Peas please me

I've said before that Sunday morning is my absolute favourite time of the week. We gather as a family and eat well and linger. Breakfast is planned in advance and menus are discussed- Isaac wants bacon, Charlotte likes to call on 'the girls' for some eggs and I tend to run my eye over the garden for some greens. The coffee machine makes chai, espresso and hot chocolates in steaming mugs, perfect to warm our hands. Today is the first day of winter, but the sun is high enough to heat our backs.

I love peas. One of my fondest memories is helping my grandmother shell fresh peas at her kitchen counter. The smell of spring grasses and rainy days making split pea soup. Frozen peas are all you need for this dish, it would seem a shame to waste prized fresh ones to puree. They deserve better treatment in a pasta or risotto where their texture will pop.

Happy Sunday everyone!!

 

Pea Fritters with Poached egg on Sourdough.

I make these patties up the night before.

 

1 ½ cups blanched frozen peas

1 240g tin white beans

1 T chopped mint leaves

1 T chopped chives

2 T plain flour

zest of 1 lemon

salt and pepper to season

panko crumbs (you will need approx 1 cup)

 

*Puree everything except panko crumbs in a food processor

* Refrigerate for 1 hour

* Quenelle T spoonfuls of mixture and roll in breadcrumbs. Mixture is quite soft so it's a bit tricky. If it's too soft, add more flour. Flatten patties into small flat ovals. Refrigerate overnight.

* Shallow fry patties in oil until golden

*Toast some good quality sourdough with soft poached eggs

*Serve up with good coffee and great friends. :)

 

 

Michelle xx

 

Feeling blue

Image

What are your foodie wishes people?

Michelin stars, snickers bars? Raw vegan quinoa cakes with cashew cream and kale icing?

Me, I want a whole food superhero to fly in from a distant galaxy and completely eradicate strange cerulean blue food from our supermarket shelves. I want to live in a world without sour lollies that contain enough citric acid to dissolve your gizzards. I want an end to stupid manufactured chemical laden rubbish that we dump a load of apple flavour in and call it a 'fruity sweet'.

Come on people! I don't need my children to live on broccoli and barley but can we shoot for actual fricken ingredients! I am not offended by chocolate or cake, in fact a good french patisserie is one of my favourite harbours, just please don't sully my small ones with frankenfood.

Even though my great-grandmother had that whole copper wash tub thing, I'm quite envious that she never had to have these mind numbing conversations....

Her "Can I have this thing that turns your tongue blue"

Me  "No way"

Her "Why not, it's cool!"

Me "Because real food isn't blue."

Her "What about blueberries?"

Me "Well done for spotting the one exception. Your prize is an apple"

Her "I don't want an apple, I want a blue tongue!"

Me "Then I'm afraid we have a small problem with you choosing to be born in human form. Next life I suggest you ask to be born in lizard form or giraffe perhaps? Giraffes are lovely, but I'm afraid you'll be living on thorny greens.

Her "Mum, it's just a lolly."

Me (in my head) "Sure and it's just crack."

       " No it's a bunch of chemicals flavoured with numbers wrapped in plastic. In fact it's probably better to eat the wrapper."

Her " Do you really want me to eat the wrapper?"

Me "No. I want you to invest some serious nagging energy trying to convince me that if you don't eat a punnet of blueberries in the next half hour you may die of a lack of blueness in your belly or something."

Her "I love blueberries. You said they weren't in season and they had to travel miles and miles and you didn't want to have to pay their airfare. I want some blueberries and raspberries and blackberries."

Me "I'm afraid I don't have $28 to invest in your snack time but I applaud your choice."

Her "Now I really do truly want blueberries. Please."

Me "Fine! Whatever! Have some blue food already. And red. And black. While you're at it lets throw in some caviar and foie gras because I think I'm might still have a tiny space on my credit card. Why are the freakybluelolliesninetybloodycents!!!!!!"

I need a rest people.

Mamas tired.

Michelle xx

stuffed moroccan minikins

stuffed moroccan minikins As a baby I called him Pumpkinhead. I'm not sure why.

Perhaps it had to do with the elegant way the back of his tiny head rounded into his neck or slightly sweet nutty fragrance of his wispy curls. Perhaps it had more to do with the delirium of becoming a mother, the no sleep-nights counterbalanced by the exquisite joy of this new rapturous devotion.

But the name has stuck all these years, now whispered quietly, in moments of mama hugs and tucking in time.

Here's a lovely lunch for my lovely son.

Moroccan Minikins

Two minikins

I ½ cups cooked quinoa

small cube goats cheese crumbled (I used about a two inch cube)

1 T toasted pinenuts

1 T toasted almonds

1 T currants

1 T honey

1 squeeze lemon

1 t cumin

1 t coriander powder

1 t tumeric

1 pinch salt flakes

Method

* Preheat oven to 200 degrees and wrap whole pumpkins in aluminium foil.

* Bake for 20-30 minutes until pumpkins are soft. Allow to cool slightly.

* Toast spices in a hot pan until fragrant. Add to quinoa, along with remaining ingredients and stir well to combine.

* Cut tops off pumpkins and scoop out seeds, stuff quinoa mixture into the cavity and pop them back into the oven to bake for a further 10 minutes.

* Serve in the sunshine.

Michellexx

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