Fast without the furious

If anyone has been wondering what I've been up to for this latest hiatus, well here it is - I've been fasting. 

5 months later and (on and off) 14lbs lighter I'm pretty certain this one's a keeper. 

Fasting for beginners

I probably don't need to explain the fast diet. It's the flavour of the month - the celebrity of diets. 

Essentially, you eat your recommended daily calorie allowance (2000 for women, 2400 for men) for any 5 days a week and on the remaining 2 days eat just 500 calories (600 for men). For hardcore fasters there are firmer rules - calculating your TDEE, BMR and BMI. I went for the simple route: 2000 / 500 - regardless. WTF eh?

I've given away the happy ending. It took hold and had fast (sorry...) results. I lost practically a stone in around 2 months. Since then the the weight loss has ground to a halt but, by continuing to fast, I'm staying around the same weight. 

I said this wasn't religious - but it's a revelation. I've stopped punishing myself for being greedy and started enjoying it - only for 5 days rather than 7.

Cheating eating

An admittance though - it's made me lazy. Instead of seeking out new ways to inject flavour into an iceberg lettuce, I've let the shops do all the hard work for me. 

M&S hot and sour chicken noodle soup, mini brown rice sushi trays and Pret's no-bread sandwiches (so, salads then) have been firm favourites for lunch. In the evenings I'll reach for a bowl of mixed green veg with black pepper and gravy, a hefty portion of ratatouille or huge bowls of homemade soup. 

One day at a time

Let's get one thing straight - fast days are not fun. Tough days usually leave me reaching for big portions of food and large glasses of red. On fast days, it's not an option. But that's where most diets fall down. There's nothing you can't eat on the fast diet. You might just have to wait until tomorrow. It's only a day away.

Nx

Not so fast...

Very veggie cakes

I'm not much of a baker. A bit of a one (maybe two, at a push - three) trick baking pony. But, in the words of Garth from Wayne's World, I like to play.

Chocolate courgette cake

About a month ago we were gifted with a glut of courgettes from a family allotment. And when I say a glut, I'm talking MARROWS here. Courgettes are not the most inspiring of vegetables and tend to divide the crowd. Nobody loves a courgette. Cue - a challenge. 

I discovered a recipe for chocolate courgette cake by Riverford online. I was sold on the basis that they serve them at the tiny Landscove Primary School to inject some veg into the kids, plus the original farm shop is based near my hometown of Totnes.

Result - a glut of chocolate courgette cakes. Although rich in chocolate flavour, these aren't sickly sweet. And, for non-courgette fans, I am giving you a 'no hidden courgette taste' guarantee.

Super sticky vegan carrot cake

This was my second attempt at a vegan-friendly cake. The first, although tasty, was rather flat. I was after a cake fit for a three tier birthday cake stand to sit alongside my favourite lemon drizzle muffins.

Step forward accidental vegetarian Simon Rimmer and his vegan carrot cake. Where the courgette cakes lacked in sweetness, these pack in enough maple syrup, golden syrup and light brown sugar to give you brain freeze. I replaced the syrup and frosting suggested in the recipe with a mixture of icing sugar, lemon juice and stem ginger syrup, drizzled over the cake, pricked hot from the oven. 

I'm going to use the g word again. Another GLUT of cake. I was tired what can I say? What the enormo portion meant is I could test it on a wider audience. I got a pre-birthday thumbs up from my office and another great reaction from the intended recipients. 

Playtime's over...for now.

Nx

Summer stew

It wasn't until I went to Mexico last year that I thought about the combination of hot and hot. Spicy food comes from countries with hot climates. How does that work? I was never good at biology but it seems the whole drink a cup of tea to cool you down also relates to food. 

Our breakfasts in Mexico often included the choice of spicy chicken tinga and a side of chillis. I admit, the initial thought of having the meat sweats at 9am in 35 degree heat didn't fill me with wonder but I'm glad I was talked into it. Now, with a rare heatwave under our UK belt, spicy food calls to me again. 

Roast chicken, my favourite leftovers friend, did us proud again this week. I usually default to risotto but when I discovered an unopened jar of chipotle paste in my cupboard and felt inspired. 

This little beauty is worth roasting a chicken for.

Mexican(ish) chicken (sort of) stew 

Adapted from BBC Good Food recipe - serves 4

Half a large cooked roast chicken, shredded
One white onion
2-3 cloves garlic
1-2 tablespoons chipotle paste (we used Sainsbury's - this stuff is fairly fiery)
2 cans/cartons chopped tomatoes
around 10 cherry tomatoes, halved
1 red pepper
1/2 green pepper
1 small can pinto beans, drained
1 small can sweetcorn
1 lime
Worcestershire sauce
1 level teaspoon cumin
1 teaspoon smoked paprika (the nice La Chinata one in the red tin)
1 small glass rich red wine

Coriander - to serve
One small red onion - garnish
Natural yoghurt

Heat a splash of olive oil in a large pan. Sweat the onion and garlic on a medium heat until nice and soft. Stir in the chipotle paste, peppers, cherry and chopped tomatoes. Cook on a medium heat for around 15 minutes. 

Now add the pinto beans, cumin, paprika, juice of a lime, red wine and a splash of worcestershire sauce. Give it a good stir, pop the lid on and leave to bubble away for about half an hour. 

Now add the cooked shredded chicken and drained sweetcorn, stir through and cook for another 15 minutes until the chicken is heated through and melting into the stew. 

Chop a few slices of red onion and some coriander for garnish. Serve with rice (I stirred a few pinto beans through) and a dollop of natural yoghurt or guacamole. Or both...!

Again no pics. It's all gone. Sorry.

Nx

Richard Osman's World Cup of chocolate

After a rough day I stumbled upon this sweet little Guardian article about chocolate written by Richard Osman. 

For me, watercress soup just seems a bit … pointless. Let's talk chocolate - Richard Osman's World Cup of chocolate

I love Pointless and I love chocolate so it was a treat.

My winner though? It has to be chocolate buttons...

Bristol BYOs

I love the concept of BYO. Choosing wine I know I like, for a price I'm happy to pay, and being able to drink the lot without feeling guilty or extravagant. 

Bristol is blessed with a generous number of BYO restaurants. Luckily for me, they tie in with being some of my favourite places to eat in the city. Here are my top three:

A cappella

Tiny Totterdown treasure tucked away on the Wells Road. A cappella is always busy, not least, I suspect, due to the continuing awards it receives. The staff are easy going and seem genuinely happy to work there. 

On every visit I see regulars popping in to say hello, tempted in on the off chance there might be a corner table (or the corner of someone else's table) available. 

It's family friendly, has outdoor space and does home delivery. The pizzas are oozy, delicious and satisfying - as warming as the atmosphere. The tapas is tasty, the cakes are wonderful and the lunchtime steak sandwich is to die for.

Sergio's

Sergio's special pizza and that risotto

I'm sticking my neck out here. I visited Sergio's for the very first time a couple of days ago but it's going in my list. 

After almost 6 years in Bristol I'm still working my way through all the eateries and with Mamma Mia up the road getting a solid green light a few months earlier, I felt drawn by Sergio's simple green canopy. It's easy to miss, hidden under Park Street's 'Banksy' bridge.

The menu says 'Bristol's friendly city centre restaurant'. That it is, but, having tasted my dinner and immediately contracting a severe case of food envy, the man in my life offered a rewrite or two: "Bristol's best risotto", oh and "one of the top 10 things I've (he's) ever tasted". Strong words indeed.

I had the wonderful porcini and asparagus risotto. For a no frills restaurant it's not especially cheap (my vegetarian risotto was just shy of £13), but for the freshness (it arrived piping hot from the kitchen, clearly just made with no nasty clagginess) and flavour, it's more than worth putting your hand down the back of the sofa. Besides, you've saved on the wine right?

Thai Garden

I've eulogised about this shining beacon of Bemmy's West Street for some time now. Thai Garden's pork and prawn dumplings are still in the running for my last meal on this earth. And though your heart sinks when you hear the PING of the microwave in the kitchen, the hospitality, perfect steamed rice and authentic flavours just make you shovel it in and shut up. 

Why the big horse?

Big horse I had some very very ripe bananas, a rusted loaf tin and some time on my hands.

Recipe by Gregg Wallace with cooking time halved.

Marital bakes and chocolate cakes

Tomorrow I'm attending the wedding of one of my oldest friends. Instead of a wedding cake, she's having a dessert table and instead of an evening buffet she's having hampers. I can't wait to see everyone else's contributions but for now these are mine...

For the hampers: 75 mini cheese scones (my favourite recipe) - one for each guest.

For the dessert table: this giant chocolate heart cake. This time sandwiched with jam and a light vanilla butter cream. I'll finish it with fresh strawberries on top for the big day.

This is the most foolproof recipe I've ever been given. I've baked it four times now and even my drafty oven loves it. I'm sure the master bristol baker won't mind if I share it...

Probably the best chocolate cake in the world...

I usually make this in a giant heart shaped silicone mould. I think an equivalent 8-9" tin would work just as well. Bake it as one cake rather than two sandwiches.

Preheat your oven - mine is a fan at 170C. If you have a very hot oven I'd go low and slow over high and dry (see what I did there?...)

Ingredients

300g self-raising flour
15oz caster sugar (yes, that much)
1/2 tsp bicarbonate of soda
1.5 tsp salt
3oz cocoa powder
6oz margarine (Stork is perfect)
12floz milk
3 eggs
1.5tsp vanilla extract (I use the lovely Madagascar Bourbon Vanilla Bean paste - expensive but lasts and gives amazing flavour)

Grease and line your tin or mould.

Combine all the ingredients except the eggs and vanilla and beat. I use an electric whisk to make sure all the dry ingredients are well combined. You might find it easier to start with the sugar and butter before gradually sifting in the dry ingredients and slowly adding the milk. Once this is combined, break in the eggs and add the vanilla - beat again til combined.

Bake in the oven for around 50 minutes to 1 hour. Check with a skewer to ensure it's cooked through. It's very dense so will feel heavy and squidgy. Leave it to cool completely in the tin - don't try and remove because it's so moist it may well fall apart.

At this stage the decision is yours. You can cut through the middle and add a filling or just concentrate on the top. This cake is so full of sugar it's naturally preserved in an airtight container for up to a week.

Now, for that wedding...

Ain't too proud to bug

Bug eating in Karon market, Thailand...

Making our selection

Sis's reaction to mealworm

Facing the locust...

...which apparently taste like pork scratchings

Bro vs locust

Bro rather enjoying himself

Me on the other hand...

Desert Island Dinners

I feel it is my duty to follow in the footsteps of @wuthering_alice and the lovely @alicestronaut who have so eloquently written about their dream dinner party guests. They've included historical figures, artists, feminist icons... truly inspiring people.

I've thought long and hard about my list. I've considered characters from the many works of classic literature on my shelves, influential critical theorists who have shaped my morals and values, and true heroes of our time.

So, for my distinguished evening of class and cultured conversation I'd invite:

Steven Tyler, Jennifer Lopez and Randy Jackson

The holy trinity. They'd sit one one side of the table with fuzzed out red C*ca C*la cups and microphones. They represent the surprise golden season of my (proudest) guilty pleasure: American Idol. Steven Tyler would most likely turn up with the mega munchies. On the plus side he's tell me everything I'd cooked was "beautiful". Oh, and @jessings would need to be there too.

Lady Gaga

Yeah she's a historical figure. Or at least she will be in a couple of millenia. AND she's an artist. She could do a big Art Attack with my dinner.

Shaun Keaveny

I think it only fair to reward him for the endless amounts of embarrassing laughter he causes me on my walk to work. I'd insist on a heavy dose of Brokeback Mountain intros for each and every guest. Why can't I quit you Shaun?

Bill Murray

I don't think I need to justify this one. I get Venkman, Bob Harris, Phil Connors, Frank Cross... and BILL MURRAY all rolled into one. Hell, I might even wear a pink wig and try my luck.

Eddie (Moose)

He's a natural comedian AND he can help clear up. We'd better hope Gaga's wearing some undies beneath that bacon though...

So - high culture from me. As you'd expect.

Nx.

Christmas "lardballs"

No, I'm not addressing what I see in the mirror post-festivities (although at certain angles...) Rather, I am catching you just in the nick of time. 

Got some leftover Christmas pudding you don't know what to do with? Can't bear to lose the Christmas spirit - sod the overdue advent countdown? Think you can push your stomach just a little more? 

Well break through that gastric band, forget the diet and banish the January blues by hitting rewind and cooking some of Nigella's Christmas lardballs (aka Christmas Puddini Bonbons).

Nigella is a bit of a *thing* at Christmas now. She leans towards a festive red wardrobe and manages to release greasier and greasier ways to cook up a Christmas storm year on year. 

Ni-jealous much?

A few weeks before Christmas I stumbled upon an older Christmas series. Less innuendo and less butter than recent series but still treats-a-plenty. My general demeanour when watching Nigella is to find myself in a bit of a 60/40 split of outrage vs jealousy (I'll let you decide which is which), but in a rare turn of events I watched her create something that looked a, quite tasty, b, rather boozy, and c, fairly frugal. Top marks Lawson!

Grab the hamper dregs, for I present to you... Nigella's Christmas Puddini Bonbons (or, as my esteemed friend Nicky calls them, Nigella's Christmas lardballs).

Ingredients

125g good quality dark chocolate
350g leftover, or cooked, cooled Christmas pudding
60ml sherry
2 x 15ml tablespoons golden syrup
100g white chocolate
Optional holly decorations/red and green glace cherries or writing icing will work.

What your finished bonbons might look like (image: styleathome.com)

Before you start - is your Christmas pudding cooked? If not, cook it. This won't work if it's straight out of the packet. OK, onward!

Crumble the pudding between your fingers into a bowl. Melt the chocolate in a bowl/pyrex jug over a pan of boiling water or in the microwave. Combine this with the pudding, add the sherry and the golden syrup (if you want them less lardy, use less syrup).

This is where it gets messy. Nige recommends you use latex gloves. If, like me, you don't happen to have these lying around, you're going to have to suck it up and use your hands. Be nice, wash them first, dry them thoroughly then begin rolling the mixture into balls. A heaped teaspoon of mixture will be a good guide. 

Lay these out on a greaseproof paper sheet on a baking tray then refrigerate to solidify and cool a little. Melt the white chocolate then dollop a little over each pudding ball to create traditional old-school looking festive puddings. If you have the patience, go for broke and get the holly detail on. 

Pop these in the fridge until they're cool and the white chocolate has hardened and VOILA! Lardballs are born. 

If you want something a bit more exact (and are dying for more ways to relive the Christmas "oooof" factor), the full recipe is available in Nigella Christmas. 

The beauty of these bonbons is that they last for weeks in the fridge. Ditch the diet, encourage your friends to do the same and enjoy an extended Christmas courtesy of me and Nigella.

Nx