Crispy Sichuan Pepper Mackerel with Rhubarb and Star Anise Sauce

I think today is the last of our summer days for a wee while. Unlike in many other countries, where seasons are either clearly defined, or a climate firmly established, Britain seems subject to the vagaries of a temperate maritime climate. I know by very definition ‘temperate’ should exclude ‘vagary,’ but with the Arctic systems looming large and frigid to our north, and an ill-mannered jet stream popping up and down like an attention-seeking toddler, we just don’t stand a chance at settled weather.

So, for the past week and a bit we here on this tiny weather-whipped island have been going at the barbecuing and skin-frying like there’s no tomorrow. Not for us the gradual tan or the weekend grill-out – oh no. The smells of lotion and charred meat have been wafting our way, every day, since the mercury nudged above 20C a week ago. And now it’s due to drift away and be replaced by a more skin-friendly 15C. I for one am a little bit, whispering this, grateful. It is heck of a difficult to be self-employed (-ish) when the usual, work-friendly Zeus-like clouds and wind are replaced by warm zephyrs and sunrise-to-sunset sunshine. It is frankly too much to bear. But bear it we must for another day or two. Once we are back on track with the scudding clouds and jolly hailstones I promise to break out the salad recipes. In the meantime, a seasonal, lightly cooked recipe: interim fare for interim times. 

Quick Rosemary and Olive Potatoes and a Diet Book with a Difference (Review & Giveaway)

EATING FREE, by Manuel Villacorta, RD, MS, CSSD – a book review

On the back of award-winning dietitian Manuel Villacorta’s new book, Eating Free, is the headline, “Lose Weight and Look Great Without Gimmicks and Guilt.” This is from a man who proposes that potential pound shedders eat carbs and exercise less. On the face of it this sounds like the proverbial snake-oil salesman of old, with his bottles of magic elixir to cure lameness, or baldness, or both. It just sounds impossible; the stuff of fairytales.

Goats Cheese, Swiss Chard and Walnut Strudel with Tomato Fondue

I dreamt of this combination one recent night. Luckily for me I keep a notepad and pencil on my bedside table (along with many tubes of hand cream for my dishpan hands), so was able to capture it before it slipped away into the dawning light. The sharpish, minerally flavours of the strudel with the almost-sweet, Spanish inspired flavours in the tomato fondue may sound unusual, but I do think they work. Whoever said ‘dreams can come true’ was right on this occasion. We wolfed down both strudels before I could take more than a few photos. I could however have taken a lot of pictures of flaky crumbs and smiling faces. 

Brown Butter Cottage Cheese Pancakes with Roasted Rhubarb

Hope you don’t mind, but I want to throw another breakfast recipe your way. Don’t worry, I’m not sneaking in kale or tofu this time, just a scoop of cottage cheese. Which isn’t too odd if you think about it. Many of you will have had, or heard of, ricotta pancakes. This is just a kind of “poor man’s” version.

And none the worse for the lowering of circumstance. Both the pancakes and the rhubarb are a bit sweet, but not overly so. And the pancakes are quite substantial because of the protein content of the cottage cheese: I wasn’t hungry for ages after having some for breakfast. And no, I didn’t eat the whole batch. Just three modest cakes and a large spoon of juicy pink rhubarb.

Actually, when I was working on this recipe I was thinking of this combo as more of a dessert, but I figure most folk would see this as firmly in breakfast territory. Perhaps I should have waited awhile with this, but as the rhubarb season is so short for many of you – and the roasted rhubarb goes so well with these little brown-butter cottage cheese pancakes –  I thought you wouldn’t mind. I know you are kind that way. Very indulgent of me. 

Steamfried Egg with Samphire and Smoked Tofu + Your Breakfast Ideas

I hope that title hasn’t freaked you out too much. Please stay! I know what you may be thinking, “I recognise the egg bit but what the devil is the rest doing in a breakfast?”

For the most part we will be quite normal here, thanks to you all: muffins, smoothies, porridge, pikelets, that kind of thing. But just indulge me a little with my  eggy, samphirey, tofu-y fixation. I  might even convince you to venture to your fishmonger, or nearest beach, to get some samphire and try this. Yes, you deduced correctly: Samphire is a marine plant. A  pretty one that tastes like asparagus to boot (or Wellington). And for today only, samphire isn’t just for fish. It’s my brekkie. And hopefully yours – someday…

Tandoori Cauliflower Tart in an Olive Oil Crust

Another tongue-twisting title from yours truly. I could have just left it at Tandoori Cauliflower Tart but then that would miss out the real reason why I am writing this post. If you don’t already know about this blindingly simple way of making pastry, let me introduce you to the Olive Oil Crust. Reader, crust. Crust, reader. Now that you have been formally introduced, you can get to know one another.

‘Orange Julius’ Breakfast Fruit Salad

 

I remember as a teenager being very fond of Orange Julius. For those of you unfamiliar with this company, they have an iconic milky orange drink called, wait for it, the Orange Julius. Back in the olden days I think it was just orange but, looking on their website, they have all kinds of new-fangled fruity flavours. Not interested; love the original flavour. But like all favourite things in youth there’s a sting in the tail; or rather, an artificial chemical  in the cup. Not sure what they have in it, but what it doesn’t seem to have is real milk, all fruit and a hint of real vanilla. Maybe back in the day it did, but I bet my Kitchen Aid blender it doesn’t now. But no worries because in this recipe you get all the yummy nostalgic taste of the 70s version, but without the (alleged) stabililsers, preservatives, flavour enhancers and what not. I mean really, does fruit need flavour enhancers? Not my fruit salad, thank you very much.

Double Salmon and Beetroot Stack with Cardamom-Lemon Creme Fraiche

Owing to the inherent compatibility of salmon and beetroot there are probably lots of versions of this recipe kicking around. I mean, we are talking of a Rogers and Astaire-type partnership; each making the other look fabulous. I haven’t dared to do a Google search, as I am sure to find the exact duplicate, only prettier and better lit (but not dancing backwards, in heels). The ingredients and method are just too simple for me not to have been beaten to the punch/keyboard. Maybe after I press ‘send’, and this is fired out there into the Internet whateverosphere, I may just have a wee poke around. And have a little cry at my unoriginality.

Spicy Kale and Egg Breakfast

To paraphrase a certain UK MasterChef presenter, ‘breakfast doesn’t get much healthier than this’ (one has to say this in a very earnest, growling South London accent, with a cheeky, gleaming smile). Or much odder. I mean, kale? With eggs?

Five Seed No-Knead Bread

Never let it be said that I don’t like to try and please everybody. Well, you could say it, but for today at least, it isn’t true. My family would vehemently disagree with this statement: I am still experimenting on them with tempeh recipes  when they would really rather I experiment with how to get the lightest pastries, or the most delicious sausage stew. But what are families for if not to bother them with food some find disagreeable in the hopes that you’ve made it agreeable? That’s certainly my schtick. Poor things. I am sure they long for a mother/wife who doesn’t feel an overwhelming desire to convert everyone to the joys of a plant-based diet, and one that includes tempeh at that. But they are stuck with me. And with tempeh.