Saturday Lunch

I rarely post much here about the cooking we do at home because I tend to think food blogging is all about the photos, and most of our cooking is done on week nights when I don’t have nice outdoor light to photograph the food in. But Saturday was a nice lazy day with nothing on the agenda except the Tiger Lillies gig later that night, and I was in one of the happy hazes I still get into about how much I love cooking with my husband, so I put that happiness on a plate and took pictures of it.


We have cooked this puttanesca many times by now. It’s delicious, and can be thrown together from stuff in our pantry without needing to go out and buy anything fresh.

Minted Fennel, Orange and Red Onion Salad

When I trawl the Internet for recipes I usually ignore anything that looks too fiddly, and would definitely have ignored this minted orange, fennel and red onion salad recipe too. So it’s good that it was Alec who found the recipe, decided he had the necessary knife skills to take it on without using a special slicing device, and didn’t consult me at all.

So we made this simple yet sophisticated, flavourful, healthy, elegant lunch. And then we put our plates on the coffee table, sat on the floor, and ate it while watching The Hangover.


  1. ooh! apart from giving me a massive burst of supermarket envy (supermarkets in HK make me want to stab myself in the face and the odds of finding fennel for under S$30 are slim to none), I am enthused by the puttanesca recipe. I’ve been thinking about making some for ages but always assumed it would be really complex. One for the weekend, thanks!

    Don’t you think puta-nesca (!) just sounds so dirty? May be the most action I get in the current state.

  2. It’s not complex at all, make it! We used anchovy paste instead of anchovies (we freeze the paste in ice cube trays), and although we happened to have a can of sieved tomatoes handy this time, we normally just chop up some normal canned tomatoes and don’t bother with the sieving. Oh and you know the apocryphal origins of the name “puttanesca”, right? Enjoy your pasta, you whore. :P

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