South-American Fried Egg

This is honestly the only way I’ll cook eggs.  It’s a delicious recipe!

Adapted from ‘The First-Time Cook’ by Sophie Grigson 

Ingredients:
Olive oil (enough to coat the bottom of a frying pan)
1 Egg
1/4 red chilli (diced), or chilli flakes, or ¼ tsp chilli powder, or cayenne pepper
1/2 tsp cumin
1 garlic clove, peeled and chopped
1 slice of toast
a splash of Balsamic vinegar
a pinch of salt
Chopped cilantro to garnish

Use enough olive oil to cover the base of the pan.  Heat over fairly generous heat and break the eggs into the pan once the oil is hot enoguh to sputter.  Spoon the oil over the egg white to help it set and get nice and crispy.  Start with the heat high and then turn it down to get crispy whites and a runny yolk.  When the egg is half-cooked, add the chilli, cumin and garlic to the oil and continue cooking and spooning oil over the egg.  Lift the eggs out of the pan and onto the toast, and spoon some oil onto the toast.  Drizzle the egg on toast with balsamic vinegar, and sprinkle with cilantro and salt.

Buen provecho!
Emma

Soba Noodles with Peanut Butter

This is one of my ’sunny foods.’  I wouldn’t dream of having it in fall or winter, this is a spring and summer recipe.  I’ve cooked it and am posting it here in celebration of our nice spring weather! 

Ingredients:

Soba Noodles

Sauce:
2 spoonfuls peanut butter
1 TBSP Sesame Oil
1 TBSP Soy Sauce
a pinch of cayenne pepper
Optional:
diced ginger

Topping (optional):
Spring Onions
Vegetables (green beans and peas are both nice)
grilled chicken breast

Prepare the Soba noodles as directed on the package.  Make sure you rinse them in cold water after they’ve been boiled; this keeps them from clumping all together.  Mix the peanut butter, sesame oil, soy sauce and cayenne pepper together (to taste) to a molassesy consistency.  Prepare your chopping of choice, and mix it all together.  Simple as that; and delicious!

Let us know if you have any other great toppings!
-Emma

A party without a cake…

What’s a birthday party without a cake? Well, I guess it can be a perfectly respectable affair, but to me it just lacks a certain celebratory flair. When a friend’s birthday came our way, we knew we had to bake something special and beautiful. There were only two criteria: it couldn’t be a chocolate cake, and, as students with limited kitchen facilities (not even a handheld mixer!), it had to be something simple and easy to put together. Since we even lack round baking tins,Tina and I opted for a yellow, vanilla-flavoured sheet-cake which could be baked in a rectangular brownie pan, the recipe of which we found on Baking Bites.

Since we made this all by hand, the cake was dense rather than fluffy, but it was absolutely wonderful and came together quickly and easily. The icing was a spectacular surprise; although caster sugar is used, the result is smooth and buttery, with absolutely no crunchy bits of sugar throughout.

the beautiful finished product, which we decorated with decorative sugar flowers and candles bought from Waitrose. The dark splodges on which we’ve placed the white flowers are little dollops of dulche de leche (Argentinian milk jam) which Tina bought at Borough market some time ago. The dulche de leche also makes a great topping for a classic banana cake…

Sheet cake (the instructions reflect what we did, lacking a mixer)

2.5 cups cake flour
2 tsp baking powder
1/2 tsp salt
1.5 cups sugar (we used golden caster sugar)
1/2 cup butter, softened
3 eggs
1 cup milk
2 tsp vanilla extract

Preheat oven to 175 degrees Celcius
Grease 9×13 inch sheet pan with vegetable oil
Sift cake flour, baking powder and salt into bowl. Note: we don’t have a sifter, so we improvised by tossing the dry ingredients around a bit to aerate them. This might have contributed to the cake’s denseness, so if you like a denser, moister cake, don’t sift the ingredients.
Add sugar and mix to blend
Cut butter into four or five chunks. Drop into bowl with flour (we cut the butter into small pieces and rubbed them into the flour mixture). Blend until mxiture looks sandy and no chunks of butter remain (one or two minutes with an electric mixer on slow)
Combine milk, eggs and vanilla in large measuring bowl. Beat lightly until combined, using a fork.
Pour one cup of this egg mixture into bowl with mixer on low. Turn speed up to medium and mix for one and a half minutes (we mixed this until smooth. You could use a fork, spatula or even just your hands for this).
Reduce speed back to low and pour in the rest of the egg mixture. Continue to beat at low speed for about 30 seconds (or until smooth! It does take a bit more time by hand) until liquid is fully incorporated. Scrape down sides of the bowl and beat for a few more seconds if necessary
Pour batter into prepared pan; spread it evenly with a spatula. Tap gently a few times to eliminate any bubbles
Bake for 30 - 35 minutes until a toothpick inserted in the centre comes clean
Let cool for 30 mins in the pan before tuning it out onto a rack to cool completely

Vanilla Frosting

the paste of flour, milk and salt. It is not tasty, but it is the start of something beautiful (and tasty). Anyway, once you have this product, let it cool for about an hour and a half before adding it to the butter and sugar

the fluffy gorgeousness of this sweet, rich frosting

1 and 1/3 cups milk
1/4 cups flour
1/2 tsp salt
1 and 1/3 cups sugar (we used golden caster sugar)
1 and 1/3 cups butter, softened
2 tsp vanilla extract

Combine milk, flour and salt in medium saucepan with heat turned off. Whisk until smooth.
Cook over medium-high heat, whisking, until mixture thickens and comes to a boil, about 5 - 7 minutes.
Boil for 1 minute, then remove from heat
Strain into medium bowl and cover. Cool to room temperature, about 1.5 hours
When flour mixture is cool, beat together sugar, butter and vanilla until mixture is creamy and light (it is possible to do this with a fork and whisk, as we did, it just takes a bit longer!)
Add flour mixture a dollop at a time, beating it in until frosting is creamy and light

Original recipe is here, original frosting recipe is here

Russian Grocery Store in London

It wasn’t long ago that I discovered the wonderful little Russian grocery, Kalinka at 35 Queensway in London (Queensway or Bayswater tube).  While most of the products are technically imported from Poland or Germany, you can find all your favorite Russian foods here (or introduce yourself to the delights of simple, tasty Russian food).  We went on a walk on a nice spring day (punctuated by hail…oops) and then had a picnic in Hyde Park, which is conveniently located just a block away.  We went for the ‘peasant lunch’ buying two types of sausage (кольваса), farmer’s cheese (сыр), black rye bread (чёрный хлеб), eggplant caviar, Russian pickles, and some квась (Russian soda made from fermented bread) and apricot juice to wash it all down, and then finished with some poppyseed cake and spice cakes (пряники).  Kalinka is also a great place to buy things like buckwheat flour for a good price, get a nice bottle of vodka, or explore the interesting world of Russian candy.

In short, we highly recommend this little gem of a store in a fun part of London.

For more adventures in Russia, please visit www.baikalclub.blogspot.com

(Apologies for any egregious Russian spelling errors, I don’t type in Russian often)

Как вкусно!
Эмма

Brain food

You know it’s the exam period when meals become erratic, people run around sleep deprived and we start maxing out our library loans. Sometimes we spend so much time studying (or sleeping…or cleaning our rooms to avoid studying…) that we forget to eat, or at any rate forget to eat balanced meals.

There are plenty of foods which can provide you with a boost, whether in terms of energy or brain power. It’s well known that omega three fatty acids are essential for proper brain function, so fish is definitely on my menu plan…

Some of us are snacking on bananas, which are high in potassium and full of those slow-release calories which can give us a quick and often much-needed energy lift, particularly around mid-day. Dried fruit (prunes, apple rings, dehydrated mango and more) can dispel those hunger pangs as well, and are a good substitute for sweet things like cookies and cake, which are often craved during such stressful times. The energy boost of a good old-fashioned peanut butter sandwich is certainly hard to beat, at least according to some of us…some still need to be convinced.

Other foods great for brain power? Salmon, of course, is rich in those essential fatty acids, but other fish are good as well. Even some simple tuna salad does the trick. Vegetarian? Avocado is (as far as I can remember) one of the few non-animal sources of omega three fatty acids. (Try some of Emma’s guacamole). Walnuts and sunflower seeds are also full of essential nutrients that help our brains function at maximum capacity. Remember to eat a lot of fruit and vegetables, because some nutrients can only be absorbed at maximum capacity in the presence other nutrients. Your five-a-day is more important now than ever, because the last thing you want in the middle of exams is to fall sick.

Gingko biloba is thought to be a memory-booster, although as with most herbal remedies, how much of this is folklore and how much is medical fact remains in dispute. While I don’t think I’ll be taking any gingko supplements, avid tea-drinkers could try some gingko tea, available at most health-food stores. At any rate, it can’t hurt. Mint tea is also supposed to aid memory if you drink it while studying.

To anyone undergoing their exams at the moment (whatever kind of exams they may be), good luck! And remember…eat well, because life’s too short not to!

Chloe

Easing into the wonderful world of breads…

When someone says baking, i immediately think of extravagant yet comforting desserts, the scent of vanilla gracing the household and of course, the warm, chewy centre of a perfect fudge brownie. While i knew there was more to this fine art than just sugary delights, i somehow never came around exploring other options until a few days ago.

Originating in central Asia, and now more popularly known as one of the many kinds of indian bread, naan traditionally cooks in a tandoor, or clay oven, from which tandoori cooking takes its name. Its common practice to serve naan with any kind of meat or bean dish that can be scooped up but there are a whole range of variations when it comes to innovating this humble piece of bread from the peshawaari naan (with mixed nuts and raisins), keema naan (stuffed with minced meat) and the aloo naan (stuffed with potatoes) to name a few.

When i stumbled upon this recipe i decided to give it a go as it looked relatuvely simple and required such minimal ingredients. I soon discovered that savoury baking is in fact a possiblity and i would recommend this recipe to anyone who is yet to venture into the wonderful world of breads.. or simply because a good naan should be on your menu anyday! 

Naan

2 cups flour

3/4 cup water

2 tbsp cooking oil (any kind)

2 1/2 tbsp yougurt

i tsp sugar

i tsp salt

a pinch of baking soda

i tsp yeast

Method:

1. Mix the yeast into the water and set it aside.

2. Measure out the flour and transfer it into a relatively lareg pot/bowl.

3. Stir the salt, sugar and baking soda into the flour.

4. Pour in the cooking oil, mix thorouhly and repeat this with the yogurt. Using your hands would be ideal for this as the dough gets pretty sticky from this point on and trying to handle it with utensils can be really annoying.

5. Add in the water and yeast mixture and work the dough untill everything is completely incorporated Rub your hands with a little bit  of oil at this point as it makes kneading the dough much easier.

 6. A few minutes of kneading will result in a homogenous blob of goodness and you have now created the perfect dough! Cover the bowl with some cling  and leave the dough to rise for about 3-4 hours.

 7. Now, the dough should have doubled in volume and we are now ready to roll out the naan. I deally, we should use a rolling pin for this but i highly doubt most university students, with our “state of the art” kitchen facilities would own one. What we often do have lying around however, are used glass bottles, with smooth, cyndrical surfaces. This will serve as a perfect substitute.

8. Preheat the oven to about 220 degrees celcius. 

9. Divide the dough into 8 equal parts. 

10. Dip each ball in flour before rolling them out.

11. Roll them out in any shape you fancy, but remember that they should be at least about 1/4 of an inch thick.

12. Depending on the size of your oven/baking tray, use your discretion to determine how many naans you want to bake at any one time. Keep in mind that they will puff up slightly.

13. Bake the naans for about 7-8 minutes, or until they look gorgeously tanned in most areas.    

14. Once out of the oven, brush each piece with a thin layer of butter, ghee or even margerine if thats what you have. The spread will melt beautifully, leaving the naan glistening with goodness.. and you can now serve it with any curry/chutney/dish of your choice!

 

Eat well…. because life’s too short not to !

Tina                                                          

Do-It-Yourself Chilli

I’m calling this Do-It-Yourself, because this isn’t so much a recipe as it is a list of flavors, and directions for what I did.  Chilli is one of those things that everyone and their uncle has their own way of doing, and I don’t want to interfere with anyone’s family traditions. 

The essence of chilli is ::drumroll please:: chilli powder!  Cumin also plays a major role, as do tomatoes and beans.  Ground meat is key for those who aren’t vegetarian, but the type of meat is up to you…beef is common; we used pork; venison, lamb, or turkey could also be delicious.  Vegetarian chilli can also be delicious: peppers, zucchini and corn are a few possible ingredients that come to mind.

Here are the directions for our chilli:

I started off by sauteeing a chopped onion and some garlic in vegetable oil.  When the onion started to go transparent, I added chilli powder (the amount depends on how hot you want it, and how hot your chilli powder is) and cumin.  After a bit I added some tomato paste and kept sauteeing.  Once it had reached a nice gloopy consistency, I added the pork, and sauteed it until it was no longer red and was nicely coated with the spices.  Then I added some creamed tomatoes and water to give it a soupy consistency, added some chopped tomatoes and bell peppers, and the beans which had been pre-soaked overnight.  We used a mixture of black beans and butter beans, and it was delicious, but kidney beans are traditional.  The trick now is to let it simmer for a good long while…ours cooked for six-ish hours.  You want everything to look fairly gloopy.

Let us know if you come up with some great additions to the basic recipe!

Have fun!
-Emma

 

Patty Melts

This is a food that to me is incredibly simple…I can’t imagine that people haven’t had it before.  The beauty of them is that they are a cross between a tuna salad sandwich and grilled cheese.  My family frequently has these for a weekend lunch, and they’re delicious.  As my Mom and I say, ‘They’re not as bad for you as they taste’

Ingredients (makes two sandwiches):
Filling:
1 can tuna
1 heaping Tbsp mayonnaise
1 medium dill pickle, diced (or 1 tsp dill relish)
         you can use sweet pickle if you prefer, I just personally don’t like them

Cheddar Cheese 
4 pieces bread (use something that will grill and crisp up nicely, I like pita bread, white bread, or a light sourdough)
butter or olive oil to grill

Mix the tuna, mayonnaise and pickle to make a tuna salad.  Spread the tuna salad on bread and top with cheddar cheese, and then add the other slice of bread to make a sandwich.  Butter the bread (or drizzle olive oil) and place the sandwich in a frying pan on medium heat, so the bread gets crisp and golden and the cheese melts.  Make sure to toast both sides!  This is nice served with veggie sticks, crisps, pickles, and fruit.

Enjoy!

-Emma

Mom’s Pork Stew

This is one of my favorite winter comfort foods from home.  Although I consider it a comfort food, and label it Mom’s recipe, it is by no means a traditional salt, pepper and boil kind of stew.  This has all kinds of flavors dancing through, including a bit of a kick of cayennne.

Ingredients:

500 g. Pork, cubed
200 g. black beans (soaked at least 6 hours)
1 large sweet potato, cubed
1/2 litre Orange Juice (fresh-squeezed is best)
approx. 250 ml water (or stock if you’re fancy)
1/2 onion, diced
2 cloves garlic, diced
Splash of olive oil
1/4 tsp ground cayenne pepper
1 tsp ground cumin
a few sprigs of cilantro

The main trick to this recipe is that the black beans and sweet potatoes must be cooked separately from the rest of the ingredients (they won’t go soft in orange juice).

In the main pot, sautee the onion and garlic in small amount of olive oil, and add the cayenne and cumin.  Add the cubed pork, orange juice, and water (don’t sautee the pork, add the liquid at the same time).  Bring to a boil and allow the mixture to simmer until the pork is soft.  It will be a funny color until the beans and sweet potato are added…don’t worry about it. Now add the black beans and sweet potatoes that have been cooked separately, and bring the whole mixture back to simmering for a bit.  Garnish with fresh cilantro, and serve with warm buttered flour tortillas.

Enjoy!

-Emma

Bruschetta

I have occasionally been accused of eating nothing but this.  While that isn’t entirely true, bruschetta is my favorite quick meal, and it’s what I usually bring to shared meals.  It’s obviously best with garden-fresh tomatoes, but I even love it with the pale winter grocery store variety.

These are the rough proportions when using one medium sized tomato; it’ll taste different with every tomato, and can be adapted to more tomatoes…

One medium-sized tomato
One clove of garlic
Five or so leaves of basil
Salt to draw juice from the tomato
a Sploosh of balsamic vinegar (the juicier the tomato, the less vinegar you need)

Take the tomato and cut it into cubes.  Put the cubes in a bowl with some salt to draw out the tomato juice; let this sit while you chop the other ingredients.  Dice the basil and garlic, and add it to the tomatoes.  Add some balsamic vinegar to give the mixture some liquid, but not enough to cover the tomato.  The amount will depend on how juicy the tomato was.  Let the mixture set for as long as you can bear…the more it melds the tastier it will be, but you’ll have to wait to eat it.  If you’re just making it for yourself, serve the tomato on top of toast drizzled in olive oil.  For a fancier version, serve it on nice garlic bread, or slices of a nice bakery loaf with olive oil set under the broiler a few minutes. 

Bon appetit!

-Emma