Category Archives: Food

Black-eyed bean falafel

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I made some delicious falafel this week. I used black-eyed beans instead of the more traditional chickpea. I like the colour variation and I prefer the flavour.

The other ingredients are onion, garlic, mint, coriander – fresh and ground, cumin, cayenne, and a bit of lemon juice. Shape into balls or fritters and shallow fry in olive or vegetable oil, or bake in the oven.

I made a bumper batch and we ate them in a variety of ways over the week. Plain with homemade tzatziki, wrapped in lettuce leaves with hummus or full pita pocket style choc full of veges, hummus and tzatziki.

What’s not to love!

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Chargrilled Eggplant Pasta

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It’s been a while since I did a food post – mainly because I’m usually so looking forward to eating that I can’t wait even half a minute to take a photograph!

A foodie friend of mine, Olive, makes a lovely bruschetta with eggplant and mint and one day while I was humming and hah-ing about what to cook for dinner I decided to take the idea and make a main meal with it.

It’s a very basic dinner with hardly any ingredients but it’s fast become a household favourite. It’s also a useful dish to cook for a Taoist friend who doesn’t eat garlic, onion, leek or chives.

I chargrill slices of eggplant with mint (fresh or dried) and chilli flakes. Then I combine it with cooked pasta of my choice and crumbled up feta cheese if we have it in the fridge.

Super easy and super delicious.

[As you’ve probably guessed I tend to cook a little by instinct but if you ever want an actual recipe, please let me know and I’ll endeavor to write one!]

What I’ve been up to…

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It’s been a while since I last posted, but I have been busy doing lots of creative things – they just aren’t that easy to photograph!

So here’s what I’ve been doing:

Made a few more bags and purses, and a new skirt. I’m trying to make an article of clothing per week at the moment especially as I’ve now found a really great fabric market!

Finished a first draft of a show I’ve been working on for about three quarters of a year now. Finishing a first draft is both good and bad – YAY I’ve finished, and now wait for feedback, pray that it’s not awful, and then start re-writing the entire thing! Now I get to choose whether to go back to a first draft of a short story I need to re-write or start working on the next piece…

Made some delicious food including mayonnaise from scratch for the first time, and a lovely Mediterranean tomato soup (but ate it all before it had a chance to pose for a photo) and finally working on finishing April’s song – watch this space. It’s called Broken Man.

Smoked mozzarella and mixed mushroom risotto

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After a lovely Saturday morning wandering around the Noordermarkt Biologische Market (Organic Market) I came home and cooked a dinner with some of the delicious produce I bought there.

My friend raved about the Smoked Mozzarella and so I *had* to get some and then while walking past the mushroom stall I knew it was risotto time.

I fried off some garlic and onion with a mix of mushrooms that included some fancy mushrooms bits like oyster as well as garden variety brown buttons. When they were soft I set them aside and, usingĀ  the same pan to make the most of that mushroomy goodness, made a risotto using some very nice organic vegetable bullion and chardonnay.

When the rice was cooked I added the mushrooms back in, and topped it off with the grated smoked mozzarella. (I love smoked cheese, garlic, fish… you get the idea.) A little cracked pepper and olive oil and it was ready to eat.

I had a glass of chardonnay with mine, and Loverman had a Hoegaarden with his – he thought it was an excellent match!

The risotto was delish! And you don’t just need to take my word for it. Loverman said “There’s a party in my mouth” and then did the dishes. Love it.

Abstract Salad

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After a day at the COBRA Museum in Amstelveen I made a salad inspired by expressionist paintings.

Abstract Salad of Fennel, Radish and Orange

  • Half a bulb of fennel, finely sliced
  • A handful of radishes, finely sliced
  • A juicy orange, segmented (over a bowl to collect the juice)
  • Finely sliced radish leaves
  • Fennel tips

Combine on the plate. (Unfortunately my orange was a little dry so broke up when I tried to segment it. I used the broken pieces like pomegranate seeds instead.)

Dress with the collected orange juice (no more than quarter of a cup), black pepper and a little walnut or pumpkin seed oil.

Delicious and fresh and just right for spring.