It will be a very productive day in the kitchen. We just had this lovely soup for lunch, nothing was left, thoroughly enjoyable. The idea came from Tom Kerridge’s book, but I thickened it with 2 small potatoes, not split beans, as in the recipe. Also replaced the veggie stock with chicken stock and chucked in a small piece of chicken breast.

Started off with a large red onion, chopped and sauteed, 2 garlic cloves, minced, a carrot, for a bit of sweetness, 2 spuds. Stock, 20 minutes, till the veggies cooked, 400 g of frozen peas added, plus a handful of fresh mint from the garden. 5 minutes under the lid, then I blitzed it, added a bit of seasoning and a small piece of butter for silkiness, then just a garnish of parsley and single cream and it was ready to be enjoyed.

Cholla dough is proving, we’ll see what will come out of my first ever cholla, then in the evening we’ll be spiralizing courgettes for a new recipe. To be continued! 🙂

It’s been over 7 years since I left Dinings. Hard work it was, but satisfying and the food we served there was a Premier League. Never will I appreciate a supermarket sushi after what I was fortunate enough to taste and eat regularly back then.

Yesterday I sent a quick message to one of my former bosses, asking him how to make a proper fantastic sushi rice- in terms of flavouring. He was kind enough to send me a nice little formula for 250g of sushi rice, I used it as instructed and last night we had the best home made sushi to date. I flavoured the rice with 55g of rice vinegar, 35 g of caster sugar and 10g of salt, all dissolved and added to cooked and slightly cooled rice. When I tasted it I found it very sweet, but didn’t question Chief’s expertise and proceeded to roll my sushi. We had spicy tuna, as always, salmon avocado, salmon and asparagus, avo and cucumber for Izzie. That slightly sweet rice, when wrapped in nori and combined with the fish and extras was just something else. Both Florek and I were stunned. And we will be doing our rice like this from now onwards.

I also made a little starter with salmon sashimi and ponzu, ponzu however with yuzu juice, not lemon. Fresh, zingy, delicious!!!!

Aussie Masterchef inspired. Really, not much of a recipe there. Good quality shrimps, defrosted, seasoned with salt only, tossed in egg and panko, deep fried in the wok till golden brown. Served on a red veggie rice, with a spectacular dipping sauce- sweet chili sauce, a splash of soy, of sesame oil, yuzu and a bit of fresh coriander. That simple. Crunchy panko, lovely, sweet shrimp inside. Yum.

Last night in Aussie Masterchef someone made Thai beef salad. I thought about how appealing it sounded, looked it up and discovered I actually had everything I needed to make it, including a frozen piece of fillet. And lots of fresh herbs and even beansprouts! Simply had to make it. Best part of this dish for me was the sensational dressing, that I kept on licking while preparing dinner. I started with a juice of half a lime, a piece of fresh ginger, grated, a big clove of garlic, grated, 1 tbsp of brown sugar ( palm sugar in the recipe, don’t think I’ve ever seen it in my life), 1 tbsp of fish sauce, 2 tbsps of sesame oil, 1 tsp of soy sauce. Combined, let the sugar dissolve, then added a bit more lime juice, a bit more soy and fish sauce and a bit more sesame oil. And that did it for me.

Fillet was gently marinated in some fish sauce, soy, black pepper and sesame again, then quickly pan fried, rare, rested and then thinly sliced.

The salad itself was a lovely, crunchy, vibrant combination of beansprouts, cherry tomatoes, cucumber( seedless), shallot, a red chili, toasted peanuts and a good, generous amount of fresh coriander and mint. All this nicely tossed together, served with simple steamed rice. Glass of decent Burgundy. Yyyyyyuuuuuummmmm!!!!!

Finally. Finally I have the recipe I wanted for a while. Some time ago at Steve’s we had chicken skewers with satay sauce that blew me away, but it took forever to get the recipe out of him ( swapped for the blackcurrant cake recipe!). This was the second attempt. The first one, which I followed to the dot, with whole peanuts produced more of a satay paste than a sauce. It tasted good, but it wasn’t what I wanted. Having consulted Steve again and also youtube, I ditched the whole peanuts and went with smooth peanut butter. And I got what I wanted.

I started with the marinade for my chopped, skinless and boneless chicken thighs. Toasted and crushed coriander seeds, about 1 tbsp. 2 garlic cloves, 1/2 tsp of turmeric, which gave the chicken a lovely yellow colour, 2 tsps of sugar, 1/2 tsp of salt, 2 tbsps of soy sauce, 1 tbsp of sesame oil, juice of 1/2 a lime. There were also fennel seeds and some lemongrass which I left off due to not having any. 🙂

Chicken sat in this lovely marinade for most of the afternoon. The satay was a creative process of adding and tasting, thinking about it and trying to make it the way I liked. It took 2 small, chopped shallots, 1 clove of garlic, mashed, 1 green chili, chopped, but ended up adding more chili flakes later, as the heat was a bit too shy for my liking. 1 tsp of fish sauce, 2 tbsps of tamarind sauce, 100 ml of coconut milk- ended up adding more, twice, as the sauce was splitting slightly. 1 tsp of honey. Peanut butter, 3-4 tbsps, plus a little of the crunchy one for the texture.

Now, Steve’s chicken was far superior, as it was barbequed, so mine, from the oven really could not compete. But it was tasty, juicy and when dipped in that satay, delicious. Fresh coriander completed the picture. Once the lockdown is over and Mariusz comes over, I will be making more, I think it will wow him too.

Strange Easter it is. Just the three of us, no guests, stuck at home in spite of great weather- no eating out, no trips to the beach. All this courtesy of Covid 19, which put life on hold for everyone and we don’t know how much longer this state of things will go on for.

I’ve been spending a lot more on food for the last 3 weeks, we have a well supplied fridge and pantry; when I was still hoping that Mariusz would be here for Easter I decided to make this cold cheesecake that we loved when we lived together at home. Mum gave me the recipe, which I tweaked my way much to her disapproval again- last time I baked her “nut” cookies and dared to roast my walnuts before adding them, she nearly disowned me. 🙂 This time I decided to replace walnuts with hazelnuts, far superior flavour as far as I’m concerned. Mum raised her eyebrows, I still went with hazelnuts and had 2 slices of the cheesecake today. Not done with it yet!!!

Thing about this cheesecake is- one makes the cheese. 1 litre of milk, about 200 ml of soured cream well mixed with 2 whole eggs, vanilla sugar, caster sugar and vanilla essence all go into the pan and slowly get boiled till the curd kind of cheese begins to resurface. This takes about 30 minutes, then it needs to be drained off well, again, no rush there.

In the meantime a small sponge with 2 eggs gets baked, good idea to drizzle it with some booze ( I used Grand Marnier).

About 70-80 g of soft butter gets creamed with icing sugar, 4-5 tbsps, maybe more, must be tasted. This brand new curd cheese gets added spoon by spoon. Touch more vanilla. Nuts of one’s choice, quite a lot, very finely chopped, mine were already chopped and toasted. Raisins. Cranberries. Candied orange peel. Dried apricots, if there are any in the pantry. All this well combined, sweetened to taste, whacked onto the sponge, smoothed over. Canned peaches arranged on top, a jelly of one’s choice, to the fridge over night. Job done.

Easter Sunday, nearly 18 years I’ve lived in this country and today, for the first time ever I’ve made Yorkshire puddings. WTF??!! Yes. I had some beef fillet, I had roast potatoes, roasted carrots, French beans, I had bearnaise, I had Malbec. Iz has mentioned yorkies on school menu a few times, then we had some frozen ones from Waitrose, today was the day to stop being silly. I used James Martin’s recipe, loved watching them raising in the oven, scored them 8 out of 10. Florek and Iz loved them, for me they could have been thinner and crispier, which will be seen to next time. So for 6 yorkies I used 2 small eggs, well whipped with 150 ml of milk, to this 100 g of plain flour and a pinch of salt. The batter rested in the fridge for over an hour. Then the yorkie dish Lisa gave me forever ago got preheated with the oil and filled a bit more than half way up. Baked in 200 degrees for about 25 minutes.

I’m hoping to get myself a deep fat fryer next month, so when life is back to normal, Waitrose fish counter reopens and I can get mussels again, we’ll have a feast. With French bread, French fries, mussels and pinot gris. This is the plan. Fingers crossed.