Mr. M and I have been in self-imposed lockdown for over two months now and whilst it was all strange at first, we have a good routine going now.
I enjoy having a “colleague” (Mr. M working from home) in the “office” for the time being. Working alone can be lonely sometimes, but now I have someone to meet for lunch in the kitchen. 😀
Thank you so much for your feedback regarding my last blog post! Sounds like you enjoyed my links and recipes – please scroll down to for some more.
Stay healthy & keep the spirits high
Some of my favorite links
The world after coronavirus
This storm will pass. But the choices we make now could change our lives for years to come
A possible positive consequence of the lockdown
Are we witnessing the death of the car?
Very interesting podcast by The New York Times
The next year (of two) of the Pandemic
This aerial film of Japan is mesmerizing
Japan in 8K
I am drooling over #1 😅
10 of the Worlds Most Jaw-Dropping Modern Homes
Can all the lockdown motivators get lost
The question on many minds
When Will Flying Be Safe Again?
If you have been avoiding popping to the supermarket too often, you might find this useful
Methods for Storing Fresh Herbs
Eat (and cook) your heart out
We get a weekly veggie box delivered to our doorstep and I love the surprise factor – you just never know what’s in it! Swiss chard and collard greens have been included in recent deliveries which gave me the opportunity to try this yummy Swiss Chard Fritters recipe from one of my favourite cook books: “Jerusalem” by Yotam Ottolenghi & Sami Tamimi.
400g Swiss chard leaves, stalks removed (I used a mixture of Swiss chard & collard greens)
30g flat leaf parsley
20g fresh coriander
20g fresh dill
1.5 tsp freshly grated nutmeg
1/2 tsp sugar
3 tbsp plain flour
2 garlic cloves, crushed
80g feta, crumbled
60ml olive oil
Lemon wedges, for serving
- Bring a pan of salted water to a boil and simmer the chard leaves for 5 minutes.
- Drain and squeeze well until completely dry.
- Whizz in a food processor with the herbs, nutmeg, sugar, flour, garlic, eggs, a third of a teaspoon of salt and some black pepper.
- Fold in the feta by hand.
- Pour a tablespoon of olive oil into a frying pan over medium-high heat and spoon in a heaped tablespoon of the mixture for each fritter.
- Press down gently to shape into 7cm wide, 1cm thick fritters, and cook for 3-4minutes, turning once, until they take on some colour.
- Transfer to kitchen paper and repeat with the remaining fritter mix and oil.
- Serve hot with a wedge of lemon.
Spiced chickpea, saffron and cranberry pilau rice
There’s something about the combination of saffron, coriander and basmati rice that makes me come back to this recipe over and over.
**vegan if you use oil instead of ghee*