Lulu Loves Food

Jan 31

The perfect drink.

The perfect drink.

Jan 25

When I fancy just a glass of wine and amazing cheese, there is only place for me, and that’s La Cave à Fromage. You go in. You tell them you want cheese and you want wine. They bring it to you. It’s amazing. End of story. 

When I fancy just a glass of wine and amazing cheese, there is only place for me, and that’s La Cave à Fromage. You go in. You tell them you want cheese and you want wine. They bring it to you. It’s amazing. End of story. 

Jan 24

[video]

One of my favourite things to eat at Ottolenghi is the fried cauliflower with tahini. Naturally, when Mr. Ottolenghi shared this recipe via The Guardian, I was all over it. It’s not the easiest salad to make, but it is so worth the effort. Yotam Ottolenghi’s fried cauliflower with tahini recipe Ingredients 500ml sunflower oil 2 medium cauliflower heads, split into small florets, weighing 1kg in all 8 spring onions, each cut into three long segments 180g tahini paste 2 garlic cloves, peeled and crushed 15g chopped parsley 15g chopped mint, plus more to finish 150g Greek yoghurt 3 tbsp lemon juice 1 tsp pomegranate molasses, plus more to finish Malden sea salt and black pepper Roughly 180ml water Instructions: Heat the oil in a large saucepan. Lay in a few cauliflower florets at a time and cook for two to three minutes, turning so they colour evenly. Once golden-brown, transfer to a colander with a slotted spoon, sprinkle with a little salt and leave to drain. Repeat with the rest of the cauliflower. Next, fry the spring onions, also in batches, for a minute. Add to the cauliflower and leave to cool down. Pour the tahini paste into a large mixing bowl and add the garlic, herbs, yoghurt, lemon juice, pomegranate molasses and seasoning. Stir with a wooden spoon as you add the water. The tahini sauce will first thicken and then loosen up as you add water. Don’t add too much, just enough to get a thick yet smooth pourable consistency, a bit like honey. Stir the cauliflower and onion into the tahini bowl, taste and adjust the seasoning. You may also want to add more lemon juice. To serve, spoon into a serving bowl and finish with a few drops of pomegranate molasses and some mint.

One of my favourite things to eat at Ottolenghi is the fried cauliflower with tahini. Naturally, when Mr. Ottolenghi shared this recipe via The Guardian, I was all over it. It’s not the easiest salad to make, but it is so worth the effort.

Yotam Ottolenghi’s fried cauliflower with tahini recipe

Ingredients


Instructions:

  1. Heat the oil in a large saucepan. Lay in a few cauliflower florets at a time and cook for two to three minutes, turning so they colour evenly. Once golden-brown, transfer to a colander with a slotted spoon, sprinkle with a little salt and leave to drain. Repeat with the rest of the cauliflower. Next, fry the spring onions, also in batches, for a minute. Add to the cauliflower and leave to cool down.
  2. Pour the tahini paste into a large mixing bowl and add the garlic, herbs, yoghurt, lemon juice, pomegranate molasses and seasoning. Stir with a wooden spoon as you add the water. The tahini sauce will first thicken and then loosen up as you add water. Don’t add too much, just enough to get a thick yet smooth pourable consistency, a bit like honey.
  3. Stir the cauliflower and onion into the tahini bowl, taste and adjust the seasoning. You may also want to add more lemon juice.
  4. To serve, spoon into a serving bowl and finish with a few drops of pomegranate molasses and some mint.

Jan 23

[video]

[video]

Aug 07

Had some saffron kicking around that I wanted to use, so I decided to try a fish stew. I couldn’t find a recipe I like, so I stripped it down to the basics: saffron, fish, scallops, fish stock, tomato paste, white wine, shallots, onion and garlic. Turned out well. Served it with a Parmesan crusted baked polenta. A good experiment.

Had some saffron kicking around that I wanted to use, so I decided to try a fish stew. I couldn’t find a recipe I like, so I stripped it down to the basics: saffron, fish, scallops, fish stock, tomato paste, white wine, shallots, onion and garlic. Turned out well. Served it with a Parmesan crusted baked polenta. A good experiment.

Tried this ricotta stuffed mushroom recipe from Jamie Oliver. Made it into a salad by adding rocket and grated Parmesan with a drizzle of olive oil.

Tried this ricotta stuffed mushroom recipe from Jamie Oliver. Made it into a salad by adding rocket and grated Parmesan with a drizzle of olive oil.

The best som tum I have had in London, 101 Thai Kitchen. Fermented crab and fish sauce make a huge difference. Blow your head off spicy.

The best som tum I have had in London, 101 Thai Kitchen. Fermented crab and fish sauce make a huge difference. Blow your head off spicy.

Finally found decent duck larb in London at 101 Thai Kitchen!

Finally found decent duck larb in London at 101 Thai Kitchen!