Grateful for Spring

It makes me feel so productive to bake and cook, these are some of the things I have been enjoying …. Blueberry and chocolate bit muffins.

Lentil salad, new season sautéed courgettes, blanched green beans, sweet red onion and feta cheese. Gently tossed in a simple squeeze of lemon juice & my best New Zealand extra virgin olive oil. Season, season, season.  The perfect accompaniment to a greek oregano & lemon roast chicken.

Early season tiny broad beans, podded , dressed raw with lemon juice, sea salt and a tickle of olive oil. After a half hour of therapeutic broad bean podding, I decided to put this Haloumi salad together. Not strictly traditional, I have no idea if they eat broad beans in Greece. It was delicious, after some quick googling for further inspiration and desire to keep it as simple as possible; I decided on a tahini, honey,  lemon juice & olive oil dressing. The greek haloumi was wonderful fried nice and crispy golden, the trick is too eat the haloumi hot immediately.

 A highlight of a recent trip to Wellington, New Zealand was a visit to a Cuisine magazine recommended restaurant http://www.capitolrestaurant.co.nz/ . When I saw the Creamy pumpkin, sage, parmesan and pine nut risotto on the menu I was excited, when it came to the table it was a decadent wet style risotto, which I love. Pure comfort food. I have been dreaming of this risotto ever since, so was even more excited when I came across a recipe for it in an Old Australians Womans Weekly magazine. This version as per my photo below had half a cup of mascarpone and parmesan cheese through it. Definitely not for lettuce leaf eaters!, which I am certainly am not. The recipe was divine.

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2 Comments

Filed under cooking, food, home cooking, recipes

2 responses to “Grateful for Spring

  1. Those muffins look absolutely fantastic!

  2. Delicious!! Now I am craving your divine food sis! That risotto looks exquisite. Yum.

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