tag:blogger.com,1999:blog-89153657449547928742024-03-18T02:13:54.360-07:00Stella's WardrobeStella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.comBlogger1531125tag:blogger.com,1999:blog-8915365744954792874.post-81092389345034815612024-03-13T09:26:00.000-07:002024-03-13T09:26:24.802-07:00SUPER SPEEDY VEGAN THAI RED CURRY NOODLE SOUP<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM30aKdyrMDSMg88W5p7OnEZh1gnVDlCSdVAKIBmsAQ6jY6rAhiaQA5xP7FGkM9FYJvoM6Fe-WeOhHoMqYGrMrVvKJrq62UBQ-fQrUhAd7d02IxTi1ZDKfKU0HjWQbzABqv_3Rqnzrq4Ef0OOT8e76u3DnuBQzIhOETJp4RILtv2XNqYU49GS650HwsAJZ/s3029/IMG_9466_VSCO_VSCO.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM30aKdyrMDSMg88W5p7OnEZh1gnVDlCSdVAKIBmsAQ6jY6rAhiaQA5xP7FGkM9FYJvoM6Fe-WeOhHoMqYGrMrVvKJrq62UBQ-fQrUhAd7d02IxTi1ZDKfKU0HjWQbzABqv_3Rqnzrq4Ef0OOT8e76u3DnuBQzIhOETJp4RILtv2XNqYU49GS650HwsAJZ/w638-h640/IMG_9466_VSCO_VSCO.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8YsG19WB9Cnz_j4We1Q5IEP_tdpBQOhvabEdShEZ7EjmwkpLiEZNmy9z4dsig4AWtjS8-qWq7iT5WVgC5lGtz4JmmvKu4Zhdqa-BfK0AYKMGlkAQFCyF-rnJiUgPO1Xyvpy4pDSvMbihBnrGee1XYO_5Osae_LpRXvD4r6htIb_k20533g9kGxuWuY0Y/s3004/IMG_9447_VSCO.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3004" data-original-width="2999" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8YsG19WB9Cnz_j4We1Q5IEP_tdpBQOhvabEdShEZ7EjmwkpLiEZNmy9z4dsig4AWtjS8-qWq7iT5WVgC5lGtz4JmmvKu4Zhdqa-BfK0AYKMGlkAQFCyF-rnJiUgPO1Xyvpy4pDSvMbihBnrGee1XYO_5Osae_LpRXvD4r6htIb_k20533g9kGxuWuY0Y/w638-h640/IMG_9447_VSCO.JPG" width="638" /></a></div><p>Thai red curry paste is one of my favourite Asian staples to cook with and I have used it as part of numerous recipes featured on the blog.</p><p>Still, I am always on the search of perfecting my Thai red curry broth and this vegan friendly, super speedy Thai Red curry noodle soup with Tofu, green veg and chopped peanuts may just be my new favourite and is ready to serve in less than 30 mins.</p><p>All the good stuff in a bowl and the perfect supper for a rainy day.</p><p>SERVES 2 </p><p><b><i><u>INGREDIENTS</u></i></b></p><ul style="text-align: left;"><li>3 Garlic Cloves</li><li>15g Fresh Ginger</li><li>¾ Shallot</li><li>200g deep fried tofu (available in Asian supermarkets)</li><li>1 tsp Soy Sauce</li><li>150 g Tenderstem Broccoli</li><li>150g mangetout</li><li>3 tbsp Thai Red Curry Paste</li><li> 600ml Water</li><li>1 tbsp agave</li><li>1 tbsp Sambal Oelek (available in Asian supermarkets)</li><li>1 tbsp smooth peanut butter</li><li>1 vegetable stock cube</li><li>1 vegan fish sauce</li><li>300g rice noodles</li><li>1 lime</li><li>1 can coconut milk</li></ul><div><div><b><i><u><br /></u></i></b></div><b><i><u>METHOD</u></i></b><br /><ul style="text-align: left;"><li>Add a splash of vegetable oil to a hot frying pan. </li><li>Add the diced shallot for 5 mins until softened. </li><li>Add the minced garlic and ginger and cook, stirring often, for 3 mins until fragrant but not browned. </li><li>Add the curry paste and cook for 2-3 mins, stirring often.</li><li>Add the water, sambal oelek, remaining soy sauce, stock cube, agave, peanut butter, vegan fish sauce and coconut milk to the pan, then simmer gently for 5 min.</li><li>Add the broccoli and mangetout and cook for 5 mins, then add the noodles and cook for 1 min, or until softened. </li><li>Add your fried tofu to warm through.</li><li>Divide between four bowls and serve topped with the chopped peanuts, coriander and plenty of lime zest and juice.</li><li>ENJOY!</li></ul></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-58410566473106437462024-02-26T03:52:00.000-08:002024-02-26T03:52:22.241-08:00COD TRAY BAKE WITH BUTTERBEANS, GREEN BEANS AND AIOLI<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSG3auGyHi8R-cqBuie4Bm1GpEnGJuYnGvNTWMnNiEHtCneQbuaXCq6YTLn9zCA9zKSbIkGJt1JPC62n3HdDvpT0uxLQMtjVCnu8JBSJYui9uhgTiK3x4iJ4g-qUdXBSiXK0T1P5k4z36VjHckYEi6c5xKW0mYwGlPF8s9RkVasKF0Q6GA_wGvL2uHSEQp/s2647/IMG_7397_VSCO_VSCO.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2647" data-original-width="2643" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSG3auGyHi8R-cqBuie4Bm1GpEnGJuYnGvNTWMnNiEHtCneQbuaXCq6YTLn9zCA9zKSbIkGJt1JPC62n3HdDvpT0uxLQMtjVCnu8JBSJYui9uhgTiK3x4iJ4g-qUdXBSiXK0T1P5k4z36VjHckYEi6c5xKW0mYwGlPF8s9RkVasKF0Q6GA_wGvL2uHSEQp/w640-h640/IMG_7397_VSCO_VSCO.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesj5izH1YBvLfC0zYOXdUwFSpg8SA57TuRa4HJKo1uZndWSzXYZCQkwvUysgtd_so9JXcdRbpPmKnfx6XQ-xYNmy4bWEJm_6Osm3dhCHJ0B5_HmTe9CLIIdPDSGrHitoBnkdT5nhKh3gmkWGIbYSExvWo3F_TMTQpDYtOo2Csi1VmKlYmT_vkDlofBVko/s2949/IMG_7364_VSCO_VSCO.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2814" data-original-width="2949" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesj5izH1YBvLfC0zYOXdUwFSpg8SA57TuRa4HJKo1uZndWSzXYZCQkwvUysgtd_so9JXcdRbpPmKnfx6XQ-xYNmy4bWEJm_6Osm3dhCHJ0B5_HmTe9CLIIdPDSGrHitoBnkdT5nhKh3gmkWGIbYSExvWo3F_TMTQpDYtOo2Csi1VmKlYmT_vkDlofBVko/w640-h610/IMG_7364_VSCO_VSCO.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_Ygs2qPOrSoc5fy2OFL8gTbipzyYVopzcGgOElRYnybAWg6GKofPfnTIUIzMXqs7D9hU3ed_ljH-sjPbxvR4l76tsyokiwp3ilV5H4CRfI-Ui9932w9YEl7kAePyDgTamB-V9KUPH7mX260OAW04AjdWo61L5eYoCMQFMfmWykY-M6Mw3yYbZ6JTUjrb/s3029/IMG_7400_VSCO_VSCO.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_Ygs2qPOrSoc5fy2OFL8gTbipzyYVopzcGgOElRYnybAWg6GKofPfnTIUIzMXqs7D9hU3ed_ljH-sjPbxvR4l76tsyokiwp3ilV5H4CRfI-Ui9932w9YEl7kAePyDgTamB-V9KUPH7mX260OAW04AjdWo61L5eYoCMQFMfmWykY-M6Mw3yYbZ6JTUjrb/w638-h640/IMG_7400_VSCO_VSCO.JPG" width="638" /></a></div><p>This is the perfect one-tray dinner that is healthy, packed full of flavour and super easy to make!</p><p>Filling, nutritious and ideal to set you up for the week ahead... a new favourite!</p><p>SERVES 2</p><b><i><u>INGREDIENTS</u></i></b><br /><ul style="text-align: left;"><li>2 cod fillets</li><li>1/2 white onion</li><li>1 clove of garlic</li><li>1/2 tsp dried oregano</li><li>1/2 tsp fennel seeds</li><li>400g drained butter beans</li><li>50ml white wine</li><li>1/2 vegetable stock cube</li><li>1/2 lemon</li><li>150g green beans</li></ul><br /><b><i><u>TO SERVE<br /></u></i></b><ul style="text-align: left;"><li>Bunch of dill</li></ul><br />FOR THE AIOLI<br /><ul style="text-align: left;"><li>Whole garlic bulb, roasted in the oven wrapped in foil for 40 mins</li><li>1/4 lemon</li><li>100g mayonaise</li></ul><br /><b><i><u>FOR THE GREEN BEAN SALSA</u></i></b><br /><ul style="text-align: left;"><li>50g green beans</li><li>1/2 lemon</li><li>1/2 tsp Dijon mustard</li><li>1/2 tsp honey</li><li>1/2 green chilli</li></ul><b><i><u>METHOD</u></i></b><br /><ul style="text-align: left;"><li>Rub the cod fillets each with around 1 tsp of table salt, then set aside, uncovered in the fridge.</li><li>If you have time, do this the night before, but even doing it at the start of the recipe will make a difference to how the fillets flake apart. </li><li>Heat the oven to 180°C fan.</li><li>Make the aioli. </li><li>Finely chop the roasted garlic and put into a small bowl and add the lemon juice, stir to combine, then add the mayo and season well.</li><li>Finely slice the onion and garlic. </li><li>Heat a large glug of olive oil in a deep saucepan over a medium-high heat. </li><li>Add the sliced onion along with a big pinch of salt and fry for 10 mins, until softened. </li><li>Add the garlic, dried oregano and fennel seeds. </li><li>Pour in the wine and allow to bubble until reduced by half. </li><li>Add the butter beans along with any water from the cans/jars. </li><li>Crumble in the stock cube and bubble away for 8-10 mins, until thickened.</li><li>Add the zest and juice of the lemon and season well, then stir in the green beans. Cook for a minute, then tip into a large roasting tray. </li><li>Nestle in the cod fillets and bake for 10 mins, until the cod is flaking apart.</li><li>While it cooks, make the salsa. </li><li>Finely slice the green beans and add to a bowl with the juice of the lemons, dijon and honey stir well. </li><li>Finely chop the green chilli and add the bowl along with 2 tbsp olive oil. Season well.</li><li>Remove the cod from the oven and serve, drizzled with salsa and with a dollop of aioli for everyone. </li><li>Serve the remaining lemon half, cut into wedges, on the side.</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-7412302014447732162024-02-16T04:47:00.000-08:002024-02-16T04:47:47.865-08:00PICI CACIO E PEPE WITH MARINATED EGG YOLK <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP__AgUsTOLL6vdTLsk75fCYftJlxyq3zladgFcb8akTg91skfBiB2xTWQiJDq_GfNHvaV6OfOmElo8_dBHpWCE7AD80RkIE6E0RsODDORX9OrxsZPcSn1jLHjwqYapu8iZA2vDpaMi2IctURJUj-prveZdQMIM97YhIB-bG5s3Tn8PTNNV4os0dEGyMma/s3029/IMG_5825_VSCO_VSCO.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP__AgUsTOLL6vdTLsk75fCYftJlxyq3zladgFcb8akTg91skfBiB2xTWQiJDq_GfNHvaV6OfOmElo8_dBHpWCE7AD80RkIE6E0RsODDORX9OrxsZPcSn1jLHjwqYapu8iZA2vDpaMi2IctURJUj-prveZdQMIM97YhIB-bG5s3Tn8PTNNV4os0dEGyMma/w638-h640/IMG_5825_VSCO_VSCO.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje87BRJQMeBvypKBs5RqCjs9LiPsCBrYGFlJFERTkqCP-jx8h0iaWefOxaN5KeDriZiWr7trPcLDW2nAmepuZ2vWbEgByuo54CR0hQpGpErdakgJ4YaNcr3f53kuG8eopE37BO9w4vg3tE-Jj0BP_NFBrxedZmZnhVAgus-rCtmAd_-6a6cOXQgu7hMAN7/s2457/IMG_5797_VSCO_VSCO.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2457" data-original-width="2454" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje87BRJQMeBvypKBs5RqCjs9LiPsCBrYGFlJFERTkqCP-jx8h0iaWefOxaN5KeDriZiWr7trPcLDW2nAmepuZ2vWbEgByuo54CR0hQpGpErdakgJ4YaNcr3f53kuG8eopE37BO9w4vg3tE-Jj0BP_NFBrxedZmZnhVAgus-rCtmAd_-6a6cOXQgu7hMAN7/w640-h640/IMG_5797_VSCO_VSCO.JPG" width="640" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mhy6Vnlgz2hyFS974Iob74swtwUOkVA-VXjns01wNQXe7wJiXpGtmePA_MY6CmIrdc7TFX8F0gIKW9jMUK2ZjNrBnd0Oa_chnIMtkGgZizO4C94t79cO2neZW5Cror10Seymp6SpfXxU9tNfmyup6oZNiDU0HHgzPFaPWTiyFBKYwBKDBFd9k4yl_PHD/s3029/IMG_5806_VSCO.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mhy6Vnlgz2hyFS974Iob74swtwUOkVA-VXjns01wNQXe7wJiXpGtmePA_MY6CmIrdc7TFX8F0gIKW9jMUK2ZjNrBnd0Oa_chnIMtkGgZizO4C94t79cO2neZW5Cror10Seymp6SpfXxU9tNfmyup6oZNiDU0HHgzPFaPWTiyFBKYwBKDBFd9k4yl_PHD/w638-h640/IMG_5806_VSCO.JPG" width="638" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ERyzzEOSpuPwgNL40zZgguPPVHd5yt6Hxr1ZijyQ2rIQHkR41TchtR-Jw6IKCMZOBtzb5nAcxHp98NWdNIO63Y2GBpAAjvDDoKcOrARyF10ktB-5LO9mFZyvggLmGoa8rxkKfaAXZidlpjo5jdf1MaWZpjuHwLQtWX6CWTK57Bm0VWHwtlVhYJepGhOk/s2638/IMG_5766_VSCO_VSCO.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2638" data-original-width="2635" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ERyzzEOSpuPwgNL40zZgguPPVHd5yt6Hxr1ZijyQ2rIQHkR41TchtR-Jw6IKCMZOBtzb5nAcxHp98NWdNIO63Y2GBpAAjvDDoKcOrARyF10ktB-5LO9mFZyvggLmGoa8rxkKfaAXZidlpjo5jdf1MaWZpjuHwLQtWX6CWTK57Bm0VWHwtlVhYJepGhOk/w640-h640/IMG_5766_VSCO_VSCO.JPG" width="640" /></a></div>This seriously insta hyped dish from Carbone, a hip restaurant in Paris, has been flooding my feed for the last few fashion weeks, and I have been craving it ever since I laid my eyes on this bowl of homemade, luscious pici pasta with cacao e Pepe sauce and marinated egg yolk online.<div><br /></div><div>I was therefore super excited when I found a make-at-home version that was super fun and surprisingly easy to make!</div><div><br /></div><div>A real show stopper of a recipe and almost as good as having the original dish in Paris (almost!).</div><div><br /></div><div><br /><b><i><u>INGREDIENTS</u></i></b><div><br /></div><div>Marinaded Egg Yolks<div><ul style="text-align: left;"><li>2 Egg yolks</li><li>Soy sauce enough to cover the egg yolks half way</li></ul>Pici</div><div><ul style="text-align: left;"><li>2 1/4 cups flour using 00 flour </li><li>3/4 cup warm water with a pinch of salt</li><li>2 tbsp olive oil</li></ul></div><div>Cacio e pepe</div><div><ul style="text-align: left;"><li>~1 cup of reserved pasta water</li><li>2-3 tsp freshly ground pepper</li><li>2 tbsp unsalted butter</li><li>1/2 cup pecorino and 1/2 cup parmesan cheese</li></ul><br /></div></div><b><i><u>METHOD</u></i></b><br /><ul style="text-align: left;"><li>Marinade Egg Yolks: Separate the egg yolks from the egg whites and cover with soy sauce in a bowl. </li><li>Cover with plastic wrap and set in the fridge for 2 hours.</li><li>For the dough in a large mixing bowl or on a clean surface, add the flour and make a well in the middle. </li><li>Add a drizzle of olive oil, and then gradually add the warm water mixed with a bit of salt to the well. </li><li>Mix with a fork and continue to add water until the dough starts to come together.</li><li>Once the dough begins to form, transfer it to a clean and floured surface and knead for about 10 minutes. It should become smooth and elastic.</li><li>Cover with plastic wrap and let rest for at least 30 minutes.</li><li>After resting the dough, cut into small pieces (about the size of a walnut) and roll and stretch each piece between your palms to form the Pici noodles. </li><li>The motion should be similar to rolling a piece of Play-Doh into a rope shape. </li><li>Keep them covered in some flour so they don’t stick together.</li><li>Once all the Pici are rolled, you can cook them immediately or dry them for later use. </li><li>To dry them, lay them out in a single layer on a floured surface or a parchment-lined baking sheet and let them air dry for a couple of hours.</li><li>If cooking right away, get a large pot of water boiling (just lightly salt since we already salted the dough) and boil for only a few minutes.</li><li>For the sauce toast peppercorns in a dry frying pan for a few minutes and then grind up.</li><li>Take some of the starchy pasta water that the pici is boiling in and ladle into a separate pan over medium heat. </li><li>Add the toasted pepper and two knobs of butter. </li><li>Stir until this comes together, then add the al dente pici pasta and stir again for another minute.</li><li>Add the parmesan and pecorino cheese and let sit for a minute without stirring. </li><li>Remove the pan from the heat, let sit for one more minute and then give a final stir so it all comes together.</li><li>Plate and serve with marinaded egg yolk!</li></ul></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-73950985617732252972024-01-31T14:45:00.000-08:002024-01-31T14:45:45.628-08:00FRENCH ONION RAMEN<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUruLpFRGQnre81Vr_XLTjW20Sg4fWnvv6zAk3jo7oS5DDSxtATN_Yha9kZqU7tJN4Zu8vYfUjxwqi_hycK-wLQVUUnNj9Ksrvoyz_czMhbu_Ogm2eAWrXBnOZqtAZiijSU_gSZxRdXmvb5ks4OwM10LbUUpsUEPcRwbHkJ_D1smx4Q6d2BaegIsFM5L0/s2850/IMG_4409_VSCO.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2850" data-original-width="2846" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUruLpFRGQnre81Vr_XLTjW20Sg4fWnvv6zAk3jo7oS5DDSxtATN_Yha9kZqU7tJN4Zu8vYfUjxwqi_hycK-wLQVUUnNj9Ksrvoyz_czMhbu_Ogm2eAWrXBnOZqtAZiijSU_gSZxRdXmvb5ks4OwM10LbUUpsUEPcRwbHkJ_D1smx4Q6d2BaegIsFM5L0/w640-h640/IMG_4409_VSCO.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jZGOF5II3iqXiZhnFeQDJo6i5Urw7YA5pH7UTuAmvjpvzYOjqT10WGMYGGkT5GbZOpUi7p6PThd3yGUgquIhLqNVlqrEXs-sTOSxQlAytzmcUkpOv45jw_sNWrajzmWXLtFJIdQVDn2XHJUovwSB9aVJ-kqis0U0hNViAjVY_5FChy-gi27g2brH_Dn8/s2853/IMG_4396_VSCO.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2853" data-original-width="2849" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2jZGOF5II3iqXiZhnFeQDJo6i5Urw7YA5pH7UTuAmvjpvzYOjqT10WGMYGGkT5GbZOpUi7p6PThd3yGUgquIhLqNVlqrEXs-sTOSxQlAytzmcUkpOv45jw_sNWrajzmWXLtFJIdQVDn2XHJUovwSB9aVJ-kqis0U0hNViAjVY_5FChy-gi27g2brH_Dn8/w640-h640/IMG_4396_VSCO.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeg4_S85YuPQSVow1c3AKYOj66K0IXBr2BNmE4_1vBTErlQitIKd4eykuA2FmWjBW-FAYl5IbpmXeoOfQm4ndw2CW7OmB3Ty5G77lFvSeovVg2H-P9QxmXVyPBurIHZLG8v34g79py2syC7mh9v1vmML-EevOoU1s2W6hiOpYtFKhvHui0WAIIdbpN9Ga9/s3029/92BC73CA-AC48-4C3D-8D6B-CA0F10E402B7_VSCO.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeg4_S85YuPQSVow1c3AKYOj66K0IXBr2BNmE4_1vBTErlQitIKd4eykuA2FmWjBW-FAYl5IbpmXeoOfQm4ndw2CW7OmB3Ty5G77lFvSeovVg2H-P9QxmXVyPBurIHZLG8v34g79py2syC7mh9v1vmML-EevOoU1s2W6hiOpYtFKhvHui0WAIIdbpN9Ga9/w638-h640/92BC73CA-AC48-4C3D-8D6B-CA0F10E402B7_VSCO.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>If a French onion soup and a Japanese ramen would have a baby it would be this banging recipe which may just be my favourite fusion recipe!</p><p><b><i><u>INGREDIENTS</u></i></b></p><ul style="text-align: left;"><li>2 tbsp Unsalted Butter</li><li>2 tbsp Vegetable Oil</li><li>4 r LargOnions</li><li>4 Garlic Cloves</li><li>125 ml White Wine</li><li>2 Sprigs Thyme</li><li>400g Ramen Noodles</li></ul><br /><b><i><u>FOR THE STOCK</u></i></b><br /><ul style="text-align: left;"><li>1 tbsp Honey</li><li>2 tbsp Dark Soy Sauce</li><li>1 tbsp Fish Sauce</li><li>1 Beef Stock Cube (I used a "beef flavour" veggie version)</li><li>800 ml Water</li><li>¼ tsp Ground White Pepper</li></ul><br /><i><u><b>TO SERVE</b></u></i><br /><ul style="text-align: left;"><li>Cheddar Cheese</li><li>2 tbsp Onions</li><li>4 tbsp Crispy Shallots</li><li>2Egg Yolks</li><li>2 tbsp Salted Butter</li><li>2 tbsp Toasted Sesame Seeds</li><li>2 tbsp Sesame Oil</li><li>2 tbsp Lemon Juice</li></ul><div><br /></div><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Remove the tops and bottoms of the onions, then slice in half and remove the skins, setting the skins aside for later. </li><li>Finely slice all the onions along the grain (this will help keep their shape later), then peel and slice the garlic.</li><li>Add the butter, vegetable oil, onions, garlic and 1 tsp salt to a lidded medium-sized pot set over a high heat. </li><li>Stir until all the butter has melted. </li><li>Add a lid and reduce the heat to low. </li><li>Leave to steam for 20 mins, checking and stirring after 10 mins to ensure no burning. </li><li>Meanwhile, combine all the stock ingredients plus a pinch of salt in a large jug. </li><li>Set aside. </li><li>Cook the noodles following pack instructions, then drain and rinse in cold water. </li><li>Set aside.</li><li>Once the onions have been cooking for 20 mins, pour in the wine and increase the heat to high. </li><li>Cook for 5 mins, stirring occasionally, until all the liquid has evaporated and the onions have slightly darkened and caramelised. </li><li>Add all the stock mixture and thyme, then stir well. </li><li>Lay the reserved onion skins on top of the ramen, put a lid on and reduce the heat to low. </li><li>Simmer for 10 mins. </li><li>Remove the onion skins from the pot and discard. </li><li>Add 2 tbsp grated cheddar and 2 tbsp lemon juice to the ramen, then mix well. </li><li>Ladle the onion soup into two serving bowls, then divide the noodles between the bowls, letting them sit on the surface of the soup. </li><li>Grate over a nest of cheddar cheese, top with the chilled diced raw onions, then carefully add 1 raw egg yolk per person. </li><li>Finish with toasted sesame seeds, toasted sesame oil and enjoy!</li></ul><div><div><br /></div></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-7317709114660533552024-01-24T15:36:00.000-08:002024-01-24T15:36:48.085-08:00HOISIN NOODLES WITH CRIPSY MUSHROOMS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkb82BsGZX8hD1zDhKetU_sTJyCZrz1x2p9gcJCLLZaM3lWz_F1Monk-J4ZtOANkthD0fMIlJzZD-2xA_C_hEGHIC6KiWmobLyz_j3IxaCrtBa1SqWadMCMBb9JZjlRfsLsvaUleBgbVgHosNzzHs932Uz3cOhNVGqF-DR5-SLR9ylZgPbLxBvziesaBb4/s3029/DDE0123B-17A4-47A2-9126-7A489CA8F7CE.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkb82BsGZX8hD1zDhKetU_sTJyCZrz1x2p9gcJCLLZaM3lWz_F1Monk-J4ZtOANkthD0fMIlJzZD-2xA_C_hEGHIC6KiWmobLyz_j3IxaCrtBa1SqWadMCMBb9JZjlRfsLsvaUleBgbVgHosNzzHs932Uz3cOhNVGqF-DR5-SLR9ylZgPbLxBvziesaBb4/w638-h640/DDE0123B-17A4-47A2-9126-7A489CA8F7CE.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMY93AXlDJnb4Oswj8b73WhP8LnQHUJ0So9m_OaPCS3t7Mkrn-ZVMQ36G0waCzxmUMEtqN9fCeEaP9wxUsny8ZhL5xlBE3kkp6yi6ZUHHGsx_1Qfm415r0PCjuOt46sNfxHoFfSmLH_tSuGfklWtegQZHuahYziRRxe7x7Q4IOnxpE4Ar-J1HdXd5QEg4h/s2641/CCF0FC07-A8D4-4CD2-B3FC-02B1E684661B.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2641" data-original-width="2637" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMY93AXlDJnb4Oswj8b73WhP8LnQHUJ0So9m_OaPCS3t7Mkrn-ZVMQ36G0waCzxmUMEtqN9fCeEaP9wxUsny8ZhL5xlBE3kkp6yi6ZUHHGsx_1Qfm415r0PCjuOt46sNfxHoFfSmLH_tSuGfklWtegQZHuahYziRRxe7x7Q4IOnxpE4Ar-J1HdXd5QEg4h/w640-h640/CCF0FC07-A8D4-4CD2-B3FC-02B1E684661B.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd7m2OoF2F0aNhdFngF8AXApvMLogJrBWLmUvbhav91e_SZvBncQSVDr1_u5klkuzKtXYBeTk3XkcSTGeL3y35HuDAnoArcF0YzZk4YPKK4sIWCOpZ3xF8MOOPJqJFXKiucBq36OEcIboMjF_zlti-DvfiDRJ0PB7TuVxH0RHbhxHV2cHdzTFB2YEU2A2O/s2507/D2C74149-3282-454B-BEC3-0F03C0B636C4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2507" data-original-width="2504" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd7m2OoF2F0aNhdFngF8AXApvMLogJrBWLmUvbhav91e_SZvBncQSVDr1_u5klkuzKtXYBeTk3XkcSTGeL3y35HuDAnoArcF0YzZk4YPKK4sIWCOpZ3xF8MOOPJqJFXKiucBq36OEcIboMjF_zlti-DvfiDRJ0PB7TuVxH0RHbhxHV2cHdzTFB2YEU2A2O/w640-h640/D2C74149-3282-454B-BEC3-0F03C0B636C4.JPG" width="640" /></a></div><p>When I was still eating poultry many, many years ago I used to LOVE hoisin duck in all its forms (particularly the Pret duck wrap) so I loved the idea of hoisin noodles topped with veggie friendly, and addictively crunchy and moorish deep fried shredded mushrooms.</p><p>Deep frying sounds like a faff but is super quick and easy to and so worth it for the end result, a sort of luxe takeaway done at home that is a new favourite!</p><p><b><i><u>SERVES 2</u></i></b></p><ul style="text-align: left;"><li>200g Oyster Mushrooms</li><li>3 tbsp Cornflour</li><li>1 tsp Salt</li><li>1 tsp Chinese 5 Spice</li><li>3 tbsp Hoisin Sauce</li><li>1 tbsp Tahini</li><li>3 tbsp Soy Sauce</li><li>1 tbsp Dark Soy Sauce</li><li>2 tbsp Sesame Oil</li><li>400g Egg Noodles</li><li>5 Cloves Garlic</li><li>50g Spring Onions</li><li>1 Red Chilli</li><li>3cm Ginger</li><li>100g Sugar Snap Peas</li><li>Vegetable Oil</li></ul><div><b><i><u><br /></u></i></b></div><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Tear the oyster mushrooms into small pieces. </li><li>Combine the cornflour, salt and five-spice powder in a bowl. </li><li>Toss this with the mushrooms until evenly coated.</li><li>Fill a wok with some vegetable oil and bring it to medium heat, add in the mushrooms and fry for 5 mins until very crispy.</li><li>Make the sauce by combining the hoisin sauce, tahini, light soy sauce, sesame oil, and dark soy sauce.</li><li>Cook your noodles according to the package instructions, then run them under cold water</li><li>Finely chop the garlic, spring onions, chilli and ginger. Slice up the sugar snap peas.</li><li>Remove the oil from the wok and wipe clean. Get the wok back on the heat and add in a big drizzle of oil. </li><li>Fry off the spring onions, ginger, garlic and chilli until fragrant for 2 mins.</li><li>Then add in the sugar snap peas and noodles and toss around in the aromatics, add in the sauce and give it another toss so they are evenly coated. </li><li>Serve it up in bowls and top with your crispy mushrooms and enjoy.</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-32805507290817445762024-01-21T00:47:00.000-08:002024-01-21T00:47:30.942-08:00MISO MUSHROOMS WITH SWEET POTATO MASH & MISO GRAVY<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAA1jQZ5OerdYrNilhYx0NgNFgynNgzC2OBicThnaqTiAPFlRyDcwty0KIkGTIVDKEZsst-yzPfCa46blvpmch5h7y1sKFCT-YecUjpeZjYyNjCs76MLtS32Q77QRnTTSCpoPWfKhbsm_h5mltaKMrbMw5io0HINB2A-wwXNNtHcQhjzc3JGwZ4Pj3mLB/s3029/D9004831-E1A3-420B-B3D6-E9AE19332556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAA1jQZ5OerdYrNilhYx0NgNFgynNgzC2OBicThnaqTiAPFlRyDcwty0KIkGTIVDKEZsst-yzPfCa46blvpmch5h7y1sKFCT-YecUjpeZjYyNjCs76MLtS32Q77QRnTTSCpoPWfKhbsm_h5mltaKMrbMw5io0HINB2A-wwXNNtHcQhjzc3JGwZ4Pj3mLB/w638-h640/D9004831-E1A3-420B-B3D6-E9AE19332556.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCw2utrOfho6f9WVjMwXoIaHLc230iYGPFSK4SAqwzfnnwSYnWO6po060t9PMDAo8E4d0yjPanweyn5TZfInn7NBztU_d7bWK-61L9brsj2sQbxJvRelrMV7FpvSIQjPiCEYwbOi9Xhq7_IVzcbXuxKUlpJ8YMg9l9VGV33SzZS15kKHcPZZcK3qc-1pLI/s2800/D06D7A48-270D-4C9F-92E1-6E50F7DA2C3A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2800" data-original-width="2796" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCw2utrOfho6f9WVjMwXoIaHLc230iYGPFSK4SAqwzfnnwSYnWO6po060t9PMDAo8E4d0yjPanweyn5TZfInn7NBztU_d7bWK-61L9brsj2sQbxJvRelrMV7FpvSIQjPiCEYwbOi9Xhq7_IVzcbXuxKUlpJ8YMg9l9VGV33SzZS15kKHcPZZcK3qc-1pLI/w640-h640/D06D7A48-270D-4C9F-92E1-6E50F7DA2C3A.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8vOiGKNRWLwzMefMnxVGHy9S6W3WO-sxE2qco9Rq8NL7jAnJQVta4VCQ3zRBFjZ6X1DfgepH44d8xxF0sDIgPS0ARssMkMYcWib5b7sEsETPiKvXVrOww8KcfMq47Vo7TKwE6pm45rOPrVEjLvc8aGK5H13Bdm4-zcSAX7rVvXyDQVRGyI6GxljAWM7_/s1184/1B4E56CE-7AC2-4297-8154-0D630012DC2B.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1184" data-original-width="1179" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8vOiGKNRWLwzMefMnxVGHy9S6W3WO-sxE2qco9Rq8NL7jAnJQVta4VCQ3zRBFjZ6X1DfgepH44d8xxF0sDIgPS0ARssMkMYcWib5b7sEsETPiKvXVrOww8KcfMq47Vo7TKwE6pm45rOPrVEjLvc8aGK5H13Bdm4-zcSAX7rVvXyDQVRGyI6GxljAWM7_/w638-h640/1B4E56CE-7AC2-4297-8154-0D630012DC2B.JPG" width="638" /></a></div><p></p><p>This is quite possibly the best healthy, vegan and gluten free comfort food that I have ever had.</p><p>In fact it feels like almost like a roast dinner for vegetarians, yet is packed full of the good stuff and may just be my dish of the winter!!</p><p>You GOT to make this!</p><p>SERVES 2 </p><p>INGREDIENTS</p><ul style="text-align: left;"><li>2 tbsp sunflower or vegetable oil, plus 1 tsp</li><li>2 tbsp red miso</li><li>1 garlic clove, crushed</li><li>15 sage leaves, 5 finely chopped</li><li>4 portabella mushrooms, stalks trimmed</li><li>4 large sweet potatoes, peeled and chopped</li><li>6 tbsp Oatly Creamy Oat single cream alternative</li><li>300ml vegetable Stock</li><li>1 tbsp maple syrup</li><li>1 tsp cornflour, mixed with 1 tsp cold water</li><li>Swiss chard, pan fried in some oil</li></ul><div><b><u><i>METHOD</i></u></b></div><ul style="text-align: left;"><li>Mix 1 tbsp oil, 1 tbsp miso, the garlic and chopped sage; brush over the mushrooms. </li><li>Boil the potatoes in a covered pan of salted water for 10-12 minutes, until very soft. </li><li>Drain and mash to a smooth purée. </li><li>Stir in the cream alternative; season. </li><li>Preheat the oven to 140˚C, gas mark 1.</li><li>Meanwhile, fry the sage leaves in 1 tbsp oil for 2-3 minutes until crisp. </li><li>Drain on kitchen paper; keep warm. </li><li>Wash out the pan, then boil the stock, the remaining 1 tbsp miso and the maple syrup for 10 minutes, until reduced to 175ml.</li><li> Set aside.</li><li>Heat the remaining 1 tsp oil in an ovenproof non-stick frying pan. </li><li>Fry the mushrooms, stalk-side down, on a medium-high heat for 2 minutes, pressing now and again with a fish slice, until deep golden. </li><li>Turn, cook for 2 minutes, then put in the oven for 10 minutes.</li><li> Reheat the gravy, add any mushroom juices and whisk in the arrowroot or cornflour. </li><li>Simmer until glossy and a little thick. </li><li>Season and serve with the veg, sage and mushrooms.</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-60482602952352538202024-01-15T04:55:00.000-08:002024-01-15T04:55:15.007-08:00THREE BEAN CHIPOTLE CHILLI <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsGloFz1m3QmGLcCLvERsk1OZ_kGfGzPD8Z2hZcb73tgFBOekekwxwTtt30Cbgj5KzKxvkEK6ZB_V1z2vGQw8soODj22C9o_wDWlv6kEkK4n8AuII61J1-OsjVSwNf1y4QDlNnX_qRRuVORdKNtt96WNOR8z0v6VnIAA2-dWCiLOmsIy3ZKuv9-IbTG33/s3029/126D090C-A884-4A95-A9B6-63E0D8A099A7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsGloFz1m3QmGLcCLvERsk1OZ_kGfGzPD8Z2hZcb73tgFBOekekwxwTtt30Cbgj5KzKxvkEK6ZB_V1z2vGQw8soODj22C9o_wDWlv6kEkK4n8AuII61J1-OsjVSwNf1y4QDlNnX_qRRuVORdKNtt96WNOR8z0v6VnIAA2-dWCiLOmsIy3ZKuv9-IbTG33/w638-h640/126D090C-A884-4A95-A9B6-63E0D8A099A7.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigKPfNoXvBAsVrbm0rkpvX6-s6Sjp8zBfcn8g59ITW0FB0FvSZDxP8VJMO5Ro1-EVggFUeq2f5t_pC08NvYgODC5sqwFYtmsYmGy8xlBBH8tIxbAVpY_BXeqzwLur_ib-0SjQHXxxY9AVOrATMsbulleI2CbJVDhxkaJwUyinY97hj0WC3whx68HpmQ7VB/s3029/E023448D-B9B6-49FD-92AF-556B3D2D4A38.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigKPfNoXvBAsVrbm0rkpvX6-s6Sjp8zBfcn8g59ITW0FB0FvSZDxP8VJMO5Ro1-EVggFUeq2f5t_pC08NvYgODC5sqwFYtmsYmGy8xlBBH8tIxbAVpY_BXeqzwLur_ib-0SjQHXxxY9AVOrATMsbulleI2CbJVDhxkaJwUyinY97hj0WC3whx68HpmQ7VB/w638-h640/E023448D-B9B6-49FD-92AF-556B3D2D4A38.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSrwIpDbbHr7-GVnbakFBHI39o5p-_gNX7OX_vDYAwkV1KqXcL4nzJfCw6dfVs4pjS9jwmQT19OJOdItmcZbzqmVoHJO8-9BZkxMNyPRm6OkABW5a_8i15K9zMoNcKfcG80oHBV-vSjJu6gRwHx5gZp3oLulLj2cYfoYU99VXmZ9GCraq7PgSFN0IT45Rl/s2633/0FD683C9-569B-45A0-9DAA-3603D77AD5AB.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2633" data-original-width="2629" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSrwIpDbbHr7-GVnbakFBHI39o5p-_gNX7OX_vDYAwkV1KqXcL4nzJfCw6dfVs4pjS9jwmQT19OJOdItmcZbzqmVoHJO8-9BZkxMNyPRm6OkABW5a_8i15K9zMoNcKfcG80oHBV-vSjJu6gRwHx5gZp3oLulLj2cYfoYU99VXmZ9GCraq7PgSFN0IT45Rl/w640-h640/0FD683C9-569B-45A0-9DAA-3603D77AD5AB.JPG" width="640" /></a></div><p>It is positively FREEZING outside and with that definitely the season for soups, stews and other hearty bowls.</p><p>This three bean chilli hit the spot perfectly when I made the other weekend - healthy, warming and if you omit the yogurt also totally vegan!</p><p>Plus any leftovers make an excellent next day lunch...what is not to love!!</p><p>SERVES 3</p><p><b><i><u>INGREDIENTS</u></i></b></p><ul style="text-align: left;"><li>2 tablespoons olive</li><li>2 medium onions, chopped</li><li>4 garlic cloves, minced</li><li>2 tablespoons chilli powder </li><li>1 tablespoon chipotle chilli powder</li><li>1 tablespoon smoked paprika</li><li>1 tablespoon dried oregano</li><li>2 teaspoons ground cumin</li><li>1/2 teaspoon ground cinnamon</li><li>1/2 teaspoon cayenne pepper</li><li>Salt & pepper</li><li>1 tube tomato puree</li><li>2 red peppers, seeded and chopped</li><li>2 carrots, chopped </li><li>3-4 cups vegetable broth</li><li>1 can crushed tomatoes</li><li>2 tablespoons Worcestershire sauce </li><li>1 can butter beans</li><li>1 can black beans</li><li>1 can kidney beans</li><li>yogurt, cheddar cheese, avocado & coriander for serving</li></ul><div><div><br /></div><div><b><i><u>METHOD<br /></u></i></b><ul style="text-align: left;"><li>Heat the olive oil in a large skillet over medium heat. </li><li>When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. </li><li>Cook 5 minutes, until very fragrant. </li><li>Stir in the tomato puree, peppers, and carrots. </li><li>Cook another 5 minutes. </li><li>Pour in 2 cups broth, the tomatoes, Worcestershire sauce, and all 3 cans of beans. </li><li>Season with salt and pepper. </li><li>Partially cover and simmer over medium-low heat for 1 hour. </li><li>If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. </li><li>Ladle the chili into bowls. </li><li>Top with yogurt, cheese, avocado, coriander and ENJOY! </li></ul></div><div><br /></div></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-68554157658772190742024-01-10T15:24:00.000-08:002024-01-10T15:24:59.750-08:00ALASKAN SALMON CAESAR SALAD<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7lgJ2bUHpEWjUFBCvEA1JiFm0cTYwlu0Yw11qqcPVrPy534-RSguxRqtLUql7MPxw1-5vZolBLEENMeQAvYbLW6HAmq-TXcgA9JQUUyfwxICHDH2_UZI2gKr68_HR1_Qy0rsB-nKXYo-BC2p_66RLGd-JsldOOzcru-VHA56_uKqm5cu-w4zYvx2Xz-T/s3029/1F89B471-7C8E-4F0E-9FC5-B229730DE682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ7lgJ2bUHpEWjUFBCvEA1JiFm0cTYwlu0Yw11qqcPVrPy534-RSguxRqtLUql7MPxw1-5vZolBLEENMeQAvYbLW6HAmq-TXcgA9JQUUyfwxICHDH2_UZI2gKr68_HR1_Qy0rsB-nKXYo-BC2p_66RLGd-JsldOOzcru-VHA56_uKqm5cu-w4zYvx2Xz-T/w638-h640/1F89B471-7C8E-4F0E-9FC5-B229730DE682.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-JQdWmUvkrhHkiEvrm2v8PmPAtF02tOKwjaIdW1IWjd3GTuHZ5DnSvax1CZB9Rz9gUEATwUdDM-KFeZidLpWsuVoMtSJ9ULtoUe7-ZaqP6Z3MbzJsDsQmbldqA1X4011Urqv-PhEtt5vZxxLUtKbLhDN0O1RozdmPgDYwFO84ddsL-yhxEfE7hH6zf5u2/s2672/4EB3EFE0-E150-43CE-BC36-32CB890CFB89.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2672" data-original-width="2668" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-JQdWmUvkrhHkiEvrm2v8PmPAtF02tOKwjaIdW1IWjd3GTuHZ5DnSvax1CZB9Rz9gUEATwUdDM-KFeZidLpWsuVoMtSJ9ULtoUe7-ZaqP6Z3MbzJsDsQmbldqA1X4011Urqv-PhEtt5vZxxLUtKbLhDN0O1RozdmPgDYwFO84ddsL-yhxEfE7hH6zf5u2/w640-h640/4EB3EFE0-E150-43CE-BC36-32CB890CFB89.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPeM7CTw-QaczYxpXmzZ_0FZNHE5BgGapwljJ5yyYl4qUBCxUi5qx8vEfap5LGsQN8a491tEADiseLQMC_vUH9G1oS2dPhpG2tTPJ4lqUQn0Q9snpH8k3TueYIBbYeAw38AYUF5HkCqRW9mW_ZduOpxfRlMwlZFefpSgCLnaHXRYTZwjAE184kuyxNHpP/s2349/1EE37936-FC83-41EF-B0F9-D54DE2DDFA9C.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2349" data-original-width="2348" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPeM7CTw-QaczYxpXmzZ_0FZNHE5BgGapwljJ5yyYl4qUBCxUi5qx8vEfap5LGsQN8a491tEADiseLQMC_vUH9G1oS2dPhpG2tTPJ4lqUQn0Q9snpH8k3TueYIBbYeAw38AYUF5HkCqRW9mW_ZduOpxfRlMwlZFefpSgCLnaHXRYTZwjAE184kuyxNHpP/w640-h640/1EE37936-FC83-41EF-B0F9-D54DE2DDFA9C.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ0MbAVCmFTfRS0hY6h1q6xqW7RvfoMxSensC3b-3l2y-DIuFMRrromy_1p735hB0Hb9o2rmGdzx34UT_EFr4CbbKP4E6ZCeuv62hNvInNhOQgVWxnmekR8-A0dF-NAMoxMIPSsm5FLJlbB4x074YbriNf04OteMjsBg0nXbiQDABz96bEPBgjwWYb7K9/s3029/3F7C8596-2842-4E8D-AC8A-00EAC5F553C0.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ0MbAVCmFTfRS0hY6h1q6xqW7RvfoMxSensC3b-3l2y-DIuFMRrromy_1p735hB0Hb9o2rmGdzx34UT_EFr4CbbKP4E6ZCeuv62hNvInNhOQgVWxnmekR8-A0dF-NAMoxMIPSsm5FLJlbB4x074YbriNf04OteMjsBg0nXbiQDABz96bEPBgjwWYb7K9/w638-h640/3F7C8596-2842-4E8D-AC8A-00EAC5F553C0.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>The one thing my body is craving after all the festive indulgence is fresh, tasty and veggie packed cooking and this Caesar salad with a wonderful Alaskan salmon twist may just be my new favourite salad!!</p><p>Massaged cavelo Nero, baked Alaskan salmon, avocado and the most delish homemade Caesar dressing come together for one heck of a wow factor salad that is healthy but still totally satisfying.</p><p>Perfect to brighten up a dreary January supper.</p><div><b><i><u>INGREDIENTS</u></i></b></div><ul style="text-align: left;"><li>2 wild Alaskan salmon fillets</li><li>1 Bulb of garlic</li><li>50g Sunflower Seeds</li><li>1 tbsp Worcestershire Sauce</li><li>2 Lemons</li><li>350g Cavolo Nero</li><li>4 Anchovies</li><li>2 Eggs</li><li>2 tbsp Horseradish</li><li>2 Avocado</li><li>40 g Parmesan</li><li>Olive Oil</li><li>Vegetable Oil</li></ul><div><b><i><u><br /></u></i></b></div><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Preheat the oven to 180°C/356°F. </li><li>Wrap the garlic bulb in baking paper and roast in the oven for 45 minutes until soft and tender.</li><li>Meanwhile, mix the sunflower with the Worcestershire sauce, a tsp olive oil and a pinch of salt. </li><li>Fry in a non-stick frying pan until golden and crispy, for about 2 minutes. </li><li>Once they are done, put them on a plate to cool down.</li><li>Put your salmon fillets on a baking tray, season with half a lemons juice, salt, pepper, olive oil and a splash of water. </li><li>Rub together, cover with foil and bake for 6 minutes.</li><li>Prepare the cavolo nero. </li><li>Shred the leaves with your hands, remove the central stem and place in a salad spinner to clean. </li><li>Add in a splash of water and give it a good spin. </li><li>Once washed, put the leaves into a large bowl, squeeze in the juice of a lemon, salt, pepper and olive oil. Use your hands to massage the juices into the leaves, breaking down the textures. </li><li>Do this for a couple of minutes.</li><li>Time to make the dressing. </li><li>Once your garlic is cooked, remove, peel back the skin and with a knife, squish out the roast garlic within. Once all the garlic is squeezed out, discard of the skins. </li><li>Chop the garlic up until you have a nice smooth paste.</li><li>Grate your parmesan and chop your anchovies (saving the oil from the tin). </li><li>Add both into a bowl along with the garlic paste, egg yolks, anchovy oil, horseradish, squeeze of half a lemons juice, salt and pepper. </li><li>Stir together and add in 2 tsp of olive oil and 2 tsp of vegetable oil to get the right consistency.</li><li>Slice up the avocado and add into the cavolo nero with the 2/3 of the garlicky dressing. </li><li>Toss together. </li><li>Break up the salmon fillets with a fork, into small flaked chunks.</li><li>Build up the salad on each plate, starting with the dressed leaves and avocado, then the flaked salmon. Then, drizzle over more dressing on each plate, sprinkle over the Worcester sauce seeds and the leftover parmesan. </li><li>ENJOY!</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-70874090575285003952023-12-21T04:49:00.000-08:002023-12-21T04:50:11.868-08:0015 MINUTES SMOKED SALMON, CREME FRAICE & CORNICHON GNOCCHI<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7AHIj6nsMc2o6dA2vWBVZbxtileJjM72WL2ZFsSqqQVwsx226eohQtqpHkdiUHlJ3TNV3d8fD3-FVBDZf1mFA7ntZR6XDQdtOCkSe9ii7pxpuj1YNPDyq_dgXQz6VdSWs2EObn7phkc98HFtSI-N7kq8J_guKHjPzBS_lqz1M7CYk_Epw_nAl2u96y5k/s3029/B91D5DEE-6228-4AD3-B499-920B418E1868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE7AHIj6nsMc2o6dA2vWBVZbxtileJjM72WL2ZFsSqqQVwsx226eohQtqpHkdiUHlJ3TNV3d8fD3-FVBDZf1mFA7ntZR6XDQdtOCkSe9ii7pxpuj1YNPDyq_dgXQz6VdSWs2EObn7phkc98HFtSI-N7kq8J_guKHjPzBS_lqz1M7CYk_Epw_nAl2u96y5k/w638-h640/B91D5DEE-6228-4AD3-B499-920B418E1868.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOL0NUO4VXM3yIj6situVWtrktNViR-6Zr92y8YgpQ2FLuALWfVzcEEFkOUHO5vV1bd5jPGWLciDub6XPw_pfl9qjrTThSopkrlDvcSoGa6ZegGCDGVZbMPLO-yujEyVfpIZXOaHKbmTaLxFurSQcZ9BYoAkqQ_yFkPHhuKNrykQdWqHLDOEnAWib_zSOg/s3029/22A2B72D-E6A2-4FDB-99A2-00CCF2903624%204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOL0NUO4VXM3yIj6situVWtrktNViR-6Zr92y8YgpQ2FLuALWfVzcEEFkOUHO5vV1bd5jPGWLciDub6XPw_pfl9qjrTThSopkrlDvcSoGa6ZegGCDGVZbMPLO-yujEyVfpIZXOaHKbmTaLxFurSQcZ9BYoAkqQ_yFkPHhuKNrykQdWqHLDOEnAWib_zSOg/w638-h640/22A2B72D-E6A2-4FDB-99A2-00CCF2903624%204.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCn6uECGMgNIsmoCGl8w7EjuWYF2u8gDLtyyJvxJRTLCejQnXOZCmno_GfCZi6Rkg2YgCmsKe9b5x68nHTEEvRq1eBx9zZdZ1VU0I8a2yVyauwWhoRLSN_edZG0woKsdKSfb_jTCKFRXg7SQ7gvjXfPfx31rXu8H_NhpGOaE4K1SMeIg4gfWltUSWNDze/s2803/BAFD83C6-F69C-4C2B-808D-E89EAE3CEF1B.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2803" data-original-width="2799" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCn6uECGMgNIsmoCGl8w7EjuWYF2u8gDLtyyJvxJRTLCejQnXOZCmno_GfCZi6Rkg2YgCmsKe9b5x68nHTEEvRq1eBx9zZdZ1VU0I8a2yVyauwWhoRLSN_edZG0woKsdKSfb_jTCKFRXg7SQ7gvjXfPfx31rXu8H_NhpGOaE4K1SMeIg4gfWltUSWNDze/w640-h640/BAFD83C6-F69C-4C2B-808D-E89EAE3CEF1B.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">After a week of Christmas parties, lots of wine and stodgy food I was after a delicious, quick and not too indulgent dinner that would sort this slightly worse for wear 31 year old out in an instant.</div><p>Craving smoked salmon and some sort of carb, but not wanting to revert to my usual and very heavy smoked salmon and cream pasta, I found this amazing and super easy to make gnocchi recipe online and it may just be new favourite!</p><p>The sauce which is essentially chopped up cornichon, cornichon juice, creme fraiche and fresh dill may sound odd but works a real treat when combined with slices of smoked salmon, broad beans and the gnocchi which are fried in some butter to get them nice and crispy! </p><p>Quick, tasty, comforting - what else could you want!!!</p><br /><b><u><i>SERVES 2</i></u></b><div><ul style="text-align: left;"><li>125g frozen broad beans </li><li>25g butter </li><li>1 tbsp olive oil </li><li>1 x 500g pack chilled gnocchi </li><li>150ml crème fraîche </li><li>5 small cornichons, chopped, plus 2 tbsp of pickling liquid </li><li>1 pack dill, chopped </li><li>200g pack smoked salmon</li></ul><div><b><i><u>METHOD</u></i></b></div></div><ul style="text-align: left;"><li>Put the broad beans in a heatproof bowl, cover with boiling water and leave to defrost.</li><li>Heat the butter and oil over a medium heat in a non-stick frying pan that’s large enough to hold the gnocchi in a single layer. </li><li>Once the butter has melted, add the gnocchi and toss in the fat until evenly coated, then fry undisturbed for 2 minutes</li><li>Toss the gnocchi to turn and fry for another 2-3 minutes, stirring until golden on all sides. </li><li>Drain the broad beans.</li><li>Turn off the heat and stir through the crème fraîche and pickling liquid followed by most of the cornichons and dill, plus the broad beans</li><li>Season with salt and pepper.</li><li>Remove the pan from the hob completely and stir through three-quarters of the smoked salmon.</li><li>Divide the gnocchi between two bowls and top with the reserved gherkins, dill and smoked salmon. </li><li>Serve with a grinding of black pepper.</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-48234507848136797022023-12-11T08:51:00.000-08:002023-12-11T08:51:42.971-08:00CURRIED BUTTERNUT SQUASH RAMEN<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1c2ChjqXnWFPnAn17RvD15JGs8euVXtNo6mXC1C7ZUOE8xZMKPTG6KfAp1EWyokkNrxGZ6zD8o7OHydtx04ixPsQRkvd5yBwqDEQvtLCW8sJvn-Ggg7d3tGQposnkwroLjKwdjYjbGzJFXcMGgjKs2oZOQgOlhzmqXEMKPId5ZsLMm-Bnx3EfkXuELqWL/s3029/9A853EA2-AB96-4EF8-BBA8-1129FD40A710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1c2ChjqXnWFPnAn17RvD15JGs8euVXtNo6mXC1C7ZUOE8xZMKPTG6KfAp1EWyokkNrxGZ6zD8o7OHydtx04ixPsQRkvd5yBwqDEQvtLCW8sJvn-Ggg7d3tGQposnkwroLjKwdjYjbGzJFXcMGgjKs2oZOQgOlhzmqXEMKPId5ZsLMm-Bnx3EfkXuELqWL/w638-h640/9A853EA2-AB96-4EF8-BBA8-1129FD40A710.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjci_CDQQe171_oN4Jctn7ckoYKdLuZqNUpczNBZEjUjYMu2p8nYcanB6OdETwbxyoaRDBBnFaxz4UkOtTVDTcjLyQZmklg5W4u3ka47LHpkC40059e9CC13ArafyxPVtjZiUP_u3z0I-UPBOcZ5wy-1mOByazN3eyAH6RimnbNjoQ-Y5UY4y8JWW0sMHM7/s3029/F0288D21-974E-4FDA-8CFB-B3095BA6640E.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjci_CDQQe171_oN4Jctn7ckoYKdLuZqNUpczNBZEjUjYMu2p8nYcanB6OdETwbxyoaRDBBnFaxz4UkOtTVDTcjLyQZmklg5W4u3ka47LHpkC40059e9CC13ArafyxPVtjZiUP_u3z0I-UPBOcZ5wy-1mOByazN3eyAH6RimnbNjoQ-Y5UY4y8JWW0sMHM7/w638-h640/F0288D21-974E-4FDA-8CFB-B3095BA6640E.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYMZUba-KLb-TXyiDUb6j8v_9t263lPtWlH9eyVMvaFkncwHUk2MG_SjwOOhutYduZZJxvIjWisW5wvUbXop6T6MHQ4iwMpYMgOBAyL4iDYOWBHITTKVYEa4d7uCTHH9mQ_wZqSdZ0frBXNTIeAVVnztns3chBb3AeTiaUmKrbDaoRiJLqTQEWtvlmrNM/s1184/7AC6FF99-D5D4-4A07-BAE3-E8BEF54CADAA.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1184" data-original-width="1179" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYMZUba-KLb-TXyiDUb6j8v_9t263lPtWlH9eyVMvaFkncwHUk2MG_SjwOOhutYduZZJxvIjWisW5wvUbXop6T6MHQ4iwMpYMgOBAyL4iDYOWBHITTKVYEa4d7uCTHH9mQ_wZqSdZ0frBXNTIeAVVnztns3chBb3AeTiaUmKrbDaoRiJLqTQEWtvlmrNM/w638-h640/7AC6FF99-D5D4-4A07-BAE3-E8BEF54CADAA.JPG" width="638" /></a></div><p>Although butternut squash is most definitely not the most traditional of ramen ingredients, it works an absolutely treat in this nearly vegan (omit the egg and replace the egg noodles with a vegan friendly alternative) ramen that may just be my favourite every homemade noodle soup yet!!!</p><p>The combo of curry and roasted butternut squash is a revelation, with 2/3 of the roasted squash used as the most wonderful base for a broth that will knock your socks when combined with miso, chilli oil, veg stock and fresh ginger.</p><p>The last third, kept in the oven a little longer to caramelise the squash, is just one of the delicious toppings that finish off the outstanding ramen, alongside chargrilled pak choy and corn on the cob and the most perfectly still in the middle gooey cooked egg.</p><p>I slurped up every last bite of this ramen and I am already thinking about making this for supper again VERY soon - a new fav!</p><p>SERVES 2-3</p><p>INGREDIENTS</p>1 largeButternut Squash<br />2 tbsp Curry Powder<br />2 tbsp White Miso Paste<br />1 tbsp Sesame Oil<br />2 tsp Chilli Oil<br />1Vegetable Stock Pot<br />1½ L Boiling Water<br />25g Ginger<br />4 Cloves Garlic<br />3 Pak Choi<br />2 Corn On The Cobs<div>100g beansprouts<br />4 Eggs<br />400g Instant Noodles or Egg Noodles<br />Vegetable Oil<div><br /></div><div>METHOD</div><ul style="text-align: left;"><li>Begin by preheating the oven to 180°C.</li><li>Peel your butternut squash. </li><li>Deseed and chop into chunks.</li><li>Add the squash into a roasting tray with a glug of vegetable oil, a big pinch of salt and half of your curry powder. </li><li>Mix together and whack it into the oven for 40 mins until the squash is soft and tender. </li><li>Stir halfway through.</li><li>At this point, remove 2/3’s of the butternut squash from the oven and pop the remaining 1/3 back in for another 15 minutes until it becomes browned and caramelised.</li><li>Add the 2/3’s of the squash into a blender along with the white miso, the rest of your curry powder, sesame oil, chilli oil and the vegetable stock pot. </li><li>Add in a small splash of water and blitz until you have a fine butternut squash paste.</li><li>Finely chop the knob of ginger and grate the garlic cloves. Add the ginger and garlic into a deep saucepan with a splash of vegetable oil. </li><li>Fry on low to medium heat. </li><li>Just before it begins to colour add the butternut paste and cook for around a minute.</li><li>Just before the butternut paste starts to catch add in boiling water. Stir it together and bubble down on a medium heat until you have a thick broth consistency (looser than a soup).</li><li>Meanwhile, quarter your pak choi. Get a griddle pan on the heat and when hot add in the quartered pak choi and corn on cobs (if you do not have a griddle pan use a non-stick frying pan without oil). </li><li>Griddle for 3-4 minutes on both sides until charred. Once cooked set aside.</li><li>Step 9. </li><li>Time to boil the eggs. </li><li>Boil for 5 minutes, remove and add into a bowl of icy water to stop the eggs from cooking. </li><li>Remove after a few minutes and peel away the shell.</li><li>Get your noodles and bean sprouts and chuck them into the broth. </li><li>Cook for 3-4 minutes</li><li>Time to serve up the ramen!</li><li>Into a bowl, add a handful of noodles and fill with ramen broth. </li><li>Cut off the corn off the cob and add into the bowl along with the pak choi. </li><li>Take the caramelised butternut squash from the oven and place that in the bowl. Chop your runny egg in half and add on top. </li><li>Drizzle over with more chilli oil and enjoy!</li></ul></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-15430328880673681862023-11-30T09:47:00.000-08:002023-11-30T09:47:11.315-08:00GOCHUJANG FISH PIE WITH SWEET POTATO AND BLACK SESAME<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFQlWdAb3tJGmRAEOD1y9LJTB8DMjVz8EKFPeguL9WEAZwifvwO5KNojBpEfyCip550Ja5-X5wc7YQ3AD_t8eYWX_Fh0gcIh2q2yjrv6c4G8XapYxggL03wOmTReF27YR3yfn83lVTbJi9Z7MNd4jCNbcTPkojV-47OSyrW-PYIYKKo0BwJqznSxGkuhf/s3029/F16BF45B-5FCD-4614-8369-D4B446DF6B0D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFQlWdAb3tJGmRAEOD1y9LJTB8DMjVz8EKFPeguL9WEAZwifvwO5KNojBpEfyCip550Ja5-X5wc7YQ3AD_t8eYWX_Fh0gcIh2q2yjrv6c4G8XapYxggL03wOmTReF27YR3yfn83lVTbJi9Z7MNd4jCNbcTPkojV-47OSyrW-PYIYKKo0BwJqznSxGkuhf/w638-h640/F16BF45B-5FCD-4614-8369-D4B446DF6B0D.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZrVy0WjcMbplpMsvyXvECYMG-vgSleuQIFnwyOR7vgRIxYLDyD7znz8C7ceix_JKoportSS9IOKTCFuWEbjMZ81tKtdBzgUM3i6p87VwmsrPTLfkMDUQ6wCHZp48GTIK9mBR8-R2HIbwQ_dhEyNIIe0SGl21V1jycomMhaw9p2P_8CabijyznnFYPbj4/s3029/6CC48FD3-EDCD-4CA7-B5BB-195AF9791B7E.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZrVy0WjcMbplpMsvyXvECYMG-vgSleuQIFnwyOR7vgRIxYLDyD7znz8C7ceix_JKoportSS9IOKTCFuWEbjMZ81tKtdBzgUM3i6p87VwmsrPTLfkMDUQ6wCHZp48GTIK9mBR8-R2HIbwQ_dhEyNIIe0SGl21V1jycomMhaw9p2P_8CabijyznnFYPbj4/w638-h640/6CC48FD3-EDCD-4CA7-B5BB-195AF9791B7E.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhosM-2_Jao3Y-AzN9bA-91GUoZwjLVuW9TWB0gH0_R5nutERvYlWAYoOKP87yTg6wojTRJK1ROEek6Rfy72V-kPm8ksCuphwCn-6ONI783GZx5iqzEzuSYU6QW11Q001rLFJgDYgFsFg95wWKrahLPcPvgAqfIhWtKBhrAowjMw12JGH4gsgT6uuDTKRKF/s3029/51DA78A2-5DF7-444F-B9A9-96F29A09DAEE.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhosM-2_Jao3Y-AzN9bA-91GUoZwjLVuW9TWB0gH0_R5nutERvYlWAYoOKP87yTg6wojTRJK1ROEek6Rfy72V-kPm8ksCuphwCn-6ONI783GZx5iqzEzuSYU6QW11Q001rLFJgDYgFsFg95wWKrahLPcPvgAqfIhWtKBhrAowjMw12JGH4gsgT6uuDTKRKF/w638-h640/51DA78A2-5DF7-444F-B9A9-96F29A09DAEE.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnyIUi5NoSNiljju9-FRBCsHlSoEqGuvGE00NC1fEKJCsn1Y9eF5YOuosw1LNkXD-kng20GbkTvAOIHlfozSsehHr1CSkY6SnBnYXb5HLFyd50NUK3dWwXmOAVTZQ7oTPj1jAaLr4CkmOe8jFNPfDWe8OiS6kbYcKdmPekq4IGC8Tp9_YatOAuOlxJ9Y7j/s3029/A36F3A9F-DAC7-4F29-B5AC-1B29FC0C9CC7%202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnyIUi5NoSNiljju9-FRBCsHlSoEqGuvGE00NC1fEKJCsn1Y9eF5YOuosw1LNkXD-kng20GbkTvAOIHlfozSsehHr1CSkY6SnBnYXb5HLFyd50NUK3dWwXmOAVTZQ7oTPj1jAaLr4CkmOe8jFNPfDWe8OiS6kbYcKdmPekq4IGC8Tp9_YatOAuOlxJ9Y7j/w638-h640/A36F3A9F-DAC7-4F29-B5AC-1B29FC0C9CC7%202.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOAExvoRJ1nA-EDSmfZ58Sqnm2NipLqDECMijTUzxxyBbW2R0M6V0LWtkwEIMiAzZ7hmZ9Cb_mQZV33foeGm_AjbzUxD1embB0hPgh8XlmIkmkVtx9Q3ZKvmSV9hP_-iSTNqIGNfXOx8BNkwtxJQ-4V20Fgmt64zLXv9BtAxVpUhQfDjDeW64hro-KgUq/s3029/F6E5E1BA-DDCE-49CB-8DA0-5C99AB566C90.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOAExvoRJ1nA-EDSmfZ58Sqnm2NipLqDECMijTUzxxyBbW2R0M6V0LWtkwEIMiAzZ7hmZ9Cb_mQZV33foeGm_AjbzUxD1embB0hPgh8XlmIkmkVtx9Q3ZKvmSV9hP_-iSTNqIGNfXOx8BNkwtxJQ-4V20Fgmt64zLXv9BtAxVpUhQfDjDeW64hro-KgUq/w638-h640/F6E5E1BA-DDCE-49CB-8DA0-5C99AB566C90.JPG" width="638" /></a></div><br />A Korean twist on the quintessentially British fish pie, with a sweet potato and black sesame instead of the bog standard potato topping, might sound ODD but OMG this may just be the best savoury pie I have ever had!!!<p>Spicy, comforting and full of unexpected but wonderful flavour combo - this is a new dinner party favourite I URGE you to make!!</p><p>SERVES 3</p><p><b><i><u>INGREDIENTS</u></i></b></p><ul style="text-align: left;"><li>1kg sweet potatoes, peeled and roughly chopped</li><li>3 medium free-range eggs</li><li>1 fish stock cube or 500ml fish stock</li><li>90g unsalted butter</li><li>50g plain flour</li><li>2 tbsp gochujang</li><li>1 tsp rice wine or white wine vinegar</li><li>400g fish pie mix</li><li>150g raw king prawns, shelled </li><li>75g frozen peas</li><li>100g spinach</li><li>1 tbsp black sesame seeds</li><li>4 tbsp crunchy kimchi to serve</li></ul><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>Cook the potatoes in salted boiling water until soft (around 20 minutes), then lift out with a slotted spoon and set aside to steam dry. </li><li>In the same pan of boiling water, cook the eggs for 6½ minutes, then drain and transfer to a bowl of cold water to stop them from cooking further.</li><li>Meanwhile, pour 500ml boiling water from the kettle over the stock cube, stir to dissolve and set aside. (If using fresh stock, cook it in the microwave on high for 1 minute to warm through). </li><li>Put 50g of the butter in a large saucepan over a medium heat and, once melted, stir in the flour to make a paste. </li><li>Cook, whisking, for 2 minutes to cook out the floury taste, then slowly whisk in the hot fish stock bit by bit, to avoid lumps. </li><li>Stir in the gochujang paste and vinegar, then season with a pinch of salt and pepper and leave to cool slightly.</li><li>n the potatoes, leave to steam dry for a minute, then return to the pan and mash with the remaining butter. Season with a big pinch of salt. </li><li>Heat the oven to 180ºC fan/gas 6.</li><li>Stir the fish, prawns, peas and spinach into the sauce and transfer to an ovenproof dish. </li><li>Peel and halve the eggs, then nestle them into the sauce. </li><li>Spoon over the sweet potato mash, spread to cover, then sprinkle with black sesame seeds and put in the oven for 30 minutes. </li><li>Serve with a spoonful of crunchy kimchi on the side.</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-53840702350607872442023-11-22T14:10:00.000-08:002023-11-22T14:10:39.482-08:00SALMON, ORANGE & POTATO TRAY BAKE WITH CITRUS AVOCADO SALSA<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3dcmkAGkRLY6NlaHCkXe7dd6aHtunzjcFjjfLKVG3tAL338uj9nmBI1xeLNtCU8reJ9O1upX_AsXbESx1Wz1MWMl03pN_SIFvAhhk-4GXfOfoty1s2GPc_RnavF3dFvzRamabtBosuRSek_keZ1yMx-ShFiG_-a5M4qnChAm5qw8koxKAJRFGuXfZPTD/s3029/15C600DA-397A-4F4D-A573-BF2A47A6B36B.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3dcmkAGkRLY6NlaHCkXe7dd6aHtunzjcFjjfLKVG3tAL338uj9nmBI1xeLNtCU8reJ9O1upX_AsXbESx1Wz1MWMl03pN_SIFvAhhk-4GXfOfoty1s2GPc_RnavF3dFvzRamabtBosuRSek_keZ1yMx-ShFiG_-a5M4qnChAm5qw8koxKAJRFGuXfZPTD/w638-h640/15C600DA-397A-4F4D-A573-BF2A47A6B36B.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdeE9R7oB-AhIW2o9Bli2Wp8FHTrqkNX8uM-GKGlzsNqZv-tMA_NqOGNcXFnMolpkYDsgKrcjREGEDzDn2i93oQ5c78p-30m3YSo63DVpKPIQo87WAkztv2ZD27xgg96U9MpudpC4YJbHMc4C-ay848AECsX-T2FkwTEcBzZr6qJqdioVOHbhVNipjIT8/s2800/182046B1-9C38-4AB3-9D6F-0790DBC2AF58.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2800" data-original-width="2796" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdeE9R7oB-AhIW2o9Bli2Wp8FHTrqkNX8uM-GKGlzsNqZv-tMA_NqOGNcXFnMolpkYDsgKrcjREGEDzDn2i93oQ5c78p-30m3YSo63DVpKPIQo87WAkztv2ZD27xgg96U9MpudpC4YJbHMc4C-ay848AECsX-T2FkwTEcBzZr6qJqdioVOHbhVNipjIT8/w640-h640/182046B1-9C38-4AB3-9D6F-0790DBC2AF58.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGv2CEbZim0H4aWMwYtYFfOFKd0pcm1XRS_zA_vEfU36YC0uN-PELLixX6RQPUc2lh6_gaIGcmBNNdR6kHSKKHJbks85u79bNKLa2zGOEezhNgGR4w6sxctMmuGuYSFEWLJ8_1_8xo3SiVh64ba0tu2wNr-Z29E4YLPPb5C2HlgB4DwCp_vYG-Oqw-yyPO/s3029/81961356-66A7-4017-9DCD-5810A84141ED.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGv2CEbZim0H4aWMwYtYFfOFKd0pcm1XRS_zA_vEfU36YC0uN-PELLixX6RQPUc2lh6_gaIGcmBNNdR6kHSKKHJbks85u79bNKLa2zGOEezhNgGR4w6sxctMmuGuYSFEWLJ8_1_8xo3SiVh64ba0tu2wNr-Z29E4YLPPb5C2HlgB4DwCp_vYG-Oqw-yyPO/w638-h640/81961356-66A7-4017-9DCD-5810A84141ED.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX7rnkmUJAUGV7lGUtvZo_07ubhPsu9ieUI8LUmyWhdg9uOYdB-zGva83CRtwKu3_n2h-nwmMXhVIcWaFThv-kFT1C9WTuBKC-PNGNwhHOj9CevyH4uH8vCwQrYx5DXZr9Y3yZabOx9hmFmCdRtwqlMQoz6C9L0ylo73h6dUYlt3cb-DN3_eLft8OruC6E/s3029/F669D03A-0F63-4203-BBC9-09B50059EF7D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX7rnkmUJAUGV7lGUtvZo_07ubhPsu9ieUI8LUmyWhdg9uOYdB-zGva83CRtwKu3_n2h-nwmMXhVIcWaFThv-kFT1C9WTuBKC-PNGNwhHOj9CevyH4uH8vCwQrYx5DXZr9Y3yZabOx9hmFmCdRtwqlMQoz6C9L0ylo73h6dUYlt3cb-DN3_eLft8OruC6E/w638-h640/F669D03A-0F63-4203-BBC9-09B50059EF7D.JPG" width="638" /></a></div><p>Another week, another tray bake!!!</p><p>Here the combo of salmon with a fresh herb, paprika and orange zest rub, roast potato and orange slices and the most wonderful sriracha and orange dressing works an absolute treat and is packed full of flavour.</p><p>The avocado citrus salsa is the perfect finishing touch and adding orange juice to avocado is the ultimate game changer - how is adding it NOT A THING for all guacamole!!!</p>Fresh, filling, and full of the good stuff!<div><br /><b><u><i>INGREDIENTS</i></u></b><br /><ul style="text-align: left;"><li>500g Yukon Gold Potatoes</li><li>2 salmon fillets</li><li>1 tsp Sweet Smoked Paprika Powder</li><li>1 tsp Orange Zest</li><li>1 orange</li><li>3 tbsp Lemon Juice</li><li>3 tbsp Orange Juice</li><li>2 Shallots</li><li>1 tsp Sriracha sauce</li><li>1 tbsp fresh rosemary</li><li>1 tbsp fresh thyme</li><li>Salt & pepper </li></ul><b><i><u>CITRUS AVOCADO SALSA</u></i></b><br /><ul style="text-align: left;"><li>2 avocados</li><li>2 tbsp olive oil</li><li>3 tbsp orange juice</li><li>3 tbsp lemon juice</li><li>Salt & Pepper to taste</li></ul><p><b><i><u>METHOD</u></i></b></p><ul style="text-align: left;"><li>Preheat oven to 200 ºC and prepare a baking sheet with parchment paper.</li><li>Wash the potatoes, cut in half and spread on the baking sheet. </li><li>Drizzle with olive oil, season with salt and pepper, and toss to coat. </li><li>Roast for 10-15 minutes, or until tender. </li><li>For the salmon, thyme and rosemary, wash, shake dry and pluck the leaves from the stalk. </li><li>Finely chop the leaves and rinse the salmon in cold water and pat dry.</li><li>Mix the herbs with the smoked paprika powder, orange zest, lemon zest and a pinch of salt and pepper and then spread over the salmon. </li><li>Rub into the fillet together with 2 tablespoons of olive oil.</li><li>In a small bowl, mix 2 tablespoons of olive oil, lemon juice, orange juice and sriracha sauce. </li><li>Peel shallots and cut into thin slices. </li><li>Wash the orange with hot water, dry and cut into slices.</li><li>Take the potatoes from the oven. </li><li>Add the salmon, sliced shallots and orange slices around the potatoes. </li><li>Drizzle over the sriracha citrus mixture and return the pan to oven and roast for 10-20 minutes more, until the salmon is done.</li><li>Meanwhile, prepare the salsa. </li><li>Halve, core and peel the avocado. </li><li>Cut the pulp into fine cubes. </li><li>Mix together with orange juice, lemon juice and olive oil. </li><li>Season to taste with salt and pepper.</li><li>Serve the salmon and potatoes with some fresh citrus avocado salsa.</li></ul></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-55384826475333544912023-11-13T15:05:00.000-08:002023-11-13T15:05:26.214-08:00OTTOLENGHI'S MUSHROOM "CARBONARA"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4OWg4bbSZ2EC6tRTOx-9cpCyCiR-wa5wOO1B6pUHHcDmsZQlo0mVtJpgKMLGucIyfMUaSpZU0RKvU2uKRia03V4OM-wK9ZUWv_POfPYnETCKRoqv-8_OIb2zPxlA2Fh-ktOAlQBAU5R76Fkez2sNtvpvri1TFiwob9Z1unElyBvljYUytxP1ihtcdZAn/s3029/8AE47812-74E0-4C01-98E8-F17E2FC4C435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4OWg4bbSZ2EC6tRTOx-9cpCyCiR-wa5wOO1B6pUHHcDmsZQlo0mVtJpgKMLGucIyfMUaSpZU0RKvU2uKRia03V4OM-wK9ZUWv_POfPYnETCKRoqv-8_OIb2zPxlA2Fh-ktOAlQBAU5R76Fkez2sNtvpvri1TFiwob9Z1unElyBvljYUytxP1ihtcdZAn/w638-h640/8AE47812-74E0-4C01-98E8-F17E2FC4C435.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRvMcbBrU0j-dUeUuR_4tt1h0J7shb8-T6AToz_k5FTzCR7VUY0UZj1PoPGWJg9gYNjR1zl8nefUhZXiqhp99r8ZlTi-FPZH74VLO9j38dEa70RaXutxT3i3lcwGX0a7VC5knLrtlZSa9YdwR7yElTPKK2jRe1wQDCN7IFPNEKpZMQt4gc2SFwl38VBK3/s3029/316321CD-337C-4BB3-BD4A-093BBF6CA8B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyRvMcbBrU0j-dUeUuR_4tt1h0J7shb8-T6AToz_k5FTzCR7VUY0UZj1PoPGWJg9gYNjR1zl8nefUhZXiqhp99r8ZlTi-FPZH74VLO9j38dEa70RaXutxT3i3lcwGX0a7VC5knLrtlZSa9YdwR7yElTPKK2jRe1wQDCN7IFPNEKpZMQt4gc2SFwl38VBK3/w638-h640/316321CD-337C-4BB3-BD4A-093BBF6CA8B2.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ha5X9H0QW5AgVnOYkYeHybuQDohx58GpZMz-fqQsyE9a2NuIcx7Od0gbVP1H05EiAIkJVNh6uSmCHXQIaUui_179ghyphenhyphengY7Dj-7vSosYuaiFubmtv9fOijWCR0rUGGows9Z70f-WWzVk4PUZO4C0nh31Z78SrwKBs1pY1Qv77cBtwWnRBFTgszwS-Lw0d/s3029/C19E3D16-4D3B-4B0A-9993-D941EC77FBA4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ha5X9H0QW5AgVnOYkYeHybuQDohx58GpZMz-fqQsyE9a2NuIcx7Od0gbVP1H05EiAIkJVNh6uSmCHXQIaUui_179ghyphenhyphengY7Dj-7vSosYuaiFubmtv9fOijWCR0rUGGows9Z70f-WWzVk4PUZO4C0nh31Z78SrwKBs1pY1Qv77cBtwWnRBFTgszwS-Lw0d/w638-h640/C19E3D16-4D3B-4B0A-9993-D941EC77FBA4.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3DeTU2Yp-ONAp9R5LObMHNHPBAsE6cpdpLMWZcixsrc3r8MivFdI4p01WreCcocy3gDBnFyFegjlf2qyTM37viMEibgSy2APBJxKOQI-XBUgfSPXZmnymTdxt26dxpK1Pv3aqt0i4916bXHHJeg_JN3DVjWjLXk0mXy91Qe76djTywrXNvDUzM5F4BKD/s2789/BEA52A19-655F-45EA-8971-79E0EE0FBB5E.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2789" data-original-width="2785" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3DeTU2Yp-ONAp9R5LObMHNHPBAsE6cpdpLMWZcixsrc3r8MivFdI4p01WreCcocy3gDBnFyFegjlf2qyTM37viMEibgSy2APBJxKOQI-XBUgfSPXZmnymTdxt26dxpK1Pv3aqt0i4916bXHHJeg_JN3DVjWjLXk0mXy91Qe76djTywrXNvDUzM5F4BKD/w640-h640/BEA52A19-655F-45EA-8971-79E0EE0FBB5E.JPG" width="640" /></a></div><p>This pasta is a real show stopper and a must-try dish for any fellow mushroom lovers like myself out there!</p><p>Truly the mushrooms, cooked with an asian twist, are the real stars of the show here, chopped so finely that they almost feel like the pancetta that you find the meaty original and are definitely a worthy vegetarian friendly substitute.</p><p>The perfect autumnal pasta main to impress that will even win carnivores over.</p>Serves 2<br /><br /><b><u>INGREDIENTS</u></b><div><br /><i>For the fried shiitake</i><br /><ul style="text-align: left;"><li>1 tbsp olive oil</li><li>150g fresh shiitake mushrooms, stems discarded, caps chopped into 1cm pieces</li><li>½ tsp mirin</li><li>½ tsp soy sauce </li><li>For the soy shimeji </li><li>1 tbsp olive oil </li><li>300g shimeji mushrooms, trimmed, or oyster or king oyster mushrooms, shredded</li><li>1 tsp soy sauce</li><li>1 tsp mirin</li></ul><br /><i>For the ‘carbonara’</i><br /><ul style="text-align: left;"><li>5 egg yolks</li><li>50g parmesan, finely grated </li><li>1½ tsp mirin </li><li>1 tbsp soy sauce</li><li>Fine sea salt and black pepper</li><li>400g dried bucatini, or spaghetti</li><li>1 tbsp olive oil </li><li>1 large garlic clove, peeled and crushed</li></ul><div><br /></div><b><u>METHOD</u></b></div><div><ul style="text-align: left;"><li>Start with the shiitake. </li><li>Put the oil in a large frying pan on a medium-high heat, add the chopped shiitake and cook, stirring often, for about seven minutes, until golden all over. </li><li>Mix the mirin and soy in a small bowl, pour into the pan and cook, stirring quickly for another minute. </li><li>Tip the shiitake mix on to a plate and set aside.</li><li>Wipe the pan clean and put it on a high heat. </li><li>Pour a teaspoon of oil into the pan, then add a third of the shimeji (or oyster or king oyster mushrooms) and cook, stirring often, for two to three minutes, until lightly golden all over. </li><li>Tip into a large bowl, then repeat with the remaining shimeji, cooking them in two more batches and adding a teaspoon of oil. </li><li>When the last batch of shimeji is cooked, return them all to the pan. Mix the mirin and soy in a small bowl, pour over the top of the shimeji, stir to coat, then tip out into the large bowl and set aside.</li><li>Now for the carbonara. </li><li>Put the egg yolks, parmesan, soy and mirin in a bowl, add a few good grinds of pepper, mix well and put aside.</li><li>Put 1.3 litres of water and three-quarters of a teaspoon of salt in a large pan and bring to a boil. </li><li>Turn down the heat to medium-high, add the pasta and cook until al dente. </li><li>Two minutes before the pasta is done, return the saute pan to a medium heat and, once it’s hot, add the oil and garlic and cook, stirring, for 30 seconds, until fragrant.</li><li>Using tongs, lift the cooked pasta out of the boiling water and stir it into the garlicky oil. </li><li>Measure out 200ml pasta water into a bowl, quickly stir in the egg mixture, to combine, then pour the lot into the pasta pan and stir vigorously for a minute, just until the mix thickens into a sauce that coats the pasta.</li><li>Take the pan off the heat, stir in the shimeji until well combined, then use tongs to transfer the pasta to two bowls. </li><li>Scatter a quarter of the fried shiitake over the top of each bowl of pasta and serve with the rest of the shiitake on the side.</li><li>ENJOY!</li></ul></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-46406534768247834972023-11-07T09:22:00.004-08:002023-11-07T09:22:40.367-08:00NO STIR LEEK, SMOKED SALMON & DILL RISOTTO<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzBcYtfpef1wueI-ypiDya7HuPqd5QO3dZ040p__t6hyphenhyphenuVofecGKk_zRu-TyxTzg9dZtc_QKKNKUI0MyOX9fHzE1uUo5iRR0ksn0L1cVKitAlxHaj_O5jxE3gR9Jeg3WodoZ1PnDizhyphenhyphenx1MYel3v_Rwri4pPPmIqjl5msdFiwSp-ztODhyphenhyphenk7v2IZJROsh/s3029/BC3D94F3-3161-4D02-9663-9B37D84B4059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzBcYtfpef1wueI-ypiDya7HuPqd5QO3dZ040p__t6hyphenhyphenuVofecGKk_zRu-TyxTzg9dZtc_QKKNKUI0MyOX9fHzE1uUo5iRR0ksn0L1cVKitAlxHaj_O5jxE3gR9Jeg3WodoZ1PnDizhyphenhyphenx1MYel3v_Rwri4pPPmIqjl5msdFiwSp-ztODhyphenhyphenk7v2IZJROsh/w638-h640/BC3D94F3-3161-4D02-9663-9B37D84B4059.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEND-MbKgZKJt4Toz072m-887Icep-fvYhhskYpfllr71dCmQJZDgDT6ued3pigfOOH-i8-e7WgQyU4fIkGC-6xizYmg-XsXENvrk86JXYEgyFnyZvfAi0ioaZ1TM9_7HL_Tz5nqJad2NYzHsabH1TSe5lh3VT37K8g1YneUAiOPL7m5z1uICB4FkIyra/s3029/50D46C23-7532-4265-A0B4-57E41BAEF7AE.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIEND-MbKgZKJt4Toz072m-887Icep-fvYhhskYpfllr71dCmQJZDgDT6ued3pigfOOH-i8-e7WgQyU4fIkGC-6xizYmg-XsXENvrk86JXYEgyFnyZvfAi0ioaZ1TM9_7HL_Tz5nqJad2NYzHsabH1TSe5lh3VT37K8g1YneUAiOPL7m5z1uICB4FkIyra/w638-h640/50D46C23-7532-4265-A0B4-57E41BAEF7AE.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylBcHFpdAADHNTmbSnuryoEiRG7m9sERnY8LYf2E3qqcdNwx1GTlsVo4zrGDoCGrsAUXl_iHrUtawTc2teOfPDjFG8u8kSzVFcuG6t2yzRYnv4mnOCctS-W5nuh13i5Qq7UXqeAI0fa_41P22Uz1eCpTR21b6LI8qQkra1jjdsk2xlL1Witcn9MENhQpT/s2206/922BE772-3095-49BA-964E-70B8CBA22672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2206" data-original-width="2203" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgylBcHFpdAADHNTmbSnuryoEiRG7m9sERnY8LYf2E3qqcdNwx1GTlsVo4zrGDoCGrsAUXl_iHrUtawTc2teOfPDjFG8u8kSzVFcuG6t2yzRYnv4mnOCctS-W5nuh13i5Qq7UXqeAI0fa_41P22Uz1eCpTR21b6LI8qQkra1jjdsk2xlL1Witcn9MENhQpT/w640-h640/922BE772-3095-49BA-964E-70B8CBA22672.JPG" width="640" /></a></p><p>Making a risotto can involve a lot of faff and having to watch over a pot continuously for at least half an hour while stirring is fun and games when you have the time for it but not ideal when you are after an easy yet fancy dinner.</p><p>Well my smoked salmon, leek and dill risotto may be the answer for those short on time - a risotto that tastes like the real deal and like you have slaved over it for hours but is in fact super easy and quick to make, your oven in fact doing all the hard work!</p><p>I was shocked how perfectly cooked and creamy the final risotto was and was seriously impressed with the wonderful flavour combo of the leeks, dill and ample smoked salmon!</p><p>One of those dishes that will be a total dinner party winner but will leave you with minimal washing up and cooking effort!</p><p>A new fav!</p><p>SERVES 4<br /><br /><b>INGREDIENTS</b><br /></p><ul style="text-align: left;"><li>Olive oil for frying</li><li>500g leeks, thinly sliced</li><li>2 garlic cloves, crushed</li><li>300g arborio risotto rice</li><li>250ml vegetable stock</li><li>25ml fish stock</li><li>750ml semi-skimmed milk</li><li>100ml low-fat crème fraîche</li><li>Juice 2 lemons</li><li>400g smoked salmon, sliced</li><li>Bunch fresh dill, chopped</li></ul><p></p><p><b>METHOD</b></p><ul style="text-align: left;"><li>Heat the oven to 180˚C/160˚C fan/gas 4. </li><li>In a large flameproof casserole (one that has a lid), heat a glug of oil and add the leeks (see tip). </li><li>Fry for 5 minutes on a medium heat until starting to brown.</li><li>Add the garlic, dill and rice, then cook for 2-3 minutes until the rice is translucent. </li><li>Pour in the stock and 600ml of the milk, put the lid on and bake for 35-40 minutes until the rice is tender and has swelled. Warm the remaining milk.</li><li>Remove the casserole form the oven – it will look like the milk has split, but don’t worry, it will come back together. </li><li>Stir in the remaining milk, crème fraîche and half the lemon juice. </li><li>Taste and add more lemon juice, if you like. Stir in the salmon and dill, then season.</li><li>Top with more smoked salmon slices and serve!</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-75640212822740750632023-11-01T15:44:00.002-07:002023-11-02T05:42:03.795-07:00COPYCAT JOE & JUICE SPICY TUNA SANDWICH<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFiwCSs7WShAx8XCtD85O3T-qLnymU5cm5lFZ-cJjuTWq1gNovj_VG1Xy7yUXhy7kHz2AOsUkcdv4LTIfrhviR7GuDAgV6DIWyyV6yjSFoGVvSnzsyaRM23SAMQzHCvuNtkJ0OAkF1YhxzbxfXAlBOPDFe2q7SZtSobH0JtWmosA-dTvIBoZ3M8u9JOto/s2610/2F827689-1141-496F-9C3E-8135C38D7E27.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2610" data-original-width="2607" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVFiwCSs7WShAx8XCtD85O3T-qLnymU5cm5lFZ-cJjuTWq1gNovj_VG1Xy7yUXhy7kHz2AOsUkcdv4LTIfrhviR7GuDAgV6DIWyyV6yjSFoGVvSnzsyaRM23SAMQzHCvuNtkJ0OAkF1YhxzbxfXAlBOPDFe2q7SZtSobH0JtWmosA-dTvIBoZ3M8u9JOto/w640-h640/2F827689-1141-496F-9C3E-8135C38D7E27.JPG" width="640" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhak0_QkOZHcs9otfvT1LBD7hozi5kgP5LPlSc8nl8B8DVEAoiTnrgmhLtfr8yq2Sb6ZlgYWnV8-xL-BxKOoAuqn5VFz1jeMf6o7S3jTL5w0dfmoiNZ41icAyjcyEf2UhRPRDy2Mf3eQxExyTUYSLT67KG-IH5-KeuZn5glwrdY0zQBCzMN3mRExG5w1hxM/s2153/D349F3A2-2BFE-414A-8CEC-F473C4235EEE.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2153" data-original-width="2150" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhak0_QkOZHcs9otfvT1LBD7hozi5kgP5LPlSc8nl8B8DVEAoiTnrgmhLtfr8yq2Sb6ZlgYWnV8-xL-BxKOoAuqn5VFz1jeMf6o7S3jTL5w0dfmoiNZ41icAyjcyEf2UhRPRDy2Mf3eQxExyTUYSLT67KG-IH5-KeuZn5glwrdY0zQBCzMN3mRExG5w1hxM/w640-h640/D349F3A2-2BFE-414A-8CEC-F473C4235EEE.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pWuOiRptC8vtzt93tJUqGTi7mNCfsxdQPaqJWjXlEHM1C8p8uWojSPpxhoFEaE5MQ5NdB2bEzzBAVSapLaik8u5t8xjLKv0DaCsqClqyP_C36jaI0_jfQBEUZTBEN9lF8XluUK9Z9sIU_iTSZIW-l8Od67GYrMch4qTcmAZkH65TN5NZQPAkicYUu2SC/s3029/7AE246A6-D51C-4190-B061-23133B4E074B.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pWuOiRptC8vtzt93tJUqGTi7mNCfsxdQPaqJWjXlEHM1C8p8uWojSPpxhoFEaE5MQ5NdB2bEzzBAVSapLaik8u5t8xjLKv0DaCsqClqyP_C36jaI0_jfQBEUZTBEN9lF8XluUK9Z9sIU_iTSZIW-l8Od67GYrMch4qTcmAZkH65TN5NZQPAkicYUu2SC/w638-h640/7AE246A6-D51C-4190-B061-23133B4E074B.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Like half the millennial and most of the Gen Zers out there I am OBSESSED with JOE & THE JUICE sandwiches.<p>Eating one of their, pushing the £8 mark, slimline sandwiches gives me immense joy every time I treat myself to one, especially their spicy tuna version which is the perfect combo of crispy thin wholewheat bread, tuna salad, jalapeño, tomato and pesto.</p><p>I have been so obsessed with them recently that I made it my mission to recreate a worthy "copycat" and "make it your own at home" version, and after a bit of research online and thoroughly analysing what ingredients I thought I could taste in the sandwich I came up with pretty spot on recipe!!!</p><p>In fact my version was so damn tasty and close to the original that I basically ate it for dinner, then breakfast and lunch the next day!</p><p>Of course, I will still got to Joe & the Juice when feeling lazy or like treating myself but it was so easy and cheap to make this outstanding sandwich at home that I will be repeating this little recipe A LOT in the future, trust me!</p><p>MAKES 4 SANDWICHES</p><p><b><u>INGREDIENTS</u></b></p><p><b><u>FOR THE TUNA SALAD</u></b></p><p></p><ul style="text-align: left;"><li>2x 150g tins of canned tuna in spring water</li><li>1 tablespoon chopped dill</li><li>150g light mayo (add / reduce until you get your desired consistency, I don't like it too mayo heavy)</li><li>2 tablespoon chopped <a href="https://www.waitrose.com/ecom/products/cooks-ingredients-jalapeno-peppers/005664-2453-2454">jalapeños</a>, drained (add more if you like it extra spicy)</li><li>Tabasco (I added about 10 splashes)</li></ul><p></p><p><b><u>TO ASSEMBLE</u></b></p><p></p><ul style="text-align: left;"><li>4x wholemeal pittas (<a href="https://www.warburtons.co.uk/products/pittas/4-soft-wholemeal-pittas-2/">Warburton's had the best shape for this</a>), ends and sides trimmed to give you two rectangle pieces for each pitta.</li><li>Pesto</li><li>2x beef tomatoes, sliced</li><li>2x ripe avocados, sliced</li></ul><p></p><p><b><u>METHOD</u></b></p><p></p><ul style="text-align: left;"><li>Make your tuna salad - combine the tuna, mayo, jalapeños, tabasco and dill.</li><li>Mix well and adjust the tuna salad seasoning + spice level to your liking, then set aside in the fridge.</li><li>Get a griddle pan hot on a high heat</li><li>Add your pitta slices and grill both sides until hot and crispy</li><li>Now it's time to assemble the sandwich!</li><li>Spread the bottom pitta slice with plenty of pesto.</li><li>Top with tomato and avocado slices.</li><li>Spread your tuna salad generously as final layer then add the top pitta slice and ENJOY!</li><li>The tuna salad keeps a good few days in the fridge so keep on making those sandwiches!! </li></ul><p></p>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-73094555328692624072023-10-30T03:54:00.002-07:002023-10-30T03:54:38.829-07:00CHEESY BEAN, MISO & LEEK GRATIN<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkPhRlIIw3ovD8ZkqWaB9vpwv0n8zJiix5NvG4kfqkQhFhhFM2wpasQalp3nC7J_BHZ96ar-zdvoxF31hdth5lAXQXl6DElZAX4RKNqm8l0pM93XlOUZGPvtii7ZSq8t1tChmpPD71c6wbHFOdlBMvrbX4X0x0QA0AIO8quXVlyvJxl4DooYVAK9TpQXH/s3029/487EBE01-F431-43C6-8C1F-58B39DD1ECF2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkPhRlIIw3ovD8ZkqWaB9vpwv0n8zJiix5NvG4kfqkQhFhhFM2wpasQalp3nC7J_BHZ96ar-zdvoxF31hdth5lAXQXl6DElZAX4RKNqm8l0pM93XlOUZGPvtii7ZSq8t1tChmpPD71c6wbHFOdlBMvrbX4X0x0QA0AIO8quXVlyvJxl4DooYVAK9TpQXH/w638-h640/487EBE01-F431-43C6-8C1F-58B39DD1ECF2.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4YVZfdgwbLlP10lc5-Lhg6vbsgHFzL9Elmk_Ez5iExQva6ri4oBDBK2PfBk_UQeWH4uAAbgOS74ZzWEKG477dN9Ei-hMJJDY32ALOIv_PQxXPYwtGib4GcxSL1ENFPUEbHkx8cjDStmsMbyCrHg19aGuS6hsOgv2De1IXfmYrkXE4jaFv8eEdHCgHIEc/s3029/0557723F-7B76-4A0D-A352-D600032F9DC4.JPG" imageanchor="1" style="margin-left: 1em; 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text-align: center;"><br /></div>It's getting colder by the day as we are heading towards winter, which means melted cheese in recipes is basically mandatory!<div><br /></div><div>I absolutely adored this twist on a vegetable and cheese sauce bake - the addition of miso and butter beans makes this a filling, wonderfully flavourful and veg packed main that I have been thinking of ever since I rustled up on a rainy Saturday evening.</div><div><br /></div><div>This is proper comfort cooking that still delivers on the nutrients and I for one cannot wait to make it again! </div><div><br /></div><div>SERVES 2</div><div><br /></div><div>INGREDIENTS</div><ul style="text-align: left;"><li>400g leeks </li><li>1x head of broccoli, chopped into florets</li><li>400ml vegetable stock (made using ½ stock pot or cube)</li><li>35g butter</li><li>35g plain flour</li><li>120g mature cheddar, grated</li><li>3 sprigs of thyme, leaves picked</li><li>1½ tbsp white miso paste </li><li>1 x 400g tin cannellini beans, rinsed and drained</li><li>1 x 400g tin butter beans, rinsed and drained</li></ul><div><br />TO SERVE</div><div>Mixed salad and crusty bread</div><div><br /></div><div>METHOD</div><ul style="text-align: left;"><li>Preheat the oven to 220°C</li><li>Chop the leeks into 3cm-thick rounds. </li><li>Pour the stock into a medium saucepan and bring to the boil. </li><li>Add the leeks and simmer for 5 minutes, until the leeks are just tender. </li><li>Lift them out of the pan with a slotted spoon and set aside, reserving the stock.</li><li>In another saucepan, melt the butter over a medium heat. </li><li>Add the flour and cook out for 2 minutes until it starts to smell biscuity. </li><li>Gradually pour in the reserved stock, stirring until you have a smooth paste before adding more. Bring to the boil, then simmer for 1-2 minutes until thickened. </li><li>Add 80g of the cheddar along with the thyme and miso paste. </li><li>Stir well to combine.</li><li>Tip the beans into a gratin dish along with the blanched leeks. </li><li>Pour the sauce over the top and sprinkle with the remaining cheddar. </li><li>Bake for 17-20 minutes until golden and bubbling. </li><li>Serve with salad and crusty bread.</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-70950954949538169562023-10-23T09:12:00.003-07:002023-10-23T09:12:20.035-07:00MONKFISH RAGOUT PASTA<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitc0t-Z_J8Nyi2yoEuGh7uYOcgUOmtDj_vRXZP5tVJ7NJ8eFvhiYJL6z-GYuMlCY20OAxjEBy1sahe5pp94GOB9FmhNKMwgJVpK-9ZVAkYStRn4XkgRIHOJi1DvY2os_3HRrcUzJway1siCJRwASAMytVsCi7KcNAgcj7YoDAm1sRRDzUb_IqkC_onuXEX/s2859/835DFB79-629E-4834-8F4B-F93CC9B0EECD.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2859" data-original-width="2855" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitc0t-Z_J8Nyi2yoEuGh7uYOcgUOmtDj_vRXZP5tVJ7NJ8eFvhiYJL6z-GYuMlCY20OAxjEBy1sahe5pp94GOB9FmhNKMwgJVpK-9ZVAkYStRn4XkgRIHOJi1DvY2os_3HRrcUzJway1siCJRwASAMytVsCi7KcNAgcj7YoDAm1sRRDzUb_IqkC_onuXEX/w640-h640/835DFB79-629E-4834-8F4B-F93CC9B0EECD.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCajcXepX7DJcuPo6j9-Tj2JgwtJOcsAQzbWiqDhTDEwEg1HIE_-D9uMkJjIFLgd5yyqneaG7pFtxlnh_jpFMTpsp4FwIWBIdL-8CbEZdGv4V6lg8GfWVkK1w_YlM_u_ZypNAEcNu-0_7jfDPK547AckU6KBiUrOoeAf8CSoSqNrSDd9NqoBVykUPpECU7/s3029/215530F6-FF45-470C-9207-5C318DDF1EB6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCajcXepX7DJcuPo6j9-Tj2JgwtJOcsAQzbWiqDhTDEwEg1HIE_-D9uMkJjIFLgd5yyqneaG7pFtxlnh_jpFMTpsp4FwIWBIdL-8CbEZdGv4V6lg8GfWVkK1w_YlM_u_ZypNAEcNu-0_7jfDPK547AckU6KBiUrOoeAf8CSoSqNrSDd9NqoBVykUPpECU7/w638-h640/215530F6-FF45-470C-9207-5C318DDF1EB6.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1MaZmuZj0i3Wk8GAeU-H3Jcq_AAL_XJbUt-2qyT8aYx_TcmlTPSBlBkxmdCFKKeJF21DI7mJ77OQkyIdKJB98LEa9tkNEVrKZijBmcCAqZbhkLHv9dRXIqe4gbYvoBI1-u2y-7THQHVPvkq56hRIl1maV2o6j_nSFTtZVpiQzQJDpQTp3HB8FdlcXxaJ/s2451/9B944B8A-ADB3-4FCE-822F-1D67F05CC196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2451" data-original-width="2448" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1MaZmuZj0i3Wk8GAeU-H3Jcq_AAL_XJbUt-2qyT8aYx_TcmlTPSBlBkxmdCFKKeJF21DI7mJ77OQkyIdKJB98LEa9tkNEVrKZijBmcCAqZbhkLHv9dRXIqe4gbYvoBI1-u2y-7THQHVPvkq56hRIl1maV2o6j_nSFTtZVpiQzQJDpQTp3HB8FdlcXxaJ/w640-h640/9B944B8A-ADB3-4FCE-822F-1D67F05CC196.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div>Post fashion week month I was after a fancy pasta dish that wouldn't be too much hassle to rustle up on a Friday night but would still feel like a real treat.<p>I am big fan of the firm texture and unique taste of monkfish and loved the idea of adding it to a traditional Italian tomato ragout type sauce and here the sauce is really the star of the pasta dish.</p><p>I tweaked the original recipe by adding some black olives and fresh parsley for another texture and added depth of flavour and I have to say the final result felt authentic, rustic and very delicious.</p><p> For 2 servings</p><p><b><u>INGREDIENTS</u></b></p><ul style="text-align: left;"><li>400g paccheri</li><li>300 grams monkfish fillet</li><li>250 ml (1 cup) peeled tomatoes, pureed in the food processor or blender</li><li>60 ml (1/4 cup) dry white wine</li><li>60 ml (1/4 cup) milk</li><li>1 garlic clove</li><li>2 Tbsp olive oil</li><li>Salt and freshly ground black pepper</li><li>1 Tbsp minced fresh flat leaf parsley</li><li>150g pitted black olives</li></ul><div><div><br /></div><div><b><u>METHOD</u></b></div><ul style="text-align: left;"><li>Heat the olive oil in a frying pan. </li><li>Peel the garlic clove and slice it thickly. </li><li>Add the garlic to the hot oil. </li><li>Tilt the pan, and cook the garlic until it is golden. </li><li>Then discard the garlic. </li><li>This way, you end up with garlic-infused oil.</li><li>Add the monkfish and cook over high heat for about 1 minute per side. The monkfish should stay raw on the inside.</li><li>Take the monkfish out of the pan and reserve.</li><li>Deglaze the pan with the white wine.</li><li>Use a wooden spatula to scrape the bottom of the pan to loosen the browned bits stuck to the pan from browning the fish.</li><li>Add the tomato and the milk. </li><li>Stir well. </li><li>Season with salt and freshly ground black pepper. </li><li>Bring to a boil, then reduce to a simmer. </li><li>Stir regularly.</li><li>Dice the fish, and season it with salt and freshly ground black pepper.</li><li>Add the juices that will have leaked from the fish to the sauce.</li><li>While the sauce is simmering, bring a pot of water to a boil. </li><li>When the water boils, add salt and the pasta. </li><li>Set the timer for the time indicated for al dente on the package.About 5 minutes before the pasta will be ready, the tomato sauce should be nice and thick.</li><li>It should in fact be slightly thicker than you want it to be, because the fish will release some liquid when it is cooked in the sauce.</li><li>Add the fish to the sauce and turn off the heat.</li><li>Stir to coat the fish with the sauce, sprinkle with parsley and enjoy!</li></ul></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-15263800584735563462023-10-10T08:46:00.000-07:002023-10-10T08:46:03.084-07:00HARISSA SALMON WITH COURGETTE, HERB & FETA PASTA SALAD<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL6c0Mm_atUKFMLGT847WzxWeyFjYhDOMwQ6BCQ2c188eiTkCl-1aXwMWDpvJRCZnhjF79BF4j7Ey5yHcMUd1KWbm0Qzar4BdNKo19VqrxbrhWMSFAguJDDI8FEUpKUX4mzE1B18f93Cq-RheCUXdUMOFM8nSaaLp4pqJip-VMSAyau37MzzZbgkJ1FEmc/s3029/A49D5BC2-D912-417A-861A-F1460464B825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL6c0Mm_atUKFMLGT847WzxWeyFjYhDOMwQ6BCQ2c188eiTkCl-1aXwMWDpvJRCZnhjF79BF4j7Ey5yHcMUd1KWbm0Qzar4BdNKo19VqrxbrhWMSFAguJDDI8FEUpKUX4mzE1B18f93Cq-RheCUXdUMOFM8nSaaLp4pqJip-VMSAyau37MzzZbgkJ1FEmc/w638-h640/A49D5BC2-D912-417A-861A-F1460464B825.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_kDm6CgLWcCl9DayKhzvkP-WwGci4KJ_9mNVRYBIExBE3ZE8dHNnNy-eZsEQXoUbDpxM0UkZgPqAThWoV_USgm8_GR1u0UJ3x4Hx2xEetVQ2c6jtN0czHXkTStrFx6ggGufdUTRq9KoL2hyphenhypheny6bHgSWefptF7XxI5K5z9JGFi168i59HbU1ql-09uaRBQ/s3029/99460712-D4EB-4B61-9AA8-E721D3B7FD6E.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_kDm6CgLWcCl9DayKhzvkP-WwGci4KJ_9mNVRYBIExBE3ZE8dHNnNy-eZsEQXoUbDpxM0UkZgPqAThWoV_USgm8_GR1u0UJ3x4Hx2xEetVQ2c6jtN0czHXkTStrFx6ggGufdUTRq9KoL2hyphenhypheny6bHgSWefptF7XxI5K5z9JGFi168i59HbU1ql-09uaRBQ/w638-h640/99460712-D4EB-4B61-9AA8-E721D3B7FD6E.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqus09-WE3A1-zeUfRMirXF9jvCG__PUnF0IyWKOv9i8EA_tW4Xu9BsIrn2lp4CToBfTnbvNp0pEGUgxKh4XFu5bPN4fzZQOh85L1Iyf0jqAdi59ogRg78dpBZ5R83kmfWH_yVGzAYrlls2jCNojutkPOS4t1fPl1r8K-cDhRvjAOQLWaPc3t69tFcNzJC/s3029/3763C675-16A4-49BF-A4CE-2428EF9BB39F.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqus09-WE3A1-zeUfRMirXF9jvCG__PUnF0IyWKOv9i8EA_tW4Xu9BsIrn2lp4CToBfTnbvNp0pEGUgxKh4XFu5bPN4fzZQOh85L1Iyf0jqAdi59ogRg78dpBZ5R83kmfWH_yVGzAYrlls2jCNojutkPOS4t1fPl1r8K-cDhRvjAOQLWaPc3t69tFcNzJC/w638-h640/3763C675-16A4-49BF-A4CE-2428EF9BB39F.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3Ay-KgcxHN4mBuKgzh78_BtAYWBeoAESRZXDCX45LKKDX11o_vhR9874kvE1juSEIF5CQ_NCpjfMrziSwtD7HtgfaucPdyD2ryQ5ZSyCsQvRJIDCEDvHfvxxd7_wM0dPjGpoZVxcCibDcjsbhpJTZy2Qdfo7kR678Wqgg-3l41FCblEAn4r09zCgcmPr/s3029/B4275548-506E-4F20-B3E3-CEAC9304BB53.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3Ay-KgcxHN4mBuKgzh78_BtAYWBeoAESRZXDCX45LKKDX11o_vhR9874kvE1juSEIF5CQ_NCpjfMrziSwtD7HtgfaucPdyD2ryQ5ZSyCsQvRJIDCEDvHfvxxd7_wM0dPjGpoZVxcCibDcjsbhpJTZy2Qdfo7kR678Wqgg-3l41FCblEAn4r09zCgcmPr/w638-h640/B4275548-506E-4F20-B3E3-CEAC9304BB53.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxVdin8JC30OzEcrHaJi45dEiiZzeRy3BI6RVZW2_0HeTV4tD-gUWfE6ssGTESU75fyjT_8FRvdABzSGOGqD12z0w0Gktz-G8WAorPzyaRPNEw38RaXzElTOkzXHzk708Gpv5nWNyp9jJHUUElzVAUkX5EcF6b31x8-QBqnsWjQqVTmP-h0o-suWa8mbg/s3029/D0B4FA4A-6218-4E55-B60B-A9BF2ECD931A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFxVdin8JC30OzEcrHaJi45dEiiZzeRy3BI6RVZW2_0HeTV4tD-gUWfE6ssGTESU75fyjT_8FRvdABzSGOGqD12z0w0Gktz-G8WAorPzyaRPNEw38RaXzElTOkzXHzk708Gpv5nWNyp9jJHUUElzVAUkX5EcF6b31x8-QBqnsWjQqVTmP-h0o-suWa8mbg/w638-h640/D0B4FA4A-6218-4E55-B60B-A9BF2ECD931A.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0mqHLtUyRy-EtulHxTi4WqWPDPrA5atifPcYtsUPC4kLqzvEh7kAQe7i_tPGWaFGu7wrOGfu1cgWwipVaNpkDtjbeUYp603m4lhzu9nr91CD6Gtf9Cg72MjcDs_8S055rtHFp9Nm0xJ_E1T5oeUBFbrUBW5IqB0Q_QE4-yD-ipmjUM2ecevp2NpQuYPV/s3029/BF890408-17D0-4311-A62A-573BB4614C41.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0mqHLtUyRy-EtulHxTi4WqWPDPrA5atifPcYtsUPC4kLqzvEh7kAQe7i_tPGWaFGu7wrOGfu1cgWwipVaNpkDtjbeUYp603m4lhzu9nr91CD6Gtf9Cg72MjcDs_8S055rtHFp9Nm0xJ_E1T5oeUBFbrUBW5IqB0Q_QE4-yD-ipmjUM2ecevp2NpQuYPV/w638-h640/BF890408-17D0-4311-A62A-573BB4614C41.JPG" width="638" /></a></div><p>I cannot wait to get into proper cooking again now that shows are over but I did manage to make this delightful salmon dish a few weeks ago.</p><p>Salmon gets topped with harissa before being roasted in the oven and gets accompanied with the most wonderful room temperature pasta salad made out of sautéed courgette slices, which get tossed in lots of her herbs, vinegar and oil, feta and pasta with the final result topped with flaked almonds.</p><p>It's a fresh, filling and wonderful fragrant supper that will make you go for seconds.</p><p>SERVES 2</p><p>INGREDIENTS</p><ul style="text-align: left;"><li>2 salmon fillets</li><li>2 tsp harissa</li><li>350g trofie pasta</li><li>1 courgette</li><li>Extra-virgin olive oil, to fry and drizzle</li><li>1 tbsp white wine vinegar</li><li>Finely grated zest 1 lemon, plus half its juice</li><li>¼ bunch dill, finely chopped</li><li>¼ bunch mint, finely chopped</li><li>30g pitted black olives, sliced</li><li>40g feta</li><li>1 tbsp toasted flaked almonds</li></ul><div><br /></div><div>METHOD</div><ul style="text-align: left;"><li>Heat the oven to 180°C fan/gas 6 and bring a large pan of salted water to the boil. </li><li>Put the salmon fillets in a small baking dish and spread the harissa over them. </li><li>Put the salmon in the oven and the orzo in the water and cook both for 10 minutes.</li><li>Meanwhile, put a large frying pan over a high heat and finely slice the courgette into thin discs. </li><li>Add a dash of oil to the pan followed by the courgettes and, in batches, cook for a few minutes on each side until golden and lightly charred. </li><li>Once all the courgettes are cooked, put them in a bowl with the vinegar, lemon zest and half the juice and herbs. </li><li>Season with salt and give them a good mix, then set aside for at least 10 minutes.</li><li>Once the trofie is cooked, drain it and run it under cold water to prevent it sticking together. </li><li>Toss the trofie with the courgettes, then add the olives and crumble in the feta. </li><li>Transfer to a serving platter, top with the salmon and sprinkle with the toasted almonds and a final drizzle of oil.</li></ul>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-51816436207043307552023-09-24T05:09:00.007-07:002023-09-24T05:09:52.468-07:00GOCHUJANG, HONEY & GARLIC SALMON WITH TAHINI NOODLES<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfE8Nvr3OyaT1rZu5l2xcQ3nS474L9_QDUZcRfcas1w23kFke2bYjRkgCsFabqgJ2U47-p3GIn0jRkHV4Bljz-laQfn2LGGM-UEM8gv806s7Vn68FH8sm0rpAAYVMvwJoKFFB6C26PLen2POd68q7ui-5fNx2Qqnu5nIlXrZlmsUhal8WfuyehethSSVB7/s3029/06D7163C-3E9E-4ACC-B185-AB5238DC209C.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfE8Nvr3OyaT1rZu5l2xcQ3nS474L9_QDUZcRfcas1w23kFke2bYjRkgCsFabqgJ2U47-p3GIn0jRkHV4Bljz-laQfn2LGGM-UEM8gv806s7Vn68FH8sm0rpAAYVMvwJoKFFB6C26PLen2POd68q7ui-5fNx2Qqnu5nIlXrZlmsUhal8WfuyehethSSVB7/w638-h640/06D7163C-3E9E-4ACC-B185-AB5238DC209C.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt87JlHlMFlSj_9MhVX2uU2F6hCD4XIS1fSAHhVl_N_ieBtKKM3mDaC7qE_hY7qdMLiNxcTRzmvIXGKW4vvYvSxD-5eJjp6diZs_gF0TDfu3qGXlWkZyVaCRKlpW17azV5I1jk9d8jMGOK2-eZ6YSCK4WWTAt6xyzVMOk-mUUVKT1OSCT4pB6SrMNbRC1g/s2772/FB19B4FA-3ACD-44E4-AFF5-42E4D806A364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2772" data-original-width="2768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt87JlHlMFlSj_9MhVX2uU2F6hCD4XIS1fSAHhVl_N_ieBtKKM3mDaC7qE_hY7qdMLiNxcTRzmvIXGKW4vvYvSxD-5eJjp6diZs_gF0TDfu3qGXlWkZyVaCRKlpW17azV5I1jk9d8jMGOK2-eZ6YSCK4WWTAt6xyzVMOk-mUUVKT1OSCT4pB6SrMNbRC1g/w640-h640/FB19B4FA-3ACD-44E4-AFF5-42E4D806A364.JPG" width="640" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVSEVaQJnlbwHQTV54PIBVqfk01ZPs7X-5F3kTLEECJJjh26k9Pg_eppYKqz7nttOLS0d1uFvX3uU6OniK-WkNrPYv9VHYRKCREocYOBDxMSplkbuXWcJ0GJWvk76m7CEyPGXVEJF6z4fY1a6wtmcB2bxpUtglYEjjw8XVAIXfM2S1tftpkB_sDXsB_WW/s3029/2BE50AA7-9F54-4E6C-B8B2-992DC006769D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVSEVaQJnlbwHQTV54PIBVqfk01ZPs7X-5F3kTLEECJJjh26k9Pg_eppYKqz7nttOLS0d1uFvX3uU6OniK-WkNrPYv9VHYRKCREocYOBDxMSplkbuXWcJ0GJWvk76m7CEyPGXVEJF6z4fY1a6wtmcB2bxpUtglYEjjw8XVAIXfM2S1tftpkB_sDXsB_WW/w638-h640/2BE50AA7-9F54-4E6C-B8B2-992DC006769D.JPG" width="638" /></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Intricate cooking is off the table at the moment with fashion week on but I am still trying to get some weekend kitchen time in and I simply adore this quick to rustle up, fusion-y salmon and noodle dish that is packed full of flavour, quickly rustled up and packed full of good-for-you ingredients. </p><p>SERVES 2</p><p>INGREDIENTS</p><p></p><ul><li>1/2 cup soy sauce</li><li>1/3 cup honey</li><li>1 tablespoon gochujang (Korean chilli paste) </li><li>1 tablespoon grated ginger</li><li>2 garlic cloves, chopped</li><li>2 salmon filets</li><li>2 tablespoons oil</li><li>Purple sprouting brocolli</li><li>Salt</li><br /><br />NOODLES</ul><ul style="text-align: left;"><li>1 package soba noodles</li><li>1/3 cup soy sauce</li><li>1/4 cup tahini</li><li>2 tablespoons toasted sesame oil</li><li>1 tablespoon grated ginger</li><li>Red pepper flakes</li><li>4 salad onions, sliced</li><li>Toasted sesame seeds</li><li>Pickled ginger for serving</li></ul><p></p><div><br /></div><b><i><u>METHOD</u></i></b><br /><div><ul style="text-align: left;"><li>Preheat the oven to 200c. </li><li>In a square baking dish, whisk together the soy sauce, honey, Gochujang, ginger, and garlic. </li><li>Add the salmon and let sit. </li><li>On a baking tray, toss together the broccoli, olive oil, and a pinch each of salt and pepper. </li><li>Bake for 20 minutes. </li><li>Meanwhile, make the noodles. </li><li>Bring a pot of water to a boil, scoop out 1/4 cup hot water, reserve. </li><li>Cook the noodles according to package directions. Drain. </li><li>In a glass jar or measuring cup, whisk together the soy sauce, tahini, sesame oil, ginger, chili, and a 1/4 cup hot water until combined. </li><li>Toss the noodles with the sauce.</li><li>5Put the salmon in the oven and bake for 10-15 minutes, until the salmon reaches desired doneness. Remove the broccoli, spoon the sauce over the salmon. </li><li>Switch the oven to broil. Broil the salmon until crisping on top and the sauce is thickening. </li><li>Divide the noodles between bowls. </li><li>Top with salmon, broccoli, green onions, pickled ginger, and sesame seeds. </li><li>Spoon any remaining sauce over the salmon.</li><li>ENJOY!</li></ul></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-84283398434738123992023-09-18T04:04:00.001-07:002023-09-18T04:04:10.220-07:00CRAB PAPPARDELLE ARRABBIATA WITH SAMPHIRE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6lTp0R-IysUH7HlGJC9iw543x2IIV9WtvWFQ_zaTzm3JOs7TJvqH5ZXCpWs4MpeeqwOKKc1MrFyIuFrG9P8mTfHovjYNE0pSFnINQwVWx3ncUou7uhi3DYA67SAZiEPuwT7mFHxN2XduQL9nVhDbSKFX_d0gaPc2dIU616ftCiLIvpUAEkeAhP4xWh09/s3029/A5B7B995-910D-46E6-BA7D-7AE8914252B7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6lTp0R-IysUH7HlGJC9iw543x2IIV9WtvWFQ_zaTzm3JOs7TJvqH5ZXCpWs4MpeeqwOKKc1MrFyIuFrG9P8mTfHovjYNE0pSFnINQwVWx3ncUou7uhi3DYA67SAZiEPuwT7mFHxN2XduQL9nVhDbSKFX_d0gaPc2dIU616ftCiLIvpUAEkeAhP4xWh09/w638-h640/A5B7B995-910D-46E6-BA7D-7AE8914252B7.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHqaX_BInl_2MFFurj6zpdpsTxnVnPF8VAI2Xouh4HjGqWTgx085rJgy-HdqQmL-zvL-J3t0u0aorsivgF0qDIgGRjb4SAhqLfpjoxrz7X1pGMrriDPeJ-zHyaNC16Nq0DhvwEJof2DqwsVSSZS4SE2Jw-VPWfklLSCXdNP3pRyt0YxfBgniNnvgWPrGro/s3029/D090D923-421B-4670-A205-DB678B973B46.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHqaX_BInl_2MFFurj6zpdpsTxnVnPF8VAI2Xouh4HjGqWTgx085rJgy-HdqQmL-zvL-J3t0u0aorsivgF0qDIgGRjb4SAhqLfpjoxrz7X1pGMrriDPeJ-zHyaNC16Nq0DhvwEJof2DqwsVSSZS4SE2Jw-VPWfklLSCXdNP3pRyt0YxfBgniNnvgWPrGro/w638-h640/D090D923-421B-4670-A205-DB678B973B46.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-51q4d0SqCDVQCo0fxjaA45VkVIrLoqp--Ib7SwV8i_cKSQIgaahy9iEfqFGofKhu4CP8lq5k8JfsKHNfCegO1MHkDsEvOHjT0FgHBys_ODByx-1qkiTyQMNejBCiAJ8nSDfeUZr2li2cYdDoqG0JLep8nm_SdDTNhD-_8rEb9IX1M9vpxXwipwn5Gm_a/s2850/0A9C7158-532E-4AAA-BD83-A5DF5E302A1D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2850" data-original-width="2846" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-51q4d0SqCDVQCo0fxjaA45VkVIrLoqp--Ib7SwV8i_cKSQIgaahy9iEfqFGofKhu4CP8lq5k8JfsKHNfCegO1MHkDsEvOHjT0FgHBys_ODByx-1qkiTyQMNejBCiAJ8nSDfeUZr2li2cYdDoqG0JLep8nm_SdDTNhD-_8rEb9IX1M9vpxXwipwn5Gm_a/w640-h640/0A9C7158-532E-4AAA-BD83-A5DF5E302A1D.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMU_IKEmAD0yitjPeH0WJ6Oerr9Ne6lgpnYyQi-41nx4BXQHue2BUWLnBpFWyGLKqAczIdUcgDn4MGaLMOBRCSp2G6-l7_KEwCSdONFogirBBxsiSy8tTZsKJczEByaKbA8ESVwJ9lTmX-YFy9BRRcNRST3YxHIMJeBbZ9kpdrunqyaBPve-U-Lp-uBaV0/s2675/2BFB0A50-0A88-4D34-B523-60F562CDFC5A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2675" data-original-width="2671" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMU_IKEmAD0yitjPeH0WJ6Oerr9Ne6lgpnYyQi-41nx4BXQHue2BUWLnBpFWyGLKqAczIdUcgDn4MGaLMOBRCSp2G6-l7_KEwCSdONFogirBBxsiSy8tTZsKJczEByaKbA8ESVwJ9lTmX-YFy9BRRcNRST3YxHIMJeBbZ9kpdrunqyaBPve-U-Lp-uBaV0/w640-h640/2BFB0A50-0A88-4D34-B523-60F562CDFC5A.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28pH2U6eBBaVDd6TpjMsKXXULAGygHXXc9DcrnZ-Nzp0VVhO5-ogwP4P7pnhcTIpoZtpYhpGqX_LqMd5lV05ICumwSKfKCZwgcWI6n4GzHyAZ023cAd5YT1n7Ci2WEe7HNbE2PqYg30sFWslToi1E_5Hm0di649OjfI7kpDYJJ6Rq6oxLBFVFKcG-puX9/s3029/89752857-73C2-49FC-9199-5A2B5BF80934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28pH2U6eBBaVDd6TpjMsKXXULAGygHXXc9DcrnZ-Nzp0VVhO5-ogwP4P7pnhcTIpoZtpYhpGqX_LqMd5lV05ICumwSKfKCZwgcWI6n4GzHyAZ023cAd5YT1n7Ci2WEe7HNbE2PqYg30sFWslToi1E_5Hm0di649OjfI7kpDYJJ6Rq6oxLBFVFKcG-puX9/w638-h640/89752857-73C2-49FC-9199-5A2B5BF80934.JPG" width="638" /></a></div><br />I am on the never ending quest for the perfect crab pasta and this spicy crab arrabbiata with homemade chilli and garlic oil and samphire may just be my new favourite!<p>There is a little prep involved but the end result is undoubtedly a restaurant worthy pasta dish!</p><p>SERVES 2</p><br /><b><i><u>INGREDIENTS</u></i></b><div><ul style="text-align: left;"><li>500g pappardelle</li></ul></div><div><br /><b><i><u>CONFIT CHILLI OIL</u></i></b></div><div><ul style="text-align: left;"><li>5 long red chillies</li><li>2 bay leaves</li><li>4 cloves garlic</li><li>250ml olive oil</li><li>1 tbsp red wine vinegar</li></ul><br /><b><i><u>ARRABBIATA SAUCE</u></i></b></div><div><ul style="text-align: left;"><li>4 tbsp confit chilli oil, (see recipe above)</li><li>½ a clove garlic , finely sliced</li><li>1 tsp dried chilli flakes</li><li>2 tsp fennel seeds, toasted</li><li>1 tbsp confit chilli and garlic, (see recipe above)</li><li>400g cherry tomatoes, halved, plus extra to serve</li><li>1 tbsp butter</li><li>100g white crabmeat</li><li>100g samphire</li><li>1 tbsp lemon juice</li><li>½ a small bunch flat-leaf parsley, finely chopped</li></ul><section style="box-sizing: inherit; scroll-margin-top: 100px;"><div style="caret-color: rgb(52, 52, 52); color: #343434; font-family: open-sans, "Open Sans", "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 16px;"><div><br /></div></div><b><i><u>METHOD</u></i></b></section><section style="box-sizing: inherit; scroll-margin-top: 100px;"><ul style="text-align: left;"><li>Prick the chillies with a knife and put in a small pan with the bay leaves and garlic. </li><li>Cover with olive oil and cook gently over a low heat for 45 minutes or until they’re softened. </li><li>Cool. </li><li>Pick out the chillies and remove the skins and stalks, and scrape out the seeds. </li><li>Chop then put in a jar with the garlic, red wine vinegar and the infused oil.</li><li>Heat 4 tbsp of the confit oil in a frying pan and cook the fresh garlic, dried chilli flakes and fennel seeds for 3 minutes, then add the confit chilli and garlic bits, and cook for another 2 minutes. </li><li>Add the tomatoes and simmer gently for 1 hour. </li><li>Blend the sauce with a stick blender until smooth (keep the rest of the chilli oil in the fridge to use later).</li><li>When you’re ready to serve, cook the pasta in a large pan of lightly salted boiling water following pack instructions. </li><li>Drain, reserving some of the cooking water.</li><li>Add the butter, crabmeat, samphire and lemon juice to the sauce with some seasoning, then add the pasta and toss really well, adding a little of the cooking water to loosen if needed. </li><li>Stir through the parsley, divide between two plates and scatter over a few more halved tomatoes, to serve.</li></ul></section></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-42856318090659247872023-09-11T14:03:00.006-07:002023-09-11T14:03:57.174-07:00GRILLED SESAME MACKEREL WITH ORANGE & BEETROOT SALAD <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQz0Co_M-vSG5SFzWO3dNkmxWwN3YQHXpHlvDMHYJvtBQWtC6js1kSr1vgJrqy88kEaX-aT46q9vyWmQtTAI9FKSdCbPXbcwEglfO2fA885Xw3Y1kQSeO_xVHscm2qJW3QtBM8svcdpjbQsO4X-6I7NRsQ8SYAEKiRes1p-0Glp26Os1tA9UTTpyBzQSn/s2992/5857D35A-4A2C-4D7F-AF3D-A9D7E7911F05.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2988" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQz0Co_M-vSG5SFzWO3dNkmxWwN3YQHXpHlvDMHYJvtBQWtC6js1kSr1vgJrqy88kEaX-aT46q9vyWmQtTAI9FKSdCbPXbcwEglfO2fA885Xw3Y1kQSeO_xVHscm2qJW3QtBM8svcdpjbQsO4X-6I7NRsQ8SYAEKiRes1p-0Glp26Os1tA9UTTpyBzQSn/w640-h640/5857D35A-4A2C-4D7F-AF3D-A9D7E7911F05.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1yjVaM4zkvBWvzIbgJKdCxZ4nzsGmM0hK4rUwYHlVDEuGgZmmd42UfFSzwRbv-mm5MsSy92K3Jk77Dpnbsfg8t2VEzDHzF0zaxGC1c_IJxfaK8lhxphUKyVe3zbJDB429EWndfsDofGsOOUwtimNglCZUjFfJ33EmfS_vmCIXgLU8KBzdYA51oA_U8T7K/s3029/D946040B-674E-4480-8D51-CD8C3D9DC923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1yjVaM4zkvBWvzIbgJKdCxZ4nzsGmM0hK4rUwYHlVDEuGgZmmd42UfFSzwRbv-mm5MsSy92K3Jk77Dpnbsfg8t2VEzDHzF0zaxGC1c_IJxfaK8lhxphUKyVe3zbJDB429EWndfsDofGsOOUwtimNglCZUjFfJ33EmfS_vmCIXgLU8KBzdYA51oA_U8T7K/w638-h640/D946040B-674E-4480-8D51-CD8C3D9DC923.JPG" width="638" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5Av8GO8BxeIz3iRFq48_XJJVISNDgB2PFmEK1TMvh5Tre1Rl13LCtz74plNPerWyd8RtojS7pE7V78MEK-_em6098n4myQw4-S957Pp-9pgIMKYenuHs1m4D_KRZLzF7TqwgjSDXOu43VE3nnXwyvXmxpDU8Hut6kl8cPY18pu1k6ELmyttPVrzgmLyE/s3029/CAB25E33-C41F-4AA0-B34D-33CB84EF823A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5Av8GO8BxeIz3iRFq48_XJJVISNDgB2PFmEK1TMvh5Tre1Rl13LCtz74plNPerWyd8RtojS7pE7V78MEK-_em6098n4myQw4-S957Pp-9pgIMKYenuHs1m4D_KRZLzF7TqwgjSDXOu43VE3nnXwyvXmxpDU8Hut6kl8cPY18pu1k6ELmyttPVrzgmLyE/w638-h640/CAB25E33-C41F-4AA0-B34D-33CB84EF823A.JPG" width="638" /></a></div><p>My grilled mackerel obsession continues and this is the perfect light yet super fragrant supper with the most wonderfully unexpected flavour combinations to eat while this Indian summer lasts.</p><p>A new favourite for when it's too hot to eat anything too heavy!!</p><p>SERVES 2 </p><p><b><u><i>INGREDIENTS</i></u></b></p><ul style="text-align: left;"><li>2 oranges</li><li>1 tbsp balsamic vinegar</li><li>About 5 tbsp extra-virgin olive oil</li><li>3 tsp Dijon mustard</li><li>1 x 250g pack cooked natural beetroot, diced</li><li>1 x 400g tin butter beans, drained and rinsed</li><li>1 x 20g pack dill, finely chopped</li><li>2 x fresh mackerel fillets</li><li>50g sesame seeds</li><li>1 x 80g pack watercress</li></ul><b><u><i>METHOD</i></u></b><div><ul style="text-align: left;"><li>First cut the skin and pith off the oranges and cut out the segments with a small, sharp knife, over a bowl to catch any juice. </li><li>Set the segments aside and squeeze the juice from the pithy flesh remaining. </li><li>Whisk the balsamic vinegar, 3 tablespoons of olive oil and 1 teaspoon of mustard into the juice, then stir in the beetroot, butter beans and most of the dill.</li><li>Score the mackerel skin diagonally in a couple of places, then brush the skin with the remaining 2 teaspoons mustard and some seasoning. </li><li>Spread the sesame seeds on a plate, and press the mackerel, mustardy- skin-side down, in the seeds to coat lightly. </li><li>Set aside on a plate</li><li>Heat a couple of teaspoons of oil in a nonstick frying pan over a medium heat. </li><li>Place the mackerel fillets skin-side down and cook for 2 minutes until the sesame seeds are golden, then turn and cook for another 1-2 minutes until cooked through. </li><li>Transfer to a plate, wipe out the pan with kitchen paper, refresh the oil and cook the remaining fillets in the same way.</li><li>To serve, place a mackerel fillet skin-up on 2 plates. </li><li>Place a pile of watercress to the side, mix in the orange segments and any juice, then spoon the dressed beetroot and beans over the salad, and scatter over a little more dill.</li><li>ENJOY!</li></ul></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-64718624607524223342023-09-04T04:31:00.001-07:002023-09-04T04:31:20.547-07:00CURRIED TOMATO, MAYO & CAPER SANDWICH<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYt4bNgVXMl7L8SkvZlJ2IguOzHibnXbju0ngH0lAj4zLWt56uN3lmQYIDfIrc4FFa53oCYtiJJewcjVFQiRCq6jWyx0UiFuyPKy5l3Ydn_qO-VUMyaI5qEWZHFK-tIC_JwxacQ2OmA0TSsM59P_u30aLjrYYXcQdNnIL9XT7ijJjanMJWV1tGbSRWZl-x/s3029/20BDAC43-1948-464A-84E1-C8278157E9A2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYt4bNgVXMl7L8SkvZlJ2IguOzHibnXbju0ngH0lAj4zLWt56uN3lmQYIDfIrc4FFa53oCYtiJJewcjVFQiRCq6jWyx0UiFuyPKy5l3Ydn_qO-VUMyaI5qEWZHFK-tIC_JwxacQ2OmA0TSsM59P_u30aLjrYYXcQdNnIL9XT7ijJjanMJWV1tGbSRWZl-x/w638-h640/20BDAC43-1948-464A-84E1-C8278157E9A2.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtRTZoKeyz0mDxe2aIL-pSDY47I152Qz0DFVK-5ixzpmbIe974qHC1GmyxTiZdjxGqv8zsVzpNjqWTU1dcFmkAUoFHJiRp3SR7VNcWm8xgPY3hWvvXgFhssrJ9G4xMeMLujL1KivTDf0etRZ8Bpda9CksVtmprFWkrX5C80XwbZnTuzk1262hQd6HJfYQ/s2165/A4FEC43C-E555-42F8-B07D-1E06DD153D25.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2165" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtRTZoKeyz0mDxe2aIL-pSDY47I152Qz0DFVK-5ixzpmbIe974qHC1GmyxTiZdjxGqv8zsVzpNjqWTU1dcFmkAUoFHJiRp3SR7VNcWm8xgPY3hWvvXgFhssrJ9G4xMeMLujL1KivTDf0etRZ8Bpda9CksVtmprFWkrX5C80XwbZnTuzk1262hQd6HJfYQ/w638-h640/A4FEC43C-E555-42F8-B07D-1E06DD153D25.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLXC63mabrYF3WoIj9oosX8ZylvHp4t2BccXhJ_ijz7vJtjWAcDatv9RP48CFjayTiC1Sq7k7O0NBF9hHzKkyJNgYQylXGeeUgO_YTDtG9sw05-7oFmMkkfxhKlIeLH0H7ESS6XSHxc8xIJ4VXhG8FMm15vuJs3J7XeEUe4ontkugEmik-yplJWQJw5g6/s2772/F3B61BE3-A1E5-4DCB-AB24-682489A361A2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2772" data-original-width="2768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLXC63mabrYF3WoIj9oosX8ZylvHp4t2BccXhJ_ijz7vJtjWAcDatv9RP48CFjayTiC1Sq7k7O0NBF9hHzKkyJNgYQylXGeeUgO_YTDtG9sw05-7oFmMkkfxhKlIeLH0H7ESS6XSHxc8xIJ4VXhG8FMm15vuJs3J7XeEUe4ontkugEmik-yplJWQJw5g6/w640-h640/F3B61BE3-A1E5-4DCB-AB24-682489A361A2.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngzc4MIuKk8vz2Q2of4yWkbKPRNbcG1D_Bw69shMWX6qJsRfEPHNqZzTRjBmss2NjmmJrpTYo3h2xAhPlluKglmPjpFddcDmDIEKpvZGq8QOxhch0ndhrS724k0u2BmTYI7TQT1Bc3eeOadlE0d_XShB60S6I9AU9RG4C6zCCvECVHmVMYMQjy6w1H9aN/s3029/9BE7E418-CC64-4FD1-A7DF-9D0E8B1968EF.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngzc4MIuKk8vz2Q2of4yWkbKPRNbcG1D_Bw69shMWX6qJsRfEPHNqZzTRjBmss2NjmmJrpTYo3h2xAhPlluKglmPjpFddcDmDIEKpvZGq8QOxhch0ndhrS724k0u2BmTYI7TQT1Bc3eeOadlE0d_XShB60S6I9AU9RG4C6zCCvECVHmVMYMQjy6w1H9aN/w638-h640/9BE7E418-CC64-4FD1-A7DF-9D0E8B1968EF.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsTt2GOPRj3UK30Cu9goExVJRhfcb8wZkwMnsS-JxttRkuE5yQIHbfRkz4IuGT7GdgsByPx3DqYiqHwCmg1TB0vzXWV8VMq297MelG1tG8J6WR2cpzw_qiCZUyBq9pRrVPcQcr74xbhEDVI3T8lKMhF_C4bewl4iZr8yGhwcP1RB08kLZZDoYDCum_HO4/s3029/6149D4D0-5C8B-4B0B-8498-14391795D107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQsTt2GOPRj3UK30Cu9goExVJRhfcb8wZkwMnsS-JxttRkuE5yQIHbfRkz4IuGT7GdgsByPx3DqYiqHwCmg1TB0vzXWV8VMq297MelG1tG8J6WR2cpzw_qiCZUyBq9pRrVPcQcr74xbhEDVI3T8lKMhF_C4bewl4iZr8yGhwcP1RB08kLZZDoYDCum_HO4/w638-h640/6149D4D0-5C8B-4B0B-8498-14391795D107.JPG" width="638" /></a></div><p>Hear me out on this one because the idea of a sandwich solely based around the humble tomato, combined with mayo, may sound weird but is actually a thing in the Southern states of America and here the twist of adding capers and using sandwich bread fried in curry powder in oil elevates the final dish into something quite spectacular and sophisticated I really didn't expect!</p><p>The key here is to invest in the best of the late summer tomatoes - watery supermarket toms won't do the job here, you won't regret it - really this may just be my new favourite sandwich!</p><p>SERVES 1</p><p><b><i><u>INGREDIENTS</u></i></b></p><ul style="text-align: left;"><li>3 Tbsp. extra-virgin olive oil</li><li>½ tsp. curry powder</li><li>2 thick slices white sourdough bread</li><li>2 Tbsp. goodmayonnaise</li><li>2–3 thick heirloom or beefsteak tomato slices</li><li>Salt, freshly ground pepper</li><li>1 (heaping) tsp. drained capers</li></ul><p><b><i><u>METHOD</u></i></b></p><ul style="text-align: left;"><li>Heat oil in a large frying pan over medium. </li><li>Add curry powder and whisk to evenly disperse in oil. </li><li>Fry bread until golden brown, about 3 minutes per side. </li><li>Transfer to a plate.</li><li>Spread 1 Tbsp. mayonnaise over 1 side of fried bread slices. </li><li>Top a slice with tomato slices, season with salt and pepper, and scatter capers over. </li><li>Close sandwich; cut in half AND ENJOY!</li></ul><div><br /></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-38507079112370779802023-08-29T04:48:00.001-07:002023-08-29T04:48:05.346-07:00MARSEILLE INSPIRED MACKEREL & FENNEL PASTA<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRDFWTjMphqEPWlxnFdDZXKD7F7bRK7bWpgAyh1d5tdFH65ppP-Q3dMXkokbX1s6rtKrPOM_noGrbYHApMqsR-CSfvx35vrQa_EK7UsdOLB60ezpZej1rCZOkDwNzMai3DFzAImSdzseg30zWZsytHVTVIZOmWj5HtC7FxRJ-xVLXy5CFk__9xcUIpO3d/s3029/1A1B987E-27C0-4EE0-98C1-EB5A47F24A07.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRDFWTjMphqEPWlxnFdDZXKD7F7bRK7bWpgAyh1d5tdFH65ppP-Q3dMXkokbX1s6rtKrPOM_noGrbYHApMqsR-CSfvx35vrQa_EK7UsdOLB60ezpZej1rCZOkDwNzMai3DFzAImSdzseg30zWZsytHVTVIZOmWj5HtC7FxRJ-xVLXy5CFk__9xcUIpO3d/w638-h640/1A1B987E-27C0-4EE0-98C1-EB5A47F24A07.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFH4jAFvu3-K6oJy2DcomWJaFJ-BvVYfXi0SZmY218oL3Bi6dFXP6EL57ukYlt7d0dYq6xV-0_srpVY6ZrDiBsrZRaXExvoQn71SqDmudr3hswc9qGKexLJlSIrSXEVal7fszC9lCBSD0pK8Zmj1dISOzC3pkrRH8c9S9MCaWK9m0ea1R-J9sdxs201F2o/s3029/B19FA050-AB2B-4C75-915E-0B2830ECDBAE.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFH4jAFvu3-K6oJy2DcomWJaFJ-BvVYfXi0SZmY218oL3Bi6dFXP6EL57ukYlt7d0dYq6xV-0_srpVY6ZrDiBsrZRaXExvoQn71SqDmudr3hswc9qGKexLJlSIrSXEVal7fszC9lCBSD0pK8Zmj1dISOzC3pkrRH8c9S9MCaWK9m0ea1R-J9sdxs201F2o/w638-h640/B19FA050-AB2B-4C75-915E-0B2830ECDBAE.JPG" width="638" /></a></div><p>I was really inspired by the gutsy and diverse flavour I got to experience in Marseille and it has definitely influenced my cooking since I have been back in not so hot or sunny London.</p><p>Mackerel appears to be a particularly popular fish over there, and to be quite honest it had really never been on my radar to cook with/ but that all changed while in Marseille where I had it at least twice for dinner and this rather unglamorous fish was transformed into something quite special when combined with the right ingredients!</p><p>In this dish the mackerel, pan fried for a maximum crispy skin, is paired with more Mediterranean ingredients - capers, fennel and olives and the most moorish anchovy breadcrumbs, to make the most flavourful, light and sophisticated pasta supper.</p><p>Perfect to keep summer alive on your plate just a little bit longer and a new favourite.</p><p>SERVES 2</p><p>INGRDIENTS</p><ul style="text-align: left;"><li>5 tbsp olive oil</li><li>2 garlic cloves, peeled and finely sliced</li><li>2 heads fennel, tough outer layer removed, cut into 5mm slices, fronds reserved</li><li>500g spaghetti</li><li>½ tsp dried chilli</li><li>20 black olives, stoned and halved</li><li>1 ½ tbsp capers</li><li>4 tbsp vermouth or white wine (optional)</li><li>Salt and black pepper</li><li>2 sustainably sourced mackerel (or plaice) fillets </li><li>1 handful parsley leaves, roughly chopped</li><li>Lemon wedges, to serve</li></ul><br />FOR THE ANCHOVY BREADCRUMBS<br /><ul style="text-align: left;"><li>3 tbsp olive oil</li><li>2 garlic cloves, peeled and lightly bashed</li><li>4 anchovy fillets</li><li>60g breadcrumbs</li></ul><div><br /></div><div><b><i><u>METHOD</u></i></b></div><ul style="text-align: left;"><li>First, make the breadcrumbs. </li><li>In a frying pan, warm the oil and garlic over a medium-low heat for about three minutes, until the garlic begins to colour and turn wrinkly. </li><li>Turn the heat up to medium and add the anchovies, squishing them into the pan. </li><li>Add the breadcrumbs, tossing them in the anchovy oil until they’re nicely coated and beginning to colour – three to four minutes. </li><li>Once they’re a nice toasty colour, take off the heat and leave to cool in the pan.</li><li>Put a large frying pan on a medium heat and add three tablespoons of oil. </li><li>Add the garlic and fennel, and cook gently until they begin to soften – eight to 10 minutes. </li><li>Meanwhile, put a pan of salted water on to boil and cook the pasta.</li><li>Once the fennel is soft and the garlic fragrant, add the chilli, olives, capers and white wine. </li><li>Let it bubble away for a minute or two and reduce to a sauce, season, then take off the heat until the pasta is ready.</li><li>Once the pasta is al dente, drain, reserving half a cup of the cooking liquid. </li><li>Transfer the pasta to the pan with the fennel sauce, with a few splashes of its liquid, and put on a very low heat.</li><li>Put the frying pan on a high heat. After a few minutes, add a tablespoon of oil, season the mackerel fillets well and fry, skin side down first, for two to three minutes on each side, until just done.</li><li>Stir the parsley and any fennel fronds into the pasta, then transfer to plates. </li><li>Top each plate with a mackerel fillet, sprinkle over the anchovy breadcrumbs and serve with a wedge of lemon.</li></ul><div><div><p><br class="Apple-interchange-newline" /></p></div></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-8168838198010589402023-08-23T04:36:00.006-07:002023-08-23T04:36:45.675-07:00MARSEILLE - THE FOODIE GUIDE <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnshlQx8sUvw38iUj2-RVa5WYmLBzjY907ZHegneiWLj8BRqrB9jscxu1T9XvDZ0aKQA4zt8srDSW3GdckgA1SvNdWXtJTaDd4S7fPuN8oH5qN1y_y3ymT9SS7fDPLIBGPUwFmqpOYbfSts2LGhyMCpGHV3NEjqyGAXdaLXNrK2zZnMja7uA6ZFAD264VZ/s3029/519B5B38-A4D1-4381-9814-A7247A135D19.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnshlQx8sUvw38iUj2-RVa5WYmLBzjY907ZHegneiWLj8BRqrB9jscxu1T9XvDZ0aKQA4zt8srDSW3GdckgA1SvNdWXtJTaDd4S7fPuN8oH5qN1y_y3ymT9SS7fDPLIBGPUwFmqpOYbfSts2LGhyMCpGHV3NEjqyGAXdaLXNrK2zZnMja7uA6ZFAD264VZ/w638-h640/519B5B38-A4D1-4381-9814-A7247A135D19.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>There are two very different foodie experiences one can have in Marseille. <br /><br />There is the pretty basic, mildly overpriced, mainly seafood based tourist culinary experience - mostly consisting of eating €60 a head bouillabaisse in a packed restaurant with a view over the port… and then there is the much more local, young, experimental and dare I say very “hipster friendly” culinary scene (made possible by the relatively low rents) with an emphasis on small plates, natural wine and imaginative menus. <br /><br />You can hazard a guess which experience I was aiming for, and my god was the food (with a little research and reservation making done beforehand) SO good and inspiring, I would go as far as saying that Marseille easily beats what Paris and London currently have to offer. <br /><br /> It is also very affordable to eat out in Marseille, particularly when considering the standard of wine and food you get, and even more so when compared to London, and overall everywhere we went was also extremely veggie / pescatarian friendly which I really did not expect having faced some rather questionable non meaty on previous visits to Paris.<br /><br />We only had 7 days in Marseille, which of course meant I barely scratched the surface of the amazing foodie offering there, but I do hope you forgo the tourist experience and try any of the utterly fantastic places to eat featured below - I have been left both inspired and wanting to go back to try more. <br /><br />One last tip before we get into the food - make sure you RESERVE ahead of your trip. The hippest restaurants in town do not have large covers and are popular with locals and in the know visitors alike…I reserved most dinners two weeks before our arrival and it really paid off. <br /><br /><br /><span style="font-size: medium;"><b><u>FOR DINNER</u></b></span><div><br /><b><i><a href="https://limmatmarseille.com" target="_blank">LIMMAT</a> </i></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdyFA_yFWXLM8qydrHbf2VY1Ob3pqDn_Yt68z75HXcEvehkIPVV90tFhdYCvcE4qhZbh-Go9Xm7BnPb4P_QDJ-WjqvPqS5sZLS_Gh8_5dPIlVkGwPuazO76k2Ue8PIari5DKrVedW9EcJS5IosNeosf1r9_OXq12VHI6oXdTi6Y9ohraVpLgctYgbhml2/s2869/E1A5DBB9-A0DF-428D-9899-BB9ACA6BD6B0.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2806" data-original-width="2869" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdyFA_yFWXLM8qydrHbf2VY1Ob3pqDn_Yt68z75HXcEvehkIPVV90tFhdYCvcE4qhZbh-Go9Xm7BnPb4P_QDJ-WjqvPqS5sZLS_Gh8_5dPIlVkGwPuazO76k2Ue8PIari5DKrVedW9EcJS5IosNeosf1r9_OXq12VHI6oXdTi6Y9ohraVpLgctYgbhml2/w640-h626/E1A5DBB9-A0DF-428D-9899-BB9ACA6BD6B0.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcGmGwjgi8157LWeBu1EYoSjzsY3i1TVU_fz5WVj6PZruGyuyZGmnGHl2FuHFNJEzZKAqjMOpDWkvXWYCLnj82ZYZxW2kY9Jf6mpkopfB0iNX4EYlYthrvA-W_hkZ1nkVmpqxBn131fpqeSQRU3I4jngE4oIum6PL8XZ953AFIrX7ARvrAi-NAeQGhLE6u/s3029/EEA2534B-7262-489E-822D-0C0ACE3775E9.JPG" style="font-weight: 400; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcGmGwjgi8157LWeBu1EYoSjzsY3i1TVU_fz5WVj6PZruGyuyZGmnGHl2FuHFNJEzZKAqjMOpDWkvXWYCLnj82ZYZxW2kY9Jf6mpkopfB0iNX4EYlYthrvA-W_hkZ1nkVmpqxBn131fpqeSQRU3I4jngE4oIum6PL8XZ953AFIrX7ARvrAi-NAeQGhLE6u/w638-h640/EEA2534B-7262-489E-822D-0C0ACE3775E9.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7RTe6FB-h3PnNn3z5ti0ILCJnBqy_7MDksz3TvUinE3lOEumX_G8HBfuMlkL-_KWRmsIKchgiP4RD0X0h-Gt_rGOm2FALZawE7BrZoB84Acyot4RlcM9fUgZKBuqJrWu0h2nYcUK6nhmXQ4nKfnsFKiwUnDPuwXvwM--M92A22dG5o8Lm2Cj8NcPmbSY/s2477/8E4FC094-44A1-4D13-B2DE-2FF0865A0608.JPG" style="font-weight: 400; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2477" data-original-width="2473" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR7RTe6FB-h3PnNn3z5ti0ILCJnBqy_7MDksz3TvUinE3lOEumX_G8HBfuMlkL-_KWRmsIKchgiP4RD0X0h-Gt_rGOm2FALZawE7BrZoB84Acyot4RlcM9fUgZKBuqJrWu0h2nYcUK6nhmXQ4nKfnsFKiwUnDPuwXvwM--M92A22dG5o8Lm2Cj8NcPmbSY/w638-h640/8E4FC094-44A1-4D13-B2DE-2FF0865A0608.JPG" width="638" /></a></div></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAT7RSKO28i1TsY_IjESC7vc47Y6hSJreL9JUiaL1nU7j3VY5mog9xzUyNk-VMVCO0fS1rvvr2dVs75sbN4dv8IVQ9wVY4BtraEyyrfr7LSx3mCZQHPH0lJ2HXD_Iq91K1wCPjmkPn6vNAvEsukCaK8khT0Z47HQzQRJn64oWkee-UTjkkH2tk7qfQ2UyA/s3029/D892075D-C4F3-42BF-B064-81FA2223E9CF.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAT7RSKO28i1TsY_IjESC7vc47Y6hSJreL9JUiaL1nU7j3VY5mog9xzUyNk-VMVCO0fS1rvvr2dVs75sbN4dv8IVQ9wVY4BtraEyyrfr7LSx3mCZQHPH0lJ2HXD_Iq91K1wCPjmkPn6vNAvEsukCaK8khT0Z47HQzQRJn64oWkee-UTjkkH2tk7qfQ2UyA/w638-h640/D892075D-C4F3-42BF-B064-81FA2223E9CF.JPG" width="638" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrYfRJ4jMW8D9tDvzy5z1zKi_QLlb76oVwsszEn8gPjgAjHsemz-xdMAfys9VmfVjNbMuxnhhZAZFjr-eHgdJuulyask4dHLF8SulS1NIMKMpMZBgWOIadmtZ2yK0Kk2wHjHacj8vzPIW0nk_aFG0gs2njudxzDq4KyIVwllhaYXoFo6sgtZa2eHqFpN-/s3029/4B830D11-82F4-427F-BF0E-764A9A233BE3.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrYfRJ4jMW8D9tDvzy5z1zKi_QLlb76oVwsszEn8gPjgAjHsemz-xdMAfys9VmfVjNbMuxnhhZAZFjr-eHgdJuulyask4dHLF8SulS1NIMKMpMZBgWOIadmtZ2yK0Kk2wHjHacj8vzPIW0nk_aFG0gs2njudxzDq4KyIVwllhaYXoFo6sgtZa2eHqFpN-/w638-h640/4B830D11-82F4-427F-BF0E-764A9A233BE3.JPG" width="638" /></a></div><div><span style="font-weight: bold;"><span style="font-weight: 400;"><br /></span></span><a href="https://www.instagram.com/limmatmarseille/?hl=fr">Limmat</a> was probably my foodie highlight of the entire trip which is quite funny as this was our chosen dinner spot for night 1 in Marseille. <br /><br />Why was it my favourite? Somehow the combo of unique location, the restaurant is bang in the middle of the steep, graffitied steps running from Cours Julien towards Noailles, a few outside table nestled in the midst of it all from which you get the most wonderful view onto the city, creative, perfectly executed cooking inspired by Marseille’s melting pot of cultures and incredible good value for money just made Limmat feel really special. <div><br />Add to that little touches like antique glassware and mismatching plates, wonderful service and possibly the best pavlova, served with fresh strawberries, of my life as fitting finish to the meal and you truly get an unforgettable dining experience. <br /><br />Plates are seasonal, to be shared and veggie/fish focused (I adored the smoked mackerel with labne, lentil salad, fennel and coriander and the gorgeous ricotta cake with Parmesan, basil and almond pesto, courgettes and toasted almonds) and I could have honestly eaten my way through the entire menu. </div><div><br /></div><div>Make sure to call ahead to secure a table because <a href="https://www.instagram.com/limmatmarseille/?hl=fr">Limmat </a>is truly what a great dining out experience should be all about and Marseille is very lucky to have this proper gem of a restaurant. <br /><br /><br /><b><i><a href="https://www.lebecducoq.com/reservation">LE BEC DU COQ </a></i></b><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXadMQEr_A67FBYb1J5xpsyhUOy7frbwRfIjopKdyPasxdldivRlRztJHpjKfP6rDLuTzZb4FYEXLbdJXQDUnLCeDLg8uWbrfqWPXM3rpkMmGAWmKBWLMA6xhDrXw51CTc1UAgHGuMx2xHOy25RTBoKtl3W3KqVZCDaNxDZHyGzaCd1NmKDVR0L1IQtd2/s3029/C28E0AF3-CCCC-4070-8913-63C6C0CCB4DF.JPG" style="margin-left: 1em; 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margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyIfqU9B8BTl_TUVGZnP9UI6-E-Qv8EElvaW_0kwf_kjUncpB8vjfam9Ei4TtL6s52kwnCHai88hF8tEPbKHOYTo3i7ZgkmzAXvZy5L4yAFuX7KEFROabCrc0woGg-SLRomLysbe4CjoACKWtDYukJrDMDO-eekb5pCIi6N6GP4Fl51HMdrFv9kMWtPO7/w638-h640/46F6314C-6261-454C-B46F-647E2D775669.JPG" width="638" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0TQP-a0AJExW54_ngPniQtbJTaOvjMNUe7veoaos8w-e-w2AkugFGEabbTp3EKEA2njWyYeAFcTASW4mWzrJddvPDAHRt2WzhF9i_NmzOibAWknGT97tcv9FoHTn3vibdh7AVRgqMv763axhktU9OtkKKLBqMdKXpOopiteTEAWOtuVwc9zKyV4PILW2/s3029/0A355692-562A-4B63-994D-76690854E388.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0TQP-a0AJExW54_ngPniQtbJTaOvjMNUe7veoaos8w-e-w2AkugFGEabbTp3EKEA2njWyYeAFcTASW4mWzrJddvPDAHRt2WzhF9i_NmzOibAWknGT97tcv9FoHTn3vibdh7AVRgqMv763axhktU9OtkKKLBqMdKXpOopiteTEAWOtuVwc9zKyV4PILW2/w638-h640/0A355692-562A-4B63-994D-76690854E388.JPG" width="638" /></a></div><div><br /><a href="https://www.instagram.com/lebecducoq/">Le Bec Du Coq</a>'s only downside (if you can even call it that) is the lack of outside dining space BUT it makes up for that in more than one way and was another favourite dinner spot on the trip. <br /><br />There is a fine selection of well priced small plates with a great emphasis on seasonal, veggie + pescatarian friendly options that are bursting with flavours, we had the most incredible homemade taramasalata dip and smoky babaganoush served with a moorish pizza dough crust, and there is also a fantastic natural wine list. <br /><br />The dining room feels cosy yet understatedly chic, almost like you have had the luck to be invited to the coolest dinner party in town, and our host for the evening only added to this intimate atmosphere with wonderful yet not overbearing service. <br /><br />I would love to call<a href="https://www.instagram.com/lebecducoq/"> Le Bec Du Coq</a> my local back in London and the Marseillais who packed the restaurant on a Tuesday night must agree, in fact I would highly recommend reserving (<a href="https://www.lebecducoq.com/reservation">which can be done online</a>) as at least 10 people were turned away when they chanced a walk in spot.</div><div><br /></div><div>In fact <a href="https://www.instagram.com/lebecducoq/">Le Bec Du Coq</a> is all you want from a restaurant, - amazing food, great atmosphere and not an annoying tourist in sight. </div><div><br /><br /><b><i><a href="https://www.ciel-rooftop.com/marseille">CIEL </a></i></b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43L9yGcMn2EgdpRxpGiPQNXFXaLhQjABJxNnsmFlZvj5gXTvdHT4XAjZ1M-Mqa9B1kNKPfuG8yv5bJpDWmSbgJrB8WM3Ctr-jT83AUecuzhST0vgbRcNESdCtarI8i-Dvmg6NGb1e1PwqniTvRUUXzXRSHDwGkXH_pP8W1ZfCr4KGWafwyJg--Jgtga81/s2655/1C09F41E-3CB1-42B9-BFB3-46975E16508B.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2655" data-original-width="2651" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43L9yGcMn2EgdpRxpGiPQNXFXaLhQjABJxNnsmFlZvj5gXTvdHT4XAjZ1M-Mqa9B1kNKPfuG8yv5bJpDWmSbgJrB8WM3Ctr-jT83AUecuzhST0vgbRcNESdCtarI8i-Dvmg6NGb1e1PwqniTvRUUXzXRSHDwGkXH_pP8W1ZfCr4KGWafwyJg--Jgtga81/w640-h640/1C09F41E-3CB1-42B9-BFB3-46975E16508B.JPG" width="640" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdmyWQm50wFSdA183XWg0NYlULTHQtsPEm2jTtSR6ysbf16y7FD1xaDnRj2LuT3rfcb6IPD-8UIGrF-mUBd8l6VslocaAhfJVe1rI9hJiY_a-C8Bnrh-k0F3Ti9aHH7yTYaicuGwHpfGgRX-x7zeHvntaYVWM2tSMlT3tEIUrA-zqjUYDVxNQg-1iTHLN/s3029/B2A9F392-C39F-4FCD-8B9A-F837A2454B7D.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdmyWQm50wFSdA183XWg0NYlULTHQtsPEm2jTtSR6ysbf16y7FD1xaDnRj2LuT3rfcb6IPD-8UIGrF-mUBd8l6VslocaAhfJVe1rI9hJiY_a-C8Bnrh-k0F3Ti9aHH7yTYaicuGwHpfGgRX-x7zeHvntaYVWM2tSMlT3tEIUrA-zqjUYDVxNQg-1iTHLN/w638-h640/B2A9F392-C39F-4FCD-8B9A-F837A2454B7D.JPG" width="638" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3XlXRlUI8Ogw65niOneGwxEkB7F-d2W8HiC0ylTYZ52jTz-SIan625Q4JLV-EhiX9IXvQ_Ycmnoj0etEKaMj01fOILen1n9x5ce9AHbeYAujlA7N0med6necjGlM20Kj582E7kbLZe6eKj9uqeXZv1BofwnfCBAGgiyknIRqhbeEo-JbKKHD4p1dkNnz/s3029/7EFF394B-51A8-4B61-8E7E-9DD71CE930A8.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3XlXRlUI8Ogw65niOneGwxEkB7F-d2W8HiC0ylTYZ52jTz-SIan625Q4JLV-EhiX9IXvQ_Ycmnoj0etEKaMj01fOILen1n9x5ce9AHbeYAujlA7N0med6necjGlM20Kj582E7kbLZe6eKj9uqeXZv1BofwnfCBAGgiyknIRqhbeEo-JbKKHD4p1dkNnz/w638-h640/7EFF394B-51A8-4B61-8E7E-9DD71CE930A8.JPG" width="638" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh32VUD9tK0s2syYcaRMwo82u99tLnJdxvmOYyZ3podhyZO2ReXVUkRMvZ2Eg1-vad-VpXhBMyfdytL86Nd_5F6yDEuCO9Ds6-DK-8YtawUROSzH2U3A6U7bM7oH1FzSkxXZithQGH6DlbIHodA4FHsEEuq_SbIaXo91HwzMkvhfZNMfVqTTZWgjYuih555/s3029/91E94309-C4CC-4E83-B448-3C31266796CE.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh32VUD9tK0s2syYcaRMwo82u99tLnJdxvmOYyZ3podhyZO2ReXVUkRMvZ2Eg1-vad-VpXhBMyfdytL86Nd_5F6yDEuCO9Ds6-DK-8YtawUROSzH2U3A6U7bM7oH1FzSkxXZithQGH6DlbIHodA4FHsEEuq_SbIaXo91HwzMkvhfZNMfVqTTZWgjYuih555/w638-h640/91E94309-C4CC-4E83-B448-3C31266796CE.JPG" width="638" /></a><span style="font-weight: bold;"><span style="font-weight: 400;"><br /></span></span><br /><a href="https://www.instagram.com/ciel.marseille/">Ciel</a> came highly recommended by a couple of friends who had been in Marseille earlier this year. </div><div><br />It is a bit more mainstream and “instagrammable” than my other favourites on this trip, but with a wonderful rooftop view over Marseille and a great pizza menu I was more than happy to give it a go and I was not disappointed. <br /><br />Though it was actually too windy to sit in the outdoor rooftop space (we are talking gale force winds that evening), there is an equally gorgeous glass walled inside space on the roof that gives you amazing views no matter the weather and allowed us to see the most gorgeous sunset whilst we tucked into our pizza. </div><div><br /></div><div>And I got to say the food at <a href="https://www.instagram.com/ciel.marseille/">Ciel </a>was actually surprisingly good and authentic - in fact the truffle pizza I had, with freshly shaved truffle on top and the most stretchy and perfectly airy dough base, was quite possibly the best truffle pizza I have ever had, and I've had my fair share.<br /><br />Starters were excellent, wine was cheap and service was efficient yet friendly, and despite initial reservations that <a href="https://www.instagram.com/ciel.marseille/">Ciel</a> could have been style and rooftop access over substance CIEL actually really won me over and I cannot at all fault the food and whole dining experience! <br /><br />Highly recommended for a dressy Friday dinner as a first carby stop before hitting the town for more drinks, <a href="https://www.ciel-rooftop.com/marseille">make sure to reserve a table online</a> beforehand though, this place is popular with locals and clued up tourists alike. <br /><br /><br /><b><i><a href="https://toia-restaurant.com">TOÏA</a> </i></b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMwqPLUu2cE25WoDSphufJrHYoRTpfkHY0mHajPApzdyFhCcrURJr0vxOSw-4a3ve8428yQoukaErb9O-Wc9BvL4pdjNfaGcIwZsb0SNi-GVifz3cpnEGZHZs06kjmQvHiHp03tR7htzt2mg9-aNGdEndEKTFnvAriwX4q40JG-DH0Rcy3TZ7XZFGMsbj/s2733/D662BCFA-FFB5-4A54-AE9C-53F5C0C2B231.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2733" data-original-width="2729" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMwqPLUu2cE25WoDSphufJrHYoRTpfkHY0mHajPApzdyFhCcrURJr0vxOSw-4a3ve8428yQoukaErb9O-Wc9BvL4pdjNfaGcIwZsb0SNi-GVifz3cpnEGZHZs06kjmQvHiHp03tR7htzt2mg9-aNGdEndEKTFnvAriwX4q40JG-DH0Rcy3TZ7XZFGMsbj/w640-h640/D662BCFA-FFB5-4A54-AE9C-53F5C0C2B231.JPG" width="640" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXDGGcXAR1d0dZI74ef4-STYDuWiMIm1zvNR18-AYLoxtFYOGMWw4nmlgEwfy23TBqe4VMlliWNhB-gyhR_AFeMJsCkA6htCNyCfrb8sk8U6spzbzj-5-xfL9CgdbZSZKAIeZn4K2NIXH-2AT1A0wt4Bbsdz1SdB4RH8DXVydbskazuxpk0LpULSr_wSZ/s2917/E6E6B261-9947-41C0-93F9-7A7F8B71A8A2.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2917" data-original-width="2877" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXDGGcXAR1d0dZI74ef4-STYDuWiMIm1zvNR18-AYLoxtFYOGMWw4nmlgEwfy23TBqe4VMlliWNhB-gyhR_AFeMJsCkA6htCNyCfrb8sk8U6spzbzj-5-xfL9CgdbZSZKAIeZn4K2NIXH-2AT1A0wt4Bbsdz1SdB4RH8DXVydbskazuxpk0LpULSr_wSZ/w632-h640/E6E6B261-9947-41C0-93F9-7A7F8B71A8A2.JPG" width="632" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwkJUamnUiAnrCAV0i2GAOIyt3T_rAAhCZwYnPgq27Cl3rZGya7ir-QeY3lSh8wMvBzZH3-DsDohfnT4pb_92SgNrC-fI84JcKPTWZDvgdA8kjp9QKocyApsLo-jFoJCRKc1wiwX8-5TE9Bporv0qG5FAOntKHkWC7zH-Ef6BSQMJtHaSN66M4KXzA_0Jt/s3029/B7ABDBE8-F7A4-47A4-90CF-E38A1C333DEE.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwkJUamnUiAnrCAV0i2GAOIyt3T_rAAhCZwYnPgq27Cl3rZGya7ir-QeY3lSh8wMvBzZH3-DsDohfnT4pb_92SgNrC-fI84JcKPTWZDvgdA8kjp9QKocyApsLo-jFoJCRKc1wiwX8-5TE9Bporv0qG5FAOntKHkWC7zH-Ef6BSQMJtHaSN66M4KXzA_0Jt/w638-h640/B7ABDBE8-F7A4-47A4-90CF-E38A1C333DEE.JPG" width="638" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uFnU_Ws3uyZ9DFeXPYdyG__dpiovNn2K93T9tBsPuoJ9bWWv1ZKcCLwkvqTMO15kzxk8uHP4yCWpS2jNzrV78MV1hm85JPrkjyWfY2LCgkhFh3lAyDA8qXp5wNfuqKt1lW7HIoZBp8i62c3NKHNAfnux_YP5YNIVx3mwZP8R-0k4pXpNnpjn-sNL7AxL/s3029/CF7DF7B9-57BA-4B12-A062-9DC5CF557C52.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_uFnU_Ws3uyZ9DFeXPYdyG__dpiovNn2K93T9tBsPuoJ9bWWv1ZKcCLwkvqTMO15kzxk8uHP4yCWpS2jNzrV78MV1hm85JPrkjyWfY2LCgkhFh3lAyDA8qXp5wNfuqKt1lW7HIoZBp8i62c3NKHNAfnux_YP5YNIVx3mwZP8R-0k4pXpNnpjn-sNL7AxL/w638-h640/CF7DF7B9-57BA-4B12-A062-9DC5CF557C52.JPG" width="638" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTqeNYdSW9Kg7AwqJIwTziTL0T5WBltnwwz_cATL25ADqKgsd8-DyrhJTobDJHD4ReJXUmeGRegPovQ_KrisFFdmtZJweprdNnTWNH9EZdWoMsc2rLX8DVEHwYvrpbwoTeNYASynZvQMkNwUPuhosiv7_BtfcWJyc7yn7Qhy39vBwiD-ZuC30rVYV8MOP/s2390/E2145D5C-2C3F-4527-910C-BF0C8AE50D06.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2390" data-original-width="2387" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTqeNYdSW9Kg7AwqJIwTziTL0T5WBltnwwz_cATL25ADqKgsd8-DyrhJTobDJHD4ReJXUmeGRegPovQ_KrisFFdmtZJweprdNnTWNH9EZdWoMsc2rLX8DVEHwYvrpbwoTeNYASynZvQMkNwUPuhosiv7_BtfcWJyc7yn7Qhy39vBwiD-ZuC30rVYV8MOP/w640-h640/E2145D5C-2C3F-4527-910C-BF0C8AE50D06.JPG" width="640" /></a></div><div><span style="font-weight: bold;"><span style="font-weight: 400;"><br /></span></span><br /><a href="https://www.instagram.com/toia_marseille/?hl=en">Toïa </a>was the only restaurant we sort of stumbled across by chance whilst in Marseille and I am so happy we did! I had originally booked another natural wine bar / restaurant but on a second look realised that their speciality was all things meaty. </div><div><br /></div><div>However, as I was scrolling through their tagged pictures on instagram (the best way to get a real sense of what a restaurant is dishing up) I came across a post that also had <a href="https://www.instagram.com/toia_marseille/?hl=en">Toïa</a> tagged in it and I very much liked what I saw!</div><div><br /></div><div>So on a whim and on our last full day in Marseille <a href="https://bookings.zenchef.com/results?rid=358123&pid=1001">I managed to book a table online</a> and we headed to Toïa and I am really rather glad we took that risk because Toïa was undoubtedly the hidden culinary gem of the trip and served us some spectacular food. <br /><br />It’s located right by the side of the port where the big cruise liners arrive and away from the tourist overrun main promenade. There’s plenty of outside seating as well as indoor space, and though not instantly full when we arrived by the end of our dinner the outside space was packed with big groups of locals celebrating and eating, plus a few fortunate tourists that had stumbled across Toïa on their search for dinner. </div><div><br />Everything on the menu, more modern European cooking which beautifully managed to encapsulate the melting pot of cuisine in Marseille - A bit French, a bit Mediterranean, a little bit Arabic, sounded AMAZING and as it was our last night we went ALL out. <br /><br />We shared freshly caught, tiny, deep fried fish with aioli and the most insane creamy burrata with tomato sauce that I have to recreate asap at home. <br /><br />The mains, divided into a beef, fish and veggie options change seasonally and were simply outstanding on this occasion. I had the most juicy tuna steak, perfectly raw in the middle still, with grilled aubergine and spiced couscous while my mum had the bavette steak with chimchurri sauce and potatoes, which she basically inhaled and has spoken about ever since. <br /><br />Even better starters were no more than 10 euros and mains all under 28 euros, and we washed it all down with the most stunning bottle of buttery Chardonnay. </div><div><br />Maybe it felt even more special because it was our last night in Marseilles, but our dinner at <a href="https://www.instagram.com/toia_marseille/?hl=en">Toïa</a> was one that will stay with me fore a long time and showed me that being a little bit spontaneous from time to time does have its benefits.<br /><br /><br /><b><i><a href="https://www.instagram.com/lapassarellemarseille/?hl=en">LA PASSARELLE </a></i></b><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tOIWREZY3Y9zmFdmGJf8ZeA_YSu3I-Er7wg34RHq1D_XCvbWhqqzrQJbX3QP-Ls-NLHIW-7bcTaaWNy0FnTPzxfatnJvp53v3CrIh4Iu7F8Ur1XXL9bJ49omnN5NDmPtx3iMuQ7EFVvQ2FQKPbf3CFuIpaWbcBvJzb7P_gDBbQlQNaDmQZdoYRQJ7zen/s3029/6DF0B348-2C88-4BDB-8484-E085E0B9DB53.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tOIWREZY3Y9zmFdmGJf8ZeA_YSu3I-Er7wg34RHq1D_XCvbWhqqzrQJbX3QP-Ls-NLHIW-7bcTaaWNy0FnTPzxfatnJvp53v3CrIh4Iu7F8Ur1XXL9bJ49omnN5NDmPtx3iMuQ7EFVvQ2FQKPbf3CFuIpaWbcBvJzb7P_gDBbQlQNaDmQZdoYRQJ7zen/w638-h640/6DF0B348-2C88-4BDB-8484-E085E0B9DB53.JPG" width="638" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgppna97G8x87bvFRL_bsTw65RO3deUD9xOt1msUyQvsKABEhkWxGIxtQYvReGm5VWM0SwNxrXA9ddKfIdFWnIqCR6YAhlDAvBVlmuM0ozlizGmf3opRh9P0PXwYQ83v0t2FVMM2ytWOYn12yHBNHrh39yJCpEWZZAPfYlh3YOaEYJWTKAETei7nxTt2XFq/s2873/283317EF-A71B-4822-915D-5FDD47A81C50.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2873" data-original-width="2869" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgppna97G8x87bvFRL_bsTw65RO3deUD9xOt1msUyQvsKABEhkWxGIxtQYvReGm5VWM0SwNxrXA9ddKfIdFWnIqCR6YAhlDAvBVlmuM0ozlizGmf3opRh9P0PXwYQ83v0t2FVMM2ytWOYn12yHBNHrh39yJCpEWZZAPfYlh3YOaEYJWTKAETei7nxTt2XFq/w640-h640/283317EF-A71B-4822-915D-5FDD47A81C50.JPG" width="640" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4LTSsqjD8tWtNhWbzVminRT6YJAJwOf80UN2z-15xb4Frv5TukKsmgh4S-B8CWhNT3VqsBwa50NjmeTlCETQo5CI1hWlP4WVI4Tj5dFF6jLxgaBTyHeqBVBi-hqwIUNkzsMEG9D24NI_E1pMCgxB-bqc1PE6HX2Jo5QiOVPYMfRimNlbm2HIV1yPhD82/s3029/EE6F6C17-8813-4D2E-A433-656FD8300A23.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4LTSsqjD8tWtNhWbzVminRT6YJAJwOf80UN2z-15xb4Frv5TukKsmgh4S-B8CWhNT3VqsBwa50NjmeTlCETQo5CI1hWlP4WVI4Tj5dFF6jLxgaBTyHeqBVBi-hqwIUNkzsMEG9D24NI_E1pMCgxB-bqc1PE6HX2Jo5QiOVPYMfRimNlbm2HIV1yPhD82/w638-h640/EE6F6C17-8813-4D2E-A433-656FD8300A23.JPG" width="638" /></a></div><div><br /><a href="https://www.instagram.com/lapassarellemarseille/?hl=en">La Passarelle</a> gets a mention not because it served particularly outstanding food, I had a tasty fish dish that wasn’t exactly cheap, but because it is a decent dining option if you want a really lovely outside space near the port and right by down town central Marseille but away from the masses. <br /><br />It has a gorgeous covered terrace with ferry lights dotted around and chequered table clothes, and a super calm and tranquil vibe even though it is literally 3 mins from the hustle and bustle of the touristy food mile of Marseille. <br /><br /><br /><b><span style="font-size: medium;"><u>FOR BREAKFAST / BRUNCH </u></span></b><br /><br /><b><i><a href="https://www.instagram.com/deiamarseille/">DEÏA</a></i></b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRo1RRvI6pt2krkCDMsUy-z-lZ2F_WdGx9rgPUUplEQzJsxWBgMK1kWnYtoSytq6Xkd8sGOz-aqiuZYr7TzWS5zzvWHFYBvhXVODbXrHXUHZ3sKF82dTrR0kuG-mFIVyfJIK-cIxO0xcgffI8mih9dwUjR9A7_ypRSLi65EmSJQvUgjiqccMWckPER2RD/s2424/D9AC651D-6AA6-4F1F-950C-D1A8B6F6A886.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2424" data-original-width="2420" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRo1RRvI6pt2krkCDMsUy-z-lZ2F_WdGx9rgPUUplEQzJsxWBgMK1kWnYtoSytq6Xkd8sGOz-aqiuZYr7TzWS5zzvWHFYBvhXVODbXrHXUHZ3sKF82dTrR0kuG-mFIVyfJIK-cIxO0xcgffI8mih9dwUjR9A7_ypRSLi65EmSJQvUgjiqccMWckPER2RD/w638-h640/D9AC651D-6AA6-4F1F-950C-D1A8B6F6A886.JPG" width="638" /></a><b><i><br /></i></b><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm;"><span face="-webkit-standard, serif" style="font-size: 13.5pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28S7BHLOg9Bghxqqnk9phuI_yIQ6g3GIGYw59j_M4fCvXmnEMcg8eEqBNpyoFhV6SWC_WyqGBZCl3_9KcYZCkMiMKsFmwJCBiJvTuj3YaWF_gXooMJESrA4nnpGV74tpTV3oncyL4nrVzVG8cSHiYmXM_G8fUfFTFXOqlHH2Itd8l-5SUOm5RvCFzd1BM/s3029/59F1DA54-BA58-4D3C-9F50-548721BB9E57.JPG" style="font-family: -webkit-standard; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28S7BHLOg9Bghxqqnk9phuI_yIQ6g3GIGYw59j_M4fCvXmnEMcg8eEqBNpyoFhV6SWC_WyqGBZCl3_9KcYZCkMiMKsFmwJCBiJvTuj3YaWF_gXooMJESrA4nnpGV74tpTV3oncyL4nrVzVG8cSHiYmXM_G8fUfFTFXOqlHH2Itd8l-5SUOm5RvCFzd1BM/w638-h640/59F1DA54-BA58-4D3C-9F50-548721BB9E57.JPG" width="638" /></a></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm;"><br /></p>We mainly stuck to French style breakfasts of baguette or pastries while in Marseille, but on our last day we were after something a little more substantial, knowing we had our long return journeys ahead of us. <br /><br />I had come across <a href="https://www.instagram.com/deiamarseille/">Deïa </a>on some list of the best brunch spots in Marseille and as it was only 8 minutes walk from our AIRBNB and our suitcases weren’t exactly light off we went. <br /><br /><a href="https://www.instagram.com/deiamarseille/">Deïa</a> is quite reminiscent of the many Antipodean inspired cafes you can find in London, and had ample inside and outside seating but was pretty packed even on a Wednesday morning. <br /><br />The menu is full of creative and perfectly executed brunch dishes. There is brioche French toast with poached peaches and vanilla cream, toasted croissants with pastrami and creme fraiche, fluffy pancakes with apricots, tonka bean mascarpone creme, and the rather outstanding savoury French toast with cream cheese, poached egg, fresh herb and hazelnut sauce, aubergine mousse, toasted hazelnuts and smoked salmon which is what I went for. <br /><br />This was top level brunch fare that would hold its own even when compared with some of London’s most popular spots, and left us super full and super satisfied. </div><div><br /></div><div>Not exactly a typical French concept or restaurant but absolutely hitting the spot if you are after a delicious brunch that will fuel for a long day of Marseille activities. <br /><br /><br /><span style="font-size: medium;"><b><u>FOR DRINKS </u></b></span><br /><br /><a href="https://www.instagram.com/le_cafe_de_labbaye_/?hl=en-gb"><b><i>CAFÉ DE L'ABBAYE</i></b> </a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGO-iXx8KrmomDn4f6X6_ZJE4Q2BR81rvLcBnUsscSzVATFu875JtygiJsaTWVqPeioCVozEw66qRZPB51PhcpT0ik5f1QLFR4Iu4_YXyBEKiv6EUvINJBYIZl9-gh3cXeNCqfqh8ra8Q2gm5oaDYJq7bf-GXxMEIWTj2JyBhsd2aYjQaABHWb8lDP_pTp/s2833/ECEBA947-B36B-4C91-BDC0-1EB6AC6726E6.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2833" data-original-width="2830" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGO-iXx8KrmomDn4f6X6_ZJE4Q2BR81rvLcBnUsscSzVATFu875JtygiJsaTWVqPeioCVozEw66qRZPB51PhcpT0ik5f1QLFR4Iu4_YXyBEKiv6EUvINJBYIZl9-gh3cXeNCqfqh8ra8Q2gm5oaDYJq7bf-GXxMEIWTj2JyBhsd2aYjQaABHWb8lDP_pTp/w640-h640/ECEBA947-B36B-4C91-BDC0-1EB6AC6726E6.JPG" width="640" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLba2SZTqnrztggooTc_ABHrNpXYOQe34YPdYssbxP8W7BzDh2RvepVAev2gvWJAYAOAeHo-GHIc6Z7WYd65vCXsBaZy5ajxYfmQHTEhe7PvuibrMhOrF8ZFPIBvVqSwddaBLpo-LqySdMwVCfGbH12RwargWco8eeLyoHRhhH0E5KmA_INXCeQF6CkDRl/s3029/F44275F4-65C0-491D-B6FF-84F391A5D791.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLba2SZTqnrztggooTc_ABHrNpXYOQe34YPdYssbxP8W7BzDh2RvepVAev2gvWJAYAOAeHo-GHIc6Z7WYd65vCXsBaZy5ajxYfmQHTEhe7PvuibrMhOrF8ZFPIBvVqSwddaBLpo-LqySdMwVCfGbH12RwargWco8eeLyoHRhhH0E5KmA_INXCeQF6CkDRl/w638-h640/F44275F4-65C0-491D-B6FF-84F391A5D791.JPG" width="638" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhckrIqaT1pwMhCoI9B2SROsJ2f4Z8DSXfeDOR6qWiS3AOFY0JoR2UMQ4LvXyhV_Fd3SRgiCccgIWWZbhvG1Dg9vMgh57RHI4lU1KyQkBAZymSu-f_MNwUU4TApkXXZW7o0AQbp1yjbjgjdVpSmkiPThyAx8d5ZkWOSm3LdU_a_MtgbFHpmLkIFODpq7-r/s3029/C34A7F61-F3CA-43FE-8DB8-435C1214613A.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhckrIqaT1pwMhCoI9B2SROsJ2f4Z8DSXfeDOR6qWiS3AOFY0JoR2UMQ4LvXyhV_Fd3SRgiCccgIWWZbhvG1Dg9vMgh57RHI4lU1KyQkBAZymSu-f_MNwUU4TApkXXZW7o0AQbp1yjbjgjdVpSmkiPThyAx8d5ZkWOSm3LdU_a_MtgbFHpmLkIFODpq7-r/w638-h640/C34A7F61-F3CA-43FE-8DB8-435C1214613A.JPG" width="638" /></a><br /><br /><a href="https://www.instagram.com/le_cafe_de_labbaye_/?hl=en-gb">Café de l'Abbaye</a> was our absolute favourite spot for an after dinner drink with the most spectacular view of the sun setting over Marseille. </div><div><br />It is absolutely not fancy - more a tiny hole in the wall sort of bar with locals congregating outside holding their beverage, discussing their days and taking the last rays of sunshines of the day. </div><div><br /></div><div>Drinks are cheap and served in plastic cups and really I wouldn’t want it any other way. </div><div><br /></div><div>A must visit whilst in Marseille to absorb the vibrant energy this city offers first hand.<br /><span style="font-size: medium;"><b><u><br />FOR ICE CREAM </u></b></span><br /><br /><b><i><a href="https://www.instagram.com/loulou_monsieur_glace/">LOULOU MONSIEUR GLACE </a></i></b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQkv1d7iLNfT5hX9q-ubx1EcRTjX9qKMIRGs-v8LwjAk2BPhvwbQ5HbIEO9NEn7mHaSJDX7LG1W9VDdDE5gizbzw_zQXOJPDR7dYRiG45q1eitIGOEUftIYkPhyVjhCoVoMMHuBVhEr7RQ1I1KX3n9ZHd6BOUiM-H-3g3iI4nntOBj9Oy1BDg0wgOrSoQ/s2786/8DC72F32-15AB-4E26-81D6-F3BCDC6F2190.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2786" data-original-width="2782" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQkv1d7iLNfT5hX9q-ubx1EcRTjX9qKMIRGs-v8LwjAk2BPhvwbQ5HbIEO9NEn7mHaSJDX7LG1W9VDdDE5gizbzw_zQXOJPDR7dYRiG45q1eitIGOEUftIYkPhyVjhCoVoMMHuBVhEr7RQ1I1KX3n9ZHd6BOUiM-H-3g3iI4nntOBj9Oy1BDg0wgOrSoQ/w640-h640/8DC72F32-15AB-4E26-81D6-F3BCDC6F2190.JPG" width="640" /></a><b><i><br /></i></b><br />Right by Corniche Malmousque, <a href="https://www.instagram.com/loulou_monsieur_glace/">LOULOU MONSIEUR GLACE</a> is a super chic and modern ice cream parlour and their gelato was INCRED! Cannot recommend enough and quite sad that I only tried here on my last day.
<p style="font-family: "Helvetica Neue"; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 13px; font-stretch: normal; font-style: normal; font-variant-alternates: normal; font-variant-caps: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 16px;"><b></b><br /></p></div></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0tag:blogger.com,1999:blog-8915365744954792874.post-10054501051667588852023-08-17T03:08:00.005-07:002023-08-17T04:15:56.065-07:00MARSEILLE - A TRAVELOGUE <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiUrYOCDugIQ8VOfJuXJnDGt7lo724pUkFtpT07H0VrRweKw4Z5Vg05DtAcJSnBPluU3vgPfRyoCtxj4pMAY1PgE2vkT2ShDM2OaQZWKrSV2zlqW0awsDuuNbjDYBx5FdM5dw5k97gOxEAGkwa2K2MwC6-zLCEBf9b6myXdpNGuIYgmF4aMbTh33GEmr5/s2580/01757D98-41EA-4CE9-8DA9-6F0D46EAB223.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2580" data-original-width="2576" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiUrYOCDugIQ8VOfJuXJnDGt7lo724pUkFtpT07H0VrRweKw4Z5Vg05DtAcJSnBPluU3vgPfRyoCtxj4pMAY1PgE2vkT2ShDM2OaQZWKrSV2zlqW0awsDuuNbjDYBx5FdM5dw5k97gOxEAGkwa2K2MwC6-zLCEBf9b6myXdpNGuIYgmF4aMbTh33GEmr5/w640-h640/01757D98-41EA-4CE9-8DA9-6F0D46EAB223.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKiE098cYSC1P6W1ozpRoX_iY2bsL2xI-V29gepa4SxpkN53H6fyuURU8o9n_b2Iim4rH1YCNyu11KRRPczXv-s6-HdTfnGkclve2nu5XSE-Bi4aYSLXZyW9GGxO0eA1Rn3Fe84JCPJnA_1uxs0HB86S59ggtW88OeQRZcdI_o_JLWHseMOUkZfRw693C/s3029/3A39D4EB-56AF-4B65-8BC4-B2C655AAC110.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKiE098cYSC1P6W1ozpRoX_iY2bsL2xI-V29gepa4SxpkN53H6fyuURU8o9n_b2Iim4rH1YCNyu11KRRPczXv-s6-HdTfnGkclve2nu5XSE-Bi4aYSLXZyW9GGxO0eA1Rn3Fe84JCPJnA_1uxs0HB86S59ggtW88OeQRZcdI_o_JLWHseMOUkZfRw693C/w638-h640/3A39D4EB-56AF-4B65-8BC4-B2C655AAC110.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKB4mbbZNJ5-CyS-1-SOoIEvA3KSkvW1Y1e0Vnvejhqi9ceJBwVwjo4VCVm9dXYJ6CegivJmwsFW5rExnudnX9jXZNoqlRdQu9ezQUcZVtjGKZc26i91FFw8mVg5gIRt0YCiqEWkBPnPm2cIDgyvCke8qq2wiMIMKz33CoeYL_4CgyJnYTvpFtcLViYhS/s3029/36BFC54A-FC05-47CC-AFFA-43AB5EBC8009.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKB4mbbZNJ5-CyS-1-SOoIEvA3KSkvW1Y1e0Vnvejhqi9ceJBwVwjo4VCVm9dXYJ6CegivJmwsFW5rExnudnX9jXZNoqlRdQu9ezQUcZVtjGKZc26i91FFw8mVg5gIRt0YCiqEWkBPnPm2cIDgyvCke8qq2wiMIMKz33CoeYL_4CgyJnYTvpFtcLViYhS/w638-h640/36BFC54A-FC05-47CC-AFFA-43AB5EBC8009.JPG" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_uRt201wES9Jm65EX9msAIWvnscHpfXefc-jpzw4feFOzDhKuXfABDPX1S0UOzgZJHUvnhXs60XTXFDWl2m0qWp5fLtqB_6XzXPqWqcU0WvRLQu6klylXyy50tYUt8A4mcX9AdTWI6RNwgi5mSM35OwT-hjQI9x5RbE9n65tCTuQFhFI1ErAc_CVOVQT/s2072/186CA43B-0612-4E51-8575-130F75FAF7FF.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2072" data-original-width="2072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_uRt201wES9Jm65EX9msAIWvnscHpfXefc-jpzw4feFOzDhKuXfABDPX1S0UOzgZJHUvnhXs60XTXFDWl2m0qWp5fLtqB_6XzXPqWqcU0WvRLQu6klylXyy50tYUt8A4mcX9AdTWI6RNwgi5mSM35OwT-hjQI9x5RbE9n65tCTuQFhFI1ErAc_CVOVQT/w640-h640/186CA43B-0612-4E51-8575-130F75FAF7FF.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I really did not know what I would make of Marseille, after all I had never been to the South of France, in fact I had only ever been in Paris when it came to visiting France, and though I had heard many, many great things about Marseille from friends who had been recently, I had heard equally many not so great things about this “dangerous” city. <br /><div><br />As it turned out Marseille was one of the most wonderful places I have ever visited, and I instantly fell in love with this vibrant, loud, beautiful and unique city. <br /><br />Yes, Marseille is a little rough around the edges in certain areas, but for god’s sake if you can deal with living, working or going out in Shoreditch or anywhere in East London - which can be dirty, full of graffiti and with a chance of having your phone snatched, you will be just fine in Marseille. </div><div><br />This certain “grittiness” also means that the city is much more affordable than anywhere else on the Côte d'Azur, and has enabled Marseille to nurture a thriving culinary and natural wine scene, which of course was a MASSIVE draw for me, in fact there are so many young restauranteurs doing amazing things that I barely had time to scratch the surface in my 7 days of eating there. <br /><br /> And of course there are the beaches - the sandy ones, the rocky ones and the sunbathing spots by the sparkling blue water by the ports, so picture perfect that I had to pinch myself a few times after so many years without a proper beach holiday.</div><div><br />You could spend an entire week just exploring the different spots by the Mediterranean sea in and around Marseille that feel so quiet and calm, yet you are still in the second biggest city in France so have all the amenities that come with that (all your standard high street shops, a great transport network and big supermarkets), plus a whole lot of scenic day trips less than hour away to keep you busy if you wish to go further afield. <br /><br />I could keep on going with reasons why I fell in love with Marseille and I am already planning a return trip to this sprawling, exciting, stunning, imperfect city by the sea and I hope you give it a chance too, you really won’t regret it. <br /><br /><b><u>TRAVEL FROM LONDON </u></b></div><div>Flights only take an hour and a half from London to Marseille which is an amazingly short amount of flight time considering how much of a holiday destination Marseille feels like. I paid about £150 for my return flight with easyJet from Gatwick. <br /><br /><b><u>LOCAL AIRPORT TRANSFER </u></b></div><div>Once you land into Marseille Provence airport the easiest and fastest way to get into the centre of Marseille is via bus. It will only cost you €10, take less than 30 mins and gets you to the main train station. Be warned - the train station is on a hill (Marseille as a whole will give your thighs a good work out with ample stairs and hills to climb) so it’s a bit of a workout arriving and departing with a heavy suitcase. <br /><br />There is a super handy luggage storage inside the station which I used on my last day, as my flight was at 10pm, and which only cost €10 to store your luggage for the whole day. <br /><br /><b><u>GENERALLY GETTING AROUND</u></b><br />Marseille is on Citymapper which makes using their public transport network and generally getting around SO easy and pleased the Googlemaps hater in me hugely. <br /><br /><u><b>WHERE TO STAY: </b></u></div><div>I always try to keep my travel and restaurant guides truthful and to be honest our accommodation was the only real fail of the holiday. </div><div><br /></div><div>I did the AIRBNB booking and research and although our chosen apartment for the stay had over 20 4+ star reviews and was being looked after by “superhosts”, I probably should have paid more attention to the ‘noise outside the apartment’ that was mentioned more than once in reviews. <br /><br />Why? Well let’s just say we seemed to have ended up staying on the loudest street in Marseille. There was the bin truck which appeared to be cleaning the street mind numbingly loudly 3x times a night, every night, there was also the bar right by our window where loud altercation were the norm around 3am each night PLUS as final lucky straw our apartment was seemingly infested with the most hungry mosquitos I have ever encountered in my life which meant I was getting about 15 bites every night to the point where they were literally biting my fingers...<br /><br />BUT despite all of this the holiday was not ruined. In fact we laughed it all off as everything else on the trip went so smooth and above our expectations... and indeed as with everything in life, holidays are never going to be perfect.</div><div><br /></div><div>Next time I would definitely either stay at a hotel or another, better located AIRBNB so bear with me on accommodation recommendations in Marseille for now… that part you may have to figure out yourself!<br /><br /><br /><b><u>BEST BEACHES / SPOTS BY THE SEA </u></b><br /><br /><b><i>SANDY BEACHES <br /></i></b><br /><b><u>CATALANS BEACH</u></b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWyks_B5X4PGtsyXdYi2lT0i206m0OYJ5fabiiO4QBQHc8FQtMyALTpzUGHwoALi6vzqkbkrWqcQ0yE0GOMLnEAUysZIsgvxNjKZqfjbAlNGaJSYfkuqubJjsaqe73BogB3Q2c5lWLYln5eH15BtsBdPS5LsXSMp_W1pLMolZ2YRBIdA_WCJy9l3TDsDI/s3029/7DDDEF9F-6B02-4CB4-89E4-9D2AA8EEF2D7.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWyks_B5X4PGtsyXdYi2lT0i206m0OYJ5fabiiO4QBQHc8FQtMyALTpzUGHwoALi6vzqkbkrWqcQ0yE0GOMLnEAUysZIsgvxNjKZqfjbAlNGaJSYfkuqubJjsaqe73BogB3Q2c5lWLYln5eH15BtsBdPS5LsXSMp_W1pLMolZ2YRBIdA_WCJy9l3TDsDI/w638-h640/7DDDEF9F-6B02-4CB4-89E4-9D2AA8EEF2D7.JPG" width="638" /></a></div><div><span style="font-weight: bold;"><span style="font-weight: 400;"><br /></span></span>Catalans beach is the closest beach to the city, a good 20-25 minute scenic walk from the city centre and via the port and it’s many gorgeous sailing boats, and was our go-to beach when we fancied an easy dip into the sea and sandy beach. </div><div><br /></div><div>It can get busy and I would suggest looking after your bags but it’s a gorgeous beach, conveniently located with showers and a friendly vibe so you really can’t go wrong! <br /><br /><br /><b><u>PROPHETE BEACH</u></b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZo0jcWs-1T_kuowbqaPNbZpoo4Me3JsH2p3mKAGFu9NYh2qhp2CT6HqsKTdtYmTwOojyR0TSLRe99TY-zGBsFJ5AoQTzUUi39NhoOUZhKKpDxu7Ux3vbAEGAHXrwWnOcdx_7PhQjNvy2iYEfQlO_TzHco9H6TltLeCQ1MML42rR8URbOdMes2ABs7nkLZ/s3029/2412FCD6-E940-42DB-A976-58D946BFA728.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZo0jcWs-1T_kuowbqaPNbZpoo4Me3JsH2p3mKAGFu9NYh2qhp2CT6HqsKTdtYmTwOojyR0TSLRe99TY-zGBsFJ5AoQTzUUi39NhoOUZhKKpDxu7Ux3vbAEGAHXrwWnOcdx_7PhQjNvy2iYEfQlO_TzHco9H6TltLeCQ1MML42rR8URbOdMes2ABs7nkLZ/w638-h640/2412FCD6-E940-42DB-A976-58D946BFA728.JPG" width="638" /></a></div><div><span style="font-weight: bold;"><span style="font-weight: 400;"><br /></span></span>This beach is a good hour’s walk (or a quick bus ride on the 83 bus line which has the most convenient route all the way down the Marseille sea promenade and its beaches) from downtown Marseille and is very quiet, shielded from the wind and more family orientated in its crowd. Definitely worth a visit but not our favourite beach on this trip. <br /><br /><br /><b><u>PRADO NORD BEACH</u></b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlF_8u6Ga3Z28lGbS2eHt0fe8W7Tasxy-6krjvwCQR7FEwtC7Nn8b5U-cPZBpFGuvafKtGfRxKnnaItFMryRS_cYaaN2HvnFncNDyqq_IzuR_Buq1pY59A6bQmDUmecSu37eRS-SjX3cV9pHtS8dHAeKT3ZO4S26dM8fVla_EkWeNsVzZD1w3-8qlnHJp/s3029/49944C1D-DE69-4217-AA99-FD49C5D8A0F0.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlF_8u6Ga3Z28lGbS2eHt0fe8W7Tasxy-6krjvwCQR7FEwtC7Nn8b5U-cPZBpFGuvafKtGfRxKnnaItFMryRS_cYaaN2HvnFncNDyqq_IzuR_Buq1pY59A6bQmDUmecSu37eRS-SjX3cV9pHtS8dHAeKT3ZO4S26dM8fVla_EkWeNsVzZD1w3-8qlnHJp/w638-h640/49944C1D-DE69-4217-AA99-FD49C5D8A0F0.JPG" width="638" /></a></div><div><span style="font-weight: bold;"><span style="font-weight: 400;"><br /></span></span>More of a gravel than sand beach but we loved this stretch of beach which felt fairly quiet even during peak season. It’s a bit further from the city centre, on the way towards the Calanques national park but easily reached via bus. Even better, there is a huge supermarket 3 minutes from the beach which makes it the perfect spot for a beach picnic! <br /><br /><br /><b><u>BEST CLIFFS BY THE SEA - MALMOUSQUE COVE</u></b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlEf2AdZ7Z4ze2NpZGNaJ82P-vl84ihhyFvDT9A_ME_ah2777hV1y1reiNi1FWzze_e_2du4_z-h4FC-PPKVQsaRZzgtX4ZCTWFAHx8PrTihiTlzzSYlXrzJySxaXxn07cx6UTXbhF_Vq3Pld7XpcQ9zm4XgBalG8eP--hCxw9TG7WZHkPrF5NPOJoTXv/s3029/52CAEF4C-E8AD-47D0-BA20-C0DA6670CEF7.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlEf2AdZ7Z4ze2NpZGNaJ82P-vl84ihhyFvDT9A_ME_ah2777hV1y1reiNi1FWzze_e_2du4_z-h4FC-PPKVQsaRZzgtX4ZCTWFAHx8PrTihiTlzzSYlXrzJySxaXxn07cx6UTXbhF_Vq3Pld7XpcQ9zm4XgBalG8eP--hCxw9TG7WZHkPrF5NPOJoTXv/w638-h640/52CAEF4C-E8AD-47D0-BA20-C0DA6670CEF7.JPG" width="638" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPz62YyXptEi-uCa0COerLJzEYBCft4cAyJxk3D5UoaI025WtP51CFxFfn60Kqsa-HLtR4k6NP-7Kfu_nXWKdzXSUam9kVPLpuDl3bOX7WKNLvLOAjFQKjRzu9mIqzYoyvv81zV7Sm1sk7ktUULR_J-oPzc19TcYwndk7S-6CSQtCu6gF20iWvjc2iwsKc/s3029/FEC25B14-DF34-46BC-B736-50F10BAD6584.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPz62YyXptEi-uCa0COerLJzEYBCft4cAyJxk3D5UoaI025WtP51CFxFfn60Kqsa-HLtR4k6NP-7Kfu_nXWKdzXSUam9kVPLpuDl3bOX7WKNLvLOAjFQKjRzu9mIqzYoyvv81zV7Sm1sk7ktUULR_J-oPzc19TcYwndk7S-6CSQtCu6gF20iWvjc2iwsKc/w638-h640/FEC25B14-DF34-46BC-B736-50F10BAD6584.JPG" width="638" /></a></div><div><span style="font-weight: bold;"><span style="font-weight: 400;"><br /></span></span>One of Marseilles' best features are the stunning cliffs and rocky inlets by the sea that frame its coastline, which can be excellently utilised as sunbathing spots and to dive into the sea in the most scenic of settings. </div><div><br /></div><div>I would highly recommend bringing some beach shoes / jellies if you are planning on swimming while at the cliffs as it can be quite painful to enter the sea barefoot, but I found these the most scenic, stunning and least overrun spots, so definitely worth a little climb and detour from the main beaches. <br /><br />Malmousque Cove was our absolute favourite spot on the rocks of Marseille. Just a 15 minutes walk away from Catalans beach via lots of little bakeries, supermarkets and ice cream parlours, which comes in very handy for a beach picnic and just below the the iconic Le Petit Nice hotel, Malmousque Cove is the most dreamy spot to sunbathe, enjoy the clear waters and admire a great view across the coast. </div><div><br /></div><div>There is plenty of space for everyone to find a rock to spread their towl own and we found it was full of locals stopping by to eat their lunch, have a quick dip in the sea and soak up the Marseille summer, and if I lived in Marseille I would be very much doing the same.<br /><br /><br /><b><u>THE HIDDEN FISHING VILLAGE - LE VALLON DES AUFFRES </u></b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkvFB27zGYqVC1J4ZTeTN5O_0yac3MaLeECTfNQtthfuuy9aIzc4UhLFvU1HMIFe9rT6Wgdh7v40pa3zWjn0xE_75EhK76wwjSgKOhELi-0-QwXYGMiOAfjDIal30Yj7vp9tnROXqqaIq3x3xWZu4Iq8HG3Rm6hMTQoT6KoWQvt6S4P_KyZZnA5Y9HwZz3/s3029/3B54A09A-2863-4650-A737-994E1053D3F8.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkvFB27zGYqVC1J4ZTeTN5O_0yac3MaLeECTfNQtthfuuy9aIzc4UhLFvU1HMIFe9rT6Wgdh7v40pa3zWjn0xE_75EhK76wwjSgKOhELi-0-QwXYGMiOAfjDIal30Yj7vp9tnROXqqaIq3x3xWZu4Iq8HG3Rm6hMTQoT6KoWQvt6S4P_KyZZnA5Y9HwZz3/w638-h640/3B54A09A-2863-4650-A737-994E1053D3F8.JPG" width="638" /></a><b><u><br /></u></b><br /></div><div>Literally a 5 minute walk from Malmousque Cove and en route to Catalans beach, you will find, tucked away down an assuming side street, a tiny fishing village within Marseille, the Vallon des Auffes. </div><div><br /></div><div><br /></div><div>Here it is like time has stopped and like you have at once escaped the hustle and bustle of the big city. <br />There are fishing boats, colourful huts and at the end of the quay ample sunbathing spots on the cliffs that border the Vallon des Auffes. The most charming part of Marseille that adds yet another unexpected layer to the city one cannot miss! <br /><br /><br /><b><u>THINGS TO DO</u></b><br /><br /><p class="MsoNormal" style="margin: 0cm;"><b><u><span style="font-family: inherit;">A VISIT TO LE GOUDES IN THE CALANQUES<span class="apple-converted-space"> </span></span></u></b><span face="Calibri, sans-serif"><o:p></o:p></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitW9mItywBtUeAwM0A__vW2HFxyGTGXdEjTKySiUM3bHLvoO_u0Xv4b1QfgyLBVL4RJa95sPRslI6JELiRFO2FecuNp0GaBfDWB9RDmeQrN6zHY3kKTnCBRMU0RbCeA3vFFLRDP2eD5FuKOPQY1Hkm1bifoMLzeuzHEMrSRaL6fMSbIY0TZPC_-8LvlZ2q/s3029/E93776EC-1EFA-423A-AB04-B3D3663F7EBA.JPG" style="font-family: -webkit-standard; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitW9mItywBtUeAwM0A__vW2HFxyGTGXdEjTKySiUM3bHLvoO_u0Xv4b1QfgyLBVL4RJa95sPRslI6JELiRFO2FecuNp0GaBfDWB9RDmeQrN6zHY3kKTnCBRMU0RbCeA3vFFLRDP2eD5FuKOPQY1Hkm1bifoMLzeuzHEMrSRaL6fMSbIY0TZPC_-8LvlZ2q/w638-h640/E93776EC-1EFA-423A-AB04-B3D3663F7EBA.JPG" width="638" /></a></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEP6CMLV9dKB-wrieZaHQJW2kd4KyQwSsgVGWUr7h1n5UWixsvyE2Yfozmk1RJalwr5Tmn2Q0rEf2cDnvrMExF0E1Bc_ZB0P3n-s7yJpIzJ_RPUYxdQhTd_YU9_-ZZCSB7254LC-FtSNecgPjtINvm6-ACKu0HVSAQdmhkRouCVDXqXBV9KLKsYjrEWmv/s3029/3CA928CF-E408-4A8D-A360-3DA810587F15.JPG" style="font-family: -webkit-standard; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEP6CMLV9dKB-wrieZaHQJW2kd4KyQwSsgVGWUr7h1n5UWixsvyE2Yfozmk1RJalwr5Tmn2Q0rEf2cDnvrMExF0E1Bc_ZB0P3n-s7yJpIzJ_RPUYxdQhTd_YU9_-ZZCSB7254LC-FtSNecgPjtINvm6-ACKu0HVSAQdmhkRouCVDXqXBV9KLKsYjrEWmv/w638-h640/3CA928CF-E408-4A8D-A360-3DA810587F15.JPG" width="638" /></a></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWwF74xy9mRCcsCVzKwpSXJYyVXZshz8DzNtpR3QnhwbV-p5en1l-2rY6qhjSiNIbv25Xtu0W-ZK6M8rDlheIjYpWHhuuutQM8cQCIMiN4yk0v9GHy7j3lnCH63wz0IqyWHav1XaN12uQa5wApjKxOpC9mBvZzTsluy77LaiwFa3XoYdbSZPP2HWlhtOo/s3029/FFB9556B-14C6-4310-A809-47CAC06395CF.JPG" style="font-family: -webkit-standard; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWwF74xy9mRCcsCVzKwpSXJYyVXZshz8DzNtpR3QnhwbV-p5en1l-2rY6qhjSiNIbv25Xtu0W-ZK6M8rDlheIjYpWHhuuutQM8cQCIMiN4yk0v9GHy7j3lnCH63wz0IqyWHav1XaN12uQa5wApjKxOpC9mBvZzTsluy77LaiwFa3XoYdbSZPP2HWlhtOo/w638-h640/FFB9556B-14C6-4310-A809-47CAC06395CF.JPG" width="638" /></a></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm;"><br /></p>A Calanque is a unique kind of geological formation made of limestone. They are big rocky coves forming a steep and narrow valley inland. The Calanques National Park on the far fringes of the city is a protected and highly regulated area, and you actually need to register for tickets to enter the park (this can be done online 3 days in advance of your planned visit but I failed to secure tickets). </div><div><br /></div><div>However you can still see some Calanques' natural beauty with a visit to Les Goudes, the most beautiful remote fishing village. My tip - book a table at <a href="https://www.la-baie-des-singes.fr">La Baie Des Singes Goudes</a>… possibly the most remote and adventorous to get to restaurant I have been to in my life and not far from Les Goudes. <br /><br />You literally have to climb across several cliffs with the most stunning views across the sea and rugged landscapes of the National Park to reach this restaurant (not for the faint hearted or those with a fear of heights as it can get <i>PRETTY</i> high up on those cliffs), but it is most definitely worth it all for the view that you get from the dining space once you reach the restaurant (and the food was actually also pretty decent). </div><div><br /></div><div>There are also some highly coveted sun loungers one can rent for the day for €25 right next the restaurant, though we went on a particularly windy day which meant the remained empty but I would come back for a day on one of those alone.</div><div><br /></div><div>A demust-do day trip while in Marseilles and even though the area feels very remote easy enough to reach via a couple of buses that run regularly from the centre of town, just make sure you put your trainers on for the occasion!<br /><br /><b><u>DAY TRIP TO CASSIS </u></b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6swEL0mI5HM-yw6GyATdVoMLov_DA1ZizvBS2ImAw7C_zgtUmjyS94XsvHc2IKWycBfE896yptPw-YsXGafWhHG7eSEf7Sv4LwVJMJj_ZpcD4yyGrNG16XRqDYmdt8Q5F0lNvi5hnT_0WKMUqEAvBS8feNbvS1uyA-DcQHX1uUliV5SSodHUezDMiqDw/s3029/4C2522A9-4C45-4974-9A0E-24E170130EB6.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6swEL0mI5HM-yw6GyATdVoMLov_DA1ZizvBS2ImAw7C_zgtUmjyS94XsvHc2IKWycBfE896yptPw-YsXGafWhHG7eSEf7Sv4LwVJMJj_ZpcD4yyGrNG16XRqDYmdt8Q5F0lNvi5hnT_0WKMUqEAvBS8feNbvS1uyA-DcQHX1uUliV5SSodHUezDMiqDw/w638-h640/4C2522A9-4C45-4974-9A0E-24E170130EB6.JPG" width="638" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjaewqT8jHacGAaHkRbyKyOUmMwWqcatKznJ7i2OzshYzHwL3ULJ1F2UT9gyk5EoZ-0D1HFtzd2xsOE8JRGn8dWNtKLk2JrNlCtfDReO93x9Uxw66S9r3_g6Ihzfrxl7XHV6KFXUxM2mWu4fgLsL3Y5nWuMF_e_zsZwjsNHh6p8ZTiipc4eniQ_RzsCYB/s3029/71AA448B-FEB7-4646-A5FF-2F9E9E3FC5A7.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjaewqT8jHacGAaHkRbyKyOUmMwWqcatKznJ7i2OzshYzHwL3ULJ1F2UT9gyk5EoZ-0D1HFtzd2xsOE8JRGn8dWNtKLk2JrNlCtfDReO93x9Uxw66S9r3_g6Ihzfrxl7XHV6KFXUxM2mWu4fgLsL3Y5nWuMF_e_zsZwjsNHh6p8ZTiipc4eniQ_RzsCYB/w638-h640/71AA448B-FEB7-4646-A5FF-2F9E9E3FC5A7.JPG" width="638" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgGUNkVbQhPNQlKnK96yP7ecb4uys-wps7DYG1ajnXv4j4T7q7jeqeGjLcOmzTxqOi_2pvtZINQlGMWvsCdznZtfanFl4xpQX7FkU15Lg5EKpYgNyAqLwhxjfOoFqcr6lA7Kq3Hk14zkMjiGh2_TDmxSEG21azDWQQC48tyeZtFnr84s52VX96OYfc3si/s2672/5423641A-E027-4348-A002-C5AA65A8DBDC.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2672" data-original-width="2668" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgGUNkVbQhPNQlKnK96yP7ecb4uys-wps7DYG1ajnXv4j4T7q7jeqeGjLcOmzTxqOi_2pvtZINQlGMWvsCdznZtfanFl4xpQX7FkU15Lg5EKpYgNyAqLwhxjfOoFqcr6lA7Kq3Hk14zkMjiGh2_TDmxSEG21azDWQQC48tyeZtFnr84s52VX96OYfc3si/w640-h640/5423641A-E027-4348-A002-C5AA65A8DBDC.JPG" width="640" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQUgdp7zd-0F2ah2CcAzO2rwItVFwQRyCenwnQ1RKWmQo6qhakfZE7dfW1GBbXxrzfY666KmbXwNCXNuk9ioUWpG9dowElBYS_Fkx_elZWMAiTXIByPIGsfQVWosSjYPGoQUl4lc55vHvb2WZkkhEAMuqyi6xKYMgzyK-_yGKNoPVZ_yvdsbcRKD_VRcu/s3029/AC5F9BE5-31DE-4295-97D8-32141A348E71.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQUgdp7zd-0F2ah2CcAzO2rwItVFwQRyCenwnQ1RKWmQo6qhakfZE7dfW1GBbXxrzfY666KmbXwNCXNuk9ioUWpG9dowElBYS_Fkx_elZWMAiTXIByPIGsfQVWosSjYPGoQUl4lc55vHvb2WZkkhEAMuqyi6xKYMgzyK-_yGKNoPVZ_yvdsbcRKD_VRcu/w638-h640/AC5F9BE5-31DE-4295-97D8-32141A348E71.JPG" width="638" /></a></div><div><span style="font-weight: bold;"><span style="font-weight: 400;"><br /></span></span>Cassis has been called "the poor man’s St Tropez" and this quaint seaside town with its beautiful promenade of terraced restaurants definitely feels a little how I would imagine St Tropez and its air of glamour, though in the case of Cassis this comes without a hefty price tag and an overly pretentious crowd, and I loved our day trip there. <br /><br />It takes less than half an hour to get to Cassis from Marseille's' main train station and the train tickets are only €6 each way. On arrival in Cassis you have to take a 5 minute bus ride into town but from there Cassi is very walkable on foot, in fact you can very much explore most of the town in one day. </div><div><br /></div><div>The beach is literally adjacent to the restaurant promenade and is gorgeous, sandy and clean, and we adored sitting down in one of the cafes, ordering a Niçoise salad and watching the world go by. The town also has a bunch of lovely artisanal shops if you fancy a non trashy souvenir to take home. </div><div><br /></div><div>Cassis felt like the perfect escape from the large scale of Marseille for the day yet was so easy to get to, highly recommended.<br /><br /><br /><p class="MsoNormal" style="margin: 0cm;"><b><u><span face="-webkit-standard, serif" style="font-family: inherit;">A VISIT TO CORBUSIER’S CITE RADIEUSE <o:p></o:p></span></u></b></p></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14I-c4oRpCmq4nkeIF6j7GPNzjRDKOiKi6d1VxXsxqkXtOM9c_6RyXcmrysMWdbfwOVrBF5VBHaV--SV-7ThbKClUrpIqz7CXsKmlHyDEIL4mYwjVeQa1--L1zGaMChRXLCGjZeQuzhb6LdYsA-_90yFfQiH1BhtM1TVRv0jLpVvU4IOYOrafU3mLUkwx/s2912/6DF19AA3-C500-4997-AF93-711FD3BE0D41.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2912" data-original-width="2908" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14I-c4oRpCmq4nkeIF6j7GPNzjRDKOiKi6d1VxXsxqkXtOM9c_6RyXcmrysMWdbfwOVrBF5VBHaV--SV-7ThbKClUrpIqz7CXsKmlHyDEIL4mYwjVeQa1--L1zGaMChRXLCGjZeQuzhb6LdYsA-_90yFfQiH1BhtM1TVRv0jLpVvU4IOYOrafU3mLUkwx/w640-h640/6DF19AA3-C500-4997-AF93-711FD3BE0D41.JPG" width="640" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4gYftsgf2Xu1jyjKChI4e4PcHXcn6FRhSjOa2HJFsXzH8B2yw_6zgURyHPpLuj2bMlDSp4flbSDokmWG7wsjIpVG428p6xP6P7zwHntAheO7N6pcGv2hGkZZmXX-Q2xGtGqC6h6KgnWx7-Z8m5_bUJo0qThfBuXecRw4rv8IWtfsLt9u7b5wm_JTsnZk/s3029/017622EF-3057-48C1-86BA-0C2CE27874DB.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4gYftsgf2Xu1jyjKChI4e4PcHXcn6FRhSjOa2HJFsXzH8B2yw_6zgURyHPpLuj2bMlDSp4flbSDokmWG7wsjIpVG428p6xP6P7zwHntAheO7N6pcGv2hGkZZmXX-Q2xGtGqC6h6KgnWx7-Z8m5_bUJo0qThfBuXecRw4rv8IWtfsLt9u7b5wm_JTsnZk/w638-h640/017622EF-3057-48C1-86BA-0C2CE27874DB.JPG" width="638" /></a></div><div><span style="font-weight: bold;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfPf8Q4l4OBonriTUapgMttNCeyQWcCRwV3UtUGXGpaC2-fUIf4XTFzoQs1ww149nyUFOictXmsHQLUDw4wnEAOU6fQ4oVP0XwQxTv_ZjFyFjzAhys8XHGDRTFV5MGJih4jaCnv0u4_sLCfsj8fRktExQpODtaTLBELB9r1zIuxBNfz2bzkC1ZxwDo47U/s3029/0054C3A8-F7B5-4F2F-99B6-75BDFE0460E6.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfPf8Q4l4OBonriTUapgMttNCeyQWcCRwV3UtUGXGpaC2-fUIf4XTFzoQs1ww149nyUFOictXmsHQLUDw4wnEAOU6fQ4oVP0XwQxTv_ZjFyFjzAhys8XHGDRTFV5MGJih4jaCnv0u4_sLCfsj8fRktExQpODtaTLBELB9r1zIuxBNfz2bzkC1ZxwDo47U/w638-h640/0054C3A8-F7B5-4F2F-99B6-75BDFE0460E6.JPG" width="638" /></a></div><span style="font-weight: 400;"><br /></span></span>Visting Cite Radieuse is like visiting a piece of architectural history. Listed as a UNESCO World Heritage site, the ‘Cité Radieuse’ (radiant city) designed by Le Corbusier, was the main inspiration for the entire brutalist architecture movement - a visionary housing unit (which also includes a hotel) that plays with lights, perspectives, and colours and left me in awe and very inspired. <br /><br />You can even explore a few floors of the building (including the roof) which I did and which felt like travelling back in time, most original exterior and interior features have remained the same since completion of the building in 1952. <br /><br />A piece of history that left a lasting impression on me and a detour from the beaches and cliffs of Marseille I would highly recommend. <br /><br /><p class="MsoNormal" style="margin: 0cm;"><span face="-webkit-standard, serif"><br /><b><u><span style="font-family: inherit;">A WALK OR RUN DOWN THE CORNICHE PRÉSIDENT JOHN FITZGERALD KENNEDY</span></u></b></span></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtA3CcTuZsAi4654Je9AJ6eJr-7PVY4JT2MNrD_nyJv34hHR1CHNAenCGJUJRXeEEXG1NJZTSx5l3aM5KMZ4RXOHhQVmVbQBP2ucZqCEDyutePWseN1CQnNxO1MgBpg08Z5EFxVFHQj1OvgpbdQ1u-a_mhKwmSPkwYwXslbEUse761C4tdBvmT1kmpVLEQ/s3029/81EDDC20-38DF-489F-9F11-EC9CBD5FF036.JPG" style="font-family: -webkit-standard; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtA3CcTuZsAi4654Je9AJ6eJr-7PVY4JT2MNrD_nyJv34hHR1CHNAenCGJUJRXeEEXG1NJZTSx5l3aM5KMZ4RXOHhQVmVbQBP2ucZqCEDyutePWseN1CQnNxO1MgBpg08Z5EFxVFHQj1OvgpbdQ1u-a_mhKwmSPkwYwXslbEUse761C4tdBvmT1kmpVLEQ/w638-h640/81EDDC20-38DF-489F-9F11-EC9CBD5FF036.JPG" width="638" /></a></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lNWNJUOY7WLbFYyTuaqWIuETrFI0YWRKReNeX1z4kM6KeP5T97eIcSh72k90FgEqIhy4q3JsYU9BVgrIbNwk47QPYaFcv-cQmlRl1oK2T867SmiYRZsAsb9_CAdJZ9Zxx2TJ3ImexTE3VrdPENPUPHgVttzN8F-VAEHNchZPRo2VQC2upeWUSrMjdEOq/s2295/467FEA6A-200D-4EF2-8ECE-04FB9764061F.JPG" style="font-family: -webkit-standard; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2295" data-original-width="2292" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lNWNJUOY7WLbFYyTuaqWIuETrFI0YWRKReNeX1z4kM6KeP5T97eIcSh72k90FgEqIhy4q3JsYU9BVgrIbNwk47QPYaFcv-cQmlRl1oK2T867SmiYRZsAsb9_CAdJZ9Zxx2TJ3ImexTE3VrdPENPUPHgVttzN8F-VAEHNchZPRo2VQC2upeWUSrMjdEOq/w640-h640/467FEA6A-200D-4EF2-8ECE-04FB9764061F.JPG" width="640" /></a></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLO6_mwzPTWZylLBYG5nAw-f_887HGQNiccIDtGdEjZ6Z0nPFwkriqDahc88O24z3tIQ4hqcEVUNkUrkL7OBvuCViaYyYJqVFYnKF_jq0TbnPQcXMAFvdli87uWc7CI8clVOCPeTDNTTxb_KglWY3eastR25vAtO1psRtmzSdXxT-T95L8hWL5w2IXTeS8/s3029/50471A00-54AB-4765-95CB-F276FDC83ED0.JPG" style="font-family: -webkit-standard; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3029" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLO6_mwzPTWZylLBYG5nAw-f_887HGQNiccIDtGdEjZ6Z0nPFwkriqDahc88O24z3tIQ4hqcEVUNkUrkL7OBvuCViaYyYJqVFYnKF_jq0TbnPQcXMAFvdli87uWc7CI8clVOCPeTDNTTxb_KglWY3eastR25vAtO1psRtmzSdXxT-T95L8hWL5w2IXTeS8/w638-h640/50471A00-54AB-4765-95CB-F276FDC83ED0.JPG" width="638" /></a></p><p class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm;"><br /></p>I had a daily morning ritual in Marseille and that was a run from our AIRBNB in the centre of down town Marseille all the way down the Corniche Président John Fitzgerald Kennedy, as far as my legs would take me. </div><div><br /></div><div>It’s most amazing route - taking you past Catalans beach, the Malmousque Cove, all the way to the “longest bench in the world”, an art deco style curved concrete bench which stretches for 3km along the coast line with the most amazing views across the Mediterranean Sea. </div><div><br /></div><div>Even if you aren’t packing your running kit, I can’t recommend an extended walk across the Corniche enough to absorb the beauty of Marseille <br /><br /><br />Foodie guide to follow ASAP, this was enough of an essay before getting me started on food!<br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Stella's wardrobehttp://www.blogger.com/profile/03624887319384611231noreply@blogger.com0