Lexie’s tomato rice

I was going to call this ‘Basque vegetable stew’ – sounds a bit better than marrow stew which essentially what it is. Then Lexie started calling it ‘tomato rice’ which is a much better name. This is sort of a ratatouille, sort of a piperade and I remember my mum teaching me how to make it.

IMG_5751

Lexie is going through a weird hardly eating anything at all phase – literally three mouthfuls and she says she’s done. It’s quite challenging! But she really loves her ‘tomato rice’ and yesterday actually asked for it so I thought I’d share the recipe here. We always have it with rice and fried eggs. It’s really easy to make with kids – Lex slices the veg and pours the tomatoes into the pan, she loves stirring the pot and also helping to fry the egg (we gently break the egg into a bowl then she pours it into the pan and I fry it). Make a big batch of this on the weekend and you’ve got an instant veggie packed meal ready to go for the rest of the week.

IMG_5840

(I need to update this post with some pics of said tomato rice. Until I do here are some pics of Lex in her new little Indian girl outfit. She’s very keen on a Peppa Pig themed birthday party this year… erm…. so I preempted and bought her this costume. Success! She loves it and now wants a Cowboys and Indians theme. Am I a bad mother because I don’t want her to have a Peppa Pig party?)

Lexie’s tomato rice

Prep time: 5 mins
Cooking time: 1 hour
Budget: £5 (£1.50 peppers, £1 marrow, £1 tinned tomatos, £1.50 eggs)
Ease: Easy
Serves: 6
Ingredients:

  • 1 marrow or 2 big courgettes – cut in half and sliced into crescents
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1 onion, sliced
  • 1 clove sliced garlic
  • 2 tins of tomatos, drained
  • 1 chicken or veg stock cube and water
  • Salt and pepper
  • Sugar (equal to salt so maybe 1 tsp)
  • 1 bay leaf
  • Chopped parsley
  • Rice
  • Eggs
  • 4 tbsp olive oil

Fry the onions gently in olive oil in a heavy bottomed pan or casserole dish for 10 minutes. Make sure they don’t brown and season with salt to help release the onion’s juices, as my mum always says. Then add the peppers and fry for another 10 mins. Then add the marrow and fry for another 10 minutes before adding the drained tins of tomatoes, sliced garlic, bay leaf, stock cube and water. Add a little more salt and the equivalent sugar. Cook partially covered for 30 mins – 1 hour until you are happy with it. Sprinkle on the fresh parsley and serve with rice and fried eggs and some nice bread to mop up the juices. This tastes better the next day and keeps well in the fridge for about a week.

IMG_5768

Chocolate and almond cake

Hmm my last recipe was sweet and so is this one… Looks like I’m getting to the ‘cake’ phase of pregnancy. With Lexie, I had a sugar aversion during my first trimester but, by the time I finished breastfeeding, cake had become a major food group. A la ‘sleeping child = nice cup of tea/coffee and slice of cake.’ Indeed it is 3:37pm and, after a lovely and hectic morning at the London Transport museum my child is asleep. Here I sit with a lovely little latte and a slice of this scrummy chocolate and almond cake. If only my flat were tidy rather than toy strewn madhouse then we’d be pretty close to nirvana… (yes I could be tidying up instead of blogging BUT I’M NOT.)

IMG_5690

That picture is not my slice! That’s what is left of the cake at the moment. My much more reasonable portion is pictured below. The other pictures are from the London Transport museum. Ok so the recipe is another recommendation from my friend Dani. I’ve made it about 6 times now and think it tastes better the next day or even after a few days. It’s a Hugh Fearnley jobby (his recipes are so reliable I find, as if he’s Delia’s prodigal son) but I’ve changed it a little after a few mishaps/larder emergencies. I had no caster sugar so twice I used granulated white sugar. I’ve since made the recipe properly (and also once with a bar of Lindt chocolate orange by mistake) and I prefer it with granulated sugar. Lewis says I’m cray cray as one must always bake with caster sugar but I think granulated gives it a cruncher crumb and nicer texture. I also usually half or third the recipe as it’s a big cake.

IMG_5682

IMG_5668


Chocolate and almond cake

Prep time: 15-20 mins
Cooking time: 30 mins
Budget: £5-£10 depending on what essentials you have £5-£10 (£5 chocolate, £1.50 eggs)
Ease: Easy to medium
Serves: At least 6
Ingredients:

  • 250g dark chocolate (around 70% cocoa solids – we use Lindt), broken into chunks
  • 250g unsalted butter, cut into cubes
  • 4 medium eggs, separated
  • 200g granulated sugar!!!! Or as the original recipe states either 100g caster mixed with 100g soft light brown sugar OR 200g just caster sugar)
  • 50g plain flour
  • 50g ground almonds
  • 23cm springform cake tin

IMG_5696

Preheat the oven to 170/gas 3 and grease the cake tin with butter. I use the leftover paper from the butter used in the recipe to do this. Put the chocolate and butter in a bain marie or, as I do, in a smaller saucepan suspended over a larger pan of barely simmering water, ideally making sure the water isn’t touching the smaller pan. Stir occasionally until the butter and chocolate have melted.

Meanwhile, whisk the egg yolks and sugar together in a large bowl until well combined. Then stir in the melted chocolate and butter. Combine the flour and almonds and then fold these in.

In a separate bowl, whisk the egg whites until they hold firm peaks. Stir a large spoonful of egg white into the chocolate mixture to loosen it, then carefully fold in the rest of the egg whites with a large metal spoon, trying to keep in as much air as possible. When I first made this, I didn’t mix the egg white in properly so my cake was marbled with streaks of chewy egg white. So it should be a glossy brown when you are done.

Pour the mixture into the cake tin, place in the oven and bake for about 30 mins, until only just set. Hugh says: “It should still wobble slightly in the centre – this means the cake will have a divinely sticky, fudgy texture once it’s cooled down.” YUMMY! Then leave to cool for 10-15 mins before taking it out of the tin. It tastes better cold than warm and way better the next day, especially if you use the granulated sugar.

IMG_5681

Blackberry cobbler (and a summer bucket list)

I thought blackberries arrived in September? Or maybe the end of August? Given the current autumnal chill we are experiencing I guess they’ve come early. In any case it was a total joy to watch Lexie pick and stuff herself with blackberries for the first time this past weekend. We drove to Hurley, on the Thames, to visit the Olde Bell pub as recommended by Dee Purdy’s lovely blog (also check out une belle epoque – gorgeous childrens’ clothing set up by Dee and her sister).

IMG_5451

We were hoping to have the BBQ from the pub’s summer kitchen in their beautiful garden. Instead we got lots of rain. As the summer kitchen was shut we shared a roast beef sandwich and burger from the bar menu. The prices are typical of this sort of pub – £6 sandwiches, £11 burger and there’s also a lovely restaurant with gorgeous Ilse Crawford designed interiors serving Sunday roasts, £24 for two courses. We thought the food was ok but not a patch on the Anchor & Hope and that ilk of gastropub (the Eagle, the Albion etc). But we loved the pub’s gardens, especially the tyre swing which Lexie spent an hour on meaning I could read the weekend papers (thanks Lewis!).

IMG_5431

IMG_5440

We also had a lovely walk in the rain along the river where we discovered the aforementioned blackberries. Lexie was super excited about baking them and we talked about what we could make on the drive home. Crumble was the obvious option but I had a hankering to try a cobbler. I’ve only ever eaten cobbler once, a supermarket packet one my mum bought one day when I was a teen. She brought it to the table declaring: “Hurry up, eat it while it’s PIPPING hot.” She had mispronounced the word ‘piping’ she’d read on the packet instructions and me and my dad DIED with laughter. To caveat the tables turn when we go to Spain and my whole family DIE with laughter every time I mispronounce something.

IMG_5457

So cobbler it was. We tried the Alice Bay recipe recommended by Courtney on Babyccino Kids and it was soooo good. Incredibly delicious and very easy to make with Lexie who particularly enjoyed sifting the flour, mixing in the butter with her fingers and stirring the biscuit batter with a fork. I added a little extra sugar which was a mistake and our cobbler was too sweet once the vanilla ice cream was added. Both Lewis and I agreed on this but Lexie stated a few times: “It’s not too sweet mummy, it’s yummy.” There you go. We will definitely make this again and probably vary the fruit (but not the sugar ratio!). A great alternative to a fruit crumble. In fact I think I prefer it to crumble because I’ve not nailed my crumble flour/butter/sugar crumble ratio – if anyone has a good crumble recipe please share!!

IMG_5486

Blackberry cobbler

Prep time: 5-10 mins
Cooking time: 20 mins plus 10 mins resting time
Budget: This is a store cupboard essentials recipe so I’d say £4 assuming you have flour, baking powder, sugar, lemons and eggs and pick your own blackberries! (£4 ice cream)
Ease: Easy and very easy to make with kids
Serves 6
Ingredients: In cups as it’s an American recipe. I used a small glass for my cup and it worked out fine.

1½ cups sugar
½ cup flour
1 teaspoon salt
8 cups blackberries
3 tablespoons lemon juice
3 tablespoons butter

BISCUIT TOPPING:

2 cups sifted flour
4 teaspoons baking powder
3 tablespoons sugar
1 teaspoon salt
½ cup butter
2/3  cup milk
1 egg, slightly beaten

IMG_5496

Preheat oven to 200/gas mark 6. Mix the sugar, flour, salt, berries, and lemon juice and pour into a baking dish (13 x 9-inch in the babyccino recipe). Dot the butter on top and bake for 15 minutes until it’s hot and bubbly. While the fruit is cooking make the biscuit topping by mixing together the flour, baking powder, sugar and salt in a mixing bowl. Rub the butter into the flour mix with your fingers until it’s roughly mixed in. Add milk and beaten egg and stir with a fork until mixed.

When blackberry mixture is hot and bubbly, spoon the biscuit mixture on top in 10 or 12 blobs. Return to oven for 20 minutes until biscuits are browned. Allow to cool for about 10 minutes before serving with lots of lovely vanilla ice cream.

IMG_5512

 

As it seems summer is almost over I thought I’d record what’s left on our bucket list of things to do – a mix of arts and crafts, activities and places to visit (I figure those we don’t manage can carry over to next summer!!)

  1. Visit London Zoo
  2. Make a summer playlist
  3. Sort out our garden
  4. Visit a strawberry farm
  5. Make fruity ice pops
  6. Do coloured bubble paintings outside
  7. Paint pebbles, shells, sticks
  8. Make a summer mobile
  9. Press flowers
  10. Have a teddy bear’s picnic in the garden
  11. Water pistol fight
  12. Boat trip or family bike ride along Thames
  13. Visit National Trust gardens
  14. Catch shrimp in rock pools
  15. Make flower crowns

And here’s what we have ticked off the list

  • Go camping in new bell tent (Dorset)
  • Go on holiday (to France and Scotland)
  • Make fruity ice cubes
  • Have picnics under trees and cloud watch
  • Go to the market to buy summer fruits
  • Eat lots of watermelon
  • Make lemonade
  • Ice cream dates at Gelateria 3Bis in Borough market (we are now addicted to their takeaway boxes – 500ml or 1L!!)
  • Run through fountains
  • Make sandcastles
  • Make a mini beach in a jar and lobster footprints
  • Make ice animals
  • Make paper boats
  • Paddling pool
  • Have lunch in a pub garden

(To be honest we’re slightly ok with the end of summer, the heat is not great for preggo me and I think we’re a bit knackered from all the lovely holidays and fun – the last few days have been the laziest ever with too much Cbeebies). That said we’re off to San Sebastian early September to celebrate mum’s 80th with her family and will be staying by the beach so a little bit of Indian summer wouldn’t go amiss!)

 

Prawn and chorizo omelette with pimientos and chipotle lime mayo

Short and snappy title hey? And that’s the abridged version. We recently celebrated my little cousin Bec’s birthday with brunch at Caravan (Kings Cross). I had this delicious omelette – the official title being ‘prawn and chorizo omelette with pimientos, flaked almonds and chipotle lime mayonnaise.’

IMG_1608

I’ve never eaten at the original Exmouth Market branch of Caravan but know it’s famous for the coffee and fusion East/West style of cooking. The Kings Cross outpost is fab, especially the outdoor seating area overlooking the supremely toddler friendly fountains. Fountains are a big thing for us in London over summer and these Kings Cross ones are great because they are teeny tiny therefore not scary for little ones. I’ve had brunch here a few times, the coffee is indeed excellent and I’ve tried some delicious things like chilli avocado on sourdough, and jalapeno corn bread with fried eggs and black beans.

IMG_5383

The omelette with a long name was totally divine and I decided to recreate it at home. My first attempt didn’t really work – I used supermarket packet prawns and way too much filling per egg ratio. It was tasty but not a patch on Caravan’s omelette. Then I tried again with king prawns from the fishmonger and it was really yummy. The pimientos and chipotles en adobo are the most exotic ingredients but shouldn’t be too hard to find (see suggestions in the ingredients list). The rest is easy to source and it’s not that faffy to make. Because the mayo is a little spicy I left this off Lexie’s portion and also made sure to buy non spicy pimientos and chorizo.

IMG_5377

I haven’t got any recent photos of the Kings Cross fountains so these are from last year with Bec at KERB – the wonderful street food market run by my bessie – that often takes over Granary Square (check their website for details).

IMG_1606

 

Prawn and chorizo omelette with pimientos and chipotle lime mayo

Prep time: 10 mins
Cooking time: 5 mins
Budget: £10 if you already have the condiments, £15-20 if you don’t (£5 prawns, £5 chorizo, £4 chipotles en adobo, £5 pimientos, £2 rocket, £2 mayonnaise, 20p lime, £1.50 almonds, £1.50 eggs)
Ease: Easy if you know how to make an omelette
Serves 1 and a toddler. Definitely make separate omelettes if making for more people – just cook the filling in one go, reserve and add to individual omelettes when cooking
Ingredients:

  • 3 eggs
  • Chorizo – about 5cm chopped into thin slices
  • 5 king prawns in their shell
  • 2 pimientos cut into strips (from Brindisa online or M&S, Waitrose also do a version)
  • 1 tsp flaked almonds
  • 1/2 tsp chopped coriander
  • Handful of rocket
  • 2 tbsp mayonnaise
  • 1 tsp chipotles en adobo (to taste)
  • Juice of 1/2 lime (to taste)
  • Salt and pepper
  • A little olive oil

Assemble all the ingredients and start by frying the prawns and chorizo in a pan with a little olive oil. When they are done pour into a bowl along with all the oil. Once the prawns are cool, shell them trying to reserve their juices in the bowl (throw the shells away!! Or use for a fancy fishy stock – I don’t know how to do this!). Don’t wash the pan – the leftover oil will be used to fry the omelette.

Make the chipotle lime mayo by combining these ingredients to taste – it should be fairly liquid. Slice the pimientos and get the rocket and almonds ready. Season and beat the eggs then reheat the pan. Once it’s hot pour the eggs in and a few seconds later add the coriander, prawns and chorizo along with some of the juices (not all or it will be too oily). Check the heat and use a spatula to start lifting the edges of the omelette. When it is mostly set but still liquidy in the middle, use the spatula to lift one side of the omelette over the other creating a sort of half moon. Cook for another few seconds then I usually use a plate to flip the omelette (place a large plate over the pan, flip the omelette onto the plate then slide back into the pan). Cook for another few seconds until you think it is done, it should be runny in the middle.

Once the omelette is ready, place on a plate and drape the peppers on top. Cover with a handful of rocket and some flaked almonds. Finally drizzle or, as in my case, blob the chipotle lime mayo on top. Voila! A tasty omelette with a very long name!

IMG_5374

Here are some more pics of some of our favourite fountains this summer.

Princess Diana memorial

IMG_5209

Victoria and Albert museum

IMG_5172

Southbank Centre

IMG_4909

IMG_4916

Somerset House

IMG_3721

IMG_3707

 

 

 

 

Steak tacos/burritos

A long hiatus I know. I’m about 4 months pregnant and my first trimester saw me completely reject ‘screens’ – no blog, no instagram, no facebook. This would have been a Very Good Thing were I not sick as a dog. Thankfully it passed early, around 8 weeks, and I’m having a lovely pregnancy now, very mellow and relaxed. I’m also back on fish in a big way! So happy about this as I went off seafood massively when pregnant with Lexie. With her all I wanted was cheese and ham toasties, burgers and pies!

IMG_4041

This baby seems to want citrus, chilli and fish and I’m really craving Mexican food. So far I’ve made carnitas which I’ll share another day (I roasted pork belly instead of braising pork leg – nice but I’d like to try the braised version), yummy fish tacos and my current fave – these delicious steak tacos.

IMG_4251

The recipe (and pic above) is from Mexican Food Made Simple (though I do my own fresh tomato salsa and guacamole and add to the refried beans). I’m not a huge fan of the Wahaca restaurants but so far all the recipes I’ve made from this book have been good. I love the refried beans in particular. Even though the steak is marinated with chilli it isn’t spicy and was fine for my toddler to eat. I tend to do one chilli free salsa for Lexie and give her slices of avocado, which she prefers, instead of guacamole. It’s also good to serve with some fresh orange juice (or a mix of orange and grapefruit juice which I love with ice and sprigs of mint!) as vitamin C helps to absorb the iron from the meat.

IMG_4215

This is not a ‘use up the cupboard’ dinner and there are some specialist Mexican ingredients worth buying. Also, as there are a few salsas and sides to make, it’s best prepped with napping children, or on the weekend when the adult:child ratio improves! It’s a ‘lots of little bowls’ on the table meal so bear this in mind if you don’t fancy washing lots of dishes after!

I think it’s the most complicated recipe I’ve ever written up due to all the components. Tacos are definitely quicker than the burritos and I often make a much simplified version of this recipe with just steak, spring onions, fresh tomato salsa and guacamole – takes about 30 mins, no specialist ingredients needed and totally delicious so please don’t feel overwhelmed by this long recipe! There is an easier way to make it!!

If you want to go the whole shebang I recommend printing this off (print button should be below) and reading it with a cold beer a week before you make it! Preferably listening to this soundtrack. And definitely make the chipotle salsa and beans in advance. As faffy as it is making all these sides, because some of them keep well, they do make instant other meals (nachos or just rice with refried beans/salsa/cheese/sour cream etc) so it’s nice having them in the fridge.

IMG_4194

Sorry there are no pictures of the actual meal – it’s my first post in ages and I’m a bit slow on the take – I’ll update with real photos when I next make this. Instead here are nice pictures of Lexie enjoying this summer. I feel like I should write an update on her and what we’ve been up to but this is a long recipe so I’ll let the photos speak for us!

IMG_3687

Steak tacos

Steak

  • 600g butterfly cut onglet steak – we got this from the butcher. Original recipe calls for thin skirt steaks
  • 3 tbsp olive oil
  • 2 cloves crushed garlic
  • Juice of 1/2 an orange
  • 1 finely chopped chilli de arbol
  • Salt and pepper

Refried beans (optional)

  • 4 tbsp olive oil
  • 1 chopped white onion
  • Salt and pepper
  • 2 chopped cloves of garlic
  • 1/2 chile de arbol chopped (optional)
  • 1 tbsp chopped coriander stalks or 1 tsp ground coriander
  • 2 bay leaves
  • 1 tbsp dried oregano

Then either a tin of black beans (or any beans – pinto/borlotti are good and taste great refried) OR cooked black beans. If doing the cooked version

  • 250g dried black beans 
  • 4 bashed cloves of garlic
  • A few sprigs of thyme (optional – I’ve never used)
  • A few bay leaves
  • A little chicken or veg stock (1/2 cube)
  • Espazote (comes with this black bean kit) (optional, I’ve made delicious beans without it)
  • 1 onion cut in 1/4s
  • 1 tbsp salt

Chipotle salsa (this is amazing!!) (optional)

  • 4 plum tomatoes
  • 2 cloves unpeeled garlic
  • 1 tbsp chopped coriander
  • Juice of 1/2 lime
  • Salt to taste
  • 1 white onion in 1/4s
  • 1 or 2 tbsp chipotles en adobo

Fresh tomato salsa (optional)

  • 4 chopped vine or plum tomatos
  • 1/2 crushed garlic clove
  • 1 chopped spring onion
  • Handful of chopped coriander
  • 1 chopped birdseye chilli (red or green or both!) (omit for kiddies)
  • Olive oil to taste – 2 tbsp approx
  • 1/2 – 1 tsp salt to taste
  • 1/2 – 1 tsp sugar to taste
  • Juice of 1/2 lime to taste

Guacamole

  • 1 or 2 mashed ripe avocados
  • 1 sliced spring onion
  • 1 chopped green birdseye chilli (optional)
  • Olive oil to taste (maybe 1 tbsp)
  • Lime juice to taste (maybe 1/2 lime)
  • Salt to taste

(A speedy guacamole is just to mash avocado and add a tablespoon or two of the fresh tomato salsa and mix. Or just have slices of avocado a la Lexie.)

Other ingredients

  • Corn tortillas – little ones for tacos, big ones for burritos (most supermarkets sell tortillas)
  • Sour cream
  • Grated cheddar cheese (medium cheddar is good) (optional)
  • Limes
  • Chopped coriander
  • White basmati rice (optional)
  • 6 spring onions sliced into 3cm lengths
  • Kitchen towel paper

Marinate the steak in the olive oil, garlic, orange juice, chilli and seasoning for 30 mins. If having rice make it now. Prepare all the salsas and sides. The chipotle salsa and the refried beans can be made in advance as both keep well in the fridge. The guacamole and fresh tomato salsa should be prepared from scratch now. Here’s how!

For the chipotle salsa get a heavy bottomed pan and dry roast the tomatoes, onion and garlic for about 15 mins. They should blacken and keep turning them. When done, squeeze the garlic out of the skins and put in a blender along with tomatoes and onion. Add the chipotles en adobo and whizz. Put into a bowl and add the chopped coriander, salt and lime to taste. This salsa will keep for a few days to a week in the fridge and it’s bloody lovely.

For the refried beans, heat the oil in a pan and soften the onion and garlic with the spices. After 5-10 mins add the beans with either some of the cooking water, or a little water if using a can, and mush some of the beans with a masher to thicken the sauce. Season and taste. Add a little chicken or veg stock if it needs it. This will keep for up to a week in the fridge.

(If not using canned beans, soak the black beans overnight. Drain and rinse then place the beans in a pan covered in about 10cm of water. Add the garlic, herbs and onion, bring to the boil and skim off any scum on the surface. Simmer, partially covered, for 2-3 hours. Add salt to taste when the beans are done not before or it will toughen the beans up.)

For the fresh salsa and guacamole literally combine all the ingredients for each and mix. I usually do this in jars to save on having 90 bowls on the table and both will keep for a day in the fridge (but not longer really).

Once all the salsas and sides are done assemble the other ingredients. Chop coriander, slice limes, grate the cheese and open the sour cream. Warm the tortillas either by lightly dry frying each one on both sides for a few mins or by wrapping all of them in foil and placing in a warm oven for 5 mins.

Heat a griddle or heavy bottomed pan until smoking hot and add olive oil. Chop the spring onions, season with salt and pepper and put on the hot pan. Pat the steak dry with kitchen towel and add to the pan. Sear for a minute on both sides (90 secs max – this cut of beef can toughen up but is very tender if cooked quickly and served rare). Leave the beef to stand for a minute on a warm plate and finish cooking the spring onions. When done remove the onions and put on the steak plate, adding the reserved steak marinade to the pan, sizzling it up then pour into a separate bowl. Slice the steak into bite size pieces cutting across the grain. Then either add to the marinade or serve separately.

Make sure everything is on the table and then finally….. to assemble!

If having a taco place a little steak and marinade in the middle of the tortilla and dollop on top the spring onions, guacamole, chipotle salsa, sour cream and fresh coriander (you can add cheese too – I don’t). Roll up the tortilla like a wrap or fold in half making a half moon and enjoy!

If having a burrito add a little rice to the tortilla then top with steak, spring onions, guacamole, salsa, cheese and sour cream. Make a little parcel by folding in the outside edges (so tuck in the top and bottom sides then tuck in the side sides!). Roll over and eat or toast for a few minutes in a dry pan and then eat!

Serve with slices of fresh lime, ice cold beer or juice. I think slices of watermelon make a great pudding after these tacos/burritos.

IMG_4010

Asian baked sea bream

After the bizarre sand clouds that covered London in a smoggy gloom, we are getting some blue skies again. We’ve been enjoying picnics under the blossom and some long afternoons in the garden.

IMG_1924IMG_2284IMG_2288

We’ve also been eating lots of fish. I’ve made beer battered fish tacos with chilli lime avocado about four times. Lewis made a delicious skate and caper butter sauce which I was going to share today but last night’s asian baked sea bream was so amazing it has to go first. This is so so delicious. It’s meant for sea bass but bream is cheaper and just as tasty in my opinion.

DSC00119

The recipe belongs to Lewis. The first time he made it for me was my birthday. We’d only been together 4 months and he took me to Scotland to his mother’s house. I’m a January baby so the landscape was frozen, other worldly and it was dark by 4pm. That day we got caught in a blizzard attempting to climb a munro (mini mountain). We were so happy to get home safely, drink some beers and eat this delicious fish. The photo above was the view before the blizzard hit, the second photo below was when it started (it got much worse!), the third is our ‘we made it!’ selfie!

DSC00115

scot selfie

Lexie also loves this dish. There is only chilli in the garnish so it’s really easy to serve this to kids and do a separate chilli-free garnish for them. It calls for a lot of soy sauce so if your child is under 2 perhaps serve with only a drop of sauce.

IMG_2323

Asian baked sea bream

Prep time: 10 mins
Cooking time: 20-30 mins
Budget: £10-15 (£7 sea bream, £1 spring onions, £1 coriander, £1 chillis)
Ease: Easy
Serves 4

  • 1 whole sea bream, gutted and cleaned by the fishmonger
  • 1 bunch of spring onion
  • 1 knob of ginger
  • 3 cloves garlic
  • 1 red chilli
  • Sunflower or groundnut oil
  • Sesame oil
  • Soy sauce
  • Coriander

IMG_2318

Preheat the oven to 200/gas mark 6. Put the sea bream in a baking dish, tuck some sliced ginger, spring onion and coriander inside the fish. Add a small amount of water, sesame oil and soy to the bottom of the dish. Cover tightly with foil and bake in the oven for about 20 mins.

Prepare a garnish of thinly sliced chilli, spring onion (we usually do matchsticks) and coriander. Then make a sauce by softening 2 cloves of sliced garlic and about a thumb of finely chopped ginger in some sunflower oil on a low heat. This should take about 5 mins and watch it doesn’t burn. Add lots of soy sauce (approx 100ml), some water (approx 50ml) and bubble for 1 min. When the fish is ready, remove the foil, pour the sauce over the fish and sprinkle the garnish on top. Serve with rice, filleting the fish and removing the skin and bones. When Lexie saw the whole fish with eyes and everything she said: “Mummy it’s a scary fish!!”

(The picture below is the very first time we ate this in Scotland!)

DSC00122

 

 

Asparagus soup with poached egg on toast

There has been a chill in the air all of this week. We’ve been spending a lot of time indoors which I always find a struggle. At home Lexie seems to need constant attention. Why is she incapable of playing by herself? Ever? It drives me nuts! In an attempt to do something fun with her that wouldn’t end in (my) tears, we built our first fort. Thankfully it was a success, though it took a while to convince Lexie she didn’t have to put all her toys and clothes in it. Does anyone else’s child love stuffing everything into places? Lexie is obsessed with cramming things into her suitcase/bag/oven/Sylvanian camper van.

IMG_1106

Another soup recipe from me today. It seems fitting for the chilly weather. It’s from the Jamie at Home cookbook which is divided into seasons. Under spring falls my great love asparagus. I’ve tried all the recipes in this section and the standout winner is this creamy asparagus soup with poached egg on toast. It is really delicious and tastes so luxurious despite the lack of cream and butter.

DSC_0654

The book tells me asparagus is one of the most nutritious vegetables you can eat, full of vitamins and folic acid. It is also a diuretic and a good liver cleanser (although I think this soup is lovely with a nice glass of white burgundy). Lexie really enjoys eating this and helping to make it. She likes making soups as our handheld blender is broken so I have to use the magimix and she gets to press the button. She also loves poaching the egg, helping me crack it into a little bowl and stirring the water to create a vortex.

DSC_0614

Asparagus soup with poached egg on toast

Prep time: 5 mins
Cooking time: 35 mins
Budget: £5 (£3 asparagus, 20p onion, 20p celery, 50p leek, £1.30 eggs)
Ease: Easy for the soup – medium for the poached egg
Serves: 4

  • 1 bunch of asparagus, rinsed, trimmed of edges and chopped into 2cm pieces
  • 1 sliced leek
  • 1 sliced onion
  • 1 sliced stick of celery
  • Chicken stock cube
  • Olive oil
  • Salt and pepper
  • 1 egg per person
  • Bread – ciabatta is nice for this recipe

IMG_1189

Gently heat a little olive oil in a saucepan and add the onion, celery and leek with a little salt. Sweat gently for 10 minutes without browning. Add the asparagus, stock cube and top up with water. You can make this soup as thick or as thin as you like depending on how much water you add. Cook for 20-30 mins. When it’s ready whizz it in a blender and season to taste. A word of warning – once I made this in a rush, didn’t sweat the vegetables and cooked it for just under 20 mins. The result was like eating the leftover stringy pulp from a juicer! So definitely respect the cooking times!

My method of poaching eggs is not foolproof and doesn’t always work (I mean doesn’t always look pretty). Use the freshest eggs you can and crack them into bowls – one bowl per egg. Boil a small saucepan full of water and add a small splash of vinegar and a tiny bit of salt. Reduce the heat so the water is simmering and create a vortex by swirling a spoon around the water. Pour the egg into this simmering vortex and leave for 3 minutes. If doing more than one egg make sure you pour it into a different part of the saucepan at the same time – I’ve never done more than 2 at a time! Start toasting the bread and when the egg is done, remove with a slotted spoon and place on the toast. Serve the soup either as Jamie does, with the poached egg and toast resting on top of the soup or, as I do, on the side.

IMG_1241