Baking food is the way to go in Autumn months. If you think about it in Chinese Medicine terms, Autumn is when the direction of our body’s natural energy turns inwards – our intelligent biology knows it’s time to prepare for cooler months. That’s why it’s that little bit harder to get out of bed and naturally, we spend less time outdoors. And that’s ok! This is something we can’t control, and trying to force the opposite, well it will drain the energy faster than you can say “is it winter yet?”.
One way to get more bakin’ is breakfast time. I don’t know why it became the norm to socialise before 12pm on a weekend. Somewhere along the lines it did, and that’s exactly what us Melbournians do en-masse come the Saturday. So Melbourne chefs had to get up earlier and get creative…not that this little foodie is complaining. Breakfast worship is my thing.
Trusty eggs benedict has been superseded by Turkish baked eggs, which I see on menus we are now using it’s “proper” name, Shakshouka. Essentially you have the same thing: Arabic spiced tomato base, crack in a couple of eggs, bake in clay pot, then serving with crusty bread and warning not to touch the pan.
Doctors orders this Autumn is to bake, braise and stir fry. Lots of fragrances stimulate the metal element – being our Lungs – and another little trick from 5,000 years ago to ward off the lurgy.
Look after yourself this Autumn,