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Pineapple piety
Southern Sunrise
Color of lemon, mango, peach,
These storybook villas
Still dream behind
Shutters, thier balconies
Fine as hand-
Made lace, or a leaf-and-flower pen-sketch.
Tilting with the winds,
On arrowy stems,
Pineapple-barked,
A green crescent of palms
Sends up its forked
Firework of fronds.
A quartz-clear dawn
Inch by bright inch
Gilds all our Avenue,
And out of the blue drench
Of Angels’ Bay
Rises the round red watermelon sun.
Sylvia Plath
I’m even more devoted to pineapple than I am to chocolate, which is saying something. For better or for worse, for richer, for poorer, in sickness and in health I go through at least half a pineapple a day. And when I consider the health benefits, I wonder what sort of sorry state I’d be in if I didn’t…
Christopher Columbus first brought back pineapples to Europe after one of his expeditions to South America. They are absolutely packed with vitamins and minerals; vitamin C, manganese and copper are unusually abundant, but they are also a good source of calcium, magnesium, potassium, zinc, beta-carotene, vitamins B1 and B6, folate and iron.
Pineapple contains a powerful enzyme called bromelain, which has impressive and well-documented anti-inflammatory properties, making it an excellent food for arthritics. Bromelain also enhances the absorption of nutrients and has the ability to break down proteins and fats, making them more easily digested. Be sure not to discard the tougher inner core as this is where the highest concentration of bromelain is to be found.
Bromelain can also help reduce pain and swelling and prevent the formation of blood clots. The combination of bromelain and potassium is excellent for circulatory health, but what really makes pineapples so good for your blood is the healthy dose of copper. Not only is copper an efficient anti-inflammatory, it also reduces the effect of harmful blood clotting and helps to deliver a steady supply of healthy blood to your brain.
While pineapples are a naturally acidic plant based food, once digested they have an alkalizing effect on the body. An alkaline body is an environment in which bacteria and disease cannot flourish, and overall health and energy levels are increased.
Thank you Christopher Columbus!
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Chocolate coconut cream and a dry sense of humour
Léo told me that he’d been chatting to one of his teachers today and that the subject of careers had come up. Apparently he had said that he wasn’t tempted to follow in the footsteps of either of his parents, as his mother was a drug dealer and his father a lumberjack. The worst thing is, the next time I meet this teacher, I’ll obsess so much about coming across as normal and un-drug-dealerish that I’ll certainly end up doing my very best impression of a high-security psychiatric ward escapee strung out on crack cocaine.
I’m reminded of when Léo was three and had just started nursery school. He was chatting to his teacher (sensing a theme?) and told her about the day his grandmother, who was meant to be looking after him, had left him to fend for himself while she took off to her dentist appointment (!?) on her Harley Davidson.
I just hope that Léo’s teachers will continue to appreciate his sense of irony, because the day he ‘chats’ to one that takes what he says at face value, we could be in for a visit from social services…
Ingredients (makes 4-6 ramekins)
200ml coconut milk
2 eggs, beaten
120g dark chocolate, melted
75g honey
1 teaspoon vanilla extract
1 tablespoon rum (optional)
Prepare six ramekins. Heat the coconut milk until just before boiling, add the eggs, blending well. Add the chocolate, honey, vanilla extract and rum if using and continue to heat for a few minutes being sure not to let the mixture boil. Pour the mixture into the ramekins and chill in the fridge for at least four hours before eating. -
Waldorf salad and committed to film
Java has a new Favourite Thing: Rolling around energetically on the grass (or even better, mud) next to a fast-flowing river with high banks until ‘accidentally’ ending up in the water with a back flip. Rince and repeat ad infinitum. The first time she did it, Hugo looked on quizzically and I thought that he was probably thinking ‘OMG what an absolute tool – whatever next?’ But I misjudged him; he watched her do it a few times to study her technique and then got down and did it himself. It was most out of character, but very amusing and I couldn’t drag them away. He did stop rather abruptly though as soon as I got my ‘phone out to video them. He obviously wasn’t prepared for his frivolousness to be committed to film, although he didn’t seem to object to Java making a spectacle of herself.
Ingredients (serves 2)
200g celery, chopped into 1cm chunks
100g apple, cut into cubes
50g walnuts, roughly chopped
1 small red onion, sliced and chopped
1 head of chicory, chopped
10g flat parsley, chopped
For the dressing:
50g natural yoghurt
1 teaspoon mustard
Juice of half a lemon
Clove of garlic, crushed (optional)
Sea salt and freshly-ground black pepper
Paprika to taste
Combine the celery, apple, walnuts, onion, chicory and parsley in a medium-sized salad bowl and mix. Make the dressing by whisking together the yoghurt, mustard and lemon and then adding the garlic and seasoning. Drizzle over the salad, mix and serve! -
Chicken and coconut curry and gastronomy courses for dogs
I seem to remember Bossy writing a post about my food preferences recently. I don’t always read what she writes because I often find her anecdotes too irritatingly trivial for words. Unfortunately I did read this and my response is: I’m not a whingeing fusspot, I’m discerning. Please learn the difference. My palate is refined and subtle and I won’t be fobbed off with any old food, unlike some dogs I know whose names begin with ‘J’. I’m currently looking into gastronomic appreciation courses for ‘J’ because her lack of taste is beginning to depress me. It’s difficult to live with someone with so little culinary culture, or any other culture for that matter.
Bossy and Noisy went on holiday for a few days recently, not that I’m familiar with the concept of holidays, never having had one *woeful and exploited doggy sigh*. The Tall One is easier to
manipulatenegotiate with than Bossy and the leftovers are far more appealing as he doesn’t eat anything green or strange when she’s away. Also, he doesn’t know that I’m supposed to have vitamins added to my food, so that’s one less battle to fight. All in all we had a very peaceful time and even ended up by agreeing on the best camembert to buy. Result!I’d better go now – Bossy is uttering very naughty words because she just unloaded the washing machine to discover that one of Noisy’s pockets was stuffed full of popcorn. I’ll leave the state of Bossy’s nerves and the inside of the washing machine to your imagination…
Ingredients (serves 4)
1 tablespoon coconut oil
2 red onions, peeled and sliced
2 cloves garlic, crushed1kg chicken legs and thighs, skinned
1 red pepper, sliced
4 carrots, peeled and cut into rounds
1 tablespoon fresh ginger, grated
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1 stick cinnamon
2 teaspoons curry powder
3 kaffir lime leaves
Sea salt and freshly ground black pepper
400ml coconut milk
Preheat the oven to 150°C. Heat the coconut oil in a medium-sized casserole dish or dutch oven and soften the onions and garlic. Add the chicken pieces, frying for a few minutes on each side and then add the pepper and carrots. Add the spices and seasoning and continue to brown for a few more minutes. Finally add the coconut milk, bring to a simmer and cook in the oven for at least an hour. It may be left for longer, in which case you may need to add a bit of water or stock.
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Chocolate pound cake and an imminent trip to China
Customer service in mobile phone shops in France has done a 180: The motto, ‘the customer is always wrong’ used to be de rigueur, and the only way to get what you wanted was either to flirt outrageously or scream like a harridan (I had both techniques down pat). Now it seems all of a sudden that ‘the customer is always right’, which is oddly disconcerting.Yesterday I visited not one, but two mobile phone suppliers. Before anyone thinks I’ve totally lost it, let me quickly point out that this was out of absolute necessity and not choice. One of the horses had tested the sturdiness of my phone’s glass screen with its hoof (hoof: one, phone: nil) and as a mobile phone is essential given my inclination to fall into deep ditches in the middle of nowhere, replacing it was a matter of urgency.
The first boutique was unable to help me because, despite having the phone I had painstakingly tracked down, ordered and already paid for online in their possession, they claimed that ‘my order had failed’. They unequivocally agreed that it was outrageous/unbelievable/infuriating/beyond obtuse and criminally time-wasting, which completely took the wind out of my sails. Unfortunately there was nothing they could do because their ‘management are scumbags’.
After a 45 minute wait surrounded by people with banana-shaped upper bodies, it was much the same story in the second shop. It would appear that from a telecom point of view, I have ‘special needs’ far too complex to fulfil, especially in view of the fact that everyone’s bosses are unprincipled reprobates. I’m still not sure how I feel about having my phone requirements sentenced to the ‘special needs’ category.
Despite returning home 20 years older and still phoneless, I was able to muster just enough courage to once again locate what I wanted online. It was delivered the next day and I was so anxious to get it up and running that I inadvertently set the language to Chinese. It was a long and arduous task – 長和艱鉅任務 – coaxing it back to French, but I definitely felt it was a sign; in future I’m off to Beijing to buy my phones – it’ll be far less hassle and I’m keen to test my new-found language skills.This recipe uses raw cocoa powder which means that the cocoa beans have been processed without using the high temperatures detrimental to its nutritional content. Raw cocoa powder contains natural mood stimulants as well as arginine, an essential amino acid that helps to reduce blood pressure. It is also a very rich source of antioxidants and vitamins and minerals, including high levels of magnesium to aid heart health, build strong bones and relax the muscles and the mind.
Recipe for chocolate pound cake
- 100g spelt flour
- 75g almond flour
- 75g raw cocoa powder (can be replaced by regular cocoa powder)
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 125g butter
- 125g extra virgin organic coconut oil
- 200g cane sugar
- 4 large organic eggs
- 1 teaspoons almond essence
- 2 tablespoon rum
Sift the flours, cocoa powder, baking powder and bicarbonate of soda together and set aside. Cut the butter and coconut oil into cubes and leave to soften at room temperature for a few minutes. Beat with an electric mixer for about ten minutes until fluffy and then gradually add the sugar, continuing to beat. Add the eggs one at a time and whisk for another few minutes. Lastly, add the rum and almond essence and gently fold in the flour. Transfer the mixture to a buttered loaf tin and cook in a non-preheated oven at 160°C for about an hour, or until a skewer comes out clean. Leave to cool in the tin.
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Honey mustard chicken and lots of beefing
I don’t know whether it’s a January thing, but I’m surrounded by whingers. First there’s Léo who says I should take a leaf from his grandmother’s book and buy him clothes that are big enough. According to his theory, I refuse to buy him bigger clothes because I don’t want him to grow up. He might have a point – there’s something very disconcerting about rollicking a 6ft tall 13-year-old. But to be honest I think it’s more to do with the fact that clothes shopping turns me into a perspiring, hyperventilating, irascible wreck. Even more so than usual. You know those parents that complain that their teenagers don’t talk to them? Well that’s not me; mine talks to me in spades and the words are incisive and abundant. I’m preparing myself for further stories of woe about freezing-cold ankles and wrists.
And then there’s Hugo who is displeased with his new food. As you might imagine, he’s not subtle in his revulsion and sneers at his bowl before leading us to the cupboard in search of something more palatable. He is also very put out by the fact that we prefer he lie on his bed than the sofas and, to top it all off, is quite underwhelmed by our new choice of camembert.
On the other hand there’s little Java. I bought her a new collar and, if her look was anything to go by, I don’t think the colour can have been her absolute favourite. But did she go on and on about it? No, she graciously refrained from chewing it to bits and quickly moved on to other things. Oh the joys of the innate Attention Deficit Disorder of young English setters!
This dish is very easy and very delicious, perhaps even more so as I used my husband’s rather expensive, fragrant honey. Anyway, we won’t dwell on that or I’ll be in for another ticking-off. Mind you, it’ll be water off a duck’s back because I’m about to invest in some heavy-duty earplugs.Ingredients (serves 4)
3 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon olive oil
1 clove of garlic, crushed
1 teaspoon paprika
Sea salt and freshly ground black pepper
8 chicken thighs, skins removedPreheat the oven to 180°C. In a small saucepan over a gentle heat, whisk together the mustard, honey and olive oil. Add the garlic and seasoning, mixing well.
Arrange the chicken thighs in an oven-proof dish and pour the sauce over the top, making sure that the thighs are well covered. Bake for abour 45 minutes or until the sauce begins to caramelise. I serve this with mushroom risotto and a green salad. -
The power of turmeric
In the southern soil of India
Thrives a thick, beloved plant
Leaves of gold are tipped with rose hues
And its oil enhances chants
Sometimes called curcuma longa
Its roots promise love and health
Fragrant curries, healing powders
Indian saffron, sign of wealth
Warm and gentle is the fragrance
Earthy subtle undertones
Soon evolving to a sweetness
Therapy for weary bones
Brides are spread with its thick mixture
In the land of Bangladesh
Bodies gleaming golden ochre
Deep red henna hands enmeshed
But like every panacea
This spice has its bitter side
When combined with clove or ginger
Jekyll turns to bleeding Hyde
There are many healing flora
Flourishing in distant fields
Turmeric is one such blessing
In its golden orange yields
In the southern soil of India
Thrives a thick, beloved plant
Leaves of gold are tipped with rose hues
And its oil enhances chants.
by Liilia Talts MorrisonTurmeric, the staple ingredient of curry, has been used in India for thousands of years as both a spice and medicinal herb; it is referred to as ‘holy powder’. It is a root belonging to the same family as ginger and its vivid orange flesh is responsible for colouring curry yellow. It has long been used in Ayurvedic medicine to strengthen liver function and treat wounds and infections.
Curcumin, the main active ingredient in turmeric, has a powerful anti-inflammatory action. In clinical trials its anti-inflammmatory activity has been shown to be comparable to drugs such as hydrocortisone and ibuprofen. Curcumin belongs to a chemical group known as curcuminoids which reduce inflammation by blocking prostaglandin activity.
Turmeric’s powerful antioxidant capacity boosts the immune system. It is full of potent biochemical compounds called polyphenols, as well as vitamins and minerals. It is is up to 10 times more potent than vitamins C and E and also enhances the production of glutathione, the body’s most abundant antioxidant.
Turmeric is also excellent for cardiovascular health by helping to prevent unwanted blood clots by its anti-platelet, blood thinning activity. It can be helpful in the prevention and treatment of many different health conditions from cancer to Alzheimer’s disease.
Turmeric has a distinctly earthy, slightly bitter, almost mustardy taste. It is best to consume it with black pepper because alone it is poorly absorbed into the bloodstream; combining it with pepper enhances absorption by 2000%. Curcumin is fat soluble, so it always best to combine it with a meal containing fat. -
Sole with lemon garlic sauce and a mouse in the house part II
I’ve often noticed that my version and Bossy’s version of anecdotes are quite different. I felt that Bossy’s account of the mouse in the house story (she was touchingly proud of her childish rhyme) was a bit scornful with regard to my skills as a guard dog. This is unfair because I’m an excellent, very intimidating guard dog and to suggest otherwise is just wrong. Any animal on the premises is here with my permission. Bossy’s suspicion that Java and I invited the mouse into the house isn’t too far off the mark as it happens. We didn’t actually invite him in, we came across him in the kitchen, surreptitiously hanging out near the fridge. It was then that I decided he could be very useful. For a while, my keen sense of smell has been telling me that there are goodies lurking under the fridge – cheese rinds mostly – which doesn’t say much for Bossy’s housekeeping skills *snigger*. I have tried in vain to reach them with my paws, and even resorted to asking Java and her spindly little paws for help. Although they may seem like annoying, pointless little animals, mice do have their uses. For example they can almost completely flatten their bodies, which is very handy when you need them to slide under white goods. For the time being, the kitchen is a cheese rind-free zone, but I’m keeping a close watch to summon my illicit worker back if need be. Never let it be said that I’m not resourceful!
Ingredients (serves 4)
4 lemon sole filets (about 150g each)
2 tablespoons olive oil
2 tablespoons flour (I used rye flour)
20g butter
200ml milk
½ lemon, juiced
2 cloves of garlic, crushed
Handful of flat parsley leaves, chopped
Sea salt and freshly ground black pepper
Preheat the grill and place the fish on the grill pan lightly coated in olive oil. Place the flour, butter, lemon juice, garlic and milk in a small saucepan and heat gently, whisking constantly. Cook until the texture becomes smooth and uniform and then add the chopped parsley leaves and seasoning. Continue to heat for a couple more minutes, stirring well. Cook the fish under the grill for about five minutes on each side. Serve with the sauce on the side. -
Apple and blueberry buckwheat cake and a mouse in the house
The New Year brought an uninvited house guest: A mouse. At least I think he was uninvited. Maybe one of the dogs coaxed him in to annoy me. Not that I really have anything against him, in fact he’s quite sweet. But I admit I was rather taken aback this morning when I found him trying to chew his way through the top of my multivitamins. I tried to persuade him to leave, but he tilted his head to one side and looked at me quizzically as if to say ‘and your problem with me necking your vitamins is?’. I appealed to the dogs for some backup, but Hugo just sighed loudly and gave me a slightly contemptuous look that definitely said ‘wha’ever’. And Java, bless her, did her funny cross-eyed thing because the mouse is so small that I suspect she could hardly see it. In the meantime, the little rascal is making impressive headway through my vitamins and I’m afraid he’s going to end up the size of a small cat. Still, at least if he does Java will finally see him and perhaps spring into action…
There is quite a lot in the news at the moment about the ‘Sirt Food Diet’. I don’t usually pay much attention to the multitude of faddy diet books that appears on a regular basis, but this one makes some sense, even to me. I particularly like that its main objective is healthy eating and that weight loss is just a by-product of that. And I know that it is effective because I’ve been eating these foods for a number of years (before it even had a name!). The Sirt Food diet is so-called because it involves consuming foods containing compounds known as sirtuin activators, which cause body fat to be burned and muscle mass to develop (what’s not to like?). Eating these foods increases metabolism and strengthens the immune system. Sirtuin activators include buckwheat, apples, onions, almonds, walnuts, citrus fruits, chocolate, red wine, turmeric and blueberries, which frankly makes this cake a Sirt Food dieter’s dream!
Ingredients (serves 8)
For the topping:
3 apples, peeled and cut into slices
75g blueberries
25g salted butter
2 tablespoons maple syrup
For the cake:
75g butter, cut into cubes
75g organic virgin coconut oil, cut into cubes
100g cane sugar
2 large free-range eggs, beaten
75g buckwheat flour
75g ground almonds
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon cinnamon
Preheat the oven to 180°C. Caramelise the apples in a little water, adding the butter and maple syrup once softened. Add the blueberries last . Set aside. Place the sugar, butter and coconut oil into a mixing bowl and cream until pale and fluffy. Gradually add the beaten eggs, adding a bit of flour if the mixture begins to curdle. Continue to beat the mixture until fluffy. Fold in the remaining flour, ground almonds, baking powder and cinnamon.
Transfer the apple and blueberry mixture into the bottom of a greased bundt cake mould (I use a silicon one), levelling well with the back of a spoon. Then pour the cake mixture over the top. Bake for about 40 minutes or until a skewer comes out clean. Leave to cool. Delicious served with Greek yoghurt. -
Mussels ‘marinières’ and a Christmas present from Java
Java and I were out on a little jaunt this weekend when Java found a dead wood pigeon. To be honest, I’m surprised she even saw it because I don’t think that her eyesight is quite what it might be; she often mistakes objects and also does this funny cross-eyed thing. Being a perfect gentledog, I offered to carry it home for her, but she was quite stubborn in her desire to hang on to it, even though she had to stop every few metres because it was almost as big as her. When we finally got back home, which took a while because Java has neither my staying power nor my common sense when it comes to carrying things, Bossy took one look and shrieked. What is with Bossy and her shrill screams when we give her presents? And no, there won’t be a recipe for wood pigeon to follow because Bossy and her delicate constitution insisted that we give it to the neighbour, saying she wanted nothing to do with plucking pigeons. As for Java, she was spitting out feathers all evening in a most unladylike way. I think next time she’ll let me take care of the transport.
I don’t like mussels much, except obviously my own masculine dog ones. Java seems quite keen to chew the shells though – maybe she’s teething.
Mussels are surprisingly good for you. Not only are they a high quality complete protein, they are also a rich source of vitamin B12, manganese, iron, iodine and vitamin C.
Ingredients (serves 4)
2 kg fresh mussels
30g butter
1 tablespoon olive oil
2 shallots, finely chopped
2 cloves of garlic, crushed
4 sprigs fresh thyme
1 tablespoon fresh parsley, chopped
Sea salt and freshly ground black pepper
150ml dry white wine (Muscadet is excellent)
Wash the mussels in cold running water making sure to remove any grit or sand. Discard any that float or any that are already open. Heat the butter and oil in a large saucepan over a low heat. Add the shallots and garlic and cook for a few minutes until softened. Add the mussels and coat well with the melted butter, oil and shallots. Add the herbs and seasoning and then the wine. Bring to a simmer and cook for about five minutes until the mussels have opened. Eat immediately, preferably with French fries cooked in duck fat.
