September food and cooking favourites

October has been an exceptionally busy month at work – it always is – and it took a lot out of me to get a food favourites video up, hence why this is up very late. It’s a short and savoury line up featuring a great brunch spot in south-west London and a new lunchtime favourite. I also extol the noble virtues of eating oozing, melting strings of cheese.

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August 2016 Food and Cooking Favourites

I feel like a slightly tentative snail or bear or other creature that habitually creeps from a comforting hibernating environment to say – hello! I’m here! I made a video! I have created content! I have not, despite appearances to the contrary, been smacked entirely unconscious by work, which picks up a head of steam around this time of year sufficient to blow us into December.

I have still been eating and reading and enjoying things, which brings me to my August 2016 Food Favourites, which, looking at it now, is centred around the theme of comfort: comfort food (meatballs), reading (Laurie Colwin) and TV (the Great British Bake Off). It’s a reminder that the weather is getting colder as we moved into autumn but also that things are starting to get more strained and stressful in the office as the deadlines hit us like arrows).

I filmed this a few weeks ago (it’s just taken me a while to get my editing act together) and my gushing about the Great British Bake Off and expression of it as a genuine national treasure of a show now reads as oddly ironic and a little bittersweet. (For those of you who don’t know, the Great British Bake Off, a BBC institution, has moved to the commercially orientated broadcaster Channel 4, which specialises in edgier programme aimed more explicitly at the youth demographic – or, as almost inevitably described, ‘yoof’. It’s inevitable that the unique character of the show will be lost now that the two presenters and one of the judges have declined to move channels).

Video: July 2016 food and cooking favourites

I had to send my camera in for repairs due to a ‘broken pixel line’ earlier this month. While it enabled me to catch up a little on blog writing without the distraction of photography, I did really miss being able to photograph and film when I wanted. It was very nice indeed to be reunited, and I threw together a belated video on my favourite food things from July. I definitely feel like fun and play became, inadvertently, a theme, from messing around with biscuit making to a short, snappy, entertaining food read. Very summer appropriate…

 

Video: April 2016 Food Favourites

It’s Sunday the 15th of May today, so pretty much bang on halfway into the month, but I have put together another video of my favourite food and cooking items from the month of April (see my first video of March favourites here). I talk about things to read, a fabulous recipe for a wonderful white loaf, my new breakfast obsession (handy hint: it’s skyr) and a lifechanging cooking implement (hint: I’m holding it in the thumbnail). I hope you enjoy it!

Friday Food Things, Part III: of magazines, portion sizes, and tahini cookies

Good Food magazine

075This month, Good Food magazine launches its new look, and the May issue’s dazzling front cover showcases beautiful eclairs dressed in spring-bright shades of icing. There’s also a 16-page Nigella collection (though I doubt it will be anything new for me as I actually already own all of her cookbooks). As a further bonus, if you buy the magazine from Sainsbury’s, you will receive a Lakeland duo-colour icing kit, which will enable you to pipe two different colours at once and comes with 6 nozzles, 8 disposable icing pages amd a coupling set. This is an extra exclusive to Sainsbury’s so it’s worth holding out on your purchase to get it from there.

 

Portion control

This postcard from the Imperial War Museum is affixed to my kitchen cupboards
This postcard from the Imperial War Museum is affixed to my kitchen cupboards

When I decided to reassess my diet and work towards losing the weight I’d progressively gained over the course of work and, especially, my part-time MA, the first thing I took in hand was portion sizes. For the first time in my life, really, I started paying attention to the portions of a recipe and limiting myself to a single share; no longer would I consume half a recipe of something which said ‘serves four’. At first it was difficult and I was very hungry, but it’s become much easier. I feel like I now have a much more intuitive grasp of how much I should be eating of any given food. These – I hesitate to call them insights, but I suppose they are – meant I read this Guardian article on portions with interest. The article is written by Bee Wilson, who is a fabulous writer, and thanks to my avid and greedy reading of her books, a lot of the information wasn’t new to me, but I still enjoyed it and it’s a very useful summary of what has happened to portion sizes in the last 50 years (they’ve gotten bigger). Jay Rayner, Gizzi Erskine and Tamal Ray’s contributions on how they approach portion control were engaging, too; of the three I’m most sympathetic to Gizzi’s approach but none of the three experiences overlaps exactly with how I approach food.

Cleaving

078I’ve been reading Julie Powell’s Cleaving. I remember when Julie Powell was a huge deal in the food blogging community, though I was never an avid reader of her Julie and Julia blog back in the day (I was a Chocolate and Zucchini girl). I did read Julie and Julia when it came out and found it riveting; she’s a compelling writer and I missed Tube stops reading this (which resulted in missing a train to my station and having to trek back in the dark). Cleaving was not such a success, partly I think because it’s about adultery, which I am, I realised, not really comfortable with, but more importantly, I think the central conceit of the book – that butchery, adultery and the ties of love and obsession are interconnected – does not work. I could have bought the elaborate metaphor in a work of fiction, where suspension of disbelief in these things is essential, but not in autobiography. It stretched my credulity to imagine that, as Powell sliced pork or beef, that the elaborate thoughts and memories of her marriage and obsession with her lover came as perfectly to mind as she portrays.

Salted tahini chocolate chunk cookies, via My Name is Yeh

050I have baked two batches of the salted tahini chocolate chunk cookies I found via Molly Yeh’s beautiful and considered blog; to my surprise my boyfriend adored them too. I thought that perhaps the tahini would put him off, because he doesn’t tend to like nut butters, but he is as obsessed with them as I am. They are utterly delicious: crumbly, salty, absolutely packed with chocolate.

My observations: the recipe states that you must not skip the step of resting the cookie dough overnight in the freezer. The first time I made these, I chilled the dough for about half an hour. The cookies baked up crisp, crumbly and short, which is how I like them actually. For the second batch, I rested the dough overnight in the fridge and only then scooped the dough out onto the baking tray to bake. My fridge is tiny and I don’t have a freezer, so this is how it has to be. The rested batch is indeed softer, slightly doughier and cakier, though not in an undercooked way. My boyfriend prefers them this texture; I like them crunchier, as per the first time, without resting.

The recipe has salted in the title but I thought 1 teaspoon of Maldon salt flakes a little too much. Three-quarters of a teaspoon, as per the second batch, is much better. The recipe also supposedly makes 12 but I find this inconceivable, since I made at least 18 large cookies using a pretty sizeable cookie scoop. If making 12 I can only imagine they would be unreasonably large.

Finally, cup measurements are annoying. If you want to make them the metric measurements (I weighed as I went) are as follows (I haven’t included the full list of ingredients, just the ones that benefit from being weighed out rather than measured in cups):

  • 113g butter
  • 140g tahini
  • 120g sugar (I did reduce this from the original recipe, which calls for a whole cup; I measured out three quarters of a cup because I thought the ratio of one cup sugar to just over a cup of flour to be excessive)
  • 190g flour
  • 260g dark chocolate chunks (I didn’t use the Valrhona feves; I just used Sainsbury’s dark chocolate, cut up into squares to retain the spirit of very large chunks of molten chocolate striated through the dough)

 

A new thing: my first food video!

I recently made a video where I talk about the food and food-related things I’ve been enjoying recently  – restaurants I’ve been to, dishes, and particular food products. It’s a new departure for me since I’ve always been very focused just on writing, but it was a lot of fun to make – although the editing process was admittedly a slog! Anyway, if you like discovering new food things it would be lovely if you’d take a look; I hope to make them a more regular thing as and when I have the time. I anticipate it will be a new and fun way to get to know the food community!