This recipe is oh so darned easy and so darned special at the same time. I had forgotten all about this crunchy condiment until I rediscovered it when visiting my aunt – she had made a small bucket-load of it and I probably ate half of it. Impressive, considering I hate carrots.
This pickle is beautifully acidic from lime, carries some heat from the mustard and fresh chillies, and it is naturally sweet from the carrots. Perfectly balanced, if you ask me. And it is a great addition to sandwiches and burgers, or as a side with curries and lentil soups. Here is how you make it, in about 10 minutes flat. Continue reading “quick pickled carrots with mustard”→
There is a local cafe we like to visit (Little Big Sugar Salt) – they do a mean coffee and some scrumptious brekkies. This recipe was born out of love and longing for our favourite dish there. The cafe was closed this once when Mr Meow and I had a hankering for one of their egg-based bowls. So we created and inspired version at home with what we had at hand.
I’m one of those weirdos that really, really digs vegetables. Yup, I pick vegetables over meat most days and don’t consider a meal complete unless there is a good amount of veggies on my plate. Potatoes don’t count!
But i do discriminate: I have a love-hate relationship with broccoli and I’m super fussy about Brussels sprouts, kale and spinach. They gotta be cooked in just the right way. But chard, I have nothing but oodles of love for. It’s mild, it cooks super quick, needs minimal prep and always goes with everything.
If you have 15 minutes, you can make this dish!
Quick lesson in Aussie speak: we don’t say ‘chard’ here, we say silverbeet. Unless of course it’s rainbow chard which we call rainbow chard. The word chard does come up, but we say ‘chards’, like, “I’ll have the chards [say shards]” in which case, we are talking about chardonnay. Which could go well with silverbeet, I don’t know. Anyway, you get all of that? Goodo!
I sometimes eat brekkie at my desk. It’s an occupational hazard because I sometimes start work at a ridiculous hour. Tell you what else is ridiculous? The number of people that ogle and compliment my breakfast. Have a look for yourself – isn’t she gorgeous? Bonus, it’ll keep you full and energised until well past lunch.
What this does not mean, is that I don’t drink tea. Au contraire, I enjoy this sophisticated drink almost daily. Being Kenyan, I have been spoilt for quality with the finest leaf hailing from the cool hills of Kericho – trust me, Yorkshire Gold has nothing on this. Being of Indian background, masala chai or Indian spiced tea made frequent appearance in our household when I was growing up. My mother still makes a mean cuppa that is irresistible, wholesome and incredibly refreshing.
Every now and then, I revisit this fond memory of my mother by making some masala chai. This drink is on the milky side and best enjoyed with a savoury biscuit (grain free in my case, of course). Perfect with petrichor and a 70s classic movie.
Now, this is nothing like the chai lattes that are sugary confections masquerading as the real deal. Masala chai is milky, not creamy, semi-sweet (if at all sweetened) and ideally slurped from the tiny saucer of a matching tiny cup.