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indira

@applyinghighheat

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eating is not merely a material pleasure
〰️ eater, writer, photographer
〰 also at @indirabirnie

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a quick take on the manti pasta using soy mince (an underrated kitchen icon) taken in South London by @applyinghighheat

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4 days ago

some not great photos (and one video) of a great evening at @gymkhanalondon❣️ taken in Gymkhana London by @applyinghighheat

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18 days ago

last week’s tomato risotto from river cafe (third pic) is still on my mind so i made my own, using the david tanis recipe from @nytcooking and some perfectly ripe @iowtomatoes – a really good sunday afternoon activity taken in South London by @applyinghighheat

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21 days ago

quesadilla feat. cannellini beans cooked with onion, garlic, cumin, coriander and chilli and then smushed up, cheese and loads of coriander. later smothered with with a @elyucatecouk green habanero hot sauce, yoghurt and lime juice, and eaten off the most perfect blue mexican enamel plate i bought in scotland last month 🤙🏾 taken in South London by @applyinghighheat

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22 days ago

is gnocchi? is it gnudi? i don’t know but these butternut squash and ricotta… things… in a sage brown butter sauce were v nice.

also enjoying my new @dorandtan bowl, which i bought in scotland a couple of weeks ago! taken in South London by @applyinghighheat

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a month ago

things from the fridge, on a plate (bowl? plowl?). in this instance, butter beans, half a romano pepper, sun-dried tomatoes, smoky green grilled olives, pickled chillies and pickled red onion, and parsley, dressed simply with evoo, lemon juice and everything seasoning taken in South London by @applyinghighheat

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a month ago

is it just my phone or are iphone photos very green-tinged? anyway, here’s a dinner i made the other night based on what i remembered from a reel i saw on instagram (but i didn’t like or save it and can’t remember who it was…)

chop two medium courgettes into batons and sauté in evoo on a medium heat for a few mins

add in a handful of cherry tomatoes, quartered, along with a finely sliced garlic clove (i did one ginormous clove) and some fresh basil

cook it down till it’s softened but not completely mushy

add in your cooked pasta

mix and add more basil

(i hope it goes without saying that you should have seasoned it along the way, but obvs add more salt and/or at this point if you need it)

enjoy! taken in South London by @applyinghighheat

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2 months ago

AD | This recipe, inspired by the classic Turkish breakfast dish çilbir, is one of my go-to weekend breakfasts. It’s usually served with poached eggs though I love the texture of crispy fried eggs with the creamy yoghurt here. Over the years, I’ve come to embellish the dish with browned butter and these lemony caramelised onions – not at all traditional but I like the extra dimension they add.

Serves two

For the caramelised onions:
1 medium onion or 2-3 shallots, thinly sliced
1/2 a preserved lemon, finely chopped
oil
salt and pepper to taste

For the yoghurt:
250g Estate Dairy yoghurt
1 small clove of garlic (or half a big clove), finely grated
herbs of your choice
salt and pepper to taste

For the spiced butter:
50g Estate Dairy salted butter
1 tbsp Aleppo chilli
a pinch of paprika

For the eggs:
4 eggs
oil

To serve:
Your bread of choice, toasted
More herbs and, if you like, toasted sesame seeds

Start by softening the onions in a frying pan with a glug of oil on a low-medium heat. If they’re browning and catching, add a little water and continue cooking until the onions are completely soft and sticky. Stir in the preserved lemon and cook for another minute.

In a small bowl, mix the yoghurt, garlic and a handful of finely chopped herbs (I used coriander and parsley). Season to taste and set aside.

Melt and brown the butter in a small saucepan. Turn off the heat when done and stir in the aleppo chilli and paprika. Set aside.

Once the onions are done and everything else is ready, cook the eggs (you might need to do them in batches, depending on the size of your pan!). Add a generous glug of oil to a frying pan and when it's hot, crack in the eggs, cooking til the edges crisp and the whites set, but the yolk is still runny.

To serve, divide the yoghurt across two plates. Top with the eggs, spoon over the butter and dollop little piles of onions across each plate. Garnish with more fresh herbs and a sprinkle of toasted sesame seeds. Serve with toasted bread – a must for mopping up the yoghurt and butter.

Served on @johnjulianuk Line Noir stoneware. by @applyinghighheat

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2 months ago

another day, another tomato noodle soup! 🍅 🫶🏾

to make this, i diced two smallish tomatoes and added to a bowl along with some salt, white pepper, finely sliced coriander stems, a little ramen soup base, lime juice and some water and left it to steep for 10-15 mins. then i just added some shiritaki noodles, sesame seeds and sliced spring onion 🍴

wish you could have smelled these tomatoes! taken in South London by @applyinghighheat

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2 months ago

finally got some corn in my veg box so i made corn soba (but NOT an icy one; i feel like the only person who isn’t into icy noodles ATM)

anyway, i sliced the kernels off two cobs and pan fried them til they had a bit of colour. separately i simmered the cobs and a bit of kombu in water to make a corn stock. then i saved some of the corn kernels but blended the rest with the stock, a block of silken tofu and a couple of tbsps of ramen soup base.

then just served it up with a tangle of soba, the reserved corn, furikake and chilli oil. taken in South London by @applyinghighheat

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2 months ago

a creamy mushroom pasta that i enjoyed greatly. just cooked down some chopped onion and a punnet of various mushrooms with a bit of garlic. once everything was soft, i added a squeeze of tomato paste and a few chopped sun-dried tomatoes, followed by some double cream. finally, i added in a bag of spinach, the cooked pasta and plenty of pasta water. parm, chilli flakes and lemon juice to finish it off, as ever. taken in South London by @applyinghighheat

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3 months ago

whipped coriander feta (really good!!!) with beetroot, topped with a radish sprout + little gem salad: a fun and colourful meal that i ate with some sourdough discard pancakes taken in South London by @applyinghighheat

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3 months ago