April and a sunny spring.

We have been welcoming April and spring time with lots of green meals. I have been coming home with bags of asparagus, peas, zucchini, spring onion, basil, fennel, broad beans and baby spinach. These have then found their way into, and been the stars of, pasta, risotto, frittatas, soups and tarts.

Spring has also meant fresh flowers all around our apartment- on tables, bookshelves and benches. Our $4 flower guy at the market brightens up any Sunday.

Now we are ready to welcome a new member to our family as well. Come on out little baby, we are all ready to meet you!

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Waiting with Banana Bread

I have officially finished work and have two and a half week left until my due date. After hearing that more babies are born on the full moon, I am hoping for an early Easter arrival as I am getting impatient playing the waiting game. I want to meet the wee bub! The baby room/actually a cupboard is almost ready, I have washed all the tiny little clothes, and I am about to start cooking things to go in the freezer to pull out when I am also pulling out my hair over a crying new born.

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Today dawned so beautiful, I couldn’t bring myself to make a soup or a pasta sauce to freeze. I wanted to bake something fresh and tasty to enjoy at our sunny window with a good book. I came across Ottolenghi’s banana bread in his new book Plenty More and decided that it would be perfect, even though I had to modify it a bit due to lack of ingredients in the pantry. He says to grill it after cooking with fresh sliced banana, tahini and honeycomb which sounds absolutely glorious. Instead I just had it warm from the oven with coffee. Bliss.

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Banana and Pecan Bread

1 cup of pecans
3 large ripe bananas
3 eggs
1 1/4 cups of brown sugar
1/2 cup of full fat milk
2 Tbsp olive oil
2 cups flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt of salt

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Preheat the oven to 175°C  and line a loaf pan with waxed paper. Toast the pecans in this for about ten minutes, take them out and roughly chop them. In a bowl, beat the bananas, sugar and eggs until combined. Next add the salt, milk and oil. Sift the dry ingredients in and continue to mix for a few more minutes. Finally add the pecans and pour into the loaf pan. Pop in the oven for about an hour ten and then put on a baking tray to cool (if you have one).

The result is a deliciously moist and tasty banana bread. I would definitely track down the full and proper recipe in Plenty More and try that, but for today, this one made me particularly happy.

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A Celebration

I had always been a bit negative about American style baby showers, but Sunday proved me wrong. My friend Kelly organised the most beautiful day for me with every little detail thought out- the room decorated, fresh spring flowers everywhere, waffles and fresh berries, champagne, lemon and lavender cocktails, games and fun. There was even a surprise arrival of two friends who now live in Los Angeles! As I looked around the room at all these amazing people I did not know even existed this time last year, it made me realise how I am not having a baby in a foreign city without friends or family, but in a beautiful sunny city Ollie and I happily call home, surrounded by amazing and caring friends. So thank you to everyone who helped make this day so special.


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The first asparagus of the season

When I saw that the asparagus man was back at the market on Sunday, along with the strawberry man and rows of beautiful fresias, tulips and daffodils,  I knew it was Spring. I also knew that I would have to make something delicious to do the first asparagus of the season justice. And somehow my mind went to eggs- the one food I don’t like and never have. Despite this, I think the baby inside me does like eggs because I have found myself wanting to eat them throughout the pregnancy. So here is a way to eat eggs without tasting them- a rich and creamy asparagus tart, especially good for thin, young asparagus that hasn’t been left to get tough and woody.

Asparagus Tart

1 packet of filo pastry
3 eggs
200mL cream
Small handful of Italian parsley
Freshly grated parmesan, about a handful
Salt and pepper
A big bundle of fresh, new asparagus

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Snap the woody ends off the asparagus and discard them. Then chop off about the same again and boil until tender. Whiz them up in a blender with the egg, cream, parsley and parmesan and then pour into the filo casing. Par boil the remainder of the asparagus (the long slim stems) and arrange these across the tart. Pop in the oven for about 35 minutes and voila! A beautiful looking and tasting asparagus tart best enjoyed with a fresh green salad with a lemon, olive oil and grainy mustard dressing.

My Top Reads of 2014

A couple of years ago I set myself the challenge to read 50 books in a year. About one a week, not too hard for someone who always has a book on the go and is a tad competitive. I came in at 51 books for that year, 56 for the next, and I have started on my list for this year. What is great about it is not the number of books, but the fact I write them all down. When someone asks me what I have read lately, I don’t just stare blankly at them as I try and remember, I can look at my list and recommend something they might like.

So here are my top five books from 2014, in the order they were read;

The Goldfinch- Donna Tart

I was utterly obsessed with Tart’s first novel, The Secret History when I was eighteen. Part of my reading list for an American Literature paper, I sat in my hostel room and devoured it imagining myself at an East Coast university, part of an elitist and drug fuelled secret society. The Goldfinch is her third novel and a huge epic about a stolen painting, but more so a coming of age story. I love the way you cannot trust the narrator entirely- you are getting their version of the story and little by little you realise that may not be the whole truth as you piece the parts of the puzzle together.
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The Light Between Oceans– M L Stedman

Read this if you want to be devastated and cry and feel for every flawed and beautiful character on the pages. A story of everyone trying to do the right thing, and yet everyone losing in some way, this is a must read from a new Australian author.

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Run– Ann Patchett

I discovered Ann Patchett when I read Bel Canto- a beautiful observation of human nature, and have been reading everything of hers I can find since then. Run is an analysis of family relationships, ethnicity and America told beautifully. It makes you think about nature versus nurture, how privilege affects everyone, especially interesting for me living in the States where the ‘every man for himself’ mentality certainly wins out.

80566The Children Act– Ian McEwan

Ian McEwan is my favourite author. The way he uses language is so precise and perfect and… British I am in complete awe of him. Although I feel his last few novels have not been nearly as good as his earlier works, The Children Act was amazing. I found a signed first edition at my local bookshop and devoured it in a day, relishing in the powerful punch McEwan’s writing delivers.21965107

Bad Feminist– Roxanne Gay

Not usually a non fiction reader, this collection of essays on gender and race was fantastic. Gay nails the mix of anecdote with academic research for an intelligent and engaging read. I would recommend this to men, women, and teenagers who think that the fight for gender equality is over, or feel that the term ‘feminism’ isn’t for them.

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What do you suggest for my reading list of 2015?

Orange and Coconut Cake to Celebrate the Sun

Spring is in the air in San Francisco, the sun is shining and there is the smell of blossom wherever you walk. I love the idea of having a spring baby, new life as the city wakes up after winter.

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Here is an easy cake to celebrate the sunshine, fresh flavours and the plentiful citrus fruits on offer at the moment.

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Orange and Coconut Cake

1 orange
3 eggs
150g butter (melted)
1 ½ cups icing sugar
1 tsp baking powder
1 cup flour
1 cup desiccated coconut

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Boil the whole orange, skin and all, for about half an hour, checking the water level. This will make your house smell delicious and make sure the cake isn’t too bitter. Leave the orange to cool then cut into quarters and remove the seeds. Put in a blender until you have a smooth consistency. In a bowl, beat this with the eggs, butter and sugar then fold to combine the baking powder, flour and coconut. It’s as simple as that! Pour into a well greased cake or loaf tin and pop into the oven for about 40 minutes at 190 degrees celcius, or until a skewer comes out clean.

This cake is delicious warm from the oven, or cold the next day. I like it with a tart and creamy Greek yoghurt and a cup of tea in the springtime sunshine.

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Pasta for a misty evening


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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.

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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.

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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.

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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.

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Make-Me-Better Citrus Salad

Since returning from New York, I have been holed up in the apartment moving from my bed to the sofa and back to bed again. Pregnancy seems to mean that a cold that would last a few days is stretching out over a whole week with no signs of letting up. With the extra time off work, we have been making hearty and wholesome meals, slow cooked lamb shanks in tomato with pasta, a Moroccan tagine with plenty of spices and chickpeas, and lots of fresh and crunchy salads in the hope of a miraculous recovery. This one is a zingy citrus salad using the best of the Californian produce- there seem to be at least twenty different citrus fruits for sale at our local shop. Please excuse the iphone photos- finding the proper camera seemed more effort than it was worth!

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Make-Me-Better Citrus Salad

Flesh of 1/2 a pomelo
2 small blood oranges, sliced
Seeds from 1/2 a pomegranate
1 bulb of fennel, finely sliced
Bunch of coriander, roughly chopped
Rocket
1 cup quinoa
Juice of one lemon
Olive oil
Salt

For the chicken
2 chicken thighs
1 Tbsp ground coriander seeds
1 Tbsp ground cumin
1 tsp paprika
1 tsp tumeric
1/2 tsp ground ginger
Olive oil
Salt

Start by making up a paste with the spices and oil. Rub this all over the chicken and pop in the oven for about twenty minutes at 180. At the same time, cook your quinoa- it should take about 20 minutes too. While these are cooking, you just need to combine the rest of the ingredients in a big bowl. It is just the pomelo that takes time as you have to get the flesh out of each individual segment. I waited for the quinoa and chicken to cool before combining with the rest of the salad and a simple lemon, salt and olive oil dressing. The result was fresh and tasty, an easy way to brighten a dark winter evening. Although, I imagine it would be even better with a glass of rosé in the summer sunshine…

 

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A Whiter Shade of Pale

It’s amazing how sometimes when you look in the fridge, it may seem like there is nothing and yet that is the exact time you will put that nothing together to make something you want to make over and over again. Today the fridge held some brussel sprouts, a cauliflower and a forgotten fennel bulb. This ended up being this rather pale but rather delicious salad. It matched the grey concrete sky out the window and also meant that I could play this while I cooked.

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A Whiter Shade of Pale Winter Salad

Brussel sprouts, woody end removed
1 cauliflower broken into florets
1 fennel bulb roughly chopped
2 tbsp cumin
Big pinch of flakey sea salt
Juice of half a lemon
2 spring onions
Big, generous handful of fresh coriander and Italian parsley
1/2 cup quinoa
Some garlicky hummus to garnish

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Heat your oven to 200°C while you prepare the brussel sprouts, cauliflower and fennel. Scatter in a roasting dish with plenty of olive oil and the ground cumin. These should take about half an hour to cook, you want them to still have a bite, but the fennel will have started to get lovely and sweet. You can cook your quinoa while the vegetables are roasting (half a cup of quinoa to a cup of cold water. Bring to the boil and then simmer until all the water is absorbed). When you pull the vegetables out of the oven, squeeze over the lemon juice and add a generous amount of salt. This will smell delicious and nothing like over boiled, sulphury brussel sprouts from school lunches in England (especially that time when you sat in Alex’s brussel sprouts with mince and mashed potatoes that you then carried round on the back of your school skirt for the afternoon). Mix this in with the quinoa, finely sliced spring onions and the herbs. Although it doesn’t add any colour, garnishing with some hummus really completes the sweetness of the fennel, the earthy flavours of the cauliflower and sprouts, the fresh herbs, nutty quinoa and the spicy cumin.

Perfect to serve hot with lamb and pita breads, or to put in a container to take for a work lunch when your work has no microwave.

Happy grey day x

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Thanksgiving

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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.

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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.

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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!