This cake combines two of my one-time obsessions – blood orange and olive oil cake
I don’t know if this happens to anyone else but I get a little sad when I fall out of love with things I was once passionate about. I spend countless moments loving and obsessing over certain things like books, places, (ahem…men), ideas and food only to completely lose interest and subsequently forget I ever felt this way.
When I first fell in love with blood orange it was for the deep red flesh, the delectable sweet and tart flavour, and subtle floral aroma. Blood orange tastes like sweet oranges with the tanginess of grapefruit. I loved coming up with ways to use them up; it adds a pleasing of zest to sweet and savoury dishes and doesn’t dominate the flavour of the dish.
Having been to Paris (and some other French cities) a couple of times, I occasionally get asked for advice and recommendations for visiting Paris. While most of these requests are for vegan/vegetarian restaurants (Gentle Gourmet, L’Abattoir Végétal, Hank Burger or Arpège if you really want to splurge), over the years, I’ve also developed a growing comprehensive list of places, activities and finds to pull from.
The list ranges from cool touristy haunts like museums to visit when there isn’t enough time to do the Louvre (Musée Jacquemart-André), or a romantic spot to propose (the Bir-Hakeim bridge, inside the Opera Garnier or Parc des Buttes-Chaumont) to the more eclectic, like the best place to land a rich French husband (1st class Eurostar morning train to London, trust me on this one!).
Now, I’m by no means an expert at exploring Paris but I discover something new with every visit which usually gets added to the list.
Last year a friend of a friend got in touch with a peculiar ask. They were doing a road trip from Paris through Brittany and was wondering if I knew of any child-friendly attractions on the way. I suggested a detour through Nantes to see the Machines (Les Machines de l’île, Nantes). “Thank me later”, I said.
Happy New Year! Here’s to a wonderful 2019 – and with much optimism like Apple at every phone release, this is going to be our best year yet (hopefully)! I am hopeful for 2019; it’s not that I have any great expectations for the year, but 2018 was a good teacher for me; I learned so much about humanity, frailty and how to be brave.
I have not made any resolutions for this New Year per se, however, I want to work on more consistent posts on this little blog, as posts were sparse this past year. So let’s just jump right into this recipe, shall we?
Rice, lentils and whole roasted cauliflower. This was our Christmas day dinner two Christmases ago and I’ve wanted to share this recipe with you ever since.
It’s beginning to look like the most wonderful time of the year! (See what I did there?)
We put up our Christmas decorations a few weekends ago, and things are looking decidedly merry all around us.
Like previous years, we had a tree trimming breakfast party; it’s a tradition now. It was pretty awesome, I whipped us up a batch of these jolly gingerbread waffles with cinnamon baked pears, and sang along to carols.
We tried something different with our tree this year, we found an irresistible potted Norfolk Island pine, strung it with tiny lights and festive ornaments, and voila, we have a cute living Christmas tree.
I can hardly believe entire months have passed since my last post. I wish I could blame the lack of posts on busyness, but the truth is, I’ve been feeling a little unmotivated lately. I’ve also been preoccupied with other things (like learning how to edit videos and keep my houseplants alive through the cold months). It’s the ebb and flow of life, I guess.
Naturally, I haven’t been cooking much except for really simple effortless meals. I wanted to share the recipe for this roasted mushroom with veggies and crumble topping which certainly falls in the effortless category. It couldn’t be simpler to make;
grab a few caps of portobello mushrooms, slather them in pesto and hummus (or use your favourite spread), pile on some sliced vegetables (I prefer onions and peppers) and roast.
It’s perfect for those grey autumn days when you can’t muster the energy for a big production in the kitchen.