The Sunday before I left for Paris, we had two of my favourite people over for dinner. Since I hadn’t seen them in a while, I had a spectacular meal planned- in my head and in my fridge. But that was also the Sunday we decided to spend lazily, ditching our plans and our phones. So we woke up late, went for a walk in the rain and had a very long brunch, which was followed by a quick session of holiday shopping. [READ MORE]
Banana bread was one of the first successful desserts I ever made. I started off with some almost-black, sad looking bananas, some sugar, butter and flour. It was a no-brainer, really. I chopped up whatever was left from a dark chocolate bar (chocolate bars can always be found in my kitchen- black chocolate, so it’s all good, right?) and, in a moment of culinary inspiration, I decided to also include some crushed cardamom in the mix. I felt proud and grown up. [READ MORE]
I usually prefer making salads is the summer. I can’t think of a better way to survive the heat but by eating light dishes, making full use of the abundance of the vibrant and colourful vegetables and fruits available. During the winter, I mostly gravitate towards using seasonal vegetables in piping hot soups, along with lots of fragrant spices and herbs. There are however certain salads which I love making once the weather gets cold. [READ MORE]
Manolis shares his delicious version of aglio olio e peperoncino. So good! [READ MORE]
Manolis Zografakis, entrepreneur (founder and managing director of Broke in London), from Athens, Greece, lives between Berlin and London.
I first found out about Broke in London a few years ago, through a friend and I was hooked almost instantly: I appreciated the website as an online community, a constant source of inspiration and a reminder that one can discover a London which is inspiring and interesting, without being wildly expensive. Recently, I had the pleasure of meeting Manolis, through mutual friends; he is very cool and loves to cook- so I could not wait to further discuss living in London on a budget, both in general and in regards to food. [READ MORE]
I love cheese- especially when it’s melted. In fact, after I‘ve had too much dessert (i.e. quite often), the first thing that comes to mind is not to back off, but instead, to indulge in some piping hot melted cheese. You know, to balance things out. [READ MORE]
I love chocolate and peanut butter separately, but there was a time I used to think that the combination of the two was a bit too much- for me at least. Boy, was I about to change my mind. [READ MORE]
Turmeric is one of my favourite spices. I often add fresh pieces to hot water with lemon and ginger, and drink it first thing in the morning. When I cook, I usually use turmeric powder; I love its deep yellow colour and distinct, earthy flavour, at once peppery and mustardy, as well as slightly bitter. [READ MORE]
When I was little, I considered rice a poor substitute for pasta. I thought it didn’t taste or look like much, but because I was stubborn, I was sure that if I cooked it myself, it would miraculously improve. [READ MORE]
Food that combines savoury and sweet flavours is usually my favourite. In desserts I often crave a hint of saltiness- it doesn’t get much better than these dark chocolate cookies with sea salt flakes. In savoury dishes, I love the combination of fresh fruit with vegetables and cheese: savoury breads, salads, pasta or pizzas- I love them all!
These apple and cheddar muffin are just this: a little sweet and a little salty.
I used Braeburn apples- my favourite red variety, because of their gorgeous red/yellow colour and for having the right amount of sweetness and firmness. Cut in small pieces, they add softness and balance the saltiness perfectly. The cheddar leaves the inside soft and elastic; the extra sprinkles on top give the muffins a pizza-like crunchiness. I mean… More. Please.
INGREDIENTS (makes 12)
2 ½ tablespoons butter
2 ¾ cups all purpose flour
2 ½ teaspoons baking powder
1 cup low fat yogurt
1 large egg
2 tablespoons granulated sugar
pinch of salt
1 cup sharp cheddar (plus extra for sprinkling on top)
1 ½ apples, cut in small pieces
a few threads of saffron (optional)
freshly ground black pepper
Preheat oven to 170C. Line 2 muffin pans with lightly buttered cases.
Melt butter in a small saucepan over medium heat, until browned and fragrant (it will smell slightly nutty). Remove from the heat and set aside.
In a large bowl, sift flour, baking powder and salt; add cheddar and stir to combine.
In another bowl, beat the egg with the sugar until pale, add the yogurt, brown butter and saffron (if using) and mix well.
Add the flour mixture to the wet ingredients and combine. Add the apple pieces and black pepper and fold gently until incorporated (the butter will be sticky)
Using a large spoon, fill 2/3 of each muffin case and sprinkle with extra cheese. Bake for 25-30 minutes, or until golden brown.
Take out of the oven, let cool and eat while still warm.