I bought this beautiful mimosa and mandarin soy fragrant candle today. It got me thinking about the little things that make my home special; fragrance, food, wine friends and music. I know I gain a renewed sense of wellbeing when I throw open the windows and let fresh air in. Clean laundered crisp, cotton white sheets blown through with the wind and sunshine. Fresh from the oven baking, cooling on the bench until its time for friendship & afternoon tea. Slow, slow cooking on the stove with the assuring smell of comfort that dinner is under control. Light, open the curtains, I am blessed my little kitchen is positioned to soak up the last of the days rays. Views, if you aren’t ready to invest in art – buy flowers. Vitality in a jug, what a visual feast and pleasure they are, the star of the show in even the dullest of space. And if you missed the florist, cheat like me and spray some lavender water or diluted essential oils around. It instantly erases yesterday and create a clean and fresh smelling room. Music, sing, dance, tv -no way, no ads, no radio, yes to jazz, world music, nostalgic old school music – I love this. I love creating an atmosphere of relaxation and pleasure. Good food, call up some friends, what its Monday? excellent. Have a dinner party, don’t save anything for a special occasion, open that special bottle of wine today, celebrate, what’s the occasion?. Its Monday, Monday is the occasion, Dress up! dress for life. Put on some bright lipstick, a sequins dress and heels. The silver, the crystal, the fine china (who has fine china these days?). Open all the windows, air the house, light a candle, arrange some flowers, prepare something delicious to eat, open the wine, invite some friends, dress up – be special. Turn the tv off, play the guitar/ukulele/piano/bongo drum. Ok you don’t know how, invite someone who does? I am sure my friend Jill will come and play the ukulele for you. Breathe in the good fragrance of home…a holiday…exotic destination?. No. home is wonderful. Play, eat, drink, dance, sing until you fall into those fresh sheets. Home is very satisfying.
Tag Archives: fine foods
I woke up boxing day feeling energised to be creative. In fact I have been cooking up a storm in the lead up to Christmas even more than usual. It is a luxurious pleasure to have free time and endless warm summer days to cook and bake all those recipes you coveted over the year and make them my own. I have been pushing the boat out and trying some new techniques and recipes I have not made before. If my Strawberry & lime curd cream Puff (photo below) may not look that pretty, it tasted beautiful.
New Zealand’s own home grown cooking celebrity http://www.annabel-langbein.com/tv-series/ has fantastic recipes that are always amazing. This recipe came from her book The Free Range Cook and It turned out almost the same as her photo. I found it easy to make the choux pastry in a saucepan with melted butter, water and flour. It was a bonus I got given homemade lime curd for christmas as she had suggested lemon curd. Rather than let it sit in the pantry for a year (which is what normally happens to random Christmas presents like that) I decided to put it to good use folded into whipped cream. I am not usually a big baker, preferring to cook savoury dishes.
My husband, daughter Lucia and I headed to the Christchurch Botanical Gardens for a picnic. Lucia loved sitting on the picnic rug and opening her new Dora Lunchbox and looking inside to find homemade mayonnaise colesaw, humus & smoked chicken wraps.
I managed to spend over $500 on food in the days leading up to Christmas. Are you shocked? see I had found this stunning picture in my Dish magazine for a Strawberry tart. It had a sweet short crust pastry, filled with a french goats cheese, 500 grams of italian mascarpone, orange liqueur, orange zest, icing sugar then filled with topped fresh strawberries glazed with apricot jam and fresh mint leaves. I also held a cocktail party at my home on christmas eve and catered finger food for 14 people. I will have to save that for another post.
Here is a picture of my exquisite Strawberry tart. It was so much fun to make.
There is an abundance of overladen lemon trees on the hill at the moment, with a lot of people out of their homes due to the earthquake. I have been lucky enough to receive a few bags of these juicy, unwaxed lemons. I recently bought myself a tart tin, so was really excited to make some sweet short crust pastry and have a go at making a Lemon Tart.
I have been really enjoying cooking from an old Rachel Allen cook book Food for Living http://www.rachelallen.co.uk/book4.html
I have made the Fillet steak with mushroom brandy sauce and a tomato fondue twice now. My guests have all said it was better than a restaurant. Here is a hungry man-sized serving!.
My husband then found one of those marinara frozen seafood mixes at the supermarket that I would usually turn my nose up at. It was hugely economical $6.90 for the tray of mixed sea foods. I then made a basic chowder soup base and created a really tasty home-made seafood chowder for a lazy sunday night dinner.
I need to also rave about a cook book I have been enjoying Yottam Ottolenghi from London.
I made two amazing dishes. This mango coleslaw with an asian lemongrass and sugared hazelnuts. It had the whole sweet & sour flavours going on. I served it with a very moist perfectly roast free range chicken. I wanted the coleslaw to be the star so also made a big rice cinnamon, turmeric pilaf to feed the crowd who came to dinner to enjoy this special meal. Being a food blogger I am learning how sometimes photos really do not do the meals complete justice.
My Mum is one of these people, she has always expressed herself beautifully by being a very generous woman who has given through cooking, baking, home making, collecting, sewing, crafting, mothering, being a faithful and loving wife, and more recently a successful creative business owner of Truly Scrumptious on Victoria St, Christchurch, NZ. (Which she lost during Feb 22nd 2011 Earthquake). I am so proud of my Mum, look what she achieved in her shop, her shop is really an overflow of the creativity she expresses in her home.
Mum also had a cafe selling delicious chocolates, friands, muffins, dainty club sandwiches, scones, pretty iced cupcakes, coffee La Farre espresso and high teas served all with fine antique bone china.
These special little dense fruit cakes were available in different icing styles and Mum even had one called the “boyfriend cake’, It was iced with masculine style icing. A perfect gift. Here is a pretty iced cake which sold for around $20.00 each.
Mum’s nickname is Fou, because she loves, laces, fou fou and anything that is insanely beautiful, feminine and pretty. She has had a few stares at the supermarket dressed in vintage 1950’s petticoats and that’s all on!. She alway says she would be much more comfortable living in the 18th century wearing Victorian clothes. She really is a soul borne in the wrong era, she would agree.
When at home Mum loves to entertain and she is fabulous at creating an atmosphere for elegant dinners and creating a lovely table setting. I love her dining table which is an antique french farm table with the original chairs.
Mothers influence daughters and even though I always joke I don’t like too much pink, lace and antiques (after being surrounded growing up with it) I really am my Mothers daughter and have been blessed to inherit her love of all things beautiful and carry on a legacy to the beautiful creative people.
Mum is also a fabulous cook and baker, this is her soft as angels wings Pavlova cream filled sponge cake.
Truly Scrumptious Shop is hugely missed by all my Mums loyal customers in Christchurch, it was seen as an escape from the ordinariness of life to a beautiful dream world of sensory experience. I know Mum will find another outlet for her creativity in the near future – it is natural as breathing. Being beautiful, creative people you can not help but express yourself in whatever you do. I love my Mum.
I am sure I must have long forgotten ancestors from the old worlde of Eastern Europe in the Southern Caucasus – Armenia, Turkey, Iran. I feel intuitively drawn to theses flavours, the textures and style of these similar cuisines.
This simple recipe of ground lamb, soft cheese, lemon zest, garlic, paprika, mint & spices combined to make a tasty filling encased in thin pastry to resemble a ravioli. Well loved and commonly known in this region as manti which is simply prepared by baking, frying or steaming.
When Mum and Dad have been travelling they always gets asked where they are from especially from turkish people. They even got invited to a turkish wedding recently. So with jewish roots maybe I really do have it in my blood, I certainly enjoy cooking this style of food.
Baked Turkish Lamb Manti with minted Yoghurt Sauce – Recipe courtesy of DISH magazine Issue 31
- 24 thin paper thin wonton wrappers
- 1 1/2 cups chicken stock
- 200 grams of full fat lamb mince (if it is low-fat mince it will be too dry)
- 1/4 cup cottage cheese (or substitute goats cheese or feta cheese)
- 3/4 teaspoon of ground allspice
- finely grated zest of 1 lemon
- 1 clove of garlic, crushed
- 2 tablespoons pistachios, finely chopped
- 1/4 cup finely chopped fresh mint leaves
- sea salt and freshly ground black pepper
- 1 egg beaten
- 1 tablespoon water
- 1 cup thick plain yoghurt
- 1/4 cup finely chopped fresh mint leaves
- juice of 1 lemon
- 3 tablespoons butter
- 1 clove garlic, crushed
- 1 teaspoon ground paprika
- mint for garnish
Pre heat the oven to 180°C
Yoghurt Sauce: Whisk the ingredients in a bowl and season
Filling: Place all the ingredients in a bowl and mix well and season.
To assemble; Lay out 6 wonton wrappers at a time and place a tablespoon of filling in the centre of each. Brush the edges with the egg wash and cover with another wrapper, pressing out any air and firmly sealing the edges. Trim the edges if necessary. Place on a lined baking tray. repeat with the remaining wontons and filling. Brush with olive oil and bake for 5-6 minutes until golden and crisp.
Transfer the manti to a baking dish large enough to hold them in a single layer. The edges can slightly overlap. Pour the hot chicken stock around the manti and bake for 8-10 minutes.
Paprika butter; Heat the butter, garlic and paprika in a small saucepan until sizzling.
To serve: Transfer the manti to shallow serving bowls and spoon over the chicken stock. There wont be a lot of stock.
Top with the yoghurt sauce then drizzle with the paprika butter. Garnish with mint and serve immediately with a green salad.
I managed to escape from the aftermath of Christchurch third major shakes June 13th 5.7 and 6.3 Magnitude earthquakes for the heady, cosmopolitan pleasure of an undamaged city – Auckland, New Zealand. Thank goodness for a breather from the constant aftershocks I have been experiencing. Armed with a current Entertainment dining discount book I used it as my guide to search out a cafe which I could experience a stand out great breakfast. Most breakfast brunch menus bore me to tears, most cafes stick to the same formula, eggs Benedict, big breakfast, french toast, predictable, safe, yawn, yawn. So I was excited when I turned up to Urban Cafe on Carlton Gore Rd, Newmarket, Auckland at 9am this morning. Firstly it was very busy with plenty of good Auckland people watching – corporate types and fashionistas sipping lattes, deep in conversation on a superb sun spilled patio. I love it when I see plenty of fresh baking – caramel, cinnamon, raison brioche, perfect bakewell slice, red velvet cupcakes. My early morning sweet tooth was bound to be satisfied. I started off with a round of coffees for my group and yes my sweet tooth insisted on a sneaky cinnamon brioche shared with our coffees while we pondered and tried to decide what to order from a very good menu. Baghdad eggs with spiced lentils and a tomato kasundi served with more than enough turkish bread beckoned me. The dish was served piping hot in a small cast iron pan with three soft poached eggs set amongst brown lentils, not unlike a frittata. Garnished with a generous handful of fresh coriander which infused the dish. Bagdad eggs were Perfect. I can not wait to try making this dish at home.
- Food 9/10
- Coffee 10/10
- Atmosphere 8/10
- Toddler/child friendly 8/5
What will I make for dinner? This is forever the question and my problem is I always have a long list of recipes and dishes I am longing to try out. As I am a self-confessed cook book addict my home has a big stash of cookbooks which ensures I never get bored or lack inspiration to put on my apron!. I read and evaluate each recipe to make sure it meets the must cook criteria.
- Comfort factor – After a busy day it seems dinner is quite often the only meal that you can really relax and enjoy without having to inhale your food before we hurry on again. Its a pleasure to take time out and truly enjoy a nourishing meal that restores you physically and mentally brings comfort and calm.
- Easily accessible ingredients – There is no point trying to make mousakka in the middle of winter when eggplants are $8.00 each (unless you have an absolute craving for mousakka then permitted!). Buy in season and locally sustainable food as a rule.
- Looks Delicious – Who doesn’t eat with their eyes!. Oozing melted cheese, bubbling over the side lasagne, a perfectly moist and tender roasted chicken. It makes you hungry looking at it.
- Get out of your comfort zone – It motivates me to try out new recipes that are a bit of a challenge or use unusual ingredients that I have not tasted or familiar with. If you are cooking a recipe you have made every Monday night for the last ten years….please STOP!. Try something new your taste buds will love you for it.
These are some of my recent cosy family meals we have been enjoying.
Meatloaf – Doesnt this just remind you of the 1980’s?. My Mum use to make this for us all the time. My husband jokes I have a love for mince. When I met him I prided myself on the fact I only had ever eaten fillet steak and I certainly did not eat mince (nose in the air). Well I have changed, mince is just so versatile, Pork mince, beef mince, venison mince, lamb mince, chicken mince. I love what I can make with Mince!. I usually make meatloaf out of pork and beef mince. It is so simple to put this together and it tastes divine. Truly!. Sometimes I make the meatloaf in a tin – self saucing meatloaf, by pouring over a container of tomatoe puree and a few dashes of Worcester sauce or red wine or whatever takes my fancy. The recipe below is utterly divine and a little more sophisticated baked free form on a tray, the bonus here is the vegetables benefit form all the delicious juices to create a complete meal.
Meatloaf with roasted vegetables – Recipe loosely taken from Tessa Kiros Apples for Jam.
- 80g white bread crusts removed (about 4 slices)
- 125 ml Milk
- 2 large zucchini, trimmed
- 1 large potato or sweet potato, peeled
- 1 large red capsicum
- 500 grams lean mince (beef or pork or combination)
- 2 tablespoons of chopped parsley
- 1 garlic clove, finely chopped
- 1 heaped tablespoon grated parmesan cheese
- 1 egg, lightly beaten
- 4 tablespoons of olive oil
- 100 grams thinly sliced pancetta (or streaky bacon will work)
- 2 sage sprigs
- 2 small rosemary sprigs
- 2 garlic cloves, unpeeled
- 1 tablespoon plain flour
- 125 ml white wine
- Preheat the oven to 180c. Soak the bread in the milk for about 15 minutes, squashing it up a bit with your hands so it collapses.
- Cut the red peppers, carrots, zucchini into strips and potato into chunks. You want all the vegetables to roast evenly so make sure they are not too small that they shrivel up in the heat. Now put these aside for now.
- My favourite bit…put the mince in a large bowl with the parsley, egg, chopped garlic, parmesan and squashed up bread, and season with a flat teaspoon of salt. mix together until smooth. Then form a large loaf like a giant egg.
- Drizzle half the olive oil into a large flameproof baking dish and put the meatloaf on top. cover with overlapping slices of pancetta, tucking them in at the bottom. Scatter the vegetables all around , drizzle with olive oil and toss with some salt. Tuck the herbs and garlic under the vegetables. Bake 1 1/4 hours and, turning the vegetables over half way through. Keep an eye on them they do not over cook. The vegetables should be golden and crusty and the bacon crispy also. Turn the oven off. Remove the vegetables and meatloaf to a platter, cover with foil and put back in the oven to keep warm. Put the baking dish on the stove top over high heat and sprinkle in the flour. Cook stirring constantly to scrape up all the bits and pieces from the bottom of the dish. Pour in the wine and stir until evaporated. Add 250 ml of hot water; season with salt and cook until the sauce becomes smooth and thickens a little. Serve with the meatloaf cut into thick slices and the vegetables.
Your man and your little ones will love this MEATloaf!. It is great sliced cold on sandwiches the next day also.