It came down in the bucket loads today. Oxford was deserted for a Saturday and absolutely beautiful.
Saturday, 18 December 2010
On Wednesday I graduated from the London School of Economics. Was lovely to have my parents over from Egypt to celebrate with Freddy and I. We drove in from Oxford then hung around Covent Garden and Knightsbridge. So thankful to be finished and not to have any more essays to write.
Thursday, 9 December 2010
As you might already know Freddy has been unwell this week after having surgery on his thumb. This was just the thing to help him get better.
Ingredients: 1 banana, 4 scoops of vanilla ice cream, pink sprinkles, hot fudge, whipped cream.
Directions: cut banana length wise, fill with ice cream, top with whipped cream, sprinkles, and hot fudge.
Sunday, 28 November 2010
We have been making these pancakes for the last couple of weekends. Jenny has had Saturdays off and its a great way to start the day!
3 large eggs
1 cup plain flour
1 heaped tsp baking powder
a pinch of salt and sugar
a splash of vanilla essence
Separate the egg yolks and egg whites. Add the yolks to the rest of the ingredients above and beat into a batter (except the salt, sugar, and blueberries). Whisk the egg whites with the salt and sugar until they form stiff peaks. Then fold the whites back into the batter. Add a dollop of the batter to a warm frying pan. Once it starts frying add the blueberries to the uncooked side. Then flip over. Fry for a bit and then your done. MmmmMmmmMmmm.
Monday, 1 November 2010
Saturday, 30 October 2010
I know, I know. Im on a bit of a food blogging binge at the moment. But we are making some pretty tasty treats and have a few new regular recipes that we make all the time, so am trying to get them up on the blog.
Made some tomato soup the other day... it was good.
Ingredients: (serves four)
1kg ripe cherry tomatoes (but I reckon any kind of toms are good)
4 large tomatoes
1 fresh red chili
4 cloves of garlic
1 ciabatta loaf
2 small red onions
4 tbsp balsamic vinegar
a small bunch of fresh basil
a few dollops of creme fraiche
salt and pepper
Turn on oven to 220 celsius. Get our tomatoes and quarter the big ones. Stick on a roasting tray with the peeled and crushed cloves of garlic. Drizzle with olive oil and salt and pepper. Chop up chili and add. Toss everything around and put on top shelf of oven for 12-15 mins.
Peel and roughly chop the onions and put into a hot saucepan and some olive oil and a good pinch of salt. Leave to soften, stirring occasionally. Stir in the balsamic vinegar and leave to reduce down. Once the tomatoes are roasted and are slightly blackened on top add them to the saucepan. Give them a good mix around and leave for a few minutes to bubble away. Get your blender ready. Pour the mix into the blender (in batches if blender is not big enough to take it all at once) and add the basil. Give it a good old blend around and once finished pour back in the pan (to keep warm). Add some creme fraiche or sour cream when serving.
We also made some homemade croutons using ciabatta, which we tore up and sprinkled with salt and olive oil and popped in the oven for 10-15 mins.
We had a guacamole platter with this meal. Made us feel pretty super healthy.
1-2 fresh chilies
a handful of coriander
2 ripe avocados
bulb of fennel
Destone and peel avocado. Either chuck in food processor with chilies, tomatoes, and coriander or chop finely. Then squeeze the limes over the mixture. Chop up the rest of the ingredients to use as things you can dip into the guac. MmmMmmMmm (the fennel was surprisingly good)
Thursday, 28 October 2010
So Jamie has a new book. I know Jenny and I are such suckers for his recipes. I'm not saying that we like all his stuff, but he does some pretty tasty stuff going on. And his palate is pretty similar to ours. So here is: Chicken Skewers with satay sauce and fiery noodle salad.
Ingredients: feeds 4
bunch of coriander
1 fresh red chilli
1/2 a clove of garlic
3 heaped tablespoons good-quality crunchy peanut butter
thumb sized piece of ginger
250g dried medium egg noodles (1 nest per person)
100g unsalted cashews
1/2 a medium-sized red onion
1 fresh red chilli
a small bunch of fresh coriander
1-2 tbsp soy sauce
1 tsp sesame oil
1 tsp fish sauce
1 tsp runny honey
2 gem lettuces
So technically this should take 30 mins, but realistically more like 45. Stick some skewers in water. For the satay chop up a small bunch of coriander, garlic, 3 tbsp peanut butter and a glug of soy sauce. Peel and chop the ginger and add. Grate the zest of both limes and add the juice of one. Throw into a food processor or chop finely. Your call. Chopping by hand is obviously more work and takes longer. Also add a splash of water. Use half of this to marinade the chicken and the other half as tasty dip with the meal.
Chop up the chicken and stick them on the skewers. Toss with satay sauce. Drizzle with olive oil and stick in oven. Put on the top shelf and use the grill function (so only heat from above). 8-10 minutes on each side (or until cooked through). When you flip them over drizzle over with honey.
Put the noodles in a large bowl, cover with boiling water and a plate, then leave to soak for 6 minutes. Put a medium frying pan on a low heat. Bash the cashew nuts with a rolling pin or a pestle. Add to the warm pan and leave to toast. Peel the red onion half and add small bunch of coriander either to a food processor or chop finely. Put in a serving bowl with some soy sauce and olive oil and the juice of 1 lime and the fish sauce and sesame oil. Taste the sauce and season to taste. Drain and add the noodles. Toss everything together. And serve with chicken and lettuce. Sprinkle over with the toasted cashews (add some honey at the end of the toasting process for extra goodness).
Tuesday, 26 October 2010
Saturday, 23 October 2010
Monday, 4 October 2010
Thursday, 16 September 2010
Freddy and I arrived safely home today after a lovely trip to the US. I'm currently on the bus into London to stay at a friend's house and go to London Fashion Week over the weekend. Then on Tuesday I'm starting a two week work experience at a political think tank. Freddy is currently at home playing his new game Halo Reach online against Patrick who is in London. He's going to be pretty busy too over the next couple weeks. I've got loads of beautiful photos from the last two weeks and I'm going to upload some of my favourites on here. First up is Obie playing playing in the pool in his backyard.
Saturday, 21 August 2010
Sunday, 15 August 2010
Today is the 1st birthday of my other blog The Style Crusader. In honour of the momentous occasion Freddy suggested that we bake a cake. Since he isn't a mahoosive fan of my chocolate cake I thought we should try a different sort. I opted for this Snickerdoodle version, in my opinion the king of all cakes. If you love cinnamon, like I do, then this cake may become your very best friend.
The cake: get yourself a standard cake mix (either white or yellow will do fine), 1 cup of milk, 1 stick melted butter (113 grams), 1 tsp vanilla, and 2 tsp cinnamon. Make the cake mix as the directions on the box say and then add the milk, butter, vanilla and cinnamon to it. I was a little concerned because it basically just looks like a sloppy watery mess. But don't worry, it will cook beauitfully and be so moist. Bake the cake as indicated on the box.
The frosting: 1 stick (or 113g) of butter at room temperature, 3 3/4 cup of icing sugar, 3 tbsp milk, 1 tsp vanilla, 1tsp cinnamon (I added a bit more cinnamon... just put in as much as you fancy). Blend up the butter with an electric mixer until it's fluffy and then add the sugar and milk. Blend on low until the sugar mixes in. Add the cinnamon and vanilla and blend on medium until it is light and fluffy. If it feels too stiff you can add a bit more milk. The recipe I saw advised to put the frosting in the fridge until you are ready to use it, but this made my frosting quite difficult to spread (hence my manky cake). So, pop it in the fridge if you want... but I wouldn't recommend it, or if you do maybe blend in a bit of additional milk to help soften it.
Once your cakes have cooled just frost those bad boys right up and serve them to some hungry people as quick as you can. This is my favourite cake... hope you enjoy.