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March 3, 2016

More Sunny Citrus

Our local farmer’s market is still brimming with citrus fruit and we are still are eating our way through it. Lilias particularly likes mandarins and this is what happens if I leave her unattended for a minute. Or I find her in the dishwasher. Yes, actually inside it.

Today I don’t have a recipe as such, more an idea for using both the new season asparagus, the beautiful slim, tender shoots that they are, and the last of the winter oranges.

Asparagus Salad

A small bundle of asparagus
Sea salt and olive oil
Half a lemon
1 orange
Half a small fennel bulb
A small handful of black kalamata olives, halved

Break the woody ends off your asparagus and lay it in a roasting dish with a drizzle of olive oil, the juice of half a lemon and a sprinkling of salt. Roast for about 15 minutes at 200°C- this will vary depending on the size of your asparagus. (Also, my oven is a strange and temperamental beast, so I always feel a little nervous giving cooking instructions. New oven in three sleeps!)

When these are done, lay them on a plate with the very thinly sliced half fennel bulb and orange, making sure all the pith is removed. Then give it another drizzle of olive oil, it is worth using good peppery stuff for this, salt and some nice and plump black olives, halved.

I ate mine with some crusty, buttery bread but you could add a piece of fish or some chicken to bulk it out into more of a dinner. Mine was the perfect lunch for one.

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P.S. I have just updated the recipe page in the hope it will make it easier for you to search for recipes and ideas rather than scrolling through all the posts. Let me know what you think.

P.P.S. Turns out I am not a menu planner, I cannot make my brain work that way. More on this later.

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February 26, 2016

Spring time and new beginnings.

It is funny how quickly your expectations can change. Living in a one bedroom apartment with a baby is completely normal in this crazy expensive city. I was talking to a mother just yesterday who lives in a two bedroom with three children. All of a sudden, having a child in its own room seems like an unnecessary luxury. Having a spare room for friends to come and stay? Madness.

Currently we live in a one bedroom apartment. Looking south through the big windows, you get beautiful views over the hills of San Francisco and the Sutro tower comes and goes as the infamous mist rolls in and out. We moved to this apartment as a couple coming to work in this city and soon became a family of three with a baby who sleeps in a converted cupboard where the vacuum cleaner and suitcases used to live.

Nearly a year old, Lilias is well and truly on the move. She crawls at a scarily fast pace and climbs anything she can find. All of a sudden, a cupboard doesn’t seem quite big enough for her bedroom. The fact that it is off the living room is not great for having people over in the evenings. The nine flights of stairs are starting to feel steeper and steeper as she gets heavier, and I won’t get started on not having a laundry.

So we are on the move! We love the neighborhood so much we are just hopping over the other side of the park, a huge move of four blocks, but it is big! It has TWO bedrooms. And a kitchen with room for a table to eat at. And it is only up one flight of stairs. And I am beyond excited. We move next Sunday, so who knows? Maybe my next blog post will be from my brand new kitchen, sitting at my table looking out towards the park.

It feels like just the right time for a move and a new adventure. Springtime in the San Francisco.

February 17, 2016

The Best of the Season

Yesterday I went to buy food for dinner and my neatly written shopping list stayed in my bag. I just couldn’t walk past the bright and sweet smelling citrus. Grapefruit, pomelos, mandarins, satsumas, clementines, limes, lemons, and oranges lay bathing in the late afternoon sun. While Lilias enjoyed the free apple pie samples they were giving out, I quickly came up with a new idea for dinner. We would have a citrus salad and it would be fresh and zingy, both sweet and bitter. Maybe a piece of fish on top, in which case fennel would work well. And we would need something green with that, baby spinach? No, some sprouting broccolini would be perfect. And surely there is some coriander in a jar on the window sill…

Citrus Salad with Pan Fried Fish
Serves two

1 ruby red grapefruit
2 mandarins
Half a big bulb of fennel, or one small one, plus the fronds
A handful of coriander leaves
1 spring onion
A bunch of sprouting broccolini
A good glug of olive oil
Salt
2 pieces of firm white fish (I used ling cod)
Butter for frying

Blanch the sprouting broccolini and put aside to cool. Carefully peel the grapefruit and mandarins and finely slice them, the grapefruit cut in half and the mandarins as perfect circles. Finely slice the spring onion and the fennel bulb, leaving the feathery fronds to garnish the fish at the end. Put it all in a bowl with the olive oil (it will make a difference if you use good stuff for this recipe), a good pinch of salt and the coriander leaves. Toss to combine.

Fry your fish in some butter, and while it is cooking, arrange the salad on two plates. When the fish is just cooked through, add it to the top of the salad and garnish with the fennel fronds.

It is the perfect meal for a hot evening (thanks San Francisco for this mid winter heat wave) or to cheer up a dark and cold day. Especially with a cold beer or a crisp glass of wine.

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February 14, 2016

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.

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.

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.

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February 12, 2016

Menu Planning and Spaghetti Fridays

I am not a planner. Life can take me where it wants, and that is just fine. I feel this way about cooking as well, never having been one to plan what I am going to cook at the beginning of the week and do one big shop in preparation. Part of my day with Lilias is going to the deli/market/grocery store a few blocks from us and choosing something to take home and make for dinner.

But lately I have been in a rut. A very deep one that has made me not look forward to either the shopping or the cooking. I don’t know whether it is because we used to eat out quite a bit at exciting and inspiring cafes and restaurants and I got ideas from them? Or that now I have a nine month old to think about cooking for as well as us? But I felt like I was making the same stuff over and over. And not enjoying it.

So I decided to do the unthinkable. Menu planning. Sitting down in the weekend with cookbooks and planning what we are going to eat for the week. And I have to say, it has been working a treat! It means I actually cook to a recipe from cook books I may not have looked at for a while, I can look at the week as a whole and make sure we are eating a variety of foods, there is no waste of food that looked good at the market and then was never actually used, and it means I am trying a whole lot of new recipes in the kitchen. I don’t know how long I will keep it up, but for the moment it is getting me out of the rut.

I still cook seasonally by only picking recipes that use ingredients that I know I can find at the market at the moment. And if something looks really good when I am out, I will pick it up and find a way to incorporate it into that night’s meal. It has been making things a whole lot easier and given me more time for adventures further afield with my little Lilias. We have been loving going for long winter walks on the beach- there is something so beautiful about a grey cold day and a stormy looking ocean. Makes me not mind the cold wind in my face and leaves both of us feeling fresh and new and ready for a big dinner.

I may be cooking all different styles of food from all different cook books, but it is nice to come back to your favourites. So on Fridays? Not going out for an after work drink and getting home at 3am, nope, those days are over… for now. Instead? Spaghetti alla puttanesca. Red wine. Bliss.

Spaghetti alla Puttanesca
Serves four (or two very hungry people)

A very generous pour of olive oil
2 cloves of garlic finely minced
1 dried peperoncino/ generous pinch of chilli flakes
5 anchovy fillets
400g red, ripe tomatoes or 1 tin tomatoes
2 tbsp tomato puree
100g pitted black olives
1 large tbsp capers
roughly chopped parsley
spaghetti

Firstly, pour yourself a glass of wine and put your pasta water on.

Put the olive oil, minced garlic, chopped anchovies and chilli into a frying pan over a very gentle flame to let the garlic soften and anchovies melt down into the oil.

Peel, deseed and roughly chop the tomatoes if you are using fresh ones, otherwise open the can and add them to the pan. Raise the heat a little so the pan reaches a bubbling simmer and then finally add the capers, tomato puree and the olives.

By now, the water should have come to the boil. Salt generously and add the spaghetti.

Allow the sauce to bubble away and reduce a little and then add the parsley and finally the cooked pasta.

Serve with a sprinkling of fresh parsley. Buon appetito and have a good weekend x

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February 12, 2016

And I’m Back

I have spent a while considering Flowers in my Hair and whether I should get back into it, going back and forward trying to decide if it is something I want to do. I have been reading far more of other people’s blogs recently, and with that, I have been made aware of the over saturation on the internet. I mean, is it really necessary to have another food/this is my everyday (rather mundane) life for you to read about? I feel it is rather narcissistic for me to believe you would even want to read about what I have been doing and cooking in my little San Francisco apartment.

But I have had some words of encouragement from good friends, a few writing projects started and planned for the coming months, and it has got me wanting more. I have a gap to fill being at home with Lilias and not working. Plus it feels like spring here, the blossom is coming out, the air feels soft and warm and the days are getting longer, just the right time to resurrect the blog and make a fresh start. Isn’t that what this season is all about?

I will begin with dinner last night- a risotto made with really good chicken stock from the carcass of the chicken used for pollo alla cacciatore the night before. It comes from Jamie’s Italy, with a few alterations because I am the worst at following a recipe.

Fennel and Ricotta Risotto
Serves two with leftovers, or four as a starter

1/2 teaspoon of fennel seeds
2 cloves garlic
1 big bulb of fennel, or 2 small bulbs
2 celery stalks
1/2 onion
1 large cup of risotto rice- about 200g
1 glass of white wine
Chicken stock – about half a litre
chilli flakes
4 tablespoons of ricotta
1 lemon
parmesan
olive oil
salt and pepper

Start with a couple of splashes of olive oil in a pan and fry the garlic until softened, then add the fennel seeds and sliced fennel (save the feathery tops for later). Add a pinch of salt and pepper, pop the lid on and it turn down low. Now gently fry the finely diced onion and celery in olive oil for about 10 minutes. When the vegetables have softened, add the rice and fry until it is slightly translucent. Next add the glass of wine and stir until the smell of alcohol has disappeared and the wine absorbed.

You can now start adding the stock (I used chicken stock, but you could use vegetable stock if you wanted a vegetarian recipe) bit by bit, little by little. The more you stir, the creamier it gets. Continue until the rice is soft, but still has a bit of bite. Remove from the heat and stir in the ricotta, zest of the lemon and lovely, sweet fennel mixture. Place a lid on the pan and allow to sit for 2 minutes. This lets the rice get really creamy and thick and all the flavours will jumble up together. Check the seasoning and balance the flavour with as much lemon juice as you feel it needs to work with the fennel. Divide between your plates, sprinkle over your finely sliced fennel tops and dust with the chilli flakes and grated parmesan.

October 2, 2015

Living Small

We were recently featured on the amazing blog Living Small, where a fellow New Zealander interviews and photographs those who are making small apartments work for their families. In a difficult renting market such as San Francisco, these stories make up every day conversations at the playground, cafe or bar and it is fascinating to hear how many people you can fit in a small space (family of four in a studio apartment anyone?). Yes, it is difficult not having a laundry and having to carry a baby and stroller and groceries up nine flights of stairs. But I also think it is wonderful for our daughter to have this beautiful city as her back garden. You never know who you may walk past on the street or what may be going on in the park; there is always something to see or do.

Speaking of which, we have tickets to go and see Yotam Ottolenghi in a couple of weeks. I am so excited- he really has changed the way I cook and I can’t wait to hear what he has to say. So after flicking through his cookbooks, I mixed a few ideas together and made this- an Ottolenghi inspired salad for your weekend.

Kumera and Eggplant Salad

Serves two with enough for lunches the next day, or four for dinner with a nice piece of meat.

1/2 cup of quinoa
1/2 cup wild rice
2 large Kumera (sweet potatoes)
1 large eggplant
1 large handful of baby spinach
1 small handful of fresh coriander
Feta
Pistachio nuts
Sunflower seeds
1Tbsp pomegranate molasses
Juice of one lemon
Olive oil
Salt

Cut your kumera into wedges and your eggplant into cubes. Put these in to roast with some olive oil and salt for about 45 mins at 180/350 or until they are beautiful and golden, a bit crispy on the outside but soft on the inside. Now cook your quinoa and wild rice and leave aside to cool. Finally, roughly chop the spinach and coriander.

The great thing about most of Ottolenghi’s salads is that you can eat them at room temperature. This means that you can make them when you have a minute and then come back to them when it is time to eat- ideal for entertaining or if you manage to get your baby to have a sleep during the day!

So, when you are ready, combing the quinoa, rice, vegetables and herbs in a big bowl with the dressing of pomegranate molasses, lemon juice, salt and olive oil. Crumble some feta and sprinkle some shelled pistachio nuts and sunflower seeds on top for a bit of crunch. Voila! You have a delicious and satisfying dinner all ready to go.

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August 3, 2015

A Sunday Salad

Italy has been on my mind over the last couple of weeks. I bought Rachel Roddy’s beautiful cookbook, FIve Quarters and have been happily cooking my way through it. Peperonata, tomatoes, mozzarella, basil, grilled eggplants, pasta and more pasta- making the most of the sweet, ripe produce lying in the sun at the market on Sundays. We watched this episode of Chef’s Table on Netflix which reminded me of the absolute love and respect Italians have for food. And I have been storming through Eleanor Ferrante‘s engrossing Napoli series as I sit and feed and feed this hungry baby. She is taking me in to 20th Century Italy with a woman’s eyes- political control, marital control, family control. Passionate and powerful writing I would definitely recommend.

Sometimes though, you need a break from Italian food. Here is a quick and easy salad I made for dinner last night – fresh and tasty but still satisfying. We had it as is, but it would be great with grilled lamb.

Herby quinoa and rice salad
Serves two for dinner with enough left over for two lunches the next day

1 cup quinoa
1 cup basmati rice
1 large eggplant or 2 small eggplants
1 lemon
A handful of each- parsley, coriander, mint and baby spinach
4 spring onions
A handful of pistachio nuts
100g feta
1 green chilli
Olive oil
Sea salt

Cut the eggplant into small cubes and bake on a well oiled oven tray until golden brown. While these are in the oven, cook the rice and quinoa then set aside to cool. Chop the herbs, spinach, chilli and spring onion and put in a large bowl with the pistachio nuts, feta, a generous slug of olive oil, salt and the juice and some zest from the lemon. When the eggplants have cooked, combine everything together and serve. We had this salad at room temperature which worked well and meant the heat of the eggplants, quinoa and rice didn’t discolour or wilt the herbs. Perfect with a glass of cold white wine at the end of a busy weekend.

Tonight for dinner? Pasta of course!

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July 21, 2015

While the baby sleeps, we eat

Lilias Madeline arrived early on Wednesday the 15th April. A San Francisco spring baby with a raging appetite, legs and arms always on the move, she has won us over completely. Her smiles and giggles are enough to make up for her disdain for sleeping during the day and she never fails to make us laugh with the faces she pulls.

Her arrival has meant a return to basics in the kitchen. Meals that can be thrown together quickly, or put together earlier in the day to slowly cook in the oven over hours at a low heat. The first few months it took hours to get her down at night- rocking, feeding, crying (sometimes me as well as her) until finally she was out around 10pm, when we would eat something quickly before falling into bed ourselves. Recently though, I have managed to have her in bed and asleep by 7.30, perfect timing for me to prepare dinner and feel like a normal person.

Last night we celebrated a sunny couple of days and a baby who went down to sleep without crying for the first time ever, with a crisp, cold glass of white wine and spaghetti alle vongole. This is a dish I first really had with my friend Marco on holiday in Naples. He told me I had to order it, and so I did. It was divine. This one I made wasn’t bad either.

Spaghetti alle vongole
Serves four

1kg clams
Olive oil
4 cloves of garlic
Pinch of chilli flakes
10 cherry tomatoes
Small bunch of fresh parsley
Glass of white wine
Spaghetti
Salt and pepper

A couple of hours before dinner, put your clams into the sink with cold, salted water. This will clean them and remove any sand. When you are ready to get started, bring a large pot of water to the boil. Finely slice the garlic and parsley stalks, and quarter the cherry tomatoes. (Side note, it is very controversial topic in Italy whether you should use tomatoes in this dish or not. I personally think that the sweet and fresh taste they bring is the perfect compliment to the salty, fleshy clams, but it is up to you.) When the water comes to the boil, salt it well and cook your spaghetti. Now glug a generous amount of olive oil into a pan with a lid. Add the garlic, and fry gently until it has softened. Next add the tomatoes, chilli and parsley stalks and fry for a few minutes. Last add the clams and the glass of wine and put the lid on. It will begin to steam and spit, so give it a good shake so that everything gets cooked. (I was using quite large clams, so they obviously took longer to cook. If you are using the smaller sweeter ones – better for this dish – cook them closer to your pasta being done.) You will know it is done because the clams will have opened and the tomatoes softened and broken down. If any clams do not open, throw them out. Drain the pasta and stir it into the clam mixture when it is still almost, almost cooked so that it soaks up the salty juices from the pan to finish. Roughly chop the parsley and stir through.

You are ready to pour a glass of wine, dish up and take a break from reality pretending you are back in Italy on a balmy summer’s evening. Or just a proud mother in San Francisco with a happy, sleeping baby.

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April 7, 2015

Pasta primavera

This is my version of pasta primavera, or springtime pasta. A deliciously easy way to enjoy all the fresh green things that this season has to offer us. With cheese. Obviously.

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Pasta Primavera

Olive oil
1 big garlic clove
A bundle of asparagus- try and find the young skinny ones
2 spring onions
A handful of baby spinach
About 8 basil leaves
A handful of freshly podded peas (or frozen ones if you can’t find the real deal)
Juice of half a lemon
A ball of mozzarella di bufala (or feta if you prefer)
Salt
Pasta of the short variety

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Start with golden, grassy olive oil in a frying pan. Add a fresh garlic clove and two spring onions, finely sliced, and a bunch of tall, skinny asparagus cut into fives. Slowly and softly fry these.

Next add your dark green baby spinach leaves, a squeeze of lemon, then the basil and finally the freshly podded peas. These only need a minute to bring out their colour and sweetness all ready to burst with sweet flavour in your mouth.

Finish the dish off with some creamy mozzarella di bufala broken on top and another drizzle of olive oil. This dish works best with a shorter pasta and is delicious cold for lunch the next day.

I added chilli flakes to the olive oil at the beginning of the cooking process, which is, like everything in cooking, entirely optional. I am just doing anything in my ability to encourage this baby out of me and into the world. Tonight? Super spicy tacos from the hole in the wall round the corner. Wish me luck!

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