Flat Peach, Pomegranate and Maple Yoghurt

 A very generous aunt stopped by a week or two ago bringing an enormous can of maple syrup, all the way from Canada. 

I've sat on my pot, so to speak, waiting for the right moment to unhinge the lid.

Breakfast with my friend seemed apt, she had travelled from London in searing sunshine and for that she deserved a treat. The  unlikely named 'Tropical Turkish Shop' always has piles of the season's best wares and this morning was no disappointment. A pomegranate the size of a croquet ball, peachy flat peaches and their very good yogurt were my maple canvas. 

I didn't do too much, chopped and tore and piled my ingredients into glasses. I poured more maple syrup over than was strictly necessary. 

My pots were a fine use of my nectar but with half a pot still to go, my heart is saying there is more cooking to do.

A brief pause...

Shooting for the book has been completed and holidays were needed. Eating, sleeping and stopping. 

Now it's back to work and I'm thinking about what lies ahead for late 2014. 

Spinach, Blueberry & Cucumber Cous Cous with Lemon Hummus

 Today the sun shone, sun cream was rife and the ice tray in the freezer is empty. Tonight I craved a summer salad, something that didn't take more than twenty minutes to put together and had a sweet, fresh edge. May I present my discovery. 

SPINACH, BLUEBERRY AND CUCUMBER COUS COUS WITH LEMON HUMMUS

Serves 2-3

INGREDIENTS

150g Cous Cous

250ml hot vegetable stock

100g blueberries

½ cucumber, peeled and cut into rounds

50g young leaf spinach

1 tbsp. olive oil

Zest of 2 lemons

FOR THE HUMMUS

1 tin chick peas, drained

4 tbsp. tahini

2 cloves garlic, peeled

Juice of 2 lemons

2-3 tbsp. cold water

Salt

DIRECTIONS

1 / Drain the chickpeas and rinse under cold water. Empty into a food processor with the tahini, garlic, lemon juice, salt and water. Whiz to a smooth paste, adding a little water until you reach your desired consistency. Set aside while you make the salad.

2/ Toast the cous cous by simply putting a heavy based frying pan on the heat and add the cous cous. Toss them around the pan until they start to turn golden, about 4-5 minutes. Remove from the heat and add the hot stock. There will be steam and fury. Leave the cous cous to soak up the liquid off the heat for a few minutes, stirring once or twice to ensure the stock is evenly distributed.

3/ Empty the cous cous into a bowl and the spinach leaves, cucumber, lemon zest and blueberries (keeping back a few blueberries and lemon zest for garnish). Add the olive oil and combine well. Empty onto a plate and top with the reserved blueberries and lemon zest.

4/ Serve your fresh salad with a bowlful of hummus.

 

Fuggle Antics Pop Up with Wiston Estate Sparkling Wine

Saturday 24^th May 2014

 

Thyme Brioche & Salted Butter

·       

Crab, Shallot, Bacon & Wild Garlic Tarts

 Watercress Salad

·       

Slow braised Ham Hock

Courgette & White bean fritters

Spinach

 Roast Tomatoes

Spring onion & almond pesto

·       

Sweet coffee pops

·       

Rhubarb and Custard Cake Salted pistachio crumb Yoghurt ice cream

·       

Coffee & Chocolate

My first solo pop up in conjunction with Wiston Estate Wines happened a week or so ago. Sixteen people, a glorious regency style flat overlooking the sea and a four course menu. 

It was a success! The condensed milk & coffee pops and elderflower syrup jars were my highlights. My guests were diverse and gorgeous, the sparkling wine was exceptional and it made me want to do a regular thing! 

Courgette Spaghetti with Roasted Tomatoes, Basil and Garlic

I keep hearing about the ease in which people switch from dairy to no dairy, sugar to no-sugar and carb to no-carb and I'm a little curious. Is it really that easy to change a life time of gluttonous tendencies by simply installing a painfully white kitchen and following American blogs? 

Perhaps by just switching a few classic carb recipes for healthy alternatives my body might forget about my love of bread, pasta and pizza? I'd say it is worth a shot. 

  They say courgette spaghetti will not leave you wanting: it is as filling as it's 00 flour partner and just as delicious. Well I've developed this recipe which is absolutely delicious and yes, I'd say, just as filling. 

COURGETTE SPAGHETTI WITH ROASTED TOMATOES, BASIL AND GARLIC

Serves 2

INGREDIENTS

150g cherry tomatoes

4 cloves garlic, sliced

1 small red chilli, deseeded and finely sliced

1 tbsp olive oil

50g sunflower seeds

2 large Courgettes, (The longer the better!)

1 egg yolk

1 tbsb thick Greek yoghurt

A handful of basil, roughly chopped

Plenty of salt & pepper

DIRECTIONS

1/ Preheat the oven to 200C, fan 180C, gas 6. Cut half of the cherry tomatoes in half, and leave the rest whole. Empty the tomatoes, sliced garlic and chilli into a small roasting tin and drizzle over the olive oil. Shake well to coat and place in the preheated oven for 20 minutes.

2/ Meanwhile toast your sunflower seeds. Simply empty the seeds into a dry frying pan and cook over a medium heat for 3-4 minutes, swirling the pan regularly. Remove from the heat once the seeds have taken on some colour.

3/ Make your courgette spaghetti. Lay a box grater on its side and grate the length of the courgette into long worms. Try not to be firm, I’ve found a loose grip makes this easier.

4/ Bring a medium saucepan of water to the boil and add the courgette strips. Cook for 2-3 minutes before draining really well in a colander, gently squeezing any excess water away with the back of a spoon. Return to the pan and stir through the egg yolk followed by the tablespoon of yoghurt. Season well.

5/ Stir 2/3rds of the roasted tomato mixture and half of the seeds into the courgettes and divide between two plates. Top with the remaining tomatoes, toasted sunflower seeds, fresh basil and a good grating of black pepper. Serve straightaway.