Tag: Winter

medjool date and char grilled broccoli salad
Autumn, Lunch, Meal, Salad, Spring, Winter

Medjool Date and Char Grilled Broccoli Salad

Another salad with enough weight and complexity to be eaten as a meal on its own – as lunch or supper,  but also fantastic as a side to whatever else might be on the menu.  Although my mind is on spring this salad would work in any season.  It has all the elements you are looking for in a delicious salad – something raw and zingy in the red onion, something crunchy with your croutons and almonds, something rich to carry the flavours and make it a substantial in the cheese, and something green and virtuous in the broccoli.  Spinach or rocket tossed through this is also a great idea. Medjool dates are certainly a luxury item and I will often use ordinary dry dates in  baking recipes soaking them to reconstitute if necessary.  But if you haven’t tried them before I suggest you treat your self to a handful of  fresh medjool dates.  Easy to prepare,  you can simply tear them in half and remove the seed and put a brazil nut in its place for  one of the best instant healthy treats you will ever eat – great for two or three o’clock in the afternoon when you start circling the refrigerator ready to eat anything quick and easy and usually not recommended for best health.  Or you can take them to the next level, by warming a little olive oil in a pan and sautéing them carefully with a pinch of flakey malden sea salt (as I […]

simple celeriac salad
Gluten Free, Salad, Spring, Winter

Quick and Delicious Celeriac Salad

If the fennel I wrote about last week seems still exotic to me what do I now think of celeriac?  Not so sure.   I  wonder why, even though it is definitely not a vegetable I have grown up with or cooked with or eaten – it still almost falls in my mind, to the category of the much maligned swede.  Having said that, price wise it is more of a luxury vegetable, and certainly in culinary sense you will find it much used in french and european cooking – remoulade sauce and salad being very traditional uses of celeriac.  We also often see it on restaurant menus in soup or puree/mash under fish and meats and with its celery flavour it lends itself to all these ideas and many more salads. I have paired it today with walnuts, cornichon, apple, radishes and lots of fresh herbs -dill, parsley and mint.  This salad reminds me a little of my easy-raw-beetroot-salad in its simplicity of preparation and in its ability to satisfy.  This salad works well in many situations, it is great as a side with a main meal or made into a salad meal in its own right.  It works well teamed with lightly smoked and rich flavours – think about – smoked fish tumbled gently through this salad, with boiled egg and your favourite greens, or with chicken or pork braised in rich smoked paprica and lemon sauces or chorizo sausage, or you could eat it as part of a salad […]

roast cauliflower salad
Autumn, Condiments, Salad, Winter

Roast Cauliflower Salad with Crunch

Salads are the stuff of my life at work and at home.  So much so that at times I forget which kitchen I am in!  I’m surprised at what I find or more often don’t don’t find in the kitchen I am in.  In the confusion of what has been done or brought for which kitchen, there is sometimes a creative disjunct and the great ideas and foods that get created are in the rush of life forgotten.  To create a trail of recipes, ideas and memories was always one of the reasons for creating this blog,  for myself to remember what I spend my time doing, and to share these ideas with people I care about.  So sometimes a simple (ish) comfort salad like this deserves a place in these memories as a reminder of meals I have made and want to share. This is a hearty and delicious, comforting salad that can be a meal in itself, or served as part of a selection with your main meal.  Once cold you could extend it a little by tossing through a bag of baby lettuce leaves or mesculin before drizzling with your favourite balsamic vinegar. Some ideas are so simple they hardly seem worth writing about, but it is sometimes these simple things in my pantry that take a meal from ho-hum to delicious.  I hate food waste and to be able to toast up stale bread ends, and scraps of parsley hidden in unexpected parts of my garden, […]

korean carrot crepes
Autumn, Gluten Free, Meal, Salad, Savoury, Snack, Spring, Summer, Winter

Spicy Kimchi and Carrot crepes

Korean Kimchi has been front and centre of my attention this year, I am hooked on this crunchy, spicy, nutritious condiment.  You really do have to love something that tastes so good, is simple to make, and is good for you.  My http://freshkitchen.co.nz/kimchi-everyday/ has become my go to condiment, and this is another way of including it in my every day meals. The inspiration for these crepes comes from “Green Kitchen At Home” by David Frenkiel & Luise Vindahl, a beautiful book that is high on my wish list. These are great to have as a sharing, construct-it-yourself-at-the-table meal, or you can make and wrap them in advance, put a little extra dressing in a jar and take for a picnic or packed lunch.  The crepes are light, easy to eat and delicious, complimenting the ingredients and holding together perfectly. I love that by adding carrots to the crepe batter, it adds colour and extra vegetables into my life. I used the blender to make my crepe mix and the carrot was completely blended in, giving the batter a beautiful golden colour.  I think it would also look beautiful if you finely grate the carrot and make the mix with a whisk so you can see the shreds of carrot in the batter. I bought a beautiful big organic chicken for this and cooked it with hoisin sauce and garlic. I used only the breasts for these crepes and now have the carcass quietly boiling away to make bone broth and there […]

mushroom pearl barley parsnip rosti pie
Autumn, Meal, Winter

Mushroom, Pearl Barley and Parsnip Rosti Pie

Despite the fact that we celebrated the shortest day last week and dreamt of spring skiing and a returning to summer, I found myself yesterday subject to a very cool winter blast . Today the sky is clear and frost lies heavily on the ground and, as the winter sun streams into my kitchen, I am cooking both to warm me now and give comfort and shared happiness later. This is another delicious slow cooked comfort food for these bone chilling days that also comes back again the next day tasting even better. Use this as a substantial vegetarian main with a platter of roast vegetables and some lightly steamed green vegetables to the side, or as a comforting side to a steak with a big green salad.  (Members of  my family are beginning to think there is a vegetarian plot happening in their midst, so tonight I will distract them with a steak!) MUSHROOM, PEARL BARLEY  AND PARSNIP ROSTI  PIE Serves four as part of a main meal and can easily be doubled or altered to fit the size of your cooking vessel. Pre heat oven to  170 -180’c   Begin by rinsing and cooking the pearl barley in a pot of lightly salted water with a sprig of rosemary, thyme and bay if you want.  This will take approximately 15 to 20 minutes. Drain and put aside once cooked. Meanwhile heat a large pan with a tablespoon of olive oil and equivalent of butter (or two tablespoons of olive […]

lentil and black bean chilli
Brunch, Gluten Free, Meal, Winter

Everyday Lentil and Black Bean Chilli

I read a phrase last week that captured my interest  “cook once eat twice”,  sort of a no-brainer,  but for some reason we have always shunned leftovers.  My cooking is spent avoiding left overs knowing that in most instances they will be abandoned mouldering in the refrigerator and one of my biggest hates is food waste!   So, thinking on this, I decided to consider meals that could be cooked in larger quantities and reinvented to seem new second time around. Where better to start looking than the young people I work with, these are busy people juggling finances, work and fun. From my conversations with these inspirational people came the idea for lentil braises – one was eating a chilli and one a Bolognese, straight away I had my idea to run with.  Thanks ladies! The next issue confronting me, and a surprising number of other people I talk to, is that of including more meat free vegetable rich meals in life that wont leave the meat eaters thinking something was missing.  Once again lentils are a great answer. If you need any further reason to make this, then that reason has to be that it is a real store cupboard / refrigerator meal.  You can change up the ingredients and use those lonely carrots, bag ends of vegetables and pulses and at the end have a delicious meal (and a good conscience for your efforts!) This is a weekend cooking-at-leisure meal that it will be better for time […]

black rice and coconut breakfast
Breakfast, Brunch, Desert, Gluten Free, Sweet

Easy and Delicious Black Rice and Coconut Breakfast

So easy and so delicious. This is creamy, chewy, sweet, and slightly exotic tasting – this is breakfast heaven.  I realise now that I am very late to the black rice breakfast idea, traditional in some cultures and popular on cafe menus, but now I have tried it I am a convert and I can see no reason why I am not going to eat this for desert as well. The black rice has an amazing flavour and natural perfume as it cooks, it is slightly sweet and even though this particular brand of rice is from Italy it is very reminiscent of Asian flavours.  I have cooked it today with cardamon as this is the flavour I had been wanting, but I love the idea of lemongrass, lime and ginger served with mango, or sweet cinnamon and nutmeg, or vanilla….  Go wild but  please let me know what  flavours you enjoy! The grains of this rice are slightly short and round with a  wonderful chewy quality that you find in brown rice, which makes it feel substantial enough to fuel your morning. I followed the rules as I read them (soaking my rice over night), this makes the rice easier to digest and faster to cook but is not absolutely necessary.  If you don’t soak the rice it will need more water and an extra half an hour or so to cook.  The cooking process is a little like risotto (but without the fuss), adding water and coconut milk […]

kale pineapple and kumera salad
Autumn, Gluten Free, Salad, Savoury, Winter

Kale, Pineapple and Kumera Salad

These are fairly humble ingredients available all year round.  Kumera is our New Zealand sweet potato, so substitute what you have available and pester your green grocer to get these in stock, they are versatile, delicious and a great form of slow burning energy.  Kale, both green and purple, would have to be the easiest things I have ever grown even surviving our southern winter, and, If you don’t grow your own it always seems very affordable to buy.  Pineapples aren’t a locally grown food but they do seem to be a staple on the shelves year round and offer a delicious and exotic twist to this salad.  Peppers chilli and onions add to the complexity and savoury notes and colour in this salad. I  have made this at work as well several times and have added black rice sometimes, which makes it even more sustaining, and adds another chewy texture, for a whole meal salad.  The black rice I have used is  Riso Toro,  an Italian long grain rice, and has an almost sweet smell when cooking and is the most delicious rice!  It is also beautiful to look at and adds amazing colour contrast on your plate. KALE PINEAPPLE AND KUMERA SALAD Enough for four as a side salad, but easily doubled or more. Pre heat oven to 200’c First I like to twice roast my kumera.  As soon as you decide to make this turn your oven on and put your washed but not peeled kumera straight […]

brussel sprout, blue cheese fennel and walnut salad
Salad, Savoury, Winter

Two Salads for Winter and Early Spring

This is all about Brussel sprouts.  I know that they aren’t a lot of people’s favourite vegetable. Big love to those people who are fans, I like to think we are very sophisticated! Haha not so much me.  They are a seasonal and affordable vegetable for winter so that makes them worthy of my attention and despite the cold sometimes I still need something fresh, raw and crunchy in the winter.  I think that there is enough flavour and good things in these salads for even the most hardened sprout haters and I would love it if you would give them a go. I have been playing with these two salads using Brussel Sprouts this winter and even though I am hopeful that spring and its new vegetables are nearly with us I don’t want to forget these winners of this winter. I hope that you will give these a try, but if your thoughts have moved on from winter vegetables (yes I know me too), we will have these recorded now for next winter and I will remind us of them then.  Having said that they are still good eaten simply as is for lunch or for a meatier meal team well with pork.  Think about quality pork sausages or chops and mash, or a juicy pulled pork slider or simply as a side at a barbecue.  Both of these salads taste equally good the next day, even the apple will keep its colour, flavour and texture if passed through […]