BEEF & AUBERGINE FATTEH

My baby Olympia is very different to my first child Arabella. I know I am probably looking back with rose tinted glasses but I know for sure we never needed cupboard locks and stair gates etc. It is not the same with Olympia however.....I know she is going to be one of those children who will draw on the walls!!! Anyway our kitchen is now equipped with cupboard locks and even though they were initially super annoying, they are very beneficial health wise for us adults. It is such a hassle to open the cupboards, we have stopped eating so many biscuits and chocolate......extremely helpful for my husband!!

This recipe is from the Sunday Times magazine and it took about 50 minutes.

Ingredients for 4-6 people:

For the base:
4 (approx 250g) pitta breads, split open and cut into nacho-sized triangles (we actually used mini pittas)

For the topping:
500g Greek yoghurt
5 tbsp / 75g tahini, at room temperature
1-2 lemons, to give 3 tbsp of juice
2 garlic cloves, peeled and crushed

For the aubergine-beef layer:
3 tbsp olive oil
1 small onion, finely chopped
1 aubergine (250g-300g), cut into small cubes
2 tsp ground cumin
2 tsp ground coriander
1 tsp Aleppo pepper or paprika, plus more for sprinkling
500g minced beef

To sprinkle over:
125g pomegranate seeds
50g pine nuts, toasted
1 tbsp finely shredded mint leaves

The recipe says to preheat the oven to 200C / 180C fan. Split open and cut the pittas into triangles and then spread them out onto a large baking sheet and toast for 10-15 minutes, or until they are crisp. I actually skipped this part and popped my pittas into a toaster and cut them after. Do whatever is easiest for you! Put them on a large plate and set aside.

Beat the yoghurt, tahini, lemon juice, garlic and 1 tsp sea salt flakes together in a heatproof bowl that will later sit over a saucepan. I actually used a large china bowl that was easy to mix in and then transferred it to a smaller bowl after. It is really important the tahini is at room temperature, otherwise it is very hard to mix.

Warm the oil in a wide, shallow, heavy-based saucepan and cook the onion, stirring occasionally, over a medium to low heat for 5 minutes. Then reduce the heat to low and carry on cooking, stirring every so often, until a soft pale colour. This will take another 4 minutes or so. I obviously didn't read the recipe properly, I used a frying pan and I think my heat was too high and so they were cooked through by about 5 minutes. We then had to move onto the next stage so they didn't burn!

Turn up the heat to medium and add the aubergine cubes and stir well to mix in with the onions. Cook for around 7-10 minutes, stirring regularly so it doesn't catch.

Stir in the cumin, coriander, Aleppo pepper / paprika and season with salt. Increase the heat to high and then add the mince. Use a fork to break it up a little in the pan, until it has lost its red colour. Turn the heat down to medium and cook for 10 minutes until the meat is cooked through, stirring occasionally. Taste to see if you need anymore salt and then take off the heat while you return to the tahini-yoghurt sauce.

Meanwhile dry fry the pine nuts in a frying pan for a few minutes....keep your eye on them as they burn quickly!

Pour some freshly boiled water into a fresh pan, to around 3cm depth and put over a low heat. Ideally you want to sit the bowl with the tahini-yoghurt sauce on top, making sure it doesn't touch the water. My bowl didn't do this so I just plonked it in the water! Beat well until the yoghurt is slightly above room temperature and resembles a lightly whipped cream. My husband did this manually however I think it would have been easier to use an electric whisk.

Top the pitta triangles with the aubergine-beef mixture, followed by the tahini-yoghurt sauce. Sprinkle with the Aleppo pepper / paprika to give a light dusting. Scatter over the pomegranate seeds and toasted pine nuts and finally strew with the finely shredded mint leaves. Eat with your fingers, nacho-style or keep your fingers clean and use a knife and fork.

Just before we served this Pascal said to me - I don't like yoghurt! However he changed his mind once he started tucking in. It was really delicious, such great flavours and I love the way the pomegranate seeds literally pop in your mouth. It was quite messy though and we absolutely needed some cutlery. 

I would definitely do this again - I love Middle Eastern food but normally it needs an abundance of spices whereas this was quite straightforward. I will admit when I cook this next, I will make it even more simple and just use hummus rather than the tahini-yogurt sauce. A perfect quick supper or even dinner party starter. 

AFTERNOON TEA AT THE PALM COURT AT THE LANGHAM, WEST END

It was my birthday last week and we wanted to celebrate as a family and go somewhere special - (I definitely wanted something a little more exciting than Pizza Express)! We decided to go to the Palm Court at the Langham, we had gone for afternoon tea there at Easter and I remembered there was a pianist playing which drowned out Olympia's moaning!! 

Pascal and I had the Wedgewood afternoon tea and my daughter Arabella had the children's afternoon tea with Hamley's which includes a cuddly teddy bear.

I love afternoon tea and what I love most about the Langham is the free flowing sandwiches - they are amazing and we definitely wanted more than one plate. The sandwiches were classic English cucumber, cream cheese and chives; Burford Brown egg, marinated artichoke on rosemary bread; beef pastrami, sauce "Albert", watercress on caramelised onion bread; Scottish smoked salmon, Sarawak pepper and preserved lemon cream; and finally classic "prawn cocktail", iceberg and tomato powder on a potato bun. 

I have to say they were all divine. The pastrami one was definitely my favourite although I was also obsessed by the egg and artichoke - what an original fantastic combination.

Arabella had the jigsaw sandwiches which were also delicious. They were more child friendly flavours - hummus and red pepper, cheese, jam and I can't remember the last one. She adored them and also our cucumber and cream cheese which she kept stealing. Thankfully there was no limit on the amount of sandwiches you can have so Pascal and I had two plates and Arabella a couple of extra. Even the baby Olympia tried some too!

Next up were the scones which are Pascal's favourite part of afternoon tea and these did not disappoint. They were freshly baked - some plain and others with sultanas and then served with clotted cream and strawberry jam. Not surprisingly we had two plates of these as well!

Arabella's cakes were adorable. They consisted of Pedro Pig, a strawberry ganache with vanilla sable. Billy Bee was a mango and passion fruit jelly with chocolate sable whereas Lily the Ladybird was a vanilla sponge with raspberry whipped ganache. Finally Cecil the Sheep, was a crunchy choux with Langham cremeux. 

Arabella isn't the biggest fan of cakes but she did enjoy the Pedro Pig and Billy Bee. She kindly gave me Cecil the sheep which was scrumptious and Olympia gobbled up Lily the Ladybird.

Despite the fact I was already fit to burst, it was then time for my cakes. They were described as an exquisite selection and they really were. They included a Paris Brest (Crunchy Choux pastry, lightened Pecan, caramelised pecans), Babalicious (Blackcurrant and star anise soaked baba, Jivara whipped ganache, crunchy pearls), Decidedly Madeleine (Madeleine sponge, passion fruit jelly wrapped in a coat of dark chocolate), Spherically Challenged (Creamy coconut, liquid raspberry and Manjari mousse) and One in a Million (Caramelised Puff Pastry, vanilla infused mascarpone).

I am salivating as I write this....wow these cakes were outstanding. The Paris Brest was my favourite - I love these - I need to eat more of them!! Between you and me, I ate all my cakes and Pascal's, I couldn't stop.....but it was my birthday!!

Then the waitress surprised me with a birthday cake....

What a fantastic tea - amazing service, huge amounts of delicious food and beautiful piano music. Together it made a very special birthday and I would really recommend it.

The Palm Court at the Langham

1C Portland Place,
London
W1B 1JA
Tel: 020 7636 1000
Email: book@palm-court.co.uk

FAY'S SAUCY SICILIAN MEATBALLS

It has been quite a shaky weekend after the terror attack on Friday. I have always been quite blasé in the past and never expected anything like this to happen in the little bubble of London where we live. I was at my daughter's school attending a PTA meeting when we heard the news of an explosion just down the road. The school and police were amazing and we were in lockdown within minutes. I felt completely safe and looked after however as time has passed, reality has sunk in, and our family have realised what a scary world we live in. 

Anyway I have been trying to explain to my 9 year old Arabella that we can't let the baddies win and instead we need to make the most of each moment and practise an "attitude of gratitude". Therefore it was a weekend of indulgence......Diner Style Chilli on Friday night, afternoon tea at the Langham on Saturday and then these meatballs on the Sunday (plus lots of donuts, ice cream and sweets in between)! This recipe is from Fay Ripley's first book, it took about an hour and ten minutes to make and is baby friendly.

Ingredients for 4 people:

For the meatballs:
60g fresh breadcrumbs
500g lean minced beef
2 garlic cloves, crushed
1 tbsp fresh thyme leaves
Zest of 1 unwaxed lemon, finely grated
50g Parmesan cheese, finely grated (plus more for serving)
1/4 tsp ground nutmeg
2 medium eggs, beaten
Plain or spelt flour for coating
Olive oil

For the sauce:
1 large onion, finely chopped
1 celery stick, finely chopped
1 large carrot, finely chopped
Olive oil
2 x 400g tins chopped tomatoes
2 tbsp tomato puree
250ml low salt vegetable stock
2 tbsp red split lentils

To serve:
400g pasta or mashed potato or fresh baguette

Put the breadcrumbs, mince, garlic, thyme, lemon zest, Parmesan and nutmeg in a big bowl. Beat the eggs and then mix them in. Using a spoon and your hands, form into balls (about two bites in size) - mine were far too big but I don't think it mattered. Roll in flour and put in the fridge until needed.

Meanwhile make the sauce. In a large pan, fry the onion, celery and carrot over a high heat for 5 minutes, stirring regularly. Next add the chopped tomatoes, puree, stock and lentils and gently simmer for about 20 minutes. After 10 minutes, preheat the oven to 180 C (fan) / 200 C / gas mark 6.

Whilst the sauce is cooking, fry the meatballs in a splash of olive oil, turning until brown on all sides. Keep them moving by shaking the pan so they don't stick. In an ovenproof dish / pan, mix the tomato sauce with the meatballs and then pop into the oven for 25 minutes. Ideally you want to put a lid on the dish / pan but I didn't have one - I don't think it mattered but keep your eye on the food as you don't want it to burn. Don't forget to cook your side if you are having one - we did pasta and it took 10 minutes in salted boiling water.

Once the pasta and meatballs are ready, serve them with a sprinkling of cheese or even a topping of sour cream. Not surprisingly I went for the cheese!

These were really good - not your usual Italian meatballs as you can clearly taste the lemon and thyme which goes wonderfully together. We all really enjoyed them especially Olympia - she actually preferred the meatballs to the pasta which I was most pleased about as I often worry she does not eat enough red meat. I loved the fact the sauce is packed with vegetables too. Another successful recipe from Fay. We froze the leftovers for Olympia although I was thinking I might have them myself with some garlic bread - a perfect autumnal supper.

REESE'S PEANUT BUTTER FUDGE

I am sure I have mentioned before that I am a HUGE Reese's peanut butter cup fan. In fact my greatest food find of this year is the Reese's chocolate peanut butter spread....it has revolutionised our weekend breakfasts as the whole family loves it. In fact I rarely had breakfast before.....now I can't get enough....which is really not good for my figure especially as I have it with both baguette and butter! 

Anyway my daughter Bella and I made a board on Pinterest last week dedicated just to Reese's and this is one of the recipes we came across. It was very easy to make, it took about 15-20 minutes and then needed to be chilled in the fridge overnight. 

Ingredients for 25 squares:

397g tin condensed milk
300g white chocolate
200g peanut butter
25g butter (can be salted or unsalted)
100g icing sugar, sifted
Around 200g mini Reese's peanut butter cups
Around 150g Reese's Pieces (You can add more or less if you want)

Line a tin/dish with baking paper. The recipe recommends one that is 9 x 9" however mine was 10 x 7". I don't think size really matters (this time!), just use what you have. 

In a heavy based saucepan, mix in the white chocolate, peanut butter, butter and condensed milk. Melt on a very low heat so the chocolate doesn't get stuck on the bottom and burn, and that all the ingredients combine together. It might take a while but it is important to do it over a low heat. Mine took around 10 minutes. Pour into a large mixing bowl.

Sift the icing sugar and beat well. I just used a spoon rather than an electric mixer. Once completely combined, add in most of the peanut butter cups and Reese's pieces and fold. Keep some left over to sprinkle on top.

Pour into the baking tin and smooth over the mixture. Sprinkle with the rest of the Reese's and press in. Put in the fridge for at least 3-4 hours but ideally overnight.

We did try the fudge after a few hours in the fridge and it was good but it was much better after it had set overnight. Once set, cut into squares and enjoy. Our squares were obviously very large!!

I love Reese's and I love fudge so this combination was the dream!! My only alteration I would make next time is I would probably add some big Reese's peanut butter cups too....in my opinion you can never have enough. I also added some of this fudge to my bowl of ice cream last night which I highly recommend if you are a little piggy like me!!