Author: Sarah Kemp

Quinoa and Feta Salad

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There is NOTHING better than a good salad on a hot summers day – and today was no exception. After visiting the M&G Garden at Chelsea Flower Show this afternoon in the swealtering heat and stupidly getting sucked into the temptations of Oxford Street, I headed to the cool and quiet Waitrose foodhall in John Lewis to purchase a few bits and bobs to make a very delicious and healthy Quinoa Salad. The recipe serves four but my boyfriend and I were particularly hungry this evening so there was nowt left. Quinoa and Feta Salad, originally uploaded by Food For Think. Ingredients 1 tsp corriander powder 1/2 tsp turmeric Good glug of olive oil 300g Quinoa 600ml boiling water 2 radishes, thinly sliced A few handfuls of watercress and rocket 3 spring onions, chopped Hand full of tenderstem brocolli Hand full of green beans Roughly chopped corriander 50g feta cheese (I used Unearthed) 18 cherry tomatoes, 12 roasted and 6 halved 10 sun dried tomatoes Flaked almonds (to your own taste) Salt and pepper Method …

Meet me on the Towpath in Dalston

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A few weeks ago I arranged a lunch with @MathildeCuisine for today – how lucky were we with the weather! Myself and @foodiestgeorge went along to meet Mathilde at Towpath, a new venture from writer Lori De Mori and photographer Jason Lowe on a less glamerous stretch of Regents Canal. Upon arrival, I was unsurprised to see mismached furniture and crowd of ‘cool’ punters that looked like artists – most probably residents or workers in a nearby art gallery. I was also unsurprised to see that the bank was full to the brim on what seemed like the hottest day of the year so far. It didn’t take us too long to get a seat and we were lucky to bag one by the water facing into the sun. The menu isn’t huge and they had sold out of an asaparagus dish (a shame as I am rather partial to a bit of asparagus) but we ordered three dishes to share: Pork Rillett Pork Rillette, originally uploaded by Food For Think. Tabbouleh Tabouleh, originally uploaded …

Blueberry Tea Cake

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I baked this a while ago and it was the first recipe I have ever baked that uses soured cream as an ingredient. The recipe comes from none other than the fantastic Bill Granger. Blueberry tea cake 2, originally uploaded by Food For Think. I was lucky enough to meet him at the KitchenAid Blender Launch at Hix in March and subsequently bought his book ‘Feed Me Now’. It was his kindness to attend the event despite being ill and a recommendation from a colleague who has rather a bit of a soft spot for him that led me to trying out a few of his recipes – I can also recommend the Melt and Mix Banana Bread recipe (also uses sour cream) One thing though – don’t try it hot out of the oven. Being greedy and very impatient, I did and the taste of hot sour cream nearly put me off trying it cold the next day. I’m so glad I did though because it was absolutely divine. Recipe (makes around 12 slices) …

Vanilla Cupcakes with Natural Pink Butter Cream

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Vanilla Cupcakes with Natural Pink Butter Cream, originally uploaded by Food For Think. Due to all this talk about natural food colourings at the moment, I thought I’d give it a go and make vanilla cupcakes with natural baby pink butter cream. So off I went to the supermarket to buy some frozen berries. I recently read an article by Huma Qureshi which spurred me on. She recommended frozen instead of fresh as they have higher water content. I don’t really make cupcakes very often because my previous attempts haven’t exactly been perfection but decided that I’ll have one last crack and I have to say that I am rather pleased with the outcome. The reason I liked using frozen berries is that I could eat the stewed berries after I had added to the juices to my butter cream and my oh my they were delicious. Recipe for vanilla cupcakes (makes 12) 115g unsalted butter at room temperature 115g golden caster sugar 115g Allinson Nature Friendly Flour 2 eggs at room temperature 1 tsp …

Naughty Pecan Pie

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This was my first attempt at making a pastry based dessert. I usually stick to a light and fluffy sponge cake. However, I decided to try my hand at this Maple Pecan Pie as it is one of my favourites. I suggest blind baking the pastry first for around 5 minutes so that the bottom does not come out soggy and undercooked. It is ridiculously delicious served warm with lashings of double cream! Pecan Pie Whole, originally uploaded by Food For Think. Cream cheese pastry For a 23cm/ 9in tart tin 115g full fat cream cheese (I used Philadelphia) 115g butter, softeed 170g plain flour pinch of salt 1. Mix the butter and cream cheese together – until just combined. Make sure you don’t beat 2. Sift the flour and salt over the cream cheese and butter mixture and stir in 3. Place pastry between 2 sheets of clingfilm or greaseproof paper and roll out – the pastry should be just a few mm thick. 4. Chill in the fridge for 15 minutes 5. Remove …