Piercingly clear air. Baskingly warm sunshine. An almost un-Scandinavian feeling of camaraderie. Smiling faces sipping coffee. Children let loose from their reins. Beseandled feet. The most enchanting day so far of 2011. I rarely get a weekend to myself in Gothenburg. So when they pop up I tend to try to indulge in all the things I love about this city. After a stimulating swim and sauna I tend to head to the fish church to stock up on seafood for the week ahead
Author Archives: Sarah
Open Your Sandwich Heart
Filed under Features, Recipes
Tagged Around Britain with a Paunch, open sandwiches, prawns, sweden
Yes, This Is Made of Celery
Vegetable sorbets… coming to a dessert near you.
You might think it bizarre: celery sorbet with a little dressed celery salad; goat-cheese-mousse balls coated with olive-oil-sautéed bread crumbs; macerated figs with balsamic vinegar. And those things go together on a plate. Maybe it is bizarre— but it’s also incredible. (And it’s doable at home, with or without concessions; I’ll get to that.)
Filed under Features
Tagged bacon ice cream, celery, New York Times Magazine, sorbet
Meateasy’s Makeover
Will someone please take over the London & Brighton at the end of Asylum Road, Peckham and do the same?
Capital Pubs have done it again; in what seems like yesterday since the Meateasy closed, they’ve transformed the desperately grimy Goldsmith’s Tavern into a sleek new outfit. In our sneak preview, we saw that wallpaper to mimic original tiling decorate the walls. Booth seating, seen in many Capital Pubs, line one side of the pub and an enormous pizza oven sizzles thin-based pizzas that I know I’ll be stuffing myself with in the future. But perhaps the best bit (especially for a dirty smoker like me) is outside; plenty of seating on the patio decking and a wood burner to keep people warm. Upstairs in the mezzanine is like being on holiday; ivy frames the window frames and sun spills onto the wooden frames.
Filed under Features
Tagged east london line, Hollow Legs, new cross, Peckham, pub
Eggs to Die For
Oh, if my life very, very different I'd order these every day for breakfast along with beer.
Golden fried quail eggs. Spicy sambal. Add a few slices of cucumber and a bowl of steamed rice of coconut rice. It makes a perfect dinner. For me that is. There are many different way of making egg sambal. Mostly with hard-boiled chicken eggs, I like the eggs to be deep-fried before stirring in the sambal. The crunchy texture makes it more palatable. I use quail eggs purely for their daintiness.
Filed under Recipes
Tagged Almost Bourdain, Eggs, quail, sambal
What Waity Katie Ate Next
Reminding us why Wills married out of the family.
Last week's Royal Wedding was terrific fun, and here in London we've all had a ball. Hats off to the Middleton family who handled the whole thing brilliantly. Just imagine walking down that aisle in front of an estimated 2 billion people? Our Kate looked fantastic, and I have to admit to shedding a manly tear to Parry's beautiful anthem "I Was Glad"- it always gets to me for some reason. A good day for the country, I think.
Filed under Features
Tagged breakfast, Egg, queen mother, The Greasy Spoon
Holy Toxic Water
Experts finally prove holy water has some effect.
Holy drinking water contaminated with arsenic is being sold illegally to Muslims by UK shops, the BBC has found. Zam Zam water is taken from a well in Mecca and is considered sacred to Muslims, but samples from the source suggested it held dangerous chemicals.
Hot Chocolate
If Hotel Chocolat did porn, it might look something like this.
A few weeks ago, I was invited to the re-launch of Magnum Ecuador. The chocolate covered ice cream has been around a while, but the chocolate is now Rainforest Alliance certified, and Magnum have been making a big deal about using real, ethically sourced chocolate. All good stuff.
Filed under Features
Tagged Chocoblog.com, chocolate, magnum, PR
Weed Pizza
After watching Rick Stein wander around the Med on Saturday Kitchen with a mad old bat who eats hedgerows (her kids are inexplicably not following her into the foraging profession), I'm strangely in the mood for nettle pizza.
Blanch the nettles in hot water followed by an ice bath. Wring out the water. Puree all the ingredients together. You can add nuts or Parmesan if you want, but we we’re going for more of a sauce type consistency. This could be used in pasta or as a sauce for more full flavored fish or a lighter meat. We used it on pizza, with a few dollops of chevre and cooked it in a wood-fired oven then garnished with some micro greens. A delicious spring.
Filed under Recipes
Tagged foraging, Nettles, Perennial Plate, pizza
Why garnish seems to be the hardest word
Sensory specific satiety: yup that sums up the problem with my cooking.
When you think of garnish, you probably picture a sprig of parsley or mint, a sad radish rose, a carrot curl, or doodle of sauce, or some barely edible flower that has decorated plates for a hundred years – and still does in some quarters. If so, I'm guessing you don't spend a lot of time on them for your average homecooked meal. The purpose this type of garnish serves is purely visual, and the aesthetics are dubious at best.
Filed under Features
Tagged Garnish, Herbivoracious
Baked and Breaded Scallops
A great recipe for ignoring your family and daydreaming about food instead.
While away on vacation in South Florida, I thought about many things. As the incipient pondered dying her hair bright red, my mind seized on all matters mahi mahi, and I wondered why I so rarely see it outside of the Sunshine State. As bacon girl demanded more time with me in the pool, I pondered the question of key lime pie, which transformed in my brain from an overrated show horse dessert to an underrated pleasure, especially when made with the proper crust.
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