This is another one of those uncommon ‘salads’.
A sweet corn and toasted coconut salad forged from childhood food memories.
Roasted corn on the cob is sold on street corners all over Ghana, and I suspect in other parts of West Africa too.
It’s a delicious street-food snack, it’s cheap, portable and satisfying; everyone loves it and it tides you over until you can get to real food.
The corn is roasted over open fire and dipped in salted water when done, and often times eaten with a piece of coconut.
It turns out my penchant for putting corn and coconut together goes way back…
I’m crazy about blood oranges right now, absolutely in love with them!
I started preparing for their arrival by collecting recipes weeks before they appeared at my local grocery store.
I believe nature truly gives us citrus in winter to help colour and brighten our long dark days, and vibrant blood oranges are our greatest reward.
While they’re in season, I grab a couple every time I’m at the store; I can’t get enough of their deeply red tones, robust flavour and fragrance. There’s just something dramatic and special about them…
I’ve eaten a lot of blood oranges this year!
I snack on them, juice them, cook with them and throw them in salads; a few weeks ago, I put a few splashes into a vinaigrette for this this cauliflower and chickpea salad.
With its relatively short season, I’ve been trying to find more recipes that showcase their beauty and bounty, so on weekends, I bake and cook with them when I’m not busy doing other things… because I want to eat all the blood oranges I can before its season is over!
One day I want to write a romance novel titled Love and Blood Oranges, about a girl who lives on a citrus orchard in a lush valley by a river.
She smells like sunshine and Valencia oranges in the summer. And in the winter during the season of blood oranges she smells like a mix of vanilla and blood oranges from making marmalades all day.
On the olive farm next door, lives the boy who has loved our heroine all his life. He loves her blood orange marmalade, it’s crimson hued and tastes like honeysuckle and lemons. He loves her red stained lips from the oranges, but mostly he just loves her… secretly.
I wasn’t sure whether to call these muffins or cupcakes; I’m never certain about these things.
I figured I’d go with muffins since they have no frosting or icing on them.
I’m having a little sweet affair with matcha at the moment, and it seems I’m not the only one.
I’ve been experimenting with matcha for a while now; I love its delicate sweetness, the pleasant bitter taste and rounded earthy flavour. Plus it’s full of antioxidants and good for you!
Lately I’ve replaced my morning coffee with matcha whisked with lightly sweetened and frothed almond milk to make a smooth tasty latte. It’s great, and I get a nice boost of energy.
Waking up to the soothing pitter-patter of rain is the perfect way to start Sundays in winter.
It sets the mood for lounging in your pyjamas all day; it’s soothing, idyllic and rejuvenating.
This type of day calls for a special breakfast. Yes, special… but easy and unfussy.
So that the rest of the morning can be spent lingering and savouring the nothingness.
I saved this yoghurt banana bread recipe for one of these special Sundays; I love the simplicity and the little extra that comes with the addition of yoghurt in the bread.
Special doesn’t have to mean complicated…