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
If you, like me, aren’t American and therefore don’t celebrate Thanksgiving, you might also find that the decadent holiday recipes abounding online can get a bit distracting. While I appreciate the sentiment of Thanksgiving, it can be difficult to plan healthy meals when there are all manner of indulgent dessert recipes and pies bombarding your eyes. But never fear, I am here! While today’s post is still a delicious recipe, it’s also very, very good for you. Perhaps if you did celebrate Thanksgiving you might want to make this to balance out some of that pumpkin pie.
As I’ve mentioned previously, I’m on a mission to try new fruits and vegetables. Sometimes it’s an item that I’ve never seen or heard of, sometimes it’s an item that I love but have never been game enough to cook, and sometimes it’s an item that has a bad rap. I like giving veggies a second chance. I find that usually it’s just a matter of doing it right. Case in point, chokos.
When is a meal not a meal? When it’s missing greens of course! If you thought otherwise, I’d like to know your name and how you got in. Kidding… even if you thought meat I’d still let you read my blog. Everyone is invited to this party. Greens for all! Greens in everything! Greens forever! Greens in every shape and form and colour! Fifty shades of green! Continue reading
In the late 1960’s, counter-top microwave ovens began to appear in the kitchens of trendy, modern families. They became the new, revolutionary and very fashionable cooking appliance. Cookbooks published at the time will tell you how to cook a ‘roast’ dinner in the microwave, a souffle, and even ice-cream! Don’t believe me? Check it out. My mum’s microwave cookbook would have you believe that anything can be made in one (it also fails to mention the high risk of lumpy custards and gravies, and porridge volcanos). Basically, the world went a little batty over the invention of the microwave oven.
The sandwich press is my microwave oven. Continue reading
I’ve been wanting to make this Otsu recipe from 101cookbooks for ages, but something about the recipe has never quite felt right to me as I’m choosing what to make for dinner. I think that’s because it’s a bit heavy on the soba noodles and tofu, and light on the veggies. While the sauce sounds incredible, soba noodles are delicious, and I quite enjoy the occasional tofu, it’s not the sort of thing I’d feel nourished and energised after eating a good serving. And it’s nice to feel nourished and energised, just as it’s nice to enjoy a hearty meal without guilt.
Somehow it took me this long to figure out the solution – take those delicious otsu flavours and use them to make my own recipe, something I know I will love.
Here we have it. A small serving of soba noodles, a stack of lightly steamed greens and shallots, finely sliced tomato and a few slices of soft ripe avocado, drenched in that sweet and salty otsu sauce. Continue reading