Friday, 24 April 2015
The cod cheeks took me by surprise. You know those days when you know exactly what you're going to cook only to be thwarted at every step. You go to your favourite butcher to get quail. No quail. Ok wild rabbit then. No wild rabbit. So I bought pork, then remembered by partner doesn't eat it. Walked into three organic, specialist green grocers'... No sorrel anyone? Really? Luckily, I stumbled across these delicious cod cheeks while looking dejectedly around a fishmonger.
Monday, 20 April 2015
My garden mystifies me. Everything is in bloom and I don't know when it happened. Now the weeds are taking over and I'm not sure if I mind. I wish I knew what to do with dandelion, because I've heard it's very beneficial, but I don't feel confident with it. I get flashbacks to my childhood and being told not to lick my hands of that milky residue the dandelion flowers leave behind. They said it was poisonous. So for now the dandelion gets left alone. Nettles I am confident with however. Despite their aggressive personality, they've always held a fascination for me and I've been brought up to see them as "good". So today, while making a start on my garden, I picked some nettles, braised them in salted water, dipped them in batter, and fried them for a tasty snack.
12 Nettle leaves
75g chickpea flour
1/2 teaspoon garlic salt
50ml light beer
50ml sparkling water
Runny honey and sea salt to serve
Simply mix the chickpea (gram) flour with the garlic salt the whisk while adding beer and sparkling water. Use tongs to dip the nettle leaves in the batter and fry. They're ready when golden, it should take about 3min each side. Serve drizzled with honey and sprinkled with sea salt.
Sunday, 12 April 2015
The world has woken up. Little buds are appearing on trees, the sun's out almost every day, if only for a short while and there are even some cherry blossoms that are in full bloom, though not the ones in Victoria Park, which always take a bit longer for some reason. Last weekend, I was in Eastbourne on the coast and for a few, very brief moments it felt almost like Summer. One of those brief moments was sitting on the warm, sun-filled, wind-protected porch, eating this mango dessert and washing it down with champagne.
This is just a step on from the Thai mango lassi and yes, yellow mangos are the best. Just blend all the ingredients down there to a smooth-ish consistency. It's nice to have a few tiny, juicy mango bits I find.
Champagne because we were celebrating my book deal. In my heart, I knew it was meant to happen, but it's still the most exciting thing that has ever happened to me. Now I have less than 6 months to produce the book. At the moment I am easing myself into it but very soon, I may have to give up everything else in my life.
Ingredients (makes 3)
2 yellow mangos
Handful ice cubes
150g mascapone cheese
1 tablespoon honey
1 teaspoon vanilla essence
Wednesday, 8 April 2015
In 2015 instead of New Year's Resolutions, I decided to have a monthly focus that helps me bring new habits into my life. The April focus is gratitude. Gratitude seems a bit meaningless. Everyone knows they should be grateful for what they've got, because there are people out there that have a lot less... blah blah blah. If we are grateful only when comparing ourselves to others then I think we're missing the point, because every person is on a different journey. I'll explain why I'm finding gratitude to be a truly transformative force in my life. When you are grateful for something and you make time each day to have this realization, then you simply can't abuse, mistreat or even take for granted what you are grateful for. For example, if I'm grateful for my body, then it follows that I treat it well. Gratitude almost immediately alters your mindset, you see. All of a sudden not eating processed sugar isn't a struggle, but something that I want to do. So with that in mind, here are some sugar-free, gracious chocolate truffles I made.
You simply blitz all the ingredients in a blender, then roll the resulting mush into balls. Roll them around in more cacao powder to finish and press the nut of your choice into the top. These ingredients worked very well but you can of course mix them up with whatever you have available. I have many things to be grateful for right now, but even before all this incredible luck came my way, I had plenty - we all do. I am even making a point right now of being grateful for things that haven't happened yet but I would like to happen, in advance, to encourage them into existence.
Ingredients (6 big truffles)
75g good quality, pitted dates
50g brazil nuts
2 tablespoons desiccated coconut
2 tablespoons coconut oil
3 tablespoons organic cacao powder and a bit more for rolling
Almonds and walnuts to go on top