Rekindling an old Passion [Love Affair with Food]

Since moving house and getting a new Thermomix, I have been cooking up a storm. I have rediscovered in myself the love that I used to have for cooking, and I think because of all the flavours that I have been exposed to over the last 10 years, I am becoming more adventurous.

I’ve become an advocate for Thermomix cooking, because I can now make a whole lot of things from scratch, and not have to wonder what is in the food. I now keep more simple foods in my cupboard, and make a whole lot of things from scratch, or use those ingredients for alternative recipes or mixes.

For example, last night I had a dinner party, and decided to bake fish with basil pesto. Easy! Pine nuts, olive oil, garlic, parmeson cheese and basil. Spread pesto on fish, top with tomatoes and asparagus, throw in to some foil and put in the oven for half an hour (175 deg C). No preservatives, no wondering what is in my food. Plus I can experiment. My husband complained that the taste was a little bland (he is Singaporean and used to more chili), so next time my pesto will probably be basil and chili pesto!

I am equally delighted to have Jen as a friend – she is from Vietnam and loves to cook. I was amazed by the simplicity of a fruit salad she put together last night. Three ingredients – watermelon (cubed), passionfruit, and honey. Stir in a bowl and serve. How much of each? Depends on number of people, and how strong you like the tastes. We love passionfruit, so for eight people it was half a watermelon, 6 passionfruit, and two huge dollops of honey. The passionfruit was lovely and tart! Yum!

Baked Basil Pesto Fish, with tomato and asparagus

Jen also assembled Vietnamese spring rolls for us all. The ones in the rice paper – served cold with a fish-sauce mixture that she put together – another recipe I need to get off her.

It’s a fair trade – I’m going to help her to learn to bake bread! 🙂

Next I will be learning to cook more regional flavours from Singapore and Malaysia. The Health Promotion Board in Singapore has a number of healthy versions to recipes for local foods that I think I will start with. Happy Days!

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