Recently I’ve developed a bit of a girl crush on Recipe Rifle and her fantastic blog. Regardless of the fact she makes delicious looking cakes and treats, I’m captivated by her very real accounts of motherhood and the challenges/emotions it throws in your way. How she finds time to bake whilst raising 2 kids is beyond me, let alone writing it all down, but her efforts suitably guilted me into feeling like I should/could do some baking myself, seeing as I only have one baby.. Continue reading
Category Archives: Recipe
On Friday evening I was lucky enough to attend a ‘Dinner Party Sushi’ cookery class at Sozai cookery school, through The Japan Society. Focused on teaching some of the basics including how to make perfect sushi rice, this 120 minute class is a great way to spend an evening learning how to make 4 impressive-looking sushi pieces, whilst getting to eat them along the way. Needless to say I didn’t leave with a tray-full of sushi as most of the students did.
(NB: the photograph above shows the teacher’s efforts – mine never all sat in the tray together before they fell into my mouth)
The answer? Something quick and easy, yet tasty.
Although my trip to Boston was a great success, my flight home was not. An overnight flight where I had the grand total of 0 mins sleep, followed by a full day’s work meant that by tea-time on Friday my head was orbiting somewhere around 20,000ft above the rest of my body. I knew I needed to eat but couldn’t figure out how on earth to cook. Pasta is always my go-to ingredient when I need something quick and delicious, as it’s so easy to make something that tastes good.
And it doesn’t get much simpler, or delicious, than this…
If you’re anything like me you love to compile endless lists of Top 5’s. Top 5 flavours of icecream; Top 5 movies; Top 5 songs; Top 5 songs to listen to whilst compiling Top 5 list of songs….you get the picture.
One such list is a ‘Top 5 things I can always eat, even if I’m sick/not hungry/likely dead’. On this particular list features Wahaca’s refried beans or ‘little pots of crack’ as I prefer to think of them. Whenever friends and I visit Wahaca, and everyone begins to order under the collaborative principle of sharing, I insist on over-ordering refried beans and then I’m guaranteed to always have a pot put by me. I will then guard that pot like a rabid pitbull, ensuring I don’t have to share it with anyone else.
So, imagine my excitement when I got invited down to a cookery demo at Westfield Stratford’s branch of Wahaca recently to meet Thomasina Miers, the cartel drug-lord of refried beans, and get shown how to cook some Wahaca favourites. My heart skipped a beat – oh, sweet lord, what if she shows us how to make refried beans…
If there’s one thing I love almost as much as food, it’s my iPhone. If I could cover it in melted cheese and eat it, I would. I’m already often found fondling and licking my phone in dark corners, but that’s another story… Continue reading
I can’t begin to tell you how excited I was to try this recipe. The other day, whilst on Facebook I noticed that one of my friends, Jiggy – who currently lives in Bangkok, had been on a Thai cookery course and posted the photos on her wall. Unable to afford the time, or the fare, to travel out to do the class myself, I thought I’d cheat and begged Jiggy to email me one of the recipes she had made in her class. She obliged (for which I am eternally thankful) and I impatiently waited until the weekend to give it a try. Continue reading
There’s not a huge amount, in life, I relish more than a portion of rich, warm and delicious lasanga. Because of that, I have become extremely fussy about the lasagna I will actually eat. The meat in the lasagna MUST be a mix of beef and pork mince, the béchamel sauce MUST NOT be too runny, or too thick, and the pasta MUST be cooked to perfection. As I’m a borderline control-freak anyway, I often find that I’m best off making my own lasagna, so that I can have it just the way I like it.
A conversation on Twitter yesterday with the lovely @thomdinsdale about Noma and how it’s, yet again, topped the list of the World’s 50 best restaurants, prompted me to finally get this post up and online.
Recently I treated myself to a copy of the book from, double Michelin star awarded, Noma in Copenhagen. As I glided through the pages with all the curious awe of a child who’d discovered what they believed to be a real treasure map, I was immediately transported to another world. Noma is like the Narnia of cookbooks.
On a recent visit to see D’s granny, we spent a considerable amount of time sat round her dining table stuffing our faces with her delicious homemade rhubarb crumble. She not only makes her own crumble but she also grows her own rhubarb too, in her garden. As my appetite had been suitably whet by her crumble, I decided to ask her if I could pinch some rhubarb in order to try making my own at home.