Tuesday, 22 April 2014

April 2014 Favourites List


April has been lovely here in the UK. We've had wonderful mild weather and a good amount of sunshine. There have been chilly days, but it's always lovely to see blue skies. And you can always put on a cardi or wrap up with a modern and funky scarf. So I can't say the cooler days have been much of a hardship. No, I didn't get my wish from last month of being able to put my coats away, but I know it won't be long until I do.

In terms of cooking and eating, these are days when you are a little caught between a Summer and a Winter mindset. On fine days, light and fresh dishes are what come to mind, but just as I find I can't quite put my coats away, I am also holding on to the comforting and heavy dishes of Winter. Recently we have had casseroles alternate with salad, Summery grilled meats giving way to slow cooker stews and perennial Snig's Kitchen favourite, homemade meatballs.

This month's pictures are, like last month's pictures, from my recent trip to Kerala, South India. It was hot, sunny and steamy during our trip last month. It will be even more humid and hot now. It's a glorious, tropical place, full of gorgeous scenery, kind and lovely people and amazing food and produce. 

Blogs Worth Following:

Inspired vegetarian cooking from Aruna Panangipally:  http://aahaaram.wordpress.com/

If you love afternoon tea, you will love this site with many reviews and a guide to afternoon tea etiquette: http://katieandchelsie.blogspot.co.uk/


Recipes:

Big beans with fennel, a flexible dish for Springtime: http://www.101cookbooks.com/archives/giant-lemon-fennel-beans-recipe.html

Single dish oven supper, Mark Hix's butter beans with smoked ham hock and tomato gratin:

A new way of cooking Little Gem lettuce, giving them a life beyond the salad bowl: http://www.deliciousmagazine.co.uk/recipes/braised-little-gems

Pot barley (or Scotch barley) still has some husk on it, giving it more flavour and texture than pearl barley. Here are some interesting recipe ideas, http://www.theguardian.com/lifeandstyle/2014/mar/07/pot-barley-recipes-yotam-ottolenghi

Hate diets but want to either lose weight or maintain your weight? Recipe from three-Michelin-starred chef Michel Guérard and book review from Fuss Free Flavour's Helen: http://fussfreeflavours.com/2014/03/eat-well-stay-slim-recipe-steamed-brill-en-papillote/

One to impress at a dinner party. A classic dessert, Cherry Clafoutis, as made by Raymond Blanc's own Maman. Requires making the batter the night before: http://www.telegraph.co.uk/foodanddrink/recipes/10711051/Raymond-Blancs-clafoutis-recipe.html

Lemon & tarragon roast chicken for Sunday lunch or relaxed weekend cooking: http://www.deliciousmagazine.co.uk/recipes/roast-lemony-tarragon-chicken-with-juicy-new-potatoes

Love ceviche or carpaccio? Serve with pickled radish for crunch and colour: http://www.deliciousmagazine.co.uk/recipes/pickled-radishes-

Pesto made with peas and beans - safe for people with nut allergies. By wannabe lawyer, guitar player and food blogger, Dewi: http://boycancook.wordpress.com/2014/03/24/spaghetti-with-pea-and-bean-pesto/

A classy little starter of prawns, mussels, clams/cockles and Spring asparagus by Mark Hix: http://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-asparagus-with-shellfish-9207382.html

Weekday supper saviour, Warm beef, beetroot and rocket salad recipe: http://www.deliciousmagazine.co.uk/recipes/warm-beef-beetroot-and-rocket-salad

29 Avocado recipes. Varied, tasty and super cool: http://www.buzzfeed.com/tashweenali/super-easy-avocado-recipes

Chicken with anchovies, lemon and rosemary recipe (roast chicken thighs in a shallot and lemon sauce with a touch of anchovy):   http://www.telegraph.co.uk/foodanddrink/recipes/10600126/Chicken-with-anchovies-lemon-and-rosemary-recipe.html


Roast cauliflower, garlic and fennel soup. Thrifty supper, from Jack Monroe: http://www.theguardian.com/lifeandstyle/2014/feb/19/jack-monroe-cauliflower-garlic-fennel-soup-recipe



Mark Hix's Moroccan lentil soup with brown or puy lentils for those occasional chilly Spring days, needs 1 hours soaking in advance: http://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-moroccan-lentil-soup-9190588.html


Articles/Know How:

Astute advice for the cash conscious; lists, working out which shops to visit, supermarket shelving tricks and "hero" ingredients: http://www.theguardian.com/lifeandstyle/2014/feb/05/jack-monroe-how-to-save-money-food-shopping-budget

10 kitchen tips. Interesting and useful - I'm sure everyone, even the seasoned cook will learn something: http://www.theguardian.com/lifeandstyle/2014/mar/26/ten-kitchen-tips-every-cook-should-know-felicity-cloake



TV:

House Of Cards (US version, made for Netflix), Season 1

Music:

Bibio - The Green EP

Band of Skulls - Himalayan

The War On Drugs - Slave Ambient

Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations.

Tuesday, 15 April 2014

Kojiro, super sushi in Vienna



Vienna is a wonderful city. I loved tramping through its streets, and I found lots of lovely places to eat, sophisticated cafes, super bars and places to hang out. The trouble is, great as it is, once you've had a few schnitzels and sachertortes, you want something a little different, don't you?




During our week in Vienna, we found Viennese food to be very good, but eventually, we found ourselves in need of a change. So we decided to visit what we had heard was the best sushi place in the city. Intriguingly, it was described as a sort of small, "hole in the wall" kind of place near the Naschmarkt.




We really didn't know what to expect, but decided to show up with tummies rumbling and minds open. We were in for a bit of a surprise! Now, you will recall I said it was small, right? Well, when I say this place is small, I mean it. There is one bench which 3 people can sit around, right in the window (the best and most comfortable place at Kojiro), with 5 additional stools for people to perch on, bar style. You could swing the proverbial feline animal here, but only just. And it would be much to the annoyance of staff and clientele alike!




The decor is basic; clean ceramic tiles, with pictures of sushi on the wall. It's rustic and unpretentious. But to be honest, it is not the reason you visit.




Why come here? Because you will find wonderfully fresh fish prepared with the utmost care and love. The fish is crafted into wonderful handmade sushi by quick and deft hands with speed and efficiency. 




Many Viennese have twigged to Kojiro's high quality sushi and phone through their orders. But they miss half the fun; seeing their order made up. I already told you the place was small, didn't I? Well the lovely people who make these morsels of deliciousness work in a tiny little kitchen area in the very corner of the establishment. 




These amazing three guys clearly know and love each other well. They work in close quarters with each other, preparing the sushi with speed and accuracy in between long conversations in rapid Japanese. They joke and laugh and act like they've known each other all their lives, which I suppose they probably have. It's like finding yourself in another corner of the world, you hardly feel like you're in Europe.... until one of the guys takes a telephone order in fluent German!




Kojiro makes great sushi, served beautifully formed at a very reasonable price. I'd visit once you've had your fill of beer, schitzel and heavy patisseries. There is another lovely feature of this great little sushi shop, which is free piping hot green tea which you can refill as you wish.




My only warning is that this little shop is so popular, if you visit at lunch, you might have to stand around waiting for a table for a little while, but you will witness the phone continually ringing as locals ring through their take away orders. And then there will be a constant stream of people coming in to pay and then collect their precious cargo of sushi. Wait patiently, soak up the atmosphere and watch the sushi triumvirate work their unique magic. It's totally worth it!




Kojiro Sushi

Rechte Wienzeile 9

Vienna 1040

+43(1)586 62 33



Monday to Friday open from 11:00am to 18:30 (order by 18:15) 

Saturday open from 10:00am to 14:00 (order by 14:00)

Sunday closed



Snigdha and Him Indoors paid for their sushi. Flipping nice it was too!


Saturday, 5 April 2014

Trzesniewski Vienna



Brödchen are an Austrian institution, little open sandwiches topped with all sorts of wonderful things. Not too bready with the eater's attention being directed squarely on the "filling", which to my mind should always be the interesting part. Topped sandwiches don't get the bread/filling balance right for me, so trying brödchen seemed much more like my kind of lunch!

I had heard all about Trzesniewski, a brödchen eatery which is just off the main shopping street in Vienna. It has been serving the Viennese for over 100 years (I had been told it opened in 1900). Apparently, Franz Kafka was a regular customer! But first we had to get there...

We had tried to find it on Sunday, and failed miserably.  The place was closed and without its usual crowds of customers it was easy to walk right past! Shops in Vienna are pretty much all closed on a Sunday, along with many restaurants. If you are spending a Sunday in Vienna, do your homework in advance to find a place to eat which will be open, or you could be roaming around for some time, getting hungrier and hungrier!

Realising our error, we returned during the week. People were happily eating at outdoor tables, making the place easy to spot. 

We found the place was completely packed at lunchtime, humming with activity. Trzesniewski is informal, positively canteen style, with space for very few people to either sit or stand inside to eat their cute little sarnies. Yet still, office and shop workers from the local area will queue out of the door to get their hands on these brödchen.

 

There are 22 varieties, all priced at €1.10. All of the brödchen are on rye bread. Meat, eggs, cheese and vegetable toppings are available. I did two years of German classes back at school (which was - AHEM! - some years ago!) where I learnt very little, and retained virtually nothing. So despite the fact that all of the brödchen are clearly labelled, I had very little idea what I was looking at. There was a single list of translations kept on the counter which I and my fellow tourists had to pass between each other to decipher which little sandwich was which. 

I then made my choice of sandwiches, to be confronted with a new choice; what to wash them down with? Hot drinks and juices were all available. After a long morning of tramping around Vienna, however, I was in the mood for something stronger. I was tempted by the exceptionally dinky and sweet eighth of a litre beer stein, called a Pfiff, of lager. But I'm a reluctant beer drinker, and opted for a white wine. After all, Vienna is one of the few capital cities which actually produces its own wine, and in the area more white than red wine is produced. 

The Pfiff was very popular, with the majority of locals enjoying one. It's a perfect little tipple to have if you're having to get back to work after lunch, I guess. 


Here is my selection: 
Tomaten - Tomato
Wilder Paprika - Peppadew pepper, sweet and hot
Pfefferoni scharf - Hot peppers 
Gervais mit Zwiebel - Cream cheese with onion

This is Him Indoors' selection:
Pfefferoni scharf - Hot peppers 
Geflügelleber - Chicken liver
Champignon - Mushroom
Paprika - red pepper
Thunfisch mit ei - Tuna with egg

By some miracle of timing, we managed to receive our plates just as a pair of diners were leaving a table. We bagged it immediately, and were lucky to be able to sit and enjoy our sandwiches. They were very tasty. Because they are nice, small finger sandwiches, you can put together many flavour combinations in your meal. This really appeals to me. I find ordinary sandwiches rather dull and boring, and too much of the same thing. It was a very enjoyable lunch, and because we had a place to sit, could take our time. 


The staff could be described as "unfriendly", but in fairness, they are run ragged. The system by which Trzesniewski is run means that a customer is not served by one member of staff, allowing for perhaps more personal or convivial attention. Your sandwiches are picked out by one member of staff, your drink by another and then you pay yet another member of staff. The Dorotheergasse branch has a very narrow space for the staff to work within, and they literally have to squeeze past each other if, for example, you'd like a paprika brodchen AND a tomato one. I think I'd be stressed and hassled dealing with as many lunchtime customers as I saw on my visit in such a restricted space!


All in all I would recommend Trzesniewski, although I would advise you avoid peak busy periods such as lunchtime. 

There are currently 9 branches, according to the Trzesniewski website. Here is their list of branches https://www.trzesniewski.at/filialen in case you are interested in any of the others!

Trzesniewski
Dorotheergasse 1
1010 Wien

8.30am-7.30pm Monday-Friday
9am-5pm Saturday
Closed Sunday

Him Indoors and I paid for our lunch. 

Monday, 24 March 2014

March 2014 Favourites List



March has been a quiet month on my blog. My sister just got married in Kerala, in south India, so I’ve been away. The wedding was beautiful, touching, emotional, colourful and joyful. My congratulations go to her and her new husband.

Kerala is a stunningly beautiful place, and very different from northern India. When people commonly visit India, they go to the architectural and historic sites up in the north west; Delhi, Agra (for the Taj Mahal), Jaipur, and Udaipur. The north west is dry and hot, the food has Mughal and Muslim influences with wheaten handbreads and rich yoghurt and ghee based sauces.

Chinese fishing nets, Fort Cochi, Kerala
 

Kerala in the south has a cuisine shaped by the prevalence of ingredients; rice is plentiful and is cooked as it is or ground. The flour is used to make noodles, idli or is fermented to make a batter used to make appams (curved pancakes). The rice native to the area has fat rounded grains with a red skin which has to be milled away. Coconut oil is the frying agent and coconut milk is frequently used in sauces. Fish is plentiful and is often cooked in banana leaves to lock in the moisture and prevent overcooking. The many fruits and vegetables are used in curries and rapidly stir fried salads called thorans.

Kerala’s moist and tropical climate means spices grow readily and banana trees and palm trees are everywhere. The beaches and backwaters are green, lush and a tonic to the jaded senses of people who have faced the long English Winter.

So naturally, my pictures this month are from my trip. Spring has finally sprung in the UK, and I am lucky enough to write this in my kitchen with the sun on my back as I type. The sky is blue and birds are singing by my back door. I’m looking forward to soon putting my coats away.

Kerala's tranquil backwaters

Blogs Worth Following:

http://talesofpiglingbland.com/ Gill describes her blog as "Tales of triumph and disaster in the kitchen", but it's triumph all the way - varied recipes from baking to dinners

http://linsfood.com/ Cookery tutor and all round culinary expert Lin's lovely blog

The backwaters at Kumarakom Lake Resort
Recipes:

Vegetarian recipe by Deena Kakaya, a Roast potato, mung bean, tomato and feta cheese salad with herbs and spices: http://www.deenakakaya.com/2014/02/24/roasted-potato-mung-bean-tomato-feta-salad-indian-spice-zaatar/

Worknight supper dish of Cod, Chorizo and potatoes. Kavey works her magic again. http://www.kaveyeats.com/2014/02/baked-chorizo-cod-potatoes.html

Chickpea, Carrot & Coriander Falafels - recipe by Jack Monroe http://www.bbc.co.uk/programmes/b03w164g/features/falafels

From my friend Karin Struyk, whose friend Bozena Uranowska found these Russian fermented veg snack recipes - any translation or English versions would be much appreciated!  http://gakish.com/zdorove-i-pitanie/xonk-cheremsha-recepty-prigotovleniya.htm

A stew of beef and mooli radish inspired by Cantonese cuisine: http://tamarindandthyme.wordpress.com/2013/04/01/braised-beef-and-daikon/


Freeze ahead Lentil Ragu, for students or anyone else pressed for either time to cook or money: http://www.rachelphipps.com/2012/11/student-suppers-freeze-ahead-red-lentil.html

Burmese Chicken curry named "Kyet Thar Sipyan": http://www.mycookinghut.com/2009/05/09/burmese-chicken-curry/
Tea country, Munnar, Kerala


Never had the guts to poach a whole chicken, but this Hainan Chicken rice recipe is tempting me to try... http://www.theravenouscouple.com/2014/01/hainan-chicken-rice-com-ga-hai-nam.html

In honour of avid foodie and cook Clarissa Dickson Wright, who died this month, pork with plums: http://www.telegraph.co.uk/foodanddrink/recipes/10710910/Clarissa-Dickson-Wrights-pork-stuffed-with-prunes-recipe.html

Articles/Know How:

The most common problems and solutions for effective pressure cooker use. I don't have or use one, but I do know they are pretty damn good for stews, curries and the like. http://www.hippressurecooking.com/infographic-the-pressure-cooker-trouble-shooter/

Author of the Miss Masala cookbook, Mallika Basu shares her top 10 tips to make Indian food healthy and fast: http://www.thekitchn.com/mallika-basus-10-tips-for-quicker-healthier-indian-cooking-kitchen-tour-199977


Film:

Inside Llewyn Davis

Enough Said

Despicable Me 2

Music:

Candie Payne - I Wish I Could Have Loved You More

Nick Drake - Five Leaves Left

Arctic Monkeys - AM

Water taxi on the backwaters

Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations.