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Restaurant Reviews Restaurant Take Away

Salut!, restaurant take away review, London

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Restaurant Reviews Restaurant Take Away

Homing Pidgin, a love letter, restaurant review, London

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Restaurant Reviews

Alouette, a trip through the wardrobe, restaurant review, Copenhagen

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Fun that isn't food Restaurant Reviews Supperclubs

TV Dinners, where everyones a winner, immersive dining review

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Fun that isn't food Restaurant Reviews Vegan

Veganuary what I learnt eating plant based for a month

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Salut!, restaurant take away review, London

in Restaurant Reviews Restaurant Take Away on June 16, 2020 June 16, 2020

Forgive me, I have done a terrible thing.  I had a delivery on Friday and it wasn’t from Pidgin.  In my defense, it’s not really…

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Homing Pidgin, a love letter, restaurant review, London

in Restaurant Reviews Restaurant Take Away on May 19, 2020 June 16, 2020

Life has changed beyond all recognition. The world hasn’t stopped but it’s certainly slowed in a way I would never have imagined eight weeks ago. …

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Alouette, a trip through the wardrobe, restaurant review, Copenhagen

in Restaurant Reviews on March 9, 2020 March 9, 2020

Finally, after eight months of splitting my time between London and Copenhagen, I’ve spent my first weekend in Copenhagen.  I know. It’s ridiculous, but having…

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TV Dinners, where everyones a winner, immersive dining review

in Fun that isn't food Restaurant Reviews Supperclubs on February 15, 2020 February 15, 2020

Regular readers know I am a big  huge fan of Gingerline immersive dining experiences.  When I found out they had created something new, I was…

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Veganuary what I learnt eating plant based for a month

in Fun that isn't food Restaurant Reviews Vegan on February 9, 2020 February 15, 2020

So, January has come to an end, thank god for that.  This sentiment is entirely unrelated to my vegan journey, it’s just been such a…

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Wagamamas vegan dishes

It’s the final countdown, those last pesky days of January, Veganuary 2020, week four

in Uncategorized on February 4, 2020 February 4, 2020

We start the week in still in Athens. Day twenty two Breakfast – after a chat with Giannos at the breakfast buffet it’s clear that…

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Eating out and travel, Veganuary 2020, week three

in Fun that isn't food Restaurant Reviews on January 26, 2020 January 26, 2020

Right, here we go, just past the halfway mark as I write this.   Day fifteen Breakfast – yes, I know it boring but most…

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Veganuary 2020, week two.

in Fun that isn't food Restaurant Reviews on January 19, 2020 January 19, 2020

The week kicks off and I’m here in Copenhagen. So far, eating vegan here has been pretty easy, although I have sought out vegan restaurants…

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What the hell’s going on? Veganuary 2020, week one.

in Fun that isn't food Restaurant Reviews on January 9, 2020 January 19, 2020

This January I am embarking on my first ever Veganuary. If you’d told me a year ago I’d be doing this I’d have found it…

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Interno Restaurant, food that’s doing good, Cartagena, Colombia

in Restaurant Reviews on December 12, 2019 December 12, 2019

    Regular readers will know that often when planning a trip, decision making on where to go is based on restaurant availability and, sometimes (quite often),I…

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I often end up with a courgette or two languishing I often end up with a courgette or two languishing away in the bottom of the fridge, usually because I only need one but have to buy a pack. This #cookdown 2.0 recipe is from the new @ottolenghi book Flavour but it's been widely shared. I went to buy rose harissa to make it and the recipe is also on the jars of @belazu_co . It's listed as a side or meze dish but I had it with tagliatelle and it was delicious. I know it’s not a looker but trust me. 40ml olive oil 3 garlic cloves, finely sliced Heat gently in a pan, until the garlic is soft but don’t let it brown. Remove 2 tbls and half the garlic, place these in a bowl and mix with everything bar the courgettes and the basil. 1/2tbsp rose harissa 1/2 red chilli, finely chopped 1/4 preserved lemon, finely chopped, discarding any pips 1 tbsp lemon juice 450kg courgettes, finely sliced approx.2 large Add the courgettes to the pan and cook gently with a generous pinch of salt for about 15 minutes until they are soft but hold their shape. Add the harissa mix and remove from the heat. 15 basil leaves, roughly torn Scatter over the basil. I added my pasta to the pan with a little pasta water to get the most of the incredible oils. You could have this over rice, or even mash. Whatever you do, make sure you have some bread to mop it all up, swipe to the end to see why. Love S x. . . . . . #courgette #veggie #vegan #storecupboardsupper #recipeoftheday #lunch #homecooking #fridgeraid #spitalfields #bricklane #londonfoodie #glasgowfoodie #homecook #recipeideas #isolationinspiration #f52grams #eeeats #instafoodie #foodphotography #eathotdinners #whatimcooking #foodlover #healthycooking #healthyfood #foodie #pasta #harissa #vegetarianrecipe
Today's recipe is not mine, I’m borrowing it fro Today's recipe is not mine, I’m borrowing it from Delores to share the amazing story of @migratefuluk a wonderful social enterprise. Last week I took part in one of Migratefuls online cookery classes and I really enjoyed it. It wasn’t perfect, the ingredients list sent in advance wasnt the same as the one we were given on the class, but it wasnt hugely different and they offered alternatives as we went and I still made a delicious Jamican Curry with Delores. Before Migrateful Delores couldn’t do a cookery class live so imagine the challenge of doing it on zoom. Migrateful runs cookery classes led by refugees, asylum seekers and migrants. The classes provide ideal conditions for learning English and building confidence, but also for promoting contact and cultural exchange with the wider community. They provide employment, access to a support network, and all of this helps with self worth and mental health. When you take a class you hear first hand how impactful and life changing this really is. I cried twice listening to Delores tell her story and what Migrateful meant to her. Classes IRL will be back but online classes are really affordable and would be a great gift and way to do something with your loved ones while you are apart. This is not an ad, I paid for my class. I wanted to share it and encourage you to get involved. In my experience the best recipe for creating love and happiness comes from helping each other. Love S x . . . . . #cookdown #cookeryclass #socialenterprise #onlineactivity #jamaicanfood #chickencurry #carribeanfood #littlebricklanekitchen #Bricklanefood #plantain #spitalfieldsfood #chooselove #londonfoodie #glasgowfoodie #onlinecookeryclass #lockdownfun #winnerwinnerchickendinner #migrateful #charity #londonfood #homecooking #sharedexperiences 📸 @migratefuluk image two
I don’t know about where you are, but the weathe I don’t know about where you are, but the weather in London, has, on the whole been pretty lovely and mild. Todays #cookdown 2.0 recipe is inspired by a trip to the seaside this summer @oliversonthebeach and my love of the tinned fish aisle in european supermarkets, (yes, really). This is perfect for the days before payday or when you are short on time but still want something that feels special and is really tasty. Sardines on Toast One tin of sardines in oil Two slices of rye bread A generous portion of butter A pinch of salt Two tbs Mayonnaise One tsp dijon mustard One tsp lemon juice One tbs dill finely chopped Toast your bread. Mix the mayonnaise, lemon juice, mustard and dill together. One the sardines and enjoy. Its thats easy. You can switch the sardines to ones in a sauce or you could use tinned mackerel. I think tinned fish is so versatile, its brilliant to have in the cupboard and an inexpensive option. If you prefer Sourdough use that. The rye bread is delicious, it lasts well, it freezes really well and it reminds me of Copenhagen. Love S x. . . . . . . #sardines #seafood #tinnedfish #freezstorecupboardsupper #recipeoftheday #lunch #homecooking #Lunchrecipe #fishrecipe #spitalfields #bricklane #londonfoodie #glasgowfoodie #homecook #recipeideas #isolationinspiration #f52grams #eeeats #instafoodie #easyrecipe #foodphotography #eathotdinners #whatimcooking #foodlover #healthycooking #healthyfood #fiveminutemeal #easylunch #foodie
Welcome to the weekend! I am on a mission to use u Welcome to the weekend! I am on a mission to use up what is in my freezer. Because space is limited in #littlebricklanekitchen everything has to be organised and that means I keep a list of everything that goes into the freezer so I can use it effectively. One thing that is always in there is wild salmon fillets, and yet I still don’t eat enough fish. I also found a piece of smoked haddock and half a block of puff pastry and this gives you todays #cookdown 2.0 recipe. Fish pie - makes two individual pies Oven on 180 fan 1 salmon fillet -approx 80g 1 haddock fillet -approx 80g 150ml milk 1 bay leaf Poach your fish gently in the milk, be careful not to let it boil. Once the fish is cooked, approx, 12 mins, remove from the pan. 1 leek sliced 3 handfuls frozen peas Tsp olive oil Fry the leek until soft and then add the peas. 40g butter 40g plain flour Poaching milk 100ml milk Half a veg stock cube Melt the butter gently then add the flour to make a roux and cook out the flour, gradually add the milk, stirring all the time so you get a smooth white sauce. Add in the stock cube. Into this break the fish, add the leeks and peaks. Split the mixture into two small pie or casserole dishes. Half a block puff pastry. Roll out, cut in half and top the pie filling. Brush with milk and bake for 25 minutes until golden brown. Enjoy. You could, if you wanted to make this more luxurious add some prawns or scallops but it really is extremely tasty dish, especially as it's pretty much all from the freezer. Love S x . . . . . . #fishpie #seafood #freezerraid #recipeoftheday #homecooking #Lunchrecipe #salmonrecipe #spitalfields #bricklane #londonfoodie #glasgowfoodie #homecook #recipeideas #isolationinspiration #f52grams #eeeats #instafoodie #pielove #easyrecipe #foodphotography #leftoverlove #loveyourleftovers #eathotdinners #whatimcooking #foodlover #healthycooking #healthyfood
Todays recipe is inspired by childhood dinners, @s Todays recipe is inspired by childhood dinners, @smokestakuk and @renee_awesomeon20 . I loved it when my mum made baked potatoes, proper baked potatoes in the oven so the skin goes gorgeous and crispy. I’d mash the inside with butter and cheese and eat it leaving the skins which I’d fill with tuna mayo and salad and eat like a sandwich. For me this was a great way to use up leftovers, the potato skins from gnocchi and egg yolks from the frittata, the recipe below is if you are starting without any. Rarebit-ish stuffed potato skins Oven on 200 fan 1 large potato 1 tsp butter Prick your potato and rub with butter , season with salt and bake for at least 60 minutes or until soft inside. It depends on the size of your potato. Once cooked cut in half longways, and scoop out the inside taking care not to tear the skins. 1 egg beaten 50g cheddar 1 tsp mustard 1tsp worcester sauce 3 spring onions finely chopped ½ tsp smoked paprika 2 slices ham diced Mix all of the above with the potato, keeping aside 10g of cheese and the green ends of the spring onion. Fill the skins, and top with the extra cheese. Bake for another 10 minutes or until the top bubbles. Garnish with the rest of the spring onion and serve with a salad for a tasty and very filling lunch. What is your favourite baked potato topping? Day13 #cookdown 2.0 Love S x. . . . . . . #seasonalfood #veggie #bakedpotato #vegetarianrecipe #recipeoftheday #lunch #homecooking #Lunchrecipe #littlebricklanekitchen #spitalfields #bricklane #londonfoodie #glasgowfoodie #homecook #recipeideas #isolationinspiration #f52grams #eeeats #instafoodie #potatorecipe #easyrecipe #foodphotography #leftoverlove #loveyourleftovers #eathotdinners #whatimcooking #foodlover #healthycooking #healthyfood
Today has just completely disappeared, I have no i Today has just completely disappeared, I have no idea how its nearly 9pm and I’ve not had dinner, worse yet I’m not even in my jammies. I don’t know about you but I am getting cosy much earlier these nights, I love being cosy on the couch. This is a good basic recipe, you can add any sauce you like and experiment. Gnocchi Oven on 200 fan 1 very large potato - mine was 300g when scooped out 1 small egg whisked 100g plain flour 1 tsp salt Prick your potato all over and bake on a tray in the oven for at least 60 minutes, or until the outside is crispy and the inside soft. Once cooked, cut in half long ways and scoop the inside out into a bowl, keeping the skins intact (we’ll use these tomorrow). Mash the potato until completely smooth and lump free. Add the salt. Add the egg and mix. Now add the 70g flour, bring together using your hands. You may need more or less depending on the size of your potato. If its very wet and sticky add more flour. Turn out onto a clean, floured surface and kneed. It is quite sticky. Line a plate or tray with greaseproof paper and flour. Take some dough and roll like a skinny sausage. Cut into 2cm sections. Press with the back of a fork, to make grooves to hold the sauce. Keep going until you’ve used all the dough. I made about 40. To cook bring a pot of water to the boil, drop in (I had 9 in a portion) and cook for 3-5 minutes or until they float. Keep the water in case you want it for your sauce. I pan fried mine in butter, and served with roast squash, nutmeg, fried sage, pumpkin seeds and pecorino. Have you made gnocchi at home? Love Sx . . . . . . . #seasonalfood #veggie #potatorecipe #vegetarianrecipe #recipeoftheday #gnocchi #homecooking #Lunchrecipe #littlebricklanekitchen #spitalfields #bricklane #londonfoodie #glasgowfoodie #homecook #recipeideas #isolationinspiration #f52grams #eeeats #instafoodie #italianfood #easyrecipe #foodphotography #foodblogger #makeahead #foodlover #whatimcooking #foodlover #healthycooking #healthyfood #italianrecipe #cookdown
I hope you had a safe and happy weekend. This is a I hope you had a safe and happy weekend. This is a great recipe to make on a Sunday, or in fact any day and then you’ve got breakfast or lunch for the next fews days. You can eat it cold, (never straight from the fridge) or heat it under the grill or in the microwave. If you have any sad looking veg in the drawer at the bottom of the fridge you can probably add it in here. You can double this to make a big family sized dish. Potato & Pea Fritatta 3 small-ish potatoes boiled and sliced 3 spring onions chopped . Two large handfuls frozen peas 4 eggs 2 egg whites Pinch salt 1 tbs olive oil Heat the oil in the pan, and once hot layer the bottom of the pan with the sliced potatoes. After three minutes turn over the potatoes and add in the spring onions and peas, this will sizzle because of the water from the peas. Whisk the eggs and egg white in a bowl and season. Add to the pan, and reduce the heat. When you can see that the bottom of the frittata is cooked, pop the pan under the grill to finish off. If you wanted to you could add some grated cheese here. This is good for two or three portions depending on hunger and what you serve with it. Remember to use #cookdown 2.0 if you attempt any of the recipes, this is Day12, if you are counting. Love S x. . . . . . . #seasonalfood #veggie #fritatta #vegetarianrecipe #recipeoftheday #breakfastidea #homecooking #Lunchrecipe #littlebricklanekitchen #spitalfields #bricklane #londonfoodie #glasgowfoodie #homecook #recipeideas #isolationinspiration #f52grams #eeeats #instafoodie #eggrecipe #easyrecipe #foodphotography #leftoverlove #makeahead #foodlover #whatimcooking #foodlover #healthycooking #healthyfood
It’s a cold and wet day here in London, making t It’s a cold and wet day here in London, making todays #cookdown 2.0 Day10 recipe perfect. I’m bringing you another soup, one that’s rich, creamy and very, very luxurious. This one will use up your leftover squash from day8, and takes just 5 minutes to make. My lovely friend @themsgypsy just got a new job so I made this for her as part of a celebration tea. (We met outside, socially distanced). Creamy Squash and coconut soup - serves one Leftover roast squash and onions - about a big handful One can coconut milk ½ a stock cube Put everything in a pan and heat for five minutes. Blitz it all with a stick blender or in a food processor, whatever you have, until its thick and smooth. Use any leftover seeds and deep fried sage leaves to dress. This is a really good way to love your leftovers and shows that it's worth taking the time to roast a big tray of veggies and then use them in different recipes over the next week. I hope you are staying safe and cosy at home. Love S x. . . . . . . #soup #veggie #vegan #vegetarianrecipe #recipeoftheday #creamysoup #homecooking #healthyfood #littlebricklanekitchin #spitalfields #bricklane #londonfoodie #glasgowfoodie #homecook #recipeideas #isolationinspiration #f52grams #eeeats #instafoodie #winterwarmer #easyrecipe #foodphotography #plantbased #seasonalsoup #foodlover #whatimcooking #loveyourleftovers @foodtryb
TFIF! I am back in proper lockdown mode, tonight TFIF! I am back in proper lockdown mode, tonight I’m going back to my beloved @pidginlondon to collect dinner. If the weather stays nice I’m meeting @themsgypsy for a walk, this time last year we were in Colombia. Todays recipe for Day9 #cookdown 2.0, is one I’ve not had for ages, but I’ve got lots of salmon in the freezer so I’m trying to use it up. This is a single serve, and the amount of lentils is half a pack to prevent waste, it might not sound like much but its very filling. I had honestly forgotten how tasty this is and its definitely coming back on my go-to list. Salmon & lentil Nicoise Two small new potatoes One egg Handful green beans Put a pan of water on to boil, add your egg, and potatoes and cook for 6 ½ minutes for soft boiled. The potatoes will take about 15 minutes. Once the water is boiling add in the beans for 5 minutes Grill on full One salmon fillet One tsp rapeseed oil Place the salmon on a lined baking tray, (easier to wash), and rub the oil into the skin. Place under the grill skin side up for approx. 8 minutes, you want the skin to blister and go crispy. 6 cherry tomatoes halved Juice half a lemon 1 tbsp olive oil Heat the oil in a pan, add the tomatoes until just soft, remove from the heat and add the lemon juice. 125g puy lentils 6 black olives halved 1tbsp balsamic vinegar Mix all the above and season well. Add in all the other ingredients including all the cooking juices. Plate the salad and top with the salmon and egg which should be halved. You could easily double up on the salad here and have it the next day topped with something else, it would work with halloumi if you wanted it veggie, or some sausages, or pork fillet. If you fancy making this over the weekend, be sure to like and save it so its easy to find. Have a good weekend, love S x . . . . . . #seasonalfood #veggie #salmonrecipe #pescatarianrecipe #recipeoftheday #warmsalad #homecooking #wintersalad #littlebricklanekitchin #spitalfields #bricklane #londonfoodie #glasgowfoodie #homecook #recipeideas #isolationinspiration #f52grams #eeeats #instafoodie #winterwarmer #easyrecipe #foodphotography @#singleportion #healthyfood #foodlover
Here is a really delicious, simple supper for #coo Here is a really delicious, simple supper for #cookdown 2.0 day8. I used packet lentils, I prefer the texture to tinned, but you can use tinned or cooked from scratch. You can use any blue cheese you like, it’ll start to melt as you dot it on the warm squash. The toasted seeds can be used to top other salads or as a snack tomorrow, which is Friday 13th, in 2020 😟🤷🏼‍♀️ Warm Squash and Lentil salad with blue cheese Oven 200 fan ¼ butternut squash cubed (keep and wash the seeds) 1 tbsp rape seed oil Pinch salt In a roasting dish rub the oil into squash so that its all coated well. 1 onion cut into wedges 1 tsp cumin seeds ½ tsp fennel seeds 2 tsp aleppo chilli flakes Add to the roasting tray, into the oven for 45 minutes. Put the washed seeds on a tray and dry in the oven for five minutes. They will pop so keep an eye on them. Very small handful pumpkin seeds Dry fry these in a pan with salt and the squash seeds 9 Sage leaves Fry in hot oil and remove quickly as they crisp. Set onto kitchen towel to remove excess oil. 125g cooked puy lentils 1tbsp rape seed oil 1 tbsp smoked rape seed oil Add to a bowl with about pumpkin and onion, mix well. Season to taste 40g soft blue cheese (or vegan cheese) Plate the lentils and pumpkin, dress with the cheese, sage leaves and seeds. Save this to make later. Enjoy. Love S x. . . . . . . #seasonalfood #veggie #butternutsquash #vegetarianrecipe #veganrecipes #recipeoftheday #warmsalad #homecooking #wintersalad #littlebricklanekitchin #spitalfields #bricklane #londonfoodie #glasgowfoodie #homecook #recipeideas #isolationinspiration #eeeats #instafoodie #winterwarmer #easyrecipe #foodphotography #singleportion #britishfood #foodlover #whatimcooking #roastveg #singlesupper #nowasterecipe @foodtryb @tescofood
Today has been absolutely hectic, I have not stopp Today has been absolutely hectic, I have not stopped. And I’m still not finished. I ate lunch at 4.45. How is it only Wednesday? I thought I would take a quick break so I can share the day7 #cookdown 2.0, which also means for those of us in England we are one week into Lockdown. Well done surviving so far. Today’s recipe is a perfect single serve but also very easy to scale. Toad in the hole -serves one Oven on 180 fan 2 sausages of your choice Roast in the oven until starting to brown. Approx 8 minutes 1 egg 50g plain flour 100ml milk Pinch of salt Mix all of the above until smooth. Take the sausages out of the roasting dish. Cover the bottom of the dish in oil, use something without a strong flavour, like veg or sunflower. How much you need will depend how much fat has come out of your sausages. Don’t skimp here. Put back in the oven for five minutes to heat. Add sausages back into roasting dish, and then fill half way with the batter. Cook for 25 minutes. Serve with mash and onion gravy. To make veggie use veggie sausages. This will give you enough batter for two yorkshires, so while making your toad in the hole pop another dish in the oven and make a second one, you know you’ll enjoy it later either with gravy or jam as dessert. This is super simple and feels like a proper dinner. Do you know why its called Toad in the hole? Remember to save this and tag me when you cook it. Love S x . . . . . . #toadinthehole #veggie #classicbritishfood #vegetarianrecipe #recipeoftheday #yorkshirepudding #homecooking #sausages #littlebricklanekitchin #spitalfields #bricklane #londonfoodie #glasgowfoodie #homecook #recipeideas #isolationinspiration #f52grams #eeeats #instafoodie #winterwarmer #easyrecipe #foodphotography #singleportion #britishfood #foodlover #whatimcooking #bestofbritishfood #oniongravy @tescofood #tescofoodlovestories @foodtryb
During Lockdown - the original, my sister @sadiema During Lockdown - the original, my sister @sadiemac81 sent me the @rebelrecipes cookbook to cheer me up. Its full of delicious vegan recipes. This is taken from it with a few changes to the veg based on what I had and not wanting to buy whole packs of veg to only use a small amount for one recipe. Single gal problems. Tofu and Kimchi fried rice - serves two 160g pre cooked rice You need to let this cool so remember this before you start if you are not using a pre cooked packet. 180g firm tofu (because this splits a pack into three) 1 ½ tbsp tamari sauce 1 tbsp sesame oil ½ tbsp Mirin 1tsp maple syrup Mix all the ingredients. Cut the tofu into big cubes, marinate in the sauce for at least 30 minutes. I left mine overnight. Fry this till crispy with the marinade in a large pan, remove and cover until the rest is ready. I used 1cal spray oil. One cal spray oil about 15 sprays 4 spring onions sliced Cook till soft then add 75g mushrooms sliced 1 tbsp grated ginger 2 large clove garlic thinly sliced Cook for three to four minutes 75g carrot (one) 40g broccoli break into small florets 50g green beans halved 40g sugar snaps peas halved 40g spring greens Add to pan and cook for approx. 4 minutes till cooked but still with bite. 50g kimchi finely sliced Add the rice and kimchi. 1 tbsp sriracha 1 tbsp tamari ½ tbsp mirin 1/s tbsp sesame oil Mix the above and add to the rice. Stir in and remove from the heat. To dress 20g peanuts roasted Red chilli finely sliced Remember to tag me and use #cookdown 2.0 if you give this a try. Its perfect to make for dinner and reheat for lunch, that’s what I’m doing. How often do you go meat free? Love S x . . . . . . #friedrice #veggie #vegan #vegetarianrecipe #recipeoftheday #kimchi #homecooking #healthyfood #littlebricklanekitchin #spitalfields #bricklane #londonfoodie #glasgowfoodie #homecook #recipeideas #isolationinspiration #f52grams #eeeats #instafoodie #winterwarmer #easyrecipe #foodphotography #plantbased #koreanfood #foodlover #whatimcooking #tofurecipe #asianinspiredfood @tofooco @tescofood @yutakaeats
Monday nights I call my mum. If I don’t call he Monday nights I call my mum. If I don’t call her she’ll message me and tell me she was about to call the police to check I’m alive, she thinks she is hilarious, she often is. I was about to go for a walk after work and its absolutely chucking it down here so I will not be going for a walk. However it does mean that tonights recipe is perfect for the weather. My Mums soup - serves two/three depending how thick you like it and how hungry you are. 40g broth mix 1.5l water 1 vegetable stock cube 185g (three small) potatoes diced 130g (one medium) carrot grated 165g (one small) leek sliced 85g (two thin sticks) celery sliced 1 tbsp bouillon seasoning You don't need to soak the broth mix overnight, I never do. Rinse the broth mix and add to the water, bring to boil and then allow to simmer for an hour. Add all the veg and the bouillon and continue to simmer for another 90 minutes. Add seasoning to taste, remember stock can be quite salty. And you can always add more water on day two if you need to. This is a chuck it all in, super simple soup that makes me think of my mum. Serve it with thick slices of crusty white bread, thick with good butter. What is your best simple soup? Love S x. . . . . . #soup #veggie #vegan #vegetarianrecipe #recipeoftheday #scotchbroth #homecooking #healthyfood #littlebricklanekitchin #spitalfields #bricklane #londonfoodie #glasgowfoodie #homecook #recipeideas #isolationinspiration #f52grams #eeeats #instafoodie #winterwarmer #easyrecipe #foodphotography #plantbased #seasonalsoup #foodlover #whatimcooking @tescofood @foodtryb
Why does the weekend go twice as fast as the week? Why does the weekend go twice as fast as the week? Don’t know about you but I’m already cosied up at home, its so dark out, so early. Todays #cookdown 2.0 is a quick pasta dish and a good way to get some extra veggies. The courgette is hidden amongst the tagliatella so it could be a good one for veg haters. I used one medium courgette but you could easily use two as they really cook down. This serves one hungry person. Courgette and mushroom harissa pesto pasta 90g Tagliatella 1 tbsp Olive oil 1 large garlic clove 1 Medium courgette 2 large chestnut mushrooms 10 black olives 40g Rose harissa pesto, roughly a heaped table spoon. Cook the pasta as per the instructions, remember to salt the water. While that is cooked finley slice the garlic, add to a large frying pan with the oil and gently heat, you don't want it to colour. Slice the mushrooms and add to the pan, cook until they are browned. Use a peeler to make ribbons from the courgette and add to the pan. This should take as long as it takes the pasta to cook. Roughly chop the olives and add to the pan, using tongs add in the cooked pasta and stir in the pesto. Add a ladle of pasta water to make the sauce. Black pepper A big handful of grated pecorino. Plate the pasta finish with the cheese and a good grind of pepper. This is really quick, it takes as long as the pasta so no excuses not to get cooking. If you cook any of my #cookdown 2.0 recipes remember to tag me so I can see what you’ve made. What is your favourite pasta dish? Love S x . . . . . . #pasta #courgetti #veggie #vegetarianrecipe #recipeoftheday #15minutemeal #homecooking #healthyfood #littlebricklanekitchen #spitalfields #bricklane #londonfoodie #glasgowfoodie #homecook #recipeideas #isolationinspiration #f52grams #eeeats #instafoodie #pesto #roseharissa #autumneats #foodphotography @belazu_co @tescofood @foodtryb
What an amazing day! It started out with the sun What an amazing day! It started out with the sun splitting the sky here in London and that always makes me happy. Then, this afternoon the most incredible news from the US, Biden has won the election. I am delighted for all my American friends and the rest of the world. So if you are celebrating tonight, you might want something really easy for lunch or dinner, that nourishes you but feels like a big hug. Well #cookdown 2.0 day3 has you. I LOVE satay, this one is vegan, pretty healthy (about 550kcals) yet feels a bit naughty. Roast Broccoli with Satay Serves one Oven on at 160 fan 200g Tenderstem broccoli (you might want to slice diagonally depending on the thickness) Spray with one cal and a generous sprinkle of salt, roast for 30 minutes. Just check it about 20 mins in. 15g Peanuts Dry fry these to toast and then bash. ¼ tsp Brown rice miso paste 1 tbsp Tamari (or soy) 1 tsp Sriracha 1 tsp Mirin 1 tbsp Sesame oil 1 tsp Maple syrup (or honey) 2 tbsp Crunchy peanut butter ½ tsp Chilli flakes 3 tbsp coconut dairy free yoghurt Mix all of these together Half a fresh red chilli finely sliced. Wedge of lime Drizzle the satay sauce, peanuts and chilli over your broccoli. This makes a generous amount of sauce. Enjoy and remember to tag me if you attempt this. Love S x . . . . . . #satay #vegan #veggie #vegetarian #recipe #littlebricklanekitchen #homecooking #broccoli #asiancooking #bricklane #spitalfields #instafoodie #fakeaway #londonfoodie #glasgowfoodie #simplerecipe #isolationinspiration @foodtryb #autumnrecipe #f52grams #eeats #plantbased
I don’t know about you but I’m glad its Friday I don’t know about you but I’m glad its Friday, at least I think I am. I am going to embrace the short days and have a weekend of being cosy, eating comfort food and watching movies. But enough of that you want #cookdown 2.0 day 2 don’t you. This is a good recipe to make over the weekend and then you have it in the cupboard for the next few weeks. Cacao and Coco Nutty Granola Oven on at 180 fan 300 ml Pineapple Juice 10g Coconut oil 20g Honey (or vegan alt) 1.5 tsp Cinnamon Add to a small pot and warm gently to combine and melt 100g Oat Bran 500g Porridge oats Mix in a bowl with the liquid until its combined. Lay out on a baking tray, and pop in the oven for about 25 minutes. Mix halfway. 35g Walnuts 40g Almonds 25g Pumpkin seeds Roughly chop the nuts and add to the top of the granola to toast. Cook for a further 5/10 minutes. Allow to cool and add the following. 35g dessicated coconut 50g milled chia and flax seeds 40g Cacao Mix well and store in a seal box. This does about 14, 50g portions and is roughly 280kcals. You can change the juice, add more nuts, different nuts, this is just a starting point. Remember to tag me in what you make and use #cookdown 2.0. Enjoy the weekend. Love S x. #granola #breakfast #healthyeating #homecook #littlebricklanekitchen #oats #porridgeoats #foodie #glasgowfoodie #londonfoodie @foodtryb #easybreakfast #foodphotograph #recipe #recipeideas #instafoodie #eeeats #f52grams #spitalfields #atmytable #foodporn #homemade #quickbreakfast #healthybreakfast @bioglan.superfoods @tescofood #cacao #seeds #bricklane
Welcome to lockdown 2.0 in England. How is everyo Welcome to lockdown 2.0 in England. How is everyone feeling? It’s tough going back into full lockdown with the short days.I know I’m really going to miss the gym, restaurants and being able to see people. To stay cheerful and have something to focus on today I am bringing you #cookdown 2.0where I’m going to try to share a recipe with you everyday. Do you fancy joining me in trying some new recipes? I would love to see what you make if you try one of the recipes I share so please tag me and use #cookdown so I see it. Or maybe you have a recipe you think I should try. Tonights dinner is a #fakeaway chicken shawarma, and its really easy to make. Serves two Oven on at 180 fan One large chicken breast (approx 220g) 30g greek yoghurt ¼ tsp turmeric 2 cruched garlic cloves Pinch salt 1tsp urfa chilli Juice half a lemon Mix all of the above and cover the chicken with it. Put the chicken with the sauce on a baking tray alongside the oven chips and cook for 25 minutes. 100g oven chips Two wholemeal wraps Two big handfuls shredded lettuce One large tomato Pull apart the chicken and build you wraps, layering the salad, chicken and chips. Enjoy! Love S x #homecooking #healthyfood #chickenrecipe #shawarma #littlebricklanekitchen #homecook #foodie #glasgowfoodie #londonfoodie #spitalfields #bricklane #foodlover #foodphotography #recipe #whatimcooking #eathealthy #greekfood #instafood #recipeoftheday #eeeats #eastlondonfood #recipeinspiration
Go, go, go! If you are in England (and are not alr Go, go, go! If you are in England (and are not already in tier 3) then you have just two days to show as much local love as possible. I am eating out as much as I can and going to the gym twice a day, I know the second bit surprises me too. Last night I went to the lovely @thebuxtonlondon where the fantastic Clement made me feel so welcome again. It’s so nice to go somewhere that feels warm and welcoming, especially in these weird fucking times. I went veggie, quite by accident. I knew I was having the gnocci, because its always perfect. Its been revamped and made with buckwheat, squash (very seasonal), kale and parmesan. Its so good, soft and pillowy inside with a crispy shell. I love the slightly nutty flavour and the texture of the buckwheat scattered on top, the flutty and melting cheese and crispy kale. Where are you going to eat in the next few days? Drop me a link below. Love S x . . . . . . . #eastlondonrestaurant #gnocchi #veggie #plantbased #bricklane #spitalfields #londonfoodies #glasgowfoodies #instafoodie #seasonalbritishfood #lovelocal #supportsmallbusiness #instafoodie #solodining #vegetarianfood #italianfood #eeeats #eathotdinners #eatout #foodlover #foodie #londonfood #eastlondonfood @ozzy_eastlondon_beagle
Finally made it to @brigadiersldn for lunch on Sat Finally made it to @brigadiersldn for lunch on Saturday with @srobbiedoggie and it did not disappoint. They have a good covered outdoor dining area with heaters so we were pretty snug unless the wind blew the wrong way. Then we were cold and a bit wet, but we were just grateful to be able to meet and eat, especially given the news that came that evening. I even had a glass of champagne 🥂, why not? We threw caution to the wind and let our waiter order for us and we did not regret it one little bit. We ate: 🧀Cheese & Onion Bhajias 🥩An amazing venison special 🦴Dum Beef Shin & Bonemarrow Biryani 🍞Chilli Cheese Naan - Onion & Coriander Kulcha - Pudina Lacha Paratha 🏡Brigadiers House Daal We really wanted to order more and I am so glad we didn’t as we left stuffed and I took home a full portion of the biryani and the daal. The absolute standout dish was the venison which was in a deep, richly spiced oily sauce, the meat falling off the bone. The only thing I wasn’t excited about was the daal, we both really felt it lacked flavour. Service was brilliant, warm, friendly and attentive. As we prepare (in England) for a second full lockdown do try to get out and support your local restaurants and cafes that won’t be allowed to open from Thursday for the rest of the month. I’m thinking of posting some more recipes from next week as I’ll be doing more cooking, and I am planning a return to #homingpidgin this weekend, my old flame. Would you like me to share what I’m cooking? Remember to be kind, to yourself, as well as others. Love S x . . . . . #bloombergarcade #indianstreetfood #biryani #venision #daal #bhajias #briyani #bonemarrow #indiafoodlondon #indianrestaurant #londonrestaurants #instafood #londonfoodie #glasgowfoodie #eeeats #eatinginlondon #f52gram #eathotdinners #foodlover #foodstory #leftovers #restaurantreview #foodie #sofoodie #foodphotography #beefshin
Hummus and falafels with green harissa and Matzah Hummus and falafels with green harissa and Matzah flatbread. This is the snack on the current @sixbynicolondon menu. I have to say this is not a dish I would ever associate with New York but it is one I love. Now I think about this often, but don’t you think its weird that this is essentially chickpeas with chickpeas, its a bit insestious really. Anyway this harissa wasa brilliant accompaniment to the creamy hummus, really sharp and virant. I am a big fan of making my own hummus and last time I did it was pretty special, I really think that to get it extra smooth you have to use dried chickpeas and really cook them down. It’s one of the things you might think isn’t worth the effort to make when you can buy it so cheaply but it really is 100x better than shop bought. Do you have a secret ingredient you add to your hummus? Love S x . . . . . #hummus #humous #falafel #snacks #tastingmenu #homecooking #chickpeas #harissa #charlottestreet #londonfoodie #glasgowfoodie #instafoodie #middleeasternfood #matzahbread #israliefood #londonfood #vegan #veggie #plantbased #vegetarianfood #foodblogger #foodphotography #eatinginlondon #goodgram #eeeats #f52gram #londonrestaurant #eathotdinners #lotiloves #eaterlondon
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