Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Book reviews / Aubergine dengaku with miso and mozzarella from “Nikkei Cuisine”

Aubergine dengaku with miso and mozzarella from “Nikkei Cuisine”

by Jeanne Horak on April 16, 2016 29 Comments in Book reviews, Gluten-free, Vegetable side dishes, Vegetarian

Miso-Aubergine- TItle © J Horak-Druiff 2016

London is probably one of the easiest cities in the world in which to be an expat. I can guarantee you that if you do a snap survey on any given Tube carriage, well over half the people on it will have been born outside London – and many outside the UK.  It’s hard to imagine a city that can currently rival it as a melting pot of cultures, languages and (most importantly!) cuisines. In my hometown in South Africa, I do believe that there was nowhere serving sushi until the early 2000s and things like pho and ramen bars have still not arrived there in any meaningful way.  So you can imagine how my mind was blown when I arrived in London and started sampling all the delights that the world has to offer, in one city.  I dabbled in dim sum; frolicked in pho; delighted in dosas; and succumbed to ceviche. And then, all those years ago, I paid a visit to Nobu and discovered food for which I had no name.  It defied any sort of national classification, yet it made my palate sing with surprise and delight.  I had no idea then (along with the rest of London) that I was experiencing my first taste of Nikkei cuisine.

When people first hear about Nikkei cuisine, it is all too easily dismissed as just another fusion food fad: I know this was my reaction the first time somebody mentioned the idea of Japanese-Peruvian or Japanese-Brazilian food to me. But this sort of oversimplification  does the cuisine’s rich cultural heritage a disservice. You see, this is no faddish mingling of two disparate cuisines purely for effect but rather a fascinating and authentic hybrid cuisine that developed over decades and out of necessity. Nikkei cuisine is most commonly described as the food cooked by  Japanese emigrants and their descendants in Peru, Brazil and Argentina from the late 19th century onwards, and the word Nikkei originally meant a Japanese person born outside Japan.  You may be surprised to learn that the largest Japanese population outside of Japan resides in Brazil, and over the years the Japanese diaspora there has adapted the recipes brought from home (or learnt from parents) to the techniques and ingredients locally available in South America.  The result is a cuisine that contains familiar elements of like sushi and tempura but is rich in unexpected and exotic combinations of flavor and texture, plus it is for the most part healthy. So it is hardly surprising that Nikkei is hot news these days in London, with a number of popular restaurants like Chotto Matte, SushiSamba, Ceviche and UNI serving food that is heavily influenced by Nikkei cuisine.

 

Miso-AUbergine-Ingredients

 

There are few better ways to experience authentic Nikkei than a visit to my friend Luiz Hara’s London Foodie Supperclub events. Luiz himself is of Japanese-Italian heritage and grew up in Sao Paolo, Brazil, immersed in Nikkei culture and cuisine from a young age. I can think of few better people to introduce you to this food and so I was thrilled to hear that he has published a cookbook on the subject, Nikkei Cuisine – the first Nikkei cookbook published outside Japan or South America. It’s a substantial tome at 256 pages and with over 100 recipes, almost all illustrated with beautiful full-colour full-page photographs illustrating Luiz’s gorgeous plating. I love that Luiz has included a section at the beginning about the history of Japanese people in South America and the story of how Nikkei cuisine developed. There are separate mini-sections dealing with some of the cuisine’s foundation techniques including how to make dashi stock; perfect tempura technique; and sauces/dressing. The recipes run the full gamut from sushi and tempura to ceviches and tiraditos with some mouth-watering dishes that defy classification like boneless short rib sliders with kimchi mayo; or Oreo and matcha cheesecake. There are also some dishes that regulars at Luiz’s supperclub might recognize such as tuna tataki with truffle ponzu; or salmon and passion fruit tiradito. Although the finished dishes look and taste appropriately cheffy, Luiz breaks them down into manageable steps that most home chefs would be comfortable trying. The only thing I would say is that the recipes in this book are generally not the type of dishes that you can decide to make at short notice with store-cupboard ingredients that you have on hand (unless your store cupboards are a lot more adventurous than mine). Many items like ponzu, yuzu, shimeji mushrooms and the like will require some advance planning and shopping (or a very handily located local Oriental supermarket!). But for the uninitiated, Luiz has helpfully included an index explaining some of the more obscure ingredients as well as a list of suppliers, mostly London-based. If you are looking for something a little different to add to your cookbook shelf that will broaden your culinary horizons a bit, this is the book for you.  Nikkei Cuisine is now available via Amazon and good retailers (RRP £19.99).

 

Nikkei-Cuisine

 

So what does one cook when presented with such an amazing range of choices? After paging repeatedly through the book and lusting after almost every recipe, I decided to start with something fairly simple which I have had at one of Luiz’s supperclubs: aubergines with dengaku miso and mozzarella. Miso-glazed aubergine recipes are fairly ubiquitous on the Web – but I was intrigued by the addition of mild mozzarella cheese and I knew I’d loved it when I had it at the supperclub.  It’s also one of the fe recipes in the book that required no grocery shopping for me as I always have sesame seeds, oil, miso paste and mirin on hand.  The mozzarella is not the artisan kind – it is the ready-grated stuff that I’d usually walk right past in the supermarket – it’s needed for its meltiness and lack of powerful flavour in this recipe so don’t be tempted to go too upmarket! A couple of things to note: my sous chef (!) cut the stems off the aubergines before I could stop them. but do try to leave them on as they help the aubergine to keep its shape when cooked. Also, do’t score the flesh too deeply – just under a centimetre is deep enough to help the flesh cook and the miso to penetrate. Lastly, I found the dengaku miso a little to sweet for my taste so I have halved the sugar content and I used one rather than 2 tablespoons of water because my miso was more the consistency of soy sauce than a spreadable paste. The finished dish is a cheesy, umami feast – and it’s gluten-free, vegetarian and (cheese aside!) relatively healthy.  I can’t wait to explore this and this cuisine book further!

 

Miso-Aubergine-Final

 

If you love aubergines, check out these aubergine recipes from other bloggers:

  • My very easy garlicky roasted aubergine dip
  • David’s eggplant caviar 
  • Kellie’s eggplant bacon
  • Sam’s roasted aubergine wedges with hummus 
  • Sarah’s aubergine chocolate cake
  • Michelle’s brinjal bhaji
  • Meeta’s roasted aubergine salad with saffron yoghurt, pine nuts and pomegranate

 

4.5 from 8 reviews
Aubergine with dengaku miso and mozzarella
 
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
This deceptively simple dish of miso-glazed aubergine topped with melted mozzarella and sesame seeds is packed with deep umami flavours - perfect for a side dish or light vegetarian main.
Author: Jeanne Horak-Druiff
Recipe type: Vegetable side
Cuisine: Nikkei
Serves: 2
Ingredients
  • 2 medium aubergines/eggplants/brinjals
  • 4 Tbs vegetable oil (I used rapeseed)
  • 4 Tbs sesame oil
  • 100g ready grated mozzarella
  • 1 tsp toasted sesame seeds to garnish
  • FOR THE DENGAKU MISO PASTE:
  • 4 Tbsp brown miso paste
  • 4 Tbsp mirin (Japanese sweet rice wine)
  • 1 Tbsp water
  • 1 Tbsp sugar
Instructions
  1. First, prepare the dengaku miso paste by mixing all the ingredients in a small saucepan and warming through until the sugar has dissolved. Stir well to combine and then set aside. The sauce can be made in advance and can keep for a couple of weeks in an airtight container in the fridge.
  2. Wash and dry the aubergines, then slice them exactly in half, lengthways, preferably without removing the stem as this helps to hold the cooked aubergine together. Use a sharp knife to score a diamond pattern in the cut flesh of the aubergines, about 1cm deep, but do not pierce the skin.
  3. Pre-heat the oven to 180C.
  4. Heat the oils in a large frying pan or skillet (with a lid) until smoking hot, then lower the temperature to medium and immediately place the halved aubergines in the pan, cut side down. Cover with the lid and fry for about 5 minutes. Turn the aubergines over using tongs or an egg-lifter and place them back in the pan skin side down. Cover with the lid and allow to fry for a further 10 minutes. The aubergine halves will by now be very soft so use the egg-lifter to transfer them carefully, skin-side down, to a roasting tray.
  5. Apply a thin layer of the dengaku miso paste to the cut side of the aubergine, using a knife or the back of a teaspoon. Cover each aubergine half in mozzarella cheese and place in the oven for 5 minutes to re-heat. After 5 minutes, turn up the grill to high and grill until the cheese is completely melted and browning at the edges.
  6. Carefully remove each aubergine half from the roasting dish using an egg lifter, plate and serve immediately, sprinkled with toasted sesame seeds.
Wordpress Recipe Plugin by EasyRecipe
3.5.3208

 

DISCLOSURE:  I received a complimentary copy of this book for review purposes but received no further remuneration to write this post.  I was not expected to write a positive review – all views are my own and I retain full editorial control.

Let’s keep in touch!
You can also find me tweeting at @cooksisterblog, snapping away on Instagram, or pinning like a pro on Pinterest.  To keep up with my latest posts, you can subscribe to my free e-mail alerts, like Cooksister on Facebook, or follow me on Bloglovin.

More deliciousness for you!

  • Roasted Brussels sprouts with sesame and gingerRoasted Brussels sprouts with sesame and ginger
  • Beef, broccoli and udon noodle stir fry from “The Japanese Larder” by Luiz HaraBeef, broccoli and udon noodle stir fry from “The Japanese Larder” by Luiz Hara
  • Melanzane alla ParmigianaMelanzane alla Parmigiana
  • Plum and peach flapjack crumble [GF]Plum and peach flapjack crumble [GF]

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« A risotto masterclass with the Costardi Brothers & Great Italian Chefs
Shepherd Market Wine House – a hidden treasure in Mayfair »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Meeta says

    April 16, 2016 at 11:05 am

    I think you made a great choice to feature this recipe. I love fusion food probably because that is the way I have been brought up. Although Japanese-Peruvian / Brazilian at first does sound far fetched I see the great potential. Just adore the rich flavors here! xo

    Reply
    • Jeanne says

      April 18, 2016 at 12:35 pm

      You would love this book Meeta – so many more recipes that you’d love and packed with colour and fresh flavours!

      Reply
  2. Rosa says

    April 17, 2016 at 10:09 am

    This book sounds really interesting! Will add it to my list of cookbooks to buy/check out.

    An eggplant recipe I’ll have to try as soon as possible.

    Cheers,

    Rosa

    Reply
    • Jeanne says

      April 18, 2016 at 12:34 pm

      Oh yes, I do hope you get hold of the book Rosa! It’s not only beautiful but full of interesting info and unique recipes 🙂

      Reply
  3. Herschelian says

    April 17, 2016 at 12:43 pm

    That is one of the most enticing recipes I’ve read for ages – and I have/can get all the ingredients here in Beijing -woo hoo!
    I have the Beijing Bookclub dinner at my place in 10 days time. We are a very international bunch – 3 Brits, 1 Sikh, 2 Chinese, 2 Canadians and 1 Saffer (me). Because of that we always have a vegetarian meal – the others are wonderful cooks, so I have to really work at finding something new and delicious, this recipe hits the spot!

    Thanks Jeanne, and thanks to Luiz Hara – I’ve put his book on my Amazon birthday wishlist!

    Reply
    • Jeanne says

      April 18, 2016 at 12:32 pm

      Oh what a perfect opportunity to give this dish a try! It’s also going to be my go to recipe for vegetarian main courses from now on 🙂 Lucky you – in Beijing I imagine all of the ingredients in this book should be a breeze! Hope you get the book for your birthday 🙂

      Reply
  4. Colleen says

    April 18, 2016 at 7:29 am

    This sounds like a wonderfully interesting book and I have not had the privilege to partake of Nikkei food before! The cheese is healthy…..all the way! I absolutely love the look and sound of this recipe and will definitely give it a go…will adapt it very easily to my lifestyle. But other than that this dish looks like it has my name all over it. I could dive in and lick that plate. Stunningly written and informative post as ever. It has been such a long time since I visited. Just had to make time for this one today while my cakes are baking and my soup is souping 😉 Hugs to you Jeanne xx

    Reply
    • Jeanne says

      April 18, 2016 at 12:31 pm

      Hah yes – I suspect it may take some time before Nikkei goes mainstream in South AFrica… 😉 Although Nobu at the O&O is a pretty good introduction! Hope you get to try a Banting version as it is a quick but very satisfying dish 🙂

      Reply
      • Colleen says

        April 18, 2016 at 1:50 pm

        Ah yes, have been privileged enough to have eaten at Nobu a couple of times in the past….must try it again 😉 I will definitely be making this! xx

        Reply
  5. [email protected] says

    April 18, 2016 at 9:54 am

    Lordy lordy this looks good, Jeanne. I have had an excellent meal at Chotto Matte (I know it gets mixed reviews but we loved it and the service) and I left wanting more, despite being very full. It seems to marry the best of both traditions. Thanks for this interesting recipe, although my own nasu dengaku is looking quite dull in comparison!

    Reply
    • Jeanne says

      April 18, 2016 at 12:29 pm

      Thank you!! I have yet to go to Chotto Matte and I know what you mean – it does have mixed reviews, but having met the chef Jordan Sclare and tried his food at Bouillabaisse, I am sure I would love it 🙂

      Reply
  6. [email protected] says

    April 18, 2016 at 10:04 am

    Sounds wonderfully simple and delicious Jeanne.
    A must make for aubergine/eggplant lovers like me ;))

    Reply
    • Jeanne says

      April 18, 2016 at 12:28 pm

      It really did not take much time and the results were really delicious! I am already thinking of variations… like a “pizza aubergine” 🙂

      Reply
  7. Birgitta Laigar says

    April 18, 2016 at 10:30 am

    I really like baked eggplant. At my job the chef makes one with ricotta cheese and caramelized onions which is really good!

    Reply
    • Jeanne says

      April 18, 2016 at 12:27 pm

      Oh I am loving the idea of ricotta and caramelised onions! I also loved the idea of steam-frying the aubergines and then finishing them off in the oven – definitely going to experiment with other toppings!

      Reply
  8. Becca @ Amuse Your Bouche says

    April 18, 2016 at 11:19 am

    Oh my gosh. This looks unbelievable – I can never resist a golden cheesy crust! I would never have thought of using miso for something like this.

    Reply
    • Jeanne says

      April 18, 2016 at 12:26 pm

      I know, right?? The first time I ate it at Luiz’s house was a revelation! And I agree…. mmmmmmm, cheeeese! 😉

      Reply
  9. Katie Bryson says

    April 18, 2016 at 12:14 pm

    Wow how exciting to read about this cuisine… and this recipe looks and sounds fantastic! I must try and get hold of this book.

    Reply
    • Jeanne says

      April 18, 2016 at 12:26 pm

      It was a revelation to me – such amazing flavour combinations! I’d definitely recommend the book – the recipes are all manageable but with v impressive results 🙂

      Reply
  10. Hannah Jade says

    April 18, 2016 at 1:03 pm

    The cheese to everything else ratio in this is perfect!

    Reply
  11. Kate @ VeggieDesserts says

    April 18, 2016 at 3:10 pm

    I really miss the international supermarkets and restaurants in London. This aubergine sounds wonderful with miso and lovely flavours, and the sesame seeds sound perfect on top. Yum!

    Reply
  12. [email protected] of cinnamon says

    April 19, 2016 at 11:02 am

    This cheesy Aubergine looks delicious Jeanne, great as a vegetarian option. Thanks for sharing. I am excited to be on the SA Food Bloggers Group.

    Reply
  13. Tandy | Lavender and Lime says

    April 19, 2016 at 11:05 am

    Can you imagine my transition from Johannesburg to Gordons Bay where nothing I considered a normal ingredient could be found! Just read your comment request: *sends cheese*

    Reply
  14. Spanish HomeMade PAELLA says

    April 19, 2016 at 4:54 pm

    Love this dish! And love that you use sticks! We have event thought of using them sometimes for one of our paella catering parties.. hehe

    Thanks a lot! I’ll try it your way!

    Reply
  15. Aneeqah says

    April 21, 2016 at 11:38 am

    I adore aubergines. I need to add this to my recipe book wishlist. This dish looks absolutely amazing.

    Reply
  16. Sam Taylor says

    April 22, 2016 at 12:00 pm

    I love aubergines but I am pretty much the only one around here, so never really buy them. This recipe is a great temptation, also I think because I love new cook books and making recipes the names of which I cannot pronounce.

    Reply
  17. Sarah, Maison Cupcake says

    April 29, 2016 at 10:27 am

    I badly want to try this – looks and sounds amazing! Fabulous to see the lovely Luiz doing so well 🙂

    Reply
  18. Teresa says

    May 11, 2016 at 1:25 pm

    This looks so delicious! I rarely buy aubergines as my husband is not a fan, but even he might be tempted by this recipe.

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes
  • Cauliflower steak Welsh rarebit

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Nigella's Bakewell slices & the Big Bakewell Taste-off
Gem squash 101: how to find them, how to grow them, how to eat them!
My big, fat South African potato bake
Jan Ellis pudding - a classic South African dessert

Featured on

Also available on

🌷🌷🌷 It’s tulip season in London! Every 🌷🌷🌷 It’s tulip season in London!

Everywhere you look, these long-legged floral supermodels are adding a splash of colour to parks and gardens and I just can’t get enough of them! It’s easy to see how they inspired a collective buying frenzy in 17th Century Holland, called “tulip fever”, but today there are less dramatic ways to enjoy them. Here are a couple of suggestions of where to see them at their best:

🌷 The ultimate tulipalooza is the annual opening of Keukenhof gardens outside Amsterdam where 7 million (!) bulbs burst into life each Spring. This year the gardens are open 24 March-15 May (click on the link in my bio for FAQs and my top tips for visitors)

🌷In London, Kew Gardens always has spectacular displays of tulips; but you can also see excellent and free tulips in most of the Royal Parks such as Regents Park. 

🌷The Hampton Court Palace tulip festival is on until 2 May and the Hever  Castle’s Tulip Celebrations until 24 April - both within easy reach of London.

🌷The Morges Fete de la Tulipe in Switzerland takes place every year against the spectacular backdrop of Lake Geneva - it is on until 8 May this year.

I spotted these spectacular red frilly parrot tulips beside St Paul’s Cathedral yesterday 🌹 Where is the best display of tulips that you have ever seen?
MASALCHI BY ATUL KOCHHAR - pan-Indian street food MASALCHI BY ATUL KOCHHAR - pan-Indian street food restaurant in Wembley

Remember to save this post so you can find it later! 🔖

[Invited] If you thought Brick Lane and chicken tikka masala or madras were all there is to know about the food of the Indian subcontinent, think again! In the shadow of the Wembley arch,  @chefatulkochhar has opened his first casual dining restaurant,  showcasing the rustic, spicy, diverse street foods of India. 

Highlights when I visited included:
1. Carrot halwa
2. Papdi chaat
3. Chicken 65
4. Tandoori broccoli
5. Smoky aubergine chokha
6. A snap of all our mains - you can read all about these and more in the full review on my blog - click the link in my bio or go to:
 https://www.cooksister.com/2022/04/masalchi-atul-kochhar-indian-wembley.html

What is your favourite dish from the Indian subcontinent? Let me know in the comments 🌶🌶🌶
🍒🌸 It’s cherry blossom season! 🍒🌸 T 🍒🌸 It’s cherry blossom season! 🍒🌸

There is no season in London that I love more than cherry blossom season! From March through to April, trees in various parks and gardens in London put on an amazing display of delicate pink and white blossoms - and everything in the city seems a little more magical. This particular tree near St Pauls must be among London’s most photographed, and it’s not hard to see why 💕

Did you know that...

🌸cherry blossoms are Japan’s national flower and are known as Sakura 

🌸In 1910, Japan sent the USA some cherry trees as a goodwill gesture… and the Dept of Agriculture inspectors nearly caused an international incident by burning them as they were carrying insects and diseases! But in 1915 Japan sent more cherry trees that survived the inspectors, and these marked the start of cherry trees in the USA.

🌸 Peak blossom season is usually only two to three weeks in March/April but is hard to predict as the weather and the subspecies of tree influence the timing.

🌸The cherry blossom capital of the  world is Macon, Georgia with 300,000 - 350,000 Yoshino cherry blossom trees.

🌸 There are over 200 different varieties of cherry blossom and some are purely ornamental (meaning they produce no cherries)

Where is your favourite place to see cherry blossoms in London or around the world? Let me know in the comments and happy blossom hunting! 🌸🍒🌸

#pinkpinkpink
Dyed Gwyl Dewi Hapus - that's Happy St David's Day Dyed Gwyl Dewi Hapus - that's Happy St David's Day to those of you who don't speak Welsh! 

1 March is the Welsh national day  and what better way to celebrate than surrounded by daffodils -  the Welsh national flower!

Did you know that:
🏴󠁧󠁢󠁷󠁬󠁳󠁿 The English name "Wales" comes from the Anglo-Saxon word meaning "foreigner" - but the country's Welsh name "Cymru" means "friends" in Welsh.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The  Welsh language Cymraeg is the oldest language in Britain, at about 4,000 years old!

🏴󠁧󠁢󠁷󠁬󠁳󠁿 There are more castles per square mile in Wales than any other European country.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 Mount Everest is named after George Everest, the Welsh surveyor who first mapped the peak on western maps.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The beautiful Menai bridge (spanning the Menai Strait between the Isle of Anglesey and mainland Wales) was the first suspension bridge in the world.

Have you ever visited Wales? What did you like most about it?
*NEW RECIPE* Barbecued salmon with blood oranges, *NEW RECIPE* Barbecued salmon with blood oranges, capers and dill. Pretty in pink 💕

[AD] Blood oranges are a small obsession of mine - from blood orange posset to blood orange and halloumi salad to blood orange & Cointreau upside down cake, I am always looking for new ways to make the most of their short season. Barbecuing them with salmon, capers and dill is a perfect match in terms of flavour as well as colour (or you can oven bake the salmon if it's not barbecue weather where you are!)

When @grahambeckuk asked me to suggest some recipes to match their wonderful Graham Beck Brut Rosé NV sparkling wine from South Africa, this was a pairing made in heaven, and wonderfully colour co-ordinated with their silver-pink bubbly. Get the full recipe and find out more about Graham Beck's sparkling wines, made using the same methods as Champagne, on my blog - link in my bio above. 

What do you like to do with blood oranges? I'd love to hear in the comments!
💘"Love yourself first and everything falls into 💘"Love yourself first and everything falls into line. You really have to love yourself to get anything done in this world." - Lucille Ball

Whether you are celebrating with a partner, with friends, or by yourself today, I hope most of all that you love yourself, love your body, love your strengths, love your weaknesses, and love who you are (or are becoming). Because... you're worth it!

Are you doing anything celebratory today? Let me know in the comments 💘💘💘

(The beautiful street art is London Hearts by @akajimmyc)
📸: @girl_travelsworld
Would you believe me if I told you this is NOT a p Would you believe me if I told you this is NOT a picture of a Moorish palace, a castle or a cathedral? And that you can get to it from central London in under an hour?

This is Crossness Pumping Station @crossnesset , a Grade I listed heritage site and one of London's last remaining magnificent Victorian sewage (!) pumping stations in Abbey Wood near Rainham. 

Did you know that...

💩 You can visit the building on monthly open days - the next one is Sun 20 Feb. Book at www.crossness.org.uk

💩  It was only in 1856, after 3 major cholera outbreaks in 30 years and the Big Stink when the stench of London's sewage finally reached Parliament, that construction of an intercepting sewer system for the city was approved.  The system (parts of which are still in use today) was designed by Sir Joseph Bazalgette, Chief Engineer of London's Board of Metropolitan Works at the time.

💩  At Crossness, all London's sewage from south of the river was was raised by 9-12 metres to large reservoirs so that gravity would cause it to flow further east and into the Thames estuary. (Yes, until the 1880s, raw sewage was simply pumped into the Thames!)

💩 The incoming liquid was raised by the four enormous steam driven pumps, built to Joseph Bazalgette's design. The pumps were named Victoria, Prince Consort, Albert Edward, and Alexandra. They are thought to be the largest remaining rotative beam engines in the world, with 52-ton flywheels and 47-ton beams. 

💩 The pumping station was decommissioned and abandoned in the 1950s but declared a listed building in 1970.  Although all 4 beam engines remain in place, they were so damaged that today (thanks to the efforts of the Crossness Engines Trust) only Prince Consort has been restored to working condition and can be seen in action on open days.

💩 The exuberant and colourful wrought ironwork inside is the amazing work of architect Charles Henry Driver. My favourite detail is the fact that the pillars in the central atrium are topped with stylised figs and senna pods... two of nature's greatest natural laxatives 🤣
*NEW RECIPE* Roasted Brussels sprouts with feta ch *NEW RECIPE* Roasted Brussels sprouts with feta cheese, pomegranate and pine nuts

Ever noticed how you are affected by colours? 🌈

Maybe some colours make you agitated and some make you relaxed. Or maybe you find yourself inexplicably attracted to a particular colour (oh, hi teal and aqua!💙). On the basis that all colours have a wavelength, and that those outside the visible spectrum can affect us, it makes sense that the colours we see can affect our mood or even our physiology. Did you know for instance that exposure to red light can increase your blood pressure and heart rate? Are there any colours that you find yourself particularly attracted to or affected by?

The pretty colours of these roasted Brussels sprouts with feta cheese, pomegranate and pine nuts will be the first things that attract you to this dish - but it is the delicious combination of flavours and textures that will keep you coming back for more!

The recipe (and more about how colour affects us mentally and physically) is now live on my blog - click the live link in my profile and remember to like and bookmark this post to see more Cooksister in your Instagram feed ❤️
Perspective: a particular attitude towards or way Perspective: a particular attitude towards or way of regarding something.

Perspective is the one thing that the Covid-19 pandemic has given us plenty of. It has certainly made us re-evaluate what is truly important, and also what we did and didn't enjoy about our lives  before the pandemic and its associated lockdowns. It made me appreciate how much happiness my house, my job, my friends, my own company and my running bring to my life (and how fortunate I am to have all these things). But it also brought home how much I enjoy and miss travel, the theatre, and the luxury of reataurant visits at the drop of a hat. I don't think words can describe my joy at sipping the first coffee purchased from a coffee shop in summer 2020 as lockdown eased. It's the little things...

One of the things I have enjoyed and will not miss as the world creeps back to normality is the absence of crowds in what is usually a crowded city. On the occasions that I have been in central London since the start of the pandemic, streets have been blissfully empty and it has felt as if I were discovering my city anew. This glorious perspective (hah!) of St Paul's Cathedral normally requires a long wait while a queue of tourists and "influencers" ahead of you pose for photos - but on this glorious day last Spring it was almost deserted. I will miss that...

Is there anything you will miss as Covid-19 restrictions start to be lifted?
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2022 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2022 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT