Sunshine smells and friendly thoughts

Our sitting room is shed in sunshine in the mornings.  If we have flowers (and we often do) on the coffee table, their smell can be overpowering at time with the heat of the morning.

Today was just such a morning, the stocks were a gift from a client of my partner's and they were proud of place in one of our best vases, and all the more gracious as their colours are so vibrant.

The regular check of emails and the large cup of tea was only interrupted by this incredible aroma and, as I closed my eyes to sunshine letting it wash my morning bones, the added sensations of the scent allowed me to forget the troubles of the past few weeks in a way that that I hadn't done for a number of years.

Funny how old habits return and the mind allows you to escape at the best of times.

My morning haiku today was inspired by this and remembering that escape can come in so many unexpected ways.

Early deep colours

Calm, sickly sweet aroma

Eyes shut, peace returns

Sunshine colours, sunshine food

Gorgeous Roasted Vegetables and Feta

We all want to feel good and when our food is colourful and we've taken time to enjoy the process of preparing it, it tastes in even better.

Using finger aubergine cut into short lengths, their skins retain some of their bright purple hue if you only bake them for 20 minutes or so.  With the addition of red and green paprika and some slices of courgette, bathed in fresh, extra virgin olive oil, this makes a real treat.  To maximise the flavours just sprinkle a little salt and leave covered to one side for up to an hour before putting into the oven.

The oven should be pre-heated to 180c and should take no more than 20 minutes.  Add your feta after this, crumbled roughly so that that you large pieces as well as small and place back into the oven for five to ten minutes with the heat switched off.  As the oven cools the feta will become soft and the will partially melt with vegetables.

As you put the vegetables into the oven, take a cupful of couscous or bulgur wheat and add warm water and cover for 30 minutes.  Drain this just before you take the vegetables and feta out of the oven.  Serve separately with chopped parsley mixed into it with a pinch of salt and pepper and squirt of lime.

To make the dinner a trio of dishes, why not add a simple tomato salad.  Very ripe tomatoes, chopped up roughly, with a small pinch of salt, a generous helping of olive oil and two dessert spoons of good sherry vinegar.  Add an inch of grated ginger and stir and leave to stand for 20 minutes before serving. 

Sunshine: Falafel, Dara and Leather Lane

Falafel, Dara & Leather Lane

Falafel, for me, conjures up quickly caught lunches by Leather Lane market, in the centre of London, when temping back in the late 1980s.  It was cheap and tasty and, as a lover of hummus and hot sauce, this was a perfect break to a very conventional day.

I remember telling my immediate neighbour of this and Dara, who lived a few doors further down overheard and decided in her very pronounced French accent, to show me how to make it myself, "then it will be even cheaper".

It was just approaching summer when I first met Dara properly, she was always chatting outside the little greengrocers on the small parade of shops just a few hundred yards from our building.  It was a very friendly neighbourhood, and the parade also including a shop that acted as the local bakery at the back, but in the front was every kind of dried pulse, bean and herb you could ever imagine.  Dara was well known to them as often I would see her enthusiastically giving some advice or other to one of the assistants behind the counter.  Mr Elvi was the owner and would come out of the shop with a smile, a sigh and a shrug, light up a rolled up cigarette and let the chatter pass him by.  I caught his eye on one occasion and he laughed and rolled his eyes.  A few days later when I saw Dara struggle with her purchases I offered to help.  She was a lady, perhaps in her early to mid sixties, who was always cheerful.  She looked me up and down, “I’m not old yet you know”.  I remember laughing and saying it didn’t matter, I just wanted to help.  She had looked at me sideways at the time, who was this very young man offering to help, but she shrugged and gave me her bags… all of them.

So, back to the chickpeas and Dara was, true to form, insistent and after just a few days of resistance, I knocked on her door as arranged.  As usual, Dara was beaming but first she insisted on giving me a full history of her family before she started showing me her culinary expertise.

I was told that every Jewish and Middle Eastern household has a recipe for falafel.  Depending upon where the household is, the recipe will change.  In Dara's case, her family moved to Tangier in the early 1930's from a little town outside Paris.  So her recipe is based on her mother's and how she had adjusted from living in once city to another.   She, and her mother had been so distraught about the move but her father had wanted to take advantage of new opportunities there and the much cheaper raw materials.  Her father had been a jewellery maker and had worked silver and gold, and the house, at least to begin with, was also his workshop. 

When extended family started to arrive later that decade, he, being the oldest of his own siblings decided they needed a much larger house, and so they moved again, this time to Marrakech.  In this new city, although Dara was still very young, remembered it being much busier and much more alive.  The house, as promised, was indeed much larger and her father apprenticed a number of her cousins to the business.  The second world war didn't seem to affect them, their neighbourhood was friendly and supportive and as more family arrived, there were more aunties and cousins to help.  In later years, her mother confided in Dara that she had been so proud of him, he had been supporting more than a hundred family members during those years.   I asked about the uncles, Dara had just looked at me and tipped her head, "it was a bad time for them", and that was the beginning and end of the subject.

Her little one bedroomed flat was colourful.  We had all moved into this mansion block of flats after it had been refurbished and everyone had put a little or a lot of individuality on the magnolia standard that adorned the rooms.  In Dara's case, this meant a burnt umber living room, with panels of her art, silk and paper collages which she sold at different markets, and throws of a similar style thrown over two low settees. 

Her kitchen was a mirror image of my own but packed with so much more.  She had added shelves and cupboards to the walls, thankfully hiding the acidic green for the most part.  But she had beads in the window, which filled the room with stars on a sunny afternoon and she still had space on a bit of a wall, to hang an old photograph in a very ornate frame of her family.  Taken in the early 1950s and gleefully pointing out who was who, the three youngest of the family, sitting proudly on adults’ knees, the middle one so obviously Dara herself.

In Dara's recipe the chickpeas were soaked overnight with slivers of raw onion and a number of dried chillies, but she admitted this was her addition, her mother and aunts had insisted that the chickpeas be soaked on their own.

Dara obviously made falafel at least twice if not three times a week judging by the covered bowls on a wide shelf above the draining board and sink.  But she was also sprouting mung beans and other things. Falafel and hummus weren't the only regular visitors to this kitchen.

The following day the chickpeas are pounded into a rough paste along with the onions and chilli as well as two table spoons of chopped parsley and a clove of garlic for every 4 oz of pre-soaked peas.  A number of other spices and dried herbs were also added (which I found out later would change depending upon the mood, the time of year and what was in the cupboard) along with 4 or 5 tablespoons of olive or Argon oil and a little water.  Corn flour and a little baking soda is then added to the paste.  All of this was then placed in a covered bowl, in the fridge (if there was room) or left on the side (if not) for about an hour.  Patties were made and then deep fried for a few minutes.  The result was amazing, but Dara had warned me, they were spicy!

I was “supervised” the first time I made them and after, when I started making my own versions, Dara was happy to test the results.  She admitted on only a couple of occasions that a particular variation reminded her of one of her Aunts, who was “still alive” somewhere.  I asked if that was good or bad, she looked at me and smiled.

Sunny days: Tomato salad with salted black olives

In many ways this recipe is a repeat of one I wrote a few years ago.  I have refined it a little due to evolving tastes.  It is still a very popular salad in this or in it's original form.

With its juicy tomato base, the salt preserved olives have an almost leather quality but, soaked in a mix of one part dry vermouth and five parts water, these little packages of flavour are a wonder to behold.

A great accompaniment to many a main course, but especially served with risotto or grilled fish, this salad is more of a salsa with its smaller pieces and with its mint, lemon and capers has more than just nod to Malta and North Africa.

For two to three generous portions:

• 150 grams of tomatoes, deseeded, cored and chopped into one centimetre cubes
• 100 grams of cucumber, deseeded, peeled and chopped, again into roughly one centimetre cubes
• A good handful, approximately twenty, large black salted olives (soaked ideally overnight as described above), chopped roughly and retain the liquid
• a dozen or so large caper berries, thinly sliced
• 20 grams of fresh mint, chopped coarsely
• A half teaspoon of dried mint
• A half teaspoon of dried cumin
• Two dessert spoons of good extra virgin oil
• The juice and zest of half a lemon

Add the tomatoes, cucumber, olives, capers and fresh mint into a bowl and mix thoroughly.  Add the dried herbs and mix once more and cover and place in a cool dark room.  Ideally not a fridge as I've found the temperature takes away some of the flavour of the ingredients.

In a small bowl, add the soaking mixture from the olives, the cumin, oil, lemon juice and zest and combine thoroughly.  This mixture you do chill.

Combine the two mixtures well just before you are about to serve. 

Equally good as a topping for appetisers or as an alternative mix to add to couscous.
.

Spring Tulips for Easter

Tulips to make you smile.

Easter makes me think of these beautiful blooms.  The first time I visited the Netherlands was an Easter weekend and I was only 20 years old.

It was the first time I had ever seen whole fields full of flowers and it took my breath away.

Sunshine in RHS Wisley

My lovely friend Lynda invited me to RHS Wisley for Good Friday along with her friend Kirsty.

I had a lovely time, the chat, the walks, the views and, of course the flowers.

Both outside and in.  The orchids are from the greenhouse.

Taste and Sunshine in a simple bowl

Carrots, probably the last vegetable you would say epitomises spring sunshine, but this little dish provides stacks of flavour, is refreshing and looks amazing. 

Just two medium to large carrots made a great salad, enough for one with a little cheese or some cold cuts on the side, or for two, with the same with perhaps a green or tomato salad as well.

The trick to the dressing is to simply warm the olive oil which, by the way, should be the best you can afford as you need a really full flavour oil.  You won't be using a lot, about three dessert spoons, so along with your packet of nigella seeds and a kilo (2.2 lbs) of carrots, you could have this all week and your pockets would still thank you.

You will need a small non-stick pan, a vegetable peeler, a teaspoon and a sharp knife and an eight inch serving bowl.

Take:

• two medium to large carrots, taking care to trim the sides lightly and to cut with your sharp knife the top away at a slight angle (this will allow you hold it much more firmly)
• three dessert spoons of extra virgin olive oil
• two peeled cloves of garlic, cut in halves
• a bay leaf
• a generous pinch of salt
• two heaped teaspoons of nigella seeds
• a generous pinch of turmeric

Hold your carrots at the "blunt" end and use your vegetable peeler to cut ribbons of carrot and place in the bowl.  Every third or fourth ribbon, rotate the carrot so the ribbons continue to come smoothly.  As the ribbons are so thin, just two carrots should fill your bowl.  Cover, and set aside.

Take your small non-stick pan and gently warm your oil, add the garlic and bay leaf along with it and ensure the garlic doesn't burn.  As the garlic turns colour, take the pieces out of the oil leaving the bay leaf in the oil for a further few minutes.  Then remove the leaf and add nigella seeds and turmeric, gently stirring as you go.

As the seeds start to bubble some will split but that's okay.   Add the salt to the oil and stir, again gently, until it's dissolved.   Just a few minutes more and then uncover the bowl and pour your seedy, salty mixture over the carrot ribbons and toss as you would a salad.  Serve immediately, or chill for 30 minutes.

Risotto - a smile in a dish

This is a return to one of my favourite foods of all time. Risotto is one of those cooking experiences which just makes me beam from ear to ear.

My friend Anna insists that Risotto is a dish of patience.

However, I would disagree, it is more a recipe of contemplation, or if you are me, it's all about having a Zen moment. You have all the ingredients to hand before you start so that you don't have to leave the hob for the 30 minutes or so it takes to make.

Your world is your deep sauté pan (ideally with a lid) and your ingredients.  Along with your favourite sauté spoon you will also need a teaspoon for "testing" purposes.

• 25 grams of salted butter
• 10 mls of good olive oil
• 1 medium onion, chopped
• 2 cloves of elephant garlic, chopped
• 250 grams of arborio rice
• approximately 1 litre of liquid (normally in the form of a good vegetable, chicken or fish stock and perhaps a glass of good white wine or, if you feel inclined, a small glass of vermouth)
• 15 grams of marjoram (or oregano, parsley or thyme), chopped
• ground black pepper to taste
• some of your favourite hard cheese for grating at the end

A small note before we begin, I've not included salt in the above list as a separate item.  There is salt in the butter and I've assumed some in your stock and of course you'll be using some cheese at the very end. 

So let's begin.

With your own personal glass of wine on the side for refreshment, place your deep pan on a medium heat and melt the butter along with the olive oil. Add the onions and garlic until the mixture starts to turn translucent. If they begin to catch, add a few dessert spoons of your stock and turn your heat down a little. Stir the contents so that any caught bits are now moving freely in the pan. Once the excess liquid is almost gone, add the rice and stir gently so that mixture coats the grains thoroughly.

This is where you get to your Zen contemplative mode, as the liquid is absorbed into the rice, you start to automatically top up the liquid. If you aren't careful, you will have cooked your rice without realising the time has passed. So be quite measured with this part of the process and don't get tempted to add the remaining liquid all at once. By the time you have used about two thirds of your liquid, start taking small samples with a teaspoon to test how much more cooking the rice actually needs.

It's also at this point that I normally put about half of the chopped herbs into the pan. Doing this in two parts gives a good depth of flavour. At this point I would also add a little ground black pepper.

As the rice gets to the point you think it is almost ready, add the remaining herbs. These will need two to five minutes in the pan to sweat off just right (depending of course how finely you have chopped them). If you are using dried herbs, be aware you will only need two or three teaspoons. In this case, put the dried herbs all in at the first stage as they will need time to absorb more moisture.

If you are adding vegetables (for an asparagus risotto, for example) I've recently adopted the habit of steaming these separately until al dente and then adding these almost at the end just to heat through. 

If it is a mushroom or meat based risotto, these ingredients are cooked with the onions and garlic at the beginning but if you prefer, you could also cook these separately and again, add them at the end.

At the end of your cooking moment, test your rice one final time.  The rice should have just a little "bite" remaining.

Just before serving, add your grated hard cheese of choice.

If you aren't serving immediately, simply place your lid snuggly to your pan before you add your cheese and take off the heat.  Once you are ready to serve (hopefully not more than 20 to 30 minutes), simply add your cheese then and stir in.


This should feed four people well alongside with a crunchy fresh green salad.

Can you have sunshine in a cake?

What could be lovelier than Easter Sunday afternoon tea with cake and a few nibbles with friends and family.  Or perhaps the tea is differed for Monday instead. 

I think this particular cake is full of sunshine, if not because of the ingredients but that's its so full of flavour and helps us celebrate Spring so well.

A lot of people think of cake as comforting, perhaps because of the sweetness or simply because cake, either served alone, with cream, custard or cheese, is probably the best thing at any time of day.

Easter is a wonderful time, not just for the obvious reasons, the reassertions of rebirth and forgiveness, but its Spring after all, and the evenings are lighter and blossom has come out to give us all hope that fresh life brings.

My Easter is probably the same as everyone else's, chocolate, Roast Chicken on Sunday and cake, in all its different forms.

The Easter cake I normally bake is based on a Victorian cherry and almond cake, just topped off with a soft marzipan cover.  It's not a traditional Simnel cake, simply because it doesn't have orange zest or the eleven marzipan balls on top.  Also, because I still have lingering nightmares of marzipan from the 1970s and 1980s, the hard, firm and dry, bright yellow marzipan of my youth, the marzipan I top this cake with is my own concoction that is just firm enough to roll out.

This is a relatively low temperature baked cake which probably needs a little greaseproof "hat" for the first half an hour of cooking.  Before taking off the hat, turn the heat up by 10 degrees for a few minutes before, and then after a few more minutes once the oven has been closed again to turn it back down to its original setting.

Cake Ingredients:

• 4 ozs (100 grams) of salted butter
• 4 ozs (100 grams) of caster sugar
• 2 medium eggs (thoroughly beaten)
• a teaspoon of orange water
• 4 ozs (100 grams) of glacier cherries
• 4 ozs (100 grams) mixed dried fruits, pre-soaked in natural yogurt
• 4 ozs (100 grams) ground almonds
• 2 ozs (50 grams) self raising flour
• half a teaspoon of baking powder

You will also need three dessert spoons of marmalade and the ingredients below for your marzipan. 

For this cake you will need a 7 inch (17.5 cms) baking tin, approximately one and half inches (4cm) deep.

Pre-heat your oven to 160 degrees centigrade (320 F), Gas mark 2

Cream together the butter and caster sugar until light.  Add the beaten eggs gradually.  If doing this by hand add a dessert spoon of the ground almonds at this point and it will help bind the eggs and butter mixture more evenly and easily.

Add the orange water and fruit next until the mixture is well combined and only then add the remaining dry ingredients through a sieve.  This is includes the soaked dried fruit along with the yogurt you steeped them in.

Fill your tin and place in the oven on the middle shelf.

Remove the hat after 30 minutes and then continue baking for another 30 to 40 minutes.  Use a metal skewer at the 30 minute mark and if it comes out clean your cake is done.

Let your cake cool in it's tin for the first 30 minutes or so before turning it out to a cooling tray.

Meanwhile, as this is cooling its time to make your "soft marzipan".  Now remember this is my own preference, so if you like a more solid marzipan either use less liquid or add more ground almonds.

Soft marzipan ingredients
(makes about 8 ozs or 400 grams)

• 3 quarter cups of caster sugar
• 5 quarter cups of icing sugar
• 8 quarter cups of ground almonds
• 1 desert spoon orange water
• 1 large egg (beaten well)
• additional icing sugar for rolling out

Sift the dry ingredients together and add the orange water and egg to make a soft dough/paste.

Work the dough until it is smooth and then place in a bowl and cover and put in the fridge for at least an hour.

When rolling out this marzipan, be generous with your icing sugar, ensuring there is plenty on the work surface as the softness of this paste makes it stick readily.  Use a tea plate to make a round to place on the top of your cooled cake.  The disk of marzipan should be slightly larger than the width of the cake.

Place the marmalade in small non-stick pan over a low heat.  As it starts to become runny, just switch off the heat.  The consistency will remain just so for about ten to fifteen minutes will be perfect to brush onto the now cooled cake.  Place the disk of marzipan on top of this.  Then, using the end of the handle of a teaspoon, flatten the overlap of the marzipan against the edge of the cake to give a scalloped pattern.

I normally serve this with, as you can see, strawberries and almond cream.

The beauty of distraction; the Haiku

The beauty of distraction is just that, distraction. 

Battling anxiety, that knot in the stomach, the feeling of not being in control.  There seems to be an insurmountable need to focus on the something that isn't related to the task at hand.

Distraction is giving yourself the permission to have a break and disappear into another world. 

If you have a flair for words, perhaps taking fifteen or twenty minutes in your busy day to create a Haiku, could be your thing.

My attempt is below, with my rhubarb flowers as inspiration.

 

Jurassic, graceful

colour in emerald hues

beauty to be seen

 

 

How I understand it, the Haiku has 17 syllables in all and for English Haiku a 5, 7 and 5 split in each line.  In Japanese these are set out vertically and in the West, as above.  The traditional Haiku has a nature reference, the poem should have a break in the first or second line and is about a fleeting thought or observation.

 

 

As there are elements to be considered, for example no rhyming lines, imagery over statements and almost impressionist style, this can be a very effective distraction.

 

 





Sunshine Attic: Colour, concentration verses relaxation

Colour, it's with us in our daily lives and it effects us in so many ways.

Once we know the rules however, we can use these too and recognise when others are using it to influence us.

Have you ever wondered why acid or very bright colours are making a comeback in workplaces and some very specific public places?

Or perhaps your doctor's surgery or yoga centre have rediscovered pastels?

The theory goes that the more shocking the colour the more invigorated the brain becomes.  So, if you have a hotdesk area at work that's just been refurbished to a not so relaxing lime green, this is because the powers that be want you to be alert and you need to concentrate.  The workstations themselves may be a toned down muted version so you are not overly stimulated, but you get the idea.

Colour in nature reflects many a mood, blue and white flowers are deeply calming.  Whereas summer invites vibrant hues and forms.  Vibrant being active word here and when people refer to these months as the hothouse months,  and describe themselves as being energised, we now know the reason why.

So next time you are thinking of painting your study, bedroom or living space, think of the mood you want to create.  

Perhaps you have a choice of two libraries to study at, they both have the same resources but one has a new "funky" colour scheme and the other is still keeping their traditional cream and wood paneling... which environment would you be able to concentrate in?

Finally, if you do need to calm yourself, take the example of many yoga and meditation centres around the globe and find a room with muted colours.

Sunshine: a picture to make you smile

This beautiful sight greeted me as I walked down a South East London street.

Happy days everyone;-)

Sunshine Photo: remembering the sunshine

Sydney, Australia:  March 2015

Feeling the need for some sunshine on your face today?  If it's not so shiny outside or if you are in an office, taking a moment to remember days when you weren't stuck behind a desk, perhaps taking some time to breathe properly, make a cup of tea, is always a good way of recharging those batteries.

We had just been staying with our friend Susan and her family in Geelong and thought we would "scoot" up to Sydney for a few days.

These wonderfully colourful warriors were there to greet us.

Behind them is Sydney Harbour and directly behind me is the Sydney Harbour Bridge.    We were on our way to do the bridge climb, all very athletic for two people about to hit a half century.

The sunshine attic: What makes us happy

Sunshine and wellness

A wonderful display at
Borough Market, London, SE!

We all have our opinions, but whatever makes us smile, we all feel great and lighter on our feet for at least a few minutes and possibly even the rest of the day.


Don't get me wrong, a little more money, nice holidays and a meal in a nice restaurant from time to time also plays a part.  For me I'm never more happy than when cooking and creating beautiful things.

With the onset of spring this year, I was so happy to feel the warm sunshine and seeing fresh new produce in the markets, that the unintentional beaming of my smile and the quite involuntary giggle whilst walking down a sunny street made the wait through Winter a prize in itself

Working in central London with the benefit of some very iconic places and with the wonderful Borough Market in particular, made me reassured of the seasons.  So often when you live in or around a big city, you don't always appreciate the passing of the days, especially when so many of them seem the same. 


Golden Beach
Thassos

We've heard a lot about wellness, about reducing stress and anxiety, and about keeping positive.  Whether this is about loosing your job or recovering from grief, or perhaps something even more personal, this blog is meant to bring that smile, that sense of sunshine and to share what can make a wet or cold day, warm, sunny and bright. 

It may only be a picture, it may only be a bowl of colourful fruit, and may be just a smile from a stranger, a shared joke on a train or the kindness of a work colleague.  However, you and I can only appreciate these things if we are open to noticing them as they happen and sometimes to create these situations for others.

When I need to feel the pressure of the sun I imagine a perfect place.  The beach pictured above is Golden Beach in Thassos, the most northern of the Greek islands and probably the most green.  It is the home of the purest, whitest marble and its beaches are made of sand that glitter in the sunshine.  The island itself is situated on an underwater plateau which, in essence, means you can walk out to sea for more than a 100 metres or more around parts of the shoreline.  The walking is incredible and the friendliness of the people means you are smiling at complete strangers with not a clue as to what each other is saying.  If you're like me, a bus is a must on holiday and Thassos has its charm and the bus service, although infrequent at times, is still a great way of getting around.  But remember to take your route map, just in case you get on the wrong one, it just adds to the adventure.




Serpentine Gallery
Pavilion 2015
by Selgascano

Colour also plays a big part for me, as well as how the light enhances the hues and their depth.  For part of our 50th year, my partner and I went to see the Pavilion installation at the Serpentine Gallery by Selgascano, and a wonder it was too.  The picture is taken from the inside of the structure looking out to Hyde Park.  The embedded link gives you more of a holistic idea of the project itself.  The amazing thing was that it was free and it inspired the idea of colour and form and the fact you could walk right inside made the whole visit a huge big smile in and all of its own.

Colour is the only
way to smile

An unexpected bit of sunshine were these artificial flowers and the situation which I found myself in on a regular visit to Ikea, not what I was looking for, but I had to touch them to make sure they weren't real.  The lady opposite smiled and we both laughed.  Obviously I had less restraint that she did.  She did reassure me that she had been about to do the same but I had beat her to it.  The experience shared, I wondered after if the experience was remembered by her as much as me.  That friendly interaction with people can be all you need to lift your mood and to connect with another human being, no matter how brief, can be the best cure ever for the blues.

We all need a connection.  We all need to be reassured that we are not alone.  So a simple act of sharing food, preparing it and perhaps sharing that experience as well, is why large families, whether biological or through social groups, seem more emotionally healthy than when we try to go it alone.

So in this spirit of reaching out, sharing experiences and looking for that sunshine that we all need, may I welcome you to the sunshine attic.

To make this blog a little more interactive, I would like to ask my readers to submit their "smile" of the day (or week) and I'll put together a regular gallery.  So, if you have a picture, an experience or simply a  haiku that just needs to be shared, please let me know.