A gastronomic blog inspired by:
• Culinary delights of Italy including regional dishes from I Sassi di Matera - my Fatherland
• Hot Latino flavours from Colombia – my Motherland
• Eccentric London, a pool of British & Worldwide fusions – my Hometown
• The world of veganism and gluten free choices
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Lamb Kofta Kebabs
I love a good succulent
homemade Lamb Kofta, I almost feel like it’s a treat when I’m eating one; bursting
with flavour thanks to the beautiful spices it’s no wonder I am filled with a
warm fuzzy feeling at that first bite! Simplicity is the key to great food and
it doesn’t come any simpler than this!
Ingredients: Serves Four
500g minced lamb
1 garlic clove, crushed
1 tsp ground cumin
1 tsp paprika
1 tsp cayenne pepper
Salt & Pepper
Juice of ½ a lemon
A handful of Fresh Parsley, chopped
Extra Virgin Olive Oil
Leave to soak x4 wooden skewers in water so to avoid burning later on.
the shallots finely (or whizz in a food processor with a grater attachment),
transfer to a pan with the crushed garlic and a drizzle of olive oil and sweat
for a few minutes, this sweetens them up slightly.
In a large bowl/food processor, mix the minced lamb, onion and
garlic, cumin, paprika,cayenne pepper, salt, pepper, lemon juice and parsley.
Divide evenly into 8
balls then turn these into ovals. If you
have time cover and refrigerate for 1-2 hours to harden (I never tend to do
this if I make these during the week).
Thread onto the skewers and
brush with a little oil.
Heat a griddle pan until piping hot then add the skewers and
grill for 4 mins each side or until well done. Turn only when each side is
sealed properly as this will avoid the meat sticking
to the pan.
Serve the koftas with mayonnaise,
tomato, salad leaves and Naan bread.
I know, it's been a while! Life has a massive habit of just getting in the away and throw a kid in the cake mix and it's total chaos right? I want to share this recipe because it's comfort food without the guilt at it's best. A slice of this with a cup of tea or my favourite, turmeric latte, always puts the world to rights. Crumbly, moorish with a hint of saltiness to curb my uncontrollable sweet tooth I hope you like it too!
I love a GOOD fish pie... when it comes to this dish I am seriously fussy, so much so that I have ceased ordering it when eating out because it always tends to be way too rich and heavy on the tummy, usually due to the large amount of dairy in a traditional recipe.
I have experimented quite a few times with this dish that I am now super confident that if you make it you'll love it too; deliciously creamy, satisfying and both dairy and gluten free (should you wish it to be!).
Ingredients: (serves 4) 2 Large Baking Potatoes 2 tbsp Baby Capers 50g Vegetable/Sunflower Spread 50g Vegetable/Sunflower Spread 50g Plain Flour / Gluten Free Flour 275ml Vegetable Stock 150ml Coconut Milk / Almond Milk 2 tbsp Fish Sauce 6 Pickled Cornichons Handful of chopped parsley 750g Mixed Fish (cleaned and diced) Method: Prepare the potatoes by scrubbing them clean (do not peel), cut them in half making sure they are roughly the same size then place in a saucepan of cold water. Once they have come to the boil …
It's was my "baby sister's" 20th birthday a few days ago, so to celebrate I opted to make my most indulgent cake recipe to date and what a mega treat it was, taken from two female chefs, Peggy Porschen and Ren Behan. A taste of pure gluttony in clear moderation can do wonders for the soul and this cake definitely gets those endorphins going!
(Serves 24-28 portions)
Sponge (by Peggy Porschen) 250g plain chocolate335ml milk570g soft light brown sugar210g butter, softened 4 large eggs365g plain flour1 tsp baking powder1 tsp bicarbonate of sodapinch of salt 15g cocoa powderSalted Carmel Buttercream (by Ren Behan) 250g butter, softened500g icing sugar3 tbsp. caramel sauceGanache 150ml double cream175g plain chocolate1 tbsp. caramel sauce
Preheat oven to 160C.
Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.