Earlier this week I shared some cooking ideas I had for burrata over on Instagram. I do this to let people into my brain to show you where my inspiration comes from and how I like to think about cooking, especially everyday cooking in a more intuitive way. My hope is always that it gets people thinking in this way too. To find your own inspiration, be more creative and maybe a little less structured feeling like you have to be following recipes all the time. Every time I do this, or post food pictures in general there’s a few comments that pop into my DMs:

‘Can you come cook for me?’ ‘Can I come for dinner?’

My answer is always the same but let’s preface it first. Yes, I love cooking for people. Yes, sharing food is one of my favourite ways to connect. Is it one of my love languages? Absolutely. BUT - if you ever come to my house for dinner, be warned you can bet I’m going to get you in here cooking with me.

That is where it’s really at for me. To be in the kitchen together, laughing, telling stories, maybe even dancing while we prep the veggies, or finish the sauce. I’ll be showing you the little things that I do and why I do them because I just can’t help myself and yes, be prepared for some over the top enthusiasm about every step. This is everything for me. Not only do we get to eat something delicious together but maybe, just maybe you also go home with a few new pieces of kitchen wisdom that you’ll use in your own cooking. And when you do I hope you think of me!

This is the cooking that sticks with us, right? And it’s the people that have taught us that end up being there with us over our shoulders and in our hearts every time we step into the kitchen. There’s something really special about that.

It’s why my dream of hosting cooking retreats will become a reality soon. Exploring new places. Learning to cook something new. Connecting with new people. Making memories that last forever. Who’s in?

“Sure, I love hearing the expression “Bon appétit!” But the two words I like even better: “Let’s cook!” - Ted Allen

What’s Cooking This Week: Prawn & Peach Salad Rolls

Like I said last week, salad rolls are a go to for no cook ‘cooking’. I love the peach and prawn combo but you can of course put whatever you want in them. Don’t let the wrappers soak in the water or they’ll get mushy and harder to roll without ripping. I like to do a quick dip on both sides then lay on my work surface. They’ll soften as they sit for a minute. And you aren't eating these right away, keep them stored in a container covered with a damp towel to keep them from drying out. 

Prawn Salad Rolls with Peaches  

• 8 rice paper wrappers

• 2 peaches, peeled and sliced

• 24 medium size prawns, cooked tails removed

• 1 small English cucumber, cut into thin rounds

• 1 avocado, sliced

• 1 package vermicelli noodles,

• 1/4 cup cilantro

• 2 tbsp fresh mint, thinly sliced

To soften the rice paper wrappers, fill a bowl of hot water (not boiling because you want to be able to put your hands in), one by one dip the rice paper wrappers into the water for about 10-15 seconds or until they’re just starting to soften. Remove and place on your cutting board. Repeat with the remaining wrappers.   

To soften the noodles, place in a bowl and pour hot water over them. Stir and cover for 10 minutes or until soft. Drain and place on a towel to dry.   

To make the rolls, place 3 cucumber slices in the middle of each rice paper wrapper. Follow with 3 prawns. Arrange peach and avocado slices over the prawns, then a small handful of the noodles. Sprinkle with cilantro and mint.

One at a time, take the bottom half of the wrapper and fold it over the filling. Fold in each side and roll once again. Place on a plate and cover with a damp towel to keep them from drying out. Repeat with the remaining wrappers.   

Serve with sweet chili sauce or a simple mix of soy sauce, minced garlic and sesame oil plus a squeeze of lime and some crushed peanuts or cashews if you like.  

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Happy Summer! I love that I can write this to you from the pool. I’ll be here writing and then diving into as many books as possible. I’m currently reading The Diamond Eye by Kate Quinn. And while we’re on the topic of cooking together, there’s a beautiful book that dives into this more called The Kitchen Whisperers by Dorothy Kalins. I highly recommend it! Lastly, Ashley has a great list of recommendations on her FIRESIDE newsletter today. Go check it out if your’e looking for some new suggestions. I love sharing books suggestions as much as cooking so feel free to pop in the comments what you’re reading or any must reads you love. :)

Happy Cooking :) 

love,

Krista  

Nourished & Whole
Eat well. Live well. Cook often.
www.nourishedandwhole.com