28 hits hard

hotcake for one, graduation nostalgia, yakitori heat

today’s recipe: a fat hotcake, for one

Food news of the week:

A frenzied and whimsical birthday weekend, with a few cool new spots along the way! Although I’d take the smooth and punchy pisco sours over the so-so fare at 5 Hertford Street’s 2nd floor restaurant any day, fresh-faced Nico’s next door has flavour to boast, what with their crisp-bottomed pizzas and oozing, yolky pumpkin raviolo, though I wish there was at least another one on the plate! Hide for dinner smashed, where I rediscovered the adoring combination of fatty ribeye and horseradish, and their chicken liver parfait with toasted brioche is some of the best I have (and will) have. A kaiseki treat at ever-unique Angelina in Dalston, where the chutoro (half-fatty tuna) on focaccia and bruleed rice pudding, will awaken the soul and deserves a write-up for one of the next letters.

pumpkin raviolo at glamorous Nico’s

Science of the week:

A recent randomised controlled trial has shown the power of vitamin D– specifically, combining it with a probiotic. The 90-day trial divided D-deprived students into 2 groups: one that received received a combination of both vitamin D3 and a probiotic, and one that just had D3. The former experienced significant reduction in fat mass, BMI and body mass, alongside significant increases in mental health and wellbeing parameters. Time for a D top-up…

Insight of the week:

Me looking crazed. Happy, but crazed.

My DPhil graduation– a long time coming– finally happened too over the weekend. I’ve been doing so many things during and after the completion of my thesis (Investigating the role of protein and lipid metabolites on Major Depressive Disorder, if you must know), that it felt strange to only now be receiving the award. Wandering around Oxford felt like I’ve lived a whole life during that Covid period. But it wasn’t receiving the certificate itself that made me feel proud, rather the craggy, wayward journey it took to get there. From being involved in a couple startups, to book writing, to navigating challenges in work and love, growth happened, and may growth continue.

Recipe of the week:

In honour of solo moments of gratitude, here’s to recipes for one. Having tried many a hotcake before, this one I adapted is by far the best I’ve tried. Golden, crisp edges encasing a cake-like, fluffy interior. Half pound cake, half soufflé. The Japanese use kewpie mayo sometimes for their souffle pancakes, so I had fun using that in this one too for a lighter texture.

Hotcake For One (adapted from this lovely lady)

Ingredients

1/4 cup (35g) cake flour

1/4 cup (35g) all-purpose flour

1 tsp baking powder

pinch of salt

4 tbsp white sugar

2 tsp Japanese mayonnaise (substitute with normal mayo if you have that on hand)

1 egg white

1/2 cup (180ml) milk or buttermilk

2 tbsp melted butter

splash of vanilla extract

whatever toppings you desire; I chose berries for a berry garden, mascarpone cheese, cashew butter and maple syrup

Directions

Preheat your pan on low heat and ready some butter for cooking.