In The Kitchen With: Sarah Metzger, Studio Owner, (Here) Yoga
In the kitchen with…’ celebrates female founders and creators. This week M+K talks to Sarah Metzger, Studio Owner, (Here) Yoga.
Author: Marmalade + Kindness
In The Kitchen With: Ruth Delahunty, Director, Yogaru
In the kitchen with…’ celebrates female founders and creators. This week M+K talks to Ruth Delahunty, Director, Yogaru.
In The Kitchen With: Astrid van der Hulst, Co-Founder, Flow Magazine
This week M+K sits across the table with Astrid van der Hulst, Co-founder + Creative Director, Flow Magazine. She talks with us about cooking, creativity and community.
1. My cooking inspiration…
Is a friend of mine, Maarten. He cooks without recipes and makes the most delicious soups and stews. I am amazed at the way he comes up with his own combinations and cooks with his instincts. Most of the time, the stews and soups survive his creative process and end up tasting fantastic. (But in the case of baking, it’s the total opposite – it really is wise to follow the recipe…)
2. A meal that reminds me of home…
Is a potato and salmon salad that my father makes every Christmas eve. It is my comfort meal – when I feel a bit gloomy, I make it for myself.
3. A life lesson cooking has taught me…
Is that working quickly does not always leave you with a good result. Good things take time.
4. When I want to be creative I…
Start drawing. I turn to children books, bookstores, Instagram and nature for creative inspiration. Also, having no social life at the moment is heaven for my creativity.
5. The most transformational book I’ve read is…
Jon Kabat-Zinn’s Wherever You Go, There You Are. I read it 13 years ago as an absolute beginner in mindfulness. I had been a sceptic, but starting mindfulness training and reading this book really gave me tools to enjoy daily life more. I started seeing the beauty of life’s little moments and feeling less anxious.
6. The routines that keep me grounded are…
Swimming every morning in a lake near my home. (In Spring and Summer only though, I am not brave enough for Winter!)
7. I recently learnt…
That living in the now is the best way to cope with the current pandemic. And that my neighbourhood is so beautiful. I’ve been walking a lot lately, to relax and clear my mind, and I’ve discovered new streets, parks, gardens and houses that I had not noticed before…
8. Favourite random act of kindness…
Sending a handwritten note to someone in the post. The old-fashioned way.
9. To make a difference in my community I…
Once a week I assist at an aged-care home in my neighbourhood.
10. Right now, I’m grateful for…
My housemates. We are all studying and working from home as a family of four, and I am proud that we are keeping each other’s spirits up. We help each other, laugh and respect each other’s needs. We’ve learned a lot in the past few months about what we are missing, but also about what we have learnt and achieved during this period.
Astrid van der Hulst is the Co-Founder and Creative Director of Flow magazine, a popular international publication packed with paper goodies and beautiful illustrations that celebrates creativity, imperfection and life’s little pleasures. She lives outside Amsterdam.
To connect visit:
https://www.instagram.com/astridvanderhulst/
https://www.flowmagazine.com/
https://www.facebook.com/TheWorldofFlow/
https://www.instagram.com/flowmagazine/
https://nl.pinterest.com/flowmagazine/
https://twitter.com/FlowMagazine?s=20
Strawberry and Rhubarb Galette with Thyme Cream
Strawberry, rhubarb, almond, vanilla and a hint of black pepper make this a sophisticated summer treat.
In The Kitchen With: Gabrielle Dolan, International Speaker + Best-selling Author
In the kitchen with…’ celebrates female founders and creators. This week M+K talks to Gabrielle Dolan, Speaker + Best-selling Author.
Caramelised Onion, Fennel and Ricotta Pies
Caramelised onion, fennel and ricotta pies
May 30, 2020
: 4
: 40 min
: 20 min
: Easy
When we were staying at the Zillers Hotel in Athens, we discovered an old-world café on the corner of the square. The walls were covered in wallpaper with green ferns. Each time we visited we ordered the Cretan ricotta and onion phyllo pies. This is our attempt at re-creating that magic.
Ingredients
- 70g butter
- 8 shallots, finely sliced
- 1 large fennel bulb, cored and diced
- 10 sprigs of fresh marjoram (tied together) (or fresh rosemary)
- 10 sprigs of fresh thyme (tied together)
- 2 bay leaves
- Nutmeg
- 30g Parmigiano Reggiano, grated
- 80g ricotta
- 2 packets puff pastry (we used Jus-Rol)
- 30ml milk or 1 beaten egg (to glaze)
- Extra marjoram leaves (to decorate)
Directions
- Step 1 Heat a heavy-bottomed pan on medium-high heat and add the butter.
- Step 2 Once sizzling reduce to medium-low and add the shallots, fennel, the bundles of thyme and marjoram, and the bay leaves. Season and cook for 30-40 minutes or until soft, caramelised and jammy.
- Step 3 Set aside to cool and remove bay leaves and herb bundles.
- Step 4 Preheat the oven to 200 degrees Celsius (fan force) and line a baking sheet with baking paper.
- Step 5 Transfer the onion mixture to a medium bowl and add the ricotta, Parmigiano Reggiano and grate over some nutmeg. Gently mix to combine, taking care not to break up the ricotta too much.
- Step 6 Unroll the puff pastry and use a medium-sized plate to cut out two large discs from each sheet.
- Step 7 Spoon ¼ of the filling over half the disc, then carefully lift the other side over the filling to seal. You can use the back of a fork to crimp the edges. Place on the baking sheet. Glaze with milk or egg. Use a fork to poke some holes in the middle of the pie and decorate with 2-3 marjoram leaves.
- Step 8 Repeat with the remaining filling and discs.
- Step 9 Bake for 20 minutes, or until the pastry is golden and fully puffed. You can serve warm or cold.
Variations:
- This recipe also works as a canapé, just halve the size of the discs (about 9 cm diameter) and follow the same assembly method.
While you are waiting for the pies to cook, think about three micro ways you can bring more joy into your home. For example, putting away items related to work, bringing in some flowers from the garden, or displaying some fresh fruit. Changing the space with the seasons is a powerful way to lift your mood. Pastel colours, like muted blues, yellows and eggshell white invite Spring and renewal.
Greek Chicken and Lentil Casserole
Inspired by cupboard ingredients, this no-fuss chicken casserole will feed the whole family. Succulent chicken legs, classic Mediterranean spices and Puy lentils merge into a warming, comforting stew.
In The Kitchen With: Emily Rhodes, Author
In the kitchen with…’ celebrates female founders and creators. This week M+K talks to Emily Rhodes, Author.
Greek Summer Bruschetta
Greek summer bruschetta
May 12, 2020
: 4
: 5 min
: 5 min
: Easy
This tomato bruschetta will transport you to the sunny isles of Greece. Use good quality ripe tomatoes and high-quality olive oil for full flavour expression. This salad is best served chilled on a summer’s day with pink lemonade or a glass of chilled rosé.
Ingredients
- 4 barley rusks (we used Oliveology’s Cretan barley rusks)
- 3 ripe vine tomatoes
- 200g cherry tomatoes halved
- 3 tablespoons high-quality olive oil
- 1 tablespoon capers, washed and drained
- 25g Greek fetta, crumbled
- 25g ricotta
- Edible flowers, to decorate (optional)
Directions
- Step 1 Lay the rusks in your serving bowl and moisten each rusk with 1 tablespoon of water (depending on size). Drizzle over 2 tablespoons of olive oil. (The rusks are very dry and need the liquid to soften up.)
- Step 2 Grate the vine tomatoes into a colander. Discard the skin and leave the pulp to drain for 5 minutes.
- Step 3 To assemble, evenly lay the tomato pulp on the rusks and season. Top with the cherry tomatoes, capers and fetta. Use a teaspoon to dollop on the ricotta and drizzle over the remaining tablespoon of olive oil. Decorate with the edible flowers (if using).
“There shall be eternal summer in the grateful heart.” Celia Thaxter
The beauty of summer is finding the time to relax and vacation. The warmer days seem to inspire a freedom of spirit. However, leisure shouldn’t just be reserved for the holidays. Take a few minutes to think about the benefits of rediscovering leisure in your daily life. Pen a few ideas on how you can reserve some time in your week to pursue activities or gain knowledge undistracted and unburdened by practical matters.
Chocolate Roulade with Chantilly Cream
A tea-time favourite, this roulade opts for a classic combination of chocolate, vanilla and fresh raspberries.
Egg White Omelette with Spring Greens
The delicate flavours of dill, wild garlic and fresh chives against the sharp Montgomery cheddar and Cravero parmigiano reggiano make this fluffy egg white omelette a tasty and protein-fuelled start to the day.
Citrus Roasted Trout with Couscous
Citrus roasted trout with couscous
May 7, 2020
: 4
: 10 min
: 20 min
: Easy
This recipe is an excellent addition to summer dinner parties or as an easy mid-week meal for the whole family – it’s simple to prepare, but impressive on the flavour.
Ingredients
- For the trout:
- 400g fresh trout
- 1 tablespoon Grand Marnier
- ½ teaspoon Aleppo chilli flakes
- 1 teaspoon pink peppercorns, roughly crushed
- ½ teaspoon Maldon sea salt
- 1 small blood orange, washed, with skin on, cut into 6 thin slices
- 1 teaspoon Oliveology Greek Wild Thyme Honey (or other clear honey)
- A drizzle of high-quality olive oil
- For the couscous:
- 100g couscous
- 300 ml boiling water
- Pinch of Maldon sea salt
- ½ teaspoon high-quality extra virgin olive oil
- 20 mint leaves, finely chopped
- 1 tablespoon Oliveology Corinth raisins
- Squeeze of lemon
Directions
- Step 1 Preheat the oven to 180 degrees Celsius (fan force) depending on the thickness of the cut of trout.
- Step 2 Place the trout on a baking tray lined with baking paper, flesh-side up. Score the trout flesh into four equal pieces, taking care not to cut through the skin.
- Step 3 To assemble, pour the Grand Marnier over the trout. Sprinkle with the chilli flakes, pink peppercorns and a pinch of salt. Arrange the blood orange slices on the trout and drizzle over the honey and olive oil.
- Step 4 Roast the trout in the oven for 15-20 minutes (or until the thickest part of the trout reads 45 degrees Celcius on a cooking thermometer).
- Step 5 Meanwhile, make the couscous. Boil the kettle.
- Step 6 Put the couscous into a heatproof Mepal container, add the salt and pour over the boiling water (the couscous should be just covered).
- Step 7 Put the lid on and leave to stand for 8-10 minutes, or until the couscous has fluffed up. (If you don’t have a Mepal container, put the couscous in a bowl and use a plate or foil for a lid – take care not to let the steam escape).
- Step 8 Once the couscous has cooked, add ½ a teaspoon of olive oil and use a fork to separate the grains. Stir through the mint leaves, Corinth raisins, and a squeeze of lemon juice. Taste and season.
“When one reaches the highest degree of human maturity, one has only one question left: How can I be helpful?” Teresa of Ávila
Take a few moments to reflect on how you use your life to help those around you. How are you using your talents to contribute to your community? How are you helping the people around you to live more meaningful lives? These questions can help move our minds from ourselves, so we can evaluate the quality of our relationships and connect to the present moment.
