Category: Uncategorized

Banana Pancakes for your Saturday Morning

On Saturday morning we made banana pancakes. My sixteen year old self wanted to put the Jack Johnson song on while we ate them, but much to Ollie’s relief, my thirty year old self won and we listened to Sufjan Stevens’ newest album of which I can’t get enough of, instead.

To my surprise (I am not a pancake aficionado) they were light, they were fluffy and the banana made them so sweet and tasty that they are definitely coming back to our table next weekend.

IMG_7605

Banana Pancakes
Makes enough for four

1 1/2 cups flour
2 Tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 banana (any old overripe brown one that needs using up  is fine)
1 cup milk
2 eggs
2 Tbsp olive oil

In a big bowl, whisk together the flour, sugar, baking powder and salt.
In a smaller bowl, mash the banana with a fork, whisk in the eggs and milk.
Pour the banana mixture and the oil into the flour mixture.
Fold the batter gently until just blended.

Fry them up and you have nine smallish pancakes- enough for the three of us with a couple left over.

IMG_7606

We served ours with fresh berries, natural yoghurt, maple syrup and big mugs of coffee.

Lilias thought they were pretty good too. I cut up the leftovers and put them in the freezer to defrost for baby sized lunch treats. I have found it is always good to have something to pull out when you can’t quite make it to the store in time and there is nothing fresh in the fridge. Our freezer currently has ice cube sized bolognese, braised lentils, tomato and spinach pasta sauce, cut up cauliflower fritters and pureed root vegetables in little bags lurking amongst the frozen peas, stock and ice cream.

I would love to hear what go to frozen treats other parent’s freezers have, I am always looking for inspiration.

IMG_7608

Advertisements

Pasta for a misty evening


IMG_4779

I have been somewhat absent of late. A few weeks cooking for one while Ollie was in China for work, a trip home to New Zealand for a friend’s wedding, work and trying to get ourselves sorted for the baby’s arrival in just 7 ½ weeks (all going to plan), has meant I have not been snapping and blogging what we have been doing or eating. But here I am with a recipe for you.

IMG_4807

We had a weekend of unseasonably warm weather, 24 degrees, sunny, no wind and the smell of spring in the air. This meant wandering around the city with visiting friends, iced coffees, picnics in the park and a few new freckles. A lovely way to be welcomed back to the city after twelve days of sunshine, friends and family back home.

IMG_4857

We have also been welcomed back by the citrus stand at our local Farmer’s Market. They are currently laden with tangerines, clementines, mandarins, blood oranges, pomelos and grapefruit. Every Sunday we come home with bags of fruit, peeling and eating with sticky fingers and then watching my tummy go crazy when the sugar hits the baby. The big bowl of citrus and the sunny weather called for fresh and tasty things to eat when our friends came for dinner on Monday night. We enjoyed a quinoa, baked salmon, blood orange, fennel and pomegranate salad with fresh bread and cold white wine, followed by an orange and coconut cake that is so easy to make, I must blog it soon.

And then the mist rolled in. The temperature dropped and we were plunged back into winter. At work yesterday, all I could think of were hearty winter meals to sustain and warm us. I decided on a broccolo romanesco pasta with lots of parmesan, and perhaps some sausage meat too. May not sound glamorous, but it was perfect.

IMG_4826

Pasta broccoli e salsiccia
Serves four

I head of broccoli romanesco
4 small breakfast sausages
4 cloves of garlic
Chilli flakes
4 anchovies
Splash of white wine
Olive oil
1 packet of short pasta such as rigatoni or fusilli
Parmesan cheese

Take your beautiful, spiralling head of broccoli romanesco, break it into florets and then wash. Cook these in a pot of boiling water until tender. While these are cooking, heat a generous amount of olive oil in a pan with the chilli flakes, anchovies and the whole, peeled garlic cloves. Remove the sausage meat from the casing so you have little bits cooking in the tasty oil, flavoured with spice and salt. When the florets are tender, fish them out and add them to the sausage. I added a splash of wine at this stage, simply because we had a bit left over that wasn’t enough for a proper glass and was looking lonely. Smush most of the broccoli with the back of your wooden spoon so you have almost a pale green sauce with a few whole florets and the little bits of sausage meat within. Cover and leave on a very low heat while you cook your pasta in the broccoli water according to the packet instructions. Combine the pasta with the sauce and plenty of parmesan and dish up.

Quick to make and absurdly tasty.

DSCF4951

Thanksgiving

DSCF4650

On Thursday we celebrated our first Thanksgiving with some good friends, wine and plenty of food. The smallest turkey we could find was almost 8kg, so we cut it down the middle and just cooked half of it. I had never cooked a turkey before, just watched my mother do at least one killer turkey every Christmas, but was rather happy with how it turned out. I roughly cut carrot, celery, onion and halved three satsumas to cover the base of my roasting dish. I lay the turkey on top, put generous amounts of butter, orange zest, rosemary and thyme under the skin, and then wrapped it with bacon. This meant it was succulent and tasty. No dry turkey breast in sight.

DSCF4648

I served it with gravy made from the almost disappeared vegetables from the base of the roasting dish, cranberry sauce, sweet potato, carrot, leek, beetroot and red onion roasted in honey and thyme, crispy roast potatoes, brussel sprouts fried with bacon, a cauliflower and pomegranate dish and stuffing balls. These were made with roasted chestnuts, herbs, bread crumbs, pork mince, bacon and an egg to bind. I want to eat stuffing balls every day of my life.

DSCF4660

We had prosecco, mulled wine and red wine. Apple pie, pumpkin pie, home made gelato and a persimmon and pomegranate fruit salad. And it was glorious.

Bring on Christmas!

Pancakes for the 4th of July

Firstly, please excuse my absence over the last few weeks. My family have been over from New Zealand and we have been too busy exploring and adventuring for me to be blogging. Now I know some people shudder at the thought of family holidays, all that time, all that family. I happen to rather like them. We have always enjoyed holidaying together so when I left home and then when my sister left home, somehow the holidays didn’t. We continue to meet up somewhere new every year, and this year it was the U.S. of A.

photo2 (3)

We spent some time eating and exploring in San Francisco, and then went down to Monterey and Carmel for a bit of a beach holiday. Known as the fruit bowl of America, the fresh produce was incredible. So many berries, nectarines, cherries, peaches and artichokes! As well as the food, the seals and otters were pretty awesome- look at them all!

photo1 (10)

To make things even better, while they were here my work visa came through. This means I have started the arduous process of trolling through job websites and sending my CV to anyone I think could be interested. But before I started that, we celebrated with the family all together at Bar Tartine- an absolutely incredible evening, by watching Dangerous Minds- to get me in sorted for teaching in America, and by celebrating our first Fourth of July eating pancakes- before spending the day in Dolores Park with friends.

My sister is actually the pancake queen in our family, but seeing as she had just got on a plane, I decided I would give them a go.

DSCF3665

Raspberry and Coconut Pancakes

1 cup flour
1 tsp baking powder
2 Tbsp brown sugar
30 g butter or oil
1 egg
1 cup milk
1/2 cup frozen raspberries, broken up into smaller pieces
2 Tbsp shredded coconut

This is so easy! Simply mix your dry ingredients and then add your wet. If you are using butter, melt it first. This mixture will make four small pancakes, perfect for two people. I served them with some natural yoghurt and some of my kind of strawberry jam.

DSCF3667

Happy Fourth of July, and here’s to family x