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: New Zealand
Fresh shellfish, salmon and fish from my local fish market is such a lovely treat.
I have been cooking from a new cookbook la cigale, which is a collection of French classic recipes from owner Elizabeth Lind who pioneered the French market and bistro in Parnell, Auckland, New Zealand. The recipe for a French style seafood cream bound chowder caught my eye. It is French style with the mussels initially cooked in apple cider. This forms the basis for the stock which you add to the celery, shallot, carrot roux. My four hungry Man guests were silent as they started the meal. I accept this as a nod of approval when there is silence. Tonight I have the seven hour lamb leg due to be ready any minute, again from the same book. I have been re-enthused for some decadent French cooking. Pork terrine is next on my wish list.
Five things Bonnie Brown loves
Eating gelato next to the ocean/kisses from her two pretty daughters/planning & dreaming about cooking the next meal/chocolate desert & treats/real food that makes you feel virtuous
Want to know more…
I am a romantic gourmand and am pining to experience food in Europe. Until then I have my cook books and am a very enthusiastic cook and an even more enthusiastic eater. Cooking and sharing vibrant, fresh food makes me feel vital and happy. I am inspired by the timeless dishes of Mediterranean Europe and their food simplicity. I adore the flavours and home style dishes of Greece and Islands, Italy and France. Eastern European and Italian peasant food is continuously a revelation in its basic simplicity and frugalness. North African and Middle Eastern food is fascinating and exciting to cook.
What I am cooking with at the moment, almost all is locally produced. Through taste experience I know that locally grown food that has not travelled by aeroplane or boat tastes so much more juicier, tastier and is always more satisfying.
Seasonal produce from my local Christchurch, New Zealand Farmers markets. We are heading into a bright and beautiful autumn. I am enjoying the new season squash and pumpkins, bio dynamically grown snow peas, leeks, fennel bulb, radish, French green beans, locally smoked chicken, olives, Italian quality De Cecco dried pasta, shiny green puy style lentils, fresh herbs, ground spices, nuts, free range chicken, New Zealand lamb, free range pork, dry cured bacon, smoked fish. Farro, red rice, brown lentils, chickpeas, brown rice, oats, stone ground local fresh flours- oat, spelt/dinkel, spelt, rye, buckwheat, vanilla pods and essence, 72% dark chocolate, ground almonds, organic clotted cream, whole milk, Italian parmesan cheese, Clearwater full fat yoghurt http://www.clearwaterorganic.co.nz/ organic butter, coconut oil, Also love artisan bread, agria and new potatoes, orange and red kumara, vine and cherry locally grown sweet tasting tomatoes, creamy organic avocado, onion, local plump juicy garlic, ginger, celery, cauliflower, baby spinach, rocket, soft lettuces, carrots, pumpkin, courgettes, portobello mushrooms, apples, bananas, oranges, raspberries, blueberries.
I love to shop and it is a lovely pleasure to buy food for your family to cook. I usually shop at the Farmers market once a week for my fresh produce and sometimes supplement that with greens from Liberty organics. I purchase meats every day or every third day depending how organised I am or how much protein or meats we are eating. I do like to make a plan for the week as to what and how I will go about you my produce and leftovers. I buy these magnetic meal planners from Kikki K shop. I buy fish from the fish market fresh on the day I plan to use it. I try to avoid buying any seafood on a Sunday as it can be a bit old which is usually what happens if you purchase from the supermarket. I like to keep a really well stocked store cupboard with spices, canned beans, rice, pasta, nuts, oils, vinegars.
Best store cupboard meal, what would you make?
Risotto; rice, good stock, best cheese, seasonal vegetable…think smoked goats Gouda and green cauliflower with sourdough and thyme croutons. I love its oozing, soothing ability to calm; each mouthful is like eating relaxation.
What don’t people know about you that you wish they did?
I wanted to be an actress when I was growing up. My Uncle Dave worked in television as a camera man and I would ring him after school and ask him if he could get me an agent. I would sign my autograph at the end of each school year and give it to my teacher and tell them to hold onto it as I would be famous one day and they could say they taught me. Susan Boyle was only discovered at 47, so I guess I still have time…
How did you learn to cook?
I was influenced with good food through my family, my Mum and Aunties who are great bakers and cooks. In my twenties I took great pleasure learning all I could from hundreds of cookbooks loaned from the local library. I self taught with my willing husband who has been happy to eat and critique
As a self-taught cook, who would you say have been your biggest influences?
I had if you like an epiphany, I could loan these books from the library and be imparted cooking wisdom and knowledge from the most inspiring talented, creative cooks. I especially love these food writers; Diana Henry, Tamasin Day-Lewis, Nigella Lawson, Harry Eastwood, Nigel Slater, Rachel Allen, Tessa Kiros, Annabel Langbein, Bill Granger, Elizabeth David and Lindsey Bareham to name some of my favourites. I also soaked up each issue of my subscription to DISH magazine, a New Zealand food magazine. Online food blogs and BBC food TV website was a continual source of inspiration.
Do you have a guilty food pleasure when no-one else is around?
My favourite late night dessert indulgence is homemade hot chocolate fudge sauce, vanilla ice-cream and toasted nuts, especially during my two pregnancies.
Tell me three things on your must-cook-next-list
What was your worst cooking disaster?
Well it was the first time I made carrot cake. I got through making the cake perfectly, iced it with thick cream cheese icing and decorated it beautifully with walnuts. It was looking divine and I could not wait to try it. It was loaded into the back seat of my car to take to a friend’s house. We had arrived, as we were standing outside the car greeting our friends; when to shock horror (it was like in life in pictures slow motion) a friends dog jumped into the car, we yelped, the dog freaked and leaped into the back seat, paws straight into the cake and then sat on it!.
In times past I admit I could cook an impressive dinner main, however, I feared and was at a loss how to cook cafe style scrambled eggs. My home attempts at scrambling eggs looked like a curdled plate of milk with soggy toast. My scrambled egg confidence has now peaked and I almost resent having to pay for this simple meal from cafe. Especially when it is so darn easy and usually much nicer at home, creamed scrambled eggs poured hot from the pan onto your waiting toast.
For one person.
x2 free range eggs
big pinch of salt
10 grams butter
Optional: bacon, roasted tomaotes.
1: Crack eggs into a bowl, add cream and salt. Beat lightly till just combined.
2: Cut toast and get toasting.
3: I like to use a small non stick wok or small frypan. I put the heat onto medium to high, add the butter, pour the eggs into the pan and using a spatula start to turn bits of egg from around the pan on top of each other. Wait a few seconds in between stirs. The idea is you want nice big bits of cooked egg and more runnier bits throughout. Try not to stir too much as you dont want it to separate out too much. This should take about 20 seconds or so. Turn the heat off before the eggs are all cooked as they will continue to cook in the heat. Pop your toast on the plate and slide the eggs on top of the toast. Do not worry about buttering the toast as the eggs are creamy enough with the cream and butter in the recipe.
I have just returned from a relaxing weekend visit to Akaroa, New Zealand. Akaroa is a picturesque seaside, historic French/British settlement; set in an ancient volcanic area 75km from Christchurch, New Zealand. I was so looking forward to staying at Fleur cottage on Rue Jolie, it did not disappoint. This historic 1870’s two storey cottage has been romantically restored. The owner Valerie has a wonderfully creative eye and the overall sensitive renovation has managed to retain a nonchalance which is in keeping with the relaxed spirit of Akaroa. The cottage is very chic, very frenchy!; for two days I was able to dream I was really in Provence. I love garden design and interiors magazines and this was like stepping inside one.
The garden was lush, green and a bit bohemian, a canopy of six trees covered the outdoor table for intimate outdoor dining. Apparently the owners of Fleur cottage had hung bags of bricks on the branches as they grew to weigh the branches down so they grew outwards. The garden had a magical sense, it could easily be a set for A Midsummers night dream.
I adore the old worlde sage green that Fleurs kitchen is painted. I loved looking in the cupboards and discovering treasures; a groovy vintage Kenwood stand mixer and eclectic china. This is one of those little kitchens that is soooo inviting; Tiny & cosy with a real big Baltic pine turned leg dining table. We hung out round the table, drinking and eating, writing and reading, talking and laughing. The chairs were painted a delicious sorbet lemon colour. This overall interior effect was good enough to eat.
Once we ate
(seafood pie bound in white wine cream sauce) and drunk too much <em >(Syrah and Chardonay) we retired to the lounge and sunk into one of the comfortable, french linen, shabby chic couches, dimmed the lights and enjoyed the wonderful home that is Fleurs cottage.
Ces’t la vie !
To view or book see link
I am immensely proud of these little beauties. This is the kind of mid afternoon pick me up I crave with a cup of tea. They are a little sweet, moistly dense (think brownie), and crunchy on the top. Yes these hit the spot nicely…very easy to go back for a second or third.
60 g plain yoghurt
1/4 cup sunflower oil
60 g butter melted and cooled a little
3 medium overripe bananas
1 cup soft brown sugar
80 grams ground almonds
1 1/4 cup plain white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla extract
1 tablespoon golden syrup
pinch of sea salt
25 grams sliced almonds for sprinkling over the top prior to cooking
Preheat the oven to 180 degrees, mash the bananas with the oil, yoghurt, butter and oil. Add the vanilla extract and the sugar. Beat together to combine.
Now beat in the eggs.
Sift the flour with ground almonds, baking soda, baking powder, sea salt. Fold these dry indredients into the wet mixture unitl no flour is left visibly white. Be careful not to overbeat this mixture.
Pour the batter into the prepared muffin tins, sprinkle with sliced almonds. Bake in the oven for 18-20 minutes until cooked when a skewer comes out with hardly any crumb. Leave to cool five minutes in the tin then place on a cooling rack. Serve warm.
When caught out hungry I can be a right grouch. My husband jokes we need to keep a mini snack box in the car just for me, his favourite line is ‘are you hungry again we just ate 3 hours ago’ I say ‘yes that was breakfast’. Call it low blood sugar levels but I really do need to eat quite regularly so am always planning out what I am going to eat next!. Cooking is a passion, but more thrilling is the joy of eating what I cook. The icing on the cake is serving that food up to my hungry, appreciative guests. When greedy silence descends on the table you know you have nailed it.
My second daughter Evie Rosa was born on 19th September 2012. A second peaceful birth at home meant that I could get in the kitchen and cook some nourishing post birth meals. 2012 was a huge cooking year for me pregnant and with a new-born baby and I never got around to posting the photos and recipes I made. So here is a quick 2012 photo diary of some of the everyday meals that came out of my kitchen and were very joyfully received by my family and friends that never made it on to my blog.
Crumbed, golden and glorious! chicken, fish, haloumi cheese, there are so many options. I can never decide whats best fresh breadcrumbs, or ground macadamia, almond nuts, parmesan cheese, panko crumbs. Crumbed foods shallow fried in butter and olive oil, or the fat of your choice, find me someone who can resist this. Forever the reason my home has been affectionately nicknamed ‘fat camp’ from my friends and family.
Cake and baking became my friends in 2012. As Nigella Lawson says if you can measure and follow a recipe then you can bake!. It’s not that hard I have firmly discovered. I thoroughly enjoyed baking some of Diana Henrys lovely recipes from her book http://www.bookdepository.co.uk/Cook-Simple-Diana-Henry/9781845335748?redirected=true&gclid=CPK1y7n3_7QCFQRKpgodXVcAUA
This recipe came from this book. A very easy chocolate cake that takes minutes to mix the batter. The almonds look so stunning contrasting against the glossy chocolate icing.
I am also in love with Nigellas new Nigellisima cook book. This is her italian apple pie cake I made. http://www.bookdepository.co.uk/Nigellissima-Nigella-Lawson/9780701187330
I ate my fair share of rice and potatoes last year. Fish kedgeree stared a few times. certainly a dish which is more than its sum of parts. Breakfast, lunch or dinner – the perfect meal for anytime of the day. Nelson New Zealand Mapua smokehouse produces outstanding moist, sweet, oily smoked fish. It is swooningly delicious and never dry.
I discovered Dulche De Leche. Why it has taken me this long to taste something this decadent from a jar. For once I praise industrial food. Thank you Argentina for Dulche De Leche. Right now you will fall into two camps.
1: you are nodding your head knowingly as you read this and have a secret stash of Dulche De Leche in your cupboard which you sneak spoonfuls straight from the jar when you need to mainline some pure sugar!. Oh its good.
2: If you have no idea what I am going on about. Please go to a specialty food imports store or online and buy some asap. There are so many ways to have your dulche de leche – milk caramel sauce. I made a chilled vanilla rice pudding, I then mixed dulche de leche with some cream to thin it down and drizzled it all over the rice pudding. The only problem here is stopping at one bowl. We also enjoyed a banoffee style american pancake stash with bananas, softly whipped cream and dulche de leche drizzled. delicioso.
With all this cake eating going on in 2012 I have been thinking my pantry needs a health overhaul and it is time to get my kitchen whizzing up split green pea soups, quinoa salads, farro oyster mushroom rissottos, buckwheat pancakes with blackberries and bowls of steel cut oats. I cant wait to get cooking.