Dinerama

So I think it’s fair to say I’m a little bit in love with Dinerama right now. Located in Shoreditch and open Thursday-Sunday from noon til late there is no excuse for not popping along to this street food fest asap!

With 11 different food stalls selling a range of delectable street food treats that can be bought and then scoffed at one of the communal tables it’s a great place to take a group of friends who just can’t decide what to eat.

Unfortunately I haven’t been able to try everything that’s up for grabs (or should I say ‘grubs’ eh eh? ) here are my recommendations of what to make a beeline for when you go…

Bao from Yum Bun

Oh my sweet Jesus are these things tasty! I could eat these all day everyday and would never get bored. Fluffy steamed buns with a choice of pork, chicken or mushroom filling, you can buy them in trays of one or two. 

steamedbuns

The slow cooked pork is fall-apart tender, cuddled up next to some cucumber and smothered in a fab hoi sin sauce – this one tastes comforting and indulgent, you just can’t go wrong! The fried chicken is equally tasty, and packs a bit more of a tart punch with it’s tarutaru sauce and chillies.

Crispy Duck Nuggets from Duck n Roll

Confit. Duck. Nuggets. I don’t really need to say more but I’m going to! Gah these were so tasty Matt and I fought for the last one. Tender in the middle, crispy on the outside and served on a bed of lettuce with a covering of chilli sauce these little beauties went down a treat!

duck nuggets

Crab Mac ‘n’ Cheese from Cheeky Italian

Definitely one to share if you’re planning to try out a few different stalls as it’s quite a hearty portion and doesn’t leave much stomach room for anything else if conquered alone! 

Good old mac 'n' cheese has had a Shoreditch update with a topping of crab and spicy fennel pangrattato.
Good old mac ‘n’ cheese has had a Shoreditch update with a topping of crab and spicy fennel pangrattato.

This was the only dish we had that divided opinion, Matt felt that it was a bit on the salty side but I think that’s because he didn’t mix the crab and pangrattato in with all the pasta like I did, and would recommend! That way you get a good dose of crispy pangrattato and crab from start to finish – win!

Doughnuts from You Doughnut!

It’s very important that you leave a little bit of room for pud, because these are just fantastic! Fresh warm doughnuts covered in salted caramel sauce, almonds and pecans – heaven! A regular is 3, and a large is 7, so if you’re sharing but think 7 is a bit too much after the rest of the food you’ve eaten, opt for a regular with a scoop of cornflake ice cream – you just can’t go wrong!

salted caramel doughnuts

While you wait for them to be made, watch the doughnuts being cut out of the massive sheet of dough – it’s borderline erotic for a foodie and ever so mesmerising!

Have you been to Dinerama, if so what would you recommend?

Zoe

Dark Chocolate, Goji & Pecan Bark

Dark Chocolate, Goji & Pecan Bark Close Up

This quick and easy bark is perfect for nibbling in front of the TV or snacking on at your desk. The combination of dark chocolate, chewy gojis and crunchy pecans make for a wonderfully textured treat! (And it’s not too bad for you either!)

One of the best parts of this recipe – it only needs 3 ingredients:

Bark Ingredients

Simply melt the chocolate, then sprinkle over the nuts and berries…

Bark with sprinkled goji and pecan

Pop it in the fridge for an hour then break it up using your hands

Bark Snapped

Bark snapped close up

Told you it was speedy! For a more in-depth method please see the printable recipe below! 

Happy snacking!

Zoe x

Dark Chocolate, Goji & Pecan Bark

Dark Chocolate, Goji & Pecan Bark

Ingredients

  • 100g Dark Chocolate
  • 2tbsp Goji Berries
  • 2tbsp Pecan Pieces

Instructions

  1. Pop the kettle on, line the baking tray with greaseproof paper and break the chocolate into small chunks and place into your heatproof bowl.
  2. Once the kettle has boiled, pour some of the water into your pan, making sure the water level remains low enough that it won’t touch your bowl when it’s placed on top.
  3. Put the pan on the hob (medium heat), then place your bowl of chocolate on top – stirring it gently until it’s all melted.
  4. Pour the melted chocolate into the baking tray, making sure it covers the base evenly.
  5. Sprinkle with goji berries and pecan pieces, then refrigerate for at least an hour.
  6. Take it out the fridge then break it into pieces with your hands.
  7. Tuck in and enjoy!
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http://teaatmidnight.com/dark-chocolate-goji-pecan-bark/

 

Banana Bread

So it’s been way longer than planned for a new post on here! Time has absolutely flown by, but I have a bloody good banana bread recipe to make up for my absence!

This bread is quite dense, super moist and incredibly moreish! It should last for days, but so far I’ve been unable to test that as it’s always been scoffed within a day!

I was really surprised to discover that banana bread isn’t a traditional English sweet treat, but actually comes from our friends across the pond. There are two schools of thought on its origin, the first is that the recipe came out of the Great Depression as a way to make use of overripe bananas, the other is that it was developed to promote the sale of baking powder…I prefer the former as the latter just sounds so cold and corporate!

Banana Bread Gif

Banana Bread

Ingredients

  • 150g Butter (+ extra for greasing)
  • 150g Sugar
  • 150g Self Raising Flour
  • 2 Large Eggs
  • 2 Ripe Bananas (not overripe!)
  • 2tsp Vanilla Extract
  • 1tsp Baking Powder

Instructions

  1. Turn the oven to 180ºC (160ºC Fan)
  2. Take your 2lb loaf tin and grease thorougly with butter. It's much better to grease the tin than use greaseproof paper as you get a better 'crust' on your banana bread!
  3. Pop the butter and sugar into a bowl and cream together.
  4. Add the eggs and stir in gently.
  5. Mix the flour in bit by bit - I tend to do it in 3 batches.
  6. Add in the vanilla and baking powder and mix thoroughly.
  7. To finish your mixture add in the chopped bananas and mix until smooth.
  8. Pour mixture into the loaf tin and bake in the oven for 50mins.
  9. Test that the knife comes out the bread clean then leave to cool.
  10. Remove from tin and serve in slices. Goes perfectly with a good up of tea!
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http://teaatmidnight.com/banana-bread/

Hope you find this recipe a-peel-ing!

Zoe x

The Foodie Christmas Gift Guide 2015

Christmas is coming, the goose is getting fat…it’s time to get the Christmas shopping done and that is that!

With Christmas only a matter of days away online shopping is only viable if you’re choosing with express delivery or click and collect, but don’t fear nearly all of these ideas can be bought in store too! 

I’ve divided this post into a few sections, you can jump to a particular one using the links below or just have a good scroll and absorb all the inspiration.

Stocking Fillers
Recipe Books
Bakeware & Cookware
Food Subscriptions

Stocking fillers

Cute cupcake cases and exciting decorations are a great inexpensive option, and best of all they’re stocked in most supermarkets so they’re really easy to get your hands on. 

cake decorations

Popping Candy £3.05 from Waitrose

Bronze Crunch £2.05 from Waitrose

Cupcake Cases £6 from Cath Kidston (out of stock online, but available in stores)

Dr Oetker Zebra Chocolate Triangles £1.99 from Waitrose

Dr Oetker Shimmer Spray £3 from Tesco

Mason jar glasses have been everywhere this year and this set is such a nice gift option for £10.99 from John Lewis.

kilner set

Measuring cups may sound like a bit of a dull gift but trust me, they’re a kitchen necessity and a perfect stocking filler! Try this £14 set from John Lewis.

 measuring cups

Recipe Books

I feel like a recipe book is a Christmas classic that should never be overlooked! Opt for the latest books by their favourite chefs like Nigella (£9) or Jamie (£11.99)

simply nigella   jamie

or get them a book from one of their favourite eateries such as Wagamama (£11.19), Leon (£6.99), Itsu (£4.99) or The Hummingbird Bakery (£7).

wagamama

leon

itsu

hummingbird

Or help them kickstart their January detox with a little help from Deliciously Ella (£9) and Hemsley Hemsley (£12.49).

ella

hemsley

Bakeware & Cookware

Quite a practical gift but something that is guaranteed to be used and appreciated! I’ve personally asked for quite a lot this year – does it mean i’m getting older? Yes, but I realised that a while back when I actually hoped for socks as a Christmas present.

Silverwood Multisize Foldaway Cake Pan £29.99 – perfect for someone with limited kitchen storage space, this cake pan can be used for creations of all sizes.

foldaway pan

Camembert Baker £29 – first things first, yes I know this is not an essential item in anyones kitchen, but if you’re buying for a cheese lover you know this is going to be a well used gift! Upgrade the indulgence factor buy getting one from a top brand such as Le Creuset.

camenbert

 Spiralizer £24.77 – the gadget you just couldn’t get away from in 2015! The perfect gift for a healthy foodie.

spiralizer

Food subscriptions

The gift that keeps on giving! Nowadays you can get a subscription box of nearly anything, so find one that suits your foodies tastes and treat them to gifts all through the year! Here are 3 unusual ones i’ve found…

Cure and Simple – a bacon subscription box, yeah you read that right! Choose weekly, fortnightly or monthly from £5.95

cure and simple

Borough Market – a selection of handpicked delights from Borough Market delivered to you from £34.99boroughHot Sauce Club – for those who like it hot try this subscription box from £15hot sauce club

I hope this post has been helpful – best of luck with your shopping and Merry Christmas!

Zoe x

Chocolate Cointreau Cupcakes

Hello! I wasn’t planning on doing two cupcake recipes in a row but these were just too tasty for me to delay posting! Whilst the lime & pistachio cupcakes had quite a light and sophisticated flavour these are all about pure chocolatey boozy indulgence…perfect for the run up to Christmas!

Unfortunately this won’t be a picture heavy post as my camera died when I was photographing them at 11.30 on a Thursday night and I had to take them to work the next morning (couldn’t/shouldn’t eat 12 of these by myself!). So please forgive the lack of photos but hopefully the ones that I did manage to take illustrate just how scrumptious these are!

cointreau cupcakes

These went down pretty darn well at work if I may say so myself! I based these on the flavour of a Terry’s Chocolate Orange but decided to give the a grown up spin as I’ll always add alcohol to my baking where possible! These have a dark chocolate sponge with a generous slosh of Cointreau to get that chocolate orange flavour, topped with a Cointreau buttercream and a Terry’s Chocolate Orange piece – yum!

Now I’ve teased you enough…time for the recipe!

Chocolate Cointreau Cupcakes

Cook Time: 20 minutes

Yield: 12 cupcakes

Chocolate Cointreau Cupcakes

Ingredients

    For the cakes
  • 200g self-raising flour
  • 200g caster sugar
  • 200g unsalted butter
  • 90g cocoa powder
  • 3 medium eggs
  • 2 shots of Cointreau
    For the icing
  • 200g icing sugar
  • 115g unsalted butter
  • 1.5 shots of Cointreau
  • Orange food colouring (I use Neon Orange Gel Food Colouring from Dr Oetker)
  • Terry's Chocolate Orange Minis
  • Optional - Dr Oetker Gold Shimmer Spray

Instructions

  1. Preheat the oven to 160ºC fan (180ºC conventional)
  2. Starting with the sponge mix, cream together the sugar and butter in a bowl. Once the mixture is smooth stir in the eggs.
  3. Sieve in the cocoa powder and flour and stir until it's all mixed in.
  4. Add in the Cointreau shots make sure it's mixed through.
  5. Grab your cupcake tray and fill 12 holes with cases.
  6. Spoon your mixture evenly into the 12 cases and pop in the oven for 20mins
  7. Take your cupcakes out the oven and make sure they're cooked through (spike with a knife or cocktail stick and make sure it comes out clean) then leave to cool.
  8. Icing time! Pop your butter in a bowl and slowly add in the icing sugar stirring constantly. Once all that's combined add the whole tube of food colouring and stir stir stir!
  9. Add your icing to an icing bag and decorate your cakes (they must be room temp before you do this!)
  10. Optional step - give each cupcake a spray with the shimmer spray for a golden shine.
  11. Add a Terry's Chocolate Orange Mini to each cupcake.
  12. Step back and admire your beautiful cupcakes!
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http://teaatmidnight.com/chocolate-cointreau-cupcakes/

Enjoy!

Zoe

Lime & Pistachio Cupcakes

Mmm I’ve made these several times recently! I love this unusual combination of flavours – I think it’s quite sophisticated! Well…sophisticated for cupcakes!

What you need
makes 6
for the cake
70g self raising flour
70g caster sugar
58g butter
55g ground pistachio
1 medium egg
2 tablespoons milk

for the icing
140g icing sugar
80g butter
1 lime

equipment
cupcake cases
muffin tin
mixing bowl & spoon
icing bag

Method

Set oven to 160°C (180°C conventional)

Combine all the ingredients for the cake in a bowl and mix well until you have a smooth green goo. If your mix looks a bit dry add an extra spoonful of milk 🙂

Spoon your mixture into cases and don’t be discouraged that at this point it doesn’t look very beautiful – it will all be ok by the end I promise!

beforeoven

mixing bowl

Cook for 22-25mins and leave to cool.

Once cooled it’s time to start your icing. Grate the zest of your lime for decoration at the end. Pop the icing sugar and butter in a bowl and mix carefully until smooth. Once that’s done add the juice of a lime gradually so you can control the taste and consistency – I usually add the whole lime as it’s just so yummy!

Grab your icing bag and decorate each cake.

single cake
This was my best one so you can have a close up 😉

no lime cupcakes

Finally sprinkle the zest over the top of each cake, I find the splash of green makes them look so much more appetising!

cupcake close up b
cupcake close up 4
Scoff and enjoy!

I’ve added an easy print out version of the recipe below 🙂

Zoe

Lime & Pistachio Cupcakes

Yield: 6 cupcakes

Lime & Pistachio Cupcakes

Ingredients

    for the cake
  • 70g self raising flour
  • 70g caster sugar
  • 58g butter
  • 55g ground pistachio
  • 1 medium egg
  • 2 tablespoons milk
    for the icing
  • 140g icing sugar
  • 80g butter
  • 1 lime

Instructions

  1. Set oven to 160°C (180°C conventional)
  2. Combine all the ingredients for the cake in a bowl and mix well until you have a smooth green goo. If your mix looks a bit dry add an extra spoonful of milk 🙂
  3. Spoon your mixture into cases and don't be discouraged that at this point it doesn't look very beautiful - it will all be ok by the end I promise!
  4. Cook for 22-25mins and leave to cool.
  5. Once cooled it's time to start your icing. Grate the zest of your lime for decoration at the end. Pop the icing sugar and butter in a bowl and mix carefully until smooth. Once that's done add the juice of a lime gradually so you can control the taste and consistency - I usually add the whole lime as it's just so yummy!
  6. Grab your icing bag and decorate each cake.
  7. Finally sprinkle the zest over the top of each cake, I find the splash of green makes them look so much more appetising!
  8. Scoff and enjoy!
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http://teaatmidnight.com/lime-pistachio-cupcakes/

Marmite Spaghetti (for true Marmite addicts)

Now before you say anything I know that to be adding Marmite to you spaghetti you have to be pretty darn fond of the stuff, but I find that other recipes tend to only give a hint where as mine packs more of a Marmite-y punch!

This is a super quick and incredibly purse friendly dinner that’s so filling and comforting – perfect for these autumnal nights where you get home and it’s already dark.

So here is my version, amping up the marmite and reducing the butter…does that mean we can also say it’s a healthier version? Maaaaaybe…?

marmite-spaghetti-1
It’s quite hard to make a bowl of beige look as good as it tastes!

What you need
serves 1
1 serving of spaghetti (I’ll let you be the judge of that)
1 generous teaspoon Marmite
1 teaspoon Butter
Boiling water with a sprinkle of salt
Grated cheese to sprinkle on top (cheddar is perfect)

2 saucepans

Method

  1. Get the pasta boiling in one of your pans.
  2. While that’s bubbling away add the marmite and butter into your other saucepan and melt over a low heat and stir regularly.
  3. When the pasta is cooked to your liking save about 200ml of the pasta water in a mug.
  4. Strain the pasta and pop it back in the pan.
  5. Add the water to your buttery marmite concoction and give it a good stir.
  6. Pour the sauce into your pasta pan and stir it through so it all gets a good coating.
  7. Throw it all in a bowl and add as much cheese as you please!

Yum!

marmite-spag
Alllll the cheese
marmite-spag-close-up
ahhh yeah!

If you want to print this recipe out, use the easy to print version below 🙂

Zoe

Marmite Spaghetti (for true Marmite addicts)

Marmite Spaghetti (for true Marmite addicts)

Ingredients

  • 1 serving of spaghetti (I'll let you be the judge of that)
  • 1 generous teaspoon Marmite
  • 1 teaspoon Butter
  • Boiling water with a sprinkle of salt
  • Grated cheese to sprinkle on top (cheddar is perfect)

Instructions

  1. Get the pasta boiling in one of your pans.
  2. While that's bubbling away add the marmite and butter into your other saucepan and melt over a low heat and stir regularly.
  3. When the pasta is cooked to your liking save about 200ml of the pasta water in a mug.
  4. Strain the pasta and pop it back in the pan.
  5. Add the water to your buttery marmite concoction and give it a good stir.
  6. Pour the sauce into your pasta pan and stir it through so it all gets a good coating.
  7. Throw it all in a bowl and add as much cheese as you please!
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http://teaatmidnight.com/marmite-spaghetti-for-true-marmite-addicts/

Ultimate Gingerbread

Way back in 1854 a very clever woman called Sarah Nelson invented the BEST gingerbread in the world…and this is by no means an exaggeration! The recipe has been a closely guarded secret by the family ever since and their shop in Grasmere always has a queue out the door!

I first discovered this gingerbread at university, and since then have lusted over this gingery goodness, so when I discovered a recipe for it in an old cookery book that Granny gave me I was over the moon! This recipe isn’t the secret Grasmere recipe but it’s as close as I’ve managed to get making it myself. I find it comes out softer than the original but I actually prefer it a bit on the gooey side!

I’ve made a couple of changes from the recipe from the book (mostly due to what was in my cupboard at the time of making) so without further ado…

What you’ll need…
4.5oz (128g) wholemeal bread flour
4.5oz (128g) dark muscovado sugar
4.5oz (128g) unsalted butter
1.5oz (43g) oats
1 1/2 heaped teaspoons powdered ginger
3/4 teaspoons cream of tartar
1/3 teaspoon bicarbonate of soda

20cm x 22cm dish
large bowl
greaseproof paper
wooden spoon

Method

Preheat the oven to 160ºc fan (180ºc conventional)

In a large bowl put in the flour, oats, ginger, cream of tartar and bicarbonate of soda and give them a quick mix. Then add the butter in chunks and either rub with your hands or combine with your mixture until you have a breadcrumb texture.

gingerbread mixing

Line your dish with greaseproof paper and spoon the mixture in. Grab a wooden spoon and use the back of it to flatten the mixture down and into the corners.

gingerbread before oven

Pop in the oven and leave for 25mins (30mins if you want it to be harder and more like the original Grasmere version)

Take out the oven and cut whilst warm.

gingerbread cut up

Leave to cool and enjoy with a nice up of tea!

gingerbread on plate 1

gingerbread on plate 2

I hope you enjoy the recipe, I’ve added a printable version below 🙂

Zoe

Ultimate Gingerbread

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 16 pieces

Ultimate Gingerbread

Ingredients

  • 4.5oz (128g) wholemeal bread flour
  • 4.5oz (128g) dark muscovado sugar
  • 4.5oz (128g) unsalted butter
  • 1.5oz (43g) oats
  • 1 1/2 heaped teaspoons powdered ginger
  • 3/4 teaspoons cream of tartar
  • 1/3 teaspoon bicarbonate of soda

Instructions

  1. Preheat the oven to 160ºc fan (180ºc conventional)
  2. In a large bowl put in the flour, oats, ginger, cream of tartar and bicarbonate of soda and give them a quick mix. Then add the butter in chunks and either rub with your hands or combine with your mixture until you have a breadcrumb texture.
  3. Line your 20cm x 22cm dish with greaseproof paper and spoon the mixture in. Grab a wooden spoon and use the back of it to flatten the mixture down and into the corners.
  4. Pop in the oven and leave for 25mins (30mins if you want it to be harder and more like the original Grasmere version)
  5. Take out the oven and cut whilst warm.
  6. Leave to cool and enjoy with a nice up of tea!
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http://teaatmidnight.com/ultimate-gingerbread/