Cook Your Life

National Curry Week & Cobra Lager

Curry and beer are on most of Britain's favourite food list.  In commemoration of this national obsession, the mouth-watering beer company 'Cobra' have partnered up with National Curry Week 2010.(Which runs from 21^st – 27^th November)

For our delectation they have created ten new recipes pairing UK dishes, with well known Indian herbs & spices.

"The ten new delicious recipes – including ‘Devonshire cream chai’, a spice-infused take on the teatime classic served with chilli jam; ‘ha-ghee-s’, traditional haggis served with curry sauce; and ‘pie, madras & liquor’, an Eastern twist on the East end favourite –will be sold in participating regional Indian restaurants across the country throughout Cobra National Curry Week 2010, 200 years on since the very first curry house opened in Britain in 1810.

For those wanting to eat more traditional dishes, Cobra has also teamed up with 500 restaurants across Britain to offer a two for one promotion on main meals from Monday 21^st November to Thursday 25^th November with the purchase of Cobra Beer.

Log onto www.cobrabeer.com or www.facebook.com/welovecurry for details of the nearest participating curry house as well as the recipes and details of the curry houses selling the special dishes during National Curry Week."

 

I urge you to run down to your nearest Curry house and take advantage of a fun week of Indian Food and great beer that celebrate our diverse and spicy culture.

Leon: Naturally Fast Food Book 2 Review

 

I was recently sent a new book to review Leon: Naturally Fast Food Book 2.

Being somewhat sceptical of books that triumph the concept of 'Fast Food' I was really surprised to discover really fun and imaginative recipes.

It may seem very middle-class-London-fake-hippy when you first pick it up, but delve a little deeper and you'll find a book brimming with ideas that will keep everyone in the family happy; from moody teens to grumpy grannies this book really does have it all.

 

The publishers have done a great job at keeping the feel of the restaurant. The writing is warm, and funny, and you feel that the people putting the book together feel like a family.

It's set out like a colourful scrapbook that's jam-packed with secret tips and little asides that make you all warm and gooey inside (rather like their Caramelized Pear Flambe with quick real custard)

The book is split into lots of sections that include; Quick Suppers & Lunches, Puddings, Slow Cooks & Stews, Preserved Flavours.

All the recipes are simply explained and strikingly laid out, begging you run in the kitchen and get cooking, some of my favourites were 'Roast Carrots & Fennel in Parmesan Breadcrumbs', 'Chimichurri Sauce' and 'OT's Hot Cheese:Egyptian Gibna'.

The recipe that dragged me to the oven first was 'Sally Dolton's Museli Bars'. Much to my husbands disgust I am big fan of rabbit food muesli, and these moist treacly morsels were not only virtuous, but they tasted divine.

The directions were really simple, and the ingredients cost a fraction that a box of dusty, preservative-packed shelf-bought bars would have.

Overall I would heartily recommended picking up a copy of this book to stick in the stocking of someone you love...in return they can repay you with oodles of scrumptious, happy comfort food!

 

Pear & Ginger Smoothie

Hangovers suck.

This is a fact we all know, understand, and if you're anything like some 80 percent of the adult world..completely ignore.

Although I spend a huge amount of time devoting myself to the pursuit of physical fitness, I somehow fail to curb my intake of wine with dinner....don't get me wrong, I'm not talking Keith Richards levels or anything, but definitely a glass or two over what's recommended. I can't seem to help myself depsite the fact that I will feel pretty gloopy in the morning.

As you can imagine, this penchant for booze makes my Sunday morning Boxercise pretty tough going. To help counteract the sauvignon blanc coursing through my veins, I decided to mix up a detox style smoothie to drink before lacing up my boxing gloves.

Having recently been sent some Activia Pouring Yogurt, by the lovey folk at Danone, I had a ready-made base with which to add some Vitamin C loaded pears, crystallized ginger, honey and cinnamon. The result was super smooth and ensured I was able to punch my way through a punishing workout routine.

 

Pear & Ginger Smoothie

Makes 2 large glasses

Preparation Time - 5m
Cooking Time - 0
Beverage Suggestion - 

Ingredients

300ml Pouring Yogurt

100ml Semi Skimmed Milk

2 tsp Honey

1/2 tsp Vanilla Essence

1/2 tsp Cinnamon

2 tsp Crystallized Ginger

3 Pears, peeled, cored and chopped

 

Directions

1. Place all the ingredients in a blender

2. Blend until smooth

3. Pour into glasses

 

Salted Peanut Butter Cookies

Ice Cold Rain, dark, dank afternoons and howling wind...November is a fantastic excuse to fill the house with scents of Autumn.

Spicy cinnamon, crackling pork, garlic-laden pasta sauces, roasting nuts, all these things make walking through the front door soaked to the skin and shivering easier to bear.

As you might have gathered from the recipes listed on this site, I don't really have much of a sweet tooth...flesh-ripping incisors maybe, but fairy cake nibblers not so much. I do however like the odd biscuit to go with my dose of afternoon caffeine (Which I like to make all the more Autumnal by sipping with a side of bourbon).

In an effort to do my bit for November's Peanut Butter Lovers Month (where do they get these ideas from!?!) I was inspired to bake a batch of legume based treats.

This recipe is a traditional American dough mix made using whole nut butter (a nod to my inner health freak) and an extra kick of salty-goodness. Yep, the 1/2 tsp of sea salt in these golden little patties provides a moreish tang that lifts them well above your average smart cookie.

 

Salted Peanut Butter Cookies

Makes around 30 biscuits

Preparation Time - 10m
Cooking Time - 15m
Beverage Suggestion -  Coffee (Side of Jack Daniels optional*)

Ingredients

130g or 1 stick Unsalted Butter, room temperature
50g or 1/2 Cup Light Brown Sugar
50g or 1/2 Cup Caster Sugar
1 Egg
1 Tsp Vanilla Essence
200g or 1 Cup Wholenut Crunchy Peanut Butter (No Added Sugar)
1/2 Tsp Baking Powder
1/2 Tsp Sea Salt
3x Baking trays

 

Directions

1. Preheat oven to Gas Mark 4/350F/180C
2. Mix the sugars and butter in a mixer (using the rubber paddle attachment) until creamed
3. Add the egg and vanilla, mix
4. Add the peanut butter, flour, salt and baking powder and mix until evenly distributed and a ball of cookie dough has formed
5. Pinch of balls, and squish into fat little coins, placing around 12 on each baking tray
6. Cook for around 12m until slightly golden at the edges (swapping the trays around during cooking to give an even distribution of heat)
7. Allow to cool

 

Happy Birthday to Me!

I thought I'd write a quick post to let you all know that despite reports to the contrary I'm still alive and cooking!

This past weekend saw me celebrating my birthday with aplomb!

I was inundated with gifts from those I love; Skulls in all shapes, sizes and guises (a strange penchant of mine) Giant bottles of Jaegermeister (thanks Tommy Lee for fuelling my new favourite dirty tipple) and Zombie Survival information (Remember the need for Cardio folks!) to name but a smattering.

Dinner was cooked for me and I ate like a queen...Cote de Beouf, Game Pie, Chocolate fondant..my waistline has surely grown a few inches to accommodate all the deliciousness!

I very much to forward to getting back in the kitchen shaped saddle and inspiring you to do the same..until then, I'm off to work off my red meat and alcohol over-indulgence with some hardcore exercise!

 

Melanzane alla Parmigiana & Ravenswood Lodi Zinfandel

This is the second of my reivews for a couple of the amazing wines available here in grey old blighty all the way from sunny California.

Today I've paired the rich and spicy Lodi Zinfandel from Ravenswood with a hearty vegetarian Italian classic of smoky aubergines, garlicky tomato sauce and a mountain of gooey cheesy lushness!! This recipe is great by itself or as a side to some garlic and herb Roast Lamb Shoulder.

If you haven't visited yet and arn't sure about all this American hooch, then check out the Discover California Wine site, it will help explain all the many wonderful varietals and give you plenty of booze for thought when planning a trip to the 'home of the brave'.

If you're already at home with some of the heavier, spiced South African reds, then you will definately enjoy the tobacco infused intensely fruity Zinfandel, it goes perfectly well with the bonfire season. Enjoy!

 

 

 

Melanzane alla Parmigiana

Serves 4

Preparation Time - 35m
Cooking Time - 1 hr
Beverage Suggestion -  Zinfandel

Ingredients

2x Aubergines, sliced into rounds
410g or 2 Cups Marzano Tomatoes (tinned), chopped
1x Red Onion, finely Chopped
2x Garlic Cloves, finely chopped
250g or 2 Cups Mozzarella, sliced
2 tbsp Olive Oil
10g or 1/3 Cup Basil, chopped
1x Red Chilli, chopped and seeds removed
4 tbsp Red Wine
1 tbsp Tomato Puree
50g or 1/2 Cup Parmesan, grated1 tbsp Sea Salt
Cracked Black Pepper & Sea Salt to taste

 

Directions

1. Salt the aubergine rounds and leave for 30m
2. Rinse and dry the aubergine
3. Heat the griddle pan until it is smoking
4. Lightly oil each round, and griddle until marked
5. Set aside the aubergine
6. Fry the onion, garlic and chilli in the remaining oil until soft
7. De-glaze the pan with the red wine
8. Add the tomatoes, puree and basil
9. Stir in the aubergine
10. Season to taste
11. Layer the tomato mixture and mozzerella in the oven-proof dish
12. On the final layer of cheese, sprinkle over the parmesan
13. Bake at Gas Mark 5/375f/190c for around 30m until bubbling and golden on top