Every year as the days get shorter and colder, I always find myself craving hearty comforting food. Unfortunately that usually means heavy, carb-loaded, fatty food. Sure, it makes evolutionary sense to bulk for the winter, but considering the temperature in my flat is practically equatorial I think my biological urges can and should be repressed. So, I’ve been pondering ways to trick my body into thinking that it’s getting stodge, and this is one of my current favourites.
Tag Archives: Recipe
Over recent years the changing of the clocks has not only heralded the arrival of British Summer Time, but also the ever unexpected though increasingly reliable burst of gorgeous summer-esque weather. The last week or so has been a scorcher, which has led me to crave light and fresh summery dinners of salads and, well, salads to be honest. It’s been a bit salad heavy up in Feed & Gastro towers, much to Sven’s chagrin probably (never a particularly professed lover of salad). So when I thought Sven was about up to his eyeballs with chicken salad, Greek salad, and cous cous salad, and every other salad under the sun, I thought it was about time to turn to meat.
Spaghetti Carbonara is a long running obsession in my family. My Dad’s obsession, that is. He must have tried every recipe under the sun and we must have sampled dozens of versions. With cream. Without. Some claggy. Some too wet. Some too eggy. Just never quite right. Alway nice, but never reaching the dizzying heights of perfection. Then not too long ago, Dad finally served the ultimate rendition and it reminded me of the pure and fantastic simplicity of Spaghetti alla Carbonara. Eggs and bacon. Perfect in every language.
January is universally acknowledged as the month of detox. Gyms burst at the seams with enthusiastic new joiners determined to stick to their new year’s resolution… this time. Community centres across the country swell with the weight of weight watchers. Just yesterday, in search of a healthy sushi lunch, I was turned away from Yo Sushi due to an inordinately long queue. Call it what you will. Detoxing. Dieting. Getting fit. Yes, everyone’s at it folks. And I’m afraid I’m including myself in that number. For me, however, it’s slightly more epic. You see, I have done absolutely no exercise in the nigh-on nine months since Finn was born. Combine this with the fact that I seem to have continued to eat as if I’m feeding two, you have one mighty miss feedetgastro. Something needs to be done. And fast.
I don’t know about you, but for me the idea of being a mum has always been synonymous with images of angelic flour-splattered children standing on chairs in the kitchen next to an apron-clad serene-looking woman, joyfully stirring cake mixture before licking the spoon. Well, Finn is too young to help out at the moment and I am anything but serene, but I’ve been working on getting my bake-on. For me, mum’s bake. And to date, I’ve been a miserable failure on that front. So, time to rectify…
I’ve never made marmalade before and so didn’t have a tried and tested recipe to pass on (benevolently, but almost begrudgingly as they so often seem to be). Instead I scoured the internet, bringing together the different (and often contrasting) ideas from a whole host of recipes to suit what seemed to me the ideal. You see, I want my marmalade to be deep flavoured and darkly coloured, and yet aesthetically I want it to be clear as crystal with generous slithers of thick-cut skin (but not too thick). Taste-wise I don’t want it to be too sweet as I tend towards the tart (oh err) and I wanted to have a little hint of something else in there too: something hidden and subtle, but different to the other jars that you can pick up at your local supermarket. So I stole a little bit from here, a little from there, the general method from Delia, and some tips from twitter (in particular @terreaterre). The result is a confuddled recipe that I can call my own and benevolently (though somewhat begrudgingly) bestow upon you all. I do hope you enjoy it and feel free to tweak away to match your own tastes and aesthetics.
Sage is my favourite Christmas herb. In fact, it’s probably my favourite Christmas flavour. It needn’t be reserved for Christmas at all of course (one of the best uses of sage is gnocchi tossed in sage and butter – perfection), but around Christmastime I always seem to go a little bit sage crazy. This year was no exception and I found myself with an absolute glut of sage to use up (aw, shame). Short on time and energy (due to a rotten cold, which I still have, wail!), I decided to experiment with some sagey pastas to work my way through my sage excess.