Don’t know what to do with a bag of slightly mealy apples from winter? You can always make this gorgeous stewed fruit which goes perfectly with cream, Greek yoghurt or even with porridge or oatmeal for breakfast. It’s kind of a nanna recipe but I love how warm and cosy it is (I’m one of the only people I know who’ll miss winter).
Oh and I accidently burned the figs in the butter because I was chopping apples, became distracted, then ran over to the stove to stir them and realised how delicious the fragrance was. Burnt figs is a thing isn’t it?
Anyway, I thought I’d change the recipe to do it intentionally because browned butter + burnt, or at least, caramelised figs = awesome.
I revisited one of my old recipes for strawberry vanilla rolls last weekend and made them a bit more special. It’s worth taking a look if you’re in the mood for some spring baking!
Have a sweet weekend all.
I made these zesty, bright pancakes one recent weekend; the syrup is so deliciously sweet and full of floral honey and orange flavours. I make ricotta pancakes quite often; ricotta makes pancakes fluffy yet slightly custard-like inside unlike the cake texture of your classic buttermilk pancakes, but lovely just the same.
There’s heaps of syrup so if you have any left over, pour it warmed over porridge with Greek yoghurt as a treat.
I’ve realised lately that carrots aren’t that sweet anymore, or at least I can’t find many nice ones :(, which makes me a sad bunny because I love to snack on raw ones. So lately I’ve been doing heaps of roasting to bring out the sweetness.
Anyway, today’s recipe is a quick and healthy lunch I’ve made a couple of times – spicy roast carrots with sesame seeds and the best yoghurt dip!
I love my lentils and beans and things and this dish is something I make quite regularly in colder weather. It’s a hearty, spicy, vegie packed cottage pie with French lentils; I prefer French lentils as they keep their shape and have a nice bite to them.
Lentils are a brilliant sub for meat and even carnivores don’t miss meat that much when they eat something like this, especially with the spicy sweet potato mash topping.
This is such a warm and cosy dinner for a cold night and pretty economical too!
I sometimes listen to classical music when I’m driving, it’s super relaxing and I feel a bit classy, even driving my 23 year old, much loved Mazda. Everyone should do it! There’d be hardly any road rage (just try it! Try getting ragey when Bach or Beethoven are playing, it’s impossible). And I always find it fascinating that these talented composers so long ago created such intricate and emotive music while living modest, sometimes impoverished lives. Puts us all to shame really.
Have a beautiful weekend all.
Postcard photography by Isabel Muñoz
Just a quick post today to say I made a vegetarian chilli based on this one, packed full of beany goodness.
It’s great for freezing and quick lunches and dinners, is vegetarian and vegan friendly and uses tins and things from the cupboard so is very economical and easy to put together.
Oh and this chilli cheese baked rice makes a great accompaniment.
I love a good coleslaw and I’m always always looking for ways to use red cabbage (if I have to sauté cabbage in butter one more time ..).
So I found Nigella’s New Orleans coleslaw recipe in one of my many cookbooks recently and remembered how delicious it looked when I spotted it ages ago. Well it tastes even better! It’s so good with spicy chicken pieces stuffed into some toasted Turkish bread and pretty healthy too.
This isn’t the candy sweet, thickly coated slaw of yore, you can taste the crunchy vegies and nuts and the lovely dressing is full of garlicky, sweet/savoury flavour, but isn’t overpowering. This is definitely a keeper as we’ve made it countless times over winter; it keeps well in the fridge for a day or two and goes well with so many things.
I spotted this adorable video recently, narrated by a woman talking about her life as a 12 year old in love in 1992 war torn Bosnia.
Have a lovely weekend all.
Image is a screenshot from the video.
Video from NY Times and via A Cup of Jo