Category Archives: Recipe

Vietnamese chicken noodle salad recipe


Vietnamese food is probably my favourite regional cuisine. I find it so fresh, green, healthy and also (a lot of the time) gluten free. Therefore the region’s salads or soups are a staple go-to in my kitchen.

I made this Vietnamese-style chicken noodle salad for everyone at work, it’s fairly quick to make in a big batch and also super filling and healthy. Sarah, a friend from uni (and super talented illustrator!) requested I share the recipe after I instagrammed this bad boy, so I thought i’d put it up here incase anyone else is interested.

I whipped this up for about 8-10 people, but I’ll give the recipe for 2 because I doubt anyone reading this wants to do it for 10! If you want to make it for more, just double everything per two people.

WHAT YOU NEED

For the chicken & marinade

2 x chicken breasts
A pinch of grated fresh ginger
1 clove of garlic
2 tablespoons of Sriracha hot sauce
1 tablespoon of fish sauce
1 x fresh lime squeezed
1 tablespoon of olive oil
A pinch of salt and pepper (to your taste)

For the salad

Green salad:
2 x Romaine lettuce
1 x cucumber
A bunch of spring onions
1 x fresh red chilli
1 x freshly squeezed lime
Colourful salad:
3 x carrots – grated with a julienne peeler
A handful of radishes, sliced

To serve

Rice noodles (you can buy these fresh from most supermarkets, or dried if you can’t find fresh ones – both are fine)
A bunch of fresh mint leaves – finely chopped
Fresh lime slices
Soy sauce – (Kikkoman is my favourite – they also do a gluten free one)
Sriracha hot sauce (for me there is no better chilli sauce than Sriracha!)

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The Great De Beauvoir Bake Off – Victoria sponge cake


strawberry
After watching the first episode of the new The Great British Bake Off, I felt an urgent need to make a cake. It seemed as though everybody else in Dalston did too, as the baking supplies isle in the giant Sainsbury’s was looking pretty empty!

As it’s been hot hot hot in London this week, I thought I’d go for a Victoria sponge cake. It feels quite British picnic to me; light, summery and the best season for fresh strawberries. In keeping with GBBO I referenced a Mary Berry recipe, but tweaked it a teeny bit. Here’s how you bake it!

What you need:

The Sponge
4 Eggs
225g self-raising flour
225g caster sugar
225g butter (soft – melt a bit otherwise it will be hard to mix)
2 teaspoons baking powder

The Filling
Strawberry jam
300ml whipping cream
1 tablespoon of caster sugar

To Finish
Icing sugar
Fresh strawberries, sliced

victoriasponge

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The Best Moussaka Ever – A recipe


mousakka
Moussaka is one of my favourite meals ever. I first tried it on Exmouth Market when I used to work nearby. There was this one stall who sold an incredible one for £5 with rice and salad. I think I ate it at least twice a week for months! Since then, I’ll always order moussaka if it’s on the menu. This was the first time I cooked it myself. I referenced a couple of different recipes and sort of picked the bits I thought would work well to make this one. It did turn out really well and bloody tasty so I thought I’d share!

Just a note… this is not a quick meal to make. It took me between 2-3 hours in total before we ate it!
This does make enough for 4-5 generous portions though so you could save it for another day. It’s a Sunday cooking adventure, if you will.

What you need:

For the delicious insides:
Olive oil
2 large aubergines, sliced
1 large onion, chopped
2 cloves of garlic, crushed
1 tsp cinnamon
1 tsp dried oregano
500g minced lamb
250g tomato passata
150ml red wine
Salt & pepper

Small bunch of flat-leaf parsley, chopped

For the bechamel topping:
500ml whole milk
60g butter
60g plain flour
50g Parmesan cheese, grated
2 eggs, beaten
A sprinkle of nutmeg

Method:

1. Heat your oven to 180°c degrees, place your aubergines sliced into 0.5/1cm slices onto a baking tray with a bit of olive oil and salt over them. (You can pile them up, but make sure a tiny bit of oil is between each layer!). Bake for around 20-30 mins until soft and golden.

2. While the aubergine is cookin’, oil a large pan and cook your onion and garlic, season with the cinnamon and oregano. Add your lamb mince and cook it through making sure it’s brown. Once the lamb is cooked through add your passata and red wine, add a little of your parsley and some salt and pepper to taste. Cook for around 30 minutes until most of the liquid has evaporated.

cooking

3. Go make yourself a cuppa while your meat base is cooking, then in the last 10 mins, make your bechamel sauce. Heat up your milk in a pan, but do not boil. Melt your butter in another pan and stir in your plain flour. Make sure you use a whisk! That’s my tip for making the perfect bechamel sauce, as it helps it stay smooth. Add the milk in little bits and whisk as you go along until it thickens and is smooth. Once all your milk is in, add your grated Parmesan and stir until smooth. Take off the heat, cool slightly, then add your beaten eggs. Whisk until smooth. Sprinkle in a bit of your nutmeg. If you’re a big nutmeg fan feel free to add a bit more, personally I find it a bit overpowering so didn’t put too much in!

4. Arrange a layer of your cooked aubergines in the bottom of a large baking dish, pour in your lamb mixture and then place some more aubergines on top. To finish, pour on your bechamel sauce. Place in the oven at 180°c  and cook for about 45 minutes until the top is brown.

Serve with white rice and a side of salad if you fancy. Tomatoes would go well too :)

Hopefully you’re as much of a fan of moussaka as me!



Lentil, goats cheese and rocket salad


Processed with VSCOcam with f2 preset

I love this filling green lentil salad, it’s so tasty and pretty healthy! The salad is based on a Delia Smith recipe, which does include walnut (though personally i’m not a huge walnut fan so have taken these out!).

You will need:

  • Dried green lentils
  • 1 red onion
  • 1 garlic clove crushed
  • Walnut oil
  • Olive oil (or extra virgin olive oil)
  • Balsamic vinegar
  • Mustard or mustard powder
  • Goats cheese
  • Thyme
  • Rocket

Method:

1. Cook your lentils as per instructions – dried lentils take about 45 minutes to cook, read the instructions on the packet for how to properly cook them. (If you don’t have much time you could use pre-cooked ones that come in a sachet, however dried ones are much cheaper and you can make more : ) ) I used about 1 small mug full. You should use 1 part lentil to 5 parts water when you put it in a pan to boil. 1 mug of dried lentils is enough for two servings.

2. Sauté the onion and garlic in a pan with some walnut oil adding a tablespoon of fresh thyme.

3. When the lentils are cooked – drain and rinse them with boiling water. Add back to the pan with the red onion/garlic/thyme mixture and stir together on heat.

4. Prepare your dressing, mix 2 tablespoons of balsamic vinegar, 2 tbsn of walnut oil and 3 tbsn of extra virgin olive oil together with a teaspoon of mustard (or mustard powder if you have it), add extra garlic if you like, and a pinch of salt and pepper.

5. Stir in the dressing to taste and serve with the goats cheese crumbled on top and some rocket on the side. Eat hot or wait to cool down and eat cold. Either is goooood!

Enjoy!



(Almost) Sugar-free Vegan Nutella.


NUTELLA
NUTELLA! Possibly the best food ever!? Unfortunately also extremely unhealthy and full of added sugar. So for sugar addicts, how exciting is it to create a healthy sugar free delicious version!?

The original recipe I took inspiration from was from Sarah Wilson’s ‘I Quit Sugar’ book, but I changed it slightly as I do not think using maple syrup is too bad for you. From lots of research, I think if sugar is naturally occurring it shouldn’t be so demonized (fructose/fruits, honey, maple syrup) and as long as it is eaten in moderate amounts it is perfectly fine (in my opinion!).

Maple Syrup is harvested naturally from maple trees and contains lots of iron and calcium. Make sure you buy 100% Canadian maple syrup, as maple syrup flavoured syrups will have lots of added sugars!

The taste? Well I think this version is obviously less sweet and more nutty, but it is still pretty convincing and damn well delicious!

You will need:

  • 1 cup Blanched hazelnuts (135g)
  • 200ml Coconut milk
  • 80ml Maple syrup
  • 1/4 cup (30g) raw cacao powder (I bought mine from Amazon here – it’s expensive but a bag will last a while!)
  • 1 Tablespoon vanilla powder or vanilla flavour

nuts

To make:

1. Bake your hazelnuts in the oven for 10 minutes.
2. Using a rolling pin and large bowl (or a food processor if you have one), crush the hazlenuts so they are smashed into small pieces – almost like a powder. ( Or you could just buy pre-chopped ones if you wanted too.)
3. Add all your ingredients to a blender or food processor and blend until smooth!
4. Store in your fridge and this should keep for a few weeks. Or eat immediately with fresh strawberries and bananas!