The time I tried Crack

I know everyone says you shouldn't do it.

I know how it affects your brain, your body and your health.

I know it's addictive, I know it's bad.

But it's so, so good.

Having had my first hit from the side of a van at a festival back in 2013, I was instantly hooked and suffered severe withdrawal symptoms, trying to supplement my addiction with the placebo of Sainsbury's own caramel and peanut soft scoop.

It wasn't the same.

I tried everything: squeezy caramel sauce and dollops of melted peanut butter, vanilla ice cream sprinkled with sea salt and drenched with sugar. My housemate found dirty spoons and used wrappers in my handbag, and I knew it was time to stop.

I went cold turkey for a while, six months went by and I couldn't even look at a jar of skippy. I was ready to accept that my search for that rosy-pink truck with its supply of unbeatable quality would never again be on the market. Never again would I reach that high.

Life was okay, I ate chocolate fudge brownies and gorged myself on jam doughnuts whilst watching the mundane world go by. In an attempt to feed my adrenaline craving, I turned to the vice of piercing and tattoos, which by fate or fortune led me to Affleck's Palace, home of all things alternative. Amongst the webs of gothic jewellery, salvaged 80s footwear, pothead paraphernalia and offensive t-shirts I stumbled to find the dream-like sight of Ginger's Comfort Emporium. Was this real? Was I hallucinating? Plush velvet booths in deep crimson, an Alice-Through-The-Looking-Glass chessboard floor, and a towering chalkboard listing the reams of flavour combinations of which my heart had eyes to see only one.

I'm talking of course about Chorlton Crack, Ginger's Comfort Emporium's intoxicating combination of salted caramel and peanut butter in an ice cream. It's available in Elvis-style dosage between brioche toast and smothered with jam, Ginger now even cooks up with a brownie for the hard-hitters, but I personally like it pure.

Now there's a steady supply, I'm back on the wagon and my habit is under control. Why get clean when I can afford not to?

Chorlton Crack, 500ml, £7.50

Pick up: 52 Church Street, Manchester M4 1PW

http://www.gingerscomfortemporium.com/

Sonnet 167

'In poetry, the volta or turn, is a rhetorical shift or dramatic change in thought and/or emotion.'

Volta, Didsbury seems an appropriate place to visit as my deadlines have come to an end with the last hand in of an essay on Shakespearean tragedy - this is the turning point at which I experience a dramatic change in thought or emotion. It could be a sense of freedom and release, or a descent into a maddening search for life purpose. There was a lot resting on this visit.

We began in celebration with wine,

The bottle name escapes my memory;

A certain assurance that it was fine.

With a side of dough from Trove Bakery,

We opted for the tapas style menu:

The chorizo, lamb, shrimp and beetroot dip,

Showcased talent as a small plate venue.

First dish soft and flavoursome, worth the trip;

Though the shawarma I did not savour,

What redeemed this dish from spoiling the mood,

Was the wide accompaniment of flavour,

Exploding from the vibrant ray of food.

So please, my experience let alter,

Your new urgency to visit Volta.

Volta Eaterie & Bar,

167 Burton Rd,

M20 2LN
http://www.voltafoodanddrink.co.uk/

Review: Urban Cookhouse

Accompanying fellow food writer Hester Lonergan on her route to Uni, we passed by the beginnings of the now open and operating Urban Cookhouse. Intrigued by the artsy logo and stylish purple lettering, we made reservations for an early lunch accompanied by cocktails.

Hester arrived slightly before me and made the first move with a nibble of popcorn, though I had to ask what flavour it claimed to be as it tasted of nothing. Unperturbed by this bland appetiser, we moved to decide on our samples of the real food.

The menu at Cookhouse is refreshingly different, a fusion of cuisines are presented to make a beautiful, intriguing and innovative collection of dishes. Too excited to choose one thing, and too scared of not having room to try it all, we opted for a tapas-style collection of starters in place of a main meal each. Our choices in agreement, we went for the crispy whitebait in lemongrass aioli, tempura cod cheeks, scallops and black pudding, harissa duck breast and the mushroom parfait on rye.

Everything was presented beautifully, and delivered in ample time as we sipped our celebratory - it’s Easter- cocktails. Mine the Florasion Invasion, a cool and fresh balance of gin, chartreuse and bitters finished with a sprig of rosemary. After discovering the infusion of this herb into cocktails on my 21^st at the Chester Grosvenor, there was no doubt about my preference for this glass. In exchange for the tempting signature Negroni, my companion opted for the Mezcal Mess Gal, a fitting swap due to its content of sweet vermouth, mezcal and Campari. This came with the option of pickled worms, clearly an option for the thrill seeking adrenaline junkies, which evidently I must not be (or maybe I just don’t want to eat a worm). Hester took the challenge and experienced the thrill of the slimy worm popping in her mouth while I happily twiddled my sprig of rosemary. We both agreed on the taste of the drinks: not too sweet, not too potent, a perfect mix of flavour.

Unsure where to start with our stunning array of food, we continued in Spanish style by having a little of everything on one plate. The whitebait was piled generously on a wooden board and delivered the perfect crunch when dipped in the aioli, though I personally prefer this to be a little more garlicky. The cod cheeks manifested yet another generous serving, with five little battered fish pieces on a bed of Asian slaw. This was one of my favourites; the chilli and lime jam an interesting change from what would commonly be sweet and sour sauce. As a disliker of black pudding, I relied on my companion’s judgement to approve that the scallop dish was excellent and cooked to perfection, ‘like velvet’. We agreed that the harissa duck tasted like steak – albeit very good steak, it was a way of duck that I have not had before and am used to associations of sweet Asian flavours rather than the earthy chilli-pepper taste of harissa. The mushroom parfait was delicious, essentially mushroom pate delivered in a small (but more than sufficient) clip top jar with pear chutney and soft grilled rye bread.

Our 2^nd round of cocktails was slightly disappointing: we ordered the first two from the signature menu, which was essentially prosecco with cordial - there wasn’t much distinction between the tarragon & pear and the elderflower & lime. I’d rather drink it straight up and classic in a flute than fuss with the sweeteners. However, our final round more than made up for this marginal flaw, with espresso martinis that were dark, deep, earthy and delicious. The perfect light dessert.

The staff were eager and responsive to our cocktail-induced enthusiasm for asking questions, and offered an informed response to all of our queries, as well as being consistent with the timing of each course. There were a lot more things on the menu that I’d definitely come back and try, with a variation suitable for any time and any company. Though definitely placed in the expensive bracket, Urban Cookhouse is honestly priced and the cost is reflected in their stunning presentation, attention to detail and fluently attentive service. 

54 Princess St,

Manchester,

M1 6HS

http://urbancookhouse.co.uk/

Review: Soup Kitchen

At around £6.50 per dish, Soup Kitchen is a little pricey for something that takes its name from a concept based on providing free nourishing food, but this is made up for by the generous portions and vibrant, quality ingredients pleasantly un-reminiscent of a school canteen. Begrudging dinner ladies are replaced by bubbly staff, stinginess exchanged for extra helpings.

Soup Kitchen have a relatively fixed menu with daily changing soups. This works well for variety as each time you can expect to find something  new and enticing  on the menu, with reassuring knowledge that the fail-safe jerk chicken, Caribbean dumplings with jack fruit  and sweet yam curry will be present and steaming away in their industrial sized steel buckets.

Everything is served with the option of jumbo purple coleslaw, chickpea salad, fresh herby tomatoes and help-yourself bread rolls. Water is available in thick swing-top glass bottles on the bar which is perfect if you're the type to drink at least 3 pints with every meal and feel embarrassed to continually nag the waiter (I hate being served a half pint - of anything).

Vegan stew

The serving counter also doubles up as a bar which comes fully stocked with the usual NQ-style craft beers, quirky bottled brews and range of tasty liqueurs. It's worth mentioning that SK has a downstairs club so it's theoretically somewhere you could spend the whole night. Long trestle tables make this a good spot for large parties for evening drinks, though the music is a little loud even in the day so be prepared to raise your voice for a decent conversation. Or just resign to enjoy your food in silence and save your talking topics for later.

That being said, the restaurant is cosy and friendly and perfect for a lunch that's guaranteed to be delicious. Being able to walk through the door and be comfortably sat down with a ceramic bowl of hot food in the space of five minutes is a blessing that the Northern Quarter would struggle without. There's no waiting for a table, no risk that it might not be right, and no gamble on how long it will take for the food to arrive.

The atmosphere is warm, wholesome and the embodiment of what its name derives from with extra funding, which I suppose is exactly what it is - apart from its customers are not homeless, though they may dress like they are (guilty).

31-33 Spear Street
Manchester
M1 1DF

http://soup-kitchen.co.uk/

Curbing the no-carb: 5 healthy swaps for under £1.

The idea of cutting carbohydrates to promote weight-loss is no stranger to the diet scene, but it definitely gets a bad rep due to the inevitable heavy regain as the price for its betrayal.

Instead of going cold-turkey from the white stuff (bread, rice, pasta), why not wean yourself off it or simply cut down by making a few small changes to your existing diet. Incorporate these swaps into your meal plan at least three times a week and bask in the glory of your guiltless, bulkless satiety.

    1.    COURGHETTI

Sains: 1 x(3 for £1.50) = 50p
Aldi: 1 x(3 for 89p) = 30p

Photo: twopeasandtheirpod

Slice your courgette in half lengthways, then slide your knife across in half again - still lengthways. Cut the courgette into thin strands that somewhat/in no way resemble spaghetti. Bring a pan of water to the boil, add the courgette and cook or steam for 3-5 minutes, until tender. This is the healthiest way to cook as it involves no oil. Treat the courghetti as you would pasta - top with pesto, sprinkle with toasted seeds or simply drizzle with olive oil, crushed garlic and black pepper.


         2.    FLICE (CAULIFLOWER RICE)

Sains: 1/2x(1 for £1)=50p
Aldi: 1/2x( 1 for 75p)= 38p

Photo: thekitchn

Halve cauliflower. Grate or finely chop one half (refrigerate the other for later flice meals), put into microwave-safe bowl. Sprinkle with a tiny bit of water, cover with clingfilm or one of those plastic things  and microwave for 2 minutes. Serve as you would normal rice - with curry, grilled chicken and vegetables - or bring to life as an individual dish by adding spices and chickpeas.

     3.   MUSHABON (MUSHROOM BUNS)

Sains:2 caps at( £1/250g) = 70p
Aldi: ( 89p/250g) = 50p

These amalgamations are getting tedious, I know. Gently rinse 2 large (portobello) mushroom heads under cold water, heat a frying pan with olive oil and a tsp of crushed garlic and fry the shrooms til nicely browned. Use in place of burger buns or make a whole other tasty meal by crumbling feta on top and browning under the grill. Best served with hot and crispy fried halloumi, a tomato slice, gherkin, lettuce and carb swap no.4.

         4.       SWEDGES (SWEET POTATO WEDGES)

Sains: 2 small potatoes x(£1.20/kg)= 40p
Aldi: (92p/kg) = 30p

Hm, this might still be a carb but if we start cutting nutritious veg out of our life in the name of health then there is no hope for anyone. Preheat the oven to 200°, place a roasting tin with a drizzle of olive oil in there to heat whilst you slice around 2 small potatoes into wedges. Add the wedges to the hot pan along with spices - think rosemary, paprika, dash of cinnamon - and a restrained sprinkle of salt. Roast for 25-30mins until soft when prodded with a fork and looking irresistible. Skin on or off down to preference. I prefer on.

          5.      BOODLES  (BEANSPROUT NOODLES)

1/2 pack x(60p /400g) = 30p
Aldi don't seem to stock these, but 60p at sains? Can't argue.

Photo: acouplecooks

When you come to make a stir fry, just add more beansprouts instead of noodles. That's literally it. Be sure to add substantial amounts of protein (chicken, pumpkin seeds, peanut butter) and crunchy veg so that you're sufficiently full up. The best thing? Half a pack is 100cals, so you can have oodles of boodles if you're in the moodle.

Review: Artisan

So the customer uniform is a sleek mix of grey, black, gold, generally swanky attire and as usual I'm in my plaid shirt.

Perhaps this is less of a student hangout and more of an I-have-a-career-and-money-to-spend kinda deal. WHICH IS FINE. Just new for me, and not quite right for me. However, this doesn't rule out the possibility of students fitting in here. It's more of a date location or a sophisticated drinks with the girls thing.

Photo: Artisan

It's located in Spinningfields, so definitely fits in with the whole vibe around that area - post-work drinks, living for the weekend, business people letting their hair down after work??

If you know Spinningfields you'll know what I mean.

Atmosphere aside, I am here to talk about the food, and the food I shall talk about:

I'd had a look at the website prior to my visit, and as it claims that 'fire is at the literal heart of Artisan; handmade, rustic dishes served straight from the flames.' I veered towards dishes that would hopefully show off the use of the acclaimed wood oven. To start we ordered Mussels Marinière: 'mussels baked in bread'. This was quite an exciting starter, as it arrived in a cast-iron dish behatted with a warm and doughy flatbread. I liked this as a sharing plate, the presentation made it feel slightly special and upmarket, although the simple garlic cream sauce was nothing I hadn't tried before. Even so, the dish was well executed and ideal for a light sharing starter.

Thank goodness for high exposure

 From scouring the menu in advance I'd had my eye on the skillet of smoked salmon, poached eggs, green vegetables, hollandaise and crushed potatoes. This is the kind of thing I would make for myself at home so I was interested to see how others approached it. Its manifestation was a little underwhelming. I'd imagined the skillet to be of a similar to size to the mussels' cradle, with Jamie Oliver-style pan fried and crushed potatoes - crispy and soft. (As in the ones from 30 minute meals, they're 'squashed' potatoes but potato potato). However, they were crushed into more of a mash, and a mush. The whole thing was a bit of a mush really due to the amount of oil and liquid going on. Smoked salmon is soft and moist, so coupled with a soft poached egg, mashed potatoes and hollandaise sauce, the dish leaves you desperately savouring the crunchier pieces of broccoli just to balance your mouthful. I also feel that the addition of the hollandaise with the egg made this reminiscent of a breakfast; swap the veg for an English muffin and it's basically eggs benedict.

I think this dish could work with more rigid carbohydrates and without the rich sauce. At £11.50, it also feels a little steep for something that can be compared with a morning meal.

A further opportunity to sample the wood-fired offerings, we opted for the mushroom pizza. Topped with rosemary, thyme and truffle oil, this was an authentic version of an Italian classic. The thin, soft yet crisp base was perfect for folding into quarters to make each slice into a calzone (it's the way to eat fresh pizza). My only criticism is perhaps it's over-authenticity - it really felt like we were sat outside the Colosseum - in that it was over a tenner for a reasonably small and scarcely topped pizza.

Satisfied, but not quite full up (I wonder whether this is the purpose of the serving sizes), we chose from the dessert menu. It was no contest to choose a winner as chocolate fondant took place on the list, a personal favourite. With fond memories of this dessert from a very special meal with my Mother in Casa Marieta, Girona, I think perhaps my hopes were too high. The pudding was hot and gooey with unarguably good vanilla ice cream, but it lacked that rich depth of cocoa that one desires from a chocolate dessert.

This being said, the service was faultless and Artisan did demonstrate everything their menu maintains to be. However, with the dim lighting not bright enough to capture the food *sob* and clubby music at a similar volume to the venue its designed for, I get the feeling that Artisan's philosophy is not all about the food. As the bitter-from-the-bill couple next to us aptly remarked, "you're paying for the ambience".

Artisan strikes me as the place you should go to with people that you don't know very well: the volume ensures there'll be no awkward silences, and the elaborate cocktail menu is a great conversation starter in more ways than one.

People want to show off that they've been there, take an insta and tag it. There's even a 'bitchin' lounge' otherwise known as photo opportunity, as well as a booth to print snaps of you and your mates looking all pretty. Personal comments aside, the restaurant was buzzing and every table booked, people were enjoying themselves - Artisan is doing it just right for their demographic and I'm not recommending they change. 

Artisan 
Avenue North,
18-22 Bridge Street, 
Manchester
http://www.artisan.uk.com/

Umami: The Fifth Taste

To finally incorporate a little of my degree - the Linguistics part - into this blog, I'll give you the etymology of the Japanese loanword that takes both the title of this post and the name of the restaurant to follow. 'Umami', pronounced /uːˈmaːmi/ (bonus phonology revision) translates as a 'pleasant savoury taste'. Now included with the four classic taste dimensions: sweet; salty; bitter and sour, it can be recognized largely in Japanese cuisine often found in the additive known as MSG. This flavour is associated with a salty, savoury taste which is why its inclusion in the basic list was in dispute. However, the distinction from the 'salty' category can be made due to the way that Umami can be created through combinations of savoury foods put together. Think Remi with his cheese and strawberry in Ratatouille.

The climax

Umami means adding the intense flavour that you need in order to enjoy your meal to the full extent. Parmesan on spaghetti Bolognese. The little bit of burnt on your roast potatoes. Mustard on ham. Fish and chips with tartar sauce. Soy sauce on sushi?

Umami! You've got it!

It's also the name of a lovely underground noodle bar on Oxford Road (the Manchester version). Having visited on five occasions without a single disappointment, I thought a review of my fifth taste was in order.

On descending the restaurant's steps I first expected to be greeted with a neon-lit counter, hectic atmosphere and claustrophobic but versatile seating - a sort of cross between Archie's Milkshakes and Yo!Sushi. This presumption was only due to a glance at the offer of a £5.95 lunch deal and the coloured sign modestly pointing to 'noodle bar'. What in fact lives at the bottom of those stairs is a sophisticated and authentic Japanese restaurant that is a great meeting place for lunch or dinner, student or superior.

Shiny rectangular wooden tables stand at perfect elbow-resting height, with matching benches and similarly sized Japanese artwork adorning the right wall. Another wall gives home to the half-open kitchen with a tall bar for freshly made orders to wait. Those orders don't wait long as staff are attentive and efficient, in fitting with the place's clean and functional look. Despite the sleek design, the restaurant still holds just the right amount of character, being underground and spacious without feeling confined or empty.

The food itself is similarly simple without being boring. Mostly centred around noodles in various sizes with differing broths and flavourings, the menu also offers fried rice dishes and an appetizing selection of small plates or starters.

Vegetable salad

Gyoza dumplings

From the vast amount that I have tried, I would particularly recommend the crispy salt & pepper tofu - perfect for first time tofu-triers, or those who've had bad experiences with the spongy stuff tasting like well, sponge. The king prawn gyoza dumplings are equally satisfying and when dipped in the sweet sauce really create that UMAMI flavour (how fun learning can be!)

Char siu ramen

Monk's broth

The udon and ramen soups are honestly much of a muchness for me, which doesn't mean to say they are not good. The combination of noodle and broth makes a refreshing lunch and a spicy one is perfect for a cold winter day. Offerings on the lunch menu are a careful selection of the best sellers that the chefs are readily prepared to make in a short time,  it seems  encouraged during this time as a means of practicality for the staff. This means that you're not getting a pared down version of something from the full list, so it's a win-win situation.

Vegetable tempura

The speed of service here means I'll normally go for lunch so I can spend more time doing nothing quickly get back to the library. However, on occasions where I've dined in the evening it has also been a lovely choice, always positively commented upon by the friends I have taken. Although one night we gave in to the temptation of Japanese beer Asahi, a regret after examining the receipt to find it was £3.60 a bottle. I suppose that's just how these restaurants make their money, but as a student it's unlikely that I'd opt to have a drink there again.

Noodle party

To conclude, I'd describe Umami as an up-market and less commercial Wagamamas that guarantees a fulfilling meal. It won't blow your tastebuds, but it'll pleasure them.

Umami
Japanese Sushi Noodle Bar Restaurant
147/153 Oxford Road 
Manchester
M1 1EE
http://www.umami.cc/

Note: you may notice the mention of sushi in the address above, this is something I'm yet to try here but would love to hear any feedback from those who have!

How to make life worth getting up for.

Don't despair of the title, this is still a food blog. If you're like me, which I suppose most people are in this aspect of life, you hate the mornings. You really struggle to convince your brain that there is any reason worthwhile enough to remove yourself from the warmth and bliss of the duvet cave. A lecture? No. A meeting? Nope. An exam? Definitely not.

In the sleep-addled mind of the newly woken, it is near impossible to evaluate the importance of any oncoming activity.

Trying to comprehend a mobile version of yourself, outside of the house and fully involved in some kind of task seems absurd and ever-distant. But the thought of food, food that doesn't take long to prepare, food that is tasty and exciting - that promise of instant gratification is the best way to get out of bed. Thus why I value the importance of having a delicious breakfast.

Perfect porridge base:

Oats

Water

Milk

For one serving, I put 3 heaped tablespoons of porridge oats into a saucepan and cover with water about 2cm over where the porridge lies. I don't have a specific measurement for the liquid because I do it by eye every time and it depends on personal preference. I like mine creamy but I almost treat the porridge like a risotto - letting the oats absorb and adding more liquid as I go along.

It's normal to do everything slowly in the morning, which is why this porridge takes around 10-20 minutes to make. Obviously it is possible to make it faster simply by adding less liquid and keeping the heat on high with a watchful eye. But I like to take my time and ensure the texture is really soft and as one mouth perfectly requested: 'tasting as little like oats as possible'.

First, bring the mixture to the boil and add water or milk as necessary. I use skimmed and find that the texture is still perfectly creamy, despite what others may insist on. Once boiled, turn the heat right down and let the porridge cook, almost reducing it. It's ready to eat as soon as the liquid is absorbed, but if you have the time, it's preferable to heat the porridge on low for around 15 minutes - frequently adding more liquid to maintain the consistency. I tend to use about half and half water and milk.

The part worth getting up for - the add-ins:

Cocoa, dark chocolate and chopped walnuts

Banana, syrup and cinnamon

Mixed nuts and syrup

Seed, raisin and banana

These are just a few staples, but the combinations are endless. Another favourite of mine is to mash a whole banana, add after the boiling stage with a generous spoonful of peanut butter and melt. I love porridge because it's warming, filling, and a lot healthier than packaged breakfasts. Please share any unlikely combinations in the comments below!

Without a doubt the best curry I've ever made.

Completely stolen from BBC Good Food.

I normally gravitate away from home-cooked curry and towards the take-away variety, for the well known reason that it's just not the same. While creation in a saucepan from a spoonful of paste, chopped vegetables and diced chicken is time-efficient, flavours are generally disappointing. On noticing my purchase of a box of Taste the Difference chicken thighs & drumsticks (£1.19 from £4.75 in the reduced section), my housemate shared this recipe with me for which, due to our impressive spice rack, I only needed a few extra items. 

Action shot

 Marinade:

• 2 chicken thighs cut into two (or 4 and omit drumsticks)
• 2 chicken drumsticks
• 120g yoghurt
• 2 tbsp ginger and garlic paste
• 1½ tsp salt
• 1 lemon, juice only
• 3 tsp red chilli powder
• 1 tbsp ground cumin
• ½ tsp garam masala
• drizzle of oil

Oven 200ºC. Make cuts in the chicken pieces with a corrugated knife to help the marinade absorb. Mix the remaining ingredients in a bowl then pour over the chicken in a dish lined with foil, making sure each piece is coated. Chill in the fridge for 10 minutes. Roast the chicken for around 15 minutes, turning halfway to ensure even browning. The chicken does not need to be fully cooked as it will be added to the sauce later. Set aside and keep the juices. 

 

Sauce:

• 2 tins plum tomatoes
• 5cm/2in piece fresh root ginger, peeled, half crushed and half finely chopped
• 4 garlic cloves, peeled
• 4 green cardamom pods
• 1 bay leaf
• 1 tbsp red chilli powder
• 80g butter, diced
• 2 green chillies, slit lengthways (I used a smallish one and a large green birdseye)
• 3 tbsp coconut cream/single cream (optional)
• 1 tsp salt
• 2 tsp fenugreek
• ½ tsp garam masala
• salt and pepper
• 2 tbsp chopped fresh coriander, to garnish
• 
  

Place the tomatoes in a pan with 125ml/4fl oz water, the crushed ginger, garlic, cardamom and bay leaf. Simmer until just before the boil and blend with a hand blender in the pan. Add the chilli powder and simmer for 12-15 minutes. It should slowly begin to thicken. When the sauce turns glossy, add the chicken pieces and the cooking juices. Pour in a cup of water and simmer for about 3-5 minutes, or until the water is absorbed and the sauce returns to its original glossy consistency. Slowly whisk in the butter, a couple of pieces at a time, and simmer for 6-8 minutes, or until the chicken is cooked through and the sauce is beginning to acquire a glaze. Add the chopped ginger, green chillies and cream and simmer for a minute or two longer, taking care that the sauce doesn't split. Stir in the salt, fenugreek leaves and garam masala, then check the seasoning. 

Serve on a bed of basmati rice (100g per person) and garnish with fresh coriander. Excitedly run  around the kitchen exclaiming 'it looks like a REAL curry!'

• 
  

Hard work? There's just no knead.

Another post, another bread recipe. Inspired by a blog favourite of mine Budget Bytes, I prepared this unbelievably easy focaccia in time for a dinner party turned booze-up at fellow food enthusiast Hester's apartment. The guests were impressed.

I felt almost embarrassed to take compliments for something that was so simple to make, but not so embarrassed that I didn't glowingly reply 'it was nothing'. (It really was.)

Not out of place at a gourmet meal

Ingredients:

120g wholewheat bread flour

360g white bread flour

1/2 teaspoon instant yeast

1 1/2 teaspoons salt

480ml water

3 tablespoons olive oil (the better the quality, the better the bread)

Sprinkling of herbs - salt & rosemary is a classic combination, or basil and garlic

Method:

Add all of the dry ingredients to a large bowl and stir. Add the water and stir gently with a spoon until the mixture is combined and in a sticky ball. Cover loosely with a tea towel and let sit overnight/about 14 hours.

When you're around 2 hours before needing the dough to be ready, prepare a tin with oiled greaseproof paper or foil and and pour the dough onto the sheet. Stretch to the edges of the tin and let sit for another hour. Poke dimples in the dough and drizzle with extra olive oil, don't worry about adding too much. Sprinkle with extra herbs and salt. 

With the oven preheated to 200°C, place a sheet of foil over the mixture and bake for 20 minutes. Remove the foil and bake for a further 20 minutes, or until brown.

 Wait until cooled to slice or enjoy hot.

If you're worried about cooking times or leaving the dough for too long, you could always mix the dry ingredients before you go to bed and add the water when you get up in the morning. Minimum time and effort involved, and lovely risen dough for when you get home.

Prep time: Around 16 hours (the majority of which you will be sleeping for)

Hands-on time: 20 minutes

Oven time: 40 minutes


Extra step-by-step photos:

Every Tuesday

How have I only just discovered this foodie lunchtime haven? Every Tuesday from 10am-3pm, street food vendors of Manchester gather to provide the hungry student with mouthwatering delights that can’t be found in the campus canteen….Correct me if I’m wrong, but I doubt you’ve had a venison burger or peanut butter snickerdoodle brownie in Uni Place.

Photo: @lushbrownies

On the mention of the latter dessert, I don’t expect much more persuasion to visit is necessary. However, for the sake of ensuring your attendance, I’ll continue.

Is your muffin buttered?

Brownie points

Opposite George Kenyon Hall – behind Uni Place, you’ll find a campsite of delicious hot and cold food offerings. For hot days, there’s ice cream. For cold, there’s coffee and hot chocolate. The amount of pudding selection is difficult for the sweet-toothed, like me, as there are hot waffles, pancakes with syrup and ice cream, about 12 varieties of fudge brownie, and an array of freshly baked muffins. Due to my unplanned visit I did not have the funds to try everything I wanted to, and only purchased the salted caramel brownie, but may be back for the offer of 4 for £5 - a great idea for some early Christmas gifts for friends.

All of the independent vendors were friendly and eager to chat and offer tasters. The cheese stall in particular was great for providing samples and a genuine knowledge of each taste, I plan to return and stock up in time for a pre-Christmas cheese & wine evening. Relatives would also probably appreciate a rare cheese for Christmas, with types ranging from tangy manchego to deep, earthy Montgomery cheddar. A friend had introduced me to the blue sheep’s cheese which, after polishing off with any cheese-holding carb available, drew me to visit the market itself.

After starting course-backwards due an irresistible brownie, I moved on to the ‘northwest game’ stall for a hearty venison burger with extra chilli sauce. It was great to have a meat I wouldn’t usually buy, and at the reasonable price of £3.50. Other options were the regulars ‘pheasant nibbles’ and ‘game sausage’, which I intend on returning to try, as well as their special of wild duck in plum sauce. At less than a fiver for an innovative lunch you probably wouldn’t make at home, it would be a crime not to a least have a look.

As I turned up at almost 3pm, the majority of stalls were packing up so I didn’t see the market in its full glory. But I did observe the quesadilla van serving rabbit and chorizo amongst Mexican classics like chilli con carne. Delighted with my find, I’ll be back again next week.

Term time every Tuesday 10am-3pm.

Opposite George Kenyon Hall. (Behind Uni Place – keep going through the doors!)

Vendors:

@nuffinbutmuffns

@lushbrownies

@wrapscallion_co

P.S Apologies that this is a very niche Manchester-Student post, broader aimed bloggings to follow!