Lunch @ Cook House - Ouseburn, Newcastle

If you follow us on Instagram or Twitter, you may have seen us raving about a new lunch spot we have discovered in Newcastle. Despite it having been open for over a year, it was only this week that we got round to making the trip, although we are definitely late to the party as the small kitchen is already racking up significant critical acclaim such as being listed as one of the '25 Coolest Restaurants in the UK' by The Times. The restaurant setting is undeniably cool and understated, tucked away in Newcastle's Ouseburn, and comprising of two inter-connecting shipping containers.

 The inside couldn't be a starker contrast from the industrial exterior however, with a cosy chiminea and completely open kitchen instantly making you feel at home. The place is impressively run by Anna Hedworth - not only a brilliant cook but also a food blogger who's recipes you can find on The Grazer. It really did feel like being in her home, and the frequently-changing chalkboard menu was stuffed with a tempting selection of her deliciously simple, fresh and wholesome lunch dishes.

We went for the Smoked Mackerel Pâté and Roast Ham, both served with a lovely simple dressed salad, sourdough toast and homemade pickles. A definite highlight was Zoe's pickled quince which was the perfect sweet/sour accompaniment to her ham, and something we are keen to recreate ourselves! Our dishes were washed down with Anna's homemade cloudy lemonade, and followed by a cup of tea, and slice of her dreamy apple and cinnamon cake.

It's safe to say that we both left feeling very happy and full, and are already planning our next visit! It is so refreshing to see somewhere so different and unique in Newcastle, and with such great food so reasonably priced, we can't recommend it highly enough - get yourself down there!

C & Z x

Cook House. Mon - Sat 8.30 - 3.30. Ouse Street - Newcastle-upon-Tyne. NE1 2PF

http://cookhouse.org

Smoked Salmon, Avocado and Beetroot on Spelt Loaf

This is so simple it doesn't really warrant a 'recipe' - it was just such a delicious lunch that I felt it would be a shame not to share it on here. It also raked in a fair few likes on our Instagram page so I thought it was only fair to share the dish in full! It only takes a few minutes to throw together and - ta dah - you have yourself a colourful, fresh, healthy and tasty plateful. This would make an ideal lunch, brunch or light supper that also provides a welcome contrast to the grey January days!

For one generous portion you will need…

2 slices smoked salmon

2 slices spelt loaf or another good crusty loaf e.g. rye or sourdough 

Soft cheese (I used Philadelphia)

1/2 an avocado

1 small pre-cooked beetroot (I use the vacuum packed ones sold in most supermarkets)

Fresh dill

Black pepper

1 wedge of fresh lemon

You will need to…

- Pop your slices of crusty bread into the toaster.

- Once toasted, spread each slice with a generous layer of soft cheese.

- Top with your smoked salmon and then scatter over sliced avocado and cubed beetroot.

- Sprinkle some fresh dill and ground black pepper on top.

- Squeeze over the fresh lemon wedge and serve.

Enjoy! C x

Peas, Watercress & Brown Shrimp on Toast

This is an adaptation of a Lindsey Bareham recipe that I tore out of a magazine a couple of years ago, and quickly became a favourite simple-yet-polished lunch in our household. As well as being relatively healthy and simple, with only a handful of ingredients needed, the blitzed watercress and pea mixture is really bright and fresh, and looks great on the plate. Despite being a good lunch dish, this would also work well in smaller quantities as a starter, or add more of everything to make into a light supper. If you can't find brown shrimps (Waitrose usually have a good supply) feel free to substitute them with prawns or crayfish. Although this is really quick to throw together it's worth noting that a good food processor or hand blender is essential to blitz your greens!

For two generous lunches you will need…

100g peas (fresh or frozen)

1 large handful of watercress

1 tsp Dijon mustard

2 tbsp extra virgin olive oil

1 tbsp cider vinegar

Salt & pepper

Knob of butter for the toast

2 slices of good sourdough bread

50-100g brown shrimps

Lemon to serve

You will need to…

- Cook the peas in boiling water, then drain and add to your food processor along with the watercress, mustard, olive oil and cider vinegar.

- Blitz until it becomes a thick herby sauce and season to taste. You might want to adjust the vinegar/oil balance too - I like it quite tangy.

- Toast your sourdough slices and butter generously.

- Spread with a thick layer of green paste and top with the shrimp. Serve with a wedge of lemon.

Enjoy! C x

Puy Lentil and Quinoa Sumac Salad

With summer coming to a close, this salad is ideal for the transition into autumn, being fresh and herby yet substantial and filling enough for the colder days to come. Despite containing big bunches of various different herbs, none overpower the dish, and together with the tangy sumac and citrus they manage to uplift the quinoa and Puy lentils - pulses which, lets be honest, can sometimes be lacking in the flavour department. As well as being delicious, this salad is also very nutritious - perfect for those of us who may have over-indulged a little on holiday... The recipe comes from Sabrina Ghayour's debut book Persiana which I found very inspiring and an ideal starting point if you're fairly new to Middle-Eastern cooking. Although it makes a great lunch or light meal by itself, this salad also works well as a side-dish with chicken or fish.

For a large bowl to serve 6-8 you will need…

200g quinoa

250g Puy lentils

500g cherry tomatoes, halved

100g flat leaf parsley, stalks and leaves finely chopped

20g coriander, stalks and leaves finely chopped

40g mint leaves, finely chopped 

1 bunch spring onions, finely sliced

4 tbsp olive oil

Juice of 2 large or 3 small lemons

1 heaped tbsp sumac

Salt & pepper to season

You will need to…

- Cook lentils and quinoa separately as per their packet instructions. Rinse well in cold water then drain and set aside to cool. N.B - When cooking quinoa be sure to toast it in a dry pan before simmering in water, as develops the nutty flavour. See our Quinoa Superfood Salad recipe for more instructions on this.

- Combine all the remaining ingredients in a large mixing bowl and season generously with salt and pepper. Add the cooked and cooled quinoa and lentils and mix well to endure everything is evenly coated in the dressing. Be sure to taste your salad and adjust seasonings to suit you.

- Refrigerate for a couple of hours before serving to allow all the flavours to develop.

 Enjoy! C x

Two Soups

Soup is definitely a student staple for us, and for so many good reasons. It's healthy, cheap, freezes well, warms you up, and makes a really easy on-the-go lunch if you invest in a thermos. We have two of our favourite soup recipes for you - the first is a tried-and-tested family recipe courtesy of Catie's Mum. This hearty and filling Scotch Broth is packed with beans, peas and barley, and has been sustaining the family through harsh northern winters for decades! The second is Zoe's favourite Mary Berry Winter Vegetable Soup. We used chopped tomatoes when we couldn't get our hands on any passata - it is totally delicious either way, with the tomato element adding a fresh, lightness. We recommend you try them both - they really are souper winter warmers (sorry). 

Kirsteen's Chunky Scotch Broth  

For 6-8 servings you will need...

1 small swede 

2 sticks of celery

1 large leek

4 or 5 carrots

1 bay leaf

Chicken or vegetable stock

1 cup of pearl barley

1 cup each dried butter beans and dried marrowfat peas OR 3 tins of assorted beans if you can't find dried (I like to use 2 butter bean and 1 cannelini) 

Salt and pepper 

You will need to...

- If using dried beans and peas, these will need to be soaked in cold water overnight. 

- Chop all your root veg into smallish chunks depending on how chunky you like your soup. Slice the leek. 

- Sauté all the veg in a couple of tablespoons of olive oil for about ten minutes until softened. 

- Add enough stock and boiling water to cover the veg. Pop in your bayleaf, barley and beans (drain and rinse them beforehand if using tinned) and stir to combine. 

- Bring your soup to the boil, then turn down the heat to a simmer. Put the lid on and leave to cook on a low heat on the hob or in the oven for about an hour and a half or until all the beans, barley, and veg are soft. 

- Once cooked, season your soup well with salt and pepper. Serve immediately or, if stored in the fridge in an airtight container it should keep for about a week. 

Mary Berry's Winter Vegetable Soup

For 6-8 servings you will need...

50g butter 

2 small red onions 

2 leeks, finely chopped 

3 sticks celery, finely sliced 

2 cloves garlic, crushed 

4 tablespoons flour 

500g passata or chopped tomatoes  

2 large potatoes

400g tomatoes, chopped 

2 tablespoons sugar 

2 tablespoons tomato puree 

2 pints / 1.1 litres Chicken or vegetable stock 

Salt and pepper 

Parsley

You will need to...

-  Melt the butter in a large saucepan and add the onions, leeks, celery and garlic. Cook for about 10 minutes until softened.

- Whisk the flour with the passata/chopped tomatoes in a bowl until well blended and smooth. 

- Add the potatoes, tomatoes, sugar and tomato puree to the pan. Stir in the passata and the chicken stock and allow it to thicken. 

- Bring to the boil and season. Cover and turn down the heat to a simmer, and cook for about 20-30 minutes or until the vegetables are tender.

- Check the seasoning and serve hot sprinkled with freshly chopped parsley and a swirl of cream if you fancy.

Enjoy! C & Z x

Quinoa Superfood Salad

If you have found yourself falling off the January detox bandwagon (or Zoe's Apple Strudel led you astray) then this salad is the ideal tasty-yet-virtuous dish to get you back on the straight and narrow. This is my simplified student-friendly version of Gizzi Erskine's Superfood Salad recipe, and is as packed with colour and flavour as it is with healthy, nutritious goodness. I've seen quinoa recipes popping up all over the place for ages now, and after trying it in this dish I am converted. When cooked properly it is totally delicious, satisfyingly filling, and full of flavour, not bland in the slightest as I have found before. The key is toasting it in a dry pan before simmering in water, as it adds a rich nutty taste that I think is difficult to get with alternatives such as couscous. Great for lunch or as a light supper, this salad can be served solo, or for something a little more substantial top with shredded chicken or some flaked trout or salmon. 

To serve one person you will need...

Dressing

1 tsp lemon juice

1 tbsp extra virgin olive oil

1 tsp Dijon mustard

Seasoning

Salad

60g quinoa

1 strip of lemon peel

A pinch of dried mixed herbs

Salt & pepper

1 large chopped handful kale, blanched for 30 seconds in boiling water (substitute with broccoli if you can't find kale)

1/2 avocado, chopped

1 spring onion, sliced

1 cooked beetroot, (I buy the pre-cooked vacuum packed ones from any supermarket) chopped

4 radishes, thinly sliced

1 chicken breast (cooked and shredded) or 1 fillet salmon/trout (cooked, skinned and flaked) 

You will need to...

- Put the quinoa into a small, dry saucepan and toast on a fairly high heat for a few minutes until golden brown. Keep shaking it around the pan to stop it burning.

- Pour over roughly 120ml water, add in your lemon peel, herbs and seasoning and cover with a lid. Bring to the boil and simmer for ten minutes, then remove from the heat but keep the lid on and leave to steam for a further five minutes.

- To make the dressing, combine the mustard, oil and lemon juice - season to taste. 

- Drain the blanched kale well with kitchen paper and stir into the cooked quinoa. Stir in the avocado, spring onion, beetroot, radishes and dressing, ensuring everything is well combined and coated with the mustardy dressing. 

- Serve with your chicken or fish ontop.

Enjoy! C x

Vietnamese Turkey & Rice Noodle Salad

The start of a new year calls for a fresh, cleansing recipe, and this salad is just the trick. In our house, we find this is the best way to use up the Christmas turkey, and your insides will thank you for the crunchy veg and zingy dressing after weeks of rich winter stodge. Although the turkey is long-gone, this dish would work just as well with chicken as part of the inevitable ‘New Year Detox’ as a vibrant lunch or delicious yet light supper.

To serve 4-6 you will need…

Dressing

2 garlic cloves (crushed)

2 red chillies  (deseeded and finely diced)

2 tbsp finely chopped ginger

4 tbsp nam pla fish sauce

A couple of drops of rice wine vinegar

Juice of one lime

4 tbsp water

2 tbsp caster sugar

Salad

250g cooked and cooled turkey/chicken cut into strips

175g rice/glass noodles (in the pictures I used the thick rice noodles but I think the thinner ones work better)

125g sugar-snap peas

125g bean sprouts

3 spring onions thinly sliced

2 tsp rapeseed oil

1 tsp sesame oil

A small bunch of coriander/cilantro finely chopped

You will need to…

-       Make the dressing by mixing together all the ingredients. Store in the fridge in a sealed jar for up to a week – if you have any left over it makes a great dressing to jazz up any old salad.

-       Marinate the turkey in 125ml of the dressing.

-       While the turkey is marinating, soak the noodles in freshly boiled water, and once rehydrated refresh them in cold water then drain. (or follow instructions on noodle packet)

  - Put the sugar snaps and beansprouts into a colander and pour over a kettle of freshly boiled water. Rinse them in cold water and drain well.

-       In a large bowl, mix the marinated turkey with the drained noodles, veg and spring onions.

-       Dress with the oils and two tablespoons more of the dressing, though do taste and feel free to add more if you think it needs it.

-       Sprinkle over the chopped coriander and toss everything together before arranging onto a large plate to serve.

Enjoy! C x