Recipe

Meringue Bones

Halloween is around the corner, and we have this amazing recipe from Annabel Karmel just in time for Trick and treating.

Have a Spooktacular Halloween. Don’t forget to tag us with your pictures!

Prep: 30 minutes

Cook: 1 – 1 ½ hours

Makes: 12 meringue bones

 

Ingredients

2 egg whites

1/8 tsp cream of tartar

100g caster sugar

Method

  1. Preheat the oven to 110C / 225F. Line a baking sheet with non-stick baking paper.
  2. In a small bowl, with an electric whisk on medium speed, beat the egg whites and cream of tartar, until soft peaks form. Add the sugar 1 tablespoon at a time, beating at a high speed until stiff peaks form.
  3. Place the mixture in a piping bag with a plain nozzle, or heavy-duty re-sealable bag with a small hole cut in the corner. Pipe a 7.5cm (3 in) line of meringue, then pipe a 2.5cm (1 in) ball at either end. Repeat with the remaining meringue.
  4. Bake for 1 hour to 1 ½ hours or until firm, then transfer to a wire rack to cool. Store in an airtight container.

 

 

 

National Egg Week

With National Egg Week starting this week 9th-15th October and with World Egg Day falling on the 14th, we have rounded-up the ooziest #YolkPorn offerings in and around London.

 

Lobster Benedict at Thomas’s Café at Burberry

Indulge in a breakfast fit for a fashionista at Thomas Café at Burberry. Priced at £28, the Thomas’s Café at Burberry Lobster Benedict is made using knuckles and claws from Bembridge lobsters. Fished off the Bembridge shelf (just off the Isle of Wight), the lobster meat is grilled in the Bertha. The knuckles are placed on a bed of sautéed spinach along with two poached Barradale eggs. The eggs are topped with hollandaise sauce and a grilled lobster claw is placed on the side. Sat atop an English muffin, it’s a dish worth indulging in.

 

Dirty Bones’ Ultimate Hangover Brunch

Offering a different take on your yolk porn classics, Dirty Bones’ serve up their Short Rib Hash. The dish includes 14-hour slow cooked short rib finished with caramelised shallots and mustard seeds, served with potatoes and two oozing sunny side-up eggs. What better way to enjoy the weekend than with some NYC-inspired yolk porn, a couple of cocktails and a side of old school hip-hop, funk and soul music?

 

 

Sunny side-up – Rosti Greek style at Meraki

New Fitzrovia Greek restaurant, Meraki, offers a Mediterranean take on the ultimate indulgent trio of butter, potato and egg with their Rosti Greek style. A bed of Crunchy potatoes, truffle & Cretan butterlies ready to soak up the oozing yolks of the two sunny side-up eggs resting atop. Yolk-porn doesn’t get much better than this.

 

Brunch by Theo Randall at the Intercontinental 

Theo Randall at the InterContinental has recently launched a four-course ‘La Dolce Vita’ weekend brunch with new vegan options for £57. Featuring a selection of brunch classics with an authentic Italian twist, such as Frittata with organic eggs, girolle mushrooms caprine fresco, marjoram and mixed Italian leaves, the menus celebrates Theo’s signature favourites. Guests will enjoy Prosecco and Bellinis all the way through, and end the leisurely brunch with a selection of desserts, served to share.

 

Tom’s Kitchen serves the Ultimate Truffled Eggs Benedict

 

Tom’s Kitchen serves the ‘Ultimate Truffled Eggs Benedict’ during breakfast and brunch. Priced at £19, the dish has a muffin topped with a poached egg, prosciutto and hollandaise with gratings of truffle for a truly decadent start to the weekend.  Founded by Tom Aikens, Tom’s Kitchen has five sites across London, with locations including Chelsea, Canary Wharf, St Katharine Dock and Somerset House, serving British comfort food classics with an emphasis on the very best seasonal ingredients.

 

 

Truffled Eggs Benedict

To celebrate National Egg Week this week (9th-15th October) with World Egg Day falling on the 14th of October, we share this yummy recipe by Tom’s Kitchen.

Ingredients (serves 4)

White wine vinegar 8 eggs
4 English muffins Unsalted butter
6 slices of parma ham

For the Truffled Hollandaise sauce
120ml white wine vinegar
2 round shallots, finely sliced
12 black peppercorns
1 sprig thyme and 1 sprig of tarragon
350g unsalted butter, cut into cubes
6 egg yolks
Juice of 1⁄2 lemon / 1 tea spoon of truffle paste – available in supermarkets
Sea salt and freshly ground black pepper
1 tsp truffle paste

METHOD

  1. First make the hollandaise sauce. Put the vinegar, shallots, peppercorns and herbs in a pan, bring to the boil and continue to boil until reduced by about two-thirds. Leave to cool to room temperature, then strain into a bowl and set aside.
  2. Meanwhile, clarify the butter: put the cubes in a pan over a gentle heat until melted. Skim the white foam off the surface, leaving only clear liquid. Set aside to cool until tepid, then carefully tip into a clean bowl, leaving any solid residue in the bottom of the pan.
  3. Place a round metal bowl over a pan of gently simmering water and add the 6 egg yolks and the vinegar reduction. Whisk the mixture over the heat until it is a pale, fluffy mass – this will take 8-10 minutes. Remove from the heat and whisk vigorously while adding the clarified butter to make a thick creamy sauce. If the sauce gets too thick, add a little warm water. If it separates, beat a fresh egg yolk with a spoonful of water in a clean bowl, then whisk the separated sauce into that – it should magically form a smooth sauce again.
  1. Adjust the flavour with a little lemon juice, truffle paste and salt and pepper to taste. Keep warm until needed. The best way to do this is to put the sauce into a bowl and stand it in a pot of warm water, about 40-50°C. Cover the bowl with clingfilm so a skin doesn’t form on the sauce.
  2. Next, poach the eggs. Fill a large, shallow pan with water, add some white wine vinegar (about 2-4 tablespoons per litre of water) and bring to a simmer. The vinegar will help the eggs hold their shape.
  3. Break the 8 eggs into separate coffee cups or ramekins. When the water is simmering, take a spoon or spatula and stir the water so it swirls around in the pan like a vortex. Add the eggs, one by one, as quickly as you can so they cook at the same time. The swirling water keeps the eggs in a nice round shape, but you might have to move them around a little so they don’t stick to each other or to the bottom of the pan. Poach for 3-4 minutes, until the whites of the eggs are soft and the yolks are runny.
  4. Meanwhile, deep fry 2 slices of parma ham by deep frying it at 170c until crispy.
  5. Once the eggs are cooked, use a slotted spoon to transfer them to a small plate lined with kitchen paper. They need to dry off or they will make the toasted muffins soggy, which you do not want.
  6. To serve, slice each muffin in half, toast them under the grill and spread with butter. Arrange 1 slice of uncooked parma ham on top and put the muffins back under the grill briefly to warm. Season the eggs with salt and pepper, carefully place one on each muffin half and ladle over the truffle hollandaise. Garnish with a 1⁄2 slice of the crispy fried parma ham.

Chilli, Lime, Sweet Potato and Rice Bowl

Today’s contributing recipe is from the one of our favourite yummy mummy Julie Montagu who is a Mum of 4 and who is known as a Yoga and a plant-based die guru. Check out her website at Flexi Foodie.   

This recipe  is great for cold winter nights and makes enough to serve two to three people – depending on how big you want your bowl to be.

Ingredients

  • 125g of cooked brown rice
  • 400g of cooked black beans, drained and rinsed
  • A handful of coriander
  • 1 garlic clove, chopped
  • 1 red chilli, deseeded and chopped
  • 2 inches of fresh ginger, chopped
  • 3 small sweet potatoes, chopped into small chunks
  • A handful of cashew nuts
  • 2 small handfuls of pumpkin seeds
  • Extra-virgin olive oil
  • Tamari soy sauce
  • 1 lime, sliced in half
  • Maple agave (or your favourite natural sweetener)

Method

Start by preheating your oven to 200C or 400F. Next, place your sweet potato chunks on an oven tray and drizzle a generous amount of olive oil over them. Roast the potatoes in the oven for 20 minutes.

Place the cashew nuts and pumpkin seeds in a separate oven dish and roast with the potatoes for the final seven minutes of the 20 minutes.

While the sweet potato and the nuts and seeds are roasting you can turn your attention to making your salad dressing. For this you will need to place the ginger, the red chilli, and the garlic in a bowl. You can then take the lime halves and squeeze as much juice as you can into the bowl. Add four tablespoons of olive oil to the mix with two tablespoons of the tamari soy sauce and two tablespoons of the maple agave – or your favourite natural sweetener! Whisk the contents of the bowl together.

Next, take a large handful of the rice and place into each bowl, alongside a large handful of the sweet potato and the black beans and the nuts and seeds. You can then pour the salad dressing over the top of each bowl and sprinkle with coriander.

Lactation Cookies

 

We want to thank our dear friend and now mother of two beautiful girls Nina! Nina has been struggling with sleepless nights trying to get her baby girl to settle after her feeds and has been struggling throughout the day trying to get her baby girl to feed properly. Here, she shares a moment in her day where she wants to get on with what she loves doing and bakes some cookies to help her milk supply. YOU GO MAMA!

Ingredients 

2 cups rolled oats
1/2 cup self raising wholemeal flour 1/2 cup brewers yeast
2 Tbsp milled flaxseeds
2 Tbsp of golden sugar
Pinch of salt
200g raw coconut oil
2 Tbsp of honey
2 eggs
1 tsp of vanilla paste
100g dark chocolate
100g milk chocolate

 

Method 

Mix all the dry ingredients in a bowl and set aside.
Cut/break the chocolate into small (1/2cm) pieces. Add to dry mixture.
In a separate mixing bowl beat the eggs, add the rest of the wet ingredients and mix well. Pour wet mixture into dry one, mix well.
Form little balls of mixture and set on a baking tray, flattening a bit.
Bake for approximately 10 minutes at 180c (depending on oven) or until golden.

 

Choux Pastry by Maitre Choux

Maitre Choux, recently voted BEST eclairs in London by Time out, we HAD to get the recipe!

We are listing all the ingredients in order of use during the recipes to give you a clearer view of the process from the start. In order to make things easier for yourself and minimize potential mistakes, weigh and prepare each ingredient in its own bowl before you begin.

Choux Pastry

Before we start, please preheat your oven at 180 degrees, fan off, minimum humidity setting.

  • 200g whole milk
  • 300g water
  • 240g butter
  • 10g sugar
  • 8g salt
  • 375g Flour
  • 500g of eggs (approx. 10 eggs)

Bring to boil the milk, water, butter, sugar and salt and watch over the pan. AS SOON AS IT IS BOILING, add the flour and stir firmly with the spatula for one minute or so, until the mix doesn’t stick to the sides of the pan any more. When it does not stick to the sides of the pan any more it means it is ready.

Now take the pan off the heat and add the eggs little by little and one by one until the mix is smooth but not too runny. The hard part in making choux pastry for an untrained eye is in this step: if the mix is too thick it needs more eggs, however the eggs must be added slowly as if it becomes too runny then it will not raise in the oven.

Chef’s tip: Trace a deep line into the choux pastry with your spatula. If the line closes up slowly, then it’s ready!

Transfer the choux pastry into your pastry bag and pipe into an éclair shape. Do not pipe them too close together as they need space to rise Then keep inside the oven at 180c for 35 minutes until golden.

Lemon Meringue Éclair

(20 pieces)

Lemon Cream

  • 250g Lemon Juice (approx. 5 lemons)
  • 220g Sugar
  • Zest of 5 lemons
  • 270g Eggs
  • 300g Butter
  • 100g Greek Yogurt
  • 5g of soaked vegetable gelatin leaves

Before you start, soak the gelatin in cold water.

To make the lemon cream, bring to boil together the lemon juice the sugar and the lemon zests. Once it is boiling, add the eggs and cook for 3 minutes until boiling while mixing sharply with a whisk.

Once it is cooked and still hot, add the gelatin and the butter, then use your hand blender until the mixture is soft

Once it is cold, add the Greek yogurt to the mix and stir with the spatula. It is now ready to use.

Lemon Meringue

 

  • 100g Egg White
  • 180g Sugar (divided in 3 portions of 60 g)
  • 10g Lemon Juice
  • Zest of 2 Lemons

 

Whisk the egg whites then add the sugar. Carry on whisking until the texture is thick then add the lemon juice and the lemon zests.

Finishing

The devil is in the details, so this is the part of the recipe where you can be creative and pipe the meringue your own way.

Fill the base with the lemon cream and pipe the meringue with your favorite nozzle on top

Blowtorch the meringue if you are feeling adventurous!.

Sprinkle some zest on the top for effect: it is ready to serve.

 

Wild Salmon & Beetroot Salad

Today’s recipe is from Mum of two Dyala Madani, who has already shared with us a few of her recipes before. Click here to view them.  She blogs at Umamimami sharing yummy family recipes. This is a simple and nutritious,summer salad  for a delicious weekday lunch treat.

Ingredients:

1 Fillet/Portion Wild Salmon 

12 oz. Steamed Green Beans

5 Cooked Beetroots, chopped into crescents

2 Cups Leafy Greens 

1 Cup Walnuts 

Dressing:

4 Heaped Tbsps. Sour Cream

5 Tbsps. Olive Oil

Sea Salt, to taste

Season Salmon with 1/2 Tsp. Ground Turmeric & 1/2 Tsp. Sea Salt. Cook on medium heat in some Coconut Oil until cooked through. Remove Skin & break up the Fish with your fingers. 

Plate Leafy Greens as your base. Cover with Green Beans. Paint on Dressing. Top with Salmon, Beetroots and Walnuts as below. Enjoy. 

Chanterelle Risotto

Risotto is one of Italy’s most popular dishes. Like pasta, it can be made in many different ways, depending on your taste and preference.

In Milan, where I am from, the traditional dish is “risotto all Milanese” with Saffron.

Another very popular one is Mushroom risotto. Porcini mushrooms are a classic but we found Chanterelles which are one of my favourite so, here is what we did:

*The way I normally do it is by memory and by eye but this time, given I was using mushrooms I am not used to cooking and I was cooking for more people, I got help following a recipe taken from Google. I didn’t find all the ingredients but adapted to my liking 

Ingredients (serves 4-6 ppl)

Arborio Rice (It is very important to use the right rice for this)

1/4 cup Olive oli

1/4 Unsalted butter

2 Shallots, minced

Fresh thyme (leaves only)

1 fresh bay leaf

6 cups chicken stock (you can make your own or use the already made one)

1/2 cup parmesan cheese

2 cups of white wine

Method:

For the mushrooms: 

Warm a wide large heavy-bottomed pan over a medium low flame.

Add 2 table spoons olive oil and the same of  butter (I only used oil)

Add the shallots and cook until translucent.

Add the mushrooms, thyme and bay leaf into the pan.

Cook for approx 10 minutes, stirring occasionally – until mushrooms will have released their moisture.

Pour 1 cup of wine into the pan, and bring liquid to simmer (allowing the wine to evaporate).

Continue cooking until the mushrooms are dry (approx 5-7 minutes)

Season with sea salt and pepper, remove from the pan and discard the bay leaf.

For the Risotto:

On a low hear, add the remaining Olive oil and butter into the pan to melt.

Add the rice and coat with the oil until the kernels are shiny. Approx 3-5 minutes.

Pour the remaining white wine and let evaporate

Add the chicken broth, 1 ladle at the time, allowing the rice to absorb the liquid. *it is important not to add too the liquid too quickly or the kernels with “burst”.

Stir over a gentle heat until each ladle of liquid is absorbed.

repeat until most of the broth is incorporated and the risotto rice  is al dente. Approx 25 minutes.

Final step:

Fold the mushroom back int the rice and season with salt, pepper and parsley.

Stir in the Parmesan cheese

Serve immediately.

 

 

 

How to make homemade slime

This Summer, we had lots of fun making homemade slime. We use the recipe from Little Bins for Little Hands which worked well as we found  all the ingredients in Canada, where we were spending most of our Summer holiday.

Sarah from Little Bins for Little Hands has this free printable on her website which we found useful and used the second recipe on there.

 

 

Watch our little video to see all the fun, we had. I had four kids to entertain that day and the slime making activity worked a treat!

I hope you are all enjoying the Summer holidays.

 

Instant Frozen Berry Yoghurt

This week we would like to thank Miriam AKA @mimi’s bowl. Mum of one little girl living in London sharing friendly recipes and food ideas.

This instant frozen yoghurt is hardly a recipe as it takes seconds to throw it together. It works well if you are time short, as no pre-preparation and freezing of lollies is needed. It is a healthy treat option too, so a winner with kids and parents. Instant Summer – enjoy!”

Serves 1, increase quantities as needed

Ingredients

  • handful of frozen berries
  • small pot of yoghurt, 120g approx

To prep you will need:

  • blender

Directions

  1. Let the berries slightly de-frost, so that they aren’t too tough on your blender.

2. Then blend with yoghurt and voila instant frozen yoghurt.

  1. Top with some crumbled frozen berries, as they add extra crunch. for bigger kids 3 years +). Or simply top with fresh berries.

 

 

*From Mimi’s Bowl: Modern Baby, Toddler and Family Food by Miriam Cooper.

Dairy Free Sheer Qorma

When we saw this dish we had to ask for the recipe. Shumailla AKA @shummyz is a mother of 2 who enjoys to explore healthy recipes. “Yay to my little girl for making me experiment with every wheat, dairy, sugar alternative under the sun”

Thank you @shummyz for sharing one of your creations with us.

 

 

 

 

 

 

 

 

Ingredients:

100g vermicelli

1 Litre Soya milk

1/2 carton of soya cream

1 cup homemade coconut milk

2 tablespoons homemade ghee (clarified butter)

1/2 cup golden caster sugar (you can use coconut sugar as well)

3 cardamons, powdered

5 dates, putted and thinly sliced

Almonds and pistachios to decorate

Method:

Melt the ghee in a large pan

Add the cardamon and fry until fragrant (remove all this stage unless you’re using powder )

Slightly break up the vermicelli and add to the pan, saute’ until light brown

Add all the milk, dates and the sugar

Bring to the boil and then simmer for about 25minute (or longer depending on how think and creamy you want it.)

Switch off the heat and add about half a carton of soya cream.

Decorate with nuts and serve warm.

Enjoy

Dairy & refined sugar FREE double chocolate ice lollies

Thank you Emma Hollingsworth AKA Mrshollingsworth for this delicious recipe.

“Summer time in London is just the best. It’s crazy how the temperature can totally shift the vibe of an entire city, but it’s true – people seem happier and more carefree, and everyone makes an effort to get outside and enjoy the sunshine.

And with summer in London of course comes ice cream. The tinkling chimes of the capital’s ice cream vans have long been the soundtrack to our summers – they are quite literally the Pied Pipers of the common era, with children (and some adults, ahem Mr H) finding themselves subconsciously gravitating towards the noise in the hope of a Mr Whippy.

These days though, ice cream filled with dairy, sugar and god knows what else isn’t exactly my thing, so I’ve created these healthier versions that are totally natural and free from dairy and refined sugar. They are so delicious and easy to make and I honestly think they taste better than the real thing!

They are a great thing to make with kids as it’s so much fun drizzling (or dunking) the chocolate on top and watching it set, and you can accessorise them with all sorts of things  like chopped nuts, cacao nibs, bee pollen or freeze dried berries to make them look super pretty! They’ve gone down so well (and so quickly) when I’ve made them that I’ve lost count of how many batches I’ve knocked up now!”

Makes six small ice lollies

Ingredients

For the ice cream

  • 4 tbsp cacao powder
  • 8 tbsp coconut cream
  • 2 medium bananas
  • 1/2 cup coconut water

For the coating

  • 3 tbsp cacao powder
  • 1/4 cup cacao butter
  • 2 tbsp maple syrup
  • 2 toasted chopped hazelnuts, optional

In a food processor, blend the ice cream ingredients together until mixed. Pour into ice cream moulds and leave for a few hours to set.

Melt the cacao butter in a saucepan then stir in the maple syrup and cacao powder (and hazelnuts if you like). Remove the lollies from their moulds and drizzle over the raw chocolate and any other toppings. Store in the freezer, that is if there are any left!

Enjoy 

Quinoa and bulgur salad

Today’s recipe is by Florence Rebattet from Kids En Cuisine.

Ingredients for 4 persons:                                                         

  • 200 gr white quinoa
  • 200 gr bulgur * Chopping board
  • 1 lime juice             * Pan
  • 500 gr tomatoes * Strainer
  • ½ yellow pepper * Bowl
  • ½ red onion
  • 1 garlic glove
  • Fresh mint and coriander leaves
  • Salt and black pepper

 

Method

  1. Rinse with clear water, the quinoa and the bulgur.
  2. Then put them in a pan with cold water and let them cook for 10 min.
  3. In the meantime, chop the pepper, the red onion, the tomatoes and the garlic in dices.
  4. When the quinoa and bulgur are cooked, drain them.
  5. In a bowl, mix all the ingredients together and squeeze the lime.
  6. Add the basil, the coriander, the salt and the black pepper.
  7. Put your salad in the fridge for 1 hour before eating it.

 

Kids en cuisine tips:

If you do not like crunchy quinoa, cook it in another pan for 15 minutes, drain and then mix it with the bulgur.

Preparation time: 30 min

Cooking time: 10 min

Rest time: 1 hour

 

 

Sweet Potato Shepherd’s Pie

Another recipe if by one of our favourite yummy mummies Marissa Hermer from her new book An American Girl in London. If you haven’t checked her Sourdough Bread-and-Butter Pudding, Served with a Salted Caramel Sauce, check it out, its yummy.

 

This is my tried-and-true version of the classic family recipe. Though traditionally made with lamb mince, you can substitute beef if you prefer (this is called Cottage Pie). Sweet potato adds a nice vibrant colour and is packed full of natural sweetness and nutrients, perfect for the munchkins.

Serves 8

2 pounds large sweet potatoes, peeled and cut into large chunks

3 tablespoons butter, divided

Salt and ground black pepper, to taste

1 tablespoon olive oil

1 large Vidalia or other sweet onion, chopped

1 clove garlic, minced

2 carrots, peeled and chopped

1 celery stalk, chopped

1 tablespoon tomato paste

11⁄2 pounds lean lamb mince

1 teaspoon ground cinnamon

Leaves from 3 sprigs fresh thyme, finely chopped

Leaves from 1 sprig fresh rosemary, finely chopped

1 tablespoon flour

11⁄4 cups Chicken Stock

Method

  1. Place the potatoes in a large saucepan. Cover with cold water and a pinch of salt. Bring to a boil over medium heat, and cook until tender, about 20 minutes. Drain and place back into the pan with 2 tablespoons of the butter. Using an electric whisk, blend the potato and butter until smooth and season well with salt and pepper.
  2. Preheat the oven to 350°F. In a large sauté pan over medium heat, add the remaining butter and the oil along with the onion. Cook for 15 minutes, or until softened and browned. Add the garlic, carrots, and celery, cooking for 6 to 8 minutes, or until softened. Stir through the tomato paste and cook for 1 minute, then remove from the pan and set aside.
  3. Increase the heat and add the lamb mince, breaking it up with a wooden spoon, until browned, 5 to 6 minutes. Add the vegetables back to the pan along with the cinnamon, thyme, and rosemary. Stir to combine, then add the flour and cook for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until thickened. Check for seasoning.
  1. Transfer the mixture to a 10-inch x 7-inch baking dish. Top evenly with the sweet potato mash and bake for 30 minutes, or until the filling is hot and bubbling and the sweet potato is beginning to darken where it peaks. Serve with Winter Greens Salad (page 64).

Pip & Nut Oven-Baked Chicken Satay

Pip & Nut “Easy Peasy Lemon lime squeezy…. and a drizzle of peanut butter. Oh, and some honey too”

This recipe serves 4 and takes 45 minutes, perfect for busy mums or dads cooking dinner for the family.

Ingredients:

1/2 small bunch of coriander

1 red chilli

1 garlic clove, peeled

3 headed Tbsp peanut butter

3 Tbsp dark soy sauce

2cm/3/4 – inch piece of fresh ginger, peeled and roughly chopped

Finley grated zest of 2 limes and juice of 1

6-8 bone-in chicken thighs, with skin

Olive oil, to drizzle

3 Tbsp runny honey

Method:

Preheat the oven to 190C/375F/ gas mark 5.

Put the coriander stalks and all, in the food processor with the chilli, garlic, peanut butter, soy sauce, ginger and lime zest and juice. Add a couple of splashes of water and blitz to a smooth paste. Season with salk and pepper.

Place the chicken thighs in a roasting dish, spoon over half the satay mixture (reserve the rest in a bowl for serving) and chat the chicken well.

Drizzle with a little olive oil and season. Bake in the oven for 30-40 minutes, until cooked through, drizzling honey over the chicken 10 minutes before the end of cooking. Once golden, take out of the oven and sprinkle over and spring over the sesame seeds.

Serve on a bed of brown rice or with a fresh green salad, and the reserved satay sauce on the side.

*Pip’s Top Tip:

If you’d rather have skewers, then just replace the chicken thighs with 4 chicken breasts, cubed and threaded onto the skewers (stack the skewers for 20 minutes if they are wooden). The skewers only need 15 minutes in the oven and then a further 5-8 munges with the honey.

 

Asparagus and leeks soup

As its National Vegetarian Week next week, we wanted to share this hearty soup that the whole family can enjoy.

This comforting Spring soup by Claudia Armani over from Lemon and Olives. She makes this soup with the traditional vegetables of the English garden: leeks & asparagus Very simple yet tasty, this soup can be liven up by a sprinkle of cheese. In this case she used some Italian Parmesan, but you could also add some Swiss Gruviere cheese.

Here is her recipe.

Ingredients

  • 1 packet of asparagus ( 175 gr)
  • 1 packet of leeks ( 500 gr)
  • 1 small potato
  • 1 small organic stock cube
  • a dash of nutmeg
  • Parmesan cheese to taste ( optional, as this is not vegetarian)
  • Extra-virgin olive oil

Method

Simply wash and roughly cut the vegetables ( remove the skin from the potato) and put in  pot with some water and the stock. Bring it to boil, then let it simmer for half an hour take it off the hob, and blend it.

Add nutmeg a sprinkle of olive oil, and some grated cheese if you are not vegan. Serve and enjoy!

Sourdough Bread-and-Butter Pudding, Served with a Salted Caramel Sauce

Today’s recipe if by one of our favourite yummy mummies Marissa Hermer from her new book An American Girl in London.

My great-grandmother was famous in our family for her bread-and-butter pudding. The week’s leftover bread was used to make the dessert, as stale bread soaks up butter and cream much better than fresh bread. She always served her bread-and-butter pudding in a bowl and added a bit of cold milk at the end. Now, when my father comes to visit us in London, he asks for his bread-and-butter pudding to be served the same way. A few years ago, the leftover bread I had on hand was sourdough, so I made my pudding with a loaf of San Francisco sourdough, and the result was a surprising tartness mixed with the sweetness. Since then, I haven’t used anything else.

Serves 6 to 8

Ingredients

1 loaf day-old sourdough (I like to leave the crust on, but you can remove

it if you want a softer texture to your pudding)

2 tablespoons unsalted butter

1⁄2 cup raisins

3 peaches, stones removed, sliced

1 cup plus

3 tablespoons whole milk

2⁄3 cup light cream

2⁄3 cup heavy cream

4 large eggs

1⁄2 cup coconut sugar

2 large vanilla beans, split and seeds scraped

1 tablespoon ground cinnamon

 

Salted Caramel Sauce

1 cup sugar

6 tablespoons heavy cream

1 tablespoon butter, softened

Pinch of sea salt

Method

  1. Slather the bread (on both sides!) with the butter— the more generous you are, the better it will taste. Slice the sourdough into roughly 1⁄4-inch-thick pieces and fill your baking dish of choice (a wide, low dish usually works best). Keep in mind that the bread shrinks once the custard mixture is added, so it is okay if the sourdough pieces overfill the dish.

 

  1. Scatter a handful of raisins evenly across the base. Arrange some of the peach slices across the base.

 

  1. Arrange the next base bread layer over the layer of raisins and peaches, followed by a layer of peach wedges—and continue this until you have used all of the bread, raisins, and peaches.

 

  1. Whisk together the milk, cream, eggs, sugar, vanilla seeds, and cinnamon. Pour the mixture over the stale bread. Gently press down with your hand so the bread absorbs the liquid. Let sit for an hour.

 

  1. Preheat the oven to 350°F. Once the bread is drenched and ready, scatter a final layer of peaches on top of the bread and sprinkle with raisins. Place in the oven for 35 minutes.

 

  1. To make the Salted Caramel Sauce: In a large saucepan over medium heat, heat the sugar. Gently swirl the pan as the sugar begins to melt, but do not stir. Once the sugar has turned a dark amber, remove it from the heat and carefully pour in the cream. Using a whisk, begin to stir the caramel while adding the softened butter until everything is mixed together. Sprinkle in the salt and whisk well. Pour into a serving container until ready to serve with the pudding.

Bircher muesli

Today’s recipe comes from Little Dish tasty recipes- Bircher muesli. Something healthy to start the day!

This is an  easy  no-cook breakfast which  your  children can  help  you assemble the  night  before. It sets  in the  fridge  overnight and  is ready when you wake  up.

Ingredients

100g rolled oats

100g plain, natural yoghurt

100ml full-fat or semi-skim milk (or substitute almond milk (p.43) or cashew milk (p.43))

75g mixed berries, lightly crushed

2 tablespoons honey

50g mixed seeds (optional)

Method

In a medium bowl, mix together the oats, yoghurt, milk, berries and honey. Divide amongst 4 little jam jars or ramekins and sprinkle over the seeds if using. Place in the fridge to chill overnight.

Mini Bunny Quiches

This recipe is provided by our talented friend and contributor Annabel Karmel, who has been a life saviour for me during the early days of mummy hood. Her recipes are always so easy to follow and my kids still love them! Here is one for you to try this Easter.

Prep: 45 minutes

Cook: 30 minutes

Makes: 6 quiches

Ingredients

8 mini tortilla wraps

Olive oil

2 onions, chopped

1 tsp fresh thyme, chopped

2 eggs

150 ml double cream

150 ml milk

120g Gruyere cheese, grated

 

To Decorate

Carrots, chives, spring onions

 

Method

  1. Preheat the oven to 180C Fan. Grease 6 size 1 ramekins with oil. Trim the tortilla wraps to 14cm diameter circles. Line the ramekins with the wraps, pushing them into the bases and up the sides.
  2. Heat 1 tbsp of oil in a saucepan. Cook the onions for 10 minutes until soft. Spoon into the ramekins. Sprinkle with the thyme, mix the eggs, cream and milk together in a bowl. Season. Divide the Gruyere between the cases. Pour the custard on top. Bake for 20 minutes.
  3. Cut out the bunny ears from the remaining 2 wraps. Brush the ears with oil and place on a baking sheet. Bake alongside the ramekins for 8 minutes until golden.
  4. When the custard is set, remove from the oven and inset the ears into the quiche. Decorate with carrot for the bunnies’ nose, chives for whiskers and spring onions for the eyes.

 

Chocolate Easter nests with marzipan eggs

This recipe is contributed by Emma Hollingsworth who we follow over on Instagram @mrshollingsworths. This is a great and fun recipe to try with your little ones at home this Easter holiday!

Ingredients

  • 1 1/2 cups quinoa pops (or puffed rice)
  • 5 tbsp cacao powder
  • 5 tbsp maple syrup
  • 3/4 cup coconut oil
  • 1/2 cup desiccated coconut

For the marzipan eggs

  • 1/2 cup ground almonds
  • 3 tbsp maple syrup
  • colourings (optional) – I used 1/4 tsp each of beetroot powder, turmeric powder and wheatgrass powder but you could use saffron, acai powder, spirulina, whatever you fancy!

 

Method

To make the nests, melt the coconut oil in a saucepan and then stir in the maple syrup and cacao powder until it’s all lovely and smooth. Pop the quinoa pops and dessicated coconut in a bowl and pour in the melted chocolate mixture on top. Give it all a good stir until all the quinoa and coconut is covered evenly in delicious chocolate. Now here’s the hard bit – TRY to get as much as you can into cake cases or small round silicon moulds without eating it all, then use your fingers or a small spoon to press down in the middle and mould them into little nests. Place them in the fridge to cool while you make the eggs.

For the eggs, combine the ground almonds and maple syrup in a bowl and knead with your hands until they’re all mixed in together (it should be a play-doh like consistency). Separate this into three equal balls (or more or less depending on how many colours of eggs you’re making) and add a small amount of colouring to each ball, kneading to mix the colour in well.

Shape the different coloured marzipans into little egg shapes and place them in your nests.  Happy Easter!

Hearty Bolognese Pasta

Today’s recipe if from Yasmina Gharbawi who is known on Instagram as @yassminaskitchen. From a very young age she was passionate about cooking and taught herself everything she know today. Long story short she has been living in between London (where I was born) & Lebanon, Beirut. When she was living in London she would cook & send food to her sisters, friends and family friend’s kids. She learnt a lot of recipes from cookbooks, online & YouTube but she always altered them to her taste. She started her blog wanting to share her food and recipes but focused more on her Instagram blog sharing the food she cooked daily and sharing a menu where people could order from. A lot of what she share on Instagram are things she cooks based on what she is craving !

Yasmina shares with us her Hearty Bolognese Pasta in time for the Easter holidays. Who doesn’t love a good pasta?

Here is what you will need:

  1. Extra Virgin Olive Oil
  2. 2 large cooking onions or 3 small cooking onions (chopped)
  3. 4 garlic cloves smashed
  4. 1 carrot, finely chopped
    1. I like to cut the carrots in half then cut the halves in half and chop thinly
  5. A kilo of mince meat (beef)
  6. 2-3 cups of red wine
  7. 6 fresh peeled and chopped tomatoes
  8. Grated parmesan cheese (I prefer fresh parmesan)
  9. 2 bay leaves
  10. A teaspoon Red chilli flakes (more of less depending on how hot or not so hot you like it!)
  11. 1 spoon of tomato paste
  12. Salt and ground black pepper (Depending on your liking)
  13. A kilo of Spaghetti

 

So for the cooking:

  1. Drizzle some olive oil in a pot and when heated pour in the chopped onions and let fry
  2. When the onions start turning gold
    1. Throw in the smashed garlic and let fry
    2. Add the chilli flakes
  3. When the onions and garlic have cooked
    1. Throw in the mince meat and let cook
    2. Keep mixing the onions, garlic and meat
  4. When the meat is cooked
    1. Pour in the red wine
    2. Add the 2 bay leaves
    3. Let the meat boil in the red wine for about 20-30 minutes
    4. At about 10 minutes
      1. Add the chopped carrots
  5. When you see the majority of wine has been absorbed
    1. Add the chopped tomatoes
    2. When the tomatoes has settled
    3. Add the spoon of tomato paste
    4. Add salt and pepper
  6. The trick is to continuously taste your dish along the way
    1. You might need to add more salt/ pepper
    2. Maybe a little bit more of the red wine!
  7. Let the Bolognese cook and infuse together
    1. In the mean time, boil the spaghetti to “Al-Dente – Not fully cooked”
      1. (No one likes a soggy pasta!!)
  8. Voila!
    1. Drizzle a little olive oil when served
    2. Sprinkle the grated parmesan when served (If you like of course)

Hamam Mahshi Recipe (Egyptian style stuffed pigeon)

Here is a traditional Egyptian recipe by member of our community Sarah Amin, where she blogs on Mycitymylondon. Mother of one & fashion Guru/blogger who still finds the time to create some delicious dishes. Thank you for sharing this one with us.

Two pigeons/quail

1 onion

4 bay leaves

4-5 whole peppercorns

For the stuffing:

1/2 cup of rice

A handful of almond nuts

Salt and pepper to taste

A handful of chopped chicken liver

1 Onion grated

1-2 teaspoon of ground cinnamon

Method:

1-Soak your pigeon in water with some salt and vinegar for about 10 minutes

2-Rinse them and take out the insides. You can throw away or pan fry them

3-Boil your rice for about 5-10 minutes until half-cooked and drain them

4-In the meantime blanch your almond nuts in water for 5 minutes and remove the outer skin (optional), you could just chop it up

5-Put the rice in a bowl with the grated onion, chopped chicken liver, cinnamon, nuts and season to taste

6-Carefully stuff the pigeon, you don’t want to rip the skin, try to get in as much rice as you can and seal with a kebab stick or tooth pick

7-Place in your baking tray with an onion cut in half on either side with the bay leaves and peppercorn. Any rice left over can be added to the dish and cooked with it

8-Smear some butter over the skin of the pigeon and cover with foil and cook for about 45 minutes at 170 degree Celsius.

When they look done, remove from the tray and place on the serving plate.

* the real Egyptian way is to pan fry the pigeon in some butter for a couple of minutes until the skins are brown, but I skipped this step

You can tuck in with a side salad or whatever takes your fancy. I made some tahini sauce using 3 tablespoons of tahini, some water and lemon juice with salt and pepper to taste. *you can add one crushed garlic to the mix.

 

Nigella-inspired Vegan Oat Pancakes With Pomegranate & Maple Syrup

As its pancake day on Tuesday we wanted to share with you this delicious recipe by yummy mummy Vicki from honestmum.com 

We hope you enjoy it, who doesn’t love a healthy pancake?

Ingredients (makes 6-8 pancakes)

  • 150 g maple syrup
  • 150 g fresh pomegranate seeds
  • 100 g gluten free porridge oats (not instant, I used the large oats)
  • ¼ tsp sea salt flakes
  • 1 tsp baking powder
  • 1½ tsp ground cinnamon
  • 100 ml dairy free milk (I used Oatly oat drink)
  • 1 fair trade ripe banana, chopped
  • 1 tsp vanilla paste or extract
  • 1 tsp sunflower oil

Method 

Gently warm the maple syrup and pomegranates in a small pan over a medium heat, stirring frequently. When heated, remove from the hob and set aside.

Put the oats, banana and salt in a bowl and mash together. If you prefer a finer consistency, place in a blender or a food processor and process until you create a flour.

Tip into a bowl and stir in the baking powder and cinnamon.

In a measuring jug, whisk together the dairy free milk and vanilla, and then stir into the oat flour mixture to create a batter.

Pour ½ a teaspoon of oil onto a smooth, non-stick griddle and with a piece of kitchen roll, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full.

Cook each pancake for approximately 2 minutes on each side. You can slip a spatula underneath each pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes.

Mine are fairly thick, chunky pancakes so might take longer depending on size and consistency.

When cooked, stack onto a plate and drizzle with the syrup and pomegranates. Serve immediately.

My kids loved these too and being slow releasing oats, they kept us all full until lunchtime.

Flippin’ delicious (get it). Sorry for the Dad joke! Couldn’t resist!

Ricotta strawberry French toast

We love this recipe from BBC Good Food that we had to share with it you.

Ingredients

  • 1 large egg, beaten
  • 300ml milk
  • 1 tsp vanilla extract
  • 4 slices thick-cut white bread
  • 2 tbsp butter
  • 50g ricotta
  • 2 tbsp honey
  • 100g strawberries, some sliced, some halved
  • 2 mint sprigs, leaves picked

Method

  1. In a wide dish, whisk the egg, milk and vanilla together. Coat one side of the bread slices in the liquid, then carefully flip them over and leave them to soak for 1-2 mins.
  2. Melt 1 tbsp of the butter in a large non-stick pan over a medium heat and add two slices of bread. Cook for 5 mins or until golden, then turn to cook the other side for another 5 mins. Transfer to a plate and cook the other two slices in the rest of the butter.
  3. Halve the toast on the diagonal and spread each slice with the ricotta. Drizzle over the honey and a pinch of flaky sea salt, and arrange some sliced strawberries in a fan across the toast. Decorate the plate with the halved strawberries and mint.

 

Picture Credit: BBC Good Food

Raw Raspberry Cheesecakes

 
Today’s contributing recipe is by local Mum of two Carla. We just love her Instagram account @imadetoday.  She shares with us this raw Raspberry Cheescakes with a (cacao base and homemade chocolate hearts). Because we need to celebrate Valentine’s Day everyday!
 

For base 

Half a cup almonds

Half a cup of medjool dates

2 tbs raw cacao powder @gochocchic

Pinch salt

For middle –

1.5 cups cashews (soaked)

Juice of 2 lemons

1/2 tsp vanilla powder

80ml Maple syrup

80ml Coconut oil (melted)

1.5 cups raspberries

Method 

For the base-

In a food processor add all ingredients and pulse till desired consistency. Cut strips of baking paper to place across each individual muffin hole of a muffin tray, like a cross. Then press mixture firmly into each muffin hole (with strip of paper underneath – this will help for easier removal later)

Alternatively you can use a springform cake tray. Line with baking paper – just on the bottom bit so cut a circle out of baking paper to fit.

For the middle-

Drain cashews, add to  @vitamix with all other ingredients till silky smooth. You may need to add some a tbs or so water for desired consistency. Taste add more sweetener if necessary. Pour onto base. Place in freezer to set. Before they freeze solid remove and add a heart chocolate

Healthy Thyme Manakish (Zaatar Manakish)

We love receiving so many yummy recipes on www.kensingtonmums.co.uk. Today’s contributing recipe if by Lina Sinno, a Lebanese Woman living in London, wife and mother for 3 adorable kids. Originally a lawyer moved to media and now into the social and digital media world. She is married to a man who shares her passion for Healthy Cooking & Media.

Follow Lina’s Instagram account and get inspired by yummy recipes in your kitchen.

Compared to normal Thyme Manakish, I have replaced 60% of the oil with Water to reduce FAT, and added Flaxseed (must be grounded) which is rich in Fiber, Protein and is 6 times richer than Cod Liver oil in Omega 3; yet when mixed with Thyme at equal quantities, the thyme flavour dominates the flaxseed as if the later do not exist.
For the dough:
500 grams of Flour
4 tbsp. olive oil+ salt
1/2 teaspoon of sugar
2 tbsp. of yeast (I prefer 1 tbsp.)
400 grams of warm waterCombine the above and Knead the dough by hand or mixer and stir to form a soft dough.Put it aside and allow it to rest for about half an hour or doubled in sizeFor the stuffing:

I like it with plenty of Thyme flavour so I increase the amount of Thyme. You can adjust according to your taste.
For every 5 full tbsp.  of thyme use 5 full tbsp. of ground flaxseed (or linseed) and 45ml of Water and two tbsp. of olive oil (30ml). combine the mixture in a small bowl and mix until you get a spreadable mix.
After the dough is ready Knead it then flatten it  on a lightly floured surface and make some circles with a cutter.
Spread 1 flat tablespoon of Zaatar topping over each round
Bake for 15 minutes at 200°C
Enjoy

Red Velvet Pancakes with Cream Cheese Glaze

With Valentine’s just approaching, we wanted to share this yummy recipe we found on All Recipes.comRecipe By:Samantha Jones.

“The first time I had these were at a very cute upscale Breakfast/Brunch Inn. Went home that very day and began recreating the amazing experience I had just had and I’ve come up with the following masterpiece!”

Ingredients

  • 1 (4 ounce) package cream cheese, softened
  • 1 cup confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk, or as needed
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup milk
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons red food coloring
  • 1/4 cup melted butter

Directions

  1. Prepare the cream cheese glaze by beating the cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Thin with 1 tablespoon milk or as needed to achieve a pourable consistency. Set aside.
  2. Whisk the flour, white sugar, baking powder, cocoa powder, and salt together in a bowl until evenly blended; set aside. Beat the eggs in a separate mixing bowl until smooth. Whisk in 1/4 cup milk with the buttermilk, 1 teaspoon vanilla extract, vinegar, and food coloring. Stir in the flour mixture until moistened. Drizzle in the melted butter, and stir until the butter has incorporated and small lumps of flour remain.
  3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle with the cream cheese glaze to serve.

 

Recipe and Image reproduced from Allrecipes.com

Kale Mac and Cheese

Today’s contributing recipe is from the one of our favourite yummy mummy Julie Montagu who is a Mum of 4 and who is known as a Yoga and a plant-based die guru. Check out her website at Flexi Foodie.

When I was growing up in the middle of America, I loved and lived on mac and cheese. I mean, let’s be honest, it is just SO good! However, most mac and cheese isn’t exactly going to give you what you need nutritionally and it depletes the energy supply. So, for my kids’ sake, I had to find a mac and cheese that tasted as good (if not better) AND filled them with all things good. This recipe takes 20 minutes, but you do need to do a little planning and place the cashews in a bowl of water the night before. Then you’re ready to go when you come home the next evening.

 

Ingredients
250g (2 cups) dried macaroni (even better if it’s gluten free and/or wholegrain!)
1 tablespoon coconut oil

1 small onion, finely diced

2 garlic cloves, crushed

140g (heaping 1 cup) cashews, soaked overnight, then drained

350ml (11⁄2 cups) almond or coconut milk

1 tablespoon arrowroot powder

25g (3 tablespoons) nutritional yeast

1⁄2 teaspoon sweet paprika
1⁄2 teaspoon ground cumin
juice of 1⁄2 lemon

large handful of kale, shredded
Serves 6

Method
Cook the macaroni according to the packet instructions.
Meanwhile, heat a medium-sized saucepan over a medium heat, add the coconut oil and sauté the onion and garlic for 5 minutes or until soft.
Put the onion and garlic, soaked cashew nuts and
the rest of the ingredients, except the kale, into a blender and blitz on high until thoroughly blended. Pour the cashew ‘cheese’ back into the saucepan with the shredded kale and cook on a low heat, stirring frequently, until warm and the kale is wilted – about 2–3 minutes.
Add the drained, cooked macaroni to the pan, stir well and serve immediately.

Riceless Sushi Salad

Today’s recipe is from Mum of two Dyala Madani, who has already shared with us a few of her recipes. She blogs at Umamimami sharing yummy family recipes. A simple, nutritious, go to love a Iceless Sushi Salad for a delicious weekday lunch.

Ingredients

1 Avocado

1/2 Lb. Wild Smoked Salmon

2 Spring Onions

2 Cups Greens, whatever kind you like

1 Tsp. Olive Oil

A handful of crispy Seaweed, the snacking kind

1 Tbsp. Japanese Rice Seasoning Mix or Sesame Seeds

Dressing:

Soy Sauce, Lemon Juice & Olive Oil – quantities per taste

Maggie Zhu, Mom’s best duck pancakes

Recipe taken from Maggie Zhu, author of Omnivores Cookbook  with Chinese New Year around the corner we wanted to share with you Maggie’s Mom’s best duck pancakes.
INGREDIENTS
  • 300 grams (2 cups) all-purpose flour (please read how to convert grams to cups properly), and extra to dust the working surface
  • 180 milliliters (3/4 cup) boiling water
  • 90 milliliters (1/4 cup + 2 tablespoons) cool water (room temperature)
  • 2 tablespoons vegetable oil for brushing
INSTRUCTIONS
Prepare dough
  1. Bring a small pot of water to a boil. Dust a working surface with plenty of flour.
  2. Add 150 grams (1 cup) flour into a large bowl. Slowly add boiling water into the first bowl. Whisk with a pair of chopsticks (or a spatula), until the water is fully absorbed. It will form a soft, sticky mass. Use a spatula to scrape the dough onto the working surface.
  3. Add the remaining 150 grams (1 cup) flour into the same bowl. Slowly add cool water and whisk until the water is fully absorbed. It will form a soft mass, but should not be too sticky. Scrape dough onto the first dough on the working surface.
  4. Dust both hands with flour. Knead and press the two doughs together. Dust with more flour if needed. Knead the dough by hand until texture turns consistent, about 5 minutes. You should feel that the dough is slightly sticky while kneading, but it shouldn’t stick to your hands. Be careful not to dust the working surface with too much flour. The dough will become less tender as you blend in more dry flour.
  5. Dust the dough with flour. Cover with plastic wrap and let rest for 30 minutes

 

Read more on how to cook and shape the pancakes before frying on Maggie’s website.

 

The recipe yields 36 pancakes, about 13 to 15-cm (5 to 6-inch) / per pancake.
Serves: 36 pancakes