roasted lemon chutney
A quick snippet from the trenches. I've got both feet firmly in babyland. Time is slippery, and yet I am always hopeful of grasping just a little more. Brief though it is, I wrote this post several times over. In tiny slivers of time while the boy slept. Each time I came back to it, I forgot there was a problem with the page, and lost it all. And that pretty much sums up my life at the moment. A merry-go-round of feeding, being thrown up on, comforting, coaxing to sleep. Punctuated with moments of magic, like the sweetest little giggle I've ever heard. And then - lordy! - a whisker of time, so fragile and temporary, to myself. Having a baby has made me reflect on what I most need. For me - that person who now mostly appears in my rearview mirror. I struggle with the precious … [Read More...]
soba salad with mango + eggplant (and a go-to sesame dressing)
An Ottolenghi recipe which combines sweet mango, earthy eggplant and baked tofu in a summery vegetarian salad of tropical southeast Asian flavours. My twist: a sweet-salty-sour sesame dressing.
baked eggplant + learning on the fly
Eggplant with a crisp egg coating, bathed in a simple tomato sauce and baked with lashings of mozzarella and ricotta. Serve on its own or with pasta for something more substantial. This is comfort food, friends!
an early surprise
An exciting announcement about a surprise delivery that has nothing to do with food!
lemon + nutmeg porridge
Lemon zest and fresh grated nutmeg add tang and spice to this creamy porridge, a quick and super-nutritious weekday breakfast.
oat pancakes w berry compote
Light and fluffy and flecked with chia seeds, these oat flour pancakes are my new favourite weekend breakfast. Full of goodness, without being overly weighty. Decked out with a three-minute berry compote (sugarless), yoghurt, toasted sunflower seeds and honey.
broccoli + cannellini bean soup
A thick, nourishing soup of broccoli, kale and creamy cannellini beans that’s nutrient-loaded and quick to prepare. Top with fresh grated parmesan and serve with buttery toasted muffins.
