Junk Food

The pop up restaurant scene in Edinburgh seems to be having somewhat of a revival. After the initial wave a few years ago, based in peoples homes, the second round is a little different - more in the form of themed takeovers in established venues, advertised through word of mouth and social media.

My friend Steph told me about the Real Junk Food project as she knew it'd be something I'd enjoy - and she wasn't wrong. The project "intercepts" food that would be discarded as waste by local small businesses and social enterprises, and refashions them into a communal meal, inviting diners to "pay as they feel".

This weekend, the venue was the Edinburgh Larder Bistro, a relaxed little spot in the heart of the Old Town. The menu was simple - three options for starters and mains, with a choice of two puddings. I was impressed by how much the cooks had managed to create a variety with such limited resources (vegan and coeliac friendly options were both available).

I picked the garlic mushrooms and the cauliflower and romanesco cheesy bake, followed by the brownie (chocolate courtesy of a restaurant that didn't get through their supplies before the "best by"). I helped myself to some of the delicious organic bread to soak up the sauce, which had been rescued from a local independent bakery. It was heartening to hear about local companies who were willing to hand over their leftovers, and served as a little reminder to me of how fantastic Edinburgh's independent retail provision is. The stovies and crumble also looked rather good (my friend was a little, er, possessive, so I didn't get a taste!).

I really enjoyed the evening - good food and good company in a relaxed setting - but I did find myself wondering what the "point" was. My gut feeling is that most of the folk at the dinner are probably quite like myself, in that they already have an interest in the ethics of food and where it comes from. But generally, if it gets people thinking about waste and leftovers then that's no bad thing. I also really enjoyed the ethos of paying what you could, with some people making small cash donations towards keeping the project going, others providing musical accompaniment to the meal, and a few folk helping to wash up as their contribution. It certainly opens up eating out to people who wouldn't otherwise be able to afford a pricy city centre meal or an exclusive supper club ticket. I'll be keeping an eye out for their other events in future!

For more information on The Real Junk Food project, visit their website: www.therealjunkfoodproject.co.uk

Recipe: Thai Sweet Potato Soup

I eat a lot of soup. When the weather is not so delightful, and something comforting but healthy is needed, it ticks all the boxes.

My soup alternates between homemade soup - usually whatever veg is on the turn in the bottom of the fridge, or a fresh one from one of the local independent cafés around where I work. There are some incredible souperies in Edinburgh. Perhaps it's the cold, wet air that demands a stick-to-your-ribs lunch to keep you going. Anyway, one of my lunchtime soups was a rather delicious Thai inspired squash and sweet potato concoction. I was slightly aggrieved at the price though (since when did soup become a £3.95 affair?) so in a fit of frugality I thought I'd have a go at home. Using light coconut milk helps to keep it lower in fat, but if you prefer it creamier, use whatever you have in the house.

Makes 6 servings

500g sweet potato
2 large red onions
2 cloves garlic
1 tin of coconut milk
1 large tablespoon thai red curry paste (adjust according to how much chilli it contains!)
1 teaspoon veg oil or butter
1 litre chicken or vegetable stock

Peel and chop the garlic, potatoes and onions. In a large pan, heat the oil or butter, and stir in the paste. Add in the garlic and onions and fry gently until they start to soften.
Add in the sweet potato, and cover in stock. If you don't need all of the stock, keep it to the side. Don't feel obliged to add it all at once!
Simmer for twenty minutes, or until the potatoes are soft enough to break up with a wooden spoon. If in doubt, simmer for a bit longer - if they're undercooked, they'll be gritty.
Take off the heat, stir in the coconut milk and allow to cool.
Blend until smooth, or if you like a bit of texture, mash the potatoes into the liquid.

Recipe: Coconut Macaroons

A while ago I posted a recipe for Fifteens, a Northern Irish tray-bake which requires a dusting of desiccated coconut around the outside. Unfortunately (or maybe fortunately), the only bag I could get was 500g, and therefore I ended up with nearly half a kilo in my cupboard and no idea what to do with it. In an attempt to cut down the contents of my tiny kitchen in anticipation of a revamp, I have been trying to use up all of the random tins and packages. The desiccated coconut, however, baffled me somewhat, and so I did what everyone does nowadays when they are not sure about something. I googled.

Macaroons! Marvellous! 

Most of the recipes I found were American. Apparently they are particularly favoured by the Jewish community as Passover treats, because they don't contain a raising agent or any of the forbidden grains - essentially they are a type of enriched meringue. I'm not sure which came first - these ones or the French ones which are on their way out of being in vogue.

There are four reasons I love this recipe. 

1. It's really easy.

2. It only needs 3 ingredients.

3. It's the ultimate go-to for friends with allergies or intolerances: gluten free, dairy free, and low fat. 

4. The low fat bit means you can eat twice as many. Super. 

Makes about 30.

2 eggs, separated.

125g caster sugar

250g dessicated coconut 

(Optional - 1tsp vanilla extract)

Separate the eggs - you only need the whites. You could use the eggs for custard or mayonnaise. 

Whisk the whites in a large bowl, adding the sugar a tablespoon at a time, until they form "stiff peaks" (or, until they go from see-through to white and firm).

Whisk in the coconut.

If you leave the mix on the side for half an hour, then the coconut will soften slightly, but you don't need to if you're impatient or tight for time.

Using two teaspoons, scoop the mixture into balls, about the size of a walnut, and pop them onto a non-stick baking tray. I found that my metal one, lined with parchment, cooked them better than a silicone one.

Bake at 180C for 8-10 minutes, until they start to turn golden. They will still feel soft to touch when you take them out of the oven but they'll crisp up, so don't put them back or they will dry out. 

Allow to cool on the tray before storing in an airtight tupperware. 

These go really well with hot chocolate or coffee - if you're a fan of glacé cherries then press half a cherry into the top of each ball prior to baking. Alternatively, drizzling them with melted chocolate while they are cooling is always an excellent idea.

Crafting: A Decoupage Toy Box

In an attempt to continue the "useful or beautiful" theme with Christmas presents this year, I decided to be slightly boring and email my stepsister to ask what my nephew would like (or rather, what she would like) for his Christmas and first birthday presents. 

She had decided that she was going to ask people not to give him a gift, but to donate a toy to an appeal instead. Or, if they really wanted to get him something, to choose a book or toy from a charity shop, as he has a lot already.

It was with that in mind that I offered to make something for him. The craft bug has apparently bitten, despite the Wreath Incident. I debated a crochet blanket, but after seeing an Instagram picture of Penny's incredible Spiderman comic wardrobe, I was inspired. 

On one of my lunch time walks around the charity shops near where I work, I saw a wooden toy chest for sale for £5. An idea was formed…

I started off by searching out comics. This was a lot harder than I thought it was going to be - in the end, I found some at the car boot sale I bought quite a few of my other gifts from - but only because my boyfriend stumbled across a stall where a boy and his dad were selling some of his old toys. He asked if they had any comics, and sure enough a huge stack was produced from the back of the car for 10p each - a bargain. 

I sanded down a couple of parts of the box - it had been drawn on a bit by the previous owners, and had a large blob of the ubiquitous glitter glue on the top! I then painted it with a satin effect wood paint (which we had lying around the house from decorating our living room). Satin has a much smoother finish than gloss, which makes it a lot easier to slap on! It took a couple of coats. I also painted the top (only one goat), even though I was going to decorate it, as I'd read online that wood absorbs the glue very quickly and the pictures peel off.

I then started to arrange my pictures on top (arrange them first! It's time consuming but makes sure you don't end up bunching all the same colours, and that you have enough). I glued them down using PVA - you can buy specialist decoupage glue, but it's very expensive and I didn't think it would arrive in time. The glue does wrinkle the paper somewhat. I discovered that by glueing the surface rather than the paper, this was reduced a bit, but you still have to smooth it down carefully. Most of the wrinkles do disappear as it dries. 

I finished it with three layers of clear varnish (again, using something that we had in the house, a wood varnish which was leftover from renovating our floorboards). The first coat did make the paper slightly see-through but that disappeared as it dried. I also hit on the slightly more childproof idea of covering it in sticky backed plastic, to preserve the top - but that idea occurred to me on Christmas Day, by which point it was a bit late. 

Simple, heartfelt and really rather frugal - the whole project cost me less than £10 - and even if I do say so myself, I suspect it will be around for longer than yet another plastic toy.

Share Advent: Recipe - Peppermint Bark

A couple of posts ago I mentioned that I am not such a fan of Christmas presents. I've been mulling it over quite a bit in the last few weeks, thinking about what Christmas means to me. It's not the presents themselves that I object to. It's the hype that comes with it all. We seem to be moving away from the winter festivals and celebrations of light, the bringing together of family and friends, the sense of being grateful for what we have, and a quiet optimism about the coming year. That saddens me. I have really come around to the notion that maybe Christmas doesn't come from a store - maybe Christmas means a little bit more.

As I mentioned in the other post, this year I am trying to personalise presents - choosing things that are either practical or beautiful. Or tasty. Or combinations of the three.

It was in the spirit of this notion Mr F and I spent several nights this week playing with chocolate. As well as some fruit and nut concoctions, we also made quite a lot of peppermint bark.

I love the bright pink candy canes against the dark chocolate

Makes 1 large slab

1 bar good quality dark chocolate

1 bar good quality white chocolate 

3 striped peppermint candy canes

Melt your dark chocolate. Either do this in a bowl over boiling water (making sure you don't get water in the bowl), or in the microwave (making sure you do it slowly, stirring in any last few chunks of unmelted chocolate. If overheated, it'll burn and become gritty and bitter). 

Pour it into Tupperware - about 0.5cm thick. You can either do one huge piece, and break it up into shards, or a couple of smaller slabs, depending on how you like your presentation. Allow to cool for half an hour at room temperature. 

Meanwhile, bash up the candy canes. I find it easiest to put them in a sandwich bag and whack them with a rolling pin.

Melt your white chocolate. 

Drizzle the white chocolate on top. 

Sprinkle over the candy canes. 

Leave at room temperature to cool before wrapping. Store out of the fridge in a cool dark place. 

Share Advent: The Joy Is In The Giving

I’ll be honest, and say that one of the things I don’t like about Christmas is the presents.

There are a couple of reasons why, but to me, a gift is something that you give to someone because you think that they would enjoy receiving it. I was incredibly touched earlier this year when a friend – someone I didn’t know particularly well at that point – bought me a book of short stories. She had seen it in a shop window, remembered a conversation we’d had about the author, and thought I might like it. I don’t really feel that the same thought and sentiment always applies to Christmas gifts.

This year, in an attempt to avoid spending lots of money on gifts that people don’t really want or need, we’ve been thinking a little differently about gifting. I am intending to make lots of my presents - crocheting, decoupaging and chocolating are all on the to do list. I’ll blog some of these when they’re finished (which may well be Boxing Day, considering my current rate of productivity and my crafting abilities. I refer you to the Pom Pom Wreath…). My motto this year has been:

“If you want a golden rule that will fit everything, this is it: Have nothing in your houses that you do not know to be useful or believe to be beautiful.” 

(William Morris)

After a discussion with a colleague about my desire to find unusual but thoughtful gifts for people on a tight budget, and how my local charity shops had let me down this year, she suggested having a look at our local car boot sale to see what vintage delights we could find. 

The downside of car booting is that if you see something you like, you have to buy it there and then or risk it going (hence the doubling up on the Picqot ware and Meakin), but we had a rough idea of what we were looking for, so we didn’t go overboard. We also agreed that we’d only buy things that we could keep for birthday gifts, or re-sell on eBay. 

I'm really excited about some of these items. Some of them were bargains and in beautiful condition and some are just for fun, but each was bought with someone in mind. To me, that's more fun to give than any special offer toiletries set.

We bought:

Two metallic soda syphons, £1 each:

A Meakin "Aztec" pattern coffee pot, £4:

A Picquot coffee pot and lidded sugar bowl, £20:

A Picquot tea pot, £4:

 An Edwardian glass decanter and pewter label, £8:

A 1964 Meakin "Eden" pattern coffee set with six cups and saucers, £10:

A wood mounted barometer and mirror, £3:

Total spends: £51

Share Advent: Wreath Wednesday

I've never had a front door wreath before. I quite like them, there's something very welcoming and cheery about them. Today's Share Advent prompt - Wreath Wednesday - seemed like a good time to aquire one.

I spent Sunday night browsing the web, trying to find one I liked that I could pick up on the way home from work. I'm a bit torn about Christmas decorations. I can't decide whether I like traditional (by which I mean berries, colour coordinated baubles, tartan bows and holly) or something a bit more, well, modern.

Clockwise from top left: Felt door wreath £15 Mini tree wreath £6 Pom Pom garland £8 Pom Pom bauble £2.50

I did find myself drawn to these lovelies, sadly all either too small or out of my budget – and in a moment of madness and rare optimism, a plan was formed. I was going to… duh duh duhhh… make a wreath myself.

If I was a remotely crafty (in the glue and glitter sense) person, this wouldn't have been quite the traumatic experience that it turned out to be. Monday evening was spent trying to work out how on earth to make pom poms. This resulted in a lot of tangled wool, my boyfriend Jonny ringing his mum (a Home Economics teacher) to ask her, and a very unhelpful conversation about wouldn't it just be easier to buy a wreath from John Lewis?

But... I googled, I found instructions that told me to wrap wool around a donut shaped bit of card, and I realised it was going to take me flipping ages to make 10 pom poms. Jonny got involved. The cat got involved. I got cross and impatient and threw my half made pom pom across the room. The cat got cross and impatient and bit me when I tried to reclaim it off him. It was all very stressful. Jonny made two pom poms. I made two cups of tea.

On Tuesday I had a minor panic about having to make 8 more pom poms without Jonny's assistance (he was out) in order to get this bloody wreath done for Wreath Wednesday. So I googled again, and found some quicker ways to make a pom pom. I became a pom pom demon. Hurrah! Time to attach them to my hoop... and they didn't fit. It looked a bit like one of those "send in your attempt at a Blue Peter project" photographs.

At which point I got cross and impatient and declared it a disaster, until it was pointed out that I could simply make a few more in a different colour to pad it out. So I angrily did that, all the time muttering about how I shouldn't ever do craft ever again and that it was a stupid idea in the first place.

And then it turned out alright, albeit slightly Italian.
Hooray! Wreath!

Well, at least the kitten looked impressed.

 

Recipe: Pea and Ham Hock Soup

I love Autumn. It's my favourite of the seasons: knitwear, boots, colourful trees, fireworks, and the promise of Christmas when it turns really cold. What's not to like? Mostly though, it signifies the start of Proper Food. I'm not a salad girl (I like my carbohydrates) and I love a comforting hot lunch on a blustery day.

This soup is a perfect autumn comforter. Ham hocks (or houghs) are incredibly cheap, mostly because they are time-consuming to cook. They've fallen out of fashion because of their association with poverty food, but like so many cheap cuts of meat, they're full of flavour. Mine was under £1.50 for an outdoor reared one (I'd strongly suggest getting a British outdoor reared, free range or organic one if you can - partly because of welfare standards, but partly because you really do want something with a high meat content for this recipe). I've adapted this recipe from half a dozen variations. If you can't be bothered faffing with the hock to make stock, then you could miss out that step, and use good quality liquid ham stock and rashers of bacon or diced gammon. If you have a slow cooker though, it's especially worth the effort, as it would quite happily bubble away overnight.

Pea and Ham Hock Soup

For the stock:
1 smoked ham hock
2 carrots
1 large onion
2 bay leaves
10 peppercorns
a bouquet garni (if you have any handy)

For the soup:

10g butter

1 diced clove garlic

1 finely chopped large onion

2 diced carrots

400g dried split peas

1 litre fresh ham stock

175g ham, finely diced 

To make the stock:
Soak the hock for about 12 hours, or overnight in cold water, changing the water a couple of times if you can. This will help to draw out some of the saltiness from the smoking. 

Roughly chop the onion and two carrots, and add to a large pan.
Add in the ham hock, bay leaves, peppercorns and bouquet garni and cover with fresh cold water, about 2.5 litres.
Bring to the boil, skim off any froth, and then simmer for an hour. Make sure that the hock stays covered, adding more water if needed (if you have a slow cooker, this would be great to do overnight).

Drain, reserving the liquid. Cool at room temperature until it stops steaming, then refrigerate for 2-3 hours (or overnight).

Allow the ham hock to cool to holdable temperature, before picking off the meat and setting aside. Discard as much fat as you can, along with the skin.

When the stock is cold, skim off the fat and strain before use.

To make the soup:

Rinse the split peas (check that the packet doesn't require overnight soaking - mine didn't but some apparently do).

In a large pan, melt the butter, and fry the onion, carrots and garlic. 

Mix in the split peas, and cover with stock. 

Bring to the boil, and simmer for an hour until the peas are soft and starting to break up. You may need to add a bit more hot water to keep the peas just covered.

Take off the heat and allow to cool before blending until smooth. You will need to add more water as you continue to blend - it's a matter of preference how thick you want the soup, but add the water slowly, blending to mix it in before adding more.

Mix in 125g of the ham to the soup and bring back to the heat.

Serve with a sprinkling of the remaining meat, freshly ground pepper, and crusty bread and butter.

Recipe: Rice Noodle Salad

I first had this kind of salad when Mr F's mum made it as a side dish for a help-yourself family lunch. I've since adapted the recipe, from a Good Housekeeping magazine, to make it a bit more interesting and it's become a favourite.

We like it in a lunch box, just as it is, or as a super quick, easy and healthy dinner with a bit of hot smoked salmon or mackerel flaked in. The edamame beans (also known as soya or soybeans) are optional, but are a great way of adding protein and keeping it veggie. Most supermarkets keep them near the frozen peas.
Because it can be prepared in advance, kept in the fridge for a couple of hours and is great at room temperature, it's perfect for taking along to a BBQ or for serving with Hoisin duck at a dinner party. 

Vermicelli rice noodle salad

Serves 2 generously.

300g cooked vermicelli rice noodles (fresh ones from the supermarket are ideal)

125g - about 4 inches - cucumber

125g - or 1 - red pepper

125g edamame 

1 red chilli, deseeded, finely chopped

2tbsp rice wine vinegar

3tbsp soy sauce

pinch sugar

1tbsp lime juice

1tbsp sesame oil
Small handful fresh coriander, finely chopped

Cook the noodles according to the packet instructions, and allow to cool slightly.
Deeseed the cucumber and pepper, and chop into pieces about 1cm square.

Stir together the rice wine vinegar, soy sauce, sugar, lime juice and sesame oil. 

In a large bowl, and using a large spoon, tongs or chopsticks to avoid slicing the noodles too much, mix together the vermicelli noodles with the vegetables, chilli, coriander and dressing. 

Recipe: Vietnamese Spring Rolls

My obsession with the Chinese supermarkets in Edinburgh continues. Moving towards Leith has increased the amount of Tom Yum soup in our lives, and dumplings are becoming a bit of a staple alternative Sunday lunch.
We debated doing a Dim Sum evening with friends for a flat warming dinner but as the weather has been so very lovely, something a bit more summery seemed appropriate, which led us to...

They are so delicious, so healthy, and so tasty. They're also really pretty simple once you get the hang of the folding. We make ours with prawns and noodles, but you can leave the noodles out if you like to make them less filling for a starter. They'd be great as a way to use up leftover roast chicken or pulled pork. If you're veggie, marinated tofu or edemame beans would be great to add a bit of protein. Experiment, see what you like, and use what you have in the fridge.

Vietnamese Spring Rolls (gỏi cuốn)

Beansprouts
Spring Onions, very thinly slice
Carrot, julienned into matchstick sized pieces
Cucumber, julienned
Baby gem lettuce leaves or cold steamed green cabbage
Cooked king prawns
Coriander, mint or Thai basil leaves, finely chopped
Cooked vermicelli fine rice noodles
Rice papers

Large bowl filled with warm water
Plastic chopping board or large flat plate

Firstly, cover the beansprouts with boiling water to blanche them. It's worth bearing this FSA advice in mind.
Assemble your ingredients.
The rice paper wraps are the hardest part - make sure you don't over soak them. I used a bowl that was big enough to put them in whole - put one hand at the bottom of the bowl (so that it doesn't stick to the bottom!), drop the wrap in, and count to three. The wrapper should feel wet, and flexible, but still be a bit firm. It'll keep absorbing the water for a few seconds once you've taken it out of your bowl so don't leave it until it's very flexible!
Put the wrapper onto a plate or plastic chopping board. Avoid using a wooden one - they stick and are more likely to rip as the water is absorbed into the board
Layer up your wrap. Start at the edge closest to you, and take a couple of pieces of each of the ingredients. A couple of websites I read suggested using cabbage or lettuce leaves as a base, to stop the vegetables poking through the rice paper and it does seem to help. Don't get too overexcited - we're not talking Fajita's here - if you overfill them, they'll rip.

To wrap:
Making sure that you keep the filling in tightly, turn the wrap over once.
Tuck in the right hand side.
Tuck in the left hand side.
Continue rolling until the end.
Using your fingertips, dab a small amount of water on to the edge to help it stick, and place edge down on a serving plate.

Great served with satay, hoi sin or sweet chilli dips.

Recipe: Peanut Butter Biscuits

I have decided (not resolved - I don't believe in resolutions) to start enjoying cooking again. I go through phases when I am skint or tight for time where I stick to the usual spag bol/stirfry/omlette combinations. That's all very well, but it doesn't make exciting reading for the very few people that pop on to peruse my musings, so I've spared you all.

This isn't the most standard of January recipes (hello, hips and thighs!) but I chose to adapt this for my first New Thing of 2013 as it was an excuse to crack the lovely cup measures I got for Christmas...

I love them!

I can see the advantage of cup measures for drier ingredients like sugar and flour, but for peanut butter and butter, it was a slightly messy adventure. I ended up writing down the weights for future reference:

Peanut Butter Biscuits.
Makes 40 (!)

110g butter
110g caster sugar
110g brown sugar
150g crunchy peanut butter
1 egg
1 tsp vanilla essence
2 tbsp milk or water
250g plain flour
1 tsp baking powder
1/2 tsp salt

Pre-heat the oven to 180C, and line two large baking trays with greaseproof paper.
Cream together the butter, sugars and peanut butter in a large bowl.
Beat in the egg, milk or water, and vanilla.
Slowly add in the flour and baking powder (it will seem very dry to begin with, adding in stages makes it easier).
When the mixture has come together, use a tea spoon to portion into balls. Roll between your palms into a smooth ball, then lightly squash them onto the baking tray. Leave plenty of room between them and don't squash them too flat, as they will spread during baking.
Bake in batches for roughly 12 minutes (until turning golden, but still squashy to poke). Allow to cool for a few minutes before lifting off the greaseproof paper. If you lift them too quickly, then the lovely soft chewy middle bit will be left behind!

These would be really tasty drizzled with melted chocolate - or with chocolate drops mixed in by hand just prior to dividing into portions.

If you share my concerns about 'accidentally' eating 40 biscuits for dinner instead of something a little more nutritionally balanced, you could also freeze them and cook them as you fancy - portion them up on the greaseproof paper then wrap in clingfilm. Remove the cling film prior to baking, and cook for slightly longer from frozen. They should be safe for a few weeks tightly wrapped.

Recipe: Pan-fried Gnocci with Spinach, Cherry Tomatoes & Pine Nuts

This is easily one of my favourite week night meals - it's a Mr F concoction that has become a bit of a comfort food staple. It combines several of my favourite foods (spinach, butter and potatoes), and the act of frying carbohydrates means it is probably bad for you. I tell myself that the cherry tomatoes and spinach count as two of your five a day, so that makes it ok.

Serves 2

500g gnocci (roughly one packet, unless you can be bothered making your own)
1 clove garlic, finely diced
1 generous pinch mixed dried Italian herbs
50g butter
2 tablespoons pine nuts
2 large handfuls (about 75g) baby leaf spinach
2 handfuls (about 12) cherry or baby plum tomatoes, halved

Pre-heat your oven on low (to use to keep things warm).
Cook the gnocci according to the packet instructions. Meanwhile, in a frying pan, melt half of the butter and add in the pine nuts and garlic. Toast in the butter until golden, taking care not to burn them. Add in the cooked and drained gnocci, adding more butter if necessary to prevent it sticking to the pan, and stir gently. The gnocci should fry slowly for a minute or so on each side, until golden and crispy. Transfer the gnocci and nuts into an ovenproof dish, and keep warm in the oven. Make sure you pour over any butter that's been left behind to keep the flavour!
In the same pan, pop the other half of the butter in. Stir in the spinach, sprinkle on the mixed dried herbs, and wilt away the liquid. This may take a minute or so. When the spinach liquid has evaporated, mix in the cherry tomatoes, stirring only occasionally, to soften the flesh and char the skin slightly.
Remove the gnocci from the oven, stir through the spinach, tomatoes and pine nuts, and serve on hot plates. Season with pepper, or, if you fancy, a little parmesan.

Recipe: Banana Bread for Breakfast

It's a funny thing, breakfast. I don't think I've heard anyone recall a wonderful breakfast that they had in the same way that they would recall a dinner or a lunch. It's a meal that is often skipped, frequently rushed and usually really quite boring. Although I'd like to tell you that I get up early enough to make Eggs Benedict on a daily basis, that would be a lie, and anyone who vaguely knows me will be snorting with laughter at the thought.

In an attempt to wean Mr F off cereal bars, we have been experimenting with different 'healthy' options that can be nibbled on the bus, or washed down with a cup of coffee in a more discreet manner than a bowl of cornflakes. I've been enjoying trying variations on banana bread, mostly because it means I have a use for the slightly mangled bananas that end up being left in the bottom of my bag, but partly also because "Banana and Sultana" is fun to say.

Basic Banana Bread (based on one of Delia Smith's)

75g butter or margerine
110g caster sugar
1 egg
225g plain flour
2tsp baking powder
4 bananas
1 teaspoon lemon juice (optional)
2 tsp mixed spice (or variations on nutmeg, ginger and cinnamon will do)
2 generous handfuls of tasty extras

Line a loaf tin with greaseproof paper.
Put everything except for the tasty extras into a bowl and mix thoroughly.
Stir in the extras.
Bake for 50-60 mins, at 180C.

I blooming love this recipe. It's so easy, it takes about 5 minutes to mix, and you can add anything you want - sultanas, raisins, chopped nuts, whole nuts, chocolate chopped up, mixed peel - it's all good. You could use soft or light brown sugar if you prefer, or self raising flour if that's all you have, and it'd probably work. I've made it with low fat margerine, as well as proper butter, and it works. I've also used bananas that I've frozen when they went mushy, and defrosted a few weeks later - you don't get the banana chunks with this, but a really smooth, bready texture.It also freezes really well as long as it's pre-sliced.

Delicious.

Review: Home Taste

A friend of mine has recently moved house, and therefore takes a walk from Tollcross along the Grassmarket on a daily basis on her way to work. It's not an area I frequent particularly often, unless looking for a specific 'something' that I know i'll get there, which is daft, because there's lots of lovely little independent shops and restaurants in the area. Home Taste is slightly round the corner on Bread Street. Knowing my love of small and local restaurants, my friend suggested it as a perfect antidote to a horribly rainy Edinburgh evening.

I knew I was going to like this place when I walked in. My glasses steamed up, and one of the waitresses brought me a tissue. That's a good sign right there. I was seated, smack bang in the middle of the room, and she brought over a hotpot plate. I got excited. I should probably warn you - there is nothing fancy about this restaurant. It is probably the Chinese equivalent of a greasy spoon, and they have Tesco smart price tissue boxes on the tables rather than napkins.

We ummed and aahed over whether to have hotpot, or whether to go for a different dish from their menu - and after seeing the table behind us have their food delivered, we decided to go for the menu. It was vague in its descriptions, but we ordered well.

We decided to share some beef skewers (which actually turned out to be pork, probably a translation issue on our part), which were amazing. They were salty and spicy in a hot way, lots of spices coating them, and a slight cumin seed taste. They appear to have been slow cooked over charcoal, which made them really tender. Delicious.

My friend went for a pork belly and pepper stirfry dish, with a side of rice. The pork was, again, gorgeous, nice and freshly flavoured, and not too greasy. Very spicy though - lots of green chillies.

I went for a hotpot soup, which was amazing. It contained a little bit of everything that you'd get if you had a hotpot - seaweed, mushrooms and fungi, glass noodles, chunks of fish, fishballs, and a generous middle dollop of glass noodles. I'd asked the waitress how hot is 'hot', and she laughed and said she'd ask for a not-so-hot version. Even though I'm a fan of heat, it was on the spicy side for me and I was glad I'd whipped out as many of the dried chillies as possible when it arrived.

I have to also mention the 'condiments' trolley in the middle of the restaurant. It was one of the first things I saw when I arrive, and both bemused and excited me. Here we have bowls of fresh herbs, a massive bowl of peanut sauce, diced garlic, diced chillies, soy sauce, chilli sauce, and vinegars. It was brilliant, and I got quite carried away using the little bowls on the tables to mix away and dunk my seafood.

I love restaurants like this - they are so much more relaxed, and provide tastier, healthier food than most of your average Chinese restaurants. I was a little alarmed to see the chef hacking into an enormous box of meat when I went to the toilet (which was as functional as the dining room), but for food this good, I can forgive the basic kitchen and bathroom areas. Strongly recommended.

Meal for two, with rice for one, a side order and soft drinks: £20-£25

Home Taste
27 Bread Street
Edinburgh
EH3

Inspiration: Soda Bread

I love fresh bread. The smell, the spongey texture, the warm filling - a good fresh loaf with butter is not far off perfection for me. It's brilliant.
Mr Foodie is from Northern Ireland - a land where bread is Different. Good different. Soda bread is hard to get hold of in Scotland. Actually, I should clarify - it's not hard to get hold of, but it's not "right". Apparently, Soda bread should be simple and white, unlike this, which Mr Foodie reckons is more like Wheaten Bread. Are you as confused as me? I hope so... I was nervous when I decided to make my own.

I'm not a natural baker. I get frustrated at the size of tins (how and why do I never have the size specified in the recipe?) I don't understand how you can magically tell if you've kneaded dough enough, and the hundreds of types of flour overwhelm me. The last time I made bread rolls, they were more like hockey pucks. I was not optimistic about Soda bread - it doesn't rise until it's in the oven, it seemed very wet, and putting soured milk in bread seemed - well - wierd. But it worked!

I used this recipe by Rachel Allen, the Queen of Irish cooking and baking. Really easy. I didn't bother with the 'floured' surface, mostly because I couldn't find the antibac kitchen spray. It took about 5 minutes to mix in, and was ready by the time I'd showered and dried my hair - perfect emergency breakfast bread. Particularly good with....

Eggs, crispy bacon and spinach

 Scrambled eggs, spinach and smoked salmon

Bank holiday weekend brunch heaven.

Recipe: Tomato and Potato Layer Bake

I am now the proud owner of a food processor. Proud, and overexcited. I've been waiting for it to arrive for 6 weeks (when my mum ordered it as a housewarming present, it was out of stock, so good old John Lewis sourced one for me). This has given me 6 weeks of getting excited about things that I can whizz, chop, whisk, blend, grate, and puree.

First up - a quick and tasty potato dish. This recipe is loosely based on a Delia Smith's Summer Collection recipe that my mum makes a lot. I've sped it up a bit so that it's easier for a week night dinner, and made it store cupboard friendly. Think of it as a really easy and lower fat version of boulangere or dauphinoise potatoes.

Tomato and Potato Layer Bake

Serves 2

500g potatoes

1 large onion, red or white

1 can good quality tinned tomatoes

1 tablespoon virgin or extra virgin olive oil (optional but highly recommended)

1-2 cloves of garlic, crushed

1/2 tsp dried sage

1/2 tsp dried basil

Salt and pepper

  

In a food processor (or with a very sharp knife), whizz your potatoes and onion into thin slices.

Mix together the tomatoes, oil, herbs, garlic, and a generous pinch of salt and freshly ground pepper. 

In a large microwave-proof dish, mix together your potatoes, onions and tomato mix. 

Microwave on full for 15 minutes, covered (you could use a plate or clingfilm if you don't have a lidded dish).

Take the cover off, and microwave again for another 5 minutes. 

Serve.

  

Ideal served with meat or fish - it would be great for a healthy side to steak. We had ours with roast chicken and a spinach salad. 
Fresh basil, torn up, would also work if you have it, to give a stronger taste 
You could also add in crumbled feta or mozzarella, olives, slivers of parma ham, capers, anchovies - anything really - to make it perfect for a lunch box.

Recipe: Pork, Sage and Apple Meatballs in a Creamy Cider Sauce

Mr Foodie and I recently combined freezers, which has resulted in an epic amount of sausages. We're talking a kilo of organic sausagemeat, and four or five packets of sausages. I have no idea how, seeing as we're not massive meat eaters, but there's only so many bangers and mash and toads-in-the-hole that a girl can eat, so I've started to diversify.

Pork, Sage and Apple Meatballs in a Creamy Cider Sauce.
Serves 4.

For the meatballs:
500g sausagemeat or minced pork, blended until smooth in texture
generous teaspoon dried sage
1 egg
1 small cooking apple
salt and pepper

For the sauce:
1 onion, finely sliced
300ml dry cider
100g crème fraiche
teaspoon plain flour (if needed)
2 teaspoons grain mustard (or more to taste)
salt and pepper

For the meatballs:
Peel and grate the apple. Squeeze out as much liquid from the gratings as you can - setting the juice aside for the sauce. Pop the meat into a large bowl, along with the egg, sage, and apple. Mix through thoroughly - this will take a while and a fair amount of arm effort. If you think that you've got a bit much egg in to begin with, keep mixing, it'll blend through.
Using two teaspoons to help, break up the sausagemeat into mouthsized balls. Place them onto a lightly floured chopping board while you do this.
Next up, fry the meatballs in a wide non-stick frying pan. Use about a tablespoon of oil - don't forget that pork can be quite fatty so it'll let out some more fat as you fry. You might have to do it in batches if you've only got a little pan, just pop them in the oven in an oven-proof bowl to keep warm if you want to. Try not to move the meatballs around too much as you cook them, or they run the risk of breaking up. When the meatballs are bouncy, rather than squashy, and browned all over, cut one in half to check they're cooked. If no pink remains and they're hot in the middle, they're done. Avoid overcooking, or they'll go dry.

For the sauce:
In the same pan that you cooked the meatballs in, and without washing the pan, fry an onion until transluscent.
Slowly and carefully tip in your cider and any apple juice you may have saved from the squeezing, stirring the bottom of the pan to release all the sticky burnt on bits. Sprinkle on the flour and mix in the crème fraiche.
Add in the meatballs to the sauce and wait for it to simmer down until thickened.
Season with salt and pepper, adding a pinch of sugar to counteract any tartness if you wish, and serve.

 It's hard to make brown food look appetising, but it is, honest.

 Tips:
* I'd suggest serving simply, with potatoes and steamed veggies because the sauce is rich. We went for spinach and lightly fried mushrooms, which was great.
* If you want to bulk out the sauce or stretch your meat for more people, you could add sliced mushrooms - just make sure you fry off any mushroom liquid before adding the cider and cream.
* The sauce would be great with pork of any type - especially chops.
* Cooked meatballs are great in the freezer. Just make sure that they're well cooked and cooled completely before portioning and freezing.
* If you're making for non-alcohol drinkers, you could use a crisp, fresh apple juice. Cloudy type would be best - not too sweet.

Recipe: Mushroom Soup

Mushrooms are funny things. They are unappetising in colour, smell and texture, but big and tasty on flavour. I feel a bit sorry for them in a way. Like many people - I can't stand a slimy mushroom. I've never understood the 'stuffed mushroom' fad that refuses to go away. Although on reflection, this may be because I hate it when people give them to vegetarians and expect them to be excited.
I am still ploughing on with my eternal battle to Empty The Pantry. It's going well - the looming threat of having to move house is spurring me to eat some interesting combinations, try new things and revisit ingredients that I wasn't convinced about first time round.

When I was a student, I went through a phase of eating huge amounts of mushroom risotto. I'm not entirely sure where this fad came from, although I think it may have had something to do with the oil store on Borough Market, and the truffle infusion that I was persuaded to buy, and then didn't know what to do with.

I always have a packet of dried mushrooms in my cupboard. Their texture and colour is so much more appealing than fresh. The smell makes me think of camping - wet, damp, woody and earthy. But now that the risotto fad has disappeared for the moment, they have been neglected. Until now. This soup takes ages, but tastes wonderful.

Mushroom Soup
Serves 4 as a main

300g mixed dried mushrooms
600g fresh mushrooms
1 large onion
1 clove garlic
50g butter
250ml hot water
500ml chicken or vegetable stock

Soak the dried mushrooms in hot water for about half an hour. Stir them occasionally.
Meanwhile, roughly chop the fresh mushrooms and finely slice the onion and garlic.
After the dried mushrooms have been soaking for half an hour, start cooking. Don't drain the dried mushrooms!
Sautee the onions and garlic in butter until they start to turn transluscent. Add the fresh mushrooms and stir in with the onion, garlic and butter to sautee a little. If they stick to the pan, add a tablespoon of hot stock. They should start to brown, and the liquor from the mushrooms should start to come out.
Stir in the dried mushrooms, and their juice, and cover the mixture with the stock.
Simmer for an hour - half an hour with the lid on, half an hour with the lid off.
Blend the soup. This will be time consuming, mushrooms have a slightly wierd texture when blended. The aim is to break up all of the fibres, to get a creamy but thick texture. If you think you need more liquid - add a tiny, tiny amount at a time.
Serve with buttery crusty bread, a generous swirl of cream, and a sprinking of fresh thyme or rosemary.

Adaptations:
You could make this recipe dairy free by using olive oil instead of butter.
To make it more suitable for small children, use water instead of stock. Add a dollop of mushroom ketchup if it needs an extra kick.
Sauteed fresh wild mushrooms sprinkled on top would be stunning.
Blend in blue Stilton cheese, or crumble on top to serve.

I'm blogging this recipe for Save The Children's Recipe Challenge. Their aim is for thousands of recipes to be collated into an e-book, to be sold as a fundraiser. It's not about increasing aid, or bullying developing countries - it's about encouraging our politicians to get together to actually *do* something about a problem, rather than throwing money at it in the hope that it will go away. You can read more about it at The Pink Whisk.

Recipe: Butterbean Soup

I will be moving house shortly, and therefore am attempting to eat everything in my flat. It's something I half heartedly try every now and then, before the lure of Waitrose gets to me, but this time (because I don't want to have to lug even more stuff with me than is necessary), I mean it.

Dried beans and pulses are a pain, in that the majority of them require soaking for a long length of time (overnight usually) before being boiled for between 10 minutes and 2 hours. This process kills off the toxins, and therefore is definately worth doing, but aint half tedious if you're feeling the need for some pulsey protein in your life in a hurry. The end results of the process are, in my experience, mixed. Sometimes they stay rock hard, some times they turn into mush. Sometimes they taste ok, sometimes they taste of absolutely nothing. This is a bit of a bugger, because they're actually really cheap (we're talking about 99p for 1kg dried - that's roughly 99p for 1.5-2kg rehydrated), and incredibly nutritious.

Picture courtesy of Delia

I use tinned butterbeans a lot - they are amazing fried with chorizo and tomatoes, or mashed into a type of Hummus. They thicken sausage and tomato casseroles, and bulk up Chilli Non Carne. However, anyone who has read other recipe's I've done will know that I have a tendency to turn things which I'm not sure about into a) risotto, or b) soup. Unsurprisingly, rehydrated butterbeans are better in b) than a).

Butter bean Soup
(serves 4)

250g dehydrated Butter beans
1 large onion
20g butter
500ml hot stock (Ham stock is amazing in this, if you can get it. Alternatively, Chicken or Veggie will do)
1/2 teaspoon dried rosemary.
upto 200ml hot water.

Prepare the butter beans as on the packet (I soaked overnight, then boiled for 10 minutes).
In a large pan, slowly fry the onion in the butter until soft and translucent.
Tip in the butter beans, rosemary and stock. Simmer for 5 minutes until the beans begin to soften and break.
Blend, adding more water as required to desired consistency.
Serve.

This is a thick soup (think of the texture of Lentil), so smaller portions will be needed than most other vegetarian soups, especially if it's a starter. It is, however, deliciously creamy...

Surprisingly difficult to make soup look attractive in a photo

It's really easy, really cheap, and if you can't be bothered with the dried ones, you could easily substitute 2 tins of drained beans. If you fancy that bacon tang, but can't get hold of ham stock (I used Knorr stuff I had floating around), sprinkling with some crispy bacon bits, or crispy parma ham would be really tasty.

Recipe: Lazy Bruschetta

I have been off work for a few days this week with a stomach bug. It was grim. I won't go in to too much detail, but it was my first 'adult' experience of having any form of gastric horridness, and it happened to be whilst on a course. In Stirling. Not Edinburgh.

And so, I have been feeling sorry for myself, sorry for my stomach, and mostly sorry for my appetite. While I have consumed epic amounts of flat Coke and hot Ribena, the food element of my diet has been lacking this week - sad times (although on the plus side, I've lost the 3lbs I put on over Christmas. Pro's and Cons, eh?).

When I am tired, stressed, or under the weather, I think I want stodge. Macaroni cheese, pie, sausage and mash. What my stomach actually wants is 'clean' food with a decent nutritional value, what my brain and hands want is to do the minimum amount of cooking needed. This week, my body realised it was going to have to compromise - and so we arrived at Lazy Bruscetta.

The easiest, laziest bruschetta. 

Serves 2.

Small onion, very finely chopped (red ideally).

1 small garlic clove.

5 tomatoes (plum if you have them, but any will do, especially slightly over ripe. You could also use 10-15 cherry tomatoes, chopped in half).

10 olives (preferably a mix of green and black).

2 teaspoons of capers, drained.

Glug of decent quality olive oil.

4 pieces of bread (crusty is great, but any form of receptacle - including rice cakes - will do).

Salt and pepper.

Finely chop the onion and garlic - really finely - place in a microwavable dish with a lid, and add a glug of olive oil. Steam in the microwave for 2-3 minutes, until they begin to soften and become transluscent.

While they're cooking, roughly chop the tomatoes. Add them in to the onions, along with roughly chopped olives and the capers, and stick in the microwave again for a minute to soften the tomatoes, and warm up the rest of the ingredients.

Serve straight away on crusty bread (if you have it) or toast (if you don't). Or, shove it in a pitta bread for a vague attempt at recreating the marvellous Greek salads from holidays. However you have it, sprinkle liberally with salt and freshly ground pepper. 

Great for modifying - mix in an anchovy, drizzle with balsalmic reduction, add some fresh basil along with the tomatoes, sprinkle with leftover mozarella or parmesan, or place on top of parma ham. 

It'll also last a day in the fridge - perfect if you're tight for time, lazy, or feeling under the weather.