Eastington @ Paddington

*Crispy kimchi and cheddar omelette

Published by

Marcus

on

February 1, 2025

Crispy kimchi and cheddar omelette from Dining In: Highly Cookable Recipes (page 109) by Alison Roman Done this a few times now. Great dish and very quick.2 Organic eggs, S & P, Cheese (I used Parmigiano Reggiano), Kimchi made by my cousin’s partner, Jess) and extra chilli, topped with some…

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*Favourites, Black beans, Broccoli, ITALY, Pasta

*Pasta with Broccoli and Black beans

Published by

Marcus

on

February 1, 2025

Inspired by “The Longevity Diet” by Prof. Valter Longo. I use the San Remo Penne Pulse Pasta (GF made from lentils, chickpeas & borlotti beans) . This is a one pot recipe. To a pot of salted water, add the chopped up stalks of the broccoli, and bring the water…

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*Favourites, CAMPANIA, Flours, ITALY, Pizza

*Neapolitan Pizza

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Marcus

on

February 1, 2025

Unless you plan the day ahead to make a Poolish (a fluid yeast-culture dough) this dough is probably the next best thing. Recipe from Cookidoo /thermomix. Mix & kneed: 150g fien semolina, 350g “00” flour, EVOO, salt, yeast, & sugar (to feed the yeast), and 320 g warm water (64%…

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*Favourites, MEXICO, Prawns, Seafood

*Prawn tacos with pico de gallo

Published by

Marcus

on

January 20, 2025

from Is This a Cookbook?: Adventures in the Kitchen (page 160) by Heston Blumenthal It might not look good, but these were delicious! Prawns marinated in chilli, oregano, garlic, ground cinnamon, cumin and vegetable oil, and afterwards flat fried. Pico de Gallo: onion, tomato, lime juice & zest, & vegetable oil. Fresh coriander, iceberg…

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*Favourites, Breads, Corn Flour, Flours, MEXICO

*Tortillas

Published by

Marcus

on

January 20, 2025

from Is This a Cookbook?: Adventures in the Kitchen (page 158)by Heston Blumenthal. I couldn’t source masa harina so I substituted ‘Pan’ pre-cooked white corn meal enriched. The difference apparently is that masa harina has been soaked in lime water in a process called nixtamalization. I had bought a tortilla press at Vinnies…

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Cereals & Grains, Lentils, Rice

Brown rice and lentils with pine nuts and spinach

Published by

Marcus

on

January 20, 2025

Brown rice and lentils with pine nuts and spinach

from Tossed: 200 Fast, Fresh and Fabulous Salads by Jane Lawson. This was very good. Lentils cooked in a mirepoix of onion, garlic, carrot and celery. Add brown rice, chopped seeded tomato, coriander, mint, spinach and toasted pine nuts. Dressing of EVOO, balsamic vinegar and lemon juice with P…

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GREECE, Pastry, Pies

Braised onion pie

Published by

Marcus

on

January 18, 2025

from Your Place or Mine? by Gary Mehigan and George Calombaris. This is George’s recipe. My wife loved it. It was good, but I think the 4 hours it took wasn’t worth the effort. Lots of onions, shallots, & leeks with some thyme and bay leaves cooked on medium high…

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*Favourites, Ricotta, Salad

*Tomato and Ricotta Salad with Citrus Gremolata

Published by

Marcus

on

January 18, 2025

*Tomato and Ricotta Salad with Citrus Gremolata

from Claire Aldous / Dish. Delicious and quick. Mixed tomatoes, ricotta, and black olives. Gremolata of lemon and orange zest with red onion, garlic, mint and parsley. Finsished with EVOO, P & S. My only suggestion would be to zest the orange and lemon over the salad, otherwise the…

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*Favourites, Broccoli, Peas, Soups

*Pea and Broccoli soup

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Marcus

on

January 17, 2025

from Simply Nigella: Feel Good Food (page 106) by Nigella LawsonDelicious and very simple. This is likely to become a regular. Reminicent of pea and ham soup without the ham. The recipe is online: https://www.dailymail.co.uk/home/you/article-3235485/Simply-Nigella-Pea-broccoli-soup.html Nigella uses a mint tea bag, however I used fresh mint to make the stock. Basically…

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INDIA, Seafood, Snapper

Madras Fish Curry of Snapper, Tomato and Tamarind

Published by

Marcus

on

January 17, 2025

From Rick Stein’s India. Recipe online. https://thehappyfoodie.co.uk/recipes/madras-fish-curry-of-snapper-tomato-and-tamarind/ This was good, but not great. Perhaps the curry needs to cook a lot longer to let the flavours develop. Yellow mustard seeds fried with onions, then lots of fresh curry leaves, spices of Kashmiri chilli powder, turmeric, and ground coriander. …

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