The other night Ash was part of a volunteer team cooking up a feast of quiches and pies (450~?) for the homeless people in Sydney. Oz Harvest is a charity that collects leftover food and ingredients from shops and restaurants, and feeds it to the people on the street. Such a wonderful way to a) improve the quality of life for people who are suffering disadvantage, and b) reducing the ‘waste’ food we so thoughtlessly discard. Continue reading
In my family, meat wasn’t often tender. Memories of lamb roasts that were so tough I couldn’t chew it probably have to do with my general distaste for meat that helped with deciding to become vegetarian (the vegan choice was made later for mostly ethical reasons). But one thing that was cooked well was chicken cacciatore.
It’s funny, I despised the tomato-ey sauce, while loving the slow cooked chicken. Only later in life when Ash’s Mum cooked it for me, did I discover that the sauce is the best part!
And only now did it cross my mind to veganise it. Better than ever, I swear. Mushrooms and potatoes simmered in an extremely tasty tangy tomato sauce, easily made fat free, and served with a mung bean salad. I served it to Ash and his Mum and we all really enjoyed it. Continue reading
At work last week I got an email from Ash, saying that he wanted to cook dinner one night and that he had an amazing recipe idea. And it was amazing. I actually stopped, a number of times, during dinner, to say ‘wow, this sauce, just wow’. It was that good. Continue reading
This post wouldn’t have been so overdue had WordPress not crashed and lost my post at 11pm last night. Here goes!
According to a meat-lover who isn’t too crazy about vegetables, this soup is really good. Ash and I loved it too, so I thought it would be worth sharing. Loaded with fresh vegetables, the broth is tasty with only just a touch of coconut milk, which gives it that moreish small-children-would-ask-for-seconds flavour.
Plus, it’s made without tom yum paste. Continue reading
One of the lovely things about serving a salad with every meal, is that it leaves freedom to simplify the ‘main’. Although personally I’m starting to think the salad is the main dish. The other night I did just that, simmering a mix of shiitake and oyster mushrooms in a simple broth of stock and garlic, punctuated with ginger and chilli. Continue reading
As I was drawing names out of a hat for the chocolate giveaway (speaking of which, Fiona Andrews, please Facebook or email me to claim your prize, or I will have to redraw a new winner on Wednesday), Ash was proving once again that he is a capable and creative cook in his own right. Boys aren’t only good for doing the dishes you know. Continue reading
You know how occasionally you taste a dish that just blows your mind? Often it’s something really simple, like those Chinese beans with dried olives we had on Friday night at the pub downstairs. Sometimes, like the dinner Ash’s Mum made for us with shiitake mushrooms, beans and rice, have a fair few ingredients. This recipe is adapted from hers. Despite the list of ingredients, the recipe itself couldn’t be more straightforward. Just prep all your ingredients before you start and you’ll have dinner on the table in 10 minutes, if that.
In keeping with the Chinese theme this week, I present my version of san choy bow. Continue reading
I couldn’t help feeling a bit like a dick when I served this up in our tent with a glass of shiraz and linen napkins (kidding about the napkins). Continue reading