Today I’m talking about gravlax, or gravalax, or gravadlax, or even Gravad laks depending on where you are, who you are and why you’re here. There might be other spellings that I’m missing out, but so far I’ve covered Norwegian, Swedish and Danish as well as the slightly confused situation in England where it seems to go under a few of those names. However you spell it, this is an absolute peach of a recipe, a personal favourite of mine which gives smoked salmon a run of it’s money without having to go through that messy process of smoking. It’s also another super long-make recipe which is more like a small food side-project rather than a recipe. There’s no way that you can …come and read more!
I need you to help me with this recipe, play along if you will. Just close your eyes and imagine a gentle warm breeze blowing against your skin, like a soft blanket, whilst the hot sun sears through the atmosphere, partially muted by an ethereal haze, yet still causing you to squint gently as you lay back and gaze across the orchard and listen to the shimmering of leaves in the breeze. OK, so hopefully that’s got you out of November and back into a warmer state of mind, which is where this recipe takes me to. Potato salad is a stalwart of a dish which creates summery childhood memories, followed by potato salad cook-offs with my friend at university (he put lettuce …come and read more!
I’m in a lucky position. I live in a part of North London where there’s a strong Turkish community and just down the road there’s a lot of Greeks as well. That means I’m tripping over mediterranean delis and restaurants and there’s an abundance of new ingredients to discover that seem to magically fall into my shopping basket on a regular basis. It also puts me in the unique situation of never having any trouble finding ingredients for Ottolenghi recipes, something I doubt many people in the world can claim. I’ve also been slowly re-discovering the joys of Turkish baking. I remember a childhood holiday to Turkey, where we took a hire car inland away from the pizza, steak and chip emporiums that …come and read more!
Yesterday I told you how to make mint yoghurt, with a straightforward recipe. Today is day two of the Birthday trilogy and I’m indulging that dip with a little bit of halloumi, the Mediterranean cheese found in Greek and Lebanese restaurants or otherwise known as the hard, squeaky cheese which people buy for vegetarians during BBQ season. It’s also a word that isn’t featured in my iMac’s spellchecker dictionary, so it keeps on getting corrected to ‘helium’, just in case you see any peculiar references to grilling or eating helium later on. Halloumi is a really special piece of work, a unique cheese which stands in the face of how you believe cheese should exist and be consumed. It is also stablemates with …come and read more!
On today’s special weekend episode of ‘le petit oeuf’ I’ve got some utterly fantastic courgette parcels for you, small bundles of joy stuffed with earthy spinach, pine nuts, sweet golden raisins and oozing feta cheese. They might look tricky to make, but these little bundles of joy are incredibly straightforward and deliver a really high level ‘wow’ factor to the table. I like to think of them as individual, savoury, gluten free vegetable pies, crafted from pure courgette. There’s no pastry, therefore no gluten and depending on you and your friend’s diets, that can be a huge bonus. It’s a recipe that would be a sure-fire hit regardless of whether your diners are vegetarian or not, it’s got a …come and read more!
I’ve got a muffin hangover today. In fact, that’s a lie, I deserve to have a muffin hangover today, because I ate… errr, six muffins last night, instead of my dinner. If that had been six of the supermarket’s in-store bakery, not-quite the finest double chocolate efforts I might not be so chipper about it, but the muffins I ate were actually really wholesome, soft, crumbly little cakes with very little sugar or unhealthy bits, so I feel absolutely great. There’s a very good reason for this muffin related excess and it’s all in your interest, so let me tell you why… Today’s recipe is another one I’ve had kicking around in the back room of my mind for a while, along with …come and read more!