This recipe has been a rather long time in the making. It started with a feeling of nostalgia, evoked from photographs of our travels in Austria. I can still recall the sublime beauty of that country as if I had just returned this morning. I remember the overwhelming awe and gratitude I felt in the presence of the vast mountain range that surrounds Salzburg, and the sense of wonder, of having travelled through time, while exploring the ruins of Durnstein castle, once home to an imprisoned Richard the Lionheart.
Sometimes you just really need a quick sugar fix, and sometimes, you don’t want to wait 50 minutes and wash 10 dishes just to satisfy that craving. Yet the alternative – a manufactured, chemical-laden, and nutritionally void candy bar – is equally unappealing.
What’s a girl to do?
The fruit of rebellion often bears the sweetest yield. There is something tangibly more enjoyable and exciting about engaging in an illicit behaviour – even if it’s something you’ve done a million times before. I just never imagined that rebellion could take the form of a salad, or that it would taste like some ambrosial gift from the gods. One never knows what the future holds in store is the lesson I’m going to take away from this experience.
Coleslaw was a frequent dinner companion when I was growing up, and despite being a really picky eater, it was always a winner in my books. My parents made it simple and light, with an olive oil and lemon vinaigrette, and for a long time that’s how I thought all coleslaw was prepared. Then one day I discovered that thick, goopy, green mess they call coleslaw at fast food joints and chain restaurants. I thought to myself, “What’s the point of a salad if you’re going to drown it in mayonnaise?”. Well, that question has never been satisfactorily answered, but fortunately I have come across much more pleasant variations on the coleslaw theme since then. My favourite for the last year or so has been kale slaw – who knew you could slaw (and verb) anything? Continue reading
Guacamole is a dinner host’s best friend. It’s always a crowd-pleaser, takes almost no time to prepare, and staves off appetites long enough for you to get things done in the kitchen without feeling rushed. It’s also easy to present in an appealing way; the vibrant green of the avocado just needs a clean white bowl to really set it off.
Guacamole can also, however, be a little predictable. Sure it’s satisfying and delicious, but we all know what to expect. So why not get a little playful? Avocado has a mild enough flavour that you can pair it with practically anything and it will work. And since summer is a time for bright, exciting colours and beautifully sweet and ripe fruit, it’s a great place to take your inspiration from. Continue reading
I’ve got a couple of really fantastic recipes to share with you guys before we leave for Europe on Thursday, but since that has to wait until I have some free time to cook tomorrow, I thought I’d throw you a bone and give you something quick and tasty to chew on in the meantime (hah!). This recipe isn’t going to be the best thing you’ve ever eaten, but it tastes great and is perfect for when you need a quick meal or packed lunch that is full of veggies and really satisfying. What could be better than that? Continue reading