Best vodka pasta

Chip War, lemon yoghurt bars

Food news of the week:

The red prawn head soup is still going strong over at Kikuchi, and it’s one reason I’m so sad to be leaving London soon. Then there’s my first Quaglino’s visit embellished with 9/10 fries and 5/10 cocktails (perhaps except for the gimlet) and terrifically bland poached halibut…. come on, with an inside as spectacular as this, the food deserves to be treated better.

Science of the week:

Have been experiencing short periods of lethargy recently, which can often be attributed to environmental factors such as weather changes, or simply the ebbs and flows of female hormones… I recently revisited hot yoga after a prolonged hiatus; this practice illustrates that initial fatigue post-exercise is a normal physiological response, like a "sweat tax." The intense heat and exertion leads to temporary dehydration and muscle fatigue, necessary for subsequent energy restoration. Embracing this initial exhaustion can be an indication of the body's adaptation and strengthening process.

Insight of the week:

In 1945, William Shockley theorised that by putting semiconductor materials like silicon in an electric field, the material becomes conductive and lets electric current run through it. This evolved into the transistor, or the switch upon which chips, the most important component of technology which arguably also shapes the world economy, operate. Yeah, Chip War is a good read!

Recipe of the week:

Summer is here, which means lemons and yoghurt and berries. I made this soo many times during my undergrad period, and they were a favourite in my dorm hall. Good times.

Lemon Yoghurt Bars (makes 16-20 evenly-sized rectangular bars, adapted from The Hummingbird Bakery cookbook)

Ingredients

For the base: 

290g all-purpose plain flour

70g icing sugar

large pinch salt

220g unsalted butter, melted

For the filling:

200g white caster sugar

3 eggs

4 heaped tablespoons plain yoghurt (greek works fine too)

120ml (slightly less than half a cup) freshly squeezed lemon juice

half teaspoon vanilla extract

Directions

Preheat your oven to 170C (325F) and grease a 9×9-inch square pan.

Mix all ingredients for the base in a large bowl and press into the bottom of the pan– take your time here for it’s a bit sticky, but it gets easier after all the gloop actually unsticks from between your fingers. Bake for 20 minutes. In another bowl, whisk together the ingredients for the filling. Pour into the half-baked crust and bake another 15 minutes (at the same temperature, leave the oven on when you’re pouring in the filling). Once baked, leave to cool completely. You may place in the fridge to cool faster, but the bars will set up fine after an hour or so even at room temperature.

Cut into even bars and serve!

Restaurant of the week:

The culinary offerings at Quaglino’s cannot hold a candle to those at Sale e Pepe, a beloved Knightsbridge hotspot that has stood the test of time.

Sale e Pepe had been on my must-visit list for forever, and I was thrilled to finally experience it during an overdue catch-up with a friend.