Archives For Traditional cuisine

Aromatic chickpea potage with spinach and salt cod

Aromatic chickpea potage with spinach and salt cod

For us lucky ducks living in Melbourne we have modern Spanish tapas restaurant Movida which is some of the best Spanish food outside of Spain. Actually, from my brief rendezvous with Spain, I find the food better here (am I allowed to say that out aloud? Maybe I just need to go back *wink*).

I received Movida’s cookbook a number of years ago, and today was the first time I’ve cooked from it, having recently gone back to the restaurant for the first time since it’s opening year. While I thoroughly enjoyed every morsel, the worst thing was being kicked out for the 8pm sitting. I hate that about Melbourne dining and usually avoid these places often finding that the food and ambience don’t match the hype. Not Movida!

But I digress, this isn’t a blog to blow smoke up their tush. No. What I’m most on about is rather than wait 3 weeks for a 6pm sitting on a Friday night, why not bring Movida to the home table? The recipes are accessible with few, mostly humble ingredients. The flavour is in the technique that maximises flavour and texture…something that has been perfected over many years and a passion to never, ever eat boring.

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Simply comforting

Uncomplicated yumminess, and awesome for leftovers

I was drawn to this dish because of it’s simplicity, the nutritional profile and blood building properties of lamb. See, us females have a tendency to deficiency of blood – and I’m no different. We burn up our blood stores though stress, work, high emotions, physical blood loss, and me, well study depletes me the most. Being blood deficient can cascade to many other ailments – I will tend to anxiety and insomnia if I allow my blood (physical and energetic) to wane. You might get terribly lethargic, have dry skin, hair, nails, get tired eyes and/or floaters, be highly emotional, unable to cope in general, be pale, listless, have menstrual problems or can’t fall pregnant, physical and emotional rigidity, sweat profusely at night, just to name a few.

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Happy food

Happy food

I view my job here on foodiecure as a curator of healthy recipes. My favourite healthy recipes are based on what people have been eating for centuries. Our forebearers ate seasonal, simple and local. Laden with fresh, health promoting herbs achieves more than faddish superfood diets will. The clincher? Taste. Traditional cuisine never scrimps on taste.

To me, a bland diet is just going to create bland people. Look at how passionate the Italians are! And those Mexicans, well aren’t they just the happiest people living off the happiest food? Which brings me to the recipe of the moment.

You’d be forgiven for thinking a black bean soup is a bit humble. Actually, it happens to be one helluva tasty soup. It’s party in a bowl, make me feel good type of food. The trick is all in the preparation. The likes of Heston and Ferran also used common foods, to which they applied fancy preparation techniques that resulted in outstanding cuisine. Here, we downgrade the fancy a few notches and use the Mexican age old trick of charring and flavour layering, totally changing the flavour – and the joy – of the soup.

This recipe has been reproduced from the gorgeous Thomasina Miers‘ cookbook Wahaca Mexican Food at Home. Enjoy!

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