What I Cooked For Tea
Flapjacks
This [recipe] by model turned chef, Lorraine Pascale, is by far the best I have ever used to make the humble flapjack. By far one of the most complimented treats I make.
You may think that flapjacks are boring, think again - the lemon zest in this recipe adds a real zing and balances out the sweetness. Absolutely delicious and more-ish, you cannot just have one piece.
Tips
Definitely use a real lemon for this recipe, jif will NOT do
Grease the baking parchment before you add the mixture to bake - or like me, you’ll spend ages peeling the flapjack off
Thanks very much to the beautiful flapjack model, Jess McQuade, who can testify to the tastiness.

Flapjacks

This [recipe] by model turned chef, Lorraine Pascale, is by far the best I have ever used to make the humble flapjack. By far one of the most complimented treats I make.

You may think that flapjacks are boring, think again - the lemon zest in this recipe adds a real zing and balances out the sweetness. Absolutely delicious and more-ish, you cannot just have one piece.

Tips

  • Definitely use a real lemon for this recipe, jif will NOT do
  • Grease the baking parchment before you add the mixture to bake - or like me, you’ll spend ages peeling the flapjack off

Thanks very much to the beautiful flapjack model, Jess McQuade, who can testify to the tastiness.

Eggs Benedict
An absolute classic and delicious - this is on my to make list. I always order this if I see it on the menu and did so in Edinburgh.
A buttery English muffin topped with ham or bacon, two poached eggs and hollandaise sauce. 
[Recipe]

Eggs Benedict

An absolute classic and delicious - this is on my to make list. I always order this if I see it on the menu and did so in Edinburgh.

A buttery English muffin topped with ham or bacon, two poached eggs and hollandaise sauce. 

[Recipe]

Chicken Stir Fry

Very easy to make, quick and incredibly tasty - never underestimate the stir fry.

It’s also a great way of packing in lots of vegetables and leftovers from the fridge. I didn’t follow one but here is a [recipe] for simple sweet and sour chicken. 

Tips

  • Make sure the wok is very hot before you add the ingredients
  • Invest in some Chinese stir fry oil and fish sauce - both pack flavour and make the difference
  • Ginger may be a little expensive but taste wise it’s absolutely worth it

New York Baked Cheesecake

There is something very satisfying about a cheesecake, it ticks many boxes - sweet, filling and is relatively easy to make.

I like the texture of a baked cheesecake, firmer but still has a wobble and the base is crunchy. NYC cheesecake provides a perfect balance of sweet and savoury.

Here is the [recipe] I used and another version from Gordon Ramsey [recipe]  

Tips:

  • Definitely use Vanilla Extract, adds a lovely flavour
  • Do check the biscuit base is firm, I ended up with a slightly soggy bottom - not cool
  • Do leave the cheesecake cool in the oven, or you’ll end up with cracks on the surface

Pastrami in Katz Deli, NYC.

NYC is quite possibly my favourite place on the planet, I adore the buzz, architecture, shopping, people, landscapes and definitely the food.

If you visit then a stop off to Katz’s Deli on East Houston Street is a MUST - they serve pastrami sandwiches on rye bread, the Don of all sandwiches - it is absolutely delicious and may just blow your mind.

Loads of famous people have visited and it’s always packed to the rafters with New Yorkers, a very good sign.

Also it’s where Harry met Sally (see photo above)

About Katz’s

Katz’s Delicatessen, also known as simply Katz’s Deli, is a Jewish kosher style delicatessen on the Lower East Side of New York City, located at 205 E. Houston Street, on the south-west corner of Houston and Ludlow Streets, in Manhattan.

Since its founding in 1888, it has become popular among locals and tourists alike for its pastrami sandwiches and hot dogs, both of which are widely considered among New York’s best.

Each week, Katz’s serves 5,000 pounds of corned beef, 2,000 pounds of salami and 12,000 hot dogs.

Recipes

Man v Food visits Katz’s Deli

French Onion Soup with Gruyere Croutons

In my humble opinion, soup is very underrated - it’s a great light snack, warming, the ingredients can be extremely versatile, easy to make and you can cook lots of it and then just freeze it in batches. Yum.

I adore french cuisine, classic and non fussy but packed with flavour and if cooked correctly, delicious. This soup is an absolute classic and is tastes divine.

As usual I entrusted my favourite cooking website Good Food for the [recipe] and can promise you it’s absolutely easy to make and delicious. 

Tips:

  • Use concentrated beef stock and avoid the cube if you can, it gives the soup a real depth of flavour and I picked it up for a £1 in T****O - bargain
  • I cooked a loaf of bread using a packet mix (cheating, but I’m not perfect) it’s well worth doing, absolutely heavenly and you feel a real sense of achievement - also the smell is amazing :)
Salad Nicoise
With all the hot weather recently I haven’t felt like cooking and this French dish is perfect for a summers day, refreshing, easy and tasty.
As always I have adapted the recipe to my ingriedients and taste and definitely do the same. I would say the main components needed are: 
Salad
Tuna - tinned is great
Lettuce leaves
Tomatoes
Eggs
Jersey/Baby new potatoes
Green beans
Olives - optional
Vinaigrette/Dressing
Olive oil and vinegar - red/white or balsamic
Garlic
Salt and pepper
I added 2 teaspoons of English mustard to the vinaigrette to taste and it was lovely.
Bon apetite!

Salad Nicoise

With all the hot weather recently I haven’t felt like cooking and this French dish is perfect for a summers day, refreshing, easy and tasty.

As always I have adapted the recipe to my ingriedients and taste and definitely do the same. I would say the main components needed are: 

Salad

  • Tuna - tinned is great
  • Lettuce leaves
  • Tomatoes
  • Eggs
  • Jersey/Baby new potatoes
  • Green beans
  • Olives - optional
Vinaigrette/Dressing
  • Olive oil and vinegar - red/white or balsamic
  • Garlic
  • Salt and pepper

I added 2 teaspoons of English mustard to the vinaigrette to taste and it was lovely.

Bon apetite!

Salad Nicoise
With all the hot weather recently I haven’t felt like cooking and this French dish is perfect for a summers day, refreshing, easy and tasty.
As always I have adapted the recipe to my ingriedients and taste and definitely do the same. I would say the main components needed are: 
Salad
Tuna - tinned is great
Lettuce leaves
Tomatoes
Eggs
Jersey/Baby new potatoes
Green beans
Olives - optional
Vinaigrette/Dressing
Olive oil and vinegar - red/white or balsamic
Garlic
Salt and pepper
I added 2 teaspoons of English mustard to the vinaigrette to taste and it was lovely.
Bon apetite!

Salad Nicoise

With all the hot weather recently I haven’t felt like cooking and this French dish is perfect for a summers day, refreshing, easy and tasty.

As always I have adapted the recipe to my ingriedients and taste and definitely do the same. I would say the main components needed are: 

Salad

  • Tuna - tinned is great
  • Lettuce leaves
  • Tomatoes
  • Eggs
  • Jersey/Baby new potatoes
  • Green beans
  • Olives - optional
Vinaigrette/Dressing
  • Olive oil and vinegar - red/white or balsamic
  • Garlic
  • Salt and pepper

I added 2 teaspoons of English mustard to the vinaigrette to taste and it was lovely.

Bon apetite!

Homemade Twix Bars
Definitely on my cooking wish list [recipe]

Homemade Twix Bars

Definitely on my cooking wish list [recipe]