The poor celeriac.
“I’m just fooling myself, she’ll never see me as anything… but a monster.”
He’s an ugly beast.
This soup turns him into a beauty, though.
... and roses too.
The worker must have bread, but she must have roses too.
Category: in the kitchen (page 2 of 2)
So on Wednesday, I headed out east to meet a dear little friend.
Unbeknown to us, the Dalston Eastern Curve Garden had been invaded.
My consumption of tea rockets as soon as the temperature starts to fall. But the choice of black teas is very limited if you avoid caffeine – it’s basically builders or Earl Grey. This year, I’d been craving chai, but couldn’t find a decaf blend so decided to have a go at making it instead.
Cardamom is at the heart of most chais, for good reason: It’s incredibly fragrant, with a spiced, almost citrusy scent. The flavour can be overpowering, but when used with care, it’s gentle, soothing and quite heavenly.
Spiced chai is usually made by boiling it on the hob, which is delicious, but a bit of a faff. Then it struck me that using ground spices might work, too – and because they release their flavour more easily, perhaps a stew in the teapot is all it would take.
Guess what.
It works.
This is super easy and makes a fragrant and gentle spiced chai that’ll chase away the chills on even the coldest nights. The recipe below will make a small jar, enough for several pots of tea.
This is a hearty, warm autumn salad. The butternut squash caramelises gently and soothingly – its sweetness sets off the sharpness of the pomegranate dressing. Creaminess from the goats cheese and toasty crunch from the croutons and hazelnuts make for a midweek vegetarian supper that Ted will happily eat.
It’s always a bit pressured when a foodie friend comes to dinner, no?
I like to think we always eat well, and we *do* prioritize the tasty, but it’s these occasions where you really want your cooking to be on point.
Anyway, George was coming, so my mind was whirring. The weather had got colder, so the Vietnamese lemongrass chicken I’d planned would have to wait ’til next time.
We decided to stick with poultry, but add warming Indian spices.
A simple autumn salad. If you choose to roast the beets, be aware that it’ll take at least an hour, though they *are* tastier roasted than boiled.
Serves two as a main.
This is a surprisingly easy storecupboard make, even though the list of ingredients looks quite long. Aside from the fenugreek leaves, which are sold by the box at pretty much any Indian grocer’s, if you like cooking curry it’s stuff you’ll likely have kicking around. It’s also quick and tastes fabulous the next day.
Back last night from Malta, which was so summery – and I’m feeling excited/delighted that autumn has arrived here in London.
(Yes, it’s a cliché, but the thing with clichés is that they’re true.)
We welcome summer with joy, our arms open, embracing the warmth (so longed for after the cold winter), the feel of grass on our feet, our faces lifted up to bask in the light, cold drinks in our hands, long evenings spent chatting outside with friends and family.
But by September, the heat has turned my limbs lethargic, the dryness has left summer’s freshness a little dusty, my wardrobe’s looking a bit wilted and my toes are dying to ditch the flipflops for Proper Shoes.
There’s something about that first crisp autumn evening, the golden light, the smell of leather handbags and the sense of Things to be Done that’s as exciting as the start of a new year – but without the pressure and diet advertisements.
And the bounteous vegetables.
The Mothership descended for a visit yesterday and I’d been meaning to try this recipe from Epicurious for ages.
This salad is so simple, quick – but absolutely delicious. It’s become one of my summer standbys. It’s tweaked from this recipe. It’s perfect for hot summer nights, or to bring a bit of sunshine into your life at any time of year. The sweet mangoes and fresh crunch of the cucumber go well with barbecued or grilled meats or as part of a salad spread.
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© 2024 … and roses too.