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April 11th, 2013  Tom Yum Soup @ Busaba Eathai Category: Bistro (££) I was never very keen on the Thai restaurant chain Busaba Eathai. Several years ago, when the first Soho outpost had newly opened, I ate there a couple of times, and I never quite understood what made people queue in rain and cold for this in my opinion rather mediocre Thai food. Time passed and with it the memory faded. January 25th, 2013  Miso-glazed Salmon I recently for the first time bought miso paste (shiro miso or white miso paste) in a Japanese supermarket and have since been experimenting with miso-based recipes. I am amazed what wonderful things you can make with miso paste! My first try of Miso Aubergines was just delicious (recipe to follow) and this Miso-Glazed Salmon would be the star of any dinner party. Miso is a staple ingredient of Japanese cooking and is basically a seasoning paste made of fermented soy beans and rice. It has a very unique, sweet, salty and nutty flavour and is very tasty indeed. January 22nd, 2013  Apple Puree This is the time of the year when I find it most difficult to get my 5 a day. Clementines and their relatives have surpassed their peak and are watery and tasteless. I don’t particularly like grapes, pears or fresh apples and the only seasonal fruit I really enjoy eating are pomegranates, but most of the time I can’t be bothered to deseed them. January 15th, 2013  The Shed Category: Bistro (££)
The Shed, just around the corner from Notting Hill Tube Station, is, well, a shed. A beautifully restored and well heated one that is, but nevertheless a shed. The wood smell, the warm lighting, the waiters dressed in lumberjack shirts, and the tools on the wall create a rustic, cosy and warm atmosphere which is of course a bit artificial but still incredibly charming. If it wasn’t for the most uncomfortable tables I have possibly ever sat at (turned-around barrels with wood tops and absolutely no space for even my short legs) I would make The Shed my new living room. January 14th, 2013 The reason why I have not been posting lately is called James and is exactly 4 weeks old today. He is very adorable but doesn’t sleep very much and likes to be fed constantly (hungry just like mummy) and, if not attached to the milk bar, enjoys to be carried around. I haven’t quite found a way to write blog posts standing with one hand/ while breastfeeding/ while rocking the baby but I’m working on it!  That’s Jamie December 12th, 2012  5 dishes in 2.5 hours! @ Urbankitchen I love going to cooking classes. Even if I may not love every dish that is taught, I usually pick up some hints, tips and inspirations and I also enjoy meeting people who are equally fanatic about food. Tasterlab, a new website that offers ‘taster classes’ to discounted prices for all kinds of interests and passions, such as wine and food, sports, photography, arts and crafts invited me to try one of the cooking classes hosted on their site. I chose to learn more about Indian homecoming at The Urban Kitchen just off Bermondsey Street. December 9th, 2012
 Culinary delights @ Hedone Category: Haute Cuisine (££££) I’m swiftly approaching my unborn’s ETA and I am trying to cram as many meals in as possible before I will be confined to the nursery with a crying child in my arms. At the moment, baby and food are fighting for space in my ever-expanding abdomen, and, sorry baby, at my recent meal at Hedone, the food won. This dinner will probably stay with me during many a future sleepless night, will be recalled with nostalgia while changing nappies and may well lighten the darkness of postnatal depression. What an amazing meal this was! December 5th, 2012
 Amaya Chutney Category: Brasserie (£££) “I am sorry, you are not allowed to take pictures,” the Eastern European waitress kindly pointed out while I was about to snap the first course to arrive at our table. December 4th, 2012  Mazi – starters (6 each) Category: Bistro (££+) My exposure to Greek food has been unexciting. I spent my summer holidays on various Greek islands when I was in my late teens and early twenties and at this time, I was severely financially restricted (meaning I didn’t experiment eating at higher end restaurants – I don’t know if they even existed?). The typical tourist (drinking) destinations that I visited consisted of basically one cloned restaurant with a sleazy Greek waiter in front trying to persuade customers to enter his restaurant (mostly with bribes like free ouzo and free house wine). This restaurant clone served the same few dishes with more or less similar quality: Greek salad, gyros, souvlaki, moussaka, dolmades. Washed down with enough ouzo and retsina it tasted fine but I can’t say that it left any lasting positive impressions. |
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