Hello! Bonjour! Willkommen!

June 9, 2011

SHIT IN A GLASS

Amuse Bouche and Verrine – to things you dont see that much of here on the menu but common in France. As common as horrible graphic design in French cook books. Where as we have to put up with  Jamie Olivers mug doing drooly smug grins all over the shop.

Anyway I am having a dinner party next week and without trekking to fucking nowheresville, where can I get yellow beetroot from. Please keep in mind I live in N19 and am allergic to pikey East London. Oh yeah sorry, as if they would have anything like that there.

Here is a good idea for you – macerate [soak in something] nectarines in amaretto. BOOYAH. Best dessert ever.

Oh and if you have a good cocktail idea, please let me know.

And any really fancy recipes that HAPPEN to be vegan. Like Olia’s potatoes with capers.

May 7, 2011

THE ORIGINAL BOOYAH CHEF

I was in Soho today to get a massage in an attempt to get my headache removed. Walking down Charing Cross Road afterwards I popped into one of the second hand bookshops there and was lucky enough to find a copy of a booked that first belonged to Alison Harvey at Xmas in 1943 if the inscription is to be believed. There is a nice notice inside “THE TYPOGRAPHY AND BINDING OF THIS BOOK CONFORM TO THE AUTHORIZED ECONOMY STANDARD”. With a Z. Like Liza with a Z and not Lisa with an S. How strange for a British Wartime Book. Anyway, the book is John Fothergill’s COOKERY BOOK with pages in it dedicated to ENTREES: broad beans, au gratin, cauliflower, cheese rice. EGG SAUCES: asparagus, anchovy, beetroot, cheese, haddock, kipper…

BUTTERED EGGS

Done hard with graetd onions and chopped fine.

EGG RAIN

The egg is whill whisked in a cup with some milk, pepper adn salt, and whipped into the soup when it is boiling. Continue to boil for a minute.

This book is both amazing and hilarious.

John Fothergill was a well-known author and innkeeper. If he liked you he would go to great lengths to make you welcome; if he thought you were unworthy of his hospitality, he wasted no time in making that clear.

My new hero.

July 26, 2010

FEEL THE FORCE

June 24, 2010

WHAT CAN I SAY?

On the way to work I bumped into Jess who told me excitedly from over the road “Go and look in the fridge!”

When I got there, I did. First I read the card which was from a guy at the IT company we use at work with the nicest things after a shit week at work. Then I looked deeper into the fridge and actually saw what had been sent! The most hilarious and amazing thing ever. All the fruit skewered into a head of lettuce! What is it with me and fruit? The most romantic present I ever got from a guy actually was an orange. He wasn’t rich and he just pulled it from his fruit basket on the way over. I kept the orange for a long time. [Tossed it as soon as I tossed him.] Anyway  I pulled the fruit bouquet out and put it on the side for everyone to see.

Then I snuck off into the bosses office, sat on the floor and howled.

After I had a massive meeting about the direction of the business with accountants. I felt good.

And now I am going to get ready for France.

Au revoir!

June 22, 2010

HOW WE ROLL IN N19

In N19 we be strictly banging. As I like to tell myself.

Truth be told after the most stupid stupid stupid horrible embarrassing thing ever happening on Monday I spent the day in the office like a damp squib and came home and cried on the sofa like a teenager feeling very sorry for myself. As noted in the post below there are some parts about being a teenager that were really cool [my other favourite The Smiths song is Oscillating Wildly - is that what its called?] but crying on the sofa was not one of them. Particularly as I’m not all skinny, nubile and teeny any more. I mean I have the nipples for it but that is about it.

So apart from being thrilled with the Twi book I wished I had stayed at home and read quietly on Monday like I had planned: How do we roll round here to refocus our life on less stupid things? We go back to putting the B in Booyah, the R in Regulate and the A-I-N in Aint It Nice and get my ass over to Rennes to join The Brain 100% Party – Edition Rennaise.

I have been added as a last minute surprise so if you wanna come and party hook yourself up here!

I am certain that with the good vibes of the universe, everything is going to work out properly and I can go and wring out the sofa cushion. Especially as I have more important things to think about than weird mates, like WHAT AM I GOING TO WEAR?! [Suggestions on a postcard please but send it quick.]

BOOYAH!

June 19, 2010

MR GIFTHORSE

I won’t be looking him in the mouth, unless I am actually looking in his mouth because SERIOUSLY how many guys can you have a midnight conversation with about “which girl from Booty Luv do you want to be?” and then have them reply “well they change who is at the wheel so it doesn’t really matter.”?

The answer ladies and gentlemen is NOT MANY.

April 1, 2010

BERLIN HERE I COME


And so today, I gather my things and I am leaving for Berlin this Easter. O HAI LU, LIVIA, DANIEL, EMMA… HERE I COME!

Last night I gave another little talk at the Vauxhall Fashion Scout event where the dudes from VFS collect a series of business professionals together to impart “wisdom” and answer questions about young designers starting up their businesses or fresh graduates. I say “wisdom” because yours truly here talks about finance, making money, planning for the future and my favourite topic of all, collecting money. It reminds me a bit of Lektrolab days talking, telling jokes and making friends. But other than me, from Raggy Doll Opsa Daisy Finance Pty Ltd, other speakers last night were David Jones, luxury freelance design consultant [major dude!], Allan Scott, from New Planet Fashions, Anna Brett, MD of Image Studio Production [these two run sampling and production units - a place where you go to get your collections made as opposed to the factory Hobart came from], and Emma Crosby, sales manager for Vauxhall Fashion Scout’s London exhibition and Paris showroom [she was wearing some SERIOUS shoulders - executive realness Vogue House style - and somem incredible leather fingerless gloves but a bit weird shaking her hand. Maybe in sex club I would feel different?] God – I’m typing super fast and rambling cause I should be packing. Check the VFS website thefashionscout.com they will make better sense of it and they have a nice blog. And if you are a young designer, or someone who has been going for a little while and need to make sense of what you are doing, get in touch with them!

And quickly let me introduce OXLEY to you all. Serious contender for Mr Personality against Hobart and Bette. [Actually I think he'd win.] He is the cat of one of the girls from work. And he looks just as crazy and excited as me now that I am going on holiday. BOOYAH.

March 28, 2010

THE BOOYAH COOK: SPONGE

Wassup?!

Question: If I did a macaron making workshop who would want to come along?

For me on a Sunday, after reading the latest psychiatrist report about myself – so weird – am trialling another macaron recipe – this time in the hope of make triple the quantity I usually do. And pretty much BOOYAH I think I did it. Only the feet are kind of on the large side, some more developments to go.

Anyway you all know that I love cooking and in particular cakey patisserie kind of stuff. Let’s take a look at some of the previous achievements:

My version of the Australian Birthday Cake: sponge, strawberries, passion fruit cream. Oh and the cat serviettes my mum made when she was 20.

Plain sponge with cream cheese icing [so not sickly sweet] and gold leaf.

I’m not really into super extravagant decoration and like things to be quite simple. Of course, go to town with the sugar craft if you want. But even at the cake fairs for sugar craft, the judges still check the cake that is underneath is okay.

Today I am going to share with you my NO FAIL recipe for GENOISE SPONGE which will come out banging on the first go.

But here are the chef’s secrets:

1] Preheat the oven. Instant cake fail guaranteed if you don’t.

2] Line the bottom of the baking tin with a circle baking paper. Buttering and flouring a tin is okay, but doesn’t always mean the cake will come out. It also leaves a kind of weird surface. [You can see on the top of the cake that there was flour in this tin. Not a good look.]

3] Get all the ingredients measured out & prepared before you start. This recipe calls for keeping as much air in it as possible so if you are pissing about with measuring flour or melting butter it won’t give the eggs time to deflate.

EQUIPMENT YOU WILL NEED

A big bowl
Electric mixer [I have the cheapest Kenwood Handmixer in the world]
2 cake tins 16, 18 or 20 cm in diameter
A big metal spoon

INGREDIENTS

5 eggs
150 grams castor sugar
150 grams PLAIN flour
60 grams of butter, melted

IN ACTION

1] Preheat oven to 180 degrees celcius or 356 degree Fahrenheit

2] Grease the edges of the two cake tins and put circles of baking paper in the bottom. Trust me, if you snooze on this you lose.

3] Melt the butter on the stove. When melted, take the saucepan off the hotplate and leave on the side till ready.

4] Crack 5 eggs in the bowl with the castor sugar. With the electric beaters, on the highest speed, whip the ingredients together until the eggs and sugar turn to an oofy mousse like mixture. It will take 10 minutes. It will have about quadrupled in size and start to be really thick.

5] Sift the 150 grams of plain flour over the egg mousse. Fold it in gently with the metal spoon. Folding is more like drawing backwards number sixes in the mixture, taking the spoon out and starting again. Don’t stir it like a maniac because you will beat all the air out. The folding won’t take too long. Remember when folding, scrape the sides and bottom of the bowl every now and again so there are no pockets of flour left.

6] Tip the melted butter around the inside rim of the bowl. Fold it through the same way.

7] Pour the mixture into your prepared tins splitting it 50-50

8] Bake them together in the oven for 15-18 minutes. DO NOT OPEN THE OVEN DOOR BEFORE 15 MINUTES ARE UP. There are two ways to check they are cooked.
a – Poke the top of the cake gently with your finger. If it makes a tiny dent and doesn’t spring back, put it in for a another 3 minutes.
b – With a skewer, stick it in the middle of the cake. If it comes out clean, it is cooked. If goey cake mix sticks to it, put the cake back in.

9] When the cakes appear cooked, take them out of the oven and let them stand in the tin for 5 minutes. Then run a knife around the edges. Flip them onto a cake rack and peel off the baking paper. BOOYAH. Perfect.

Genoise sponge is a traditional French and Italian cake and used as the basis of many different recipes. When the cakes have cooled, you can pour sugar syrup, alcohol [think Calvados, Frangelico, Amaretto not Lager] over the cake before decorating. You can also cut the cakes into thinner discs to make many layers sandwiched with cream, chocolate mouse, ganache, whipped cream, fruit or whatever. Or if you are like my cleaner Dora the Ignorer, you will just like them plain, break them up with your hands and eat chunks of it with a cup of tea.

The sponge can be cooked in any size tin and in any shape. It can also be piped if you are in the mood for making Cats Tongues. Just think about the size of the cake and how long it will take in the oven. And most of all, think about having me over for afternoon tea.

September 17, 2009

YERRR AWESOME

Goon & Koyote – Wellness Is Wild (Dre Skull remix) from FullDawa on Vimeo.

Prod : FullDawa .

Année : 2009 .

Réal : Sébastien Praznoczy

Here is a video for some awesome dudes from Paris.

x

September 9, 2009

THE COOLEST GUY ALIVE

Philiet is the most talented amazing awesome dude ever ever who can make anything he touches gold – except getting a girlfriend maybe – BUT this is THE BEST THE BEST THE BEST. Totally wipes the floor with a giant sponge made from Eminem and P Diddy when he does a slow song.

Biscuits

Rabbit

xx Lektrogirl

September 4, 2009

A SMALL VICTORY

Today I couldn’t be bothered going to work on time cause I wanted to have a go at making these instead.

Campari and Orange Macaroons.
Grenadine and Fresh Blueberry Macaroons.

I can’t decide which was better.

Not to self: when it comes to colouring them, you really cannot hold back on the colour. More is definitely less in this case – which doesn’t often happen.

The girls at work were really impressed. When I crack the recipe I will Booyah Cook them.

Then we went for dinner at The Diner. When I got home, I stuck my fingers down my throat after champagne at work, a cocktail, a sailor jerrys with coke and fresh lime and a glass of horrid white wine. I feel a lot better now.

xx Lektrogirl

March 23, 2009

THE BOOYAH COOK: Sweet Basil Pesto

Yeah sorry for the wardrobe malfunction there, a bit NSFW but since getting put on the Flickr watch list, but yerrr, care less etc.

So I have to admit this isn’t even a real recipe but an attempt at freestyling something that Valeria and I ate at Dehesa the other night. We had it with baked figs and marscapone there, but there were no figs in M&S so we decided strawberries and creme fraiche would be just as good to accompany the BOOYAH recipe of the day which is SWEET BASIL PESTO.

Et voilà! Les fraises dans la tasse. Miam miam! Très joli!

INGREDIENTS
2 cups basil leaves loose not all packed just sitting in a friendly manner in the cup measure [don't stress about it being exact]
half a handful of pine nuts
2 tablespoons runny honey
1 tablespoon extra virgin olive oil
castor sugar / icing sugar to taste

You need a food processor or blender for this. Mush everything together and every so often, stop and taste the mixture to see if it tastes velvety [the basil] and sweet [the honey]. You could possibly make the mixture a little runnier than I did but my oil wasn’t the best – kind of heavy.

Cut up the strawberries into little bowls and then add some creme fraiche or marscapone. Yerr. Then eat like a pig and stuff yourself and feel sad that you have finished when you get to the bottom of the bowl.

Anyway – the pesto should look like this when you have finished mixing it:

And so far it has kept very well in the fridge under a layer of oil.

I reckon you could serve it as a “relish” with a hard Spanish cheese or really crumbly chedder for a little canape or part of a cheese platter. And if this is not a stamp of approval I don’t know what is: The Cardinal said “If I hadn’t already had my FunDineWithMe I would make this for dessert! It’s really good!”

We ate it after a toad in the hole from the Waitrose recipe & ideas free magazine that The Frenchman cooked for Valeria as an English experience.

Banging! [OJ LOL]

Anyway bed… though the action is NEARLY finished…

xx Lektrogirl

February 15, 2009

THE BOOYAH COOK: DESSERTS WITH BOOZE

After a really tedious day at work, after an argument with your ex, after treading in dog shit [which can potentially make you feel just as bad as the run in with the ex] or even at the end of a big dinner here is my refreshing and alcoholic dessert option that kills two birds with one stone – feeding something other than your appetite and getting drunk.

Elderflower, Cava and Fruit Jelly

The leftover portion photographed in a bowl cause I forgot to take a picture of the real ones and I smashed one as well I made these desserts and served them in sherry glasses. The fruit does all the decoration and if you put it in a glass you look really chic. Even guys could make this. [Roffing to myself]

Ingredients
Mixed soft fruit [you can use anything like blackberries, raspberries, strawberries, blueberries - MULBERRIES WOULD BE BANGING! In fact any fruit but not pineapple or kiwi fruit or there would be a reaction with the gelatine and it wouldn't set. Kind of a CSI thing.]
4 leaves of gelatine
140ml elderflower cordial
2 heaped tablespoons caster sugar
425ml prosecco or cava

Put the cava, fruit and serving bowls all in the fridge so that they are cold.
Soak the leaves of gelatine in bit of cold water for about 2 minutes.

If you have a double boiler put the cordial in over hot water and add gelatine. If you don’t have a double boiler you can fake one with a bowl floating in a saucepan. And if you can’t be bothered to do that [like I wasn't] just put the cordial and gelatine in a saucepan over a really really low heat and constantly stir it until the gelatine is dissolved. If it looks like it is going to get too hot boil, take it off the heat again for it to cool down a bit. If you boil it, the gelatine won’t set. [It's a CSI kind of thing too.]
Then add the sugar. It should dissolve pretty quickly in the warm cordial mixture.

Take the saucepan off the heat and leave it to cool down a bit which will take as long as it does to get all the stuff out of the fridge you need, put the fruit into all the bowls or glasses [Take the green bits of the strawberries and cut them in half. You don't need to do anything to the other fruits.] and open the cava and measure it out.

Add the cava to the gelatine. It is going to froth up quite a bit so add the cava slowly. Once it is all mixed together pour over the fruit.

Put it back in the fridge to set. You can easily make this the day before so no sweat on the big night.
Serve with crème fraîche or on its own.

Don’t drop and smash one on the kitchen floor though like I did and have sticky elderflower everywhere and a beautiful glass dead because you were a bit pissed already and miss handled it.

xx Lektrogirl

January 30, 2009

THE BOOYAH COOK: BROAD BEAN RISONI

Many years ago God created earth, humans, rocks, animals, houses and Google. When He put everything here, we were all the same. Then suddenly some people starting thinking for themselves. God said “Don’t Eat The Apple” but Eve made Adam eat the apple. God cast them out of the Garden of Eden for being Vegetarians. Fast-forward to the year 2009 and like the rest of us, even God has chilled out and reconsidered some of his first ideas. Vegetarians live peacefully amongst us thinking up one thousand and one things to do with tofu. Sometimes as cooks, we have to come up with nice dishes that don’t look they came out of some Earth Mother’s armpit that both regular people and Vegetarians can all “break bread” with one another and feast at the same table. This is why today I am presenting in The Booyah Cook series “Minted Broad Bean Risoni” that can be an accompaniment to something like roast lamb or chicken [yum!] or on it’s one in a smorgasbord of salads. Or if you are a student, have it just on it’s own but substitute all the green stuff for broccoli and the risoni for rice as per usual.

Here is the list of ingredients:
1 tablespoon of olive oil
500 grams of broad beans
3/4 cup of risoni
4 green onions / spring onions whatever you call them, sliced thinly
2/3 cup coarsely chopped fresh flat leaf parsley
1/2 cup coarsely chopped fresh mint
2 tablespoons lemon juice – use fresh not squeezy lemon. IMPORTANT.

Initial tips:
All this stuff you can buy at Marks and Spencer or Waitrose more readily that other places. See this recipe already smells of quality.
Risoni is a small rice shaped pasta. It is also available in Turkish shops. [i.e cheap]

First things first, get your broad beans, put them in a heavy saucepan or a ceramic bowl that you can cover with a dinner plate, and tip boiling water straight from the kettle on them. Cover and leave to stand for 10 minutes. Drain them and wait for them to cool down. After that is done, you have to peel the greyish outer shell from the bean. Anticipating that this was going to be fucking boring, I decided to use a mixture of baby garden peas and broad beans so that I only had to peel 250 grams worth. Not just a pretty face.

Cook the risoni like the side of the risoni packet tells you. Rinse under cold water when you drain it.

Then get your favourite saucepan. [Mine is still my Le Creuset one even though I nearly killed it with a freestyle Lamb and Honey Moroccan stew I made the other day that burned almost dry. But that is another story.]

Put the oil and the onions on a low heat and wait till the bit of onion go a bit soft. Add the cold risoni and the beans / peas / sugar snap peas / whatever [NOT LENTILS] til everything warms up together again. Add all the herbs [these don't have to be exact measurement BTW. A big handful of parsley and a slightly smaller one of mint would be accurate enough] and lemon juice.

Eat. Or leave it and eat it cold.

Here it is.

November 15, 2008

MAXIMUM BLONDE MEN


Îîîî, originally uploaded by Dimidruzia2008.

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