Avondale Markets was teeming with life on a hot, humid Sunday morning in February. The warm hues of citrus, plums and tomatoes dominated the colour palette, along with a background of green – fresh herbs in abundance. Here are a few of the more exciting things I found at Avondale last Sunday: Thai shallots – you can’t buy these regularly anywhere else (correct me … Continue reading February at Avondale Markets
When I first moved in to this neighbourhood two years ago, I was chuffed to find I had a greengrocer’s-cum-general store at the end of the street that sold fresh, tasty fruit and vegetables as well as other bits and bobs you’d find yourself needing of an average day – milk, bread, cheeses, yoghurt, Nippy’s ice chocolate , addictive homemade vegetable samosas. Not long after … Continue reading Wilt thou buy me?
These little Sevillian beauties by Ines Rosales (orange or plain) have been a secret obsession of mine since I first tasted them a few years back. Their translation, ‘oil cakes’, doesn’t sounds particularly enticing, but that’s just reference to the olive oil used to make them. I love their Moorish quality (almond, anise) and that they bridge the sweet-savoury divide – I mean, they’re … Continue reading Tortas de Aceite
More on basil! And why not, it’s going bananas in my garden right now, so it’s well worth a look at different varieties and some recipe ideas to use them in.Thai basil – also known as sweet basil, licorice basil or horapa in Thai – is readily available in pots in supermarkets and greengrocers’, and you can pick up seedlings and seeds (or save … Continue reading Thai Basil
Three types of basil are used in Thai cuisine: sweet, anise flavoured, purple-flowered horapa (which we call Thai basil); maenglak – lemon flavoured and least commonly used, and kaprao – holy basil, the type most dear to Thai people. Last spring I found Holy Basil seedlings for sale at the Avondale Markets (look for the Thai family selling herb seedlings and bromeliads, at the beginning … Continue reading Holy Basil
I made this dish to use some of the holy basil I’ve grown for the first time this year – what a beautiful herb, more on that in another post. This is a typical Thai stirfry in which you get things off to a good start by frying off some chilli jam. The chilli jam provides all the savoury elements of the dish, as well … Continue reading Chicken with Chilli Jam and Holy Basil