It’s a tough balance at the moment between writing posts that are relatively timeless and acknowledging that the reason we’re cooking and baking so much at the moment is because of a pandemic that’s forcing people all over the world to stay home. One of the things we’ve really been missing is eating out, so we’ve been trying to bring some of our favourite dishes into the home, resorting one weekend to actually having an NYC themed weekend complete with homemade pizza, bagels and a DIY dive bar in the living room.
One of the dishes that’s been missed, but relatively simply to replicate at home, was the jalapeño cornbread from Caravan in London. It’s a versatile cornbread, perfect as a side, a snack or as we served it, for brunch; fried, covered in chipotle butter, spring onions and fried egg.
A good cornbread recipe shouldn’t be difficult. It’s a simple mixture of polenta/corn flour (not cornflour, that’s a whole different thing), sweetcorn and jalapeño peppers. The main recipe simply calls for spring onions (scallions) mixed through, but if you replace some of that with chopped jalapeño peppers it gives an excellent spicy kick.
We serve this with a simple chipotle butter, just like the one they do at Caravan. You can find the recipe for both in their cookbook, but we only had chipotle paste to hand rather than chipotle chillis themselves, and it worked just as well with that.
I’m here with my second post in a week, and I feel like I’m ready to get back into a proper groove. After only baking a couple of times in January, in the last week alone I’ve baked 3-4 times. So lets get straight back into it. This week I’ve finally made something that’s been on my list for ages; crumpets. I got the poaching rings several months ago and just didn’t get round to it. I love crumpets though, I love the way you can coat them with huge amounts of butter and it both soaks into the holes and pools on the top. The way it dribbles down your arm while you’re eating it. I love covering them with marmite, for a strong tang, or some sweet jam or marmalade. Read more
With the high chance of over eating in December I should probably have taken November slightly lighter than I did. But hey, it’s a chilly autumn, so why shouldn’t I load up on comfort food and eat out a lot? I mean in actuality, there’s a whole host of reasons, but I’ll rarely say no if someone mentions an activity that involves food. The month included a trip to Oslo, where I sampled the likes of Døgnvill Burger, Night Hawk Diner and the incredible cinnamon buns from WB Samson plus a couple of pizzas from a local Walthamstow favourite; SoDo Pizza, who I’ll undoubtedly feature properly at some point. Annoyingly, my camera decided to delete a couple of hundred photos from November, so I’ve had to go with some iPhone shots. Below I’ve picked out a few of my favourite bits and pieces that I’ve eaten from the month though, and it wasn’t until I started writing this that I realised how brunch heavy it was… Read more
As you’ll have seen from my last post about our time in Glasgow a couple of weeks ago, we went to see my parents in Scotland over Easter. Before the rest of the talk about my time there I wanted to do another recipe, which I know have been rare over the last few weeks (oops). On my Birthday in March I had a day off and spent it being a tourist in London. We went to Dishoom for lunch and checked out the Wildlife Photographer of the Year exhibit at the Natural History Museum, but before we did any of that we grabbed breakfast from the Nordic Bakery. We specifically went for their cinnamon buns which are excellent, but while in there the Blueberry & Raspberry Oatbake caught my eye.
PUMPKIN RECIPE KLAXON. Since I made my pumpkin loaf last year I haven’t done anything pumpkin-y on the blog. Well over the last couple of weeks I’ve made a few different pumpkin things. And I mean pumpkin here, not “pumpkin spice” which actually has nothing to do with pumpkin and is just a combination of spices used in pumpkin pie, so stop it. With Halloween coming up next weekend (I still don’t know what I’m doing for it…) I felt this was the best time to be putting these recipes up. I’ve got 2 different ones lined up as well as some ghoulishly green (matcha) cookies that’d be great at any Halloween party! Having had that rant about pumpkin spice, one of the main ingredients is cinnamon, so Pumpkin Cinnamon Buns are a very logical step. Read more