Some of the other recipes have also been reprinted in the Standard but the book is full of innovative, economical recipes and I would go out and get it.
Sunday 12 February 2012
January 5 - Halloumi and Pomegranate Salad
I have followed Niamh Shields' blog, 'Eat like a Girl' for a while and was delighted when her first book was published as part of the Quadrille series, 'New Voices in Food.' I've tried out a few recipes and there are still a lot more that I would like to cook. I bought cooking chorizo from a supermarket to make the pork and chorizo burgers and I used the rest to make the chorizo and cannellini bean stew a few days later. The passion fruit and lime curd made a nice change from lemon curd. The orange and cardamom jellies were a hit but we all thought that some pouring cream over the top of each glass would be better than the clotted cream that is recommended in the book. The halloumi and pomegranate salad (find the recipe here) would make a great starter if friends were coming round and you could just get it all ready and then fry the halloumi when it was time to eat.
Some of the other recipes have also been reprinted in the Standard but the book is full of innovative, economical recipes and I would go out and get it.
Some of the other recipes have also been reprinted in the Standard but the book is full of innovative, economical recipes and I would go out and get it.
November 2 - Ottolenghi Salads and Savouries
It would not be right to devote a whole blog to Ottolenghi recipes but this summer, whenever I was entertaining, I turned to his book.
Tracking down some of the ingredients has been a challenge. His shops sell za'atar but I've also bought the Barts' Spice version from Waitrose as well as sumac and giant couscous. I've found pomegranate molasses in the Portobello Road and bought black sesame seeds, nigella seeds and Cortas orange flower water from the Spice Shop in Blenheim Crescent in Notting Hill.
One Sunday lunch for friends, I cooked the marinaded lamb, mograbiah salad with roasted tomato, aubergine and saffron yoghurt with pomegranate and the green bean and mangetout salad in an orange and hazelnut dressing (below). There was enough leftover for some very special lunch boxes the next day...
Tracking down some of the ingredients has been a challenge. His shops sell za'atar but I've also bought the Barts' Spice version from Waitrose as well as sumac and giant couscous. I've found pomegranate molasses in the Portobello Road and bought black sesame seeds, nigella seeds and Cortas orange flower water from the Spice Shop in Blenheim Crescent in Notting Hill.
One Sunday lunch for friends, I cooked the marinaded lamb, mograbiah salad with roasted tomato, aubergine and saffron yoghurt with pomegranate and the green bean and mangetout salad in an orange and hazelnut dressing (below). There was enough leftover for some very special lunch boxes the next day...
October 1 - Nigel Slater's Moroccan Chicken
Cooking couscous
250g of dried couscous
2 tsps Marigold vegetable stock powder
450ml of boiling water
Grated rind of a lemon
Tablespoon finely chopped parsley or coriander
Black pepper.
Put the couscous into a Pyrex jug which has a lid.
Add the Marigold stock powder and stir through the couscous
Pour on the boiling water, give a quick stir, put the lid on the jug and leave to fluff up for five minutes.
Fork through the couscous and add the lemon rind, black pepper and chopped herbs.
I don't tend to add more salt as the Marigold tends to be quite salty.
Use the juice of the lemon to make an oil and lemon dressing for a green salad.
September 20 - Leek and Celery Soup
I tend to make soups in big quantities and keep some in the fridge and freeze the rest in different size boxes. Then, there's always something for lunch or a quick supper. Using the food processor makes it extra quick to slice up the onion, celery and leek but it's not essential.
I make it the soup into a meal by either adding fried bacon bits as a garnish, eating a stick of cheese or occasionally a piece of wholemeal granary or rye bread.
Leek and celery soup
50g butter
One onion, sliced
3 sticks celery, sliced
4 leeks, sliced
Large clove garlic
800 ml chicken or vegetable stock. ( I use Marigold.)
Double cream to swirl for garnish (or creme fraiche)
Melt the butter in a large heavy pan and add the onion, celery, leek and garlic.
Cook gently for ten minutes until soft.
Add the stock, bring to a simmer and cook for another ten minutes.
Whizz using a hand blender or food processor. You may need to add more stock or water, depending on the size of your leeks.
Serve with a swirl of double cream and a garnish of bacon bits.
I make it the soup into a meal by either adding fried bacon bits as a garnish, eating a stick of cheese or occasionally a piece of wholemeal granary or rye bread.
Leek and celery soup
50g butter
One onion, sliced
3 sticks celery, sliced
4 leeks, sliced
Large clove garlic
800 ml chicken or vegetable stock. ( I use Marigold.)
Double cream to swirl for garnish (or creme fraiche)
Melt the butter in a large heavy pan and add the onion, celery, leek and garlic.
Cook gently for ten minutes until soft.
Add the stock, bring to a simmer and cook for another ten minutes.
Whizz using a hand blender or food processor. You may need to add more stock or water, depending on the size of your leeks.
Serve with a swirl of double cream and a garnish of bacon bits.
September 6 - Nigel Slater Coconut Chilli Chicken
September 1 - Ottolenghi Cakes and Biscuits
I've been a Ottolenghi fan, almost a groupie really, for years and have enjoyed many a lunch, a dinner or a takeaway cake from all the different London outposts.
I've been an Ottolenghi fan for years but to still experience his food while living more frugally, this summer I've cooked my way through his first book.
The lists of ingredients for each recipe are long and they take a long time and sometimes it feels like a treasure hunt to even find them.
I am not going to post any of the actual recipes as I would advise you just go out and buy the book. It will be one of your best purchases. Lots are available here
http://www.guardian.co.uk/profile/yotamottolenghi
and here
http://www.ottolenghi.co.uk/blog/category/recipes/
Everything I've cooked has been brilliant and has worked although sometimes I've adjusted the cooking times to suit the vagaries of my oven.
Sour cherry amaretti
I bought a packet of dried sour cherries from Waitrose to make these. They are stunning.
Granola bars
I used the rest of the sour cherries to make these and subbed dates for the dried apricots. Great for energy stuffed into a pocket on a walk.
Orange polenta cake
I think I could have cooked this more but it was difficult to test because of the sticky oranges on the top.
Blackberry muffins
Made with blackberries picked off the common. Have to eat quickly as didn't keep well.
Chocolate fudge cake.
I've made so many chocolate cakes and this rates as one of the best ever.
I've been an Ottolenghi fan for years but to still experience his food while living more frugally, this summer I've cooked my way through his first book.
The lists of ingredients for each recipe are long and they take a long time and sometimes it feels like a treasure hunt to even find them.
I am not going to post any of the actual recipes as I would advise you just go out and buy the book. It will be one of your best purchases. Lots are available here
http://www.guardian.co.uk/profile/yotamottolenghi
and here
http://www.ottolenghi.co.uk/blog/category/recipes/
Everything I've cooked has been brilliant and has worked although sometimes I've adjusted the cooking times to suit the vagaries of my oven.
Sour cherry amaretti
I bought a packet of dried sour cherries from Waitrose to make these. They are stunning.
Granola bars
I used the rest of the sour cherries to make these and subbed dates for the dried apricots. Great for energy stuffed into a pocket on a walk.
Orange polenta cake
I think I could have cooked this more but it was difficult to test because of the sticky oranges on the top.
Blackberry muffins
Made with blackberries picked off the common. Have to eat quickly as didn't keep well.
Chocolate fudge cake.
I've made so many chocolate cakes and this rates as one of the best ever.
July 21 2011 - Marinated Feta
I am addicted to newspapers and can waste too much time at the weekend reading them but stumbling across this recipe on the net was a real find. The first time, I tried it with two pieces of feta; one made from sheep's milk that I had bought from M and S in a bargain deal, and the other, an Economy cow's milk 'feta' from Sainsbury's. The textures were different when I put them in the dish but by the time I had marinaded them overnight, muddled them up and served up, it was difficult to tell the difference.I added more coriander before serving to give a fresh and astringent bite to the dish and served up the cheeses with a green salad of leaves from a tub in the garden, and some cucumber and avocado to mix in with the juices. They are also good in a lunch box.
The recipe is here and I've also made an equally successful Mediterranean version, subbing a tablespoon each of chopped fresh rosemary and thyme for the chilli and coriander and adding chopped fresh parsley for a garnish.
The recipe is here and I've also made an equally successful Mediterranean version, subbing a tablespoon each of chopped fresh rosemary and thyme for the chilli and coriander and adding chopped fresh parsley for a garnish.
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