Brain Boosters

A nice little collection of slow-release energy boosters that’ll sort you out till your next meal, or great for breakfast.

Pastry shrinks in the heat if you cook it at once. Roll it out to line your tin but then always chill it out in the fridge for at least 30 minutes.

Mothers Day
To be honest with you, not a lot has been going on this week. As I’ve finished the terms essays I’ve had a chance to chill out a bit and cook a bit more.

Spring’s on the way so though it’s still pretty cold up here I’m thinking about enjoying lighter flavours. Last night’s dinner was warm roast chicken, harrissa and feta couscous salad with olives, manchego cheese and sublushed tomatoes. I did stuffed mushroom with feta and chilli as the vegetarian option. YUM.

I’ve also sorted myself out a new flat for next year with five mates. It’ll be great to be living out in the City and I’m pleased to say it’s got a massive kitchen. Perfect for testing recipes which I’ll be passing on - and lucky flatmates ay!

On another note, Mother’s Day is around the corner and what better way to say I love you than by cooking her a meal or maybe turning out an edible present or two. You could make up some luxurious cookies, put them in a see-through bag (Lakeland the kitchen shop sells them) seal with a ribbon or whatever looks cool. Try the Ginger Chilli Hits from the Student Cookbook for something sophisticated. Or adapt the ginger biscuit recipe in Cooking Up A Storm by adding just a few chilli flakes. Turn out some shortbread and cut it out with heart shaped cutters or wacky shapes and ice them up. Last week’s Divine Fridge cake recipe would work too, chopped in small bits but store in the fridge.

Mother’s Day breakfast is traditional in my house and my mum’s all time favourite is a couple of poached eggs on toast. Sounds pretty simple but it’s what she likes so that’s the point of it. Cooking them is also pretty simple if you follow a few simple rules – check out the recipe below. Do it for your mum but it’s also a great technique to get sorted for cooking for yourself. Eggs are stuffed with great nutrients – iron to keep you from getting flaky and some good protein. I’m a fan myself. I like putting a poached egg on a warm salad with a bit of crisp bacon and a few small potatoes for a good cheap meal or bunging it on toast with a bit of hollandaise sauce – but that’s like a whole days calories in one meal so I don’t have it very often. Poach an egg and chuck it on a bit of fresh asparagus – preferably when that’s in season (May) when it’s local and tasting its best though it’s around most of the time, it’s low cal and brilliant for you. Makes a great supper with a bit of toast - enjoy! Sam x

TO POACH AN EGG

Try to buy the best eggs you can afford. Free-range organic are tastier and have very yellow yolks so they look good for a special occasion.

Two-thirds fill a small saucepan or frying pan (my choice) with water. Add a tiny pinch of salt. Bring to the boil.

Turn the heat down a bit so the water isn’t rolling about too much.

Crack an egg into a cup if you’re not feeling too confident with the method or you can go for it and crack the egg straight in.

But first, use a wooden spoon or similar to stir the water, creating a whirlpool effect. Pour the cracked egg from the cup straight into the centre of the storm. This neatens the shape and keeps the white tight.

Or you can crack the egg on the side of the pan and slip it straight in to the whirlpool. Simmer the egg gently for 3-4 minutes. If your water was a bit shallow, then spoon some over the top of the egg. You can cook two eggs simultaneously.

Meantime, toast your bread but keep an eye on the egg so the yolk doesn’t harden up. I like to lift mine up on a big spoon (a slotted one is good). Give the top a bit of a poke to see that it’s right – soft in the centre with the white fully set. Once you’re practised at it you’ll be able to see when it’s done though.

As you lift the egg out, try to drain any excess water or it will make your toast soggy. Put the egg or eggs on toast you’ve buttered. Add a tiny pinch of salt and black pepper.

Serve up on a nice plate if its for your mum – on a tray maybe – with a cup of Yorkshire’s finest.


Fair Trade Fortnight
It’s Fair Trade Fortnight again so to celebrate I’m suggesting you make yourself up a batch of chocolate fridge cake, as in the photo this week. Check out the recipe on the Divine Chocolate website. It tastes great and it’s perfect for anyone who doesn’t have access to the best of kitchens. As the name implies, there’s no cooking involved. It’s great for sharing so get housemates to chip in and it won’t even cost much. This stuff is rich so a little goes a long way. Maybe get some free trade tea to drink with it and get some mates round.

I use Divine for two reasons. It works brilliantly for cooking. Not every chocolate has a good melting quality and depth of flavour but theirs has both. And it’s 100% Fair Trade. 45% of the profits goes straight back to the growers. The people from Divine and a number of the farmers will be touring the UK over the next week or so, demonstrating, giving out free samples, cooking and talking about the whole ethical trade issue. If you’re passing an Oxfam shop, drop in and get a couple of tubs of hot chocolate and you’ll get a free Divine mug to remind you what’s going on.

If you’re in London and fancy a free concert check out the Barbican at 2.30 on Sunday 7th March (box office 0845 120 7550) for music composed by young people from all over the city inspired by the Free Trade idea. Well, got to get on. Two essays down, one to finish and a presentation to write.

Enjoy your fridge cake! Sam x


Pancake Day
I love pancakes! There are a million different varieties of filling and recipe, but made well, they’ll all taste great. I will be using Pancake Day (Shrove Tuesday) as an excuse to make a truckload of them with my mates and putting on loads of different toppings. Personally I’m quite traditional. My favourite’s a thin crepe served with maple syrup and lemon ( I don't think you can beat it) but some of the boys love nutella, golden syrup, ice cream, chocolate sauce. Anyway, I’m sure there will be loads of different tastes going around. Make some yourself pancakes – savoury or sweet – flat or flapped – rolled or stuffed. They’re filling, they’re cheap, and easy to make. Try tossing them. Have a great day xx

Basic Pancake/Crepe Recipe

110g/4oz plain flour

Pinch salt

1 large egg

300ml/1/2 pint milk

Splash of water

1 tbspn sunflower or vegetable oil or melted butter (not compulsory)

Extra butter for frying

1. Sift flour and salt into a large bowl

2. Make a hollow in the middle with a whisk or wooden spoon.

3. Crack the egg into the hollow and add a drop of the milk.

4. Start to mix it all together with the whisk or spoon.

5. Gradually add the remaining milk, whisking and beating hard as you go to avoid lumps.

6. Beat in the water and oil or melted butter if using.

7. Leave the mix to rest for an hour for a lighter batter although you can use it quite successfully immediately.

8. Brush a flat frying or crepe pan with melted butter or melt a blob in there and swirl it around.

9. When the butter is sizzling (not burned) pour in enough batter (while tipping your pan) so it swirls to cover the surface thinly.

10.Cook for 1 minute or until it browns underneath and sets. Toss to turn it or flip it with a spatula. The first pancake often sticks if the pan wasn’t hot enough. Just abandon it if that happens and start again with another crepe as the pan will be hotter and it wont stick this time. Cook for another minute.

11. Serve immediately with your topping of choice or stack pancakes between greaseproof/baking paper until ready to use. You can re-heat them in the microwave or on a plate over a pan of simmering water.



TRY

Filling with grated cheese and/or ham

Filling with apples you have fried till soft in butter. Add caster sugar

Fill with berries and yoghurt or whipped cream or ice cream. Roll them up. Sprinkle with icing sugar.

Stuff with mushrooms and cheese sauce. Roll. Cover with more sauce or just grated cheese and bake in the oven.

TIP

Pancake mix can be prepped the night before if you want them for breakfast but the mix separates a bit. Just beat it with a fork before frying.

You can freeze cooked pancakes between sheets of paper as above.




Back to Uni!
The first couple of weeks back at uni have been pretty good fun but it’s been a massive shock food wise. I got used to my sweet kitchen at home again with all its gadgets, space and proper equipment. Not forgetting to mention how clean it is! But I’ve been making do with the uni set up and have been turning out some pretty good meals. Last night’s effort was a gorgeous caramelised ginger pork fillet stir-fry. Tonight it’s lamb koftas, falafel, pitta breads and a few salad things. When everyone chips in and helps it’s done pretty quickly and it’s not that expensive.

Other news. Over Christmas I became an uncle for the second time so I have to say massive congratulations to my sister Polly, and Rob, for creating the gorgeous character that is Daniel.

Oh, and Rhubarb has to be the ingredient of the week. It’s around in all the supermarkets and markets. It’s the forced variety which has a lighter taste and texture than the later fruit. Give it a good wash then chop it into finger lengths. Put it into a frying pan or saucepan and just cover with water. Add a bit of sugar to taste. Bring it just up to boil then whack the heat down at once. Let it simmer for a couple of minutes till it’s soft but holding its shape still. Eat it hot or warm or cold. Blitz it up with a bit of custard to make rhubarb fool. Layer it up in a bowl with some plain yoghurt, honey, a few nuts. Stir it into a bit of whipped cream with a bashed up meringue or crumbled ginger biscuits. You can even team it up with a bit of fish. Eat it with a freshly fried mackerel or grill up a trout to enjoy with it. Sam x




New Year
Well, I suppose it had to happen. A nasty post-Christmas illness – so I’m not back at University. But at least I’ve managed to get out of bed. Oh well. Now it’s about recovery and fattening up again. I lost 9 lbs – in a week. Better than any diet though I wouldn’t recommend it. Diet’s definitely key to feeling better again. I recommend Chicken Soup. If you can get someone to make it. Or keep a stash of chicken stock in your freezer so you can easily do it yourself. De-frost and flavour it up with a bit of healthy and tasty fresh ginger and garlic. Bung a bit of green leaf and soy in there at the last minute. Chicken soup’s a natural antibiotic. Perfect. Get plenty of citrus fruit for the vitamin C. Chop oranges into quarters. Get easy-peel clementines or satsumas. Make up a cold-busting drink with boiling water, chopped fresh ginger, honey, fresh lemon juice. Let it all steep for a minute or two then sip slowly. Great for the throat.

Drink loads of water to push the fever through and keep hydrated. Mash up bananas for energy and easy swallowing. Get well soon.

Sam x

PS Doing exams? Good luck.