All posts tagged: Recipes

peach and mint sangria

Published by

Welcome, all ye who love summer. The heat of it. The gleam of it. The relaxed, open sensation of it. It’s the time of year when you become “holiday you” and then try and take that person through to the rest of the slightly colder, more insular months. The one who walks barefoot and laughs full-throated at cobbleside tables. Who packs picnics and hopes for fair weather, head tilted upwards, instead of checking the weather forecast. Who throws on a pair of sandals and sunglasses and calls it a day, letting the sunshine melt away your flaws. This is the drink for you. Make it up the night before and leave it in the fridge – when you’re ready to greet the sun, it’ll be ready to go with you. It’s refreshing, fruity, and packs a summer punch. That is to say, you’ll be happy sipping this on a picnic blanket with good friends – and no other plans. It goes without saying, but use the freshest ingredients you can. During the summer, peaches are …

spiced carrot and chickpea salad

Published by

This is a salad for a day when you need nourishing, but you also need a bit of heft. The chickpeas lend the dish a reassuring, creamy, nutty weight, while the carrots offer crunch and sweetness. The earthiness of the spice is balanced by the zing of fresh citrus and mustard and, over it all, a sprinkle of grassy parsley; a delightful colour contrast, as much as a flavour complement. You can eat this on its own (and I have), but it’s lovely as part of a mezze spread. Or on the side of some grilled aubergine with a dollop of hummus for good measure. The below recipe uses canned chickpeas for speed and convenience, but dried chickpeas beat it for taste and texture by a mile. If you’ve got the time, soak 100g dried chickpeas overnight in plenty of water with a large pinch of salt. The next day, drain them and put them in an oven-safe pot with a lid (a cast iron casserole, for example), cover with plenty of water, a teaspoon …

Peter Reinhart’s bagels

Published by

I’ve always loved bagels. Chewy, tasty, slightly crispy – they’re the whole package. But I’ve recently upped my bagel ante. Gone are the days when all I’d do is wax lyrical about the different ways to top a bagel – of which, incidentally, there are so very many more than the four I mentioned here back in the day. You see, I’ve now baked bagels. And I can’t go back. They’re too good, and they’re so easy to make. In fact, I think it’s safe to say I’m now forever ruined for supermarket simalcrums. I have baker extraordinaire Peter Reinhart to thank for this particularly wonderful new addition to my life. Not being a native New Yorker, or living near enough London’s Brick Lane, believe me when I say that I did not know bagels could taste like this. Baking these came about as part of the recent bread-baking kick I’ve been on. And, let me tell you, a little bit – and I do mean a “little” bit – of effort here goes a …

seville orange marmalade

Published by

Okay, it might be a little late in the Seville Orange season to be taunting you with marmalade. Actually, it’s passed. But taunt I must. It’s just that good. After all, you can always ignore me now and come back next January and February armed with kilos of those marvellously golden-orange globes. I got so excited when I saw them in the market that I gathered them up by the armful. I think I made it home with around 4kgs, not to mention a few blood oranges and ruby red grapefruits for good measure. I love making marmalade. I’ll just say that now – it will explain everything that is to come. There’s just something so soothing about peeling oranges. The bright, sunshine-scented oils mist in the air, making everything smell hopeful and happy – including me. When making the Seville batch, I wafted about on a orange-scented cloud for days. And then there’s the slow, meditative process of boiling, and stirring. It’s just the perfect activity for when it’s freezing cold, with flurries of …

bagels: 4 ways

Published by

So, this week I had a hankering for bagels. This is not unusual – especially as blueberry bagels can be found in the UK again. Praise be the bagel gods! Personally, I believe that there’s no such thing as a bad bagel topping; these beauties will work with whatever you throw at them. But there are a few combinations that I LOVE. I’m going to limit myself to four of my favourites today, otherwise I could ramble on forever. And, word to the wise, I go for toasted bagels every time. Anyhoo, without further ado, here are four of my beloved bagels: sweet, savoury, hangover-alleviating, and Monday-morning-easing bagels of brilliance! Hangover Alleviating Bagel: Wholemeal bagel with cream cheese and sun dried tomatoes. This is an epic hangover breakfast; trust me, I’ve done the legwork on this one. It’s also best served with a strong cup of coffee made with one’s trusty Bialetti. I’d give you the rundown on how to make it, but it’s literally a healthy shmear of cream cheese, topped with whole sundried …