London eating: Burger and Lobster

revisiting a great place

thecocktaileditors's avatarThe Cocktail Hour

By Kim Newman-Wood

A late lunch on a Saturday afternoon in London is always one of life’s great pleasures. Particularly if you are lunching with the lovely Ellie. So, having put the world to rights over a glass of champagne or two, we never quite made the shopping that we had originally intended – oh well.

The Cocktail Hour's Ellie - ever excellent at having lunch. The Cocktail Hour’s Ellie – ever excellent at having lunch.

Our main mission was to try out the much feted Burger and Lobster restaurant in Soho. There are three restaurants now, as this interesting concept is clearly doing extremely well. Their premise is very simple: come up with a few things that you cook brilliantly and price it reasonably – and that’s exactly what they’ve done. In other words, don’t go there unless you love either burgers or lobster!

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Hot Cakes – the recipes and the novel – try a taste of both…

Kim cupcakes 1

I’ve been away a long, long time…but now I’m back and yes, I’m still baking!

The exciting news is that my latest novel is now available on Amazon both for Kindle and as a hardback.  HOT CAKES – A novel with recipes by Kim Newman-Wood, does exactly what it says – delivers a light-hearted story about baking cupcakes, but most importantly for this blog, gives you some great recipes. I’m also very pleased that it’s the recommended summer read for Baking Heaven magazine (yes, ok it’s not the Guardian, but it’s a start!)Book Cover - Front onlyBelow is one of the recipes in the book:

Kim cupcakes 3

Strawberry Cheesecake Cupcakes

Ingredients

For the cakes

6 ozs/180g unsalted butter, at room temperature

6ozs/180g caster sugar

3 large eggs, at room temperature

Half teaspoon vanilla extract

6ozs/115g self-raising flour

2 strawberries chopped very small

Optional: 2 teaspoons red food colouring

For the topping

200g/7oz cream cheese or mascarpone

Small carton double cream

65g/2oz caster sugar

12-16 fresh strawberries

2 crushed digestive biscuits

Optional: edible pink glitter or freeze dried strawberrries

Method

For the cakes:

  • Pre-heat oven to gas Mark 3, 170oC or 150oC for a fan oven
  • By hand or in a food processor, or using a hand mixer, beat the butter and sugar until it is white and fluffy
  • Add the eggs, vanilla, food colouring (if you want to use it) and flour
  • Stir chopped strawberries in to the mixture
  • Divide the mixture between either 24 small or 12 large paper cases
  • Bake for 15 to 20 minutes until each cake is golden and springy to touch
  • Allow to cool.

For the icing:

  • By hand, in a food processor or with a hand beater whip the cream until stiff
  • Beat in the cream cheese and the caster sugar – you can add a little food colouring if you wish
  • Either using an icing bag or just with a teaspoon, pile the mixture on top of the cooled cakes
  • Dust with a small amount of crushed digestive biscuits
  • Top with sliced strawberries and dust with edible glitter or freeze dried strawberries if you wish.

These cakes are best eaten on the same day as the fresh strawberries won’t last and go a bit soggy, but they are so lovely that they won’t last long anyway!

You can substitute strawberries for raspberries or any other soft fruit – I used blue colouring and put blueberries and blue edible glitter once and they looked amazing if a little surreal!

Kim cupcakes 2And just for fun …

Book Cover - Front only

Here’s an extract from Hot Cakes – a novel with recipes, if you like it and want to read the rest you can buy either the hard copy or get it on your kindle from Amazon.

http://www.amazon.co.uk/Hot-Cakes-Novel-Recipes-ebook/dp/B00BEJSZVM/ref=sr_1_1?s=books&ie=UTF8&qid=1370613265&sr=1-1&keywords=hot+cakes+a+novel+with+recipes

Prologue – January 2009

 

Somewhere in Birmingham…

It had never been a beautiful store, but then this particular Birmingham suburb was never going to make it in to the UK’s prettiest town contest.  The ravages of the last few days had left it looking like the survivor of a major hurricane.  Empty shelves, litter on the floor and a random scatter of pick ‘n’ mix as far as the eye could see.  It was carnage.

A few forlorn customers were wandering around, poking at the remnants and trying to find a final bargain, but there was an overwhelming sense of sadness in the air.  Walworth’s had been a major player on the British High Street for nearly a hundred years; reliable, cheap and homely, you could always count on finding the item you were looking for on a shelf somewhere.  The bankrupting of Walworth’s had the feeling of a national disaster on a grand scale; it was a bit like when Concorde had crashed or when Diana had died – for some strange reason it felt personal.

Enid, supervisor of the homeware area and known to her friends as “Bunny”, had just returned from a quick cigarette break.

‘Look what those buggers have done to my novelty fruit candles!’

Indeed, some kids had been in and arranged the banana and apple shapes into a colourful penis arrangement.

‘Does it matter, Bunny?’ her long-time best friend and colleague, Diana, sighed.

‘It’s all over now, isn’t it?  What are we going to do?’

Bunny was not one to dwell on the nostalgia.

‘We’re going to go to the boozer early and get rat arsed; that’s what we’re going to do, lady.’

She was interrupted by the dulcet tones of Marie, the store manager’s personal assistant, over the intercom system.

‘The store will be closing at 12 o’ clock lunchtime today for the final time…  And God bless you all!’

Marie’s voice wobbled precariously at the end of the announcement and loud audible sobs could be heard as, with the emotion of the situation, she had clearly forgotten to take the intercom off the air when she had finished.

‘Oh, Mr Taylor, what am I going to do?  Will I ever find another job?’

‘Don’t worry, little cuddle kitten.  I’ll look after you.’  The deep tones of the store manager responded along with some loud rustling noises and rather worrying grunting.

The employees on the shop floor were enthralled.  All these years of suspecting and now they knew it was true.  Old Man Taylor really was bonking his assistant!

Blissfully unaware of their audience below, upstairs in the office, the store manager and Marie, his faithful personal assistant of 10 years standing, had opened a bottle of sweet sherry.  They wanted to mark the occasion of the final closing down and to lament the possible end of their long liaison with one last tryst.

‘But Fluffy, will we ever get to see each other?  You know how I love to play with your joy stick…  Hold on, someone’s knocking at the door!’

‘Go away, I’m in a conference!’ Robin Taylor intoned manfully.

‘It’s Irene, Mr Taylor,’ called a muffled voice.  ‘I really think you should let me in.’

The seventy-five shop floor employees were enjoying possibly the most entertaining moment of their working careers at Walworth’s and were calling out general encouragement

‘Don’t let her in!’

‘Have a last shag!’

The sound of loud rustling and then the door opening came across clearly on the intercom and everyone booed loudly.

‘What’s going on, Irene?  I told you I wasn’t to be disturbed.’

‘But Mr Taylor…’

‘What’s that noise?  What are all those layabouts doing down there?’

The clapping and shouting from the shop floor had increased to crescendo levels heard even from the first floor.

‘Who are you calling a bloody layabout?’ called a loud voice.

‘Mr Taylor!’ Irene’s voice could be heard getting more insistent.  ‘You haven’t turned off the…’

‘Oh, fuck.  Quick, Marie!’

And the show was over.

Bunny and Diana were hugging each other, with tears of laughter running down their faces.

‘The old bugger, who’d have known it?’

The boys in electrical were doing an energetic conga, and the pick ‘n’ mix girls were throwing cola twists at them.

It was chaos.

A red-faced Robin Taylor emerged onto the shop floor to loud clapping and cheering from the entire staff.

‘Now stop that!’ he shouted.

There was an immediate silence.  Despite his newly-confirmed dalliance, he had been a good manager, fair and supportive to all of them but with a wicked temper when things had gone wrong.  They all needed a good reference at a time like this if they were to stand any hope of getting a decent job.

Robin looked around them all, going slowly from face to face.

They were terrified.

‘I just want to say…  Marie, bring that bloody sherry down here, boys go and buy some beer and wine, get everyone a drink…  You’ve been the best bloody workers in the world and I love you all.’

‘What, even me?’ Evan, the 17-year-old tearaway from the DVD section, constantly late and in trouble with the police piped up.

‘Yes, even you, you bugger,’ Robin said. ‘Now let’s have a few drinks and see the old place out in style – now – get rid of the customers!’

With a whoop of delight, any non-employees were unceremoniously ushered out of the main doors, which Robin locked behind them with a flourish.

‘One hour to go!’ he said, waving a can of beer and making a few rather uncalled for “V” signs to the passing shoppers who were looking inquisitively through the windows.

‘Sir, won’t we get in to trouble drinking at 11 in the morning inside the shop?’ asked Irene worriedly.

Robin laughed; he was 58 and knew he would never work again.

‘What are they going to do, sack us?’

Diana and Bunny ensconced themselves on some unsold lime-green scatter cushions, with a bottle of white wine, in front of the last remaining television set in the shop, watching one of the morning TV shows.

‘Seriously, Bun – how are we going to manage?’

‘Don’t know, Di.’  In an effort to avoid the conversation that was definitely going to get uncomfortably emotional, she looked more closely at the screen.  ‘Blimey, he’s still really fit – I’d definitely give the Silver Fox one, wouldn’t you?’

‘Oh yes, him and that nice Eamonn – a bit podgy but definitely worth a round or two; I do wish I had a chest like that lovely Polly.  Shame about Fern getting so thin, though, isn’t it, she didn’t make feel nearly as bad about my boobs?’

Her gamble had paid off; Diana was easily distracted and Bunny let her rattle on whilst her mind was working overtime.

What was she going to do?  The family relied on her wages and staff discount to help them survive.  Thank God, they had bought their council house when it had been offered to them some years back and her Clive had still been in work, many of them on the estate hadn’t done it and now lived to regret it.  It was a different situation now, she had a husband who had been laid off from Rover after 30 years, one daughter who was a single mum and lived at home with her baby, another daughter who was god-knows-where, and a no-good son who seemed determined to avoid working at all costs.  This was not the fruition of her childhood dreams.

‘Oooh, look at those, Bunny.  They look nice.’

The Silver Fox and Polly were admiring some rather fancy-looking cakes on the television.

Bunny took a deep slug of her white wine to help her forget the stress that was lurking, and then sat bolt upright.

‘Turn it up, Di!’

‘The volume, do you mean?’

Yes, you dozy cow – turn it up, now!’

On screen, a beautifully turned out brunette in cashmere and pearls was speaking earnestly to the two presenters whilst holding out a plate of exotically decorated cupcakes.

‘You see, Polly, at the Eco Conscious Cupcake Company we believe in the finest of organic materials; we even have an optional vegan and gluten-free range.  After all, we only want the best for our children, don’t we?’

Holly, who clearly hadn’t been able to resist, had a mouth full of cupcake and her co-presenter took over smoothly.

‘Well, Bex, they certainly are delicious; but what makes this a cupcake and not a fairy cake? ‘

Bex smiled sweetly at him, clearly prepared for the question.

‘It goes back to the recipe’s American roots, when women abandoned measuring – like us busy women of today, they didn’t have time for that, and so they started using cups instead.  They’re a sort of symbol of our liberation – and, of course, theirs are bigger than ours’

The Silver Fox couldn’t resist this.

‘So, cup size really matters?’

Bex looked snooty and ignored him.

‘And, of course, at my local Women’s Association in Shoreditch, we uphold those principles…’

Looking naughtily at his co-presenter’s chest, the Silver Fox could not resist one final quip.

‘..and I think Polly can attest to that.’

Polly interrupted as her co-presenter was incapable of speech for laughing.

‘Well, thank you, Bex – and good luck.  These are certainly the most fashionable things to have for your party in London at the moment and, of course, the WA is becoming so fashionable again, not all Jam and Jerusalem?’

‘We are the new face of the WA, Polly.’

‘And the recipe, Bex, is that on our website?’

‘Certainly not!  It’s my great grandmother’s secret recipe; I don’t even share that with my WA Sisters!’

‘Yes, Bex – a bit like the Colonel with KFC, maybe?’

The Silver Fox choked audibly on his cupcake again.

Polly continued as he chortled helplessly in the background.

‘Anyway, viewers, contact details of how to order these delicious cupcakes are on our website and, I must say, they’re certainly very popular with us.  Thanks to you again, Bex Mason-Smythe.’

And the interview was over.

Bunny was momentarily speechless.  She felt like she had been hit with a truck full of ice, as countless emotions washed over her, leaving her numb with shock.

‘Bex Mason bloody Smythe my arse!’

‘Wasn’t that your Becky?’ Di said in wonder.

Quite a crowd had gathered now.

‘Blimey, I remember her when she was a nice bottle blonde,’ called out one of the boys from electrical.

‘That’s enough of that,’ said Robin, who also remembered the young Becky very well, when she’d regularly shoplifted from the Pick ‘n’ Mix.

‘When did she get that posh, Bunny?  And that thin?’ asked Di.

Bunny didn’t answer straight away.  So that’s where the la-di-dah ungrateful little bitch had ended up, and what’s more she was making money out of Nana’s old recipe.  Well if bloody Becky Mason or whatever she called herself these days could do it then she, Bunny, was going to do it too.

*******************************************************************************************

Hope you enjoyed it….it’s so good to be back!

Amazing Cupcakes less than 200 calories and diabetic-friendly – yes, honestly it’s true!

So if I were to tell you that you could eat a chocolate cheesecake cupcake that was only 130 calories and completely sugar-free that tasted amazing, you would probably point me to the nearest pig flying past and wait for my nose to grow longer. But it’s true! My lovely neighbour Joe of falafel and hoummus fame, is always complaining (not about life in general, just about this!)  because as he is a diabetic, he cannot always enjoy the cupcakes that I make for neighbourhood parties. So he challenged me to make him some sugar-free ones that also tasted good.

Well never one to back down, I took that challenge and this is the result:

Diabetic – Sugar-free Cupcakes – Chocolate Cheesecake flavour

Makes 8 large (195 calories each) or 12 small (130 calories each)DSC09080

For the cakes:

  • 125g /4½ozs self-raising flourDSC09074
  • 1 tsp baking powder
  • 6 tbsp/ 10g of Granulated Sweetener such as SPLENDA
  • 125g /4½ozs low fat spread (make sure it’s suitable for baking)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp skimmed milk or Buttermilk
  • 2 tbsp Unsweetened cocoa powder

For the icing

  • 200g tub Philadelphia extra light
  • 7 tbsp  of Granulated Sweetener such as SPLENDA
  • 2 tbsp Unsweetened Cocoa powder
  • 2 tbsps skimmed milk

Method

  • In a muffin tin, place either 8 large muffin cake cases or 12 fairy cake casesDSC09075
  • Preheat the oven to gas mark 5/190ºC/fan 170ºC.
  • Either with an electric whisk in a bowl or in a food processor, beat together the eggs and low-fat spread and vanilla essence (don’t worry if the texture looks a bit odd!)

 

  • Sift the flour, cocoa powder and baking powder into the mixture and mix in with a spatula – the texture should improve nowDSC09076
  • Stir in the Granulated sweetener and add the milk or buttermilk
  • Spoon into the cake cases and bake for 12–15 minutes if you are making fairy cakes or 15 to 20 minutes for larger cupcakes

 

 

  • Allow to cool for before removing from the tin.DSC09078
  • For the icing, mix all the ingredients together until a creamy texture.
  • Either spoon on top of the cakes or pipe using an icing bag

 

 

It’s as easy as that!  They do honestly taste good and I will now be experimenting with different flavours.DSC09080

What the Halloween shall I do with all that pumpkin? Make cupcakes and spooky soup, of course!

It’s that time of year again, when Katy and I carve pumpkins, just because we can and it’s such fun and we hope that the “Trick or Treat” brigade don’t throw bricks if not donated  sufficient amounts of chocolate (It was worrying last year how many of them had voices that had already broken). Disappointingly, no Halloween parties or discos this year, but on the plus side it means we don’t see Josh in his red velvet devil costume (Yes he really does, the minx, be grateful it’s Katy in the photo). However, the biggest question on everyone’s mind is not “Paranormal 1” or “Paranormal 2”, it’s what the heck do you do with all that scooped out pumpkin?

Well, Ellie’s recipe for a really good curried pumpkin soup to use up the flesh and for roasted pumpkin seeds is always a winner. I’ve included those further down as they are very easy to make and delicious. However, making cakes with vegetables is still the new black, so never one to resist a fashion trend, I present to you my Pumpkin Cupcakes. PUMPKIN CUPCAKES

Ingredients:

  • 100g unsalted butter, softened
  • 190g caster sugar
  • 2 eggs, beaten
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger and ½ teaspoon ground nutmeg
  • 120g cooked, mashed pumpkin (Just boil until soft and then drain)
  • 275g self-raising flour plus 1 teaspoon of baking powder
  • Splash of milk if the mixture looks a little stiff
  • 50g chopped walnuts plus a few for decoration

For the icing: 100g unsalted butter, 200g icing sugar, 1 teaspoon of vanilla essence all beaten together until pale and creamy

For the Cupcakes:

  • Pre heat the oven to Gas mark 4/160 fan/180 electric.
  • Cream the butter and sugar together (I chucked them in the food processor) until they are pale and creamy
  • Add the eggs followed by all the spices and the mashed pumpkin.
  • Sieve in the flour and baking powder and fold in gently, add a little milk if very stiff.
  • Stir in the chopped walnuts and place in twelve large cupcake or muffin cases.
  • Place in the oven for 25 minutes or until a cocktail stick comes out clean.

Decorate as you wish, I used vanilla butter icing (Literally, combine all the ingredients until creamy) and sprinkled with bright orange glitter, or get as spooky as you like with black icing etc.

The pumpkin really does make these cakes lovely and moist, in fact if you have left over mashed butternut squash or parsnip it would be just as nice.

Ellie’s Spooky Soup You will need:

  • The innards of one pumpkin, (less a little bit for your cupcakes!) flesh chopped into manageable chunks – keep the seeds
  • One onion, chopped.
  • A couple of cloves of garlic, chopped.
  • One chopped up chilli.
  • A big pinch of dried curry leaves, or a big spoonful of curry powder.
  • Approximately 750mls of  stock – made from 2 Kallo Organic chicken or vegetable stockcubes
  • Salt and pepper to taste, plus a big dollop of double-cream or half-fat crème
  • A splash of the oil of your choice.

Method

  • Heat up your oil in a big pan and throw in the onion, garlic and chilli.
  • Cook until it all starts to soften but not go brown.
  • Chuck the pumpkin chunks in with it, add all the seasoning, and cook the lot until it’s going a bit golden and gooey (about 5 minutes)
  • Pour your stock in over the top, bring to the boil, and then simmer over a low heat for maybe 20 minutes, until the pumpkin has gone really soft.
  • If you have a hand blender (the kitchen gadget of champions, in Ellie’s humble opinion), then whiz it up in the pan until it’s smooth; otherwise, obviously, you could stick it in a proper blender; if you are not lucky enough to own either of the above, a masher and a lumpy soup will still be tasty.
  • Dollop in your creamy component of choice, and then give it another whiz and heat it again for another minute or two

Serve with some sort of bread.

Toasted Pumpkin seeds

Take your pumpkin seeds (you can use butternut squash seeds as well, which is also good made in to Ellie’s soup as a pumpkin substitue).

I tablespoon of olive oil, 1/2 teaspoon salt and 1/2 teaspoon paprika.

Method:

  • Pre-heat your oven to low – Gas Mark 1 120 degrees C for fan assisted, C140 not
  • Rinse your seeds and then pat them dry with some kitchen roll
  • Place in a bowl and stir in the oil, salt and pepper and paprika
  • Line a baking tray with aluminium foil
  • Spread the seeds out on the tray and place in the oven for around 15-30 minutes until golden brown or until your hear them start to pop These are great on the top of the soup, but also lovely hot from the oven with a glass of wine. Experiment with curry powder, worcester sauce, garlic or chilli oil.

Have a lovely Halloween!

Fabulous Falafel….a masterclass from my neighbour Joe.

My lovely neighbours Helen and Joe are an interesting and glamorous couple, but who knew that Joe (pictured below) was an expert at Middle Eastern cookery? So when I was invited along to learn how to make his trademark falafel, I didn’t hesitate and rushed down the road, pinny at the ready. I had only had falafel at the local kebab shop before, but I was assured that this was completely different and of course, far superior.I arrived expecting to find a few small bowls with the ingredients weighed out, little did I know that Joe does nothing by halves and when he cooks we are talking cooking in bulk, hence three washing up bowls full of chickpeas! Don’t panic, however the measures below are for a far more reasonable amount!

You will need:

  • 2 cups of dried chickpeas soaked in cold water (minimum overnight, preferably up to 2 days changing the water regularly)
  • 1 onion, coarsely chopped (white onion is best)
  • 2 cloves of garlic
  • 1/2 cup finely chopped parsley
  • 1/2 cup finely chopped fresh coriander
  • Chilli powder to taste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon of bicarbonate of soda
  • Salt and black pepper to taste

Method

  • Drain the chickpeas and place in a food processor or a grinder with the onion and garlic
  • For the quantities above, add the other ingredients, if you are us…put all the ingredients on a clean kitchen surface
  • and mix (click on video below)

!

  • Either roll in to small balls or use an amazing falafel making gadget (No, I didn’t know they existed either…)

  • Either use a deep fat fryer or place some sunflower oil in a heavy saucepan and place over a medium heat. You will know when the oil is ready as a small piece of bread will float to the top when dropped in – always be VERY careful when dealing with hot oil.
  • Fry the falafel about 6 at a time, until they are golden brown and crispy round the outside (see video below)
  • Serve hot with salad, hummus, hot pepper dip, tsaziki – basically anything you want

Play around with the spicing to make them as mild or as spicy as you like, but I can guarantee you they are absolutely delicious. Joe casually whipped up some fresh hummus for us all (recipe to follow) and we had an elegant lunch of falafel, hummus, flat bread and tomato salad…oh yes and quite a lot of very good wine.

Joe also introduced me to two further delicacies which I had never tried before…

Fresh pistachio nuts

and cactus fruit

Who says life is dull in suburbia???………………and by the way, this is how much falafel mixture we ended up with to put in our freezers.

Afternoon tea – with strawberry, nectarine and vanilla jam

Strawberry and Nectarine Jam with Vanilla

I hate throwing anything out (as my over-stuffed wardrobe proves), but particularly food. So when I had a punnet of strawberries and a couple of nectarines that looked like they wouldn’t last much longer without serious resuscitation, I had to do something with them. As you know, I’m a great fan of making jams and jellies in small quantities, particularly if you’re not entirely sure how successful the result will be and this was a perfect opportunity.

Now I know, you are meant to make jam when the fruit is at its freshest, but that doesn’t mean it still isn’t good when it may be slightly past its best. To avoid over-boiling which could be the kiss of death if your fruit isn’t as fresh as you may like, it’s better to use ready-prepared pectin which means you don’t have to over-cook.  Also, on this occasion though, I decided I’d add a little extra flavouring as an experiment to see what happened.  The result was lovely; the added vanilla worked brilliantly with the flavour and frankly, it was good enough just to eat straight from the jar with a teaspoon.

Ingredients

  • 400g punnet of strawberries, stalks removed and coarsely chopped (about 375g chopped weight)
  • 2 nectarines (150g chopped weight)
  • Juice of 1 small lemon
  • 750g preserving sugar with pectin
  • 1 teaspoon of vanilla extract
  • Knob of unsalted butter (about 1 teaspoon)
  • 100mls Certo liquid pectin

Method

  • Place the nectarines in a jug of boiling water, leave for 2 mins and then take the skin off and chop coarsely
  • Place the strawberries, lemon juice and sugar in a large sauce pan over  a very gentle heat and allow the sugar to dissolve, stirring every now and then
  • Once the sugar granules have disappeared and the fruit is clear and syrupy, add the vanilla essence, chopped nectarine flesh and a knob of unsalted butter (the butter cuts down the foam)

  • Turn up the heat and boil for 2 minutes
  • Remove from heat and stir in Certo liquid pectin
  • Leave to stand for 5 minutes then bottle in to clean, sterilised  jam jars

Scones

The perfect combination with the jam is clotted cream and fresh scones. Scones are not difficult to make, you just have to remember not to over-work them or they will be heavy. They also don’t last, so eat them same-day, which has never proved to be a problem! This is my own recipe, which is a sort of combo of other people’s wisdom.

Ingredients

  • 225g self-raising flour
  • 1 heaped teaspoon baking powder
  • Pinch of salt
  • 50g unsalted butter
  • 125ml buttermilk
  • 1 large egg – beaten, with 1 tablespoon of it reserved for glazing

Method

  • Pre-heat the oven to 200 fan/220 non-fan/Gas mark 7
  • Butter a baking sheet
  • Add the flour, baking powder, salt and butter in to a food processor and whizz for a few seconds until it looks like breadcrumbs
  • Tip in to a mixing bowl and stir in the sugar
  • Make a well in the middle and add the butter milk and egg
  • Combine quickly, first using a knife and then with your fingers – do not over-knead – if it is too dry add a little milk, but it should be quite wet and squidgy
  • Tip on to a floured service and knead very slightly
  • Press down to a thickness of approximately 2 cms and using a 5.5cm cutter, start to cut your scones – NOTE: apparently they rise butter if you don’t twist the cutter – not sure why??
  • Place your scones on the buttered tray, glaze the tops with the reserved egg and place in the oven for 10 to 12 minutes until well risen and browned on top
  • Eat with clotted cream/butter and jam – yum!

Easy-peasy peanut butter cookies and rice crispie bars…and they’re gluten-free, too!

Quick recipes that are gluten-free are always a challenge, so here are my two favourites:

Peanut Butter Cookies

Ingredients

  • 1 jar of crunchy peanut butter (454g)
  • 2 eggs
  • 400g caster sugar
  • 2 teaspoons vanilla extract
  • Chocolate chips (optional)

Method

    • Pre-heat oven to Gas Mark 4/180 non-fan/160 fan
    • Mix everything together and roll in to 12 balls
    • Place balls on a baking sheet, lined with greased baking paper and cook for 15 to 20 mins dependent on whether you like your cookies soft or crispy
    • Yes, really…that’s it!!

Chocolate Crispy Squares (courtesy of BBC Food)

Ingredients

  • 5 Mars Bars chopped up
  • 150g/5ozs unsalted butter (plus a bit extra for greasing the baking tin)
  • 100g/3 1/2 ozs of rice crispies
  • 75g/3 ozs Plain or milk chocolate

Method

  • Grease a 20cm/8in square deep sided tin with a little usalted butter
  • Place a heatproof bowl over a pan of simmering water and add the butter and mars bars
  • stir until completely melted and smooth

Remove from the heat and stir in the rice crispies until completely covered

  • Place in the tin and push down to ensure it is in the corners
  • Add the remaining chocolate the to the bowl, and when melted spread over the top
  • Set aside to cool and harden, preferably in the fridge overnight
  • Cut in to squares and keep in an airtight tin
  • Offer to guests and pretend it was MUCH more complicated than that

Cream cheese and chilli jam – best party dip ever

I had the neighbours round yesterday and to start with, I put out a big plate of tortilla chips and a load of dips, including hummus, salsa, guacamole and cream cheese with chilli jam. Here is a fact, the cream cheese dip with chilli jam always goes completely in the first half hour irrespective of how much you put out. It’s as if there is something secretly addictive in it that makes you actually incapable of only having one dip in it.

The best thing about it, is that it really is the easiest dip in the world to make and th recipe was given to me by the lovely Joyce and there’s a woman who knows a thing or two, about good, simple cooking.

Go for it.

JOYCE’S LOVELY CREAM CHEESE CHILLI DIP

All you will need is 1 packet of cream cheese, I used philadelphia, but you could in fact use a block of any good, really creamy cheese.

1 small jar of either sweet chilli dipping sauce, or my own lovely home made chilli jam (recipe below or buy it, up to you!).

1 tablespoon of chopped fresh mint and

1 tablespoon of chopped fresh basil and

a large bag of plain tortilla chips.

Method: All you do is turn out the cheese on to a large plate, place the majority of the chopped herbs on the top (Joyce adds chopped red pepper, too), leaving a little for decoration on the side. Spoon the chilli jam over the top of the cheese and serve. that’s it – pure genius, Joyce.

This is what it will look like VERY quickly.

Quick recap on the Chilli Jam recipe…(loosely based on Nigella’s)

  • 150g fresh red chillies with seeds removed
  • 150g red peppers, seeds removed ( I like to use green and yellow as well for a rainbow effect)
  • 1kg jam sugar
  • 400ml cider vinegar
  • 200ml apple juice

Method

  1. Place the cut-up chillies into a food processor and pulse until they are finely chopped. Add the red pepper and pulse again until they are chopped in to small pieces
  2. Dissolve the sugar in the vinegar and apple juice over a very low heat with as little stirring as possible
  3. Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it to bubble gently for 10 minutes.
  4. Take the pan off the heat and allow it cool for about 30 to 40 minutes
  5. Ladle into clean, sterilised jars.

Brighton rocks Part 2 – even more cool places to go

It’s summer, or technically anyway even if it’s rainy and cold. What do we do in the summer? Yes, go to Brighton for the day, or even for the weekend if you’re feeling frisky! After the success of her first Brighton recommendations, I’m pleased to welcome back guest blogger Ellie (pictured below on the right with Kate in Greece last month where it definitely wasn’t raining)  and I’m also please to let you know that yes, Brighton still rocks…..

Greetings from the seaside.  Regular readers and stalker types among you may remember that, some time ago, I wrote a guest post on eating out in Brighton.  Was it last year?  The year before?  Who knows?

 Well, as it’s summertime again and culinary matters have inevitably moved on somewhat since my last little guide, I thought it was due an update…

 As you know, breakfast in Brighton is something you don’t want to miss out on, particularly after a traffic-clogged weekend drive or a sticky train journey from Victoria.  I believe that all the breakfast establishments I mentioned previously are still in business (and still very good), but there have been a couple of notable additions to the canon.

 Mange Tout (81 Trafalgar Street; no website) is my new local first-stop for all things breakfast.  It’s French, it’s cool; the staff are all good-looking and really lovely – what more could you want?  Well, food-wise it’s pretty rad, too.  My usual breakfast companion assures me that the Eggs Benedict is the best in Brighton (it’s beaten the previous gold standard, which was Bill’s); I like the vegetarian breakfast, as it comes with ricotta, a surprisingly brilliant addition to the norm.  Everything is served with properly good sourdough bread, and the coffee is excellent.

 It’s also open for lunch and, on some nights, dinner.  Mange Tout is worth a visit at any time of day, but it’s the perfect place to hang out for breakfast – full of hipster couples and families with the world’s most beautiful children, mostly.  Whatever you fancy, though, it fulfills my pet love of being pretty relaxed about what meals happen when – you know, they won’t mind if you really want breakfast just after it’s officially finished for the day, or if you’d like a steak and a glass of red at 11am. As the walk through the Lanes can be a slow and circuitous one, let’s face it, you may not have made it very far by lunchtime.  If that’s the case, I’d recommend hanging around a bit longer and joining the queue outside Pompoko on Church Street (110 Church Street; http://www.pompoko.co.uk).  Yes, there is pretty much always a queue but it goes down really quickly as it’s a fast, fun, share-a-table-if-you-need-to kind of place; order at the counter from a numbered, laminated menu.  The speciality here is genuine Japanese street food – not a piece of sushi or sashimi in sight (if you want posher Japanese food, I’d head up to Café Murasaki on the Seven Dials or Moshi-Moshi, in a delightfully converted public convenience building over in the south Lanes).

 Here at Pompoko, it’s all about curries, noodles and dumplings.  I usually like to get myself a little variety of snacks – edamame, miso soup, steamed dumplings and, my favourite, fried octopus balls.  To drink alongside your meal, it’s basically water, Japanese tea or cans of drink only, and it’s a really fun experience if you just want to grab something quick but different.  It stays open late and, being located directly opposite the Dome and the Corn Exchange, it’s also perfect for a quick pre-going out snack.If you’ve made it a little nearer to the sea by now on your travels, you could do a lot worse than ducking into Pho (12 Black Lion Street; http://www.phocafe.co.uk).  It’s a chain, but a small, nice one – at the time of writing, they’ve got a couple in London and now this one in Brighton.  That’s it so far, but I expect there will be more.  There deserve to be, as they are really good at what they do.  It’s Vietnamese food and – while they do other dishes as well, such as Vietnamese curries and fried noodles – it’s all about the noodle soup, which is what ‘pho’ is.

 You get an absolutely epic bowlful of it, accompanied by a plate of herbs, garnishes, chilies and lime, in order to accessorise as you wish.  Proper pho is made with beef stock (although less traditional alternatives are available), with the addition of brisket, meatballs, chicken, prawns or mushrooms.  You can customise and mix-and-match as you see fit, but I usually go for one of the classics – you can also choose the extra-spicy version, but that’s a bit hot for me, and I say that as someone who always goes for extra-hot in Nando’s!  If you’re feeling brave after your meal, you might sample the special ‘weasel coffee’ – but I’ll let you find out exactly what that is for yourself…My first suggestion for dinner is a Brighton institution, one that’s been there far longer than I have, but which I have been particularly enjoying of late.  The Regency (131 Kings Road; http://www.theregencyrestaurant.co.uk) sits on the corner of one of those seafront squares straight out of Brighton Rock, in a fantastic building that gives you a great view of the sea.  It’s old-fashioned in the best possible way.  Serving mostly fish, there’s a huge variety and if you’re not much of a pescetarian, then you can get anything from spaghetti to a roast dinner or a steak, all best followed up by a good old steamed pudding or (as the menu really says) ‘spotted Richard’.  It’s incredibly good value and there’s something for everyone, which has made it a favourite for us whenever we have visitors – you really can’t go wrong at the Regency. Alternatively, if you want to grab something on your way back to the station on your way home, you should head back to Trafalgar Street and to Caffe Aldo (77 Trafalgar Street; http://www.caffealdobrighton.co.uk).  As the name implies, it’s a pretty basic café, with options to take-away or to bring your own wine if you’d like to sit in – and, most importantly, they do the best pizza in Brighton.  Simple as that.

 Although eating is obviously the most important part, you could also go and do some drinking and dancing at the super-cool Green Door Store, have a bit of a singalong at Lucky Voice or in the bar at the Pelirocco, buy some lovely clothes in Nola or go and get your hair cut at Shine.  See you there, probably!

Guernsey Potato Peel Pie, not just a book club review, but a recipe too

I am extremely lucky to live in a road with the most brilliant neighbours. They are fun, generous, don’t live in your pocket but are always there if you need them. Even better, we have our own neighbourhood book club which nicely complements our Tomato Growing contest (more to follow on that later in the year)  in ensuring we all see each other regularly. Once a month, we meet and discuss the merits of a designated book, which is always a lively discussion aided by lots of wine and the fact that we all love a good debate. Last month, the lovely Helen, pictured below was our host.The designated book was ‘The Guernsey Literary and Potato Peel Society’ which was a light and enjoyable read. The book is set in Guernsey during the Occupation and highlighted many of the hardships that the islanders went through, many of which I have to confess to being completely unaware of, however it also highlighted the extremes they went to to feed themselves and in the course of the book, a potato peel pie is mentioned.  Having a few old King Edwards knocking around in the fridge, I thought it might be fun to try and create a potato peel pie to take with me to book club, instead of the usual bottle of wine. I confess that in the interest of making it taste good,  I have not used the austerity measures that the original recipe called for and have liberally added cheese, cream and garlic, and the result was that it tasted really good! So if your book club is reading this and you fancy trying to make one for the occasion, or you want a very simple vegetarian potato and cheese pie, give it a try!

My attempt at the Guernsey Potato Peel Pie: You will need:

For the pie crust:

  • 3 large potatoes – skin grated, including some of the white flesh
  • Teaspoon of oil to grease the pie dish
  • 1 small, finely chopped white onion
  • 1 large egg, beaten
  • 25g plain flour
  • 25g grated parmesan
  • 1/2 teaspoon of paprika

For the filling

  • Remainder of the potatoes above
  • 1 clove of garlic
  • 1 egg yolk
  • 100g cheddar grated
  • 50g parmesan grated
  • 1 tablespoon of cream
  • salt and pepper to taste

Method

  • Preheat the over to Gas mark 6/220 fan/240 non-fan
  • Grease a small pie dish with the oil
  • In a bowl, mix up all of the ingredients for the pie crust
  • Press in to the pie dish, to form a nice thick crust and place in the oven for 20 minutes
  • In the meantime, place some water in a saucepan and add the chopped  potatoes and garlic. Bring to the boil and simmer until the potatoes are tender
  • Drain and allow to cool slightly
  • Add the remaining ingredients and mix well
  • Turn the mixture out in to to the cooked pie crust and smooth out so it looks like a flan
  • Reduce the Oven to Gas Mark 4/160 fan/180 non-fan and cook for a further 12 to 15 minutes or until the top is golden brown
  • Serve immediately

It turned out to be a rather lovely, slightly different Cheese and Potato pie.

Next month’s book is”The Hunger Games”…that could be interesting…