"Ask not what you can do for your country. Ask what’s for lunch."

Month: September, 2012

Ssh it’s Sunday…

pac man cupcakes

… and last night i was transported to eighties america for Murray Clarks birthday.

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Almond & White Choc Cakepops

When life gives you lemons (or your almond cake explodes unexpectedly in the oven) make lemonade (or cakepops).

Cakepop?
Image courtesy of @fabricofmylife

 

For my first attempt, I don’t think i did too bad. Everyone at work said they were moist and rich, but I can’t vouch for them as I stupidly covered them in white chocolate (suprisingly, I’m still successfully dairy free).

Tom Dixon

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After heading down to Tom Dixon during London Design Festival I fell in love with his new “Eclectic” range. The man himself, with dog under arm, proclaimed with this range he got in touch with his feminine side and the result is this super cute and bright packaging. This is the Cast Nutcracker and the £45 price tag really belies the quality and finish of the product. Is it to early to say… gift idea?

Check out the super cute video showcasing the whole range.

The Folly

The Folly situated in Bank is no new destination for me, neither are its sisters The Parlour (best for cocktail meets) and The Refinery (ideal for working lunches).

 The menu covers absolutely everything from Lobster Po-Boy’s to Indonesian Fish Curry. But contrary to my personal belief that a smaller menu means better results, The Folly does exceed despite having so many strings to its bow.  I especially appreciate that extra thought has gone into the flavours and ingredients in the salads (no boring chicken caesar here), I strongly recommend the Foragers Salad with Prawn Lollipops. This said the apricot and parma salad could do with some form of dressing.
If you are looking for a lighter bite i recommend a couple of the flat breads to share (Peking duck!) and some of the perfectly cooked deep fried calamari rings, mmm.

The menu, as far as I have experienced, is the same across the five destinations which means after the first visit you won’t be quite as daunted by the mammoth selection.

The space in the Folly itself is large, light and airy but with a feel that is still intimate and friendly. It’s a space with quite a lot to discover. The main floor houses the restaurant, a small cocktail “hut”, a spacious bar with an impressive honeycomb wine display. While downstairs you can find another bar that becomes a vibrant watering hole for city types on thursday nights.

Tip: the little tags on the Tree in the toilet give you money off or two-for-one on cocktails at the smaller bar upstairs. Feels like theiving but it’s worth the guilty conscience.

41 Grace st, London, EC3V OBT

http://www.thefollybar.co.uk/

Cod and tomato traybake

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Today I wore winter boots and a jumper and now i’m watching a christmas film… safe to say in my household its winter.

This recipe is super simple and really hearty without being stodgy.

Passata, 2 peppers, 1 red onion, cherry tomatoes, can of butterbeans, 2 fillets of cod, basil

Slice the onions, peppers and tomatoes, then place in the oven at 200 degrees for 15mins. Add the butterbeans and passata and nestle the cod fillets on top. Cook for another 15mins or until the fish is cooked. Remove from the oven and garnish with basil. Serve with rocket and warmed ciabatta bread.

Ssh it’s Sunday…

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…and i’m at the Cake & Bake Show trying to hunt down Mary Berry.

Dairy-Free-Kinda-Healthy Ginger Flapjacks

So here it is my first, knowing, foray into the world of non-dairy. I was left nearly sobbing at my local supermarket when I spotted the cream cakes yesterday, “I deserve a mid-week treat” I thought. Who knew so many cakes and biscuits contain one form or another of dairy. Any way the long and short of it is that these are super quick to make, are relatively healthy and got a good nod and “mmm” from colleagues.

300g oats, 100g plain flour, 200g caster sugar 5 tbs honey, 350g storck, 2 pcs ginger in syrup for the icing: 200g icing sugar, 150g storck, 2 tsp ground ginger to decorate: crystallised ginger

Preheat the oven to 200c and line a square tin (or a small roasting tin, if your house mate burnt caramel in your tin and had to throw it away) with baking paper. In a pan melt the vegetable fat (I used Storck) and add the honey. Stir in the oats. Slowly sift in the flour. Chop the ginger in syrup into small pieces and mix this in with the flapjacks; I poured in some of the  syrup too. Evenly spread this into your tin and pop into the oven for about 20 mins. It may need a little longer if you don’t have a fan assisted oven. They should turn golden brown but not become solid, a softer flapjack is a better flapjack in my eyes. Bring out of the oven and let it cool in the tin.

 Melt the Storck for your icing. When this is melted add the ground ginger and then slowly incorporate the icing sugar. Pour this mixture over the flapjacks, no need to worry if they are cool, then sprinkle on the crystallised ginger for decoration. Let it all cool in the tin. Mine cooled over night as I’m a serial night time baker, but they made the perfect wake me up breakfast as I ran for the bus.

Note: if you are dairy intolerant to use only the paper wrapped Storck and not the one that comes in a plastic tub. My internet research suggests that only the paper wrapped offering is completely dairy free.

“Cant stop thinking about ginger flapjacks, x” Martha Gill

Moo Ban

This is the boldest gastronomic decision I have ever made. I’m giving up dairy. That means no butter, no cheese, no milk in my coffee, none of my usual cakes, god I may cave right now.

Its only for 30 days though and i intend to explore some vegan recipes and soya drinks along the way. Fingers crossed vegan diets arent as boring as they sound.

No 67

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No 67 is my weekend haven where i attempt to quell my hangover with a mixture of food, coffee and a dash of culture.
The cafe cum dining room is attached to the South London Gallery and unless you have the eyes of a hawk you’d need a recommendation to spot it. A few tables sit outside with patrons sipping coffee or a bloody mary but otherwise there is little signage to market the place.
Inside its relaxed and with a quiet hum. Its always busy at the weekend so sometimes you may have to stand around awkwardly until someone leaves but its always worth it. I prefer the large communal table found at the back. Its has large windows with white wash walls and high up is a huge gold, floral mural.
The brunch menu is ludicrously well priced, a mere £2.75 for porridge with fruit compote, and caters all tastes. Most days i plump for the kippers with spinach and a beautiful soft boiled egg but sweet tooth days demand waffles with bacon and lashings of bourbon syrup. But if you are a fan of a full cooked breakfast you should try the Spanglish (eggs, chargrilled chorizo, morcilla beans, roast mushroom and sourdough toast).
The little details and friendly service are what make No 67 such a pleasure to visit. That and when you are satiated and your head is no longer pounding, you can nip next door and check out the latest in the gallery.
Brunch is served between 10 and 3:30pm.

“There are very few things this New Yorker loves as much as Sunday brunch. You can sleep until noon and still get eggs anywhere in the city, alcohol is often included with the meal” Carrie Sex & the City

Ssh it’s Sunday…

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… and I’m hanging at Somerset House for London Fashion Week.