Monday, 24 March 2014

Healthy Lunchtime Pizza

This is a little recipe I made up at uni when the cupboards were pretty bare and it's become a firm favourite when I feel like something a little naughty but still want to be healthy(ish). It's almost as good as a real pizza, I promise.


What you'll need:

  • 1 wrap
  • 1 tbsp of tomato pasta sauce
  • A handful of rocket
  • 1 tbsp creme fraiche
  • A sprinkle of paprika
  • Whatver toppings you have to hand (don't forget the cheese)
(Serves one)

If you're feeling fancy you can grill this for 5-10 minutes but it works just as well in the microwave. Lay your wrap on a place and spoon over the tomato sauce. Pile on your toppings and sprinkle with cheese then microwave for 30 seconds or so. Squish a handful of rocket on the top, dollop on the creme fraiche, sprinkle with paprike and voilĂ !

Saturday, 22 March 2014

BRGR.CO Soho

So after months and months I finally got to sample the delights of BRGR.CO in Soho. We went just after St Patrick's Day so of course had to order that week's special, the Doubl-in BRGR with two 4oz patties and crispy kale (who knew kale could be so good?!). I had a classic bacon cheese burger (perfectly cooked) and we got sides of skinny fries and the most incredible macaroni cheese I've ever had. Quite possible the best burger I've had in London and I'm still in a semi food coma so for now I'll leave you with the photos. Trying desperately to resist the urge to go back today.





Wednesday, 19 March 2014

Green Eggs and Ham - Spanish Style

Okay, I use the term 'green eggs' loosely (a sprinkling of parsley counts right?)  but I do so like them. I've been seeing this recipe around a lot lately so thought I would add my own twist to it. Served with hunks of bread, it gave my Sunday a nice warm glow, helped by the glorious sunshine of course. The bread is a perfect addition and of course you have to have a second slice to mop up all those scrummy juices and egg yolk.


What you'll need:

  • 1 ring of chorizo (about 225g)
  • 1 pack of serrano ham (about 70g)
  • 1 red pepper
  • 1 onion
  • 2 garlic cloves, crushed
  • 1 tsp cumin
  • 2 tsp paprika
  • 2 tsp oregano
  • 2 x 400g tins of chopped tomatoes
  • Half tsp tabasco
  • 150ml vegetable stock
  • 4 eggs
  • 1 tbsp olive oil 
  • Handful of fresh parsley, chopped 
  • Salt and pepper
  • Crusty bread
(Serves 4)

Heat the oil in a large saucepan on a medium temperature. Slice the chorizo and ham and gently fry for 5 minutes. Spoon onto a plate, leaving as much oil in the pan as possible. Slice the red pepper and onion and transfer to the pan making sure they are well coated with the chorizo oil. Fry for 5-10 minutes until soft but not brown. Add the garlic, cumin and paprika to the pan and fry for 1 minute. Stir in your tomatoes, stock and tabasco, oregano and add the chorizo and ham back in. Simmer for 15-20 minutes (increasing/reducing the heat as necessary) until the sauce has reduced but is still runny. Season to taste.

While your pan is bubbling away, preheat the oven to 180c. When it has reduced pour into an oven proof dish, trying not to cover yourself in it like I did. Break each egg on top, leaving space in between them. Wrap your crusty bread in tin foil and put both in the oven for 15 minutes or until the eggs are set to your liking.

Scatter over the parsley and take straight to the table, trying to resist the urge to dunk the bread straight into the dish! 





Wednesday, 12 March 2014

I See You See Sushi

Supermarket sushi (with the exception on the Waitrose chicken katsu bento) is horrible. Agreed? So why not make your own... It's not that hard, promise. You just need the right equipment. I got my bamboo mat from Yo Sushi but you can pick them up in most big supermarkets as part of a kit, they usually have a separate 'world foods' section.


What you'll need:

  • 125g sushi rice
  • 170ml water
  • 3 sheets of nori
  • 3 crab/fish sticks
  • Small piece of salmon (suitable for eating raw - get this from a fishmonger)
  • Half an avocado
  • Sushi ginger
  • Wasabi paste
  • Soy sauce
You can also include traditional Japanese ingredients such as tamago, sakurazuke and inari for your filling but these are a lot harder to find.

(Makes 16)

Firstly prepare your rice. Wash it several times then pour into a pan with the water and bring to the boil. Cover and simmer for 10 minutes then leave to stand for 20 minutes with the lid on. This makes it nice and sticky. The sushi I will show you here is futomaki (when the rice is on the outside it is called California ISO). Place one sheet of nori shiny side down on your bamboo mat. Spread on the rice leaving a 3cm gap at the top.


Cut another nori sheet in half and place in the middle of the rice. Then line up all your fillings in the middle of that second sheet of nori. I did one set with salmon and one set with the crab sticks.


Lift the bottom of the bamboo mat, holding the filling steady with your fingers and then roll round until you've reached that 3cm gap at the top. This is should only be one full turn. Squeeze tight then gently peel off the bamboo mat. The sushi should stay in a cylinder shape. Roll round the last 3cm of nori then wrap in the bamboo again and squeeze tight. Transfer the cylinder of sushi onto a clean chopping board, slice off each end, then cut into four. Serve with wasabi and soy sauce.