The Food Diaries

BREAKFAST APPETIZERS COCKTAILS DIPS BRUSCHETTAS SALADS CHICKEN FISH MEAT PASTA RICE RISOTTO SOUP TARTS VEGETABLES VEGETARIAN VEGAN DESSERTS AMERICAN ASIAN BRITISH FRENCH INDIAN MEXICAN

[fooddiaries]

Panzanella

Place 1kg ripe tomatoes (chopped) in a colander set over a bowl and season with 2 tsp salt. Stir to coat. Set aside to drain, tossing occasionally. Leave for at least 15 minutes.

In a large bowl, mix together 340g stale sourdough bread cut into cubes with 2 tbsp (30ml) olive oil. Spread onto a baking sheet and bake in the oven for about 15 minutes at 180c until crisp and firm. Remove from oven and let cool.

Place the tomato juice that has accumulated under the colander in a small mixing jug, along with 1 small shallot finely chopped (around 2 tbsp), 2 garlic cloves, finely chopped (around 2 tsp), 1 tsp Dijon mustard, and 2 tbsp cider or red wine vinegar. Whisk in 120ml olive oil. Season to taste with salt and pepper.

Combine toasted bread, tomatoes, and dressing in a large bowl. Add small basil and parsley leaves. Let rest 30 minutes before serving, to let the dressing get absorbed by the bread.

Optional: add some thinly sliced fennel when dressing the salad to add a nice crunch.

[fooddiaries]

Tzatziki (minty and dill-free)

Grate 220g Persian cucumbers* (unpeeled) and place in a colander over a bowl. Sprinkle with a little salt and leave to drain.

Meanwhile, place 1 garlic clove (peeled) in a mortar. Sprinkle with a pinch of coarse salt and pound to a paste.

Stir in 1 cup Greek yoghurt, 1 tbsp olive oil, 1 tbsp lemon (half a lemon), 1 tbsp finely chopped fresh mint and 1/2 tsp dried mint (or either just fresh mint or dried mint).

Squeeze as much water from the cucumbers as you can, leaving behind about 1/2 cup of cucumber pulp. Add to the bowl and stir.

Taste and adjust ingredients as required (salt, mint, yoghurt).

*Or substitute with regular cucumbers, but increase the quantity to 250g as they tend to have more water in them.

[fooddiaries]

Rhubarb Lemon Pound Cake

Note: This recipe makes a small pound cake making 6 servings, baked in a 20cm x 14cm loaf pan. Double the cake batter quantities for a larger cake, for which you can use a slightly larger loaf pan. Use the same rhubarb quantity.

Make up a batch of rhubarb poached in a sugar syrup. The recipe is here, using 400g rhubarb and 140g sugar. You don't need to leave overnight before using. Separate the rhubarb pieces and its syrup in two dishes and set aside.

In a small bowl mix together 100g flour with 1/2 tsp baking powder and 1/4 tsp salt.

In a larger bowl beat together 110g butter with 100g sugar using an electric mixer until light and fluffy. Beat in 2 eggs, one at a time, scraping down the bowl between each addition. Beat in half the flour mixture until just combined, then beat in the zest of 1 lemon and its juice (around 40ml). Beat in the remaining flour mixture until just combined.

Scrape half the batter into a prepared loaf pan (with butter and flour), then lay half the rhubarb slices in an even layer on top of the batter. Cover with remaining batter, smoothing the top.

Bake the cake for 20 minutes at 180c, then remove the pan from the oven and quickly lay the remaining rhubarb slices next to each other on the top of the cake. Return the pan to the oven and bake until a toothpick inserted in the cake's centre comes out clean, another 35 to 50 minutes (depending on the amount of cake batter).

Brush some rhubarb syrup on top of the cake once it comes out of the oven. Let cake cool in pan on a wire rack before serving, at least 2 hours, then carefully remove the cake from the pan and serve.

[fooddiaries]

Maple Miso Salmon with Asparagus

In a small bowl, whisk together 2 tsp maple syrup, 2 tsp white or brown miso, 2 tsp rice wine vinegar, 1 tsp soy sauce, and 1 tsp each grated garlic and ginger.

Pour the mixture on top of 2 skin-on salmon fillets and gently massage all over. Leave to marinate for between a few minutes to a few hours.

Snap off the woody ends of 10 asparagus spears, place on one side of a baking sheet and sprinkle with sesame oil, salt and pepper.

Drizzle a bit of vegetable oil on the other side of the sheet and add the salmon fillets, skin side up.

Bake at 200c for 10-12 minutes.

Serve with basmati rice and a wedge of lime.

[fooddiaries]

Creamy Mushroom Soup (vegan)

Soak 15g dried porcini mushrooms in 100ml boiled water till softened. After 5 minutes strain the mushrooms into a small bowl, and set aside the liquid.

Cover 1/4 cup raw cashews in boiled water. Strain after 15 minutes and set aside.

Heat 60ml olive oil in a large pot over medium-high heat. Arrange 500g mixed mushrooms (such as crimini, shiitake, oyster), along with the rehydrated porcini mushrooms, cut into bite-size pieces in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Stir and continue to cook, tossing occasionally, until golden brown all over, 5–7 minutes longer. Using a slotted spoon, transfer mushrooms to a plate, leaving oil behind.

Add 1 onion and 2 shallots, finely chopped to the pot; season with salt. Cook, stirring often and reducing heat as needed if beginning to brown, until very soft, 8–10 minutes. Add 4 garlic cloves, finely chopped and continue to cook, stirring occasionally, until softened and fragrant, about 3 minutes. Sprinkle with 2 tsp smoked paprika, and the leaves of 3 fresh thyme sprigs and stir. Add 100ml white wine and cook until almost completely evaporated, about 1 minute. Add most of the mushrooms to the pot (setting aside a handful for garnish), along with 1 L mushroom or vegetable broth and the porcini liquid. Bring to a simmer for 12 minutes.

Add the cashews and 1 tbsp red or white miso. Purée until very smooth. Simmer, stirring occasionally, for 10–15 minutes. Season with salt and pepper.

Mix 1 tsp smoked paprika with 1.5 tbsp olive oil and heat in the microwave. Mix well.

Serve the soup in bowls garnished with the mushrooms and a drizzle of the paprika oil.

[fooddiaries]

Whiskey Sour Cocktail

In a cocktail shaker half-filled with ice add 2 parts bourbon, 1 part lemon juice, 1/2 part sugar syrup, 1/2 part egg white, and shake hard for 20 seconds to chill.

Strain into a glass filled with ice and garnish with a cherry and/or orange slice.

[fooddiaries]

Prawn bites

Slice a large cucumber into thickish slices. Top each with a dollop of taramasolata. Snuggle in a couple of small prawns over each slice. Garnish with lemon zest and a sprig of chives.

Chill before serving.

[fooddiaries]

Winter Citrus Cocktail

Squeeze the juice of 4 blood oranges, 1 pink grapefruit, and 1 lemon (to make around 300ml in total). Mix into a pitcher with 200ml vodka.

Serve over ice.

Makes 4-6 servings.

[fooddiaries]

Exotic fruit cocktail

Thinly cut into bite-sized pieces 400g exotic fruits such as pineapple, mango, and cantaloupe, and place in a salad bowl. Add 90ml passion fruit pulp and sprinkle in 1 cup pomegranate seeds.

Mix in some thinly sliced mint leaves and 2 heaped tbsp icing sugar. Optional, add a dash of Cointreau.

Sprinkle with chopped pistachio nuts before serving in small bowls.

[fooddiaries]

Sea salted brownies

Melt 225g (1 cup) butter. Set aside until tepid.

Sift together 125g (1 cup) cocoa powder, 70g (1/2 cup) flour, 2 tsp espresso powder, and 3/4 teaspoon of sea salt in a large bowl.

In a separate small bowl, whisk together 4 eggs, 150g (3/4 cup) granulated sugar, and 170g (3/4 cup) brown sugar until light and airy.

Stir half of the egg mixture into the cocoa powder mixture, then stir in the melted butter. Stir in the remaining egg mixture.

Scrape the batter into a pan (either a 20cm square pan or a 22 x 33cm rectangular pan) which has been greased with softened butter and then dusted with flour (I also like to line the bottom with baking parchment). Smooth the top, and sprinkle liberally with flaky sea salt.

Bake the brownies in a 180c oven until the centre is almost set, about 20-25 minutes.

Let cool in the pan before decanting and cutting into squares.

[fooddiaries]

Beef Ragù

Cut three beef cheeks (around 1.2kg in total) into 3 pieces and season with salt and pepper. Heat 1 tbsp olive oil in a large casserole pan over high heat. Colour 4 or 5 beef cheek pieces at a time in the hot pan, turning until well browned on all sides. Remove to a plate and set aside while you brown the remaining meat.

Once all the beef is browned and set aside, add 150g pancetta, chopped to the pan and cook for 5 minutes or until golden and crispy. Add 1 tbsp olive oil, and 2 onions, finely chopped and cook over medium-high heat for 5 minutes to soften. Add 3 carrots, 4 celery sticks and 4 garlic cloves, all finely chopped, and cook, stirring from time to time, for 8 minutes.

Stir in 3 tbsp tomato purée and cook, stirring, for 2 minutes. Now pour in 400ml red wine, scraping up the sediment stuck to the bottom of the pan. Bring to a simmer and let the wine bubble to reduce by half.

Add 4 sprigs of thyme, 2 sprigs of rosemary, 2 bay leaves, 500ml beef stock and 2 x 400g cans of chopped tomatoes and bring back up to a simmer.

Return the beef to the pan and put the lid on. Transfer the pan to the oven (set to 180°C) and cook for 3½ hours or until the meat is meltingly tender.

Serve with polenta or mashed potatoes and sprinkle with chopped parsley.

Makes 8-9 servings.

[fooddiaries]

Asian Slaw with Peanut Dressing

Whisk together 2 tbsp peanut butter, 2 tbsp soy sauce, 2 tbs rice vinegar, 2 tsp honey, and 2 tsp ginger paste.

Mix into some shredded cabbage, carrot and red onion.

[fooddiaries]

Savoy Cabbage & Radicchio Slaw with Blood Orange Dressing

To make the dressing whisk together 90ml fresh blood orange juice, 2 tbsp rice vinegar, 1 tsp honey, 60ml olive oil, and 60ml mayonnaise. Season with salt and pepper. Refrigerate.

Thinly slice the light green centre of a savoy cabbage and a small radicchio head. Place in a salad bowl. Add 1 shallot, finely sliced and toss with some of the dressing (to taste).

[fooddiaries]

Asparagus & Cheese Tart

Roll out a 320g puff pastry roll onto a baking tray and prick the entire surface with a fork. Baste the entire surface of the pastry with a thin layer of Dijon mustard.

Distribute thin slices of goat's cheese (200g) across the tart and sprinkle with 160g Gruyere cheese (grated).

Distribute around 400g thin asparagus spears* (snapping off the woody ends) across the tart (around 16-24 depending on their size). Season with salt and pepper.

Bake at 200c for 15-20 minutes till bubbly.

* If the asparagus spears are thick, blanch in boiling water for a minute or two before placing on the tart.

Serves 4.

You can also make these into individual tarts.

[fooddiaries]

Green Tapenade

Pulse together 300g pitted green olives in a food processor along with 1 garlic clove, 1 tbsp capers, 25g walnuts, and 25g parsley.

Add 50ml olive oil and the juice of 1/2 lemon. Pulse again.

Serve on bruschetta or use in puff pastry pinwheels.

[fooddiaries]

Ricotta pesto with lemon & greens

In an immersion blender place 1 garlic clove, 1/2 tsp salt, a good cracking of black pepper, 3 tbs pine nuts, and a large handful of greens, such as parsley, basil or radish tops. Top with 60ml olive oil, and pulse till well blended. If using radish tops you might need to loosen them with a little water.

Add the zest and juice of 1 lemon (60ml), along with 125ml parmesan and/or pecorino, and 250g ricotta. Blitz again.

Will make enough for 500g of pasta. Add to the drained pasta along with some of the cooking water to loosen the sauce.

Serve with a sprinkling of parmesan or pecorino

[fooddiaries]

Prawn Cakes

Chop 150g peeled raw prawns into small pieces and place in a mixing bowl. Put 250g of peeled raw prawns into a food processor, blitz until smooth, and scrape into the mixing bowl.

Add 2 spring onions, finely chopped, the zest of 1 lemon (or lime), 2 tbsp baby capers, chopped, 2 tbsp each of dill and parsley, finely chopped, and 3 tbsp flour. Season with some salt and pepper and mix well.

Put 100g breadcrumbs into a shallow bowl. Divide the prawn mixture into 12 pieces and shape into patties. Dip the patties in the breadcrumbs to coat. Refrigerate to firm up.

Heat a shallow amount of vegetable oil in a pan and fry till golden on both sides. Keep the prawn cakes warm in a low oven (130c) while you cook all the patties and are ready to serve.

Serve with a lemon or lime wedge. I like to serve it with a celery rémoulade salad.

Makes 12 cakes.