Thursday, February 28, 2013

H - Haloumi with Asparagus and Honey-seared Endive

A photograph of Grilled Haloumi with Asparagus and Honey-seared Endive
Grilled Haloumi with Asparagus and Honey-Seared Endive

“This isn’t really a salad you fling together at the last minute, but rather is carefully composed of sophisticated flavours…”

– Greg & Lucy Malouf, ‘Moorish’


I vowed to myself at the start of this project that we wouldn’t cook recipes from the same book on consecutive weeks. Alas, it’s only taken us eight weeks to break this, but seriously, people, do you know just how difficult it can be to find recipes that start with a particular letter AND which come from a different place each week? It’s no mean feat, I can tell you. Clearly, we need more cook books. When I finish this post, I’m going surfing at my favourite online bookstore, where I spend too much money already.

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Tuesday, February 19, 2013

G - Green Gazpacho

A photograph of a green Gazpacho
Ice cold Gazpacho

“An unusual all-green version of the popular Spanish soup, which uses coriander to add a citrusy zing. Gazpacho is at its most refreshing and best when it is thick and creamy and cold, cold, cold.”

– Greg and Lucy Malouf, Moorish

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Thursday, February 14, 2013

Fish Kebabs with Fattoush

A photograph of Fish kebabs cooking on a barbecue
Kebabs on the Barbie

“There are plenty of unique variations on the chopped salad but one of the most popular is Fattoush… each cook, each family, each community has their own variation. A small bone of contention is the size of the dice. Some advocate the tiniest of pieces, only a few millimeters wide, others like them coarser, up to 2 cm wide. The one thing that there is no arguing over is that the key lies in the quality of the vegetables. They must be fresh, ripe and flavoursome, with many hours in the sun behind them.”

– Yotam Ottolenghi and Sammi Tamimi, Jerusalem


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Thursday, February 7, 2013

E - Eggs, Son in Law Style

A photograph of Son in law eggs
Son in Law Eggs

“There are a few theories as to why these delectable deep fried eggs drizzled with a sticky Thai sauce are indeed called ‘Son in Law Eggs.’ Some suggest a son in law once cooked them to impress his mother in law, a more scandalous speculation (and the one I like more) is that if a mother in law cooks this dish for her son in law it signifies his dubious behaviour is being watched carefully and if he doesn’t smarten up, his “egg shaped bits” might end up on the plate next!”

– Dani Venn


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