Hallelujah, this blog is finally not all pastries and dessert! After much debate and f.y.i, I even did a little vote on Instagram asking readers if I should do a little nook for small savoury plates, I decided that I should because foods in its rawest most organic state is beautiful and while pastries are stunning in their own way once it's all completed, vegetables or fresh produce in general are simply the best. Its smell, texture, fragrance and above all, its natural vibrant colours. I mean, how can a root come in shades of the darkest richest purple and the loveliest pink?
If you've been following my writing for awhile now, you'll know that I'm not that sort of girl who clean eats. I wasn't intending for this open faced sandwich to be one either but it turned out to be the yummiest, lightest and a pretty darn healthy lunch. I could have 4 of that and not feel weighed down.
This sandwich is basically a combination of some of my favourite ingredients; Peas, onions and eggs. If there's one thing I cannot live without, it's eggs and I opted for a half-boiled egg because that's just how I love them cooked. The pickled onions and dill paired wonderfully with my lightly curried pea mash and also lent such pretty colours and acidity that just lifted this entire meal up. While avocado is not particularly a favourite of mine (unless it's guacamole), it made a whole lot of difference to this dish.
This was quite the winner. We kept going back for seconds and it's no surprise why!
A slight digression before I forget because I've been meaning to talk about this but I keep spacing out. I curated a collection of beautiful (almost edible) tablewares for Naiise. They've got some real lovely pieces that you might want to add to your collection at home! There really is no better way to tantalize your guests' appetites than seeing a gorgeous table set-up before they even get to the food. To see my top picks and interview, simply click the link here.
And for a full display of their entire collection of tablewares and other goodies, just direct yourself through this.
Lovely Monday, everyone. A brand new week for brand new opportunities!
For the pickled onions:
1 medium red onion - sliced
125 ml apple cider vinegar
1 tbsp sugar
3/4 tbsp salt
1 tbsp kalamansi juice
1 bay leaf
1 star anise
few cracks of mixed coloured peppercorns
1/4 tsp coriander seeds
Combine all the ingredients except for the onions into a saucepan and bring to a boil.
Add in your onions, reduce the heat to a simmer and cook for about 20 minutes or till tender. The liquid should be pink at this stage.
Remove and set aside to cool. Can be stored up to a week in the refrigerator.
For the pea mash:
1 tbsp butter
1/4 tbsp olive oil
1 clove of garlic (chopped)
1/4 cup of sliced leeks
240g of frozen peas
1/4 heaping tbsp of ground coriander
pinch of cumin
salt and pepper to taste
Heat the butter and olive oil in a pan. Stir in the garlic and leeks and cook till tender. Add in the frozen peas, spices, salt and pepper and cook till soft, adding in a few tablespoons of water if it's too dry. Transfer to a food processor and blitz till it is a chunky purée. Season with more pepper.
countryloaf, sourdough or your favourite bread loaf (I toasted my slices of bread)
eggs (however you like your eggs prepared)