No1 MOST READ BLOG ON THE INDEPENDENT

See the recipe here-

http://blogs.independent.co.uk/2014/03/19/dish-of-the-day-the-reluctant-vegetarians-buttery-leek-risotto-with-crispy-garlic-oyster-mushroom-topping/

DOGGY DIVA

Another day another shoot...

Ted hits the big time, again!

Checking it out

Dog Date

Something simple for a sunny morning...

Garlic Fried Beef Tomato & Burrata on Sour Dough

This recipe is super simple but the frying in garlic part makes all the difference. 

Preparation / Cooking Time - 5mins

Ingredients - 

Feeds x4

2 x Beef Tomatoes - sliced into 6

2 x Large cloves of garlic - Crushed and finely sliced

12 x Sprigs of fresh basil - gently torn or left whole and leaves separated

Regular oil to fry with -Rape seed oil is a good option

Extra Virgin olive Oil

Rock Salt

Black Pepper

2 x Balls of Burrata

Sour Dough -If you're doing carbs

Instructions - 

Slice the tomatoes and prepare the garlic. Heat up some oil in a flat based frying pan and add the rock salt and garlic, once it starts to cook/sizzle add the sliced tomatoes, once side flat to the pan so they get covered evenly with the garlic and oil, cook for 2mins and remove. You only need to cook one side, this way you still get the crunch and freshness of the tomato but with an amazing garlic flavour. (Ensure your garlic doesn't over cook- it shouldn't brown)

The burrata is best served torn as it's super creamy and will mix nicely with the garlic oil from the tomatoes- all to be moped up with a fresh sour dough. 

When serving start with a layer of burrata followed by a layer of tomatoes then the fresh basil and black pepper. Drizzle with some good quality extra virgin olive oil plus a small sprinkle of rock salt.

 This works as a dish for one or as a dish for everyone....

Promise this won't disappoint.

TIP- If you're in the office and frying in garlic isn't an option, try cutting your fresh garlic in half and rubbing it onto your toasted bread then drizzle oil. You can go as garlicy as you want, then add freshly sliced tomatoes on top with basil and seasoning. Black pepper is a must.

Jerusalem Artichoke Soup with a Shallot & Sage Topping

Catch the last batches of Jerusalem Artichoke before they go out of season...

Jerusalem Artichoke Soup with a Shallot & Sage Topping 

Feeds 4-6

Cooking / Preparation Time - 40mins

Ingredients -

1 Kilo of Jerusalem artichokes
2 x White onions
2 x Veggie cubes or boullion & 3 pints of water

Garnish - Handful of fresh veggie style parmesan

1 x Shallot finely sliced - Fried until crispy

2 x Sage leaf per serving - Fried until crispy

Glug of olive oil

Start by scrubbing the artichokes with a scourer so all mud is removed or peel if you haven't got the patience for that.

Next cut the Jerusalem artichoke in half depending on the size, you ideally want around 3cm cubes.  Place  them in a roasting tin and cut the white onions into quarters and add them also. Season with salt & pepper and roast for 25/30mins on 190 degrees Celsius. 

Once these have cooked add your vegetable stock to the roasting tin and continue to cook for a further 15 minutes.

In the meantime finely slice your shallots and add these along with the sage leaves to a frying pan with a glug of oil and a pinch of rock salt. Fry until golden and crispy. 

Grate your vegetarian style Parmesan allowing a generous pinch per serving.

Remove the artichokes and stock from the oven and let cool for 5/10 minutes then blend until smooth. Check the seasoning, white and black pepper works really well alongside Jerusalem artichoke so be generous with both of these.

Serve up and sprinkle the parmesan followed by the crispy shallots then the sage leaves. 

It's the perfect combination.

This Weeks Reluctant Vegetarian Recipe on the Independent -CHECK IT OUT

http://blogs.independent.co.uk/2014/03/13/dish-of-the-day-the-reluctant-vegetarians-super-simple-five-veg-bake/

NO 1 MOST READ BLOG :-)

Mixed Pepper & Tomato Stuffed Marrow

Mixed Pepper & Tomato Stuffed Marrow

Feeds 4

Cooking / Preparation Time - 45minutes

Ingredients - 

1 x Large marrow - sliced into 4 even sized pieces

1 x White onion - Finely sliced then cubed

2 x Large cloves of garlic - Crushed and roughly chopped up

1 x Yellow pepper - Core removed and roughly cubed

1 x Red pepper - Core removed and roughly cubed

1 x Tin of good quality tomatoes

2 x Fresh tomatoes - Roughly cubed

Generous glug of white wine (1 cups worth)

1 x Courgette - Sliced into ribbons using a peeler 

Handful of fresh basil 

Handful of fresh parsley

Salt, black & white pepper

Generous glug of olive oil

Prosciutto - Allow one slice per serving (leave out for vegetarians!!)

Instructions - 

Start by slicing up the marrow into four even sections, remove any seeds or soft flesh from the centre- you should be able to do this easily with a spoon. Drizzle with olive oil, sprinkle with salt & pepper and place on a baking tray and cook in the oven at 190 degrees Celsius for 20 mins.

Once the marrow is in the oven combine the onion, peppers, fresh tomato and garlic in a large pan, season with salt and pepper and add a large glug of olive oil, cook on a medium heat for 5 mins then add the white wine and let this cook for a further 5 mins, once the wine has cooked off add your tin tomatoes and cook for a further 10 mins. Roughly chop the fresh basil and parsley (ensuring that you wash it first and that you save a small amount of both to garnish with) and mix it through the tomato and pepper sauce. Taste just in case you need to up the seasoning, a sprinkle of white pepper works really well with this dish...don't be shy!

After the marrow's been cooking for 20 minutes take it out. For the two middle sections of the marrow that need a bottom to stop all the filling falling out add the strips/ribbons of courgette ensuring they cross over and entirely cover the bottom of the marrow. For both the end pieces of the marrow slice off the end bit so that the marrow stands up on it's on and is ready to have the filling added. 

Shred the prosciutto and add to the filling then spoon in the tomato and mixed peppers, splitting it evenly across the 4 sections of marrow. 

Put back in the oven for a further 5-8 minutes then serve immediately adding a last sprinkle of the remaining fresh basil and parsley along with some extra black pepper.

Serve solo, with a simple crisp gem lettuce salad or with potatoes which ever way you fancy.

Fake Chicken Pie

I surprised myself with this dish. I knew it would only be a matter of time before I had to give in and try out some of this protein heavy mock meat. In all honesty at first glance I was slightly put off by it, I'd almost prefer if it didn't try so hard to look just like it's fleshy counterpart. I'd eaten vegetarian sausages in the past but this seemed like one step too far, I was struggling to take mock food seriously. Thankfully I managed to press on through and although not one hundred percent sold on this over meat I now appreciate that it works as the perfect base to take on as many flavours as you want to add to it. No one missed the real McCoy here and I have to say I felt a little less guilt when eating it...needless to say the vegetarian boyfriend was like an over fed newborn after his third serving. 

Hearty Fake Chicken Pie

Feeds 4/6

Cooking / Preparation Time - 45mins

Ingredients - 

150g of 'Chicken Style Pieces' (Veggi Deli's pretty good)

1/2 x Red onion - Roughly chopped

2 x Garlic cloves - Crushed and roughly chopped

1 x Leek - Roughly chopped into chunks

200g x Spinach

3 x Fresh sage leaves

Fresh thyme - Leaves removed from stalks

Sprinkle of rock salt & black & white pepper

Pre-rolled shortcrust pastry

1 x Egg yolk to cover pastry lid

Cheese Sauce 

60g x Mature / Extra strong vegetarian cheddar - Grated

2 x Tbsp of plain flour

1/4 x Pint of milk

1 x Tsp of dijon

3/4 x Pint of vegetable stock

Large nob of butter (around 30g)

Salt, black & white pepper

Instructions - 

To save time use pre-rolled shortcrust pastry. Ensure you don't roll it out too thinly and if you like a bit of added flavour, chop up some fresh thyme and sage and gently roll into the pastry. 

Start by combining the chopped onions, leeks, garlic, sage, salt & pepper to a generous glug of olive oil and cook on a medium heat for 4/5 minutes until they start the soften. Add in the spinach and chicken style pieces along with the chopped, fresh thyme. Be sure to stir thoroughly ensuring nothing sticks to the bottom of the pan and cook on a medium to low heat for 10 minutes whilst you make the cheese sauce. 

For the cheese sauce -

Start by melting the butter on a low heat in a separate pan. Once melted add in two tablespoons of flour and mix until it comes together in a paste. Next add in the dijon and season. Be generous with the white pepper and cook for a minute or two, again not allowing it to stick to the bottom of the pan. Gradually begin to add in the milk, whisking the flour mixture until it turns into a thick, smooth paste and continue to cook for a few minutes. Next add in the vegetable stock whilst continuing to stir the mixture. You can turn the heat up slightly before adding your grated veggie cheese allowing it to melt into the mixture. Stir or whisk until smooth.Taste for seasoning and adjust accordingly.

Once both the pie filling and cheesy sauce are tasting good combine them and cook for a further 5 minutes. 

Cut you rolled pastry to size and lay some out across the bottom of your pie dish (if it's not a non-stick dish add a layer of butter to the bottom and sides first) and add the filling. Be as generous as the dish allows then lay the pastry lid you've cut over the top ensuring it reaches the edges and meets with the bottom layer of pastry. Coat the edges of the bottom layer of pastry with egg wash, then with your fingers and thumb push the pastry lid and bottom layer together. You can alternatively use the back of a fork. Ensure you coat the top of the pie in whisked egg and don't forget to make a hole in the middle of the pie. This allows the steam to escape and helps cook and crispen your pie lid.

Cook on 190 degrees Celsius for 25 minutes and take out once golden.

Serve immediately. Accompaniments are whatever you fancy; Roast potatoes, mash, peas, mushy peas, gravy...crispy shallots and greens are a definite favourite.

ENJOY

 

Cheats Cheese & Potato Tart

Follow the link for full recipe & details

http://blogs.independent.co.uk/2014/02/27/dish-of-the-day-cheats-cheese-and-potato-tart/

NYC EATS

NYC EATS

Bozu Williamsburg

-http://www.oibozu.com

EAT -

Party Bomb

Tofu Salad

Special Seafood Curry

Miss Lily's-West Houston

http://www.misslilysnyc.com/home

EAT -

Fish Tacos

Grilled Pork Ribs

Jerk Grilled Corn

Hot Pepper Shrimp

Drink - Jargaritas

The Little Prince -Prince St Soho

http://littleprincesoho.com

EAT -

Ceviche

Ratatouille

Tuna Cevice

Bondst -Soho
http://bondstrestaurant.com

Go for amazing sushi

EAT -

Ribs

Crab rolls

Hots Spots -

Rosemary-

http://rosemarysnyc.com

Charlie Bird -

http://charliebirdnyc.com

HEARTY FAKE CHICKEN PIE

MOST VIEWED BLOG ON THE INDEPENDENT-

http://blogs.independent.co.uk/2014/02/20/dish-of-the-day-hearty-fake-chicken-pie/

GET PREPPED FOR THE WKND -TRY MY Spanish Style Start to The Day

This dish offers a really tasty variation on a traditional start to the day while offering you the chance to not waste the leftovers of last nights dinner. Who doesn't love hash browns and who doesn't love an even more exciting version of them with the option of added spice? Perfect for a weekend treat when you've got a bit of time.

Spanish Style Start to The Day

Feeds 4-6

Cooking / Preparation Time - 45 mins 

Ingredients - 
5-6 x Large potatoes -Maris Piper are best or whatever you have leftover from your roast
300g x Fresh spinach - Thoroughly wash and pan fry until wilted
300g x Padron peppers - Wash and leave whole and pan fry with rock salt
Free Range/Organic eggs - Allow one per serving
2 x Handfuls of cherry tomatoes
1 x White onion - Finely sliced
1 x Spring onion - Finely sliced
1 x Handful of grated mature veggie cheddar
1/2 x Fresh bunch of coriander
1 x Medium red chilli - Finely sliced
Few glugs of olive oil
Few nobs of butter

Hollandaise Sauce-
125g Butter
2 x Large Egg Yolks (or 3 regular egg yolks)
1tbs x White wine vinegar
Sprinkle of rock Salt & black pepper
1/2 x Lemon juice

Instructions - 

If you've already scoffed all your leftover roast potatoes then start by washing the potatoes, leaving the skin on then chopping into 2 inch cubes and boiling in salted water for 12/15minutes until soft.
Once cooked drain and add to a roasting dish. Add a few glugs of oil along with a couple of nobs of butter and mix the potatoes up so all sides are covered. Season with salt and pepper and add the cherry tomatoes before placing under the grill on high and grill for 10 minutes until golden. Once one side has gone golden and and crispy turn the potatoes and sprinkle the cheese over them before returning to the grill for a further ten minutes until the cheese has melted and started to go crispy.
Whilst you're grilling the potatoes add the washed spinach to a frying pan and let it wilt. Once it's wilted and the water has evaporated remove the spinach from the pan and add a small glug of oil, the sliced onions and the washed padron peppers. Fry on a high heat with a sprinkle of rock salt and cook for 3/4 minutes until the onion are translucent but not golden and the padron peppers have softened. Put to one side or in the bottom of the oven to keep them warm whilst you fry your eggs and make up the hollandaise sauce.
Allow an egg per serving unless you're feeding particularly burley men and keep the eggs warm in the bottom of the oven if you've got a few to get done.
For the hollandaise sauce, melt the butter on a medium to low heat and add the white wine vinegar so both are warm, then gradually add the mixture to your egg yolks and whisk until thick, smooth and creamy. Season with salt and pepper and add the lemon juice and give it another thorough whisk. Use a hand whisk for ease or whisk away for a while longer by hand- You should serve these immediately once it's made or keep warm in a bain-marie.

I like to serve this up in one dish so everyone can help themselves plus it lets all the flavours combine and gives you one less job to do!
I served this on a chopping board but a serving plate or large bowl works just as well. Start with the potatoes and tomatoes then add the spinach, onions and padron peppers. Spread these over the top of the potatoes followed by the fresh coriander and finally your fried eggs. Top with the sliced spring onion and chilli if you fancy it.
Pan fried chorizo is an amazing addition to this dish, you can also get a vegetarian version which isn't too far off, it tastes pretty good - you can find it here http://www.veggiestuff.com/acatalog/wheaty-gran-chorizo.html

HOMEMADE STICKY PEANUT BUTTER & CHILLI KALE CHIPS

Go crazy for Valentines day...

With everyone going mad for a kale chip, including Pret A Manger, I couldn't resist posting my own recipe and a slightly more indulgent and tasty one at that. 
I would say this counts as a petty good guilt free snack...You can make these up in bulk and add the  sticky chilli peanut sauce just before you're about to tuck in. If you're feeling particularly strict and can handle your spice then leave out the honey and peanut butter and opt for the chilli oil, it works just as well.

HOMEMADE STICKY PEANUT BUTTER & CHILLI KALE CHIPS 

Cooking / Preparation Time - 20mins

Feeds - 4/6 as a snack

Ingredients -

400g or 1 x large Bag of Purple/Green Kale - Washed then patted dry with kitchen towel and chopped into bite size chunks

1 x Large glug of olive oil

Generous pinch of rock salt & black pepper

1 x Tbsp of runny honey

Sticky Chilli & Peanut Dressing -

1 X Tbsp of peanut butter

1 x Tsp of honey

1 x Glug of olive oil

Small pinch of rock salt
Small pinch of white pepper

1/2 x Tsp of chilli flakes (more if you can take the heat)
1/2 x Medium Red Chilli - Finely sliced

Cooking Instructions - 

This is a great quick recipe to make some healthy(ish) snacks. Packed full of iron, they are a great alternative to crisps!

Preheat the oven to 170 degrees Celsius.

Start by thoroughly washing the kale, then roughly chop into generous bite size pieces and pat dry with kitchen towel.  Combine, the olive oil, honey, and seasoning until the honey dissolves into the oil then dip and coat each piece of kale in the honeyed oil. Next lay onto an oven tray, using the metal rack to allow the heat to circulate all around the kale and cook for 10 to 15 minutes. At halfway check the kale and turn to allow the other side to krispen up. 

Whilst the kale is cooking combine the peanut butter, honey, chilli flakes, fresh chilli and seasoning until throughly combined. Once your kale is ready generously drizzle your mixture over it ensuring all sides are covered. If you wanted to be super thorough then mix it through the kale in a large bowl. Taste for seasoning and spice. Serve warm or wait until cooled. YUM!

(Very Nearly Carb Free) Fishy Fish Pie

(Nearly Carb Free) Fishy Fish Pie

Cooking / Preparation time - 40mins

Feeds - 6

250g of Fresh salmon - Pin boned, skinned and chopped into inch chunks

12 x King prawns - Heads and tails removed & chopped into three

250g of Smoked haddock - Pin boned, skinned and chopped into inch chunks

Glug of rapeseed oil

2 x Star anise

1 x Large bulb of fennel - Roughly cubed

1 x White onion - Finely diced

2 x Garlic cloves - Crushed & finely sliced

1 x Cup of white wine

1 x Pint of fish stock

1 x Fresh parsley - Washed and finely sliced

60g x Mature cheddar - Finely grated

White pepper / Fresh black pepper

Rock salt

2 x Tbsp of plain flour

1 x Large broccoli

1 x Large cauliflower

Cooking Instructions -

This is pretty close to being a carb free pie meaning it's a great option for those watching their weight this time of year. It's a perfect wholesome winter warmer without the usual guilt that comes with a nice, hearty meal. 

Start by washing then slicing both the broccoli and cauliflower into small florets roughly the same size.  Add to a roasting tray and season with rapeseed oil and salt & pepper roasting on 180 degrees Celsius for 10/12 minutes.

For the fish pie, combine the onion, garlic, star anise and fennel in a pan, adding salt and black pepper and cooking for 3/4 minutes until the onions start to turn translucent. Add the white wine and cook on a medium to high heat (to cook off the alcohol from the white wine) for a further 3 minutes. Next add in the fish stock and cook for a further 5 minutes before adding the flour and stirring until all the flour dissolves and the mixture begins to thicken. Prepare the fish and add to the onions, fennel and thick stock, adding the chopped parsley before taking the fish mixture off the heat, letting the fish cook in the hot stock off the hob.

Drain off the excess liquid/stock from the fish mixture and put to one side, you should have at least 1/4 of a pint. Pour the rest of the mixture into the bottom of your pie dish and then evenly add on the cauliflower and broccoli on top.

With the stock left over add in the grated cheese, saving a small amount to sprinkle on top later. Mix thoroughly then pour over the top of the broccoli and cauliflower, adding the remaining cheese on top. Place the pie back in the oven for 10 minutes or until cheese starts to golden. Serve immediately with any type of greens you fancy.

START THIS WEEK HEALTHY- JERUSALEM ARTICHOKE SOUP WITH SHALLOT & SAGE TOPPING

http://blogs.independent.co.uk/2014/02/09/dish-of-the-day-the-reluctant-vegetarians-jerusalem-artichoke-soup-with-shallot-sage-topping/

Follow the link above to see the recipe in full....it's a good one!

Sunday Baking... Super Simple Lemon Drizzle Cake

Sunday Baking...

Super Simple Lemon Drizzle Cake

175g x Butter - softened
175g x Caster sugar
2 x Lemons
3x Free range eggs
100g x Self-raising flour
75g x Ground almonds
1 x Tbsp of milk
100g x Demerara sugar

INSTRUCTIONS -

Pre Heat to oven to 180 degrees.

Combine the sugar and butter together until it turns soft and fluffy and add the entire zest of one lemon.

Then combine all three eggs and a pinch of salt. 

Sift over the flour and fold in, then add in the almonds then add a tbsp of milk.

Add the mixture to your loaf tin - make sure you add grease proof paper first.

Cook for 50 to 55 minutes, check it's cooked by prodding with a skewer - none of the mixture should come out on the skewer if it's cooked through. 

For the lemon drizzle bit combine the juice of both lemons, the zest of one lemon and the demerara sugar then poke around 10 holes in the cake and pour over the drizzle mixture. Do this while the cake is still warm so the sugar melts. 

Let the cake cool and serve. 

SO GOOD!