Sometimes it’s hard to tell the difference between a rut and a routine. Weekday toast or oats plus topping on repeat. Saturday pancakes. Sunday brunch. Meals which comfortably turn from favourites to familiar but run the risk of crossing that extra line towards boring.
In the interest of mixing things up, I made a big batch of granola for the first time in forever. It’s great for breakfast but also serves for snacking purposes. Luke swears by it as an after dinner mid-week treat. It’s as good on oats as ice cream and can adapt to infinite variations depending on what you have to hand.
Today we’re talking sleep. Or lack thereof. It’s grey and wet outside, I’m already on my third load of laundry after three hours sleep total, and since I don’t drink coffee, an injection of energy and sunshine in bowl food form is exactly what I need. These tuna poke bowls provide. Continue reading
Up until the end of my third trimester of pregnancy, the only things we had in our freezer were ice, a champagne jacket, frozen blueberries and petit pois. So much of what we eat is quick to cook or relies on an abundance of fresh ingredients, it barely seemed worth the hassle to prepare, pack and label portions of any given meal, let alone the time it would take to defrost before we wanted to eat. It wasn’t until the teacher at our ante-natal classes drew a twenty four hour clock portioned into hour long pieces for baby feeding, bathing and nappy changing on repeat that I realised a few pre-made meals might come in handy for the weeks after Nino arrived. Continue reading
Wholesome soda bread studded with three types of seeds
Waking up and eating is a joy. I adore breakfast and can’t imagine a day without it, so it pains me that so many people skip this meal on a regular basis.
While people around the world are making resolutions to restrict their diets, I’d like to suggest you add something to yours. If you don’t eat breakfast every day, why not make the time to do so? It kick starts your metabolism, limits snacking and overeating and is recommended by pretty much every nutritionist out there. It’s so wonderfully satisfying to start the day with a delicious meal, however small, and the perfect opportunity to try a whole host of recipes and flavour combinations. Continue reading
Soft & golden: the perfect breakfast loaf
Let’s imagine it’s Sunday morning. You’re in bed. The curtains are still drawn where you left them last night but a little chink is letting in just enough light to make you stir. Cocooned in a warm envelope of covers, your eyes and nose peek out over the top and, as you begin to wake, the salty, smoky smell of sizzling meat wafts in under the door. Someone – probably someone who loves you very, very much – is making you a bacon sandwich.
Almonds, sesame seeds & a poppy seed crunch combine in these featherlight tuiles
I like how life has the capacity to be surprising. Sometimes the unexpected occurs and things you hadn’t even considered somehow come to the fore, becoming the one thing you want above anything else.
Last week I went wedding dress shopping for the first time. Having not been the kind of little girl who plans that big day while still playing with her My Little Ponies (what, surely, is the point of planning a wedding if you don’t know who you’re going to be doing it with?), it’s all pretty new to me. And even though Carnivorous Fiancé and I have been together for a pretty much all of our adult lives, it’s only recently I’ve really started to think about the dress.
I really wasn’t sure what to expect when I first entered the boutique. It’s a little like walking backstage at a theatre, row upon row of white and ivory, silk and satin, swathes of veils and hair clips and trinkets sparkling from every corner of the room, doing nothing to dispel the idea that you really are just an eight year old fulfilling some sort of princess-style fantasy. Continue reading
Charcoal coloured bread is offset by a pat of bright harissa-spiked butter
Black. Not a colour we necessarily associate with wonderful food. Especially those of us who are keen bakers where, unless you’re talking black treacle, black bottomed cupcakes or black cherries (of which I’d argue the latter are really brown and purple respectively), black tends to signify something that has been in the oven too long; in other words burnt.
Try to think of a black food and you’re likely to conjure one of two ends of the culinary spectrum. In the losing category come the burnt items; over baked bread, lasagne left in the oven too long, black bits of onion in a pan that should be caramelized or the singed tips of an otherwise snow-white meringue. At the other end of the scale, black seems to signify something altogether more luxurious; tiny pearls of caviar, dusky black truffle, exotic black garlic or the supposed aphrodisiac qualities of a stick of licorice. Continue reading