All posts filed under: DO NOT USE

My mum bakes cakes

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My mum makes the most delicious cake pops. I introduced her to them at Selfridges when we visited a few months ago and it was made by the delightful Molly Bakes. She was hooked straight away and since no one else is baking them in Nottingham, decided to get her skates on and bake. href=”http://www.flickr.com/photos/foodforthink/5591790734/” title=”Untitled by Food For Think, on Flickr”> Her cupcakes are also a delight. I did a little photoshoot for her when I went home over the weekend, which she’ll use on her blog – coming soon! So if anyone lives in Nottingham and would like to order cakes, drop me a line. She bakes for any occasion – from cupcakes to cake pops, birthday and wedding cakes in small to large quantities.

New Zealand green lipped mussel linguine recipe

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I have seen mussels popping up a lot recently and I suddenly realised that I have never cooked them before. I wanted to do something about it but my supermarket had ran out of fresh mussels by the time we arrived on Sunday afternoon (can’t blame them really) so we had to settle for already cooked mussels. To spice it up a bit and make it look prettier, we also bought a few New Zealand green lipped mussels. This is such an easy dinner and absolutely delicious. It only takes a few minutes from start to finish. Ingredients (serves 2) 100ml dry white wine (I used Orca Bay) 20ml single cream 4 tbsp olive oil pinch of chilli flakes 1 clove garlic, finely chopped 200g linguine 2 tbsp curly leaf parsley salt and pepper to season squeeze of lemon Method 1. Boil the linguine in salted water 2. Meanwhile warm the wine and olive oil in a pan 3. Add the garlic to the wine and cook for about 5 minutes 4. Pour in the …

Bocca Di Lupo

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A few months ago, someone told me that a Pork dish that they had eaten at Bocca Di Lupo was a contender for the best dish that they had ever had. I’m not sure then why it took me the best part of a year to book. Valentines day seemed to be the perfect excuse – my boyfriend and I don’t bother with cards and presents but agreed that a nice meal was the best option. I booked a few weeks in advance and could still only get a table at 6pm but luckily it was at the chefs table, which I’d heard provided a better experience. My nerves about the restaurant being empty and lifeless were shattered as soon as we walked through the door. It was pleasantly busy and the chefs were hard at work behind the long sleek counter. Bocca Di Lupo is a classy and upmarket Italian restaurant. Don’t expect to find pizza on the menu but instead fantastic pasta, meat and fish dishes. Blood oranges are in season at the …

Ottolenghi, Islington

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I have already done one post on Ottolenghi but I was very hungover that time and I figure I should just do it again. Ottolenghi is a vegetarian or cake lovers heaven. It is also one the best places to go for brunch and lunch in London – in my opinion anyway! The word vegetarian has been tarred with the wrong brush over the years. People expect vegetarians to live on a diet of Linda McCartney sausages, carrot sticks and celery. Ok, maybe that is a bit far but Yotam Ottolenghi has shown us over the last few years just how exciting the humble vegetable can be. If you haven’t had the pleasure of visiting his restaurant in Islington (or the three take away cafes branches in Notting Hill, Belgravia or Kensington), you may have been lucky enough to see one of his two cookbooks. The first, Ottolenghi: The Cookbook was written by Yotam Ottolenghi and Sami Tamimi and took influence from their home towns of West and East Jerusalem. But their culinary repertoire does …

Two ways with Hummus – recipe

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I just LOVE hummus. The humble chick pea is one of my favourite legumes because it is so versatile and tasty! I mostly add them to stews, my favourite being a curried chickpea and spinach stew. I haven’t made it for a while but it is sure to make an appearance on here soon. My recent trip to Hummus Brothers inspired me to make my own hummus dishes. I made enough so that we could have it for dinner and then lunch the next two days! I have always previously used extra virgin olive oil in my recipe but decided to omit it this time and add a drizzle on at the end. I’ll give you the basic recipe for hummus below and show you two ways of serving, one for lunch and the other for dinner. Ingredients 1 jar Tahini (roughly 250g) 300g dried chickpeas 70ml lemon juice (I used it from a bottle – very easy) 6 garlic cloves 1/2 tsp table salt (you may need more depending on how you want it …