We arrived to Split quite late on a Friday night but we were determined to go to this lovely restaurant we discovered last year, even if it meant eating around 10.30pm.
The ambiance was just as cosy as we had imagined it would be in the evening, sitting outside overlooking the beach underneath some trees. Last time we had lunch here which was also lovely, but in a different way.
The menu was similar to last time although some of the fun commentary was removed. We started with a board with various meats like saucisson and chorizo with pickles as well as an interesting salmon tartar with olive oil ‘snow’ on top to share which was plenty.
For the maincourse I actually chose the same delicious pasta as last time; spaghetti with prosciutto, rocket and truffle sauce. Gaby had a risotto with prawns and Rowena a very generous portion of grilles seabass.
We had a great meal and this was a fantastic start to our trip. The next day we took the catamaran to Hvar where we spent the rest of our week. Mainly in our respective sun loungers.
Dvor, Put Firola 14, Split, Croatia
My summer holiday has come to an end and so has the summer here in London, apparently. The air is crisp and the sun rays less warm than a few weeks ago. Soon the colour of the leaves will turn to gold and copper and before we know it Christmas is upon us.
Before I get into autumn mode completely I hope to squeeze the last out of summer with a quick trip to San Sebastian over the bank holiday weekend. Bring on the pinxtos, tapas and Michelin starred restaurants. And some sun, please!
I absolutely adore squid and try to mix my recipes up a little; one can only have so much calamari… This dish with crispy squid with the bold flavours of lime, chilli and mint contrasting the soft noodles in coconut milk is really tasty and one I will make many times in the future.
Fried squid with coconut milk, noodles, lime, chilli and mint, serves 2
2 nests egg noodles
300 g squid, cleaned and sliced
1/2 red chilli, chopped
1 garlic clove, pressed
1 tomato, chopped
1 handful chopped mint
2 limes, zest and juice
200 g coconut milk
Cook the noodles according to the packet. Heat up some olive oil in a non-stick pan and add the tomato and chilli. Fry for a few minutes then add the coconut milk and bring to the boil. Season with the zest and juice from 1 lime, salt and pepper. Let the sauce thicken, then mix with the noodles and add some mint.
Heat up olive oil in a frying pan on high heat. Add the chilli and then the squid and flash-fry for 2-3 minutes. Add the garlic and lower the heat (so it doesn’t burn). Add the juice of 1 lime and scatter with mint. Season.
Place the noodles in a bowl and top with the squid.
Quite a while ago Sinead and I had a lovely long lunch at Bar Boulud in the Mandarin Oriental in Knightsbridge. It was raining so we thought we spend the day very appropriately with two courses each and some nice wine.
Sinead started with a couscous salad with herb sauce and vegetarian filo pastry parcels that was delicious, although big as a main course.
I chose the crab and had both crab mayonnaise on lettuce as well as fried soft shell crab with remoulade on my plate. Very tasty!
Sinead usuallu has the chicken dish on the menu wherever we go and this was a stellar classic with chicken breast, roast potatoes, green beans and tarragon jus.
I went for the burger that I had heard so much about. It was rumoured to be the best burger in London which I think is a bit ambitious but it was definitely a good burger. But nothing beat the truffled mashed potatoes I had on the side. Oh my, this was amazing! The mash was a proper buttery and fluffy puré and served with generous shavings of black truffle. Trust me when I say I will probably order it every time I go here.
Bar Boulud, Mandarin Oriental, Hyde Park 66, Knightsbridge, London SW1X 7LA
This couscous salad is divine. I know, the recipe sounds too simple to create a divine dish but trust me, and my friend Gaby, when we say it is delicious.
I whipped this up one night when I was tired, hot and bothered and had no energy to cook and it turned out great. I just served it with some fried halloumi and a glass of white wine and it turned out to the an amazing supper.
Couscous salad with chilli and mint, serves 2
2 portions coucous
3 spring onions
1/2 red chilli
a handful mint
Cook the couscous according to the packet, but add some stock to the water. Takes max 5 mins. Meanwhile chop/slice the chilli, tomato, spring onion and mint.
Use a fork to puff up the couscous and add some olive oil. Heat up some more oil in a non-stick pan and fry the chilli for a minute or two without browning. Mix the chilli and hot oil into the couscous and add the tomato and spring onions. Add some lemon juice and salt. Adjust the seasoning and add the mint. Serve with fried halloumi, barbecues chicken or what else you fancy.
I have finally been to Burger & Lobster; one of the very many popular first come first serve restaurants in Soho with a limited menu.
The menu is very concise; you can choose between a burger, whole lobster or a lobster roll for £20 and they’re all served with fried and a salad.
I couldn’t resist the lobster and it was great. Perfectly cooked, finished under the grill and the claws were pre-cracked to make it easier to eat. The lemon and garlic butter was delicious too, the fries pretty standard and the salad really fresh.
The staff were friendly and supplied bibs, wet wipes and proper seafood tools. I really enjoyed this place and will definitely be back for the lobster. £20 is quite steep for a regular burger but it looked really good so I definitely want to try that too!
There are more restaurants than the one in Soho and the first Burger & Lobster is about to open in NYC so more than I seem to like this concept.
Burger & Lobster, 36 Dean Street, London W1D 4PS
I love a good salad in the summer but I want it quite substantial. Just vegetables usually doesn’t cut it for me. I saw Lotta at Två små kök present a similar salad on Instagram and craved a similar version immediately.
Instead of Lotta’s bacon I used pancetta that I prefer to bacon in general cooking. But for breakfast bacon is always the winner.
Pancetta salad with blue cheese dressing, serves 1
1-2 handfuls mixed salad leaves
5-6 cherry tomatoes, halved
1/2 avocado, cut into pieces
4-5 thin slices pancetta
a good chunk of mild blue cheese, such as gorgonzola
100 ml creme fraiche or soured cream
1 tbsp mayo
Fry the pancetta in the oven until crisp; 10 minuted at 200C.
Mush up the cheese with a fork in a bowl and stir in the soured cream or creme fraiche. Add the mayo and try to get rid of any lumps. Season.
Place lettuce, tomato and avocado on a plate. Chop the pancetta and scatter over the salad and drizzle with plenty of dressing.