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@baguettesandboardingpasses
pita pita patter
When I did my experimenting with sourdough (starter and loaf) at the end of last year I became a little obsessed with reading about different kinds of bread; how they are all made, the differences in each process and the origins and stories behind them. My main question that I desperately needed answered was how pita bread gets the big bubble of air in the middle, that convenient little pocket we…
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what the fig?
The first time I tried figs I thought that they were the worst. I was at university and my mum included a packet of dried figs in a package she sent me because she knew they were disgusting and thought it would be funny. Thanks Mum, happy Mother’s Day. Years later, when I had put this trauma behind me and built up the courage to try figs again (fresh this time), I was shocked to discover that I…
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hiatus or finally starting the ye
hiatus or finally starting the ye
If you are any kind of observant person, you would have noticed that I have been on a bit of a hiatus so far this year. The reason is not nearly as exciting as it usually is with these kinds of things; no, I haven’t been working really hard because I got a book deal or a segment on the Food Network or anything, I’ve just been busy and everything has fallen by the wayside. Arriving back from…
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homemade: pomegranate lemon tea
homemade: pomegranate lemon tea
I saw an article the other day about a retired couple who had embraced sustainable living and the very in-vogue concept of ‘zero waste’ to such an extreme that they took an entire year to fill up one rubbish bag. Now, I am nowhere near this level of dedication and while I can admire it, I am not completely sure that I could aspire to it. That being said, like much of my cooking, my recent…
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how to: roast pepper hummus
how to: roast pepper hummus
The beginning of the year is always a hard time to get back into the swing of normalcy and even though we are almost a month into 2016, I am still finding it difficult to function. The beauty of it being summer means that I can get away with running on 70% manpower; it’s easy and acceptable to focus dinners around salads, masses of raw vegetables and things easy to cook; like corn. I recently…
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fennel-crusted aubergine salad with kale and pomegranate
fennel-crusted aubergine salad with kale and pomegranate
As 2015 rolled to an end I was working on my pre-summer recipe repertoire and begun a bit of a love affair with fennel; the bulbs, the seeds and the fronds seemed to find their way into many a dish I created. Here, here and here are a few of them. And now I am going to add one more to the list – fennel crusted aubergine served with a fresh and earthy kale and pomegranate salad. I must admit, this…
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blue cheese-stuffed mushrooms
This is the last Christmas post. Promise. Mushrooms, stuffed with blue cheese, coated in breadcrumbs and roasted until golden. Simple as that. I tried a recipe from my pile of cookbooks a few months ago where an egg was cracked into a Portobello mushroom and baked until they were both supposedly cooked and I wasn’t a huge fan – I loved the concept but I was faced with the dilemma of having a…
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have you heard of salsa verde?
have you heard of salsa verde?
A couple of weeks ago, I mentioned how I was planning a trip to Argentina. I had this revelation at about the same time that I started planning my Christmas menu and thought it might be a nice opportunity to try my hand at another quintessential dish. Bringing us to Christmas condiment number 2; salsa verde. Salsa Verde is Spanish for green sauce, it is packed full of fresh herbs which give it a…
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olive tapenade; christmas condiment?
olive tapenade; christmas condiment?
Since Christmas was over a week ago, we can now begin to look back at it in a nostalgic frame of mind, reminiscing over the lovely time we had and start counting down the days until the next one. I like to spend as much of January as I can talking about what we all ate to carry the magic on for as long as possible. In my household, we never do Christmas the ‘traditional’ way; we never have a…
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new year, new me
new year, new me
Quite frankly, I am not one for New Year’s resolutions. I do, however, think that it is important to take some time to both reflect and look ahead – why it must happen at the end of one year, I am not really sure. But I am not here to critique people’s life choices, I am here to put down in written form some of my musings for the year to come. Similar to much of the work that we laid out in…
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what i ate for christmas
what i ate for christmas
Now that Christmas is done and dusted, we can all get back to blogging. But first, I need to get back into the habit of knowing what day of the week it is. So before I do anything that strenuous, and before I got into any such detail of my Christmas creations, I will leave you with a little teasing taster of what’s to come.. Breakfast begun with champagne and toast; I know that you’re thinking…
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christmas countdown: stollen
The meaning of Christmas varies depending on where you are in the world. I’m not just talking about the way you celebrate it, or what it means to you – spiritually or otherwise. In every corner of the world, Christmas varies on all sensory levels; the way to looks, tastes and sounds, and the way it smells. In New Zealand, a typical Christmas is a barbeque of sizzling sausages and an ice cold beer…
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ode to the pomegranate
ode to the pomegranate
I had never really come across pomegranates before I relocated to Europe and was astounded by everyone’s obsession with them. Round and regal, with skin a strong, matte red, filled with tiny pellets; tart in flavour and vibrant in colour, pomegranate was this week’s pick from the market. The form of pomegranate that people are most familiar with is grenadine syrup. Dark pink and sickly sweet, to…
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fennel, potato and aubergine anna
fennel, potato and aubergine anna
After turning my fennel fronds into a fresh and fragrant salad the other day, I had to come up with a way of using the actual bulb… shouldn’t that be the other way around? What I love about fennel, and similar vegetables like garlic and leek, is that they jam pack any dish with so much flavour but it’s never too overpowering which makes it perfect for fennel, potato and aubergine anna. This…
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spiced, sweet stuffed eggplants
spiced, sweet stuffed eggplants
I originally had planned to write a post on eggplant steaks but then I found this recipe and it seemed like a way better idea. I recently bought myself a copy of Ghillie Başan’s book, Flavours of the Middle East – two-for-one deals always get the better of me – and it is filled with beautiful dishes, vibrant colours and interesting stories. Stuffed eggplants was my first dish, in a long list that…
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fennel frond salad
We are officially in summer here in New Zealand and even though that doesn’t necessarily mean endless sunshine, it does mean that fresh, crisp salads are on my mind more and more. Whenever I go to the market, I always try and buy something I don’t usually buy, there have been some failed new flavours but if you don’t open yourself up to new possibilities, you could miss the chance of finding a…
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in a bit of a pickle: radishes
in a bit of a pickle: radishes
I have no opening statement for this post, because I have said it all before; I love pickling things. I just love it; I love the colours it creates and I love how it captures the flavours of a season in a jar, extending the life of the ingredients and the memories. Pickled radishes are a staple in my kitchen. They are a lovely juxtaposition of sweet and tangy and brighten up any dish they are…
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