Red Onion, Spinach and Goat's Cheese Pizza

... with the perfect thin crust. Seriously, it does not get a lot better. Especially if you, like me, is COMPLETELY obsessed with goat's cheese - or chevre or some of you prefer to call it. Perfection. Is is allowed to say that I am missing that nice glass of red wine that would go oh-so-perfect with this meal?! Because I do. Not enough to drink, off course. But enough to look forward to making this again come summer - and having this with a little vino on the side. YUM.

A Day In The Life

The drink: Popeye juice - as our favorite green is called forever more. Mummy and Nahla are equally obsessed.

The eyecandy: My office inspiration board. It makes me smile.

The outfit: Casual mama!

My office away from home: The local coffee shop.

The dinner: Asian salmon with garlic, lime and coriander wild rice. YUM.

The outing: A quick dash through the local Tesco. Oh, the glamour!

Pear, Walnut And Goat's Cheese Salad

Having had this for lunch last Sunday when I dragged BF to gorgeous italian eatery Dunne & Cresensci in Dundrum, I really wanted to try and re-create this very yummy salad at home. And considering it required no cooking at all and very few ingredients, sure I could not think of anything easier to make for dinner this evening.

Here is how to try it at home  - which you should, by the way.

Pear, walnut and goat's cheese salad

Mixed leaves lettuce (I used one of those convenient pre-washed bags of salad you get anywhere)

Walnuts

Pears

Goat's cheese (Chevre)

Extra virgin olive oil

Honey

Toast the walnuts for a couple of minutes in a hot pan, then stir them in a mix of the olive oil and a little honey

Spread the salad on two (or however many you are cooking for) plates

Cut the pears into wedges, spread them over the salad

Crumble the goat's cheese on top

Drizzle over some olive oil

Toss the walnuts in their sticky mixture over the two plates

TUCK IN!

(Oh, and I had an extra large glass of rosé wine with my salad, which made it even nicer!)

Dinner For One

This week I must admit my proper-dinner mantra has gone out the window a tad, as BF has been in Poland to watch Ireland play (and lose) in the European Cup. Like tonight, when Nahla was sounds asleep, I just threw together random stuff I had in the fridge and voila; yummy spicy tomato soup. Which I may add works perfectly on such a rainy stormy night where it feels more like October than June!

Kitchen Confidential

I must admit - with pride - that I am having a bit of a Domestic Goddess moment lately. I mean; in the last week alone I made a batch of spelt breadrolls, cinnamon buns, cranberry and pistachio biscotti, rustic tomato soup, hot thai chicken soup and a chocolate cake. And so now I am having some serious "I want an amazing, fully-kitted-with-everything-I-might-ever-need kitchen" dreams. Like this GORGEOUS one that was featured in an issue of Living Etc. a while back. The chandelier alone is enough to make me swoon.

Also, I need some baking stuff. Starting with the Hummingbird Bakery cookbook. I HEART the Hummingbird Bakery in London! It is always on my stop-list when in town. Also I need a proper KitchenAid machine - and this pink one makes my heart flutter.  Some cute retro scales would be good too. And some wooden trays. I have a little obsession with cool trays - I mean, they are perfect for displaying stuff on, even pretty books and candles.

Now; HOUSE-HUNTING!

The Best Ever Chicken Pad Thai...

... according to my very favorite Red magazine. And they are right on the button!

Chicken Pad Thai

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 10 minutes

You will need

300g flat rice noodles 
2-3 tbsp fish sauce or light soy sauce, to taste
3 tbsp tamarind paste (or 4 tbsp lime juice, if you can’t find tamarind) 
2 tbsp palm or brown sugar
4 tbsp groundnut oil
400g skinless boneless chicken, breast and/or thigh meat, sliced 
4 garlic cloves, finely chopped
3 shallots, finely sliced 
1 tbsp Thai dried shrimp (optional)
2 tsp mild red chilli powder
3 eggs, lightly beaten 
150g fresh bean sprouts
75g unsalted roasted 
Peanuts, chopped
Small handful coriander, chopped
2 spring onions, finely sliced
1 lime, cut into wedges, to serve

Method


1. Cover the noodles with just-boiled water and set aside for 10 minutes. Mix the fish or soy sauce with the tamarind paste and palm sugar in a small bowl and set aside.

2. Heat a large wok, until it is smoking hot. Add three tablespoons of oil. Tip in the chicken pieces, frying and stirring for three minutes, or until the pieces turn golden. Add the garlic and stir-fry with the chicken for a few seconds. Follow with the sliced shallots, dried shrimp (if using) and chilli powder. Stir and heat through for a few seconds.

3. Drain the soaked noodles and toss well with the ingredients in the wok. Stir-fry for one to two minutes – the noodles will start to soften and change texture.

4. Push everything over to one side of the wok. Add the remaining oil to the cleared area and crack the eggs on to it to form an omelette. When the eggs have set, cut into small chunks with your wooden spoon or spatula and stir in with the noodles.

5. Add the tamarind and sugar mixture to the wok, folding it in to coat everything evenly. If the noodles are still too firm for your liking, splash a little water over to help them cook. Add two thirds of the bean sprouts and sprinkle with half the chopped peanuts. Taste and add a little more fish sauce or sugar, if you like.

6.  Stir and, when the vegetables are beginning to wilt, transfer to a serving dish and shower with the remaining chopped peanuts, coriander and spring onions. Serve with lime wedges.


TUCK IN!

Thai Food On A Monday...

... feels like the perfect treat. And when I am still trying to kick that cold, sure few things beat those bird's eye chilies!

Dinner Tonight...

... is this GORGEOUS stew from Jamie Oliver, AKA my biggest celebrity chef crush. Seriously; on cold autumn evenings, does anything beat proper comfort food?! And the fact that it is chock full of yummy organic veggies, what's not to love??

Jool's Favorite Stew

ingredients:

• olive oil
• a knob of butter
• 1 onion, peeled and chopped
• a handful of fresh sage leaves
• 800g/1¾lb stewing steak or beef skirt, cut into 5cm/2 inch pieces
• sea salt and freshly ground black pepper
• flour, to dust
• 2 parsnips, peeled and quartered
• 4 carrots, peeled and halved
• ½ a butternut squash, halved, deseeded and roughly diced
• optional: a handful of Jerusalem artichokes, peeled and halved
• 500g/1lb 2oz small potatoes
• 2 tablespoons tomato purée
• ½ a bottle of red wine
• 285ml/½ pint beef or vegetable stock
• zest of 1 lemon, finely grated
• a handful of rosemary, leaves picked
• 1 clove of garlic, peeled and finely chopped

Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.

The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.


Seriously, I HEART Jamie!

Y.U.M. That goes for both the stew and the chef...

Thursday Night Snack

As my two loves are flying back from Ireland this very afternoon, I have decided that not only will we head out to YaYa's (my favorite Oslo Thai food place) upon their arrival for some yummy dinner, but I will also make some nice and crunchy snacks for us to enjoy when we get home. Domestic goddess-hood, here I come!

Anyway, I came acorss this very delishious looking recipe on this very yummy blog, and as it looks to be: 1. Easy 2. Not too unhealthy and 3. Cheap as chips I have decided that this will be it:




Sweet and Salty Roasted Chicpeas

•1 can (14 oz) chickpeas (garbanzo beans), drained
•2 teaspoons olive oil
•1 teaspoon cinnamon or your spice(s) of choice
•1 1/2 teaspoons brown sugar
•1/4 teaspoon salt




1.Place chickpeas on a baking sheet lined with parchment paper or a Silpat.

2.Bake at 450 F for 30 minutes. (You didn't miss anything here. You don't oil or season them until after they are done.

3.Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.

Dig in! Sure they look absolutely yum, no?

Summertime...

... was made for lazy salad brunches! YUM!

Monday Morning...

... and we are ready for some cupcake baking!

Thank God For Sweet Paul...

... and his yummy recipe for spaghetti carbonara, which ended up being today's quick and yummy dinner. I HEART his food - and almost even more so his styling, so fab.


Spaghetti Carbonara
Serves 4

6 ounces bacon, sliced
1 garlic clove, thinly sliced
1 pound spaghetti
1 small carrot, thinly sliced
Salt, to taste
1 cup cream
4 egg yolks
1/4 cup grated Parmesan cheese
1 cup peas, fresh or frozen, blanched

In a small pan, fry bacon and garlic until bacon is golden; set aside.
Cook the pasta in a large pot of salted water until al dente, according to package instructions; for the last minute, add the carrots.
Drain and return to pot.
Add cream and egg yolk; heat gently.
Add bacon, Parmesan and peas.

Tuck in. YUM!

If I Push The Boat Out...

... maybe I could manage these Cupcakes On A Stick from the incredible Sweet Paul blog?! Doable? Watch this space!

Cupcake on a Stick
"The perfect treat for kids of all ages." Right down my alley, so!

Makes 12 large, or 24 mini cupcakes

1 stick butter, at room temperature
1 cup sugar
2 large eggs
1 cup plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3/4 cup milk
1 jar store bought frosting

Preheat oven to 350˚F.
In a large bowl, beat butter and sugar until light and creamy.
Add the eggs and beat well.
Add, flour, baking powder, vanilla and milk; mix well.
Fill paper cupcake liners three quarters full and bake until golden and firm to the touch, about 12 minutes.
Cool on a wire rack.
Fill a piping bag with the frosting and decorate the cupcakes.
Gently stick each one into a bamboo skewer.

I am inspired!

A Hot Chocolate To Remember

I found this tip on a cute blog the other day and intend to try it out this very evening.

Hot Chocolate On A Stick:

Slowly melt a good quality chocolate bar with a drop of cream (I use one woth 70 % cocoa)
Pour into an icecube tray
Leave to set

When ready, pour hot milk into some nice cups, stir your chocolate stick into the milk until it has dissolved completely. Take a deep chocolaty breath, then:

Enjoy!

If You Haven't Yet Discovered Sweet Paul..

... prepare to be blown away by beautiful pictures, yummier than yummy recipes and just a general fabulousness you haven't really found anywhere else. And the cool part? This clever food stylist/foodie/editorial genius is Norwegian - although currently living in and working from NYC. But still. Seriously if you need some kitchen inspiration, ideas for the most perfect of parties, sweet cucake ideas, anything; check out Sweet Paul magazine!

Note: Prepare to fall into the addiction category. I simply cannot tear myself away and find myself daydreaming about when I finally have my big kitchen, all the parties I am going to throw, cupcakes I am going to bake, cocktails I am going to mix, you get the drift!

Nahla Loves To Cook Up A Storm...

... while Mummy is also busy making breakfast. Two messy little domestic goddesses, we make the perfect pair!

Moore Foodie Inspiation

I just came back from a lovely lunch meeting with an amazingly talented foodstylist. Seriously, Hanne's recipes and photographs made my mouth water! And now I find myself even more so inspired to host some fabulous parties where I can aim to locate my inner Nigella!

My New Favorite Salad

Salad with Serrano ham and honeydew melon:

Iceberg lettuce
Rocket
Serrano ham
Honeydew melon
Fetachesse
Good quality olive oil
Sea salt and black pepper

Mix everything, turn in olive oil, sprinkle with salt and pepper

TUCK IN! YUM!

New Food Heroine

I HEART Renée Voltaire and her incredibly yummy and healthy recipes. This Swedish food guru takes a sensible approach to super foods and just shows you how easy and doable it is for every family to eat so much healthier. The raw food mango cake is going to be my weekend treat this weekend!

New Dinner Favorite!

Thanks to Gwyneth and her GOOP newsletter, this little gem of a recipe came my way. And after having just filed it away in my "Stuff To Do With Food" folder for months and months (Note: I am TERRIBLE when it comes to reading, replying and deleting e-mails!) I came across it again the other day when actually making an effort to tidy up my Microsoft Entourage inbox a little bit. And having decided that today was the perfect day for a little adventure on the cooking front, I can report that the CARAMELIZED BLACK PEPPER CHICKEN is YUM!

And what is better, it was pretty quick to make- and easy peasy too. What can be better?!

(Recipe serves 4)

2/3 cup dark brown sugar (unrefined)
1/3 cup fish sauce
1/3 cup rice vinegar
1/2 cup water
2 teaspoons finely grated garlic
2 teaspoons finely grated ginger
2 teaspoons coarsely ground pepper
1 or 2 fresh Thai chilis (to your taste!), halved (I put in 3! The hotter the better!)
2 tablespoons vegetable oil
5-6 (depending of size) organic boneless, skinless chicken breasts, cut into small pieces
2 shallots, thinly sliced
2 tablespoons coarsely chopped coriander

In a small bowl, combine the sugar, fish sauce, vinegar, water, garlic, ginger, pepper and chili and reserve.

In a large wok, heat the oil over medium-high heat and cook the shallots until softened and a bit brown, about 3 minutes. Add the chicken and stir-fry, browning it all over, about a minute. Add the sugar mixture and simmer over high heat until the chicken is totally cooked through, about 6 minutes. Stir in the coriander and serve. I served with just some organic brown rice- as I always always have some handy.

(Recipe and image: GOOP.com)