Category: Uncategorized

Very Nice, Tuna Niçoise

I’ve been taking a little break from writing, and I have been the worst food blogger ever!
Forgive me?
I have some really lovely recipes to make it up to you for my little absence!

Perfect for summer, and simple to achieve!

Feeling refreshed and full of inspiration from  my latest trip to Nice, Cannes and Monaco in the South of France.
I was definitely ready to get back in the kitchen, I had some really incredible food on my trip along the coast.

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From Moules Marineres, Cheese Boards, Homemade Gnocchi, Strawberry Tarts and Brie & Fig picnics on the beach – It was bliss!

Nice was our first stop, so I think it’s only appropriate to show off an amazing classic summer salad which was founded in this beautiful Italian/French town

Tune Niçoise

I N G R E D I E N T S

1 Tuna steak

1 Egg – Poached

Crisp Lettuce

Red Onion

Spinach

Basil

Mustard

Salt & pepper

Olive Oil

H O W  T O

First of all for a Nice french dressing, Basil leaves, Spinach leaves a little olive oil, french mustard and a splash of water.

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Next – I just made a really simple salad of lettuce, red onion and cucumber – black olives would be perfect here too!

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And of course pour yourself a nice glass of something…

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use some excess dressing and coat the cooked green beans, then cook again in a hot pan – oh yum!


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Sprinkle salt and pepper on the Tuna steaks and Put a little olive oil in a pan, cook on a high heat for 2 minutes on each side.
(Tuna is best served a little pink in the middle! OH YEAH)

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 To make this a proper Tuna Nicoise salad you need boiled eggs, in your salad – I am not a fan of hard boiled eggs!

Poached Egg, just slightly over done and laid on top of the tuna finished this dish of perfectly!

SUPER HEALTHY, really simple and delicious!

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Voila! Bon Apetit

stmr

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Spring Lunches

Grilled Goats Cheese Bruschetta

Bank Holiday Weekend is a mere day away! and it’s only bloody picnic weather!
This is perfect for a little Alfresco Petit Déjeuner.

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I N G R E D I E N T S

1 x Ciabbatta
1 x wheel of your favourite chees
1 x Jar of my red onion & chilli chutney
3 of your loveliest pals

Super Super Simple
& it looks pretty

1st of all you need to make the red onion chutney
I always have a little jar of this stashed away – because it is my favourite thing ever!
I have it in sandwiches, or with cheese boards. I chuck some in with gravy and have it with sausages and mash too – super versatile, and really effortless to make too!

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(Recap on how here)

1-2 Red Onions
Spoonful of Sugar
Dash of Balsamic
Dash of Red Wine
Salt
Pepper
Red Chilli (Optional)

Let this cool and then keep in a jar, I’m not sure how long this will last you for, because mine never sticks around that long! but I’m guessing a good month or so!

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Then pick up some of your favourite cheese from the market,

Grill your Ciabatta bread for a minute, and then top with the chutney and goats cheese
put under the grill until everything gets a little bit gooey.

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Serve with Pear & Walnut Salad

&Thats it! Promise!
Really quick and satisfyingly decadent lunch!

Enjoy the long weekend

stmr

The Rum Kitchen

REVIEW

The Rum Kitchen

I love reviewing restaurants, I love them even more when the word ‘Rum’ is in the name.
but this one in particular has been on my hit-list since last summer!

After indulging in some jerk swordfish and all the other culinary delights of The Rum Kitchen at Feast Festival in Bricklane last year… I’ve been dying to have a long and drunken lunch at their restaurant.

& wow!
it did not disappoint – from the gorgeous waitresses and the kiss and cuddle upon arrival
(she won me over immediately!)
This Jamaican shack of joy is so relaxed, we ended up spending all afternoon there.

We had some banging plantain crisps while we perused the mouth watering menu.
It isn’t a huge menu, but that is not a bad thing – you wont need any more options!
Trust me, you’re going to get something you love here.

To start we ordered two “Lesser of Two Weevils”

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To accompany our mind-blowing mash-up cocktail of red stripe, Jamaican ginger beer shandy spiked with Mount Gay Rum – We opted for the Salt Fish Fritters and sticky jerk ribs.

Now I don’t know if this is the rum talking, but they were some seriously excellent choices by us…

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After quickly downing our cocktails to calm the fire of spicey jerk and chilli dressings, 2 beers please.
& then swiftly followed by our mains

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I definitely won on the mains front :

after originally heading in for the rainbow salad with grilled tuna – which looked stunning at the table next to me.
I then saw the woman behind devouring the crab burger & then there was no question.
The crab burger would be mine…

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Soft Shell Crab Burger, with spicy tamarind sauce, ginger aioli & guava-lime relish.

We also had the Jerk Fried Chicken Thighs with Shoe-string onion rings, homemade slaw and rum jerk bbq ketchup.

Our awesome waitress gave us a tasting session of all the sauces, and well we went for them all…
a girls got to have options.

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With two more beers to follow, we were suitably hiccup-ing our way out of The Rum Kitchen, with very satisfied customers. I’m planning my next visit already!

stmr

Spring Lunches

Homemade Salmon Fishcakes
Serves Two

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I N G R E D I E N T S

1-2 Salmon Fillets
1-2 Potatoes – Mashed and cooled
Salt & Pepper
Chilli Flakes
Nice Chunk of Ginger
2 Garlic Cloves
Coriander
Soy Sauce
Sweet Chilli Sauce

with/
Flour
Egg & Milk Mixture

First of all boil some potatoes and mash them with a little salt and pepper
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Having still not gotten my s**t together after moving house
– it only occurred to me I don’t have a masher when it was too late!
But that’s ok – handy fork

At the same time as your boiling potatoes
-Mix together a little oil, salt, pepper, ginger, chilli flakes, sweet chilli sauce, and garlic with a dash of soy sauce!
then pour over the salmon and put in the oven for about 10 minutes.

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Once the salmon is cooked -Flake it all up and mix in with the potato, taste and season to your liking!
i added more chilli and lots of coriander at this point!

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then make into small balls, and squish into flat rounds (like little burgers)
and then i dipped them in flour, egg the flour for a good coating! it gives a really good crunchy outside.

Next put a tiny bit of oil in a pan on the stove

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they don’t take long! maybe 1.5minutes on each side

I quickly made a simple salad sprinkled in a soy dressing and chilli’s

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and serve immediately with a bottle of Tiger beers or white wine.

This really is the perfect lunch for a spring weekend and i definitely plan on doing this a lot over the next few months!

so quick to do and with lots of guests booked in this is a great go-to-recipe!

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Tiramisu

Ok here it is, a super sexy, I mean, super easy version of Tiramisu,

STEP ONE
SPONGE CAKE

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i n g r e d i e n t s

100g Self Raising Flour
100g of Sugar
100g Butter
1 Egg
teaspoon of Baking powder

MIX IT UP. STICK IT IN THE OVEN.
10 MINUTES LATER

you have 3 little cupcakes / yorkshire pud tin cakes.
(because you’ve just moved house and have lost your cake tin)

STEP TWO
COFFEE

1 tablespoon of good coffee and a teaspoon of sugar with about a 1/3 of  cup of water.
Pour this over you sliced sponge that you’ve put in your dishes ready to serve…

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STEP 3
THE MASCAPONE

(Nearly There)

Beat 2 egg yolks, a two spoons of sugar until light and then whisk in the Mascapone

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ASSEMBLE!

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That’s it! a sprinkle of chocolate on top finishes this quick Tiramisu off!

Perfect to impress on a saturday night, and it takes all of half hour to make, assemble & eat!
(even quicker if you buy your sponge – if your that way inclined)

ENJOY & HAPPY SATURDAY

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PRAGUE

WONDERING EUROPE
Part 2 : PRAGUE

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I Could not recommend Prague MORE!
I had the best time ever, and was sad to leave

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It was so diverse, from visiting the sex museums, drinking EXCEPTIONAL Pilsner and dancing in the streets
to climbing to the top of the Astronomical Clock and hiking up hills to enjoy the view & hot chocolates.

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Prague is actually really romantic – and I thought I was in for a ‘lads’ weekend!
so it was lovely just to enjoy some time doing what we do best.

Eating &Drinking in Prague:

The wine is really bloody cheap, as is the beer – and the Czechs don’t not do badly at their regional tipple!
so finding little brick underground bars was my favourite lunch time mission:

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That’s right
That is hollowed out fresh bread
FILLED
with a beef!

OH GOD.

Incredible!

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and then getting lost in the incredible old cobbled streets near the famous gothic Chares Bridge
it was brilliant! I bought so many prints and things for our new home
everybody is a struggling artist, or a poet in Prague… or just plain drunk… I Loved it.

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After a day of museums of the less sexy kind
it was all about the cake!

I think Tiramisu is on the to make list.
so that’s the next blog for you to anticipate….

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Night in, Goulash!

 COLD DAY DINNER DATE

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Berlin was a trip full of amazing food, but my favourite meal was at the fantasticly rustic
Max & Moritz in the Student District.
(sort of wedged between some trendy bars and Turkish kebab shops was this beautiful little restaurant)

Dinner there was incredible, I had some life changing Goulash and Crispy dumplings
(I never thought I’d call Goulash “life changing”)

 and with an awesome 3 piece folk band rocking up half way through it was a night to remember!
Or not, after consuming 3 bottles of red wine….

So here is my take on the rich comfort food of Central Europe, eaten and enjoyed with a glass of red wine for a lazy late afternoon feast!

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I N G R E D I E N T S

Diced Beef
Red Onion
Garlic
Chorizo
Beef Stock
Tinned Tomatoes
Paprika
Salt & Pepper

Selection of Veggies:
Celery
Carrots
Courgettes
Cherry Tomatoes
(but basically anything else in your fridge)

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Dice all the ingredients up and chuck them in a crock pot with a little oil
brown the meat slightly, and add in the salt, pepper, paprika and let it cook together for a few minutes.

then its a simple as chucking in the tomatoes and your stock,
putting the lid on, and transfer to the oven on a medium heat for an hour or two.

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(the longer you leave it the more tender the meat will be and the more delicious your goulash)

To go with the Goulash, it is traditionally noodle dumplings,
but in my version – amazing smashed & roasted baby potatoes in a crispy garlic coating

Simple
Bring Baby potatoes to the boil with a little salt
and when they are semi-soft drain and squash them!

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sprinkle them in oil, a little flour and garlic salt
& roast until crispy!

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Leave the lid of the goulash for the last 10 minutes to give it a nice colour on the top and serve with glass Red wine.

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ENJOY

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