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#36

September 14, 2015
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Summery Potato Salad

July 21, 2015

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waxy potatoes, (peel on)

salt

flat leaf parsely, chopped

1 small red onion, chopped (or shallot)

capers

dressing:

200ml olive oil

100ml white wine vinegar

1tsp mustard

salt, pepper

Boil and drain the potatoes. In the meantime make the dressing with white wine vinegar, mustard and olive oil, then season. Dress the poetess while still warm. Add the chopped parsley, capers and onion or shallot.

New Potatoes in a Bag

June 2, 2015

New potatoes in a bagNew potatoes are a treat. They are so good, you can eat them on their own, with nothing else but butter and a little salt. I came across this recipe of roasting potatoes in a bag of baking parchment paper. It’s easy and fun. You can also add fennel to the bag.

new potatoes

1 garlic bulb, cut in half

olive oil

oregano (or thyme)

1 bay leaf

salt & pepper

Preheat the the oven to 190C.

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Wash the new potatoes & cut in half if necessary so they are the same size.

Cut a strip of baking parchment and fold in half. Add all the ingredients to the bag and fold over the edges to seal the bag. You can tie it with kitchen string or staple the edges for an even better seal. Make sure to seal the bag properly.

Place on a baking tray and bake for 40 minutes.

Beetroot Borani

March 30, 2015

IMG_8212I still remember the first time I have had this at Morito. This little unassuming yoghurt dip blew my mind. I have made it many times since. Even beetroot haters like it.

a bunch of beetroot (ca 700g) (in case of emergency, use a pack of ready cooked beetroot)

1 garlic clove (crush to a paste with 1/2 tsp salt)

4 tbs olive oil

4 tbsp greek yoghurt 

2 tbsp chopped dill

2 tbsp red wine vinegar

50g feta cheese, crumbled

6 walnut halves, chopped

1/2 tsp black onion seeds 

Boil the beetroot with their peel on for about 40 minutes or until tender. Drain and leave to cool. Peel the beetroot then blend in a food processor.

Transfer to a bowl, add the garlic, olive oil, yoghurt, dill, vinegar and a pinch of salt and mix well.

Sprinkle with the feta, walnuts, black onion seeds, some extra dill to garnish and drizzle with olive oil.

Bar Termini

March 14, 2015

IMG_8182 Bar Termini

7 Old Compton Street

London W1D 5JE

bar-termini.com

Coffee, cocktails, food… everything the heart desires!

Bar Termini

Baked Cod with Pumpkin Seed

February 28, 2015

IMG_8137This is so very simple! A light dinner of moist cod with a pumpkin seed crust. Serve with rice and spinach, or better even with winter purslane. Found it in the Guardian Magazine recently, a recipe by Nigel Slater.

2 pieces of Cod

75g Pumpkin seed

25g Parsley

Dijon Mustard

Olive Oil

Preheat the oven to 180 C. Whizz together the parsley and pumpkin seed in a food processor to a crumb like texture, then add 2 tbsp of olive oil and mix together. Place  the cod on a baking tray, spread mustard on the top, then pat the pumpkin seed mixture onto each piece. Bake in the oven at 180 C for 12 – 15 minutes.

Portland

February 18, 2015

IMG_8108Portland

113 Great Portland Street

London W1W 6QQ

0207 436 3261

portlandrestaurant.co.uk

Monday to Saturday: 12.00pm – 2.30pm & 6.00pm – 11.00pm

Sundays: Closed

We had:

Mackerel & Oyster tartare

Charred brassicas with egg emulsion and winter truffle

Cod, heritage carrots, verbena

Sirloin steak

Oh my… I will be back. It was fantastic!  Excellent cooking. My kind of place.

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