I haven’t had the best luck with scones, usually they ended up like hockey pucks.
A friend who makes great ones advised me that secret is to handle scone dough as little as possible. I decided to try this and instead of Irish version I was always taught to make using a cutter, I tried the American method when the dough baked in piece with sections marked out.
This did the job and these had a nice crust on the outside but stayed fluffy inside (yay, I have broken the scone curse placed on me by Sr Claire in 3rd year home economics for throwing dough). I also gave these a cheeky wee lemon drizzle when the come out of the oven, that brings them to another level.
Serve these with lemon curd and whipped cream if you want to be posh (it’s sooo good), but these are also good with just butter.
You can use defrosted frozen blueberries which are cheaper, but remember to drain them well before adding to the mix so it doesn’t get too messy. These also freeze well, but don’t use the lemon drizzle if you know you are going to freeze them.
Makes 8
Ingredients
150 Grams Blueberries
1 Lemon (juice and zest)
100 Grams Chilled butter (cut into small cubes)
1 Tsp Baking powder
350 Grams Self raising flours
200mil Milk
2-3 Tbsp. Icing sugar
Method
Preheat your oven to 220 degrees (Celsius), and line a baking sheet with parchment (or else grease the baking sheet well if you don’t have parchment)
Add the flour, baking powder and butter to a food processer and pulse until the mixture looks like bread crumbs. If you don’t have a food processer, use the rubbing in method, rubbing the flour and butter between your fingers until it looks like breadcrumbs
Grate the lemon zest wth a fine grater and add to the flour mix along with sugar and mix well. Add the milk and stir the dough until it is just starting to come together, then gently mix in the blueberries so that they stay whole, but try to make sure they are evenly spread within the dough
Gather the dough in a ball, (it should be fairly soft dough). So that I handled the dough as little as possible, I dusted a little flour onto the baking parchment and sat ball of dough in the centre. Dust a rolling pin ( or wine bottle or what ever you have) with a little flour, and gently roll the dough out in a circle about 4 cm deep
With a sharp knife, score a deep cross into the dough, and then cut these quarters again until you end up with 8 evenly sizes segments (don’t cut the dough right through)
Bake for 10-15 minutes, and allow to cool slightly. In a small bowl add the juice from the lemon you zested and add to the icing sugar and mix well before drizzle over the scones
Once cool break the scones into individual sections a serve with butter or lemon curd and cream
Good side dishes can make a meal. I love this with roast chicken but it’s also yummy with fish, barbecued meats, or griddled halloumi.
Rice can be a bit meh, but herbs and lemon give this a really fresh taste. I used chicken stock, but you can swap this for vegetable stock if you’re vegetarian.
Ingredients
100 Grams Uncooked rice (I used basmati, but if you’re using a different type of rice then make sure to rinse it first so it fluffs up)
1 Small onion or shallot (finely chopped)
1-2 Cloves of garlic (finely chopped)
1 Tbsp Olive oil
200 mil Chicken/vegetable stock
1 Lemon (juice and zest)
1 Tsp Dried Oregano (or 1 Tbsp fresh oregano)
1 Tsp Dried Dill (or 1 Tbsp fresh dill)
Method
Heat the oil in a large pot with a lid, and gently fry the onion/shallot over a medium heat until it starts to become translucent, then add the garlic and cook for a further minute
Add the rice, salt and stock and cover the pot with a lid, before bringing to the boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and the rice should continue to cook with the residual heat until the rice has absorbed all the stock (if you’re using brown rice you may need to cook for longer)
Grate the zest of the lemon with a fine grater, before squeezing the juice and setting to one side
Stir the lemon juice and zest into the rice and cover with a lid again for another 5-10 minutes before checking that the rice is fully cooked before stirring in the herbs.
Once you try homemade pesto, you’ll never eat the stuff in a jar again.
Most people have tried pesto with pasta, and it’s a classic for a reason plus it takes only 5-10 minutes to make. I use a food processer, but you can use a pestle and mortar if you want to go old school.
I love it in Italian sandwiches made with focaccia and filled prosciutto and buratta (you can use any combo and it will still taste amazing with the pesto).
Ingredients
100 Grams Pine nuts (or you can use blanched almonds if you can’t find them)
1 Large bunch of basil
50 Grams Parmasan or Granna (finely grated)
1-2 Cloves of garlic (peeled and roughly chopped)
100mil Olive oil (you may want to use more or less depending on how lose you want the pesto)
Method
In a dry pan, heat the pine nuts until the start to brown, remove from the pan and allow to cool
Add the pine nuts to a food processer and blitz a couple of times until the nuts have broken up
Add the rest of the ingredients (hold back half the oil) and blitz for a couple of seconds.
Check the consistency of the pesto, and continue to add the olive oil until you have reached the thickness you want (I like it quite thick and chunky but some people prefer a smoother pesto)
Use as a spread in sandwiches or as a pasta sauce. It will keep well in fridge for 2-3 days
About 30 minutes by train from Florence you’ll find Bologna (arguably the food capital of northern Italy).
Most of us have eaten spaghetti bolognese, and the locals are slightly aghast at our version. Firstly they use tagliatelle (never spaghetti), the sauce is more meat heavy, sometimes using a mix of pork and beef and only a small bit of tomato is used to make the sauce a more appealing colour.
What the locals are really obsessed with is tortolini in broth (compulsory at Christmas, with people putting their orders in to local pasta shops months in advance) and the larger tortoloni served with butter and sage and usually filled with the region’s famous cured meats like mortadella or salami.
The city offers various food tours and if you’re a foodie I’d highly recommend going on one. You’ll be able to taste some outstanding food and wine, visit great places and meet cool and interesting people. I’d recommend going hungry, as the samples are generous and I needed to go lie down after mine and was in a food coma for several hours.
The city’s history dates back to before the Romans, with the oldest university in Europe, in existence since the 11th century. It still has a huge student population and there’s no shortage of good affordable places to eat catering to them.
The city is definitely a bit rougher around the edges than other Italian cities I’ve visited but is probably more authentic and less touristy. Bologna’s nickname amongst Italians is il Rosso (the red one). Due to the colour of the buildings and the city’s history of left wing politics. In reality the city’s buildings are various shades of red, orange and deep yellow making it especially pretty in the evenings as the light begins to fall.
You’ll also find covered portico walkways all over the old city (40 km worth). These were built from the medieval age onwards as a way of resolving the issue of accommodating all the students in the city. The streets were already small and narrow and the town council didn’t want to use up any more valuable space. So building owners could build up from the first floor and the street level was unaffected, as people could still pass below. (Quick traveller tip, if visiting, research where you are staying. I stayed on a street with 3 bars close by, all of which had outdoor seating. The bars here close at 3am, and the street scene afterwards can be “lively”. My host left me a set of ear plugs which should have been my first clue).
There are plenty of different tours if you want to find out more about city’s history but if you’re a petrol head you can also book visits to the Ducatti and Lamborgini factories close by. I got talking to a Dutch biker who had visited the Ducatti factory and he was quite misty eyed and super impressed by it. There is even a police car Lamborgini donated by the factory.
Bologna is well worth a visit and has something for everyone.
I’m lucky enough to have a friend who’s husband culls local deer. She recently turned with a big of venison including a shoulder of venison (thank you Dermot and Bronagh). Apologies that the photos don’t do this justice, but we fell on this like a pack of animals and were too interested in feeding our faces with delicious roast meat to take decent photos.
This was a bit of an experiment (I’ve never cooked with this cut before, but as its from a really muscular part of the animal so I knew to cook it long and slow, at least 4 hours, plus resting time). Because venison is so lean I wanted to keep it from drying out. I did this by slathering it in miso butter (which tasted yummy but didn’t overwhelm the taste of the meat).
I served this as part of an Easter dinner with roast potatoes and vegetables, but you’ll have plenty of meat left over and it’s great in sandwiches, wraps etc.
Ingredients
2.5 Kg Shoulder of venison (including the bone
125 Grams Butter (softened)
1.5 Tbsp Miso paste
Carrots/celery/parsnips
1 Glass White wine (optional)
Method
Remove the venison from the fridge and allow to come to room temperature
Preheat your oven to 200 degrees (Celsius)
In a large roasting pan, cover the base with celery stalks, halved carrots or parsnips (this will act as a bed for meat to stop it sticking to bottom and will help flavour the meat juices. I use old wonky vegetables that have hanging around the fridge, these won’t be eaten but are just to add flavour)
Mix the butter and miso paste together and rub all over the venison, making sure to get into all the nooks and crannies.
Set the venison on top of the bed of vegetables and add a class of white and a glass of water to the pan (or 2 glasses of water if you’re not using wine)
Cover the roasting dish tightly with aluminium foil and place in the oven
Cook at 200 degrees (Celsius) for 30 minutes before turning the heat down to 150 degrees for at 3.5 hours
After 2 hours remove the pan from the oven. Turn the meat over and baste with juices in the pan. Cover again with foil and return to the oven
After 4 hours check on the meat, if it still feels a little tough, cook for another 20-30 minutes. Remove from the oven and keep covered while the meat rests for at least 30-45 minutes (it’s important not to rush this part as it will help the meat stay tender). Drain of the meat juices and use to make really delicious gravy, or spoon over any left over meat to help keep it moist
If you’re staying in Florence it’s easy to arrange day trips to neighbouring cities like Sienna and Pisa, with stop offs to visit local wineries (do your research as these can vary in quality depending on what you’re looking for).
I opted for that visited Montereggianni, Sienna and San Giammano.
The medieval hill town of Montereggiani with its 14 towers was called the crown of Tuscany by Dante. The town is tiny with currently only 40 inhabitants, but is worth a quick visit for its stunning views.
Sienna was Florence’s sworn enemy from the medieval period and like Florence has an abundance of history and beautiful architecture. More hilly than Florence, the historic main square (site every summer of a super violent horse race dating back to the middle ages, jockies are still allowed to punch, whip and kick each other during the race).
The gothic cathedral is also well worth a visit (entrance fee is €5) and is beautiful with its black and white striped columns, sumptuous paintings and library, displaying illuminated texts that are hundreds of years old, in a richly painted gothic hall.
(Quick Traveller Tip) Public bathrooms aren’t really a thing in Italy, so make sure to use the facilities if you stop in for a coffee or a meal. If you do find a public bathroom you’ll probably have to pay to use, so always keep a couple of euro coins handy)
We moved on to visit San Giammano, a gorgeous hill fort that once boasted of having 77 towers (now there are only 12), built for defense but also to show off the wealth and status of prominent families. The city boasts the world’s best gelateria, with saffron and pine nuts being their signature flavour (it was yummy).
I also visited the Poggio ai Lachi winery, and learnt more about Italian wines (Chianti classico like champagne has to be from a specific region and can be recognised by a black rooster on the bottle).
I tasted several of their fabulous wines along with local specialities like balsamic vinegar and olive oils. The hosts were also great fun. Like many of these places you’ll be encouraged to buy the products you try, but there wasn’t a hard sell which was cool.
It’s hard not to fall in love with the romance of the Tuscan countryside. My new life plan is to win the Euro millions lottery and retire to the region having bought a beautiful farm with an olive grove, vineyard and dog who’ll hunt truffles for me (just putting it out to the universe, (please and thank you).
I love when seasons change and new foods become available.
Asparagus is great at the minute, so I decided to make this yummy creamy quiche with it as the centre piece.
I used marscapone to add creaminess the the egg mix, because it’s what I had in the fridge. You could also use creme fraiche or recotta if this is what have.
I used ready made pastry which made this even easier (it looks quite impressive for not a huge amount of effort if you’re cooking for people and can be serve hot or cold).
Ingredients
1 Sheet of ready made short crust pastry
6 Eggs
1 Leek (finely sliced)
1 Bunch of asparagus
1 Tbsp Oil
100 Grams Marscapone cheese
25 Grams of Parmasan (or other strongly flavoured cheese like mature cheddar)
Salt and pepper
Butter/oil for greasing a loose bottom flan/pie dish
Method
Grease the flan dish, and line with the ready made pastry, making sure the it’s pushed well into the edges. Pierce the base of the pastry with a fork and then chill the flan dish for 30 minutes
In a frying pan heat the oil over a medium heat and gently fry the Leek until it softens but do not allow to brown (set to one side and allow to cool)
To prepare the asparagus, snap off the ends and the blanch the asparagus on boiling water for 30-90 seconds depending on the thickness of the spears). Remove the boiling water and submerge in ice water (this will help keep their bright green colour)
Preheat the oven to 180 degrees Celsius. Cover the base of the pastry with greaseproof paper and poor baking beans or old dried rice or beans on top). Bake for 20 minutes, remove from the oven and carefully remove the greaseproof paper and baking beans
In a large bowl, add the marscapone, parmasan and eggs and whisk until smooth (add salt and pepper)
Cover the pastry base evenly with the cooked leeks, then arrange the asparagus spears wth tops pointing to the outside of the tin
Pour the egg mix on top of the vegetables and carefully place the tin back in the oven ad bake for another 20 minutes or until the centre of the quiche is just starting to set
I want you to keep an open mind. When I first heard of this stale bread soup I thought hell no!
However, I had it when I visited Italy and I’m now a total convert, it was one of the best dishes I tried. Like most popular Italian dishes, this is peasant food, and came about when servants would be given scraps that they would reboil into a soup. Ribollita is actually more like a stew and is extremely satisfying and the perfect comfort food. Each family has their own version, but the basic ingredients are a sofritto (this is a base of finely chopped carrots, celery and onion, I whizz mine in a food precessor when I can’t be bothered standing chopping). For the bread part, I used some stale ciabatta I had, other types of bread like French baguette would also work (not sure how ideal sliced white supermarket bread would be).
Italian Grannies save the rind of parmasan to flavour this, but I just added some of the grated cheese. If you want to make this a vegan dish you can swap this out for pine nuts. The beauty of this is that it is the original zero waste recipe. Basically you use what ever you have and it’s perfect for using up those left over bits in your fridge. You can also season with the flavours you like. The original version I tried had fennel seeds, for the version I made at home I used oregano because it’s what I had. Rosemary or basil would also work well, so feel free to experiment.
Serves 3-4
400 Mil Can Chopped tomatoes or pasatta
400 Mil Can Cannalini beans (set aside half the tin and mash with a fork, this will help mske the ribollita creamy, as with the other ingredients feel free to use whatever type of brand you have)
1/2 Tsp Chilli flakes
1 Tbsp Olive oil
1 Tbsp Tomato puree
100 Grams Stale bread (broken into 3-4cm chunks)
2 Handfuls shredded cabbage (I used savoy cabbage because this is what I had, but kale or cavelo nero also work well in this dish
This might be the most beautiful city I’ve ever visited and has been on my bucket list since I was a teenager.
The city is full of breathtaking architecture and history, with a total of 77 museums (all of which you’ll need to pay to visit) . The best and most well known is theq Uffizzi. (tickets will cost €29 to book in advance, and you can get a combination ticket that will also allow you to visit the Pritti Palace and Bomboli gardens a short walk over the Ponte Vecchio).
A quick word of warning, even if you book your ticket online in advance you’ll need to queue to collect your physical ticket (no scanning QR codes) and then join another queue for entry. Also don’t bring a heavy coat (the gallery gets really warm even on a cool Spring day) the cloakroom ironically doesn’t accept coats or jackets but you can stash backpacks there.
The Birth of Venus
Once you get inside you’ll see arguably the best collection of Renaissance art in the world from Botticelli, Michael Angelo and Leonardo da Vinci among others. If you need a break from all this fabulousness the museum has a cafe that serves drinks, snacks and lunch and if you take a table on the terrace you get an amazing view of the Palazzo Vecchio while enjoying your Aperol Spritz, with prices that are compatible with the surrounding bars and restaurants.
When you’ve finished with the Uffizi you can walk a short distance to the famous Ponte Vecchio lined with super expensive jewellers. On the other side of the river you’ll find the Pritti palace (home of Elanora Di Medici who believed the air was better in that side of the river).
Enjoy Negronis with the locals.
If you cross the river Arno at the bridge before the Ponte Vecchio you’ll find yourself in the Santo Spirito district which is still inhabited by locals (virtually everyone has been priced out of the historic areas). You’ll find authentic food, shops selling delicious mortadella, salami with fennel and great cheeses. As this is still a local neighbourhood it’s less touristy and prices in restaurants are about 25-30% cheaper than in the main tourist drags. You can try authentic dishes like gnudi (potato and ricotta dumplings) and ribolleta (a thick hearty soup, cooked to use up left over bread and vegetables which is incredibley tasty).
Food in Florence as you can imagine is amazing. The city is a meat lovers paradise with the most famous dish being steak, the traditional cut is split between 2 people and officially needs to weigh at least a kilo and according to locals should be least 4 fingers wide and is served rare (you might be asked to leave the restaurant if you ask for a well done steak). I had tried a regular steak served with a black truffle sauce (it was so good I think I may have left my body at one point) Wild boar stew cooked long and slow with red wine and lots of black pepper is also popular. You’ll find great pasta everywhere and one of my favourite things we’re the huge schiaccatia (flat Tuscan bread) sandwiches filled with the local cold cuts and cheese (don’t worry vegetarians won’t starve, you’ll find lots of tasty food, vegans may struggle a little).
You’ll find gelato (Italian ice cream) everywhere, it was invented in Florence. Local foodies say to avoid brightly coloured gelato (articial colouring is a no no) and you should also try to avoid shops where the gelato is not covered.
If you feel like treating yourself to something luxurious Florence is famous for its gorgeous perfumeries where you can pre book an appointment and they will help you make your bespoke fragrance in beautiful shops full of original polished wood and apothecary cabinets . Leather goods are also really popular and the San Lorenzo market close to the Duomo is a good place to haggle with the stall holders for nice leather bags. There are also some super fancy cafes and restaurants if you feel like pushing the boat out (the fancy little cake below was €8 but was indescribably delicious).
One of my favourite things in Florence were the walking tours. Lots of companies offer “free” walking tours and simply ask that you tip the guide (usually a minimum of at least €10) and last between 2-3 hours . These guys are great and you’ll learn so much. Florence was founded by the Etruscans (pre Roman empire), but became famous mainly, due to the Medici family 5-6 hundred years ago.
Medici Palace
If you’ve never heard of them try watching the series on Netflix. They were a ruthless banking dynasty that invented the mortgages and cheques. More interestingly they were probably the most important patrons of the arts in Italy, which kicked of the Renaissance along with other wealthy families. It was probably the equivalent of the rivalry between today’s billionaires sponsoring space travel (basically guys with too much money getting into d1ck measuring contests with each other and being afraid of being forgotten after they die like the rest of us). The Medici history is fascinating, full of betrayal, vandettas, intrigue and double crossing. But hey we got lots of stunning art and architecture out of it so it wasn’t all bad.
I’m sad to be leaving Florence and will definitely come back. It’s an incredible city but very busy, so if possible avoid visiting during the Summer when the crowds and heat are meant be unbearable. (Quick traveller tip, if you’re staying in the historic part of the city many of the hotels aren’t based on street level which can make them hard to spot. You’ll also pay a premium for modern luxuries like elavators, air conditioning and en suite bathrooms. But it’s worth foregoing these if you want to stay in a great central location at an affordable price). I stayed in the Hotel Bavaria, which still had beautiful frescoes on the the outside of the building and a now defunct wine window (if you’ve watched Stanley Tucci’s Italian food adventure you’ll see more about these, they were used during times of epidemics to avoid contamination (if they’re good enough for the Tooch, they’re good enough for me).
I was lucky enough to have a short stop over in Milan. Unfortunately due to the weather and a scheduling snafu, my original plan of taking a day trip Lake Como didn’t happen. But when things don’t work out as planned go to plan B.
It turned out to be a great plan B. While I’m a bit of a history nerd, I’m also a confirmed caffeine fiend, so when I saw a tour combining both I was sold. Maria our guide not only took us around the interesting historical areas of the city like the cathedral, royal palace, the Galleria Vittorio Emanuele ll, La Scala opera house and the trendy Brera district, she interspersed these with stop offs for coffee in interesting coffee spots serving different styles of coffee (coffee is a big thing in Milan).
(Quick traveller tip, museums in Milan are free on the first Sunday of the month, but expect long lines). Leonardo Da Vini also moved to Milan when he was 30 and you can visit different museums to see his work. You can also try to book to view his Last Supper but this can be booked up months in advance so be prepared. If you feel like even more culture you can don your glad rags and visit the world famous La Scala opera house. Performances can book out months in advance as well but you can try your luck and visit the box office at 1.30pm to see if any tickets are available. You might be able to get a seat (with obstructed view) for €10. It was a great way to get a feel for the vibe of the city and not just haul around historic buildings.
Remember to pace yourself, I went all in and was pretty wired afterwards as I wasn’t used to having so many espressos in one morning (totally worth it though). I would definitely recommend doing this tour and you can find out more by visiting @cliotales on Instagram.
Milan is kind of like a European version of New York but with more history and better architecture. It’s famous not only as business and financial hub but as the fashion capital of Italy. The super elegant Galleria Vittorio Emanuele ll is right beside the Duomo and has gorgeous high end designer shops like Prada and Dior (many of these you have to visit by appointment, to keep the tourist riff-raff like myself out). If you feel the need for some refreshment you can visit the Camparinella bar just inside the Galleria.
Milan is the birthplace of Campari, so when in Milan! A Campiri and soda will set you back about €8 if you stand at the beautiful art deco bar being served by well appointed barmen in crisp white jackets. You’ll pay a little more if you want to sit at a table. (Quick traveller tip, you may incur a small surcharge if you take a table in a cafe or bar in Italy) . Instead many Italians prefer to eat and drink at a counter. This is really common if you’re going out for breakfast, don’t expect bacon and eggs, as a common Italian version of breakfast is a quick coffee/cappuccino and pastry eaten standing at a counter.)
The are any number of great places to eat ranging from super filling sandwiches to grab and go, to very posh fine dining restaurants. Milan is famous for its risotto (risotto Milanese). This is bright yellow, and coloured with saffron (although apparently less scrupulous restaurants will use turmeric or yellow food colouring because it’s cheaper). I had it for lunch one day and to be honest, while I enjoyed it, I wasn’t blown away (maybe I didn’t get a great version) . Milan also has some amazing bakeries and I tried pistachio coffee for the first time (Italians love pistachios so much so, you can even them on pizzas), and that for me was my favourite taste of Milan.
Milan is pretty cheap to fly to, as a couple of different low cost airlines fly there. I flew into Milan Bergemo airport and the bus transfer to the city centre dropping off at the central station was €10. The city also has great public transport links with buses, trams and metro service. €2.20 will get you to most parts of the city and is valid for 90 minutes. Day cards and multiple day passes are also very reasonably priced. If you’re not staying Milan for a long time I’d suggest staying by the central station. It also has metro stops and it’s a good base for seeing the city and the next leg of your trip. It also has an amazing food court (go to the mercato side of the station). You can get coffee and a pastry or select from pizza, sandwiches, aranccini, sushi or steak all while having a beer while waiting your train.
If you haven’t tried one before, these are super fresh and tasty Vietnamese sandwiches. They started of as simple street food, using the baguettes made popular by the French who invaded and colonised the country.
I make no claims that this is 100% authentic. But I think I have done justice to the tangy crunchy lightly pickled vegetables, and the freshness of the herbs and some heat from the chillies hold true to the original thing.
You can use left over chicken or ham in these, but the first version I ever tried had little chicken meatballs that were packed with flavour. You could also use pork mince to make these.
My main tip is don’t scrimp on the herbs, they are what makes it. The pickled veggies can live in your fridge for 4-5 days are great served with other dishes.
Serves 4
For the pickled vegetables
100 ml Cider vinegar
100 ml Water
1/2 Tsp Sugar
1 Large carrot (cut into into matchsticks)
1/2 Onion (thinly sliced)
7-8 Radishes (thinly sliced)
For the meatballs
500 Grams Turkey or chicken mince
1 Egg (beaten)
1 Tsp Fish sauce
Handful of breadcrumbs
2 Cloves of garlic (grated or finely chopped)
1 Tbsp Grated ginger
1 Small chilli pepper or more if you like a lot of heat (finely chopped
4 x Demi (small) baguettes
4 Tbsp Mayonnaise
1/2 Cucumber (cut into batons or what ever shape you like)
Coriander and mint
Chilli peppers (finely chopped)
Lime wedges to sere (optional)
Method
In a large bowl, add all the ingredients for the meatballs and combine well. Take around a tablespoon of the mix and roll it into a ball. Continue until you have used all the mix. Set the meatballs onto a tray and chill for 30 minutes
For the pickled vegetables, add the chopped vegetables to a large jar. Combine the water, vinegar and sugar and pour over the vegetables. Seal the jar and shake before letting stand for 30 minutes
Preheat the oven to 180 degrees (Celsius), and bake the meatballs for 20 minutes, or you can fry them if you prefer. I usually pop the baguettes in to the oven for a couple of minutes to let them crisp up
Cut the baguettes length ways and scoop some of the soft white bread from the centre (this will make it easier to load up your sandwich)
Spread a tablespoon of mayonnaise on each baguette (you can add more if you like), then add the pickled vegetables and meatballs before adding the sliced cucumber, mint, coriander and chilli. Give each sandwich a quick squeeze of lime before getting stuck into sandwich perfection.
I don’t do sweet breakfasts that often, but since it’s nearly pancake Tuesday I went all in try these out.
These are light and fluffy and the recipe makes 4 enormous American style pancakes that freeze well, if you’re organised enough to cook a double batch.
I griddled some apple slices to go with this, along side some Greek yoghurt (you can use different fruit and squirty cream if you’re feeling decadent). These also taste great along side bacon if you want to go savory.
Ingredients
250 Grams Plain flour
225 mil Milk
1 Tsp Baking powder
1 Tbsp sugar
1 Tsp vanilla extract
1 Apple (roughly grated)
1 Egg (separated into yolk and white)
A little oil for frying
Method
Add flour, baking powder, and sugar to a large bowl
Make a well in the centre of the bowl and add the egg yolk, mik and vanilla extract, whisk until smooth
Grate an apple roughly on the large side of box grater and stir into the pancake batter
Whisk the egg white until it becomes light and fluffy and forms soft peaks. Gently fold the egg whites into the pancake batter until well combined
Heat a small amount of oil in a large pan and spoon in a quarter of the batter on to pan. When small even holes begin to appear on the pancake flip it and cook for a further couple of minutes checking to make sure it doesn’t burn
Continue doing this until you have used all the batter and sprinkle with icing sugar and some cinnamon if you’re feeling fancy
Last year I ate the world’s nicest pizza when I was in France, which was made with potato and the yummy French cheese Raclette.
I took a craving for it but couldn’t be arsed with waiting to prove pizza dough, so I decided to make a galette using puff pastry.
I made a big galette, and it’s yummy served with salad for lunch. If you’re entertaining you can make smaller individual ones that make lovely appetisers. You can prepare all the elements the day before and assemble and bake just before people arrive so that you’re not super stressed, and people will rightly assume you are a total domestic god or goddess.
If you can’t find Raclette (it can be tricky enough), any other tangy hard cheese can be used. The lovely folks at my local Indie Fude recommended a brilliant Irish alternative called St Gall, which was delicious. I used a left over baked potato that I cut into slices, but you could also use left over boiled potatoes and crumble them across the pastry.
Serves 6-8
Ingredients
1 Sheet ready made puff pastry
250 Gram Onions finely sliced
1 Tbsp Oil
1 Large potato (use either cold boiled potatos or a cold baked potato
150 Grams Raclette or other tangy hard cheese (finely grated)
Few springs of thyme or whatever your favourite herb is.
1 Egg yolk or little milk for glazing the edges
Method
Heat the oil in a pan and gently fry the onions stirring occasionally for 30-40 minutes until they’re brown and caramelised (brown not black). Allow to cool
Preheat the oven to 180 degrees Celsius.
Unroll your sheet of ready made pastry. I put it on baking paper and put it a cooking sheet
With a knife, score a line (don’t cut through the pastry) about 1-2cm on the inside edge of the pastry this. Then pierce the rest of the pastry with a fork (this will help it cook evenly). Brush the edges with the egg yolk
Sprinkle the caramelised onions on the pastry (keeping the edges clear), then lay out the slices of potato on top and sprinkle with herbs and grated cheese
Bake for 25-30 minutes or until golden brown. It can be eaten hot or cold
It’s January and everyone is broke, so we’re all back to bringing lunch from home.
Generally, I find sandwiches pretty boring, and I always try to find different lunch ideas, and love this. It takes 5 minutes to assemble the ingredients at home and when you’re ready to eat just top up your container with freshly boiled water. Just make sure you use a jar or container that can handle boiling water. Mason jars are ideal, but I’ve also repurposed the plastic containers that you buy ready made soups or stews in.
I used spinach and peas but you can swap out the vegetables you use, for things like kale, this might need to be chopped finely as it has a tougher leaf than spinach. I used normal shop bought tortolini and just use the filling you enjoy. I have listed the ingredients for 1 portion, but you can scale up the amounts for this soup and make it in a pot.
Makes enough for 1
Ingredients
4-5 Pieces of tortolini
Small handful of spinach
2-3 Tbsp frozen peas
1-2 Scallions/spring onions (finely chopped)
1 Tsp Pesto (just use the stuff from a jar)
1/2 Stock cube or 1 teaspoon of bullion powder
Method
Add all ingredients to a mason jar or heatproof container (this can live in the fridge for 2-3 days
When you’re ready for lunch top up the container with freshly boiled water and cover 3 minutes
Stir well and transfer to a bowl (the jar or contain will be really hot, so be careful), or you can eat it straight from the jar if no one is around and you don’t want the washing up
Cold dark winter days call for warm comforting food.
This delicious bright red soup is super healthy and filling, packed with fibre and flavour.
When I’m using the oven, I always throw in a tray of vegetables to roast so that I get my money’s worth by cooking a couple of things at once. I roasted a red pepper, onion, cherry tomatoes and garlic which give a really intense flavour. I also used a potato which helps give a creamy texture.
Ingredients
1 Red pepper (deseeded and cut into large chunks)
1 Tub Cherry tomatoes
1 onion (peeled and cut into large chunks)
1-2 Cloves of garlic (skin left on)
100 Grams Split red lentils
1 litre Vegetable stock (I used a stock cube)
2 small potatoes (cut into large chunks)
1 Tbsp smoked paprika (add half a teaspoon first then check for taste as some paprika is stronger than others)
1 Tbsp Vegetable oil
Salt
Method
Add the onion, pepper, tomatoes and garlic to oven proof dish, drizzle with oil and roast at 180 degrees (Celsius) for around 30 minutes or until the edges of the pepper start to char. Remove from the oven and allow to cool slightly
Add the lentils, potatoes, and vegetable stock to a large pot and bring to the boil, before reducing to a simmer. Simmer for 20 minutes (or until the lentils and potatoes are soft)
You can use a blender/food processor or an immersion blender. Add the roast vegetables (remove the skin from the garlic), to lentils and stock.
Sprinkle in half the smoked paprika and blend the ingredients together until creamy and smooth. Check the seasoning, add more paprika if you like it spicy and salt if you think it needs it
I served this with some fried up tortillas that had gone a bit stale (try this it’s yummy), but fresh crusty bread is also delicious with it
Side dishes can be a bit meh, and this is a tasty and healthy way of getting more vegetables way into your diet.
I like this served on a bed of humus, and it makes a really good vegan meal. It’s also really good served along side roast meat, and takes very little prep.
Makes 4 servings
Ingredients
Half a red cabbage divided into 4
Zest and juice of 1 small orange
1 Tbsp Vegetable oil (plus extra to grease the baking tray and drizzle over the cabbage)
1 Tbsp White wine or cider vinegar
Salt and pepper
Method
Preheat the oven to 180 degrees (Celsius), lightly grease a baking tray
Divide half the cabbage into 4 (remove most of the stalk in the centre). Lightly drizzle with oil and bake for 25-30 minutes (or until tender)
To make the dressing, grate the orange zest, and then squeeze the juice into a bowl. Stir in the oil and vinegar and season with salt and pepper
Remove the cabbage from the oven, and drizzle with the dressing before serving
After Christmas many of us have pork sausage meat and sage left over from making stuffing, and this recipe is a great way to use it up. I actually didn’t have this so you can also use pork mince instead, it will still taste great.
I made cute little sausage rolls because I was making them for friends calling over over but you can make them bigger and they are great for lunches. I liked the sage with these these but if you don’t have, just use the herbs you have available. I know I have preached before about the buying reduced bread in the supermarket and turning it into breadcrumbs to keep in the freezer for recipes like this (do it, they’re super handy and versatile)
Use shop bought pre-rolled puff pastry to make these super quick to make. (only people with no life make puff pastry from scratch).
Makes 24
Ingredients
(for the filling)
400 Grams Pork mince or sausage meat
1 Small Apple (cored and cut into 1 cm chunks)
1 Clove garlic (finely chopped)
1 Egg
1 Handful of breadcrumbs
1 Tbsp Chopped fresh sage
Salt and Pepper
(for the pastry)
1 Sheet of pre rolled puff pastry
1 Egg yolk
1 Tbsp Sesame seeds (optional)
Method
Preheat over to 180 degrees (Celsius) , and line a baking sheet with parchment paper
Add all the ingredients for the filling into a large bowl and get your hands in and mix until all the all the ingredients were combined
Unfold your sheet of puff pastry, and cut in two lengthways, so you have 2 long strips of pasty
Add the filling mixture down the centre of the pastry leaving 2-3cm of pastry at each side
Beat the egg yolk lightly and brush some down one of the long edges of the pastry, then bring both side together with side brushed with egg yolk slightly overlapping the other side (it will help glue the 2 side together
Turn the roll over, so that the were the 2 edges meet is on the under side. Brush with the egg yolk and sprinkle with the sesame seeds if you are using them. Cut roll in half and then devise each half into three (you can make bigger sausage rolls if you want), before placing on your prepared baking sheet. Repeat the process with the other half of your pastry and the filling)
Bake for 20-25 minutes until the pastry is a deep golden brown
Some Christmas baking can be on the heavy side. These are light as air, with a crumbly meringue outside and a soft marshmallowy centre. Everyone went nuts for these. So give them a try, they’re fairy quick and easy to make. Thanks to @roamingtaste for a great recipe.
They have only 5 ingredients, most of which you’ll already have in your cupboard.
Add some to a cute bag for nice gift when dropping into visit family and friends over Christmas.
Makes 24
4 Egg whites
170 Grams Sugar
130 Grams Dark chocolate (either chocolate chips or finely chopped)
70 Grams Cornflakes
1 Tbsp Vanilla extract
Method
Preheat the oven to 150 degree(Celsius). Line 2-3 baking trays with baking parchment
In a stand mixer or using an electric whisk, whisk the egg whites until the double in size. Gradually add the sugar to the egg whites until the mix reaches the soft peak stage
Add the other ingredients to the bowl and gently fold into the meringue with a large spoon until all the ingredients are combined
Using ether an ice cream scoop or tablespoon, soon the mix into the baking sheets leaving a space of 2-3cm between each cookie as the will spread
Bake for 20 minutes, and allow to cook on the baking sheet (they’re very soft coming straight from then oven and will set a little as they cool down.
Enjoy with some going coffee in front of a Christmas tree or roaring fire
London is one of my favourite cities in the world. It has everything, history, architecture, fashion, and entertainment.
I visited recently with a friend who has a love of all things dramatic. With this in mind we visited Sarasto in Drury Lane. The restaurant was decorated by a set designer and its super theatrical from the moment you walk in the door, with kitsch swathes of gold and velvet and booths designed like opera boxes. They also have opera singers and musicians at weekends and being in the theatre District they refer to themselves as “the show after the show”.
I have loved the musical Cabaret since I first watched it, so we treated ourselves to tickets for current run. I don’t have photos, as all photos and vidography is banned in the theatre. If you are lucky enough to attend the show you’ll understand why. From the moment you walk through the door you’re transported to louche decadent 1930s Berlin. The show is performed in the round and you can actually sit at the side of the stage like it’s a nightclub (these were the expensive seats, we were up in the nosebleeds). Regardless of where you sit, it will blow your socks off. I think it’s the best live production I’ve ever seen. If you find yourself in London, give yourself a treat and go see Cabaret.
The other great thing thing about London is just soaking up the atmosphere. You can stumble across a girl group filming a music video or wander into China Town for lunch.
While London isn’t the cheapest city you’ll ever visit there is plenty of free stuff to do. We spent a very pleasant morning in the National Gallery. You can see everything from beautiful delicate paintings by impressionists like Monet and Manet, through to the dark violence of Caravagio. A week in the place wouldn’t be long enough to see the amazing range of works on display.
London never gets old, and like the saying “if you’re tired of London you’re tired of life”
Low cost airlines sometimes have flights to destinations you maybe hadn’t considered before. Always up to try something new, I arrived in Riga, the capital city of Latvia and stayed in a very affordable AirB&B in the city centre. English is widely spoken and it only cost 12 euro to get from the airport using a Bolt (car ride service)
Split between and old and new city, we stayed the beautiful and compact old town.
Riga was settled 800 years ago and has been ruled by the Germans, Poles, Scandinavians and Russians during this time. I would recommend booking on to one of the walking tours, which will help get your bearings and a chance to learn more about the city and it’s inhabitants.
The city became rich as a Balkan trading hub and buildings like the Black Head House was built by the wealthy merchant guilds (so called because their patron saint was the dark skinned Egyptian Saint Maurice).
Local food, like a lot Eastern European countries is big on dark dense breads, potatoes and pork (vegetarian offerings are available but you might need to look around). The local pototo pancakes, served with creamy mushroom sauce was the perfect meal after being out in the cold sightseeing. (word of advice, the old town is mainly paved with sometimes uneven cobblestones, so be sure to wear flat thick soled shoes). The local drink you’ll find everywhere is called black balsam and was originally brewed as a medicine. It tastes like a cross between cough syrup and Jeager Meister and is 45% proof, and drank either in shots or cocktails and will blow your socks off.
For foodies Riga has a really excellent food market, selling local smoked fish, caviar, cheese, vegetables, sweets, pastries, bread and honey. It’s housed in old zeplin hangars close the river and you can also find places inside to have lunch
As you head to the edges of the old town you’ll some amazing Art Nouveau buildings (if you’re an architecture nerd, Riga is the place for you).
I knew very little about Riga and during conversations with some locals and visiting Lithuanians it was interesting to learn about their concerns over the current war in Ukraine. I had no idea of how badly both countries had been treated during the Stalin era. 45,000 Latvians, mainly the intelligencia and professionals were sent to Siberian gulags after the second war and the survivors were only allowed to return after Stalin’s death. Those who were able to return were kept under surveillance and forced to live 100km from main cities, meaning they could not practice their professions or gain an education.
National Library
Stalin also moved 600,000 Russians into Latvia, completely changing the demographic of the country. Currently Riga is made up of 60% people of Russian descent and 40% Latvian (in the rest of the country it’s 60% Latvian and 40% Russian). In Riga both communities live separately, living in different areas, attending separate schools etc. I got the sense that there is under lying tension between the communities.
Both the Latvians and Lithuanians spoke about how they are sending support to Ukraine and how they’re stock piling food, fuel etc, or have escape plans in place if Ukraine is completely over run by Russian forces. It was sobering to consider the knock on effect the Ukrainian conflict was having on its neighbours, and is one of the reasons why it’s important to travel and learn a bit more about the world and what’s happening in it. . Despite this I would encourage anyone to visit the city, it’s a beautiful place with great people.
It’s Valentine’s today, and if you want to make something a little lighter and healthier for your special person this salad is perfect. It’s also quick and easy. I prefer to use pink grapefruit as its less sharp than regular ones.
I have shown the quantities for 2 people. It makes a great lunch dish served with wheaten bread, or reduce the quantities for a refreshing starter.
Serves 2
Ingredients
2-3 Handfuls of rocket or mixed salad leaves
1 Pink Grapefruit (cut into segments), and juice set to one side)
1 Avocado (sliced or cubed)
250 Grams Frozen prawns (thawed)
2 Spring onions/scallions (finely sliced)
1 Tbsp Olive or rapeseed oil
Method
Add the salad leaves to a large bowl and drizzle with oil and the remaining grapefruit juice and mix well
Divide the salad leaves between 2 plates
Scatter the rest of the ingredients across the ingredients and enjoy.
Vegans and those with gluten intolerances often draw the short straw when it comes to desserts. These lovely little Brownies are really chocolatety and don’t make you feel like you’re missing a thing.
A friend told me about these after she saw the recipe online, so apologies if I’m not giving credit to whoever came up with recipe, but she couldn’t remember the site.
With only 3 ingredients these are great to knock up from stuff you have in the cupboards. Because I hate food waste, I always freeze over ripe bananas if I’m not going to eat them. Freeze them whole with their skin on, and they’re perfect for using in recipes like this or banana bread
Ingredients
3 Ripe bananas (mashed)
120 Grams Peanut butter
50 Grams Cocoa powder
Method
Preheat your oven to 180 degrees (Celsius)
In a large bowl, mash the banana, then add the cocoa powder and peanut butter and mix until thoroughly combined
Line a 6 in x 6 in tin with baking parchment.
Transfer the Brownie mix to the lined tin and spread evenly.
After two busy days in Tokyo, we took the Shinkansen bullet train to Osaka. If you ever get the chance to do it, please do.
It cost just under £90 per person to travel 319 miles (514 km) and took around 2.5 hours, with an average speed of 200 miles an hour. You can reserve seats with luggage storage in advance. On a good day you can see Mount Fuji, but we were out of luck. There is a drinks and snack service on board but most people opt to buy an ekiben (traditional bento box lunch) at the station before boarding. These were delicious and beautifully presented and cost on average £5.
Ekiben
Osaka has a population of 2.6 million, but according to locals they feel they are more laid back and friendly than Tokyo and everyone we met was lovely, including the world’s sweetest and most excitable bar maid that we almost adopted.
One of reasons I wanted to go to Osaka was to see Osaka Castle, which is really impressive. Easy to reach by metro, the castle has largely been rebuilt, so inside is more like an exhibition space rather than being able to see original parts of castle and how people lived.
There is a lift for anyone with mobility issues which will take you to the 5th floor but there are 3 floors above this that can only accessed by steps. The castle is set in gorgeous park land, and with Autumn arriving it was beautiful, but spring is when it’s really popular at the cherry blossom festival. The castle dates back 450 years and if you’re a history nerd like me, you’ll love the descriptions of various feuds and downfalls of Shoguns, it also has a great displays of samurai armour.
We stayed close to the Dotonbori area, named after the river that flows through it. This is a busy and cosmopolitan area with high end designer shops on one side of the river and local shops, bars and restaurants on the other. Street food is really big in Osaka and squid balls are the local favourite.
By the river you’ll find the oblong Ferris wheel, which is built around a 24-hour discount shop locally known as Donki (formal name is Don Quijote). This may have been the busiest shop I’ve ever visited and if you plan to go early because an average Friday evening felt like the January sales. But there is literally everything a human being could ever need in this shop.
Another local speciality is okonomiyaki, this is a very thin pancake stuffed primarily with fried noodles and shredded cabbage and leeks/onion. Other toppings can include pork, fried egg, bonito flakes, nori seaweed. pickled ginger or kimchi, this is then drizzled with a rich savoury sauce and mayonnaise. I realise my description is not selling it, but it was one of the nicest things I ate in Japan (and I pretty much loved everything).
Dotonbori never stops. In early evening families are out with their kids enjoying the waterfront and street food. Later in the evening “Salary Men” (office workers) get stupifyingly drunk in the hostess bars, and the local petrol heads hang out and compare cars. People are friendly and the area feels very safe and a lot more pleasant than most UK and European city centres late at night.
I like to think of myself as an adventurous eater, but I stalled at some of the local offerings which included “fish abductor muscle” and “beef nerve”, but maybe next time.
I usually find sandwiches a bit meh!, but I love these. I make these as pinwheel sandwiches, which is basically a tortilla rolled up and cut into slices. They are nice for parties, or just because you want to fancy up your lunchbox.
The filling is packed full of flavours from America’s South West, black beans, corn, coriander (cilantro) etc. This makes it full of colour, crunch, fibre and flavour.
I used full fat sour cream and cream cheese, but you can use lower fat versions. This sandwich filling also makes an amazing topping for baked potatoes, or stirred into left over pasta to make a salad.
Roll up
Serves 4-5
Ingredients
400 Gram Can Sweet Corn (drained)
400 Gram Can Black Beans (drained and rinsed)
1 Large red pepper (chopped into 1cm cubes)
2-3 Scallions/spring onions (finely sliced)
2 Tbsp Coriander (Finely chopped)
150 Grams Cheddar Cheese (grated)
2 Tsp Smoked Paprika
1 Tsp Chilli Powder
1 Tsp Salt
200 Grams Sour Cream
200 Grams Cream Cheese
4-5 Tortillas
Method
Add all the ingredients to a large bowl and stir until well combined
Spread 2 large spoonfuls of the filling on a tortilla, and roll the outside edge inwards tightly
My friend Mags has been raving about this recipe for ages. We both have a serious bread addiction and this recipe is from a slimming club site. So when she shared the recipe I had to make it. If you’ve ever had Irish wheaten bread this is similar in taste.
Ready to bake
It takes two minutes to knock together, can be enjoyed by those who have issues with gluten and is pretty cheap to make. If you want something to keep kids busy this also something to do with them on a rainy afternoon and the will be super pleased with themselves.
It’s not the lightest fluffiest bread, but it is packed full of fibre and perfect served with cheese and chutney or buttered along side soup. I topped mine with some pumpkin seeds for a bit of crunch, but you can also sprinkle with porridge oats.
Ingredients
500ml Yoghurt
180 Grams Porridge oats
1 Tsp Salt
1 Tsp Bicarbonate of Soda (baking soda)
1 Egg
Method
Preheat your oven to 180 degrees (Celsius). Grease a load tin, you can also line it with baking parchment if want to (but I just greased the tin really well and it was fine)
Mix the yoghurt, salt and baking soda together, before stirring in the porridge oats
In a separate bowl, crack the egg and whisk with a fork until light and fluffy. Stir into the porridge mix and stir until we’ll combined
Transfer the mix into the loaf tin and bake for 50 minutes. Test with a tooth pick, when it comes out clean it’s ready.
One of the good things about being the cook is that you get access to the best bits.
I was making a savoury pie, using shop bought puff pastry, and had some left over. I hate food waste, so rather than throw it out, I dusted it with some brown sugar and cinnamon to make a version of bite sized Danishes. I also sprinkled with sesame seeds just to be fancy, but they’re without these.
With only 3 ingredients these are delicious little perks of being the cook.
Ingredients
Ready made puff pastry
Brown sugar
Cinnamon
Method
I had a 5-6 centimetre wide piece of puff pastry. Dust with brown sugar and cinnamon and roll up in a coil.
Cut into 1-2cm slices, place on a baking sheet (sprinkle with sesame seeds if you want to), and bake for 15 minutes at 200 degrees (Celsius) until gold brown.
Quick tasty one pot meals are the holy grail for busy cooks. If you haven’t used orzo before, it’s a type of pasta that looks like fat grains of rice, if you don’t have this you can use any other types of pasta you have in the cupboard.
This a really tasty and cheap meal that’s great for a quick midweek dinner or I often makes it and use it for work lunches.
I’ve used fresh spinach because I had some that needed to be used up, but frozen spinach works just as well. You can also bulk this out with other frozen vegetables like sweetcorn.
Serves 4
Ingredients
200 Grams Orzo pasta (dry weight)
100 Grams Chorizo (cut into half centimetres slices)
200 Grams Spinach
1 Vegetable stock cube (crumbled)
1 Onion (finely sliced)
1 Red pepper (cut into fine strips)
2 Cloves of garlic (finely sliced)
1 Chilli pepper (finely sliced) or else a teaspoon of chilli powder)
1 Tbsp Tomato puree
1 x 400ml Tin of chopped tomatoes
Method
1. Add the chorizo to a large flat bottom pan and fry on both sides until starts to release its oil
2. Lift the chorizo out of the pan and set to one side. Add the onion and pepper to the pan to cook in oil from the chorizo for 5 minutes or until the onion becomes translucent
3. Add all the ingredients except the spinach to the pan. Top up with enough water cover the contents of the pan and bring to the boil. Cover with a lid before reducing the heat to a simmer
4. Cook for 10 minutes, stirring occasionally, add more water if you think t needs it. Add the spinach to the pan and cook for a future 5 minutes. Check the seasoning and add salt and pepper if you think it needs it.
Nothing smells better than freshly baked bread straight out of the oven. Making your own focaccia also costs about a third of the price of buying one from a fancy bakery or deli.
Like most people I don’t bake my own bread everyday. At the weekend when you have a little more time its nice to shake off the stresses of the week and kneading bread is a great way to work off any residual tension. Although this bread only needs 5 minutes kneading and you’re rewarded with amazingly tasty bread that can be sliced in half for sandwiches or is a delicious side dish served along side soups, stews, or pasta.
I’ve used a traditional salt and rosemary topping, but caramelised onion or olives are also brilliant alternatives. This also freezes really well.
Ready for the oven
Ingredients
500 Grams Strong white flour
7 Grams Dried yeast
1 Tsp Salt
300-400 Mil Luke warm water
4-5 Tbsp Olive oil
2-3 Sprigs Rosemary
Method
1. Mix your yeast with 300ml of luke warm water and set to one side while you measure out the flour and add it to a large bowl
2. Add a teaspoon of salt to one side of the (this will stop it coming into direct contact with the yeast and killing it). Make a well in the centre of the flour, add two tablespoons of olive oil and the water and yeast mix.
3. Mix well, you may need to add more water, your dough should be quite soft and sticky, but not super wet
4. Turn your dough onto a floured surface and knead for 5-10 minutes (or until the urge to punch someone has passed, if I haven’t mentioned it before I sometimes “rage bake”)
5. Clean the bowl you were using, (I always give the bowl a quick wipe with a little oil to stop your dough sticking). Put your dough back in the bowl and cover with a tea towel and prove for one hour
6. Grease an 8 x 12 inch tin with some olive oil and transfer the dough from the bowl to the tin. Stretch the dough out to fill the tin. Cover with a tea towel again and prove for 45 minutes
7. Pre-heat your oven to 220 degree (Celsius). Remove the tea towel from your baking tin, and with your finger tips press little dimples into the dough
8. Sprinkle 2 tablespoons of olive oil across the top of the dough. Pluck leaves of rosemary and poke them into the dough (it will just sit on top and then fall off if you don’t). Sprinkle a teaspoon is salt across the top of the dough (sea salt is best if you have it, but just use a little less ordinary salt if you don’t)
9. Bake for 20 minutes, until golden brown. Allow to cool in the tin for 10-15 minutes
This may be the most totally filthy thing (in a good way) that I have ever made.
My sister saw this on a food programme and asked me to make it. She couldn’t remember which programme or I would give credit where its due.
I cook with chicken thighs alot, and when I’m feeling healthy I’ll remove and discard the skin. I’ve now started making chicken crackling (super crispy chicken skin crisps).
This butter makes a delicious topping on top of steak, or even melted onto pasta. Under no circumstances should you be left alone with it and a loaf of French bread, unless you want your loved ones to find you covered with crumbs, glistening with butter and filled with shame. Feck it, it’s totally worth it.
You can make larger batches and freeze the butter (if you don’t trust yourself)
Flatten out the chicken skin before placing another baking tray on top.
Ingredients
75 Grams Butter (room temperature, and cut into cubes)
Skin from 3-4 chicken thighs
Salt
Method
Preheat your oven to 200 degrees (Celsius)
Place the chicken thighs on a chopping board, and run the back of a large kitchen knife a long the skin to flatten it out.
Place on a baking sheet, sprinkle lightly with salt and then place another baking tray on top to keep the skin flat
Bake in the oven for 15-20 minutes or until the chicken skin is a deep golden brown. Set to one side and all to cool completely
When cold, whizz the chicken skin in a food processor until it looks like sand, you can leave it a little coarser if you prefer
Add the butter to the food processor and pulse until everything is well combined. Check the seasoning and more salt if you think it needs it
Transfer to a sheet of cling film and shape into a sausage shape and wrap before freezing or refrigerating
Votes have been counted and the Italian menu has pipped the French menu to the post once again.
If you haven’t been to the Sunnyside Supper Club before, it’s a bit like the Little Paris Kitchen (only in Belfast, and I don’t look anything like the fabulous Rachel Khoo).
Everyone shares a communal table and eats the same menu. The aim is to enjoy some great food and enjoy a meal with new people. Guests are usually a mix of friends on mates dates, people who are new to Belfast and want to meet locals and couples who want to do something a bit different.
We only ever have a max 8-9 guests so book early to avoid disappointment.
We’ll great you with a welcome drink, and then it’s BYO (no corkage)
Italian Menu
Starter – Gnocchi with Hazelnut Pesto
Main – Chicken Marsala, chicken thighs cooked in a creamy mushroom and Marsala sauce, (vegetarian option-Aubergine Parmesan), Italian Salad, Homemade Italian Bread
Apologies, but I have to change the date of the next Sunnyside Supper Club to 10th September.
My little Kitchen Elf and general dogs body (her term, not mine), has been surprised with a romantic weekend away on the original date planned, meaning we have to push things back by a week. Never let it be said that I got in the way of true romance!
In the mean time don’t forget to vote for your favourite menu.
Main – Chicken Marsala, chicken thighs cooked in a creamy mushroom and Marsala sauce, (vegetarian option-Aubergine Parmesan), Italian Salad, Homemade Italian Bread
Dessert – Tiramisu
To book please complete the form below, or feel free to contact us if you have any questions.
Well the pandemic wasn’t a big pile of craic was it?
Now that things have hopefully calmed down a bit, the supper club is back.
If you haven’t been to one before, we have a max of 8-9 diners and past guests have been a mix of couples, friends catching up on “mate dates” and solo diners who love food but who’s friends just aren’t into eating out. It’s all very laid back and a chance to have dinner people from different walks of life while enjoying some great food (After lock down aren’t you fed up looking at the same people) .
Previous Supper Club
You’ll be greeted with a welcome drink (people are welcome to bring their own beer or wine, with no corkage), and then everyone eats the same 3 courses (we’re happy to cater for vegans/vegetarians, just let us know in advance).
The theme of the supper club scheduled just as lock down hit was decided by a vote. So, I’m putting it to the vote again (in case our taste buds have changed over lockdown). I’m sticking with French Vs Italian.
So check out the menus and vote for your favourite, and we’ll maybe see you at the next supper club.
Main – Chicken Marsala, chicken thighs cooked in a creamy mushroom and Marsala sauce, (vegetarian option-Aubergine Parmesan), Italian Salad, Homemade Italian Bread
Seaneen's Sunnyside Kitchen 