="http://www.bathales.com/pubs/hop-pole.html">The Hop Pole</a> in Bath, I ate what could be the best pudding I have ever had. <div>A pineapple tarte tatin with coconut ice cream - juicy sweet caramely pineapple, dark rum, cold coconut and crisp hot pastry. Seriously....what's not to love?</div><div><div>Since then I haven't been able to quite shake it. When I got a beautiful tarte tatin dish for my birthday I finally decided to give it go and I'm pretty pleased with the results if I don't say so myself!
<br />
<br /><b>What you need</b>
<br />500g all butter puff pastry
<br />1 pineapple (cut into chunks)
<br />100g golden caster sugar
<br />100ml dark rum
<br />1 vanilla pod, halved lengthways with seeds scraped out
<br />50g butter, cubed
<br />an oven proof frypan or tarte tatin dish (approx 25cm in diameter)
<br />a wooden spoon
<br />
<br /><b>The do</b>
<br />Cut up the pineapple into chunks and set aside.
<br />Preheat your oven to 190, or gas mark 5. Sprinkle a little flour on to your bench top, roll out the pastry until it's around half a centimetre thick. Make sure it is rolled out enough to cover the ovenproof frying pan you’ll be using with an excess of 5cm around the edge. Set aside.
<br />
<br />Put the pan on a medium heat and add the sugar, rum, vanilla seeds and pod. Let the sugar dissolve and cook until the mixture forms a light caramel.
<br />
<br />When the caramel is a lovely chestnut brown, add the pineapple. Carefully stir everything in the pan and cook until the caramel thickens and becomes sticky and toffee-like. Add the cubed butter, then lay the pastry over the top. Using a wooden spoon instead of your fingers, quickly and carefully tuck the pastry down firmly into the edges.
<br />
<br />Bake for about 25 to 30 minutes, or until the pastry is golden. Don't worry if it puffs up, it will flatten down again when you turn it upside down. Remove from the oven and let it rest for a minute. Now this is the tricky bit, glove up or you could end up in A&E with third degree burns. Grab a serving plate bigger than your fry pan and very quickly and carefully, flip the whole thing over. If you don't feel too confident about this procedure, <a href="http://youtu.be/veuXU0hiT_I">this video</a> shows you how to do it.
<br />Let it chill out for a bit then chop it up and serve with coconut ice cream, otherwise vanilla is just as good.</div></div><div>
<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6CNcmn_yslOj7JZZnfPmOkPE8KEm3372YCfieo-D8X9fBuadHphjDs5-njLFpiwOpwWBWcXNbKQEs9Yb-UCm7RsYQV7B0_MJzwajcbYtPlMekDBggvrQr0_mh69H3nYSnKwIdMYki7GrG/s1600/IMG_6060.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6CNcmn_yslOj7JZZnfPmOkPE8KEm3372YCfieo-D8X9fBuadHphjDs5-njLFpiwOpwWBWcXNbKQEs9Yb-UCm7RsYQV7B0_MJzwajcbYtPlMekDBggvrQr0_mh69H3nYSnKwIdMYki7GrG/s400/IMG_6060.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641820779624069378" style="cursor: pointer; width: 480px; height: 350px; " /></a></div><div>
<br /></div><div>BTW if you are ever in Bath and have little people in tow, this pub is situated opposite the best playground I have ever laid eyes on. Plus they always have one veggie option that is delicious.</div><div>
<br /></div><div><span style="font-weight: bold; ">Tune: </span>
<br /><i><span class="Apple-style-span" style="font-style: normal; "><a href="http://youtu.be/POv-3yIPSWc">Agadoo</a> </span> <span class="Apple-style-span" style="color:#666666;">Black Lace</span></i></div>
<br /><iframe width="425" height="349" src="http://www.youtube.com/embed/POv-3yIPSWc" frameborder="0" allowfullscreen=""></iframe><div>
<br /></div><div>
<br /></div></div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-69676161615928622042011-08-07T08:28:00.009+01:002011-08-07T09:07:44.431+01:00Whose sorrel now?<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMoO7sfU6wiP0dZGLaThpcH5ixhkXIm9C_lf8ZWx8asZ_FnntlN6q8W3VoIGtBipqZUdHpjTQmoPjdBqPXTAVGHvG6Ce0YJmGRBxX8z4W6GJbnlhhiQDH9xgxnOOA_C1nWc0_V7BfwYMS/s1600/IMG_6087.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMoO7sfU6wiP0dZGLaThpcH5ixhkXIm9C_lf8ZWx8asZ_FnntlN6q8W3VoIGtBipqZUdHpjTQmoPjdBqPXTAVGHvG6Ce0YJmGRBxX8z4W6GJbnlhhiQDH9xgxnOOA_C1nWc0_V7BfwYMS/s400/IMG_6087.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5638020988659512930" style="cursor: pointer; width: 480px; height: 350px; " /></a></div><br />Yesterday I went to our local fruit and veg shop to do our weekly shop and was quite excited to see that they were selling sorrel. I'd noticed it in loads of recipes but have never seen it for sale, so I bagged some pronto. <div><br /></div><div>And oh what a marvellous thing it is! It looks like spinach, but packs a crazy tanginess that's a lot like licking a battery. I didn't want to dilute this taste sensation by cooking it too much so I decided to turn it into pesto and mix it through some hot spaghetti. I'm warning you - once you go down this path, you will never see pesto in the same light again.</div><div><br /></div><div>Unconventionally I have used almonds in this recipe, I think they compete better with the punchy lemony flavours than pine nuts would.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3fL6Voh13sPxGLcVRq_nLrJu9A1VeNEFIZlCwBDTr2wyv8tpeSJIVUkHpdTA9-Fr5r4gVgCiRIWm6gvxTodLHam2VvxwaKxFOv5pvzgbt-nt5RTktzT3qWHYv1m2Ta_x9Dinrqstfdv0/s400/IMG_6091.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5638020992499686306" style="cursor: pointer; width: 480px; height: 350px; " /></span></div><div><br /></div><div><b>What you need</b></div><div>1 bunch of sorrel (the big leafed variety), roughly torn up</div><div>half a handful of almonds</div><div>1 big garlic clove</div><div>big pinch of salt</div><div>big glug of good olive oil</div><div>a food processor</div><div><br /></div><div><b>The do</b></div><div>Put the almonds on a baking tray and roast them under the grill, jiggling them around every so often. Keep a close eye on them, they can burn quite suddenly. When they are done, set aside.</div><div>In the food processor, blitz the garlic, oil and salt first, then add the sorrel and blitz again. Add a little more oil if it's too dry and gets stuck. Add the almonds and pulse to keep the nuts chunky. Season with salt and pepper. When you are happy with the consistency of your pesto, it's ready to go. Serve tossed through some hot spaghetti (reserve a little cooking water to loosen up the pesto when you are tossing it though the pasta). If you are lucky enough to have any left this would keep in a jar with a thin layer of oil on top, but it may lose some of its vibrancy.</div><div><br /></div><div><span style="font-weight: bold; ">Tunes, </span><br /><i>Director's Cut </i><span class="Apple-style-span" style="color:#666666;">Kate Bush</span></div><div><br /></div><div><br /></div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-89228157775902610342011-06-09T17:01:00.002+01:002011-06-09T17:12:54.615+01:00The big pancake<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeH-Va5gMxjkcBRlZWhKd6x3Sq9bZShS1fy0Xl1w6vwKenPJDpMC3a4tgzcol9GQKmL3rGI-nOX3kZsFvm2UnlKiPKH_ufsnpFyFPNzwZoXvvumOhTGiZsXEYlLcRVTsuuOJALDTw3bdK/s1600/IMG_5777.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeH-Va5gMxjkcBRlZWhKd6x3Sq9bZShS1fy0Xl1w6vwKenPJDpMC3a4tgzcol9GQKmL3rGI-nOX3kZsFvm2UnlKiPKH_ufsnpFyFPNzwZoXvvumOhTGiZsXEYlLcRVTsuuOJALDTw3bdK/s400/IMG_5777.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5609173780680969970" style="cursor: pointer; width: 480px; height: 380px; " /></a></div><div><b><div><b><span class="Apple-style-span" style="font-weight: normal; "><div><br /></div><div>Lately I've had pancakes on my mind because Jasmine T makes me read this to her most nights...</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDZlgcAkheaxu0xYAbPSfxV_4JwBTa153XjJOOZ_n9aJsV9XfNvMZBiRBD9mblkqUcIrb0GS5gZlNffHU9ukuQNFyRBp2o5doYGH-L2tDm2LPAL34Zw9uGuxFkJJ3u2KOqQAh0NfO2RicY/s1600/IMG_5780.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDZlgcAkheaxu0xYAbPSfxV_4JwBTa153XjJOOZ_n9aJsV9XfNvMZBiRBD9mblkqUcIrb0GS5gZlNffHU9ukuQNFyRBp2o5doYGH-L2tDm2LPAL34Zw9uGuxFkJJ3u2KOqQAh0NfO2RicY/s400/IMG_5780.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5609173785610226786" style="cursor: pointer; width: 400px; height: 300px; " /></a><div><br /></div></div><div><b><div style="display: inline !important; "><b><span class="Apple-style-span" style="font-weight: normal; "><div style="display: inline !important; "><b><div style="display: inline !important; "><b><span class="Apple-style-span" style="font-weight: normal; "><div style="display: inline !important; ">I can tell you now, if one of these pancakes went rolling off,</div></span></b></div></b></div></span></b></div></b></div><div><br /></div><div>a mother</div><div><b><div style="display: inline !important; "><b><span class="Apple-style-span" style="font-weight: normal; "><div style="display: inline !important; ">seven hungry, little boys</div></span></b></div></b></div><div><b><div style="display: inline !important; "><b><span class="Apple-style-span" style="font-weight: normal; "><div style="display: inline !important; ">a man</div></span></b></div></b></div><div><b><div style="display: inline !important; "><b><span class="Apple-style-span" style="font-weight: normal; "><div style="display: inline !important; ">a cat</div></span></b></div></b></div><div><b><div style="display: inline !important; "><b><span class="Apple-style-span" style="font-weight: normal; "><div style="display: inline !important; ">a cock</div></span></b></div></b></div><div><b><div style="display: inline !important; "><b><span class="Apple-style-span" style="font-weight: normal; "><div style="display: inline !important; ">a duck</div></span></b></div></b></div><div><b><div style="display: inline !important; "><b><span class="Apple-style-span" style="font-weight: normal; "><div style="display: inline !important; ">and a cow</div></span></b></div></b></div><div><b><div style="display: inline !important; "><b><span class="Apple-style-span" style="font-weight: normal; "><div style="display: inline !important; "><br /></div></span></b></div></b></div><div><b><div style="display: inline !important; "><b><span class="Apple-style-span" style="font-weight: normal; "><div style="display: inline !important; ">would definitely be running to catch it.</div></span></b></div></b></div></span></b></div><div><b><br /></b></div>What you need</b> (makes about 8 pancakes, enough for about 2 1/2 people)<div>1 cup SR flour</div><div>1 cup of milk</div><div>1 egg</div><div>pinch of salt</div><div>a mashed banana - the blacker the better</div><div>a handful of blueberries (optional)</div><div><br /></div><div><b>The do</b></div><div>Dump the flour, egg milk and salt into a mixing bowl and whisk until all the lumps are gone. Add the banana and blueberries and mix in with a fork.</div><div>Heat a nonstick frying pan on high - when it's red hot throw in a knob of butter and swoosh it around the pan. Add half a ladle of mixture to the pan to make each pancake, taking care not to over crowd. When it starts to bubble a little on the surface, give the underside a little peek and if it's golden brown flip it over. Cook for a minute or so then transfer onto a plate. Keep going until all the mixture is gone.</div><div>Gobble them down with a big dollop of of Rachel's coconut yoghurt and a little maple syrup or honey.</div></div><div>Not only are these deeeelicious, they are perfect for making use of fruit that is past it's best - apples or pears instead of banana would also go down well.</div><div><br /></div><div><span style="font-weight: bold; ">Tune</span><br /><i>Pumped Up Kicks </i><span class="Apple-style-span" style="color:#666666;">Foster the People</span></div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-77353050811140795962011-05-23T12:50:00.002+01:002011-05-23T12:50:00.333+01:00The spears are here<div><a href="http://farm2.static.flickr.com/1275/4679574108_4179b2bc88_b.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 480px; height: 380px;" src="http://farm2.static.flickr.com/1275/4679574108_4179b2bc88_b.jpg" border="0" alt="" /></a></div><div><br /></div><div>It's <a href="http://www.british-asparagus.co.uk/">asparagus</a> season! Time to get amongst those green spears of goodness!</div><div>Here's a super quick recipe that will ensure you spend less time in the kitchen and more time making the most of the extended daylight playing frisbee in the park. <div></div><div><div>This is a bastardisation of <i>çilbir, </i>a Turkish dish of poached eggs and yoghurt. I had this at Providores in Marylebone a few years ago and it is deeeelicious. For this you'll need some kirmizi biber (dried Turkish chilli flakes), but if you don't have any to hand - which is very likely as it involves a special trip to a Turkish grocer - a quarter teaspoon of paprika and a teaspoon of normal chilli flakes instead would also be quite tasty.</div><div><br /><div></div><div><b>What you need</b></div><div>(serves 2)</div><div><div>1 bunch of asparagus</div><div>eggs, however many take your fancy</div><div>5 big spoons big spoons of thick greek yoghurt (I used Total)</div><div>1 garlic clove, crushed into a paste with salt using the side of a knife</div><div>50g butter</div><div>1 teaspoon chilli flakes</div><div><br /></div><div><b>The do</b></div><div></div><div>Boil a full kettle. Place the asparagus in a large bowl and cover with boiling water. After a few minutes, check for doneness - this will vary depending on how thick the asparagus is. If it needs more time let it mellow for a little longer. When done, rinse with cold water, drain and divide between two plates.</div><div>Mix together the garlic and yoghurt, then pile on top of the asparagus, making a little well for where the egg/s will sit.</div><div></div><div></div><div>Poach the eggs, and when done, drain, then place in the yoghurt wells. In a small frying pan, heat up the butter. When it starts to go a light brown colour, add the chilli flakes, swoosh around for a little longer to let the chilli colour the oil, then spoon over the eggs and yoghurt. </div><div>Enjoy with some crusty bread.</div><div><br /></div><div><br /></div><div><a href="http://farm5.static.flickr.com/4063/4679664770_74cbc4c24e_b.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 300px; height: 350px;" src="http://farm5.static.flickr.com/4063/4679664770_74cbc4c24e_b.jpg" border="0" alt="" /></a></div><div><br /></div><div></div><div>Nerd alert: Thanks to this brilliant book that I received for my birthday a few years back (thanks Cam!) I learnt that the chemical that causes the unsettling odour in the urine of some of those who eat asparagus is actually a close relative of that in skunk spray. Pong!</div></div></div></div></div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-64078967480562917082011-05-16T11:55:00.007+01:002011-05-16T12:33:19.711+01:00Vegan Black Metal Chef<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKCsnUg9Ay1QNkl1e3EaLffHvLTszC1Ng62q9aExQJgY5ZvIQLTxNwdOGsJskF8xDVdzOBPGyn_ErSegS11cnE7GoyJ0s1035WCVdtqb4Vvagzky32sVWMnFx_kssezT9Dk3v8Khb3TAf/s1600/Screen+shot+2011-05-16+at+12.26.12.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 440px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKCsnUg9Ay1QNkl1e3EaLffHvLTszC1Ng62q9aExQJgY5ZvIQLTxNwdOGsJskF8xDVdzOBPGyn_ErSegS11cnE7GoyJ0s1035WCVdtqb4Vvagzky32sVWMnFx_kssezT9Dk3v8Khb3TAf/s400/Screen+shot+2011-05-16+at+12.26.12.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5607274187460028242" /></a><br /><br /><div>This weekend was spent in bed nursing a broken toe and recovering from a hideous vomit bug I caught off Miss Jasmine T. <div>The only thing that cheered me up was <a href="http://youtu.be/CeZlih4DDNg">this link</a> my dear friend Mr Zincke sent. If you have a spare 15 minutes, dim the lights, spark up a few candles and check it out. Solid gold...and actually quite informative!</div><div><br /></div><div><br /></div></div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-55869946343738004362011-05-14T14:00:00.000+01:002011-05-14T14:00:00.602+01:00Guerrilla brekkie<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhElHAMN5DxX93FdzFkJy45sxs1MbLujhOBClyXQDhPbBfOog0oDaipxX6CfBpp9r1DZJSMhyz2Z06z29kwDHWvCAYEbP4poSG-a_9ZeHHiczfZl3vb5IsrFxnqjhr0c8UAD29LjyS1lX/s1600/IMG_5660.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhElHAMN5DxX93FdzFkJy45sxs1MbLujhOBClyXQDhPbBfOog0oDaipxX6CfBpp9r1DZJSMhyz2Z06z29kwDHWvCAYEbP4poSG-a_9ZeHHiczfZl3vb5IsrFxnqjhr0c8UAD29LjyS1lX/s400/IMG_5660.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5605204722683553218" /></a><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhElHAMN5DxX93FdzFkJy45sxs1MbLujhOBClyXQDhPbBfOog0oDaipxX6CfBpp9r1DZJSMhyz2Z06z29kwDHWvCAYEbP4poSG-a_9ZeHHiczfZl3vb5IsrFxnqjhr0c8UAD29LjyS1lX/s1600/IMG_5660.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a></div><div><div><br /></div><div>Nearly a month in, I'm still struggling to hit my stride with this kitchen. So far I haven't been able to manage anything too complicated because of the state of disarray it has been in.<div>This weekend we've moved some shelves in which has improved things big time stylee, so I've felt inspired to make a brekkie with more wow factor than Weetabix.</div><div></div><div></div><div><b><br /></b></div><div><b>What you need </b>(for two hungry peeps)</div><div>Two big handfuls of baby spinach</div><div>Two handfuls of chestnut mushrooms, quartered</div><div>2 eggs</div><div>big fat slices of Cholla bread (or any other bread will do)</div><div>soy sauce</div><div>a big teaspoon of thick cream or creme fraiche</div><div>chives</div><div>dill</div><div>mayonnaise</div><div><br /></div><div></div><div></div><div><b>The do</b></div><div>For your eggs, bring a medium sized saucepan of water to the boil then reduce to a simmer.</div><div>In a small bowl, mix together about a tablespoon of mayonnaise with a big teaspoon of chopped dill. (Clearly this is no substitute for hollandaise but who really makes hollandaise at home?)</div><div>In a small frypan, heat a big knob of butter and fry the mushrooms over medium heat, when they are 3/4 done put the eggs in the pan of water to poach. Now throw half a cap of soy sauce into the mushrooms, fry for a further minute or so, take off the heat, then stir in the cream and dish out onto plates. </div><div>By now the eggs should be ready. Pop your toast down, quickly rinse out the mushroom pan, put it back on the heat, then throw the washed spinach into the hot pan and cook until wilted and soft. Dress with some olive oil and a squeeze of lemon. Plate it all up and you are good to go. Bonus points if you can juggle the coffee making as well!</div><div><br /></div><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLmCh1nFVXDejrWb-zpQsffoxZuaZiUAtWW8gARBpaMTkVKml8dagI5gae3TRahkcpBJO5ZTWpNuO2r9BJQF7-xcin_ZdNVV0Uiq4SQJTOIWToFbqVQ2WPO7ZV8-eui3ltcnnjY75_H9WW/s1600/IMG_5745.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLmCh1nFVXDejrWb-zpQsffoxZuaZiUAtWW8gARBpaMTkVKml8dagI5gae3TRahkcpBJO5ZTWpNuO2r9BJQF7-xcin_ZdNVV0Uiq4SQJTOIWToFbqVQ2WPO7ZV8-eui3ltcnnjY75_H9WW/s400/IMG_5745.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5605203975017584354" style="cursor: pointer; width: 400px; height: 300px; " /></a></div><div><br /></div><div><span style="font-weight: bold; ">Tunes</span><br /><span style="color: rgb(102, 102, 102); ">Adam and Joe (6music, Saturday 10-1)</span></div><div></div><div></div><div></div><div></div></div></div></div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-56656659805589355912011-04-21T12:40:00.002+01:002011-05-11T12:42:54.284+01:00New digs!<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLymadYn_Sr898qcO1Wd-mz48El_A8CzW3CW9ITxkmxNRqnXF2JicxF6bMzNzxsX0pznvvfcoRzXZESMcMVD07wHbIVjfNLCVR8mXTwlMtJ0WQ1zifdQV2TRkb1mXOkZyPjaM4pAYiCHUJ/s1600/IMG_5661.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLymadYn_Sr898qcO1Wd-mz48El_A8CzW3CW9ITxkmxNRqnXF2JicxF6bMzNzxsX0pznvvfcoRzXZESMcMVD07wHbIVjfNLCVR8mXTwlMtJ0WQ1zifdQV2TRkb1mXOkZyPjaM4pAYiCHUJ/s400/IMG_5661.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5605225436515317298" /></a></div><div><br /></div><div><div>It's been so long since I last posted , I'd be amazed if any one was still checking in on this poor little blog! If you are, thanks, and sorry for neglecting you. <div>It's been a bit of a busy time for us - we've moved out of our little pad, been homeless for a bit whilst we made our new home habitable, screwed up my visa application so I was almost deported and FINALLY moved in couple of weeks ago. </div><div></div><div></div><div>So to christen the new kitchen in true Lily and Chew style, I have attempted to make savoury hot cross buns to commemorate the crucifixion of the big JC. All you need is a decent white bread dough recipe. Add a good handful of chopped chives and as much mature cheddar cheese and you can be bothered to grate, then leave to prove for about 20 minutes before separating into bun-like balls. With the tip of a sharp knife, mark a cross into the top of each one and sprinkle a little more cheese on top before baking for around 20 minutes at about 200 (our new oven is gas and I still have to get my head around the whole conversion thing).</div><div>Enjoy fresh out of the oven with LOADS of butter.</div><div><br /></div><div></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxjJtNB_5ugQ86N73stOYdMNT6Q2USSpHxZu9mnBuPN3vInU9WZiWw47E-WDrXX0-db0JB6jQ4Gr3LeADkk5hucGqMTBPZlrjRn0CJXDWEMD08Eez6a1ngOEajdcwf9eKkvJyaE4G0ZF1t/s1600/IMG_5663.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxjJtNB_5ugQ86N73stOYdMNT6Q2USSpHxZu9mnBuPN3vInU9WZiWw47E-WDrXX0-db0JB6jQ4Gr3LeADkk5hucGqMTBPZlrjRn0CJXDWEMD08Eez6a1ngOEajdcwf9eKkvJyaE4G0ZF1t/s400/IMG_5663.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5605232536076421858" style="cursor: pointer; width: 400px; height: 300px; " /></a></div><div></div><div></div></div></div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-20481491119785396562010-09-01T14:03:00.002+01:002010-09-03T12:06:50.670+01:00Summery insalata<a href="http://www.flickr.com/photos/chew/4929249420/" title="IMG_4594 by chew chew, on Flickr"><img src="http://farm5.static.flickr.com/4096/4929249420_2cf22cc832.jpg" width="500" height="375" alt="IMG_4594" /></a><br /><br />Yippee! Tomorrow we are heading out to Kent to stay at the Keeper's cottage on the grounds of Leeds Castle, but first, I must conduct my pre-holiday ritual of using up what's left in the fridge. Take out would probably be a more practical option considering that with a toddler in tow I'll have to pack half the flat - but I really hate waste and quite enjoy the challenge of a clear-out dinner. Plus it's nice coming home to a fridge that doesn't smell like bin juice.<div><div><br /></div><div>I have:</div><div>a bunch of carrots</div><div>mint</div><div>cherry tomatoes</div><div>a courgette</div><div>buffalo mozzarella (OK, so I cheated a little and bought this earlier in the day)</div><div><br /></div><div>The plan is to make a souped up insalata caprese, the ingredient that really ties this dish together is the gorgeous buffalo mozzarella with its weird cooked chicken-like texture. Never ever use a knife to cut it! Ripping up a ball of buffalo mozzarella is a strangely satisfying activity that should be enjoyed whenever possible.</div><div><br /></div><div><b>The do</b></div></div><div>Slice the courgette thinly and chop the carrots into bite sized pieces.</div><div>Fry the courgette with a little oil and salt in a frying pan until soft and a little charred. While this is happening steam or boil the carrots until they are just done, you don't want them to be too mushy. When everything is done, lay it all together into a big plate and sprinkle a couple of chopped mint leaves on top. Top with a some pinenuts, a handful of halved cherry tomatoes and the buffalo mozzerella, then drizzle a generous amount of good olive oil on top. </div><div>Enjoy with some super crunchy ciabatta and a big glass of red wine before you attempt the packing.</div><div><br /></div><div><span style="font-weight: bold; ">Tunes</span><br /><i>Butterfly House</i> <span class="Apple-style-span" style="color:#666666;">The Coral</span></div><div><span class="Apple-style-span" style="color:#666666;"><br /></span></div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-53139469697052973922010-08-18T00:11:00.000+01:002010-08-18T00:13:37.280+01:00Monday night...<a href="http://www.flickr.com/photos/chew/4900555357/" title="Elvis night by chew chew, on Flickr"><img src="http://farm5.static.flickr.com/4073/4900555357_a74d4b49a9.jpg" width="375" height="500" alt="Elvis night" /></a><br /><br /><div>An Elvis-sized thanks to all who came on Monday night, we had a super fun time and I'm especially glad that all the food was eaten too. Here we are wielding some pizza-sized biscuits with Diddy Wah and the man of the evening.<br /><br /><a href="http://www.flickr.com/photos/chew/4901143542/" title="Elvis night by chew chew, on Flickr"><img src="http://farm5.static.flickr.com/4095/4901143542_34f35d7884.jpg" width="500" height="375" alt="Elvis night" /></a><br /><br /></div><div><b>Fried peanut butter and banana sandwiches</b></div><div>This delicacy was one of Elvis's favourites</div><div><br /></div><div><b>What you need</b></div><div>2 loaves of white bread, with crusts cut off</div><div>approx 5 bananas, mashed</div><div>1 big jar of sunpat smooth peanut butter</div><div>lots of butter</div><div><br /></div><div><b>The do</b></div><div>Make sandwiches using the mashed banana and peanut butter, then fry in a heavy based frying pan with a big knob of butter until golden brown on both sides. Cut into quarters.</div><div><br /><a href="http://www.flickr.com/photos/chew/4901143250/" title="Elvis night by chew chew, on Flickr"><img src="http://farm5.static.flickr.com/4121/4901143250_64d4c3d870.jpg" width="500" height="375" alt="Elvis night" /></a><div><br /></div><div><br /><a href="http://www.flickr.com/photos/chew/4901144154/" title="Elvis night by chew chew, on Flickr"><img src="http://farm5.static.flickr.com/4134/4901144154_b9d309f741.jpg" width="500" height="375" alt="Elvis night" /></a></div><br /><br /><a href="http://www.flickr.com/photos/chew/4900554441/" title="Elvis night by chew chew, on Flickr"><img src="http://farm5.static.flickr.com/4141/4900554441_a8b4b2a888.jpg" width="500" height="375" alt="Elvis night" /></a><div><br /></div><div>Also, a big thanks to the amazing Kelly V and her ace-o-rama cupcake socks for all her help. You totally (jailhouse) rock!</div><div><br /><a href="http://www.flickr.com/photos/chew/4900555049/" title="Elvis night by chew chew, on Flickr"><img src="http://farm5.static.flickr.com/4140/4900555049_a6360fc9de.jpg" width="500" height="375" alt="Elvis night" /></a></div></div><div><br /></div><div><br /></div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-85477869176253634152010-08-15T19:32:00.005+01:002010-08-15T20:02:31.080+01:00Come and get it!<a href="http://www.flickr.com/photos/chew/4894935468/" title="IMG_4555 by chew chew, on Flickr"><img src="http://farm5.static.flickr.com/4100/4894935468_65fdd3752d.jpg" width="500" height="375" alt="IMG_4555" /></a><br /><br />Here's your chance to try some authentic Lily and Chew cuisine absolutely FREE. We'll be serving up some kingly delights at <a href="http://diddywah.blogspot.com/">Diddy Wah's</a> Elvis tribute night, tomorrow from 8pm at the Haggerston. Hurry, because like the great man, it can't last long.<div><div><div><br /><b>Fact:</b> Did you know that towards the end of his life Elvis was consuming 100,000 calories PER DAY?! Dude!<br />Thanks to Kelly V for pointing me in the direction of <a href="http://www.abc.net.au/science/articles/2002/10/08/689019.htm">this article</a> written by none other than Dr Karl Kruszelnicki</div></div></div><div><br /></div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-67174061465759369622010-08-10T18:36:00.001+01:002010-08-10T18:36:55.280+01:00The King is dead, long live the King<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnAqO7_qj7hs2kyIGK6A_sduaYa5J5wVFS3wzzPJHmWStxUigrUQkTs7y7Nitt6Wab7oqPJm2r-cq00WWbyEOSkLdg8Nie8Dr1fS_IV4EtuATiVFgj7fluHKTWOVWbJmJ1hs2YTw3tEhu/s1600/PastedGraphic-1.jpg"><img style="cursor:pointer; cursor:hand;width: 300px; height: 410px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnAqO7_qj7hs2kyIGK6A_sduaYa5J5wVFS3wzzPJHmWStxUigrUQkTs7y7Nitt6Wab7oqPJm2r-cq00WWbyEOSkLdg8Nie8Dr1fS_IV4EtuATiVFgj7fluHKTWOVWbJmJ1hs2YTw3tEhu/s400/PastedGraphic-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5503678353691296962" /></a></div><div><br /></div><div>It’s Elvis night at the Haggerston, Kingsland Road this coming Monday, August 19th.</div><div>Come down and celebrate the life and death of the King with the incomparable DJ Diddy Wah. Get there early and try some special dishes created just for the event by Lily & Chew – absolutely free3.</div><div><br /></div><div>Fried peanut butter and banana sandwich anyone?<div></div><div></div><div></div><div></div></div><div><br /></div><div><br /></div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-14122919500774989052010-07-28T15:30:00.006+01:002010-07-28T23:49:01.033+01:00Last weekend...<a href="http://www.flickr.com/photos/chew/4839200460/" title="IMG_4463 by chew chew, on Flickr"><img src="http://farm5.static.flickr.com/4153/4839200460_d82d78f2f6.jpg" width="480" height="375" alt="IMG_4463" /></a><br /><br />Just had the most glorious weekend - picnic under a nice shady tree on Parliament Hill on Saturday, then on Sunday a little trip to <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Arundel</span> to see the castle and have a walk around.<br />If you ever find yourself hungry and thirsty in <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Arundel</span>, check out The Black Rabbit - it's a cute pub on the River <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Arun</span>, about 20-30 minutes walk from the station.<br />It was a very warm day, and after the walk to the pub all I felt like was a burger and a pint. But alas there was no veggie burger, the closest thing was a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">mozzarella</span> muffin which turned out to be exactly that.<div><br /><a href="http://www.flickr.com/photos/chew/4839200876/" title="IMG_4488 by chew chew, on Flickr"><img src="http://farm5.static.flickr.com/4152/4839200876_11defa0bc1.jpg" width="480" height="375" alt="IMG_4488" /></a><br /><br /></div><div>Half a sorry soggy supermarket English muffin underneath three small pieces of grilled veg with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">mozzarella</span> melted over the top, accompanied with new potatoes, which I ended up swapping over for fries. As <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Ja'mie</span> from Summer Heights High would say..."Random!"<br />I feel like I can't be too critical as the menu amazingly boasts six vegetarian options. It's just that mushroom <span class="blsp-spelling-error" id="SPELLING_ERROR_8">stroganoff</span>, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">lasagna</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_10">chilli</span> and curry aren't dishes I fancy eating when I'm hot and bothered, but maybe that's just me. The ice cream on the other hand was <span class="blsp-spelling-error" id="SPELLING_ERROR_11">deeeelicious</span>. I was very, very pleased with my choice of honeycomb and strawberry.<div>Vegetarian food aside, the venue and service is lovely. They have a big outdoor seating area next to the river where you can enjoy some choice ales until it's time to walk back to the station and snooze it all off on the train ride back to the big smoke.</div></div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-87374553124072227092010-07-28T14:44:00.013+01:002010-07-30T14:33:27.161+01:00Les Perez touchdown in London<div><a href="http://www.flickr.com/photos/chew/4843689504/" title="Untitled by chew chew, on Flickr"><img src="http://farm5.static.flickr.com/4127/4843689504_7e4d3f0690.jpg" width="500" height="375" alt="" /></a></div><div><br /></div>Some dear friends of ours are visiting from Australia and last night I cooked dinner for about eight of us. Congregating around a big table with old friends with plenty of food and booze is most definitely one of the nicer things in life - my kitchen is too small for me to go all <i>Babette's Feast</i>, so dinner had to be a very simple affair.<div><br /><div>With my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">ice cream</span> maker in storage somewhere in <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Cricklewood</span>, this summer I've been getting into <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">cheats</span> homemade ice cream. My mum used to make this in the late 80s by mixing some cointreau and a smashed up Flake with shop bought vanilla ice cream. </div></div><div>I made two types using some of the alcohol collecting dust at the back of our liquor shelf - the more we drink now, the less Jasmine T will have to hand when she starts mixing up her own cocktails. I have some <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Frangelico</span> which I'm going to mix with chopped hazelnuts and Drambuie which I'm going to soak some raisins in before adding to the ice cream.</div><div><br /></div><div><b><span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Cheats</span> ice cream</b></div><div><br /></div><div><b>What you need</b></div><div>2 large flat plastic containers</div><div>2L shop vanilla ice-cream (best you can afford)</div><div>couple handfuls chopped roasted hazelnuts</div><div>couple handfuls of raisins</div><div>3 tablespoons <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Drambuie</span></div><div>3 tablespoons <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Frangelico</span> (hazelnut liqueur)</div><div>ice cream cones (less washing up)</div><div><br /></div><div><b>The do</b></div><div><b><span class="Apple-style-span" style="font-weight: normal; ">Place raisins in a bowl and add the Drambuie, leave to soak for a couple of hours. </span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; ">Take the ice cream out of the freezer and leave out for around 10 minutes. Transfer the ice cream into the plastic containers add the ingredients and mix in with a rubber spatula. Put the lids on and return to the freezer.</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; ">You can do this with anything - fruit, chocolate, nuts. Just bear in mind that adding too much alcohol will prevent your <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">ice cream</span> from freezing.</span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; "><br /></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; "><a href="http://www.flickr.com/photos/chew/4843073705/" title="Untitled by chew chew, on Flickr"><img src="http://farm5.static.flickr.com/4153/4843073705_2e395a1b21.jpg" width="500" height="375" alt="" /></a></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; "><br /></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; ">For dinner (serves 8): boil up two packs of angel hair pasta, then 3 minutes before the pasta is ready, throw in a bag of frozen peas and half a bag of broad beans. In a separate small pan, gently heat a big <span class="blsp-spelling-error" id="SPELLING_ERROR_8">glug</span> of olive oil with some thinly sliced garlic for a minute or so. When the pasta is done, drain it, add the garlic oil, then toss the whole lot with the juice of a lemon, a handful of chopped mint, a handful of torn basil, two handfuls of <span class="blsp-spelling-error" id="SPELLING_ERROR_9">parmesan</span> and two packs of crumbled feta cheese. Season with olive oil, salt and pepper and marvel at the quivering mountain of steaming pasta before you.</span></b></div><div><br /></div><div><span style="font-weight: bold; ">Tunes</span><br /><span style="font-style: italic; ">Alas I cannot swim</span> <span class="Apple-style-span" style="color:#666666;">Laura Marling</span></div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-64890827190336297002010-07-03T22:48:00.005+01:002010-07-05T14:32:32.087+01:00Happy birthday to Carters and Kelly V<a href="http://www.flickr.com/photos/chew/4763993364/" title="IMG_4342 by chew chew, on Flickr"><img src="http://farm5.static.flickr.com/4074/4763993364_17442cb8a7.jpg" width="480" height="350" alt="IMG_4342" /></a><br /><br /><div>It was Carter's and Kelly V's birthday last Wednesday and to mark the occasion I whipped out my newly acquired copy of <i>Delia's Book of Cakes </i>for a fast simple no-faff sweet treat that I could take down to the pub without too much drama.</div><div>I decided to make her Chocolate fudge brownie recipe and as per usual I couldn't help meddling - I increased the chocolate and flour quantities and added orange blossom water and pistachios.</div><div><br /></div><div>Things started to go a little pear shaped when I realised I didn't have the correct tin, I used the smallest one I had, but it was still waaaay too big. I ended up with brownies that looked like they'd been run over by a steam roller. In the end I sandwiched them with some hazelnut spread and it was all good. The moral of this story...use the right tin and all will be fine.</div><div><br /></div><div><br /><div><a href="http://www.flickr.com/photos/chew/4758790812/" title="IMG_4341 by chew chew, on Flickr"><img src="http://farm5.static.flickr.com/4115/4758790812_b7796372f0.jpg" width="480" height="350" alt="IMG_4341" /></a><br /><br /></div><b>Chocolate, pistachio and orange blossom fudge brownies</b><br /><br /><div><b>What you need</b><br /><div>A 18x28cm baking tin</div><div>90g dark cooking chocolate, preferably unsweetened, I used Green and Blacks cook's chocolate<br />110g butter<br />2 medium eggs<br />225g caster sugar<br />90g plain flour<br />1 level teaspoon baking powder<br />1/4 teaspoon salt<br />110g pistachio nuts (hold back about 5 nuts for garnish)<br />1 tablespoon orange blossom water (you could add more, but taste as you go so it doesn't end up tasting like shower gel)</div><div><br /></div><div><b>Garnish</b><br />1 punnet of raspberries<br />Green and blacks Hazelnut chocolate spread<br /><br /></div><div><b>The do</b><br />Line a rectangular brownie tin (18x28cm) with silicone baking paper. allow the paper to come up a good 5cm above the rim of the tin.<br />Melt the butter and broken up chocolate pieces together in a heatproof glass bowl over a saucepan of simmering water. Make sure the bowl doesn't touch the water. Stir in the remaining ingredients, then pour into the lined tin and bake for around 30 minutes or until a skewer comes out clean.<br />Leave to cool in the tin for 10 minutes, divide into approx 15 squares and transfer back to wire rack.<br /><br />Chop the remaining pistachios as finely as you can. Spread a little hazelnut spread on the top of each brownie, sprinkle with a little pistachio dust, then place a raspberry on top<br /><br /></div><div><div>Warning: these brownies are evil. Diabetics beware!</div><div><br /><br /><a href="http://www.flickr.com/photos/chew/4751864554/" title="photo.jpg by chew chew, on Flickr"><img src="http://farm5.static.flickr.com/4123/4751864554_fde491ab91.jpg" width="480" height="350" alt="photo.jpg" /></a><br /></div><br /></div></div></div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-3594030090862170462010-07-03T22:26:00.007+01:002010-07-04T00:08:18.227+01:00Post-hummus perfection<a href="http://www.flickr.com/photos/chew/4758701504/" title="IMG_4343 by chew chew, on Flickr"><img src="http://farm5.static.flickr.com/4141/4758701504_70883fb5af.jpg" width="480" height="350" alt="IMG_4343" /></a><br /><br />I have been trying to make perfect hummus for YEARS. Every incarnation has had some sort of problem - too thick, too much oil, too garlicky, too bland. I've tried various recipes and that yielded no success either. Last night I went completely off road and I finally stumbled on a winner - it's a total bastardisation of how hummus is usually made, but hey, it tastes good so who cares?<br /><br /><b>What you need</b><br />A hand blender with food processor attachment, or a food processor<br />1 can of chickpeas, drained<br />1 teaspoon ground cumin<br />1 teaspoon ground coriander<br />1 clove of garlic chopped<br />1 tablespoon tahini<br />olive oil<br />juice of 1 lemon<br />some boiled water<br />salt<br /><br /><b>The do</b><br />In a frying pan, heat a tablespoon of olive oil and fry the garlic for a 30 seconds on medium heat, throw in the spices and drained chickpeas. Fry for a little longer, moving the chickpeas around the pan coating them in the oil and spices. When it starts to smell nice and spicy, take off the heat and transfer into the food processor. Add the tahini, a generous pinch of salt, a glug of olive oil, lemon juice and a splash of boiled water and blitz until smooth, adding more water as needed to achieve the right consistency. Taste and add more salt if needed.<div><br /></div><div>This is great with some salad, tomato and halloumi in a wholemeal pita pocket.<br /><div><br /><span style="font-weight: bold; ">Tunes</span><br /><span style="font-style: italic; ">IRM</span> <span style="color: rgb(102, 102, 102); ">Charlotte Gainsbourg</span></div></div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-10580982419783619432010-06-07T14:59:00.004+01:002010-06-07T15:05:51.020+01:00Hot in the city<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4050/4678234461_8d13fbd56c_b.jpg"><img style="cursor:pointer; cursor:hand;width: 480px; height: 380px;" src="http://farm5.static.flickr.com/4050/4678234461_8d13fbd56c_b.jpg" border="0" alt="" /></a><br /><br />Having been born and bred in the scorching climes of the land Down Under where 25 degrees is considered cardy weather, I'm rather ashamed to admit that I found today's temperature of 24 degrees a little uncomfortable in old London town. By uncomfortable I mean walking around our stuffy flat quoting Will Ferrell in Anchorman ("it's soooooo hot....milk was a baaaad choice") and not feeling hungry - which I find most bothersome of all. It's too hot to turn on anything that emits heat in the kitchen so tonight's dinner is going to be a smorgasbord of fridge scraps...and I think we haven't done too badly. <br /><br /><span style="font-weight:bold;">Our too-hot-to-cook scraps board</span><br />Tallegio - an Italian cheese, semi- soft, creamy and a little stinky. I could eat this 'til the cows come home.<br />Pineapple, pear, capsicium strips and some grapes<br />The last of the Jar Club chutney and some of my home made piccalilli<br />Nairns oatcakes. A pantry staple. Their buttery oatiness pairs brilliantly with any cheese.<br /><br />Enjoy with a good film and a cold Chablis.Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-6442510581287259032010-05-29T12:58:00.002+01:002010-05-29T17:10:45.677+01:00Hola Borough burrito<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IhmteVNWcq910sTjWeapOggUYItwuaG8rQiURXkOho4dW10e6b0tF69PPhz3P2D7quq6dIbE3bKABa_LoM3gmx4MEp85K2ZF7CVwa_50LQmN4oMa9i2HLI71o8r9GzZKaTZLKHfgkwMh/s1600/IMG_4179.JPG"><img style="cursor:pointer; cursor:hand;width: 480px; height: 380px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IhmteVNWcq910sTjWeapOggUYItwuaG8rQiURXkOho4dW10e6b0tF69PPhz3P2D7quq6dIbE3bKABa_LoM3gmx4MEp85K2ZF7CVwa_50LQmN4oMa9i2HLI71o8r9GzZKaTZLKHfgkwMh/s400/IMG_4179.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5476445577292588818" /></a><br /><br /><div>Last time I visited Borough market on a Saturday I had a nervous breakdown trying to hack through the hordes of tourists lining up for samples. On a Thursday afternoon, however, it's an entirely different story. Having just restored my field of vision by having my fringe cut, I wasted no time collecting a few of my old faves; organic eggs and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">oakcakes</span> from Neal's Yard Dairy, Comte cheese, saffron from <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Brindisa</span> and pesto from Borough olives.<div><br /></div><div>So this morning, with these exciting ingredients at hand, I whipped up what I guess could be a Borough market burrito. </div><div><br /></div><div><b>My Borough burrito</b></div><div>Makes enough for 2.5 people</div><div><br /></div><div><b>What you need</b></div><div>1 pack of <a href="http://www.staffordshireoatcakes.com/shop/index.php">North <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Staffordshire</span> Oatcakes</a> (available from Neal's Yard Dairy for £1). </div><div>Note: These oatcakes are not the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">biscuity</span> kind - they are floppy and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">spongy</span>, about the size of a side plate, and look like a crumpet that has been run over by a steam roller several times. If you can't handle the crowds, or live in Australia, the usual Old El <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Paso</span>-style small tortilla wraps will do perfectly fine.</div><div>4 eggs, lightly beaten</div><div>about 6 cherry tomatoes, cut in slices</div><div>a few thin slices of Comte cheese (or tasty cheddar would work well too)</div><div>a small handful of chives, chopped</div><div><br /></div><div><b>The do</b></div><div><div>Lay the Comte on the oatcakes and grill until the cheese melts. While this is happening, scramble the eggs in a small pan. When the oatcakes are ready, distribute the chopped tomato on each one and then pile the eggs on top. Garnish with the chives, then roll up like a cigar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0LJBmJHtjbesoWj1cVc-hedv2F2Zo_D3H47bsIO7fPNUiUrYpP1eaZLIL57LdA-eidsbYPO80DMyOBFZHhVAlMwkZDJM5SDE7P1o23DGgVyPxiMY48Ksdn69Tgsy8LZ6Ey0xB7bfcPZn/s1600/IMG_4180.JPG"><img style="cursor:pointer; cursor:hand;width: 480px; height: 380px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi0LJBmJHtjbesoWj1cVc-hedv2F2Zo_D3H47bsIO7fPNUiUrYpP1eaZLIL57LdA-eidsbYPO80DMyOBFZHhVAlMwkZDJM5SDE7P1o23DGgVyPxiMY48Ksdn69Tgsy8LZ6Ey0xB7bfcPZn/s400/IMG_4180.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5476452169165440050" /></a></div></div></div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-86482665226369922412010-05-28T16:39:00.001+01:002010-05-28T16:42:18.368+01:00My dream cooker...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQzveWXC0ui_Wbv6UvGMGVATYtk9KijspDuFo66ngpRL4bhF8mw5YoFHWJ55-ZxxHnWMmncv8vlE2E8gArRMVpF9xkZcnaxZa_Nlglsue5ITUL3qqSp2n1siKBcKmXjd4bXap-jvMDHAU/s1600/stove.jpg"><img style="cursor:pointer; cursor:hand;width: 480px; height: 410px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQzveWXC0ui_Wbv6UvGMGVATYtk9KijspDuFo66ngpRL4bhF8mw5YoFHWJ55-ZxxHnWMmncv8vlE2E8gArRMVpF9xkZcnaxZa_Nlglsue5ITUL3qqSp2n1siKBcKmXjd4bXap-jvMDHAU/s400/stove.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5476346257235542354" /></a><br /><div><br /></div><div>(if I had a spare £4270 lying around...)</div>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-63191123535955352452010-05-01T19:14:00.004+01:002010-05-02T11:06:41.771+01:006.05pm It's raining chips<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm1.static.flickr.com/72/4568160581_2fa196b2b2_o.jpg"><img style="cursor:pointer; cursor:hand;width: 480px; height: 365px;" src="http://farm1.static.flickr.com/72/4568160581_2fa196b2b2_o.jpg" border="0" alt="" /></a><br /><br />After a marvellous warm sunny week, the rains have returned. I'm soaked, water is sloshing around in my ballet pumps and my stomach has packed it in and started digesting itself. Only one thing for it...chips from George's - open, with lots of salt and vinegar of course. Piping hot, full of flavour and bursting with badness. Just what a soggy blogger needs.Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-18603494677837359862010-04-28T22:35:00.007+01:002010-04-28T22:50:50.735+01:00A house warming crafternoon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4002/4555390653_19f05c01cd_o.jpg"><img style="cursor: pointer; width: 480px; height: 375px;" src="http://farm5.static.flickr.com/4002/4555390653_19f05c01cd_o.jpg" alt="" border="0" /></a><br /><br />On Sunday, our monthly crafternoon session was held at Kelly and Andrew's gorgeous new digs. As Miss Jasmine T was rather well-behaved beforehand, I managed to crack out these peanuty sesame noodles. With mostly warm weather upon us, these noodles are great when eaten cold and won't suffer much from banging about in your bag on the way to a picnic.<br />I ended up making quite a large batch but if you want to size it down you could divide the ingredients to what you need - as a guide, the dressing should have the consistency of a thick batter, for optimal noodle coverage.<br /><br /><span style="font-weight: bold;">Peanuty sesame noodles</span><br />makes enough for around 8-9 people as a side<br /><br /><span style="font-weight: bold;">What you need</span><br /><span style="font-weight: bold;">For peanut dressing</span><br />1/2 cup smooth peanut butter plus a few extra spoons for good luck<br />1/4 cup soy sauce<br />1/3 cup warm water<br />1 thumb of chopped peeled fresh ginger<br />1 medium garlic clove, chopped<br />2 tablespoons apple cider vinegar<br />1 teaspoon sesame oil<br />1 tablespoon honey<br />2 teaspoons of jarred chili (as the potency of jarred chili can vary quite significantly, you might want to taste a bit first and then adjust quantity accordingly)<br /><br /><span style="font-weight: bold;">for the noodles</span><br />4 packs of sharwoods dried egg noodles - 1 pack of spaghetti or somen noodles would work well too<br />a third of a cucumber, sliced thinly in rounds then cut into thin strips<br />a handful of mint, finely chopped<br />a couple of tablespoons of toasted sesame seeds<br />half an iceberg lettuce, chopped as thinly as you can make it<br />1 lemon, cut into wedges<br /><br /><span style="font-weight: bold;">The do</span><br />Cook the noodles as per instructions, then drain and rinse under cold water. You can leave them in the colander while you prepare the dressing.<br />In a food processor or blender, throw in the dressing ingredients and blitz until thoroughly combined.<br />Transfer half the dressing into a very big bowl, throw in the drained noodles, then pour the rest of the dressing on top. Use your hands to evenly coat the noodles with the dressing.<br />Spread the lettuce and mint evenly over the top and then sprinkle with the toasted sesame seeds. If you aren't digging in straight away, leave it to hang out in the fridge for a while, then give it a good toss and serve with lemon wedges.<br /><br />This is should be a hit with everyone except those unfortunate enough to have a peanut allergy - Andrew even came out of isolation and braved a kitchen full of women and a boisterous toddler to get a second helping, so I guess that says something!<br /><br /><span style="font-weight: bold;">Tunes</span><br /><span style="color: rgb(102, 102, 102);">Kelly's ipod</span><br /><br /><p></p>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-30993468917827398092010-04-13T12:33:00.002+01:002010-04-13T12:53:11.563+01:00The jars are in the house!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4037/4517717152_3d12dd02cd_o.jpg"><img style="cursor: pointer; width: 480px; height: 375px;" src="http://farm5.static.flickr.com/4037/4517717152_3d12dd02cd_o.jpg" alt="" border="0" /></a><br /><br />How exciting! The sun is shining, all the windows are open and my jars have arrived!<br /><br />A little while back I subscribed to Jar Club - my lovely friend who is a whiz with preserves, takes a subscription payment and you receive a jar once month for three months, with the proceeds going to charity.<br /><br />I have just sampled the blood orange and Seville orange jelly with pinot noir and spices, and it's amazing. Deliciously bitter with the perfect amount of spice.Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-77667942322409954302010-04-03T23:48:00.006+01:002010-04-10T10:06:39.368+01:00My kind of Easter egg<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4072/4488086626_b155b7900b_b.jpg"><img style="cursor: pointer; width: 480px; height: 365px;" src="http://farm5.static.flickr.com/4072/4488086626_b155b7900b_b.jpg" alt="" border="0" /></a><br /><br />Yikes! Is it really Easter already? I've been a busy bee since I last blogged, which explains the lack of posting activity...but hey, four whole days with Carters around sure makes it easier to do a bit of catching up.<br /><br />To kick off the Easter bank holiday we enjoyed a fried egg on toast with piccalilli. The quickest and most delicious breakfast, lunch or can't-be-arsed dinner.<br /><br /><span style="font-weight: bold;">What you need</span><br />piccalilli<br />an egg<br />some cheddar cheese<br />toast<br /><br /><span style="font-weight: bold;">The do</span><br />Heat a fry-pan, drizzle some oil and crack an egg into the pan. While this is happening, put on some toast and thinly slice a couple of pieces of cheddar and lay on to the toast. When the egg is done, place it on top of the cheese and then spread a teaspoon of piccalilli on top.<br /><br /><br />After breakfast we visited the totally amazing <a href="http://www.soane.org/">John Soane</a> museum - be sure to go early in the day, as the queues get pretty long in the afternoon. There is also a nice cafe around the corner called the <a href="http://www.fleetriverbakery.com/">Fleet River Bakery</a> that does decent coffee and other treats.Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-43402166593188762132010-02-25T22:25:00.002+00:002010-03-09T23:33:20.632+00:00Happy 1st birthday Jasmine T (cake 2)!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2695/4388464248_70fb258c91_o.jpg"><img style="cursor: pointer; width: 480px; height: 375px;" src="http://farm3.static.flickr.com/2695/4388464248_70fb258c91_o.jpg" alt="" border="0" /></a><br /><br />A very important lesson was learnt in the making of this cake. Never, EVER, substitute full-fat with light cream cheese. Even if the supermarket only has light cream cheese left and you can't be arsed going to another shop to get it!Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-80001205056173149532010-02-16T21:33:00.000+00:002010-02-16T21:38:45.435+00:00Happy 1st birthday Jasmine T!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm5.static.flickr.com/4043/4362592393_1dd2a0707a_b.jpg"><img style="cursor: pointer; width: 480px; height: 365px;" src="http://farm5.static.flickr.com/4043/4362592393_1dd2a0707a_b.jpg" alt="" border="0" /></a><br /><br />Oh me oh my. This time last year I was on my way to hospital in a taxi screaming out the window at people on Upper Street. Three and a half hours later sweet little Jasmine T was born.<br /><br />To mark this momentous occasion, Carters took the day off work and we invited some of her close buddies over for a little party. I made <a href="http://www.nigelslater.com/">Nigel Slater's</a> pear and blueberry cake, and it went down a treat with Jasmine - pears and blueberries are only, like, her favourite. Stay tuned for the novelty cake...to be unveiled on Saturday.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2709/4363337320_1e4a59c62a_b.jpg"><img style="cursor: pointer; width: 480px; height: 375px;" src="http://farm3.static.flickr.com/2709/4363337320_1e4a59c62a_b.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold;">Nigel Slater's really fast cake with blueberries and pears</span> (serves about 7-8)<br /><br />Given my talent for screwing up measurements, this cake is brilliant because I only had to measure out 130g three times...and the only other things I did differently was I used a round tin instead of a square one and I didn't peel the pears because I was feeling lazy. It was enjoyed muchly by us adults (and babies) with a cup of tea or if you're having it for dessert take Nigel's advice and serve it with some vanilla ice cream, fromage frais or double cream<br /><br /><span style="font-weight: bold;">What you need</span><br />130g softened butter<br />130g unrefined organic caster sugar<br />2 ripe pears<br />2 large eggs<br />130g plain flour<br />1 teaspoon baking powder<br />250g blueberries<br />a little extra sugar to sprinkle on top<br /><br /><span style="font-weight: bold;">The do</span><br />Set oven at 180c. Line a round 21-22cm springform cake tin with some baking parchment. Using a cake mixer, beat the butter and sugar until fluffy. Core the pears and chop into small chunks. In a small bowl, break the eggs and beat with a fork then gradually add to the butter and sugar. Sift the flour and baking powder together and fold them gently into the mixture. Scrape into the lined cake tin and level it out - don't worry, it looks like you don't have enough mixture but it will work out. Mix the pears and blueberries togther and tip then into the cake. Scatter 1-2 tablespoons of sugar over the top. Bake for 55 minutes, then test with a skewer. If it comes out clean, remove cake from oven and leave to cool for 10 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2737/4363351830_80231b9bcc_b.jpg"><img style="cursor: pointer; width: 480px; height: 375px;" src="http://farm3.static.flickr.com/2737/4363351830_80231b9bcc_b.jpg" alt="" border="0" /></a>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0tag:blogger.com,1999:blog-4597026404311649048.post-60549325123104418822010-02-09T10:35:00.003+00:002010-02-09T20:47:42.047+00:00A question about vinegar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://hanabidreaming.typepad.com/.a/6a01287664dc1f970c0120a879f648970b-pi"><img style="cursor: pointer; width: 480px; height: 355px;" src="http://hanabidreaming.typepad.com/.a/6a01287664dc1f970c0120a879f648970b-pi" alt="" border="0" /></a><br /><br />My sister-in-law, who has just started an excellent blog on food and life in Japan, has a question for all you pickling experts out there.<br />She is thinking of making yuzu (above) vinegar but isn't sure how to go about it. Some recipes say to heat the vinegar, in others you just poke the peel in the vinegar bottle. Can anyone help?<br /><br />While we are on the subject of blogs and Japan, my brother-in-law is also a newcomer to the blogging scene. You can check out his foodie adventures <a href="http://foodfile.typepad.com/blog/">here</a>Chewhttp://www.blogger.com/profile/12247375784917732473noreply@blogger.com0