Ele (@Kitchenist)'s Profile

I get emails all the time from people who want the volume conversions for some recipe or other on my blog. I always say the same thing: buy a scale! You will NEVER regret and it, a whole new world of recipes will be open to you and pretty soon you won't be able to remember how you lived without it.

I'm another one who hates too-sweet baked goods, and (forgive the generalization) I find most American recipes to be almost painfully sweet. I tend to automatically reduce the sugar by at least 1/3 in any new recipe I try.

Harry Eastman's book Red Velvet Chocolate Heartache uses nuts and vegetables in place of butter in baked goods, and though I know "healthy baking" wasn't the request here, the recipes are also quite low in sugar. I've never had to adjust the level in any of them, and bonus- the texture is almost always sublime and moist.

Cannot recommend Plenty enough (or the Ottolenghi restaurant, for that matter). I received it about a month ago and have been cooking from it non-stop, it's just chock full of inspiring vegetarian recipes. (Emily, you're right that the book isn't vegetarian as it does mention several non-veg ingredients, but there's no meat there, either.)

Tender is also an awesome book, I'm very excited for Volume II, which is about fruit.

Ha! I don't think "we can all agree" on that at all ;) I love raisins raw, on granola, or in any chewy cookies. Once they get re-plumped and mushy, it's a whole other story. I *hate* the mushy texture, so tarts and savoury dishes are a no-go for me.

It's blueberry muffins at our house- made with Ontario blueberries that my Mum buys and freezes in the summer. I don't like berries in my muffins though, so whoever makes them (usually my sister these days, but used to be my Mum) will always make me a couple plain ones.

I know it's weird, but it wouldn't be Christmas without a blueberry-less blueberry muffin!

Kitchenist

Where I'm from (Ontario), it would be entirely weird *not* to be offered tea or coffee after dinner. I was even surprised to see this as a "entertaining tip", because I just assumed everyone did this!

I guess you learn something new every day ;)

Kitchenist

I think the key is not to wait for a soup recipe that calls for them, and just throw them in! As long as the flavours "go", I think you'll be okay, and it can only make soup more delicious. I might not put a cheese rind in Carrot and Coriander soup, for instance, but Minestrone, Leek & Potato, Broccoli, etc. are all fair game. I've also used them for stock, like Amelia.

Kitchenist

Hmm... this looks kinda cool, but I do think I could just manage stovetop mac n' cheese in ten minutes. And no, not the boxed kind, but a real stovetop version with a roux and all, provided I a) chose a pasta that cooks in 8 minutes or less, and b) boiled the pasta cooking water in the kettle first, to save time. But then I love mac n' cheese, so I have lots of practice!

My only worry with this recipe is, wouldn't the bowl be terribly hot? I imagine with all the nuking that I'd have to transfer the pasta to another bowl to eat it.

Kate, that sounds so good! I must try adding some sour cream some time...

Kitchenist

Spoon rests drive me crazy- I have an irrational hatred of them! If I'm cooking, I generally have a chopping board or prep bowl next to the sink, and since in my tiny kitchen "next to the sink" pretty much also means "next to the stove", I'll just use that to rest my spoon on. I always clean the counter after I cook, anyway- so I'm not bothered about spills or anything.

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I like this post- I've lived in London for the past three years (originally from Canada) and they've been among the most delicious years of my life. Whenever I come across an article/blog post talking about British food, I get all set to angrily defend my adopted city, so I'm glad I didn't need to here! :)

Great list of resources, and I'll second JenPDX in recommending Ottolenghi. I also haven't been there, but I've had take-out and cooked recipes from their blog and cookbook, which are both wonderful.

Wagamama is great, too! It's a chain that does Asian-inspired food, lots of ramens, stir-fries and curries. Not highbrow at all, but wonderful for a cheap and cheerful lunch when you're sightseeing.

I don't have anything new to add at the moment, but will say that Borough Market is a MUST SEE, and the best day to go is a Friday. I always take friends there when they visit, and they are always impressed! Books for Cooks is not only a great shop but the cafe is fantastic, and if you hang out long enough you might spot a foodie celeb- one of my friends met Jamie Oliver there (he was buying his own book)!

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