I love to cook. When I’m tense or fretful, time spent in my tiny, cobalt-tiled kitchen soothes me and when I see something that instantly makes me want to run out & get the necessary ingredients, it excites me. Be it lazy weekend cookbook browsing or throwing together something in a post-work pan on a Monday evening, well, exhausted I may be when I begin but after 10 minutes of slicing or sauteing or swirling, I can feel my shoulders relax and the cares of the day slip away into the realm of un-importance.
One of the things I get the most pleasure from is finding a recipe that instantly piques my interest so to do just that and then to combine it with writing? Well, that’s altogether splendid.
Food 52 is a website and online community that I would move into tomorrow if I could. Yup. I’d pack my little virtual suitcase with aprons and wooden spoons, my pasta maker, my champagne saucers and an avocado or two because, well just because.
Their belief that ‘how you eat is how you live’ translates into everything they publish, illustrate and talk about and I absolutely adore it. They make food and the exploration of it seem accessible and relate-able, lovely to look at and luscious to taste, so when they were recently on the lookout for testers for new recipes with coconut, I absolutely leapt at the chance and, not having attempted it before, the opportunity to try making my own nut butter – almond with toasted coconut to be specific – was an absolute winner.
A warning about the outcome of this recipe from Emily of www.nourishing-matters.com – it’s a seriously grown up take on the peanut butter you think you know. Velvety, decadent & luxurious, it tastes like it should be the result of hours spent toiling in the kitchen a la Betty Draper but in reality, you’ll need nothing more than the ability to hit ‘go’ on your food processor, leaving plenty of time to daydream about an elegant plate of creamy, nourishing, butter slathered toast or a bowlful of hot milky porridge, the butter spooned on top. Read More