T E A R  &  S H A R E  |  H E R B  &  S E E D  W R E A T H 

This is a simple, delicious bread that not only tastes great but also looks impressive.
It is the kind of bread that will add a special touch to your lunch or dinner table.

I used a mixture of sesame seeds here that can be replaced with onion (Nigella) seeds or more black pepper.
And for a pop of colour, top the dough with cherry tomatoes before baking.

Ingredients | easy 
1C warm water 
¼C milk 
2t  yeast 
1½t  castor sugar 
2 eggs + 1 egg yolk 
4C all-purpose flour 
1½t fine salt 
1t coarse black pepper 
1T garlic flakes 
90g salted butter, melted & cooled 
2 rosemary sprigs, finely chopped 
small bunch thyme, leaves only 
small bunch fresh chives, finely chopped 
2T sesame seeds (white & black) 
2t maldon salt 

Method 
Grease a medium sized cake tin and an ovenproof mould. 
Combine the yeast, water & milk.  Set aside for 5 minutes.  
Whisk the 2 eggs and set aside. 
Combine the flour, salt, rosemary, thyme, garlic & black pepper.  Make a well in the center of the dry ingredients and add the eggs & yeast mixture.  Mix to combine.  
Add the melted butter and stir to combine.  
Tip the dough out on a lightly floured surface and knead for 8 minutes.  
Place the dough in a large bowl greased with olive oil or melted butter, cover with clingfilm and a tea towel and place the bowl in a warm, dark area for an hour.  

Preheat the oven to 185C.  

Tip the dough out, knock it down and form into balls slightly bigger than a golf ball.  
Whisk the egg yolk with a splash of water and combine the sesame seeds & chives in a small bowl.  
Brush the top of the bread rolls with the egg mixture, dip into the sesame mixture and place into the cake tin.  Repeat until you have used all of the dough.  
Sprinkle with Maldon salt and bake in the preheated oven for 25 minutes until golden and a skewer comes out clean.  

Best enjoyed straight from the oven with butter or dipped in olive oil.



  



wild rice pilaf

Pilaf is a rice dish that is cooked in stock or broth, adding spices and meat or vegetables. I think quite similar to a fried rice, without the egg, obviously.
For this dish I cheated a bit and bought ready-to-eat wild rice that I added to my fried vegetables. This really saved me a lot of time that allowed me to focus on other things like dessert and a bottle of good red wine.

I used vegetables that I had in my fridge, making this a fairly ‘rule-free’ recipe. I don’t, however, suggest using root veggies here. Keep it simple with ingredients that cook fairly quickly, similar to stir fry vegetables.

A delicious side dish or light meal.

ingredients | serves 6 | easy
1/2 red onion, finely chopped
3 garlic cloves, chopped
250g cooked wild rice
2 carrots, julienne
2 zucchini, cubed
200g button mushrooms, quartered
1/3C slivered almonds, toasted
3T soy sauce
handful fresh parsley & coriander, finely chopped
1t ground cumin
1/2t ground coriander
2T olive oil
3T butter
1 spring onion, sliced (optional)

how to
In a large skillet, melt the olive oil & 1 tablespoon butter. Saute the onion & garlic until translucent. About 4 minutes. Add the ground cumin & coriander, stir and cook for 1 minute.
Add the remaining 2 tablespoons butter, zucchini & mushrooms and cook for about 6 minutes, stirring occasionally. Add the rice and julienne carrots, stir and cook for 5 minutes.
Add the soy sauce and almonds and cook for a further 3 minutes while stirring.
Stir the parsley & coriander through the rice mixture.

Garnish with sliced spring onion or coriander leaves.



roast baby cabbage with fennel

Cabbage, a vegetable that many seldom cook with, is delicious boiled, sauteed, blanched or roasted. This is a cool and versatile, low calorie come-back vegetable that can be enjoyed in various ways.
It is closely related to broccoli, cauliflower & Brussels sprouts, so it comes as no surprise that this leafy green is always welcome in my fridge.

This is a quick and simple recipe for a side dish that you will most definitely return to.

I used two baby cabbages for this recipe. Double the recipe ingredients if you want to cook more or if you are using large heads.

ingredients | easy
2 baby cabbage, halved or one head green cabbage, cut into 4 wedges
1t fennel seeds, crushed
1t garlic powder
2T olive oil
4T butter
1t fine salt
good grind of black pepper
1/2t red pepper flakes (optional)
1 lemon, wedges

method
Preheat the oven to 210 degrees.
Crush the fennel seeds using a pestle & mortar.
Melt the butter and mix it with the olive oil. Brush the butter & oil mixture on all sides of the cabbages. Season with the fennel seeds, garlic powder, salt, pepper and red chili flakes, if using. Place the cabbage on a baking sheet and roast for 15-20 minutes until nicely browned. Turn and roast for a further 15 minutes until tender.

Place a piece of butter onto each half to melt into the vegetable and serve with a lemon wedge or two.

Serve warm.


side dish – creamy garlic baby potatoes

A good side dish can either steal the shine from your main event or assist in making your main event just a little more special and enjoyable. I prefer the latter.
This is saucy dish, rich in flavor and taste and will compliment things like chicken breast or a beautiful piece of steak very well.
New potatoes work well here but thick slices of any decent quality potato are just as delicious.
Adding sliced shitake or oyster mushrooms, crushed nuts and a sprinkling of red chili flakes will most certainly take this dish to a different level of delicious…

ingredients | serves 2 – 4 | easy
500g baby potatoes, halved
3T olive oil
knob of butter
2t crushed garlic
5 sprigs thyme, leaves only
handful fresh parsley, roughly chopped
3/4C chicken stock
1/2C cream, full fat
salt to taste
good grind of black pepper

how to
Heat the olive oil in a large skillet. Place the potatoes face down into the pan and cook until beautifully golden. Turn onto the skin side and cook until golden.
Add the butter and the garlic and cook for one minute. Add the thyme leaves and stir.
Pour the chicken stock into the pan, cover with a tight fitting lid, turn down to a low simmer and cook for about 6 minutes, or until the potatoes are knife tender, stirring once or twice.
Remove the lid and cook on medium heat to reduce half of the liquid if there is still a bit of liquid left over.
Season with salt & pepper and stir to coat.
Pour the cream into the pan and cook until thickened and reduced.
Garnish with the chopped parsley.

Serve immediately.


Brussels side

Brussels sprouts may not be to everyone’s taste but i really love them. This side dish is the perfect table wow factor and will leave your guests (and kids) loving brussels.
I used beautiful fatty streaky bacon here to add to the flavor of the dish. This can however be substituted for pancetta, chicken/duck/turkey bacon or reduced fat pork bacon.
For a simple and quick lunch, toss it through lemon, garlic & chilly spaghetti. Delicious!

ingredients | serves 2-4 | easy
300g Brussels sprouts, halved
125g streaky bacon, sliced
40g walnuts, roughly chopped
2 leeks, sliced diagonally
4 sprigs thyme, leaves only
2T olive oil
1T butter
1/2t salt
good grind of black pepper
zest of half a lemon

how to do it
Heat a dry pan over medium heat and toast the walnuts. Keep your eye on the pan to avoid it from burning.
Set aside.
Bring a pot of water to the boil. Submerge the halved Brussels sprouts in the water and blanch for three minutes. Meanwhile, prepare the water bath by running cold water into a large bowl and add one cup of ice to it. Remove the sprouts from the boiling water using a slotted spoon and submerge it into the iced water. Leave to cool and then drain.
Heat the olive oil and fry the bacon until almost crispy.
Add the leeks and Brussels sprouts, toss and then add the tablespoon of butter and the fresh thyme.
Cook on a moderate heat until the bacon have crisped beautifully and the sprouts has a nice color to its skin.
Sprinkle the toasted walnuts into the skillet and toss.
Season with the salt, pepper & lemon zest and toss to coat.

From my kitchen to yours, with love x