Tag: recipe

Springtime soup

I love finishing a weekend with something healthy and tasty to prepare you for the week ahead. This springtime soup was perfect- easy, quick and delicious. The beauty of it lies in its versatility, you can just use whatever is in season. Make it a denser wintery soup with the addition of root vegetables, or a earthy autumnal soup with mushrooms.

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SPRINGTIME SOUP

1 onion
1 fennel bulb
4 cloves of garlic
Zest of half a lemon
6 spears of asparagus cut into thirds
Handful of brussel sprouts halved
Half a Savoy cabbage finely sliced
1 handful of baby spinach
Fresh Italian parsley
Fresh basil
Chicken stock

Slowly fry the finely chopped fennel, lemon zest, garlic and onion in a good amount of olive oil. Once they have softened and are lovely and sweet, add the chicken stock, the asparagus, brussel sprouts, cabbage, spinach, herbs and simmer for about ten minutes. You don’t want to vegetables to be raw, but you also don’t want them mushy and boiled tasting. Aim for firm and youthful!

Serve with some grated parmesan, freshly ground black pepper and bread and butter. Health instantly restored after the weekend.


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Fresh Produce Delights

I am so excited to have a whole foods market and multiple little fresh produce shops just around the corner from our airbnb apartment. Here’s hoping our permanent home has so many delicious food shopping choices close by because fresh berries are in season! Breakfast is instantly so much better with them. Speaking of breakfast, two of my amazing friends, Lucy and Jono are launching The Muesli Hub, a made to order muesli company. They have asked me to make up a San Fran mix, so watch this space.

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Last night we resisted the pull of 100 different restaurants we want to try. After unsuccessfully looking at four different apartments- one too small, one too dark, one too mouldy, one too like a dungeon with fleas- we came home and enjoyed a cold beer and our first cooked dinner in our (kind of) San Francisco home.

I made a lentil salad with grilled asparagus, poached eggs and a loaf of sourdough bread. It took a second to whip together and tasted good!

Lentils and green things

1 cup of lentils

1 lemon

Big bunch of basil

2 cloves of garlic

tsp mustard

Big bunch of asparagus

2 eggs

S and P

Cook the lentils until the are firm, not schmushy. Dress these up with 2 garlic cloves cooked whole in a lot of olive oil until softened and then break them up with a fork into the oil. Add the mustard and juice of a lemon. Stir through the lentils with the roughly chopped basil leaves. Top this with the asparagus and then the poached eggs. I like to fry the asparagus on a griddle pan so they have those awesome charred marks. And if you don’t like eggs (like me) substitute some cheese in there instead. I used mozzarella, but haloumi or even slithers of parmesan would work just as well.

We ate this with delicious sourdough bread, whipped butter and cold beers by the open bay windows.

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