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  1. spaghetti aglio, olio e peperoncino

    May 16, 2012 by potatoface

    spaghetti aglio, olio e peperoncino

    spaghetti aglio, olio e peperoncino

    As it happens, sometimes one goes to Brighton to support Boyfriend and his band, comes back knackered and needs something to eat pronto.

    Well, as usual, Italians come to the rescue (forgeet abowt eet)…Have you ever heard of spaghetti aglio, olio e peperoncino? It’s the easiest thing you can make in 7 minutes and tastes freaking delicious. Especially after you spend over an hour on the train with sad looking people in suits.

    Anyway, Brighton…I like it. I know it feels like a poor version of San Francisco with their own weirdos, retired hippies, colourful youngsters and music scene booming, but hey. Everyone gets the San Francisco they deserve and I like the one I can afford.

    So I was having a romantic afternoon with Boyfriend walking the streets and the Pier, holding hands, having dinner and wine, etc. Then I had the pleasure of going to Boyfriend’s band’s gig. If you’ve never heard of them, you should check them out this instant or die instantly! They are amazing. I remember the first time listening to them and being shocked that they were actually so good. And I wasn’t even going out with their drummer…yet. The band is called The October Game.

    Anyway, I got distracted here thinking of Boyfriend looking sexy drumming, when there is a pasta dish to be discussed.

    So, you come home, you are hungry, you want something warm and comforting.

     Spaghetti Aglio Olio e Peperoncino (or basically in plain words easy spaghetti with garlic, olive oil and other cheap bits)

     Ingredients

     spaghetti

    3 table spoons of virgin olive oil

    2-3 cloves of garlic

    few red chilli flakes

    handful of chopped parsley

    handful of chopped walnuts

    grated parmesan

     1. Boil lightly salted water for pasta.

    2. When the water is boiling turn the heat down a bit and start cooking spaghetti.

    3. Warm olive oil in a pan. Add crushed garlic and chilli flakes. Take off the heat when it’s done. Add chopped parsley.

    4. In the meantime chop walnuts and roast them in a dry pan over medium heat. Add them to the olive oil and garlic pan.

    5. Drain pasta, add to olive oil. Sprinkle with nuts and grated parmesan.

    6. Serve with a sigh and red wine. You deserve it.

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  2. Easter chocolate cake

    April 6, 2012 by potatoface

    easter chocolate cake

    easter chocolate cake

     To be honest, you can make any spongy cake which goes well with chocolate. Spread chocolate ganache on top, decorate it with speckled chocolate eggs and you’ve got Easter cake.

    If you prefer, go for chocolate all the way.

    easter chococlate cake

    easter chocolate cake

     Chocolate Easter cake

     Ingredients:

     200grams of flour

    80 grams of cocoa

    100 grams of sugar

    1 teaspoon of bicarbonate soda

    1 teaspoon of baking powder

    3 eggs

    1 tablespoon of vanilla extract

    1/2 cup of espresso

    175 grams of soft unsalted butter

    pinch of salt

    for chocolate ganache:

    100 grams of dark chocolate

    cup of cream

    speckled eggs to decorate

     1. Heat the oven to 180 C.

    2. Mix all the ingredients in a large bowl till it’s combined. Don’t overdo it, just mix it gently till it’s smooth.

    3. Lightly grease a round tin with butter and sprinkle with a bit of flour.

    4. Spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 40 minutes till it’s golden. Insert a skewer into the centre of the cake, if it comes out clean, your cake is done.

    5. Let the cake cool. Then remove it from the tin.

    6. For the chocolate ganache melt chocolate with cream over a pot of simmering water (low temperature, has to just simmer). When it’s melted, let it cool, then spread it over the top and sides of the cake. Decorate the top with little eggs.

    Happy Easter!

    chocolate cake

    chocolate cake

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  3. Muffins

    April 3, 2012 by potatoface

    muffins

    muffins

    Do you know what I like about muffins? That they always come right. You don’t need to measure the ingredients (as long as you know what consistency you are looking for), throw anything in it and voila! Muffins are done. I wish life was more like muffins…

    I recently started taking driving lessons. I had never driven in my life before. I couldn’t afford driving lessons before as well. But now I’ve got this job most of the time I really like (is it weird to like your job if it’s not creative?) and in the job I really need to drive.

    I even found my driving instructor through work. He’s really nice and patient. He even gives me discount on my lessons. And because I really appreciate it, I try to bake something for him every time. And as I have to consider his health, most of the time I’m making him healthy muffins.

    His name is Kevin. Sometimes when Boyfriend is seeing me baking muffins again, he’s saying: ‘we need to talk about Kevin’. Not that Kevin is anything like the one in the book, hahaha….I hope.

    If you don’t know what I’m talking about there is a tip – the book was made into a film. Watch it.

    Anyway, I really enjoy driving around (or trying) in a mini. Yes, in a mini….I look so pretty in it.

    banana muffins

    banana muffins

     Muffins

    basic ingredients:

    240 grams of wholemeal flour

    100 grams of oats

    1 teaspoon of baking powder

    pinch of salt

    half a glass of agave syrup (or half a glass of demerara sugar, nut agave syrup is so much better)

    3 eggs

    half a glass of milk

    half a glass of sunflower or grape seed oil (or 60 grams of melted butter if you are decadent and don’t have to worry about your cholesterol)

    1 spoon of cinnamon

    1 spoon of vanilla extract

     These are your basic ingredients. Now, it depends where the mood (or season) is taking you. You can add any fruit you desire:

    1. one banana and 200 grams of raspberries

    2. three ripe bananas and handful of chopped walnuts

    3. 200 grams of blueberries, zest and juice of one lemon

    4. three chopped apples

    5. zest and juice of 2 oranges and handful of chopped pecans

    6. two pears and 7 plums chopped

    Etc, etc, you get the picture.

    raspberry muffins

    raspberry muffins

     1. So basically what you do is mix in a bowl flour, oats, salt and baking powder. Whisk eggs, and add it to the mixture.

    2. Add oil, milk, agave syrup, cinnamon and vanilla extract and mix it, not to vigorously.

    3. In the meantime heat the oven (170 C)

    4. Chop your choice of fruit or nuts. Add them to the mixture and fold it gently especially if you are adding raspberries.

    5. Line a muffin tray with paper muffin cases. Fill each case with the mixture to just below the top.

    6. Bake in the preheated oven till they’re nice and golden on top. Use the skewer to check if they’re baked inside (has to come out clean).

     See, why is everything in life not this easy?

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  4. tomato and mozzarella soup

    April 2, 2012 by potatoface

    tomato soup

    tomato soup

     

    I’m addicted to watching food channels. It’s like my equivalent of a porn channel. I can’t wait till I get home so I can watch it, I get overexcited when I watch it, sometimes I get all dreamy and distracted. It’s not like I watch everything, I’m not that addicted, I have my favourites. The only problem is when you watch it, you get hungry and you have to quickly make something nice and full of flavour to eat. Soups are coming to the rescue!

     Tomato and mozzarella soup

     Ingredients:

    2-3 cups of chopped tomatoes (or 2 tins of chopped tomatoes if you are making your soup during a commercial break)

    2 diced carrots

    1 diced parsnip

    1 small chopped leek

    pinch of sugar

    coarse salt

    freshly ground pepper

    2 spoons of olive oil

    knob of butter

    fresh basil (handful)

    mozzarella

    1. Put carrots, parsnip, leek and tomatoes in a pot, add a pinch of sugar. Cover, simmer on a low heat.

    2. When carrots are tender, using blender or food processor purée everything. Bring back to boil, add olive oil, season with salt and pepper, add knob of butter.

    3. Take of the heat, add chopped basil.

    4. Chop or tear mozzarella. Transfer soup into bowls, add mozzarella and serve with grilled ciabatta slices.

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  5. Mac and cheese

    March 6, 2012 by potatoface

    mac&cheese

    mac&cheese

    When it’s cold and gloomy outside, you might be craving comfort food. I would’ve never thought of having macaroni cheese, but few days of cold weather and early mornings at work and there I was. Comforting myself with children food.

    mac&cheese

    macaroni cheese

     Macaroni cheese

     2 -3 cups of pasta (small)

    2 knobs of butter

    milk (about half a cup)

    3-4 spoons of flour

    nutmeg

    pinch of salt

    100 grams of vegetarian cheddar

    100 grams of vegetarian parmesan

    mozzarella

    breadcrumbs

    1. Boil water for pasta.

    2. When your pasta is cooking, make your sauce (like bechamel) – melt butter in a pan, add flour and mix carefully on the low heat, then pour milk gradually, whisking. Try not to leave any lumps. Add pinch of salt and as much nutmeg as you like (spoon or two for my liking).

    3. Drain pasta and grate parmesan and cheddar. Mix cheese, sauce and pasta (if you feel cordon bleu, add any veg you fancy or fresh herbs or go crazy and add some nuts). Add chunks of mozzarella to it.

    4. Butter ovenproof dish, sprinkle some breadcrumbs and transfer your macaroni mixture into it. sprinkle more cheese on top and more breadcrums.

    5.Bake in the oven until golden.

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  6. Veggi spaghetti bolognese

    February 24, 2012 by potatoface

    spaghetti bolognese

    spaghetti bolognese

     There are always dishes in everyone’s repertoire which are idiot proof. To me one of them is spaghetti bolognese veggi style. You can’t go wrong, people love it and it takes just a few minutes to make.

    spaghetti bolognese

    spaghetti bolognese

     

    Ingredients:

    spaghetti

    2-3 spoons of olive oil

    mince quorn

    1-2 shallots

    2-3 cloves of garlic

    tin of chopped tomatoes

    olives

    fresh basil

    half a glass of red wine

    black olives

    freshly ground pepper

    pinch of sea salt

    1. Boil water for pasta

    2. Chop shallots and garlic. Pour olive oil into a pan and add the shallots and garlic, stir, fry till they are translucent. Add quorn mince. Mix and fry for 30 seconds and then add chopped tomatoes.

    3. Wait until sauce thickens. Season with salt and pepper, add wine.

    4. In the meantime boil pasta.

    5. Wait until alcohol evaporates. Add a handful of black pitted olives and chopped basil.

    6. Drain pasta and add to the sauce. Serve with parmesan sprinkled on top. Buon appetito!

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  7. Any excuse is good to have chocolate.Happy Valentines Day!

    February 13, 2012 by potatoface

     

    I don’t believe in Valentines Day. If you love someone, you should show it to them all year round and not just on the 14th of February, innit? But any occasion is good for having chocolate.

    I followed Jamie Oliver’s brownie recipe. He is the God of cooking. I worship the man. It’s a bloomin’ brilliant brownies recipe you can find on his website. My version is with pistachios, dried cherries and demerara sugar.

    http://www.jamieoliver.com/recipes/chocolate-recipes/bloomin-brilliant-brownies

    Jamie Oliver's bloomin' brownie

    Jamie Oliver's bloomin' brownie

    I also promised Kamil that I’d put up a recipe for chocolate ganache. It couldn’t be simpler – you basically melt a bar of dark chocolate with 50-70 ml of cream and a knob of butter on a low heat. I also add a splash of alcohol (brandy or sweet wine if someone gives it to me – I would never drink sweet wine, yuk).

    Jamie Oliver adds to his ganache some clementine zest, I prefer orange though. Then you mix everything, put it into shot or espresso glasses and voila!

    Just to set the record straight – Kamil is not the flatmate described in the ‘creamy mushroom pasta’ post. He is the other one, the one who cooked and baked with me, the one my boyfriend and I enjoyed brilliant themed parties and film marathons with.

    chocolate ganache

    chocolate ganache

    Happy Valentines Day!

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  8. Watercress – miso soup

    January 22, 2012 by potatoface

    When I was at university my best friend got me interested in Chinese medicine and the five elements theory. I was really fascinated by cooking according to the five elements and bought a lot of books. People probably thought we were witches as we had really, really long hair, were wearing bohemian clothes and talked about yin and yang, Earth becoming weak and not supporting Metal, etc. I had a poster on the wall which looked like a pentagram, but was simply a chart with all the foods I was using in a different section (element they belonged to). I’m still into all that jazz but my friend went even further. After studying ancient Greek and Latin, Agriculture, Biology, Nursing and Art, she started studying Chinese medicine. I was ecstatic when I found out, but she warned me that 7 years is one hell of a commitment and she might drop out at some point. Fingers crossed she won’t.

    Last time she visited me she recommended me a book: ‘Ancient Wisdom Modern Kitchen’ by Yuan Wang, Warren Sheir and Mika Ono. The book is a hit, absolutely amazing.

    And because it’s Chinese New Year I’m going to share a recipe with you for my favourite soup. The inspiration is taken from the book but it’s my variation. Enjoy!

    watercress-miso soup

    watercress-miso soup

     

    Watercress – miso soup

    Ingredients:

    2 cups of mushrooms (fresh enoki or mitake if you can find them, I’m sometimes using any mushrooms I can get – chestnut or portobello)

    2 1/2 vegetable stock or water

    1/2 block of tofu (I’m using a whole pack of marinated quorn tofu)

    3-4 tablespoons of white miso

    1 spoon of red miso

    1 spoon of sesame oil

    bunch of watercress

    chopped green onion

    small bunch of Japanese udon noodles

     

    1. Wash and chop mushrooms.

    2.Bring the vegetable stock/water to the boil. Add mushrooms, udon noddles, sesame oil and tofu, simmer over low heat, covered with the lid slightly ajar for about 8-13 minutes. Turn of the heat.

    3. Remove 4 tablespoons of the stock from the pot and, in a bowl, mix it with the miso paste, making sure there is no lumps left.

    4. Gradually pour miso mixture back into the pot and stir.

    5. Divide watercress among the serving bowls. Spoon the soup over watercress. Garnish with the green onion.

    Happy Dragon’s Year!

     

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  9. I Want Winter to go Away Lentil and Tomato Soup

    January 14, 2012 by potatoface

    It’s winter. It’s cold and dark outside, quite miserable really, with occasional heavy winds. To cheer yourself up and make yourself feel warm you’ve got two options: 1. start heavily drinking or: 2.have some soup. I know what you are thinking – first option seems somehow very, very tempting. But think about your liver. Think about all the money it would cost you. Soup is so much cheaper.

    So here you go. A recipe for a nice, warming soup. It’s nothing like a glass of wine but trust me, it does the trick.

    lentil and tomato sopu

    Ingredients:

    1 parsnip

    2 carrots

    3-4 potatoes

    1 leek

    can of chopped tomatoes

    cup of red lentils

    pinch of cayenne pepper

    salt

    basil, oregano, thyme, bay leaf

    1 spoon of olive oil

    knob of butter

     

    1. Boil 1.5 litres of water.

    2. Peel, wash and dice parsnip, carrot and potatoes, add to boiling water.

    3. Add salt, olive oil and lentils. Cover and simmer till vegetables and lentils are soft.

    4. Using blender turn everything into a creamy soup but don’t go crazy, it’s nice to have chunks here and there.

    5. Heat up your soup, add chopped tomatoes and simmer for a while. Add herbs and cayenne pepper. At the end add a knob of butter. Serve with some nice bread.

     

     

     

     

     

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  10. Ahh, Christmas….

    January 3, 2012 by potatoface

    I love Christmas, and refuse to admit it’s over…I’m going to keep my christmas tree up till mid January and still enjoy treats like:

    1. mince pies (in filo pastry)

    2. chocolate ganache and almond biscotti:

    chocolate ganache and almond biscotti

    3. and to calm my stomache, a nice cup of jasmine tea in a pot given to me by Boyfriend:

    jasmine tea

    Life is good…

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