Today the Meatball and Salted Cod bring you bacon mini quiches and another episode of our Lunchbox Extravaganza! This looks a lot more complicated than it is, but is actually quite easy and is so worth it. You can have it as a normal quiche or as mini quiches to take for lunch.
Start by making the dough, Gordon Ramsay style. It’s really easy and only takes a few minutes actually working on it (although be prepared for a lot of rolling), the rest is resting time.
While your dough is rising in the fridge prepare the filling. We used fried bacon, mushrooms, cheddar and thyme but you can make any combination – salmon and ricotta is really good, as well as mediterranean grilled vegetables. You then combine these ingredients with a milk and egg mixture. You can also use cream instead of milk (or half and half) but after the crazy amount of butter going into that pastry we decided to save our growing stomachs from any more grease. We didn’t really use any measurements, but you should use a minimum of two eggs and make sure the mixture is not too liquid, otherwise it won’t settle properly.
Cut the pastry in the shape of the tin you are using (we cut in in small circles for our mini quiches) and fill them up. Put them in a preheated oven at 180 for 15mins, but keep checking to make sure the pastry is not burning.
These quiches are great served hot or cold, so you can make a big batch and eat them throughout the week. They can also be frozen and reheated later.
Some of the rioters who smashed up shops in Hackney last summer were so fond of Ali Baba’s kebabs that owner Cerkan was pre-warned by masked people on bikes before things kicked off on the 10th of August. Rumour has it they demanded free kebabs before heading on (but whether they went for lamb kofti or chicken shish in unknown). The threat was countered by anti riot-page on Facebook, and instead of closing up, the kebab shop workers and store owners of Dalston took to the streets with döner knives and broomsticks to defend the community, and in a bizarre turn became Daily Telegraph heroes. Oh well, that’s how it goes in Dalston.
These kebabs are in my opinion the best post-club grub in Dalston, and they are also incredibly edible during the day. The döner and chicken shish kebabs sold in here are similar to other kebab shops (yet of high standard) but the feat of Ali Baba’s if their lamb kofti. The large lamb kofti at £5 is succulent and herby, and strongly recommended with mixed garlic and home made chili sauce. For its location one would have expected it to be slightly cheaper, however, and they sometimes get orders mixed up. 6.5 meatballs out of 10.
144 Kingsland High Street, E8 2NS
In preparation for the weekend and hopefully some sunny weather, we’ve decided to give you a mini-guide of some of our favourite markets in London. In procrastination-overdrive we even made a map with details on where they can be found.
Swedish cinnamon rolls are lots of work and worth every little bit of it. Cardamom in the dough makes the entire bun aromatic, and since it is made with fresh yeast and milk, and left to rise for over an hour, it is incredibly tender and puffy yet not as heavy and buttery as its Danish cousins. The filling of cinnamon and vanilla gives them an almost gooey centre, and the topping of brittle pearl sugar a contrasting texture. And once you get the hang of it, they aren’t that difficult to make. There is probably nothing in the world that makes your kitchen smell as heavenly as these little cardamom and cinnamon bundles. Promise. Read the rest of this entry »
Soft-boiled eggs with marmite soldiers is one of the top 5 things Britain has given the world (yes, I’m deadly serious), and I eat it every single morning. It is simply amazing. The saltyness of the marmite spread thinly on the toast and then dipped into a hot, gooey egg is a perfectly simple yet moorish flavour for a sleepy morning palette. It is also a filling and reasonably healthy breakfast which keeps you full for a long time.
People often say they don’t eat breakfast which is understandable with the stressful mornings many have. Gulping down a few eggs and a smoothie is often more than a rudely awoken weekday-stomach can hold. However, on a Sunday you can afford to lie in bed for ages, catch-up on telly and reading and then make a glorious breakfast! Like soft boiled eggs with marmite soldiers!
- 2 soft-boiled eggs
- 2 slices of white toast
- Kalles Kaviar (optional – I make things a bit crazy by adding Swedish smoked fish roe (Kalles Kaviar) at the beginning and end together with the harder bits of boiled egg, but this is a habit only my countrymen seem to understand. And they are freaked out by marmite.)
Soft boil the eggs by dropping them into boiling water and cook for for 5 minutes (if they are medium size and have been sitting outside the fridge – if they’ve been in the fridge give them 7 minutes, if they are small slightly less). In the meantime, make your toast, butter them and spread marmite very thinly all over (this is a bit of an art, as too much tastes horrible). Make your soldiers by cutting each slice toast into thin strips (I find this is easiest to do by turning the marmite-sides towards each other and then slicing it all together). Take the eggs off the heat, run under cold water for a little bit and then put in eggs cups (or shot glasses if you lack the former). Crack open your eggs, dip the soldiers and indulge!
What is your favourite breakfast? If you tips us off about something that sounds delicious we might well end up doing it, so we are more than grateful for suggestions.
Now…if you’re a londoner you probably tried Pitt Cue. when it was under Hungerford bridge. It has now gone to a (thankfully) permanent venue in Soho. Now…if you’re like me…you crave that/any pulled pork so badly that you need to make it at home. While I’m not claiming to present you with a recipe as good as Pitt Cue.’s, here’s a recipe for pulled pork. Plus it’s made with Coke and BBQ sauce, which adds a bit of quirkiness to your daily cooking routine.
This is a very simple recipe ingredients-wise. You will need:
- Pork Shoulder (I count around 250 grams per person)
- BBQ Sauce (half a bottle for 4 people, more if you prefer it smokier).
- Coke (not diet! we’re going for a full fat meal here!)
- Mustard (2-3 teaspoons for 4 people).
- A bit of tabasco or cayenne pepper if you like it spicy.
- A pinch of salt.
- Ovenproof cast iron pan/le creuset type of pan.
All you need to do is put all the ingredients in the pan and cook for five hours in a low oven (100-150 degrees). I know that five hours seems like a lot of effort but you really don’t need to touch the pan while the pork is cooking.
Take the pan out after the five hours, wait for the pork to cool down, shred it (removing all bones and non-melted grease) and enjoy one of the best pieces of pork you’ll ever have at home! Serve it on buns with some coleslaw, over mash, with black beans on quesadillas, on its own straight from the pan… you’ll quickly find ways to eat that amazing meat! (This works great for a lunchbox too!).
This is also a really cheap recipe as pork shoulder is a really cheap cut and well… you probably have most of the ingredients already at home. If you’re feeling fancy you can do this with ribs instead of shoulder, for an extra amazing pulled pork.