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Brunch, Featured, Ottolenghi, Weekday Dinner

Spiced lamb with eggs and yogurt… and Zhoug

March 22, 2015

I decided to do some proper menu planning this week, mostly because I feel I have been neglecting my beloved Ottolenghi books. His recipes never fail to deliver on taste and creativity and in many ways his recipes helped shape my cooking style (and certainly the contents of my pantry). Whenever I feel a food rut coming on I clear my schedule (his recipes can be quite labour intensive) and get to work. I also find his recipes are great for entertaining because usually you feel more ambitious when having company, and despite the long list of ingredients the food is pretty foolproof and OH SO crowd pleasing.

This week I chose a few meat dishes from Jerusalem and some salads from Plenty More (stay tuned for my versions!).

Once again Ottolenghi did not disappoint and this lamb dish was fantastic: Lamb seasoned with rich and spicy flavours, eggs perfectly runny, creamy and cooling tahini yogurt sauce, and the Zhoug is just a party in your mouth. Lots of layers… and all beautifully married together. I would eat this for brunch or dinner, and I have just enough for our lunches tomorrow.

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Brunch, Featured, Uncategorized

The Farm Fresh Poacher

October 4, 2014
The Farm Fresh Poacher

I considered omitting this recipe because I didn’t want to saturate my blog with poached egg posts, and also the ingredients were a little out there… But it was really good and Graham took some stunning photos so I had to throw it in!

Disclaimer: This recipe is full of obscure ingredients from the Brickworks farmers market but many delicious substitutions would be possible. So basically if you can’t get your hands on lamb bacon (yup that’s what that is) or stinging nettle goat cheese (not much sting but LOTS of flavour) or pear garlic preserves (just yup), I have also suggested some alternatives. If you do come across these items they were all really good and as a rule I encourage everyone to experiment with preserves and condiments whenever possible. These are flavours you simply can’t develop in 10 minutes when you are hungover and desperate for brunch!

poacher_farmers_3262

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Featured, Salads

The Classic Kale Salad

May 3, 2014

I think most people have tried a variety of this salad because it’s easy to make, tasty, and kale is healthy… everyone loves kale…Great for quick weeknight dinners and even once dressed holds up nicely for lunch the next day.

Ali (Graham’s mom) first prepared this salad for us and pointed out that the key is to chiffonade the kale. Continue Reading…

Featured, Seafood

Two-Faced Scallops

May 3, 2014
Two Faced Scallops

 

These scallops are two-faced because you use black and white sesame seeds on either side, they are otherwise very consistent and upfront in their flavour and behaviour.

My favourite thing about scallops is that they defrost quickly (in a bag, in cold water), they are versatile, beautiful tasting and also very quick to cook! Really the perfect weeknight protein. This particular recipe was part of a much greater Easter affair but even amongst a sea of other dishes, people always gravitate towards the scallops… and rightly so.

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