arrrggghh. busy!

Potato Bake with Fennel Seeds & Black Salt

Running a small business can seem really large sometimes!

Thank goodness for a garden stocked with potatoes, onions and fennel seeds, and Caroline Marie Dupont’s beautiful book ‘Enlightened Eating’. Life saving combination. And comfort food to boot… Potato bake gets healthy.

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Potato Bake with Fennel Seeds & Black Salt

completely inspired by Enlightened Eating


1 cup organic raw cashews

4 cups water

2 Tbs nutritional yeast flakes

1 medium organic onion

1 Tbs fennel seeds, lightly toasted

1 Tbs arrowroot powder

1 Tbs black salt flakes

1 organic bay leaf

5-6 large organic potatoes, sliced (I used red russet because that’s what I dug up!)


Pre heat oven to 180C.


Make the ‘white sauce’ by blending the cashews in a food processor until smooth. Add the water and blitz to mix. Then add the onion, fennel seeds and arrowroot, and blend one last time.


Pour the cashew mix into a saucepan and stir with a wooden spoon until it thickens. Remove from heat.


Spread a layer of sauce in the bottom of a casserole dish, then alternate the sliced potatoes and sauce until you fill the casserole, finishing with the cashew mix on top. Tuck the bay leaf under the top layer of sauce.


Sprinkle with black salt flakes (or any other salt you like) and a few extra fennel seeds, cover and bake for 35-40 minutes then remove the cover and continue to bake for another 30-40 minutes until golden brown and bubbling on top. The final cooking time will depend on what type of potato you use.

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favourite colour. edible green.

Lettuce, Tarragon & Chervil Soup

This time of year – when Summer is still holding hands with Autumn – is so, so lovely. The sun becomes golden rather than blazing and every night is a good night for sleeping. We had the most drenching rain here last week and today I noticed there was green peach fuzz all over the hills where the harshness of late Summer stood only a couple of days ago. It’s amazing how reassuring that first tinge of green can be, because I have to honest, in the midst of Summer’s heat there are times I can’t imagine anything growing, ever again, in the endless red dirt. But today, green.


I did the same thing the weather is doing but in a bowl over the weekend. That ‘neither hot enough for cold soup, nor cold enough for hot soup’ kind of thing. But definitely soup. The eternal diplomat. And finding the most beautifully fresh tarragon – really and truly French tarragon – at the Farmer’s Market only encouraged the plan. I’ve been making this lettuce and tarragon soup for what seems like ever. It changes each time I make it. That’s what soup is so good for huh?


I added fresh chervil this time and I think I’ll probably run with that as a new and improved future option. It sounds like a liquorice-y mouthful to have tarragon and chervil in the same bowl, and it is, but not too much so. That said, you probably need to really love tarragon and chervil to begin with for this soup to work its magic. I do. And it did. Yay for Autumn.


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Lettuce, Tarragon & Chervil Soup


1/2 large organic lettuce such as cos or iceberg (I used a mix of what the garden offered)

1 organic red onion

50 ml extra virgin olive oil

1 clove organic purple garlic

25g organic amaranth flour (or any plain unrefined flour)

750ml organic vegetable stock

20g organic tarragon

20g organic chervil

sea salt

freshly ground black pepper


Roughly chop the lettuce, onion and garlic. 

Heat a heavy based large saucepan, add the olive oil and fry the onion for 3-4 minutes before adding the garlic and flour. Continue to stir for a minute and then gradually add the vegetable stock.

Bring to the boil and add the lettuce, tarragon and chervil. Simmer for about 15 minutes, and then using a hand blender, process until smooth. 

Season to taste and serve topped with fresh tarragon.

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