If you imagine me coming to a screeching halt like a cartoon character approaching the edge of a cliff, you’d be about right. I’ve barely had time to come up for air since Easter, let alone do any food experiments – my go-to dinner has become rushed noodle soup or store-bought fishcakes at a push.
As anyone who follows me on Instagram knows, I’ve mostly been eating ice cream in various corners of the country, which, although a great pastime, and one that I fully intend to continue, has left me craving savoury. Just the odd vegetable, please. Continue reading →
I might call this “Surprise Victory Cake”, instead of its actual descriptive name, because I did not expect this to work, and my god, it did. It really did.
I just about half-followed a recipe: made the topping up as I went along; tasted and guessed at the spice quantities; set to work bringing it all together with bowls strewn around the kitchen. The mixing stage was nerve-wracking, and for a split second, I wondered if it was a a waste of time and ingredients.
But then I put it in the oven and the kitchen filled with the smell of autumn. Cut into it and found it had the perfect level of springiness, just the right amount of cinnamon and nutmeg flavour.
It turned out to be a cake that you take into the office and ten minutes later start getting “Oh yes 10/10” messages. A cake that might make your flatmate mutter, “Marry me,” as they take a bite. Maybe a couple of “I feel all warm and cosy inside”s. Continue reading →
There are two topics when it comes to desserts that I’ve found will split people: the ideal dessert menu (up to two chocolate options, at least one lemon option, and a soft choice for brace/denture wearers – anything after that is inconsequential) and the perfect crumble.
It’s a surprisingly divisive dessert, when you get down to it: you can’t deviate much when it comes to a pie, but when it comes to this particularly British pudding, “crumble” can be both its name and what happens to your relationship with your best friend when you realise they’re devoted to some white sugar based sandy monstrosity. Don’t even get me started on a mushy apple filling.
Why yes, I do have strong feelings on this. How could you tell?
Any crumble is a marriage of flavours. The fruit layer, the one that diminishes any (badly placed) feeling of guilt over the butter, will inform the nuances of the crumble itself: the sugars; the spices; the nuts.
That layer of virtuousness, for me, is a vehicle – an excuse – for a thick layer of lightly spiced topping, made up equally of crumbs, oats, and little balls of what is essentially shortbread. Continue reading →
Did I add those ingredients just so I could have a fun title? I’d be lying if I said it wasn’t part of the equation — but mostly it’s about the snuck-in secret veggies, because there’s something weirdly satisfying about being able to tick off your five a day very swiftly by whipping up spinach and pea pesto.
What can I say? I lead a thoroughly rock ‘n’ roll lifestyle.
Honestly, this week we’re all craving green things, whether it’s because we’ve acquired a lot of chocolate or just down to the brighter skies that come with switching the clocks back, (although that always seems to mean losing an hour’s sleep).
But it’s time for fresh starts, again, and rediscovery — the “tomorrow” we were awaiting the arrival of before it’d be sensible to look to getting in shape is here. And so we shake off the darkness of winter, peeling it away like soggy shoes after a rainy commute, and we dig into recipe books, reminding ourselves what vegetables look like, and we chuck in some extras. Continue reading →
This time last week, I was waking up from a nap, with a pounding headache and a strange sense of home that contradicts everything I wrote about in my past post.
If you’re expecting this to be a romantic story about friendship and discussing deep issues under the stars…you’re going to be disappointed. At a friend’s place, we were far enough out of London to actually see the stars, but bank holiday Friday was a night of tequila shots and pizza, cookies baked at 1am and so many ridiculous stories that will become part of the lore of our group. The weekend has been the subject of a number of flashbacks throughout the week that have left me burying my face in my hands, half in laughter and half in disbelief. In short, it was excellent. Continue reading →
At 4pm, every single day, my phone goes off. It’s that time of day when I’m at my desk, the weight of my lunch having left my stomach, considering a cup of coffee and something to eat. And then my phone vibrates somewhere off to my left.
It’s a text about pizza.
It’s not always a text – sometimes it’s an email. It’s not always Dominos – sometimes it’s Papa Johns or Pizza Hut, because I’m not that into brand loyalty. Sometimes within a five minute window I get two, from two different companies. It’s no coincidence of course – 4pm is when we’re in a slump, between meals and with flagging attention spans. But every time it makes me want a cheesy, gooey delight.
To make it clear, I’m not the kind of pizza eater that can sit down with a side salad and a glass of wine and have a sophisticated pizza-eating session. The vast majority of my pizza experiences in recent years have occurred in one of two ways. A) When I’m walking home after a night out, having repeatedly asked “But what is the rum gone?”, and in desperate need of all of the carbs; or B) 9 hours after A) having sat starring at my laptop whining, “But why doesn’t anyone deliver pizza before 12 o’clock? It’s 10am and I need a meat feast with cheesy crust NOW!”, and then spending two hours gazing forlornly at my un-knocked-upon front door, waiting for a man in a motorbike helmet to relieve my pain.
So you can see why, until recently, I’d never made pizza at home – honestly, it sounded kind of a pain in the ass. It sounded like all the faff of bread making but with added hassle with sorting out toppings. That’s not what you need at 6pm on a weeknight, let alone after one too many bottles glasses of wine. Ain’t nobody got time for that.
This is the part of the post where I should be all “But it was so easy! So quick!” But a liar I am not.
It was kind of a pain in the ass. Even using a quick dough from Smitten Kitchen, it takes a while, although admittedly this is at least in part because I like to jam as much garlic into tomato sauce as possible. But being able to control exactly what goes into it makes the whole job more worth it, because there’s no uneven cheese distribution, and no mystery fat left pooling in a cardboard box when the rest has been hoovered up by your hungover face. You can’t get tricked into eating green peppers.
And the absence of peppers, alone, makes it worth it. See ya later, Pizza Hut. Sayonara, Papa Johns. Au revoir, Dominos.
Pizza dough recipe from the Smitten Kitchen Cookbook.
I used half plain flour and half wholemeal bread flour, but you could use 200g plain flour, or 200g white bread flour. If not using wholemeal flour, you will need less water. Unearthed prosciutto is currently on offer in Waitrose!
I drizzled the cooked pizza with a little balsamic vinegar and served it with a rocket salad.
7g (one sachet) fast action dried yeast
100g plain flour
100g wholemeal bread flour
Approximately 150ml warm water
1 onion, finely diced
1 clove garlic, finely diced
3/4 cup passata or chopped tomatoes
30g cheddar, grated
50g mozzarella, sliced
A handful of spinach, or more as desired
50g goats cheese, sliced
40g prosciutto, chopped
1) Stir together the flours, yeast, and salt, then gradually add the water, mixing with a wooden spoon, until the dough comes roughly together – you may not need all of the water. Gather the dough and tip out onto a lightly floured counter to knead it for about 5 minutes, so that the dough becomes smooth.
2) Coat a medium sized bowl with olive oil, place the dough in it, cover with cling film and leave in a warm place to double in size (about half an hour).
3) While the dough rises, preheat the oven to 170C.
4) Lightly fry the onion and garlic until soft, and then add the passata or chopped tomato and simmer over a low heat.
5) When the dough has doubled in size, tip it out, lightly knead it. Tear off a piece of baking parchment just bigger than your baking tray and on this roll out the dough into a rough square the size of your baking tray, about half a centimetre thick.
6) Spread the tomato sauce onto your base, and then layer with the remaining ingredients – apart form the prosciutto – as you wish. (I went sauce, cheddar, mozzarella, spinach, goats cheese).
7) Bake on the middle shelf of the oven for about 20 minutes before adding the prosciutto. Bake for a further 15-25 minutes, until the base of the pizza is mid-brown underneath.