All posts tagged: kitchen

Rice ‘n’ Peas Risotto w/ Crispy Okra

We sat in our regular cafe spot not far from Highbury and Islington Station; me mulling over an overly sweet Chai Latte, him a large, mug of Americano, our opposing tastes in beverages mirroring our personalities… Him: “Have you made it yet?” Me: “Made what? The Roti Wrap? The De-constructed Ackee and Saltfish? He had thrown so many weird and wonderful recipes ideas at me over the last few months I couldn’t keep track, and I wasn’t sure if he really wanted me to take him seriously. Him: “The Rice and Peas Risotto (blank stare). I think if you make it with coconut milk, it’ll be a great fusion you know…?” Me: “Oook…?” I tried to picture it in my head. I was stepping onto sacred ground here: NO ONE messes with rice and peas…a famous chef was publicly humiliated for his version of rice and peas which insulted the whole of the global black population. How would I pass such a test??? Why was my boyfriend setting me a challenge that could go disastrously …

Roasted Red Pepper Hummus

This version does not disappoint – it’s full of flavor and wonderfully creamy. Hummus is a really versatile addition to your food pantry, which has sadly been relegated to dips, chips and wraps, so if you’re interested what else its good with, check out my next post:

Soft Spinach Tortilla

These tortillas are unbelievably soft and tasty. The bright green dough is what strikes you first before you rip it open and dip it in some cool hummus or filling of your choice. I love how these wraps turned out, a lot better than I expected. To re-heat them, I recommend you fold them and place it in the toaster for a 10-20 seconds if your feeling lazy like me, keeping a close eye on it of course, otherwise a minute or two in the oven. You won’t regret it…;-)

Cheesy Chipotle Rice ‘n’ Beans

I have to thank my friend Hayley for the inspiration behind this recipe. Last month she asked me to come up with a couple of lunch box recipes for students, tired of limp sandwiches and luke-warm pasta bakes. I completely understood where she was coming from as I have the same dilemma for work lunches; she wanted something tasty, fresh and filling that didn’t look like a dogs dinner after day 3; cheap but not compromising on nutrition and quality. Yeah she wasn’t asking for much really ;-). I’m not a great fan of brown rice. I know many people who eat it religiously and preach about its benefits, but to me it always felt like more effort than it was worth, until I created this recipe. I strongly recommend the use of short grain brown rice: it retains its shape and has a slight nutty texture and taste to it which means it can stand the pressure of being tossed around in a pan without turning into mush like so many other rice grains do. …

Crispy Cornbread Waffles

When I was growing up, we had a large, cold, cupboard where we used to store dried peas, flour and rice, as these were stables in most of our cooking. Sometimes my mum would call me out of my day dreaming and ask me to go and fetch her the jar of Cornmeal which was stored in a large glass jar in this cupboard. In most cases it was to make cornmeal porridge which she’d mix with warm spices, a bay leaf and split with fresh milk for breakfast at the weekend. Oftentimes it formed cornmeal dumplings to add to the soup we traditionally shared as a family of six on Friday’s. Nowadays I use cornmeal for a variety of things: sometimes to add a crunchy texture to homemade burgers or breads. I also absolutely love it in Coo-coo (a dish I have yet to share on the blog…in time); as well as to make straight forward cornbread. Cornmeal flour comes in many textures, I tend to use the fine texture which still has a grittiness …

Guyana: Paratha Roti

Oil-roti, buss-up-shot, Dhal puri. Some of the names I have grown to associate with the iconic national dish of both Guyana and Trinidad. From the Street Vendor in San Fernando to the Blue Hut on Mount Irvine Beach in Tobago, Roti is enjoyed by everyone, everywhere. The hardest task I have found however was not in the consuming, but finding someone who could do it well (or as well as my Mother…as we would all say). And I’m sad to report that those places and people are very few and hard to find. Many make the mistake of preparing Roti much like chapatti or some other flat bread, which is fine to those who don’t know any better, but to those who can sniff a good Roti from a far off it won’t be enjoyed as well. The key to making a good Guyanese Paratha Roti is letting the dough rest adequately between each stage. The ratio of baking powder to flour is equally important. It’s also important that you use the right utensils. A Tawah (flat …

Sushi & Tofu

You might find it hard to believe, but I am not someone who is very adventurous when it comes to trying new foods: I like to stick to what I know. I’ve come a bit further down the line then where I was a few years a go. I never thought the day would come when I would actually enjoy snacking on cold rice which is essentially what I summed up sushi to be. I was first introduced to sushi whilst at university about 12 years ago. My housemate’s girlfriend at the time is Japanese and she would often prepare sushi at the weekend with him. She must have cornered me or something because I went from going in the kitchen to wash dishes to clapping down a ‘scrambled egg mayo’ sushi she had made. I wouldn’t say it was like fireworks in my mouth (sorry it does get better believe me), but my interest was peaked. The second occasion was probably another 10 years after that, this time it was salmon. But again the …

Chinese Pot Stickers

Ah! The day I discovered pot stickers: I was introduced to these fancy dumplings by a close Malaysian friend of mine who also shares my fascination with food from around the world. She told me about a restaurant off Liverpool Street in London called Ping Pong who apparently churned out these steamed parcels all day and night. It happened to be Chinese New Year 2013 celebrations that weekend, so when we discovered that Ping Pong were also throwing together ‘Dumpling Classes’ to celebrate the year of the Snake, we signed up straight away. In the end we didn’t end up going…pretty much how most of my adventures with my friend ended up, but I did manage to persuade another friend of mine to try the restaurant out. Setting: Ping Pong Restaurant; In the midst of our discourse about the failing economy, social injustice and men our intense conversation was interrupted by these delicate yet crispy parcels correctly entitled Gyoza’s. Here begginneth my relationship with the Pot Sticker.

Pistachio Baklava

I live in a culturally rich part of London where the streets are essentially a tapestry of Turkish and Greek restaurants and bakeries. The Baklava’s are usually quite deliberately perched in long trays and pans in these shop windows, which also happen to be located behind a bus stop of some kind, leaving me drooling…for the 29 bus. Most of us are familiar with this very sweet delicacy, and only the brave or those with dentures can manage more than one maybe two squares. There is no healthy alternative to this, you can’t skip or substitute any ingredients it is what it is: yummy! Now off for my 5k run.  

White Chocolate & Lemon Viennese Whirls

Viennese Whirls growing up and pretty much as they are today, are made with a combination of jam and cream. What separates them from your average jammy dodger is the light crumbly shortcake texture of the biscuit. For this recipe you don’t have to keep to the classic ‘mountain peak’ or Swirl shape, why not experiment with shortcake fingers or squares? The real reason why you should go to the trouble of squeezing the dough through a piping bag is because it’s aesthetically pleasing and makes you look like a pro. So why not give it a try? Biscuit 250g/9oz very soft unsalted butter 50g/2oz icing sugar, plus extra to decorate 250g/9oz plain flour 50g/2oz corn flour ½ tsp pure vanilla extract Filling 1/4 cup double cream 150g white chocolate chopped coarsely 1/4 cup (or more) lemon juice 1 tsp grated lemon rind Yellow food colouring (optional) For the Biscuit Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with greaseproof paper. Put the butter, icing sugar, plain flour, corn flour and vanilla extract in …