Entries in Snap! (8)

Wednesday
Sep212011

Snap! Today FFF is eating...

WHAT: Buffalo mozzarella and antipasto plate.

WHERE: The River Café, London.

WHY I’M FFF-ING LOVE IT: This is possibly the best food I have ever eaten! Super fresh, Italian inspired flavours done to perfection — food doesn’t get any better than this.

If you can’t get to the River Cafe…
Try these fabulously simple ideas to create your own antipasto masterpiece from River Cafe: Two Easy by (food legends) Rose Gray & Ruth Rogers. Each of these ideas utilise mozzarella — buy the freshest buffalo mozzarella you can find!

Grilled aubergine, roast tomato
Cut the plum tomatoes in half lengthways, and remove the seeds. Season with salt and pepper, and drizzle with extra-virgin olive oil. Bake in a 200C/400F/gas mark 6 oven for 15 minutes. Slice an aubergine into 1cm discs, and grill on both sides. Toss with basil, olive oil and lemon juice. Season and place on the plate with the tomatoes and mozzarella.

Raw zucchini, prosciutto
Using a Y-shaped potato peeler, shred the zucchini into fine ribbons. Mix lemon juice with some olive oil, and season. Toss the zucchini in the dressing, adding a few rocket and mint leaves. Place on a plate, add the mozzarella, and lay slices of prosciutto over.

Summer herb, crème fraîche
Boil chard leaves until tender, then drain, cool and roughly chop. Dress with olive oil and lemon juice, and season. Slice the mozzarella into 1.5cm slices and place in a bowl. Add crème fraîche, seasoning and a few crushed fennel seeds. Roughly chop a little fresh basil, parsley and mint, and lightly stir into the cheese mixture. Place on the plate with the chard, and drizzle with olive oil.

Red and yellow peppers, capers
Wash the salt from the capers and drain. Grill a red and a yellow pepper until the skins are blackened. Peel, remove seeds, then tear lengthways into quarters. Toss with olive oil, red-wine vinegar, torn basil, capers and black pepper. Place on the plate with mozzarella.

Marinated anchovy, spinach
Boil spinach leaves until tender, drain and cool. Wash and fillet the salted anchovies, add pepper, then squeeze over lemon juice. Mix together lemon juice and olive oil, and season. In the dressing, toss the rocket and, separately, the spinach, then combine. Put the greens on a plate with the mozzarella. Place the anchovies over the top.

Photo: FFF / Recipes: via the guardian.co.uk — for more, visit here.

Thursday
Sep152011

Snap! FFF is eating...

WHAT: Fresh fruit bowl

WHERE: FFF’s room, Hotel Le Bristol, Paris

WHY I’M FFF-ING LOVE IT: Pretty enough to wear and almost too beautiful to eat…

Wednesday
Jul202011

Snap! Today FFF is eating...

WHAT: Pasta with Broad Beans and Ricotta (adapted from a very old Vogue Entertaining Cookbook).

WHERE: FashionFatale’s kitchen bench.

WHY I’M FFF-ING LOVE IT: Like the perfect little black dress, this dish is chic, easy and delicious. My go-to for when I’m in a dither and need to dish-up dinner in a hurry.  

Ingredients:

  • 500g shelled fresh or frozen broad beans
  • 300g orecchiette pasta
  • 4 tablespoons extra-virgin olive oil
  • 1 large clove garlic, peeled and sliced thinly
  • 60 g freshly grated pecorino cheese
  • a handful of basil leaves, torn
  • 250g ricotta
  • salt and freshly ground pepper

Method:
Cook the broad beans in plenty of boiling salted water just until tender. Drain and, if desired, slip the beans from their skins, living the tender bright green centres. Cook the pasta in plenty of boiling salted water until al dente, then drain and transfer to a warm serving dish. Heat half the olive oil in a frying pan and cook the garlic until softened and just starting to colour. Add the broad beans, toss until heated through, then carefully stir through the pasta with the remaining olive oil, pecorino and basil leaves. Crumble the ricotta over the top, season to taste, sprinkle with extra basil leaves if desired and serve at once. 

Monday
Jul112011

Snap! Today FFF is making...

WHAT: Best Miso Soup adapted from My Father’s Daughter by Gwyneth Paltrow

WHERE: FashionFatale’s kitchen bench

WHY I’M FFF-ING LOVE IT: When I need to fit into a very small frock, I have a day on the Miso. This time though, I made it from scratch courtesy of my most thumbed-through cookbook. This is so delicious that I will never use packet Miso again. It is incredibly flavoursome and nutritious. Even the mini’s love it!  

Ingredients:

  • 6 cups filtered water
  • 1 cup dried bonito flakes
  • 3 dried shitake mushrooms
  • 1 4-inch piece dried wakame seaweed
  • 1/4 cup plus 2 tablespoons of white miso paste
  • 2 cups watercress leaves washed (optional)

Method:

Heat the water in a small soup pot and when bubbles form around the edges, add the bonito. Turn the heat down and simmer for 2 minutes.

Turn off the heat and let the broth sit for 5 minutes. Strain the broth into a clean pot, discarding the bonito. Add the shiitakes and wakame to the broth and simmer over low heat for 20 minutes.

Remove the wakame and mushrooms. Discard the thick stems from the mushrooms, thinly slice the caps, and slip them back into the soup. Chop the wakame into small pieces, discarding any thick pieces of stems, and return to the pot.

In a small bowl, combine the miso paste with a bit of the broth and whisk to combine.  Pour the mixture back into the pot and let the soup simmer, being careful not to let it boil.  If you’re using it, add the watercress at the last minute just to wilt it, and serve.

Note: the dashi — the bonito, shiitake, and wakame broth — can be made in advance. Simply add the miso when you are ready to eat. Delish!

Friday
Jul082011

Snap! Today FFF is reading...


WHAT:
Urban Pantry: Tips & Recipes for a Thrifty, Sustainable & Seasonal Kitchen by Amy Pennington

WHERE: Buy the book at The Book Depository

WHY I’M FFF-ING LOVE IT: This book makes us want to dig up our gardens to grow our own vegetables and spend our weekends in the kitchen preparing items to can and bottle for our pantry. With sustainable living and eating firmly the world menu, Amy’s go to guide is a must for the FFF kitchen shelf.

PS Check out Amy’s companion book Apartment Gardening: Plants, Projects, and Recipes for Growing Food in Your Urban Home.

For more information visit www.gogogreengarden.com

Monday
Jun272011

Snap! Today FFF is reading...


WHAT:
Nigel Slater’s The Kitchen Diaries

WHERE: Buy the book at The Book Depository

WHY I’M FFF-ING LOVE IT: Reading this is akin to perching on the shoulder of famed food writer Slater as he cooks through the seasons and shares recipes and delightful stories from his life and lovely kitchen in London. Inspired and inspiring, this is always on the FFF bedside table. Think of it as an illustrated food diary, and a must for foodies everywhere.

PS Nigel Slater also writes a much loved food column for the UK’s Guardian.

For more information visit www.nigelslater.com

Sunday
Jun262011

Snap! Today FFF is eating...

WHAT: Lunch on the fly

WHERE: FFF’s kitchen

WHY WE’RE FFF-ING LOVE IT: Succulent juicy tomatoes, sliced and seasoned with ground black pepper and sea salt, on toasted rye bread smeared with fennel flecked labna and finished with a drizzle of extra virgin olive oil. Simple, super delicious and a snap to prepare. Pop on the kettle for a pot of tea and you’re done!

Tuesday
Jun212011

Snap! Today FFF is eating...

WHAT: Smashed Potatoes

WHERE: FFF’s kitchen

WHY WE’RE FFF-ING LOVE IT: These moreish little gems are our latest obsession, and they couldn’t be easier to prep: boil small new potatoes until a skewer goes through with ease, drain, tumble into a baking dish and squish the potatoes down with a fork or masher so they split and squash. Bathe with a good lug of olive oil (and a few flecks of butter if you want), sprinkle on a generous amount of sea salt, and throw into a hot oven for 20-30 mins or until golden and crunchy.

PS… Before you pop in the oven to start, you could also add some garlic, herbs, lemon zest … whatever tickles your tastebuds, and for a super crunchy finish, pop under the grill for a few minutes at the end. If you are are serving with fish — try spritzing with vinegar just before serving for a tangy salt & vinegar side.