Ripe London

'Scuse Me While I Kiss the Sky

I know one of the worst blogger sins is to apologize for not posting, but things have been buzzing offline over here, and soon I’ll tell you why.  Meanwhile, I thought I’d pass on one of my quick standbys.  It’s for those times (lots of ‘em lately) when I want the flavour of sushi without the fuss.  Perhaps I should call this “Busy Sushi”.  Happy bank holiday weekend!

Lazy Sushi
Serves 1

1 ripe avocado
2-inch cucumber portion
1 nori sheet, cut into short strips
Handful chives or green onions, snipped
Handful mixed sprouts
1 tablespoon tamari
1 tablespoon sesame seeds

Use a sharp knife to halve and twist the avocado open, then simply slice a grid through the flesh just to the skin.  Spoon the pieces out into a bowl.  Halve the cucumber lengthwise and slice into thin half-moons.   Toss everything together until the nori goes soft.

Can Cook, Won't Cook

When you’re deep in concentration, even lifting a spoon is too much trouble.  This one’s for Philippa at Green Ink, so her “beloved servant” can fetch them for her while she writes.

Bite-sized Bliss
Makes about 24 truffles

2 cups almond meal from almond milk*
2 cups pitted dates
1 cup raw cacao nibs
1 teaspoon vanilla
1/4 teaspoon sea salt
1/4 cup coconut oil
2 tablespoons raw cacao powder

Put everything in a high-speed blender or food processor and blend until smooth, scraping the mixture down with a spatula as needed.  Chill in the freezer for about 30 minutes, then roll into truffles before dusting with cacao powder. 

*Yep, I do make a lot of this stuff.  So easy: just blend one part soaked almonds with three parts filtered water, then push through a fine-mesh sieve.

Rest Assured

I haven’t been able to gauge what kind of a toll the credit crunch has taken on the restaurant industry here, and it’s probably evident from the fact that I haven’t been posting about eating out.  I simply just don’t eat out much anymore, which has turned Ripe London into Ripe Kitchen.  For me, it’s a combination of wanting to save money and preferring what I can make at home to what I can get out there.  At the same time, I’m noticing that people (at least my circle of friends) are entertaining at home more and more.

And so the question has changed from “Where should we go?” to “What can I bring?”  A bottle is of course the easiest and safest route, but wine is one of those things I’d really love to learn more about and haven’t gotten to.  What I do know is that no matter what kind of party, chips and dip always go down.

Pineapple Salsa
Adapted from Moosewood Cookbook

1 medium Fairtrade pineapple
Bunch of fresh rosemary sprigs
Juice of half a lemon
1/4 teaspoon salt
1/2 teaspoon cumin
cayenne pepper, to taste

Skin and core the pineapple, then cut it into small dice.  Remove the rosemary leaves easily by pinching your thumb and forefinger together and running them down the length of the stem upside-down.  Combine all ingredients and chill.  Serve with organic corn tortilla chips.

That Joke Isn't Funny Anymore

I spoke too soon.  I should know by now that a warm week in March on these shores is really just a wink and a smirk from above, and that you shouldn’t even think about taking the flannel sheets out of commission until at least May.

So here I am on April fool’s, wearing double layers and wanting something hot every morning – a contradiction, for sure.  What better time for an update to my remote oats – a little easier, a bit more protein, a lot less syrup.    And still better than any boxed cereal.  No joke.

Punchline Porridge
Serves 1

1/2 cup rolled oats
1/2 cup organic soy milk
1/4 cup water
1/2 teaspoon cinnamon
pinch sea salt
1 apple
1 tablespoon ground flaxseed
1 tablespoon shelled hemp seeds
2 tablespoons mixed seeds and nuts*
1 teaspoon maple syrup

Put the oats, soy milk, water, cinnamon and salt in a small saucepan and bring to the boil. Stir and turn the heat down slightly as it thickens.  Meanwhile, quarter, core and grate the apple.  Keep stirring the oats, adding more water as necessary to get the consistency you like.  Pour into a bowl, then top with the apple and remaining ingredients.

*To make things even easier, I keep a tub of sunflower seeds and chopped brazils, pecans and walnuts in a sealed tub in the fridge.

An Earful

One of the most interesting and disturbing discoveries I made when I first moved to the UK was the cauliflower ear.  Now, most of you living beyond these shores might think I stumbled upon a petite variety of the dimpled British vegetable, but no.  The ear in question is a real one, one that can sometimes be spotted on rugby players, particularly those who find themselves smashing skulls in what is affectionately called “the scrum.”

I first heard about this peculiar condition from my former flatmate Liz, a rugby fan and Top Gear devotee.  Apparently, the girl is every man’s dream.  Liz tried to explain rugby to me at least half a dozen times and even took me to an event in Twickenham so that I could experience the “magic” firsthand.  But alas, the only thing that stuck was the cauliflower ear bit, especially when I caught a glimpse of an actual specimen on the tube.  The memory haunts me still.

Cauliflower Dahl
Serves 4

3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
Thumb-sized piece root ginger, grated
2 teaspoons mild korma powder
75 g chana dahl
400 ml vegetable stock (I use Marigold vegan bouillon powder)
1 50g sachet creamed coconut
2 tablespoons vegetarian curry paste
1 organic cauliflower cut into small florets
Bag salad spinach, washed
2 tablespoons chopped coriander
Juice of half a lemon

Heat one tablespoon of the oil in a large pot over medium heat.  Add the onion, garlic, ginger and korma powder and fry for about five minutes. Add the lentils and pour in the stock. Bring to the boil. Cover and simmer for 25 minutes (lentils should be tender).

Meanwhile, place the coconut cream sachet in a cup of very hot water to soften.  Heat the remaining oil in a large frying pan or wok. Add the curry paste and fry gently for 3 minutes. Add the cauliflower and stir-fry another 3 minutes. Remove from the heat. Add the coconut cream to the lentils and stir well to blend, then stir in the cauliflower and return to the boil. Cover and simmer for 10 minutes. Stir in the spinach, coriander and lemon juice. Heat through for 3 minutes and serve over brown basmati.

Shades in the Kitchen

I’ve put away the flannel sheets and flung open the windows, but the crucial question remains: is it safe to retire the winter wardrobe?  With the first day of spring upon us and flower buds peeking out like shy debutantes, it’s tempting to pack away the heavy weights. But I’ve lived here long enough to know that the fleece must crowd out the flip-flops a little while longer, just to be sure.

Still, it doesn’t have to be that way in the kitchen.  This is the time of year I start to crave colour as much as I do the sun; and since I’m always up for Mexican, I’ve been making these a lot lately.  Don’t be put off by the hippie-sounding nutritional yeast.  I thought it was weird at first, too.  Most colourful things are when you meet them.

Sunshine Tacos
Makes 4

1 teaspoon olive oil
Half a small red onion, chopped
Crushed red chillies
Half a small red pepper, chopped
Organic tofu – about a two-inch block
4 tablespoons frozen corn kernels
Dash of salt and generous grindings of pepper
1/2 teaspoon red paprika
2 tablespoons nutritional yeast flakes*
2 tablespoons savoury seed mix (I like Munchy Seeds)
4 corn tortillas

Heat the olive oil in a frying pan over medium heat, then add the red onion and cook for about a minute.  Add a sprinkle of crushed red chillies (or more, depending on how hot you like things) along with the red pepper and cook for another 30 seconds.  Give the pan a shake.  Crumble the tofu between your fingers directly over the pan, then add the corn kernels, salt, pepper, paprika and yeast flakes.  Give everything a good stir and cook about two minutes longer, adding the seeds at the very end to keep them crunchy. 

Meanwhile, warm the tortillas individually on another frying pan, flipping once.  Distribute the filling over the tortillas and serve alongside lots of guacamole.

*Nutritional yeast is a good source of protein and B-complex vitamins.  Low in fat and sodium, it has a cheesy taste that’s also great on popcorn or in place of parmesan cheese.  Ask for it at your health food store.

Straight to Dessert

When I came across Agave nectar as a sugar substitute during my 21-day detox, I was suspicious to say the least.  Sugar was my crutch, my band-aid, my salve.  Naturally, I was going to push away anything that attempted to take its place, even if it was self-inflicted – especially if it was self-inflicted.

But lo and behold, I have come to worship the stuff.  Agave nectar is the answer we’ve all been waiting for: a natural sweetener that pours like maple syrup, tastes like honey and has a very minimal impact on blood sugar.  I swear I’m not getting paid to write this, and the proof really is in the pudding.  Or, in this case, the roast.

Caramelized Winter Veg
Proportions up to you

Swede
Carrots
Parsnips
Olive oil
Dark agave nectar
Fresh rosemary
Rock salt
Pepper

Peel the swede and cut into chunks.  Peel the carrots and parsnips, and slice them lengthwise.  Put in a roasting tray and toss in a little olive oil – just enough to coat.  Place in a pre-heated 200C/400F oven for about 20 minutes.  Drizzle over some agave nectar, sprinkle over the fresh rosemary and rock salt, grind in a generous touch of fresh pepper, give it a shake and cook for another 20 minutes, or until nicely bronzed.  If you happen to have leftovers: fry chopped onions in olive oil, add the roasted vegetables and water to cover, then put in a blender with a handful of raw cashews.  Whizz into a luscious soup.

All Shook Up

Milkshakes, like love, can drive people to extreme measures.  I once witnessed the making of a milkshake using a knife and fork.  It was fascinating.  I will leave it to your imagination to work out the particulars of this scenario, but suffice it to say that there was blood.

I wish I could tell you that ever since giving up dairy I’ve had to go to great lengths to make up for it, but the truth is I feel like I’m treating myself more than ever before.  Not one to give up my milkshake, I make this one several times a week and have wowed everyone who tries it.

Imagine that: a creamy-dreamy milkshake without the milk.  It’s enough to Go Bananas for...just be sure to stay away from sharp objects.

Coconut Chocolate Monkey  
Satisfies one milkshake craving – multiply as necessary

1/3 can reduced-fat coconut milk
1 ripe Fairtrade banana
1 tablespoon cocoa powder
Generous dash cinnamon
5 ice cubes

Whizz everything together in a blender, pour into a glass and slurp.  Don’t forget: from noon to noon  6-7th March it’s time to Go Bananas for Fairtrade.

Never Far From My Mind

You fancy me mad. Madmen know nothing. But you should have seen me. You should have seen how wisely I proceeded – with what caution – with what foresight – with what dissimulation I went to work!
–The Tell-Tale Heart
by Edgar Allan Poe

I have no reason to hide it.  I am obsessed with perfecting the pancake, with making infinite variations of it to my heart’s content.  And content it is, given that they're dripping with taste and yet not a drop of unhealthy fats. 

I often top my porridge with grated apple and maple syrup.  I also like to rotate my breakfast options so I don’t get bored.  Naturally, the next logical step was to spin some apple charm into my beloved pancake.  And here they are. These are exceptionally moist and will infuse your kitchen with a wonderful scent as they cook.

Yes, I make pancakes mid-week, sometimes more than once.  It’s what you can do when you wake up before dawn and work at home.  Madness, you say?  It’s 3:32 pm on a Friday right now, I’m nowhere near an office and I’m in slippers.  How about you?

Spiced Apple Pancakes
Serves one hungry heart

Half an apple
1/2 cup almond milk* or soy milk
1/3 cup water
1/2 teaspoon baking soda
1 tablespoon ground flax seed
1/2 cup fine wholemeal flour
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
a few gratings of fresh nutmeg
Dash sea salt
Sunflower spread

Set a non-stick skillet over medium-high heat.  Core and grate the apple, and put it in the blender (peel and all) with the milk, water, baking soda and ground flax seed.  Whizz until smooth.  Combine flour, baking powder, spices and salt in a large bowl.  Add the liquid mixture to the dry ingredients and blend gently with a fork – just a few quick strokes will do; over-mixing will activate the gluten in the flour, and the pancakes won’t be as fluffy as they should.

Put a bit of sunflower spread on a non-stick skillet to coat lightly, then drop enough batter in to make a pancake shape.  When the top starts to bubble, flip and cook on the other side.  Continue with remaining batter, stacking cooked pancakes on a paper towel.  Drizzle with maple syrup or spoon applesauce on top.

*In case you have other things on your mind: soak one part raw almonds in four parts water overnight.  Whizz in a blender, then push through a fine-mesh sieve.

Recipe Rebel

Last week, I went to the best show I’ve seen in London – and probably ever: Trances at the Peacock Theatre.  A mix of dance, acrobatics and spoken word, it’s a show that breaks the rules.  That’s exactly what makes it so good.  Even the audience announcement before the performance begins is worth the ticket price alone. 

So today, pancake day, I decided to break more than a few rules, starting with not breaking any eggs.  To me, pancakes have always meant the fluffy stackable ones, the kind I’m pretty much obsessed with.  In the UK, pancakes are actually crêpes – the kind you fill, fold or roll.  To complicate matters, the French make crêpes with plain flour and use buckwheat flour for galettes.  The crêpes are supposed to be sweet while the galettes are for savoury fillings.  Both are meant to be flipped with acrobatic ease.

Strangely, I’ve never attempted crêpes/galettes/British pancakes.  Today was the day, and there were a few hoops to jump through.  I wanted buckwheat.  I wanted banana.  And while my small frame means I’ve been piggybacked and lifted overhead, I discovered that my acrobatic skills stop at the kitchen door.  I tried to flip these two times before I decided there must be a better way. For me, anyway.  And there was.  A sweet, no-flip galette that’s pretty flipping good.

You can fill these with whatever you like, of course; but I happen to have a thing for bananas, chocolate and nuts.  Hold the jokes, please.

No-rules Galettes
Enough batter for four servings 

For the galettes:

1/2 cup buckwheat flour
1/8 teaspoon sea salt
3/4 cup almond milk*
2 tablespoons sunflower oil
1/2 tablespoon vanilla extract
1 tablespoon light Agave nectar
Sunflower spread for oiling pan

For the chocolate sauce:

1/4 cup almond milk
1 tablespoon cocoa powder
1 tablespoon light Agave nectar
1/2 teaspoon corn starch (corn flour in the UK)
dash sea salt

Filling:

1 small, ripe Fairtrade banana, sliced on the diagonal
About a tablespoon roasted cashews, chopped

Combine all the galette ingredients (except the sunflower spread) until smooth.  Cover and refrigerate for at least two hours.  If necessary, add water in small increments until the batter is thin enough to pour – it should be much thinner than American-style pancake batter.

Make the sauce: heat the 1/4 cup almond milk in a small saucepan.  Meanwhile, combine the cocoa powder, Agave nectar, corn starch and dash sea salt in a cup.  When the almond milk starts to smoke, add a little of it into the cup and stir vigorously until smooth.  Add the remaining milk to the cup and stir until well combined.  Now add the sauce back into the saucepan and stir over high heat until the sauce boils and thickens.  Set aside.

Set a large frying pan over low-medium heat.  Use a paper towel to rub enough sunflower spread on the pan to coat.  Now be quick: pour about 1/4 cup batter into the centre of the pan, then swiftly lift and tilt the pan to coat.  Now be patient.  The lower heat means the batter won’t cook as quickly, but it also means you won’t have to do any flipping.  As the edges start to brown, use a spatula to “peel” it gently away from the pan.

Once bubbles cover most of the top, mound the banana onto the middle, spoon over some of the sauce and sprinkle with the cashews.  Use the spatula to fold three sides in to form a triangle.  Or you could fold in four sides and form a square.  Or you can roll it.  Hey, it’s your stage. 

*What, you mean you don't already have a jar of wonderful, oh-so-easy almond milk in your fridge?  Okay, just soak one part raw almonds in four parts water overnight.  Whizz in a blender, then push through a fine-mesh sieve.