Archive of ‘food’ category

autumn, food, meatballs, mulled wine, rain, recipe, snack, winter

Meatball Winter Warmer

Now that the weather is turning colder (and the rain keeps falling) we want nothing more than to curl up in the evenings under a blanket, with a glass of (mulled) wine and some comfort food.   So we’ve decided to revisit one our favourite Meatball Winter Warmer recipe to warm you up…
Ingredients 
Makes 2
150/200g minced beef
1 tsp oregano
Healthy sprinkling of paprika
Healthy sprinkling of dry coriander leaves
Pinch of ground pepper
Pinch of salt
1 slice granary bread
1 egg yolk
1 ball of mozzerella
Knob of garlic butter
100g chopped tomatoes
Mixed dry herbs
2 multi-seeded rolls
Method
-       Make the breadcrumbs for the meatball by taking the slice of granary bread and rub it together so that crumbs form, make sure you have a mixing bowl to catch the falling crumbs
-       Cut two generous cubes from the ball of mozzarella ready to put inside the meatballs
-       Next combine the minced beef, breadcrumbs, oregano, paprika, dry coriander leaves, seasoning and combine together with the egg yolk
-       Once the mixture is held firmly together, take the mince mixture and roll into two large balls
-       Make a well (use your finger to push down in the centre of the minced ball) and place the cubed mozzarella in the centre – one cube per ball
-       Now roll into two full meatball shapes
-       Heat some oil in a frying pan – fry the meatballs on a low heat until browned on all sides
-       While the meatballs are cooking make the tomato sauce; place chopped tomatoes in a small saucepan and season, also add some herbs and the garlic butter (be as generous as you like)
-       Cook the tomato sauce until heated thoroughly and turn off the heat
-       When the meatballs are ready cut in half the fresh seeded roll and spoon the tomato sauce on the bread, then add the meatball (cut in half)
-       This is yummy for a winter lunch or snack – that melted mozzarella meatball in its garlic tomato sauce and fresh bread is just pure comfort heaven!

By Melodie Walter

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auyumn, casserole, cold, food, recipe, sausage, weather, winter

Autumn Sausage Casserole

Whether we like it or not, it appears that summer is well and truly over (did it ever begin?). And as much hope as we’re all holding out for one last glorious Indian summer weekend, we might have to start accepting the inevitable.  Apart from the excuse to give your wardrobe a winter overhaul, the only other excuse to look forward to colder weather is the food. 
Say goodbye to salads and an enthusiastic hello to stews, soups and dumplings! Before you know it, it’ll be mince pie time.  But before we get too ahead of ourselves (mulled wine anyone?) here’s a quick and scrummy recipe for something that will warm your winter-dreading cockles:     
Serves 4  
6 sausages  
2 onions  
2 cloves of garlic  
1 can of chopped tomatoes  
1 can of butter beans  
3 bay leaves  
Splash of red wine and Worchester sauce   
Olive oil   
Method 
- Heat the olive oil in a deep frying pan and soften the onions and garlic. Turn the heat up slightly and then add the sausages, letting them brown all over. 
- Add the tomatoes, bay leaves, red wine and Worchester sauce to taste. Simmer for 10 minutes and then add the butter beans. 
- Cook for another 20 minutes (or for as longer if you need to paint your nails, chat on the phone, doll yourself up for a dinner date… Just don’t let the sauce cook dry).   
  
- Serve with some healthy greens or crusty bread.   
 Recipe By Yvonne Dickson  
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biscuits, chocolate, Covent Garden, digestives, flavour, food, James Winnerton, kilburn, london, Map, meat, synaesthesia, taste, Tube, words

Taste The Tube

Ever wondered what your tube stop would taste like if it were a flavour? No, nor had we, but now we can see what it would taste like anyway…  
James Winnerton, who suffers from a rare condition called synaesthesia tastes words when he hears or reads them and made it his life mission to complete the tube map with each and every flavour.   
Some are nice, such as Chocolate Digestives (which is Covent Garden to me or you) whilst others don’t conjure up the nicest thoughts, like Putrid Meat (Kilburn). 
 It does make us a little peckish though! What does your Tube stop taste like? 
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alex loves, belgium, blogger, blogging, deisgner, fashercise, fashion, food, meet the blogger, wayfarerm morrocco

Meet… Alex Loves

It was about time we got nosey again and the next instalment of our Meet the Blogger series comes from Alex over at Alex Loves. We love her blog with it’s mix of insider fashion knowledge, food reviews and she’s even got us wanting to get fit with new venture Fashercise! Read on to find out more about the girl behind the blog…
 

Ok, first up who is ‘Alex Loves’ for those that don’t already know?
I’m a 28 year old Belgian girl living in London for the past decade. I’m a freelance journalist and a blogger, and Alex Loves is about all the things I love – fashion, food, places, people – it’s as simple as that. 
How long have you been blogging, and what made you want start it in the first place?
I’ve been blogging for nearly 4 years now. I never intended to be a blogger, but it just sort of happened. After an intense couple of years working for magazines and a luxury fashion brand, I decided to go freelance. Because I suddenly had a lot more free time, I decided to keep myself busy by starting a blog. I never really thought it would lead to anything else, or that anyone other than my mom would want to read it, but here we are 4 years later… I worked very hard and have been very lucky to be doing this professionally!

What inspires your blog posts? 
Events or places I went to, things that caught my eye, people I’ve met… it could be anything, really. I love the freedom a blog gives me, no one telling me what I can or can’t write. 
How would you describe your style?  
I’m not really a style blogger, so I don’t appear on my blog that much… I’d say my style is a little preppy, with a rock’n roll twist. I mostly wear black or dark colours, I tend to keep it very simple but always add something that pops, whether that’s an accessory, a colour, a collar or shoes. Less is more! 
What three items can you not live without? 
 RayBan Wayfarers – I’m always wearing sunglasses 
Balenciaga Motorcycle Bag- The first designer bag I ever bought myself 
My iPhone – Always glued to my hand.   
What do you get up to when you’re not blogging?
I think blogging is a lifestyle, you can never really turn it off! A lot of my life revolves around blogging, a lot of my friends are bloggers – I’m never really not doing blog-related things! I did start running earlier this year, but I even turned that into a blog! It was the inspiration behind my new project http://www.fashercise.com. 

Tell us something no one else knows about you…   
A long long time ago I was a competitive showjumper! 
And lastly, as we’re just about to release our travel issue, we want to know your favourite holiday destination.  
This year I was lucky enough to visit Morocco 3 times and I must admit it’s been a true revelation, as it has so many different qualities. I can’t wait to explore the country further. My dream holiday would be driving across the USA, from East to West Coast.
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asparagus, baking, beach, cheese, food, picnic, recipe, sandwiches, Summer, tart

Asparagus Tart

The heat wave and summer in general may be fizzling out, but that doesn’t mean that there isn’t time to squeeze in one last picnic or one final trip to the beach. This tart is a perfect tasty treat to take with you to either of these places. It isn’t fussy too make and it’s nice and easy to eat too – no sandy sandwiches around here! 
Ingredients
 Butter for greasing 
300g Asparagus 
225g Shortcrust Pastry (ready made is fine!) 
3 Eggs  
1 Egg Yolk 
1 Red Onion 
250ml Double Cream 
60g Parmesan Cheese
Method
- Preheat oven to 180C, grease a flan tin with the butter. In a large saucepan, bring 500ml water to the boil and pop in the asparagus and cook for 2-3mins.  
- Roll out the pastry and use it to line the flan tin. Pop over some greaseproof paper and then place some baking beans (or dry pasta/rice) and put the tin into the oven to blind bake for 10mins.  
- Meanwhile, chop the onion finely and mix it in within the eggs and the cream.   
- When the pastry has cooked remove the greaseproof paper and baking beans.  
- Cut the ends off the asparagus spears and lay the leftover trimmings on the bottom of the pastry shell, pour over the cream and onion mix. Bake for 15 mins.   
- After the 15 mins are up, take out the tart and lay over the remaining spears of asparagus so they fan out. Sprinkle over the cheese and bake for a further 20-25 mins.  
- Serve warm or cold – both are delicious! 
Recipe and photography by Ailie Williams
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baguette, baking, barbecue, bbq, bites, bread, chilli, cooking, crisps, dips, food, philadelphia, recipe, salad

Sweet Chilli, Philli Bites

These bites are such a great alternative to crisps and dips. They’re really, really easy to make, taste amazing and get your tastebuds flowing for whatever is to come next – whether it be a barbecue or a simple salad!     
Ingredients    
French baguette  
Philadelphia  
Sweet chilli sauce     

Method
- Slice the French baguette into thin rounds and pop under the grill and flip over after about 30 seconds. – Once nicely golden allow them to cool.     
- Then top them with the Philadelphia – just a small coating.     
- Drizzle over the sweet chilli sauce. 
- Serve straight away or pop in the fridge until you need them!
Recipe and photography by Ailie Williams
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baking, cakes, chocolate, cupcakes, food, muffins, recipe, white chocolate

Very Chocolately Muffins

You can’t beat cake…. especially when it’s chocolate! So we combined both together to create some delicious light muffins with big chunks of oozy melted chocolate. Perfect with a cuppa!  
Ingredients
8 Squares of White Chocolate 
200g Butter 
85g Brown Sugar 
3 Eggs 
2tbsp Cocoa Powder 
150g Self Raising Flour  
Method
1. Preheat the oven to 180C.
2. Put the chocolate squares into the freezer (so they don’t burn when cooking) and pop the muffin liners into the tin. 
3. Cream together the butter and sugar in a bowl. Add the eggs and cocoa powder and beat again until well mixed.  
4. Using a metal spoon fold in the flour. Fill the cases up to just over half full with the mixture. 
5. Then place one chunk of chocolate in the middle of each and put into the oven to cook for 18-20 mins. 
6. Remove from the oven and allow to cool in the tray for 5 mins. 
7. Eat straight away, leave to cool completely or pop them in the microwave for a few seconds to let the chocolate melt again when you need them – the choice is yours!!

Recipe and photography by Ailie Williams

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bbq, butternut squash, cherry tomato, food, peppers, recipe, roasted vegetable, salad, Summer

Summer sides

The weather may be gorgeous, and barbecues are certainly in full flow but sometimes salad as an accompaniment all the time gets rather boring. 
Roasted vegetables don’t have to be just for winter, so here is our take on how to spruce up your BBQ & get some of your 5-a-day too!

Ingredients
1 butternut squash chopped roughly 
1 onion chopped into quarters 
3 peppers chopped into chunks 
2 vines of cherry tomatoes 
Olive Oil 
1 tbsp Balsamic Vinegar 
Salt & Pepper 
A handful of fresh rosemary
Method
1. Preheat oven to 180C. Put all the vegetables, except the tomatoes, into a big roasting dish. 
2. Drizzle over the oil & balsamic, along with the seasoning & rosemary. Toss it all together until everything is coated. 
3. Pop into the oven for about 20 minutes. Then add in the tomatoes & roast for a further 10 minutes. 
4. Serve straight away. Why not mix together some creme fraiche & pesto & dollop it on the side of your plate for an extra little dip.
Recipe and photography by Ailie Williams
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Andy Murray, food, ice cream, knickerbocker glory, recipe, strawberries and cream, Summer, sundae, tennis, Wimbledon

A twist on a classic….

With Wimbledon in full swing, punnets of rosy red strawberries and dollops of fresh cream are on everyone’s mind. If you fancy something even more decadent then this is the recipe for you. Take the staple item of strawberries, ramp up the cream element by using ice cream and then add in some cheeky chocolate sweets and you have a knickerbocker glory that we’re sure would suit Murray’s needs after a tricky match.

Ingredients
Tub of lovely vanilla ice cream (Our favourite is Mackey’s!)
A punnet of strawberries
2 bars of Mars Bar
100ml Double Cream
100g Malteasers

Method
 – Start off by chopping up your Mars bars into chunks and then place in a bowl over some simmering water. Stir occasionally until it’s completely melted and becomes like a paste.
- Meanwhile bash up the Malteasers a little and wash and chop the strawberries into quarters.
- Back to the Mars bar sauce. Add in the cream and mix together until it all becomes smooth and pourable.
- Find some suitable bowls/glasses. Scoop some of the ice cream into the bowl, sprinkle over the Malteasers, top with some strawberries and then trinkle over the lovely sauce.
- Serve straight away.
Recipe and photography by Ailie Williams

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alfresco, broccoli, food, pasta, peas, recipe, salmon, Summer

Salmon, Pea and Broccoli Pasta

When the sun is shining outside, you don’t want to be spending an absolute age in the kitchen, rustling something up for your supper. This dish took us a max of 20 minutes to prepare and make  – it’s so light and fresh yet creamy too!  You could even try and re-create those wonderful images you’ve collected on Pinterest ( we’re talking candles, fairy lights, throws, food, family and friends) as this really is a perfect Alfresco dining meal.  
Ingredients:

3 cooked salmon fillets
300g pasta shells
150g long-stem broccoli
100g petit pois peas
A handful of fresh mint
A handful of fresh coriander
Juice of half a lemon
200ml Crème Fraiche
Seasoning

Method:

1.     Bring a pan of salted water to the boil and add in the pasta and cook according to the packet.

2.     Meanwhile, finely chop the herbs.

3.     Mix together the lemon juice and crème fraiche along with a little seasoning .

4.     Half way through the pasta’s cooking time add in the broccoli. 
Then 3 minutes before the end of the pasta’s cooking time add in the peas.

5.     Once everything is cooked, drain the pasta. 
Then add in the salmon, herbs and creamy mix. Serve straight away and enjoy! 


Recipe and photography by Ailie Williams

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