Imagine us wandering through the aisles of a giant hypermarché on the outskirts of Paris, my sister and I were snapping up as many jars of poudre de Colombo we can bring back home, and dreaming up a thick and saucy lentil and sweet potato stew infused with warm aromatic spices of Colombo powder.
This was last year, and we’ve made the stew a few times in the past months; my sister thankfully found a local source for Colombo curry. It has been just as we had imagined, bowlfuls of a bright and peppy stew, thick, fragrant and rich with chunky sweet potatoes and creamy toothsome lentils – it has become a weeknight staple for us during the colder months.
For years I’ve thought about these incredible waffles I had at a little bed and breakfast we stayed at on a weekend getaway to the Sunshine Coast. They had these charming cards printed with the recipes of some the favourite items on the menu. I grabbed the recipe card for the overnight yeast-raised waffles after taking my first bite.
The waffles were thick, perfectly golden with a crunchy exterior and chewy on the inside, they were the most glorious thing I ate that weekend, and I determined I was going to make them every day for the rest of my life. It sounds like an exaggeration but not by much, they were that good!
For one reason or another, I never got around to making the waffles, I subsequently lost the recipe card, but making these waffles on a lazy weekend morning stuck with me like a romanticized idea.
Perhaps it’s the rare, chilly sunshiny winter days we’ve been experiencing that is making me yearn for the golden rays of summer, the hazy heat filled air and the abundant colourful vegetables. I think it is also to blame for our inspiration in the kitchen lately; we’ve ramped up cooking, getting creative with the seasonal produce on offer at the market. From experimenting with deep red beet hummus to refining an old favourite using sweet potato, we’ve been cooking up a storm.
We came into a lot of red onions recently, sweet and punchy with purplish hues, we’ve mostly roasted and tossed them with other vegetables, but building on that, we came up with this roasted vegetable pie – a delectable savoury pie with a spiced crust filled colourfully with a few simple vegetables.
Last summer I flew to Honolulu for a little city break. Being my first time in Hawaii, I spent a few weeks before my trip collecting inspiration for the best things to do on Oahu. On my list to explore, was the neighbourhood of Kaka’ako, a trendy district nestled between Waikiki and downtown Honolulu, filled with local shops, restaurants, entertainment and the Murals.
On our first morning in Honolulu, we had breakfast at Arvo Café on a bustling street in Kaka’ako based on the recommendation of a friend, who loves coffee and Oahu.
Homemade granola is going to become the hero in our quest to eat a decent breakfast every morning. One of my desires in this new-ish year is to eat a good filling breakfast (without having to get up earlier) every morning. I’m thinking big batch cooking will save the day, like a ready and handy jar of this tahini cardamom and maple granola; it will certainly make mornings tasty, full and breezy.
The truth is, I haven’t made any granola this year. I may have a bit of a burnout coming off a year of consistently making granola. This time last year, we were averaging two to three batches a month.
I had granola for breakfast most mornings; delicious toasty clusters of oats, nuts and fruit sprinkled on coconut milk yoghurt, in velvety rich almond milk, folded into creamy oatmeal, or munching a handful on its own as snack. I’m not sure when exactly the shift from granola begun, but these days I’ve just been drinking coffee in the morning, which is not the most satiating meal to get one through the morning.