Search
Food corner

"... there’s no despair in a seed. There’s only life, waiting for the right conditions – sun and water, warmth and soil – to be set free. Every day millions upon millions of seeds lift their two green wings."

Janisse Ray

Twitter feed
Tags
Aleppo pepper Alicante all spice almond anchovy apple Argentina artichokes asparagus aubergine bacon banana basil beef beetroot berry biscuit bistro Bolivia bread British budget Buenos Aires bulgar wheat butter cafe cake capers caraway cardamom carrot chard cheese chick peas chicken chicory chilli chocolate chorizo Christmas cinnamon clams cloves cocoa coconut cooking class Copenhagen Córdoba coriander cornflakes courgette flowers crayfish cream cream cheese creme fraiche cucumber culinary catastrophe cumin Dalmatia delivery dill dips Dubrovnik Easter easy Edinburgh egg eggplant Events fennel feta fettuccine fine dining Finsbury Park fish fish sauce five spice flour food anthropology French game garlic gastropub gherkin ginger gluten free goat's cheese golden syrup Guinness halloumi ham harissa hazelnut hibiscus horseradish Islington Istanbul Italian jam Japanese Kent ketchup Korean lamb leek lemon lemongrass lentils lime London loquat Madrid market mascarpone Mayfair Mendoza milk mint mirin morcilla mozzarella mushroom mussels mustard Nahm Natoora Nepalese New Zealand noras oats olive olive oil onion orange Oxfordshire paprika Paris Parmesan parsley party pastry peanut pear peas pepper Peru pine nuts pizza pomegranate pop-ups pork potato prawn preserved lemon prosciutto Provence providore Puerto Iguazú pulse pumpkin quail egg quick ras el hanout raspberries red pepper paste restaurant ribs ricotta rocket rosemary saffron sausage shallot smoked mackerel smoked salmon sorrel soy spaghetti spinach spring squid stilton stock street food sugar sumac supper club Sydney syrup Tabasco tagliatelle tahini take away tamarind tarragon tart Thai thyme tom yum paste tomato tomato paste tuna Turkey versatile Vietnamese vinegar walnut water chestnut white pepper wine yoghurt
Sunday
Jan022011

Charlie’s olive, goat’s cheese and roast cherry tomato tartlets

Updated on Saturday, February 5, 2011 at 3:58PM by Registered CommenterVix

I am still trying to pin down my father for some (any) of the recipes from Christmas Eve and Christmas Day. In the meantime, I have this canapé recipe from my sister. The tartlets are a little time consuming and fiddly to make, but the recipe itself is straightforward and they look great.

In the past I have found tartlets this small have not worked especially well for me because it is hard to roll the pastry thin enough so that it does not overpower the taste of the filling. For this reason, I have also found that they tend to be quite dry. Charlie has overcome these issues by using very moist ingredients, one of which – the olive tapenade – is strong enough in flavour to counteract that of the pastry.

Click to read more ...

Tuesday
Dec282010

Claudia's pomegranate and feta salad with mint and coriander

If you looked at the post I did yesterday showing the many delicious things I ate over Christmas, you may be surprised that the first recipe I am choosing to share is a humble salad. In reality it was far from humble; elegant, vibrant and sophisticated, for me it was the star of the show.

The salad is a wonderful balance flavours and textures. The casing of the pomegranate seeds, firm and crisp, give way to a plump, juicy centre, slightly tart in flavour. Cucumber adds extra crunch, contrasting with the soft, crumbly feta. The salty cheese also brings in the necessary savoury element, supported by the red onion, sumac and red wine vinaigrette. Coriander and mint are the final touches in this unrestrainedly refreshing summer salad.

Click to read more ...

Monday
Dec272010

Not a turkey in sight

Hello, I have just woken up from a food coma.

I got to Oz safe and sound, so safely and soundly, in fact, that I am still waiting for something disastrous to happen. So far the only misfortune I have suffered is that I got sick on the day I left – swollen glands, headache, blocked nose and no voice – which is not much fun on a 22 hour flight. Now six days later I am still croaky and snotty because the ‘Christmas spirit’ (read excessive drinking) and flu don’t make for a very good match, but were both were unavoidable.

I can speak again now, but cognitive activity is still limited, so I am going to let the images do the talking. Show and no tell.

Christmas eve canapes

Olive, goat's cheese and roast cherry tomato tartlets 

Click to read more ...

Wednesday
Dec222010

Merry Christmas, just

I'm dreaming of a bright Christmas 
Just like the one I want to reach
Where the barbeque sizzles
and children giggle 
As the sun shines gaily on the beach.

I'm dreaming of a bright Christmas 
With every snowflake that I smite 
May your planes be sprayed and de-iced
And may all the snowmen take flight!

Click to read more ...

Saturday
Dec182010

Moussaka; an unexpected history

 

MOUSSAKA        A dish common to Turkey, Greece and the Balkans, made with slices of aubergine (eggplant) arranged in layers, alternating with minced (ground) mutton or lamb, onions, and sometimes tomatoes, often with the addition of a thick béchamel sauce. In some recipes, courgettes (zucchini), potatoes or spinach are used instead of aubergine. The dish is baked in the oven.

This definition from Larousse Gastronomique pretty much sums up my recipe for moussaka. If I were sensible, I would accept it as gospel and be done with it. It would certainly save me a lot of typing and you a lot of reading. But sensible I am not and having looked further into the history and origins of the dish I feel the need to share.

The definition refers to Turkey and the Balkans, but in fact the description which follows depicts the Greek preparation. According to Wikipedia, Turkish musakka is not layered, “Instead, it is prepared with sautéed aubergines, green peppers, tomatoes, onions, and minced meat” and eaten with cacik and pilaf. The Bulgarian and Macedonian versions are layered like the Greek, but contain pork and beef rather than lamb and potatoes rather than aubergine. Like most of the recipes in the rest of the Balkan states, they are topped with a savoury custard.

Click to read more ...