Saturday, 20 September 2014

Going vegan- the final word

So I am definitely no longer vegan. Over the past couple of weeks I have eaten some fish and a reasonable amount of cheese, but there was no huge animal protein blow out. In fact it was actually quite hard to stop being vegan. I never intended for this to be a permanent change of eating habits, but once I'd done my thirty days I was quite disinclined to switch back to pescatarian eating. I really can't rationalise this, but somehow without the 'rules' of veganism I just felt an immense sense of confusion about what I should eat. Anyway, after a period of readjustment I am now enjoying the delights of (moderate amounts of) Quorn sausages and halloumi cheese. Somewhat randomly I am still consuming a variety of non-diary milks and yogurts, mainly because they are quite nice.


So to round up these posts, here are couple of things I made in the last week or so. I was inspired by the Waitrose lentil and cauliflower salad to make my own version. It wasn't an exact flavour match, but it was damn tasty nevertheless. I ate this over several days with an assortment of courgette bhajis, aubergine stew and pesto. The bhajis were also excellent, if I do say so myself- slices of courgette, dipped in a gram flour, self-raising flour, and black onion seed batter, and then fried in hot oil- resulting in a crispy but vaguely nutritious side dish. I've included my cauliflower recipe below, but do adjust to suit your own tastes.

Cauliflower and lentil salad (enough for 2 as a generous main meal, or 4 as a side dish)

1 small cauliflower, cut into florets
1 medium red onion, finely chopped
2 spring onions, sliced
1 red pepper, chopped into small pieces
3 medium cloves garlic, crushed
1-2 tsp ground cumin
0.5 tsp chilli flakes
0.5 tbslp sun-dried tomato puree
1 tsp fennel seeds
390g tin of cooked green lentils, drained
Generous squeeze of lemon juice
Salt and pepper to taste
2-3 tblsp olive oil
Small handful coriander leaves, roughly chopped

Cook the cauliflower florets in the olive oil, with the onion, garlic, red pepper and spices. When the vegetables are almost cooked through, mix in the tomato puree. Once fully cooked and with some colour, take the vegetables off the heat, and allow to cool a little. While it's still warm, stir in the lentils, spring onion, lemon juice, coriander, and season to taste. Eat while warm or at room temperature.



I also tried my first bit of proper vegan baking. This was probably the area of food I was most sceptical about not working well. However, I was very pleasantly surprised by the cinnamon doughnut muffins I tried making from this excellent blog (which also turned out to be my favourite vegan/veggie cooking blog). They were light and delicious, and I'm not sure if would have been able to identify them as vegan if I hadn't known.

I tried adapting a Scott Jurek recipe for a chocolate bean bar too, which was ok if not amazing. To be fair, they are not sold as a pudding (more of an energy bar type thing) and I did a lot of subbing for the flours, etc,which may have made the final product a bit different from its intended state. They were quite chocolatey and very dense, but with a slightly strange texture from the beans; imagine a slightly not right mochi. Definitely edible (I did finish them) but not one I'd be running off to make again (unlike the muffins). Quite nice with a iced almond milk mocha coffee though.


I also found a new vegan snack from Burt's, so that was a bonus.

So the conclusion to all of this is that being temporarily vegan made me much more aware of what I was eating; and I'm still eating a lot more whole grains, legumes, and vegetables, and probably more dairy alternatives (though I'm not sure why). I've found myself eating more accidentally vegan meals, and not just chomping on cheese unthinkingly. I have discovered lots of new products (not all great) and some fab new food blogs (which mainly were fab). So I'm really pleased I gave this a go, and though the intention was not to make it a permanent change, it's somehow reassuring to know that I could if I wanted to.


Wednesday, 13 August 2014

Going vegan- week 4

I'm going to say it- I am quite enjoying being vegan! Though it is undoubtedly restrictive, it has made me think more creatively about food, and actually be open to some things that I've previously been a bit scathing about. And most importantly, everything I've cooked has genuinely been really tasty (I'm still quite surprised by this).

The Bircher muesli, and salad and bean based lunches are still going strong during the week, as are snacks based around nuts, crisps (one of the most delicious vegan foods), and fruit. Dinners during this week have been particularly successful though. I made a vegetable and cashew nut stir-fry with one of those bags of supermarket ready-prepped veg, a Japanese-style aubergine nasu dengaku, and leftover black pepper tofu. I've only ever eaten nasu dengaku in Teri-Aki before but it looked pretty simple to make. Just fry (or cook by your preferred method) pieces of aubergine, make a sauce by gently heating some miso paste, mirin, and sugar, mix together, and ta-dah- Japanese deliciousness results! The only slight flaw in the plan, was that the Sainsbury's miso paste I picked up was not a 'pure' one and had stuff like ginger in it too. It was still perfectly nice, but I'll make sure I purchase an unadulterated version in the future. I also toned down the amount of sugar I used, as some recipes seem to have loads. I added 1tsp of brown sugar to 2 heaped tblsp of miso and around 4 tblsp of mirin. This suited me, and was plenty to coat my medium aubergine, but you can of course adjust to taste. The sweetness of the aubergine was just the right antidote to the burn of the tofu, and a generous amount of nuts in the stir-fry added texture (and some more protein).


Aubergine made an appearance later in the week too, when I cooked a very simple tomato sauce/stew to go with courgette 'spaghetti', and a cheese-free rocket and walnut pesto.  Courgette spaghetti is just courgette cut into fine strips with one of those julienne peeler things. I must have bought one on a whim years ago, and it's actually pretty handy. It's obviously not essential to have your vegetables resemble pasta, but there is something psychologically beneficial about being able to twirl your food round on a fork. I have made this before, but looking back I definitely over-cooked the courgettes. So everything tasted nice, but the veg had a not brilliant, watery texture. I've learnt my lesson though, so once my two courgette was julienne-ed up, I cooked them in two batches for no more than 3 minutes in some olive oil. Courgettes can basically be eaten raw, so mine were just slightly softened, and cooking smaller amounts at a time meant they they didn't release loads of liquid. The tomato sauce was a basic mix of onion, garlic, and aubergine sautéed in olive oil until soft, and then simmered with a can of chopped tomatoes, some water, a sprinkling of dried mixed herbs, a tablespoon of sundried tomato purée, and finished with some fresh basil.


For the weekend, I thought I'd try and put together some sort of vegan roast dinner. As I don't eat meat anyway, this wasn't actually much of a leap from the type of thing I'd make for a hearty, winter lunch (just with more sunshine). Quorn products aren't vegan, so mini sausages were out, but I instead ramped up my nut roast efforts, made an onion gravy, roasted potatoes and parsnips, sautéed Savoy cabbage, and steamed some broccoli.



Nut roast (enough for 4):

1 170g pack Paxo sage and onion stuffing, made up with water
1 medium red onion, sliced
4 fat cloves of garlic, crushed
Around 250g chestnut mushrooms, sliced
Around 70g Brazil nuts, roughly chopped
Around 70g walnut pieces
1 tsp mixed, dried herbs
1 or 2 sprigs of fresh thyme
2-3 tblsp olive oil
Generous grind of pepper and a little salt

Cook the onion in the oil until soft and starting to caramelise, and then add the herbs, garlic, mushrooms, and nuts. Season well, and fry until the mushrooms are nicely browned. Make up the Paxo stuffing mix with hot water, and then combine with the mushrooms. You could of course just use an equivalent amount of fresh breadcrumbs and sage, but I genuinely think the Paxo mix (with its extra dried onions, garlic powder, and herbs) adds a flavour boost as well as bulk. The nut roast is basically all cooked, but I assemble it in advance, put into a shallow baking dish, drizzle the top with a little olive oil, and pop into the lower part of the oven at gas mark 6 for around 30 minutes (when the roast vegetables are in). The top should be browned, but be careful not to let it dry out. I have to say that this resulted in an excellent roast dinner.


I also thought I'd try my hand at some vegan baking, but started small with some flapjacks. I took inspiration from this really rather fab food blog, but reduced the amount of syrup (to around 4 tblsp), and added dried cranberries (a generous handful), and around 50g of mixed seeds. I was definitely concerned about using sunflower margarine, rather than butter, and specifically that it would taste strongly of marg. But actually I don't think I would have known the difference. Anything with lots of sugar in it tends to taste mainly of that, and I also had fruit and seeds too. Reducing the amount of syrup did make the flapjacks a bit more crumbly than I imagine the originals were, but there were still robust enough to cut up into pieces. It's also a super-simple recipe, but pretty damn good.

I thought this was going to be my last vegan post, but actually I have a few additional things to write about so there's one more coming!

Sunday, 3 August 2014

Going vegan- week 3

So things continue to go well in vegan world. I've stuck with the Bircher muesli breakfast (toast with margarine just doesn't appeal that much), but have switched up the fruit I have with it. I've been a bit pressed for time, so I thought I'd look into a few ready made options for my work lunches. I was delighted to find that Waitrose do a whole range of packaged, salad-y things which are vegan. I think they are actually all labelled as vegetarian, but they don't have any dairy in them.

I added some extra cashew nuts to the Asian slaw, which was properly zesty and sharp, with loads of lime in the dressing, and ideal for the stupidly hot weather we've had recently. Lemon and coriander humus (or indeed houmous) is pretty much a classic now, and went perfectly with the roasted cauliflower salad. These are definitely two salads I will buy again (or try and replicate at home). Anyway, with the addition of some salad leaves, tomatoes, olives, and Ryvita, these three items dealt with my weekday lunch requirements.

For dinners in the week, I accidentally made way too much Indian food. To be honest, I don't think I've ever managed to make a small amount of 'desi khanna', so this was not that surprising. I made Bengali-style greens (but with no ghee) and a Bengali-style malai curry but with mushrooms, broccoli, and baby corn instead of prawns. I also increased the spicing a bit to compensate for lack of seafood, so added in 2 tsp of ground coriander, another of ground cumin, and 1 tsp of crushed chilli flakes (mostly due to running out of fresh chillis). This was served with quinoa cooked with Indian whole spices and cashew nuts, in the style of a pilau rice, and some poppadoms. As expected this was all delicious, and the quinoa worked really well with everything else as a rice-alike neutral grain.


Weekend eating involved the appearance of a now somewhat ubiquitous Linda McCartney product (sausage rolls this time, which are actually quite nice). I also made some quinoa and mushroom stuffed, roasted peppers, which were unexpectedly tasty too (despite not having any melted cheese on top), with the sweet pepper contrasting nicely with the savoury filling.


Roasted and stuffed peppers (I'd suggest half a pepper per person as a side dish)

2 peppers (ideally red or yellow)
1 small red onion, finely sliced
2  medium cloves garlic, crushed
Around 50-75g quinoa
5 or 6 chestnut mushrooms, finely sliced
1 tblsp vegan herb cream cheese (optional)
5-6 basil leaves, torn
1 tsp Marigold vegetable bouillon powder
2-3 tblsp olive oil
Around 100ml water, or enough to cook the quinoa

Firstly the peppers- slice each one in half through it's stalk. Bring a pan of water to the boil, and then drop in the peppers. Reduce the heat a bit, and simmer for around 5-10 minutes, until the peppers are tender. Drain, pat dry, and then drizzle over a bit of olive oil. Make sure the sure the peppers are well coated in oil and then put them under a grill until they just start to char and blister a bit. Turn them at least once during the process. If you have functioning oven, you can just oil up the peppers and roast them in there on gas mark 6, but this will take around 30 minutes. While the peppers are cooking, gently fry the onion, garlic, and mushroom, in the rest of the oil. Once they've softened, add the quinoa, the bouillon powder, and hot water to cover. Simmer over a low heat for around 15 minutes, or until the quinoa is cooked, adding more water if needed. Stir in the basil leaves, and cream cheese, and spoon into the peppers. If you wanted some sort of topping I would suggest breadcrumbs, either fried in a pan first and sprinkled on top, or 'raw' drizzled with oil and then grilled.

I've also increased my snacking range, as lots of of savoury, crunchy stuff appears to be effortlessly vegan. I've never had plantain chips before, but they were excellent. And of course, it's hard to go wrong with rice crackers.

For some slightly more extravagant weekend dinners, I cooked an uber-spicy, vegan version of Ottolenghi's black pepper tofu (which has become a modern classic). Making this vegan, just means leaving out the butter, so pretty simple. I  also made quite a lot of cauliflower fried rice and a side of steamed pak choi with sesame oil. As a side note, I didn't bother blanching the cauliflower first this time (and won't bother again). I just sautéed it in a bit of oil and garlic in a non-stick pan, for a few minutes, tipped it out, cooked the other veg, and tipped it back in. This was all fantastic, and again one of those meals which I'd happily eat again, vegan or not.


So veganism so far is proving to be surprisingly delicious.

Thursday, 24 July 2014

Going vegan- week 2

I'm back with my update on week 2! You can say one thing for veganism- it certainly aids regular blog posting.

I've carried on with many things from week 1. I'm still eating my Bircher-style muesli for work-day breakfasts, and coconut yoghurt at the weekend. I'm still taking some form of salad type stuff in for lunch, but this time with homemade caramelised onion hummus and some genuinely tasty Ryvita crispbreads (the multigrain one). And I'm eating more Linda McCartney sausages than expected.

There have been some interesting food developments though. After a couple of false starts, I think I've finally found an acceptable soy yoghurt. Unfortunately, I can't seem to locate any plain coconut yoghurt (my preferred option) around here and the (delicious) raw chocolate ones from CoYo are just too much like pudding for me to take into work for a mid-afternoon snack. I tried the Tesco Free From soy natural yoghurt in week 1 but it was pretty horrible- a weird chalky taste, and a smell of slaked clay that reminded me of those mud mask sachets I used to apply as a teenager. It was verging on inedible for me, even when I tried it with lots of chopped up fruit and vanilla extract. I'm sad to say I had to chuck this. Next up was an Alpro vanilla soy yoghurt, initially purchased as there was no plain one available in Tesco. Thankfully this was heaps better. Still a very slight chalky after-taste, but nothing terrible and lots of vanilla flavour. In many ways this was more like a vanilla custard, which is probably due to the amount of added sugar in it. I don't want a load of glucose-fructose syrup in my yoghurt though, so was relieved to finally track down some plain soy yoghurt from Alpro. This was not exactly delicious but had minimal chalkiness, so was acceptable with fruit.

I've also tried three vegan 'cheeses'. The soya-free Cheezly brand one was vaguely ok-ish when crumbled over my hot chilli in week 1. Although it doesn't melt, it tasted faintly savoury, like a sort of homoeopathic feta. I tried to add it to my lunchtime salads too, but it's far less successful cold. It was just about edible but not that pleasant. I also tried the Tesco Free From strong soya cheese. This was more cheese-like in texture, and looked a bit like (cheap) Cheddar. But I'm afraid that it just didn't work for me in terms of taste or texture, and I could only eat a tiny bite of it. I'm not even sure why, as it wasn't that unpleasant, but I was immediately sure that that tiny bite would be enough. I still have it in the fridge though, and now a few days have passed I'm wondering if I should try cooking with it. But I don't want to ruin a perfectly nice dinner with the cheese of instant aversion. We shall see. I have fared much better with a Free From garlic and herb soft cheese-style soya spread from Tesco (also soy based). The texture of this was much more like cream cheese, and the strong flavourings meant that pretty much all you could taste was herbiness. Not amazing, but nice enough to go on a Ryvita.


Dinners have continued to be rather successful. I sautéed butternut squash with garlic and za'atar, and made a cheese-free rocket and basil pesto to go over steamed broccoli, which was served with tofu one night and Linda McCartney sausages the next. I also made some frickin excellent lentil and mushroom burgers, which I ate with sweet potato fries, and a big green salad. The burgers were inspired by this recipe from food enthusiast and vegan, ultra-marathon runner Scott Jurek. I changed quite a few things due to an ingredient deficiency and not quite reading the recipe properly, so my version is below, but these were genuinely fab and I will be making them again.


Lentil and mushroom burgers (makes around 6-8 depending on size):

390g tin of green lentils (I used one from Tesco)
Around 100g chestnut mushrooms
3 medium spring onions
3 cloves of garlic
1 tsp mixed dried herbs
0.5 tsp paprika
0.5 tsp ground black pepper
2 tsp English mustard
1 tblsp gram (chickpea) flour
Around 1 tblsp chopped hazelnuts
Around 100g quinoa cooked in Marigold vegetable bouillon stock (and cooled)
Plain oil for frying

So firstly, I didn't have things like ground flaxseed and nutritional yeast which the Jurker uses in his recipe. I subbed those and the breadcrumbs for quinoa and Marigold stock powder. I find this quite salty too, so didn't bother adding any more to the mix. I also didn't read the bit about cooking the vegetables first. So I basically put everything above, except the nuts and quinoa, in the food processor and pulsed and until it had a suitably coarse burger-like texture. I then added the other ingredients put it all in the fridge overnight. The mixture turned out to be a little on the wet-side but not too sloppy. When it came to dinner time, I heated up a thin layer of oil in a non-stick frying pan, took a heaped tablespoon of the burger mix and plopped into the pan, using the back of the spoon to push it down and shape it a bit. These needed around 3-4 minutes on each side to form a crust and colour up. They were just about robust enough to be flipped over and later manoeuvred onto a plate. I'm pretty sure that a lot of moisture was coming from the raw mushroom, so I will definitely cook these first next time, and that should make the patties a lot more robust. But nevertheless, these burgers tasted damn good. Lentil and mushroom immediately summons up some sort of stupid hippy, dippy cliché, but these were properly packed full of flavour and had a great succulent texture. I did think that a bit of melted cheese over the top would be an excellent addition, but obviously that's not very vegan, so some grilled onions and tomato ketchup were a very acceptable substitute. The burgers would be great in a bun with green leaves, but I kept mine au naturel and ate them with some sweet potato fries and a big salad.

The weekend involved polishing off lots of the above as leftovers, snacking on salted crisps, crackers with peanut butter, a variety of raw and roasted nuts, and moderate quantities of dark chocolate. As it was so flipping hot (and humid), dinners minimised cooking and were mostly salad based. On the left is a romaine lettuce, fennel, raddish, carrot, spring onion, artichoke heart, and yellow pepper salad, with a side of beetroot, the now ubiquitous Linda McCartney sausages (rosemary and red onion this time) and a stuffed mushroom courtesy of Sainsburys (a rare cheese-free pre-prepared item vegetarian item).

I also managed a visit to the Gog Magog cafe during the week. My concerns that I'd have to sit in a corner with a black tea, while everyone one else had coffee and cake were unfounded as obtaining a soy milk latte was totally non-problematic, and there was even a vegan cake offering in the form of a damn good date flapjack. Huzzah! And now onwards to week 3!


Thursday, 17 July 2014

Going vegan- week 1

Nothing very interesting has been happening here in terms of eating. I've generally been cooking the same range of things and not eating out that much, which is pretty normal really. Anyway, for various reasons I thought that this month I'd try a 30 day vegan challenge. Veganism has always seemed a bit daunting, but after a bit of research it actually seemed pretty achievable. As I don't eat meat anyway, I didn't think it would be that much of a shock to the system and there seem to be a lot of vegan substitutes available too. However, most of these seem to be based on soy and as I didn't want to become one giant walking soy bean I tried not to go too crazy with these. As an additional factor, I've also been minimising the amount of sugar and processed grains I eat, so no relying on pasta or toast for dinner either.

So as I near the end of week 1, here's what I've been eating, some recipes, and some of my views on the vegan products I've purchased.

One thing I've realised about being vegan is that a bit of preparation is often key. So for workday breakfasts I decided on a sort of seed-enriched Bircher muesli with almond milk.


Bircher-style muesli (enough for around 4 portions):

4-5 tblsp coarse porridge oats
Around 50g Asda seed mix (containing pumpkin, sunflower, hemp seeds, and linseeds)
Around 50g Asda triple berry and seed mix (similar to the above but with dried cranberries, goji berries, and blueberries too)
2-3 tblsp chia seeds
Around 100ml, or enough to submerge everything, of Alpro almond milk

I put all of the above in a bowl and left it covered in the fridge overnight. The next morning I took out around a quarter, topped it up with some more almond milk and added some toasted coconut flakes and chopped up fresh strawberries. I have to say that this was very nice indeed. The almond milk was genuinely tasty, all the nuts and seeds meant that the muesli was flavourful as well as filling, and the bit of fresh fruit added some natural sweetness. I would definitely have this again.

I think I got a bit carried away with my work lunches (the fear of being hungry was strong). So I took in a carrot and brazil nut dip, peanut butter hummus, little gem and tomato salad, red pepper and celery sticks, and a couple of Carr's water biscuits with Vitalite sunflower spread. This was actually a bit much, but did facilitate grazing.

The carrot dip was inspired by this Vegan Society recipe, but here's my version.

Carrot and brazil nut dip (easily enough for 4):

4 medium carrots
Around 50g brazil nuts
1 spring onion
0.5 tsp ground cumin
1 tblsp olive oil
Salt and pepper to taste

Peel and chop the carrots, and either boil or steam until they are just cooked. Put in a food processor (yay for the Kenwood mini-chopper), roughly chop the spring onion and nuts, add the oil and cumin to the carrots and process until coarsely blended. I wouldn't normally use un-toasted spices, but in this case the hot carrots apply a bit of heat to the cumin and also soften the spring onion. Season the dip to taste, and leave to cool.

The hummus is adapted from a Nigella Lawson recipe which replaces tahini with peanut butter. I blended around 1.5tblsp of crunchy peanut butter with one clove of garlic, a 400g tin of drained chickpeas, 2-3tblsp olive oil, and a similar amount of water to form a nice hummus-y texture. Add salt and pepper to taste. Again, this makes loads.

For dinner in week 1, I thought I'd go for a big one pot meal-type thing which would minimise cooking after work later in the week. Having decided on a chilli, this plan was a bit overly successful as I ended up with enough to feed at least 8 people. I threw in lots of spices and garlic with a tomato base, and used soy mince for texture and protein. I ate this with a guacamole, a sweetcorn salsa, and some tortilla chips. Here's my basic recipe, which can be easily tweaked depending on what you like or have available.


Mexican-style chilli (easily enough for 8):

454g bag of soy mince (I used the frozen one from Tesco, and left it to defrost in the fridge before cooking)
1 stick celery, diced
1 large carrot, diced
1 green pepper, chopped into chunks
1 yellow pepper, chopped into chunks
Half a red pepper, chopped into chunks
5-6 medium chestnut mushrooms, quartered
1 medium onion, finely sliced
5 medium garlic cloves, crushed
1 bay leaf
210g tin of kidney beans, drained
400g tin of chopped tomatoes in tomato juice
1 heaped tblsp sun-dried tomato purée (I use the Gia brand)
1 tsp dried mixed herbs
2 tsp chilli flakes
2 tsp paprika
2 tsp ground cumin
2 tsp ground coriander
3-4 tblsp olive oil
Salt and pepper to season

Sweat down the celery, carrot, and onion, with the bay leaf in the olive oil over a lowish heat. Once soft add the peppers, mushrooms, garlic, herbs, and spices. After a few minutes, stir in the soy mince, and after a bit more cooking add the tinned tomatoes and purée. I also half-filled the (now empty) tin of tomatoes with water and put that in too, but you might want to vary this depending on the chilli consistency your prefer. After adding salt and pepper, the chilli simmered for around 20 minutes. Add the kidney beans, check the seasoning, and simmer for another 5 minutes or so, or until the peppers are fully cooked.

Due to making so much of all the above stuffs, the weekend was mainly filled with eating the leftovers (I still had to freeze some of the chilli). But an excellent additional breakfast option was a raw chocolate CoYo coconut yogurt. These were genuinely delicious, and tasted more like a chocolate mousse really. As with the Bircher muesli, I'm sure these will be reappearing in post-vegan life.

Weekend dinners were a bit more mixed. One involving a tomato, fennel, and black olive stew, green beans with almonds and garlic, Linda McCartney sausages, and a salad of raw mushroom and jarred artichoke hearts was excellent.


Another involving cumin roasted cauliflower, courgettes with garlic and chilli, guacamole, and smoked tofu with caramelised onion was less good. All the bits tasted quite nice, but it was a pretty random combination which didn't really complement each other. Perfectly edible, but I have realised that beige and green is never the best look for an appetising dinner.


Overall week 1 of veganism went rather smoothly. I ate more beans and soy than I would normally, but probably also more vegetables. I definitely wasn't hungry, and certainly didn't feel I was missing out on anything. So pretty positive really. I can't say I feel particularly 'healthier' either, but that wasn't a particular aim and seven days of doing anything probably isn't going to have much impact. So anyway, onwards to week 2!


Tuesday, 27 May 2014

Chocolate and pecan blondies


Not that you need telling, but the recipes on the Smitten Kitchen blog are really rather good. Luckily a lot of other people realised this a while ago as blogger Deb Perlman now has a best selling cookbook.

Anyway, I made these blondies from a basic recipe on her blog the other week, and added around 75g of chopped up dark chocolate (85% cocoa) and about the same weight of lightly toasted pecan nuts. These were the first blondies I've made, and possibly tasted too. They were quite sweet, but were perfect in small squares and had a great fudge-y texture. They are the sort of thing that would be ideal for picnics or travelling with, as they don't have the logistical issues of transporting a large Victoria sponge (but are equally as delicious). Definitely one to make again once summer re-appears.

Thursday, 8 May 2014

Pint Shop, Cambridge, UK


Pint Shop is located right in the centre of Cambridge, but you could easily walk past and not notice it. That would be an error. It only opened late year, but it's been a great addition to the limited number of independent eating options in town. It's a slightly odd space with a pub/bar at the front, and a dining room at the back (and another upstairs too apparently). I went for a weekend lunch earlier in the year which was lovely (but unblogged), so it was an obvious choice for a midweek, day-off-work, late lunch. And by late lunch, I mean very late- I think we rocked up at around 3:45pm, so were the only people in the dining room, but service was still prompt and friendly.

 There would normally be other people here.



Bread and a jug of water arrived unprompted, and an exceptionally helpful front of house person assisted me in choosing the nicest gin and tonic I have ever had (with City of London Dry Gin if you're interested). Wanting something lighter to eat, I chose a couple of starters and sides (to share), which all used simple ingredients done really well. A classic asparagus and poached egg dish was cooked perfectly and well seasoned. The crumbed hake was a bit like square fishfingers, but none the worse for that, and the grilled spring onions that came with it were deliciously tender and smoky. I love broccoli with anchovy, and would have been delighted with am extra pot of the dressing for dipping purposes. As I think the picture below captures, onion rings were ginormous but still light and crispy.


Having scoffed all of this, and with the MCP devouring a large baked bream, we were too full for pudding (a rarity). All of this food, along with a couple of alcoholic drinks came to around £55 (without service) which I think was excellent value for the quality of cooking. I've only been twice, but I already pretty much love Pint Shop. I would happily return just for a G&T, but some food would be even better.

Pint Shop
10 Peas Hill
Cambridge CB2 3PN