Seasonal Depression Needs A Tasty Antidote.

I came to the conclusion a while ago that we are too reliant on foods of convenience and flavoured chicken snacks. Every meal you eat should be really tasty, fresh and homemade (no I haven't joined Jamie Oliver's army). So I made the decision to try and do that. Of course I have my off days, like today when I spent a good hour watching Dollhouse and eating chocolate frosting out of a tub... but I'm unemployed, I'm allowed to do that.

Look at my homemade bread. LOOK AT IT. It's so pretty.

I was stood in the supermarket checkout queue on Saturday with my usual vegetable filled middle class shop, when I checked out the couple in front's shopping. Pukka pies... Chicago town pizzas... creamy Homepride pasta sauces... How can they live like that? Eat those foods for every meal? I remember a time when I was forced to do the same because it was "cheaper" than cooking proper meals. Even if that was true I would never go back to the processed "food" from jars and packets for my everyday meals. Our generation is the first in a long time to have a lower life expectancy than our predecessors... and people wonder why?

So I thought I'd let you have a sneak peak into a few things I've been eating this week. Having to only cook for one, I haven't really had a lot of motivation so I've stuck to things that are really quick and easy to cook but still a.) cheap, b.) healthy and c.) tasty. Everyone wins.

Pea and Pesto Soup

Pea and Pesto Soup with my Homemade Granary Bread

Nigella Express is a great source of really fast and scrummy meals. Her recipe for pea and pesto soup was so cheap that I will be making it a regular staple in my diet. Tin of peas 43p, Jar of pesto 98p, 1 lime 30p, spring onions 70p... All you students take note! And even though when my uncle saw the colour of it and recoiled because it is just so green, I can safely say: trust me it is gorgeous.

Recipe can be found here... OR buy Nigella Express here.

 (Her books are a tad pricy, so get a lovely other half to buy them all for you!)

Tuna Melt Quesadillas

I've never had a tuna melt before. Scandal. Especially as I love tuna and I love cheese. So this week for lunch I made myself some of these bad boys. So good. 

You will need:

• Tin of Tuna
• Mature Cheddar Cheese
• Tin of Sweetcorn
• Spring Onions
• 1 Fresh Green Chilli
• Tortillas

What to do:

Mix all the ingredients (except the tortillas) in a big bowl.

Heat a frying pan.

Use a pastry brush (preferably a silicone one so you don't get bristles all over your food) to oil one side of your tortillas.

Flip them over and fill one side with tasty goodness.

Fold it in half and place it into the frying pan.

Fry for a few minutes on either side until the cheese has melted and the tortilla is golden brown.

Please make sure the cheese has cooled a bit before eating!

Pumpkin Pan Fry

Part of me was quite upset when I discovered Nigel Slater was gay. I thought he would make the perfect husband... well I'm sure he does for someone but not for me. His recipes are a recent discovery for me, since I've started watching the second series of Simple Suppers (it's on after Saturday Kitchen). Every dish he cooks (and there's always five!) on that programme makes me salivate. Every time I visit Tesco I see their seasonal squash selection and I am always looking for an excuse to buy one - they are just so pretty! So on seeing Nigel cook this recipe (and he did it with a butternut squash), I had finally found my reason.

The recipe for pumpkin pan fry can be found here.

Now I have a little treat for you, blog readers. Rob's birthday has just passed and I decided to make him a cake (he was worried too). The cake was a chocolate chip loaf sponge with chocolate buttercream. Now, on first look you will probably think that I have asked a 4 year old to help me with my decorating. That would have been a nice afternoon, if I had any close relatives that were of that age. So the following is all my own doing. 

It was one of those things that once I'd started it, I regretted even thinking about it in the first place. I think Rob appreciated my efforts. He does love his football... Oh it's not a football cake? Battlestar Galatiwhat? Alright geek, whatever you say.

Hello, My Name is Georgie and I'm a Gingerholic.

I'm not talking about Ed Sheeran ginger either. I'm addicted to ginger root, originally from South Asia, because I can use it for nearly anything. Consider this my declaration of love for you, ginger.

Ginger is rumoured to have many great benefits such as being anti-carcinogenic, helping arthritis, stomach complaints and nausea as well as helping the levels of serotonin in our brain to make us happy people. I say rumoured because it is so hard to prove things like this, although studies have been undertaken, but it's great to believe that something as simple as having a hot ginger drink can stop cancer, right? 

Some great things about ginger:

I love Ginger tea. As most of you should know, I'm pretty obsessed with tea in general (I'm starting to wonder if I have an addictive personality *spots a Wispa Gold and must buy it*). Ginger tea is very warming and is great mixed with lemon and honey. 

The extent of my obsession leads to me finding this particular Twinnings Green Tea with Ginger in Waitrose. I've been led to believe (or hope) that Green Tea is good for aiding weight loss, but unfortunately it doesn't taste amazing... Surely this was the answer to my problem, but oh wait... what's that? Seasonal addition?! I obviously bought five packs. Because that's a normal thing to do.

Today I started my day with a nectarine and a ginger tea (I know, I'm so healthy and smug), but on spotting this little beauty at the supermarket, I couldn't help but pick it up. The weirdest thing about this is that I don't usually like yoghurt at all. I find it pointless. Unless it's those little fromage frais that are chocolate flavour but that definitely doesn't count as a yoghurt. I'm 22 now. I should be eating grown up yoghurts, and I never thought I would. Until I found this. Every mouthful of this pot of ginger and honey gorgeousness was incredible. Must have a constant supply of these in the fridge. It even had tiny bits of candied ginger in it!

Alongside being used to make Indian and Asian dishes hotter, ginger is also great in desserts. How many other food products can you say that about? Stem ginger is one of the best inventions ever -  move over sliced bread! It should be stem ginger. Two of my particular favourite ways to use ginger are stem ginger cupcakes and Ninjabreadmen. 

A great ginger cupcake recipe can be found here and this one is particularly great because it incorporates Rhubarb (a greatly unappreciated fruit) which is very much in season right now.

 'What is a Ninjabreadman?' I hear you ask. Well, let me show you.
This is a ninjabreadman. A gingerbreadman who is also a ninja. What isn't awesome about that? This one looks particularly angry. And tasty.

Those are just a few reasons for loving ginger. Make ginger your new best friend this year. But if you do go a little too far on the ginger appreciation, make sure to join me as a gingerholic. We have badges and everything.

Cake Walk

This month I'm in cake making mode. So many important birthday's (included Robs which appears to be approaching a little too fast) and what better than to make a few cakes for them. It's good practice, especially considering my usual cake baking fiascos.

For Christmas I was given a Lakeland cupcake maker. One of those things I've always been a little wary about the true use potential of... But it was so pretty that I had to give it a go, especially considering our oven is the kitchen appliance equivalent of Nick Clegg.

A friend of mine showed me this little beauty a while ago and I just had to have a go. The reality of me actually reproducing something so awesome was slim to none, but what's the harm in trying right? Only the overhanging fear of inadequacy and self hatred.

Along with my Lakeland cupcake maker, I had also been given a proper piping kit. I've tried piping bags before and I just can't get along with them. I figured you wouldn't see me on Ace of Cakes any time soon. 

But let me tell you, these two little gadgets have changed my cupcakes to little things of beauty! They look like actual, proper cupcakes! (Thanks mum!) The things I never knew that I needed...

So today I've had a go.

Okay, so my Jabba looks more swamp monster, but I'm still pretty impressed with myself considering my usual outcomes. I then iced the others to look like pretty flowers - something I'm testing for my mum's wedding. I don't have a petal attachment so they are a bit chunky.

For a first go, I am pretty happy.

Not only do they look good, they obviously taste awesome. They are chocolate orange cakes with an orange buttercream, sprinkled with a little orange zest. Buy some orange extract, add it to your normal chocolate cupcake and buttercream mixes. Rich and fragrant. 

Swamp monster is watching you.

A Light Continental Lunch

It's been a while since I did something creative but for Christmas I was given this wonderful book.

The Flavour Thesaurus.

And my creativity has been reignited. It shows you how to pair flavours in a way that I'd never thought about before. There are so many possibilities that having them written down makes it seem less daunting.

So today let me present you with my latest creation. 

Sautéed Pears with Wensleydale and Balsamic Dressing

Caramelised pears with balsamic vinegar are a well known Italian desert. With a particularly sweet tooth but the need for a filling and healthy lunch, mixing the pears with more savoury counterparts made the perfect dish. You may initially think the Winter Pimms part is a bit strange, but that's what happens when you are using up Christmas booze and there is no port left. However if I did it again, I would still use the Pimms.

Please excuse terrible presentation.

Cooking Time: 15 minutes

Ingredients

• 1 Pear (peeled and cut into quarters)
• A handful of trimmed Green Beans
• A slice of Sourdough Bread (toasted)
• A handful of Rocket
• A small handful of Wensleydale with cranberries (crumbled)
• 50ml Winter Pimms
• 50ml Balsamic Vinegar
• 1 tbsp Honey
• 50ml Extra Virgin Olive Oil
• A knob of butter
• Salt and Pepper

Method

1. Melt the butter in a skillet with a dash of oil to stop the butter burning. Once it has melted add the 50ml of Winter Pimms.
2. Once the Pimms and butter are bubbling well together then add the pear and green bean. 
3. Toast the bread and cut into a rectangle, place on a plate.
4. Put a handful of rocket on top of the bread.
5. Once the pears are starting to caramelise and are a golden brown on one side, flip them over for the other side. If the liquid is getting too low then add a touch of warm water.
6. In a ramekin, jug or bottle, mix the balsamic, oil and honey - shake or whisk to combine. Mix in some salt and pepper. 
7. Once the pears and beans are done, sprinkle a bit of dressing over the rocket. 
8. Place the pears on top of the rocket with the green beans scattered around.
9. Crumble the cheese over the top and sprinkle some more dressing over the dish.

This was perfect as a light lunch and surprisingly filling whilst getting 2/3 of your five a day.

A great way to start the new year - with a healthy dish that doesn't compromise on flavour

A New Year... A Fresh Start

Happy New Year to all of you!

I don't know how you guys feel about 2011, but mine was full of huge changes and I'm quite glad to be welcoming in 2012. Firstly I'd like to apologize for not completing my 12 treats of Christmas challenge... I feel like I was a little ambitious in time and money that I had available! I definitely indulged in a treat or two over Christmas but it was definitely worth it. 

This year I cooked myself and my brother and meat-tastic Christmas dinner.

Here is our delicious beef brisket. Flavour-wise, it was pretty bang on (laid on a bed of fresh thyme and garlic)... but in terms of technique I made a bit of an error. If I cook brisket again I will be braising it not roasting it. It was not built for roasting. It was a little dry to say the least but I've now learnt from my mistakes and my brother wasn't to notice. Alongside some other accompaniments I cooked red cabbage. This was the first time I'd ever cooked red cabbage.

Photo courtesy of BBC Good Food

I followed the BBC Good Food recipe and fried shallots with the red cabbage until the shallots were soft. I then boiled the cabbage and shallots in stock, adding port and cranberries for a festive edge. It was so creamy and rich and potentially the best side dish ever.

Photo courtesy of Marilyn Leigh

Boxing Day is (unfortunately) my birthday and I was extremely spoilt by all of my friends and family who I am forever grateful for. This year I decided on a pretty low key event with just my closest friends and family and a few stupid games. In the evening we took a little road trip to Winchester, potentially the most beautiful place to be at Christmas time, and went for dinner at Porterhouse - Winchester's premier steak house. Having not been to Porterhouse before I was pretty apprehensive about the result. I'd spent months trying to find a restaurant that was not only open on Boxing day but somewhere that would cater for the many diets of my attendees - vegan being perhaps the most challenging. When people tend to make a veggie dish, most of the time there is a shed load of cheese piled on it. Not the most suitable for the vegan appetite. A steakhouse was the last place I thought to look but lo and behold, they had a vegan dish AND it looked pretty good.

After a few proseccos I decided to be adventurous and try steak tartare for my starter - despite being fiercely warned by my dad that it would be horrible. It was surprisingly good! They had flash fried the steak and it had a real spicy kick to it along with. Succulent.

Now I must turn your attention to this... there are no words really... but this is possibly the highlight of 2011 for me.

Photo courtesy of Marilyn Leigh.

This is The Porterhouse. 32oz of pure pleasure. A mixture of top loin and tenderloin. To be shared between two, although I'm pretty sure I would have been happy to just eat this myself. No sharing.

I can't even begin to describe how good this tasted. It was flavourful, tender, juicy... just mouth watering and I think the best steak I have ever eaten (and I've eaten a lot of steak). Their chips were amazing too. I will definitely be returning to Porterhouse next time I'm in the Winchester area.

Photo courtesy of Marilyn Leigh.

So that, my friends, was 2011. Now we welcome in 2012 and if the ludicrous rumours are true (which they aren't) then I better get started on making this the best food year ever.

It started with a bit of love for the kitchen. Rob and I have managed to return home with triple the amount of recipe books that we had owned previously. Win. So we had to find a place for them in the kitchen. I do believe that recipe books should be kept in the kitchen as they are always within easy reach for reference and it would make the task of cooking from one much more laborious if they weren't in an easily accessible, kitchen friendly place.

You may notice that I seemed to have acquired a rather large number of Nigella Lawson books. I love her and I have nothing else to say about it. Except perhaps Nigella Christmas is the most beautiful book I have ever seen.

The next part of my kitchen love session was to create a perfect tea are. My passion for (or obsession with) tea is an ever growing one and these aren't even all of the teas that I own. At Christmas I was forcing my Pukka Revitalise tea on everyone, claiming that it was the true flavour of Christmas with cardamom, ginger and cinnamon. Adding a touch of honey for a naughty bit of sweetness.

On reading Nigella's Kitchen book this festive season, she talks about how your kitchen should be a welcoming place, a place that you can escape to and feel safe in and I think that she has hit the nail on the head. You should put beautiful food, jars, bottles on display to brighten up a kitchen. So that is what I've started doing. Couscous and lentils in airtight jars, cupcake stands showing juicy, bright fruits and vegetables (and a sneaky bit of chocolate for good measure).

I have been thinking a lot about my perfect kitchen recently and sharing Nigella's love for fairy lights (I said I wouldn't talk about her any more but who was I kidding?), my kitchen would be a special foodie grotto with pretty lights, jars and crockery everywhere. The surfaces are made from wood so there is no need for a chopping board. Pots, pans and utensils are hanging from every available space and there is a multiple-shelved spice rack (ordered alphabetically of course) to store my ridiculous amount of herbs and spices. 

Photo courtesy of Beautiful Homes

It's painted a gorgeous sky blue and is very light and airy during the day, but a cosy haven at night. And there are Le Creusets everywhere. Obviously.

Now I don't believe in "New Year's Resolutions" but this year I am going to continue to eat tasty food and dream about my dream kitchen. I think those are both extremely achievable.