Kathara Deytera - First day of Greek Lent

Today is a big day in Greece. It is the first day of Greek Lent after the carnival and it is also a bank holiday. Traditionally families gather together and fly kites and then sit down for a huge meal to celebrate the start of lent. This meal involves 'lagana' bread, a fairly flat bread, covered in sesame seeds, lots of taramosalata, prawns, octopus, calamari and maybe some halva for dessert. Or at least that's what I remember it being like, as I haven't spent 'Kathara Deytera' back home for 10 years now!

In Greek lent you are allowed to eat a variety of seafood (prawns, octopus, mussels, fish roe etc), as long as it is not actually fish! Something to do with containing blood, or a technicality like that. In any case, it makes for a delicious first feast in lent. Obviously no other animal products are allowed either, so it does make sticking to it for the whole lent quite tricky, especially as I love dairy so much. I think I have managed proper lent it once in my life and it really isn't easy!

Today I shall be enjoying some taramosalata with bread - no 'lagana' I'm afraid - and some prawns baked in a tomato and garlic sauce. Very simples, but that's all I could justify for my mini family of three. I hope my family in Greece is doing this day justice with some 'proper' food!

Anyway, Happy Lent to all and I 'll be blogging again soon with my meal at the Sportsman from last Friday! x

'Naked' Cheesepie - 'Avrakoti' Tyropita

So it seems this is the battle of the pies! Tyropita (cheesepie) and Spanakopita (spinachpie) are the two most popular pies in Greece. This is your chance to take sides! Personally I have always been on the Spanakopita side, but a good Tyropita can be quite a treat too!

This version isn't quite the classic Tyropita you will find in Greece. For one it has no pastry and is therefore a bit of a cheat as far as pies go. But it is one of my Nona's recipes and one of the family favourites! It is something between a cheesepie filling and a souffle. And it is a very safe fool-proof recipe in that there isn't too much that can go wrong, provided your oven works!

My brother made this recipe for my daughter's birthday party - yes I didn't do much of the cooking! - and this, too, went down a treat with adults and babies! It is possibly a little too salty for young babies, but I gave mine some as a treat, along with plenty of water!

Serves 4-6 people

500g feta, crumbled
250g of other hard cheese (gruyere, cheddar or other), grated
500g of Greek yoghurt
6 eggs
150 self raising flour
130g of butter, at room temperature
1 tsp nutmeg
pepper

Preheat the oven to 160 (fan oven). Beat the butter till soft and creamy. Beat the eggs and add gradually to the beaten butter. Add the crumbled feta and half of the cheese and the nutmeg and a few grinds of pepper to the butter and egg mixture. In a separate bowl blend the flour with the yoghurt and then add to the rest of the ingredients. Pour the mixture into a greased baking dish, sprinkle the remaining cheese on top and bake in the oven for 40 minutes, or until risen and golden brown. Enjoy with a nice fresh salad on the side.

Spanakopita - Spinach Pie

Spanakopita is always a hit in Greek households. A good friend of mine can eat a whole tapsi (baking tray) if she puts her mind to it - yes you know who you are! My future sister in law (yes, I might be trying to confuse you) cooked it for my daughters birthday and it went down a treat with all the fellow babies too.

It is a healthy and delicious dish, full of flavour if done properly. I find most versions in the UK really don't do it justice. Spanakopita should have loads of fresh herbs in it - not just feta and spinach! Its all about making it taste like a day out in the Greek fields over Spring. Don't laugh! It really should smell and taste like that!

There is also the matter of what pastry you should use for Spanakopita. At home we usually use home made short crust. It is a Greek short crust which is not as crumbly as British short crust pasty - it has a slightly doughy texture to it. In any case, I quite like to use filo - which funnily in Greek means 'pastry'.

When cooking Spanakopita you have to make sure you have at least two of the three herbs listed in the recipe in order for to be worthwhile. Also, don't be shy with the herbs - the more the better. My version of spanakopita also has other vegetables, like leeks, but feel free to add other greens depending on the season and availability. Spinach should be the main ingredient though - hence the name of the dish!

Serves 4-6

1 kg of Spinach (or 500g of spinach and 500g of leeks or other greens)
8 Spring onions, finely chopped
2 eggs, beaten
150g of feta, crumbled
2-3 tbs of fresh flat leaf parsley, chopped
6 tbs of fresh dill, chopped
1 tbs of fresh mint, chopped
pepper
2 packs of pre-bought filo pastry or 1 quantity of home made short crust

Wilt the spinach in a saucepan without adding any liquid. If using leeks, lightly fry them in olive oil, until softened. Drain the spinach, allow for it to cool slightly and mix with all the other ingredients. Add some pepper for seasoning.

Oil a baking dish. Add layers of oiled filo pastry. Work fairly fast if using filo pastry so that it doesn't dry out. Once you have added half the pastry, fill the dish with the filling, then top with oiled filo pastry layers. Fold over the edges, to make it look more presentable.

Bake at 170 (fan oven) for 30 - 40 minutes, or until pastry is nice and golden. 

Enjoy as a main course, starter or side dish.

Cuttlefish in Tomato Sauce

Seafood; You either love it or you hate it. As you may have guessed, I love it! I 'm convinced that people who don't like it haven't had good seafood, otherwise they would like it. I mean, whats not to like? Its sweet and salty and so soft in texture. Talking about it now, I could just live on it! If I were ever told that I could only ever eat meat OR seafood for the rest of my life, I think it would have to be seafood - though during my pregnancy the answer would weirdly have been meat!

I love everything about seafood and I love all seafood. But when I was young, I think calamari was my favourite! Any time we went out to a taverna, I would check if they had it. And one of my favourite days of the year was 'Kathara Deytera', which translates as 'Clean Monday' and is the first day of Greek Easter lent. On this day we basically eat all the seafood we can - octopus, calamari, prawns! It seems seafood - as opposed to fish - doesn't have blood and is therefore allowed during lent. Clever Greeks!

This recipe with cuttlefish often featured during lent and is simple, yet delicious. It is usually served with rice and is another recipe out of my mother's cookbook. I know cuttle fish is different to squid, but they are similar and I actually made it with squid this time - as the fishmonger didn't have any cuttlefish on the day.

Serves 4

1 kg cuttlefish or squid (after cleaning, so probably 2 kg of uncleaned cuttlefish)
4 medium onions, chopped
750g passata
2 tbs finely chopped celery
250 ml dry white wine
3-4 tbs of olive oil
salt
pepper

Clean the cuttlefish or squid, or ask your fishmonger to do it (much quicker and easier to have it done!). Cut into strips of around 1-2 centimetres. Fry the cuttlefish/squid with the onions, until all the juices dry up. Add the wine, celery and passata and some pepper. You can add some salt too, but we had ours salt free so the little one could also enjoy it - which she really did! Simmer gently for 1,5 - 2 hours. Serve with rice - normally long grain, but I only had basmati on the day. Talk about adjusting a recipe!

Daddy Donkey Burritos

Once you have been on a break for a while it adds pressure to make the first food post worth while. Similarly, once you have been out of work for ages, and then suddenly go back and have an array of fantastic food around your office, you want to make that first lunch worth it! I think Daddy Donkey on Leather Lane fulfils both of those very well.

It was always my Friday treat while I was pregnant and I think it was my last day's treat too! Burritos are probably one of my favourite street foods in the world. A good burrito can even, on occasion, surpass a souvlaki! There, I said it! And I am a proud Greek too! Just the combination of the rice, with soft beans, delicious meat, creamy guacamole and spicy salsa - then topped with sour cream and cheese! Heaven. Makes a day at work worth it!

I have tried a fair amount of burritos in London and to me Daddy Donkey are the best in town. They are extremely generous with their fillings (though on the expensive side too) and their meat is always full of flavour and succulent. The service is friendly too and I find the race to get back to the office while it is still warm helps keep some of the calories you are about to consume off!

I usually go for the chicken burrito, but this time opted for the Tomatillo Beef. I honestly don't know how the wrap doesn't burst with the amount of filling that goes in it! I mean rice, beans, meat, salsa, sour cream, cheese and ALWAYS guacamole! Of course you have to develop an appropriate technique in eating it, so that it doesn't burst and spill everywhere. This time I didn't quite manage it - I was out of practise. But last year, by the end I had perfected my technique and I don't think I even wasted a grain of rice! 

Really worth a try if you are in the area!

Yum yum yum yum.

Daddy Donkey Burritos

Pitches 100-101
Leather Lane Market
EC1N 7TE

Happy 2012! I am still alive!

Apologies, apologies, apologies! I have been awfull with blogging this month, I know! I was in Greece for the first week of January, then moved house two days later - nightmare. It all went smooth, until BT got involved and it took them more than a week to connect our phone line. That meant that along with the internet provider it took a total of 2 weeks to get connected. What BT needed to do was just leave the existing number of the property and transfer it over to our names. What they did was transfer our old house number to the new one, followed by disconnecting both numbers, followed by taking 3 more days to reconnect the original number. Rant over and I now accept 50% of the blame for being so bad in 2012.

On a slightly cheerier note, I am determined to be better and put up new recipes, reviews and ideas for happy food times! Another happy note is that I now have a ONE year old daughter! Time does fly and even though 2011 has been a difficult year, it has also been a great one to get to know my little one!

I will no longer be adding the BLW (Baby Lead Weaning) initials at the end of recipes. I am now basically doing all home cooking with no or minimal salt, so that my daughter can eat everything we eat too. Most of the recipes are still 'big family' friendly though, so not to worry!

I hope 2012 has started well for everyone. I look forward to giving you some food for thought and food for your belly too!

Hungry Mama x

Candied Orange Slices in Chocolate

Happy Christmas everyone! I hope you had a lovely time with your family, with plenty of delicious food and quality time! Our Christmas was definitely different this year. It was our first Christmas with our daughter! This year we decided that, for various reasons, we wouldn't really do presents for each other - for the little one only, of course! We decided we would MAKE presents! This way it is more personal and, yes, much cheaper! So what is fairly Christmassy and yet delicious and easy to make? Chocolate? Flavoured, maybe? With oranges? hmmm. How about some candied oranges dipped in chocolate? Genius!

Makes between 70-90 (depending on thickness of slices)

5 oranges (good quality)
2 cups of water
31/2 cups of granulated sugar (we used demerara and it worked fine too)
150g of good quality dark chocolate (not too bitter, as you need a bit of sweetness to counteract the bitter orange)

Cut the oranges in half (we found cutting across the navel worked better). Then take each half and place it on its flat side down. Cut slices lengthwise - along the direction of the orange segments (use a very sharp knife so you don't squeeze all the juice out). The thickness of the slices should be between 2-4 mm.Discard the ends that don't have any orange in them.Continue until all oranges are sliced.

Add the water and the sugar to a pan and bring to the boil, making sure you stir to dilute the sugar. Add the orange slices and lower the heat to a gentle simmer. Leave them to simmer for an hour, stirring carefully every now and then, to make sure all slices are in the syrup.

Remove the slices after an hour and lay on greaseproof paper, making sure they are separated and don't stick to each other. You can use the syrup for another dish if you like, or discard. Leave the oranges slices to dry out for 24hours, or place them in the oven on a very low temperature (30 degrees) for a few hours to help them dry out faster.

Once dried (they are still a little sticky and not hard, but there is no liquid running off them), melt the chocolate in a bowl over some simmering water. Dip each orange slice half way in the chocolate and lay on another piece of greaseproof paper to harden - this takes about 2-3 hours in a cool kitchen. Now they are ready to eat or package for your loved ones. Keep in the fridge for up to 2 weeks.

Chickpea Soup with Chorizo

It has been a busy few weeks again. We are moving house soon and organising packing, moving and everything becomes quite hard with a baby. In fact, everything becomes harder with a baby. But I assume it gets easier again, eventually. In some ways at least! I must say, though, however much people 'warn' you before you have a child about how different your life will be, I don't think you can really comprehend it all until it actually happens!

Something that has been very affected by having a child is cooking. I no longer have hours available to cook. So all my recipes at the moment seem to be fairly quick and easy things. Still, I think there is a demand for quick and easy recipes (and cheap in some occasions). So chickpeas it is, again!

I do like them as an ingredient, they are filling, flavoursome and go with a load of different things. And they are cheap, especially in this economic climate and all!

Serves 2 plus a little extra

2 tins of chickpeas
1 onion, chopped
2 tomatoes (skinned - put in boiling water for 30seconds and peel)
300-500ml of water or vegetable stock
handfull of chopped parsley
100g of chorizo, chopped
Salt and pepper

Fry off the chopped onion. Once softened, add the chickpeas and the chopped tomatoes. Add 300ml of water or vegetable stock. Cover and simmer over a low heat for 15-20 minutes. Add salt and pepper to taste. Once softened, blitz it to a soup (add more liquid if you want it less thick). In the meantime fry off the chorizo pieces. Serve in bowls and top with the chopped parsley and the the fried chorizo. Drizzle with the chorizo oil.

Part-time Jobs for Mums...Please!

I am sat here, with my bowl of yoghurt and blueberries (I got jealous of Missy's breakfast), feeling a little disappointed and angry. Time for a mini rant, I think... I am only now having my breakfast, despite the fact that I have been up since 7.30, because I turned my computer on pretty much the moment Missy left for the childminder, trying to find a job.

Looking for jobs, is a job in its self. It is stressful, time consuming and very frustrating. Looking for a part-time job, as a new mum is pretty much impossible; I should know, I have been doing it for almost two months now. Well, it seems to be impossible in my area of work; Architecture and Urban Design. Please let me know if I am wrong and I will happily accept it (if you do so, please tell me the company you are thinking of, so that I can apply!). And before you think or say it, yes I am looking in other areas of work as well. Admin, Marketing, Business Development etc. There seem to be no part time jobs for professionals!

The only luck I have had, has been through applying for full time positions. On the few interviews I have managed to get, the moment my '4 day a week' issue crops up I am out of the run again. I attended an interesting group interview last week. There were 25 of us in the run for 2 marketing positions. After the process, 7 of us were shortlisted for the next stage of interviews. I was extremely proud to be one of those 7! What recognition! After the next interview I was told that I did not make it to the next (yes there was another stage) stage of interviews. I was extremely upset. I knew I could do this job and after asking for feedback, the only reason I was given was that I would only be able to do the 4 days. I can appreciate that this can put people off - a working week is 5 days, hence if you can't work the 5 days, you can't do the job, right?

But how many people actually work the full 5 days. You check your emails a few too many times, your lunchbreak runs over by 10 minutes every now and then, someone wrote something on twitter that you have to check, you started some on-line shopping and get a little engrossed by it for, well, 30 minutes or so. What I am trying to say - and what I tried to explain to them - is that I am working the 4 days, so that I can focus 100% on the job for those days, and spend the rest of the time with my daughter and doing all the other things I feel need to be done, without any resentment either way.

I am not sure if I am convincing you now, either and I would really appreciate some feedback on this. I feel completely stuck in this situation, where I know there are so many jobs out there I am perfectly capable of doing, but the fact that I want to dedicate an extra day to my family seems to be a stumbling block. I guess I am mainly writing this, so that I can vent, feel a little better and hopefully convince one or two of you that flexibility in the workplace is an extremely important issue that we, as a society, are still behind on. If a better work-life balance were offered by the employer, then the employee would be much more open to committing to their job wholeheartedly.

Now can I have a job? Please? OK, I 'll go back to my blueberries then...

Kinda Beef Giouvetsi (BLW)

I get very excited when I find Greek ingredients in the UK, so I usually buy them, even if I don't really feel like eating them. This is the case with things like Caprice, the chocolate cigar waffers- which if you haven't tried, by the way, you really should! -, halva and kritharaki (a small rice-shaped pasta, also known as orzo in Italy). In fact it was orzo that I saw when I was shopping online about a year ago and got so excited that I bought it. A year later, it was still in my cupboard and still in date, so I decided it deserved using up.

I absolutely love Giouvetsi (the Greek meat dish that traditionally uses kritharaki). I love it, but for some reason eat it rarely. At home we only cooked once or twice a year. It is mostly done with lamb, and that meant I often wouldn't eat it, as I wasn't a keen meat eater in my teenage years. What I really love about Giouvetsi is the way the kritharaki pasta absorbs all the cooking sauces from the meat and gets a slightly sticky and rich quality to it.

As I mentioned, Giouvetsi is traditionally done with lamb, but people also use chicken, beef or pork for it. It is also normally cooked as a roast and then the kritharaki are added close to the end. This is NOT a traditional Greek Giouvetsi. It is my version of Giouvetsi, mostly because those were the ingredients I was working with on the day. Basically it is a slow cooked beef cheek, which I then bake with the kritharaki at the end. Like an alternative pasta with meat sauce. For the beef cheek I followed my recipe of Ox Cheek Ragu. 

Serves 4 plus baby/ toddler

600 g ox cheek (2 cheeks approx)
1 large onion, finely chopped
200 ml of water OR red wine OR stock (depending on how rich you want the sauce) - I used wine this time
350 ml tomato passata
1 bay leaf
1 stick of cinnamon
salt - optional if doing Baby Led Weaning
pepper
400g kritharaki
handful of finely chopped parsley

Cut the ox cheek in 3cm cubes and add to an oven proof casserole dish along with the chopped onion. Pour over the 200ml of water/wine/stock, add the bay leaf, cinnamon stick, salt and pepper and put in a low temperature oven (150 degrees) for one hour. After that take out of the oven, add the tomato passata and return to the oven for a further hour and a half to two hours. Finally remove from the oven, take the pieces of meat out of the sauce and shred (they should be so tender that they fall apart).

Once shredded, return to the dish, along with 400g of kritharaki or orzo. Add a glass of water and mix everything together. Return to the oven with the lid on (or with foil on top) and cook for 45 minutes, stirring it every now and then to make sure it doesn't stick to the bottom. If it looks thick, add more liquid to it.

Once cooked, add the chopped parsley and serve with some grated Parmesan or Kefalotyri.

Salmon Teriyaki

I love Japanese food. It has a comforting effect on me, yet is light to eat. But, like many Asian cuisines, I find it a little intimidating to cook at home. I don't know the raw ingredients as well and don't feel too sure about how to treat them. I mean, I have made sushi rolls at home on many occasions - often vegetarian ones, when I couldn't get good enough fish. It was a monthly treat during my times in Oxford, with my sushi-obsessed housemate.

Last week I decided to brave a very well-known Japanese dish: teriyaki. I discovered another great fishmonger locally and thought I would give their salmon a test, by marinating it in the teriyaki sauce and cooking it medium. Easy, healthy, delicious dinner. I served it with edamame beans (ready peeled frozen ones).

Serves 2

2 fillets of salmon (around 250g each)

For the teriyaki sauce:
1/2 cup of mirin (all major supermarket and Asian supermarkets should have it)
1/2 cup soy sauce
2 tbsp of sugar

Put all the ingredients for the sauce in a pan, mix well and bring to the boil. Once boiling reduce the heat and allow to reduce slightly. Turn off after a few minutes and leave to cool.

Once cooled place in a dish with the salmon and leave to marinade (ideally for at least 1-2 hours). Once marinaded, put a frying pan over medium heat. Add the salmon fillets with the marinading juices and cook for 2-3 minutes on each side (longer if you do not like your fish medium). Turn the heat down if the mixture is bubbling too much or put the heat up if the mixture is not bubbling at all. You should have a slightly thickened sauce at the end. Serve the salmon with some boiled edamame beans and pour the rest of the sauce on top. Enjoy!

Smoked Salmon Bagel

This post relates to my Jewish background; I first remember having a smoked salmon bagel in the synagogue kitchen with my Grandma. I absolutely loved it! Smoked salmon was a treat anyway, but with a load of cream cheese in a bagel it was a delight. I often go for a smoked salmon bagel when I feel I need a little comfort and these days I seem to need plenty! It does definitely help - at least temporarily. The assembly of the ingredients is pretty therapeutic itself and then you get to have the first bite... This dish is really best enjoyed slowly.

Serves 1

1 bagel, halved
80g smoked salmon
a good spread of Philadelphia
squeeze of lemon
pepper
rocket

Put the bagel halves in the toaster or under the grill. Once slightly coloured, remove and spread with a very generous amount of Philadelphia. Top with smoked salmon. Squeeze some lemon over the salmon and grind some pepper. Serve with rocket - either in the bagel or on the side. Enjoy!

Pollock with Tomato and Basil

I have been very busy these days. It was meant to be my relaxing time (while Missy is settling at her childminder before I went back to work), but as things turn out, I am once again looking for a job! I must say that looking for a job part-time in my area of work is very difficult. It is also fairly difficult to do so with a little pickle tugging at my trousers in the afternoons. I can't refuse her my company and attention, she is too cute!

Anyway, I have been cooking a little more, but haven't been posting - AGAIN! She likes to eat fish. Actually she likes most things - I am so lucky - but she loves fish! So I went and bought a 150g fillet of fish for her. I thought it might be optimistic, but i gave it a go. Why not? I could eat the rest, right? Wrong! There was pretty much none left! How can she eat so much?! I am not complaining, I just purely don't understand the physics of it. Where does the food go?

Serves 2 plus very hungry baby/toddler

600g Pollock or white firm fish
1-2 tomatoes
handfull basil leaves
olive oil
squeeze of lemon
pepper

Lay the fish on a piece of foil. Chop the tomatoes and lay them across the top of the fish. Top with the basil leaves. Drizzle with olive oil and squeeze of lemon. Grind a generous amount of pepper.

Seal the foil, by folding the edges together - into a small package. Place on a tray and put in a preheated oven for 20 minutes, or until fish is cooked through, but not overcooked!

Greek Yoghurt Breakfast BLW

Being Greek and all, I obviously grew up with, and love Greek yoghurt. It is creamy and thick and not as sour as many other types of yoghurt. You can use it in meals, on the side of meals, as a snack or as a desert. It is proving to be a great option for Missy as well, as it is sweet enough for her to enjoy, without any added sugar or weird ingredients.

So the other day I decided to make a breakfast for the whole family to enjoy. I use the term 'make' very loosely, as it was basically putting ingredients in a bowl together. Still, it tastes good, its healthy and it is so very easy. The idea came from one of my favourite (and some of my Uni firends' favourite) deserts that my mum often used to make for dinner parties. She called it 'Yoghurt and Honey' and it was pretty much it: Greek yoghurt, whisked cream and honey mixed together, then topped with walnuts. This is the breakfast equivalent.

Serves 2 plus baby

500g Greek Yoghurt (Total, if you want to buy a Greek product, but the UK supermarket ones are pretty good and much cheaper)
2-3 tbs of clear honey (preferably thyme honey, as its is less strong in flavour)
1 banana, finely sliced
2 tbs walnuts, coarsely chopped

Serve the yoghurt into 3 bowls (2 normal servings and a small serving for baby). Top with slices of banana over each bowl. Drizzle the honey over the bowls, but if baby in under the age of one don't add any honey to their portion. Sprinkle with the chopped walnuts (I didn't add any walnuts to hers, as she didn't have teeth at the time - does now!). Enjoy.

Creamy Sausage Penne

Yes, I know. I have been awful with posting this past month. I have to say, though, my excuse is fairly legitimate; I have been job hunting and trying to settle Missy into childcare. Both of them hard work, especially with a munchkin that is going through a bit of separation anxiety - poor thing!

I have been pretty active in the kitchen - I even made some more bread - and I have even been taking some pictures. I just haven't had any time to type or upload anything. Hopefully I ll get a bit better again soon! We have had some pretty nice meals too - including a lovely cauliflower puree with pan fried scallops. Yum! This recipe is a little easier on the wallet, however. You can buy any good quality pork sausage for this, just make sure that the flavourings in the sausage actually work with pasta and cream! I just bought some simple Gloucester Old Spot sausages.

Serves 2

250g penne
2-3 good quality pork sausages
1 onion
dried chili flakes or 1 whole fresh chili, chopped
half a glass of white wine
1 tsp of tomato paste
150ml double cream
a few leaves of fresh basil
olive oil
pepper
Grated Parmesan

Chop the onion into thin slivers and fry off lightly in a little olive oil. Once softened put the heat up and add the sausage meat - removed from the skin. Break up the sausage meat in the pan and brown it off. In the meantime, boil the pasta. Once the meat has browned add the chili and the white wine. Once the wine has reduced by half, add the tomato paste. Cook for 2-3 minutes and then add the cream. Cook until the pasta is ready. Finally add the torn basil leaves, a good grind of pepper and the pasta. Stir and serve with a little grated Parmesan.

Smoked Trout Salad with Horseradish Dressing

I haven't posted for ages and I do apologise! I don't really have an excuse, other than the fact that I seem to be cooking lots of the same at the moment (weather is very confusing too!), so I don't have much new to write about. I could have had something great to write about last week; I went to the Hand and Flowers with my husband for dinner. 3 days after it was awarded its 2nd Michelin Star! But I forgot my camera and I didn't feel it would be fair of me to write about something that I couldn't show you images of. All I will say is that the food was amazing and we will be going again very soon, I hope!

In any case, this salad is really tasty, filling and fresh. I first made it 5 years ago and have adjusted it over time. It is no Hand and Flowers food, but its tasty and probably cheaper!

Serves 2

2 fillets of hot smoked trout
1 ripe avocado
150g of salad leaves
1 tbs of flaked almonds

for the  dressing

juice of 1/2 orange, freshly squeezed
pinch of salt
pepper
1 tsp of creamed horseradish
1 tbs of olive oil

Place the salad into each plate and flake the fillet of trout over the leaves (check for any bones at this point). Cut up the avocado in cubes and add to the salad and sprinkle the almonds on top. For the dressing whisk the orange juice, salt, pepper, horseradish and olive oil until combined (check for seasoning and heat and add more horseradish if you like). Drizzle the dressing over the salad and enjoy.

Bread (BLW)

Bread is such a great thing to have in the house, especially if you have a baby (and if you are Greek!). But I always feel guilty offering her shop-bought bread, as it has salt in it. I know it doesn't seem like much, but a little salt here and there, adds up. So when I was making pizza the other day, I decided I would double the quantity of dough and make some plain bread as well as the pizza. Home made, salt-free bread sounds like a nice thing to offer your little one, right? Guilt-free toast for my baby! I also managed to find some salt and sugar-free peanut butter in a local shop, so what a perfect afternoon snack would a peanut butter sandwich make?

Here is the recipe - exactly the same as the pizza base. I will be trying it with added things, like seeds or nuts and will update it if it works! But for plain white bread, it does work. 

280g of strong plain white flour
2 tsp of easy-blend yeast
250ml of warm water
2 tsp extra virgin olive oil
pinch of salt (if NOT doing BLW)

Sift the flour and yeast into a bowl and make a well in the centre. Add the water and olive oil into the well and mix together into a soft dough. Tip it out into a lightly floured surface and knead for at least 5 minutes, until smooth and elastic. Return to a clean bowl (dust the bowl lightly with flour before adding the dough, so that the dough doesn't stick), cover with clingfilm or a damp towel and leave in a warm place for approximately 1 hour or until more than doubled in size.
After it has doubled in size turn out the dough onto a lightly floured surface, knock out the air and knead again briefly. Place in a lightly floured loaf tin, make a slit across the top of the dough and bake at 200 fan oven for 25-30 minutes, till risen. Remove from the tin as soon as it comes out of the oven and tap under the loaf - it should sound hollow. Allow to cool on a rack.

Pizza (BLW)

I have been watching the Great British Bake Off on TV for the last few weeks quite obsessively. And I have to say that baking has always scared me a little, but this show makes it seem even harder! It's strange, because I have made profiteroles in the past (yes, from scratch!) and I have baked many cakes, but I guess this show highlights all that can go wrong too. And the judges are very harsh!

So when making pizza came to mind the other day, the thought of making the salt-free dough from scratch was quite intimidating. In any case, I persevered. What is the worst that can happen? I waste a little flour and water, right? I followed the recipe for the dough, with a few breaks to attend to a crying baby - currently going through a little separation anxiety or something... It worked! Obviously, the toppings were made up as I went, but the base turned out beautifully! I was/ am so proud!

Serves 2 (hungry) people, plus a mini one

for the base:

280g of strong plain white flour
2 tsp of easy-blend yeast
250ml of warm water
2 tsp extra virgin olive oil
pinch of salt (if NOT doing BLW)

for the topping

6-8 anchovy fillets
1 red onion
1/2 red pepper
1/2 grated courgette
8 cherry tomatoes
4 tbs of passata
100g of grated mozzarella (or buffalo mozzarella if you feel extravagant)

For the dough base, sift the flour and yeast into a bowl and make a well in the centre. Add the water and olive oil into the well and mix together into a soft dough. Tip it out into a lightly floured surface and knead for at least 5 minutes, until smooth and elastic. Return to a clean bowl (dust the bowl lightly with flour before adding the dough, so that the dough doesn't stick), cover with clingfilm or a damp towel and leave in a warm place for approximately 1 hour or until more than doubled in size.

After it has doubled in size turn out the dough onto a lightly floured surface, knock out the air and knead again briefly. Roll it out roughly and lift it into a large oiled baking sheet. Stretch it out carefully with your fingers to reach the edges of the sheet. Add the passata and spread it our thinly. Add any topping of your liking - the toppings above are just guidance. For babies, I would leave out the anchovies, as they are very salty. Sprinkle with cheese and place in a preheated fan oven at 200. Bake for 10-15 minutes, or until the base is crisp.

The satisfaction of eaten a home-made pizza is great, The fact that it tastes so good is a fantastic bonus...

mini pizza, for my mini girl

Roganic

It was my birthday last week and as always we 'buy' each other meals or food instead of presents! I feel so lucky that my husband loves food just as much as I do! He booked Roganic for lunch for the two of us. I hadn't really had time to look at their menu in much detail before we went, so I didn't really know what to expect. All I knew about it, was that they often use quite 'strange' ingredients that I wouldn't really have heard of or eaten before.

Once again, it was a bit of an ordeal leaving Missy - more because I was late getting ready, than anything else... We got there 40 minutes later and I felt calmer the moment I walked into the small, yet light, dining space. The tables are well-spaced and the ambiance relaxed. The staff are very friendly and made us feel comfortable instantly.

And once again, we looked at the menu for no reason at all; we knew we were going to go for the 10 courses! It was my birthday after all! My husband went for the matching wines too - all from the Leth winery in Austria.

The first hint of brilliance arrived in the form of a canape: Squid ink crisp with aioli smear, cucumber foam and linseeds (or at least we think they were linseeds, but I was washing my hands when the canape arrived, so I missed the description!). It was amazing. Light and refreshing, yet full of flavour.

Then the bread arrived. Or should I say breads! There was chestnut flatbread, Irish soda, potato and buttermilk, and Pumpernickel. All delicious, rich in flavour and fluffy in texture. The Irish soda was almost like a cake! All served with whipped salted butter.

1st course: Heirloom tomato, poached lambs tongue and dill custard. It was amazing! One of the nicest things I have ever eaten, and I don't even like lamb that much! The dill custard was pure genius, rich in texture, but so light in flavour! The whole dish was very velvety, with a crisp texture coming from the dehydrated tomatoes.

 

2nd course: Braddock White, puff ball mushroom, barley flakes and marjoram. The Braddock White is a type of duck egg. A deliciously creamy, slow-cooked duck egg, with mushrooms and crispiness and a marjoram oil drizzled on top. Very good indeed!

3rd course: Cured and smoked River Tweed trout, Watts farm peppers and crab apple. This course was genius! It arrived at the table in a glass cloche filled with smoke (no picture I'm afraid!) I think this was a contender for my favourite course and was one of those things that I will never forget eating. It sounds simple, but the texture and flavour of the trout was fantastic and it worked so well with the roasted red and yellow peppers and the apple puree. Dreamy stuff!

4th course: Pig and smoked eel, black mustard, sea purslane and pickled corn. This course had us split in terms of its success. My husband loved it, I thought it was fine, but not great. I found something on the plate left a slight bitterness on the palette - possibly the black mustard? The pig and eel croquettes were delicious, though and the sea purslane was a lovely salty and crunchy addition.

5th course: Grilled langoustine, purple sprouting, elder and loganberry oil. This was another great course. The langoustine was cooked perfectly and it had a great barbecued flavour. The loganberry was a pleasant surprise and it complimented the langoustine so well. Perfect middle course to get us back on track for the rest of the meal!

6th course: Royal kidneys cooked in chicken fat, snow peas, goat's curd and clam juice. Royal kidneys are potatoes, for those who didn't know - I was one of those! The whole dish was also finished off with crispy chicken skin. It was all very delicious and extremely rich. My husband enjoyed it more than me - I found it a little too rich and strong in flavour.

7th course: Skate belly, young beet root, caramelised cauliflower, King scallop. This was definitely the second contender for best course. The fish was perfectly cooked, almost nutty from the butter it was cooked in. The beet root worked really well with it and the caramelised cauliflower puree was out of this world. It was sweet and creamy and delicious and I could have eaten tonnes of it! This was a perfectly balanced dish and I wish there was a device that could allow me to 'save' those flavours.

8th course: Cumbrian rose veal cooked in buttermilk, cobnuts, mead and wild cabbage puree. The final contender for the best course! The veal was cooked to perfection, tender as anything and so moist! Yet again this dish achieved the perfect balance of richness with freshness - all the ingredients working together in unison to create something great. I 'll let the picture speak for itself!

Cheese course: We decided to share a little cheese too, as we obviously hadn't had enough food already! The cheese, all British (goats cheese with ash, Wigmore, a Gouda-esque cheese, a blue cheese and a whisky rind washed cheese) was served with oatcakes and raisin and nut bread, a apple and celery chutney and pears stuffed with pickled walnut.

9th course: Bilberries, dried caramel, natural yoghurt and iced lemon thyme. This dessert does not read great on paper. It sounds a little strange and, well, not quite dessert-like. But it was lovely. It had good sweetness, acidity from the yoghurt and freshness from the iced lemon thyme. Very refreshing - a great first dessert!

10th course: White chocolate sorbet with rapeseed, plums and meadowsweet. This WAS a dessert. The chocolate sorbet was fantastic - so smooth and creamy. The plums were soft and sweet and it was all served with a rapeseed cake crumb.Yum yum!

The meal was finished off with a bayleaf milkshake, a jammy dodger and a raspberry and vanilla cream sponge. What a treat! I must say I wasn't a great fan of the milkshake - but I always find bayleaf a little strong in flavour. And, boy, did this milkshake taste of bayleaf! The jammy dodger and the sponge were both great though. What a lovely way to end the perfect meal!

On the way home we were discussing the meal - the ambiance, the service, the food etc - and decided that this actually was the best tasting menu and one of the best meals we have ever had! And I don't mean to brag, but we have eaten in some good places! I would highly recommend it to anyone!

Roganic
19, Blandford St, London, W1U 3DH

Warm Chickpea and Tuna Salad (BLW)

Sometimes it is difficult to constantly create fun and interesting things to eat every day, both for yourself and for the little ones. I often have an inspirational idea and by the time I have loaded the buggy and headed out to get the ingredients, I have forgotten what that was, so its all back to square one again... I am sure babies and children don't mind a little repetition with their food, as long as it tastes good and its not the same Every day!

Anyway, this time I managed to give her something new again, and it is also a great option for two reasons; 1) It is extremely easy and cheap to make and 2) babies can practice their pincer grasp! So all in all, cheap, fun and entertaining! What else do you want from a lunch?

Serves 1 plus baby

1 tin of chickpeas (drained and rinsed)
1 tin of tuna
1/2 lemon
1 tbs of chopped parsley
pepper
1 tbs olive oil

Add the chickpeas to a pan with a splash of water and warm gently for 10 minutes (to help soften them a little more). Add the tuna and stir through. Take off the heat and add the juice of 1/2 lemon (or to your taste), a grind of pepper, the chopped parsley and the olive oil. Stir well and serve once cool enough for baby.