Food

toast francese

February 6, 2018

In a pinch, french toast is our go-to dinner. I don’t feel too badly about it either. It’s a couple of eggs, a few slices of freshly baked bread, (we live next to a bakery) and some good quality maple syrup. Chuck a load of blueberries on top, and at least the kids are getting their daily dose of antioxidants. I like to serve with a glass of cold milk. Dinner, done.

lychee

January 31, 2018

So many childhood memories are triggered by food. I saw a handful of lychee this morning, and within seconds I was sitting at Mr Kai in Mayfair, age seven, noshing on dozens of lychee. It’s where my Dad used to take my brother and I and his then girlfriend after work late on Friday nights. I’d start off with a pile of prawn crackers, and then make my way through sticky ribs, egg fried rice and Peking duck pancakes with all the trimmings. Vanilla ice cream was a staple for dessert, and so was a bowl of lychee. I don’t remember much else about the evenings, other than the food and how exciting it felt to be out at a fancy, grownup restaurant. At home, my Mum stocked the fridge with lychee, too. I scoffed them by the dozen in front of the tele, and they were a staple in my packed lunch. There was a brief Lycheetini phase in my early twenties, (although, I don’t recall ever calling them that, thank heavens) but that’s probably the last time I came into contact with one. To be honest, the thought of eating a lychee, makes me recoil a little. Maybe I just had one too many?

 

when life gives you lemons

January 24, 2018

Lemon curd is one of my favorite things to eat. I could eat it straight out of the jar. These delightful Dutch Babies –– pancake meets crepe meets popover –– are the perfect pillow for piles of lemon curd. This recipe says they’re a cinch to make. I think my children would fall off their stools if they came to dinner and found these at the table. My son is liable to scoff at the lemon curd, but I’m sure jam or crème fraîche will do.

Scone, baby

January 9, 2018

Is there really a lovelier mid-afternoon snack than a warm scone smothered in salty butter or clotted cream and Bonne Maman apricot jam? Of course, cheese and a cracker or a tangerine would do, but why not make tea time an event? With a cup of Earl Grey and a 20-minute podcastNow is it scone or scone? Well, that depends where you’re from.

guess who’s coming to dinner

January 3, 2018

I hear that staying in is the new going out, and with temperatures as frío as ours, I have no problem with that. But I do love to be around people. It’s one of the reasons that I am challenged by winter ––  opportunities to connect with people, even curbside, are often crushed by cold. Enter the dinner party. We rarely host, and nor do our friends. But I think it’s high time we brought back the dinner party. We need not serve soufflés or beef wellingtons. Dinner can be a bowl of pasta or a curried soup, just something warm and cozy that’s easy to make. It’s such a luxury, for me anyway, to be cooked for, and to break bread with friends in the their own homes. Likewise, I love to entertain, and although I’m not a super cook, I can rustle up a decent risotto. Besides, as a smart New York Times writer once said, “to me it has always been clear that a dinner party is about what is said, not what is eaten.” When in doubt, serve cheese, and lots of it.

 

Olive

January 2, 2018

In this house, we eat everything with a glug of good olive oil on it. I’m not a baker, but if I were one, olive oil would no doubt make its way into our cakes. This one here looks heavenly, and just the sort of cake I’d love to serve with Moroccan mint tea on chilly afternoons.

panettone

December 28, 2017

I remember eating panettone for breakfast, lunch and dinner in the days between Christmas and New Year. These days, I don’t eat it at all, which is a bore, but I do love the smell of fresh panettone in our kitchen. We’ve gone through two this week alone. For those of you daring enough to make your own, here’s a great recipe from top pastry chef, Matt Tinder. Buon apetito.

 

cucina direct

December 16, 2017

If there’s a kitchen I’d like to whip up a penne all’arrabbiata in, it would be this one. In fact, I’d cook anything in this kitchen. With it’s mismatched tiles, marble counters and Cycladic blue cupboards, it’s kind of my perfect kitchen. I need a big glass of wine, white apron and an Hermes head scarf and I’m ready to cook.

snowfall

December 12, 2017

I realized this morning, as we woke up to a city covered in meringue, that Luma, age three, was seeing snow for the first time. At least that’s how it would have felt for her. I’d say the first big snowfall feels wonderous and amazing regardless of ones age. Even though you know it’s coming, it always catches you by surprise. Indeed, the first snowfall is an exquisite reminder of the majesty of winter. Never does Toronto look so beautiful as when covered in nature’s finest desert.

 

Food style

December 5, 2017

I love to read stories about friends who’ve come together to create a business that reflects their friendship and shared talents. Berlin natives, Laura Muthesius & Nora Eisermann have so much talent between them, and their blog, Our Food Stories is a delight to scroll through. Laura has a fashion background and Nora is a photographer, and together they now whip up imaginative gluten free meals artfully photographed among the plum trees. It’s all very beautiful, and mouthwatering. Cake in the vineyards looks like a bit of a dream, actually. Friends noshing on a pear pumpkin cake in the fields of a charming chateau close to Bordeaux –– sign me up.

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