Sun’s out, Bun House!

03-04-2018 Local Black BookBun House, buns, Chinese, lunch, Soho1 Comment

You know the saying – sun’s out, buns out!

And I know just the spot to get your bun fix – Bun House!

Light and airy, Bun House isn’t very big but the menu is every steamed bun lover’s dream come true.

The bun selection is rather wide: there’s pork of course, but also lamb, veggie, fish, as well as a couple of sweet options.

All steamed to order and ready in minutes.

We made the most of a quiet Monday lunch service to try it all…

Veggie? Good.

Fish? Good.

Lamb? Gooooooooooooooood!

The pickled daikon is a great way to keep things fresh.

And the lotus crisps are simply too good to pass.

Take it all down with many a cup of tea… and there you have it: the perfect London lunch in the sun!

Or the rain. Or even in case of a return of the Beast from the East…

Bun House, 24 Greek St, Soho, London W1D 4DZ

Where else’s good near Bun House?

Mustard & Onion Quiche (V)

12-07-2017 Local Black Booklunch, onion, quiche, vegetarian5 Comments

Like any self-respecting French person, I loooooooove onions.

In a borderline-obsessed, sneak-them-into-every-recipe, don’t-know-what-to-do-without-them-how-else-do-you-build-flavour sort of way.

And I love soup about as much.

And yet I don’t like onion soup.

Which makes no sense, and, once added to the not liking cheese thing, makes me the worst French person to have ever walked this planet.

And then, to put the cherry on top of this whole onion & soup & onion soup non-sense, there’s the fact that I absolutely ADORE onion quiche even though it tastes exactly like French onion soup that would have been encrusted in the most crumbly, delicate shortcrust pastry.

I don’t really know what to say, other that my onion quiche situation makes absolutely no sense.

But then again, does it really matter?

Rhetorical quichetion! When food’s that good, of course it doesn’t!

[amd-zlrecipe-recipe:20]

Satay Chicken Salad (GF)

05-07-2017 Local Black BookAsian, chicken, dairy-free, gluten-free, healthy, lunch, peanut, recipe, salad, SatayLeave a comment

My obsession with everything peanut isn’t anything new.

To be honest, it sort of runs in the family. My parents are the kind of people buying roasted peanuts by the kilo and eating handfuls of the stuff as a snack.

Though I’m not that into roasted peanuts, one thing I definitely am VERY into is Satay chicken.

There rarely is a week without some sort of Satay-ish chicken concoction in my house.

In winter, it’s usually some variation on Rosie’s skinny Satay recipe, atop vegetable stir-fry or with some actual noodles added in if I’m especially peckish.

But in summer, I’m all about this Satay chicken salad.

High in protein, big on flavour, super fresh and just SO DAMN SATISFYING, it’s an absolute winner of a chicken dinner!

Or lunch, because once you try it, you won’t be able to satay away!

[amd-zlrecipe-recipe:18]

More super-satisfying salad recipes

Vegan Buddha bowl with Green Tahini (Vegan, GF)

Spring Potato Salad (Vegan, GF)

Kale & Rice Salad with Avocado & Salmon (GF)

Vegan Buddha Bowl with Green Tahini

13-06-2017 Local Black Bookbuddha bowl, dairy-free, gluten-free, lunch, quinoa, recipe, salad, sweet potato, tahini, vegan2 Comments

Defined as ‘a bowl which is packed so full that it has a rounded “belly” appearance on the top, much like the belly of a buddha’, buddha bowls might sound like just another food fad.

Sweet Potato & Quinoa Vegan Buddha Bowl with Green Tahini • Recipe • Cake + Whisky

But not at all. Because if the term is new, the concept (a random bunch of delicious veggies, thrown together in a bowl and topped with all sorts of creamy n’ crunchy treats) really isn’t.

Packed full of nutrients, buddha bowls make for super satisfying, healthy meals.

They’re super easy to adapt to any diet (vegetarian, vegan, gluten free, dairy-free) without feeling like you have to compromise. And they only take a few minutes to put together.

As a result, they’re my packed lunch of choice.

I’ve tried quite a few variations of the ol’ grain + greens + veg + sauce combo, and this quinoa & sweet potato vegan buddha bowl is simply the best (yes, even better than this bad boy!).

As it just so happen, this baby is good for you, nutritious, vegan and gluten-free.

But because it’s packed full of colours, flavours and textures and soooooo satisfying, you won’t even notice it!

Just my kind of superbowl!

[amd-zlrecipe-recipe:16]

More healthy lunch recipes:

Spring Potato Salad (Vegan, GF)

Best Ever Guacamole (Vegan, GF)

Tomato & Coconut Pasta (Vegan)

Spring vegetable quiche (V)

10-05-2017 Local Black Bookgreen vegetables, greens, lunch, quiche, Spring, vegetable, vegetarian2 Comments

Asparagus & pea season is one of the best seasons, if you ask me.

After never ending months of winter, where your 5-a-day is basically made up of carrots, some sort of cabbage and apples (booooooooring), the appearance of the first spring vegetables brings back memories of sunny afternoons spent preping the haul from my parents’ garden.

Popping peas out of their pods, removing stems from green beans and strawberries, peeling and chopping tomatoes…

Perfect ambassadors of the beautiful days to come, asparagus, peas and all their spring vegetable friends taste just like a crisp spring day: green, light and fresh.

Have them as a starter or a side, just blanched and served with French dressing.

Or as the main event by adding them into your kitchen staples, be it risotto or, like me, a delicious Spring vegetable quiche!

The perfect spring supper.

(and lunch)

(and breakfast)

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More mid-week Spring supper ideas?

Spring gnocchi with tomato and wild garlic (V)

Garlic butter mushroom bun (V – Vegan option)

Spring potato salad (Vegan, GF)

Spring Buddha Bowl • Vegan, GF

11-04-2017 Local Black Bookbuddha bowl, dairy-free, gluten-free, green beans, lunch, plant based, quinoa, radish, recipe, salad, Spring, vegan, vegetarianLeave a comment

Sooooo… My diet over the last month has been 80% deep-fried takeaway food and 110% carbs. #sohealthy #not

But now that the flat’s finally starting to feel like home, it’s about time for me to go back into the kitchen and onto the (mainly*) healthy eating bandwagon.

*because there really isn’t any point in me pretending I’m going to quit chips and bread, is there?

Buddha bowls – colourful combinations of vegetables, grains and protein, all piled up in a bowl – are one of this year’s top food trends.

And that’s really no wonder seing that a buddha bowl is:

The best when it comes to healthy yet satisfying meals
A genius way to use up leftovers and reduce food waste (any- and everything pretty much goes!)
Packed with fibers, vitamins, high-quality proteins and antioxydants
My new go-to lunch for all the above reasons!

My current favourite is this Spring-inspired little number.

Green beans, quinoa, radishes, pistachios, olives and a zesty, lemony dressing… Spring lunch perfection!

[amd-zlrecipe-recipe:8]

Looking for more healthy, plant-based lunch-spiration?

Spring cauliflower salad

Best ever guacamole

Vegetarian Caesar salad

Spring Curried Cauliflower Salad (V, GF)

16-02-2017 Local Black Bookcauliflower, curry, gluten-free, healthy, lunch, recipe, salad, vegan, vegetarian, watercressLeave a comment

I suppose it’s a matter of habit (my mum used to add yellow curry powder to her cauliflower cheese) but in my mind, there’s something very comforting about the association of sulfur-y cauliflower and fragrant curry powder.

Which might explain why that’s one of the spices I reaches for the most to spice up a dish of the ol’ brassica, and this week was no exception.

There’s been a teeny-tiny bit of Spring in the air in London this week (please tell me it’s not just wishful thinking?!), so instead of this warming old favourite of mine, I went for a fresher take on the curried cauliflower salad.

Spring curried cauliflower salad recipe || Cake + Whisky

The result was this super easy, versatile curried cauliflower salad. Packed full of healthy ingredients, it makes for a wonderful lunch by itself, but also works wonders served as part of a buffet or as a side to any roast meat.

Spring curried cauliflower salad recipe || Cake + Whisky

All the more reasons for it to become a sunny-weather staple in my kitchen. All that’s left to do is wait ~~not so~~ patiently for Spring to come…

Spring Curried Cauliflower Salad (Serves 1 – V, GF)

Ingredients:

1 small head of cauliflower, washed and cut into florets
a big handful watercress salad
10 cherry tomatoes
1 tbsp mayonnaise (use vegan alternative if you prefer)
1 tsp curry powder
1/2 tsp chilli flakes
1 tsp chopped chives
1/2 tbsp olive oil
salt, pepper

Method:

1. Pre-heat the oven to 180°C (gas mark 6).

2. Steam the cauliflower for about 10 min or until it’s slightly tender but still on the crunchy side.

3. Place the cauliflower and cherry tomatoes in a bowl. Pour the olive oil on top, season generously with salt and pepper and mix. Transfer to an oven-prooved dish and roast for 20 minutes. The cauliflower should get golden but not burn.

4. In a small bowl, mix together the mayonnaise, curry powder, chilli flakes and a small pinch of salt.

5. Arrange the watercress, roasted cauliflower and tomatoes on a plate. Drizzle with the curry mayo, sprinkle with chopped chives and serve immediately.

N.B. Dry-roast some nuts (walnuts, cashews and sunflower seeds work quite well) in a pan and sprinkle on top right before serving for an even yummier salad! You can also substitute the chives for chopped coriander leaves.

Want more simple & healthy recipes ? Lettuce know!

Kale & Rice Salad w/ Avocado & Salmon (GF)

09-02-2017 Local Black Bookavocado, easy, gluten-free, healthy, kale, lunch, lunchbox, recipe, rice, rice salad, salad, salmon, smoked salmon1 Comment

No, no, no, don’t be all ‘That tough, leafy green stuff? Kale no’!

This Kale & rice salad may have humble beginnings (being made up of what was left over in the fridge) but it seriously is one of the best things I’ve had for lunch in a long time (possibly ever).

Naturally gluten-free, it’s a marriage of savoury, nutty, crunchy, creamy (…) flavours, all coming together in a symphony of colour.

Fresh, satisfying, incredibly beautiful and unbelievably simple, I promise you’ll be screaming ‘Kale yeah’ after the first bite!

Kale & Rice Salad w/ Avocado & Salmon (serves 2, GF)

Ingredients:

a big handful basmati or wild rice
2 big handfuls of raw kale, stalks removed, well washed and pat dried
1/2 tbsp sesame oil
1 avocado
2 big slices smoked salmon
juice of 1/2 lemon
2 tbsp sesame oil
a few dashes Tabasco
black sesame seeds and sliced spring onion to garnish
salt flakes, black pepper

Method:

1. Cook the rice according to packaging, then drain well and set aside to cool.

2. Place the kale, 1/2 tbsp of sesame oil and a good pinch of salt into a big bowl and massage for a few minutes. Add in the cooled rice and mix well, then share between two bowls or plates.

3. Make the dressing: In a small, clean jar, pour the lemon juice, Tabasco and remaining sesame oil. Put the lid on and shake vigorously until well combined. Taste-test and season accordingly with salt and pepper.

4. Peel, half, pit and slice the avocado. Use kitchen scissors to cut the smoked salmon into bite-sized pieces. Place both the avocado and salmon on top of the kale & rice salad.

5. Top with the dressing and garnish with black sesame seeds and sliced spring onion right before serving.

Superfood salad

18-01-2017 Local Black Bookavocado, bacon, healthy, lunch, nuts, recipe, salad, seeds, watercressLeave a comment

I’m not usually one for food fads. I like my ice cream with cream in, my cakes with butter and sugar and I’ll only consider using cricket flour when all cereals will have disappear from the surface of the Earth.

But in spite of everything, it looks like I’m currently tumbling down a superfood-shaped rabbithole.

I blame my on-going cupboard clearing phase, that made me realise that I must be a member of the squirrel family (the kind that socks on nuts and then forgets about it).

The consequences of this discovery being that I made a superfood salad to use up part of my stocks and pretty much anything else I had in the fridge: watercress, red cabbage, radishes, avocado, ALL THE NUTS/SEEDS…

A pretty healthy lot, since most of them are actually superfood and therefore pack a punch of health benefits.

Add some lovely walnut French dressing and juuuuuust a tiny bit of crunchy BACON, and what was bound to happen, happened.

I became addicted to said superfood salad.

So much so in fact that despite the weather doing its best to make me see sense and come back to more wintery food, I’ve had it for lunch for 3 days in a row. And I’m strongly considering making it 4.

Cold air? Don’t care! All I want is this (super-easy to make) colourful superfood salad!

Superfood? Supergood!

Watercress & seeds superfood salad (serves 2)

Ingredients:

1 bag (100g) watercress, rinced and pat-dried
1 big handful thinly sliced red cabbage
8 red radishes, thinly sliced
1 avocado, stone removed, diced or sliced
4 rashers streaky bacon (for a vegetarian version, replace with 1 poached egg per person)
1 tsp each black sesame seeds and pine nuts
2 tsp pumpkin seeds
1 tsp Dijon mustard (I love the sweetness of this honey lil’ number)
2 tbsp red wine vinegar
4 tbsp walnut oil
salt flakes, cracked black pepper (use smoked pepper if you have some!)

1. Make the dressing: In a small jar, place the mustard and vinegar and mix until well combined. Pour the oil in, pop the lid on, then shake until well incorporated. Season with salt and pepper and set aside.

2. Cook the bacon in a hot pan until it’s all nice and crispy. Remove all residual fat from the pan and let the bacon cool a bit, then use kitchen scissors to chop it into bite-sized pieces. Set aside.

3. On a serving plate of dish, arrange the watercress, red cabbage, avocado and sliced radishes. Sprinkle with the seeds and top with the crispy bacon bits.

4. Pour the dressing on top and serve immediately.

Ahi Poke, Fitzrovia

12-01-2017 Local Black BookAhi Poke, Charlotte Street, fish, London, lunch, poke, poke bowl, recommendations, Restaurant2 Comments

With both of my siblings visiting back-to-back, this week is o-fish-ally the busiest ones this year.

Admittedly, it’s only the beginning of January, but I doubt it’s going to get worse than that any time soon.

The good thing about my brother & sister though is that when I offer to go here or there for lunch/dinner/drinks, they always say ‘poke-doke’!

Which is how we ended up at Ahi Poke the other day.

Located at the heart of bustling Fitzrovia, with colourful exteriors, bright planted filled with equally bright flowers and walls enhanced with surfboards, Ahi Poke is about as close as you’ll get to a visit to Hawaii at lunchtime.

Ahi Poke, London

The small but perfectly formed restaurant surfs on the one-item-menu trend and dishes up the most delicious bowls of poke a.k.a. the ultimate Hawaiian staple.

A tumble of sticky sushi rice, raw fish, crunchy vegetables, punchy sauces… It’s sort of like a burrito bowl, but with a sushi twist, which makes it both a comfort food and a healthy meal.

Part of the fun is to mix and match ingredients to make your perfect DIY poke bowl. Which is just what we did.

Half-and-half (rice & kale salad) with leche de tigre salmon with carrot, radish, red onion and crispy shallots.

If you’re lacking the time/energy to DIY, you can pick from a handful of the team’s fave pairings.

Including the Heat Wave poke bowl (quinoa, salmon, avocado, kimchi cucumber, red onion, coriander, chipotle mayo).

Very Venice Beach and very, very good indeed!

If you’re hungry in Fitzrovia, Ahi Poke is soy the place to go!

Delicious, healthy & cheap as (kale) chips, it’s the kind of lunch that’ll for sure be maki‘ng you very happy!

Ahi Poke, 3 Percy St, Fitzrovia, London W1T 1DF

Cake and Whisky

Life in London and other almost-grown-up tales

Menu

lunch

Sun’s out, Bun House!

Bun House, 24 Greek St, Soho, London W1D 4DZ

Where else’s good near Bun House?

Mustard & Onion Quiche (V)

Satay Chicken Salad (GF)

More super-satisfying salad recipes

Vegan Buddha Bowl with Green Tahini

More healthy lunch recipes:

Spring vegetable quiche (V)

More mid-week Spring supper ideas?

Spring Buddha Bowl • Vegan, GF

Looking for more healthy, plant-based lunch-spiration?

Spring Curried Cauliflower Salad (V, GF)

Spring Curried Cauliflower Salad (Serves 1 – V, GF)

Ingredients:

Method:

Kale & Rice Salad w/ Avocado & Salmon (GF)

Kale & Rice Salad w/ Avocado & Salmon (serves 2, GF)

Ingredients:

Method:

Superfood salad

Watercress & seeds superfood salad (serves 2)

Ahi Poke, Fitzrovia