The Pink Whisk: Sugar Crusted Fruit Scones

The Pink Whisk: Sugar Crusted Fruit Scones: "Scones - My Way! So many of you have requested my recipes from The Great British Bake Off - so here's the first - Sugar Crusted Fruit Scon..."

So, whats all the fuss about this new Millione Rose?

Lets face it ladies the bottle looks hot! It looks like it should be displayed next to some sexy Agent Provocateur lingerie... So yes it looks good, but does it taste good? OH YES! It's a delicious lightly sparkling Frizzante Rose from Italy, terribly moreish, and it gives you the giggles.

Well, not only is it all the above, Millione vino is very special. You see there is a country in West Africa called Sierra Leone, they desperately need funds to build schools and help with primary education. Jerry Lockspeiser, one of the founders of Millione, went on a trip with anti-poverty charity ActionAid.  He was so moved that on Jerry's return he vowed to help by creating a new wine brand with a plan.

For every bottle bought £1 goes towards building community-run primary schools.  So the aim is to sell 1 million bottles = 1 million pounds. 

Pre-sales have reached 100,000 bottles already, bought in by supermarket giants Salisbury's, Waitrose, Tesco and Morrisons.  So Millione and ActionAid look set to reach their 1 million pound target -with our help. Last night at the Launch party of Millione in Shoreditch House, Jerry said: "That figure alone has already helped build 2 schools". Wonderful news, and we can help by just buying the odd bottle.

At a retail price of only £7.99 why not grab a couple of bottles this weekend and share with your pals, make some wonderfully rich cup cakes to go with and celebrate each other and the fact that you are helping build happier lives with every sip. Great excuse for a drinkie!

For more details please visit: www.oneinamillione.com
You have to check out the Bottle-o-meter.  There is also a competition to win a crate of Millione by sending in a picture of your purchase of Millione!...Go.
    Celebrity supporters include Emma Thompson, Stephen Fry, Sean Lock, Jan Ravens, Alan Davis, Phil Jupitus, John Lloyd (QI producer), Jack Dee, Hugh Dennis, Mark West, Peter Shilton, Helen Chamberlain, Jason Manford, Paddy MacGuiness, Jack Whitehall, Jimmy Carr, Mark Watson, Janice Long and many more.

How to cook the best Greek roast Potatoes! A revelation!

Greek Cookery & Wines (Gastronomy) by Sofia Souli.

Most holiday makers that travel to Greece and love the authentic way of Greek cooking, will buy this 1975 cookery book whilst on their holidays. The much loved book has been translated into about 50 million languages, and re-published a trillion times, its quite simply a must have, it displays dishes from the mainland and the islands.  

 

Simple quality ingredients with not so much method, which I think at times is refreshing, if you have a little common sense you will do fine following these recipes. Greek cookery beginners can really get into this book and make it their own.

Not only are the recipes simple but so are the pictures, retro colourful 1970's photography making some of the dishes look like splodges of inedible meals, but that's its utter charm, its brilliant.

 

When I was in Corfu this summer, my mum bought me a copy, and oh is it a treasure! You can buy it in Greece for around 15 euro but if you can't be bothered to go to Greece to pick up a copy you can buy a second hand copy online for as cheap as 65p!! click here to buy 

 

Anyway, since being back in London I haven't roasted my spuds in any other way, other than the recipe from this book. Forget parboiling, its a waste of time, you can cook your spuds to crispy, lemony, fluffy perfection. Do try this at home!

 

GREEK OVEN ROASTED POTATOES

6 portions

1 1/2 Kilos of Medium sized potatoes (red ones are very nice)

1 cup (200ml) of Olive oil

2 Lemons (juice of)

Good handful of Oregano

Salt and pepper

3 cups of water (600mls)

Method

1. Wash and peal the potatoes and cut them lengthwise (Quartered).  Place them in a roasting tin.

2. Sprinkle with salt and pepper, oregano, and the juice from 2 Lemons and mix well.

3. Add the oil and 3 cups of water, roast in a pre-heated oven at 200 degrees Celsius for approx 1 hour.

4. Turn the potatoes after 30 minutes.  

 

Whilst cooking the potatoes will absorb the water, lemon and olive oil and I cant describe to you in a blog how good they taste!! You have to try them x

 

Book a Greek Class with me!  We cook 2 main dishes and baklava dessert!! www.marikas-kitchen.com

MAIDEN: ALL EYES ARE ON THE PIES

MAIDEN: ALL EYES ARE ON THE PIES: "My friend Marika today became the first person I actually know to be on the front page of a newspaper. The Muswell Hill Journal covered her..."

Hairy Bikers - Family Cook off!

Ooh I would love to go on this show! but I can't cos I am a cook by profession!

Anyway it doesn't stop you from entering, get some family members together and apply to cook along with the gorgeous Hairy Bikers!  Contact me if you cant read this poster

xx

Sunday Pie Making Club in Muswell Hill. London

How excited am I to introduce to you my new SUNDAY PIE MAKING CLUB

Held once a month for all you pie lovers!  But no, this is not in my kitchen, its being held in a proper old school Bakery in Muswell Hill (Location told on booking) and the maximum bakers in each class is 12!  Its a Pie making frenzy!  Great way of meeting fun like minded people, so why not book a class for you and a few pals.

DATES:
*Sunday 5th December Christmas Special (sold out)

*Sunday 12th December Christmas Special (10 left)
*Sunday 13th February Valentine Special (10 left)
*Sunday 6th March (12 available)

Quick details:
*Class time: 11am - 4pm

*Max people in each class 12

*£42 pp / £45pp from Jan 11

*Chefs whites and hats provided, quality ingredients only used

*Lots of individual British meat pies, sweet pies and tarts

*Ultra fun Group activity

Book Your Place Now

Aubergine, Smokey Bacon and Feta roll ups!

Last weekend in my Mediterranean Classics cooking class along with lots of gorgeous dishes, one from Corfu, Morocco and Italy we made my Aunt's favorite starter!  Its simple, your friends and family will love you for it.  So here is how we did it. Please DO try this at home.  Book a Mediterranean Class with me.
 
Aubergine, Smokey Bacon and Feta roll-ups

Makes about 12/14

Ingredients

2 Aubergines (Longer the better)

12-14 slices of Smoked Streaky bacon rashers

½ a pack of Good Feta Cheese 100g (Goats/Sheep’s milk only)

Salt, pepper and mild paprika

Greek Yogurt and Lemons quartered to serve
Olive Oil

Cocktail sticks.

Method

           Firstly, square off the aubergine, then slice the aubergine as thin as possible, by placing the aubergine flat down on a chopping board, one hand pressing down whilst the other hand slices across the aubergine about half a centimetre from the board and across.

           Next lay them out on a large plate or tray. Next sprinkle some salt over the aubergines, wait about 10 minutes, turn them over and repeat. 

This draws out the water and flavour of the aubergine making it easier to cook. 

3.        Put a griddle pan onto the hop and heat up for about 5 minutes (don’t add any oil to the pan, leave it dry) Whilst this is happening take some kitchen towel and soak up all the juices from the aubergine slices, shaking off any access salt.  Then with a pastry brush, brush the side showing with olive oil.

4.        Now place the aubergine olive oil side down onto the griddle pan, then brush the other side with olive oil and sprinkle some paprika, leave for roughly 3 minutes, then turn over and repeat. When done slightly fold and set aside. Be gentle, they can be fragile.

5.        Next cook the bacon rashers, not too crispy, as you need to roll them.

6.         Cut chunky slices of feta, place at the largest end of the aubergine slice and roll up, then take a  piece of bacon and roll it around the rolled aubergine and feta, securing with a cocktail stick,  repeat until they are all done.  Serve with Lemon and Greek yogurt.  Heaven!

Summer Picnic cooking class

Holly and Nick joined me today for the first Picnic cooking class of the summer. It was boiling outside, so we hurried along baking Mini spicy beef pasties, Feta, sun dried tomatoes and oregano tarts, Cheese sticks, Banana bread, and Roasted fennel, garlic and celeriac salad...phew, proving you can make all that and still have time to catch the sun and to devour your picnic goodies on some glorious green lawn.  Featured in BBC Olive Magazine August 2010 issue.  Book a Summer Picnic class with me!

Whats an alternative to sugar?

I'm a bit of a sweet tooth and I have been using sweeteners off and on in my tea and coffee since I was in college.  
Aspartame (E 951) If you Google Aspartame or NutraSweet, pages of horror stories and side effects crop up on the subject.

Although I am a cook and I always think about what I consume, I cant believe I failed to think about sweeteners, it took a food allergy test to say "its not agreeing with me".  Who knows what damage it has done to me so far...Oops.

Some of us want to cut down on sugar for dietary reasons, and some of us don't have an option such as people with Yeast Intolerance, so here are some alternatives I've found.. Feel free to add yours.

Xylitol its a natural sugar in the form or crystals found in vegetables and fruit, its even safe for diabetics, its kind to your teeth, it helps bone density, it has 70% less available carbohydrates than sugar, as its absorbed into the blood slower.  Oh and you can use it in baking!  I've tried it and will keep on using it.  

(Find this product in your local Heath store)

Carob Syrup its a natural food product which is good for the the whole digestive system.  They are roasted and ground pods form the Carob tree found in the Mediterranean.  You can use it for sweetening hot drinks, on cereals and in deserts. You can find Carob bars as a substitute for chocolate.  I've tried it and I will keep using it.  (Find the product in Turkish/Greek/Med shops)

Would you like to eat with Gordon Ramsay?

 Lucy asked me to share this with you.  Please tell her Marika's Kitchen sent you!

How to Preserve Lemons

I've been cooking lots of Moroccan food lately, one ingredient that keeps cropping up is Preserved Lemons!  To substitute I have been using the natural Lemon/zest, but its just not good enough! I want that authentic fragrant, deep flavour.  So a few trips to the shops later feeling unsatisfied, I turned my nose up to the tiny jars for £4 a pop, and thought, I'll make my own...

I urge you to do the same, the stunning yellow jars will not only look great in your kitchen, but in a months time they will be ready to slice, dice into your salads, stews, tagines, fish dishes you name it!  

I have a few private Moroccan Cooking classes coming up and I think my students will really appreciate them. 
Book a Moroccan class with me.

Lemons are preserved in Salt and Lemon Juice, the salt forces out the bitterness, and you are left with the most incredible taste. During the process the lemons shrink, so you have to squash as many as you can into a jar.  You mainly use the skin/rind, but you can scrap out the pulp and use to intensify your dishes (but don't use too much as it will overtake other ingredient in your pot).  Before use remember to rinse the Lemon well in cold water.

Here is how:
1.  Choose small lemons with strong skin, not thin skin, thin skill will disintegrate more in the process, the peel is the main reason for preserving. (Buy extra Lemons, you need the juice to fill the jar)

2.  Scrub clean the lemons to rid of any dirt that could contaminate the process.

3. Sterilise your preserve jars! Very Important.
Remove the orange rubber ring and set aside.  Wash the jar thoroughly in warm soapy water, dry slightly then put the jar and lid into an oven gas marked 125 Celsius for about 6 minutes.  Take the rubber seal and pour boiling water over it, leave for a few minutes and remove.  Make sure it is dry before use. (if you are bitten by the preserving bug, never use the seal again, buy new one.

Sterilisation is a crucial stage! If the seal is broken or dirty your Lemons will become contaminated and inedible, so you will have to throw it all away :(

4. Only use sea salt, table salt is not real salt (read the label) Put about 3 tablespoons of salt in the bottom of your jar.

5.  Next with a sharp knife trim the little lump at the stem end, on the other side cut down and stop when you get to about 2.5cm from the bottom (don't cut the Lemon in half) then cut down again so you make an X shape.

6.  Take a tablespoon of salt and fill the Lemon, then drop into the jar.  Repeat until whole jar is rammed, squash down with wooden spoon to release some juices.

7.  Add another 3 tablespoons of salt on top along with a few bay leaves, coriander seeds and cinnamon for a little flavour kick.

8.  Add a little vegetable oil before sealing the jar (don't forget the rubber seal) Label your jar with the date. Place jar somewhere out of direct light or keep in store cupboard. After a month they are ready (can leave longer if you like) When open store in the fridge and they will keep for up to 6 month.

  
How much did this cost? = £5
10 Lemons for a £1.  Preserving jar £3.  Greek Sea salt £1