Navratri

So I've been harping on and on about this festival - but I figured the most well known of the hindu festivals are Holi and Diwali... so, in good time, here's just the video that sums up the 'garba' dance that goes on for the nine nights of Navratri, Slightly Bollywood (did you guess?!) but it really catches what I love most about this festival - the beat, the colour and costume and above all, the zest and dedication with which it's celebrated. 
SL x
P.S. Don't worry about the scary lady at the end. She's just a bit... odd. :/

Saving what's Soft, Soggy or Stale : Fruit Salad

Over the past few weeks, I think I've noticed the words "food waste"  being mentioned more than ever before. Be it news stories, magazine features or even Jamie's Money Saving Meals, the advice that we should REserve, and not REject the tail-end of our weekly grocery shop has been resounding. Whilst freezing fruit's a neat little tip encouraged by both Jamie & Tesco's, I've found another useful way to revitalise fruit that really is on its last limbs. 

Come on, we're all guilty of throwing out that browning banana, the rapidly wrinkling apple, a few shrivelled grapes or strawberries that are slightly on the soft side. Sometimes, too, fresh fruit simply hasn't lived up to the colourful promises it made - think pale pears or plain peaches. This salad is SUCH a hit in our household that fruit seldom goes to waste anymore. In fact, when odds and ends are spotted hanging about in the basket, fruit salad has been demanded all summer long. It's ideal if you're fasting (more later) at the moment, it's as easy as 1-2-3, and, really, makes the fruit we sometimes eat with silent resentment, sing. 

What You'll Need: 

- Fruit
- Single Cream
- 1/2 can Condensed Milk

What to Do:

1. Chop up any, and I mean any, fruit you want [to get rid of].

2. Wash it all and, depending on quantity of aforemetioned chopped fruit, swirl over 1/2 - 3/4 of a can of condensed milk. Follow this up with single-cream, mixing well, until it has reached your desired consistency.

3. Chill in the fridge for an hour-ish and simply indulge for an absolutely delectable dessert or simply a cool, refreshing snack. 
SL x

Some More Brunch: Beetroot Risotto

I've had a thing for beets since the very first time I saw them nestled in at the Pizza Hut salad bar, glinting conspicuously in the light like purply-pink jewels. But I was a little young then and my palette only stretched as far as croutons and cucumbers. Unfortunately, my memory too had been tainted by the boiled, soggy mass that'd once been served up for "school dinners" (it had proceeded to dye my mash a lucid shade of mauve - I went hungry that lunchtime). So it was only recently when mum bought some home, fresh, that I figured if it looks SO beautiful, there must be a way to make it taste just as good, right?

It didn't take a lot to be honest - once [not soft] boiled, salted and peppered, it's brilliant in salads, as a side or just a snack. So tasty, in fact, that for a long time there was little temptation to experiment at all. But it has fast become a weekly grocery staple and as autumn steers us from summers salad to simmering stews, what better for weekend brunch than a super simple, mega comforting risotto?

What you'll need - 

50g Butter 1 splash Olive Oil 1 Onion, finely chopped 1 Clove Garlic, finely chopped 400g Arborio Rice 1.2 l Vegetable Stock (2 Oxo cubes dissolved in the same amount of water does it just fine) 500g Fresh Beetroot 100 ml double cream  1 Handful Freshly Chopped Dill Salt & Pepper (& cayenne pepper, entirely optional) to taste Squeeze of Lemon Juice 2tbsp sugar
What to Do - 
1. Heat the oven to 180C. Peel & trim the beetroots (use kitchen gloves if you don’t want your hands to get stained) and cut into large wedges. Place them on a large sheet of foil on a baking sheet. Then, toss them with 1 tbsp olive oil and seasoning, and cook for 1 hour, or until the beets are soft.
2. Meanwhile, heat the butter in a non-stick pot over a low flame. Don't heat the pot first and then add the butter as it will burn and smell funny. Once the butter's melted, tip in the onion and garlic and cook until slightly translucent and wonderfully caramelised. (N.B. the desired effect is mellow sweetness, not intense flavour).
3. Add the rice, stirring until coated in the butter and then begin adding the vegetable stock, 300 ml at a time. It's important to stir at least once a minute or so and don't be tempted to add all the stock at once. 

4. When the rice is al-dente, and the beets are well-roasted, remove them from the oven. Whizz ¼ of them to make a purée and then chop the remainder into small pieces. Stir the beetroot purée, chopped beetroot, salt, pepper, lemon juice and sugar ( cayenne optional) through the risotto and leave to bubble for a few moments.   
5. Finally, plate up, top with fresh dill and a dollop of sour cream should you so wish. Don't, no matter what, be alarmed by the vibrant colours on your plate - that's how it's meant to be!  

Now, I know very well that beets are something of a love/hate thing (and let's face it, they do turn out an alarmingly pink risotto) and I'm yet to meet someone who doesn't enjoy a long, lazy brunch. So yes, turning this out on the table may seem a little dicey, as the last thing you want is a less-than-comforting meal. Though I'm in no doubt, if you are perhaps accompany with these twice-baked potatoes, or some Mexican scrambled eggs? 

Enjoy! SL x

Peaches & Cream

Yes, this was a long time coming, I know. Ahhhhh gateau...need I say anymore? As much a nice Victoria sponge is ideal with an afternoon cuppa, or cheesecake is perfect for that stolen midnight couch treat, I find there's nothing quite like a fresh cream cake (except maybe a cupcake!) to top off an already indulgent meal - palatable and thankfully, light enough to be stomachable. 

Now, in light of just HOW much was consumed during the preceding celebratory lunch, I wouldn't be surprised if you were disgusted that we still managed to chomp through cake for afters. BUT. You've gotta trust me here, because really, gateaux are more cream than cake, more air bubbles than butter blobs. And yet it really does quench that craving for something sweet. So. Give it a go. If you don't like peaches, try passion fruit. Or raspberries. Both delectable in combination with white chocolate. Just an aside for you though, while we're at it. Don't blame me if once you start, you just can't stop. It's so remarkably light, you'll never feel you've had 'enough'. Honest.  

To have yourself a peachy time, you will need -  

- 175g unsalted butter, softened

- 2tbsp grated orange rind

- 175g caster sugar

- 3 medium eggs

- 100g white choc, melted but then cooled

- 225g self-raising flour

- 300ml double cream

- 40g icing sugar

- 125g almonds, blanched then skinned & chopped

For the peach filling - 

- 1 can of peaches, chopped

- 300ml double cream

-50g icing sugar

What to do - 

1. Preheat the oven to 170°C & lightly oil & line a 9 inch round cake tin. Cream the butter, orange rind and sugar together until light and fluffy.

2. Add the eggs, one at a time, beating well after each one and then add in the cooled white chocolate. 

3. Add the flour and 175ml of cold water in 2 separate batches. Spoon the mixture into the prepared tin & bake in the preheated oven for an hour and a quarter, or until firm. 

4. Leave to cool for 5 minutes and then turn out onto a wiring rack. To make the filling, whip together the cream and icing sugar until soft peaks form, and then fold in the peaches (reserve a few for topping, if you like). 

5. Split the now (hopefully!) cooled cake into two layers. Place one layer on your serving plate and spread with the peach filling. If you're lucky and somehow end up with too much, feel OBLIGED to eat it. 

6. Top with the other half of the cake and now, whip the other 300ml of cream with the icing sugar until, again, soft peaks form (deja vu, I know). Spread over the top and sides of the cake.

7. And finally, press the almonds into the side of the cake. You can sprinkle some on top too should you wish, of you can top with more peaches, like I did. 

8. If you can help yourself, refrigerate. If you can't... well, not my problem ;) 

Enjoy!

sl x

Easter Brunches - the Full and Final

Seeing as the sun finally showed it's smiley face for pretty much the first time this year (yes, if you don't live in England, it is April but we still seem to be in the midst of an ice age), what better than a summery Spanish frittata to make the sunshine seem just that little bit warmer - I found sweet red peppers, red hot chilli flakes and golden fluffy potatoes did just the trick. Yum yum!
Now, if you're much of a tapas-tempté, you've probably savoured at least one tortilla-liplickingly-delicious-española in your time. That is the wonderfully dense concoction made by frying potatoes + onions, adding beaten egg and cooking to a thick omelette that's later sliced into squares and served as a snack. 
And so, being the type-A control geek that I am (need answers to everything right away) I couldn't help but wonder if the frittata-tortilla enigma is merely a classic 'tomay-to/tomah-to' case. Alas - the bane of my breakfasts - what is the real difference? I did end up having to google around for a plausible answer but much to my dismay, I'm still not clear on the perceived differences between frittatas and tortillas. Some sites suggested differences in traditional serving temperatures whilst others theorised on potential variation in cooking techniques; "flipping" vs. "flashing"(the skillet under the oven, GOD what were you thinking?!) - who knows?
No sweat as fortunately, "a rose by any other name would smell as sweet" ;) So here it is, another great morning pick-me-up with hangover-killing potential as potent as my Mexican Scramble.
What you need: (measures are per person)
- 2 eggs - 150g fluffy potatoes (Maris Piper, Yukon, King Edward - good spuds are key!), peeled and sliced to 1/2 cm discs - 1/4 pepper oven roasted or ready-grilled from the jar - 1/2 onion, roughly chopped - salt, pepper, chilli flakes & fresh parsley to taste - 30g grated Manchego cheese - 2 tbsp olive oil
To Serve: 
- flour tortillas - any extras you fancy - baked beans, roast tomatoes, sauteed mushroom, avocado salsa etc... options 2 + 4 are advisable.
What to Do: 
1. Begin by boiling the potatoes in slightly salted water until they reach the al-dente phase (hold their shape but tender to the bite).
2. Drain the potatoes & heat the olive oil on medium heat in a heavy-based pan. You want a pan that's relatively deep as you're not after making a crêpe style omelette. Add the onions and sauté gently trying not to brown them - we want sweet, semi-translucent caramelliness (mmmmm, hungry just thinking of it!)
4. Meanwhile, beat the eggs in a bowl, seasoning to taste. Add 1/2 the parsley and cheese, beating well into mix. Preheat your grill to approximately 200 degrees C. 
5. Add the peppers and then the potatoes to the pan. Be careful not to be too vicious stirring lest the potatoes crumble! Pour over the egg mix and, having reduced the heat slightly, allow to cook through for 7-10 minutes. 
6. When the bottom and sides look well set but the top-middle is wobbly-bobbly, extinguish the heat + sprinkle over remaining cheese, parsley and a spritz of fresh black pepper before transferring to the grill. 
7. Be sure to watch carefully here - I'd say it'll take no longer than a few measly minutes for the frittata to puff up in all its golden glory. Careful pulling it out of the oven too, the handle will be hot (DUH). 

8. Slice into lusciously thick wedges, serve as you may, with all the condiments you please but certainly as quickly as you can. 
Enjoy! 
xo

Celebrating a 60th

As someone who's always had her birthday on a Bank Holiday (thankfully the date we celebrate Christmas doesn't vary year on year!), I've never really known what it is to spend a birthday in the flow of day to day routine. I've only ever had to work once on the 25th in my whole, entire life (unfortunately the big 21) but I know I've always thought myself lucky to be with friends and family and mark it as a day different from any other. 

And so it was a great deal of both relief and excitement that we brought in a very special birthday this Easter Weekend (no, not mine, I'm not that old yet), with plenty of time, food and fortunately sunshine to celebrate it with. As birthdays go in our family, we're all about chilled out rather than charged up, pyjama parties over ostentatious affairs - here's how we indulged Papa Bear on his special day.

1. Presents + balloons (you're never too old for balloons).

2. Birthday Brunch (also Easter Brunch No 3) - Spicy Red Pepper Frittata.

3. ...a very brief cessation before sitting down to a home-cooked full Indian thali.

4. There's got to be birthday cake. I know what you're thinking... how on EARTH did we have room? We can always accommodate ;) White chocolate & Peach Gateaux - recipe to follow.

5. Following a sloth fuelled seven star snooze, some games and a round of bowling (proud to admit I lost just one game).

6. And finally, early evening drinks at The Grove Mansion Lounges.

Ahhh, why do birthdays go by quickly? 

I'll be back with recipes and some reviews so stay tuned - 'til then, good luck beating those Tuesday Blues.

x

Easter Brunches: A Three Part Series

If there are any two times in the year intended for the sole purpose of families breaking bread together, it would have to be Christmas and the Easter weekend. Think about it - retail doors remain closed, so no Sunday food shop, no working teenagers & no retail therapy = uninterrupted family time. 

My love for family breakfasts & brunches is definitely no secret - what I've found over time is that when preparing lunch or dinner, there is an unadulterated abundance of options, be it noodles, stir fry, fried rice, curry, pasta, pizza, burritos, jackets, bakes, hot pots, gratins, burgers, chips... so it's really a matter of deciding what type of cuisine you fancy on any particular day. Of course on the other hand as breakfasts go, the question is more "how do you like your eggs?" - there is a certain 'ingredient set' traditionally associated with the first meal of the day and I find profound satisfaction in rising to the challenge of reworking these staples in as many ways possible to invent creative, varied and inspiring breakfasts. 

My breakfast/brunch staples: Potato, peppers, onions, egg, baked beans, mushrooms, tomatoes, cheese of every variety, avocado, bread (a.k.a flour, so this includes pancakey/muffiny type concoctions too), milk, cereals, yogurt, fruits & fruit juices. Now, considering there are no preconceived notions on what stereotypically constitutes a lunch or dinner, relatively speaking you'd think this is a fairly limited repertoire. Think again, bearing in mind this key phrase - permutations and combinations. 

Potato fritters topped with fried egg and roast tomatoes. Hash browns, poached eggs and sauteed mushrooms. Spanish frittata with avocado on toast. Boiled eggs and soldiers. Scrambled eggs with baked beans on toast. Need I continue? 

With it being Easter and all, it's lovely having all the extra time to experiment - so here's recipe 1 of 3 (I was working on Saturday so breakfast was coffee & toast... yerrr, didn't think you'd need a recipe for that), Twice Baked Potatoes. 

What you'll need: 

- baking potatoes (1 per person)
- eggs (2 per potato)
- olive oil
- butter
- milk
- grated cheese (cheddar, parmesan or gruyere)
- salt & pepper
- chives or coriander & chilli flakes (optional)

What to do: 

1. Bake the potatoes until soft in the centre - I fork-pricked and then microwaved mine to the al dente phase, before rubbing them in olive oil, salt and pepper and flashing them under a hot grill for 10 minutes to crisp up the skin. 

2. Once they are soft, slice them length ways in half and scoop out the centre. Turn down the grill temperature to around 180 degrees.

3. In a bowl, mash the insides you have just scooped out with a little milk, cheese, butter, salt + pepper. 

4. Part fill the cavities in the potatoes (you probably won't use the whole mash-mix) and make a little well for the egg to fit in. It might be an idea to crack the egg into a small bowl and remove part of the whites if theres too much egg or too little cavity :)

5. Sprinkle on some black pepper, chilli flakes, a smatter of salt, cheese and coriander, before putting them back under the slightly cooler grill. If you want your yolks to be runny then just bake for an additional 2-3 minutes. If you want the eggs cooked through then leave them in for longer; the colour of the yolk will lighten to a softer yellow. 

Here you can see I wasn't feeling soft yolks this morning so I cooked them until they resembled hard boiled eggs. I'm a bit odd like that - sometimes I LOVE runny eggs (over crispy hash browns!) and other days I just want them cooked through. Talk about fickle with my eggs. Enjoy!
x
P.S. Happy Easter!

Books, Boredom and Broken Hearts

So I’ve FINALLY made a dent in my revision following the dullest (yester)day in the history of mankind – but BOY do I feel relieved. Bored out of my wits, yes. Mind-numbed after tedious upon tedious minute of mathematics for economists, yes. But still, worth it for the slight relief of having gotten some work done! I still have a long way to go though and this lack of concentration-ness is not helping one bit – I find I stare at a page for undefined periods of time (can range from 2 minutes to 25) without taking in so much as even the title. Not good. I’ve never been through ‘heartbreak’ before, but in hindsight, why isn’t love bloody sold with a health warning on the packet?! You know, like with cigarettes. Warning: Lost Love Kills or Sleepless nights, Broken Trust, and Estranged Boyfriend Beyond: Enter at your own risk. Nah, no warning. Not even an inkling quite frankly. Friends say don’t worry, just chill, it takes time...Family say throw yourself into life, distract yourself left right and centre. Effectively, you gotta convince your brain there’s no boyfriend-shaped hole in your life anymore by filling the gap with activities, hobbies, distractions, passions and anything slash everything else, fooling your mind into forgetting. But, as another friend rather wisely pointed out I’m “emotionally vacant”, not “mentally”. Emotionally = emotions = matters relating to the heart. Yeah, my mind can be explained away, but what about the bruised, broken and slightly pathetic little heart?! It’s amidst this painstaking emotional vacancy that I come to the conclusion (and I think I speak on behalf of girls in general here) that forgetting somebody you love has to be one of the hardest things ever.

But I’ll tell you what’s probably harder - I seem to spend a lot of time in and out of the kitchens at work these days, and I was chatting to the chef, ‘C’ for a while on Sunday morning. I wouldn’t say I’m nosy exactly but I do like to know the feelings and fears behind a face. People are not subjects but walking, talking books of history and it’s with this curiosity that I asked C if he misses home (the Philippines) especially in the winter months. His answer was ‘Yes, but what choice to I have? I have two teenage sons and education back home is not free. I earn enough here to give them a good education there.’ It’s humbling because I’d always thought there’s no reason good enough for staying away from loved ones. He hasn’t set eyes on his family for over a year – and that must be bloody tough!

It’s been quite a good day today and I don’t actually feel too guilty for indulging myself because I banged out the revision with surprising efficiency yesterday – started with a lovely jog through the countryside with mum followed by coffee with a (recently returned from India) reeeeeally good friend. Bumped into numerous ex-colleagues in Watford, South-Indian lunch with mum and then a little revision when we got in. Spent some time cooking for the family (mushroom farfalle, yummy yummy yum yum ) and also submitted another article to YouGov. The best part though has to be my roses. Mum and I have spent a long time in the gardens over the years and it’s so lovely to see efforts coming to fruition.

XXXXX