Whose sorrel now?

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.

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.

Unconventionally I have used almonds in this recipe, I think they compete better with the punchy lemony flavours than pine nuts would.

What you need

1 bunch of sorrel (the big leafed variety), roughly torn up

half a handful of almonds

1 big garlic clove

big pinch of salt

big glug of good olive oil

a food processor

The do

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.

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.

Tunes,
Director's Cut Kate Bush

A house warming crafternoon

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.
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.

Peanuty sesame noodles
makes enough for around 8-9 people as a side

What you need
For peanut dressing
1/2 cup smooth peanut butter plus a few extra spoons for good luck
1/4 cup soy sauce
1/3 cup warm water
1 thumb of chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons apple cider vinegar
1 teaspoon sesame oil
1 tablespoon honey
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)

for the noodles
4 packs of sharwoods dried egg noodles - 1 pack of spaghetti or somen noodles would work well too
a third of a cucumber, sliced thinly in rounds then cut into thin strips
a handful of mint, finely chopped
a couple of tablespoons of toasted sesame seeds
half an iceberg lettuce, chopped as thinly as you can make it
1 lemon, cut into wedges

The do
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.
In a food processor or blender, throw in the dressing ingredients and blitz until thoroughly combined.
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.
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.

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!

Tunes
Kelly's ipod

Tom yum yum yum

All this wintery weather has given me the most hideous cold I've had in years. I rarely get sick and that's probably why I hate it so much. I can't be bothered doing anything, my appetite disappears, I can't taste anything and all this makes me very grumpy indeed.
My spirits were lifted when my very excellent husband made me this delicious Tom Yum soup. The perfect antidote to whatever ails you - it has enough punch to penetrate snotty sinuses and I'm convinced it has super magic healing powers.

Tip: I usually keep a jar of tom yum paste (check the ingredients for absence of shrimp) in the fridge for a quick soup base, as getting all these ingredients can sometimes be a bit of a mission, especially if you're a bit under the weather.
You could also add tofu and/or noodles to make a meal of this soup and any veg will do, broccoli, baby corn, mangetout or capsicum would all be great additions.

Tom Yum Goong
Makes about 4 entree-sized portions or 2 big bowls

What you need
1.5 litres of marigold vegetable bouillon or any other good veg stock. Mix it up strong enough so it tastes good on its own
1-2 stalks lemongrass, tough outer layers removed and sliced thinly
3 cloves garlic, crushed
3 whole kaffir lime leaves (available fresh or frozen at Chinese food stores, or dried in supermarkets. Use double if they're dried)
1-2 red chilies, sliced. Add less or more according to preference
1 thumb-sized piece ginger, sliced into thin matchstick pieces
3 portabello mushrooms, chopped into bite-sized pieces (enoki or shitake would be good too)
2 bunches baby bok choy cut into 3cm pieces (or broccoli, spinach or chard would work too)
1 cup halved cherry tomatoes
a mini can of good-quality coconut milk
1 teaspoon brown sugar
3 tablespoons soy sauce
juice of a lime
a big handful of basil (roughly chopped)
a big handful of coriander (roughly chopped)

The do
Pour stock into a soup pot. Add the lemongrass, lime leaves, chili, garlic, and ginger. Bring to boil and continue boiling for 5-10 minutes.
Add the mushrooms. Reduce heat to medium and simmer for 5-8 minutes, or until mushrooms are soft.
Add cherry tomatoes. Gently simmer 1-2 more minutes.
Reduce heat to low and add the coconut milk, sugar, soy sauce, and lime juice. Finally, add the bok choy and gently stir. Keep on the heat until the bok choy is cooked, and then it's ready to go.

Do a taste test, and give it a tweak - add more chili if it needs more kick. If it's not salty enough, add more soy sauce or salt, add a little sugar if it's too sour and if it's too salty or sweet, add another squeeze of lime juice.

Serve in bowls with fresh basil and coriander heaped on top.

FROZEN DIN DINS

So I've finished up at work and the nesting instinct has kicked in big time. When I'm not wolfing down cakes and chocolate, I'm reorganising the kitchen cupboards, cleaning out the oven and making frozen dinners. All the pregnancy books say to do this, and I think it's probably a good idea. I decide to make my favourite pumpkin curry and two easy soups, which I know will provide comfort in times of no sleep and stress.



PUMPKIN CURRY

What you need
2 big butternut squash
peanut oil (olive oil is OK too)
1 big tbsp mustard seeds
4 cloves garlic, crushed
bunch of basil
1 can of coconut milk
salt
sesame oil

The do
Chop the pumpkin into large chunks (I prefer to leave the skin on because it adds a nutty quality and helps the pumpkin keep its shape).
Pour a good lug of peanut oil into a baking tray and toss the pumpkin until well coated, season with a decent sprinkling of salt then roast for around 30-45 minutes until browned and soft. Remove from oven and set aside.
In a wide pot or deep fry pan, heat a few tablespoons of peanut oil on a medium to high heat, and add a tablespoon of mustard seeds. When they start popping, add the garlic, fry for a minute, then empty the contents of the baking tray into the pan. Continue frying on medium heat for a few minutes, taking care not to manhandle the pumpkin too much as it will break down a lot as it cooks. Add the can of coconut and turn the heat down to a simmer. Add sea salt to taste. Cook until desired consistency is reached; if it is too thick add some boiling water. Stir through a bunch of ripped basil leaves and a drizzle of sesame oil. Serve with rice or roti. You can also add crushed peanuts on top for textural difference.




PEA AND MINT SOUP

What you need
1 bag of frozen peas (approx 800-900g)
a handful of mint
1 onion chopped
2 teaspoons of marigold bouillon powder
walnuts
1 tablespoon double cream (omit for dairy-free option)

The do
In a pot, fry onions for a few minutes in some olive oil. Empty peas into the pot, add water until just covered and add stock powder. Bring to boil, then simmer for 5-10 minutes. Turn heat off. Add mint and walnuts and blitz in the blender. Stir in the cream (you can leave this out if you like) add salt and pepper to taste.



CARROT AND CORIANDER SOUP

What you need
1 kg of carrots, chopped in 2cm chunks
1 tablespoon coriander
2 teaspoons cumin
2 onions, diced
2 teaspoons of marigold bouillon powder

The do
Fry the onions in a pot with some olive oil for 3 minutes then add the spices and fry on low heat for 1 minute. Throw in the carrots and add boiling water until carrots are just covered. Add stock powder. Slow boil until carrots are soft then blitz with hand blender or blender. Serve with fresh coriander on top.

Stew it over

Life can get pretty busy, which leaves little time for the kitchen. Just look at the cooking section in any bookstore and it's all express this, fast that.
In this day and age it is difficult to dedicate yourself to proper slow cooking. Preparation times are shorter, most people would rather reach for the freezer drawer than sit around shelling peas, and just check out how large the pre-cut vegetable section is at supermarket.
The kind of cooking that takes patience, and forces you to come into line with the seasons, is rare. When I begin to feel a proper chill in the air I know it's chestnut time, and this means I can make one of my favourite family recipes of all time... Chestnut and shittake mushroom stew.

CHESTNUT FACTS:
1. When choosing your chestnuts go for shiny ones that are heavy for their weight and don't yield when given a good squeeze. There is nothing worse than getting a bad batch. Once picked, they disintegrate quickly so peel them soon after purchase or store them in the fridge to prolong freshness.
2. Chestnuts are a royal pain in the arse to peel. I usually enjoy this dish whilst nursing scorched thumbs, but it's worth it.
3. NEVER attempt to peel chestnuts in a hurry, it will result in a great deal of cursing and swearing. Put on your favourite podcast and it will soon become a pleasure, not a chore (I did mine whilst bopping along to Diddy Wah's 1977 mixtape)
4. The peeled nuts can be stored in the freezer for when you need them.

CHESTNUT AND SHITTAKE MUSHROOM STEW

What you need
1 small can of chinese water chestnuts, drained and chopped in thirds
2 big handfuls of dried shittake mushrooms
2 big handfuls of chestnuts
dark mushroom soy sauce
1 tablespoon of marigold vegetable bouillon powder
2-3 star anise pods
1 teaspoon of 5 spice power
sesame oil
2 cloves of garlic, crushed
1 tablespoon cornflower mixed with a little cold water

The do
THE DAY BEFORE: Place the mushrooms in a bowl and cover with boiling water. They will float, so put a small plate over the top to keep them submerged.

With a small sharp knife, very carefully score a deep cross into one side of each chestnut. Throw three at a time into a small saucepan of simmering water for around 10-15 minutes, fish them out with a slotted spoon and throw another three (or more if you are a fast peeler) into the water.
Peel away the tough brown shell and downy inner skin, this is easy if done while the nut is still hot or warm. If they are left to cool down you will find it extremely difficult. Repeat. When the nuts are all done, drain the mushroom water into a jug. Trim the stems off and cut into two. Put a big heavy saucepan on medium heat and throw in a few lugs of oil.
Fry the garlic, 5 spice, water chestnuts, chestnuts, mushrooms then after a minute add a lug of mushroom soy. Fry for a few more minutes then add the mushroom water, stock powder and star anise. The liquid should just cover the ingredients, if not, top up with boiling water. Bring to boil, then simmer with the lid on until chestnuts are soft, stir gently every now and then, taking care not to break up the chestnuts. Taste, and add salt and pepper if needed.
Add cornflower mixture, stir, and simmer with the lid off for another 10 minutes.
Fish out the star anise, drizzle sesame oil over the top and serve with brown rice and steamed pak choy or bok choy.

* Any Chinese grocer should have all the ingredients for this dish. I was recently overjoyed at discovering Thai-An Grocery in Chapel market, near Angel station. It sure beats pack-horsing all my goodies on the bus from Chinatown.

at home with two kittens and a squashed leg

Today, our home is a hive of activity with our two new kittens, Oscar and Rocky, and our good friend Natalie, recuperating after a road accident.

Nat's leg has been covered in dramatic bruises, and swollen like a Quorn sausage. Thankfully, it's a lot better than it was, and she is in the clear now. She sits on our sofa with her foot up, drinking Darjeeling tea like a princess, so we watched the most pointless film ever made, Marie Antoinette. The cakes looked nice though, which made us think about food.





This dish is inspired by one of the best things on the menu at Huong Viet, the wonderful but maddening restaurant on Englefield Road, N1.
It combines tofu, aubergine and dill - the dill takes a back seat in this dish and comes through in the aftertaste.



What you need
2 small eggplants, sliced 1 cm thick and halved
half a block of tofu chopped into big cubes
a third of a chili, thinly sliced
a few sprigs of dill, chopped
1 tablespoon of bouillon powder dissolved in a Chinese teacup of boiling water
1 small teaspoon of cornflour dissolved in a a splash of cold water
1 clove of garlic, crushed
Spring onions, chopped

The do
Splash some oil in a medium heat frying pan or wok. Add garlic, stir a few times, then add chili. Brown the eggplant. Add tofu, stock, dill and cornflour. Simmer until eggplant goes soft. The goal is to end up with some juice that you can spoon into rice. So if the pan goes dry, add a little more water and stock, mix well, and simmer.
Garnish with chopped spring onions and serve with rice.

Salad daze

The Tuesday back at work after Easter weekend was a bit of a struggle for me. For most of the day my brain was still curled up in bed and copious amounts of coffee would not wake it from it's slumber.
When I got home I was faced with a dilemma. I was lazy, starving and didn't want to eat anything bad.

So this is what I did.

Preheat oven on high.
Get some small sweet potatoes (big ones are fine too, but the small ones are softer and fluffier), cut into thick slices leaving the skin on. Place in baking tray and toss in some smoked paprika (for 4 potatoes I used a small teaspoon) and olive oil.



Bake at 150-180 until you can poke a fork in them, then crank it to 200 to char the outsides a little. Remove from oven and allow to cool slightly.


In a big bowl, throw in your favourite salad leaves, baby tomatoes, chopped avocado, chopped chives, sunflower seeds and some roasted pine nuts. Add the sweet potato whilst still warm. Drizzle with oil and squeeze some lemon over the salad.


This is the smoked paprika in a pretty tin that I used.

home sweet homefries

Ahhh. How I love you April and March - a time where there are more bank holidays than you can poke a stick at. What better time to read the paper and chow down on a big breakfast that will fill your heart with the joy of living.
Here's an easy addition to your breakfast spread that I became OBSESSED with when I was in New York. The dudes at B&H dairy (127 2nd Avenue, NYC) do it best. And while you're there, try the excellent home-made soups and challah french toast; or anything else on their menu because it's ALL vegetarian.



Chop up some waxy potatoes (like desiree) and boil until soft - I never peel them. While that's happening chop up some onion.

When you can poke a fork through the potatoes - drain, and run under a cold tap.
Get a frying pan really hot and pour in a few good lugs of olive oil.
Fry the onion for a minute then add the potato. Stir. Let the potato burn a little then stir again. Repeat a few times. The skin will go crispy, the crumbly bits will go crunchy.
Season with salt and pepper. Serve with the usual breakfast suspects - spinach, eggs, avocado, baked beans etc...

A sweet root

Aside from slurping on a bit of borscht here and there, I'd have to admit that I know very little about eastern European cuisine - and even less about eastern European desserts.
So it's just as well I was assigned dessert course for our lastest eastern European themed dinner party, huh?
Sweet stuff ain't my forte. I'm a savoury lady through and through, although I do enjoy the odd slice of office birthday cake from time to time. My baked goods rarely make the cut because of my tendency to go freestyle with the ingredients.
This time, I tried really really hard to stick the recipe. It isn't eastern European, but it has beetroot in it, so I figure that counts for something.


'EASTERN EUROPEAN' CHOCOLATE + BEETROOT MINI CAKES
(with cherry and beetroot coulis)

What you need
75g Green and Black's Cocoa Powder
180g SR flour
250g caster sugar
250g cooked fresh beetroots
3 large eggs
1 teaspoon vanilla extract
200ml corn or sunflower oil

(Makes 12 muffins)
Preheat oven to 180C
Grease a muffin tray
In a saucepan, cover beetroots with water and boil until soft
Sift cocoa, flour and baking power into a large bowl
Stir in sugar and set aside
Puree beetroot adding one egg at a time. Add vanilla and oil and and whiz until smooth.
Make a well in the dry ingredients and stir in the beetroot mixture.



Divide evenly into muffin tray and bake for 50-60 mins or until a skewer comes out clean.
When done, allow to cool down in the tray and then turn out onto a wire rack.

The coulis
1 can pitted cherries
1 small fresh beetroot
1/2 can water and cherry juice (from can)
squeeze of lemon juice
2 tablespoons sugar

Put ingredients in saucepan simmer until beetroot is cooked. Push through a fine sieve.

Serve cakes with some cream or ice-cream or soy ice cream (I used Swedish Glace) and drizzle with coulis.