I whipped up this amazing dish last week for dinner. I’m a huge fan of caprese salad, but now the nights are growing chilly, a salad doesn’t exactly cut it for dinner. I’m very keen to use up my basil plants before the cold kills them off in the next few weeks. I also wanted to use the rigatoni I had bought in Bali and was saving for something special. It was the perfect comforting meal for a chilly autumn night.

Ingredients

250g of Pasta (I used rigatoni but you could use penne)

100g of fresh mozzarella

100g of grated cheddar & mozzarella mix

50g of grated parmesan

10 cherry tomatoes

10-12 basil leaves

Sauce

300g of tomatoes or 1 tin of chopped tomatoes

1/2 red onion

5 cloves garlic

1 teaspoon mixed herbs

1 tablespoon sugar

1 tablespoon of balsamic vinegar

100ml cream (optional)

Salt and pepper to taste

Garlic bread 

1 french baguette

4 cloves of garlic

4 tablespoons of butter

1 tablespoon of pesto

Grated fresh Parmesan

Directions 

To make the sauce blend the tomatoes, onion, and garlic until it’s a smooth paste. Add the sugar, salt, pepper, balsamic vinegar, herbs, and salt & pepper, and boil for about 10 minutes. While the sauce is boiling, cook the pasta until it’s soft on the outside but still a little hard in the middle then drain. When the tomato sauce is done stir in the cream if using. Put the pasta in a dish and pour over the sauce. Top with the remaining cherry tomatoes, scatter over the cheese and torn basil leaves, and bake for about 10-15 minutes, or until the cheese has melted.

To make the pesto garlic bread, crush the garlic and mix together with the butter and pesto until it is a nice soft paste. Spread generously on the french bread and top with grated parmesan. Bake in the oven for about 5 minutes or until the butter and cheese have melted and they are golden brown.

Serve the pasta caprese with the garlic pesto bread and a glass of wine. Warning: your home may be filled with a delicious smell for long after the pasta is gone which may cause you to repeat all previous cooking instructions!

After trying the wonderful flavoured hummus of Hummus in Korea, I thought it was about time I started doing a bit more experimenting myself. I have made a spinach one before and a red pepper I never posted but I wanted to get more creative. I had a large bunch of cilantro in the fridge that was coming to the end of its life. I threw it into the blender and it totally tantalized my taste buds. Cilantro is not as hard to find as you would think. The Korean name is 고수 (go-su). It usually comes in large packets, cling filmed on to a white tray. The cilantro has long roots on it, which is always what used to throw me off.

Ingredients

Hummus

400g of Chickpeas (soaked weight)

A large bunch of cilantro

2-4 tablespoons of olive oil

1-2 tablespoons of cumin

1-2 lemons

1-2 tablespoons of salt

1 teaspoon of pepper pepper

Tahini

100ml of olive oil

3-5 cloves garlic

100g of sesame seeds

Directions

The first thing you need to do is soak your chickpeas. This can take between 6 hours to overnight. The longer the better in my opinion. After they have been soaked, you need to cook them. This can take a while. I usually cook mine in the rice cooker because you don’t have to top up the water as often and they won’t burn. If not you can cook them in a pan of water, they will take between 2-3 hours. Or you can skip this step and buy a can. When your chick peas are done, drain them but make sure you keep hold of that water, you will need it for the hummus.

The next step is to blend the chips peas, you may need to do this in a couple of batches depending on the size of your blender. If they are too hard to blend, use a little of the hummus water to get things going. Some like their hummus chunky and rugged others like it smooth and silky, so blend until you get the consistency you’re happy with. If you want want an ultra silky hummus then peel off all of the skins of the chick peas before blending. It’s a pain in the ass so I never do it. Also my hummus is generally made in industrial style batches so it would probably take me a month to do it, plus I’m very lazy.

You can buy tahini in the foreign food mart in Itaewon and on iHerb and various other stores. It’s also very easy to make. Just place the garlic, sesame seeds, and olive oil in a blender and blend for a few minutes until the seeds have been pulverized.

Once the chick peas are blended place in a large bowl and stir in the tahini and lemon juice. Then the salt, pepper and cumin. Hummus is a very personal food, so start by adding a little of each at a time until you get a taste you’re happy with. A lot of factors can affect the taste of hummus so you rarely use the exact same amount of each ingredient every time. I always get the best results when the chick peas are warm.

To make the hummus cilantro flavoured, blend your cilantro with a little olive oil until you have a vibrant green oil then stir into the hummus. Use as much or as little as you need. Serve with your favourite dipping apparatus and enjoy. Voilà cilantro flavoured hummus.

Well would you believe it, I am keeping up with the health kick. I am even down a couple of pounds. Who would have thought it? I even decided to forgo my Friday vanilla latte in favour of my usual hazelnut americano in a bid to stay on track. Although I am sure the second I have a few cocktails tomorrow those pounds will jump right back on. So this is my salad of week. It’s just so quick and easy to make  I can’t stop making it. Although the boyfriend has requested that we go back to falafel next week as he is growing tired of it after eating it for almost 8 days straight. I keep making it though as all the veg is already cut up and in the salad so all I have to do it put some on one of the lettuce bases I have ready made in the fridge and lunch is ready to go.

Ingredients

100g dried chick peas or 1 can

150g of black eyed beans or 1 can

1 can of kidney beans

1 red pepper

1 green pepper

1 cucumber

1/2 a red onion

20 cherry tomoatoes

1 large bunch of fresh herbs (cilantro, mint or basil all work)

4 tablepsoons of balsamic vinegar

2 tablespoons of olive oil

1 teaspoon of black pepper

1/2 a teaspoon of salt.

Directions

If using dry beans, soak over night then cook. The chickpeas take around 3 hours, the black eyed beans around 1 and a half hours. When the beans are cooked put them in a colander and run cold water over them. If you are using canned beans empty your cans into a colander and run with cool water to wash them then leave to drain. Chop the peppers, cucumber, and onion into small pieces. Then place in a large container. Add the beans and mix. Chop your fresh herbs, then add to the bean salad. Then top with the salt, pepper, olive oil and balsamic vinegar and toss. This will keep in an airtight container in the fridge for a week. Voilà easy 3 bean salad.

After making a big batch a dips last week I found myself chip-less. How was I to enjoy my delicious dips? Walking to the store in the blistering heat seemed like such a big effort so I thought why not try and make some myself. I had plenty of tortillas in the freezer so I set about making some  tortilla chips to go with my lovely scrummy spinach hummus. I also took these to the Vegan Potluck and they went down a storm.

Ingredients

Spinach Hummus

300g dried chickpeas or  2 cans of chickpeas.

3-5 tablespoons of Tahini (buy it at the foreign food mart in Itaewon or make your own, it’s really easy just blend sesame seeds with olive oil)

200g of fresh spinach

200 – 300ml Olive oil

3 – 5 cloves of garlic

The juice  and zest of 1 or 2 Lemons

2 -4 tablespoons of cumin (foreign food mart or Gmarket)

1-2 tablespoons of paprika (foreign food mart or Gmarket)

Lime and Coriander Chips

4 tortillas

2 tablespoons of olive oil

2 tablespoons of lime juice

1 tablespoon of Mexican seasoning

1 bunch of coriander (cilantro)

1/2 a teaspoon of salt

Directions

Soak your chickpeas over night or for several hours in cold water, do not add any salt. Cook your chickpeas in boiling water for 2-3 hours or until they mash easily with the back of a spoon. I use my rice cooker to cook them as you don’t have to worry about topping up the water, just give them a lot at the beginning and they will be fine.  Once your chick peas are done, strain them but reserve some of the water for later. If you are using the canned chickpeas you can skip the cooking stage.

If you are making your own tahini, blend the olive oil and sesame seeds until they form a paste. Then add the garlic and blend again. Finally add the spinach. Keep blending until you have a lovely vibrant green paste. I prefer to use fresh spinach as frozen or cooked is too stringy and will cause problems for your blender unless you have a very good one.

Blend the chick peas in your blender with a little of the extra water,  until they start to resemble the consistency of hummus. Everyone has a different preference about how they like their hummus, some like the runny oily kind whilst others prefer it thick. It’s really up to you, whatever floats your boat, so add more or less water depending on how you like it. Once your chickpeas are blended, add the tahini and lemon juice. Then you can start to add your salt and spices, a little at first stirring them in until you get the taste you want. You also might want to add more tahini and lemon juice too. Hummus is one of those recipes that is hard to pin down. I generally make it the same each time but the results always seem to vary. As long as you get all the basics in there though it should turn out well.

To make the chips cut your tortillas into triangles. The tortillas I use, are the large ones from Costco so I usually get about 10-12 chips from each one. Place the olive oil, lime juice and coriander in your blender and blend until you have a green paste. Then stir in the salt and Mexican seasoning. Using a brush or the back of a spoon coat one site of the triangle then lay on a baking tray. Try not to overlap the chips. Bake in the oven for about 2-4 minutes. Times will vary depending on the size so make sure you keep checking on them. They are done when they are golden in colour and the paste is dry. Store in an airtight container and they will keep for at least a week if you can resist eating them. Voilà home-made chips and a dip. Perfect for any party.

After making my lovely key lime pie, I wondered if the mix would work as well with lemons. It certainly did, plus I had the added bonus of being able to use fresh lemons instead of concentrate without having to bankrupt myself. It was still quick and easy to make and totally delicious. You can also make it with just a trip to your local Korean mart.

Ingredients

200g of digestive biscuits (Graham crackers)

100g of butter

1 can of condensed milk

3-4 lemons (zest and juice)

3 egg yolks

200ml of whipping cream

Directions

Crush the digestive biscuits until they resemble fine bread crumbs. You can do this with your blending or smacking them up a bit with a rolling pin.  If you wrap them in a tea towel and keep them in the packet, you can prevent making a big old mess.

Melt the butter in a sauce pan, then add the biscuit crumbs and mix together  Pack into your pie tin and make sure you bring the mixture up around the sides.

In a separate bowl mix together the condensed milk, egg yolks, and lemon zest and juice. Pour this mixture onto the biscuit base. Then bake at 170 degrees Celsius for about 15 minutes. Allow to cool then pop it in the fridge for 2 hours to set. Once the pie has been chilled, whip the cream and then pipe around the edge to decorate. You could also add a slice or two of lemon and a little zest too. Serve with more cream and strawberries. . Voilà the lovely lemon pie.

I do love a good brunch. It is swifly becoming one of my favourite meals of the day. In an effort to save money over the last few weeks I have been making my own rather than going out. My fridge is always well stocked with appropriate ingredients and I always have a steady supply of vodka for making Bloody Mary’s, so it seems churlish to venture outside when there is so much goodness at home. This weeks choice was a Spanish omelette. Quick and easy to make. I don’t own a metal skillet that is capable of fitting in my tiny toaster oven so I used a round cake tin I bought from Daiso. It came out great and I’m sure it will now be a regular feature for weekend brunch from now on.

Ingredients

7 eggs

1 red pepper

1 green pepper

2 potatoes

1 onion

3 cloves of garlic

A small bunch of spinach

1 tablespoon of freshly chopped coriander (cilantro)

1 tablespoon of freshly choped parsley

1/2 teaspoon of paprika

1/2 teaspoon of rosemary

A glug of olive oil

Directions

Thinly slice the potatoes and fry them in a little olive oil for about 5 minutes on each side until they are golden brown and cooked right through. Remove them from the pan and set to the side. Next slice the onions, garlic, and green and red peppers and fry for about 5 minutes until softened. Roughly chop the spinach and add to the pan until it had wilted then remove from the heat. In a separate bowl, break and beat the eggs together with a dash of salt, pepper, paprika, and rosemary. Finely chop the fresh parsley and coriander and add that to the egg mixture too. Next take the potatoes and add them to the egg mixture in the bowl. Then fold in the onion, garlic, peppers and spinach. Make sure it is mixed thoroughly then pour into a cake pan. Pop the the mixture into the oven and cook for about 15-20 minutes at 175 degrees Celsius. Its done when a knife inserted into the middle comes out clean. You may also want to cover the top with foil after the first 10 minutes to stop it over browning. To remove put a plate over the pan and flip it. Cut the omelette into wedges and serve with a side salad. Voilà Spanish style omelette.

Last week I finally acquired my own pasta machine from a friend who is leaving soon. (Thank you Jessica!) I have been making my own pasta for tortellini for quite a while now, but making it by hand is somewhat tiresome. You should all still give it a try though, they turn out great. The dough is very quick and easy to make. It’s just the rolling that is time-consuming. Now with my trusty new machine I can roll it out in seconds. It is an electric roller and has 6 different setting for thickness and two for cutting spaghetti and linguine. I have always just used dry pasta before but after tasting how good this is freshly made I can 100% recommend that making it yourself is worth the effort. Even with just a little olive oil and salt it tastes divine.  I decided to make the lamb, coriander, and orange sauce because I thought the combination would work well after having it at Between. However where their dish was bland, mine was full of flavour. If I wasn’t so lazy I would have marched up there and given them my dish and showed them how it should have been made. It really was that good. It’s possibly my new favourite pasta sauce.

Ingredients

Pasta

250g of all-purpose flour (I use the one for noodles and dumplings)

3 eggs

A pinch of salt

Sauce

300g of minced lamb

1 onion

4 cloves of garlic

2-3 tomatoes

1 bottle of tomato juice (340ml)

2 baby oranges juice and zest (1 big orange  could also be used)

A bunch of fresh coriander (cilantro)

A glug of olive oil

1 teaspoon of rosemary

Salt and pepper to taste

Directions

The first step is to make the pasta dough. Mix the salt with the flour then make a heap on a clean flat surface. Make a well in the centre of the flour and pour in your beaten eggs. I haven’t taken any pictures of these steps, as I’m sure you have seen it countless times before. Stir the egg gradually incorporating the flour from the sides of the circle a bit at a time so the well keeps its shape until the last moment. When all the flour has been mixed in you should have a lump of dough. Knead this dough for 5-10 minutes until it is elastic and has some stretch to it. Wrap it in cling-film and store it in the fridge for 30 minutes. While you are waiting you can make the sauce.

To make the sauce finely chop the onion and garlic and fry in a glug of olive oil for a few minutes until it has softened. Add the lamb mince and cook until it has browned. Then chop the tomatoes and add them to the pan and cook for a few more minutes. Add the bottle of tomato juice, rosemary, orange juice, and zest to the pan, along with half of the chopped coriander. Cook on medium to high for 5-10 minutes or until the sauce has reduced and thickened. Finally add the second half of the coriander and stir.

After the dough has been chilled properly you can begin to roll it out. It’s a good idea to separate your lump of dough into 2 or 3 pieces and work with one piece at a time. Put the unused lumps back in the fridge so they don’t dry out. If you have a pasta maker rolling the dough should be quick and easy. If not roll those sleeves up and get out your rolling-pin. The pasta really does need to be wafer thin, so when you think its thin enough, keep rolling. I read on-line that it should be thin enough so that you can see a playing card underneath the dough. The thinner your pasta the better it will taste. Even if the pasta is a little thick it’s not the end of the world but the skinny ones were definitely far tastier than the fatties.  If you are sans pasta maker then use a sharp knife and a ruler to cut your linguine. Although if I was cutting by hand I would make them thicker into more of a pappardelle. Once they have been cut flour them up to stop them sticking then leave them to hang and dry. I used the clothes rack but the old Italian mammas would use a broom propped up between two chairs.

After your pasta has dried out cook in a pan of boiling water with a good pinch of salt and a glug of olive oil. A very wise Italian woman once said that you should cook your pasta in water that’s as salty as the Mediterranean sea. The pasta will only take 1-2 minutes so be careful not to overcook it. I like it al dente, soft with just a little bit of bite to it. Strain and serve with your sauce and good shaving of fresh parmesan. Voilà amazing homemade pasta. 

Last night we finally got around to going to Trevia. It is just opposite our bus stop but until now we had not ventured inside. Whatever night of the week we pass it is always busy and now I finally understand why.

The cafe is decorated in an Italian style with pictures and Italian memorabilia all over the walls. They have big wooden tables and the ever so popular mismatched chairs. Is there a restaurant in Seoul that has a matching set?

As you enter the restaurant you will be given a menu and then you go and find your own seat. After ample perusing time you can go to to the counter to make your selection and pick up your water, cutlery and complimentary pickled vegetables. You will be given a buzzer that will ring when your pizza is ready. It’s a very good system and probably helps account for their lower prices.

We decided to get 4 slices instead of a whole pizza and this was almost too much for two people. You could easily share 3 slices between too as each slice is cut into another 4 pieces.

I opted for the mixed mushroom (5,500). I love mushrooms and this pizza was really good. It was topped with a good medley of mushrooms and cheese. The dough was thin, crispy, and chewy all at the same time, exactly how I like it!

Niall ordered a slice of the  Quattro Formaggi (5,500) four cheese. Presented in a very cute way each piece, came topped with a slice of cheese. Gouda, Gorganzola, Brie and Mozzarella were the choices.  He shoveled it down pretty quickly so you’re onto a winner with that one. Where else can you get that variety of cheese for that price?

We also ordered the Filone Potato (6,300) A  rosemary potato pizza which was was probably my favorite. You could taste the rosemary the second you bit into it, and the potatoes were perfectly cooked.

Our last slice was the Fresh mozzarella (6,300). This was great too. Topped with lettuce leaves drizzled in olive oil, cherry tomatoes and mozzarella.  It tasted so fresh and clean. The perfect slice for salad lovers.

In a fit of greed I also ordered a lasagne (13,000). Which was actually rather good, tasting just like it should. It had a good robust flavour and lots of lovely pasta. The way lasagne should be made. I love my own recipe but this one could satisfy any cravings you have. Much better than what you usually get served up in Korean style Italian restaurants. They also have a variety of salads, paninis and breads available.

The drinks are very cheap, a big draft beer cost a mere 3,000 and a glass of wine at 5,000. No wonder they are so busy. Its the perfect venue for a first date or casual meet between friends. Nice enough ambiance without being too formal. They even have their own Salami, Olives, Oil, balsamic vinegar and Parmesan cheese for sale!

Trevia is located at 557 Itaewon-Dong, Yongsan-gu, Seoul. The nearest bus stop is 03-152 it’s just by the restaurant. By Subway head to Noksapyeong station (line 6) and come out exit 2. Walk down the road till you get to the underpass and cross the road. Take the right hand exit and walk straight ahead. You can call them on 02-794-6003.

I have always loved focaccia bread, but never dreamed I would be capable of making bread as good as this. Until recently I always had a lot of problems making bread. I think my problem was just not using the right yeast and not kneading the bread enough. This recipe has been taken from the silver fox himself, Mr. Paul Hollywood. Master baker and judge of my current favourite TV show The Great British Bake Off! If you would like to see the man himself making it, with his glamorous assistant Mary Berry then you can watch this video on YouTube.

Ingredients

500g flour (I use the baksul one with bread on the front)

2 x 8g packets of yeast

2 teaspoons of salt

400ml of warm water

2 tablespoons of olive oil (plus extra for drizzling)

Topping

10-15 cherry tomatoes

4 cloves of garlic

2 tablespoons of olive oil

2 tablespoons of balsamic vinegar

1 tablespoon of thyme

Directions

Mix the flour, salt, and yeast together in a bowl. Add the water in stages and mix thoroughly with the flour. The dough may seem as though it’s very wet but that’s how it should be. Once all the water is in, you can add the olive oil. Knead the dough for about five minutes until it has become stretchy and elastic. You can either do this on an oiled board or in your hands. Do not add any more flour to the mix. I prefer to knead it in my hands, pulling and stretching it until is is about right. Put the dough in an oiled container, drizzle with olive oil, cover with cling-film, and leave to rise in a warm place for 1 hour.

After the dough has risen it should look like this

Knock the dough back down and move the dough to a second oiled container and leave to rise once again for about 30 minutes. Make the dimples in the bread by using your finger or knuckle.

Place your topping in the dimples if you’re using one. Drizzle with more olive oil, dust with salt, and bake in the oven for about 20 – 30 minutes or until the top is golden brown and the dough has baked through. You may wish to turn the dough around halfway through to produce a more even colour.

To make the topping, cut you garlic into slices and halve the cherry tomatoes, sprinkle with salt and herbs then drizzle with the oil and balsamic vinegar. Then roast in the oven for 10 minutes. If you have some fresh herbs I would recommend using them, sadly mine all died thanks to the cold winter air.

When the bread is done. Sprinkle with more salt and oil and enjoy. Voilà easy and amazing home-made focaccia bread!

I love Chinese food, and especially love their soups. There is nothing more delicious than a bowl of soul warming chicken soup. I’m a huge sweet corn fan and this just makes the soup so scrummy it always has me heading back to the kitchen for a second bowl. Sadly here in Korea it is impossible to go and buy a bowl of this delightful delicacy, but luckily for you it’s very easy to make and you can source all the ingredients at your local Korean supermarket. This soup is so good that we have had it twice this week already. It’s a great option if you have a chicken man that sells roast chickens on your street, if not you can just use two breasts. If you have whole chickens use the bones to make the stock.

Ingredients 

2 chicken breasts (or the chicken picked off the bones of one roast chicken)

2 cans of creamed corn (or 2 cans of sweet corn blended in the blender)

1 onion

4 cloves of garlic

An inch of fresh ginger (optional)

1 litre of chicken stock (homemade or stock cube)

4 tablespoons of soy sauce

5-6 spring onions (finely chopped)

2 eggs (beaten)

2 tablespoons of sesame seed oil (optional)

Directions

If using raw chicken breasts boil them in the chicken stock until they are cooked. Remove them from the stock, allow to cool then shred them to pieces. Fry off the onions and the garlic in a little oil until softened. Add the chicken stock and bring to the boil. Add the blended sweet corn to the stock mixture along with the soy sauce and the shredded chicken. Allow to simmer for 5 minutes.

Remove the pan from the heat and add the beaten egg whilst whisking at the same time, this will make the long strands of eggs that you find in the Chinese soups. Throw in 3/4 of chopped spring onions and 1 tablespoon of sesame seed oil. Mix everything together then put into bowls. Garnish with the remaining spring onions and sesame seed oil and serve. If you’re feeling frivolous you can add some mandu into the soup a minute or two before you add the egg , it makes a nice addition in the place of wontons. Voilá my chinese chicken sweet corn soup another way to warm your winter.