lime and passion fruit semifreddo, with coconut meringues and passion fruit syrup

It can be really difficult to think of a light and refreshing dessert to serve after a rich and spicy meal. This worked brilliantly well after 2 Indian courses, as it incorporated exotic flavours without being too sweet. This would also be delicious to serve after Thai courses.

I’m not the greatest at piping, so if you’re anything like me, just use a tablespoon to portion out your meringues, and use the back of the spoon to smooth and swirl the top! At least you’re left with a neat shape that’s easy to plate up. This meringue recipe is really light and sweet, as I’ve used icing sugar instead of caster.

As semifreddo is a frozen dessert, you will need to ensure this is made at least a few hours ahead, or ideally the night before, for it to set in time.

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eating fantastic italian food in… france, of course

As well as calling at Amsterdam on our recent cruise, we also visited Le Havre. A lot of passengers on the ship had mentioned that booking an excursion was the way to go, but we decided to wander in to the port and see for ourselves. Needless to say, we soon realised there wasn’t enough to do to keep us occupied. Le Havre was heavily bombed towards the end of WWII, and was rebuilt in concrete. As a very industrial city, it doesn’t do much to occupy a boyfriend who loves visiting historical buildings and sites!

We decided to take the train to Rouen, approx. 1 hour away. Rouen is well known as the place Joan of Arc was taken to be tortured, and ultimately where she was burned to death. We looked around, taking in the sights and culture. Rouen was really quiet – the streets were calm, with lots of businesses not opening until the afternoon. After a couple of hours of wandering around, we decided to look for somewhere to eat. We came across plenty of patisseries and cafes, but kept walking until we reached a small bistro called “Tavola Calda”. It looked absolutely packed from outside, so we took this as a good sign!

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dry-spiced, roasted chicken supreme with seyal curry sauce, saffron basmati rice and mustard seed and chilli green beans

Now, this is the real celebration of National Curry Week, which took place in the UK last week. I spent ages looking through various curry recipes, trying to find a new idea that I hadn’t yet trialled (it’s harder than you think when you make as many curries as I do). Thai, Malaysian, Cambodian… You name it, I looked. But Indian is my favourite cuisine, and I loved how Seyal curry incorporates onions and yoghurt into its flavour. Traditionally, Seyal is cooked like a stew, with chunks of meat (typically chicken). I wanted to give the dish a little twist, so decided to cook one great piece of chicken with sauce poured over.

I paid a visit to Southampton Butchers this weekend, with the aim of buying 2 x chicken breasts on the bone. Apparently, chicken is THE meat to buy at the moment, and they had no chickens left fresh other than the pre-butchered cuts, such as boneless breast fillets and thighs. Luckily, they dug me out 2 x portions of chicken supreme, which is effectively a chicken breast with the wing still attached. It works perfectly with the dish, as you have the joy of a crispy spiced wing and a chicken curry in one meal.

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aloo tikki with tamarind chana masala

As much as I love good quality meat (ALWAYS from Southampton Butchers), I do also enjoy a lot of vegetarian food, mainly because I’m a potato fiend! Indian cuisine provides some of the best veggie dishes out there, using a variety of pulses and vegetables.

Aloo tikki is one of my favourite dishes, made up of spiced mashed potato cakes. Many versions come with different fillings inside, as well as the addition of semolina or sago to the outside to add extra crunch. With this recipe, I keep the aloo tikki simple, and let the tamarind and tomato chickpea curry do the work – the sweet and sour flavour adds a lot of depth to the dish. This makes a great starter for a homemade Indian feast.

I’m so excited for my trip to India next March, and hopefully I’ll get to taste the real deal. We’re visiting Mumbai, Jaipur, Delhi and Goa, so if you have any suggestions of places to visit or where to eat, please let me know!

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amster-daaaam, this place is cool

During our recent cruise onboard Azura, we had an overnight stay in Amsterdam. I went with my parents as a kid and still remember so much about it – how cool and chilled out the people are, how many sights there are to see in the red light district, and just how many cyclists there are to look out for when crossing the road!

The ship docked right near the city, so we could walk to the centre in 20 minutes.

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cruising onboard azura – dinner at sindhu

Recently, Mr Greedy and I were extremely fortunate to sail onboard Azura, one of P&O’s 7-strong fleet of cruise ships for 5 nights, calling at Amsterdam (including an overnight stay) and Le Havre. As soon as we stepped on the ship, we knew we were in for a good time. The crew onboard are extremely friendly and helpful, and we had a great little outside cabin near the ship’s atrium.

Within half an hour of embarking, we were up on deck enjoying a drink in the sun (let’s pretend there were no cold winds, being in the UK in October!). Continue reading

herb crusted lamb rack with anna potatoes, goats cheese bon bons, petit pois puree and sugarsnap peas

I have, well and truly, developed an addiction: making croquettes. Out of anything and everything. I love how much that little addition of crunchy flavour can add to the plate. Nanny Bill’s has been a massive inspiration – their food truck, based in London, is known for their signature croquettes such as mac’n’cheese and pea, mint and feta. I love bread-crumbing anything and deep-frying it – whether it be arancini (risotto balls), potatoes or completely obscure fillings. With this recipe, I already had a crunchy element with the lamb, but I knew the little injection of goats cheese would help cut through the sweetness of the peas and the richness of the meat. When making croquettes is so simple and allows so much room to experiment, how could you resist giving it a go?!

Lamb is a relatively new meat for me. I’ve grown up as a fussy eater – not as a result of my parents, particularly my mum who has continuously pushed for me to try new things. But until recent years, I was still refusing to eat common foods such as tomatoes, lamb and cauliflower. However, this is something I’ve worked on, pushing myself to try them. And guess what? I now enjoy all of these foods. Especially tomatoes – I would go as far as to say they are now one of my favourite things to eat. I can sit down on my own in front of the TV, and work my way through a punnet of cherry tomatoes without a second thought. This is an ideology I want to instill in others who love food, but only select foods. There will be things you do not like, no matter how hard you try – believe me, I wish I loved fish but I just really do not enjoy eating it. However, there are many foods out there that people think they don’t like, but would if they gave it a second chance. Many still have the ideas of food they hated as children stuck in the back of their mind. For example, if you don’t eat lamb as you find it too fatty, give a recipe ago that uses a lean cut – I have a great adaptation on the site of an Atul Kochhar recipe for an Indian-inspired lamb rump. It’s not particularly fatty, and the spices really help to make it into more than just a piece of meat.

If you’re feeling even braver, then give this recipe a go! It’s very easy to put together, and a lot can be prepped in advance – e.g. crumb your lamb earlier in the day, form the croquettes and leave in the fridge, slice the potatoes and set aside in cold water. Despite it’s simplicity, there’s no denying that it looks great on the plate.

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