Recipes: Cheesy Leek and Tomato & Chorizo Risotto

Risotto can be the perfect dish to make if you are looking to unwind after a long and hectic day at work, and although it is often deemed as being rather difficult to get right, I find it incredibly therapeutic and comforting to cook.

As well as being relatively simple to take care of once the preparation stage has been completed, meaning that a glass of wine can easily be held and sipped whilst the rice is simmering, risotto is also very versatile. This means that you can dress the rice grains with a wide range of ingredients, enabling you to explore different combinations of flavours and textures to satisfy different tastes and preferences.

As a lover of cheese and leeks, one of my favourites is cheesy leek risotto. To add some colour, flavour and texture variation, I finish the dish with cubed chunks of roasted sweet potato.

Cheesy Leek Risotto with Sweet Potato Bites

Ingredients (serves 2)

• 3-4 handfuls of rice (I find it much easier to measure rice by hand. I would say 3 handfuls is enough for two, but if you’re extra peckish go for four. Remember rice is a starchy carbohydrate and it will leave your tum feeling full without needing a great amount)
• 1 onion
• 1 leek
• 2 tablespoons oil
• 1 stock cube (I tend to use vegetable)
• 50g cheese (I use cheddar for this dish, but you could go for a stronger flavour with stilton, or just use whatever your favourite is! Soft cheese, such as Philadelphia, would also work well, particularly if it has added flavour, e.g. garlic & herb)
• 1 sweet potato

Method

1. Pre-heat the oven to 180°C, and prepare ingredients and equipment.

2. Peel and chop the sweet potato into small, even-sized chunks (about 1cm³), finely chop the onion, and slice the leek into even-sized pieces (I tend to cut vertically down the centre of the leek, and then cut across, making the slices about 5mm thick).

3. Spread the sweet potato chunks over a baking tray and toss in one tablespoon of oil until evenly coated. Place in the oven for 30 minutes, moving and turning the chunks occasionally to make sure that they cook evenly.

4. Make one litre of stock using boiling water. Heat one tablespoon of oil in a large pan (I use a deep frying pan) over a medium heat and add the onion. Cook for two minutes. Add the rice and mix with the onion to coat in oil.

5. Gradually add the stock, stirring occasionally so that the rice cooks evenly and does not stick to the bottom of the pan. When half of the stock has been used, add the leeks, and then continue adding the remaining stock.

6. When all of the stock has been absorbed, test the consistency of the rice. Some people like a little crunch, so testing during cooking will ensure the correct consistency is achieved. If the rice is not quite cooked, add a little extra water, and test again when it has been absorbed.

7. When the rice is cooked, turn off the heat and mix in a handful of grated cheese. Avoid adding too much cheese as this will make the risotto sloppy!

8. Plate up the risotto, and finish with the roasted sweet potato chunks. I also like some freshly ground black pepper on mine before serving.

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Risotto can also be a perfect dish to make with leftover ingredients (worth bearing in mind for Christmas!), and the other day I combined some spare chorizo with tomato and chilli to make a risotto with a slight kick. 

Tomato & Chorizo Risotto

 

 Ingredients (serves 2)

• 3-4 handfuls of rice
• 1 onion
• 1 green pepper
• 1 carton chopped tomatoes
• 100g chorizo
• 1 teaspoon chilli powder (you could use more, but don’t override the taste of the chorizo with too much spice. 1 teaspoon adds a little warmth without being overpowering. You could obviously also use fresh chilli if you prefer the taste)
• 1 tablespoons oil
• 1 stock cube (I tend to use vegetable)
• Handful of coriander

Method

1. Prepare ingredients and equipment.

2. Finely chop the onion, and chop the pepper into evenly-sized small cubed pieces. Slice the chorizo into even-sized pieces (I prefer small chunks, but you may prefer it in more substantial pieces).

3. Make one litre of stock using boiling water. Heat one tablespoon of oil in a large pan over a medium heat and add the onion. Cook for two minutes. Add the rice and mix with the onion to coat in oil, followed by the pepper and chorizo.

4. Mix through the chopped tomatoes to start off the simmering process, and the 1 teaspoon chilli powder. Then gradually add the stock, stirring occasionally so that the rice cooks evenly and does not stick to the bottom of the pan.

5. When all of the stock has been absorbed, test the consistency of the rice. If it is not quite cooked, add a little extra water, and test again when it has been absorbed.

6. When the rice is cooked, plate up the risotto. Finish off with some finely chopped parsley to add colour before serving.

Launch Event: Magnum Pop-Up Shop, Westfield Stratford

We all enjoy moments of indulgence, and as a lover of good ice cream I jumped at the chance to attend this evening’s exclusive launch party for the Magnum London pop-up shop (Thursday 19^th July, 2012).

As you enter the shop, which is located near John Lewis at Westfield Stratford, you step into a chocolate haven, where the rich brown and cream décor perfectly prepares you for the treat you are about to enjoy.

The centre of the shop features a curvaceous service bar, lined with a wide range of ingredients, and behind the bar are Magnum’s very own 'Pleasure Maker’s', who are on hand to help create your perfect and personalised Magnum ice cream.

 

Creating your Magnum Masterpiece

With inspiration taken from the toppings on the bar, as well as the eye-catching wall-hung menus, your Pleasure Maker leads you through four key steps to make your personalised treat.

After first of all choosing your Vanilla or Infinity naked Magnum, you select three of the many presented toppings. These are then mixed together in a mini cocktail shaker, and set to one side as your chosen ice cream is submersed into a luscious pool of white, milk or dark melted chocolate.

Once dressed with the toppings, your Magnum is presented to you in a neat little tray with the advice to leave the creation for 1-2 minutes until the perfect Magnum crunch is achieved (a worthy wait even if it does feel like torture).

 

Reccomendations

From the range of toppings available (caramel flakes, to hazelnuts, to coconut, to chilli flakes), you can venture down a classic, special or experimental route with your choice.

If you are unsure about what to choose then ask the Pleasure Makers, as they are incredibly willing to recommend their favourite combinations. Alternatively, you could try one of these:

Kelly Brook’s Creation

Naked Magnum: Vanilla

Coating: White Chocolate

Toppings: Coconut, Biscuit and Brownie, with a drizzle of chocolate as a finishing touch.

My Personalised Treat (what I like to call the Megnum)

Naked Magnum: Vanilla

Coating: White Chocolate

Toppings: Chocolate Coated Popping Candy, Marshmallows and Meringue, with a drizzle of chocolate as a finishing touch.

A more experimental option (as suggested by one of the Pleasure Makers)

Naked Magnum: Magum Infinity (for an even more chocolatey indulgence)

Coating: Dark Chocolate

Toppings: Rose Petals and Chilli Flakes (it sounds like it shouldn’t work, but apparently it does!).

 

The Pleasure Pod

Once your ice cream has been made, you have the option to enjoy it in the Magnum Infinity Pleasure Pod. The innovative pod has been designed to measure how your senses respond to your Magnum creation as you eat, displaying your results as visual animations.

 

Final Verdict on the Magnum Pop-Up Shop

Open from Friday 20^th July until Wednesday 5^th September to coincide with the Olympics, the pop-up shop is definitely worth a visit before the opportunity melts away!

As an excellent example of experiential marketing activity, you can rest assured that your Magnum experience will be extremely worthwhile and enjoyable. And, even though the concept is premium in quality and style, the ice creams are very reasonably priced at £3 each, meaning the store is worth wading through the crowds for even if you aren’t in Stratford to watch one of the many sporting events set to take place.

Recipe: Cupcakes

One thing that fascinates me about home baking is that even when people start off with exactly the same ingredients in exactly the same quantities, the end results will often be different.

The key to baking, I think, is therefore the method, and as you gain more experience making certain items, the way you do them will be perfected.

What I bake most frequently is a basic sponge, which can be used for a Victoria Sandwich or cupcakes, and after numerous baking sessions, I now feel that I have developed my own personalised method with specific steps, so that each time I bake the outcome is successful (and eaten far too quickly).

 

Cupcakes (makes 10-12)

 

Ingredients for the sponge:

• 100g self-raising flour
• 100g margarine (I think margarine gives a better colour, but you could also use butter)
• 100g caster sugar
• 2 medium eggs
• Vanilla essence

For the buttercream:

• 100g butter / margarine
• 100g icing sugar (you may need a little extra)
• Food colouring
• Decorations (supermarkets and independent cake shops sell a range of pretty decorations to make your cakes look even more irresistible. You could also try making your own)

Equipment

• Electronic scales (a key kitchen tool for accuracy)
• 1 large and 1 small mixing bowl
• Wooden spoon
• Sieve
• Jug / mug
• Fork
• Bun tin or baking tray
• Cake cases
• 3 tablespoons
• Piping bag and nozzle

 

Method:

1. Pre-heat the oven to 180°C. Prepare your equipment, place the cake cases in the bun tin, and weigh out your sugar, margarine and self-raising flour (it’s much easier having everything ready to go from the start).

2. Place the margarine and caster sugar in the mixing bowl and beat together using the wooden spoon until the mixture is much paler in colour, and looks light and fluffy – this is one of the key stages to trap air in the mixture, and although it may make your arm ache, keep beating!

Hint - If you are making a lot of cakes, obviously it saves time to use an electric whisk. However, when making a small batch of cakes, or a Victoria Sponge, I would recommend using a wooden spoon in the good old fashioned way. I find this incorporates more air, and also means that as the baker, you are much more involved in the cake-making process.

3. Crack the eggs into a small jug or a mug and beat with a fork until the eggs are fully combined, and the mixture is slightly lighter in colour (some people break the eggs straight into the mixture, but I see this as an opportunity to incorporate more air). If you are adding any flavouring, such as vanilla, do it as this stage – I tend to add one good drop of essence per egg.

4. Add the egg, a little at a time, to the creamed mixture, and mix in with the wooden spoon until fully combined. If you add too much, your mixture will start to resemble scrambled eggs, so be steady.

5. When all of the egg mixture is combined, sift the flour into the bowl and stir in until fully combined, being careful not to over-mix! When the mixture is smooth it is ready - if you keep mixing, you will beat out the air, which will leave you with deflated cakes.

6. Evenly spoon the mixture into the cake cases, so that each one is half full (I usually do a good spoonful, but be careful not to overfill).

Top tip – To help the cakes keep their shape I place the paper cake cases into silicone cake cases before filling them with the cake mixture. This keeps them looking extra neat and evenly sized when cooked.

7. Place the tray in the oven, and bake for 10-12 minutes until they are a light golden brown and springy to touch. Overcooking the cakes will make them dry, so keep a watchful eye on them.

8. When done, remove the cakes from the oven and transfer them to a wire rack to cool. As you wait, make the buttercream.

For this, place the butter / margarine in a bowl, and sift in the icing sugar (to ensure there are no lumps). Using a tablespoon, mix the icing sugar into the butter / margarine until it is fully combined. Taste the mixture, and add extra icing sugar if needed (e.g. if the mixture tastes too buttery). Add food colouring, if desired, and mix through until the correct colour is achieved.

Hint – If you do have an electric whisk it can help create a light and fluffy buttercream. As butter can be quite difficult to combine with the icing sugar at times too, it may also make the process quicker.

Top tip – Adding a little flavouring to the buttercream can enhance the overall taste of the finished cake – only a drop though so that the taste is quite subtle.

9. When you are ready to decorate your cakes, carefully slice off the top (if necessary) so that a flat surface is achieved. Spoon your buttercream mixture into your piping bag (obviously with the nozzle already in the end) and pipe the buttercream onto your cakes. For this I tend to start in the middle of the cake and work round and up in a circular motion, pushing down slightly before lifting up to finish. It is a skill to learn, so don’t worry if you don’t get it right first time around – it will come with practise.

10. When you have finished piping, add any extra decorations you would like, but work delicately so that the piping stays neat.

Victoria Sandwich

For Victoria Sandwich I double the sponge quantities, and divide the mixture between two greased tins, lined with baking parchment. The sponge will take slightly longer to cook (15-20 minutes), but when cooled it can be filled with a good layer of jam, and then the buttercream as discussed above.

Top tip – When putting the two halves together, spread jam on one and buttercream on the other to prevent a jammy creamy mess.

To finish, dust the cake with icing sugar and enjoy a slice as soon as possible – the fresher the better.

A birthday is not a birthday without cake

To me, a birthday is not a birthday without a cake, and with the works of art that can be created, it is the part of a celebratory occasion that I look forward to the most.

When I was invited to the 21^st birthday party of a good friend of mine, I therefore assigned myself to the role of ‘cake organiser’ so that I could offer an unforgettable centrepiece to the day, which I knew would make my friend smile.

Luckily, I am blessed enough to know an incredibly talented cake-maker who was more than willing to help make my friend’s birthday extra special. We worked together to discuss what would be the perfect design for the occasion, and I sent a number of nautical pictures (Steph’s favourite theme) to offer inspiration, before allowing Carole (at Crumb’s Cakes) to work her magic.

As the party and cake was in Gloucester, I did not see the final design until I went to pick it up, but I knew I would not be disappointed with the outcome, and I absolutely was not.

The cake was a masterpiece - beautiful and impressive, and incredibly detailed and precise, with all of the decorative features perfectly and carefully hand-made, so that the entire cake was edible and totally irresistible.

It was definitely the best cake I have ever seen and tasted, and it really did make a fantastic addition to the party, with all of the guests amazed by the creation. So Carole, thank you very much!!

About Crumbs Cakes

Crumbs Cakes is a very small Gloucester-based cake company that is bursting at its cake box seams with talent. As the business is run by the mum of a very good friend of mine, I am lucky enough to see first-hand the time, attention and detail that goes into every single one of her creations. Her natural talent and artistic flair enables her to develop absolute masterpieces, which definitely look too beautiful to eat, but taste as good as they look when you do.

To find out more, visit the Crumbs Cakes Facebook page, where images of previous designs and contact details can be found.

Review: Muriel's Kitchen, Kensington

The other weekend my good friend Becky and I decided to have a cultured Saturday by paying a visit to the Natural History Museum, in Kensington. As a newbie to the area, I expected to leave South Kensington tube station to the standard London scene of busy traffic, crowds of people, and lots of noise. I was, however, pleasantly surprised.

As we walked the short distance to the museum, we passed an array of different cafés and restaurants. Each of them looking as enticing and welcoming as the one before. Each of them buzzing with customers, and radiating energy.

One of the cafés in particular attracted our attention as we passed, with the duck egg coloured décor (my favourite colour) catching my eye. We therefore returned after we had learnt all about our past to see what was on offer.

Muriel's Kitchen

As you enter Muriel’s Kitchen, you are instantly greeted by a beautiful counter displaying a mouth-watering selection of food. With a window lined with delectable cakes as well, it is literally like walking into a food haven, where you want to try EVERYTHING.

As the café was full (which I took to be a very good sign), one of the waiting staff kindly approached us to inform us that it would be a short wait for a table. After 5 to 10 minutes, which gave us plenty of time to stare at the counter and blackboard to decide what we wanted to try (not an easy task), we were shown to a table and handed menus.

As well as the duck egg colour theme, one of my favourite things about the café was its organic and homely feel, which was helped, I think, by the upside down plant pots, and lavender lined windows. The way in which the tables were arranged into the relatively small space also created a good atmosphere, making it feel cosy but non invasive, and the mix of breakfast bar-style and normal tables offered varied seating arrangements to accommodate the different dining needs of customers. 

After being allowed a short time to study Muriel's menu, which allowed us to read about the food that was on display in more detail, a waiter returned to take our order, and soon after we were served our drinks, and then our food.

As I was returning home to have dinner with my sister after we had eaten, I decided I would only have a 'light' bite (aka a sickly but heavenly slice of indulgence). Normally, I am not the biggest fan of chocolate cake, and if I was given the choice I would always tend to opt for a slice of freshly home-made Victoria sponge instead, however, the Bruce Bogtrotter slice on offer (minus the blood and sweat from Miss Evans, the dinnerlady) looked too good to resist, and, it really was! Moist, chocolatey, and incredibly sickly, it was everything that a good chocolate cake should be!

Becky, being sensible and opting for a more balanced meal, chose to have the grilled salmon with a lime and chilli dip, and a side order of butternut squash mash with fenugreek and prawn salsa. Obviously, being the foodie that I am, I had to have a taste of what she had chosen, and I can honestly say the salmon was the best that I have ever tasted. It was utterly delicious and easily fell apart in my mouth, just like good salmon should.

The mash, on the other hand, was a little disappointing,  particularly as to start with it was unexpectedly served cold. It was also, again unexpectedly, rather spicy. Becky asked (and then had to ask again so that it was done thoroughly) for the mash to be heated to see if it would improve the taste, and although it did a little, I think overall something didn't quite work. A recipe to be reviewed maybe?!

Overall assessment of Muriel’s Kitchen

Top points...

For me, the style of 'kitchen' was exactly what I would hope to emulate if I ever have my own café. From the décor, accessories, and counters, right down to the Jamie Oliver mug my tea was served in (you've got to appreciate a bit of Jamie crockery), I absolutely fell in love with the atmosphere created by the owners.

What’s more, as well as being impressed by the food on display, it was also good to see that some of the items aavailable accommodated dietary requirements. One item in particular that I remember is a gluten-free cupcake with pistachio icing, which looked absolutely delicious.

Areas for improvement...

Efficiency of service became a little disappointing as the meal progressed, particularly at the end when we were ready to leave but had to wait around 10 minutes for our bill to be brought over. Although the café was busy, there appeared to be enough staff to handle the workload, and some of the managerial figures did seem to be wandering around aimlessly at times. This is part of the experience that I would not want to have again if I returned (which I hope to!).

Final rating...

8/10 – If the service had been consistent, and if the mash had met our expectations, I would be scoring Muriel’s Kitchen a 9 out of 10, or even top marks. I would definitely return again, even if it is just for another cup of tea and another slice of cake (a different one of course), as the place is just very...me. Our bill (food and drinks) came to less than £20, which I would consider to be good value for money considering the quality of the food, and I am definitely happy that I got to experience the 'kitchen' and sample what it has to offer.

Overall,  I would say that Muriel's Kitchen is a good place to go with friends, family, or even on a relaxed day date. A definite must if you are in Kensington!

To find out more about Muriel's Kitchen, visit their website or Facebook page.

Restaurant Review: Meatballs, Farringdon Road

Having moved to London to start a new job in April 2012, my first foodie experience in the city was in fact with a group of my new colleagues at a restaurant specialising in meatballs, called, you guessed it, 'Meatballs'!

On arrival, it was evident that the incredibly warm weather that had greeted us on the day we chose to visit had deterred other people from eating out, and at first the emptiness of the restaurant made me feel a little disappointed, as I had allowed the website to construct an image in my mind of a fun and bustling place, full of smiling people enjoying great food. When we were greeted by the friendly manager however, my impression was changed, and I knew it was worth giving the place a chance.

As a group of 11, we were unfortunately sat at two separate tables for our meal, although we were conveniently close enough to still interact with each other. When comfortable (which was a little tricky to start with on the pew like benches), we were handed menus and offered drinks by the very attentive waiting staff.

When our food order was taken, we all opted for the meal deal, which allowed us to mix and match three different meatballs, that were served with a portion of fries and a glass of wine or lager for £10. At first, I think we were all a little apprehensive about the size of the meal we were to receive, as images suggested that the meatballs were rather small. When the food arrived however, it was clear that nobody was disappointed.

To make up my meal, I chose the Pork & Rosemary, Beef & Ricotta, and Thai Chicken & Sweet Chilli meatballs, all of which were served in a light, brioche-like bun, transforming the meal into a selection of mini meatball burgers. Although the beef and pork balls were really tasty, I thought that the Thai Chicken & Sweet Chilli meatball was absolutely delicious, and something that I would definitely like to try and make at home. 

The meal overall demonstrated a fresh and fun approach to an Italian classic, and whereas Italian food can sometimes be a little stodgy, this meal was light but filling. One thing that let it down however, was the monotonous brown colouring, as even though the meatball burgers were enticing on their own, I think their presentation on the plate could have been lifted with a salad garnish, or some type of sauce or salsa.

Overall assessment of Meatballs

Top marks...

The meatballs were incredibly tasty, and it was really good to have my eyes opened to the different meats and flavour combinations that can be used to make them. The meal deal also offered excellent value for money, although it may have been good to know which meatball was which flavour when the food was brought over, as the taste of chilli before the more subtle flavours of beef and ricotta meant that my final meatball was not as impressive.

Areas for improvement...

As the restaurant was very quiet on the evening we visited, we all tuned in to the music that was playing, and as it failed to compliment the food and service we were receiving, we were left sitting with perplexed looks on our faces. A better atmopshere could easily have been created with music of a more upbeat tempo and Italian heritage, and this is something I would look for if I returned.

Final rating

7 / 10 - Overall, I think Meatballs is a fun place for a quick bite to eat, particularly before heading on for drinks elsewhere. I would definitely recommend Meatballs to other people, and if I return when the restaurant is busier, and am shown that the standard of food and service can be maintained, the score I have given is likely to be raised.

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For more information about Meatballs, visit their website.

London Foodie - Welcome to my blog...

So, here we go. After months of wanting to start a new blog to focus on my food adventures in London, the time has finally come to start posting.

The purpose of the blog? Well, with a love of food and writing, and an almost endless number of exciting markets and other foodie places to explore in the city, I wanted somewhere to record, review and share my experiences, with the hope of inspiring others to enjoy them for themselves.

A little about me - the new London Foodie

My passion and interest in food was sparked when I was a youngster, and it continues to amaze me how something that is so necessary to our being can provide us with a world of pleasure and enjoyment.

To me, there is a food for every occasion, every mood and every emotion, and although some foods are our worst enemies (mushrooms, bananas, and the nation dividing marmite being mine), our list of favourites are more than likely to be our friends - reassuring, smile-provoking, comforting, and uplifting.

As well as being intrigued by food as a substance and as an art form, I also love cooking, as it absolutely fascinates how we are able to craft together a dish from a list of ingredients to make something completely different. To me, the process is about much more than the final result however, (although little does beat the satisfying ‘mmmmm’ sound that escapes a person’s mouth when they taste something I have made for the first time), as cooking is my form of escapism, which I use to unwind from a day at work, and forget about any worries that may be troubling me.

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But that's enough about me for now. From here on in let me take you on a food-filled journey around the big city, as I explore what it has to offer our plates and our tummies. And to my friends who are lucky enough to live here with me, or who come to visit, I thank you in advance for accompanying me to the numerous places we will explore, and look forward to sharing my foodie experiences with you.

Thanks for reading. I hope you enjoy my blog!

Megan, the new London Foodie :-)

PS - You can stay up to date with my foodie adventures on Twitter. Follow me @LDN_Foodie.