Tuesday 29 May 2012

Childhood Memories

Last Sunday was spent competing in the Norwich 100, a cycle ride around the gorgeous coast of Norfolk, and through the flat (you must be kidding) and stunning country lanes, from Norwich and back again.
A group of us do this every year and this year was just beautiful, with the most perfect weather (probably a bit hot for some, but I loved it!).  And what I also loved were the memories it brought back to me.
I am a Norfolk girl (or Norfolk Swede-basher as we were once known!), and my being brought up on the Norfolk Broads meant that on high days and holidays we took to the coast.  The nearest places for us were Waxham or Happisburgh, and if we wanted to have a good picnic lunch we ventured to Cromer for the wonderful crabs there, fresh off the boats.
When we cycled across India earlier this year, it was the smells that I was conscious of, and on Sunday it was the same, but this time there were memories to be  triggered with each smell; Cromer with its fish and chips, amusement arcades and crabs, Walcott ice-cream vans parked along the seafront with everyone sitting eating ice-cream on the sea wall, with the smell of salt water.  One new smell was the rape that now grows everywhere - the smell of cabbage (rape is part of the brassica family) - that just brought back memories of school dinners!
Having spent the day eating really bad things just to keep up my energy levels, I really craved some healthy food on my return to London, and this simple recipe really fits the bill.

Smoked Mackerel Pate with Broccoli and Asparagus Salad

Serves 4

250 g smoked mackerel, skin removed
2 tbsp natural yoghurt
2-3 tsp creamed horseradish
juice of 1 lemon
seasoning
3 spring onions, finely chopped
300 g broccoli, cut into florets
300 g asparagus spears, woody ends trimmed
200 g green beans, trimmed and halved
1 tbsp olive oil
2 tbsp sesame seeds


  • Flake the mackerel and place half in a food processor with the yoghurt, creamed horseradish, half the lemon juice and seasoning, and blitz until nearly smooth.
  • Stir in the remaining flaked mackerel and spring onions and place in the fridge to chill for 10 minutes.
  • Meanwhile, blanch the broccoli, asparagus and green beans in boiling water for 4-5 minutes and then drain and plunge into cold water to stop the cooking and help them to retain their fresh green colour.
  • Toss the cold vegetables with the remaining lemon juice, olive oil and sesame seeds and serve with the pate.

Thursday 17 May 2012

A delicious start to my day

So often I am invited to PR events which mostly involve lots of net-working and the odd sampling of produce that is being promoted.  And often I can't be bothered to go, either because I'm not in the mood for talking to strangers, can't face the trek across town, or just want to get home after a long day of styling food.
So to be invited to a breakfast event, that happens to be in West London, in one of the most beautiful buildings, with a stunning walled garden, was impossible to resist.  And I was not in the least disappointed.  Fulham Palace really is a hidden gem.
As breakfast was offered I did feel I had to cycle there to work up an appetite (never been known not to have one, but anyway), so an early morning ride through Richmond Park got me off to a good start.  I also had in mind the crazy Norwich 100 cycle ride that I have stupidly entered and is only 10 days away, so opportunities for training on dry days are not to be missed.
Having been greeted by Adam, who knows everything there is to know about how to make a venue look fab for your party (he has a passion for lighting, so can turn your grass blue and your sky pink if required!), we were given a delicious breakfast by Max the resident Cypriot Chef - dainty baked brioche topped with scrambled egg, herb scones with cream cheese and smoked salmon, fruit kebabs, Danish pastries, freshly squeezed juices such as beetroot and apple - it was delicious.
After that we needed to stroll around and start working it off, so were given a tour of the house and grounds.
Fulham Palace is lucky enough to be given Lottery Funding, so has recently been refurbished, along with Bishops Park that is near-by.  What a great area of West London - close to the river, near to public transport, but really tucked away so you feel you are in the country, in your own private space.
And what is even more amazing is that you can visit this stunning house and gardens for free - what a great way to spend a day.
And on top of all that I did do some net-working, and was lucky enough to meet a really interesting lady who lives not far away and runs a great website that covers everything you may need or want to know about food - take a look.

Thursday 10 May 2012

Allergy or intolerance?

Another visit to my Father last weekend, meant that I returned to London with bags of lovely vegetables from his allotment.  And when they are this fresh all I really want to do is eat them by the plateful, just steamed.  But I also had some rich mature cheddar in the fridge, so a gratin it had to be - with a little hemp protein powder stirred into the sauce for an extra protein kick to help me recover from training.
Training is about to taper off in the next few days, as it is only just over a week to the British Masters Rowing Championships - a race I haven't done for a few years.  The last time I was successful, so fingers crossed for this year!
Prior to that I will be spending time at The Allergy Show, a great event where food producers, supplement companies, cosmetic companies and nutrition experts are there to help you through the minefield of confusing information available about intolerances and allergies.  There is a huge difference between these, so if you are not sure which one applies to you,  you should attend and talk to some experts to see how they can help.  For free tickets follow this link.

Tuesday 8 May 2012

What to do with goji berries?

So, are they really worth all the hype?  Known as yet another 'superfood', goji berries have now been around for a while, but what does one do with them?
For a while I added them to muesli in the mornings, then more recently put them into flapjacks (see the last blog).
But they are an acquired taste - similar to a slightly dry raisin, but also a bit salty.  A strange combination.
But from a health point of view they do have a lot going for them as they are an extremely nutrient-dense fruit.  They contain 18 amino acids, including all 8 essential amino acids (making them an ideal protein) up to 21 trace minerals (the main ones being iron, zinc, copper and selenium), vitamins C, B1, B2, B6 and E, plus linoleic acid.  Apparently goji berries have been used for 6,000 years by herbalists in China and India to help protect the liver, boost the immune system, help eyesight and promote longevity - what more could you need?
So, in my quest to eat these little jewels, I have been experimenting, and have come up with the most delicious cake (who said cake can't be healthy?!).
I have used the lemon balm from my garden, but if you don't have any just leave it out.






Goji and Lemon Balm Cake


Serves 6-8


200 g goji berries
juice of 2 1/2 lemons
250 g unsalted butter
100 g caster sugar
150 g dark muscovado sugar
4 eggs, beaten
250 g wholemeal plain flour
2 tsp baking powder
2 tbsp fresh lemon balm, chopped
grated zest of 1 lemon
4-5 tbsp icing sugar



  • Place the goji berries in a bowl with the juice of 2 lemons and leave to stand for at least 1 hour.
  • Preheat the oven to 180°C (350°F) Gas Mark 4.  Grease and base line a 20cm round tin.
  • Cream together the butter and sugars, until light and fluffy.
  • Gradually add the eggs, adding a little flour each time if the mixture starts to curdle.
  • Fold in the remaining flour and baking powder.
  • Stir in the goji berries (which should have soaked up all of the lemon juice) and chopped lemon balm.
  • Spoon the mixture into the prepared tin and bake for 50-60 minutes, until a knife inserted into the centre comes out clean.  Leave to cool for 5 minutes before removing from the tin and cooling on a rack.
  • Mix together the remaining lemon juice, lemon zest and icing sugar, until you have a paste.  Pour over the cake and let it dribble down the sides.