RECIPE | vegetarian chili soup & baked sweet potatoes with chili & cheese

Last October I had the chance to host a cooking course as part of a conference called Hacking Happiness. The goal was to show how to make a simple, healthy meal without needing a ton of equipment or time, and I chose to make a vegetarian chili to also demonstrate how to be creative with leftovers. The chili is excellent as a soup with a side of cornbread, or over a baked sweet potato (or "jacket" potato in the UK). At the end of the class, we all sat down to enjoy our meal over a bottle of wine (or two), and went over the tips to eating it mindfully (listed at the end of the post).

This recipe was initially inspired by the cheesy beef chili over jacket potato that I tried at Look Mum No Hands in Old Street, which was delicious but left me comatose for much of the afternoon. I lightened it up by omitting the beef and by using much tastier sweet potatoes instead of regular potatoes. The pierced sweet potatoes can also be cooked for 5-7 minutes in a microwave if you have one to save time, but will not be as flavorful as oven-roasted potatoes.




VEGETARIAN CHILI TWO WAYS | CHILI STEW & JACKET SWEET POTATOES WITH CHILI & CHEESE

JACKET SWEET POTATO
1 sweet potato per person, scrubbed

Preheat the oven to 220°C. Prick the sweet potatoes all over with a fork and place them directly on an oven rack, putting a tray lined with foil underneath to catch any juices. Roast for 45­-55 minutes, until tender when pierced.

BLACK BEAN & KIDNEY BEAN CHILI
olive oil
1 onion, peeled & diced
2 carrots, peeled & diced
2 celery stalks, diced
4-­5 cloves garlic
2 tsp oregano
2 tsp coarsely ground cumin
2 tsp smoked paprika or chipotle
1⁄4-1 tsp red chili flakes (depending on your heat tolerance)
2 cans black beans
2 cans kidney beans
1 680mL jar of tomato passata or 2 cans of chopped tomatoes
2 tsp red wine vinegar or vinegar-­based hot sauce
chopped scallions & cilantro or parsley to garnish
shredded cheddar cheese

DIRECTIONS
Sauté the onion, carrots, celery, garlic, oregano, cumin, smoked paprika, and chili flakes in olive oil until the vegetables are tender, about 4­-5 minutes. Add the cans of beans with their juices, the jar of passata or cans of tomatoes, and about 500mL water. Season with salt and pepper. Bring to a boil, then simmer for at least 20 minutes to blend the flavors. Add the red wine vinegar or hot sauce, then taste and adjust seasoning. Garnish with chopped scallions and cilantro or parsley, and shredded cheese. Serve with cornbread, toasted sourdough bread, or as a filling for jacket potatoes (directions follow).

TO ASSEMBLE JACKET POTATOES
Turn on broiler. Split roasted sweet potato lengthwise down the middle to open up. Spoon chili, pouring off some of the liquid, into the centre of the potato and sprinkle with cheese and scallions. Broil until cheese is melted and brown, 2­-5 minutes. Garnish with additional chopped herbs and serve.

HOW TO EAT CHIC | TIPS ON EATING MINDFULLY

1. Learn how to cook - you are less likely to inhale your food if you just spent 30 minutes making it. 
2. Sit at a table - set out placemats and napkins and sit down to your meal rather than lounging with a bowl in your lap on the couch. 
3. Plate your food - put effort into the presentation as though you were serving it to someone else. When you don’t just eat out of a bag or dump it in a bowl, you are more likely to savor it and pay attention to portion sizes. 
4. Make eating your focus - try not to watch TV or read while eating, but if you must... 
5. Put down your fork or spoon - put your fork or spoon down between bites and chew. You do not need to be prepared for the next bite while still finishing the current one. Putting your utensils down will help you pay attention to the food in your mouth. 
6. Identify the ingredients in your meal - as you chew, pay attention to the different textures and flavors on the plate. Try to identify the different spices and seasonings in the dish. (This will also help improve your creativity in the kitchen.) 
7. Wait before going back for more - do not go back for seconds on autopilot - wait to allow your brain and stomach to process whether you are really still hungry. If you need to reheat your food you will be less likely to mindlessly serve yourself another portion. Also if you don’t finish everything, remember that you then get leftovers - two meals for the effort of one.

If all else fails, pretend that someone is watching you eat. Would you want Ryan Gosling to see you standing in your kitchen with a spoon scarfing down a tub of peanut butter? Didn’t think so.

RECIPE | how to eat chic

As I acknowledged in the previous post, 2014 was a crazy year for me. I spent much of May-December working twenty-hour days, seven days a week, and survived on my love of coffee, substituting sugar for sleep, and replacing home-cooked meals with takeout. (Pretty good takeout, but takeout nonetheless.) This was not the healthiest routine to pick up, and was certainly a drastic change from my usual generally balanced eating and living habits. Though I am not generally one for making New Year's resolutions, I have to admit that it is the perfect time to reset and go back to the lifestyle that once kept me healthy, energetic, and sane.

This post's recipe is not for an actual dish, but rather a recipe for "eating chic." Despite people throughout my life mistaking me for a vegetarian or vegan (I still don't know whether I should take that as a compliment or not), I do not follow any dietary restrictions other than the fact that I only eat actual food, and eat it mindfully. In my opinion, processed food that is engineered to be addictive by adding salt/sugar/lab-created ingredients is infinitely more harmful than a bowl of carb- and gluten-filled homemade pasta (unless you have an actual gluten-intolerance, of course).

This is not a diet or way to fit into your skinny jeans by the end of the week (those are passé anyway), but rather a way of living that lets you enjoy real food, avoid neurotic tendencies toward food and weight, and actually enjoy what you eat. So without further delay,

HOW TO EAT CHIC: a recipe

EAT:
1) mindfully
2) mostly plants
3) unprocessed and organic where possible
4) low sugar* and low alcohol
5) three meals daily (snack on fruit and nuts but only if hungry)

ADDITIONAL GUIDELINES:
1) drink a lot of water throughout the day
2) exercise at least 30 minutes, 4-5 times a week
3) sleep at least 6 hours a night

[Please note that I am not a nutritionist or diet expert - this is just the way of living I have followed naturally for most of my life.]

After the most extreme life change I've experienced to date temporarily caused me to lose sight of these guidelines for much of 2014, I am recommitting to #eatingchic in 2015. I'll elaborate on each of the guidelines in future posts, in addition to sharing more recipes and highlighting my favorite places for chic eats. 

*Including sources like maple syrup, honey, dates, etc. I do not demonize refined sugar to the extent that many food bloggers do today; I just treat any form of sugar as a special occasion and enjoy it sparingly. 

THE YEAR IN REVIEW | a little trust and your time

2014 certainly wins for craziest year of my life. If you had told me in January that I would have started my own food business, left a career in digital marketing, hosted a cooking course, and opened (and closed) a pop-up café by the end of the year, I'd have asked which year - 2025? Somehow (well, with a ton of hard work, sleepless nights, and inhuman amounts of coffee), I managed to do this in an eight month period, and I am only now acknowledging what a huge accomplishment it was. It's my nature to sort of go where life takes me within certain parameters, so when a recipe that I came up with on a whim for a coworker turned into something more than I could have ever imagined, I couldn't help but follow the momentum and see where it took me. Add in restorative holidays in California, Belgium, Helsinki, and Barcelona, and seeing some truly spectacular concerts, 2014 turned out to be a pretty monumental year, even if I was mostly too stressed to realize it until now.

There's always one song that becomes the theme song to my year, and in 2014 that song was definitively "Balance" by Future Islands. Despite my smile in the photo above, I lost myself in as many ways as I found myself in 2014 (if that makes sense), and only now during the Christmas break have I realized how much of an impact this had on my relationships with friends, family, coworkers, and myself. I am thankful for this break and for everyone's unwavering support throughout 2014 to give me the strength to give 2015 everything I've got.

Wishing everyone a phenomenal 2015.
Xx Lotta

And you can call up to the moon
But if you want something to change
You've gotta change your life
And take your time

"Balance" by Future Islands
You can clean around the wound
But if you want it to heal
It just takes time

And you can call up to the moon
But if you want something to change
You've gotta change your life
And take your time

It just takes time
It just takes time
It just takes time
Hard work and your time

The sun will leave the room
Will leave you to the night
And that's alright

Because before the morning comes
There's a certain calm
And then there's light
It just takes time

It just takes time
A little trust and your time
You can change your life
It just takes time
A little trust and your time

And I can sit and talk
Because I was just like you
So arrogant and brave
Impetuous and blue

But trust me as a friend
And I'll do all that I can do
And I'd do anything for you
Because I want to see you through

It just takes time
Hard work and your time
You can change your life

It just takes time
A little trust your time
A little trust and your time...

RECIPE | Penne with Tuna, Lemon & Greens

Exactly one month after my last post, I finally have another recipe for you. Not because I haven't been cooking, but in between work, going to gigs, and going out with friends, I have been working on a time-consuming side project that is quickly coming to fruition. More details to come soon on the blog, Instagram, and Twitter.

In the meantime, here is my default recipe when I have no time to stop at the grocery store, chop vegetables, or dirty multiple dishes. I am slightly embarrassed about sharing such a non-recipe, but this is a great dish to have in your back pocket instead of resorting to takeout pizza or curry on those busy and/or lazy evenings. I always have lemons, pasta, canned tuna, and some sort of leafy green on hand so that I can be comforted by the fact that even at the most stressful times, I will be able to enjoy this for dinner at the very least. Because it is such a simple recipe, it is imperative to use good ingredients, particularly the tuna. If you think canned tuna tastes like cat food, I implore you to buy a good quality canned tuna in olive oil, such as the exceptional canned tuna by Ortiz, and give it another chance.


PENNE WITH TUNA, LEMON & GREENS

INGREDIENTS:
2/3 cup whole wheat short pasta, such as fusilli or penne

1 small can tuna packed in olive oil, drained

1 unwaxed lemon, zested

50g arugula or spinach, and/or 1 bunch parsley, leaves chopped

a few spoonfuls of capers (optional)
a few spoonfuls of toasted pine nuts (optional)
lemon-infused or extra virgin olive oil, to drizzle

DIRECTIONS:
Bring a pot of water to a boil and season with salt. Cook the pasta according to package instructions until just al dente. Drain the pasta, reserving some of the pasta water, then add the pasta back to the pot over medium heat. Crumble the tuna over the pasta and add the arugula and/or chopped parsley, lemon zest, and optional capers and pine nuts, if using. Cook, stirring, until arugula wilts and tuna is warmed, about 1-2 minutes, adding reserved pasta water if it looks dry. Season with salt and black pepper to taste, then drizzle with olive oil to finish. Serve immediately.

Serves: 1
Time to table: 20 minutes
Equipment: pot, Microplane or fine grater, sieve

RECIPE | an alternate use for overripe bananas

My default breakfast is whole wheat toast with nut butter, honey, sliced banana, and cinnamon (and coffee, obviously); whenever I eat cereal or granola, I end up ravenous two hours later. I also tend to avoid store bought granola since oil and sweeteners are usually found near the top of the ingredient list. However, after seeking a non-banana bread recipe to use the overripe bananas stinking up my kitchen, I discovered a recipe for banana granola on Green Kitchen Stories that was sufficiently different to any banana recipe I have made before.

After playing around with the ingredient list and proportions, and reducing the oven temperature, I have found my new go-to granola recipe (which just happens to be vegan and gluten-free). Including protein-rich quinoa flakes in the mix results in a filling granola that keeps you satisfied until your lunch break. This recipe is very forgiving, so do not fret if you do not have all of the listed ingredients. Applesauce or pumpkin purée could potentially take the place of the banana purée, and various nuts, seeds, and spices can be swapped in and out. Judging by how quickly this granola has disappeared in my household however, you will not want to make a half batch. Trust me on that.


BANANA NUT GRANOLA
Adapted from a recipe by Green Kitchen Stories

TASTING NOTES:
I found that baking the oats without disruption for the first 2/3 of baking time, then breaking them up into clumps for the final 5-10 minutes was the best method to create large clusters /// If you prefer smaller clusters, stir the oats a few times while baking and bake for 25-35 minutes total /// I like to replace 1 cup of the rolled oats with quinoa flakes to add extra protein /// This granola is excellent topped with chopped dates, sliced banana, unsweetened coconut flakes, and the milk of your choice (coconut, almond, oat, organic, etc.)

INGREDIENTS:
3 cups rolled oats (gluten-free, if necessary), quinoa flakes, or a mix
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg (optional)
1/4 teaspoon salt
1/4 cup flax meal (optional)
1/4 cup wheat germ (optional - omit to keep gluten-free)
1 cup mixed raw nuts (I used 1/4 cup each brazil nuts, almonds, walnuts, and pecans)
2 medium or 3 small bananas (about 1/2 cup worth)
3 tablespoons coconut oil or olive oil
4 tablespoons honey or maple syrup
1 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 175ºC (350ºF). Combine oats, cinnamon, nutmeg, salt, and optional wheat germ and flax meal in a large bowl. Chop nuts coarsely in a food processor and add to oat mixture. Blend bananas, oil, honey or maple syrup, and vanilla extract in the food processor. Add wet mixture to the dry ingredients and mix until fully coated. Spread the oats on a parchment-lined large baking tray, pressing it down into the tray so that the mixture is tightly packed together. Bake for 20-25 minutes without stirring, keeping an eye on the granola so that it does not burn. Remove from oven and break the granola up into large clusters with a wooden spoon or your hands (if yours are immune to heat like mine are). Return the pan to the oven and bake an additional 5-10 minutes, until the granola clusters are crisp. Remove from the oven and allow to cool completely before transferring to an airtight container.

Serves: 12-14 (1/3 cup servings)
Time to table: 45 minutes
Equipment: large bowl, small food processor, wooden spoon or rubber spatula, baking tray, parchment paper

RECIPE | baked chocolate pancake with pear and pomegranate

I made a baked chocolate pancake for Best Friends for Frosting. Check the recipe out here.

RECIPE | a different avocado toast recipe

Avocado toast is all over the internet and trendy London brunch menus as if it were a recent invention. Finnish rye bread topped with avocado, a sprinkle of sea salt, and occasionally a poached or fried egg or a slice of Manchego cheese has been the preferred lazy weekend breakfast or afternoon snack in my parents' house for over a decade, for good reason.

Instead of paying upwards of £6 for something that takes less than 10 minutes to make, try this unusual variation on the theme. Though the combination of ingredients may sound strange at first, consider that each ingredient works well together: avocado + chili; avocado + chocolate; avocado + lime; chocolate + chili; chocolate + olive oil; chocolate + sea salt; chocolate + black pepper; and chocolate + lime. (Perhaps unsurprisingly, this dish was also inspired by The Flavour Thesaurus). The cacao nibs add a crunchy and bitter contrast to the creamy and sweet avocado, and the chili flakes provide a nice kick of heat at the end.



AVOCADO TOAST WITH CHILI, CACAO NIBS, LIME & OLIVE OIL

TASTING NOTES:
Serve with a side of scrambled eggs, sautéed mushrooms, roasted tomatoes, and/or a simple salad to turn this snack into a filling breakfast, or accompanied by a Mexican black bean soup for dinner /// Omit the cacao nibs and rub the toast with a clove of garlic before topping with the remaining ingredients for a more traditional take on the dish

INGREDIENTS:
2 thick slices of country-style or whole-grain bread
1 ripe avocado
about 1 tablespoon raw cacao nibs
chili flakes
flakey sea salt, such as Maldon
black pepper
about 2 teaspoons good quality extra virgin olive oil
a lime wedge

DIRECTIONS:
Toast the bread. Cut the avocado in half, remove the pit, and cut the flesh into cubes, being careful not to cut through the skin. Scoop the avocado pieces out of the skin and spread them across the slices of toast, smashing them slightly into the bread. Sprinkle with the cacao nibs, and chili flakes, sea salt and black pepper to taste. Drizzle with olive oil and a squeeze of lime, and serve.

Serves: 2 as a snack or light breakfast, or 1 hungry person
Time to table: 10 minutes
Equipment: toaster

RECIPE | roasted beet salad with pear, blood orange, walnuts, cocoa-coated goat cheese & cocoa-balsamic vinaigrette

This year I have been tasked with developing the Valentine's Day menu for my parents. I spent the week testing recipes for a menu that will feature Theobroma cacao in each course. This salad came about after reading through Niki Segnit's wonderful book, The Flavour Thesaurus. As its name suggests, this book lists flavour combinations that work well together and is an invaluable resource for inventive cooks looking for new ideas rather than step-by-step recipes.

Though these ingredients may appear disparate, they each complement each other (yes, even the goat cheese and cocoa powder, as long as you use a mild goat cheese). To simplify the recipe, you can omit the herbed cocoa coating on the goat cheese, and dress the salad with olive oil and balsamic vinegar instead of the cocoa-balsamic vinaigrette. All components can be prepared up to two days in advance and combined just before serving, which also makes this an ideal dish to bring to the office for lunch.

ROASTED BEET SALAD WITH PEAR, BLOOD ORANGE, WALNUTS & GOAT CHEESE

TASTING NOTES:
Pomegranate seeds would make a nice addition to the salad /// Hazelnuts can be substituted for the walnuts /// Be sure to finely grind the spices for the goat cheese coating to avoid a grainy texture /// Using precooked beets reduces the "time to table" to 30 minutes /// Recipe can be doubled, tripled, etc.

INGREDIENTS:
1 bunch beets (about 4-5 small or 3 large beets)
1 blood orange or tangerine
1 pear, thinly sliced
1/3 cup walnuts
200 grams (7 ounces) wild arugula or mixed greens
100 grams (3.5 ounces) herbed cocoa-coated goat cheese (recipe follows)
cocoa-balsamic vinaigrette (recipe follows)

DIRECTIONS:
Preheat oven to 205˚C (400˚F). Scrub the outside of the beets and remove the stems with leaves. Place the beets in a small roasting dish with a thin layer of water, sprinkle with salt, and cover the dish tightly with foil. Spread the walnuts on a small baking tray lined with foil. Transfer the walnuts and beets to the oven. Toast the walnuts for 7-10 minutes, until lightly browned and nutty-smelling. Remove from the oven, leaving the beets to continue roasting, and set aside to cool. Roast the beets for 45-75 minutes total (depending on size of beets), until you can pierce a beet with a knife all the way through. Set the beets aside to cool. Turn the broiler on or heat a grill. Broil or grill the pear slices for 5-6 minutes on each side, until lightly charred, then set aside to cool.

Peel the beets, slice in half vertically, then cut each half into quarters. Toss the beets with a spoonful of the dressing and a sprinkle of salt in a large bowl. Cut the top and bottom off of the blood orange, then carefully cut off the skin and white pith. Slice the orange horizontally and remove any seeds. (If using tangerine, peel and divide into segments.) Add the lettuce, citrus, and half of the walnuts to the beets, and add dressing to taste. Top the salad with slices of goat cheese, the remaining walnuts, a drizzle of dressing, and a few grinds of black pepper.

Serves: 2 as an appetizer or 1 as a main course
Time to table: 90 minutes (mainly waiting for the beets to cook)
Equipment: a small roasting dish, a small baking tray, a large bowl

HERBED COCOA-COATED GOAT CHEESE

INGREDIENTS:
1 teaspoon pink peppercorns
1/4 teaspoon fennel seeds
1/4 teaspoon dried thyme
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon black pepper
1 unwaxed tangerine or blood orange, zested
100 grams (3.5 ounces) mild soft goat cheese

DIRECTIONS:
Combine the pink peppercorns, fennel seed, thyme, cocoa powder, black pepper and orange zest in a spice grinder and finely grind. (Alternatively, grind with a mortar and pestle.) Spread the powder on a plate and roll the goat cheese in the powder to coat fully.

Serves: 2
Time to table: 10 minutes
Equipment: spice grinder or mortar and pestle, Microplane or fine grater

COCOA-BALSAMIC VINAIGRETTE

INGREDIENTS:
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon cocoa powder
small pinch cinnamon
1 teaspoon honey

DIRECTIONS:
Combine all ingredients in a small bowl and whisk with a fork to combine. Season with salt and pepper to taste.

Serves: 2
Time to table: 5 minutes
Equipment: small bowl

RECIPE | nopi's chocolate cardamom cake with spiced candied hazelnuts & orange crème fraîche

In the two years I have lived in London, I have tried an unbelievable amount of restaurants. London's crowded restaurant scene provides thousands of options to chose from for your next meal, with the effect that I rarely go back to a restaurant more than once. Extraordinary restaurants or places that fill a void (e.g. Chilango for Mission-style burritos) are the exception, and they receive my utmost support. The Clove Club, Story Deli, and Nopi all fall into this category of restaurants, and I frequent them as often as my wallet allows.

Nopi in particular serves one of my favorite desserts anywhere, a chocolate-cardamom cake with spiced hazelnuts and orange crème fraîche. A dessert that was essentially designed for me with this list of ingredients, I knew I had to attempt to recreate it at home. The recipe below comes close to the original, albeit in simplified form. (I do not recall what the "orange soil" in Nopi's dish is.) The intense chocolate cake topped with unsweetened crème fraîche and crunchy spiced hazelnuts makes a perfect celebratory dessert for a birthday or Valentine's Day. All of the prep-work can be done ahead of time, so all you need to do on the day of the meal is slide the cake into the oven and top it with the crème fraîche and hazelnuts once it is done.

Address Book:
Nopi | 21-22 Warwick Street | London W1B 5NE



WARM CHOCOLATE-CARDAMOM CAKE
Adapted from this recipe in Cooking Light

TASTING NOTES:
The recipe below is halved to serve 4, but can be doubled and baked in a larger square baking dish or 8 ramekins /// Each component of the dish can be prepared up to 2 days before /// Watch the cake carefully towards the end of the baking time to make sure it does not overbake - you want the center to be slightly molten

INGREDIENTS:
3/8 cup (1/4 cup + 2 tablespoons) all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking powder
1/8 teaspoon salt
3/4 teaspoon cardamom
1/8 cup unsalted butter
scant 1/3 cup demerara sugar
1/3 cup loosely packed brown sugar
1 teaspoon vanilla extract
2 eggs
1.3 ounces dark chocolate, coarsely chopped

DIRECTIONS:
Sift flour, cocoa powder, baking powder, salt, and cardamom together in a small bowl. Beat the butter and sugars together in a medium bowl until blended and slightly fluffy, about 2-3 minutes. Mix in the vanilla extract and the eggs one at a time, beating after each egg, until fully blended. Fold in the flour mixture gently, then the chopped dark chocolate. Transfer the batter to a greased 4 x 7 inch rectangular baking dish, or 4 (4-ounce) buttered ramekins. Refrigerate, covered in plastic wrap, for at least 4 hours and up to 2 days.

Preheat oven to 350ºF (175ºC). Remove batter from the refrigerator 10 minutes before baking. Bake for 18-21 minutes (15-18 minutes in ramekins), until puffy and slightly crusty on the top, but still molten in the center. Serve warm with spiced candied hazelnuts and orange crème fraîche.

Serves: 4
Time to table: 60 minutes + minimum 4 hours in the refrigerator
Equipment: fine mesh sieve, small bowl, medium bowl, electric mixer or stand mixer, spatula, 4 x 7 rectangular baking dish or 4 (4-ounce) ramekins

SPICED CANDIED HAZELNUTS
Adapted from a Martha Stewart recipe

INGREDIENTS:
1/2 cup hazelnuts
1/4 cup sugar
4 teaspoons water
small pinch of salt
small pinch of cayenne pepper

DIRECTIONS:
Preheat oven to 205ºC (400ºF) and roast the hazelnuts for 7-10 minutes. Cool slightly, then rub hazelnuts between paper towels to remove skins. Chop hazelnuts coarsely and set aside. Heat sugar and water in a small saucepan over medium-high heat, stirring to dissolve the sugar. Simmer, stirring occasionally, until the color deepens to a light amber. (Reduce the heat if the mixture starts to boil and remove from heat if it darkens too quickly.) Add hazelnuts, salt, and cayenne pepper, and stir to coat. Taste (careful not to burn your tongue) and adjust salt and spice as necessary. Cook hazelnuts, stirring frequently, until the caramel darkens to a medium amber. Transfer to a baking sheet lined with parchment paper, and spread hazelnuts out with a spoon or fork. Cool completely before serving.

Serves: 4
Time to table: 20 minutes
Equipment: medium saucepan

ORANGE CRÈME FRAÎCHE

INGREDIENTS:
200 grams crème fraîche
zest of 2 unwaxed tangerines or clementines, or 1 unwaxed orange
1 tablespoon orange blossom water
1-2 teaspoons Grand Marnier (optional)

DIRECTIONS:
Mix all ingredients in a bowl and adjust flavoring to your liking.

Serves: 4-6
Time to table: 5 minutes
Equipment: Microplane or fine grater, small bowl

RECIPE | bittersweet chocolate hearts & hot dates

Valentine's Day is overrated, except as an excuse to eat chocolate (as if one needs an excuse). For Tastespotting's "Hot Date" celebration, I took a somewhat literal interpretation and made chocolate-coated dates topped with pink peppercorns. These four-bite hearts are a relatively healthy chocolate treat, especially when made with dark chocolate. Soaking the dates in hot water and double-dipping them in chocolate results in a smooth consistency that mimics that of a chocolate truffle. Pink peppercorns provide pleasant crunch (together with the interior toasted nuts), though the same beautiful colour contrast can be achieved with crumbled freeze-dried raspberries for a sweeter note.

Do not be put off by the 90 minute timeframe to make these - most of that time is dedicated to soaking the dates and chilling the chocolate. Just enough time to watch a bittersweet Audrey Hepburn film while you wait.



DOUBLE-DIPPED BITTERSWEET CHOCOLATE DATES WITH PINK PEPPERCORNS AND TOASTED NUTS

TASTING NOTES:
White chocolate is a pretty (non-vegan) substitute for dark chocolate (I used Green & Black's) /// Crushed freeze-dried raspberries make a sweet alternative topping that is equally pleasing to the eye /// A few tablespoons of orange liqueur, brandy, or orange blossom water can be added to the soaking water /// I like to toast extra nuts and toss them in the bowl of chocolate after all the dates are coated to make sure no chocolate is wasted. Sprinkled with pink peppercorns, the chocolate-coated nuts also become a tasty snack /// Dates can be kept, covered in plastic wrap and refrigerated, for up to a week

INGREDIENTS:
8 good-quality medjool dates
16 pecan or walnut halves
200 grams (7 ounces) dark chocolate
2 teaspoons pink peppercorns, crushed

DIRECTIONS:
Soak the dates in hot water (and optional flavouring) for 20 minutes, until soft. Toast the pecans (or walnuts) in a 375˚F (190˚C) oven for 7-10 minutes, until they are slightly browned. Melt the chocolate in a bowl set over simmering water. Pat each date dry with a paper towel, then slice lengthwise from the wider part two-thirds down to the bottom. (Do not slice all the way down since you want to keep the point at the bottom of the "heart.") Pull open slightly to form a heart shape and remove the pit. Stuff each cavity with a nut half and continue with remaining dates. (The nuts should be securely pressed into the date so as not to dislodge in the dipping process.) Dip each date in the melted chocolate, carefully turning it to fully coat in chocolate. Transfer to a plate lined with parchment paper, and refrigerate for 20-30 minutes, until chocolate is set. Remove dates from the refrigerator and repeat the process of dipping them in chocolate, using a rubber spatula to scrape chocolate off the sides of the bowl. (You may need to remelt the chocolate if it has cooled too much.) Transfer dates to the parchment paper-lined plate and sprinkle with crushed pink peppercorns immediately after dipping, while chocolate is still wet. Refrigerate for 20-30 minutes until chocolate is set. Remove from refrigerator at least 10 minutes before serving to allow the chocolate to soften.

Serves: 8
Time to table: 90 minutes
Equipment: double boiler or bowl that fits over a pot, rubber spatula

RECIPE | buttermilk fried chicken & kamut-cornmeal waffles for a super bowl sunday brunch

Despite being born on Super Bowl Sunday, the event has never held any interest for me. I barely know who the halftime performers are, let alone the teams involved. However, it does provide a wonderful excuse to fill up on American food and drink beer with friends and family.

While Londoners have an unabated love for American food in the form of burgers, pancakes, and pulled pork (seemingly regardless of how well-made the dish actually is), the uniquely American dish of chicken & waffles has not crossed the Atlantic yet, despite the ubiquity of fried chicken shops. My first taste of chicken & waffles was at SoMa-darling Little Skillet in San Francisco, on the first day of my first job out of university. Since then, I have become hooked on the odd pairing of sweet maple syrup and crispy spiced chicken skin, as long as it is properly executed. However, I waited until I moved to London until I first attempted to make my own fried chicken, likely because I did not need to augment the steady supply I consumed from Little Skillet. The Breaking Bad finale last year provided the perfect excuse to bring a taste of Los Pollos Hermanos to London, and since then I have been tinkering with the recipe to perfect it. Using lemon, fresh herbs, smoked paprika, and buttermilk creates a flavourful and juicy bird, but the real improvement since the first batch has been to finish cooking the chicken in the oven rather than in the fryer. This saves a lot of time when cooking large quantities of chicken, and results in a less greasy bird with equally crisp skin when cooked on a rack. Finishing the chicken in the oven also allows you to divert your attention elsewhere while the chicken bakes, such as on making kamut-cornmeal waffles and a spiced maple syrup to round off this Super Bowl Sunday brunch of champions. Even if you have no interest in the game itself, this meal will give you something to cheer about come February 2nd.

Address Book:
Little Skillet | 360 Ritch Street | San Francisco 94107

BUTTERMILK FRIED CHICKEN WITH SMOKED PAPRIKA
Adapted from a recipe by Spit & Roast

TASTING NOTES:
Finishing the chicken in the oven on a rack results in less greasy chicken (since it spends less time in the fryer and some oil drips out while on the rack) with crisp skin on all sides /// This is also a fantastic way to make fried chicken when feeding a crowd, because the chicken can be fried in batches in advance, and then finished all together in the oven. (The first time I made this recipe I quadrupled it and fried it all the way through, which took nearly an hour of cooking time and left me with a hangry crowd to deal with) /// Cooked chicken can be reheated on a rack at 185ºC (365ºF) for 10-15 minutes, until warmed through, with little loss of juiciness /// The waffles are also wonderful topped with a fried egg and hot sauce.

INGREDIENTS:
4 chicken legs with skin and bone, separated into drumsticks and thighs (alternatively use 8 thighs or 8 drumsticks)
2 tablespoons salt
2 teaspoons black pepper
4 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
400ml (1 2/3 cup) buttermilk
200 grams (1 1/2 cups) flour
100 grams (3/4 cup) cornflour (a.k.a. cornstarch)
1 lemon, sliced
8-10 fresh thyme or tarragon sprigs
3 bay leaves
1/2 to 3/4 liter vegetable oil
parsley or green onions, to garnish

DIRECTIONS:
Season the chicken on all sides with 1 tablespoon salt, 1 teaspoon ground pepper, and 2 teaspoons smoked paprika. Arrange in a baking dish with the bay leaves, sliced lemon, and thyme or tarragon, and cover with buttermilk. Massage the chicken lightly to permeate with the seasoning, then cover with foil or plastic wrap and refrigerate overnight.

Preheat the oven to 205ºC (400ºF) when you are ready to make the chicken. Take the chicken out of the refrigerator and assemble your batter ingredients. (Now would also be a good time to take out the waffle ingredients and preheat the waffle iron if you are making waffles.) Mix together all of the flour and cornflour, and the remaining 1 tablespoon salt, 1 teaspoon ground black pepper, 2 teaspoons smoked paprika, and 1/4 teaspoon cayenne pepper in a large shallow bowl or in a baking dish. Dip the chicken pieces in the flour mixture, turning to coat completely and gently pressing the flour onto the chicken. Shake off the excess flour over the bowl.

Fill a deep wide pan with 2.5cm (1 inch) of oil (about 1/2 to 3/4 of a liter, depending on the width of the pan) and turn the stove onto medium high heat. Heat the oil until a small piece of bread sizzles and browns upon contact but the oil is not smoking (you want the oil hot enough to brown the chicken quickly). Fry 3 or 4 pieces of chicken at a time, making sure not to overcrowd the pan so the oil does not cool down too much, for 2-3 minutes per side, until the outside is nicely browned. Transfer browned chicken pieces to a paper towel-lined plate and repeat the process with the remaining chicken pieces. Place the chicken on a rack over a foil-lined baking tray, then bake for 18-20 minutes until cooked through. (Make the waffles and spiced maple syrup while the chicken is in the oven, if serving.)

Serve one waffle on each plate, top with a thigh and a drumstick, drizzle with spiced maple syrup and/or hot sauce, and garnish with additional chopped green onion. (Alternatively, serve the fried chicken with blue cheese dip and hot sauce, new potato salad with mustard and scallions, and a brussels sprouts slaw.)

Serves: 4
Time to table: 50 minutes + overnight marinade
Equipment: large baking dish, deep wide pan, kitchen tongs, wire rack, baking tray

KAMUT-CORNMEAL WAFFLES WITH GREEN ONIONS

INGREDIENTS:
1 1/3 cups kamut flour
2/3 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
3 tablespoons butter, melted and cooled slightly
2 eggs, separated
1/3 cup sliced green onions

DIRECTIONS:
Preheat a waffle iron. Mix dry ingredients (flour, cornmeal, baking powder, baking soda and salt) in a large bowl. Whisk the buttermilk, butter, and egg yolks together, then gently stir into the flour mixture. Beat the egg whites to stiff peaks in a separate bowl, then fold into the batter together with the green onions. Cook in the waffle iron until crispy and cooked through.

Serves: 4-6 (depending on size of waffle-maker)
Time to table: 30 minutes
Equipment: large mixing bowl, medium mixing bowl, wooden spoon or rubber spatula, electric beater or stand mixer, waffle iron

SPICED MAPLE SYRUP

INGREDIENTS:
8 tablespoons maple syrup
1/2 teaspoon smoked paprika
pinch of cayenne pepper

DIRECTIONS:
Mix all ingredients until no clumps remain, and season with salt and pepper to taste.

Serves: 4-6

RECIPE | breakfast with the beckhams

Inspired by an image of Allie Lewis Clapp's breakfast on Instagram, I finally opened the box of chia seeds I purchased at Whole Foods a few months ago after trying a coworker's delicious-but-strange-looking almond milk chia pudding. Prior to that I only associated chia seeds with docile pets. Despite its gloopy appearance, chia pudding is a delicious, antioxidant-filled alternative to your morning cereal, especially with the crunchy additions of cacao nibs and walnuts (or other chopped nuts such as toasted almonds or hazelnuts). The key to making a good chia pudding is to shake or stir the seeds with the liquid vigorously, and to scrape off the seeds that inevitably cling to the bottom of the bowl before refrigerating it. This will ensure a thick, creamy consistency. I prefer to make the pudding in a lidded old jam jar to facilitate shaking and to create a portable breakfast for those rare mornings when I motivate myself enough to go to the gym before work.


CHIA SEED PUDDING WITH CARDAMOM, CACAO NIBS, WALNUTS, BERRIES & MAPLE SYRUP

INGREDIENTS:
3 tablespoons chia seeds
1 tablespoon unsweetened shredded coconut
1 scant cup almond, coconut, soya, or organic milk
1/4 teaspoon ground cardamom (optional)
1 1/2 tablespoons cacao nibs
2 tablespoons walnuts, chopped
1/4 cup fresh or frozen/defrosted berries (raspberries, blueberries, or blackberries)
1 tablespoon maple syrup or honey

DIRECTIONS:
Combine the chia seeds, shredded coconut, and milk in a jar or bowl with a lid. Shake vigorously for 2-3 minutes, then use a spoon or knife to scrape any seeds stuck to the bottom of the container off and shake for another minute. Cover and refrigerate for 2 hours or overnight. Serve topped with cacao nibs, walnuts, berries, and drizzled with honey or maple syrup. (Becks & Posh reading material optional.)

Serves: 1
Active time: 5 minutes
Time to table: 5 minutes + at least 2 hours soaking

RECIPE | new potato salad + lemon rosemary pine nut pesto

I am unable to follow recipes. I have an uncontrollable urge to try to improve any recipe I come across, even if it is my first time making something. Sometimes that gets me in trouble (most often in baking where ratios need to be adhered to), but other times it results in developing something that becomes a kitchen staple, like my chocolate peanut butter muffins or this lemon rosemary pine nut pesto. I first made this for my cooking club as part of the grilled pear and goat cheese crostini recipe in Ottolenghi's Plenty, but immediately felt the need to augment the plain pine nut, olive oil and garlic spread with lemon and rosemary. (A combination I have written about before.) The resulting pesto has so much more use than as just a simple crostini spread, pairing well with mushrooms, potatoes, pasta, and just about anything else that rosemary and lemon complement. Even better, this spread takes less than ten minutes to make, is comprised of kitchen pantry staples, and keeps in the refrigerator for a week.

Pesto or James Turrell installation?

LEMON ROSEMARY PINE NUT PESTO
Adapted from a recipe in Plenty by Yotam Ottolenghi

TASTING NOTES:
The pesto is also excellent as a spread for sandwiches, tossed with whole wheat pasta and brussels sprouts, or spooned over sautéed mushrooms /// You can substitute sage and other herbs for the rosemary.

INGREDIENTS:
70 grams (1/2 cup) pine nuts
1 garlic clove, peeled and coarsely chopped
8 tablespoons olive oil
zest of 1 organic, unwaxed lemon
1 teaspoon lemon juice
1 1/2 teaspoons chopped fresh rosemary (or fresh sage)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

DIRECTIONS:
Add all ingredients to a food processor and blend until smooth. Adjust salt and pepper to taste.

Serves: 12 one tablespoon servings
Time to table: 10 minutes
Equipment: food processor, Microplane or other fine grater

NEW POTATO & PEA SALAD WITH LEMON ROSEMARY PINE NUT PESTO

INGREDIENTS:
750 grams (about 1 lb 10 ounces) new potatoes, washed and gently scrubbed
1 cup frozen green peas
1/2 cup parsley, chopped
juice of one lemon (optional)
200 grams (7 ounces) baby spinach (optional)

DIRECTIONS:
Bring a large pot of salted water to a boil and add the whole potatoes. Boil the potatoes for 15-20 minutes, until almost tender. (Make the pesto while the potatoes are boiling.) Add the green peas and cook for another 3-4 minutes, until the potatoes and peas are fully cooked. (You should be able to pierce a potato with a knife.) Drain the peas and potatoes and set aside. Quarter the potatoes and place in a large bowl with the peas and parsley. Toss the potatoes (and optional spinach) with half of the pine nut pesto, and season with additional salt and black pepper to taste. Squeeze over the remaining juice of the lemon used to make the pesto (optional) and serve warm or cold.

Serves: 4 as a side dish or as a salad with greens
Time to table: 45 minutes
Equipment: large pot, large bowl, sieve

CHIC EATS | the recipe index #1

This year I only made two resolutions: to start a cooking club, and to actually post to this blog. On Sunday I accomplished the first resolution when my boyfriend and I hosted the first edition of The Recipe Index. The idea behind the cooking club is that everyone cooks one dish from the same cookbook. We all have cookbooks lying around that we have never cooked out of, or from which we have only tried one or two recipes. This cooking club provides participants with the chance to taste a variety of recipes from one cookbook and an opportunity to experiment with cooking a new dish that they might not have tried on their own. It is also a good way to test out a cookbook before purchasing it.

Since it is January and most people are still clinging to more health-oriented resolutions, the first book selected was the vegetarian cookbook Plenty, by Yotam Ottolenghi. If anybody knows how to make vegetables exciting, it's Ottolenghi, and the recipes selected did not disappoint. Accompanied by sparkling water (and a little bit of white wine for those of us with less resolve) and a soundtrack provided by Blood Orange, the meal was a resounding success. No clear favourite recipe emerged, partially because the complementary nature of each dish (a benefit of cooking from the same cookbook) elevated the entire meal to more than the sum of its parts. No one at the table of dedicated omnivores noticed the lack of meat either, which is a testament to Ottolenghi's way with the vegetable. I am pretty sure Amazon already carries fewer copies of Plenty as a result of this dinner...

So if you are in your second week of a January detox and already regret the impact it has on your social life, consider taking a page from Ottolenghi's (cook)book and host a healthy dinner with friends. It is much more enjoyable than gulping down a green juice by yourself, guaranteed.

The Recipe Index Menu #1: Plenty by Yotam Ottolenghi
Aubergine with Buttermilk Sauce & Pomegranate Seeds
Surprise (Potato) Tatin
Stuffed Portobello Mushrooms with Melted Taleggio
Lettuce Salad with Oven-Dried Tomatoes, Capers & Radishes
Grilled Pear Crostini with Pine Nut Spread & Goat Cheese

RECIPE | lamb chops with pomegranate, black olive, mint & feta salsa

This is a shockingly easy recipe to make to impress your meat-loving friends. The lamb is simply rubbed with lemon zest and ras el hanout, and the salsa comes together in minutes once you figure out how to seed the pomegranate. (Pro tip: If it is your first time, wear a ratty sweatshirt over your planned outfit when seeding the pomegranate to avoid the blood red juice from staining anything you love. An apron will not cut it.) The lamb is briefly grilled or broiled to keep it at a juicy medium-rare, and the gorgeous, festive salsa gets its complex taste from its assertively-flavoured components. Served with a vibrant spiced carrot purée, this dinner party-worthy dish comes together in less than an hour.


LAMB CHOPS WITH POMEGRANATE, DRIED BLACK OLIVE, MINT & FETA SALSA
Salsa adapted from Bon Appétit

INGREDIENTS:

For the lamb:
4 lamb rib or lamb loin chops (about 350 grams or 3/4 pound)
1 teaspoon ras el hanout
1 organic unwaxed lemon, zested

For the salsa:
1/3 cup pomegranate seeds (from about 1/4 a pomegranate)
3 tablespoons dried black olives, pitted and chopped
juice of 1/2 small lemon (about 1 tablespoon)
1 tablespoon olive oil
1 tablespoon each chopped parsley, mint, and green onions
3 tablespoons crumbled feta

DIRECTIONS:

For the salsa:

Mix all ingredients except feta cheese in a medium bowl and set aside until serving. Add the feta just before serving, and season with salt and pepper to taste.

For the lamb:

Rub the lamb chops with the lemon zest, ras el hanout, and a pinch of salt and pepper. Heat the broiler or grill. Grill the lamb chops for 3-4 minutes per side, depending on thickness, until medium-rare. Remove from heat and let rest for 5 minutes to allow the juices to redistribute in the meat. Serve topped with pomegranate salsa.

Serves: 2
Active time: 20 minutes (mainly dealing with that pomegranate)
Time to table: 30 minutes

NOTES:
The lamb can be seasoned ahead of time and left to marinate for 2-4 hours. Just be sure to bring to room temperature before cooking. /// The salsa can be made ahead, but be aware that the feta becomes discoloured by the pomegranate and the black olives almost immediately. Add the feta at the last minute to prevent this. /// This recipe can be doubled, tripled, etc. /// My favourite way to seed pomegranates is to simply quarter them, submerge them in a bowl of water, and remove the white membranes and pick out the seeds in the water. The membranes float to the top and can be discarded, and the seeds can be strained from the water. Other people have had success seeding pomegranates while simultaneously venting their anger, but I have not tried this method. /// If making the carrot purée as well, bring the carrots to a boil first, then go about making the pomegranate salsa and getting the rest of the ingredients ready. This will allow you to finish the complete dish in less than an hour.

RECIPE | light & flavourful spiced carrot purée

I rarely make the same thing twice (something I am actually trying to work on this year, in contrast to the more common resolution to add more variety to weeknight dinners), but I made this carrot purée three times in the same week at the request of my boyfriend. I came up with the idea when designing the dish I wanted to serve for Christmas, envisioning lamb chops sitting on a bed of something. Since I had a pomegranate-black olive-feta salsa planned for the lamb, carrots sounded like they would provide a beautiful colour contrast to the ruby (pomegranate), emerald (parsley & mint), and pearl (feta) colours of the salsa. (I must have this exhibition on my mind.) I did not expect this simple afterthought of a purée to turn out as well as it did, but it nearly stole the show. (The much less healthy chocolate-cardamom cake with spiced hazelnuts and orange crème fraîche was my favourite dish of the evening.) To the distress of my boyfriend, who wanted to keep the recipe private, the full recipe is below. Enjoy.

SPICED CARROT PURÉE

INGREDIENTS:
1 pound (450 grams) carrots, peeled and cut into 1-inch pieces
1/2 teaspoon dried thyme
1/2 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1/8 - 1/4 teaspoon cayenne pepper (depending on your heat tolerance and the potency of your cayenne)
2 tablespoons olive oil
1/4 cup water + 1 tablespoon water
3 tablespoons Greek yogurt (optional)
1/4 cup green onions

DIRECTIONS:
Bring a pot of salted water to a boil, then boil the carrots for 15-20 minutes, until completely tender. (A dinner knife should be able to cut through the carrot with ease.) Drain the carrots and place in a food processor with the remaining ingredients, salt and pepper. Purée until completely smooth, then adjust consistency by adding water and seasoning by adding salt, pepper, or spices to taste. Serve warm or at room temperature with grilled meats, pomegranate salsa, bulgar or couscous, and/or roasted aubergine (recipes to come), or use as a spread or dip as you would hummus.

Serves: 4 as a side
Active time: 10 minutes
Time to table: 35 minutes

NOTES:
The purée can be made the day before and kept covered and refrigerated. Serve cold or at room temperature. /// Roasted butternut squash could probably be substituted for the carrots.

RECIPE | buckwheat lemon poppyseed muffins with cacao nibs

If you do not like the taste of buckwheat or tend to avoid hearty baked goods, these lemon poppyseed muffins are not for you. They have nothing to do with the saccharine-sweet, cake-like lemon poppyseed muffins enclosed in Starbucks' glass cases worldwide. However, these substantial, lightly sweetened muffins with the rich flavours of buckwheat, cacao, and lemon are perfect for a healthy winter weekday breakfast for a whole grain lover like me.

I made these gluten-free muffins for breakfast on Christmas Day, when I could not fit anything larger in my stomach after a filling Christmas Eve feast of paella*, churros y chocolate, and plenty of Cava. The buttermilk produces a lighter crumb than you would expect from something so deeply coloured, and the cacao nibs and poppyseeds provide a pleasant contrasting crunch.

*Christmas Eve paella is a tradition in my family despite the fact that we are not Spanish and it is not a Spanish custom. It stems from our practice of eating various seafood dishes on Christmas Eve in the Italian tradition ("la festa dei sette pesci," or "la cena della vigilia," more accurately), but then again we are not Italian either...

BUCKWHEAT LEMON POPPYSEED MUFFINS WITH CACAO NIBS
Adapted from Martha Rose Schulman's recipe in The New York Times

TASTING NOTES:
The lemon flavour becomes more pronounced as the muffins sit, so you may want to zest just one lemon if you prefer a more subtle flavour /// I also make these with 1/4 cup chopped dried figs or dates, 1/4 cup chopped dark chocolate, and orange zest instead of lemon

INGREDIENTS:
1 1/4 cups buckwheat flour
3/4 cup gluten-free flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/3 cup mild oil (I used canola oil)
1/3 cup honey
1 1/2 cups buttermilk
1 teaspoon vanilla extract
2 organic, unwaxed lemons, zested
2 tablespoons poppyseeds
1/4 cup cacao nibs
demerara sugar, to top muffins

DIRECTIONS:
Preheat the oven to 375ºF (190ºC). Lightly oil the muffin tin or use paper muffin cups to line the tin. Sift the dry ingredients together (flours, baking powder, baking soda, and salt). Beat the eggs with the oil and honey, then beat in the buttermilk, vanilla extract, and lemon zest. (Use the measuring cup for the oil first, then the honey, so that the honey pours out easily.) Stir in the flour mixture, then the poppyseeds and cacao nibs. Divide the batter among the cups in a muffin tin, then sprinkle the tops with demerara sugar. Bake for 20-25 minutes, until set and a toothpick comes out clean.

Serves: 12
Time to Table: 40 minutes
Equipment: 12 cup muffin tin, measuring cups, fine mesh sieve, electric mixer or whisk, two medium bowls, rubber spatula or wooden spoon

RECIPE | chocolate banana muffins for a sunday morning

After living in a flat with no oven for eight months, I have taken every opportunity to bake/roast/broil my meal in my new oven. Eggplant parmesan, baked pasta, broiled chicken, and roasted autumn vegetables have all recently made an appearance on the dinner table, and I do not anticipate a slowdown in this hearty comfort food with winter approaching. This morning, I made my go-to recipe for banana muffins for the first time this year, and greedily devoured two of them while still warm from the oven. They were unintentionally healthier than usual because I only had whole-grain flour on hand, but it just added an extra bit of crunch and nuttiness to the muffins.


CHOCOLATE BANANA MUFFINS
From my cookbook

INGREDIENTS:
3 overripe bananas, mashed
2/3 cup applesauce (which I only found at Whole Foods under the label "Apple Purée")
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour (some/all can be subbed with whole-grain flour)
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
a little more than 1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup each of: chopped dark chocolate, walnut pieces, dried cranberries
flavourings of your choosing (orange zest, cinnamon, and cardamom are all excellent)

DIRECTIONS:
Preheat oven to 425°F (about 220°C). Combine the bananas, applesauce, egg, and vanilla extract in a standing mixer with a paddle attachment or in a large bowl. Sift the flour, sugar, cocoa powder, baking powder, salt, and flavourings together in a separate bowl. Add the flour mixture to the wet ingredients and mix until just blended.  Fold in chopped chocolate, nuts, and dried fruit. Spoon the batter into a greased muffin tin. Bake in the middle of the preheated oven for about 11 minutes, or until a toothpick inserted into the centre of a muffin comes out with moist crumbs.

Serves: 12
Time to Table: 35 minutes

Balsamic-Glazed Carrots with Lentils, Herbs and Goat Cheese

Little did I know when I moved into my new flat that it would be dangerously close to Ottolenghi, one of my new favorite places to go for brunch or to get takeaway from. They have the most appealing spread of baked goods and salads displayed in their window, and I have rarely walked out of there without dropping 20 quid on various treats. This salad is inspired by one I tried there a few weeks ago. I put everything on a bed of wild rocket, but if you do so be sure to dress the rocket so that the salad is not too dry. This dish can be served warm or cold, and is good with the addition of walnuts as well.

Ingredients:

• lentils, rinsed and drained
• butter (I used goat's milk butter because it's all I had on hand -- don't judge!)
• carrots, peeled and cut into 2-inch batons
• honey
• balsamic vinegar
• olive oil
• herbs (I used a mix of dill, parsley, oregano, and lemon thyme)
• goat cheese
• wild rocket (optional)
• walnuts (optional)

Steps:

1.  Cook the lentils in salted water according to package instructions. (I boiled them for 10 minutes, then simmered them for 20 minutes before draining the liquid.) Set aside. 
2. Heat the butter in a saucepan and sauté the carrots for 6 minutes. Add the honey, balsamic vinegar, salt and pepper and cook another 5 minutes, until slightly caramelized and tender.  (I used equal parts butter, honey and balsamic vinegar - about 3 T each for approximately 1 pound of carrots.)
3. While the carrots are cooking, toss the lentils with balsamic vinegar, olive oil, additional salt and pepper to taste, then mix in the fresh herbs. Dress rocket in the same manner, if using.
4. To assemble, place the rocket on a plate, top with the lentils, carrots, crumbled goat cheese, and walnuts (if using), then drizzle with additional balsamic vinegar and olive oil. 

Serving size varies

Garlic and Paprika Braised Green Beans with Fried Eggs

Having just moved to a small studio in London with a kitchen the size of my old bathroom and no dishwasher (for the first time ever!), I am going to be posting more simple recipes that do not require a lot of equipment, counter space, or clean up time. This dish fits the bill perfectly: green beans are braised with a garlicky olive oil and smoked paprika, then topped with eggs fried in the same pan with the addition of extra olive oil and paprika. This comes together in about 15 minutes if the green beans are already trimmed.

Ingredients:

• olive oil (I used lemon infused olive oil)
• garlic
• smoked paprika
• green beans
• 2-3 eggs
• parmesan cheese (Manchego or another Spanish cheese would probably be better suited to this dish if you have any on hand)
• bread, for serving

Steps:

1. Sauté the garlic in hot olive oil for a few minutes, then add the green beans, salt, black pepper, and paprika and sauté for 2-3 minutes until slightly browned. Add water (and/or white wine, if you wish) to partially cover the beans, then cover and braise for 5-7 minutes, until to your desired tenderness. 
2. Once the beans are done, transfer them to a serving platter or plate with the sauce (there should not be much liquid). Add more olive oil and paprika to the pan and fry the eggs, covered, for about 2 minutes until the whites are cooked and the yolks are still runny. 
3. Place the eggs on the green beans, top with shaved cheese, and serve with crusty bread.

Serves 1