Food for uncertain weather

Spring is not the best of seasons.
Cold and flu are two good reasons;
wind and rain and other sorrow,
warm today and cold tomorrow.

Its author unknown, its style almost puerile - these verses are anything but an ode to Spring! I love shinny bright springy days and green and white trees with the promises of summer fruit as much as I love the beautiful white-ish flowers of my thyme. But that doesn't stop me from being unsure with the weather and crave comforting oven dishes: food for uncertain weather! I also pack a sweater and an umbrella every time I leave the house, just in case... Nothing like enjoy the moment and be ready for whatever the weather brings!



Baked Sweet Potato Chips

serves 2

4 medium sweet potatoes, peeled and cut into wedges
salt, ground cumin, paprika, ground ginger, to taste (about 1/3 tsp each)
1 tbsp olive oil
fleur de sel to sprinkle

Preheat oven to 200ºC (400ºF). In a large bowl, combine the potatoes, olive oil, and spice mixture. Toss until potatoes are evenly coated. Arrange potatoes in a single layer in an ovenproof shallow dish. Bake for 25-30 minutes until golden and crisp. Sprinkle with fleur de sel. Serve immediately.

Wild, wild... rice!

Wild rice is not really rice. There you go. My favourite way to bring bad news is always to just say what I have to say, and then try my best to prove it's not actually that bad... Wild rice is in fact the seed of a plant, usually sold and cooked with (normal) rice. It's also my top ingredient of the moment - I *just* love it! Today's recipe is a salad. Easy to make, good with fish or meat as a side dish or on itself, eaten on the kitchen bench, with the music on and your mind elsewhere.

Wild rice Salad with Cashews
Adapted from Patricia Cornwell and Marlene Brown, Food to Die For - Secrets from Kay Scarpetta's Kitchen

Serves 4, as a side dish

½ cup wild rice (about 80g)
500 ml (2 cups) chicken or veggie broth
1½ tbsp olive oil
1 large green pepper, chopped
½ cup cashews, coarsely chopped
1 green onion, finely chopped

for the dressing:
1½ tbsp rice vinegar
1 tbsp olive oil
½ tbsp toasted sesame oil
½ garlic clove, very finely minced
salt and black pepper

lettuce leaves to serve

Wash and drain the wild rice. Heat broth in a medium pot. Cook rice until soft (follow the instructions on the packet for cooking times). In a large saucepan. heat olive oil. Add pepper and cook for 2-3 minutes. Add chopped cashews and green onion. Mix until cashews become golden. Remove from the heat. Add cooked wild rice and fold gently, just to mix everything.

To make the dressing, place all the ingredients in a jar with a lid. Put the lid on and shake vigorously until blended. Pour over the salad. Serve on lettuce leaves.