Tag Archives: green

A Nourishing Journey

2 May

I have been on a journey these past few weeks – both internal and external. I have travelled far from home to reach Ballymaloe Cookery School in County Cork, Ireland, where I will remain for the next three months or so learning and refining my skills as a cook. I have been looking forward to this trip for such a long time, that when it finally arrived – as much anticipated moments are wont to do, given the inevitability of time – I was surprised, and slightly overwhelmed.

But before Ireland, I had a moment of time to adjust and refocus my energy and personal space. I spent a wonderful few days in London … in a sun-filled, quiet flat, surrounded by green, a gift of my GoddessMother. I visited with my delicious Karo … and was embraced by my sayang for (and by) MsTina. She brought me a present – the divine chocolate of Amelia Rope – hand made, signed and individually numbered. Fine, beautiful, artisanal, and tasting of love – she gave me the Pale Lemon and Sea Salt edition – such a revelation. I ate and laughed and shared with my Adik at Carluccio’s … and dined at the lovely vegan raw-food Saf restaurant on the 1st Floor at Whole Foods, Kensington.

What a wonderful beginning to the adventure of a lifetime. Opened me up, reoriented my soul … and gave me a little space to just root down a bit. And then… and then… a journey that took me through Bristol, Hay-on-Wye and Fishguard (in Wales), across the Irish Sea to Rosslare, and finally here, to Shanagarry, County Cork. I was nourished along the way … by life – and by food and friends and an abundance of love.

In Bristol, I arrived to the warm embrace of Soph and Hux and Coral – and the beautiful experience of watching mother and daughter make scones with love and light and laughter.

Making Scones

They were perfect – a superb English cream tea.

Eating Scones

And deep, in the still of the night, I found a breath, unexpectedly. And I knew that right now, I am living in pure joy.

The next day, I reconnected with and hugged C+C at the Avenue Cafe in Henleaze and had a perfect latte before heading out onto the open road to Hay-on-Wye – the town of bookshops located in the Wye Valley in Wales. Along the way, I passed through country so beautiful, I just stopped and looked and laughed aloud with happiness.

By the Roadside

Nourished by the green, I stayed the night at the wonderful Old Black Lion – where the welcome was warm and kind, the bed was comfortable, and the building just resonated with stories and voices and laughter. I have decided that one of the great pleasures of life is taking a road trip, and exploring. One’s internal voice becomes strong and clear – and the pace is exactly to one’s own rhythm.

The Old Black Lion

I had dinner at the Old Black Lion – a simple but beautifully made mushroom, roasted tomato, spinach and leek vol-au-vent with mashed potatoes and peas. Fresh ingredients, clarity of flavour, and pure warmth.

Delicious

But it was the salad that really made me stop – crisp, green, sweet, savoury, juicy and perfectly fresh. Sometimes its the most basic of things, presented with a loving hand, that makes the heart glad.

Simple Salad

And then it was across the Brecon Beacons – greens of infinite hue, gently rolling hills, trees singing me along my journey… and a blue blue sky.

Nothing but blue sky

And then, Fishguard, where I was to catch a ferry across the Irish seas. I stayed at the Fishguard Bay Hotel and had dinner there that night. The food was less than memorable, but the view of the harbour was beautiful. Nourishment is where you look for it 🙂

The ferry left in the early hours of the morning, and I arrived on the Emerald Isle at 615 in the morning… to mizzle (mist and drizzle combined) and pure sweet air and laughter in the wind. I arrived at Ballymaloe Cookery School at around 930am and was shown my beautiful cottage, where I am to stay for the next three months with five other lovely people – Mrs. Walsh’s cottage. (My room is the second floor window on the left).

Mrs. Walsh's Cottage

It is so beautiful here, my senses and my spirit devour everything – the sounds of the birds and the rain and the wind, the scent of green and sweetness and earth, the lushness and textures of stone and wood and growing things. It is a place to learn, expand and be nourished.

And on that first day, after unpacking and making my own bed, after setting out my Buddhas and laying out my clothes… I went to Ballymaloe House Cafe and Craft Shop. Firstly, to get a warm woolen sweater as an extra layer against the cold! But also, to enjoy a new meal, with a new friend.

Gorgeous, earthy brown bread and Irish soda bread (which I shall know how to make soon!)

Irish Soda Bread

A lovely welcome lunch of fresh salad, light cucumber pickle, spicy tomato chutney and a camembert and caramelised onion tart. Such a gorgeous textural combination – and such lovely company.

Lunch

And then to bed … with the promise and the joy of a new beginning – of cooking every day, being immersed in food and conversation and new souls and spirits. Of living in green and laughter, and using my brain and body and skill. Of breathing deep and true and resonating with joy.

Nourishment is all around … it is the journey.

Tags: , , , , , , , , , , , , , , , , , , , , , , , , ,

O’Gourmet Food Hall Sauteed Zucchini + Gratin

9 Feb

Sometimes, you read a recipe, or a friend sends you some ideas, and you immediately want to make it, bake it, taste it, create it. Other times, the idea is welcomed, is intriguing… but it sits in the memory banks awaiting a moment of inspiration and action. My friend Karo sent me an email about her version of Julia Childs’ sauteed zucchini, and how it can be transformed into a gorgeous gratin. I liked her email so much that I posted it here. And I kept the recipe in my head, waiting for a moment to be inspired.

That moment came earlier this week, when I saw the most luscious, green and gorgeous zucchini (courgettes) at O’Gourmet Food Hall. Zucchinis are a member of the squash family – and they are not actually vegetables, but fruit… the swollen ovaries of the zucchini flower. Quite sexy actually, and absolutely delicious. The specimens at O’Gourmet were lovely – crisp and bright green, a nice size and shape. My initial instinct was to bake zucchini bread. I still may do that, but Karo’s Julia inspired letter bubbled to the front of my mind. The key to the recipe is grating the zucchini – it turns it into a totally different vegetable and tastes … of pure green and sunshine.

I love the fact that Karo was inspired by Julia, and she in turn inspired me. Each version is made and remade into the cook’s own style. And each version is dependent upon the quality of ingredients, season and inspiration. Recipes are like stories – they are personal and reflect the cook’s personality and joy. Recipes like this – based on the genius of Julia Child, and her innate ability to bring the best out of simple, classic ingredients – can be deeply personalised, and joyfully shared.

This is actually a double recipe … and it is incredibly adaptable and forgiving. Use the sauteed zucchini as a wonderful side dish – or add a few tomatoes or mushrooms, and serve with rice or pasta as a main course. The gratin takes the sauteed zucchini and gilds them with cheese and cream and egg – bake this concoction, and you create a lovely crustless quiche that is satisfying and delicious. You could of course, pour the whole thing into a crust – or even saute thinly sliced rounds or stops of zucchini and create a firmer base. You could add more cheese on top – or breadcrumbs – or pine nuts. You could dot the whole thing with roasted tomatoes or mushrooms. The limits are you imagination. I do think that the gratin is best eaten at room temperature or even cold. The heat tends to flatten out the delicacy of flavour and texture.

Green Goodness

Sauteed Zucchini

Serves 4 (may be less if greedy, or served as a main course)

  • 3 – 4 medium – large zucchini (courgettes) – about 2 – 3 cups grated
  • Salt
  • 1 tsp + 1 tbsp butter (or use all olive oil if you wish it to be vegan)
  • 1 tsp + 1 tbsp olive oil
  • 1/2 small white onion (or shallots or leeks), finely minced
  • 3 cloves of garlic, finely minced
  • Few tablespoons of white wine (optional)
  • 1 tsp mixed herbs
  • White pepper

Set a strainer over a medium sized bowl. Wash the zucchini well, and top and tail them. Grate directly into the strainer. I grated half the zucchini very fine and half the zucchini quite rough – I like the contrast in texture, but do with it what you prefer. Add a pinch of salt, and allow the zucchini to drain for at least 20 minutes.

Meanwhile, in a large pan, over medium heat, melt 1 tsp of butter together with 1 tsp of olive oil. Add the minced onion and garlic, and saute for at least five minutes or so, or until transparent. If you are using white wine for added flavour, add it now, and allow to bubble into the onions and garlic, and cook away. Season with herbs, salt and pepper.

Squeeze the zucchini in the strainer to remove as much liquid as possible. Reserve the liquid if you are making a gratin. Add the extra butter and olive oil, and add the zucchini to the hot pan. Spread it out in the pan so it cooks, and bring the heat up to high. Saute for five minutes or so, or until just the edges of the zucchini strands are starting to brown. You want to keep the bright green colour, but you also want to make sure that it does not taste raw.

Serve, hot or at room temperature.

Zucchini Gratin

  • Sauteed zucchini as above
  • 1/2 cup milk (or cream, coconut milk, oat milk etc)
  • About 3/4 cup reserved zucchini liquid
  • Salt and pepper
  • 2 eggs
  • 1/2 cup pecorino plus extra for topping if you like – I used a Pecorino Sardo
  • 1 tsp mixed dried or fresh Italian herbs
  • 1 tsp Dijon mustard
  • About 1/2 cup melting cheese – I used a gorgeous Raclette from O’Gourmet – delicate enough not to overwhelm the dish. You could use a Gruyere, Emmental, even a light Brie.

Preheat the oven to 200C (400F). Have a baking pan ready. I used a round glass baking dish.

Spread the sauteed zucchini across the bottom of the pan, ensuring that it covers the entire dish.

In a small bowl, whisk together the cream, zucchini liquid, salt and pepper, eggs, 1/2 cup pecorino, herbs and mustard. Set aside for a moment.

Chop the raclette into small chunks and dot all over the sauteed zucchini. Pour over the cream mixture, and bake in the oven for about 20 minutes or until puffed and browned. It will just wobble, but be firm as well. About five minutes before time is up, sprinkle some extra cheese over the top if you really want to be decadent.

Serve at room temperature or even cold, with a crisp bitter side salad.

Enjoy!

Tags: , , , , , , , , , , , , , , , , , , ,

Inspiration

7 Nov

Yesterday, I didnt post, even though I really really wanted to. I had nothing to say, nothing to write, and the things I did cook had been posted already. I had the cookblogger’s version of writer’s block, and it was a bit scary. I sat in front of my laptop, and started to write about… Cook’s Tips? Orange Olive Oil Cake? Nothing inspired me. Nothing made me excited or happy or intrigued. There was nothing to say, really, so I didnt say it.

Today when I woke up, I found I still had that feeling. May be it has something to do with the weather – hot (as always) but slightly damp, overcast and softly raining. Curling up in bed with a good book and a cat seemed like a plan. But I know myself. I am the best (or worst, depending on who you ask) procrastinator in the world. I could curl up with a good book and a cat forever and a day, and be perfectly happy. One of the things this blog has given me is discipline, and there was that nagging empty feeling inside because I hadnt posted.

Its a strange thing, this discipline. I never understood it before, not clearly, but the discipline of writing this blog is a gift I give myself. I feel good when I write a blog post. Not just because I get wonderful responses that stroke my (still slightly fragile) cook’s ego. Not just because I enjoy having a history of my food thoughts and creations. But because something in me has begun to flower and bloom – and the discipline of writing every day is like sunshine and water to that nascent joyous self. It makes me realise I can do anything I set my mind to do – and I can do it consistently, over time, and learn and grow from it.

So after finishing the book, and cuddling the cat – because, after all, I am still me, and I love my sensual lazy creature comfort Sundays… I hauled myself out of bed, had a cup of coffee, and thought about what I should do today and where I should go in order to find some inspiration. And I realised that it was Sunday – and that means the Bangsar Sunday Market would be just beginning and a little wander through all the sights and sounds and colours of that market might just be what my soul needed… and my be even my tummy!

Many years ago, there was a woman who came with her two children and sold the most astonishingly delicious home made vegetarian nasi lemak (with about 10 different dishes to choose from – rendang, char siew, masak lemak – all made with veggie proteins) for the princely sum of RM5 (about USD1.50). I thought I would find her again, take some photos, choose my dinner, and wander home with a meal and a blog all done… but a very friendly gossipy auntie told me the nasi lemak lady couldnt afford the license for her stall and so did not come any more. I almost turned back then, but I am glad I didnt.

The Bangsar Market is on Jalan Maarof, right next to the mosque, in front of Bangsar Village II. Its an open air market with plenty of stalls. Many neighbourhoods have open air markets one or two days a week. Its when the residents can come and buy fresh fruit, vegetables, fish and meats from stall holders who are traders – and who deal directly with farmers and fishermen and the like. This is our version of the western farmer’s markets – and I have been going to market in Malaysia for as long as I can remember. My grandmother used to take my sister and I to the wet market in what is now the very touristy Central Market in the centre of town. I can remember the scents, the textures, the colours, the haggling and bargaining and laughter and teasing as if it was yesterday.

So, since I could not find my nasi lemak lady, I thought a slow stroll through the stalls might re-awaken my mind … and oh my goodness, it did so much more than that! The colours, sights, sounds, textures. Everything conspired to pull me in, to tempt and tease and slowly bring me back into myself. I thought Whole Foods was amazing … but this! Such abundance, such freshness, such textures. Everything was so beautiful, people were so knowledgeable and friendly and I wanted to touch and stroke and poke and sample everything. Instead, I took photos, and these are my inspirations. My grounding, my home…

Bangsar Market

Vegetables of every colour and texture arranged in gorgeous glistening piles … just waiting to be taken home and turned into delectableness!

Green Green Green

Every possible shade of verdant green you could imagine …

Green Green Green

In overlapping patterns of green

Beautiful

And the most delicate shades of smooth cool green

Purple and Green

And patterned green juxtaposed against deep purple … Which brought me to…

Mangosteens

The bruised beauty of my favourite fruits… mangosteens …

Purple Red

And earthy purplered beets… melding into …

Tentacles

The bloodred tentacles of roselle (with a tiny green bug nestled in a petal). And then I move on to sweeter reds …

Pink

The juicy bright pink seductiveness of watermelon … prettier than any lipstick…

Pink

The fragile yet wild blushing pink of the dragonfruit gave way suddenly to sunshine …

Orange

 

Carrots arranged with pride and care …

Yellow

The patterns of bright bananas (pisang mas) and honey papayas ….

Beautiful

Offset by the jagged symmetry and perfume of luscious looking pineapples.

Everywhere I looked, everything I touched… beautiful. Inspiring. The noise and jostling of the crowd of people. The light soft coolness of the rain cutting through humid heat…

And in the midst of it all… In their own space and silence.

Dog

A woman with a fabulous looking knife, preparing jackfruit, and her dog, kipping a nap in the midst of all the hustle and bustle.

I think … I think I have my inspiration back …. 😉

 

 

 

Tags: , , , , , , , , , , , , , , , , , , , , ,

Green

12 Sep

PastaThe end of the summer is near, I can see it in the leaves on the trees. They are turning ever so slightly brown (and red and gold). There is a little bit of a chill in the air, and the neighbours had a fire last night for the first time. I smelt it when I went outside onto the porch in the evening. The sun drops so fast out of the sky … it is dark before 7pm. These little indicators of the season changing makes me want to hold on to the lush greenness of summer for a just a little bit longer…

And so tonight, in defiance of autumn and winter, of the changing of the season, I made green pasta. Simple, vegan, and so deeply green. It was good. And it was fast to make. I used green spinach fettucini to augment the green … Use whatever green you can find, or like best, but I have a particular fondness for broccoli and zucchini, so that is what I used.

This recipe serves 4, but feel free to double or halve it. Use the best produce you can find – organic everything if you can afford it. Serve parmesan on the side, but know that it will make the meal vegetarian rather than vegan. And hold off on the urge to add lots herbs or some ricotta or a touch of cream. This works because it is so clean, tasting of green, and of the lasting sunshine of summer.

If you dont have any pasta in the house, but still want to make this dish, it would be wonderful served with rice, quinoa, couscous, noodles, or even with some yeasty brown bread. Its very adaptable!

You will need:

  • 1 head of broccoli, cut into chunks
  • 3 – 4 tbsp extra virgin olive oil
  • 12 – 15 cloves of garlic, sliced fine (yes you read that right!)
  • 1/2 – 1 cup flaked almonds
  • 1 tsp – 1 tbsp red chili flakes (depends on your propensity for heat)
  • 1/2 tsp salt plus more for pasta and to taste
  • 1 zucchini
  • Approx 250 – 300 g dried pasta (I used spinach fettucini)

In a large pot, bring salted water to the boil. You will use this pot for making the pasta later, so have a handled sieve ready.

Chop the broccoli into edible chunks, and throw it in the water. You want to boil it until it has lost its snap, and when you bite into it, the broccoli is creamy. This can take anywhere from 7 – 10 minutes (sometimes more) depending on how thick or thin you have chopped the broccoli, as well as what kind of broccoli you are using, and its freshness.

In a non stick pan, over medium low heat, saute the sliced garlic until soft. This can take a while. Be patient. This is the basis of the pasta sauce, and its imperative you dont let the garlic burn. Lower the heat if you think it needs it. This can take you up to ten – 15 minutes, so prep your other ingredients while you wait.

Once the broccoli is to your liking, drain it from the water using a handled sieve. Leave as much cooking water as you can in the pot, and put the broccoli in a small bowl and set aside.

Add the red chili flakes and salt to the garlic in the pan, and stir. Raise the heat a little and add all the almonds. Keep cooking while you slice or chop your zucchini. I like it halved, and then sliced. Add the zucchini to the pan, and raise the heat to medium high. Stir well, and keep stirring. You want the zucchini to soften a little bit, and burn around the edges. The almonds will follow suit.

Meanwhile, add a bit more water to your boiling pot if you think it needs it, and bring it to the boil again. Add the pasta, and cook to al dente.

Add the broccoli to the zucchini in the pan, and stir well. Taste for heat and salt. You might want to add a few tablespoons of the cooking liquid from the pasta directly to the broccoli/zucchini in the pan.

Once the pasta is cooked al dente (I always check a few minutes before the stated cooking time on the box!), use a mug and save a bit of the cooking liquid. Drain the pasta, and pop it right back into the pot. Pour the contents of the broccoli/zucchini pan over, and mix well. You can add a little more of the pasta cooking water if you like, but it shouldnt be that neccessary. Taste for seasoning and adjust if needed.

Serve with parmesan on the side. Enjoy!

Tags: , , , , , , , , , , , , , , ,

Green Pasta for MZ+BSA

27 Jun

While visiting M a few months ago, I was able to cook in her wonderful kitchen (using knives that a friend of BSA had hand made!) and enjoy all the bounty and amazing-ness that was Whole Foods! I could so live in that place!

One of my favourite concoctions was this green pasta. BSA seemed to like it enough that he went for thirds (or was that fourths?). Either way, it is made with the freshest and greenest veg you can find. Feel free to adjust, though these go well together. The mushroom adds a warm muskiness that holds everything else together.  This dish bursts with energy and vibrancy, and its so delicious. Simple, and not creamy either, which is satisfying without being overwhelming.

You could serve this with all sorts: couscous, rice, even a toasted brioche, but angel hair pasta, to me, has the delicacy that this dish needs.

Feeds 4 hungry people

  • Approximately 1/4 cup olive oil
  • 5-7 cloves garlic, thinly sliced
  • 250 g mushrooms
  • 2 cups baby spinach, thinly sliced into ribbons
  • 2 cups artichoke hearts
  • 1/4 – 1/2 cup white wine (or alternatively, veg stock and lemon juice, if you dont want alcohol)
  • 1 cup broccolini (or other type broccoli) roughly chopped
  • Few leaves fresh basil
  • Salt and pepper to taste
  • 1/2 cup or so parmesan and more to serve
  • Angel hair pasta

Start with about half the olive oil, or enough to thickly coat the bottom of a large non stick pan. You should have a green gold puddle. Add more olive oil as needed while cooking. Turn heat on low.

As oil heats, throw in all the thinly sliced garlic. It will infuse the oil, and add depth to the flavour of the finished pasta. Watch as garlic gets soft but dont allow it to brown.

Meanwhile peel and slice the mushrooms, and add to pan, putting heat up to medium low. Stir well and encourage the juices of the mushrooms to let go.

Prepare spinach by taking leaves, rolling them into little cigar shapes, and cutting into ribbons. Add to pan and saute to wilt.

Roughly chop artichoke hearts, and add to the pan. Stir all ingredients together, to introduce them to one another and immediately add wine (or veg stock/lemon juice). Allow to braise for a few minutes, and check for flavour. Add salt and pepper to taste. Note: I usually add white pepper to this dish so as not to whack all the delicate flavours over the head with ground black pepper.

Roughly chop broccolini, and add it to the steaming pan. Turn off heat after a few minutes. Use a light hand with this recipe and work quickly. You want your ingredients to cook, but you dont want them to boil and leach all their flavour and freshness. Remember that the heat will continue cooking the vegetables for quite a while after you take the pan off the fire.

Tear a few leaves of fresh basil in half, or crush them between your fingers to release their amazing scent and oils. Add to the pan and mix all together.

Cook angel hair pasta, reserving 1/2 mug of cooking liquid. Drain pasta. Mix vegetables and pasta together by adding pasta to the vegetables rather than vice versa. Use tongs and mix well. Add a little of the pasta cooking liquid if you think its too dry. You might want to add some lemon juice or another splash of wine. Grate parmesan lightly over and mix well.

You could use many different vegetables for this beautifully delicate dish. Asparagus comes to mind, as do peas, rocket, french beans.

Tags: , , , , , , , , , ,