ASIAN CHICKEN + CABBAGE SALAD

How miserable is this weather? Snow would be fine... absolutely fine! It's winter so it can snow! But come on who thought it was a good idea to constantly rain? Not your usual London drizzle... we are talking buckets and buckets and buckets of rain. The other day it decided to majorly thunderstorm on the 500 meter walk from the station to my house. I am talking lightning striking next to me and golf ball size chunks of hail (errr... maybe peanut... but they were big enough to hurt).

When you've been slapped around by hail, torrential rain and high-speed winds and are absolutely soaked you need a vitamin fueled dinner, spiced up with loads of chilli and ideally flavoured with some yummy spices. This is where this Asian Chicken Salad comes in. We are talking plenty of shallots and Chinese cabbage, packed with vitamin C, antioxidants, carotene and much, much more. Of course it does help that I am a bit of a sucker for any Asian style salad (see here) and that Mat cooked it and I didn't have to move a finger (<= yep I know it seems to be a re-occurring trend. I might just let him take over my blog :P)

Absolutely delicious, super easy and very healthy, this dish is a pure taste sensation. Be warned (!!!), do not cook for a dinner date, dinner party or if you have an important meeting the next day. You know what I'm saying! Shallots and garlic is what I am saying!

Enjoy,

Etta xo

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SERVES 4

PREPARATION 10mins

COOKS 45mins

INGREDIENTS

• 70g shallots, peeled and very thinly sliced (if you have a mandolin slicer, use that and mind your fingers)
• salt
• 1tbsp rice wine vinegar
• 400g chicken thigh fillets (at room temperature), you can also use chicken breast
• 2tbsp light soy sauce
• 1tsp honey
• 400g Chinese cabbage, core removed and finely shredded
• 1 large carrot, peeled and finely shredded
• 15g Thai sweet basil leaves, roughly chopped
• 40g roasted peanuts, lightly smashed in the pestle and mortar + a bit more to garnish
• freshly ground black pepper

For the dressing

• 3tbsp fish sauce
• 3tbsp freshly squeezed lime juice
• 1tbsp rice vinegar
• 2tbsp palm sugar, disolved in 1tbsp hot water
• 1 garlic clove, minced
• 2 red bird's eye chillies, finely chopped

PREPARATION METHOD

1. Pre-heat the oven to 180˚C. Mix together the soy sauce and honey. Place the chicken thighs into a large bowl and pour over the soy sauce/honey mix. Make sure the chicken is well coated. Sit the chicken thighs into a baking tray and pour over any remaining sauce. Bake for 30 minutes or until cooked and all juices run clear.
2. While the chicken is cooking, mix the shallots, salt and 1tbsp of rice vinegar in a large bowl and set aside for 30 minutes, or until softened.
3. For the dressing, mix together the dressing ingredients in a separate bowl until well combined.
4. Once the chicken is cooked cut into bite size strips and add to the bowl of shallots as well as any juices that have dripped into the baking tray.
5. Mix in the Chinese cabbage leaves, shredded carrot, Thai basil and peanuts until well combined.
6. Pour over the dressing, season, to taste, with freshly ground black pepper, then mix well until the dressing coats the salad ingredients.
7. Pile onto large plates and sprinkle with any remaining peanuts... and if it's not spicy enough for you drizzle some Sriracha on top. Works a treat!

Recipe taken from Rick Stein and adapted by Etta.

THAI TURKEY SALAD

We make this dish A LOT... once a week maybe. Different variations of it, with noodles, without noodles, with rice, with lettuce, with cucumbers... But it definitely is one of my favourite dinners. It's light, healthy and bursting with flavours. This time I tested out Thai basil as a new addition and boy was it worth it. Too good!

I have no clue why I haven't posted this before and have about three drafts of a variation of this salad sitting in my posts folder. But hey-ho, here we are two years and about 50 thai turkey salads later and you finally get to try it.

Enjoy,

Etta xo

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SERVES 4

PREPARATION 10mins

COOKS 20mins

INGREDIENTS

• 500g minced turkey, at room temperature (use breast for a healthier option. We usually go for the brown meat mince which is more flavoursome)
• 1 red chilli, finely chopped
• 2 garlic cloves, minced
• 1 red onion finely sliced
• small bunch of thai basil, chopped
• 2 tbsps chunky peanut butter
• 2 tbsps fish sauce
• 1 tbsp palm sugar (or use 2tsps of brown sugar)
• juice of 2 limes
• 50g green beans, trimmed, quickly blanched and cut into bite size bits
• 3tbsp light soy sauce
• 1/2 cucumber, cut into battons
• 1 little gem
• 100g rice noodles, cooked to instructions and cooled down in some iced water
• Sreracha, crushed peanuts and lime wedges to serve
• 1 spring onion, sliced, to serve
• Rapeseed oil 

PREPARATION METHOD

1. Heat approximately one tablespoon of rapeseed oil in a wok. Once hot add the onion and chilli and sautée until they start to soften. 
2. Remove from the wok, add a little more oil then add the turkey mince bit by bit and fry until starting to brown. Mix in the onions, chilli, basil, fish sauce, palm sugar, lime juice, soy sauce and green beans. Stir until all is well incorporated and cook for a few more minutes until the meat is cooked through. Taste and season a bit more if necessary.
3. Place the lettuce leaves into bowls, top with the noodles and drizzle with a little soy sauce. Top with the mince and cucumbers. Drizzle with a little sreracha crushed peanuts and spring onions.

SALMON EN PAPILLOTE WITH SALT POTATOES + A LEMON SABAYON

Wait, wait... don't run away just yet! - Don't worry I am not going all poncy and French on you.
I've got a little treat up my sleeve for you. You can thank me later ;)

So here it goes: If you want to impress some dinner guests with a meal that looks much more complicated and fancy than it is and tastes like a million dollars you have got yourself a winner with this recipe.

You've probably guessed that I spend my Saturday mornings watching Saturday Kitchen while sipping on the first coffee of many. One of my favourite parts of the show is Raymond Blanc: How to cook well. The other day he made this beautiful poached trout with a lemon and white wine sabayon and I thought to myself - yep I can do this.

The salmon takes a max of twenty minutes and the tangy creamy sauce brings the tender fish, waxy potatoes and peppery watercress together beautifully. Serve with ice cold sparkling wine, preferably in the back garden and watch the sun set while you do so.

Enjoy!

Etta xo
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SERVES 4
PREPARATION 5mins
COOKS 30mins

INGREDIENTS

• 4 salmon fillets
• 12 lemon slices
• olive oil
• salt and pepper

For the sabayon

• 3 free-range egg yolks
• 50 g unsalted butter, melted
• 2tsp lemon juice
• pinch sea salt
• pinch cayenne pepper
• 4tbsps water
• handfull dill, finely chopped

For the salad

• 12 baby salad potatoes
• watercress
• juice of 1 lemon
• olive oil
• salt and pepper

 PREPARATION METHOD

1. Pre-heat the oven to 190˚C.
2. Add the potatoes to a large saucepan with about two teaspoons of salt. Cover with cold water and place onto a high heat. Once they start boiling, cook for ten minutes (or until cooked). Drain and leave to cool. Once cold, slice.
3. Season the salmon fillets with salt and pepper and place each piece onto baking paper large enough to cover all ingredients (approx. 30-40cm square). Drizzle with some olive oil and place the sliced lemon on top. Fold the paper over the fish and double-fold each edge to make a sealed parcel.
4. Place the parcels onto a baking tray and then into the pre-heated oven. Bake for 15-20 minutes. 
5. Meanwhile, for the lemon sabayon, sit a large stainless steel bowl on top of a saucepan of boiling water (do not let the base of the bowl touch the water).
   
6. Place the egg yolks and four tablespoons of water into the bowl and whisk vigorously for 5-6 minutes, or until the egg yolks are pale and foamy (they should be 6-7 times their original volume). Continue whisking for another 2-3 minutes, then slowly pour the melted butter into the sabayon and whisk briefly. Season to taste, with the salt, cayenne pepper and lemon juice.
   
7. To serve, distribute the water cress between four plates, drizzle with a little lemon juice and olive oil and season with salt and pepper. Top with the sliced potatoes and salmon. Be careful as the salmon is pretty fragile. Don't worry about the skin sticking to the baking paper. I find this the easiest way to remove it form the fish.
8. Drizzle everything with the sabayon and sprinkle some fresh dill on top.

PASTA SALAD QUATTRO STAGIONI

Have you ever had a Pizza Quattro Stagioni? It's like having four pizzas in one. Each quarter has different toppings and you end up quarreling with yourself which piece to have last.

A long time ago, we used to go to the lido every day of our summer holidays and in between water fights and hopscotch we munched on sour Haribos, puffed rice and more Coca Cola than was good for us. We always ended the day with a trip to the small Italian which was tucked away just at the entrance of our local lido. Big square Pizze Quattro Stagioni topped with salami, ham, pickled mushrooms, artichokes and olives as well as ridiculous amounts of gooey cheese are one of my fondest summer childhood memories.

It's been too hot for pizza lately (yes, would you ever have imagined me saying it's too hot ;)) so I used all my pizza topping ingredients and mixed them into a super delicious pasta salad. What a result you guys!! Sweet tomatoes, vinegary artichokes and loads of cheese - eaten on the balcony on a warm summer evening, is more than absolute heaven.

Enjoy!

Etta xo 

PS I used Casereccie pasta, because not only do they look super cute but the little curled pieces of pasta hold the dressing so well. 
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SERVES 4
PREPARATION 10mins
COOKS 10mins

INGREDIENTS

• 320-350g Casereccie or Trottole Pasta (cooked to instructions)
• 2 garlic cloves, crushed
• 4 sprigs of fresh oregano, finely chopped
• 7 sundried tomates, cut into strips
• 1/2 ring Italian paprika + garlic sausage (chorizo will do, too), cut into small squares
• 1/2 tin of pickled artichokes, drained and cut into bite size chunks
• 1 roast pepper, sliced (you can get these jarred from the supermarket)
• 1 chilli finely sliced
• 5tbsps extra virgin olive oil (you can use the oil from the sundried tomatoes)
• 4 tbsp balsamico  
• a handful of cherry tomatoes, quartered
• salt and pepper to season
• grated Parmesan or pecorino to serve

PREPARATION METHOD

1. Drain the pasta and set aside 2 tablespoons of the cooking water.
2. In a large bowl mix together all the ingredients except the Parmesan and season to taste.
3. Ideally set aside and leave to cool down for about 30 minutes, so the pasta and ingredients can soak up the dressing.
4. Serve with LOADS of grated Parmesan and a nice glass of vino bianco.

CHARGRILLED VEGGIE, FETA + PUY LENTIL SALAD

You've probably noticed that we've got a bit of a thing for the old lentil. They seem to sneak into every other dish I cook (here, here, here and here). No wonder, considering that lentils have always been a staple in my family. This was mainly in the shape of a stew, with big chunks of smoked bacon, root vegetables and a dash of vinegar, which my mum or nan would put on in the morning, leave to simmer all day and we'd have for dinner. This is still one of my favourite meals ever.

Mat and I seem to have made lentils a household staple in our own way and have become great fans of warm lentil salads, particularly during the colder months.

And although it is the end of May, it has been freezing around here. Well, and what better thing to have to warm the soul and body than another warm lentil salad. This one hints at warm summer days with the use of grilled courgette and asparagus, tangy feta and a zingy lemon and olive oil dressing.

What's the ultimate staple in your house?

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SERVES 4

PREPARATION 5 mins

COOKS 30 mins

INGREDIENTS

• 200g puy lentils, rinsed
• 2 sprigs of thyme
• 8 green asparagus stalks
• 2 small-medium courgettes, thinly sliced (you can also buy grilled courgettes in olive oil from the deli counter if you can't be bothered to cook them from scratch)
• 150g greek feta, crumbled
• a large handful of cherry tomatoes, halved
• olive oil
• 1 garlic clove crushed
• 2 lemons juiced
• salt and pepper
• a few leaves of fresh oregano, finely chopped

PREPARATION METHOD

1. Cover the lentils with cold water, add the thyme and a teaspoon of salt (you can vary the amount of salt used depending on your personal preference). Bring to the boil and simmer for 25-30 minutes until the lentil are tender. Drain, remove the thyme and set aside.
2. Brush the courgette and asparagus with some olive oil and season with salt and pepper. Pre-heat a griddle pan over a high heat. Once hot, cook the veggies for a few minutes on each side (approximately 5 minutes). Note: Of course, if you've got a barbecue going, wack it on there and it'll taste even better. Once cooked add to a large bowl and combine with the feta, garlic, lemon juice, chopped oregano and about 2 tablespoons of olive oil. Season with salt and pepper and mix.
3. Serve the lentils topped with the veggie cheese mix and cherry tomatoes and enjoy warm or cold.

SUPER SIMPLE CHICKEN + ROAST VEGGIE SALAD

Happy Tuesday y'all! How was your weekend? Ours was calm, pretty boring on the culinary side of things and filled with tending to a very poorly (food-poisoned) boy. Yep, you remember me mentioning this pub  here - bad, bad, bad! So our dinners mainly consisted of boiled rice & ham, congee & ham and dry toast.

Yesterday was a little better and we decided to be a bit more adventurous - so roast veggie and chicken salad it was. Sometimes it's the simple things that are the yummiest.

Hope you enjoy!

Print this Recipe

SERVES 4
PREPARATION 5mins
COOKS 35-45mins

INGREDIENTS

• 8 chicken thigh fillets, fat trimmed off
• 1 red pepper, de-seeded and sliced into strips
• 1 sweet potato, cut into thin wedges
• 2 carrots, cut into battons
• 2 spring onions, cut into battons
• 1 punnet of chestnut mushrooms, quartered
• 1 garlic clove (crushed)
• 1 small head of red romano lettuce, cut into bite size bits
• 100 g cherry tomatoes, halved
• extra virgin olive oil
• salt and pepper
• 3tbsp balsamico
• 1tsp honey
• 1tsp English mustard

PREPARATION METHOD

1. Pre-heat the oven to 200˚C. Season the chicken with plenty of salt and pepper and drizzle with some olive oil and place on a baking tray.
2. Mix together all the veggies and garlic in a large bowl and toss with salt, pepper and a generous glug of olive oil.
3. Place the chicken and veggies in the oven and cook for 35-45 minutes until the chicken is cooked and all juices run clear and the vegetables are soft and started to brown on the edges.
4. In a lidded jar combine the balsamico, mustard, honey, a little salt and pepper and about 3-4 tbsp of olive oil. Close the lid firmly and shake-a-shake-shake until everything is well combined and has started to turn into a thick emulsion.
5. Once everything is cooked, slice the chicken. Place the lettuce and tomatoes on plates, top with the roast veggies, drizzle with the vinaigrette and top with the meat. Done! Simple and healthy. Enjoy!!

ROAST POTATO, ASPARAGUS + PROSCIUTTO SALAD

My fridge is FULL of opened, half used up stuff that needs eating. I'm a bit like that when it comes to anything - I'll buy a new shampoo and open it before I've used up the old one or start a carton of juice before the opened ones done. Yes, and then the old stuff often gets forgotten and needs to be gotten rid of. Bad, bad habits! And don't you worry, I do get told off for this on a regular basis.

So yesterday we just went through our fridge and veggie cupboard, picked up all half eaten packets and stray potatoes and made an amazingly wonderful warm summer salad.
There were roast potatoes, tomatoes, asparagus, eggs, goats cheese prosciutto and a tangy mustard dressing. I might have to have this again tomorrow...

Dinners like these make me happy. It's all about using up what's in your kitchen and putting together a lovely salad, soup or stew. So before you run to the supermarket to spend money on more ingredients, have a look in your kitchen cupboard first, I am sure there are at least a couple of yummy meals just waiting to be made.


SERVES 2
PREPARATION 10mins
COOKS 30-40mins

INGREDIENTS

• 4 medium size potatoes, peeled and quartered
• 4 small tomatoes, quartered
• 9 stalks of asparagus
• 4 slices of prosciutto crudo (such as parma or serrano)
• 3 tbsp soft goats cheese, crumbled
• 2 eggs
• 2 tsp dijon mustard
• 1tsp white wine vinegar
• olive oil
• sea salt and pepper to season

PREPARATION METHOD

1. Pre-heat the oven to 190˚C. Place the potatoes on a baking tray and generously season with sea salt and pepper. Drizzle with some olive oil and toss everything so the potatoes are evenly coated. Cook in the oven for 30-40 minutes until the potatoes are brown and cooked through.
2. After the potatoes have been cooking for 15 minutes, add the tomato quarters to the baking tray and cook for the remaining time.
3. Bring some salty water to the boil. Add the asparagus and eggs (yep both at the same time) and cook for 6-7 minutes until the asparagus is tender, but still firm. 
4. Peel the eggs and quarter.
5. In a small jar combine the mustard, vinegar and a generous amount of olive oil (4-5tbsps) and shake vigorously until you are left with a smooth vinaigrette.
6. Serve the potatoes, topped with the tomatoes, asparagus, eggs, goats cheese and the prosciutto (torn into bite size bits). Drizzle with a bit of the vinaigrette and enjoy with a large glass of Gin and Tonic.  

MUSHROOM + FETA SALAD WITH A BASIL VINAIGRETTE

Mushrooms are waaaaay underrated. I know at least a handful of people who “hate” mushrooms, because they are slimy and taste funny and are just yucky. Firstly, hate is a strong word and secondly, how can you hate all mushrooms if they are all so different… Oyster versus Portobello… worlds apart.

When I was a kid our local Italian made these garlicky grilled Oyster mushrooms, served alongside some warm crusty bread - my always go to starter. I love a Portobello mushroom and halloumi burger and a hearty sausage ragú would be nothing without some finely chopped chestnut mushrooms, not to mention chanterelles with eggy parpadelle. I guess you get the picture.

To add to the veggie challenge and to be a bit healthy, we made a lovely mushroom and feta salad, with rocket and a balsamico and basil vinaigrette. This was amazingly good and will definitely be made again ;)

Enjoy!







SERVES 2-3
PREPARATION 5mins
COOKS 15mins

INGREDIENTS

• Three handfuls rocket
• 250g oyster mushrooms, cut into bite size chunks
• 250g shiitake mushrooms, cut into bite size chunks
• 2 shallots, finely chopped
• 1 garlic clove, crushed
• 150g feta, crumbled
• a handful of basil
• 3tbsp olive oil
• 3tbsp balsamico
• salt and pepper to season
• olive oil

PREPARATION METHOD

1. Heat some olive oil in a large frying pan. Add the shallots and fry until soft and starting to brown. 
2. Wack up the heat to high and add the mushrooms. Cook for a bout 10 minutes stirring occasionally. Once they are brown and just before they start to release water take them off the heat. Stir in the crushed garlic and season with salt and pepper.
3. Place the basil, olive oil and balsamico into a bowl and season with salt and pepper. Whizz with a stick blender until liquid and all bits have been blended.
4. Distribute the rocket between 2-3 plates, top with the mushrooms, crumble the feta over everything and finish off with a generous drizzle of the basil dressing.

Enjoy with crusty bread or just on its own. (I had it alongside a sneaky Gin and Tonic and it went down a treat.)

PUY LENTIL AND BACON SALAD WITH BEETROOT, GOATS CHEESE AND A DILL VINAIGRETTE

Winter this year seems eternal. I truly thought it was all over when we had a short spell of spring the other week - but no, it came back with a vengeance. It has been raining, snowing, sleeting and hailing ever since. Literally the whole lot.

In situations like these, when the days feel never-ending and almost unbearably miserable and cold the only cure seems to be a steaming hot soup, a comforting stew or a warm winter salad.

Rachel Khoo has a true gem up her sleeve with her lentil and beetroot salad. A fairly light yet comforting meal, this dish is rustled up in half an hour, looks good and tastes even better. I love the idea of using plenty of dill in the vinaigrette, which creates a lovely little pop of colour on a plate of brown.

I decided to amend the recipe a bit and added caramelised shallots and maple cured bacon - because who can resist a bit of crispy bacon. This was a great addition to the dish, rounding everything of with a smokey sweetness.

I have made this in the past adding ingredients such as mushrooms, butternut squash, spinach... be creative!

Love,








SERVES 4
PREPARATION 10mins
COOKS 30-45mins

INGREDIENTS

• 200g puy lentils, washed
• 100g soft goats cheese
• 1 bay leaf
• 2 sprigs of thyme
• 1 stock cube (I used beef but you can use vegetable or chicken)
• 6 rashers streaky maple cured bacon, cut into chunks
• 2 beetroots, very thinly sliced
• 2 shallots finely diced
• 1/2 bunch dill
• 2tbsp white wine vinegar
• 2tbsp olive oil
• 1/2tsp salt
• a pinch of brown sugar
• salt and pepper
• rocket to serve

PREPARATION METHOD

1. Cover the lentils with cold water and add the bay leaf and thyme. Bring to a boil. Once the water is boiling crumble in the stock cube. Simmer for 30-40 minutes (check on the packet instructions) until the lentils are tender. 
2. Pre-heat some olive oil in a frying pan and sautee the shallots until they start to brown (this should take about 5 minutes). Add the bacon and fry until brown and crispy.
3. Once cooked, drain the lentils (if necessary), remove the bay leaf and thyme and add to the bacon/shallot mixture. Combine everything and season to taste.
4. Place the dill, vinegar, oil, salt and sugar into a blending bowl or food processor (you can also use a stick blender) and whizz until well combined and you have a liquid vinaigrette.
5. Spoon the lentil bacon mix onto a plate, top with the beetroot, goat's cheese and rocket and drizzle with the vinaigrette. 

This is particularly yummy with a rich glass of red. 

Recipe taken from Rachel Khoo's The Little Paris Kitchen and adapted by Etta.

WARM BUTTERNUT SQUASH AND MUSHROOM SALAD

Last Sunday was coooold and filled with so many chores, we didn't even know where to begin. Our floating living-room shelves are almost done. We sanded and painted and sanded some more and now I can barely lift my arms. But we're getting there and it'll all be worth it in the end. (I am just imagining all our lovely books and sculptures up there - daydream...)

Once again I didn't really have the time to make us a big Sunday lunch (which we could've really done with) but ended up relying on the oven to do its thing while we carried on with work like proper troopers.

I had half a butternut squash and half a packet of blue cheese left over, so decided to make us a sweet and tangy warm salad. This was amazingly good. You know when you eat something and it warms your heart and for just a minute you stop caring that outside the snow has started fighting spring. Yes it was that good!

And lucky me, there was enough left over to take to work the next day. Double thumbs up!

If you aren't a blue cheese lover - I suppose you could use a Wensleydale cheese or a milder blue cheese such as Danish Blue. But blue cheese is soooo good!!!

Enjoy!

SERVES 3
PREPARATION 10mins
COOKS 45-50mins

INGREDIENTS

    •    1 small butternut squash, peeled, de-seeded and cut into 3cm chunks
    •    300g chestnut mushrooms, sliced
    •    70g blue cheese
    •    2 garlic cloves, roughly chopped
    •    15 sage leaves, bruised (I used the back of a large knife)
    •    2-3tbsp balsamico
    •    bag of rocket
    •    olive oil
    •    sea salt and pepper to season

PREPARATION METHOD

1. Pre-heat the oven to 190˚C. Place the butternut squash, garlic and sage on a baking tray. Drizzle with olive oil until well coated (about 2 tablespoons should do) and season with plenty of sea salt and black pepper. Roast for about 35-45 minutes or until the squash is soft and starts to brown around the edges. Once done set aside to cool.
2. Heat some olive oil in a large frying pan. Once really hot, add the mushrooms and sautee until any liquid has evaporated and the mushrooms start to brown and caramelise. Season to taste with salt and pepper.
3. In a large salad bowl combine the mushrooms, butternut squash and rocket and crumble in the cheese. Drizzle over about 2 teaspoons of olive oil and the balsamico and mix well.
4. Serve with toasted granary bread.

Recipe taken from Hugh Fearnley-Whittingstall's Veg Everyday and adapted by Etta.

Work in progress.

Hard-core DIYer.

CAULIFLOWER AND HAZELNUT SALAD

Cauliflower salad sounds weird right? Cauliflower is meant to be roasted, eaten as a soup, gratin or with lots of cheese.

The first comment I got was: "Is that all we're having?" - Errrm yes. And of course it was more than enough and truly, mouthwateringly delicious.

This salad is pumped full of different flavours and spices and made me long for summer and a barbecue of lebanese sausages, slightly charred lamb chops and spicy chicken thighs. So definitely a must have for the next barbecue.

In the meantime it was just as delicious on a weekday evening, as a light meal, with a drizzle of greek yoghurt and some toasted wholemeal pitta, eaten while watching Ripper Street and sipping on some red wine.

Hope you enjoy!









SERVES 2-4
PREPARATION 10mins
COOKS 45mins

INGREDIENTS

• 1 head cauliflower, broken into small florets
• 5 tbsp olive oil
• 1 large stalk of celery, diagonally sliced
• 50g hazelnuts
• a handfull of flat leaf parsley, roughly chopped
• seeds of half a large pomegranate
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• 2 tbsp sherry vinegar or red wine vinegar
• 1 1/2 tsp maple syrup
• salt & pepper to taste
• greek yoghurt to serve
• toasted wholewheat pitta to serve

PREPARATION METHOD

1. Pre-heat the hoven to 200˚C.
2. Place the cauliflower florets in a large bowl, and toss with 3 tbsp of olive oil, 1/2 tsp salt and plenty of black pepper. Place in a baking tray and roast for about 25-35 minutes until the cauliflower has crisped and browned. Remove from oven, and return to the large bowl to cool.
3. Turn the oven down to 160˚C. Place the hazelnuts on a baking tray and bake for 15 minutes. Once they're not too hot to touch anymore, roughly chop them discarding any loose skin.
4. Mix all the ingredients together. Taste for seasoning and serve at room temperature.

That's it. So easy, so yummy. Oh and of course don't forget to try as a barbecue side... because I will!

Recipe taken from Ottolenghi's Jerusalem and adapted by Etta. 

SWEET FIG AND GOATS CHEESE SALAD

It's already the weekend again and I still didn't manage to tell you about last weekend... well it was super productive and really quite lovely.

I finally managed to spend some quality time with Susie. We tried some lovely ciders (Friel's is my definite favourite - nice and sweet and refreshing), were creative, drank pink Cava, attempted to bake macaroons, lost at scratch cards and lunched on the yummiest late summer salad ever.

The best thing is that I didn't have to do anything - a lovely lunch was simply placed in front of me. (Thanks Susie ;))
Fresh figs and goats cheese remind me of holidays in Croatia when I was little. My aunt's friend would pick the figs from her orchard and serve them with homemade, tangy goats cheese and freshly baked bread, slathered in creamy butter. I suppose our version was slightly more sophisticated but still tasted of holiday summers and great childhood memories. Oh and guess what, Figs are in season at the moment. So go and grab some and be creative!

SERVES 3
PREPARATION 5mins
COOKS 10mins
................... 

INGREDIENTS

• 3 ripe figs, quartered
• 1 bag of rocket
• 2 spring onions, finely sliced
• 1 red onion, sliced
• a handful of cherry tomatoes, quartered
• 2 tsp brown sugar
• 150g soft goats cheese, cut in cubes
• a handful of pecan nuts, roughly chopped
• 2tbsp balsamic vinegar
• 1tsp wholegrain mustard
• 2tbsp olive oil
• 2tsp honey
• salt and pepper to season

PREPARATION METHOD:

1. Heat some olive oil in a frying pan. Once hot add the sliced onions and sautee for a couple of minutes until they start to soften. Sprinkle the sugar over the onions and stir until the sugar starts to dissolve. Add a splash of water and leave to reduce. Repeat this process until your onions are really soft, brown and covered by a syrupy liquid. This should take approximately 7-10 minutes.
2. Place the rocket, tomatoes, spring onions and caramelised onions into a salad bowl and toss until well combined.
3. Add the vinegar, olive oil, mustard and honey with a little salt and pepper to a small jar. Shake thoroughly (with the lid closed of course) until the ingredients combine to a thick emulsion.
4. Pour the dressing over the salad and mix again using your hands. 
5. Divide the cheese between three plates. Place the salad on the cheese and top with the quartered figs and pecans.
6. Serve with some crusty bread and a lovely cold cider.

The perfect late summer weekend lunch I think.

Enjoy!

ETTA'S PANZANELLA

I have to admit that for ages I haven't been too keen on the thought of Panzanella. Bits of stale bread in a tomato salad... errm I don't think so.
I can't really remember what it was that ultimately made me try it, I guess it must have been curiosity or lack of ideas what to have for dinner. Oh and I am soooo glad I did.

Not only is a Panzanella a great way to use up yesterday's bread, but the crunchy croutons soak up all the lovely flavours while still staying crunchy. Originally this salad only contains tomatoes and onions and possibly some cucumber but who needs to stick to originals. You can literally go crazy. We ended up adding warm asparagus, soft boiled quails eggs and buffalo mozarella. The perfect late summer dinner.

SERVES 4
PREPARATION 10mins
COOKS 15mins
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INGREDIENTS

• 1/2 loaf of yesterday's bread (we used a crusty wholewheat bread), cut into chunks
• 4 large tomatoes, cut into squares (make sure to use ripe, sweet tomatoes)
• 2 spring onions, roughly chopped
• bunch of asparagus, cut into bite size chunks
• 1/3 cucumber, sliced
• two handfuls rocket
• 6 quails eggs
• 1 buffalo mozarella, torn into bite size bits
• extra virgin olive oil
• 3tbsp red wine vinegar
• 2tbsp balsamico and a little extra to sprinkle
• dried herbs (such as thyme or oregano) 
• salt and pepper to season

PREPARATION

1. Pre-heat your oven to 180˚C. 
2. Put the bread in a baking tray and drizzle with plenty of olive oil and season with salt, pepper and the dried herbs. Toss (ideally using your hands) until the bread is well coated. Place in the pre-heated oven and bake for 10-15 minutes  (tossing occasionally) until golden and crunchy.
3. Add the quails eggs to a saucepan of boiling water and cook for 2 1/2 minutes for soft boiled eggs. Once done, peel, half and set aside.
4. Heat some olive oil in a frying pan and cook the asparagus for 5 minutes until cooked but still crunchy. Season with salt and pepper.
5. In a large salad bowl mix, together the tomatoes, spring onions, cucumber, asparagus, mozarella, bread and rocket. Add the red wine vinegar, balsamico and plenty of olive oil and season with salt and pepper. Using your hands mix thoroughly, giving the ingredients a slight squeeze every now and then. 
6. Once well combined set aside and leave to rest for 10 minutes or so (this is optional but will definitely improve the flavour of your dish.
7. Top with the quails eggs and drizzle with a little balsamico.

This dish goes really well with a crisp white wine or a nice cold glass of Prosecco.

Enjoy!

PEA & HAM SALAD

The world's gone a little bonkers over the Queen's Diamond Jubilee lately...and I'm loving it!!
There's Union Jack's, vintage china and "Best of British" everywhere. I will not lie, I am a bit of a royalist (yes I own a Wiliam and Kate mug) and am particularly excited about the whole British revival when it comes to food. There's pork pies, Sunday Roasts, Piccalilli, Coronation Chicken and trifles everywhere.

The other week I decided to add to the long list of modernised British classics and threw together this super yum Pea and Ham Salad.
The smokey ham complements the sweet peas so well and is simply rounded off with an English mustard dressing. Perfect for an early summer picnic or a light weekend lunch.

SERVES 2

PREPARATION 10mins

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INGREDIENTS 

For the salad

• 150g smoked ham hock
• 1 ripe avocado, peeled, stone removed and cut into bite-size chunks
• 2 spring onions, finely chopped
• a handful of frozen peas, de-frosted by blanching in some hot water
• a large handful of mixed leaves
• a large handful of watercress

For the dressing

• 1 small teaspoon of English mustard
• 3 tablespoons cider vinegar
• 4 tablespoons olive oil
• a little honey
• salt and pepper to season

PREPARATION METHOD

1. Mix all your salad ingredients in a large bowl.
2. In a clean jar add all the dressing ingredients, close the lid and shake until everything has combined into a silky emulsion. Give it a try and add salt, pepper, vinegar and pepper according to taste.
3. Pour the dressing over the salad and mix thoroughly (ideally using your hands).

And that's it... as simple as that! So delicious with crusty white bread and a nice glass of Pim's!!

Enjoy!