Recipe: Vegan Bircher Muesli

I’ve known about bircher muesli for years but have only just recently discovered how amazing it is. If you don’t know, let me fill you in. You mix together oats, fruit, nuts and seeds with some kind of liquid such as milk, yogurt or fruit juice, then leave it in the fridge overnight. What you get in the morning is a delicious, creamy cold porridge that you can then top with berries and yogurt for a complete, healthy balanced breakfast. Plus, it can be made to be totally vegan so good for you and for the planet. If you’re not sold, make a small batch to test out and I promise you you’ll be converted.

Serves 2

What you need:

  • 50g oats
  • 1/2 tsp cinnamon
  • 1 tbsp coconut flakes
  • 1 tbsp mixed seeds
  • 1 tbsp flaked almonds
  • 1 tbsp sultanas
  • 1 tbsp maple syrup
  • 1 grated apple
  • pinch of salt
  • 200ml coconut milk
  • yogurt (dairy free to be vegan) and berries to serve

What you do:

  1. Very simply, mix all of the ingredients except the yogurt and berries together in a bowl and stir well. Cover and leave in the fridge overnight.
  2. To serve, top with some yogurt, any kind is fine but the vegan coconut yogurt is amazing, and then some mixed frozen berries that have been defrosted. Tuck in!

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This is one of my favourite things to eat at the moment and I’m really pleased that I’ve been able to create a recipe that is so easy yet so tasty. Do let me know if you make this one!

Recipe: Southern Fried Chicken Sandwich

Sometimes you need something a bit trashy to munch on to get you through the day. There’s nothing classy about this and it’s really a crime to call it a recipe. It’s more of a suggestion on some things to put together in a baguette for the ultimate sandwich experience. Make. Apply to face. Thank me later.

Serves 1

What you need:

  • 1 mini baguette or half a white baton
  • butter
  • mayonnaise
  • lettuce leaves
  • cucumber slices
  • tomato slices
  • cheddar cheese
  • 4 Southern fried chicken goujons, fresh from the oven
  • sweet chilli sauce

What you do:

  1. Cut the baguette in half. Spread both halves with butter then apply as much mayonnaise as you want to the bottom half. Top this with a handful of lettuce leaves and 3-4 slices each of cucumber and tomato.
  2. Next, add some slices of cheddar cheese, I used 4 thick slices.
  3. Top this all off with the chicken goujons, add some sweet chilli sauce on top and then sandwich with the other half of the bread.

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GET IN MA BELLY!

 

Recipe Review: Rick Stein’s Lamb Kleftiko

I love Greece and I love Greek food. As I can’t afford a holiday to Greece this year I thought I would bring a little Greek sunshine into my own dreary kitchen. Rick Stein’s ‘From Venice to Istanbul’ is a bible of recipes from, as the name would suggest, Venice to Istanbul. There are Italian pasta dishes, Turkish kebabs and lots of wonderful dishes inspired by his travels around Greece. With each turn of the page my mouth waters even more. Even the simplest of dishes from these regions look and sound delicious and lamb kleftiko is no exception. With only a few ingredients and minimal preparation it’s great for feeding dinner guests and tastes sublime.

Here’s my take on Rick’s recipe, which is actually exactly the same apart from the alterations for it to feed four. It was perfect.

Start the recipe by peeling 750g of waxy potatoes and cutting them into wedges. Slice a red pepper into strips and roughly chop 3 large tomatoes. Tip all of the veggies into a casserole dish and season well with salt and pepper.

Take half a leg of lamb and sit this on top of the vegetable base, then pour over the juice of 1 lemon and 60ml of extra virgin olive oil. Halve a bulb of garlic and chuck that in too. Sprinkle over 1 tbsp of dried oregano and then add 150ml of water. Put on a tight fitting lid and whack it in the oven for 2.5-3 hours at 190°c.

When the lamb is falling off the bone it’s done. Check the juices, adding a bit more water if too dry or reducing them down in a pan if too watery. Crumble over 100g of feta cheese and pop the dish back in the oven for a further 10 minutes. I left the lid off to get a little bit of colour going on.

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The finished dish looks beautifully rustic and filled the whole house with the aroma of garlic, lemon and tomatoes. I served it alongside a Greek salad and some homemade tzatziki. Yum!

 

 

 

My Weekend Food Diary

Tyler and I took a trip down to Eastbourne last weekend for the annual nerd fest that is the air show. As much as I’m terrified of flying, I love planes and get fan girl excited over the Red Arrows. As we stayed over for the night I thought it would be a perfect opportunity to share a food diary with you. It didn’t quite go to plan as I was really unwell on Sunday and ended up eating nothing all day so my weekend food diary ends on Saturday night!

Friday 9pm – Dinner at Zizzi’s

Starter: Arancini with tomato sauce

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Main: Chicken and vegetable skewer with potatoes, slaw and a lemon and parmesan sauce

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Dessert: Mango and coconut sundae

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Saturday 11am – Breakfast at Wetherspoons

Vegetarian breakfast

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Enjoying the lovely weather and planes!

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Saturday 3pm

Tango Ice Blast, mixed cherry and raspberry. So refreshing in the heat!

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Saturday 3.30pm – Lunch from a Thai street food stall

Tempura prawns with sweet chilli dipping sauce

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Saturday 9pm – Dinner at home

Crispy chilli beef, plain chow mein, chips and curry sauce from the Chinese takeaway. Too exhausted to cook!

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I’ll try and get a full weekend of food in next time I try this! Hope everyone else had a lovely weekend too!

 

Recipe: My Famous Lime Cheesecake

I’m putting myself out there here: This is the best cheesecake ever. Big-headed? Me? Don’t be silly!

No really, this has a buttery biscuit base and is topped with the most creamy mixture bursting with sweet and zesty citrus flavour. It’s my mum’s favourite and I think mine too. Plus, it’s so quick and easy to make, the hardest part is resisting it whilst it chills in the fridge overnight.

Serves 8. Or at least it should, but never goes that far in my house.

What you need:

  • 200g digestive biscuits, crushed
  • 125g butter, melted
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 350g full fat cream cheese at room temperature
  • 115g caster sugar
  • zest and juice of half a lemon
  • zest and juice of 3 limes
  • 175ml double cream

What you do:

  1. Mix together the crushed biscuits with the melted butter and spices until you have what resembles wet sand, then push it into the bottom of a springform tin. Leave this in the fridge to chill whilst you make the filling.
  2. Beat the cream cheese and sugar together along with the zest and juice from the citrus fruits until the mixture is smooth and creamy. This won’t happen if your cream cheese is too cold so plan ahead!
  3. In a separate bowl, whisk the double cream until it reaches a soft peak consistency then add this to the cream cheese mixture and fold in thoroughly.
  4. Pour and scrape this mixture on top of your biscuit base and flatten and smooth it with a spatula or pallet knife then chill in the fridge, ideally overnight or at least for a few hours. When ready, devour with glee.

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Burnt: A Film Review

If you have come here expecting a proper film review then you are going to be very disappointed. Very, very disappointed. Really, I’ve just found a new way to talk about my love for food and, even more so, my love for Bradley Cooper.

So, let’s start with the basics. ‘Burnt’ stars Bradley Cooper as Adam Jones, a troubled chef that hit the big time in Paris but ruined his life with drink and drugs. He moves to London to open up a new restaurant in search of the elusive 3 Michelin stars and hires Sienna Miller to help. Even after watching the film I don’t know what her character’s name was so will refer to her as Sienna Miller. In a nutshell, that’s the story. Obviously they fall in love after some initial plate smashing temper tantrums and I presume Adam gets his 3 stars. It’s not particularly clear when you watch the film but he definitely smiles at the end, actually the only time in the film, so we can safely assume it was good news.

The script, acting and plot were, in a word, dreadful. Some of the dialogue left Tyler and I looking at each other in amazement. I can only compare it to a primary school play. I usually really rate Bradley Cooper as an actor but his Gordon Ramsay style outbursts just didn’t ring true, neither did his blossoming love affair with Sienna. And all she did was cook fish. I did make it through to the end though, here’s how.

Reason One: The food shots were beautiful. I really enjoyed watching the parts of the film where dishes were being created and the camera work with these was really nice. It’s a shame there wasn’t a little more of these to be honest but then I guess I can always watch the Food Network and not have to sit through a terrible dialogue.

Reason Two: Bradley Cooper. Did you realise how blue his eyes are? I didn’t. His chef whites really made his eyes sparkle and I fell in love with him even more. And now I know he can cook, I’m besotted. Yes, yes I know it was only a character but leave me be ok.

Reason Three: Just Bradley Cooper again really. He has really nice arms, have you noticed?

If you are truly stuck for something to watch and you like food and fancy either Bradley Cooper or Sienna Miller then you can maybe try watching this film. But, if you’ve recently painted a wall and are still waiting for that to dry you could probably just keep an eye on that instead.

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Picture courtesy of IMDB.

 

Recipe: Greek Salad

So you don’t really need a recipe for a Greek salad. The ingredients, if the recipe remains true to it’s heritage, should always be the same. That is tomatoes, cucumber, olives, red onion and feta cheese, along with a dressing rich in olive oil. In my opinion it’s best served at room temperature or just under rather than straight from the fridge and makes a wonderful side dish to grilled or roast lamb. This is the way I make mine.

Serves 4

What you need:

  • 350g good tomatoes, chopped into chunky pieces
  • A chunk of cucumber about 6 inches long, halved lengthways and cut into strips
  • 1/2 a red onion, finely sliced
  • a handful of pitted black olives
  • 200g feta cheese, broken into chunks
  • a sprinkling of dried oregano
  • 4 tbsp extra virgin olive oil
  • 1 tbsp cider vinegar
  • 1/2 tsp salt
  • Freshly ground black pepper

What you do:

  1. In a large bowl, combine all of your prepared vegetables.
  2. Add in the feta cheese and sprinkle over the oregano.
  3. In a separate bowl, whisk together the extra virgin olive oil, the vinegar and the salt and pepper until combined. When ready to serve, pour the dressing over the salad, give it a good toss and take it proudly to the table.

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Perfect for an alfresco summer lunch!