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.
When you’ve made as many variations of hummus as I have, it’s hard to imagine that I can still get excited about yet another flavour of hummus. This is the smoky roasted chickpea hummus and it’s presently my favourite kind of hummus; it is quite possibly the hummus to end all hummus (hummuses, hummi?).
I know it’s hard not to roll your eyes at that, but stay with me here.
This hummus combines deliciously roasted chickpea with zesty lemon, nutty tahini, garlic and spices; this makes for a wonderfully moreish and intensely flavourful condiment.
The chickpeas are roasted in smoked paprika and nutritional yeast with a dash of cumin and drizzle of olive oil.
I learned about the Southern (US) tradition of eating black-eyed peas on New Year’s for luck, a long time ago from an old friend I used to work with. She would host these big lunches on New Year’s Day complete with champagne, mimosas and revelry.
At the heart of the celebrations was the large stockpot of black-eyed pea soup bubbling away on the stove. Those gatherings remain some of my favourite New Year’s memories to this day. Since it involves good food and optimism, we’ve borrowed this tradition of eating black-eyed peas on New Year’s, and the whole month of January for good measure.
While black-eyed pea remains one of my favourite beans, this Instant Pot black-eyed pea soup is truly my sister Pearlsa’s soup. She’s been making variations of this soup on New Year’s for a few years now.
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.