Jessica's food experiences from there and back.

Posts tagged with recipe

winter sunshine salad

Hurray! The sun is out… just! In celebration of this fleeting occurrence, I made a colourful roast vegetable salad with a base of red cabbage, lettuce and carrot. The idea was inspired by another type of ‘Winter Salad’ at the Eagle Pub in Farringdon where we ate last night…

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Fennel and Pork Meatballs

It’s been a while… but the food posts are back. And without any sort of reference to a Take That song either. Tonight’s dinner was inspired by a book from a restaurant with the same name, Polpo. It was the first real ‘no reservations’ dining experience I encountered in London and fell head over heels with the concept. It celebrates spontaneity…the idea of just popping in, having a drink whilst you wait and building the anticipation of eating… no matter who you are. 

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Garlic Bread

'Garlic bread - it's the future, I've tasted it.'  Wise words from Peter Kay in Phoenix Nights. Garlic is bread is the future, but it’s also the past, present and goes with pretty much anything you’d like to pair it with. Something magic happens when garlic and butter combine, I’m pretty sure if you could bottle that magic, you could solve the majority of issues crippling the world at large. This recipe is pretty much the best homemade attempt I’ve ever had…

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rhubarb cupcakes

Cupcakes! I haven’t made any since 2011…so last year. Although the cupcake trend seems to be on the wane in the upper culinary circles, I don’t see why these beauties don’t deserve a place in the baking chronicles. These are literal hidden gems, with an unassumingly creamy exterior that masks the ruby pink rhubarb stems with are lurking within…

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shallot tatin

I’ve wanted to do a tarte tatin for a while, and was inspired a while back by Delia who made a red onion version. After acquiring a hefty amount of shallots yesterday (can’t resist a bargain) and unexpectedly remaining in London today when my attempt to go up to York was thwarted by a broken down train at Potter’s Bar (always Potter’s Bar) that sent Kings Cross into meltdown, I felt it was time to create this little gem. There is definitely a silver lining to every missed train. 

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Almond, cinnamon and meringue biscuits

Aside from incredible recipes, the best thing about the Rose Bakery’s ‘Breakfast, Lunch and Tea’ is the theory behind it, the instinctive nature of cooking and that ‘It is very important that you feel free to add different ingredients or change things as you go along. Our recipes are made with that in mind.’ This is the first recipe I tried from this book and have accordingly edited the ingredients to taste. Reminiscent of Germanic festivities, these biscuits have a macaroon-like centre of soft gooey goodness, encased with a thin layer of brittle tangy meringue.

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January Cabbage Soup

January. The month where the world becomes obsessed with dukan’s, dont’s and detoxes. Although I am not joining this low carb band wagon, this recipe is definitely a ‘balanced good for your self live longer’ option and really is penny saving when you look at the ingredients (what’s that I hear? More money for shoes?!).  Not only does it look healthy, it’s superbly tasty (yes, I know, descriptors little used in conjunction with the words ‘cabbage’ and ‘soup’)… 

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mmmince pies

The humble mince pie can be traced back to 13th century, from when the crusaders brought spices and exotics back from their bloody travels. Along with the Christmas pudding, this is the oldest culinary yule tide tradition. Although this longevity must be with good reason, I find it hard to consume more than one annually. In my opinion you should enjoy these little treat on a very selective basis…*

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mulled cider

Mulled cider is super exciting. I only discovered it last year whilst on a snow day from school, nestled in the local pub with time on my hands and a steamy glass clasped between them. This weekend’s christmas games night was a slightly less snowy opportunity to get festive and recreate a bit of last years magic… 

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warming winter cupcakes

I love the cold weather lashing outside as it gives me an excuse to make hearty wintery food. It’s the only time of year you can get away with consuming gloop, stoge and suet and get away with it. I’ve attempted to capture the essence of winter food in these cup cakes: making you feel snug and cosy inside with each bite!

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blackberry pancake tart

This scandinavian inspired pudding/brunch (pud-unch?) is a dish that featured during the photo shoot in July. The autumnal reddish-purple berries and golden pancake filling give it a really rustic look, which is pretty synonimous with Scandinavian culture and style… (well, that’s what the photo shoot was going for!).

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pain perdu aux raisins

When I smell pain perdu cooking (literally, ‘lost bread’), I’m transported back to a little old flat in Grenoble. This is where I first discovered this simple little dish, sitting around with other language assistants on a Sunday morning sipping coffee. It’s brilliance lies in the fact that it is not only delicious but reclaims stale bread from being otherwise thrown away…

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scandie pancakes



I need to confess: pancake wizard I am not.

This is Louis’ recipe (hence the odd measures). He makes up for all my lacking in pancake ability (and will tell you about how my last pancake attempt nearly resulted in arson… don’t worry not da teefin’ JD sort of arson).  

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red currant cupcakes

Mmmmm more cupcakes. It seems that this cupcake fixation has got quite out of hand. Whether it’s the nice weather (that I seem to mention in an incessantly British manner…) or the fact that I am now inundated with free time (school’s out), the end result is pretty tasty. This little number is a real tale of two halves as the sweetness of the cupcake contrast against the tart red currants. I guess this demonstrates, if anything, that opposites attract! 

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