Archive for the 'No cooking' Category

Carrot, avocado & cumin salad

carrot avocado & cumin salad

When I fancy a bowl full of health this is my go-to-salad. I can toss it together in a matter of seconds and know that soon enough I’ll be plopped on the sofa giving myself a hefty dose of internal TLC. With all that colour, you know that you’re on to a good thing. If I’m feeling energetic I might tuck some up in a sheet of toasted nori with a layer of hummus. But mostly I just like to sit back on the sofa, pull my cashmere blanket up under my arms and eat it straight from the bowl I made it in. I like the way that the carrots crunch between my teeth, the way the avocado is silky smooth on my tongue and how the mint leaves me feeling refreshed. Don’t forget the toasted cumin seeds, lemon and a good drizzle of extra virgin olive oil for an extra dose of flavour and health. Be warned though, you may just find yourself bouncing off the sofa after a bowl of this.

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no recipe- just nori wraps

nori rolls

Lunch doesn’t really do it for me. Don’t get me wrong- my tummy gets its growl going but I just don’t get enthused for lunches offerings. I know that it doesn’t have to be that way but lunch is usually at work- and often it’s eaten standing at the stove. On the rare (but totally decadent) occasion that I do get to sit and prop my clogs up I’m faced with a crew lunch, which is a far cry, wail and a few stomping fists away from the glamour one would expect on a TV set.

If it comes to ordering out the absolute last thing I will choose for lunch is a sandwich. It’s not that I don’t love a good sandwich, tuna and salad, extra banana peppers, hold the mayo they just don’t love me. If I go the devil route and eat that sandwich I will find myself suddenly slipping off into a peaceful snooze. And it’s hard to enjoy a post lunch snooze when you have someone screaming for a reset down the walkie. So, I stay away from sandwiches- they are my rainy day lunch at home when I know all I have to comply with is a 6ft 3 husband who also wants the couch.

This is something slightly different though- it’s not a wrap with a tortilla but with a toasted sheet of nori. It’s my kind of make-at-home sushi- which doesn’t involve a bamboo mat or a Japanese name. Just toasted nori stuffed with well, whatever your little heart desires. It’s the perfect lunch when you’re pottering around the kitchen all day with lots of little bits of tasters or leftovers that you can stuff inside.

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Chermoula-spiced hummus

chermoula-spiced hummus

I know I’ve done a lot of complaining of late- West Virginia, being homesick, living in a hotel room. Yes, yes. I know. I’m a right old bore when I’m working on a show.

But the thing is, I haven’t really finished my moaning yet. Sorry- it’s all I’ve got to give you tonight. I’ve just worked three sixteen hour days in a row- that’s six working days for the price of three for any normal person out there. Six! And it’s only Wednesday. And if forty-eight hours by Wednesday isn’t bad enough, which frankly, it is-  there’s another unlucky sixteen hours to come- starting at oh, about about 4 am tomorrow. And another sixteen everyday for the next ten days. Oh geez, will this two weeks ever end! I’m certainly not getting paid enough for all these hours. Note to self- must be a better negotiator for day rate on next job.

So please, tread carefully around me- I’m feeling a little overworked. A little under-inspired and every so cranky. I hate not having time to write- not feeling inspired to write not being able to get in my kitchen so I have something to write about! It’s quite the predicament I’m in.

Okay, okay moaning over. Lets talk hummus. On long days shooting when I find myself eating three four meals a day at work, standing at a counter, it’s hard to hold back the temptation not to attack the crew snack table with those amazing doughnuts with the chocolate glaze dripping off the sides. So, I take hummus- and lots of vegetables- it’s healthy, it keeps those sugar cravings at bay and it’s the perfect food for grazing on when mealtimes cease to exist. I’m not going to lie, hummus is no match to a fresh chocolate glazed doughnut but it’s a tasty way to fill your tummy up and it won’t make your blood sugar crash.

chermoula spiced hummus

When I first moved to New York, I was thoroughly disappointed with the hummus I could find.  Actually, lets be honest, I’m still thoroughly disappointed but now I just make my own. Only, it’s different.  I gave up trying to make it like it is in the UK- (if somebody could tell me how they make it so deliciously tangy I would love to know the secret) and now I spice it up with my basil chermoula pesto.  You can use any other white beans, but I just adore chickpeas. If I open up a can I’ve gobbled half a dozen before they’ve even made it in the blender or hummus, or this curry or this salad. Lets be honest, some days they don’t make it in the blender- I just pop ’em in my mouth like peanuts. On days that they do though (make it in the blender that is), I make this dip. it has a spicy, herby, citrusy note to it and you can make it as smooth or as chunky as you like. And seeing as I don’t have much control over the hours I work, having control over the consistency of my food is important.

The recipe below makes enough chermoula for two big batches of hummus- because if you’re going to go to all that effort of pressing buttons on a food processor then you may as well make a big batch. And trust me after sixteen hours working, turning the blender on is an effort. Plus, for me it means it lasts all week and on occasion I’ll share it with my colleagues. But now I must get some sleep. My veggies are chopped, my hummus is prepped. Sixteen hours, you say? Pah! Bring it on!

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Basil chermoula pesto, I think.

basil chermoula

It’s funny how one becomes so accustomed to their kitchen gadgets. Ever since I bought my new food processor I’ve been whizzing up pestos, breadcrumbs and pastry with only hint of appreciation for how easy it is and not a thought for how I would do it otherwise. When I cook in my mothers gorgeous kitchen I realise how spoiled I’ve been- or perhaps it’s how lazy I’ve become as a cook. Mum asked me how easy my biscotti recipe was and I replied oh, it’s so easy! but then on second thought I replied well…. if you have a kitchen aid it’s easy.   Mum doesn’t have these crazy gadgets in her kitchen. Microplane? What would I need one of those for? Chef’s knife? If I had one of those it would disappear in the garden with your father.

She probably burns a lot more calories than I do working in that kitchen.

I have a tendency to forget that other people’s kitchens are not as equipped as mine, which leads to me having a bit of a tantrum. When I arrived at my parents home last weekend I was excited about what herbs my father would be growing in the garden. Oh, the day when I can have a herb garden. I certainly won’t be growing lemongrass just because it looks pretty!

It was the rows of basil standing to attention that caught my eye. How could it not? It was looking as though it might take over the entire garden soon- clearly, it was only the tomatoes that the squirrels were interested in. Nothing like a bounty of basil as an opportunity to make pesto. Really, I ought to do something about it before it eats the nearby roses.

I set to work, plucking basil leaves. I had not set to thinking about how I might come to whiz them so fine that you’d want to toss them in your spaghetti. In fact it wasn’t until I marched inside with an overflowing colander of leaves that it suddenly dawned on me that pulverizing them might pose me a wee problem.

I did what I do most skillfully in the kitchen- I rummaged. Ah ha! Victory! A  mini processor was discovered and brushed of its dust and year old lining of breadcrumbs. Only, it turned out to be a piece of junk- one speed, one direction and one whiz would turn off the kitchen lights. This was going to be a slow and tedious project. On a second round of rummaging I came up with a liquidiser- of course my mother would have one of those with all those soups she makes. And that, finally I get to my point is why my pesto looks a bit like split pea soup- have you ever heard of overworked pesto? I had not until this day!

basil chermoula

Fortunately it tastes delicious and besides which this ain’t no cheesy pesto! I don’t really know what it is, actually. It’s basil, garlic and olive oil but it’s spicy and there are no cheese or nuts. I like to toss it with rice and pasta. I fold it through  ricotta and spread it on toast and blitz it into hummus (don’t try that in a liquidiser!).

You can taste the basil much better than when it’s mixed with cheese and nuts and it’s very light. Just try not to use a liquidiser- you always end up using more liquid than it wants and it’s so messy getting it out!

Oh, and after you read this you could head over to Good Food and check out my latest post there. Just a suggestion.

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