Borough Market, London

A few weekends ago I was invited to London to a civil partnership of my Brother-in-Law and took the opportunity to take a peek at Borough Market. I was so pleased I did. If you ever get the chance head down at lunch-time and eat your way round!…

Where you are

Everywhere I turned there was something to indulge my senses, a new flavour to indulge in… and I did…

PretzelsOlives

GameIt was great to see old fashioned techniques still being used today and sellers passionate about their trade, the atmosphere was amazing. Just when I thought I had soaked in as much as I could, a splash of vibrant colour lifted me to another level… and we sipped on Prosecco and soaked it all in!

Marias Market

Prosecco

Good food, good drink and good company… just the ingredients I need.

Thank you for visiting

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Make your own Ingredients… Fish & Chips

You would be forgiven for thinking Fish & Chips is a classic UK meal for by the seaside, well you are right but not just for the UK… Its one of New Zealand and South Africa’s favourite and most popular dishes.  When I was growing up you could easily feed a family of 4 for 2 quid!… here’s the Our Munch version for you to bring it up to date…

 

You will need;

  • Pieces of white fish (any white fish will do so pick your fave)
  • 250g Plain Flour
  • Baking powder – 1/2 tsp
  • 300ml Beer – a golden beer is best
  • Water (just incase its too thick!)
  • Paprika – Just a pinch
  • Oil for frying
  • Salt, Pepper & a wedge of lemon for seasoning
  • Potatoes for chips – 1 per person (Maris Piper or Desiree are best)

 

Whisk together the flour, beer, paprika, baking powder and beer together in a bowl until smooth and lump free! Add some water if too thick.

Leave to rest in the fridge for 1/2 an hour

Preheat the oven to 80 degrees

Now its time to make those chips… Cut into thick wedges and pop them straight into a pan of salted cold water. Don’t be tempted to rush the process by banging them straight in boiling water – if you raise the temperature of the water to boiling, with the potatoes in they will cook evenly and will give your chips the best flavour. You don’t want potatoes which are mushy on the outside and raw in the middle!

 

Leave to simmer for 10-15 mins, until the outside is softened but the shape still holds. Strain & pat dry with kitchen roll.

Get the oil hot in a pan… (ideally 175 degrees) Fry the chips for 3-4mins and strain on kitchen towel. Pop in the oven to keep warm whilst you make your fish.

Top Tip: If you drop a piece of corn in your oil whilst it heats… when the corn pops into popcorn your oil is ready!

Put some flour in one bowl and your homemade beer batter in another.

 

Coat your fish in flour and then dip in the batter. Hold the fish by one end and sink into the hot oil (keeping hold of the tail) swim the fish around in the oil for a few seconds. This makes a seal in the batter and stops your fish sticking to the bottom.

 

Cooking your fish usually takes about 10mins depending on the size. You will be able to tell when it is cooked as the fish will turn a golden brown, flip over to the other side half way through. Serve with a wedge of lemon and some tartar sauce (recipe for sauces coming up later!)

Serve in newspaper for the authentic look!

We’d love to know what you think of our ‘Make your own ingredients’ series with Our Munch… so please leave a comment…

Make Your Own Ingredients… Pesto

This is Pesto Our Munch style so of course it has a bit of a twist… They call it Semi-Dried Tomato Pesto… and don’t think you are buying your dried tomatoes, no… you will make your own ingredients of course!

It all starts with a tray of tomatoes, drizzle with olive oil and icing sugar and salt to bring the moisture out. Sprinkle them with some fresh thyme or rosemary and stick them in the oven.

and voila… Semi Dried Tomatoes! The longer you leave them the drier they are. We put ours in a 90 degree oven for 6 hours. You can put them in an oil filled jar and keep them until later

For the Pesto…

  • 6 tomatoes – oven dried
  • 50g walnuts
  • 100g parmesan
  • Juice of half a lemon
  • 1 crushed garlic clove
  • Few basil leaves
  • Olive oil – the best you can afford
  • Salt & Pepper

Smash the walnuts in a pestle & mortar, chop the tomatoes, grate the parmesan and mix with all the other ingredients.

Add oil until you get a consistency you like. Use sugar, salt, pepper and lemon juice as seasoning and taste over and over. Too sharp? Add sugar. Too rounded? add lemon juice. Too bland? Add salt.

Mix it all together and add some chopped basil if you like. We mixed the old fashioned way… with a spoon cos we like the crunchy textures.

Eat with Gnocci, Pasta, Chicken… or even give as a gift!

Make your own ingredients… Gnocci

Billy and Mitchell from Our Munch have been cooking in our kitchen… and the result is some great recipes for you to make in your kitchen. So what are you waiting for? lets get cooking…

Ingredients…

  • 5 medium size white potatoes (peeled, boiled and mashed)
  • 350g Plain Flour  (plus more for kneading)
  • 150g Spinach
  • 1 egg
  • 50g parmesan (grate fresh)
  • Salt & Pepper for seasoning

Steam the spinach and squeeze out all the water… the less water the better. Boil and mash the potato too.

mix with all the other ingredients and knead into a dough, add flour as you go… You will need a very floury surface, make a mess and get your hands in! Once its a formed dough, if you have time, pop it in the fridge for half an hour.

now its time to roll out your dough. Split the large piece of dough into 5 or 6. Take each section and roll it out into a long sausage. Do this with each section of dough…

Cut each sausage into small gnocci pieces, make them all the same size so they will cook in the same time.

Top Tip: Substitute the spinach for any fresh herb to add a new twist.

To cook just drop into a large pan of salted, boiling water for about 3 minutes. We then mixed ours with homemade pesto and creme fraiche.

Enjoy Our Munch… Billy & Mitchell

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Making Magazine…

Every so often I treat myself to a good magazine. It’s a luxury buy and treat it as such. I curl up with a cup of green tea and submerge myself in inspirational pictures and thought provoking words.

This month I chose Making Magazine.

The soft rich looking cover caught my eye and the front cover promises of beautiful making projects made my heart skip a beat. I wasn’t disappointed.

Making magazine touches on every essence of making. Making clothes. Making food. Making a home. Perfect reading for anyone who, like me, likes to make in every aspect of life.

Pages of inspiration leave me wishing I had thought of them and pages of make ideas have me thinking how I could add my own personal touch.

So if you love inspiration, motivation and project dreaming… snuggle down this Sunday afternoon with a copy of Making Magazine… (and a cup of green tea, of course)

Cornucopia

Today we spent the day enjoying what the city of Leeds has to offer by visiting Cornucopia in Leeds. Slightly biased of course as my hubby has his South African/New Zealand food stall there… he is one half of Billy & Mitch’s Munch.

For those who tasted their food today… the flavours speak for themselves… for those who didn’t, the photos will have to tempt you to come and try their food next time.

Yum Yum!

Rose Prince Kitchenella

Everytime I open Rose Prince’s Kitchenella my excitement and enthusasim for creating a way of life from my kitchen is sparked. Don’t be fooled into thinking that this is a recipe book, sure, it is full of recipes but is written in a way which you are learning a life style, a way of life which was once handed down through generations but has now been lost in todays overindulgance of fast food and convenience.

Rose teaches through her own experiences and invites you into her upbringing and daily routine. Each dish has a story and I am reading it as a novel and learning the dishes becomes a bonus.

I have changed my whole way of meal planning and having less waste by using everything. Organising and making the next meal from the leftovers of the last.

I urge anyone who wants to nuture from their kitchen and who cooking is a part of life to read this book. It is enriching.