Yesterday, at a surprise baby shower (a great success, by the way), I enjoyed the glorious English tradition of afternoon tea, with a slightly less traditional glass of fizz. Feasting on finger sandwiches, scones and clotted cream was an incredibly pleasant way to while away the hours before the long winter night set in. However, after all of that utter decadence my evening meal had to be something well behaved and virtuous.
When I’m after something tasty but virtuous my mind always turns to Japanese food. I am by no means an expert in this area, I’ve never been to Japan (although I’d love to go, if it didn’t involve being on a plane for a ridiculous amount of time) but I have eaten enough Japanese food to know that I love it!
This dish is not in any way authentic but it does bring together a few of my favourite flavours and ingredients in a way that is super tasty and incredibly easy to prepare after a hard day of jamming scones into your face. (continue reading…)
The time has most definitely come for comfort food. Large bowls of fabulous, spicy concoctions, to be enjoyed as the rain pours down the windows and the evenings roll in. Ideally there should be a log fire involved, although if I started one in my flat I fear that my service charge would increase exponentially.
Rice pudding has always had a place in my heart, but I’ve never made it, having assumed that it would take hours to cook and being, essentially, lazy. But recently, Joy the Baker and Tracy Shutterbean have shown me that it’s possible to make a completely amazing rice pudding in only half an hour! This was a total revelation to me and this weekend I finally got round to testing out the recipe. Let me tell you, I’m glad I did!
The key is to replace the usual pudding rice with risotto rice, which cooks much faster but still has the requisite starchiness to make the pudding beautifully creamy. Cooking the rice for half an hour retains some of the bite, resulting in texture perfection. (continue reading…)