DETOX DAY #5 | 18 MAY 2009

I am now heading towards the end of the detox.  I remember to eat 5 small meals a day.  I am not complaining about rice cakes and am even embracing my various spreads although the bean spread is just not good.  One thing that has been very different about the way I have been living my life is the almost non-existence of animal products.  Granted breakfasts are dotted with yoghurt and eggs (and I cheat with butter), but actual animal flesh has been limited to fish with the choice of tofu instead.  So far, it’s been a non-stop tofu train.  I can hardly recognize myself.  Don’t worry, I still love meat, the words “Cote de Boeuf for two” will continue to send shivers down my spine, but maybe, just maybe, it’s not necessary every night.  So tonight, the menu is shrimp scampi with spinach for me and the same with whole wheat linguine for Pascal. 

DETOX DAY #4 | 17 MAY 2009

So its day four of the detox and there is yet another spread on the menu: pesto. Thankfully I had made some pesto and had it on hand.  Was this a convenience or an avenue toward rebellion?  If you know me at all, it was the latter.  I also had a small dilemma.  The aforementioned gargantuan Ocado delivery strangely contained items that I did not order such as a bunch of leeks (no issue), a bottle of red wine (??? Detox!!!) and a rope of garlic. Now I may have ordered garlic but I most certainly would never have ordered an item that is usually found swinging from the ceilings of cheesy Italian food restaurants or used to ward of vampires.  Disassembly was paramount.   So that was that.  I would make a garlic spread.  True to the detox, delicious and versatile, roasted garlic is one of the easiest things to make in the world and leaves you feeling very happy.  This is also a great alternative for when your garlic is getting a bit old.

DETOX DAY #3 | 16 MAY 2009

Weekends are hard times to be obedient.   But I was not to be phased and although I still don’t feel 100%, I wanted to impart a highlight of the day.  One of the aforementioned spreads made its debut today and it is a tapenade. So far the highlight, tastewise, of this detox was when I slightly cheated last night and had a Pub version of crudité, houmous, falafel and tzatziki (but no booze, so that is good). Oh and I had two breakfasts this morning, whoops, but anyway.  Enter tapenade, the oily goodness of olives and garlic, something that I believe I will make as soon as this whole experiment is over.  So I thought I would pass on this knowledge.  Please excuse the oat cakes in the picture, only half of this snack was meant to taste good and photographing dark brown spreads is hard.

PANNA COTTA WITH MIXED BERRIES | 30 APRIL 2009

We have recently moved.  When I say recently I mean 4 or 5 months ago, but I am one of those people who says “the other day” and I mean two years ago, so that is kind of how my mind works.  Even so, moving from a furnished flat to an unfurnished flat has its challenges. For instance, Pascal and I were sitting on garden chairs in the living room up until fairly recently.  That being said, I was using this lack of furniture as an excuse not to have people over for dinner.  Then I spotted the chairs that were to become “my” dinning chairs on Gumtree.com and all that changed.  I was forced to make good on all those promises; “of course we’ll have you over, as soon as we have chairs.”  So the time had come and the first victims were going to be, incidentally, our landlords; long time friends who have cooked for me countless times.  In planning out my menu, I decided I wanted to make the dessert (I usually just buy it) and it needed to be something I could do in advance with minimal work.  I also had these cool cups with silver bottoms that I hadn’t yet found a use for. And so, the idea for Panna Cotta was born.  This dessert is simple to make and can be (must be) prepared in advance as it needs to set and is at its best super cold; served with fruit, it is a wonderful summer treat.

RISOTTO AI PORCINI | 28 APRIL 2009

For some reason it's been risotto month and I have been ordering risotto at restaurants with reckless abandon.  The result is usually that I am disappointed and end up complaining about it.  This may have something to do with the fact that my last two attempts were at French restaurants, which, again, would be my fault.  My main complaint is that the rice is not the right rice and is two long and grainy rather than short and silky.  Now there is always the chance that this was all in my head but I decided to put my money where my mouth was and try it out.  I had recently seen some fresh porcini mushrooms for sale at the Portobello Market and saw no better opportunity than to start with that (this recipe will include only dried porcini, for the  sake of availability, any fresh ones can be added to it as a bonus). 

WHOLE WHEAT IRISH SODA BREAD WITH CURRY AND APRICOTS

We spent Easter weekend basking in glorious sunshine in the countryside of Ireland (true story) while London got hammered with rain.  We were extremely lucky and everyone we met along the way didn’t hesitate to remind us.  We mostly drove around the contryside and admired the scenery and tried to find nice things to eat which is not easy on Good Friday let me tell you but the highlight was a day long class at the Dunbrody Cookery School where we watched as our chef Edward slaved in the kitchen and we tasted afterwards. 

Pascal enjoys cooking and he enjoys learning but a classroom setting had never been one of his strong suits, thus he sat relatively uninterested until the soda bread came out of the oven.  It was different and wonderful.  The unfamiliar soda bread combined with unlikely ingredients such as curry powder, dried apricots and chilli flakes was all that was need to pique his interest.  I liked it too. A lot! But I have issues with bread and the whole processed flour thing. So when we arrived back in London (again to glorious sunshine, weird I know), I ventured to recreate Dunbrody’s bread but with whole wheat flour instead.  The result is surely nuttier and more dense, as expected, but also very good.  It’s not as crumbly or fluffy but all the same it’s some pretty good bread.  If you aren’t brave enough to take the full plunge, just use white flour or better yet half and half.

GRANOLA BARS | 9 APRIL 2009

Pascal, the boy, has been on a quest for a breakfast bar to munch on as he travels to work.  We started at the organic market and he managed to accrue a staggering £45 worth of one-off breakfast bars to try out.  So here we are four weeks later and it turns out that he didn't like one of the 20 or so bars that he picked out.  Not one! Turns out he wants the ones from Tesco.  The ones made by a major cereal producer or something with a shelf life of one hundred years with a paragraph for an ingredient list and all sort of hydrogenated oils.  But let’s be honest, they taste good.  I like them, he likes them, but they aren't particularly good for you and even have ingredients that can be, well, bad for you.