Last Thursday was my 24h birthday, this past year for me held so many exciting changes. I moved to a different country, procured not one but two jobs that I love and have made meaningful, lifelong friendships along the way. I really couldn’t ask for more. 
With all this change, it was nice to spend my birthday as I always have -with my family. I’ve never been one to go crazy on my birthday and this January 2nd was no different. I woke up early, opened cards full of kind words and love (this is always my favorite part of the day!) After everyone went to work I spent the morning by the fire reading the latest issue of Kinfolk, appropriately themed to aging gracefully, interspersed with birthday calls from family and friends a bit farther away.
Around midday I lazily made my way to the kitchen, my PLENTY book in hand and began cooking. All alone with the music of my choice, I lost myself in the pages of my cookbooks. This is what I came out with on the other end.
The flower crowns and decor were inspired by Kinfolk and imagined by my sister, Amelia, this was her fabulous gift to me! It was such an inspiring and magical evening. Hope this gives all of you a little inspiration for your next gathering, I know it certainly has for me!
All the recipes were from the Sprouted Kitchen Blog, PLENTY and Blue Eggs and Yellow Tomatoes or made up by myself.
Surprise Tatin from PLENTY by Yotam Ottolenghi
Eggplant with Buttermilk Yogurt Sauce from PLENTY by Yotam Ottolenghi
Carrots made by me and Butternut Squash from PLENTY by Yotam Ottolenghi
This carrot recipe is one of my favorites and I make it at least once a week. Simply peel and cut carrots into sticks (like when cut for dips) lay in a baking sheet sprinkle with olive oil, whole cumin seeds, crushed chile peppers and a touch of salt. Bake at 400 degrees for at least 50 mins or until completely tender. The baking process can sometimes take up to an hour and twenty minutes so don’t be shy! It all depends on the oven.
Once you have removed the carrots from the oven, put them in a bowl along with the olive oil left over in the pan. Add as much yogurt as you please, I usually add about 3/4-1 cup of yogurt.
For dessert we made Brownies, Walnut Banana Bread with Vanilla Cinnamon Butter & Whipped Cream and the rest of the Pomegranate seeds from the Eggplant recipe. It made for a different feel than the usual cake with wayyy too much icing!
Cookbook Kitchen 