Well, this is awkward. I’ve been downright neglectful. It’s one thing to have a month-long hiatus from blog-land and widely accepted to take 2-3 months sans-virtually verbalising so much as a sweaty sesh or spicy feast, but it is rarely lauded as appropriate blog behaviour to take 6 months away. Please accept my sincerest apologies, readers (ie my parents and 5 or so friends who live for this).
I’ll try not to peace for quite so long next time around.
The past 6 months have been eventful, and I can say with full confidence that I’ve rarely been sweatier or spicier in my entire life. In short, I’ve gotten well acclimated with yoga, dance and have started lifting weights with a personal trainer (who am I?!) for the sweaty side, and I’ve eaten such oddities (ahem, rareaties) as pigeon and barnacles to fulfil the spicy side. I’ve been busy.
When I’m not challenging the biological capabilities of digestion, I’ve made a few things tasty enough to share.
I’m pretty in love with this Peruvian Chicken recipe I found on the Whole Foods app. It has lemons and yellow peppers and just the most delicious flavour.
1 1/2 teaspoon expeller-pressed canola oil, plus more for oiling the pan
1 1/2 tablespoon sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoon fine sea salt
1 1/4 teaspoon ground black pepper
5 cloves garlic, finely chopped
2 1/2 tablespoons white wine vinegar
2 large sweet onions, peeled and thickly sliced
1 chicken, cut into 10 serving pieces
2 red or yellow bell peppers, cored, seeded and cut into chunks
1 lemon, sliced
I make the recipe with chicken thighs only, though you’re more than welcome to massacre a whole chicken. Just massacre away.
I’m not sure what it is about roasted lemons, but I am having a love affair with them at the moment. I feel as though there can’t possibly be a more delicious and fat free alternative to flavouring in the world. It’s just lovely.
I made these adorable zucchini (aka courgettes, per the Brits) blossoms the other day that were just Georgia O’Keefe-level beautiful. I’ve been gunning to prepare zucchini blossoms since the Food Network started courting them a few years back, but I’d never been able to find them at the farmers markets in New York. Chapel Market near my flat in London proudly displayed a fancy selection the other day, so I snapped up a bag. London – 1, NYC- 0.
4 zucchini blossoms, stems removed
2 tbsp goat cheese
1 egg, beaten
flat-leaf parsley, chopped
salt and pepper, to taste
Most recipes wanted me to deep-fry the blossoms, but I was determined to find a baked version so as not to un-do my training sessions. I ended up improvising, as such, and created my own.
I began by pre-heating the oven to 180 degrees Celsius. I then beat together the egg and cheese, and mixed in the parsley, salt and pepper. I put the cheese mixture into a Ziploc bag and cut the tip to create a pastry bag. I then piped the cheese into the blossoms, and put them on a tray to bake for about 10 minutes.
They were pretty delicious, though I’d drizzle with honey in the near future. Everything’s better with a little honey. I’d also go with ricotta cheese, as the goat cheese was a bit tangy and not as nice with the flowers as I’d have imagined. Live and learn.
As my boyfriend loves his meat (teehee) and I favour the veg, I’m proud to have gotten him to eat my Spring Vegetable Risotto a few week’s back. I’d always found risotto intimidating and had only made one failed recipe a few years’ back, but he’d made some no fewer than five times since we’ve met. I figured it was time to tame the stock-y beast, if you will.
I followed the Epicurious recipe to the tee, and didnt leave my risotto’s side for the full half hour. The end result was creamy, healthy(ish) as risottos go, and such a looker. See below: