There are very few things in life that are as satisfying as the annual Easter long weekend, and nothing so sad as the last few hours of the said long weekend. I did a fair bit of cooking and other domestic duties during the last couple of days and stocking my fridge until it fits to bursting. One of the dishes being this cheese, leek and herb souffle casserole from Martha Stewart. Read More…
Happy Austraya Day! Depending on where you live in this continent, you are either basking in the sun or hiding indoor enjoying the cool sojourn from the relentless heat this week. Today also marks the end of the annual Sydney Festival. Sadly I didn’t venture to eat Gelato Messina’s mind bending creations, but I did manage to see Zhang Huan’s Sydney Buddha during a quiet rainy Sunday. Read More…
There is that awkward time in January once the dates acquire double digit that it’s no longer New Year. Double digit January dates are the well meaning toddlers bumping into corners and crying loudly whenever they bump into a New Year resolution and accidentally breaks it or sat. In the normal course of a year these awkward, but promising toddlers will turn into the tired, annoyed and overweight adult wondering where the year had gone. Read More…
Happy New Year! I watched the last day of the year go by in Cairns, and really enjoyed the chilled atmosphere and surprisingly lack of smart phones being pulled out as people watch the firework over the jetty. Makes a nice change and hopefully is a good omen for the year and the remaining 360 days left, but who’s counting?
With that let’s kick off this year’s first Meatless Monday. Thanks to my mother I received Ottolenghi’s Plenty More and I can’t wait to try out some of the recipes from the book. One that caught my eyes was this Indian Ratatouille recipe, for those who followes Ottolenghi he published a very similar recipe in the Guardian a couple of years ago. If you would like to have a look at that version instead click here.
Some days you wake up in the morning with the taste of a meal in your dreams and wonder whatever happened to that dish or that meal. For me, it was the sweetness of the corn and the satisfying spinach crunch that I remembered in this very simple soup. Unlike other Indonesian dishes, it’s unlikely you find this listed in a restaurant menu next to satay or Gado Gaddo. This is the type of dish that people cook as their weekday staple over rice with a side dish of tempe and house made sambal. Call it the dish that you have to grow up with and know about. Read More…
There are a few things that’s hold sacred by the Sydney siders. One of them is the belief that rain is a a passing fad and one that will disappear sooner than later. When this is proven to be untrue and we experience three days of rain or more, we sulk and turn into temporary hermits to spite the world into submission.
I’ve been a bit sick in the last couple of weeks, so cooking and blogging a Meatless Monday recipe that doesn’t look like soupy sludge was a bit of a challenge. With a couple of friends coming for brunch I hunt around for breakfast dishes and came across Taste’s Bircher Muesli recipe. Considering the number of time I used to buy this for breakfast, I’m actually really surprised at at how easy it is to make.
If you’re like one of the billion of people who stayed up late or wake up extra early for the World Cup final, you’re probably feeling just as wrecked as I am at the moment. After a series of incredibly long, drawn out matches in the last couple of rounds, nothing made me happier than seeing a ball actually hitting the back of the net, and quite satisfyingly so. I just noticed I’ve been posting Italian dishes every Monday. Quite simply it’s because they’re fairly easy to make and with very little hassle. I like my victories delivered on a plate! Read More…
Winter is here and after a hiatus in blogging, peppered with a trip around Europe and a new job, it feels right to pick this up again.
There are some dishes that keeps on giving after it is cooked, and this generous dish by Yotam Ottolenghi is definitely one of those. Caponata is a Sicilian eggplant vegetable salad with celery, capers and a sweet and sour vinegar sauce. Traditionally served as a side dish it is also one that can be served as an entree on rustic bread with pecorino or as a main dish tossed with pasta. Read More…
I’m starting to appreciate the saying “done is better than perfect”, especially when it comes to forming habits. Sometimes making sure I’m on track is more important than creating the perfect blog entry. Sometimes the end goal is the journey, the longer I stay on the path the more likely I am to reach the destination, one step at a time.
This hearty stew comes from the good folks at Vegetarian Times. The addition of Crown beer provides a nice local touch to this St Patrick’s tribute. Great served with brown bread on the side.
- 1 Tbs. vegetable oil
- 200 g button or shiitake mushrooms, halved
- 2 cloves garlic, minced (2 tsp.)
- 1 medium leek, white part only, diced (1 cup)
- 3 small red potatoes, cut into 1-inch cubes (1 ½ cups)
- 2 medium carrots, peeled and sliced (2 cups)
- 2 small parsnips, peeled and sliced (1 ½ cups)
- 1 ½ tsp. tomato paste
- 1 400g can crushed tomatoes
- 1 ½ cups low-sodium vegetable broth
- 2 sprigs fresh thyme, tied in bundle, plus 1 tsp. chopped fresh thyme, divided
- ½ cup lager beer
- 1 ½ Tbs. quick-cooking tapioca
- 1 cup shredded cabbage
- 1 Tbs. white miso
- 2 Tbs. chopped parsley
1. Heat 1/2 Tbs. oil in large pot over medium heat. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned. Remove from pan. Add remaining 1/2 Tbs. oil to pot. Add leek, and cook 5 minutes. Add potatoes, carrots, parsnips, and tomato paste. Cook 2 minutes. Add tomatoes, broth, and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally.
2. Add lager, tapioca, and mushrooms. Simmer 10 to 15 minutes, or until thickened, stirring often. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.