Tag Archives: cooking

Meatless Monday – Classic Macaroni and Cheese

Macaroni and Cheese

Sometimes it’s all about how the cookie crumbles, or in this case how the bread crumb crunches. In the spirit of crunchy zen coupled with the autumn breeze sweeping through Sydney’s evening sky I hunted for this old fashioned  Macaroni and Cheese recipe. Read More…

Meatless Monday: Dahi ke Baigan (eggplant in mild yoghurt sauce)

Dahi ke Baigan

Part of the fun of Meatless Monday is the quest to find a new recipe that is interesting enough to cook and photographic enough to share. This recipe was taken from Pushpesh-Pant’s India Cookbook, a large tome of over 1,000 Indian recipes. My criteria was pretty simple, an eggplant recipe that matched the ingredients I have on hand (eggplant, yoghurt, spices, a curry plant) and away I go.  Read More…

Meatless Monday: Leon’s Superfood Salad

DSC_0127

Post Australia Day weekend  I was nostalgic over Leon‘s salad and not the quintessential Australian meatpie. Leon is a chain of great food in London, and one of the places that the London Stitch and Bitch used to frequent. I used to order their Superfood Salad multiple times and their recipe book is one that I tend to frequent now and again. If interested to see their other recipes, the Guardian showcased a number of their recipes from their cookbook “Leon Ingredients and Recipes” here. I am also excited that the great folks at Leon will be releasing a vegetarian cookbook this March, and I will definitely be ordering it.

This recipe is the vegetarian version of their Superfood Salad, replacing the suggested grilled chicken with fetta as its main source of protein. One thing I do have to say is you just have to make their aioli. It is so much lighter and fluffier than your typical variety thanks to the whipped egg white and yoghurt. One tip if you want to bulk up this salad you can always have it with some brown rice. Read More…

Vivian and drowning in baked goods

Sunday brunch

Our kitchen is currently packed with enough freshly baked good to keep us carb happy for the rest of the week. My housemate is back to his baking frenzy and we currently have a small mountain made up of delicious rock cakes. After nearly losing a tooth and breaking my jaw in the process, my past experience with rock cakes had been rather rocky (ahem). Though this version is lovely and more scone like, definitely give it a go if you have a kilogram of flour lying around.

My suggestion is to have it smothered with butter and fig jam. I bought a giant jar of the most delicious fig jam from Carluccio’s and can’t help but spread the love on any roll, toast or bread like substance.

On the knitting front, redrice bubble and I are knitting Vivian as our knit a long. So far, we’ve frogged it twice, but loving the pattern itself. It’s interesting enough to be challenging, but there’s enough repetition for it not too be too frustrating. I have knitted it using Bendigo Wooll’s classic 8ply with the colour being coffee. It will end up being a lighter hoodie than specified, but figured that it will be spring by the time I finish this one.

Vivian in progress,

Knitting and baking

Peekaboo mittens WIP

Crappy disjointed week and the same is looking the same for next week unfortunately. Trying to finish projects that I have started, but I haven’t had much time to sit down properly do so…Above is an almost complete set of Peekaboo mittens (pattern by Pensive Frog) knitted using Jaeger Roma, shade 020 I picked up from Ally Pally a few months ago. I think I might need to redo the first one since the slit is not as centre as it should be.

ANZAC biscuits

With less than 4 weeks to go before my holiday starts I am becoming ridicilously home sick of late. Much to my housemates’ bemusement I came home after work and started baking ANZAC biscuits before I started cooking dinner. The recipe is taken from lemonpi’s blog and are mighty delicious with a hot cup of tea. I think the oats and flour here are quite different to home, a bit more fine than what I’m used to. Overall, I really like this version better than what usually comes out of the oven at home.