Guerrilla brekkie

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.

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.

What you need (for two hungry peeps)

Two big handfuls of baby spinach

Two handfuls of chestnut mushrooms, quartered

2 eggs

big fat slices of Cholla bread (or any other bread will do)

soy sauce

a big teaspoon of thick cream or creme fraiche

chives

dill

mayonnaise

The do

For your eggs, bring a medium sized saucepan of water to the boil then reduce to a simmer.

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?)

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.

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!

Tunes
Adam and Joe (6music, Saturday 10-1)

New digs!

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.

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.

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).

Enjoy fresh out of the oven with LOADS of butter.

Hola Borough burrito

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 oakcakes from Neal's Yard Dairy, Comte cheese, saffron from Brindisa and pesto from Borough olives.

So this morning, with these exciting ingredients at hand, I whipped up what I guess could be a Borough market burrito.

My Borough burrito

Makes enough for 2.5 people

What you need

1 pack of North Staffordshire Oatcakes (available from Neal's Yard Dairy for £1).

Note: These oatcakes are not the biscuity kind - they are floppy and spongy, 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 Paso-style small tortilla wraps will do perfectly fine.

4 eggs, lightly beaten

about 6 cherry tomatoes, cut in slices

a few thin slices of Comte cheese (or tasty cheddar would work well too)

a small handful of chives, chopped

The do

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.

Gong Xi Gong Xi Gong Xi Fa Cai! (part 2)

The directive for Chew’s Chinese New Year feast was to bring a plate of Asian inspired deliciousness. Fusion! Brilliant! Me being no Iron Chef, I needed that sort of lateral thinking. And if it worked for Miles Davis…

I’ve always wanted to make chicory leaves stuffed with blue cheese the way they do at our Spanish local, Brindisa. I had most of the ingredients on the weekend... as well as rice paper sheets. Not only would this combination make for an interesting clash of textures, it'd be perfect for Chew's party. I was going to call them (con)fusion rolls. But then Confucian Rolls seemed more in keeping with the theme.

Confucian Rolls

What you need

Red and white chicory leaves
Blue cheese
Cream
Walnuts
Chives
Round rice paper sheets (I got them at a grocery in Chinatown)
Bowl of boiled water
A couple of slices of firm tofu
A tester (mine is called Adam)
Squeeze of lemon juice
Shredded lettuce

How it happens

I would recommend doing a few test rolls before cranking them out proper – to make sure your stuffing mix is right and the whole package is tasting a treat. This is where your tester comes in because if you try too many in a row you will be stuffed yourself.



Stuffing the Leaves

Wash the chicory, cut off its end bit, chuck out the skanky outer leaves and separate the rest. You want the leaves to be dry.
Mash up the blue cheese with some cream, dash of lemon juice, chives and pepper. I reckon sour cream could work too. How much cream? I just added little bits at a time until the mixture was smooth. When I first tried it the blue cheese was a little overpowering but I didn’t want to put too much cream in so I mashed the tofu in to thin out the flavour a bit. Up to you.

You don’t need a whole lot of the mixture in each – you want it to be a lovely little flavour burst contrasting with the crunch of the leaves rather than full on blue oozing out. I used one supermarket pack of cheese for nearly thirty rolls.
Lay the walnuts on an oven tray and toast them for a few minutes. Let them cool then crush them (not too fine).
Spoon some of the blue cheese mixture into each chicory leaf and sprinkle over a few walnut bits, then cover the stuffing with some shredded lettuce leaves.



Rolling it up

To prepare the rice paper, you need to drop the sheets into a bowl of boiling water. I do them one at a time. Leave it for a minute then scoop it out with a spoon or fork. Let the water evaporate, then flatten it on a plate. You want the sheet to have lost all its hardness but not be too sloppy. You’ll need to replenish your boiled water regularly – the sheets don’t get soft enough if the water has cooled.

Place the stuffed chicory and shredded lettuce onto the sheet and roll it up, folding the edges in early. The stickiness of the sheet means it will attach to itself and stay rolled in a neat little bundle. Some of the sheets will tear, fail to roll or end up looking like crap. Don’t worry, just start over with a new one. Or feed your tester.

This is a bit of a fiddly and time consuming plate to prepare, but if you haven't got any other party tricks this one's a surefire winner.