May 28, 2021
I haven’t blogged in ages but thought I should put all my instagram recipes to the blog for ease of searching. I use the blog, at least in the past, as my own little cookbook reminding me of recipes I made and I my kids use it now and then to make things they remember from home. I believe that I have disconnected the mailing list at least temporarily now that I am doing an... View Article
May 21, 2020
Spring salads are so good because this is the time farmers get their first greens and the quality os superb. This is a simple salad made with thinly sliced ribbons of cucumbers and zucchini, beautiful local radishes and local fresh ricotta, all brought together with fresh dill, shoots, lemon and dill oil. If you are not inclined to make dill oil use good olive oil.
May 4, 2020
Dal and rice go so well together so now and then I have to make it. It does need something fresh so a smashed cucumber salad and sliced tomatoes are a nice side along with sort of raita. I had whole red lentils this time so this is what I used but I have made it with split red lentils and it works just as well. The flatbread is made with buttermilk instead of the... View Article
March 24, 2020
So I used the taco shells from the other day to make these tacos. Instead of beans I used shitake mushrooms and cauliflower, both chopped fine and sauteed so they looked like ground “meat”. Topping was aa simple pickled slaw, fresh tomatoes and queso fresco. Mexican crema is nice with it too. you can more “stuff”, I kept it fairly simple.
October 17, 2019
My kind of salad, with sweet potatoes, black beans, pomegranate seeds and chopped pistachios combined for a spectrum of textures and flavours. I make this salad all year round and change it a little with every season. In the fall I add pomegranates or even firm, ripe pears for a touch of fruity flavour. In the summer I add fresh corn, roasted on the grill and scraped off the cob into a waiting... View Article
September 19, 2019
Grains and legumes are a big part of our food at home, served on their own , combined with other ingredients or made into delicious winter soups. There are different kinds of lentils and each lend itself to different preparation: Brown lentils are soup lentils for me as they don’t retain their shape well when cooked and in a soup, melt into beautiful creamy oblivion. Mind you, I often use a few different varieties... View Article
September 7, 2019
Radishes with butter and salt is a quintessential French thing. The traditional way of serving them is slicing the radishes in the center, but not through the stem, and sandwich them with a bit of butter that oozes out of the sides. You then dip them in good quality salt that would stick to the butter and you pop them into your moth. there is something about this simple food that is so fresh and... View Article
September 4, 2019
There is nothing like a good ripe tomato in the summer. Not much needs to be done to it other then slice and place on top of a delicious slice of grilled bread, perhaps with a drizzle of olive oil, special sea salt and a twist or two of black pepper. Sometimes I brush the grilled bread lightly with a pesto, made with either basil or my garden sage that it threatening to take... View Article
July 18, 2019
Sometimes nothing but a little Asian flavour would do and on those occasions I may make salad rolls, Sushi, Asian soup or a noodle salad. Here is a quick an easy version that you can adapt to what’s in your kitchen or what is in season. Enjoy Ingredients: 8 oz rice stick noodles Toppings: 1 carrot, 3 radishes, 1 celery rib , 3 asparagus, thinly sliced on a mandolin Parsley or cilantro, whole... View Article
July 11, 2019
Hello everyone, it’s been a while. We returned from an epic four months stay in Australia and New Zealand earlier this spring and it’s been a whirl wind of activity ever since. I took a bit of a break from blogging but not from cooking and you can find all my new creations on Instagram on the links to the right (@oliveoilandlemons) and Facebook. I have been getting several request to post the recipes and... View Article
November 20, 2018
In late summer I received a bag of heirloom carrots, small, delicate and so fresh that they lasted a while in my fridge. I wanted to do something special with them because they were given to me by a special family that grows produce with love and integrity (sunshine farm seeds) and I wanted to honour their work and extend it to my kitchen. I thought I’d follow the trend of cooking and... View Article
November 2, 2018
Grilling the eggplant over flames gives it a charred smoky flavour that you don’t get by roasting it in the oven. Same thing for the grilled bread. The blackened, caramelized strips on the flatbread are a good accompaniment to this eggplant dish. Having said that, if you do not have access to a grill you can still make this dish successfully roasting the eggplant in the oven and cooking the bread in a... View Article
