April 2015 Favourites List

Slowly the true joy of Spring has been revealing itself as we people here in England have enjoyed returning to Spring hours with our clocks going forward, the slow lengthening of days and retreat from the long nights of Winter. Spring flowers are bringing colour and joy to us all. 

As a very big music fan, I find that good music and amazing musicians also bring a ridiculously large amount of happiness into my life. Strange how these inexplicable sound waves can have such a unique emotional response. Perhaps one day we will be able to understand and explain it. 

This month my pictures are of a truly inspiring music hero and guitar legend. I was lucky enough last month to see the iconic songwriter, guitarist and super-producer Nile Rodgers play one of my most favourite London venues; Camden's Roundhouse. As Nile said himself; I guarantee you will know some of my songs. And what songs he has worked on! From the most magical songs of Sister Sledge (We Are Family, Thinking Of You, Lost In Music) to David Bowie (the Let's Dance album with its dalliance into funk), Madonna's Like A Virgin LP and the immortal sound of Chic (Everybody Dance, Le Freak, I Want Your Love, Good Times). There was a particularly touching moment as he told the story of his diagnosis and treatment for aggressive prostate cancer and his eventual declaration of being clear. Every phone (because we aren't allowed to use lighters now) was lit up for a poignant version of the mega hit he co-wrote and performed with Daft Punk and Farrell; Get Lucky. 

It is reputed that Nile's "Hitmaker" Stratocaster (a 1960 model with a 1959 neck) has been responsible for 100 million record sales... in other words the guitar has generated $2billion and counting. 

Nile Rodgers is a consummate musician, an influential figure and a force to be reckoned with. He has had to deal with the passing of his musical partner in Chic, Bernard Edwards as well as his own trials. Nevertheless he has come out of it all with creativity, positivity and joie de vivre. And in this fickle world we live in he has stayed relevant, such is the power of his unique musicianship. 

I hope you enjoy my pictures from his live show with Chic. It was a complete privilege to even be in the same room with such a hero.

Recipes:

Springtime packed lunch ideas for leftover lamb, leftover asparagus pasta, tortilla, crab salad and open sandwiches on rye: http://www.theguardian.com/lifeandstyle/2015/apr/12/packed-lunch-ideas-recipes-asparagus-wild-garlic-tortilla-lamb-pitta

Loads of you wonderful foodies are macaron mad, I know. But how about a Chai Masala Macaron? Let Angela of Patisserie Makes Perfect show you how... http://www.patisseriemakesperfect.co.uk/masala-chai-macarons-jour-du-macaron-macaron-day/

Speedy vegetarian supper: pappardelle pasta with cavolo nero, orange, chilli and garlic by Diana Henry:
http://www.telegraph.co.uk/foodanddrink/recipes/11522938/Pappardelle-with-cavolo-nero-orange-chilli-and-garlic-recipe.html 

"Monastery style lentil soup": a soup fit for an austere monk... until you whack in dry sherry. (Vegetarian). http://food52.com/blog/12740-a-very-sensible-genius-lentil-soup-until-the-sherry

Kavey's Black Garlic, Mushroom & Cream Penne Pasta with a full bulb of black garlic (ooh!): http://www.kaveyeats.com/2015/04/black-garlic-mushroom-cream-penne-pasta.html

Chicken, leek & prosciutto gratin. Cooking demystified for the nervous cook:  http://www.theguardian.com/lifeandstyle/2015/apr/24/how-to-cook-a-chicken-gratin-meal-feasting-henry-dimbleby-jane-baxter

Simple supper dish which is quick to rustle up, a Cinnamon chicken bulgar wheat pilaf: http://www.olivemagazine.com/recipes/cinnamon-chicken-bulgar-pilaf/3831.html

Beetroot and Jerusalem Artichoke Boulangere Gratin: http://kelliesfoodtoglow.com/2015/04/01/beetroot-and-jerusalem-artichoke-boulangere-gratin/

Articles/Know How:

How to make dumplings and expand your cooking creativity! http://food52.com/blog/12764-how-to-make-dumplings-without-a-recipe

Getting the best out of vegetables: http://www.bbc.co.uk/guides/zty2xnb

"Still or sparkling?" Unless it's not safe in the country in question, my answer is always "Tap, please". http://www.theguardian.com/commentisfree/2015/apr/21/bottled-water-multinational-companies-environment-consumers

What you might have missed at Snig's Kitchen:

My roasted vegetable salad recipe is my attempt at bridging the gap between Winter and Spring. Sustaining and substantial, but without the stodge factor. http://snigskitchen.blogspot.co.uk/2015/04/roasted-vegetable-salad.html

TV:

Father Ted (Season 2)

Music:

The Charlatans - Modern Nature

Noel Gallagher's High Flying Birds - Chasing Yesterday

Tori Amos - From The Choirgirl Hotel

Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations.

Roasted vegetable salad

his dish was an attempt to create a fairly healthy meal with vegetables and fibre that was appropriate for the days before typical salad produce become available. Be honest; most of us have salads in Summer because the produce suits it, right? 

I find this time of year challenging. No, it isn't Winter. But there are still cold days, and rain and grey skies are pretty commonplace. Being motivated can be difficult. I also appear to have an almost permanent set of frozen digits from Autumn right up until late Spring. So for me, eating the same light salads from Summer is just not happening. 

These early Spring salads have to have some substance, or you feel shortchanged, and you crave Macaroni cheese or something else which is heavenly but stodgy! 

In this dish the "substance" is provided by some oven roasted vegetables, cooked very simply in a little olive oil, salt and honey. The honey adds sweetness to the veggies, adding to the comfort factor. 

So, my intention is to bring colour, texture and goodness back into my eating. It could have included some seeds and wholegrains, which perhaps I will experiment with another time. 

I hope you will give this recipe a try, and of course, I'd be delighted to hear how you get on!

Roasted vegetable salad

(Serves 2)

You will need:

Baking sheet/tray/oven proof dish

Oven

A small pan

A jam jar with lid

Ingredients:

Roasted vegetables:

6 carrots, peeled and cut in half lengthways

1 parsnip, peeled and cut in half across, then in quarters lengthways

1 pepper, cut into long slices

(optional) 100g pancetta cubes

Olive oil

Salt

runny honey

Salad:

4-6 cherry tomatoes, cut into slices

4 red radishes, cut into slices

4 handfuls salad leaf, of your choice

1-2 handful of dried fruits, whichever is your preference; raisins, sultanas, currants, cranberries etc

1 handful of mint leaves, cut into strips

2 tbsp pine nuts, toasted

Dressing:

2 tbsp olive oil

1 lime, juiced

1 tsp Dijon Mustard

Method:

1. Preheat oven to 160 deg C (fan oven) or 180 deg C (no fan).

2. Place the vegetables (and pancetta if using) in an oven proof dish or baking sheet, drizzle them with olive oil, honey and salt, and mix well.

3. Cook the vegetables in the oven for 40 minutes overall, mixing and turning occasionally. If not brown and tender, then do extend the cooking time by 5 minutes at a time.

4. Remove from oven and allow to cool.

5. Layer the salad leaf, tomatoes, radishes on your serving plates/bowls. 

6. Top with the roasted vegetables, then sprinkle the roasted pine nuts on top, finally the mint.

7. Put all the salad dressing ingredients into a jam jar, shake well and drizzle onto the salad.

8. Serve immediately.

March 2015 Favourites List

This month's pictures are from the Penang Peranakan Mansion in Georgetown, Penang, Malaysia. The home of a fabulously wealthy "Straits Chinese" family built in the 19th Century, but later abandoned, it has been restored into a museum to the classic era of Peranakan culture. 

In the 19th Century, people came from China to settle in Malaysia and the Malacca Straits, and they formed relationships with indigenous people; Peranakan culture is the blending of these two cultures. The men were called "Babas", the women "Nyonyas". As a result, the culture is referred to as either "Nyonya" or "Baba and Nyonya". 

The Peranakan Museum is full of exquisite exhibits from the mundane to the sublime. It isn't just about the luxury lifestyle items the wealthy Nyonyas were able to own... kitchen items and clothing are among the treasure on display. 

The grand marriage beds, inlaid furniture, delicate china all draw from Chinese and Peranakan style. However, European sophistication was also valued, as the "Mod Con" appliances and glassware attests. 

I particularly enjoyed the wonderful rooms set aside for jewellery.... The proliferation of glittering diamonds and intricate gold work was utterly arresting.... as I would have been had I attempted to pinch one of the items I had my eye on!

It's a wonderful step back in time to an age filled with romance and grace.... as I hope my pictures capture.  

However, Peranakan culture is still alive in Penang. Nyonya people are proud of their heritage, and maintain their traditions. For visitors, the best way of discovering this heritage is through the fabulous Nyonya food, a wonderful combination of flavours, technique and ingredients drawing from Chinese, indigenous Malay, Thai and Burmese culinary traditions. In Penang, seeking out a Nyonya restaurant to sample this unique cuisine is a must. 

Recipes:

Winter beetroot salad with soy beans, carrot and purple cabbage: http://maisoncupcake.com/winter-beetroot-salad-edamame-soy-beans/

Him Indoors and I struggled to work out how to make Vietnamese pancakes... The internet gave us the answer! Banh Xeo; a very helpful, well explained recipe: http://www.theravenouscouple.com/2009/12/banh-xeo-vietnamese-sizzling-crepes.html

Chicken, Apricot, Ginger & Rosemary Tagine - some warming flavours for the tail end of Winter... http://www.alanabread.com/chicken-apricot-ginger-rosemary-tagine/ 

Speedy pressure cooker Dal Makhani (creamy/buttery lentils) by Miss Masala, Mallika Basu: http://www.quickindiancooking.com/2007/03/13/dal-makhani/

A herby, nutty rice salad, great as a side and possibly a packed lunch at work: http://www.theguardian.com/lifeandstyle/2015/mar/02/salad-recipes-the-groundnut-cook-residency

Kolkata style chicken and egg kathi roll with coriander and mint chutney. http://chilliandmint.com/2015/01/19/chicken-and-egg-kathi-roll-a-kolkata-speciality/

Vegetarian recipes which Nigel Slater says will satisfy even hardened carnivores: Feta with spinach and blood orange, Baked eggs and vegetables, Aubergine chermoula, Freekeh with peppers and Baked dal and sweet potato. http://www.theguardian.com/lifeandstyle/2015/mar/15/nigel-slater-five-vegetarian-recipes

Spiced rolled leg of lamb by The Curry Guy, Dan Toombs: http://www.greatcurryrecipes.net/2015/01/19/spiced-rolled-leg-lamb/

A vegetarian/vegan diet day soup by Fiona of London Unattached: http://www.london-unattached.com/2014/09/diet-butternut-squash-and-sweet-potato-soup/

Apple and blackberry pudding cooked in the slow cooker - surprise! http://www.deliciousmagazine.co.uk/recipes/blackberry-and-apple-roly-poly-pudding

Love moussaka but feel a bit guilty about all those calories and fat? Here's a skinny moussaka by the lovely Emma. https://supperinthesuburbs.wordpress.com/2014/10/20/skinny-moussaka/

Shukto is a classic Bengali veg dish. Here's how to make it: bengalicuisine.net/2009/shukto/ Cook Like A Bong is a great place for Bangla food fans 

Articles/Know How:

Coconut oil and rapeseed oil are becoming more popular. Here Annie Bell investigates the health issues and cooking practicalities of a few brands. http://www.independent.co.uk/life-style/food-and-drink/features/which-is-the-best-cooking-oil-from-extra-virgin-olive-oil-to-coconut-10057838.html

Stewing or braising - a practical and helpful "how to" guide for everyone, regardless of level of experience. http://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-braise

Food and travel; how food can be an international language by Tamasin Day Lewis.  http://www.telegraph.co.uk/sponsored/travel/life-well-travelled/11408261/language-food-helps-us-travel-well.html

What you might have missed at Snig's Kitchen:

The Five Fields, restaurant review: http://snigskitchen.blogspot.co.uk/2015/03/the-five-fields.html 

Over at Snig's Classroom:

Efficient revision techniques and how to retain more per hour of revision spent: http://snigsclassroom.blogspot.co.uk/2015/03/revising-how-to-get-more-bang-for-your.html 

Go With The Flow.... or: Flow charts - Magical Procedural Memory Aid: http://snigsclassroom.blogspot.co.uk/2015/03/go-with-flow-flowcharts.html 

Film:

The Best Exotic Marigold Hotel 

Salting The Battlefield

TV:

The Casual Vacancy

Cucumber 

Music:

Chic - C'est Chic

Alt J - This Is All Yours

The Smiths - The Queen Is Dead

Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations.