Roasted Beetroot, sheeps' cheese & pesto on sourdough

Beetroot is in that marmite/coriander/gherkin type food group, isn't it? You'll find that lots of people don't like it. My mum still calls it 'Beep rupe' when I'm about, it's what I used to call it when I was a little girl. These foods that some people can't stand just so happen to be in my own personal group of 'makes life taste better'. I've managed to convert a handful of friends with roasted beetroot though, it tastes nothing like its boiled or pickled partner. 

There's no denying how beautiful it is either. My new favourite snack is toasted sourdough with soft cheese, beets tossed in lemon, fennel seeds and smoked salt, courgettes/asparagus and drizzled with a garlicky home made pesto. Heaven on toast. This particular orange and rosemary cheese was made the day I bought it from a small sheeps' cheese supplier, properly pimped up snack!

 Chopping board aftermath

Aubergine Parmigiana

I love the dark, glossy skin of an aubergine. I love how they absorb flavour, hold their shape and round off a dish without the need for meat. In this recipe I char-grill them or even better, barbeque. The smokiness really intensifies the flavour of the dish.

I made this one in my brownie tin, so just served six with a big side salad. 

I love North End Road market in Fulham where every bowl of fruit or veg is a pound and I've always been impressed with the quality, but best to use straight away! 

Here is a shoddy phone shot of one of the many stalls, not very glamorous but neither is the market, but you get the perk of THE BEST FALAFEL from a stall at the end.  

 Slice 4 aubergines 5mm thick, brush them with oil and char-grill on both sides until dry

 I pop them on a cake rack so they don't go soggy when piled up out the pan

Fry off 2 small red onions and 4 cloves of garlic in olive oil, a pinch of dried oregano, s n p. Meanwhile skin and chop about 12 tomatoes and reduce or 2 cans if you like and then tip them onto onions and let simmer for 10 mins. I add a splash of red wine vinegar and a little rose harissa at this stage.

Line your dish with foil and then layer the tomato sauce, aubergines and about 150g of grated parmesan and 50g of mozzarella and basil leaves.

Drizzle with a little olive oil and bake! If the tomato sauce and aubergines are still hot, this only takes 20-30 minutes at 180c

Before and after shot..

Fresh flowers for decoration

It is such a beautiful day in London, no time to be inside blogging. This evening though.. I know I've slacked ;) Here is a pic of a birthday torte I made and decorated with flowers. Later we sliced in half and sandwiched Dulce de Leche ice cream inside!

Vegan Cocoa Coconut Bites

It's Monday, and for this day only, it is easy to fool yourself you can eat like a Saint after that weekend.

I just came across a blog called www.sproutedkitchen.com It is the most beautiful collection of recipes based on wholefoods and will become by Monday inspiration. This recipe is Sara's and I promise you, vegan treats can be delicious. My friends didn't even notice. Her recipe is here

Makes 20-25

Because these are vegan, they can also be enjoyed raw. You can scoop them into balls, chill them for about an hour, and enjoy as such. I baked mine at a low heat, because it gives them a texture of somewhere between truffle and cookie and I really love that. A crisp crust and a soft center. Perfection.

1 1/2 cups dried, unsweetened coconut

1/2 cup natural cocoa powder

1/3 cup rolled oats

1/2 cup grade b maple syrup

1/4 cup extra virgin coconut oil

1/2 tsp. vanilla extract

1/4 tsp. cinnamon

In a mixing bowl. Combine the coconut, cocoa powder and rolled oats together. Stir in the maple, coconut oil, vanilla and optional dash of cinnamon. Mix to coat everything evenly. Set in the fridge for 20 minutes.

Preheat the oven to 215'.

Line a baking sheet with parchment paper. Using a mini scooper or your hands, make 1 inch balls and set them on the baking tray (they don't spread, ample space between is not important). Bake them on the middle rack for 20 minutes. Remove to cool.

Lentils & rice with eggs and asparagus

I have been on a week-long soup 'n' painkiller diet. 

You see, I had my wisdom teeth out on Monday and things were a little bit miserable and sore for a while. Who am I kidding, it still hurts, but I'm on the mend and I guess what I’m trying to say is, sorry I’ve been dormant all week. I’m back.

When you’ve been starved all week, you over indulge. It started on Friday night, BYO and burritos in Soho with the girls. Saturday- lunch from the Southbank market, walked off round the Tate and back to The scooter bar for beers in what was a tease of sunshine and then to a Malaysian Supperclub by Wild Serai meeting wonderful new people over chilli crab. Sunday was a lovely day too, spent with the family in the country, walks and a Rib roast. If that wasn’t enough, yesterday Reiko invited a few of us to the soft opening of Sticks n Sushi in Wimbledon, which was beautiful. I can see myself becoming a regular there.

So after all that, my appetite for blogging is back. Time to share a lunch I made last week in Spain. It is sort of like Kosheri. 

Serves 4

Steam 2 cups of rice with a little bit of butter and simmer away 1 cup lentils ..meanwhile

Fry 1/2 cup chorizo and 1/2 cup onion (I didn't use garlic here but you could)

Add some chopped kale to the pan.

Fluff up the rice in a bowl, add the lentils, chorizo, onions and kale. Season with salt and pepper, 1/2tsp cinnamon, 1/2tsp nutmeg.

Bring a pan of water to the boil and add 4 eggs. Simmer for 6 1/2 mins and peel. Griddle some aspagus and tuck in. Delish warm, cold or as leftovers.

Lemon cakes with candied lemon slices

I have never candied my own lemon slices but I had these little ones just slightly larger than an egg and thought, why not? They add a nice sweet/bitter taste and look pretty.

 

In a 6 cup silicone muffin mould- bake for 20 mins at 180C

225g SR Flour

225g butter

225g caster sugar

4 eggs

1 tsp lemon zest

For the syrup

juice of 2 lemons

100g caster sugar

2 little lemons, sliced thinly 

bring all to a simmer until sugar is dissolved and lemons are soft. Pierce each cake and drizzle on syrup, then place a slice of candied lemon on each cake.

I'm not sure what has happened to my blog or why I post some photos small and some small, perhaps tomorrow I will look into this! x

Chicken Caesar Salad

It's spring, get your biggest bowl out and get your Caesar on.