Like most Australian women of my generation and my mother’s generation, The Australian Women’s Weekly taught me how to cook. Not the magazine itself, in my case, but all of my first cookbooks were AWW publications, and two of my most trusted sources for fail-safe recipes and general kitchen know-how are books by AWW. However, AWW did not teach me how to to eat. No, the blog and writer who has influenced my diet and approach to food is The Stonesoup (written by Jules Clancy). Continue reading
Goooood morning readers!
I hope you’re all feeling fresh and perky – I am – I’ve finally got my hands on nut milk bags and have been making green veggie juices at home, sans juicer. They make me bounce! And not in the fat way!
Anyway, what I’m actually writing about today is food for when you don’t feel quite so fantastic. These are the things you throw together when you just can’t be f’ed to cook. Maybe you have had some long days at work. Maybe you haven’t done your grocery shopping and feel like there’s nothing to make for dinner. Maybe you’re just feeding yourself, and I know that when I’m on my own I often can’t be bothered. Whatever the reason, all I ask is for you to keep some tinned chickpeas in your pantry. Or any legume really. And then what I’m going to do is show you five simple things to do with that tin of chickpeas. Continue reading
I love the word wombok. It’s just so much fun to say! It seems to me that it should be a made-up word from Lewis Carroll’s nonsense poem Jabberwocky. It’s fun replacing a word of a song with it, and it’s equally as fun to cook with.
Wombok is actually just Chinese cabbage. Delicate, crunchy, delicious cabbage, shredded finely into a curry and sweet corn soup. Continue reading