#48 Back to reality

I’m so horribly useless at returning to ‘normal’ having been away for even a second from my routine. As you will recall, Mum and I spent the weekend at the British F1 Grand Prix, (more on that in a moment). We got back at a very respectable 9:30pm on Sunday evening and unpacked everything in the most bizarrely efficient manner known to man - I was especially proud of this at the time. Then Monday morning came around and I decided I would rather be back in a slightly soggy tent on an exposed golf course in the middle of Northamptonshire - I just cannot cope with change and life feels… well, just lifey! As I write this, 5 days after getting back, I feel like I may have grasped the concept of normality again, and miraculously, I seem to have produced this newsletter - I really doubted myself half-way through the week.

Anyway, here we are, how are we all doing? We need to discuss the weather here in the UK - how chaotic is it at the moment? One minute it’s bright blue skies and brilliant sunshine, the next, gale force winds and torrential rain - amongst many things, my hair CANNOT cope!

OK so, a quick F1 update - I realise many of you are probably not here to listen to me waffle on about sport, in this case Formula 1, but it was part of my week so I’m afraid it gets a mention. The race?… IT.WAS.GREAT! Fan of the sport or not, I highly recommend you go if you are ever presented with the opportunity. Mum and I have been going since 2009 and it’s become something of an addiction - we now cannot miss it. What made it even more thrilling this year was that they started filming for a new ‘high octane’ Formula one movie (starring Brad Pitt). Not only did we witness him driving laps of the circuit in a specially branded and modified Formula 2 car, but we also watched some scenes capturing the race build up on the grid. It was all pretty cool, not to mention an honour to be a part of it!!!

Besides having a thoroughly enjoyable weekend away, I have also returned with a major appreciation for:
- An actual bed, specifically my own (that isn’t positioned on a slope - note to self, never try to sleep with your head down hill)
- The sofa - wooden chairs, plastic chairs, grandstand chairs… they are universally very uncomfortable.
- A forced ‘digital detox’ (I need more of this in my life) - I swear I slept better and felt better for it
- Good coffee - why is it that they sell such awful coffee (and food but that’s another story) at events like this?

just me stood on the track trying (and failing) to look cool!

Other bits this week

I developed another recipe for Waitrose Weekend newspaper a few months back and it featured in last week’s paper - eek! I honestly still pinch myself that I get opportunities like this! The recipe in question was a perfectly wobbly Yoghurt panna cotta, served with sticky, sherberty roasted strawberries and an utterly addictive oat biscuit - inspired by ‘Breakfast’ but also giving cheesecake vibes, it’s literally summer on a plate (or in a bowl). You can find the recipe here and I’d be delighted to know what you think if you try it!

A thoroughly wholesome day - Wednesday was a really NICE day… you know one of those days when you just feel good. I baked and ate great food - granola, bread, pasta - I walked into town and discovered a new Gelato shop - I fully intend on trying all 30 of the flavours they have on offer over the next few weeks - and I popped in to see my work colleagues. I really love this kind of unexpected, good day when it pops up!

All things tahini… and more squishy white bread

I seem to have become tahini obsessed this week - literally can’t get enough of the stuff. It therefore won’t come as a surprise to you that it features in all 3 of today’s recipes… from granola to a salad dressing and the most comforting cookies, I’ve managed to cram it into everything.

Meanwhile, over on TCC+ I’m sharing a recipe for the plushest Shokupan (a Japanese soft white milk bread). I had a real urge to make summer pudding this week (a pudding that I have fond memories of eating as a child), however, I have such an aversion to shop bought bread, that I would have to make my own if I was going to be able to satisfy my craving. Thankfully, this was no hardship as I got to make one of my favourite loaves - a tender, plush, pillowy, milky-sweet, white bread that fills you with fuzzy feel-good feelings when you eat it.

I will be sharing Mum’s summer pud recipe in next weekend’s newsletter too, so STAY TUNED!

Without further ado, let’s crack on with the recipes…

Nutty, Tahini granola

I feel a bit like Bridget Jones when I eat granola; mindlessly, straight from the jar, often as a comfort. Needless to say, I like to have some on hand. I know I’ve shared a few granola-style recipes on here before, but this is my latest fix and possibly my favourite to date, although I realise I’m prone to saying that with every ‘new’ version I produce.

This one is loaded with nuts, enhanced by the addition of tahini, and delicately sweetened with buttery, caramel-like maple syrup. It’s rounded off with a dash of cinnamon which provides an extra hint of sweetness and subtle warmth - it’s a hug in a handful!

Ingredients

150g Mixed nuts very roughly chopped - you want big chunks
50g Flaked coconut unsweetened
50g Jumbo rolled oats
2 tbsp ~20g Sesame seeds
1/2 tsp Ground cinnamon
Pinch flaky sea salt
15g coconut or olive oil
50g Maple syrup
40g Tahini

Method

Preheat the oven to 150C/130C fan and line a large baking sheet with parchment. In a large bowl mix together the nuts, coconut, oats, sesame seeds, salt, and cinnamon. Next, measure the oil, tahini and maple syrup into a bowl and whisk until combined. Pour the syrupy mixture over the nut mixture and mix thoroughly until everything is well combined. Transfer to the lined baking sheet and spread into an even layer. Bake in the oven for 30-35 minutes stirring every 10 minutes to prevent it from catching at the edges, once golden, leave to cool on the tray - it will continue to crisp up a bit!

Green tahini dressing

I always find lunch such an awkward meal - it just sits in this limbo in the middle of the day - so I like to make it as easy as possible. I tend to rotate between a bread product (topped, layered, or filled with something yummy) and a wholesome salad.

In my opinion, the quality of a salad heavily depends on the dressing, it should taste amazing in its own right, let alone served with a heap of other good stuff. This green tahini number is my latest addiction!

Batch preparing a grain of some sort, and having a jar of beans/lentils on the go during the week means you have the basis for a simple salad without much thought. Leftover protein from a previous meal can help to bulk out the dish, and using a variety of different veg to suit the season keeps your body happy. To prevent it from getting boring, I simply switch up my choice of dressing. This one is wonderfully creamy, citrusy, and fresh. I made a batch this week and have been stirring it through everything.

Ingredients

10g Fresh Parsley stalks removed
10g Fresh Mint Stalks removed
60g Tahini
2 tsp Extra virgin Olive oil
1 small garlic clove crushed
1 tbsp Lemon juice
Zest of half a lemon
3 tbsp cold water
Pinch of ground cumin
Pinch of flaky sea salt

Method

Combine all of the ingredients in a high-speed blender and blitz until smooth. It should be the consistency of double cream, add a little more water if it’s a bit thick.

How to use it?

• Chickpea bulgur salad - combine half a tin of chickpeas with around 90g cooked bulgur wheat (or another grain of your choice) in a large bowl. Add a handful of cherry tomatoes, a chunk of chopped cucumber, and 1/3 of a red pepper (diced). Finally add 2 heaped tablespoons of the green tahini dressing, and a good pinch of flaky salt, and mix thoroughly. Done.
  *For a little extra protein, a boiled egg, tinned tuna, or leftover cooked salmon/chicken would be an excellent accompaniment.

• Griddled courgettes - spoon over rounds of griddled/fired or roasted courgettes, scatter over a handful of extra chopped mint.

Honey, Sesame cookies

Right so you may have already caught sight of these over on Instagram. As promised, I’m sharing the recipe below… however, I need to warn you, they are VERY VERY addictive, one is simply not enough. They are also absurdly easy to prepare, which makes them even more attractive, the one slight compromise is that we have to wait a few hours (or overnight) until we bake them - it’s a small sacrifice though, I promise.

Caramelising the honey brings an extra depth of flavour, meanwhile the tahini and sesame seeds provide a double hit of nutty-sesame goodness. A pinch of cinnamon, and a drop of vanilla impart a warming note to the cookies and the addition of desiccated coconut gives them a welcoming chew. Don’t be shy with the sprinkling of salt on top for that wonderful sweet and salty vibe.
*Note, like peanut butter cookies, these have a soft, chewy texture with a delicately crispy exterior.

Ingredients

100g Runny Honey I used acacia
100g Unsalted Butter cubed
50g Golden caster sugar (or regular caster)
50g Soft light brown sugar
65g Tahini
1 medium egg (approx. 50g - weight out of shell)
1 tsp vanilla extract
165g Plain flour
1/4 tsp baking powder
1/2 tsp ground cinnamon
2 tbsp ~10g Desiccated coconut
1/2 tsp Maldon flaky sea salt plus extra for sprinkling
~60g sesame seeds to sprinkle

Method
Measure the honey into a saucepan and place over a medium heat, cook until nutty and a dark amber colour. Remove from the heat and whisk in the butter until a smooth syrupy mixture forms, transfer to a bowl to cool a bit. Meanwhile, measure out the flour, baking powder, cinnamon, coconut, and salt into a large bowl and mix to combine.

Once the honey/butter mixture has cooled, give it another quick whisk, then whisk in the sugars, followed by the tahini, vanilla, and egg, it may look a bit split initially, but keep whisking until you have a smooth sticky mixture. Add the dry ingredients and fold through with a spatula until combined. Cover and refrigerate overnight (minimum 4 hours).

Once chilled, preheat the oven to 180C/160C fan and line two baking sheets with parchment. Portion the dough into 17 balls - weighing around 30-35g. Press each ball into a flat disk around 1cm deep and 5-6cm in diameter - to do this, I place a piece of parchment on top of the cookie dough ball and use a flat-bottomed glass to gently press down on the ball, remove the piece of parchment and you should have a perfect round disc.

Sprinkle the sesame seeds onto a plate, then roll each cookie dough disc in the seeds so that seeds adhere to the top, bottom, and sides. Place on the baking sheets leaving about 5cm between each disc of cookie dough and sprinkle the tops with a pinch of flaky sea salt. Bake in the oven for around 16-18 minutes or until golden. Remove from the oven and leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.

NOTES:

• Optional extras:

  • a handful of: white or dark chocolate or roasted nuts, roughly chopped - stir them into the cookie batter once almost all of the flour has been incorporated and bake as above.

  • I haven’t tried this, but I reckon you could also brown the butter for an extra layer of flavour.

• You can freeze this cookie dough (once portioned into balls) and bake off at a later date when cookie cravings arise - make sure you let the cookie dough balls thaw for at least 30 minutes prior to baking.

Things I’m enjoying:

A book - ‘Lessons in Chemistry’ by Bonnie Garmus. Firstly, big thanks to Cathy who recommended this book to me a few weeks back. I’m absolutely loving, it!!! It’s a real page-turner, with the perfect blend of humour, seriousness, and intrigue - I also want to meet Elizabeth Zott, I feel like she’s my long-lost twin, would totally recommend this one for anyone looking for a good book to get stuck into!

Pink Lady apples - I’m an apple-a-day kinda person (it keeps the doctor away, right?). I was therefore delighted to see that Waitrose had a bunch of Pink Lady’s on offer this week. They are huge, a beautiful shade of blushing pink and lime green and so perfectly crisp and sweet, I’m obsessed!

My new pair of Kids Converse - my feet are… let’s say ‘selective’ about where they nestle themselves. I’ve been a victim of all manner of foot-related ailments over the years due to various forms of footwear. I could probably understand this if I was wearing high heels or unsupportive ballet pumps 24-7, but many issues have arisen when wearing trainers which makes me very nervous of any new purchase (hence I currently live in a pair of New Balance Trainers, occasionally a pair of Veja’s - short periods only - and for house use Birkenstock’s - even they hurt if I have them on too long).
Anyway, I’ve seen a few people raving about these platform Converse trainers, so I decided I’d see what the hype was about. My verdict? OMG THEY ARE SO COMFY, not only that, they look kinda cool (I think?) and given that I’m only little, I can always get on board with a platform and an inch or two of extra height. The kids’ ones, which are £55 as opposed to £80+ in the adults, also fit me which naturally makes them even more attractive. Having purchased a pair the Wednesday before we went away, I wore them all weekend at the GP and am now totally obsessed, not only are my feet intact, I also feel quite nice in them. Such a win!

I’m totally addicted to Perelló olives thanks to a recommendation from my friend Nicola. They are enormous and juicy and very moorish… I ate half a tin on Thursday and could happily have polished off the rest but felt this was a bit extravagant! Their beans/pulses are also phenomenal by the way!

Love and hugs as always,

Steph x x x