SUGAR SNAP SALAD WITH MISO DRESSING

So... If you know that you are going to a dear friends house - the one and only Pophams - and you know that a few hours later you shall be drinking for approximately 12 hours, and behaving rather badly - then you must also know that you need to eat.

Bill and Cath supplied the ham from down the West Country, the bread came from Venn St Saturday market in Clapham (and if you haven't been there, then you are missing out - Max looks forward to his pulled pork bun with apple sauce all week)..Tim and Caroline provided the as always perfect



location, the wine, um and um oh yes - the cheese!!! And we supplied 2 salads, which luckily I managed to take a quick snap shot before the rushed journey across the common.  My hair was a total disaster and looked like I had been auditioning for a role as Bonnie Langford's little sister.  Anyway, back to the food... it was very very delicious, and obviously healthy and unfattening. So, if you don't drink gallons of wine and tuck into a ton of chocolate afterwards, you are well on your way to a delicious uncalorific feast.  And, the plus, is that it very easy, very tasty and very quick.

THE SALAD (For 8)

2 packs trimmed sugar snap peas
2 Chinese leaf lettuce
1 bag radishes
10 spring onions
4 tbsp sesame seeds (dry toasted in a frying pan)

FOR THE SESAME - MISO DRESSING

Big thumb of ginger
2 large garlic cloves
3 tbsp white miso - all good supermarkets (so not our local Tescos!)
2 tbsp tahini
1 tbsp honey
4 tbsp rice wine vinegar
2 tbsp toasted sesame oil
2 tbsp olive oil

Boil the sugar snap peas for no more than 2 minutes in salted water - you do not want them soft - you could even have them totally uncooked if you prefer.  Thinly chop the cabbage, thinly slice the radishes, thinly slice the spring onions.  Add all of them together with the barely cooked sugar snaps, give them a bit of a toss - toast the sesame seeds, and then sprinkle them on the top.

For the dressing... finely chop the ginger and the garlic.  Pop into a pot with a lid and add in all the other ingredients.  Drizzle over the salad just before serving and give it a good old mix up.

Totally scrumptious....




















I also did another salad - and if you are not too bored of bulgar wheat, then you can read on....


BULGAR WHEAT SALAD - with coriander, yellow pepper, chopped almonds, raisins, spring onions and lemon juice.

Rinse half a packet of bulgar wheat in a sieve to de -starch it... pop in saucepan and cover with water, and about an inch extra.  Add olive oil, salt and a veg stock cube.  Boil for about 3, then add the raisins and leave to stand for another minute or 2.  Drain any excess water.

Add finely chopped spring onions, chopped coriander, chopped almonds, yellow pepper, salt and pepper, and lots of lemon juice to taste.

Delicious... I was also going to add feta cheese and pomegranate seeds, but you could do that another time.

Not sure if the photos do them justice ...

The bulgar wheat salad can keep for days, and you can add a million different things to it to your liking... and if you don't have bulgar wheat, you can use quinoa (Keen-wha - for those not in the know!) or cous cous..

So, have a great sunday - I shall now be resting my head, and trying to remember if I disgraced myself yesterday, but quite chuffed that I seem to have suffered amnesia.

AUBERGINES WITH CHERMOULA AND YOGHURT - A MUST MUST

Okay... so this is especially delicious - and the great thing about it is that it can either be a side dish (with chinese pork tenderloin- like we had last night - recipe later) or a starter OR a little light girly lunch (notice the low carb option!)

I love aubergine, and sometimes grill a little to put in my salad with rocket, red onion, feta cheese and pine nuts - with a drizzle of lemon juice, olive oil, salt and pepper. YUP -  PRETTY TASTY..

INGREDIENTS for 4 people

2 aubergines
4 cloves garlic
3 tsp cumin
3 tsp ground coriander
3 tsp paprika
A couple of preserved lemons (or lemon skin if you can't find them)
Bunch of coriander
Bunch of parsley
Small bunch of mint
Olive oil
Half a packet of bulgar wheat
Handful of raisins or sultanas
6 spring onions
Lemon juice
1/4 tub greek yoghurt



So, for the Chermoula (which is basically all your ingredients apart from the bulgar wheat, spring onions, raisins, mint and yoghurt!)

Mix together in a choppy whizzer all the spices - so the cumin, ground coriander, paprika, garlic, preserved lemons, salt and pepper, half the bunch of coriander and parsley, and few splashes of olive oil.
Once whizzed, then you cut the aubergines lengthways in half and then slice them in a criss cross way - but be careful not to puncture the skin.

Pop the chermoula on top, dividing it evenly between the 4 halves.

Put in the oven (200 deg) for around 20-25 mins or when aubergine is properly cooked.

Meanwhile... make the bulgar wheat.

I LOVE BULGAR WHEAT, and any leftover you can have for lunch the next day - maybe mix it with a salmon fillet and some extra red onion for the perfect healthy lunch.

Put half the packet of bulgar wheat in a bowl (sometimes I put a veg stock cube in with it, but this dish is so tasty along with the aubergine, that it doesn't really need it).  Cover with boiling water, probably around 200ml - but you might find it drinks a bit more so you can keep adding.  Pop the raisins and olive oil in aswell and leave covered for at least 10-15 minutes. Chop the spring onions and then add them in too, with the rest of the fresh parsley and fresh coriander and some splashes of lemon juice.  It should be quite soft when done. (but not too soft - we don't like soft)

When aubergines are cooked, pop the bulgar wheat mix on top, and a few dollops of yoghurt, and finish with a bit of mint to look the part. (Although saying that - have just looked at my photos, and I seem to have mixed up my parsley and mint, so either will do!)

I really hope this doesn't sound too complicated, because it is so worth doing, and very very easy, and completely delicious.

Am not sure if the photo does it justice!!

Anyway, enjoy - (not like Max, who pushes it around his plate, and opts for a pork filled bagel instead - I mean seriously)

SHEER DELIGHT - Vietnamese sticky chicken with crunchy salad

Nothing delights me more, than sitting in my kitchen with a cold glass of Pinot (after a not terribly stressful day), kicking back, talking to friends and kids (the one that actually decided to stay at home), and watching my husband cook.

God forbid I interfere.... in fact I did try - Jeez, I won't be doing that again.  Nobody actually told me he was qualifying for MasterChef.

Anyway, the result being the tastiest little number that I've had for quite some time.

Sticky Chicken (I don't know why I added the Vietnamese bit, but I'm sure you could find it somewhere there)... and the Crunchy slaw/salad - which actually he also made it for me the night before, but I can't get the hang of taking photos of food before I eat it, so now I have a feeling that everything will have to be cooked at least twice.

SAUCE FOR THE CHICKEN  - Written by the chef himself - just so there is no mistake

Make  a thin to medium caramel, mix finely chopped shallots, thumb sized bit of ginger, rice wine vinegar, fish sauce, light soy sauce, dash of Chinese wine, fresh red chillis and good squeeze of lime (never lemons! !) When the caramel is ready CAREFULLY add the mixed up stuff (it can go crazy) to it - dont do it the other way round - (according to chef extraordinaire Mikey Hayes, it makes a HUGE difference, and I wouldn't be the perfect wife if I recounted it any differently)..

Skinless chicken thighs (bone in)

Marinade the thighs in the cooled sauce in the fridge for at least three hours (Not sure he did that - but then who am I to argue?)

Preheat wok small splash vegetable oil (rice bran oil if you can  get it) add chicken about five max or it will boil (This is where I came in and did it wrong and apparantley ruined the whole thing - woops - I still thought it tasted pretty good though.)  Leave alone, dont stir it- it will caramalise and get a bit sticky.

When you cant stand it (or me, annoying him) any more, turn them over and give them the same treatment. They should be dark and sticky. Add toasted sesame seeds, crispy fried shallots, handful of chopped coriander, squeeze of lime.

SALAD

Thinly sliced cabbage, carrots, cucumber, the long red pepper things, spring onions... and for the INCREDIBLE dressing - mix toasted sesame oil, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp honey, 3 tbsp sesame seeds, 1 tbsp rice wine vinegar.

This is wierdly good with bulgar wheat for that classic Ukrainian Vietnamese  vibe!

So.. there you have it.. It was specially tasty, with or without my input - 

And marital harmony is back in the room....

SODA BREAD

So... I made this yesterday, and then ate the whole lot the second it came out of the oven... and then realised I wanted a photo... so I got up early this morning and made another - it is TOTALLY delicious, and super easy... you don't need the whole waiting watching thing that you have to do with other breads... and incase any of you noticed, yes... it is the recipe of the kind of sexy Mr Hollywood - so I thought I'd try it out, and I now love him even more...

This second one hasn't lasted too long - but am waiting for Annika to knock on my door and chow down on the left overs, so she better not let me down, as Max has just come in the door, and he's not a soda bread fan - damn... if I have to eat two loaves in two days, Mr Hollywood will have to come and knead my doughy ass.

INGREDIENTS

• 250 g strong bread flour, plus extra for dusting
• 10 g baking powder
• 1 tsp salt
• 35 g butter, softened
• 75 ml buttermilk
• 75 ml milk
• 1 medium egg, beaten

Mix the flour, baking powder and salt and softened butter... add the rest and mix, but don't knead ... make into a slightly flat thick round shape and then put a cross in it with a knife (you can cut right through the dough near the ends)

Leave to settle for 20 mins to half an hour, and then sprinkle flour on the top.

Cook in 200 deg oven for half an hour - and you have the most delicious hot bread to be scoffed immediately.

Apres Boozy Lunch

After having a fabulously boozy and smokey lunch with my beautiful friend Nikki (not that I smoke obviously, as still planning on running 26.2 miles on Sunday) ... I have to think about cooking my two boys their last supper before they return to institution tomorrow (saying that, they are bloody lucky to be going to holiday camp where they can actually do everything that they can't do at home - apart from eating fabulous food).  So that is where I come in....

What to cook?

It's Monday night, and the fish shop isn't open - I was leaning towards tuna, rolled in sesame seeds and very briefly seared in a pan, served with a few dipping sauces (soy, ginger, garlic, chilli and lemon juice - and a dash of ketjap manis)... and a fabulous salad (my fave at the moment is rocket, thinly sliced red onion, feta cheese, pan fried pine nuts with a balsamic, sesame oil, lemon juice dressing).... but failing that  I need to have a moment of my time to think, so bear with me .....

Um, um, um (this is where yoga comes in)....

A VERY LATE EASTER!!

I know we are a few weeks behind (but really, if you know me, I do struggle to keep up at times..)

This is our home made Easter Egg, obviously Easter was some time ago, and we're now looking forward to a long hot summer with as little chocolate in our bellies as humanly possible, but I thought I'd give you a heads up for next Easter - or an exciting birthday treat for the future....

All you do is blow up a balloon (any shape, and as big as you like)

Push whatever you fancy inside it (mini eggs. little toys, even money....or a crazy little love note..)

Melt some delicious chocolate, and then coat the balloon in melted chocolate.... Cover with sprinkles or edible glitter... and then wait till it hardens.

Once cool, pop the balloon with a pin, and then gently remove the popped balloon from the chocolate.  You should be left with an amazing homemade chocolate egg with all your perfectly thought of mini presents inside - what about a diamond ring?  It is my wedding anniversary in a week, so if anybody fancies forwarding this to Mike, you would be most welcome!

Good luck, and happy eating, this can only put a smile on your face!

CHOCOLATE AND PEANUT BUTTER CAKE - HOLLY'S BIRTHDAY

So... being addicted (and that is for sure) to peanut butter, I could only try and lead Holly with a little nudge, to decide that she wanted some sort of peanut butter in her birthday cake... and so the idea of a chocolate and peanut butter cake was born..

OMG - sitting round the kitchen table, Holly, a few of her friends, the in-laws, and another friendly face or two, no-one tucked in quite as much as me.  Knowing that I was due out for a beautiful birthday supper only an hour later, did nothing to quash my thirst for a heavenly mixture of chocolate and peanut butter...

Chocolate cake
110g self raising flour
1 tsp baking powder
110g butter
110g caster sugar
2 large eggs
2 tbsp cocoa

Peanut butter icing
Pot of philadelphia
250g Icing sugar
Pot of peanut butter

Chocolate frosting
250g dark chocolate
3 tbsp golden syrup
Half pot of peanut butter
100g butter

For the cake, mix it all up together and divide between 2 greaseproof tins, and cook for about 25 -30 mins.. until risen.

For the icing, mix it all up and ice when cake is cold.

For the frosting, melt the ingredients in a bowl over a saucepan of boiling water, and once all melted and mixed.... wait for it to cool a bit and then pour it over....

Voila!  A happy birthday child and an even happier mother, what more could you ask for?....
Especially tasty when swiftly followed by a few delicious cocktails at Tsunami (the place of the Hayes' birthday feasts)

SALMON WITH RICOTTA AND SPINACH IN FILO PASTRY

Actually, I think maybe I ate too much at lunch in the gorgeous Brixton Village (saw Tranny on a Bike, that clearly made my mother and Peter's (step father) day...and
whenever I eat too much,  I then can't seem to stop.  So, I had the urge to try out a new little recipe..,
Not knowing quite how many would be round the kitchen table, I wanted something quick and easy and equally (if not more so) delicious the next day..,
So... salmon, ricotta and spinach filo roll was created..,
Super simple, quick and very tasty ... Here goes...

Fillets of salmon (one per person - and a few more for luck)
Big pot of ricotta
Parmesan, grated
Lemon juice (and zest of at least 2 lemons)
Handful of breadcrumbs
Chives, salt and pepper
1 or 2 egg yolks
Bag of spinach
Filo pastry

Mix all ingredients in one big bowl, making sure salmon is chopped up in little bits and spinach has been pre-cooked in a pan for a few minutes until wilted)

Butter the sheets of pastry with melted butter one by one until you have at least 5 stuck together.
Put the salmon mixture on the lower part of the pastry, and then roll ...
Seal the ends with more melted butter, and then cook at 180 degrees for about 25 minutes...
I served with asparagus and green beans (with a drizzle of hot butter/lemon juice)
Oh so yum.

Swiftly followed by my little Max's (not so little as he's 14 this June) but as he's my baby, he'll always be little to me)
APPLE CRUMBLE and custard (which he made this afternoon while I was clipping the dog, and  trying to recover from my vast lunch)

No leftovers sadly, but tomorrow is a whole nother day of thinking about my tum, so will keep you posted....