It’s been a while! I’ve been moving house and said goodbye to my beautiful table that I used to shoot on – suffice to say i’ve been struggling to find a replacement but think we’ve done it. I’m still adjusting to the darker background though and paired with winter lighting we’ll see how it goes!
Anyway, to the food, which is why you’re here and don’t I have a total treat for you this time. Pears are all over the place during winter and I try to use them anyway I can, in smoothies, stewed with raisins, in oatmeal… But what I really wanted to do was to put them in a loaf having exhausted my previous favourite banana loaf recipe.
I love cooking for other people. No other way around it, I find myself swelling with happiness when someone is fed and full and content. I definitely use food to connect with people and reconnect when i’ve been a slack friend or sister or daughter. I want to try and do this every month, have an indulgent supper where it’s all about food and beautiful people.
I don’t like to plan these dinners days in advance, they’re meant to be after work easy so you can enjoy as much of your Sunday as possible – which I did. A slow morning at the pool and then the markets, collecting all sorts of fresh treats – like the fresh ricotta from Il Casaro. Their cheeses are gorgeous. You can find them at Parnell Farmers Markets, behind the library on the weekends. Sample a few if you can, I am just itching for an occasion to try their black mozzarella! I had to fit the ricotta into dinner somehow and what better way than simply with strawberries and a little sweetener. I also had a hankering for gratin so picked up some kumara and also grabbed some courgette to make a simple salad. Of course we had bread too because i’m a huge fan of dinner with lots of bits to pick and dip!
There’s a few recipes today so i’ll keep the chat short. We had supper for two plus some leftovers for lunch on Monday (don’t miss out on the leftovers!). Everything is optional and because it’s the end of the week remember to just use what you have – if you have potatoes not kumara, that’s ok, just cook for longer. Same thing if you don’t have cream or milk, just use what you have up to the total liquid amount (the gratin is simple and doesn’t use a béchamel, which I always find a little too heavy). Do make an effort to get fresh ricotta for dessert though, it melts in your mouth and you won’t regret it!