stamppot of red beets in agrodolce, spinach, potato, gorgonzola, walnut. 

1 kg potatoes
2 handfuls fresh, washed spinach

3 large beets, roasted, peeled and sliced
3 tbsp raw sugar
3 tbsp red wine vinegar

1 handful good walnuts, toasted and halved or so
1 tbsp butter

butter or olive oil
freshly grated nutmeg
freshly ground black pepper

blue cheese, crumbled


This was also pretty delicious as a red-wine risotto with roasted cauliflower instead of beets. And rice instead of potatoes.



school lunch.

Irrelevant picture alert. The above has nothing to do with the below recipe, the above is the pretty fancy-seeming app I made out of pre-cooked stem-on artichokes from the local Turk and Marcella Hazan's carciofi alla Romana concepts.

Then, also, later, and relevant to school lunches: this salad.


carrot and quinoa salad. 

2 tsp sweet paprika
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cinnamon
1/2 tsp cayenne pepper
1/4 tsp ground cardamom

freshly ground black pepper

3 large carrots, thinly sliced
1 small red onion, thinly sliced
4 tbsp extra-virgin olive oil
1/2 cup walnuts
1 cup quinoa
2 cups water
2 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 tsp Dijon mustard
1/2 cup dried cranberries
2 tbsp chopped flat-leaf parsley
1 tbsp honey or ginger syrup



age of aquarius.

spinach and ricotta ravioli with brown butter, walnuts and gorgonzola.

enough ravioli for 3 people, in our case it was 16 or so
3/4 cup butter, preferably unsalted but it  don't really matter if you careful
1/2 cup good fresh walnuts, coarsely chopped
2-3 tablespoons fresh flat-leaf parsley, under no circumstances curly, chopped
1/4 cup heavy cream, go on, it's a special occasion
1 tsp fresh lemon juice, or "a squeeze of one half lemon into your seedcatching cupped palm held over the skillet"
1/2 cup freshly grated Parmesan, or slightly less, I mention this in case you're the kind of person who always says "we always run out of Parmesan so I better grate a little extra": this is so you don't run out, you don't need much
1/4 cup crumbled or very thinly sliced Gorgonzola, to taste, I went light, this is the light amount
sea salt and freshly ground pepper, to taste

In a medium-sized sauté pan over medium or possibly medium-low heat, cook butter without stirring until it starts to darken to a golden color. This should take 5-10 minutes. Watch it, do not take your eye off of it. You are going for the point where you notice it is browning, and then like maybe 30 seconds beyond that. It should not be smoking or smell burned.

When your butter has been noticeably brown for 30 seconds, add the nuts and cook until the butter is definitely golden brown and the nuts are fragrant, 30 seconds to 1 minute. Add the parsley, cream, and lemon juice, and stir to combine. Cook for 30 seconds, stirring to integrate. Add Gorgonzola. Season with salt and pepper to taste. You can let this sit for 10 minutes or so while you do the next part if you're cooking by yourself, otherwise have someone else do this part:

Bring 3 or 4 liters of salted water (considerably less than "ocean salty", like half) to a full boil, reduce heat and then add ravioli. (if you add ravioli when the water is at a roiling boil, you risk having the ravioli pop open, nobody wants that). Have an occasional gentle stir to make sure the ravioli ain't sticking nowhere. Once water returns to a gentle boil, cook about 5-10 minutes, there's no way to be more precise b/c I didn't make your ravioli. Keep tasting for doneness. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.

Spoon sauce over ravioli. If you likey, sprinkly more freshly grated Parmesany on toppy of ravioli.



stovetop tajine.

This picture of a pseudoghetto Sydney liquor store has nothing to do with anything, just needed a picture. Just liiiiiiike....last night, I just needed a dinner. Yeah, sorry, I've been reading and writing art history for 72 hours, I used up my brains. Here's an Anna Jones recipe that, as usual, sounded totally weird and mwah but ended up being pretty darn ok and yay. I'd make this again.


chickpea, zucchini, dates, quinoa, lemon-coconut yogurt.

2 cloves of garlic, thinly sliced
2 leeks finely chopped
A generous pinch of saffron
2 teaspoons of ras el hanout spice
500ml of vegetable stock
a drained 400g tin or jar of chickpeas, or 250g home-cooked chickpeas
1 tbsp sriracha

2 courgettes, thickly sliced
10 dates, roughly chopped
200g of runner or green beans, chopped into bite sized lengths

100ml of coconut yoghurt
A sprinkling of dried chilli
The juice and zest of 1 lemon
A couple of tablespoons of sesame seeds
A few sprigs of fresh mint or basil

optional: 4 free range or organic eggs

Heat a good glug of olive oil in a pan, add the leeks and garlic and cook on a medium heat for 5 minutes until the leeks have started to soften. Then sprinkle the saffron and ras el hanout over top.
Next add the chickpeas and the stock and bring to a steady simmer and cook for 5 minutes until the broth has thickened a little.

Meanwhile, heat a pan with a little olive oil and add the sliced courgettes and the dates and sauté until the courgettes are browned on both sides and the dates have begun to caramelize.

Next turn the heat down a little add the green beans and cook for 8 minutes. Throw the lemon juice in.

Meanwhile mix the yoghurt with the chilli and lemon zest with a good pinch of sea salt and pepper.

Ladle the vegetables and broth into a bowl, top with sesame seeds a squeeze more lemon juice, herbs and the yoghurt for spooning over.