Kirstin: So I tweeted the very lovely Sabrina Ghayour to ask her what I should make next from her fab book and she suggested the vine-baked feta. I am always up for anything with feta, so when Anna and Tom couldn’t get into work because of flooding, it seemed like the perfect opportunity to make it. Because while I could have eaten all that feta by myself, I felt it was probably best to share it with others!
Did we love it? We totally did! I couldn’t find any vine leaves and instead wrapped it in baking parchment like a present as she suggests in her intro. I should also add that while I was looking for vine leaves I also found a new Lebanese food selection in our local M and S which was very exciting! I am definitely going to make this again as it’s a perfect starter; super easy and very tasty especially with flat bread and olives. All I had to do to make it was add the zest of a lemon, some garlic oil, chilli and thyme to the top of the cheese before baking. And with all the rain today, it was the nearest we were going to get to the taste of the Mediterranean on a summer’s day. Yum, yum, yum! Thank you for the tip! We’ll be making this one again, for sure. And even better with a cheeky glass of rosé.
Kirstin: It’s always a wonderful feeling to find a recipe that you know you will treasure and pass on to others. These recipes, for me, must be easy and delicious. I set the bar even higher when it comes to desserts and baking as our family is not a fan of sweet food. But this recipe might just make into our Hall of Desserts Fame. Fabulously easy and tasting rather special, this chiffon cake is a winner. I was a tad worried about the cardamom, but I shouldn’t have been as it set off the chocolate and coffee perfectly. I am already looking forward to making this again, and smile at the thought of the book page becoming more splattered as the years go by.
Kirstin: I knew I wanted to make this recipe as soon I opened the book.
Tom: Why’s that then?
Kirstin: I’ve never made anything with za’atar before, even though I have the spice in my cupboard. So I’ve been curious about it for a while.
Tom: And what do you think of this recipe?
Kirstin: I love the flavourings. But the chicken is a little dry.
Tom: I love the little accompaniments you’ve made here too which make it less dry. So what are in these bowls?
Kirstin: One has harissa in it. The other is greek yoghurt with some minced garlic and salt. They do work well with it, don’t they?
Tom: I love harissa.
Kirstin: Ha! I know you too well.
Kirstin: So Miles you helped me make these. What do you think of them?
Miles: Ooooo. I like these!
Ella: What are we eating them in?
Kirstin: Toasted brioche buns. Because they’re all the rage at the moment.
Miles: I love these.
Kirstin: Me too. All those Eastern flavourings. Yum!
Kirstin: So this is the third time I’ve made us avocado mash from one of our cookbooks of the month.
Tom: This is great!
Kirstin: I love the spring onions, chilli and griddled bread with this. All supremely good additions. Also I finally found the tahini after a trawl of our local shops.
Tom: I was worried the tahini would be too much and overpower it all.
Kirstin: But it’s good with the lemon zest, isn’t it? You know when you make food and you get all the ingredients together and you just know they’re going to make you smile when you make the final meal. That’s what happened with this recipe.
Tom: I can see why!
Tom: This is yum! This is like being at Slanted Door.
Kirstin: Ah. So we had Zuni and now Slanted Door.
Tom: All my favourite restaurants in San Francisco.
Kirstin: You know I’ve never been to Slanted Door, but you always tell me about it. One day!
Tom: Well I like going there on a Thursday lunch time and having a cheeky lunch.
Kirstin: But without me!
Tom: Well I wish you were there! And this is yum!
Kirstin: It has all the Vietnamese feels, doesn’t it?
Tom: It’s the fried shallots…
Kirstin: Yes, I’m going to smell of fried shallots all day now. Oooops. Also I couldn’t find palm sugar, sorry Gwyneth. And I still don’t have a spiralizer, so I bought the courgette ready spiralized. And the Armenian cucumber. I have no idea what that was all about. So a bit of a faff, but worth every second.
Tom: This is epic! My favourite lunch for a very long time.
Kirstin: I think we need to go to Vietnam some time. It’s so delicious! Right, let’s going back to listening to The Police.
Tom: Oh this very yum!
Tom: I like this!
Miles: Is this Pepper Pots again?
Kirstin: That’s right. Pepper Pots and her latest cookbook.
Tom: So did you put a lot of pepper in this?
Kirstin: Actually, I taught Miles how to season things today, so there is some pepper!
Tom: What’s in the sauce.
Kirstin: Lemon juice, capers, butter. I think that’s it. And the flour thickens things.
Tom: Whatever it is, it’s lovely!
Kirstin: I’m DEFINITELY making this again!