Tag: Foodblog

Categories
Desserts Recipes

Cherry, Mascarpone & Biscotti Dessert

Here’s a Valentine’s Day dessert that you will love. Layers of bittersweet cherries, creamy mascarpone cheese and crumbled almond biscotti combine in a bowl of deliciousness that is both smooth and crunchy.

In fact, don’t just keep it for Valentine’s Day – this is so good it will wow your dinner guests any day of the year.

Servings

This will make 4 individual desserts like the one shown above.

Timings

20 mins to prepare the 3 component layers in advance, then a further 5 mins to combine.

You Will Need

  • 180g cherries, chopped into quarters with stones removed
  • 2 tsp icing sugar
  • Juice of half a lemon
  • 150g mascarpone cheese
  • 150g greek yoghurt
  • 1 tsp vanilla extract
  • 100g almond biscotti
  • glass tumblers to serve

Method

  1. Put the cherries in a bowl with 1 tsp icing sugar and the lemon juice. Give it a good stir so that all the cherries are coated in sugary juice. Set aside for 10 mins to soak, while you prepare the rest.
  2. In a separate bowl, mix together the mascarpone, yoghurt, the other tsp icing sugar and vanilla. I used an electric mixer to make sure the thick mascarpone was integrated with the thinner yoghurt.
  3. Put the biscotti in a bag and crush it to rough crumbs with a rolling pin. This is fun, so give it a good bash and take out all your frustrations!
  4. Steps 1 – 3 can be done well in advance of serving. My photo above shows the three component parts, ready to be layered.
  5. The next steps should be taken no more than 2 hours before serving. This is so that the crushed biscotti retains its crunch and does not go soggy. Noone wants soggy biscotti.
  6. Put half the crushed biscotti in a layer across the bottom of each of the glasses. Top with a layer of half of the mascarpone mix, then half the cherries.
  7. Follow this with one further layer of the remaining biscotti, the mascarpone, and finally the cherries on top.
  8. Serve. The layering means that as you dig down into the glass with your spoon, you mix it up and get a taste of all the parts together.

Customise It!

I am a fan of the classic taste combination of cherry and almond, hence this recipe. However, you can experiment with other types of biscuits – amaretti or biscoff would work well. Equally, you could substitute other fruit for the cherries – maybe raspberries and blueberries, or a mix of both.

Time for a Valentine’s themed track on our ADK Spotify Playlist. Here is some early Simple Minds with Love Song.

Categories
Recipes Snacks

Smoked Paprika Popcorn

This week I’ve been looking to make a snack to enjoy while watching this weekend’s Superbowl. I always stay up for the game, even though it starts at around 11.30pm UK time, and continues into the early hours.

This year’s should be a particularly good match-up – the Philadelphia Eagles have had an outstanding season, but will face their toughest challenge yet against the Kansas City Chiefs. Even though the Chiefs have the talented Patrick Mahomes as quarterback, I’m predicting that the Eagles will be just too strong overall, and will take home the trophy. We shall soon see if I am right!

As it’s Superbowl weekend, I’m keen that my snack should follow an American theme. I also want it to be savoury, that can be enjoyed alongside a cold drink while watching the game.

This has led me to popcorn, a classic American snack. It’s a food that sometimes gets a bad press online, typically for being served smothered in refined sugar and hydrogenated fats, in large cardboard buckets and consumed in dark multiplex cinemas. Even in the home, microwave-ready popcorn also comes in for some criticism with concerns over chemicals used in its packaging.

However, as I am sure my lovely American foodie followers will point out, popping corn, prepared properly, is essentially a healthy snack! As a grain, it is high in fibre, low in calories and a good source of antioxidants.

So why not have a go at making some? It is inexpensive, quick and easy. I bought a 500g bag of popping corn in Sainsbury’s for £1.45, meaning the portion size below costs about 15p (or 18 cents) to make.

The smoked paprika drizzle ingredients are minimal, and cooking it from scratch means that you are in complete control over what and how much is added. This means it can be enjoyed as a relatively healthy snack. It is suitable for both vegetarians and vegans.

Will you be following the Superbowl? Feel free to leave any comments you wish at the foot of this post. Enjoy the popcorn, and enjoy the game!

Servings

This will make around 50g of popcorn, enough for two people as a Superbowl snack. If you’re expecting guests, especially hungry, or if the game goes into Overtime, just make extra!

Timings

10 mins to make in total (see, I told you it was quick).

You Will Need

  • 2 tbsp extra virgin olive oil
  • 50g popping maize corn
  • sea salt flakes
  • half to 1 tsp smoked paprika

Method

  1. Put a heat under a heavy pan with tight-fitting lid. Add in 1 tbsp of the oil and the golden corn. Spread the corn in a single layer across the bottom of the pan (see photo above).
  2. After a minute, pick up the pan and hold down the lid. Give it a good shake to ensure all the corn is coated in the oil. I actually do this a few times during the cooking process. Just make sure to keep that lid tight on the pan while doing so!
  3. After another few minutes, it will all start kicking off. The corn will begin to pop and bits will be pinging off the lid and walls of the pan. A drop of moisture inside each corn kernel causes it to explode when heated, making it jump around (hence the reason for the tight fitting lid).
  4. There are usually a few kernels that don’t pop, and the ones that have popped will toast nicely in the hot pan. After a few minutes the popping will slow down, and you can remove the pan from the heat.
  5. Pause for a moment to enjoy the delicious aroma of cooked and popped corn that will just have filled your kitchen.
  6. Tip the popcorn into a large sharing bowl and, while it is still warm, drizzle over the second tbsp of oil. Sprinkle over the sea salt and the smoked paprika. Give it a good stir so that all the corn gets coated.
  7. Finally, taste and add further seasalt or paprika, if required.
  8. Take the bowl (which should resemble my main photo at the top of this post) with your cold drink of choice, and retire to the TV room to enjoy the Superbowl.

Next track for the ADK Spotify Playlist is also Superbowl-inspired. It’s Rihanna’s turn to headline the Half Time Show this year. With no rain forecast for Arizona this Sunday, I wonder if she will still be bringing along her Umbrella? Let’s hope so!

Categories
Bakes Recipes

Lemon Drizzle Slices

After 2 flights, 26 hours in the air, 4 movies and at least 7 in-flight meals or snacks, I am now back home in the UK from my Australian trip.

I’ve also swapped a daily high temperature of around 30C in the Australian summer, for one of around 8C in the UK winter. If that sounds low in comparison, it is positively tropical given what friends and family have told me about the freezing weather here over December and January. Touch wood, we seem to have missed the worst of a very cold UK winter.

It’s good to be back in the ADK kitchen researching new dishes and listening to some new bands over the speakers on Spotify. There’s lots of exciting recipes and stuff to come over my next few posts, so stay tuned.

The first creation since my return is the Lemon Drizzle Slices shown above. I made these as a thankyou for our lovely neighbours who have been keeping an eye on our house while we have been away. Sweet and tangy, the cakes went down particularly well along with a glass of prosecco, sat in a warm living room sharing a few holiday snaps cast to the TV screen. Fancy having a go?

Servings

This will make 16 slices.

Timings

10 minutes to prepare, 15 – 20 mins in the oven. 5 mins to drizzle the lemon and another 5 mins to add the icing.

You Will Need

  • 70g softened butter
  • 120g caster sugar
  • 2 large eggs
  • 140g self-raising flour
  • 1 tsp baking powder
  • zest of a lemon
  • 1 tbsp lemon curd
  • 2 tbsp semi-skimmed milk
  • 30g granulated sugar
  • juice of a lemon
  • 70g icing sugar
  • 1 – 2 tbsp water

Method

  1. Grease a traybake pan 20cm x 20cm and line with baking paper.
  2. Heat the oven to 180C.
  3. Cream the softened butter and caster sugar with a mixer. Add in the eggs and whisk again.
  4. Sieve the flour and baking powder into the mixture. Add in the zest, lemon curd and milk. Stir to combine so there are no dry ingredients showing.
  5. Tip the mixture into the tin and place in the oven once it’s up to temperature. Bake for 15 – 20 mins, until the cake has risen and is golden. Pierce the middle with a skewer and, if there is no wet mixture on the skewer, it is done.
  6. Leave the cake in the tin, and pierce it all over in about 15 – 20 places to make tiny little holes. Mix the lemon juice and granulated sugar, then gently pour it over the cake, so that it seeps down into the holes. Take it slow as, if you pour too fast, it will flow off to the sides.
  7. Leave the soaked cake to cool completely, then remove it from the tin.
  8. Mix the icing sugar and water together, then spread over the cake. Leave it aside to set (I find placing it in the fridge helps the setting process).
  9. Once the icing is set, cut into slices and serve.

Customise it!

This recipe is already customised, to be fair, so there’s not too much more to suggest. It’s based on one by Paul Hollywood (thanks Paul), to which I have made a few tweaks – the main one being to use only one third the amount of icing that he does. I can only assume he likes his icing laid on nice and thick!

If you don’t want to make the icing, that’s ok – the cake is also fine to serve without it (see my photo below).

I’ve been discovering some great new music since my return, so will be featuring this on the ADK Playlist over the next few posts. Here’s the first: The WAEVE is the new venture by Graham Coxon (out of Blur) and Rose Elinor Dougall. They’ve just released their first album, and I love the bass guitar line on this track, called Kill Me Again. Stick with it – it kicks in after the first verse.

Categories
Blog Mains

Little Vietnam

Victoria Street, in Melbourne’s inner city east, is known locally as Little Vietnam. It has earned this name through the number of Vietnamese restaurants and food stores that stretch out along both sides – a reflection of the sizable Vietnamese community that has settled in the city over recent generations.

I haven’t eaten Vietnamese before, so took the opportunity to try it out. A little research identified Van Mai as a good place to visit, and I’m pleased to say I would recommend it.

As a starter, we shared a plate of Rice Paper Rolls. I had seen these in some Vietnamese street food stalls in the city, and fancied trying them. Visually, they resemble sausages (see photo below), the contents wrapped in edible, transparent rice paper. Unlike sausages, however, they are eaten cold. The fillings included shredded carrot, beansprouts and crispy chicken, with fresh coriander. They were served with a dipping sauce that had a satay flavour.

For mains we chose three dishes. My main photo at the top of the post shows Crispy Chicken with Steamed Rice, served with vegetables and a chilli and ginger dipping sauce. We also tried the Salt and Pepper Tofu, deep fried and presented on a bed of crispy vermicelli (see below).

Our third dish was Steamed Fine Rice Vermicelli with BBQ Pork Balls. This was served with fried onions and shallots, fresh mint and crushed peanuts (see below).

This dish was eaten by handrolling the food in large crispy lettuce leaves, and dipping the parcel in a bowl of fish sauce.

I liked the food very much, particularly the pairing of hot and spicy with fresh, uncooked ingredients like lettuce, hand-torn mint and coriander. I also had fun eating with my fingers, though my hands were very sticky by the end of the meal.

Another joy of visiting Victoria Street is the sight of the Skipping Girl – a much-loved Melbourne icon dating back to the 1930s. It was the city’s first neon sign, advertising the Skipping Girl Vinegar brand. Walk down the street after your meal to see her as dusk is falling – she will be illuminated and, magically, skipping.

For the next track on the ADK Spotify Playlist we take inspiration from the Skipping Girl. This is Malcolm McLaren with Double Dutch.

Categories
Blog

G’day Australia!

Well, I’ve made it. 13 and a half hours in the air with Qatar Airways, crossing 8 time zones, but I’ve made it. All of that on top of 6 and a half hours in the air, crossing 3 time zones, on the initial leg from London to Doha. I suppose I shouldn’t be that surprised that I’m feeling a little groggy with jet lag just now.

First impressions of Melbourne are that it’s a very interesting city, with lots of culture, sport, street art and cafes that take serving good food and coffee very seriously. I took a tram to Fed Square and walked down by the Yarra River to take the photo above, looking across to the Central Business District.

Weather was about 21C – it is just coming into the main summer here. Weirdly, this means that, with the UK summer just gone, I will experience two summers this year. Not that I’m complaining, of course.

I’ve been out for an initial walk around the food shops and cafes of trendy Prahran, where we’re staying, and sampled some of the alternative beach culture at coastal St. Kilda. Lots to like, and I’m looking forward to exploring much more of the city and Victoria state over the next couple of months. Plenty more posts to come!

For an initial cafe treat, I couldn’t resist this plate of Australia’s very own delicacy, Vegemite, with butter on thick sourdough toast, served with a cappucino. It tastes like marmite but with the texture of smooth peanut butter. I could be developing a taste for this…

Musical choice is a track from a musician who hails from this city, and who I have admired for many years. This is Jubilee Street by Nick Cave and the Bad Seeds.

Categories
Blog

Falafel and Tahini Flatbread

One of the foods I have wanted to try, while in the Middle East, is falafels. I’m a fan, and was keen to see how they are prepared and cooked in this part of the world.

A spot of local research suggested an Egyptian Restaurant, the Khan Farouk Tarab Cafe was the place to visit. A hop on Doha’s excellent, state of the art metro, took us there. Having a number of impressive reviews, it certainly lived up to its reputation.

The restaurant is situated in the Katara Cultural Village part of Doha, another modern development impressive in size and quality, and which has clearly been built with a generous budget. It is the only place I can recall visiting where the streets are air conditioned from grilles in the pavements.

The restaurant specialised in Egyptian food. It was busy and doing a good trade, appearing to be popular with the local North African community. One of the upsides of Qatar’s policy of strict control of alcohol is that more restaurants and bars are family friendly, and this was certainly the case here.

I immediately liked the fact that there was a member of staff permanently stationed by a traditional clay oven, baking fresh flatbread that was then served to the tables warm.

It was inside one of these that my meal was served. The sliced falafel had a crunchy and golden coating, with a soft, green and spicy centre. It was mixed with crisp green salad and tahini dressing. Served with pickles, the whole sandwich was delicious (see main photo). Prices were reasonable once again – my meal cost 26 QAR which works out at under £6.

It’s been one of the pleasures of our time in Doha that we have been able to sample some genuine cuisine from across Africa, Asia and the Middle East, prepared and cooked by experts.

Today’s musical choice continues the Middle Eastern theme – here is Thief of Baghdad by The Teardrop Explodes.

Categories
Blog

Souq Waqif

Most of Doha’s development has taken place in the last few decades, funded with the money from the oil industry. The notable exception to this is Souq Waqif, the origin of which dates back to the early 20th Century. Doha was then a small coastal town with an industry in pearl diving. The Souq is where bedouins – the inhabitants of the deserts across Arabia – would come to trade food and textiles with the local people.

By the early 2000s, it was a little worse for wear and, with the focus very much on new development in the city, consideration was being given to its demolition. However, what now seems a very inspired decision was made in favour of renovation. It is now a popular destination for visitors to the city – particularly at the moment with people here from all over the globe for the Football World Cup.

A walk through the Souq is a joy for anyone who recalls the old Arabian Nights legends. The low level sandstone buildings, and narrow, meandering alleyways could be a theme park land, or film set from an Indiana Jones movie, until you remind yourself that this is actually the real thing.

A tiny shop door leads to a cavernous collection of colourful and richly textured carpets. Hey, maybe one of those might fly? Street traders sell bejewelled plates and ornaments. Could a genie be hiding inside one of those lamps, I wonder?

Colourful birds chirp from their cages. You can buy everything you could possibly need for your falconry hobby (including the falcons).

The Souq is a real experience for the senses. Our arrival coincided with the call to prayers echoing from the tower of the nearby mosque, mingling with the hubbub of the crowd and haggling from the stalls. The air is filled with the scents of burning incense and people smoking from the sheesha pipes at the pavement cafes. Then there are the aromas and colours from the spice market.

I had read about the spice market before coming here, and was looking forward to a visit. It is a whole subset of the Souq, with more shops than it seems possible could be sustained, selling every spice imaginable, along with nuts, dried fruits, seeds, loose tea and local sweets. The produce is mostly sourced from across the Middle East and Asia.

Everything is sold loose, so that you can buy as much or as little as you wish. The photos that follow give some impression.

It is also very reasonably priced. I bought about 300g of Qatari spices – a local mix of 9 different spices – for 3 QAR, working out about 60p (or under 1 US Dollar). I also bought some loose green tea from Iran.

We chose a pick and mix bag of local sweets to eat as we walked around – mostly comprising nougat, nuts, dates and often with bitter fruit jelly or rose petal coatings.

As regular followers will know, the Middle East is a stop for me on the way to spending some time in Australia. A plan is developing in my head to marinade chicken pieces in the Qatari spices mixed with yoghurt, and barbecue them on skewers for our family and guests on Christmas Day in the sun. Future posts will tell if that comes off!

As for musical choice, I was astounded to realise recently that one of my favourite all-time bands, Siouxsie and the Banshees, have yet to appear on the ADK Spotify Playlist. With this post, however, your time has come, Sioux. Cue Arabian Knights.

Categories
Mains Recipes

Sweet Potato, Kale and Chorizo Hash

This is a great midweek meal when the nights are closing in, and a dish that I find irresistible! I love the smell and crackle of the chorizo as it sizzles in the pan, and the vivid, contrasting colours. The bright orange of the sweet potato, and freshly picked green kale from the garden, combine to make this autumn on a plate.

Servings

This is a meal for two.

Timings

15 – 20 mins to prepare.

You Will Need

  • 400g sweet potatoes, peeled and chopped into chunks
  • 20g butter
  • about 80g fresh kale (for me this was 8 or 9 leaves)
  • 1 onion
  • 1 red pepper
  • 100g chorizo
  • 400g can of chopped tomatoes

Method

  1. Put the sweet potato chunks in a saucepan and bring to the boil. Reduce to a simmer for 15 mins.
  2. Chop the kale leaves into strips and place in a steamer over the saucepan. They will soften in the steam from the sweet potatoes as they cook.
  3. Separately, in a frying pan, add the onion and red pepper, chopped, along with slices of the chorizo. There is no need to add any oil or spices, as the chorizo will provide all the oil and flavouring you need.
  4. After 5 mins, add the chopped tomatoes to the frying pan and stir in.
  5. When the sweet potato has cooked, drain it and mash with the butter. Add it to the frying pan, along with the steamed kale.
  6. Give it all a good stir in the frying pan and turn up the heat. Turn the mixture over a few times with a broad spatula – you should try to get some parts of the hash crisped and browned. Serve when it has reached a level of charred-ness that suits your tastes!

Customise It!

Stick to the core of sweet potato, kale and chorizo, but beyond this add in other veg you like. Garden peas or sweetcorn would be fine, for example.

You can use any good chorizo sausage. The one I used is a British-made variety from the Cotswold Curer (see photo). I picked this up at Warwick Food Market when I was in the West Midlands for the Commonwealth Games, back in the summer.

Whatever chorizo you use, remember this is a hash – switch up the heat, get that spatula in there and make sections of it nice and crisp by flipping over and over.

Just like my favourite track from Hot Chip – the latest addition to the ADK Spotify Playlist:

Categories
Bakes Desserts Recipes

Coffee and Walnut Cake

It’s a great pleasure to introduce our latest guest post this week on A Different Kitchen. My good friend, and master baker, Kelvin, shares with us his recipe for Coffee and Walnut Cake. He has treated me to a slice of this and I can confirm it is delicious, with a creamy coffee coating and a walnut crunch.

Hi, this is a cake that I have made a few times now. It has always been very popular with my family, and I have developed it to take account of their feedback. In particular, I have added more coffee cream filling to coat the top and sides of the cake (not just the middle), and more walnuts. This latest version was well-received at my wife’s birthday party recently. My little 3 year-old grand-daughter liked it a lot, having a second slice and asking for me to make her next birthday cake. A satisfied customer indeed!

Timings

15 mins to prepare, and around 40 mins to bake.

Servings

I used a 24cm diameter size baking tin, enough for around 16 generous slices.

You Will Need

For the Cake

  • 225g softened butter
  • 225g caster sugar
  • 4 eggs
  • 275g self-raising flour
  • 1 teaspoon (tsp) baking powder
  • 4 tablespoons (tbs) milk
  • 2 tsp vanilla essence
  • 80g walnuts (chopped)
  • 1 tbs instant coffee granules with 1 tbs boiled water

For the Filling

  • 150g softened butter
  • 400g icing sugar (sifted through a mesh sieve)
  • 4tsp milk
  • 2tsp instant coffee granules with 2tsp boiled water
  • 50g walnuts halved for decorating the top of the cake.

Method

For the Cake

  1. Grease cake tin with a thin layer of butter and pre-heat a fan oven to 160C.
  2. Beat the eggs well in a cake bowl until fluffy. Add butter, sugar, finely chopped walnuts, flour, baking powder, milk and vanilla essence. Dissolve the coffee granules in the boiled water, and add to the bowl once cooled. Mix well.
  3. Spread mixture evenly into the cake tin.
  4. Bake until ready in oven for 30/40 mins. Check to make sure it is no longer moist inside.

For the Filling

  1. Beat softened butter and gently add filtered icing sugar (and when all icing sugar added) add milk. Dissolve the coffee granules in 2tsp water, and add when cooled. Beat together until smooth.
  2. After the cake has cooled, cut it into half. Inside one half thinly spread filling. Place other half on top and cover with the remainder of the filling and around the sides (as shown in the photo).  
  3. Finish by decorating halved walnuts over icing on top of cake.
  4. Keep in the fridge to harden the icing.
  5. Take out of the fridge 30 mins before serving.
  6. Slices can be frozen to retain freshness.

My choice of musical track for adding to Kevin’s ADK Playlist is The Sounds of Silence by Simon and Garfunkel. I particularly like this version, recorded live. The wonderful harmonies, the lyrics and the simple accompaniment on acoustic guitar combine to make this a favourite song of mine.

Categories
Mains Recipes

Root Veg Curry

Continuing the recent theme of cooking with autumn vegetables, this dish brings together a variety of seasonal root veg in a subtle yet spicy curry that is suitable for both vegetarians and vegans. My meal, shown in the photo, used celeriac, mooli (or white radish), kohl rabi, carrot and parsnip, though other veg are available!

Servings

This will make enough to serve four.

Timings

10 mins to peel and chop the root veg, and 30 mins to roast. The rest of the prep can be done while the veg is roasting. Allow 10 mins more to combine and finalise.

You Will Need

  • a baking tray full of root vegetables, peeled and chopped into chunks. I used celeriac, mooli (white radish), kohl rabi, carrot and parsnip
  • oil to drizzle
  • 1 medium onion
  • 1 garlic clove, crushed
  • 1 fresh chilli, or 1 tsp chilli powder
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp nigella seeds
  • 500g passata
  • bunch of fresh coriander
  • 400ml can of coconut milk
  • rice to serve

Method

  1. Drizzle oil over the tray of chunked root veg and roast in the oven at 180C for 30 mins.
  2. While the veg is roasting, heat some oil in a saucepan and toss in the garlic and spices until sizzling. Then add in the onion.
  3. After a few minutes, add in the passata, Hold the bunch of coriander over the pan and, with scissors, cut in a generous amount.
  4. Let the passata and coriander cook for a few minutes.
  5. Add in the coconut milk and stir to combine. Cook for a further 5 – 10 mins. It will reduce slightly to give a thick, spicy sauce.
  6. When the root veg is roasted, scrape it into the saucepan and stir in.
  7. Serve with boiled rice.

Customise it!

Lots of scope to vary the veg. Butternut and other squash will work well in the roasting tray, also some chestnut mushrooms or peppers. Adjust the strength of the chilli and spices to suit your taste.

For musical choice, I have gone for a favourite track of mine, which also serves as an homage to the good people at our local community farm who harvest these lovely root vegetables from the soil – Can You Dig It by The Mock Turtles.