Wednesday, February 27, 2008
Keep your breath to cool your porridge; meaning, keep your thoughts to yourself/mind your own business.
I read somewhere this week that some people can stave off hunger for 4 hours after a bowl of porridge, well for me I need to eat my lunch most days at 11am and that is after a bowl of porridge at around 9.30am!? Nicola can attest to this.
I am an eating machine lately in the mornings, maybe I need to snack before I go to bed?
I do love my porridge to be thick and 'glue like' - that is what someone called it when they came by my desk the other day and saw my porridge sitting very upright in the bowl.
Sunday, February 24, 2008
- Aspartame - artificial sweetener (which makes everything taste too sickly sweet)
- Genetic modification - which can cause allergic reactions (and makes your apples look like perfect specimens)
- Herbicides - destroy the life of the soil
- Hydrogenated fat - linked to heart disease
- Monosodium glutamate (MSG) - bad for you all around, found in fast food and more
- Phosphoric acid - linked to osteoporosis
- Sulphur dioxide - can cause problems for asthmatics
- Hormones- the level of artificial hormones in food and water can upset our individual levels
- Artificial colorings - linked to hyperactivity in children
- Artificial flavorings - why do we need them?
Source: Cooks Pocket Companion, 2007
Pic: cropduster spraying pesticide, Wikipedia
Saturday, February 23, 2008
- Leeks - 1-2 stalks depending on how thick they are
- Potatoes - 1-2 regular sized (I only used a tiny one in this recipe)
- Sweet potatoes - 1-2 regular sized (as they are usually larger than potatoes
- 2 Onions
- Chili pepper to taste
- Salt and pepper to taste
Throw into a pot cover it all with water and let boil.
After 20-30min test to see if your potatoes are cooked through to the core - if they are then voila your soup is ready.
Use a hand blender to blend it all together add salt, pepper and chili or other spices as you wish.
Serve with crusty bread.
Pic of sweet potatoes, in NZ they call sweet potato Kumara (said Kumera) in the Excited States of America they call them yams.
Wednesday, February 20, 2008
Had some very salty cockles at the newly renovated (well polished, as they couldn’t change much to this lovely listed building) Warrington Pub in Maida Vale. Mr. Gordon Ramsay now owns it and the service is spectacular and the staff are super friendly and attentive, sometimes an anomaly in this city!
The place has been scrubbed clean and the original glory of the pub restored – it looks great. We ordered the Honey Monster’s favourite wine, Montepulciano D’Abbruzzo and some salty cockles which didn’t go down a treat as they were very salty - it almost tasted like there was sand still inside them; not sure if you are supposed to eat them that way?! Will try the new restaurant upstairs soon and report back. Glad the local is back open for business!
Some info on the cockle:
- A cockle is the common name for tiny mollusc which looks like a mini clam. The shells they emerge out of are quite pretty usually in a heart shape and with distinctive ribbing.
- Cockles reproduce quickly and are hermaphroditic. They are part of the bivalve family which included scallops, clams, oysters (yum) and mussels.
- The labour of collecting cockles is hard work and, as seen from the
disaster, in which 21 illegal immigrants died, can be dangerous if local tidal conditions are not carefully watched. Morecambe Bay
- Cockles are sold freshly cooked as a snack food in the
, and are eaten with vinegar. Seafood stalls sell them along with mussels, whelks, and eels. United Kingdom
Tuesday, February 19, 2008
Pics of the Kiwi’s baked risotto (no stirring over the stove?!) which was delicious – topped with pancetta and rocket it was such a treat! Recipe to follow.
From the Rabbit:
Throw risotto rice, chicken/veg stock, chopped pumpkin (and something else that eludes me) and water into an oven safe casserole type dish. Cover and bake for 30 minutes. Then add fresh chopped herbs, parmesan, salt n pepper and serve.I think that was it. It was a Donna Hay recipe. Easy peasy!
Having net connection issues and will only have the net ‘within the next 21 days’ according to BT and our new provider –it is such a nightmare to sort out and quite frustrating. Will try and do postings at the neighbours for the next little while, unless someone wants to guest post?
Friday, February 15, 2008
Who Framed Roger Rabbit - remember that movie? Just another day at the market! Not sure if this budding actress even eats rabbit - will have to ask her during our next market adventure.
Several times while growing up, our dad brought home a few rabbits and sometimes skinned them in the basement after a hunting trip. I think we even had a pet rabbit once that suspiciously 'disappeared' and we were only told after the fact that we had eaten it for dinner! And...our parents told us that everything that was put on the dinner table was 'chicken', including rabbit. Gotta love the tricks parents use to get their kids to eat - apparently Dolce Senior and I were poor eaters when we were little.
Here is a recipe for rabbit stew that I like - there are no measurements - just use your judgment e.g. a handful of vegetables and for the wine about 1-2 cups same with water and one can of chopped tomatoes:
Fresh whole rabbit cut into pieces
Salt and freshly ground black pepper
Chopped Tomatoes, canned or fresh
In a pan, heat olive oil until hot. Add onions, garlic and fry them til they become lightly golden. Add the rabbit to the onions and garlic and cook quickly on both sides until brown. Add vegetables sliced and diced (maybe pre boil the potatoes first or slice them very thinly so they cook).
Once the rabbit has browned nicely add the wine and spices. Let the rabbit soak up the wine and the medley of flavours from the vegetables, onions and garlic. Add salt and pepper.
After 5-10minutes add the tomatoes and some water or chicken stock. Reduce heat and let this all simmer until the sauce thickens. Test a piece of potato and rabbit to see if it is cooked –should take another 30-45min to thicken the sauce on low heat – slow cooking will bring out the flavours so no need to rush.
Serve with fresh, crusty bread and rice!
Thursday, February 14, 2008
Happy Valentine's Day too...there is no chocolate for me as I gave it up for Lent but flowers and candy are a good substitute!
Wednesday, February 13, 2008
This sea salt comes from Noirmoutier Island near Brittany, France and is sold at Borough Market. It comes in some lovely flavour combinations e.g. sea salt and sea weed, sea salt and hot spices (cumin, curry & chili's), sea salt, ginger and coriander and more. As Momma Dolce always says, 'it is the presentation that counts', and the vendors know this well as salt is not the sexiest product to sell. With very well designed labels, modern and fresh signage, beautiful large wooden bowls and scoopers and a lovely french-y checkered tablecloth, the stall at the market looks inviting. The two gentlemen who run the stall have created such a simple, yet pleasing way to view and display salt. It made me want to put my hands into the bowls and feel the texture and salt on my skin -which is most likely frowned upon.
Apparently sea salt tastes different than normal iodized salt as its makeup is different. It is generally more expensive than normal salt and usually found in gourmet restaurants and also in those lovely hand baked crisps. I think the sound and texture of sea salt and fresh ground pepper coming out of a grinder onto your meal adds to the experience and theatre of cooking!
I might buy some seasoned sea salt tomorrow and ask the gentlemen who sell it what best to use it with. I am thinking a steak or a nice fish filet drizzled with salt and olive oil and broiled in the oven. Tomorrow is market day.
Monday, February 11, 2008
Today it is supposed to reach 17degrees and it has been sunny all weekend, it may be premature to say spring has sprung but the tulips on our balcony seem to be confused and emerging anyway!
The weekend was filled with Shoot BAFTA fun in the sun and some great wine and food with the Am-Dram team in Shoreditch, Trevor and some non-PRs along with a JWT ad agency guru (who has an entertaining 5 date rule) from Toronto.
Kitty announced the name of the wine we were drinking (it is her fave), Montepulciano - d'Abbruzzo in her funniest Italian accent - while C and I enjoyed listening to her funny Italian vocab. I think she knows how to say 'leave me alone' and a few other key phrases to fend off the men - well she is the honey monster so this is probably necessary!
Out to enjoy the sun and blue skies and see Moatsem's latest collection at the Metropolitan Hotel. Good to luck Sabina at the start of London Fashion Week!
Wednesday, February 06, 2008
- Chocolate and strawberry pancakes with maple syrup
- Lemon and sugar pancakes
- Blueberry and strawberry pancakes with honey
- Strawberry and chocolate pancakes
- Spinach/veg and cheese pancakes
- Ham / cheese / spinach and mushroom pancakes
Kash flipped the pancakes, Neil brought the wine and the Scottish jokes, the batter chilled on the balcony, BH brought some tipsy banter and we mixed the batter sans whisk although someone went to other flats in the building asking for one - how neighbourly!
It took about 4 hours to make pancakes for all but they were delicious and it was good fun. Real pics to come as ours were more like crepes than the fluffy buttermilk ones in the pic above.
Not a very religious bunch really.
Sunday, February 03, 2008
Mme Andre and I went there the other night for a drink and had a wonderful Argentinian Malbec wine, the bartender even let us sample two of the wines before we went with the Malbec - he was lovely. I think he was enjoying our chat about how terrible our days were...and made us laugh which was a great start to the night.
The menu looks fab but we didn't have reservations so only had a lovely appetizer. Also I wasn't hungry since I over dosed on soup and biscuits during the day - our office has an endless supply of biscuits and I can't seem to control myself! And on Friday's they roll out the trolley with wine, beer and crisps! It is endless! This week am going to nibble on celery and carrots when the biscuit emerge.
We ordered smoked mackerel pate with green tomato chutney & toast...which I actually think was a baked apple chutney as that is what it looked and tasted like, but it was still scrumptious!
A must go - the crowd is chilled and the staff and the kitchen staff and what was coming out of it looked amazing. Definitely will go next time for dinner. And the decor has such a fab shabby chic look to it - I want to furnish my home like that - must learn to paint a chair to look like it is a vintage one...Ms. DeFranco's aunt is a pro at this - need her to teach me the technique as I love it.
Anyhow babbling on...must eat some dinner and start reading my new book, The Sex Life of Food by Bunny Crumpacker (I love this name!) I never thought I would hear of another person called Bunny!
Saturday, February 02, 2008
Jamie O made French toast the other night on tele with eggs and freshly cut chili pepper and used a crumpet / English muffin (as we call it in Canada), it was a nice alternative to using regular toast. There are crumpets in the kitchen today so will try it out!