Tomato Bruschetta

I remember vividly the first time I had bruschetta. My best friend and I were visiting my family in New York when we were 18. At lunch one day, my Uncle Rab brought out this vibrant bowl of chopped tomatoes and fragrant herbs. I was immediately intrigued, and my phobia of raw tomatoes was forgotten, as if it had never existed. We didn't even wait for the crostini to arrive before we dug in, engulfing all the flavors that make Italian cooking so popular. As my Uncle turned the corner with the crostini he was bombarded with questions about how this simple dish was made, and he happily obliged us with answers. Thinking back on this moment, I think it may be the moment where I started to think differently about food. I wanted to be able to make people enjoy and discover food the way my best friend and I just had. 

I have changed the original recipe to suit my own tastes, as should you! This recipe easily doubles/triples as well. I hope you enjoy it as much as I do!

Tomato Bruschetta
Serves 4

4 large tomatoes, diced
1 small white onion, finely diced*
1/3 cup basil, sliced
3 tbsp parsley, chopped
1 head of garlic, top sliced off
Extra Virgin Olive Oil
Sea Salt
Freshly ground black pepper
Squeeze of lemon juice
8 slices of a fresh baguette

Preheat the oven to 375ºF/190ºC. Place the head of garlic into a small tin and drizzle with olive oil. Put into the oven for 20-25 minutes, or until the flesh has browned and is soft.

While the garlic is roasting, put the tomatoes and onions* into a bowl with a liberal sprinkling of sea salt. The salt brings out the flavor in the tomatoes so don't under-do it! Drizzle a little olive oil in to loosen the mixture and stir. Add the herbs, squeeze of lemon juice and black pepper to taste. Drizzle more olive oil if necessary.  Put into the fridge until ready to add the garlic.

*Use your judgement when adding the onion. I love raw onion so I like a mixture that is about 2/3 tomato and 1/3 onion. If you don't like raw onion, you can remove it completely or lessen the amount and up the tomatoes.

When the garlic has cooled to the touch, squeeze out the flesh into a food processor or into a small bowl to mash by hand. Drizzle a little olive oil onto the garlic and whizz until like a paste. Put about a tbsp of the garlic paste into the brushetta and combine. Return to the fridge until you are ready to serve.

Preheat the broiler or grill and places slices of baguette onto a baking sheet. Spread a little of the garlic mixture onto each slice, and toast in the oven. Top with the tomato mixture and serve! 

Lemon Poppyseed Muffins

I love to bake muffins. They are probably one of my favorite things to make (probably because you can have them morning, noon and night without judgmental looks from friends, family  and/or strangers). These muffins are absolutely lovely. They are moist with a delicate lemon flavor, and the poppy seeds are beautiful, natural mini polka dots! Adorable!

I took the batch into work with me this morning and they were gone long before lunch. These will definitely be a staple in my kitchen! Maybe I could try them with orange zest, or maybe grapefruit... hmmm...

*The glaze is optional, but it totally boosts the flavor of the lemon if you are looking for a bit more zing! The muffins don't need it as they are very moist, but it does compliment the muffins beautifully.

Lemon Poppyseed Muffins

Makes 24

For the muffins:

4 cups plain flour

4 tbsp poppy seeds

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup unsalted butter, at room temperature

2 cups sugar

4 eggs

Zest of 2 lemons

2 tsp vanilla extract

2 cups plain yogurt

For the optional* glaze:

1 cup confectioners sugar

4 tbsp lemon juice (about half a lemon, depending on juiciness)

Poppy seeds for sprinkling

Preheat the oven to 350ºF/175ºC. Line or grease your muffin tins. Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl and stir til the ingredients are combined. In a large bowl, beat together the butter and sugar on a medium-high speed until a pale yellow and fluffy, about 2-3 minutes. Beat in the eggs one at a time, and blend well after each egg. Add the lemon zest and the vanilla extract and mix until combined. Turn the speed on the mixer to low and mix in the dry ingredients in two additions alternating with the yogurt, beating each time until just combined.

Scoop the batter into the prepared tins until about 2/3 of the way full. Bake 18-20 minutes, until a cake tester or toothpick come out of the center clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool.

When the muffins are still warm, whisk together the confectioner's sugar and lemon juice in a small bowl. Brush each muffin with a bit of the glaze and sprinkle with poppy seeds after every 3-4 muffins. The glaze hardens quickly, so be sure to sprinkle quickly!

Food Bucket List

There has been a list circulating around the blogosphere and on Facebook with 100 Foods to Eat Before You Die. I love a 'bucket list', and this had me intrigued, because instead of a list I see a challenge. I scored a 55 out of 100, and in 2012 I plan on trying to make it much closer to 100 (even though there are a few I may never try! Roadkill? I think not!). There are quite a few things that I've just never had, even though I'd had the opportunity, so next time I will definitely remind myself to try something new! I guess another resolution to add to the list?


I've crossed off the things that I've tried.

What's your score?

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese


See the rest after the jump!

Baked Eggs with Chorizo

I wasn't up for the big brunch again this weekend. I figured something a bit lighter was called for after all the rich food I've been making recently, so I mixed together some of our favorite things about breakfast to make these delectable Baked Eggs with Chorizo. Oh yeah, and they're SO EASY! Think the weekend couldn't get any better? It just did.

Baked Eggs with Chorizo

Serves 2-4 (depending on hunger)

1 tbsp olive oil

2-3 garlic cloves, sliced

3 1/3 cups or 28 oz canned, chopped tomatoes

12 basil leaves, chopped

Salt and pepper to taste

1 tsp Smoked Paprika

16 slices thin chorizo (can sub salami or thin ham, etc.)

4 eggs

Preheat the oven to 350ºF/180ºC.

Heat the oil in a frying pan on medium heat and gently fry the garlic until golden brown and fragrant. Pour in the chopped tomatoes, and cook for 10 minutes, stirring occasionally.

When the sauce is ready, stir in the basil, reserving a little for sprinkling on the top. Stir in the salt, pepper and paprika.

Line a small baking dish or 4 individual dishes with the chorizo. Pour the tomato sauce over the chorizo and crack the eggs on top of the sauce, making little wells if needed. Bake in the middle of the oven for 13-15 minutes, until the eggs have set. 


Serve with slices of a warm, crusty baguette.


Look how the edges of the chorizo have just crisped up in the oven? Gorgeous!

Beef and Guinness Pie

It has finally started to feel like winter here in London. It was the second warmest winter on record over here, but the temperature has finally dropped and it's actually quite nice to be all bundled up and cozy at home. It was actually my fiance's idea to make this traditional British dish, and I've always wanted to give it a go. Now, since I've never attempted a savory pie before, I turned to a book that I knew would have an amazing recipe: Jamie's Great Britain. As I flipped through the pages, what could be more appropriate for this chilly afternoon than a pie dedicated to William and Kate? I was smitten. 

Warning: It seems like a lot of ingredients, but lots are pantry staples so don't be intimidated!

Beef and Guinness Pie- Adapted from Jamie Oliver

Serves 10



For the filling:


2 tablespoons olive oil
1 knob of butter
3 sprigs of fresh rosemary, leaves picked and chopped
3 sprigs of fresh thyme, leaves picked
3 fresh bay leaves (I used dried)
3 medium red onions, peeled
2 1/4 lbs shin of beef, in 1 inch cubes 
sea salt and ground pepper
2 tablespoons tomato purée
1 2/3 cups good local smooth stout
2 heaped tablespoons plain flour
6 cups organic beef or chicken stock
2/3 cup pearl barley
3 teaspoons English mustard
2-3 tablespoons Worcestershire sauce, to taste
1 cup good Cheddar cheese, shredded


For the pastry:


2 1/3 cups plain flour, plus extra for dusting
1/2 cup shredded suet or lard, shredded
1/2 cup butter
sea salt
1 large free-range egg, beaten

Put the olive oil, butter and herbs into a large casserole-type pan on a high heat. Roughly chop and add the onions, with the diced meat, the shin bone and a couple of pinches of salt and pepper. Mix well, and cook for 10 minutes, stirring occasionally. Add the tomato purée, stout, flour and stock and stir until everything comes together to a simmer. Turn the heat down very low, pop the lid on and let it cook for 1 hour, stirring occasionally. When the hour is up, stir in the pearl barley. 

Put the lid back on and simmer for another hour, then remove the lid and simmer for a further 30 minutes, or until the meat shreds easily and the gravy is thick. Spoon away any oil from the top, then stir in the mustard and Worcestershire sauce and finely grate in the cheese. Season to taste.

While the stew is ticking away, put the flour, suet/lard and butter into a bowl with a good pinch of salt. Use your thumbs and forefingers to rub the butter into the flour until it resembles cornflake shapes. Lightly stir in 1/2 cup of cold water, then use your hands to gently pat and push it together into a rough dough. Do not overwork it. Wrap the dough in saran wrap and put into the fridge until needed.

Preheat the oven to 350ºF/180ºC. Ladle the hot meaty stew into the pie dish (9 x 13in, and about 1 1/2in deep, is about right). Use some of the beaten egg to egg wash the edges of the pie dish, then dust a clean surface and a rolling pin with flour and roll out the pastry about 1cm thick and a little bit bigger than your pie dish. Carefully place on top of the pie, then trim off any overhanging pastry. Pinch and squash the edges of the pastry to the dish. Egg wash the top, and cook the pie right at the bottom of the hot oven for around 45 to 50 minutes, or until your pastry is golden and gorgeous. Serve with greens. I served with Green Beans with Garlicky Caramelized Onions! 

Green Beans with Garlicky Caramelized Onions

Green beans are amazing vegetables. They are crunchy and sweet and can be cooked for a while without becoming too soggy. They're great in pasta dishes, in soups and on their own as a side. I was craving caramelized onions, as one does, and decided that a whole side of those buttery, sweet strips of yumminess would be a bit indulgent. So add some garlic (my favorite) and some crisp, fresh green beans and you have a delicious side dish with all the decadent flavor of the garlicky caramelized onions! 


Green Beans with Garlicky Caramelized Onions

Serves 4

1/2 lb green beans, edges trimmed

1 cup stock, any kind depending on flavor or taste wanted

1 large or 2 medium white or yellow onion, sliced

4 large cloves of garlic, minced

2 tbsp butter, separated

Salt and pepper to taste

Olive oil

Heat a large skillet over medium heat and add olive oil. When oil is heated, add 1 tbsp of butter and melt. 

Add the onions and stir into the butter. After 10 minutes, add salt and stir. Add the minced garlic and stir into the onions. Lower the heat to low and leave to cook for 30 minutes to an hour, stirring every few minutes to prevent any onions from burning. Once onions are to a rich, brown color remove from the pan and set aside.

Turn up the heat to medium high and add stock to the pan. Scrape any brown bits from the bottom of the pan with a spatula. Add the green beans and cover pan with a tight fitting lid. Cook for 2 minutes, then remove lid and stir. Cover again for 1 minute then remove lid from the pan. Let cook until the liquid has almost completely evaporated. Add the remaining tbsp of butter, salt and pepper. Test the green beans to see if the are the right texture. If they are ready, turn the heat down to low and add the caramelized onions, stirring to incorporate them thoroughly into the beans. Serve!

I served these beans with a Beef and Guinness pie, and it went down a treat! Enjoy!

Rhubarb Crumble Muffins

I have a fascination with rhubarb. When I was a little girl, my grandparents would take me to one of those chain restaurants that was famous for pie. As I peered into the glass I saw a whole array of pies that I never even knew existed; ones with huge cloudy tops that I learned to be the lemon meringue, ones with chocolate and ones with bananas or apples or blueberries or strawberries. Being quite the girly girl, never had I been so intrigued by a pie than the one that had a shiny, bright pink filling. So my love affair with rhubarb began, subsided for the teen years, and came back with a vengeance when I moved to London, where Rhubarb Crumble is a menu favorite.

I had to combine this British favorite with one of my all time favorites: the muffin. Tart and sweet, fluffy and crumbly, perfect!

Rhubarb Crumble Muffins

Makes 1 dozen, easily doubled

For the muffins:

2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 tsp ground ginger
1 tsp cinnamon
4 tbsp marscapone
1/2 cup milk
2 eggs, beaten
2/3 cup soft brown sugar
8 tbsp butter, melted
1 1/3 cup rhubarb, chopped
1/2 an orange, zested (optional)


For the crumble topping:


1/2 cup sugar
1/3 cup flour
1/4 cup butter, cubed
1 1/2 tsp ground cinnamon
1 tsp ground ginger

Preheat the oven to 400ºF/200ºC. Grease or line a 12 hole muffin tin.


Make the topping first. Add all the ingredients together and cut together with a pastry cutter or two forks. Set aside.


Combine the flour, baking powder, salt, ginger and cinnamon and sift into a large bowl.


In a separate bowl, beat the marscapone until soft, then gradually beat in 1-2 tbsp milk until smooth and creamy. Beat in the rest along with the eggs. Stir in the sugar and butter, then add the rhubarb and orange zest (if using). Pour this mixture into the dry ingredients and stir together just until combined. Spoon the mixture into the prepared tin.

Top each muffin with a spoonful of crumble mix, making sure they are evenly, but not heavily, coated.


Bake for about 17-20 minutes until risen and golden. Leave to cool in the tin for a few minutes, then transfer to a cooling rack.


Serve on their own, with a cup of tea, or with a dollop of custard! Yum!

Fluffiest Blueberry Pancakes

For a long time I went off pancakes for breakfast in favor of the omelete, but recently I've been reminiscing about being 6 years old and sitting at the kitchen counter on a Saturday morning, watching cartoons and having pancakes with loads of syrup! Who could resist making pancakes after that? Well not me, I am a weak, weak soul.

These pancakes are SO fluffy and the orange zest gives a really nice orangey twist. Not only are they yummy, but they're so easy!

I served these with my Maple Roasted Bacon. Delish!

Fluffiest Blueberry Pancakes

Makes 8

2 cups Homemade Baking Mix

2 eggs

1 cup milk

1 cup blueberries*

Half an orange, zested**

1 tsp cinnamon

Mix together baking mix, orange zest and cinnamon. Add eggs and milk, then mix until blended. A few small lumps are okay. Add blueberries to the mixture and pour into a jug for easy pouring. Cook, flipping once, on a hot pan or griddle until golden brown on both sides.

Enjoy!

*You can replace the blueberries with chocolate chips or another small berry. 

**You can also use any citrus zest you choose. I may try grapefruit next!

Maple Roasted Bacon

Who doesn't love bacon? Well, vegetarians aside, rejoice bacon lovers! This is the perfect combo of salty and sweet. Crispy bacon with glistening maple syrup glazed over the top and baked to perfection! When I was younger, I thought my little brother was strange for putting maple syrup on his bacon. How he didn't share this secret with me, I shall never forgive him.

Maple Roasted Bacon

Makes 16 slices

3/4 pound or 16 slices smoked bacon

2 tbsp maple syrup

Preheat the oven to 400ºF/200ºC. Place bacon in 1 layer on a baking tray or on the rack of a roasting tin. Bake for 15-20 minutes, until the bacon begins to brown. Remove carefully from the oven, and brush the bacon slices with maple syrup. Bake for another 3-5 minutes until the bacon is a nice, golden brown.  Drain as needed on paper towels. Serve warm.

Cheesy Cheddar Biscuits

Here in jolly ol' England they call cookies "biscuits" and biscuits "scones". I was very confused. But I'm calling the American card on this one folks, I refuse to call a cookie a biscuit, because biscuits are glorious, warm little puffs of heaven that are so yummy, people go to certain chain restaurants JUST for the biscuits (cough Red Lobster cough).

Here is my take on the classic Cheddar Biscuit. They are YUM and won't last long. They'll be gone before they've even been set on the dinner table!

Cheesy Cheddar Biscuits

Makes 12

2 1/2 cups Homemade Baking Mix or Bisquick

4 tbsp cold butter, cubed

1 cup cheddar cheese, shredded

3/4 cup milk

1/2 tsp garlic powder

1/4 tsp cayenne pepper

3 tbsp butter

1/2 tsp garlic powder

1/2 tsp oregano

Sea salt

Preheat the oven to 400ºF/200ºC. Lightly grease a cookie sheet or line with parchment paper.

Combine Baking Mix with cold butter in a large bowl and cut together using a pastry cutter or two forks. Don't worry about any small chunks, this is okay! Add the cheese, milk, garlic powder and cayenne and mix by hand until combined. Don't over mix!

Drop 1/4 cup size balls onto the greased cookie sheet and bake for 13-15 minutes, until light golden brown.

While the biscuits are baking, add the remaining butter, garlic powder and oregano into a small microwave safe bowl and melt in the microwave. Brush biscuits with mixture when they have finished baking and sprinkle with sea salt.

Homemade Baking Mix

Bisquick was in my family's kitchen cupboard for as long as I can remember. From biscuits to pancakes to cookies or pizza dough, this highly versatile ingredient is a pantry staple across America. Living in London however, Bisquick is not available. I KNOW right? And also there's this thing I have about trying to make everything you can get from a box from scratch and with better ingredients. After making this simple baking mix, you'll never want to go back to the boxed stuff! (Sorry Bisquick!)

So what better way to enjoy my Sunday morning than preparing a mini brunch? The hard part is deciding what to make!

Homemade Baking Mix

Makes 6 cups

5 cups flour

1/4 cup baking powder

2 tbsp sugar

1 tsp salt

1 cup butter

Mix together flour, baking powder, sugar and salt. Cut in butter with a pastry cutter or two forks until mixture is crumbly.

Store in an airtight tin or container for up to 6 weeks or the freezer for longer storage.

For biscuits:

Add 1/3 cup of milk for every cup of baking mix. Drop 1/4 cup size balls of dough on greased cookie sheet and bake at 400ºF for 13-15 minutes.

For plain pancakes:

Add two eggs and 1 cup of milk to 2 cups of baking mix. Cook on a hot pan or griddle. 


This mix makes the fluffiest yummiest pancakes I've ever made! 

Lemon Squares

There's nothing I appreciate more than lemon. It's one ingredient that is used consistently in both sweet and savory food, as well as plopped in your tea, water or Diet Coke daily. It's pretty enough to be a garnish but it's not that giant sprig of parsley that is pushed to the side, it is delicious enough to also be used to accentuate the flavor profile of many dishes.

This is something that I've always wanted to make, but I get distracted easily by new recipes and tend to forget the old standards. But what better excuse do I have to make them than this blog? 

Enjoy!

Luscious Lemon Squares

Makes 15 small squares

Base:

3/4 cup plain flour
1/4 cup confectioner's or icing sugar, plus more for dusting
5 1/2 tbsp unsalted butter, chilled and cubed
Fruit for decoration, I used figs and blueberries (optional)


Lemon layer:
3 large eggs
1 1/3 cups sugar
1 unwaxed lemon, finely zested
2/3 cup freshly squeezed lemon juice (3-4 lemons)
1/3 cup plain flour, sifted

8 inch square pan oiled and lined with parchment paper


Preheat the oven to 350ºF/180ºC.


Put the flour, confectioner's sugar and butter in a bowl and use an electric mixer to whiz until mixture resembles breadcrumbs. Make sure the butter stays chilled, or it will not result in this texture. Tip the mixture into the pan and press down firmly with the back of a spoon to make an even layer. With a fork, prick the base a few times. Bake for 12-15 minutes or until lightly golden. Remove from oven. Reduce the oven temperature to 300ºF/150ºC.

For the lemon layer, put the eggs, sugar and lemon zest into a bowl and beat with an electric mixer for about a minute. Reduce speed and add lemon juice gradually, then add the flour and combine. Pour the mixture on top of the baked base. Bake for 45 minutes until the lemon layer is set and the top slightly crusty. Leave to cool completely.


Run a sharp knife around the edges, then lift out of the pan by the parchment. Dust with confectioner's sugar and fruit, if using.

Food Trends 2012

I've always been interested in scouring the blogs and foodie websites at the start of a new year to find what will be the new and emerging food trends. Is the cupcake in or out? What will be the new macaron? Will food trucks continue to thrive? Who knows, but it's fun to make some predictions of your own. 

Here are the ones I'm making for 2012:

Fin to tail eating is the new nose to tail eating

In 2011 there was a huge rise in nose to tail eating, with chefs using all parts of the animal when creating a new dish or a menu. With fish being one of the hottest proteins of 2012, a rise with using other parts of the fish is sure to follow. Last year I had cod's tongue and cheeks at Hix in the SoHo area of London, and they were unbelievable. And with the popularity of sushi going no where anytime soon, expect to see more variety in the cuts seen on the menu. Don't count out nose to tail though, that will still be as popular as ever. 

Old fashioned is the new fashion

Nostalgia is in. From vintage desserts to the candies that you ate as a child, the classics are making a comeback. Historically influenced food is making a splash on the restaurant scene, as seen with the very popolar Heston Blumenthal's Dinner in London serving twists on British dishes of a time long past. We'll see old brands come back to life and retro advertisements gracing the television screen and magazine pages.

Fried sweet dough is the new trendy dessert

Doughnuts, beignets, churros and funnel cakes are just some examples of the glorious fried sweet dough that have surged in the market recently. Nostalgia is in this year, and what is more nostalgic than the treats that you would buy at the county fair. I can just smell the enticing, sweet scent of the dough and taste the cinnamon sugar and the warm fried goodness that seems to melt in your mouth. This is one trend that I am getting in on again, and again, and again.

Arancini is the new fried calamari

Small bites are still in this year, and the meatball has made the round appetizer relevant again. Arancini are small balls of risotto that are coated with breadcrumbs and fried. They are gooey little balls of heaven. The Italian in me is crying out for these to be made and eaten while listening to 'That's Amore' on repeat.

Dinner parties are the new dinners out
Over the last few years, people have lessened the amount of times they have dinner out in favor of staying home. While this is a great boost for the bank account, the whole social element of the dinner out is lost. The excitement of dressing up and enjoying a meal a loved one or friends disappears. Enter the dinner party, a way for people to combine good friends with good food and wine and not break the bank. Especially when people do them "pot luck" style, with friends bringing side dishes while the host cooks the main. Themes will be present, as well as the excitement of preparing for a fun night out, or should I say in?


Check out the rest after the jump...

Artichoke and Lemon Pesto Pasta

I make a ton of quick mid-week meals, as both my fiance and I work full-time jobs like most of the world. Sometimes it can be so difficult not to just order in or grab something unhealthy just because it's easier. I was craving this combination of artichoke and lemon, so after searching the cupboard and discovering a can of artichoke hearts, I was off! It was so easy and took only about 15 minutes to prepare. I wanted to share one of the easiest and tastiest meals I've made in a long time, my Artichoke and Lemon Pesto Pasta. 

Artichoke and Lemon Pesto Pasta

Serves 4-6 

1 lb/500g pasta

2 cans artichoke hearts in water

1/2 frozen vegetables, I used broccoli and broad beans

1 lemon, juice and zest

6 cloves of garlic, skins off

1 tsp chili flakes

1 tsp dried oregano

Salt and pepper to taste

3 tbsp olive oil, plus more if not wet enough

Boil a large pot of salted water and boil the pasta. When halfway done cooking add the frozen vegetables and continue cooking until pasta is done to your liking and vegetables are tender. Drain, put back in the pot and set aside.

In a food processor, chop garlic. To the garlic, add the artichoke hearts, juice of the whole lemon and zest from half. Add seasonings and olive oil. Blend until no big chunks remain and smooth. Check the texture and add more olive oil as needed, and blend until combined. 

Pour remaining tbsp of olive oil over pasta and put back on the heat.  Add artichoke mixture and stir until pasta and vegetables are coated and the pasta is warm.


Hope you enjoy this easy peasy weeknight meal as much as we did! Bon appetit! 

Note: I made this recipe in a smaller quantity, hence less in the photos. 

Kitchen Nightmare

One of my greatest kitchen nightmares would be overcooked vegetables. Soggy, colorless, mushy vegetables. The kind that remind you of the school cafeteria vegetables. Yuck. 

I was a vegetarian for a few years in college, so I take pride in my veg, whether it be the main attraction or just a simple side dish. Whoever said that the vegetables are just a supporting act while the chicken takes all the credit?

I am from the house of believers that all vegetables are tasty, it just depends on how they are prepared. So here are my top tips for perfect veggies:

1. Seasoning, seasoning, seasoning! Salt and pepper are musts, lemon juice and zest work wonders, and a little dash of chili flakes can make a huge difference! 
2. If boiling veggies such as broccoli or carrots, use chicken or vegetable stock as the cooking liquid. A whole new level of flavor and depth! If sticking to water, make sure to salt it! About 1 tbsp for every 3 cups water.
3. Out of lemon? Try orange, lime or even grapefruit! Citrus is amazing and works wonders on asparagus and peas.
4. If roasting, use cooking spray rather than loads of olive oil or butter. Too much fat can cause soggy veggies that don't look or taste very nice.
5. Don't overcook the vegetables. Period. If you think that they need another minute or two, take them off the heat and leave them to sit for another minute or two in the cooling pan.
6. Lastly, the most important of all, don't forget the veggies! Make an effort with them, and your meal will be on a whole new level!

After the jump, I've included a table with cooking times for popular vegetables. Check it out!

Guinness Brownies

For about 4 months I've been going on about making a chocolate Guinness cake. Living in London, we get pretty great pints of Guinness, and it would be a shame not to use it! When I got to thinking about it though, I thought the fudginess of a brownie would make a much more delightful complement to the rich flavor of the Guinness. I think I made the right decision, as what resulted was a rich, moist fudgy brownie that just melts in your mouth. And because I love a bit of frosting on a brownie, I made a gorgeous velvety buttercream to give the effect of the "head" or foam on top of a pint of Guinness. Delish.


Guinness Brownies

Makes about 20, depending on size of pan used.


1 1/2 cups/225g all purpose or plain flour
1 cup/175g unsweetened cocoa powder
1 tbsp espresso powder
1/2 tsp salt
2 cups/340g bittersweet chocolate- 70%, chopped
1 cup/175g white chocolate, chopped
3/4 cup/175g unsalted butter, cubed
6 large eggs, at room temperature
1 1/2 cups/340g granulated sugar
2 tsp vanilla extract
2 cups/460ml Guinness, at room temperature
1 cup/150g chocolate chips


Preheat the oven to 375ºF/190ºC. Grease a 13 x 9in pan and line with parchment paper.


In a large bowl, combine flour, cocoa, espresso powder and salt and whisk together and set aside. Melt the dark chocolate, white chocolate and butter in a double boiler and when melted, set aside to cool slightly.

Cream the eggs and sugar in a bowl with an electric mixer on high until fluffy and pale yellow, about 2-3 minutes. Add the cooled chocolate mixture and continue beating on a medium speed until combined. Make sure the egg and chocolate are incorporated (scrape the bottom of the bowl!). Next, turn the speed to low and stir in the vanilla and spoon in the flour mixture gradually, only until it all disappears. Continue mixing on low and add the Guinness until the batter is even and no liquid is swirling around in the bowl. Pour the batter into the prepared pan and sprinkle the chocolate chips on top.

Bake for about 25-35 minutes, the former if you like your brownies very gooey, until a knife comes out clean(ish) when inserted in the center. Cool completely, frost with buttercream, and serve. 

Buttercream Icing


1 cup/200g butter, softened
3 1/3 cups/400g icing or confectioner's sugar
2 tsp vanilla
Milk, added in tsp, if needed to loosen mixture

Beat ingredients together until well combined. Ready to use.


Yummy!

Classic Macaroni & Cheese

I. Love. Mac & cheese. Period. I mean, for a dish with it's history tracing back to medieval times and a record of it being served in the White House by Thomas Jefferson, it has sure stood the test of time. It is the perfect blend of creamy comfort food and simplicity, and it just tastes SO GOOD. There are so many varieties nowadays: truffled, loaded with bacon, mexican style, with lobster, and believe me I've tried what feels like every version. I always hold out hope that the next one will be the best one, but still I always seem to be drawn back to the classic; a velvety, cheesy concoction that always hits the spot.

Classic Macaroni & Cheese

Serves 8

For the macaroni:

1 lb/500g pasta shapes

6 tbsp/90g unsalted butter

2-3 cloves garlic, minced

1 tsp dry mustard

1/4 tsp cayenne pepper

6 tbsp/50g all-purpose flour

2 1/4 cups/530ml low-sodium chicken broth or vegetable broth

3 1/2 cups/830ml milk, allowed to warm slightly to room temperature (I used low fat/ semi-skimmed)

1 lb/500g colby jack/red leicester cheese, shredded

8 oz/230g extra sharp cheddar cheese, shredded

Ground black pepper

For the bread crumb topping:
2 tbsp/30g unsalted butter
3/4 cup/80g panko bread crumbs
1 tsp dried oregano
Salt and pepper

Preheat the oven to 400˚ F/ 200˚ C. Bring a large pot of salted water to boil. Add the pasta to the water and cook just until it begins to soften, about 5 minutes. Drain the pasta and leave in the colander.

I find it best to do this while the pasta is boiling as to save time. To make the bread crumb topping, melt the butter in a medium frying pan over medium heat. Add in the panko breadcrumbs and cook, stirring frequently, until the bread crumbs are a golden brown. Remove from the heat and stir in the oregano. Season with salt and pepper to taste. Set aside to cool.

Return the pasta pot to the heat. Melt the butter over medium-high heat. Stir in the garlic, dry mustard, and cayenne, cooking just until fragrant, about 30-60 seconds. Whisk in the flour and cook, stirring constantly, until golden, about 1 minute. Whisk in the chicken/vegetable broth and milk and continue to heat, stirring frequently, until the mixture bubbles and thickens slightly, about 10 minutes. Remove from the heat. Stir in the cheeses, whisking until completely melted. Season with salt and pepper to taste. Stir the drained pasta into the cheese sauce.

Pour the pasta and cheese mixture into a lightly greased 9 x 13″ baking dish. Sprinkle with the bread crumb topping. Bake 30-35 minutes, until the sauce is bubbling and the bread crumbs are golden brown. Be careful as the sauce can bubble over the dish, so place a baking sheet underneath if your dish is quite full.

I enjoyed my mac & cheese with the lovely Zesty Chili Broccolini I posted earlier. An amazing meal that my fiance adored! Make it for any mac & cheese connoisseur and you will surely remind them why it's such a classic. Bon Appetit! 

Zesty Chili Broccolini

One of my most favorite vegetables is broccoli. Not only is it great for you, when cooked properly it has an amazing texture and can soak up tons of flavor. At the moment, broccolini is one of my staples. It brings an elegance to the plate that normal broccoli doesn't, but it's still just as easy to make! 

I made this yummy recipe to accompany a gorgeous baked macaroni & cheese, but it goes well with anything really!

Zesty Chili Broccolini

Serves 2-3 generously or 4 as a small side

1 lb/400g broccolini or broccoli rabe, ends trimmed (about 1/2 an inch)

1 large sweet red chili, finely chopped and seeds discarded

2-3 cloves garlic, minced 

1/2 lemon, zested and reserved

Olive oil

Butter, salt and pepper to taste

Boil a large pot of water. When at a rolling boil, put broccolini into pot for 3-5 minutes, until just tender and has a gorgeous bright green color. Drain broccolini and leave in the colander. In a frying pan on a medium-high heat, saute garlic with olive oil until fragrant, about 30 seconds-1 minute, being careful not to burn the garlic. Add the chopped chili and saute a further 30 seconds. Add butter to the pan, and as soon as it's melted add the broccolini and toss with the beautiful, fragrant mixture. Add salt and pepper to taste. Squeeze juice from the 1/2 lemon onto the broccolini and continue to toss, being sure every stalk is coated.  Remove pan from heat and sprinkle with the lemon zest. Serve immediately and enjoy!

If you prefer more spice, feel free to use a smaller, hotter chili, but be sure to taste the chili to test the heat before hand!