Food Archive

BREAKFAST

Asparagus and poached eggs

Buckwheat crêpes

Buttermilk scones

Cherry Dutch baby

Coconut bread

Eggs and fried haloumi

Johny’s porridge

Nutmeg muffins

Roasted broccoli with lemon and parmesan, and a fried egg

Scones

Scrambled eggs with gravlax

Steel-cut oats with braised cherries

 

LUNCH

Asparagus and Oukaas tart

Asparagus in miso dressing

Beet and goat’s cheese salad

Fingerling potato salad with pesto, zucchini and peas

Hummus tahina

Kale and roasted pumpkin salad

Kale Caesar salad

Mejadra

Potato galette with gravlax

Quinoa tabbouleh with peas and mint

Roasted aubergine with yoghurt and feta

Roasted cauliflower with herbed labneh

Tamari-roasted coconut flakes, for salad

White bean soup with fennel seed

 

DINNER

A pan of roasted root vegetables

Artichokes, steamed

Barbeque baked beans

Burgers

Cashew nut curry and coconut sambal

Chicken shawarma, oven-roasted

Chicken with 40 cloves of garlic

Chicken with Jerusalem artichokes

Digby scallops, pan-fried

Fennel baked in cream

Focaccia with grapes and fennel seed

Kataiffi with olives, feta, walnuts and fresh oregano

Lobster, steamed in Toronto

Lobster, steamed in Nova Scotia

Mechouia leg of lamb

Mexican chicken and pumpkin with pepita pesto

Pizza

Short ribs braised in beer and hoisin

Tandoori chicken

 

CAKE and DESSERT

Black bottom oat pie

Chocolate mousse

Poppy seed torte

Poppy seed torte, again

Salted brown butter Rice Crispie bars

 

PRESERVING

Blackcurrant gin, redcurrant gin

Citrus gravlax

Rhubarb gin, rhubarb vodka

Strawberry vodka

Whiskey and brown sugar-cured gravlax

 

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