Author Archives: Vered at EatNowTalkLater

Food flags

Check out these amazing flags made with food most commonly associated with that country. I have never wanted to eat a flag so much! Honestly, I would eat any of these!

I think the flag for Thailand is the most creative, very clever use of the blue swimmer crab.

Which is your favourite? Comments below.

National flags made with food from the country

Indonesia

Last December I flew 17 hours to Bali, Indonesia to visit my sister.  The food was deliciously simple, often rice with meat or fish with a choice of sweet and spicy dips and sauces. My favourite dish was ‘gado gado’ meaning ‘mixed’. It is a plate of boiled vegetables served with a scrummy peanut sauce. I was only there for a week but here is a selection of foodie photos from Bali and the Gili Islands.

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Genoa and Cinque Terre

A selection of photos from Genoa and Cinque Terre, summer 2012. No effects or colour enhancers used.

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And me..eating pizza of course

And me..eating pizza of course

 

All photographs copyright EatNowTalkLater © 2013. All rights reserved.

Roasted Aubergine

This is my new favourite way to eat aubergine. I make it all the time. The flavours intensify in the oven and every part of the aubergine becomes delicious. It’s easy, simple, and there is no waste!

You can adjust the flavours depending on what you are serving it with. If you’re serving with Italian food, use fresh basil, dried oregano, and lots of garlic.

*Here’s a little extra something for you. If you make too much, or you want to try something different – scoop the fleshy aubergine out the skin when it’s baked and mix in the food processor with a dollop of yoghurt for a delicious homemade dip.*

Roasted Aubergine

Ingredients:
2 cloves of garlic, halved
1 tsp smoked paprika
1 tsp dried mint
pinch cinnamon
handful fresh parsley, chopped
squeeze of 1/4 lemon
Olive oil or garlic oil
salt & pepper

1. Pre-heat oven to 200 degrees C. Slice aubergine long ways and place on a baking tray.

2. Prick the aubergine with a fork and drizzle with olive oil. Rub the garlic onto it. Sprinkle the rest of the herbs and spices on top.

3. Bake for around 40 minutes depending on your oven. Before serving, use a knife to check the aubergine is soft and cooked all the way through.

I think it is delicious served as a side dish with Moroccan style lamb and cous cous.

Enjoy!

Summer Breakfasts

My six week holiday is coming to an end as I go back to work on Monday (and become a student again!) I have had such a brilliant holiday and seen so many friends, so thank you to everyone! I have surprised myself with how busy I’ve been, and so I have to apologise to all my followers for disappearing from Eat Now Talk Later recently. I’m sorry!

But now I’m back! It’s really hard to get back into blogging when you get out the habit and I wasn’t really sure where to start! So I’m just starting with a few photos of some of my favourite breakfasts from this summer.

Those of you who know me well, know I am NOT a morning person. I treasure my sleep greatly so I always resent the mornings. But, if you invite me out to brunch, I suddenly become all sociable! Ooh I do love a cooked breakfast!

Apologies for the quality of these photos, they were taken on my phone. 

Huevos rancheros at Banners, Crouch End. A lovely brunch with my darling friend Dasha. In the background you see gingerbread pancakes with bacon and eggs.

Toasted bagel with wilted spinach and a poached egg. Homemade brunch with my sister Danya-Zohar.

Birthday pancakes I made for Mr L, topped with nutella and banana.

Birthday pancakes for Mr L, this one with cottage cheese and honey.

Okay, I admit it. I love houmous and baked beans together!

Cheat’s Tiramisu

Oh, you know I love a quick, easy and delicious dessert! This is definitely all of those things.

It is not a completely authentic tiramisu recipe, but it is so effortless, so quick, and so tasty! I created it because I wanted to use up some leftover mascarpone, but I’m so glad that it worked out well because I will without doubt be whipping this up in a flash next time I need a quick treat!

You will need some shot glasses or very small ramekins. I think it looks best served in glass so you can see the beautiful coffee biscuits and creamy layers.

Cheat’s Tiramisu

Makes 4 mini portions

Takes around 15-20 minutes, plus chilling time.

Ingredients:

120g mascarpone
2 tbsp creme fraiche or double cream
5 sponge fingers
3 shots espresso coffee
2 tbsp cocoa powder and extra for sprinkling
2 tbsp icing sugar

1. Mix the cocoa powder with a 1/4 cup of boiling water, and stir until the powder has completely dissolved. Add the coffee, and if you have any you can add a little marsala wine too (don’t worry if you don’t have any).

2. Cut the sponge fingers into 4 quarters, and soak in the coffee-chocolate for 5 minutes.

3. Mix the mascarpone with the creme fraiche or cream and stir in the icing sugar. You can add more sugar if you like it really sweet.

4. Start layering the glasses. First put a teaspoon of creamy cheese, then a sponge quarter, and keep layering until you fill the glass. Smooth over the top with some cheese, and then decorate with a sprinkle of cocoa.

Chill in the fridge for at least 30 mins before serving. (A couple of hours is better.)

Buon appetito! Enjoy!

Oreo and Cherry Cheesecake

Once again I have been blogging over on CartoonKippah.com; this time a completely unique and delicious take on a chilled cheesecake.

I created this cheesecake for Shavuot, a Jewish festival during which we eat dairy foods. My mum usually makes several delicious Israeli style baked cheesecakes topped with all sorts of summer fruits. Some Jews will eat cheese blintzes, a thin pancake.

I love chilled cheesecakes because I love the biscuit base, and the fact that there is no cooking involved! (Unless you are making your own cherry jam!)

This recipe is perfect for Shavuot, or simply as a delicious summer dessert. Definitely one for the sweet tooth!

Check out the recipe here:

Oreo and Cherry Cheesecake

All written content and photographs copyright Vered © 2012. All rights reserved.

Cauliflower Soup with Parmesan Dumplings

This is going to be a love it or hate it recipe! Cauliflower and parmesan are both strong flavours on their own but bring them together and you get a deep roasted richness with a kick from the black pepper. I have never made cauliflower soup before, but I have eaten the vegetable many times in my mother’s Indian food and my father’s Italian food. Back in December I was inspired by the Hairy Bikers to bring the British cauliflower back into fashion. You may have seen my Cauliflower and Chickpea Curry recipe, but at the time I also vowed to try and make my own soup with the beautiful, cheap and underrated vegetable.

Like most of my recipes, this totally reflects my cooking style. This is a cheap, nutritious and easy recipe which can be made in advance. You can also easily adapt this recipe if you don’t like certain ingredients. For example, feel free to use much less black pepper if you’re not a fan. Use pecorino or gruyère for the dumplings if you don’t like parmesan. *If you prefer a softer dumpling, use white bread; personally I prefer brown.

This makes a delicious starter or light meal.

Cauliflower Soup with Parmesan Dumplings

Serves: 4-6 as a starter
Takes: 1 hr 15 mins

Ingredients:

1 Cauliflower (medium-large), washed and cut up into florets
Leaves of 1 cauliflower, sliced
1 white onion, peeled and diced
1leek, washed and sliced
4 cloves garlic, peeled
1 tsp whole black peppercorns
700 ml vegetable stock (or boiling water and 1 stock cube)
3 tbsps creme fraiche
Pinch of salt
Knob of butter
Olive oil

For the dumplings:
2 slices brown bread*
25g grated parmesan
1/2 the cauliflower leaves, sliced
1 tbsp dried parsley (or small bunch fresh)
1 egg

1. Preheat the oven to 150′. Place the cauliflower florets, garlic and whole black peppercorns on an oven tray and drizzle with olive oil. Roast in the middle of the oven for a total of 45 minutes.

2. I recommend that you prepare everything else after you put the cauliflower in the oven. This shortens the cooking time. So – prepare the other ingredients.

3. In a large saucepan, warm up 2 tbsp olive oil and a knob of butter. When it is warm and clear, add the diced onion. Softly cook for about 5 minutes, then add the leek.

4. When the onion and leek have both softened, add the vegetable stock and half the cauliflower leaves. Stir the pot, and leave to simmer for 10 minutes.

5. Put your slices of bread in the toaster or oven to dry out. Then, place them in your food processor with the other half of the cauliflower leaves, parmesan, parsley, and egg. Whizz it all up!

6. By now the cauliflower should have roasted for about 45 minutes. Check that it is cooked and softened. If not, leave it in the oven for 10 more minutes. If it is, you can now take it out the oven and add the cauliflower and garlic to the soup pot. Stir the soup and put the lid on. Save the peppercorns.

7. Grind the roasted peppercorns with your mortar and pestle and add a pinch to the soup and a pinch to the dumpling mixture.

8. Roll the dumpling mixture into little balls. You should be able to make 10-12. Lightly grease a tray and then cook the dumplings in the oven for 15 minutes.

9. Mash down, or whizz up your soup! Whatever machine you have to smooth it out will be fine! Stir in 3 dollops of creme fraiche and a pinch of salt to taste!

10. Serve hot with a swirl of creme fraiche and 2-3 dumplings per person.

Enjoy! I would love to hear your feedback if you try it!

Tip: If you like it spicy, add a pinch of smoked paprika to the soup. 

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Sweet Potato Skin Crisps

This is literally one of the most delicious homemade snacks I have ever made. They took me over an hour to make and were devoured within 3 minutes! But so worth it.

This recipe saves on wastage, saves money, and ensures that you know exactly what ingredients are in your crisps. No msg, additives, or preservatives. Also, as I’m running on a Passover theme, this is a great way to make sure your crisps are kosher for passover!

I was making sweet potato mash and saw a great opportunity to use the tasty crispy skins as a snack.  But there are two ways to make these; you could also keep your peelings from sweet or normal potatoes and roast them separately.

Method 1:

1. Roast skin on sweet potatoes for 1 hr on 220 degrees with a drizzle of olive oil. Turn several times during roasting.
2. Remove the skins and mash the soft part of the potato with salt and pepper.  Put the skins back on the oven tray. There should still be enough oil on the tray but if it is very dry add another drizzle of olive oil. Sprinkle with salt and put back in the oven on 250 for 15 minutes.

Method 2:

1. Wash and peel potatoes or sweet potatoes. Mix with a little olive oil and a sprinkle of salt and place on an oven tray in the middle of a hot oven.
2. Cook for about 45 minutes at 250 degrees or until the skins are cooked and crispy.
3. Cook the insides of the potatoes however you want. Boil, roast, or use in soups, stews, pies…see my recipes below.

These crisps are delicious with tzatziki dip or just on their own!

Enjoy!

Tip: Try using garlic or chilli oil instead of olive oil

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Baked Chicken with Thyme and Shallots and Sweet Potato Mash (Kosher for Passover)

There’s still two full days left of Passover. Are you wondering what to have for Friday night dinner? Are you bored of boiled and roast potatoes? Don’t even get me started on matzah!

Here’s a delicious recipe; it’s sweet, spicy and actually quite easy! Once you’ve prepared the chicken and sweet potatoes, they go in the oven, leaving you with an hour to wash up, set the table, make a salad or put your feet up!

This recipe is a perfect lunch or dinner during Passover or any other time. I used chicken thighs, but you could use legs or drumsticks instead.

Baked Chicken with Thyme and Shallots

Serves: 3
Prep time: 25 mins
Cooking Time: 1 hr 15 mins

Ingredients:
8 chicken thighs, skinless
8 shallots, peeled and halved
Handful of black olives, pitted and halved
1 lemon
1 tsp dried chilli flakes
Fresh thyme sprigs
3 cloves garlic, peeled and sliced
Olive oil

Salt & Pepper

Sweet Potato Mash

3 large sweet potatoes, skin on
Olive oil

1. Preheat the oven to 220 degrees.

2. Get your pestle and mortar out! Pour about 4 tbsp olive oil in, with the sliced garlic and chilli. Squeeze in the juice of half a lemon. Grind it into a paste and then marinate the chicken pieces. Place them in an oven tray, ready to bake. Make sure every part of the chicken is covered.

3. Put the shallots and olives in the mortar to pick up any remaining marinade and then add to the tray with the fresh thyme and mix it all together with a pinch of salt and pepper. Place in the middle of the hot oven for 1 hour.

4. Cut up the sweet potatoes to small roasties size. Drizzle with a little olive oil and place in the hot oven for 1 hour.

5. During the hour that everything is cooking, check the food twice and turn both the chicken and the sweet potatoes. This helps keep the chicken juicy and stop the potato going crispy.

6. You can make your salad or vegetables in this time.

7. After the cooking hour, stick a fork in the chicken and check that the juice is running clear. If not, put back in the oven for another 15 minutes and check again. Make sure you turn the chicken pieces so that they stay juicy.

8. Take the sweet potato out the oven. Gently peel the skins off and put the soft part of the potato in a bowl. Keep the skins as we’ll use those for something else! Add a pinch of salt and pepper and mash the soft sweet potato.

9. Take the chicken out the oven and check again. When it is cooked through and running clear, add the other half of the lemon juice.

Everything should now be ready to serve with your favourite veg or salad. (Or if you are making this for Shabbat, you can place it on your hot plate now!)

It really is quite delicious and I hope you agree!

Enjoy!

Try making homemade crisps with the sweet potato skins.

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