DOUBLE HELPING

late night pickings

Even a bolting, forgotten garden is a blessing in busy times...
Prize radish + rocket-cos-mizuna.
Interested in tips on how to use the radish greenery? So lush & folic.

Rory brought back this ceramic knife from Japan. The blade is made of zirconium oxide which the Kyocera website tells me is second in hardness to diamonds. The knife is really light but has a good central balance, it cuts exceptionally, and although the handle is ugly slate toned plastic it is entirely ergonomic and comfortable. The range is also produced with a black blade, but the white is super attractive - slightly iridescent with the calcareous quality of a cuttlefish bone.

Schweetums

This is what's classified in Norway as something light to finish off a meal (of mutton ribs, mashed swede and boiled potatoes):

A slab of cream thickened with lime juice. Garnish.

BTW, Sonsa's on Smith Street have the most amazing pomegranates at the moment.

Drunken ostentatious dessert at bourgie rooftop expat bar in Kuala Lumpur:

And the best kind of dessert, or breakfast for that matter - Matthew's aunt's mulberry tree:

people should.....

today i feel like i'm getting a cold,

and i thought:

why don't people serve freshly brewed ginger tea everywhere?

...especially in a climate as cold as this gets.....

people should serve this in cafes!

so now i'm home this is what i'm doing, washing and slicing ginger, and simmering it in water in a lovely little pot until it is so hot, and then drinking it with some honey and some lemon.

more! from the broadway markets

once again, the lure of the market pulls me on a saturday morning, but

this time lucky enough to have Petra visit from Figures for a weekend

of eats and constant treats! yeah.

the booty we schlepped back from the market;

english cox apples (usually hate them in australia - always mushy, but here so crisp and complex and just delicious)

apple-pear juice

spelt bread

harissa

olives stuffed with garlic

daikon root

black-kale

cabbage

fennel

broad beans (so sweet...)

beets

shallots

goats cheese-loggins, moulded like a blue cheese

and what we whipped up:

spelt bread with goats cheese, tapenade and harissa:

fennel salad: ( i think i've eaten this salad on average, like, 3 times a week for the last 10 years its my absolute favorite flavour....)

- 1 bulb fennel sliced really finely

- lemon zest (finely sliced rind of lemon)

- lemon juice

- sliced kalamata and green olives

- parsley

- olive oil

- sea salt and pepper

++whip up olive oil with lemon juice, zest, S&P

++ add the fennel, olives and parsley

++ mix and serve!

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we also sauted black-kale with:

++ shallots in olive oil, sauteded til soft and golden

++ add some salt and pepper and more olive oil

++ add in some fresh fresh sweet braod beans (i like them double shelled but petra likes them single....so this recipe has single shelled beans), cook up quickly

++ add in ripped up black-kale (i take out the stalks coz they are hard to chew)

++ then add some freshly chopped tomatoes and a bit more olive oil, cook a tiny bit more til it looks good to eat