Healthy

YuForia – Covent Garden Stand

No one actually wants to eat frozen yoghurt. I mean, the whole point of frozen yoghurt is that it’s supposed to trick your mind into thinking you’re eating ice cream when you’re in fact eating something slightly healthier.

The Americans have perfected this. The fro-yo there (for whatever chemicals they put in, I don’t care) tastes like frickin’ ice cream. It’s brilliant.

Here? Not so much.  No matter how you many Oreos you dress it up in, British frozen yoghurt tastes like someone put my Activia in a blender with ice.

Perhaps now that my Mexican food quest is over, I should concentrate on finding good frozen yoghurt?

Something to think about…

Chop’d at Selfridges

Being a member of Qype definitely has its benefits.  You get really honest restaurant reviews, a huge directory of things to do in London and the oppportunity to go to some really fanatstic foodie events.

Like this past Tuesday. I met a whole bunch of lovely ladies (Niamh from East Like a Girl, Jenny from The Style Pa, Viviana from The Lean Times, Cara from MsGourmetChick, Rejina from GastroGeek and Mathilde from Mathilde’s Cuisine)  at Selfridges Food Hall to go to Chop’d.

The event was organised by Libby of Chop’d’s PR agency and Sian, freelancer extrodinaire and fellow Qyper. Our task was to create a salad with Chop’d ingredients and have a blind tasting to see which one we liked best.

And I won! This is me just after it was announced with MD, Eddie:

I NEVER win stuff like this. Just like Krista, I tend to eat at restaurants not cook the food that is served at them.

The salad is going on sale starting 12th October for a limited time of 2 weeks at all London Chop’d locations.  It has been mentioned (though I’m not sure how true it is) that if it does well, they will consider having it properly on the menu. So, if you’re anywhere near the following locations, please try it out! It’s only a measly £5, so on then :)

Chopd

And my salad? I’m told it will be called the ‘Om Nom London Salad’, which is ace.  These are the ingredients:

The Om Nom Salad

Base:
Deli leaves

House Items
Caramlised onions
Spiced chickpeas
Sundried tomatoes
Olives

Deli items
Chorizo

Garnish
Chilli

Dressing
Lemon juice

I figured it would either be really good or really bad, so I’m glad it was the former.  I was aiming for a bit of sweet (onions), spicy (chilli), savoury (chorizo), mild spice (chickpeas), citrus (lemon juice as a dressing) and salty (olives) – and I think that’s a pretty accurate description.  If you go and try it, let me know what you think.

All my photos were borrowed from Sian‘s Flickr stream, by the way…

Recipe: Spicy tofu salad

One of my favourite quick and easy meals is a spicy tofu salad. I hesitate to call this or most of the things I make a ‘recipe’ because it usually consists of me throwing a lot of a things in a pan/bowl/receptacle and hoping it turns out well.

For this salad you’ll need:

(L-R) sweet chili, soy sauce, mirin, sesame oil, ponzu, togarashi, sriracha, Soy Vay
  • Sweet Chili Sauce
  • Soy Sauce
  • Mirin
  • Sesame Oil
  • Togarashi or any other Japanese pepper blend
  • Ponzu
  • Sriracha
  • Soy Vay Island Teriyaki
  • Greens
  • Panko
  1. Take one packge of extra firm tofu and cut it up into 1 inch strips about a half-inch in width. In London I just use Cauldron. It’s cheap and you can pretty much find it anywhere.
  2. Make a mixture out of a generous squirt of sriracha, about one tablespoon of mirin, about three tablespoons of ponzu and a little bit of soy sauce. If you have it handy, you can add ginger or finely minced spring onions.
  3. Toss the tofu in the mixture.  If you have time, marinate it for a couple hours. If not, it won’t kill the salad or flavour if the tofu is only soaked for a few minutes.
  4. Lay out the tofu on tin foil and shake a generous amount of togarashi on top. Sprinkle with sesame oil.
  5. Bake at about 175C for about 15 minutes. Turn over, cover new side with togarashi and sprinkle sesame oil. Bake for another 10. Mix them all up, turn up the oven to 200 and bake for an additional 5. They should be golden and crispy, but not dry on the inside.
  6. spicy tofu

  7. In the meantime, clean and tear up some mixed leaves or spinach and toss lightly in the Soy Vay Island Teriyaki sauce. Technically you should be able to use any light teriyaki sauce or dressing, but I really prefer Soy Vay. It’s fabulous and versatile. You can find it at Whole foods for about £4.89. Seriously, go buy it now.
  8. When the tofu is done, toss the pieces in with the greens, top with panko, and  pour a few drops of sweet chili sauce on top.
  9. om nom nom.
  10. spicy tofu salad