WOKIT baby, WOKIT!

This is a place I discovered just before Christmas, my flatmate Patch swore to me I would have loved it and boy, was he right.

I as a little sceptical on my way there, Patch said they did stir-fries and I thought it would just be another Wagamama.. I was wrong.

Wokit is just in front of Borough Market, it's cosy and colourful inside. Just a couple of regular tables at the back, and two high ones with tall stools just next to the cooking area. And that's the great thing, you can see everything that's happening, it's all out there, right in front of your eyes for you to take  in: the fresh ingredients you can choose from, and the fabulous smells from the different types of dishes being sautéed just next to your table.

They have anything you might need, gluten free noodles, vegan options such as tofu if that's what you want. If not, then you can add some delicious salmon, beef, duck, pork and chicken...

But what I loved the most were the noodles, oh wow the noodles! I was looking for a gluten free option and decided to try the buckwheat and sweet potato noodles. Absolutely incredible, trust me, light and tasty.The stir fry comes with a mix of vegetables ( carrot, garlic, ginger, beansprouts, cabbage and spring onions) to which you can add some extra one from their menu. You add your source of protein,  I chose salmon, and a miso coriander dressing. Yes, you also choose your dressing people! You create a stir fry that is perfectly tailored just for you.

The prices are affordable and the portion is large. I couldn't finish mine, but Patch was very happy to finish it for me. Kind man.

Take a look at their menu and start drooling. Then get yourselves down there and enjoy every single bite, you'll be back for more. I know I will.

This is where you are headed:

Borough Market

3 Stoney Street

London, SE1 9AA

Tel: 0207 74032111

Happy Monday!

xxx

Love,

Foodolina

Butternut Squash a' la Kitty.x

This recipe is dedicated to my friend Kitty, one of the loveliest girls I know.
She seems to like butternut squash so this one's for her.
I love autumn, the colours, the new beginnings, Halloween..So many incredible reasons to be smiling, but mostly : IT'S SQUASH SEASON!!! All the wonderful shapes and sizes and colours at the farmers market bring me so much joy...And believe it or not, this year was the first time I actually roasted my own squash. I know, it's crazy.But we just moved to this wonderful new house with a proper oven in our cozy kitchen  and I thought the time had finally come.
So I went and bought two lovely  delicata squash and made some autumnal magic..now, this is a recipe that you can prepare even if you have a superbusy life I can assure you, all I have been doing for the past three weeks is working on my essay but these beauties were roasting while I studied, the sauce took 10 min to cook and the polenta about 1 min.Not bad ah?
Give it a try and you won't regret it. Happy Autumn to you all!!!

INGREDIENTS

2 small delicate squash
1 cup of gluten free instant polenta ( but you can use regular one)
3 organic tomatoes
10 small organic chestnut mushrooms
A little pic
A pinch of nutmeg
A drizzle of extravirgin olive oil

Preheat your oven at 190c, gas mark 5, 375F.
Wash the outside of your squash, cut the top and bottom and place it vertical on a cutting board and slice it in half  lengthwise.Make sure it's nice and stable before you make the cut and put your weight on it. Scoop the seeds out from both halves, sprinkle with a little nutmeg and place with the inside part facing down on a roasting tray. Cover the tray with foil to keep the heat inside and make the squash delicious and soft then go back to study ( in my case..) or do anything else you need to.
Your squash will need about 40 minutes.
10 minutes before taking them out of the oven, dust and slice your mushrooms,wash and slice your tomatoes and put everything in a pan with a little olive oil and salt and pepper on a medium heat.just stir the vegetables every now and then and in 10 minutes your sauce will be ready!

2 min before your sauce is done just boil water in the kettle and then use 1 mug and a half of boiling water and add to that half a mug of polenta while storing slowly, add salt and pepper.

Take the squash out, turn them with the inside part up and add a little polenta and the tomato and   muhrooms sauce on top of that.
Serve ideally with some lovely greens as a side. Buon Appetito!

Xxx

Valentina