Laila’s Pantry

Seafood pasta!!!

If I see seafood pasta on a menu, there’s a really high chance I’m ordering it. I’ve always loved the way they taste, and they’re especially good when you make your own shrimp stock and form the base of the sauce around that! I picked up some gorgeous clams and prawns from the fishmongers the other day, and with all my leftover pasta from filming FFT 17: Pasta 101, I had to make a few pasta dishes! This is what I did with the linguine and it is SO good.

The full recipe is on my Substack, link in my bio!
https://open.substack.com/pub/lailaspantry/p/seafood-pasta?r=307yae&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true

Green risotto w crispy wild mushrooms!

I love a risotto that’s a bit different that the super rich and heavy traditional ones because it really can act as a blank canvas for so many lovely flavors. This particular one is rich and creamy, while still staying really light and zingy because of the herbs and lemon inside. Topped with some crispy wild mushrooms, it’s such a crowd pleaser!

The full recipe is on my Substack, link in bio!
https://open.substack.com/pub/lailaspantry/p/wild-mushroom-and-greens-risotto?r=307yae&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true

EP 16: Fundamental Flavors & Techniques- RICE 101; Short-grain rice!

Building on EP 15 where we tackled long-grain varieties of rice, today we are focusing on short-grain varieties like sushi and risotto rice. A little less common in everyday cooking, but wonderful nonetheless, the sticky and starchy nature of short-grain rice results in a completely different texture! Of course, you have your classic sushi rice but I also wanted to go into depth about risotto rice, and the best way to cook it!

A full breakdown with measurements is available on my Substack, link is in my bio!
https://open.substack.com/pub/lailaspantry/p/fft-16-rice-102?r=307yae&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true

This EP also wraps up month TWO of Fundamental Flavors & Techniques! I’ve been having so much fun with these and I hope they are helpful to you as well. I will be taking a quick hiatus next week from the series as I have a supper club next weekend, but we’ll be back to business the following week with EP 17 and month THREE!

Love ya guys!!!

Back to the place i learned it all!! I always love going to and sharing it with you guys because it truly is one of my favorite restaurants in London, and I’m so emotionally attached to it lol. It just combines impeccable culinary technique with crazy quality British produce, resulting in insane food.

They’re celebrating their 10-year anniversary, so to celebrate the year of 2016, they’re doing a 3-course early evening menu from 5:30-6:30 PM every day for £20.16. Read the again. £20.16 pp in CENTRAL London. Unheard of.

This month’s menu is
Cornish mussels marinière with miso and herbs (salty, fresh, and slightly sweet because of the quality of mussels)
Venison pithivier (Intensely rich and decades shredded venison in a flaky and buttery pie!)
Custard tart with poached yorkshire forced rhubarb (ultra-creamy but still light on the palate, a wonderful end to the meal)

BUTTTTT, their a-la carte menu is also so so delicious, and I can never just stick to their set menu lol, it’s one of my biggest indulgences when I come here. I mean even the snack menu is so good, I could probably come here and just order the whole snack menu with a glass of wine and be a happy camper. RECOMMEND 100%, and you guys know I’m really picky when it comes to restaurants lol. This just hits every note consistently, and the SERVICE IS SO GOOD. The best, friendliest, most helpful staff EVER.

Telling you guys now… fiber is INNNN. My mom has been on my forever to up my fiber intake, and now that I’m officially in my mid-20s……….. I figured it’s time to get SRS!!!! lol. Anyways, this is my favorite breakfast/lunch that packs so much fiber and a good amount of protein as well! Full recipe is on my Substack, link in bio!

https://lailaspantry.substack.com/p/protein-packed-oatmeal?r=307yae

EP 15: Fundamental Flavors & Techniques- How To Cook Rice 101!!!

Today is learning how to cook everyone’s favorite starch, RICE!!!!!! I used to have the biggest mental block when it comes to rice, but fear not, I am here to teach you the best way to cook different types of rice. Today, I’m showing 2 of the most popular long-grain varieties, Basmati and Jasmine. Equally delicious, they each have their own method of cooking to achieve the best result. I have a FULLLL breakdown on my Substack, link is in my bio. Next EP, I’ll be going through short-grain varieties, so stay tuned for that!

https://open.substack.com/pub/lailaspantry/p/fft-15-how-to-cook-rice-101?r=307yae&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true

Soy & garlic salmon with chili broccoli!

A super easy weeknight meal that comes together sooooo quickly. Packed full of flavor, moist salmon, and mega healthy as well. The skin gets so crispy and lovely while the fish stays really tender and soft. The full recipe is on my Substack, link is in my bio!

https://open.substack.com/pub/lailaspantry/p/spicy-soy-salmon-and-broccoli?r=307yae&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true

PART 2!!!! (PART 1 IS UP!)

CINNAMON ROLL CARROT CAKE WITH MISO BROWN BUTTER FROSTING, PECAN PRALINE, AND SALTED CARAMEL!!!

I made this cake a few weeks ago and have only just gotten around to posting it and just realized it works perfectly for Easter weekened!!

CARROT CAKE SUPREMACY!!!!

30 MINUTE CAKE VIDEO AHHHH!!! It’s been so long since I’ve done one of these but I always take these opportunities to do a little baking lesson for y’all and to yap a bit! I feel like my videos have been very structured lately and I just wanted to chit chat with u guys again! The full recipe can be found on my Substack, link in bio!

PART 1!!!!!!!!! (PART 2 IS POSTED!)

CINNAMON ROLL CARROT CAKE WITH MISO BROWN BUTTER FROSTING, PECAN PRALINE, AND SALTED CARAMEL!!!

I made this cake a few weeks ago and have only just gotten around to posting it and just realized it works perfectly for Easter weekened!!

CARROT CAKE SUPREMACY!!!!

30 MINUTE CAKE VIDEO AHHHH!!! It’s been so long since I’ve done one of these but I always take these opportunities to do a little baking lesson for y’all and to yap a bit! I feel like my videos have been very structured lately and I just wanted to chit chat with u guys again! The full recipe can be found on my Substack, link in bio!

EP 14: Fundamental Flavors & Techniques- Cooking Oily Fish!

Perhaps my favorite type of fish, there are tons of different ways you can cook it, but there are my two favorite go-to methods. When you’re working with a thinner filet of fish, you want to cook it as little as possible using some indirect heat to make sure you don’t overcook it. Plus, due to the softer nature of oily fish, the poaching method allows for a succulent finish. However, when you have a thicker piece of salmon, pan-frying it allows you to get a crispy skin while keeping a moist and flaky inside. Ideally, salmon should be cooked medium or medium-rare, allowing for a coral glassy center. I know a lot of people enjoy a well-done salmon, but TRUST me, your world will be rocked once you’ve tasted a moist and tender salmon filet.

Full recipe on my Substack, link in bio!
https://open.substack.com/pub/lailaspantry/p/fft-14-cooking-oily-fish?r=307yae&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true

Hope this helps!