world according to sam

Don't go around saying the world owes you a living. The world owes you nothing. It was here first. Mark Twain

Tag: recipe

Lemon ūüćč Sorbet – Sorbetti di Limone

img_6443I would love an ice cream maker but loathe kitchen worktops cluttered with electrical gadgetry so aside from my trusty Magimix (my mother had one of the first models that cost a then princely sum and lasted over 25 years and aside from replacing the plastic bowl still worked until it was discarded in a move to a new house) and of course my Vitamix ( the worlds most expensive blender that you can read about here) I have no room in my life for anything more (though I am VERY tempted to find out more about the Revolutionary Thermomix!)

So it is with the Magimix that I make my sorbet (the recipe is from their cookbook circa 1981). Sorbet is the perfect pudding for a dinner party especially if , like us, you are a fan of cheese and biscuits… Refreshing, not too filling or sweet … And without sounding too pretentious… ‘a palate cleanser’
So when I made my Limoncello a couple of weeks ago using the zest of the lemons, rather than wasting the rest of the lemons I juiced all six and made a sorbet for over the festive period.

TIP : this will last in the freezer unopened for a month or so but once you have opened and served from the container you should use within a week as ice crystals form. Also homemade sorbets tend to defrost more quickly that shop bought versions.


6-8 Lemons juiced (and zest of one lemon)

175g Sugar

300ml Water

2 Egg Whites

Dissolve the sugar in the water, bringing to a steady boil to create a syrup 

Once sugar syrup is ready, leave to cool a little and then add Lemon juice and zest

Stir thoroughly and then pour into a plastic container and freeze. 

TIP : use a large but shallow plastic container to speed up the freezing process

When frozen, remove from freezer Рbreak into pieces and place in Magimix (or other food processor) Рwhizz to a creamy texture.  In a large mixing bowl whisk the egg whites to stiff peaks and then fold in the lemon mixture, return to a plastic container and freeze until solid.


For a Christmassy variation you can make an Orange or Clementine version (it’s an orange version pre-final freeze that’s pictured above)




Red Cabbage Coleslaw Recipe

  • Screen Shot 2015-04-09 at 09.09.55300g red cabbage – Finely shredded
  • 1 large carrot, coarsely grated
  • 1 red-skinned apple, coarsely grated
  • onions, thinly sliced
  • 2 tbsp mayonnaise
  • 1 tbsp wine vinegar (you can adjust this depending on how much you like vinegar – me? I love it!!)
  • 1 tbsp extra-virgin olive oil
  • Salt & Pepper to taste

Add all the vegetable ingredients to a large bowl (to allow for turning and coating in the mayo/vinegar dressing)

In a separate bowl or jug add all your ‘wet’ ingredients – mayo, wine vinegar and olive oil and stir in¬†thoroughly, add salt & pepper to taste and then mix through the shredded vegetables¬†until everything is coated with the dressing

This is my favourite ‘side’ for homemade burgers or panko crumbed chicken

For a healthier version you can use greek yoghurt instead of mayonnaise – you can also change the flavour by adding fennel, radish or mooli – a good coleslaw is all about the crispy textures and natural heat from raw vegetables


Chinese Pork Rice with Cucumber Ribbon Salad

FullSizeRenderI picked up this recipe when I signed up for a Gousto food box last Summer at Feast Food Festival¬†¬†… The Gousto introductory offer was a great deal and is a great service for foodies who lack time to plan their menus for the week ahead. You order three meals a week, quality ingredients and recipes cards to make your¬†chosen meals are then courier delivered to your home once a week in a chilled box. ¬†Gousto use high animal welfare meats and organic vegetables. The exact measured ingredients for each recipe are included with all the fiddly little extras that if you were¬†making from scratch at home can add a kings’ ransom of value to your shopping basket¬†and never ever see the light of day again – so where necessary a teaspoon of mustard, a sprinkle of ras-al-hanout, a splash of rice wine vinegar, a dribble of honey etc are all part of your dish along with a handy wipeable recipe card. ¬†Prices start at ¬£4 per meal/per head, this is the perfect service for those short on time or inspiration to cook during the week!¬†…. But frankly as I now only work part-time I have absolutely no excuse not to measure out my own teaspoon of mustard or splash of vinegar and¬†I am also truly trying to advocate the #shoplocal ethos, supporting local shops, particularly independents.

The Gousto recipes are simple, take minimal preparation and time to cook, usually no more than 30 minutes ¬†… as with most recipes I find I have gone on to tweak this recipe a little, to my own taste.


600g Pork Mince

300g Basmati Rice

A tbsp of oil – I like Rapeseed for any recipes where I am frying due to its higher burning point than olive oil – and half the saturated fat!

A sprinkle of Chinese Five Spice (according to taste – the original recipe called for 2 tbsp of this stuff – fine if you want to feel like you have sucked on a star Anise for a week but not for me!!)

A generous chunk of ginger ( i L-O-V-E ginger, so  I use lots of it), peeled and crushed/grated/chopped depending on how you like the texture

2 or 3 cloves of garlic – crushed

A fresh red or green chilli (according to taste again) – chopped finely

2 tbsp Runny Honey

200ml of water

A good glug of Dark Soy Sauce

2 spring Onions – chopped

Salt & Pepper to taste

Bunch of Coriander – stems removed and leaves chopped

For the Cucumber Ribbon Salad

1 cucumber

4 tbsp rice/wine vinegar

Salt to taste


Start by rinsing Basmati rice thoroughly (until the water runs clear), this removes the excess starch and assures you of light and fluffy rice not rice pudding.  Place the rice in a saucepan with 750ml salted water and bring to the boil.  Once boiling turn down the heat, place a lid on the pan and simmer for 15-20 minutes.  Check that the rice is not sticking to the bottom, when all the liquid has gone  switch off heat and allow to continue to steam through.

To make your ribbon salad, using a potato peeler ( I like the chunky handled Good Grips Y Peeler) slice ribbons from the cucumber into a bowl, stop when you get to the seeded centre, turn the cucumber onto its side and start again down the other side of the cucumber until you are left with just the seeded centre, dice this and put aside.

Add the rice vinegar (white wine vinegar is fine if you don’t have rice vinegar) to the cucumber ribbons and leave to marinate.

In the meantime start to brown your pork in a little rapeseed oil, breaking it down gently with a fork so there are no clumps of mince.  Once browned add the chilli (as much or little as you would like), garlic and ginger.  When cooked through add the honey, soy sauce, sprinkle of Chinese five spice, salt and pepper to taste and the water, your mince will now take on a rich brown colour.

Cook for a few more minutes and then stir the pork mixture through your steaming basmati rice (before you do this, do make sure all the water has evaporated and gently fork through to ensure rice is light and fluffy). To finish add the diced cucumber flesh, chopped spring onion and a generous handful of coriander leaves (coriander haters can leave this out but it is one of my favourite herbs and adds a true asian flavour)

Serve with the cucumber ribbon salad on the side




Marinated Olives Recipe

Olives are an expensive addition to your drinks party when catering for lots of people. ¬† This recipe is¬†so simple and delicious and no-one would know that you haven’t picked up your olives from the deli …. . ¬†I buy the large jars (907g) of Crespo Pitted Green Olives in brine … dull, but good quality Manzanilla olives nevertheless. If you are serving at a drinks party it also helps that people aren’t left clutching stones!

Drain the brine, place the olives in a large mixing bowl and add a crushed garlic clove, either some finely sliced fresh red chilli or a sprinkle of red chilli flakes.  Zest and juice a lemon, a good shake of Garlic Black Pepper and a slug of good quality olive oil should all be added to the bowl.  Coat the olives in the garlic/pepper/lemon chilli mixture and then return to a Kilner jar Рthe key ingredient that makes a real difference to flavour is the lemon zest, this really infuses the olives with an intense citrus flavour Рcombined with garlic and chilli Рthey are also a nice gift to take when visiting friends over the holiday period.  Food gifts are always well received over Christmas and thee can be stored for up to a week in the fridge.

If you want to add a little variety add in some Queen Olives, Kalamata and tiny Picholine olives to add colour and texture.

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