Feeling Food

Chamomile Chocolate sauce with Pears

2012-02-14T02:34:00.000-08:00

Happy Valentine’s Day to you!

Think of five or six names of boys or girls you might marry,

As you twist the stem of a pear, recite the names until the stem comes off.

You will marry the person whose name you were saying when the stem fell off.

OK, originally it’s meant to be an apple! Though today I’d like to share with you a pear recipe, that I first shared in my column for Families First. If you’re single, it’s a fun thing to do. If you’re not single, how about this one….

Pick a dandelion that has gone to seed.

Take a deep breath and blow the seeds into the wind. Count the seeds that remain on the stem.

That is the number of children you will have!

Perhaps again, this is best taken with a pinch of salt, however, remembering the innocence and perspective of believing in these kinds of things wasn’t that long ago for me! Isn’t believing in someone part of being in love? Feeling comfortable, accepting each other, for good and bad, and being able to forgive with patience?

The term to “love unconditionally” comes to mind – I am sure true love is unconditional – you cannot switch love off – thank goodness. Swans may teach us a thing or to about love! They partner for life and once bonded, the male and female affirm and support each other in all things. They build their nest together. They share egg sitting so each has feeding and brooding breaks and defend them from all predators. If one of the pair dies, the other often lives out the rest of his or her life alone. The love and loyalty of these birds is beautiful.

I read this earlier and wanted to share it with you – it sums up love as well as I’ve ever read anywhere:

“I don't pretend to know what love is for everyone, but I can tell you what it is for me; love is knowing all about someone, and still wanting to be with them more than any other person, love is trusting them enough to tell them everything about yourself, including the things you might be ashamed of, love is feeling comfortable and safe with someone, but still getting weak knees when they walk into a room and smile at you.” Keith Sweat

So to bring strength and nourishment try this calming and cleansing recipe, it is a love pudding if ever there was. Chamomiles delicate flavour laces the chocolate sauce with a subtle suggestion of warmth and velvet. Vanillas light musky scent balances the deep dewiness of the pears perfectly, serve with a dollop of Greek yogurt and enjoy.

Food appeals to all five senses, and evokes vivid memories that become unending. Why not cook for someone you love today? Take total pleasure in doing so AND more importantly celebrate FUN. Whether that be with your husband, your wife, your best friend, your child, whoever it is, I hope YOU have a lovely day.

Now and always!

Lots of love,

FFXOX

Chamomile Chocolate sauce with Pears

SERVES 4

Chamomile teabags, 4

Sweet freedom/ fruit sugar, 1 tbsp

Vanilla extract, 1 tsp

Cardamom pod, 1 bashed

Cinnamon sticks, 1

Dark chocolate, 100g at lease 70% cocoa solids

Pears, 4 cored, peeled and sliced

Butter, a knob

Greek yogurt (optional)

ADD teabags, sweet freedom/ fruit sugar, vanilla pod, cinnamon sticks and cardamom pod to 300ml of boiling water in a bowl.

BREW for 5 minutes.

PREPARE pears.

REMOVE teabags and pour liquid into a small saucepan.

BOIL over a high heat until reduced and syrup like, roughly 15 minutes.

MELT knob of butter in a non-stick frying pan.

FRY pears with an extra sprinkling of fruit sugar until caramelised.

TAKE syrup off heat and stir in the chocolate until melted.

SERVE caramelised pears with chocolate sauce and a dollop of Greek Yogurt.

Seared Scallops with Celeriac and Caramelised Apple

2012-02-09T03:23:00.000-08:00

Take me to the seas of Zion,

Where pearls pinkly shine on,

And bubbles gently glide on.

And I'll sear you some Kingly Scallops, fire on,

Served with smoked salmon and Red Velvets, right on,

Fresh oysters and soda bread with butter on.

And Romantic feasts to nourish on,

Shared experiences to build dreams on,

Ah seafood delights, go on and on.

Seafood stirs the taste buds into dizzy celebration. Scallops are my favourite of all seafood. One of my happiest memories was sharing a picnic with seafood delights bought from Rick Steins Fish and Chip shop.

When I close my eyes I can still taste the sea.

I first shared this in my column for Families First, it’s a lovely magazine, with an interesting and varied content. This recipe is a seasonal feast for the senses and a true Scallop celebration, dare I say it, an ideal Valentines supper!

Now is the best time to eat these lovely shellfish. There is a right time for everything in nature, the seasons are so simple, and they cheer me up!

Why eat scallops? Royal and rich in vitamin B12, calcium, iron, magnesium, potassium, zinc and copper – they are also an excellent source of protein, phosphorus and selenium, making them a very healthy choice of food.

British waters are perfect for scallops and this nation, especially Scotland, produce some of the world's finest. If possible buy scallops in their shells and cook them simply and quickly. Look for white flesh and a bright orange roe and run a mile from the dear ones lulling in milky waters, they’ve been bled of all flavour, frozen and forgotten, don’t waste your money.

TOP TIP - Rinse before cooking and allow them to dry out on a clean cloth in the fridge for a couple of hours, though not essential, it will make a difference.

Scallops are naturally sweet and the flavour combination of apples and celeriac works beautifully. To cook sweet pan-seared scallops, with deep golden brown crusts and a barely cooked centre, is to welcome a mouth-watering moment of seafood heaven.

Secondly a smoking hot pan will give the golden crust, that is a must. Heat the pan, then after a couple of minutes, reduce the heat and add the oil, use one with a high smoking point - when the oil ripples like a gentle tide the pan is ready!!

Caramelised apples add a fragrant freshness and celeriac with its wonderful flavour of parsley and celery ties the whole dish together, a few sprigs of mint bring a subtlety that befits such a splendorous shellfish.

May your day be sweet and gentle. if you pass these beauties, ponder and possibly buy a few. This is one of my favourite recipes and for those who love black pudding - wow - a few slices would bring a whole new dimension to this dish.

Happy days,

FFXOX

Seared Scallops with Apple and Celeriac mash

SERVES 4

Celeriac 1, peeled and cubed

Potatoes, King Edwards (or other suited to mash) 2

Apples, 2 peeled, sliced and cored

Butter, 1 knob

Fruit sugar, 1 tsp

Crème fraiche, ½ tbsp

Rapeseed oil, 1 tbsp

Scallops, 12

Ground cumin, ½ tsp

Sea salt and freshly ground black pepper

Balsamic glaze, a drizzle

Mint leaves (optional)

FOR THE MASH

BOIL celeriac and potatoes in a saucepan of lightly salted water for 15 minutes.

MELT knob of butter in a medium sized frying pan.

ADD apples and fruit sugar.

COOK for 5 minutes to caramelise, stirring occasionally.

DRAIN celeriac and potatoes, return to the saucepan and mix in apples.

SPOON over crème fraiche and mash well until silky smooth.

FOR THE SCALLOPS

SPRINKLE ground cumin over washed scallops.

HEAT a non-stick frying pan over a medium to high heat, when hot

DRIZZLE over some rapeseed oil, enough to cover the pan.

CAREFULLY place scallops in the pan and sear for one minute on either side. *Scallops need very little cooking, and will be rubbery if over cooked, truly, less is more when cooking these delights!

SERVE scallops immediately on top of mash and scatter with leaves if using.

DRIZZLE over some balsamic glaze to finish off.

Happiness in Six minutes

2012-02-07T03:25:00.000-08:00

Some find it in flowers...

Is it possible? Happiness in six minutes? First of all, what is happiness? According to wikipedia it’s a fuzzy concept. I like the idea of warm fuzzy feelings. Happiness is balance and contentment, it has no fixed point and is constantly in flux and when we are “happy” who can tell? Everyone! For happiness ripples outwards like a gentle ray of sunshine and we naturally gravitate towards it.

Happiness in six minutes… six minutes is all it takes to boil a perfectly cooked soft boiled egg with asparagus soldiers, I’m suggesting you give this recipe a go.

A golden yolk in 6 minutes...

If nothing more than to check out this newly discovered research. Something many of us always felt, that the instincts often know before logic lands. Those who cook at home and take pleasure in doing so, eat more healthily and generally tend not to over indulge as often. Now by cook I mean buying wholesome ingredients, a combination of chopping, sometimes peeling, adding heat and spice, and having fun in the kitchen, there is no particular rule here, which is the best part.

A one pot wonder, I love less tidying up!

With Valentines Day looming, I mean, uh hum, dawning, ah yes! that sounds much nicer – many will be wanting to add some vroom vroom to their love lives. This is good, though the temptation to blow a bob on a bunch of red roses perhaps should be resisted. In place, how about a bunch of Asparagus! Seriously.

Rich in vitamin E, which boosts sensuality and helps to promote skin healing, this libido boosting green gem will lift your mood and leave feelings of frumpiness at the door. Now, dip one into a golden yolk and you are dipping into happiness – on so many levels, I promise!

When we cook healthy meals, feelings of positivity increase. This then follows through to the next meal and the next and so on. My beautiful Mum always said life happens in cycles, so as your wheel turns full circle, let it grow in strength and nourishment.

My special Egg!

When my two bothers and I were babes in arms, my Dad gave us each a marble egg, one blue, one green, one yellow; he later told us that this was to symbolise the new possibilities that life and happiness bring each day. Happiness is simple, and yet as the French philosopher Blaise Pascal wrote in the 17th century “Distraction is the only thing that consoles us for our miseries, and yet it is itself the greatest of our miseries.” He also famously remarked that all of man’s problems come from his inability to sit quietly in a room alone. So happiness may all be about quiet, I like that. I like this too;

If you cannot find peace within yourself, you will never find it anywhere else. ~ Marvin Gaye

This morning I sat quietly for six minutes, it was blissful.

Give yourself six minutes. Now, tomorrow and everyday. It starts with six minutes….

Love always,

FFXOX

Soft boiled egg with Asparagus soldiers

SERVES 2

Asparagus, 1 bunch

Eggs, 4 medium

Freshly ground black pepper, a scratch

Maldon salt, a sprinkle

BOIL the kettle.

TRIM woody ends of the asparagus.

PLACE eggs and asparagus in a snug fitting saucepan.

POUR over boiling water to cover.

SIMMER for 6 minutes exactly.

DRAIN and slice the top off each egg.

PLACE in your favourite egg cups and serve with asparagus along side.

GENEROUSLY season and sample the joys of a six minute melody.

Rocking Choc & Pear Tart

2012-02-03T03:24:00.000-08:00

Here is a lovely recipe for you. Pears are part of the rose family, the most famous of floral beauties. So it comes as no surprise that this vitamin c rich fruit has a lot more going for it than other winter fruits. For anyone feeling winters chill, reach for a pear, pucker your thirsty lips around its gently soft paper-thin skin and savour. Sore throats are soothed by pears and for anyone who sings or has to project their voice loudly, pears will gently heal vocal chords and help you make sweeter sounds.

Nicknamed “butter fruit,” their smooth texture makes pears a perfect dessert fruit. Choose firm deep coloured pears and once ripe, store in the fridge. Though now, drum roll please . . . .

Bring on the Pear and chocolate tarte, “a tarte with a heart.”

This classic combination will be remembered for good reason.

I have come up with what I believe is a fail-safe base, it is versatile and very easy to prepare. To top it off, I give you a ricotta dream, jewelled with pears and sprinkled with cacao. I’ve used one of my favourite sweeteners, the delicious sweet freedom and the silky smooth filling contains maple syrup, it feels like a maple breeze rushing through your olfactory senses and leaves you sweeter for it.

We can’t choose who comes into our lives and who stays in them, though we can choose whom we cook for and why we cook AND we can thank them all. I read this the other day and wanted to share it with you.

‎"This being human is a guesthouse,

Every morning a new arrival,

A joy, a depression, meanness,

Some momentary awareness comes as an unexpected visitor. Welcome and entertain them all,

Even if they're a crowd of sorrows who violently sweep your house clean of all its furniture.

Still treat each guest honourably,

He may be clearing you out for some new delight.

The dark thought, the shame, the malice, meet them at the door laughing and let them in.

Be grateful for whoever comes, because each has been sent as a guide from beyond."

Rumi

Cook with love and your food will taste better. Food is a powerful medium that brings people together, eat healthily and watch the world blossom – beauty is everywhere.

Remember, life is truly precious and you are BEAUTIFUL!!!

Pear, peaches and sweet perfume to you.

Lots of love,

FFXOX

Rocking Choc & Pear Tart

SERVES 10

For the crust

Rolled oats, 60g

Walnuts, 60g

Sweet freedom, 60g

Coconut oil, 50g melted

Vanilla extract, 1tsp

Salt, ½ tsp

Whole grain flour, 75g

For the filling

Conference pears, 3 peeled, cored and sliced 

Saffron, 1 generous pinch

Boiling water, 1 tbsp

Lemon, 1 juice and zest

Cocoa powder, 1 flat tbsp

Eggs, 2

Ricotta, 350g

Maple syrup, 70g

PRE-HEAT oven to 350°F gas 4 180’.

COMBINE all of the crust ingredients in a food processor and pulse to mix. GREASE a 9” tarte tin with a little coconut oil and press crust evenly along the bottom of the pan, gently spreading it up the sides.

LAYER pear slices on top of the crust.

MIX the saffron with boiling and set aside for fifteen minutes.

WHISK remaining ingredients and stir until well combined.

ADD saffron water and fold into mix.

POUR filling on top of crust and pear layer and spread evenly. Bake for 35-40 minutes.

COOL tart completely before removing from pan, if possible leave to chill in the fridge for a couple of hours.

SERVE with an optional dollop of Greek yogurt, crème fraiche, or clotted cream.

SUMMER suggestions, sweet strawberries and maybe sprinkle over some blueberries before baking!

ROCKING tarte!

Alive Alive Oh!

2012-01-27T03:01:00.000-08:00

I’m not going to tell you the benefits of eating seafood, the whys and the wherefores; the feeling one gets after eating them is enough.

Light and free, it’s the way one wants to be?!

Simply to taste the sea, to float on an Island of majestic magic, is to eat this DELIGHTFUL shellfish. Mussels. The ultimate sensory food experience.

Ah, Mussels, gently sweet and temptingly salty – they are at their best in colder months. Only the freshest will do. Avoid broken ones and select only those with tightly closed shells. They will open up during cooking to reveal their orange flesh, if they’re female and paler cream if they’re male. As with all fish, I like to cook them on the day I buy them, this insures freshness and avoids any stinky smells lurking in the fridge! As you wash them, indulge any OCD notions you may have, for one damaged mussel makes for another experience altogether. This dish deserves to be great, so freely chuck away anything that doesn’t feel right, the heavier ones are usually full of sand, bin them. De-beard, with a quick pulling movement and remove any barnacles, this is a dish to celebrate freshness and the sea – so the time it takes to clean them is well worth it.

I’m learning from these dear shellfish, they’re understated and are environmentally sound, growing in abundance and are fairly reasonably priced.

As a child my younger brother sang his very own rendition of “In Dublin’s fair city….” at all family occasions this would be called upon. There is something beautiful about the sound of a child’s voice, the gentle and unaffected notes, sometimes I wish that I could travel back in time, to notice things that passed so freely then and that I treasure so heartily now, and then I remind myself, this is NOW, this is BEAUTIFUL and all I am, I am today. Funnily I am most myself when I feel comfortable, with that in mind I urge you to enjoy eating with those you feel comfortable with too, there is no better company.

There is a time and there is now, and now is the time for plenty of soft crusty bread to soak up the gorgeous liquor that this dish gives! To Thailand and Beyond…

FFXOXO

Mussels with Thai flavours

Mussels, 2kg cleaned (any broken or open shells discard)

Thai fish sauce, 1 tbsp

Garlic clove, 1 bashed and crushed into a paste

Red chilli, 1 finely chopped (keep seeds in if you like heat)

Ginger, 1 tsp finely chopped

Lemongrass, woody outer layers removed and roughly chopped

Sesame oil, 1 tbsp

Lemon/lime 1, juice and zest

Spring onions, 4 cut into one each pieces on a diagonal

CLEAN mussels with TLC and plenty of fresh running cold water.

FEEL close to the sea! Lucky you, if you are.

PLACE mussels in a large lidded saucepan with all the other ingredients.

COOK over a high heat for 3 minutes, until mussels have just opened.

DISCARD any that are stubbornly closed – to the bin and beyond!

SERVE at once, in warmed large bowls, with some delicious crusty soft bread to mop up the liquor, or thick udon noodles work well too.

The Love Choc

2012-01-20T02:04:00.000-08:00

Cook Love

Sharing this Aztec jewel of a recipe with you, fills me with joy. Minutes of your time will create lasting mint memories for someone you love, that's a delicious promise!

Hand-making a gift is priceless, something bigger than words follows, something stronger than trust develops, for the gift of time, is the ultimate way of expressing love. Love. For what is food without love?

Surely chocolate holds the evocative title of, “Food of love.” This recipe may bring a smile to every bit of you. Uber delicious, bite-sized cacao celebrations, that will leave your taste buds feeling good and your heart feeling happy, I promise!

I feel like I’m giving you a golden ticket here...

And that the recipe should even feature in “Charlie and the chocolate factory.” Sorry, I don’t often blow my own trumpet, though these beauties deserve a good intro.

OK, if I must....

According to legend, cacao was discovered by the gods, at the foot of a mountain in South America. Taste the good chocolate, close your eyes, and you could well believe this. Mineral magic in the form of magnesium, calcium, iron, zinc, copper and potassium saunter in its deliciousness. The eyes are as important as the taste buds for absorption of goodness, and chocolate ticks all the boxes. I’ve been reading a lot about anti-oxidants recently, and guess what, chocolate contains more of these little healing miracles than green tea, black tea, red wine and blueberries!

My cacao powder of choice! Remember good ingredients do half the cooking.

I’ve taken the guilt out of glorious chocolate by blending it with a wealth of whole foods. Rather than a heap of white sugar, additives and flavour enhancers, we are blending NATURALLY good sweet things; maple syrup meet coconut express, one helps maintain normal blood sugars and the other is anti-ageing. On the news last week it was recommended that women eat 1! Chocolate bar a week to help prevent dementia! Now whether that proves true or not, isn’t the point, the point is this is delicious and I think we all deserve delicious.

Surprise yourself, stir up some chocolate joy

Joy of joys, it keeps in the freezer and is minty fresh. After a meal I like something sweet, one of these is enough for me and my friends who have tried them have made requests for me to share the recipe on the blog. I’ve got a thing about almonds, I love to make milk from them, and know that chocolate compliments their flavour beautifully. My last post featured a wonderful way to transform nut pulp into hummus, this is my chocolate finale on almonds for now.

To chocolate lovelies everywhere!

Happy cooking!!!

Love always,

FFXOX

Mint chocolate bites

Flowers for the taste buds

MAKES 21
Coconut oil, 90g

Almond butter, 50g

Maple syrup, 50g

Cacao powder, 20g

Peppermint extract, ½ tsp

MELT coconut oil in a small pan until liquid.

POUR in maple syrup and stir lovingly.

MIX in the almond butter, cocao powder and peppermint extract, stir well.

POUR into a measuring jug (this will make it much easier to transfer without spills)

GENTLY pour into mini muffin cups or silicone ice cube trays.

CAREFULLY place in the freezer and leave to set. Minutes later . . .

OOOOOOOOOOOH!

SHARE the love and bring a smile to someone you love.

I may have mentioned this before, my favourite affirmation from Louise Hay,

“I love and accept myself for who and what I am.”

Above all, we deserve love!

Cook with it always! xoxox

Feel Good Friday

2012-01-13T02:59:00.000-08:00

Friday? Always brings a smile to my face. For my happy Friday breakfast, a piece of rye bread spread with Nut Pulp Hummus, washed down with some ice cold almond milk, made me almost jump off my seat and spring into a star jump! Woohoo!

Some good news to share, this month my first offering in my new column in Families First has been published. I’m enjoying this new chapter of sharing my passion for healthy food and will be sharing some of the recipes here too.

Last week I posted a recipe for Almond Milk, I’ve had several requests to post a follow up. Those who made the silky ambrosia will know that the by-product is a fair amount of pulp. Pulp, not the kind for papier mache. Instead, pulp, so creamy and delicious it almost wills you to give it a couple of minutes to bring forth its majesty. Chickpeas are literally quaking in their boots, as this gorgeous dip gives the classic ingredient a run for its money, in fact you may never tread the pea path again!

This lovely dip will keep up to seven days in a tightly sealed container, though it’s so delicious I very much doubt it will last that long! There are hundreds of recipes to make the most from nut pulp, and there are whole blogs dedicated to the subject, here are a few;

discovery-what-to-do-with-almond-pulp-recipes

elanaspantry

As you dip into the weekend, may you feel great and enjoy whatever gifts are given to you today, for they make tomorrows dreams come true.

Lots of love,

FFXOX

Nutty Hummus

Nut pulp, 4 tbsp (leftovers from making nut milk from this recipe)

Garlic clove, 1

Lemon, 2 juiced

Water, 2 tbsp

Tahini, 4 tbsp(or other raw nut butter)

Ground cumin, 1 tsp

Smoked paprika, ½ tsp

BLEND everything until creamy smooth, accept the nut pulp.

SEASON to your taste.

SPOON in half the pulp and blend again.

ADJUST seasoning, you may want to add some more lemon juice, personalise it so it’s deliciously suited to your taste buds.

SPOON in remaining pulp and blend again.
SPRINKLE over smoked paprika, it gives a gorgeous kick!

SERVE with crudités and spread on your favourite bread, rye bread is a personal favourite.

Almond Milk

2012-01-05T02:50:00.000-08:00

Cleopatra bathed in it, babies live on it and this New Years Day I raised a glass of it!

Milk, life juice of the universe!

Though this one is dairy free and brings to mind one of my favourite tipples, the Japanese yogurt drink, Calpis. If you fancy something light and delicious, that is literally singing with goodness, look no further.

However, before I say anymore about almonds, I’d like to wish you a very, VERY!

Happy New Year!!!

I hope 2012 is full of happy dreams coming true and many moments of pure joy! Also totally nourishing in an organic way!!!

Now to almonds…

Awaken your inner gorgeousness with sweet milky moments. Simple is one of my favourite words, and this darling recipe is deliciously simple. Apart from a little soaking and some pre prep, the actual mechanics of the recipe are plain sailing.

I met a friend the other day and we were discussing new years resolutions, we spoke of how quickly life changes and considered what we’d like more of in this coming year. We agreed how refreshing it is to be in the company of those without an agenda and how natural this is for children. With all the complexities of modern living, in a world that is often tumultuous, making milk, of a nutty kind is as agenda free as laughing at a funny joke. Release judgement and cherish freshness, this drink is a tonic, perfect for nursing mothers and anyone who’d like a brain boost, pretty peachy skin is a happy result too, though more pleasing than anything is its subtle marzipan taste in a light milky form that is truly unforgettable.

Almond milk is a great addition to smoothies, lovely in soups, splashed over cereal and as a refreshing morning drink. If that wasn’t enough, then here are a few more reasons to go bananas for Almond milk!

Boosts energy.
Great in pregnancy as it contains folic acid.
Helps curb hunger, the mono-saturated fat it contains satisfies appetite, thus helping to reduce over-eating (also found in olive oil and salmon)
They have a low GI and help decrease rises in blood sugar after meal, so bye bye to flat drowsy feelings after eating.
Great for heart health, they lower cholesterol.
May help prevent the development of diabetes.

So if the festive season has left you feeling in need of a good cleanse, drinking almond milk is a wonderful way to welcome feeling good in 2012!

Huge winter warming hugs,

FFX

Almond Milk

Organic raw almonds, 1 cup

Water, for soaking

Water, 800ml (roughly 3 cups)

Dates, 2 de-stoned

Vanilla extract ½ tsp

SOAK almonds over night in a cup of water covered with cling film.

RINSE almonds in a sieve under cold running water.

BLEND almonds with water and dates until silky smooth.

STRAIN through a muslin/ cheese cloth into a jug or glass bottle.
SQUEEZE out every last drop.

KEEP in the fridge and use within 4 days.

The recipe for Acceptance

2011-12-24T12:58:00.000-08:00

Millions of stars transcending into an evening night,

Christmas Eve, waking dreams are taking flight.

Bells ring while soulful choirs sing,

A child's laughter is a prayer on a wing.

Welcome hope, acceptance and unending love,

The gentle snowfall, feels like the softest glove.

Quiet white light, blinding and tall,

Merry Christmas, to one and all!

I’m opening a different kind of present this year. I’m taking it slowly and willing it will last – it’s as simple as it is profound ~ acceptance.

This year, that is all I want. Though I’m careful not to say “I want.” My Mum always said to me “I want never gets.” So perhaps, “I hope,” is enough, for surely hope is the one thing we all need now and everyday.

As I watch my twelve-week-old son kicking the air and my eldest son singing, meanwhile the little lion cub is mesmerised by his own tiny feet - I am filled with blissful joy, life is so simple for them, just as it should be.

LIFE – now there’s a thought. If you’ve been reading my blog for a while, you will know that last year in 2010 - I said goodbye to my Dad, and this year, I’ve said goodbye to my Mum. On the 5th December, their wedding Anniversary - we said a final goodbye in the Church they married in.

TEARS - heal, I’m told. I’ve always been open with my feelings, it’s no coincidence that this blog is called Feeling Food! I want to say a heart felt thank you to all of you who read my blog and share your thoughts with me. I love reading your messages and am so thankful that it is reaching readers all over the world.

LIFE – one big mystery, that with each experience, good and bad, a new piece of the puzzle is given.

GIFT - every moment of connection and laughter shared.

I’m cherishing the now with all my might and praying for a peaceful and love filled Christmas. I’m sending you all huge amounts of light and love, two of the most important ingredients for a truly merry Christmas – in life and in the kitchen.

“At Christmas I no more desire a rose, than wish in May’s new-fangled shows; but like of each thing that in season grows.”

William Shakespeare

Love Always and forever!

Merry Christmas

FFXOXOXO

The recipe for Acceptance

Water, an endless well

Faith, 21g

Acceptance, a litre undiluted

Patience, a very generous handful

Compassion, 1 whole finely chopped

Generosity, zest and juice

Light, to guide and surrender

Deliverance, a mighty amount

Strength, as much as you need

Hope, 12 turns

CUP water in your palm, let it cleanse you.

ADD faith and acceptance to a large circular bowl.

MIX with your hands, remember to trust your instincts here. They’re your best-friends in the kitchen and everywhere in fact.

SWIRL in some generosity, notice how it brightens up everything.

GIVE light, as much as you can find in immeasurable quantities.

GENTLY sieve and season with deliverance.

BLEND in strength and hope eternal.
BE thankful with gratitude in everything you do and remember how lucky it is to be you!

Million-dollar mincemeat

2011-12-21T04:23:00.000-08:00

The million-dollar question: what is love?

Christmas.

And I'll say it one more time,

Christmas!

Christmas brings past, present and future together like no other day. Emotions run high this time of year. Pressure pulses, lights flash and the true message of Christmas may sometimes get lost in tinsel. The Feeling Food approach to Christmas ~ forget the spending, the wrapping, the card writing and the grand expectations - simply be. Be true to you! And enjoy the very special moments that dance a merry tune this time of year . . .

What is the million-dollar commodity?

Time. Tick tock, time. Take some time to figure out what will make this Christmas special for you? Be thankful for challenges, they make you strong, be gentle with your foes, it'll make you wiser, and above all cherish those you love, they are priceless.

Life is precious.

An old friend, Angela, asked me for a mincemeat recipe. I've chatted with my dear Granny, looked through my beloved Mums Christmas notebook and thought to myself, what would go into a million dollar mincemeat recipe? And here is my special mincemeat recipe, a happy combination of all three! Enlightened with fig, given a fantastic health boost by goji berries and cranberries (wonder foods) freshened by lime and given festive cheer with ruby port and cointreau for good measure.

As I pottered about making this, with the radio in the background playing Christmas tunes, I couldn’t help but feel thankful. What a simple pleasure it is to make mincemeat. Fragrant scents and gentle mixing make this day feel more festive.

Wishing you peace and warmth.

Lots of love,

FFX

Million dollar mincemeat

MAKES 1 litre

Bramley apples, 200g, peeled, cored and chopped

Dried cranberries, 75g

Goji berries, 75g

Figs, 150g trimmed and chopped

Sultanas, 150g

Raisins, 150g

Vegetarian suet, 150g

Soft light brown sugar, 150g

Limes, 2 zest and juice only

Lemon extract, 1 tsp

Vanilla extract, 1 tsp

Honey, 2 tbsp

Cointreau, 30ml

Ruby port, 60ml

Ground ginger, 1 tsp

Ground cinnamon, 1 tsp

MIX all the ingredients together.

HEAT in a large saucepan gently, until suet has melted and everything is glistening.

SPOON into sterilised jars and seal.

MERRY goodness awaits!

The little things

2011-12-02T03:30:00.000-08:00

A winter Breakfast to melt the ice

Turning a key that works.

Arriving to a warm and peaceful home.

Hearing the voice of someone you love.

Seeing your child smile with pure happiness.

Listening to your favourite music.

Opening the door to greet an old friend.

Trusting your instincts, and getting it right.

Waking to the smell of a Nutty Sweet Potato Breakfast on the weekend!!!

What's inside?

Ooh, it’s the little things that make each day special and worthwhile. Each year on the 30^th of November I set about filling my eldest sons Advent Calendar. Behind each door awaits a different surprise. For me, the joy is watching his eyes light up and seeing that treasured innocence and excitement, which is so special. That lightness of being is in us all. Life, experience and heartache may dull it and take away the shine, though our job, especially important at this time of the year, is to get the polish out, dust off and dream big! When I say polish, I mean replenishing your inner sparkle, by relishing the little things in quiet times and giving some TLC to your good self.

One of my favourite parts of the week is waking up on Saturday morning, it promises a sense of space and freshness to enjoy and behold. I have a lovely recipe for you today. It’s not what you’d expect of a morning meal, though it delivers on every level. Healthy, warming, fibre rich and deeply delicious, the aromatic spices will tickle your taste buds and sooth tired minds. The warm oven will take away the chill of winter mornings and each bite offers a different set of flavour experiences, from nutty to tangy sweet, to smooth then crunchy, to delight and happy harmony.

A gorgeous combination of textures

Sweet potatoes have a natural creamy consistency, which becomes breakfast beautifully. Also known as yams, they are at their seasonal best between October and March, so now is a great time to eat them. Vitamins A, C and B6 will set your body into a sunshine celebration. Best of all you’ll FEEL great after eating this and it will keep in the fridge for up to three days, in a tightly sealed container.

Snow-capped sweet potatoes!

So often winter gets a tough wrap. I love this time of year and know it’s the little things that make this so. Looking forward to wearing my favourite wool scarf, that is long enough to fit a giant, enjoying spiced warmed apple juice, watching box sets, burning cinnamon scented candles, reading a good book and snuggling up contentedly. Bliss.

Whatever your little things of joy are, I hope that your weekend is full of them.

With huge winter warmth,

FFX

Nutty Sweet Potato Breakfast

A bowl of beautiful breakfast

SERVES 4

Sweet potato, 300g peeled and diced in 1cm cubes

Porridge oats, 2 tbsp

Pumpkin seeds, 2 tbsp

Dried Cranberries, 1 tbsp

Coconut oil, 2 tsp

Soft brown sugar, 1 tbsp

Pistachios, 1 tbsp roughly chopped

Almonds, 1 tbsp roughly chopped

Ground Cinnamon, a pinch

Ground ginger, a pinch

Nutmeg, a couple of scratches

Salt, ½ tsp

PRE-HEAT oven to gas 5, 190’

MIX sweet potato, porridge oats, pumpkin seeds, cranberries, coconut oil, and spices together in a bowl.

TURN out onto a lined baking sheet and spread evenly.

BAKE for 10 minutes.

REMOVE from oven and scatter over nuts.

GENTLY stir everything to help cook evenly.

SPRINKLE over salt and bake for a further 15 minutes.

REMOVE from oven and cool for 5 minutes.

SERVE with a generous spoonful of your favourite yogurt and some freshly chopped banana and pomegranate seeds for a Breakfast of waking dreams.

From Zen to Notting Hill

2011-11-30T03:07:00.000-08:00

My beautiful friend, Su- Ming's bouquet

What is Zen? A state of mind? A place? A meditation? A school of thought? A warm calm home? An experience of love?

Last Sunday I had the joyful experience of a Zen aromatherapy massage. The lady used Rose oil and from the quiet hub of warmth, behind wooden blinds in candlelight, a touch of Zen blossomed. Afterwards I smelt like a gorgeous rosebud and felt like a flower blossoming in the morning light. Ah, t'was beautiful!

Perhaps puzzling, was the two separate coincidental meetings with old friends, both actresses and both writing screenplays. In the way that good company does, I felt inspired and wanted to create a recipe that captured this feeling too. What could this possibly be . . . . .

Watch for the swirl . . .

Roll out the origins of Zen Buddhism for a total symbiotic celebration of understanding. The Flower Sermon is said to hold the key to Zen, and in part has also inspired these Rose Mocha Pots. Many moons ago in the 14^th century Gautama Buddha gathered his disciples and with a twinkle in his eye he silently twirled a flower. The disciples eagerly began to interpret what this meant, though none of them were correct, except one, Mahākāśyapa. He silently gazed at the flower and broke into a broad smile. The Buddha then said,

“I possess the true Dharma eye, the marvellous mind of Nirvāṇa, the true form of the formless, the subtle Dharma gate that does not rest on words or letters but is a special transmission outside of the scriptures. This I entrust to Mahākāśyapa.”

Enlightenment in the peaks . . . .

Thus, through Zen a new teaching was born, whereby direct experience led the path to enlightenment as opposed to rational creeds or scriptures. Wisdom was passed through a lineage of one to one direct transmissions of experience, words or concepts unnecessary.

Now bare with me a moment, transcend your judgement and consider taste! It is difficult to describe a taste exactly; thousands of taste buds are tuned into your own personal palate. These Rose mocha Pots will wash over them like a warming chocolate wave. Your taste buds will blossom.

Golden woven moments await

Organic, good quality chocolate is woven with a floral tone that is at once velvet and then silk. Smouldering sweetness enraptures with each spoonful and a friend, or whoever you share them with, may equally appreciate this coffee and chocolate celebration, that boasts a taste reminiscent of Turkish delight, though more subtle. Bring on the Rose mocha Pot!

Little fluffy cloud!

Food is not love. Food is not a friend. Food won't answer any questions. Wait for it! Food will however be tastier when prepared with love and be more wonderful when shared with friends.

I am sending you the warmest waves of Zen greetings, and will leave you with a THOUGHT, a QUESTION and a PROVERB, in that order!

Intentionally irrational statements are often used in Zen to jolt a person into realising the limits of the common uses of the intellect. . . Here we go!

What is the sound of chocolate melting?

If there is light in the soul, there will be beauty in the person.  

If there is beauty in the person, there will be harmony in the house.  

If there is harmony in the house, there will be order in the nation.  

If there is order in the nation, there will be peace in the world.  

Chinese Proverb

Love,

FFX

Rose Mocha Pots

Music for your taste buds

SERVES 6

Organic Milk chocolate, 200g broken into pieces

Eggs, 4 separated

Espresso powder, 3 tsp

Rosewater, 1 tsp

PLACE chocolate pieces in a heat proof bowl and set over a pan of simmering water.

STIR occasionally until melted and silky smooth.

REMOVE from heat.

BEAT the egg yolks and stir into the melted chocolate.

ADD rosewater and enjoy the floating fragrance of blossoming dreams.

WHISK egg whites until soft peaks form.

SPOON one tbsp of the peaks into the chocolate mix and stir.

FOLD in remaining egg whites gently and spoon into ramekins or glasses.

CHILL for at least two hours.

ZEN for your taste buds.

GRATITUDE

2011-11-25T03:14:00.000-08:00

Feed the soul, feed the mind

Yesterday Thanksgiving was celebrated the world over. I have family in America and cherish very happy memories of time spent with them, in fact one of my happiest summers was spent there, aged fourteen. Driving around the Great Lakes, going to the Milwaukee Irish Fest, walking through Chicago and feeling like I was in Gotham City or about to bump into Alcapone! So many moments, I loved it.

Gratitude fills me up inside often. It is a feeling that is both light and transforming. The kitchen is a sanctuary for gratitude; it offers respite from the stresses of the day and gives nourishment on many levels.

Traditionally psychology has focused on understanding distress, rather than understanding positive emotions. Since 2000 a new wave of thought emphasising the importance of gratitude is cleansing us all. Positive psychology.

If we adopt the idea that,

"Everything that irritates us about others can lead us to an understanding of ourselves." -Carl Gustave Jung

We open a treasure chest of realisations and forgiveness. I try every day to consciously have a few moments of quiet, where I close my eyes and think of what I’m grateful for, the list grows and my inclination to feel sorry for myself courteously takes flight!

Give yourself one of the best presents possible this Christmas ~ GRATITUDE!

The best gifts can't be seen, they are felt

You may think I’m barking mad when I tell you that I find chopping deeply relaxing. If julienne and chiffonade are unfamiliar terms check out the links below, calming chopping requires good knife skills, so it's worth watching these short clips.

Chop for calm

Cooking with love is my mantra, though sometimes it is cooking with stress, cooking with haste and even cooking with anger! (Bring out the pestle and mortar!!!)

However with this recipe, one can’t help but feel joy. It is a Thai Peanut slaw that smells of the exotic, the fresh, and the joy one may experience on holiday, light and lush. Honey sweetens, sesame oil deepens, cabbage invigorates, carrots refresh, basil beguiles and fish sauce stirs one into an oceanic taste bud experience. Served alongside cold cuts of turkey/ chicken or simply with some rice noodles – wowowowow! Joy to the world! Of course, if you have a nut allergy, simply ignore the peanuts and perhaps throw in some mange tout instead. Give a gift to your body with this Festive Slaw.

Cabbage

One cup of chopped cabbage contains just 20 calories, 2 grams fiber and is loaded with sulforaphane, a cancer-fighting chemical that’s been shown to decrease cellular damage throughout the body.

Carrots
They brighten up any dish and give you a gorgeous party glow. Carrots are an excellent source of vitamin A, which is needed for healthy skin, and they also contain high levels of anti-oxidants.

I love to read other blogs and was smitten with a Bugs Bunny like curiosity, when I read on "Eat Like a Girls" blog that she was hosting a competition. This is my carrot offering, that's in great vegetable company. Today I'm feeling GRATITUDE for other bloggers and carrots : )

Three reasons to keep mindful of Gratitude –

It reminds you of all the people in your life who make you happy, this could even be a stranger you pass each morning.
It’s nigh impossible to worry about your weight when you give thanks that you are alive and healthy. It’s difficult to complain when you’re lucky enough to have a place called home and a computer to read this from.
It nurtures a sense of thankfulness, we begin to feel more thankful and utter more often these two simple words that mean so much, “Thank you!” We all want to be appreciated at some level, thanking those around you releases a butterfly effect, that is as natural as it is beautiful – gorgeous Gratitude.

Here is some food for thought –

Be Thankful 

Be thankful that you don’t already have everything you desire, 

If you did, what would there be to look forward to?

Be thankful when you don’t know something, 

For it gives you the opportunity to learn.

Be thankful for the difficult times. 

During those times you grow.

Be thankful for your limitations 

Because they give you opportunities for improvement.

Be thankful for each new challenge 

Because it will build your strength and character.

Be thankful for your mistakes 

They will teach you valuable lessons.

Be thankful when you’re tired and weary 

Because it means you’ve made a difference.

It is easy to be thankful for the good things. 

A life of rich fulfillment comes to those who are  also thankful for the setbacks.

GRATITUDE can turn a negative into a positive. 

Find a way to be thankful for your troubles  and they can become your blessings. 

Author Unknown ~

Just before posting this I received an email to say that Feeling Food is a featured blog on The Foodie Blog roll, needless to say, I felt GRATITUDE, it has a domino effect and one I enjoy often.

With love to you and wishing you a great weekend,

FFXOXOX

Thai Festive Peanut Slaw

Delicious on its own or with leftover Turkey!

SERVES 4

FOR THE DRESSING

Olive oil, 60ml

Rice wine vinegar, 50ml

Fish sauce, 1tbsp

Honey, 1 tsp

Sesame oil, 1 tsp

Hoisin sauce, 1 tbsp
White pepper, a pinch

SLAW

Red cabbage, ¼ thinly sliced into julienne strips

Savoy cabbage, ¼ thinly sliced into julienne strips

Carrots, 2 sliced julienne

Spring onions, 7 sliced diagonally

Dried cranberries, 100g

Sesame seeds, 1 tbsp toasted

Coriander, small bunch roughly chopped

Basil leaves, 9 chiffonade

WHISK dressing ingredients together.

ADD remaining ingredients.

TOSS well to give everything an even coat.

SERVE alongside cold meats or other delights to bring life and love to your table.

GRATITUDE in abundance to you!

An empty jar?

2011-11-23T03:12:00.000-08:00

An empty jar collecting dust is like an empty friendship. Both take up space, serve no purpose, don’t inspire and if you’re feeling blue, no rosy warmth will ensue. Fill the jar, feel the friendship or say adieu to both. I stumbled upon these two quotes yesterday which I liked and wanted to share them with you, a different kind of nourishment . . . .

"Lots of people want to ride with you in the limo, but what you want is someone who will take the bus with you when the limo breaks down." Oprah Winfrey

"Never force yourself to have a space in anyone's life because if they really know your worth, they'll surely create one for you." Barbara Piedrahita

oozzles of gorgeous shades of red

This recipe is all about filling jars and feeling good! Social scientists studying happiness have confirmed what many instinctively knew – its not objects that make people happy, its the relationships we form and a sense of purpose to our life that gives true meaning and grace.

Pair a jar of chutney with a friends favourite cheese and you have yourself a present of dreams!

Warmth comes in pairs

Who’d of thought making chutney may make this Christmas a happier one!?! Creating gorgeous smells and giving fruity love this Christmas is a few simple steps away. The fragrant zing whilst cooking chutney wakens the senses and the deep crimson colour warms the heart, the kitchen will get a good freshening up too.

How to sterilise jars - You will need some empty jars of various sizes. Rinse them and place in a large pot and cover with boiling water. Simmer for 15 minutes and carefully drain onto a clean tea towel – clean and sterile, ready to fill with this beautiful chutney that keeps for up to three months.

Any stubborn labels will peel off easily after this treatment!

I wonder as I stir the chutney and press the tomatoes with the back of the wooden spoon I’m holding, how will this Christmas be different? How can I make it more special?

Gifts of time and love are surely the basic ingredients of a truly Merry Christmas!

Peg Bracken

Lots of love,

FFX

Cranberry & tomato chutney

Fresh cranberries, 300g

Cherry tomatoes, 300g

Dried cranberries, 100g

Red onion, 200g finely chopped

Black pepper, 12 turns

Ground ginger ½ tsp

Ground allspice ½ tsp

Light brown sugar, 200g

Sherry vinegar, 100ml

PUT fresh cranberries, tomatoes, dried cranberries and red onion into a heavy based pan.

POUR over 100ml of water and gently cook over a medium heat for 15 minutes.

STIR in spices, sugar and vinegar.

SIMMER for 40 minutes, stirring occasionally.

POT into jars.

SEAL with love.

GIVE with even more love!

Shepherdess Pies

2011-11-18T03:08:00.000-08:00

Be the light you wish to see in the world!

Dazzling twinkling lights and a homely smell wafting in the cold winter's breeze? Of course a winter wonder dish, one simple pie that is much more than a pie. Its crispy top seals in flavours of herbs and tender lamb, sweet parsnips and mint make this meal memorable for all the right reasons.

Delicious

Last week I had a special request from a yummy Mummy, Jade, to include a Shepherds Pie recipe. This is for you and in a few months time, blended with some milk, will make a lovely dinner for Ava too.

Shepherdess pie is my interpretation of the classic Shepherds pie, it has a few feminine touches; the sweet potato brings a pleasant lightness and nutritional goodness, while the parsnips and mint wrap your taste buds with comfort and freshness. The addition of smoked paprika gives a kick that the celery mellows, and all in all, a harmonious pie full of flavour and taste is yours for dinner.

I suggest you divide the mixture amongst six separate pie dishes, for two reasons, it makes for simple serving and also you can freeze a few for midweek lunches. Busy Mums especially will appreciate this. You are what you eat and you’re worth it!!!!

My son Max wrote a beautiful poem a couple of years ago; I think it captures perfectly the joy of returning to a delicious home cooked Shepherds pie.

Leamcon

Walking along the bay of Leamcon cove,

Always somehow brings me peace.

From the harbour you can see O’ Mahoney’s castle

And Friesian cows that laze all day in the fields,

Chewing on the moist green grass.

The strong smells of seaweed float in the air,

Caught from almost a mile away,

Odorous, it manages to always linger,

Fresh and untouched by pollution.

In the summer you may pick sweet, sweet berries,

Strawberries, raspberries and blackberries.

Lying on the soft grass in a corn field,

The sun kissed my skin and I could hear the wind in the trees,

Tractors going down the country road.

Walking home to the cottage,

I could smell fresh shepherds pie.

The friendly cat me-owed on the lawn,

And lay purring with me outside.

I felt true peace, I wish I could never leave.

Take care and have a lovely weekend,

Love,

FFX

Shepherdess Pies

SERVES 6

Sweet potatoes, 300g peeled and cut into chunks

King Edwards, (any good mash potato) 700g peeled and cut into chunks

Olive oil, 1 tbsp

Minced lamb, 400g

Leek, 1 thinly sliced

Celery, 2 sticks thinly sliced

Parsnips, 2 chopped into cubes

Garlic clove, 1 crushed and finely chopped

Smoked paprika, ½ tsp

Dried mint, 1 tsp

Milk, 1 tbsp

Tomato puree, 1 tbsp

Worcester sauce, 1/2 tbsp

Butter, 1 knob

Vegetable stock, 300ml

Bay leaf, 1

Mature cheddar, 20g grated

Seasoning

PRE-HEAT oven to 200’c, gas 6.

PLACE sweet potatoes and King Edwards into a saucepan of lightly salted boiling water.

COOK for 15 minutes with lid on.

HEAT oil in a large heavy based pan.

ADD lamb mince and leek and cook for ten minutes, stirring occasionally.

ADD parsnips, celery, garlic, smoked paprika, mint, milk, Worcester sauce and tomato puree and cook for a few minutes.

POUR in vegetable stock and bay leaf, leave to cook for another 5 minutes.

DRAIN potatoes and leave to steam dry in saucepan for 1 minute.

MASH with butter and season to your liking.

SPOON mince mixture into 6 individual 200ml ovenproof dishes.

TOP with mash.

SPRINKLE over cheese with a drizzle of olive oil to finish.

BAKE for 20 minutes and serve with favourite vegetables for a gorgeous winter warming dish.

All that glitters isn’t gold

2011-11-16T01:18:00.000-08:00

A piece of fudge, one for me and one for you!

Gifts come in all shapes and sizes.

This one arrived in September!

The best kind cannot be valued, they are priceless. Love gently wraps all of our most beautiful gifts – and LIFE becomes richer for their presence.

When you wish upon a star!

I’ve resisted and willed myself to approach this Christmas with deep calm, though my excitement can no longer be quenched by thoughts alone, so here I go, I’m sharing with you my first of several lovely gifts to make for the ones you love! AND for those who may need an extra bit of TLC too. For me, that is what makes this time of year special, the sense of giving, the carols, the smells, the memories of times past re-kindled and the acceptance that nothing remains the same. Each year brings new gifts and treasured times live on in our hearts, ALWAYS.

Love heals

I first tasted fudge in Cornwall, aged nine. Discovering these butterscotch flavoured nuggets of soft sweetness was one of my very own Christopher Columbus moments. It was on a school trip and with my pocket money I bought a box for my family. The brown paper bag never made the journey back to London, I accidentally left it on the train and some lucky person hopefully had a sweet treat instead.

Give a gift, give FUDGE!

"The softest things in the world

overcome the hardest things in the world."

Lao-Tzu

Those who read this blog know that I opt for healthy choices and sugar is rarely featured, however there is a time and a place for fudge, and that time is approaching! I’m a believer in balance and few absolutes. Feasts are made such by enjoying foods that are special and not eaten everyday, think caviar, think truffles, think FUDGE. I read an interesting article in the New York Times, the jury is undecided on whether sugar is toxic or not, the key is to be informed, to make the right choice for you and your family. I’m sticking to, in a toffee like fashion; most things are OK in moderation and that means - save the sweets for treats and lovely seasonal fruits and nuts for everyday delights. Forbidden fruits become tempting for all of the wrong reasons, I'd plum for an apple over fudge on most days, why because it feels good and tastes fresh. On special occasions however I make an exception.

Satin like or silk like?

When making fudge the transformation from ribbon caramel silk, to crumbly melt in the mouth sweet is hypnotic. Good music has a similar charm; it whisks one into another world, lulling us along and dee dum, dee dum, dee dum, the heart goes, ahhhh, and a feeling of whatever the music insights echoes. Making fudge is a visual treat and one lovely way to give special gifts to those close to you. It’s also fun to make with children and whoever cleans up gets to lick the spoon, other little helpers share the bowl!

Ribbons of vanilla

For an extra special touch sprinkle over some edible gold dust, wrap in tissue and put in little gift boxes or present in cellophane bags with your favourite coloured ribbon. Gifts, like these take precious little time to make, though go a very long way in thoughtfulness and will keep for up to a month, so getting ahead is easy peasy, lemon squeezy.

Always follow the rainbow and know YOU'RE gold

Isn’t time one of our most valued commodities these days? Those you spend it with are very lucky indeed!

Cherish special times

Here’s to calm Christmas preparations, to family and friends!

Love,

FFX

White chocolate and cranberry fudge

Beautiful fudge!

White chocolate, 350g broken into cubes

Condensed milk, 1 350g tin

Vanilla extract, 1 tsp

Dried cranberries, 75g

Gold dust, (optional) a pinch to sprinkle on top

LINE a 15cmx23cm roasting tin with baking paper.

PLACE a heatproof bowl over a suitably sized saucepan with gently boiling water.

SCATTER in the white chocolate.

POUR in the condensed milk and stir occasionally until silky smooth.

ADD vanilla essence and enjoy the sweet aroma.

POUR divine mixture into lined roasting tin.

SPRINKLE over cranberries, pressing in gently.

DAZZLE with some gold dust.

COVER and chill in the fridge for at least 4 hrs.

SLICE into bite size pieces and share with the ones you love.

Golden Soup 11.11.11

2011-11-11T02:07:00.000-08:00

Take me to the ocean,

Where fresh salty air salutes warmth -

And sunshine beaming clears horizons of purest gold.

Falling in love and diving are similar. Taking a journey into the deep unknown requires courage and a sense of adventure. In leaving behind all past baggage one may travel further, see more and feel free to dive deeper!

Beautiful experiences enrich, however the oceans are also a treacherous place and in falling, we literally take the plunge and sometimes get hurt. Thank goodness for fresh air, changing tides and letting go. The heart has a way of channelling LIGHT, and each time we surface, we may catch our breath, the dive becomes smoother, the relationship stronger and LOVE purer. Phew!

The proof, some say, is in the pudding and today’s Friday classic, AKA chowder, is as tasty as the sea, salty smooth and comforting, one may even feel closer to the oceans....

Smoked salmon and sweet succulent crab meat come together to bring a flavour combination that is both fresh, fair and flavoursome. Light and healthy, this soup comforts and nourishes all at the same time. We get cravings for salty foods because our bodies need sodium chloride, and what better way to eat it, than from Seafood chowder? The roots of this wholesome soup, stem from the French word Chaudière, Fishermen to cook their catch of the day used this three-legged cauldron. When the ships returned, each village had a large Chaudière and the fishermen would share part of their catch for a feast to be enjoyed that evening.

I have always loved the idea of finding a treasure chest; perhaps that the Goonies was one of my favourite childhood films may help explain this fascination. I thought, wouldn’t it be lovely to make this soup extra-special to mark 11/11/11. Today is viewed as an auspicious day numerologically, the world over, and is also Remembrance Day, when we remember the brave souls who have lost their lives, you live on in our hearts and memories.

“For every man and woman who wears the uniform and risks life itself for freedom and for every member of their families. Words are not enough. We owe them everything.”
Ben Stein

This soup suggests hope, warmth, love and future prosperity. These are the qualities that heal old wounds and create happier times. So, what ingredient other than love might make it special? And then, of course, EUREKA! Gold! Gold? Yes, gold!

Gold leaf to be precise, it is available in good supermarkets and delicatessens. Sprinkled on top, it transforms this chowder into living treasure, that may nourish the soul on the coldest of winter days.

One of my favourite proverbs;

"Worries go down better with soup."

Be assured, there is no room for worry with this recipe, it is so simple and takes under 30 minutes to make. A rich creamy soup is calling like a mermaid/ merman singing sweetly on the tides. Bring treasure into your kitchens! Make Golden soup!

Golden hugs,

Love,

FFX

Golden Soup

SERVES 4

Onion, 1 finely chopped

Garlic, 1 clove bashed

Butter, a knob

Flour, 2 tbsp (I use brown flour)

Potatoes, 750g peeled and diced

Chicken stock, 500ml

Milk, 500ml

White crab meat, 150g

Smoked salmon, 300g

Flat leaf parsley, small bunch finely chopped

Lemon, a drop of juice

Gold leaf (optional)

HEAT a heavy based frying pan.

ADD knob of butter followed by onion, garlic and flour.

STIR in potatoes, stock and milk.

SIMMER gently for 15 minutes, taking care that it doesn’t boil over.

STIR in parsley, smoked salmon and crab meat, reserving a little to dress on top.

POUR in the lemon juice and season with freshly ground black pepper.

GORGEOUS!

POUR soup into warmed bowls and dress with reserved seafood and gold!

FIND treasure today and always.

Found in Translation

2011-11-09T03:06:00.000-08:00

Cooking is about much more than the ingredients you use. The presentation, where the produce is sourced, whether it's organic or not all count, though more than anything, it’s about the people you share your table with, the atmosphere around you and the hunger within being met.

Lost in Leaves in London

Eating after being in the great outdoors, with the ones you love makes for the best tasting meals. Love is our universal language and needs no translation. Sometimes subtlety may be lost in translation, AND sometimes, through translation we learn to open our eyes and hearts to the wonders we may have never known otherwise. We take a leap of literal faith and find gold, connect with that love and you’re on the road to infinity!

Seek good company before you choose the recipe!

Dreams are in essence lost in translation. Have you ever woken from a dream with a vivid memory? A memory clearer than the view out of your window, and then, suddenly it’s lost? It is said if you record your dreams by writing them down, shortly after waking, you may tap into your subconscious. While I love a good night's sleep, I love even more, the thought of living dreams! Feeling good, feeling free and most of all being true is my favourite waking dream come true.

Dim Sum dreams are living ones for my taste buds. My Sundays are often swept on an Orient express to aromatic Queensway, where flavours, gently enrapturing ones, abound. I love the pale bite-sized dumplings that are lightly steamed and served on simple plates with a selection of chilli oil and sweet chilli sauces. I love the mixture of restaurants that reflects the diversity of London, Moroccan, Chinese, Malaysian, Japanese, Italian, American, and Vietnamese to name but a few. The smells emanating from these restaurants need know translation, they are simply delicious!

Beautiful

Food can be beautiful, and Dim Sum offers the taste buds and the eyes a feast, in equal measure. Prawn and Chive dumplings are little works of art, so pretty and delicate in flavour. The translucent case tempts the eye to a clean combination of oniony chives and mild prawns, light, light, light and more light.

To translate dim sum, what then???

Swashing through the oceans towards the northwest, towards the land of bangers and mash and toad in the hole! What then? This…..

Black pudding and apple ravioli with saffron custard!

Remarkably simple to make, similar in method to Dim Sum, though with a total Anglo interpretation.

Fusion food attempts to mix flavours, this is not fusion, it’s translation!

Translation is an attempt to understand and communicate with another. This meal translates a love of local produce, for indeed, good black pudding is akin to shark fins in China, without the controversy – and there will be a farm somewhere close to you that makes this delight.

Add saffron, the most exquisite spice, to the mix and one brings golden magnificence to this apple and intensely rich savoury mix. It is delicious in a catch 22 way, nursery food meets robust sophistication, and neither recognises the other! Heavenly!

A stroke away from food Fantasia!

The preparation is repetitive and there lies the joy. It makes an excellent addition to a dinner party menu, as the prep may be all done in advance. Three minutes of final cooking time, re-heat the custard and hey presto, a dainty looking, though totally filling meal awaits.

When the dumplings have risen, they are cooked!

I love pleasant surprises and these beauties are exactly that. Buy the wonton/ gyoza wrappers from an Oriental Shop. The interesting selection of sauces, condiments, dried fish and treats on sale are an ambrosial experience for the senses, a labyrinth for the newcomer, though once you get your head around the many varieties of delights on offer, a world of gastronomic possibilities and wonder awaits. Go see! Go cook!

Jewels to discover

Delve deep, be light and always feel the love.

Always,

FFX

Black pudding and apple ravioli with saffron custard

Translation delight!

Butter, 50g

Apple, 2 cored, peeled and cut into 1cm dice

Black pudding, best quality, 250g sliced into 1cm rounds

Wonton/ gyoza wrappers, 40

Garlic, 7 cloves finely chopped

Saffron strands, ½ tsp

Single cream, 300ml

Egg yolks, 1

Lemon, 1 juice and grated zest

Seasoning

MELT half the butter in a heavy-based pan.

ADD apples and cook for 3 minutes.

SCATTER in black pudding and cook for a further 2 minutes.

SCRATCH over some freshly ground black pepper and leave to cool.

TRANSFER to food processor and pulse 3 times (so the mixture is still chunky and just mixed)

ARRANGE 20 wonton wrappers on a clean surface.

BRUSH with water.

SPOON over a heaped tsp of the mixture in the centre of each wrapper.

PLACE another wrapper on top.

PRESS lightly around the edges to make sure each ravioli is sealed.

I like to use an eggcup turned upside down for a clean finish, which works a treat.

LEAVE in the fridge to set for at least ten minutes.

MELT remaining butter in the same pan.

ADD garlic and saffron and cook for 2 minutes.

POUR over cream and simmer gently to thicken, and then take off the heat.

STIR in egg yolk, lemon juice and zest, stirring until combined.

BOIL water in a shallow pan and lower in the ravioli.

COOK ravioli for 3 minutes.

DRAIN and serve onto plates

SPOON over custard and dress with some leaves of love, to brighten things up!

Buried Treasure

2011-11-04T06:58:00.000-07:00

One.

Moment.

One.

Thought.

One.

Now.

And then there were two, and things could be shared and talked over. Balance became a harmonious possibility and the seesaw of life found equilibrium…

Two

Food is best shared

Life’s lucky dip came along!

What happens next?

Be present or miss the magic right in front of you.....

WELCOME NOVEMBER! New possibilities and tastes arrive, some different, some old, some the same and some never to be repeated again. Digging deep means finding treasure, and root vegetables rule the day in November! Pumpkins, parsnips, turnips and swede swirl into our kitchens with a sense of purpose, triumphantly. Cooking apples, cranberries, apples and pears bring sweeter notes that sing happy days.

Give this thought a whirl and see how it makes you feel?

As I open the kitchen window for some fresh air, I am also opening my heart and mind.

Trying out something totally different, totally nourishing, that has never been tasted before is food for the soul, following the seasons makes this a regular and wonderful experience.

This week I baked parsnip, carrot and cranberry bread, the gentle pitter-patter of the rain outside gave the warming scent a sweeter sensibility. Baking is an intuitive process and with this recipe expect something delicious, you won't be dissappointed. The texture is fresh, softly sweet with a juicy cranberry celebration thrown in for an olfactory dance. Lovely sliced on its own or spread with softened butter and some marmalade. Alternatively, this morning mascarpone with some Crabtree and Evelyn strawberry jam made the perfect TGI Breakfast.

Yum!

Yum, yum!

Yum, yum, yum!

Ah, now for a sip of tea...

Choose creamy white and crisp looking parsnips, avoid ones with soft brown patches, these beauties are at their beautiful best right now and the jewel like cranberries give a tartness to balance the naturally sweet carrot.

The batter takes minutes to make and after an hour in the oven a sweet bread so seasonal it should grow on trees is yours for the eating!!! This is best shared with great company and your favourite tea!

Happy Friday to you and I hope some Feeling Food magic happens for you this weekend!

Love,

FFX

Parsnip, Carrot and Cranberry bread

Brown flour, 250g

Bicarbonate of soda, 1 tsp

Maldon salt, 1 pinch

Butter, 100g

Fruit sugar, 120g

Eggs, 2

Carrots, 250g grated

Parsnips, 250g grated

PRE-HEAT oven to 180’C/ gas 4.

LIGHTLY grease a 23 x 13 cm loaf tin.

MIX flour, bicarbonate of soda and maldon salt in a bowl.

CREAM together butter and fruit sugar.

STIR in eggs and grated parsnips, grated carrots and cranberries.

SPOON butter mixture into the flour.

GENTLY mix until well blended.

BAKE in the centre of oven for 1 hour.

COOL in tin before serving as you wish.

PUT the kettle on for a brew!

Walking on apples

2011-10-26T03:01:00.000-07:00

Have you ever caught an apple falling from a tree?

Cinnamon dusted and golden, falling free.

What a special moment that would be.

Read on, there's a simple recipe,

With love to you from me!

I know apples well, some are better for cooking than others. Aged three in my Granny's orchard in Ireland, I'd pick one and take a bite, often they were bitter, the sour explosion provoking a surrendering squirm, though sometimes, the best of times, they were fresh and crisp and simply delicious. I found out their names and what they were best suited too. There are over 2,300 types in Britain alone, though Cox's Pippin apples are a good all rounder and an all time favourite, they can be eaten from the branch and are also good to cook with, though I had a few meetings with crab apples and soon realised they were better in pies, their sourness easing away with cooking. In fact the first dish I ever cooked was an apple pie and I still have a tiny scar on my right arm that marks the occasion and also where the oven gloves stopped! This is one of my favourite Irish proverbs,

"When the apple is ripe it will fall."

I love apples and now in Autumn this is my favourite way of eating them. Gently cooking them in hot melted butter, with a sprinkle of cinnamon and a dollop of crème fraiche to serve transforms the relatively reserved fruit into a fragrant temptress. Apples served this way share the rosiest of fruit times and ones kitchens scent welcomes and woos those close by.

I couldn’t mention apples without noting the saying, “An apple a day keeps the Doctor away.” The Doctor may tell you that apples prevent the release of free radicals. Hence by eating them often, one may lower their chances of getting cancer; prevent Alzheimer's and manage diabetes - also apples contain Boron which increases bone strength. For me though it's how apples taste that make them delicious.

One of my favourite tonics is a long walk, it clears the mind, dusts off the cobwebs and helps me get my thoughts in order. However, at the moment my newborn son's hunger and sleeping times steer the course of my day, it feels totally natural in a sense, that is until I decide to impart control and order, then you can forget it, I feel like I'm walking on apples without enjoying their taste. Happily I've surrendered and as long as he’s fed and freshly changed he seems to love walking too, be it carried in a sling. So each day I love to amble and I’m noticing things for the first time that I’ve walked passed hundreds of times.

Transport was simpler back then...

Dazzling sun in Autumn is an invitation of the finest, a warm welcome to the great outdoors. I love my local farmers market in Notting Hill; it’s a feast for the senses.

Lunch on the go - a gorgeous Serbian pie - Burek, YUM!

Time ceases to matter in moments of happiness; in fact the ticking tock of a moving clock is the last thing anyone wants to be reminded of in moments of bliss.

Buying straight from the producer is the best way to shop

Seasonal sensations!

So I picked up some gorgeous seasonal apples from Sussex to make this simple apple treat, it lifts the natural fragrant freshness and very little needs to be done, this humble fruit deserves full recognition and gets a real boost when cooked in this fashion. Within five minutes the apples are golden and ready to eat. For an autumnal version of porridge scatter these apples on top or simply serve on their own with a spoonful of crème fraiche or Greek yogurt, whatever you prefer.

Caramelised apples

Apples 2, peeled, sliced and cored

Butter, 1 knob

Fruit sugar, 1 tsp

Cinnamon, a tiny sprinkle

HEAT a medium sized frying pan to melt knob of butter.

ADD apples and fruit sugar and cook for five minutes to caramelise, stirring occasionally.
SPRINKLE over some cinnamon sparingly.

LOVINGLY serve in the best way you know how and enjoy the simple things in life, there are the best.

Nothing will come of nothing

2011-10-21T07:04:00.000-07:00

Ooh this is delicious!

King Lear, my favourite character of Shakespeare's, speaks with regal relish when he utters the words “nothing will come of nothing.”

Indeed something will always come of something. And so it is that in loosing something, something new is found. As those of you who read my blog may know, both my Parents have passed on in the last two years, I’ve gotten married and most recently welcomed my second child into the world. Much of our identity comes from our parents, so in loosing both of mine I’ve had to take stock of everything that is important to me. De-cluttering the heart and mind is no easy task. I hope to share some of this with you in my posts, though I promise there will be no sentimentality or morose meanderings. Life is for living and loving and that has never been so apparent to me.

As this is a food blog the main aspect will always be recipes, though food alone doesn’t interest me, it’s the act of doing, the art of mixing, and the generosity of cooking for the ones you love that really gets me excited. My food thoughts and new recipes now return with love and a healing heart, needless to say I’ve missed my blog and I’ve missed you! Part of the joy of writing is indeed hearing back from you; food likes nothing better than to be shared and talked over. So my soil has been harvested and my thoughts have rested, I’m now stirring at the prospect of wintertime and all of the seasonal harvest that beckons.

I’m enjoying the special moments that each day brings, my heart melts often, perhaps part of this is hormonal, the other and more abundant side is definitely a feeling of total love and appreciation for all the blessings that a new life brings! Also letting go of anything that doesn't make the broth taste good! There I go again, de-cluttering.

Good news also comes in the form of me being offered to write my first column for a wonderful magazine called "Families First." I’ve happily accepted and will share more of that with you in January….

The other day whilst reading Lillian Too’s little book of Feng Shui in my most clucky voice to my younger son, three weeks old today! I was taken in by the idea of yin and yang – light and dark – there is balance in everything and so it is with thanks that I deeply appreciate all that I have and of course my Folks live on through me and both my sons.

Balance brings harmony ~ nature knows best

Now, back to Feeling Food, back to flavour, back to nourishment, back to Love and memories to savour!

This recipe is swimmingly sensational, best of all it's simple and adaptable. Sea bass, a sweet, white, textured fish relishes a ruby dazzling of opulence. Spoon over this dressing of deep-red tartness and you will woo even the faintest appetite, I promise.

Bag some berries!

I love berries, each season offers a treasure chest of delights and this recipe may be adjusted to suit anytime of year. I've used Blackberries in this, however Cranberries are soon in season and rather than neglecting these soulful berries until Christmas day, I say indulge, infuse and saunter in their nutritional glory. Berries give rubies of goodness with each bite – they're rich with vitamin c and contain powerful infection-fighting properties. Instead of grabbing a hanky, grab some berries and get cooking;

We eat to live, not live to eat.

Our food choices reflect our sense of identity and culture, eat well and life and everyone you meet will be the better for your care.

Pay attention!

YOUR BERRIES NEED YOU!

In eating them you may say goodbye to a plethora of ailments and greet with warm cashmere covered arms oodles of berry benefits. My favourite bit of berry trivia is that berries protect the brain from neurological damage. That alone makes eating them essential.

Seared salted sea bass with a berry dressing is a gorgeous and simple dish that takes minutes to make, the secret to crispy skin takes us back to the sea. Salt!

Busy Mums and Dads, or those who’ve returned from a long day at work will love the ease of this delight - roughly 25 minutes from start to finish and a Mermaid/ Merman feast awaits. The colours on the plate will bring cheer to your heart. I love pan-frying sea bass, it’s a chameleon like fish, one minute Moroccan spiced, the next Thai, and sometimes like this, plain and classic with a simple dressing.

Buy your sea bass on the day of cooking and ask the fishmonger to scale and clean the fillets. I love to serve this on a bed of soft mash with a drizzle of truffle oil, mind, use only a dot, as truffle oil is potent.

More that anything, enjoy the experience and moment of each step.

Here’s to dancing always,

Love,

FFX

Seared salted sea bass with a berry dressing

SERVES 4

FOR THE DRESSING

Butter, 150g unsalted

Garlic, 1 clove bashed

Rosemary, 3 sprigs

Cranberry juice, 150ml

Sherry vinegar, 50ml

Shallots, 2 finely chopped

Fruit sugar, 1 tsp

Fresh berries 100g (whichever is in season and are grown closest to home)

Flat leaf parsley, 1 tsp finely chopped (optional)

HEAT butter in a frying pan on a low heat for 3 minutes until nearly melted.

ADD garlic and rosemary sprigs and cook for a further 3 minutes on a slightly higher heat.

REMOVE pan from heat and set aside to allow the flavours of herb magnificence to infuse.

SIMMER cranberry juice in a small saucepan.

ADD sherry vinegar, shallots and fruit sugar.

CONTINUE to cook until sauce has reduced to syrup.

STRAIN flavoured butter through a sieve and pour into syrup.

SCATTER in the cranberries/ any seasonal berry, and continue to stir until just softened.

TURN off heat and switch your attention to the sea bass.

FOR THE FISH

Sea bass fillets x 2

Olive oil

Sea salt

Freshly ground black pepper

SCORE the skin lightly with a sharp knife.

HEAT a medium sized non-stick pan* over a high heat.

DRIZZLE enough oil to cover base of pan.

GENTLY place fillets, skin side down, onto pan and lower heat to a medium.

COOK for 4 minutes exactly.

TURN and cook for a further 2 minutes.

SERVE on a bed of mash, skin side up and lovingly pour over the ruby dressing. WOW WOW WOW!

Take me to Tilapia

2011-08-30T03:06:00.000-07:00

I wrote this post on Sunday morning, shortly before visiting my Mum in hospital. We spent a lovely afternoon chatting and laughing. What I didn’t know then was that this would be the last time I would see her alive. My Mum was a brave, dignified and beautiful woman with such strength and resilience - it is difficult to accept that she is no longer with us. I dedicate this blog to her and my Dad – who are now together again. Colette was the loveliest of ladies, generous and thoughtful to a T. She taught me how to cook and instilled in me why it is so important to nurture the ones you love. I won’t be writing for a while as I need to gather my strength, the gentle kicks in my tummy remind me that life goes on and I need to be strong. Prayers are very welcome at this difficult time.

RIP - Colette Margaret Kent - 6th June 1953 - 29th August 2011

Forever in our hearts. xoxox

A conversation between a fisherman and a young boy

* Tilapia – a sustainable alternative to cod and popular source of protein in Africa. Ancient Egyptians cultivated it and this fish is fast becoming a food phenomenon boasting its own hieroglyph. Containing very low levels of mercury, rare amongst many fish, it is a good source of protein, phosphorous, niacin, selenium, vitamin B12 and potassium.

Boy - Take me to Tilapia and I’ll show you flavours that flow –

A place of warmth that has never felt snow.

Fisherman - My dear this place doesn’t exist,

Perchance a dream, forgotten, now missed?

Boy - No, I know the place, I’ve tasted its flow,

I’m sailing to Morocco, see you, off I go!

Fisherman - Boy, wait, Tilapia is a fish that gives le mojo –

I’ll take you to the village of Essaouira, you know?

Boy - Yes, it rings a bell in distant memories I hold,

Its time to let them go and discover new times told.

Fisherman - Wise words my dear,

It’s in truth that Tilapia swims most clear.

Lemon sour, sprinkled on fresh white fish with a mixture of fragrant herbs and aromatic spice foretells of a supper without compromise. Naturally I will always choose meat over fish on a restaurant menu – though in recent times – I am gently encouraging myself to go for the fish option, at least once a week, which isn’t as easy as you may think.

Sunday sunset on 28th August - an invitation to heaven

I have friends who LOVE eating fish and now with child in tummy I too am exploring the oceans gems with a curiosity unknown. My first pregnancy introduced me to healthy eating like never before and now a little older and hopefully wiser I’m plunging into waters unknown! Literally.

This recipe reminds me of all the aspects I love about eating healthy food. The taste is like a clear blue sky on a crisp day warmed by a fragrant herbal breeze from the Azures. Taste buds are swept into happy shores and the various textures are all complimentary. With onions, tomatoes, peppers, courgettes and garlic at their seasonal best its difficult to find a reason why not to make this.

Perfect for a midweek supper, preparation is minimal and the results are swimmingly good. As always, if you can manage, buy fish on the day of cooking. Sea bass also works beautifully in this recipe.

Eating fish never felt this fresh before.

Love,

FFX

Moroccan Tilapia

Tilapia fillets, 2

Onion, 1 medium finely sliced,

Red pepper, 1 cut into strips

Courgettes cut into chunks

Lemons 2, 1 juiced and 1 sliced

Ground cumin, 1 tsp

White pepper, ½ tsp

Garlic, 1 clove crushed

Dried rosemary, 1 tsp

Rosemary, 2 fresh sprigs

Parsley, a small bunch roughly chopped

Coriander, a small bunch roughly chopped

Mint, a small bunch roughly chopped

Tomatoes, 2 medium sliced

Olive oil, 2 tbsp

Salt, for a final sprinkling

PRE-HEAT oven to gas 4, 180’C, 350’F

LAYER slices of onion, courgette and red peppers in the base of a suitably sized ovenproof dish.

LIGHTLY season.

PLACE one piece of tilapia on top.

SPRINKLE over cumin, white pepper, dried rosemary, garlic and the juice of one lemon.

MIX herbs together and cover the fillet - leaving the fresh rosemary to one side.

PLACE second fillet on top of herbs and fish.

LAYER tomato and lemon slices on top.

DRIZZLE over olive oil.

FINALLY finish with the remaining rosemary sprigs and a generous pinch of salt and freshly ground pepper.

BAKE for 45 minutes and serve immediately.

SAIL away with the ones you love.

One for the weekend

2011-08-26T03:39:00.000-07:00

Something delicious is heading your way!

What does the weekend mean to you? On Friday it's as though an excitement bubbles to the surface and breathing alone is more enjoyable, Fridays feel different, fresher somehow.

And weekends offer so much possibility, a time for play and rest, in equal measures and much more. Often friends and family visit, Sunday lunches are eponymous. I, no surprises here, love weekends. This recipe is a weekend favourite, it is methodical and makes light work of deliciousness.

Step 1 -

Watch out loaf!

Step 2-

Yikes!

Step 3-

Ah that feels better!

There is order in everything, even when this doesn't seem possible. Certain conversations, smells and flavours stand the test of time. A few years back whilst visiting family in Ireland, one of my cousins mentioned that he had mastered the art of a leisurely breakfast for visitors. By simplifying the classic Irish breakfast to a more continental style one, spliced in with a few Irish favourites for authenticity - the idea being less stress and organisation to contend with - thus a slower and more relaxed get up. It got me thinking... hey, and fair enough - the seed took a few years to sprout into this post, which brings to mind one of my favourite quotes,

"Courage is an accumulation of small steps." George Konrad

Today’s offering is one especially for the weekend, and whether or not you’re expecting visitors, these eggy bread inspired muffins are a joy to make and an even tastier treat to eat - happily they make a light and seasonable alternative that is difficult to forget and requires little to no courage at all, they're very easy to make!

If you happen to live near hedges, lucky, lucky you! The shopping list will be minimal, however if you’re a town mouse the blackberries will be shop bought, beautifully though, you’ll probably notice that these juicy berries haven’t travelled too far and are as plump as bells – for it is blackberry season. These deep purple berries lie at the heart of this morning moment, swaddled in egg soaked brioche with a splash of vanilla, a sprinkle of cinnamon and a pairing of chopped banana… YUM! YUM! YUM!

Plump and ripe for the picking.

Blackberries are bursting with vitamin c, high in anti-oxidants and contain 36% of the daily-recommended amount of vitamin K, which is particularly important in pregnancy. Vitamin K helps the body’s absorption of calcium and aids the normal clotting of blood.

The wonder of this recipe is that all the prep is done the night before and means simply unwrapping these beauties for baking in the morning. For the 25 minutes of cooking time needed, one may pop out to the shops to get the weekend papers, another joy, and also perhaps more importantly get the kettle on! Whatever the weekend means to you, these are sure to make it a more special one.

Lots of love,

FFX

Blackberry, Banana & Brioche Breakfast Muffins

SERVES 4 – yields 12 muffins

Brioche, 130g cut into bite sized cubes

Eggs, 3 medium

Milk, 200ml

Sweet freedom/ maple syrups 2 tbsp

Ground cinnamon, ½ tsp

Vanilla extract, ½ tsp

Blackberries, 200g (If large, cut in half)

Banana, 1 cut into small cubes

LIGHTLY grease a 12 hole muffin case.

MIX the blackberries and bananas together and drizzle over one tbsp of the sweet-freedom/ maple syrup – leave to one side.

POP 3-4 cubes of brioche into each case.

POUR milk into a suitably sized jug and whisk in remaining sweet-freedom/ maple syrup, cinnamon, vanilla extract and eggs, until frothy and well combined.

DIVIDE fruit equally amongst the cases; be sure to pour in juices too.

POUR milk mixture over the brioche.

COVER with foil and place in the fridge to leave over night.

Zzzzzzzzzzzzzz

PRE-HEAT oven to gas 4, 350F, 180’C.

REMOVE foil and bake for 25 minutes.

SERVE with an additional fruit salad and Greek yogurt.
*For the eternal carnivores crispy bacon also pairs up surprisingly well. Most importantly relax and welcome the adventures of your weekend.

The wheel turns

2011-08-23T04:24:00.000-07:00

Tumble me, turn me,

The world seems brighter,
Shake me, show me –

Now change feels lighter!

Changing weather and changing times all mean one in the same thing – change. Like it or lump it change means moving, be it forward, backwards, left or right whatever direction you take, when it feels right it usually is. Fight against change and we soon know about it, stubbornly pressing our heels into the ground will cause a glitch, a stumble or even a fall - this is natures way of saying take note! Something needs to change.

Last night the sky looked like this.

This morning grey shadows whip the clouds into watery rain and people are passing by with umbrellas or failing that an old newspaper. Yesterday’s news becomes today’s umbrella. When our appetites change we are offered an opportunity to tune into our deeper needs. The seasons are a good barometer for our changing zeal and are worth tuning into.

This simple dish offers a fresh tide of delight and deliciousness.

Rotelline, a wheel shaped pasta makes a beautiful alternative from the more popular penne or fussilli. The wheels trap and roll in the flavours of any sauce, the shape is particularly appealing to children – so would make a perfect choice for fussy little eaters. Available in a range of flours, I’d recommend the whole wheat version, or even quinoa, see what you can find, and what you like best.

I love a dish that brings colour and flavour to the fore, and this dish is perhaps a symbolic stepping-stone into our changing seasons - much like the wheel of fortune and the wheel of life. The leaves are falling and dare I say, autumn is drawing ever closer.

Warmth has many sources, and in colder climates the kitchen is literally the hub of our homes.

Sizzling garlic with a red chilli thrown in for glory will lift any appetite to new heights. The addition of anchovies, that melt into the pan, lit by the slices of pink radishes, and swirled together with Rotelline and yellow peas, green if you can’t find them – makes this a dish of significance.

PINK for a reason, radishes are a food of love and related to the Mustard family. They’re low GI, full of goodness, anti-cancerous, boost liver function, offer a rich source of folate and potassium, bringing a fresh fiery flavour to many a dish and salad.

Happy memory – my son, aged three picking organic radishes straight from the ground and enjoying their natural goodness, Bugs Bunny style!

Good food ignites our imaginations, and this dish does just that. For the less spicy inclined be sure to remove the seeds from the chilli, though I like to keep them in. Take comfort friends -

“All changes, even the most longed for, have their melancholy; for what we leave behind us is a part of ourselves; we must die to one life before we can enter another.” Anatole France

Be brave always, especially in the kitchen! A change in your weekly shop can really change the way we see the world! Try this lovely supper, simple and ready in minutes it will leave you with plenty of time for talking and putting the world to rights of course. I hope that wherever you are in the world, cosiness and calm abound.

Love FFX

Radish and Chilli Rotelline

SERVES 4

Rotelline, 350g

Olive oil, 5 tbsp

Garlic cloves, 4

Red chilli, 1 chopped (deseed for less fire)

Anchovy fillets, 7

Radishes, 10 trimmed and sliced

Yellow/ green beans, 100g trimmed and sliced

Flat leaf parsley, 50g/ small bunch, roughly chopped

ADD pasta to a pan of boiling salted water and cook for 4 minutes.

ADD trimmed yellow/ green beans and cook for a further 4 minutes before draining.

MEANWHILE heat a large frying pan.

POUR in oil and gently fry garlic and chilli for a minute.

ADD anchovy fillets and watch as they melt into the symphony of flavours.

PINKIFY the pan with gorgeous radishes and fry for a further minute.

TOSS cooked pasta into the pan and scatter over the parsley.

SEASON generously and stir again.

SERVE with some Parmesan or other desired cheese, watch as the wheels work their magic!

Roseanna’s Granola

2011-08-18T04:16:00.000-07:00

Ahoy me hearties! Hello and welcome back, or if this is your first time clicking into Feeling Food, I’m delighted you’re here. I have some lovely recipes to share with you over the coming weeks that will gently lead us towards autumn! Can you believe it? Over the last few days I’ve noticed a definite change in the air. For now though lets enjoy summer and all her beautiful gifts, her bright light transforms flavours and frames our fresh taste buds formidably, so while the marrow salutes, the tomatoes beam, the courgettes curtsy, the cabbages cream, the leeks linger and the berries blush - enjoy them all.

I’ve spent the last few weeks away in the Wild West of Ireland, my favourite place; time was spent with loved ones in fresh, peaceful, calm and beautiful surroundings. However, the switch of a button zoomed us back to the reality of the August riots that seemed to sweep across England. From a distance perspective is clear and it’s easier to be objective.

Provocative and prejudice statements have been flying around ever since, knee jerk reactions to a series of unfortunate events. In the scheme of things these riots are a blip, there are much more serious events going on in the world, the famine in Sudan for a start. Why isn't this getting more news coverage? The point eloquently made by Sean Fitzgerald in Clapham Junction, highlighting the charity shop that had been destroyed speaks volumes - what happened a couple of weeks ago was mindless - we need to be mindful. We may each make a difference, and of course that starts at home.

How about we make it our business to sit around a table with our families more often, sharing thoughts and concerns. Families today are not necessarily blood relatives; our multi-cultural society bids us to live side by side in peace. How lucky I feel to have neighbours with totally different cultures, each person has something unique and special, sometimes it's bubbling under the surface and needs a little encouragement, though its always there. Recently I’ve been having the most random conversations with strangers. Possibly this is a result from spending time in a small village, where people acknowledge one another all the time. To me the people acting out seemed like lost souls, desperate for recognition and venting anger. So in Ireland I was relieved to switch off the screen and enjoy the quiet. Now I'm back and it's lovely to be here. The silver screen has a way of magnifying things, scale it down and law and order are once again in place, phew! Imagine if one rose was planted for every inch of damage that was caused ~ think how much more beautiful London would be. It's difficult to be angry when appreciating nature's beauty.

Now back to Feeling Food!

Happily I’ve discovered a simple way to slip into serenity and find clarity amongst the madding crowd, a seemingly essential life skill to adopt in London or anywhere for that matter! Start each day with a sip of fresh juice or nectar. Freshen up for the day, whatever that means to you and gladly relish a bowl of gorgeous granola!!!

Last week I had a special request from a lovely lady, Gemma Fergie, for a good granola recipe. This is especially for you, Yummy Mummy, and all the other Yummy people out there! I’ve named it Roseanna’s Granola, after her darling little angel who was born yesterday! Welcome to the world beautiful honey bee!

Rose

Oh, there is no sweeter scent than Natures favourite flower, Rose. She belongs to the same botanic family as apples, pears and raspberries, and gives a flavour that sweeps you into blooming contentedness. Rose extract brings a touch of Arabian magic, where food enchantment floats o’er. Roses are the flower of love.

Inspired by Roseanna, the special ingredient used in this recipe is, you guessed it, Rose extract, one of my all time favourite ingredients. The granola once made should be stored in an airtight container and will remain fresh and delicious for an age.

I love to scatter it on yogurt, or sometimes with a splash of oat milk, or when the moment calls, creamy full-fat milk. Mix it up, add some fresh seasonal fruits, or carry around this crunchy gorgeousness in a small container for a light and healthy snack. Most importantly enjoy!

Roseanna’s Granola

Sunflower oil, 2 tbsp

Sweet freedom/ maple syrup, 125ml

Honey, 2tbsp

Rolled oats, 300g

Rose extract, 1 tsp

Vanilla extract, 1 tsp

Sunflower seeds, 50g

Pumpkin seeds, 50g

Dried cherries, 60g

Dried cranberries, 60g

Dessicated coconut, 60g

PRE-HEAT oven to 130C/ gas 2.

MIX oil, sweet freedom, honey, vanilla extract, rose extract, seeds and rolled oats in a large bowl.

SCATTER onto two lined baking trays and spread evenly.

BAKE for 15 minutes.

REMOVE trays and scatter over remaining dried fruit and coconut, give everything a good mix.

BAKE for a further 15 minutes and allow to cool.

FOLD baking paper into a funnel shape and simply pour into an airtight container.

DIP into as you wish.

To Asparagus and the Mother of all soups!

2011-07-22T04:12:00.000-07:00

Take me on a journey,

To a promised land.

Where the air is clean

With soft white sand.

And to the Wild West we’ll go,

Where forgotten dreams begin to flow.

For it’s through rest that these things rise from the deep,

Strengthened by country air and the deepest of sleep.

Today’s recipe is a wishful soup with such prolific beauty it beckons thoughts of sunshine streaming onto gorgeous green pastures.

At the heart of this asparagus dream floats yolkiest sumptuousness. Indulge your appetite with summer freshness that draws the mouth into a cleansing crescendo.

Rusty, more dog like than cat, loves our country walks!

The secret to great gastronomic pleasure lies in the preparation. Outside of prepping the vegetables there is something even more important involved in cooking, prepping the body! A good walk is a perfect starter to any delicious meal, then knowing when enough is enough and allowing our digestion to spin some nutritional magic. Thus energised, a light and lyrical sensation awaits. Also if you're in the right company good conversation tends to follow healthy fair. So dance to your own tune, sing your own song and dare to be you, really you, each and everyday:)

Why Mother of all soups? Simply, asparagus is full of folate. This wonderful summer vegetable is an expecting mothers nutritional secret weapon, spear like for a reason then - though everyone could do with armouring themselves with this wonder veg. The B complex vitamin it contains is essential for a healthy cardiovascular system and of course our hearts deserve TLC in generous measures everyday – with vitamins K (strengthens our bones) and C (builds our immune systems) we’d be foolish to pass this one up. The floating yolk of perfect protein gives this dish the golden edge that one cannot fail to relish.

I will be away for the next few weeks and will miss sharing my thoughts and recipes with you, and reading your lovely messages that warm my heart. Though I promise to return with lots of fabulous new delights and delicious tales.

Wishing you a Happy Summer and restful refreshing times ahead.

Love,

FFX

Mamma’s Asparagus Golden soup

SERVES 4

Olive oil, 1 tbsp

Asparagus, 200g trimmed and roughly chopped

Spring onions, 2 trimmed and roughly chopped

Garlic clove, 1 crushed

Potato, 1 medium peeled and cubed

Chicken/ vegetable stock 600ml

Egg yolks, 4

Generous seasoning

Optional

Parmesan grated, 1 tbsp

Crème fraiche 1 tbsp

HEAT olive oil in a saucepan over a medium heat.

ADD spring onions, garlic, potato and fry for a few minutes.

POUR in stock and simmer for 5 minutes.

ADD asparagus and cook for a further two minutes.

POACH egg yolk for two minutes, using a poaching pan if you have one, or simply by dropping them into simmering water with a dash of vinegar and carefully spooning them out when ready.

DRAIN yolks and leave to one side.

OPTIONAL – add Parmesan and crème fraiche before pouring soup into a blender and blitzing for 1 minute.

POUR into warmed bowls and gently pop an egg yolk in the centre of each bowl.

LUSH and lovely times beckon.

She who Oats wins

2011-07-18T03:56:00.000-07:00

She who is free to make choices wins,

She who keeps an eye on her changing desires wins.

He who speaks with ease and confidence wins,

He who cares about his health wins.

They who eat porridge are victorious!

My summer breakfast of choice is an amorous combination of fruit and oats with my latest favourite splash, Coconut water. This drink of purity and lightness soaks the oats with such a pleasant unobtrusive flavour, that your empty tummy will be drawn into a soft wake up call.

An oat is a great teacher in many ways. An oat cannot be rushed, they release their goodness slowly. Those who savour them often for breakfast will be kept pleasantly full until lunch time, leaving your mind free to concentrate or be still, to be creative and happily to be free of cravings and other pangs. The oat isn’t brash or boastful and quietly bubbles with vitamin E, several B-vitamins, calcium and potassium. They prevent diabetes, lower blood pressure and brilliantly benefit heart health.

The sugar-loaded cereal that begs an audience cannot compete, give summer mornings an Oat breakfast and your day will be given a new level of possibility and joy. I love Onken Wholegrain yogurts, it comes in various flavours, alternatively use your favourite yogurt and please experiment to find an Oat combo that works magic for you. Peaches are in season now and for me there is nothing quite as juicy and refreshing as a ripe peach in summer.

Let’s affirm: I take care of my body. I cherish and revere the temple I’m in. Louise Hay

Happy Monday to you!

Summer Oats

SERVES 2

Rolled (porridge) oats 75g

Coconut water, 200ml

Peach, 1 deseeded and chopped into cubes

Peach yogurt, 3 tbsp

Flaxseed, 1 tbsp

Pumpkin seeds, 1 tbsp

SOAK oats in coconut water for 30 minutes (while you lull into waking days and refresh in the shower)

PREPARE peach and mix with remaining ingredients in a clean bowl.

DRAIN oats and empty into the bowl.

MIX everything well and serve in two bowls.

PLEASANTLY embrace the peachy purity and coconut magic of an oat breakfast.

FEEL GOOD