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Mar 06

Roasted Vegetable Lasagne -

A new recipe for the mighty munchmun.ch. I really ought to start taking photographs of some of the things I cook.

Feb 13

jQuery UK 2012

These are the notes that I took during the day and I may well have gotten things down wrong, particularly in some of the presentations where we whipped through slides at a frantic pace. Slide decks and alternative coverage should congregate on Lanyrd sooner or later.


Ralph Whitbeck — The State of the jQuery Project

This first talk up provided an interesting insight into the inner workings on the jQuery team/board and the day-to-day decision making process.


Todd ParkerjQuery Mobile

It’s been a while since I’ve looked at jQuery Mobile and this talk from Todd makes it look like a very exciting project. I’m interested to see how theming it actually works so that we don’t end up with thousands of look-a-likey sites, but will definitely consider giving it a test run next time I want to build something aimed at a mobile platform.


Dion Almaer and Ben Galbraith — Web vs. Apps

Good discussion on how to approach the ways in which both web apps and native mobile apps are used to give a user access to core functionality, including some cool implementations using Backbone.js.


Jörn Zaefferer — Pitfalls and Opportunities of Single-page Applications

Very interesting talk, particularly the thinking around solid error logging. It’s given me some good ideas around trying out server-side rendering in my projects. Maintaining correct URLs using new HTML5 APIs is very important; hash-bangs are rubbish.


Chris Heilmann — Embracing and celebrating redundancy

This seemed to be an amusing polemic against the proliferation of using jQuery plugins to mask knowledge and coding ability. I agreed with a lot of what was said regarding the idea that browsers are catching up and it may be less necessary to rely on abstractions like jQuery to pave over differing levels of browser support and implementation of features. Chris didn’t really cover using polyfills to cover gaps where feature support is spotty, which seems to me like a logical sister act to this talk—maybe that was what the other half an hour he mentioned consisted of?


Haymo Meran — Aloha Editor

Probably more of a sales-pitch-cum-tech-demo, Haymo was enthusiastically showing off Aloha Editor without getting into the (arguably more interesting) details of how they’d built it. WYSIWYG technology is certainly advancing, but still doesn’t feel quite right to me: I still think that web content should ideally be written using semantic markup, or at least Markdown. WYSIWYGs will always mark content up for how it looks instead of necessarily using the correct semantics.


Paul Irish — Webapp development stack & tooling

Very amusing and energetic presentation from Paul covering the range of tools available to web developers these days, from source code abstractions (e.g. SASS/LESS & CoffeeScript) to one-page websites such as Sassy Text Shadows. Time seemed to run out far too soon so I’ll have to make a note to check out the slides and see what else we might’ve missed out on, but it’s definitely convinced me to have a go at using SASS and CoffeeScript for an upcoming side project.


Addy Osmani — Large-scale applications using JavaScript and jQuery

This talk covered some solid software architecture principles in a very similar vein to Nick Zakas’ talk from Full Frontal last year, but with better code examples and prettier slides. That said, old thinking isn’t necessarily out-dated, and this gave me and my Guardian colleague, James, food for thought with regards to ways that we could better make use of patterns in future developments.


Doug Neiner — Contextual jQuery

By far my favourite of the day, and sadly rushed since it fell at the end of the schedule. Fantastic talk and very thought-provoking, in particular making me think when it comes to balancing between fast selectors and reusable selectors. I’d like to l look much more closely at lazy-loading functionality and content based on when it’s actually likely to be used. I’d love to get this guy to come and give a talk to the Guardian tech team.

May 13

Classic French cooking - Part un: Beurre blanc -

I’m really keen to try and increase my knowledge of classic French gastronomy, starting with amazing sauces. Last night I pan-fried some trout fillets and served them with beurre blanc, based on a recipe by Valentine Warner. I don’t recall ever having beurre blanc before now, but it was rich and glossy, sweet and tangy, and utterly delicious.

Apr 14

St. David Coffee House -

I finally managed to get to this delightful little coffee house that’s opposite Forest Hill station. Friendly staff, a very nice flat white (using Square Mile coffee) and a ridiculously delicious passion fruit custard tart. Definitely worth a visit if you’re in the area.

St. David Coffee House

Feb 04

Beef en daube -

I wrote up a hearty Beef en daube recipe for my friends at munchmun.ch. It’s a delicious stew that serves as a great reward for the patience you need to let it slowly cook down.

Mar 25

Mexican Food Made Simple

Last weekend I picked up a new cookery book that I had been looking forward to for some time, ‘Mexican Food Made Simple’ by Thomasina Miers, the Masterchef winner and co-owner of Wahaca. Her ethos, both on television and in her restaurants, is to try and bring simple Mexican street food to a grateful public. From personal experience at Wahaca I would definitely say that her goal has been reached.

I’ve made quite a few Mexican dishes before, but was excited to get home and try some from the book. I set off for the supermarket, extensive list in hand, and returned home relatively successful. That said, anywhere without a solid supply of coriander these days is seriously doing it wrong.

I tried to follow the recipes as much as possible, but due to missing ingredients and giving myself way to much to do, I veered off course frequently. Inspite of that, I and my fellow diners were pretty pleased with the outcome, and it’s a good first step down the path of delicious Mexican gastronomy. These recipes, therefore, are not perfect but should hopefully give you some good ideas to play with.

Roast tomato salsa

I’m sure that everyone has made plenty of salsa before, but I’ve never roasted the constituent parts before. It gave the salsa a really pleasant deep smoky tang and the added heat seemed to help the flavours meld together. This version has no chilli in it at all, purely because the supermarket was all out of them. You could add as much or as little as you want, but make sure to toast the chillies whole in the same way as the tomatoes and garlic for that smoky depth of flavour.

Ingredients

Instructions

  1. Heat up a dry cast iron skillet and add the whole tomatoes and peeled garlic cloves
  2. Dry roast until all sides are nicely blacked and the flesh is softening slightly (the garlic will take much less time so take it out earlier)
  3. Move the tomatoes and garlic to a pestle and mortar, season with flaked salt, add the lime juice, and smash to your desired consistency
  4. Mix in the coriander and red onion, move to a bowl and then chill in the fridge until you’re ready

Guacamole

Not the most complicated recipe, that’s for sure, but it never hurts to have it down. This, again, is a chilli-free zone, but that’s personally how I prefer my guac: smooth and soothing, slathered on anything and everything!

Ingredients

Instructions

  1. Scoop the flesh out of the avocados and smash up in a pestle and mortar with some flaked salt
  2. Add the chopped garlic, lime juice, red onion and coriander, mix and chill

Press cling film right down onto the top of the guacamole to stop it from browning.

Coconut ceviche

Ceviche is a delicious dish whereby the fish is cooked using an acid, lime juice in this case, instead of applying any kind of heat. It leaves the fish very soft and juicy. I served it up on tostadas, which are small tortillas deep-fried until crispy and golden.

Ingredients

Instructions

  1. Put the diced fish into a bowl and cover with the coconut milk and lime juice, then cling film and refrigerate for 45 minutes
  2. Leave the tomatoes in boiling water for a minute, then remove and peel off the skins, deseed and dice
  3. Get the flesh from the avocado and dice
  4. Use a small ramekin or pastry cutter to cut circles out of your tortillas about 5cm across
  5. Heat about 2 inches of oil in a saucepan until it shimmers, then deep fry the tortilla rounds until golden, drain on paper towel and keep warm
  6. Drain the fish in a colander, then toss with the tomatoes, avocado and coriander with a little lime juice and some salt to season
  7. Plate up by spooning a small amount of salsa onto a friend tortilla round, then top with the fish, tomato and avocado

Mushroom quesadillas

Quesadilla means “small cheesy thing”, which in itself is ace. You can fill them with pretty much anything you like, but thick juicy mushrooms work rather nicely and were personally requested by my better half, so who am I to argue?

Ingredients

Instructions

  1. Preheat the oven to 190°C
  2. Slice the mushrooms thick and fry in a little olive oil, making sure that they get nice and brown to bring out the nutty flavour, season well with salt (under-season if using an overly salty cheese like feta)
  3. Once the mushrooms are cooked, add the garlic and coriander, cook for a further minute, squeeze in the lime juice and take off the heat
  4. Heat up a dry cast iron skillet and brush one side of the tortilla with a little olive oil
  5. Put the tortilla oiled side down in the skillet, cover one half with the mushrooms, and top with the cheese
  6. When the cheese begins to melt, fold the tortilla in half, turn it over, and put in the oven to finish
  7. Once the quesadilla is brown, crunchy and full of melted cheese, cut in two and enjoy!

Potato and chorizo

This was the dish that suffered slightly whilst cooking, partly due to a cast iron skillet that hadn’t been seasoned well enough, and partly because I was doing about twenty other things at the same time whilst trying not to burn myself! It tasted okay in the end, albeit a little ‘caramelised’ in places, but got good reviews from the less-critical folks present.

Ingredients

Instructions

  1. Dice the potato into 1cm cubes and fry in a good slug of olive oil, making sure to season well with salt
  2. Slice the red onions and add to the potatoes once they are beginning to brown
  3. When the onions are mostly cooked, dice they chorizo and add to the potatoes and onions
  4. Once everything is browned and cooked through, mix in the thyme and cook for another minute or two
  5. Serve up in a bowl ready to be spooned into tacos

Mar 10

Tallest Man

An amazingly talented and distinctive muscian, The Tallest Man on Earth fills me with joy whenever I listen. I played his debut album, ‘Shallow Grave’ ad infinitum and am currently on my very first listen through the follow-up, ‘The Wild Hunt’. So far it’s as good, if not better.

At the moment it’s a battle between Tallest Man and Yeasayer for my favourite album of 2010, although based on the breath-taking ‘Spanish Sahara’ I wouldn’t be at all surprised if the new Foals album is a contender.

Here’s a little treat for those that haven’t seen it: