Working hard on the grilled cheese

Favorite foods

After much talk, faffing about, and thinking (rather than doing) I am pleased to finally announce that upon the two year anniversary of dinner club, the recipe blog is now born. Following the consumption a well deserved bottle of Veuve Clicquot, we launch this first blog post with a celebration of favorite foods.

MikeQ and Curry
Loved by many, MikeQ's Indian curry once again proves itself. I love Mike's curry!

Monkfish curry

2 tbsp vegetable oil
½ onion, sliced3 garlic cloves, choppedpinch ground cuminpinch ground corianderpinch chilli powderpinch curry powder3 cardamom seeds4 new potatoes, sliced½ tomato, chopped100ml/3½fl oz vegetable stock100g/3½oz monkfish fillet, chopped2 large handfuls spinach

Heat the oil in a large frying pan, place the onion, garlic and spices into the pan and cook for 4-5 minutes until softened.

Add the potatoes, tomatoes and stock and simmer for 7-8 minutes.

Add the monkfish and spinach and cook for a further 3-4 minutes, or until the potatoes are tender and the fish is completely cooked-through.

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Coriander Naan

150ml hand-hot Milk

2 tsp caster sugar

2 tsp dried active Yeast

450g plain flour

0.5 tsp Salt

1 tsp Baking powder

2 tbsp vegetable oil, plus a little extra

150ml natural Yogurt

1 large Eggs, lightly beaten

Put the milk in a bowl. Add 1 tsp of the sugar, and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.

Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, 2 tbsp vegetable oil and the yogurt and egg. Mix and form a ball of dough.

Empty the ball of dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour about 0.25 tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in bulk.

Pre-heat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven. Pre-heat your grill.

Punch down the dough and knead it again. Divide into 6 equal balls. Keep 5 of them covered while you work with the sixth. Roll this ball into a tear-shaped naan, about 25cm in length and about 13cm at its widest. Remove the hot baking tray from the oven and slap the naan on to it. Put it immediately into the oven for 3 minutes. It should puff up. Now place the baking tray and naan under the grill, about 7.5-10cm away from the heat, for about 30 seconds or until the top of the naan browns slightly. Wrap the naan in a clean tea towel. Make all the naans this way and serve hot.

Sarah's American classic: Grilled cheese and a chocolate milkshake. 

With Switzerland's global reputation as a world-class cheese producer, it was perhaps not surprising locating Kraft singles and Wonder Bread was like looking for the lost city of Atlantis. Also of note is the dearth of malt - as in malted milk for milkshakes - which I shamefully couldn't even find the correct translation for. Nevertheless, the American grill cheese, Swiss-style, and chocolate shake (ohne "malt") seemed to go down pretty good with 4-year-old Remi which is surly a marker of success!

The "American" Grilled cheese 

• Buffalo mozzarella (minced)
• Aged cheddar (finely grated)
• Zuepf (thin sliced)
• Butter
• Chocolate ice cream
• Milk
• Extra chocolate powder to taste (unless you can find malt!!)

For sandwich:

Melt butter in pan on medium heat. make cheese sandwich with ~ 1/2 motz and 1/2 cheddar. Fry sandwich on both sides until cheese is melted and bread is golden brown. 

For shake:

Whip ice cream, chocolate and milk. Serve.

The "American" Grilled cheese (adult)

• Chevre buche
• Avocado
• Zuepf (thin sliced)
• Butter
• Chocolate ice cream
• Milk
• 12 year Glenfiddich scotch

Follow instructions as noted above.