Hobo Suppers

So I moved out of the first flat  I have ever lived in on my own, after 15 months. Its been a pretty eventful 15 months full of adventure, discovery and learning in every way imaginable. When I moved in to the flat last year, I didn't expect that I would have been cooking for over a thousand people eating in my front room. I also didn't expect to rediscover a passion for cooking, eating and providing great environments for people to partake in these joyous activities. So moving out Saturday I did feel slightly down hearted, but armed with lessons learnt, a new confidence and a belief in the future and for all the new opportunities that the future will bring, I strided off to a Toots and the Maytels gig with a smile on my face once the moving was over.


I now find myself, some what semi homeless at the moment and seem to be doing the sofa surfing rounds in 'Ackney. Sofa surfing isn't as bad as what it was when I was in my twenties. Most of my friends now have all the mod cons - great kitchens, spare bedrooms and most of all, eat good food. Thankfully no takeaways, no sleeping amongst beer cans and fag butts and of course no sleeping on air mattresses in corners of  friends bedrooms.


The up shot of all this sofa surfing is that I have had my first commute in nearly five years ( I may live and work in London , but haven't had to take public transport to work as have lived with in a twenty minute walk to walk). The commute home was made a whole lot enjoyable, as I was able to stop off at my favourite fruit and veg shop  and a new Italian trattoria and deli in Newington Green where I picked up some provisions.


After a hard weekend and tiring Monday at work, I found myself alone at a friends flat and preparing dinner for myself and looking forward to reading the new Observer Food Monthly.


Insalata Newington Green
Serves 1 - 2


Ingredients
Mixture of ripe tomato's
1 Ball of Buffala Mozzarella
3 slices of Parma Ham 
15 Basil leaves
Extra Virgin Olive Oil
Black Pepper

1. Slice tomato's thinly
2. Slice Mozzarella
3. Tear Parma ham over the tomato's and Mozzarella
4. Arrange on plate
5. Season with black pepper, torn Basil leaves and olive oil.


Obviously I felt a bit weird making this and then sitting down to find Nigel Slater's recipe for Insalata Caprese in the Food Monthly. Its true what God like Mr Slater said in his article, this dish is truly at it best when the ingredients are at their best and most ripest. The whole dish is about the fresh tasting tomato's and cheese and the olive oil shouldn't hamper the fresh taste of tomato's and cheese, whilst the flavour of the pepper and basil do the offsetting instead of the oil. The inclusion of the Parma Ham gives a nice salty undertone which complements the salad as well. All in all a refreshing, comforting summer dish which somewhat revived a very tired and emotional homeless lady on a Monday night.

Plenty of Inspiration

The first day back to work after the week long holiday in Northern Cyprus, was not as horrific as it could have been thanks to a copy of Plenty by Yotam Ottolenghi, which had been delivered to work whilst I was away.

A brief flick through whilst I booted my mac up at work not only instantly filled me with inspiration  but literally made the prospect of my work inbox telling me that I had over 200 emails waiting to be read actually bearable surprisingly. The serenity of the holiday lasted all of about another 5 minutes,  the next time I managed to look at Plenty again was the next day after work.  Thankfully Lucy and Nina were coming round the next evening to discuss future Supperclubs, or rather using the guise of discussing future supperclubs but in fact having a gossip and a giggle once again.

Still pining for the warmer climes of Northern Cyprus and the wondrous fresh mediteriarian cuisine which we ate every day whilst been there. I decided that the quinoa and bread salad was the best choice for the evening, due to two major contributing factors time and cost. 

What I cooked below is based on the recipe in Ottolenghi's book crossed with a Panzanella recipe with somewhat of a Turkish twist,  variations  were dependent on what was picked up on the way home from work and what was already in the cupboards.

Quinoa and Bread Salad 

For 4 people

Ingredients.

Quinoa (about a cup and half)

1 x Red Onion

2 x Mini Cucumbers

4 x Large on the vine tomato's from the local Turkish supermarket

Feta Cheese

Turkish Flat Bread

Pomegranate molasses

1 tbsp of white wine vinegar

4 tbsp of chopped fresh mint

4 tbsp of chopped flat leaf parsley

4 tbsp of chopped coriander

Maldon Sea Salt

Cracked Black Pepper

1. First rinse the Quinoa, then toast off the Quinoa until it changes colour, and then add one and a half times stock to the grain, season and simmer over a medium heat on the hob for around 15 minutes.

2. Whilst the Quinoa is bubbling away, finely slice the Red Onion, cut the cucumbers into large dices along with the tomato's.

3. Brush the Turkish Flat Bread with good Virgin Olive Oil and place in a warm oven until it's warm and slightly toasted. 

4. Once the Quinoa has cooked, rinse with cold water and drain

5. Add the chopped tomatoes, cucumbers and sliced Red Onion to the Quinoa and tear up and add as much of the bread as you think necessary.

6. Add the chopped herbs to the mix with the pomegranate molasses and white wine vinegar, and mix thoroughly.

7. Serve up with either crumbled Feta cheese or Greek yogurt on top of the Salad.

Really enjoyed this with Nina and Lucy, really light but surprisingly filling. Also tasted really fresh and texture of the different ingredients was a joy to eat, and was really easy and quick to make. I have a feeling that I will eating a lot more of this during the next few months.