Tibits

I have a love/hate relationship with buffets. I love a buffet breakfast at hotels where you can just load your plate up with every food item they are offering. Even the items you wouldn't normally choose with the thought of  'its there so I'll have it'. I always experience a food coma afterwards and don't eat until 24hrs later when it's time for breakfast again.

I don't like an 'all you can eat' restaurant. You don't know how long the food's been sitting there, and I always feel quite full quickly. And once I've got home I feel hungry again.

Now one establishment which I totally love for many reasons is Tibits. A vegetarian buffet restaurant. Tibits is not an 'all you can eat' establishment but a 'pay by the weight' restaurant. Reasons why I love this place and recommend you go there are;

1) The interior is lush. Its cleverly decorated, making it look and feel like a proper restaurant. The colours are deep reds, and greens, with low hanging light fittings. Very chic.

2) The service is good. You get welcomed and they ask you if it is your first time at Tibits. If it is, then they explain how it works; fill your plate with food, then go to the counter and it is priced on how much it weighs. There's a station with free tap water that you can help yourself to, and the Sunday papers to browse over as well.

3) They have a bar area where you can purchase coffees, cocktails, croissants and muffins. You can also purchase sandwiches and they have take out options here too. Delish

4) The FOOD. The food options are fantastic. They have a really good selection of hot and cold dishes, as well as a selection of lettuces, salad dressings and toppings like pine nuts etc. The American Vegetarian and I went there last Sunday after the yoga class she teaches in Covent Garden. Sunday lunch is so good after yoga. The thought of a mountain of food just makes me work harder. And at Tibits, you can really fill your plate up to your delight.

The hot dishes ranged form North African sweet potato in a cream and peanut butter sauce, creamed spinach in a saffron sauce, buckwheat dumplings, and leek and potato quiche. The menu changes seasonally but there are some options you can guarantee will be there, like spiced potato wedges, pilau rice and jalapeno pepper poppers. The cold dishes ranged from quinoa salad with grilled aubergine, yellow lentil dhal, apple and fennel salad in a light curry sauce. Plus you get a free bread roll with your plate as well, and if that isn't enough they have gluten and wheat free options too!!!

What I also love is that when you sit down with your mountain of food, every mouthful has a different taste. I love it. In fact my mouth is watering now just writing this.

As vegetarian restaurants go this surely is one of the best. Not only is it tasty, but the food is different to your everyday vegetarian options. Vegetarian or not I guarantee you will enjoy the food here and walk away fully satisfied. Its so good to see a vegetarian restaurant with options and variety. Healthy, hearty, natural non processed food. What more could you ask for? Oh the desserts are good too!

Tibits is at 12-14 Heddon Street, London, W1B 4DA.

Cheese on toast...desi style!

Ok for those of you who don't know, 'desi style' means Indian style. So this isn't just your bog standard everyday cheese on toast, this is cheese on toast with a chilli added!!! whoop whoop.

Now there's nothing wrong with just cheese on toast, it's not broken so why fix it? But this is just another version of the classic. A great little lunch on a gorgeous relaxing Saturday afternoon.

You can really make this however you want to, add an onion or try parsley instead of coriander. I also prefer toasting my bread on both sides before putting on the cheese mix. But one un toasted side will work too. Or even spreading the bread with some ketchup before putting on the cheese mix will also give it a nice kick.

Anyway this is what I have made just for lunch, and have already consumed before sitting down to tell you about it.

Ingredients

Two slices of bread (I used wholemeal, but again whatever takes your fancy.)
1 tomato; deseeded and chopped into little squares
1/4 of a red chilli; deseeded and chopped finely (a green chilli will do as well)
A small handful of coriander; chopped finely
Grated cheese; as much you want. (I used Red Leicester, but any will do)
A knob of whatever spread you have (I used Olivio)

Method

Mix together the chopped tomatoes, chilli, coriander, cheese and spread. Season with salt and pepper. Grill both sides of the bread. Once toasted, take out and spread the cheese mix on the toast. Replace back under the grill for a few more minutes until cheese has melted to your satisfaction.

Eat, and enjoy!

Garlic Chutney (Lasan ni Chutney)

I think I would be correct in saying that most people think Indian food contains onion and garlic as two of the main ingredients. Well not in my family. My Mum has never cooked with onions or garlic. In fact they're not even allowed in the house. It's not the taste she doesn't like but the smell.

Whenever we had Indian food at a wedding she would always ask the uncle standing behind the oily bowl of vegetable curry if the dish contained onions or garlic. If the answer was yes, she would then hold her nose and walk away. Whenever we went to eat at a friend's they would always make sure that there was a non onion and garlic dish especially for Mum.

Now I can take or leave these ingredients when I cook Indian food. There are only one or two dishes I cook which contain onion or garlic. This is because of my Mum, and I like it that way.

However there is one chutney or paste that we always have in the fridge and its lasan ni chutney (garlic chutney). This is actually more like a paste then a chutney as you only use half or quarter of a teaspoon at a time in dishes.

At the weekend I went home to see the parents and during my stay my Mum shouted at asked my Dad to make the lasan ni chutney, its one of his jobs. My Mum doesn't make the chutney as she doesn't even like to touch garlic - I don't know why, it's kind of like Kryptonite to Superman.

Anyway, so I saw how my Dad makes lasan ni chutney and this is our recipe for you to try. This will make around 200 grams. Once done, use it like a paste. Add a quarter or half a teaspoon to Indian dishes in the cooking process, or what I like to do is add some to two tablespoons of natural yoghurt and mix really well. This will give you a nice dip.

Ingredients

Two bulbs of garlic, peeled.
4 tablespoons of chilli powder (don't be scared, its a paste and you only use a bit at a time)
2 tablespoons of oil
2 teaspoons of salt
1 tablespoon of lemon juice.

Method

In a (massive) pestle and mortar, crush all the garlic until paste like. Once the garlic is quite crushed add the salt. Continue to crush until really paste like, then add the chilli powder and mix really well. Add the lemon juice, mix again. Transfer to a container and keep in the fridge to use at your pleasure. My Mum said this can keep for about 10 months!

BORSCHT

Happy new year!! And with the new year brings a new veg box. This month I decided to change my fortnightly fruit and veg box to a roots and veg box. I have to say best decision I've made so far this year.

I got 8 beetroots, 8 onions, 5 leeks a massive bunch of carrots, a bag of potatoes, 3 heads of broccoli, and a bag of black kale. I was overjoyed and very hungry.

One dish I love and have always wanted to make is Borscht, or beetroot soup. I remember the first time I tried Borscht as well. I was on tour with Romeo & Juliet and was staying in digs in Wales. Someone, (for the life of me I can't remember who) had invited the cast over for dinner and we were served Borscht. In front of me was a bowl of purple food. It looked, well er purple, and it tasted like nothing I've tasted before, but I knew I liked it. Fast forward a few years and 8 organic beetroots delivered to my door later, I decide to make Borscht. I also like the name, its Russian and a cuisine I know nothing about, but I know, I know and like Borscht.

So I got my Borscht recipe from the Riverford website. I really enjoyed making it and absolutely love this recipe. The fact that you can use the cooking liquid from the beetroot instead of vegetable stock made a nice change when making soups. The colour is vibrant and with the added dollop of natural yoghurt makes this dish a joy to look at and eat.

Ingredients

500 grams of beetroot (approximately 6)
1 large onion, chopped
500 grams of potatoes peeled and diced.
2 garlic cloves
1.2 litre of vegetable stock or beetroot cooking liquid. ( I used about 700 ml of cooking liquid and 300ml of veg stock)
2 tbsp of lemon juice
Some oil
Some natural yoghurt
Salt and pepper

Method

Wash and boil the beetroot until tender. This took me about 30-35 minutes. Once they are tender drain,  but reserve the cooking liquid, don't throw this away as you will need it for the potatoes later. Set the beetroots aside to cool slightly before you peel and then chop them.

Meanwhile, heat some oil in a pan and saute the onion until they become soft and translucent, then add the garlic and potatoes and cook for about 5 minutes. It may start to stick but give it a stir. Then add the cooking liquid or/and veg stock and simmer for about 15 minutes until potatoes are cooked. Once the potatoes are cooked, add the chopped beetroot, lemon juice and seaon with salt and pepper. Cook for another 5 minutes.

Then transfer into a food processor and blend until smooth. Serve with a nice dollop of natural yoghurt.
Delicious!