Cheesy Quesadillas

 

Ingredients

• 4 fat-free 8-inch flour (or whole-wheat) tortillas
• 4 ounces (about 1 cup) grated Monterey Jack cheese
• 4 small white mushroom caps, thinly sliced
• 1 onion
• 1 red pepper

 

Preparation

1. Sprinkle 2 tortillas evenly with half of the cheese. Scatter the mushrooms, onions, and red pepper bits equally over the cheese. Sprinkle with the remaining cheese.

2. Place a second tortilla over each, creating a sandwich, or quesadilla.

3. Heat a nonstick dry skillet over medium heat. Place a quesadilla in the skillet and cook, turning once, until tortilla browns slightly, 3 to 4 minutes per side. Remove to a low oven to keep warm. Repeat.

4. Cut each quesadilla into quarters. Serve hot!

First time we tried this was on: April 22, 2014!

Whole Wheat Fusilli Bolognaise

Ingredients

• olive oil
• 6 rashers higher-welfare dry-cured smoked streaky bacon, sliced 1cm thick
• 2 sprigs of fresh rosemary, leaves picked and finely chopped
• 2 cloves of garlic, peeled and finely sliced
• 1 onion, peeled and finely chopped
• 500 g quality British beef mince
• 200 ml red wine
• 1 x 280 g jar of sun-dried tomatoes
• 2 x 400 g tins of plum tomatoes
• 500 g dried fusilli
• Parmesan cheese
• extra virgin olive oil

Preparation

Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the red wine.

Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along.

About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving.

First time we tried this recipe was: on April 13, 2014 after a canal walk to the aqueduct!

Robyn's Banana Pancakes

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 2 eggs
• 1 1/2 cups milk
• 2 tablespoons vegetable oil, divided
• 2 bananas chopped
• Optional: honey, lemons, and oranges for garnish

 

Preparation

1. In a large mixing bowl, whisk together the flour, salt, baking powder and chopped bananas. Add the eggs, followed by the milk and 1 tablespoon of the vegetable oil. Continue whisking until there are no lumps.
2. Heat an 8-inch frying pan until hot, and add the remaining 1 tablespoon vegetable oil, tilting the pan to spread the oil across the bottom. When the oil starts to smoke, pour the excess into a small bowl for later use. Return the pan to the heat. You now have a sheer coating of oil remaining on the pan.
3. Pour 2 tablespoons of the batter into the pancake pan, tilting the pan to coat the bottom evenly. Cook until the underside of the pancake is golden brown, and then, using a spatula turn it over and cook the other side. Turn the pancake out onto an upturned dinner plate. Repeat until there is no more batter, using a bit of the reserved oil if the pan appears to be dry, or if the pancakes begin to stick. Continue to stack pancakes on top of each other on your dinner plate.
4. When finished, served the pancakes straightaway with the garnishes and the lemon and orange wedges on the side for squeezing on the pancakes.


First time we tried this recipe was: on Sunday, April 6th, 2014! Served as a treat before Nicholas' Tarragon Chicken and Roasted Veg.

 

Aubergine Stir Fry

Ingredients

• onions, wedged
• carrots, peeled and sliced
• broccoli
• red pepper
• aubergine
• Garnish: cheese cubes!

Preparation method

1. Heat the
2. Gently beat the eggs together in a mixing bowl and season, to taste, with salt and freshly ground black pepper.
3. butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set.
4. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push those set parts into the centre of the omelette again.
5. Repeat the process until the eggs have just set but the omelette is still soft in the centre.
6. Place the cheese and three-quarters of the ham into the centre of the omelette and cook until the cheese has melted.
7. Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom.
8. Fold the omelette in half, then remove the pan from the heat and tilt it slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Sprinkle over the remaining ham.

First time we tried this recipe was: on April 1, 2014 after a canal walk and editing!

Nicholas' Magical Sea Bream in White Wine

Ingredients

• 2 plump sea bream
• 1/2 cup chicken stock
• 1 cup white wine
• rosemary
• leeks
• red peppers
• snow peas (mangetout)
• carrots

 

Preparation method

Mix chicken stock, white wine and rosemary in a bowl. Pour over fish in a baking dish. Scatter diced red peppers over top. Bake with leeks, snow peas and carrots placed around in dish.


First time Nicholas made this recipe for Robyn was: on March 11, 2014!


 

Beef Lasagne

Ingredients

 

For the ragu

• 4 tbsp olive oil
• 4 celery sticks, finely chopped
• 2 carrots, finely chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, peeled and crushed
• 1 sprig rosemary
• 700g/1lb 9oz beef mince
• 340g/12oz pork mince
• 1 bottle red wine (750ml/26½fl oz)
• 2 x 400g/14oz cans tomatoes, roughly chopped
• 200ml/7fl oz beef stock
• salt and freshly ground black pepper

 

For the bechamel sauce

• 1 litre/1¾ pints whole milk
• 2 bay leaves
• ¼ onion
• pinch freshly grated nutmeg
• 50g/2oz butter
• 50g/2oz plain flour

 

For the lasagne

• 14 sheets fresh lasagne pasta
• 3 125g/4½oz balls mozzarella, cut into small cubes
• small handful grated parmesan
• freshly ground black pepper
• 2 tbsp butter

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.
   
2. For the ragu, heat the olive oil in a frying pan over a low heat and fry the celery, carrots and onion for approximately 15 minutes, until softened and golden. Add the garlic and rosemary and fry for two more minutes.
   
3. Add the beef and pork mince and cook until the liquid from the meat has been absorbed.
   
4. Pour in approximately 400ml/14fl oz of red wine and stir well. Cook for approximately 45 minutes.
   
5. Once the wine has evaporated, add the tomatoes and stock. Leave the mixture uncovered to cook slowly for two hours. Top up with more warm stock if necessary. Season with salt and freshly ground black pepper to taste.
   
6. To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil.
   
7. In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.
   
8. For the lasagne, blanch the pasta in salted boiling water for three minutes. Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragu. Repeat this step twice until all the ingredients have been used up. Dot knobs of butter over the surface and cook in the oven for 30 minutes, or until golden-brown on top and completely cooked through.
   

First time we tried this recipe was: on March 4, 2014 at the Picolo Diablo after researching scene locations at the Savoy and Solomon Island languages and customs at the British Museum!


Savoy Lobby and Entrance

British Museum

 

 

New Fortune Fried Rice with Pork and Shrimp

Ingredients

• 400 g (13 oz) pork fillets
• 1/3 cup vegetable oil
• 4 free-range eggs, lightly beaten
• 1 small red onion, finely diced
• 1 tablespoon finely diced ginger
• 2 teaspoons white sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons light soy sauce
• 1 tablespoon malt vinegar
• 1/4 teaspoon sesame oil
• 4 cups steamed rice
• 2/3 cup finely sliced spring onions (scallions)

Preparation

Using a sharp knife, cut pork fillets into 5 mm (1/4 inch) slices, then cut into 5 mm (1/4 inch) strips and set aside.

Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on kitchen paper. Set aside.

Heat remaining oil in hot wok and stir-fry onion and ginger for 30 seconds. Add sugar and stir-fry for 30 seconds. Add pork and stir-fry for a further 30 seconds. Stir in hoisin sauce, soy sauce, vinegar, and sesame oil and cook, stirring, for 1 minute. Toss in rice and reserved omelette and stir-fry, using a spatula to break up the egg into smaller pieces, for 1 minute. Lastly, add spring onions and stir-fry for a further 30 seconds or until well combined and rice is heated through.

Transfer rice to a platter and serve.

First time we tried (something similar to) this recipe was: on January 25, 2014 at the New Fortune Cookie restaurant in Bayswater!

New Fortune Roast Duck

Ingredients

• 1 (2 1/2-pound) Rouen Clair or Duclair duck (preferably aged), neck removed
• 3/4 cup dry red wine
• 3/4 cup soy sauce
• 1 tablespoon fresh lemon juice
• 1/3 cup hoisin sauce
• 1 teaspoon Sichuan peppercorns (optional)
• 1 (2 1/2-inch) cinnamon stick
• 1/8 teaspoon dried hot red pepper flakes
• 3 garlic cloves, smashed
• 1 (1/4-inch-thick) piece peeled fresh ginger, smashed
• 1 small onion, quartered
• 1 cup water
• 1 tablespoon all-purpose flour

• Special equipment: kitchen string; an instant-read thermometer

 

Preparation

 

Put oven rack in middle position and preheat oven to 400°F.
Wash and dry duck, then "groom" it by removing any remaining feathers and quills with tweezers or needlenose pliers. Tie legs together using string, then tuck wings under body to secure.
Combine all remaining ingredients except water and flour in a large sealable plastic bag and add duck. Marinate, chilled, 1 hour.

Transfer duck to a 13- by 9- by 3-inch roasting pan and reserve marinade. Roast 15 minutes. Meanwhile, pour 3/4 cup marinade through a sieve into a 1-quart saucepan and discard remainder. Boil 1 minute and baste duck with marinade. Continue to roast duck until thermometer registers 155°F when inserted in meaty part of a thigh or 160°F in breast (do not touch bone), 15 to 20 minutes more.

While duck continues to roast, add 1 cup water to marinade in saucepan and bring to a boil. Put flour in a heatproof bowl and whisk in 1/4 cup marinade until smooth. Whisk flour mixture into remaining marinade in saucepan until combined well. Simmer over low heat, stirring occasionally, until thick enough to coat back of a spoon, about 3 minutes. Keep warm over low heat, stirring occasionally.
Remove duck from oven and let stand 10 minutes before carving. (Duck will continue to cook, reaching 160°F at leg and 165°F at breast.)

Serve duck with sauce.

First time we tried (something similar to) this recipe was: on January 25, 2014 at the New Fortune Cookie restaurant in Bayswater!

Szechuan Chilli Beef

Ingredients:

• 1 pound beef (flank or sirloin steak is good)
• 2 regular carrots
• 1 tablespoon minced ginger
• 2 scallions (spring onions, green onions), white parts only
• 1 tablespoon sweet bean sauce (or substitute hoisin sauce)
• 3 teaspoons chili paste or chili sauce
• 7 1/2 tablespoons oil for stir-frying, or as needed
• 1/4 teaspoon salt
• 1 tablespoon Chinese rice wine or dry sherry
• 1/2 teaspoon sugar
• 1/2 teaspoon roasted Szechuan peppercorn (see link in recipe directions for instructions)

 

Preparation:

Cut the beef julienne style, across the grain into thin slices less than 1/4-inch thick and 2 1/2 - 3 inches long. Wash, peel and julienne the carrots into thin strips about 1/8 inch thick and 2 1/2 - 3 inches long. Mince the ginger. Cut the scallion into lengths about 2 1/2 inches long, and then into into thin shreds.

In a small bowl, combine the bean sauce and chile paste or sauce. Set aside.
Preheat the wok on medium high heat for at least 30 seconds. (The wok is ready when you can feel the heat when holding the palm of your hand 2 - 3 inches above the wok's surface).

Add 1 1/2 tablespoons oil to the preheated wok, drizzling down the sides. When the oil is hot, add the julienned carrots. Stir-fry for 2 minutes, stirring in the salt. (Do not brown the carrots). Remove from the wok.

Heat 6 tablespoons of oil in the wok over medium high to high heat. When the oil is hot, add the beef. Stir-fry for approximately 10 minutes, until the beef is crispy and dark brown and chewy (you will hear the beef sizzle as it dries out). Splash the beef with the rice wine or dry sherry during the later stages of cooking.

Push the beef up to the sides and drain all but 2 tablespoons from the wok. Add the bean sauce and chili paste or sauce mixture. Stir-fry for a few seconds, then add the ginger and scallions. Stir-fry for a few seconds, until aromatic, then return the carrots to the wok.
Stir in the sugar and the roasted Szechuan peppercorn. Taste and adjust seasonings if desired. Serve hot.

First time we tried (something similar to) this recipe was: on January 25, 2014 at the New Fortune Cookie restaurant in Bayswater!

Valentine's Lamb Tagine with Walnuts and Figs

 Ingredients

• 2 lbs boneless lamb shoulder cut into 1 1/2-inch pieces
• 2 medium onions
• 3 cloves garlic 
• 2 tablespoons olive oil
• 800g chickpeas
• 300ml chicken stock
• 1 lemon - juice and zest 
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• Salt and freshly ground black pepper
• 1 tablespoons honey
• 1 tbsp tomato purée
• 1 cup walnut halves
• 12 oz dried figs (about 1 1/2 cups), hard ends discarded
•  1 tablespoon finely chopped cilantro or flat-leaf parsley 
• 2 teaspoons paprika ( but NOT for Nicholas!)

 

Preparation 

• In a 12-inch skillet, combine lamb, garlic, olive oil, onions, ginger, ground cinnamon, 2 teaspoons salt and freshly ground black pepper to taste, tossing to combine.
• Add 2 cups water or chicken stock to tagine and simmer, covered, 1 hour. Add figs and honey to tagine and simmer, covered, 30 minutes longer, checking occasionally toward end of cooking time to be sure tagine is not dry, adding more water if necessary to keep meat from burning and sticking to pot. Tagine is done when lamb is very tender and most of liquid has evaporated.
• While tagine is simmering, in a small skillet, toast walnuts in melted butter over moderate heat, stirring frequently, until a shade darker and set aside.
• To serve, arrange tomato slices over lamb and top each with a fig. Sprinkle with walnuts and chopped cilantro or parsley.
   
  

  
  
  

  

  
  
  

  

  
  
  

  

  
  
  
  First time we tried this recipe was: on February 14, 2014!
  
  
  

  

  
  
  

  

  
  
  
  
  

Savory Pannenkoeken - Dutch Pancakes with Cheeeeese!

 

Ingredients

• 250 g flour (sieved)
• 5 g salt
• 1 egg
• 10 g yeast
• 4,5 dl milk
• 40 g butter (for in the pan)
• Cheeeeese!
• Optional: ham, mushrooms, sundried tomatoes...

 

Preparation method

Step 1-6: Dough

1. Mix the flour and the salt.
2. Make a small hole in the mixture to pour in the egg
3. Mix the yeast with a small amount of the lukewarm milk, and pour it in the hole together with half of the (lukewarm) milk.
4. Mix with a spatula from the middle (the hole) until you get a smooth, liquid dough which is a bit thick.
5. While still stirring, add the rest of the milk bit by bit. Slowly keep stirring until you retain the smooth texture (it should drip from the spoon like a string).
6. Cover the bowl with the dough in it with some cling foil and let the dough rise at a warmer place for about an hour. 

The next steps are per pancake.

1. Baking a half-done pancake-
   Put some butter in a low pan (with a handle) with a middle heat. When the butter is hot (and slightly browned) add about a quarter or a fifth of the dough and quickly spread it around the entire surface of the pan. The cake should be thin, but thicker than a crepe.
   Don’t lift the cake before the top is dried and is slightly yellow
2. Get a long, thin spatula to lift the cake up and have a look at the bottom side. When the cake is beautifully browned turn the cake with the spatula, or (if you can) by throwing it up, and turn off the heat.
3. Finishing the pancake with ingredients-
   
   • cheese should always be put on the cake first (so it is at the bottom of all the ingredients and right on the cake)
   • bacon should be put on last because it has to bake well
   • ingredients that have to be browned (like mushrooms) should be put on the cake at the end, else it won’t touch the pan when turned over. 
   • ingredients like apple and onions also should be put on the cake somewhere at the end
   • now get the spoon of the liquid dough and spread some dough over the ingredients in stripes - this way the ingredients won’t fall off that easily
   • turn up the heat. When the bottom is golden brown, try turning the pancake. This can be difficult - use two spatulas. If you really want to be safe get a plate, let the pancake glide on the plate and put the cake up side down back in the pan.

First time we tried this recipe was: on January 9, 2014 at My Old Dutch in South Ken. This was after we did our first poetry readings at Poetry @ 3, the open poetry mic at The Poetry Café!... and before seeing All Is Lost at the Chelsea theatre! 

The Dutch Oven restaurant in South Kensington