Summer is here! Stinking hot days, muggy evenings followed by cooling thunderstorms and all in one day! One thing about living in Dubai that you could be fairly sure about was what the weather was showing for the morning would pretty much remain for the day (I miss that). Sure there was the odd sandstorm and rain (yes), but you generally always knew it was going to be perfect (winter months, like now), hot, very hot, and unimaginably hot. It was reliable, which is anything but what Sydney weather has shown us since our return. I’m adjusting….
K is for Kale
I like Kale. And thats usually where it stops, if I’m honest. I enjoy it raw or sautéed with dressings or sauces, knowing it is goodness in every mouthful. But I must admit, there are a lot of other green vegetables that I would choose over kale. I associate this fibrous, leafy vegetable with the new age ‘trendy’ foods; quinoa, green smoothies, raw cacao, kale.
Our household eat very well. I’m thankful that my kids eat most of what is put in front of them (as with any little person, there are particularly fussy days / weeks, but it does pass). We have a policy where you must taste everything once and if you don’t like it, no problem, but you can’t not like it if you haven’t tried it. My eldest will try everything and mostly likes whatever it is. The girls are a little young to fully comprehend this policy and depending on their moods, are directly reflected in what they will and won’t eat….
J is for Juniper Berry
J is another letter that is a bit limiting in the ‘ingredient’ basket. I have chosen Juniper berries as they are a wonderful background flavour to many savoury and sweet dishes, usually of a slow cooked, homely, comfort dish.
Juniper is also the main flavouring ingredient in one of my favourite drinks, gin….
E is for Eggs
Everyone has a preference. Scrambled, Poached, Fried (sunny side up, over easy ), boiled. For some reason I always feel at ease with my kids if they have an egg, nothing else in their diet for that day matters, I know they have had a good dose of goodness. This is one versatile ingredient, putting aside soufflé, angel food cakes, pavlova and anything requiring an egg to make the recipe work. …
C is for Carrots
If I am to accomplish this alphabet of recipes by end of 2015, I need to lift my game, on average posting 3 recipes a month!! C was a bit tricky for me, I had promised a classic cheesecake to my sister who’s name also starts with a C and is my daughters namesake. But in all honesty, I am trying to be a little healthy and I made this next recipe a few weeks back for a friends photo shoot in the desert and it was so yummy I had to share. I will make a cheesecake soon.
I love Ottolenghi, I own all of his cookbooks (one signed), have been to his cafes in London and I am very envious of my mum who went to see him talk about his fascinating travels.
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B is for Beetroot
There are a lot of ingredients starting with B! However beetroot is a favourite of mine, yet like a lot of people, seems to get forgotten from time to time. I have actually posted the odd recipe over the years containing beetroot; its a fabulous colour, a taste like nothing else, adds sweetness to a savoury dish (will liven any salad), can be eaten raw or cooked, you can eat the root and the leaves, and it is delicious juiced. And its just not an Aussie burger unless it has beetroot on it (the canned variety of course)….
