You will never be stuck for what to cook for dinner ever again!
Whether you crave pork, fish, tofu or lamb – there is something for everyone. I’m a firm believer in lowering my carbon footprint by eating more vegetarian meals, so there are plenty of those, and although I don’t have any food intolerances I have lots of friends who do so I cook my fair share of vegan and gluten free goodies too.
This is a sauce I knock up on the reg. Sometimes with different types of mushrooms, but always with the same method. Actually, I do change it up slightly with fresh chilli on occasion.
It adorns toast. Gets scooped into a baked potato. Tops steak, schnitzel or a grilled tofu slab. Is mixed through pasta. Poured over steamed broccoli. The list goes on.
This sauce is so damn easy I haven’t in 5 years+ of blogging ever taken a photo of it or felt it worthy to share with you. Even though it makes a starring appearance at least once a fortnight on our dinner plates. (more…)
Got people coming over at short notice? Have they got diet restrictions like gluten free, vegetarian or vegan?
No problemo! I’ve got you covered with the easy canapé that can also double as a spicy main course with some steamed rice and greens.
Now wipe that sweat off your brow from worrying about cooking for people with allergies and get into the kitchen to whip these up! (more…)
Did you know that 2013 is the International Year of Quinoa? Yep, the United Nations declared it so, and who am I to argue?
I’ve actually come quite late to the quinoa party. The internet has been waxing lyrical about this amazing ancient seed that is commonly mistaken as a grain, and pronounced incorrectly 99.9% of the time for yonks now (it’s keen-wah, by the way).
I read them all with much interest about its super food status; how it’s low GI (53), the best plant-based source of protein, and gluten free to boot. (more…)
As much as I love olive oil and fresh lemon as a salad dressing, it can get a bit old.
Sometimes I add a little mustard or balsamic vinegar to liven things up. Other times a dollop of mayonnaise or sour cream. I even get crazy with anchovies, capers or olives when I’m feeling particularly daring.
One day I found some perfectly ripe local avocados at the green grocer and I wanted to use them right away. In a salad. With a dressing that was different than usual. (more…)
Since we moved up North, hubby and I have been working from home.
It’s not too bad as we have a two storey house so the office is upstairs away from the action. As in, excited toddlers and noisy vacuum cleaners, kind of action.
I wouldn’t say we love working from home. There’s something wonderful about both the quietness and sociability of being in an office that we both love. And we intend to get it back, just as soon as we find a house we’d like to buy. Then we’ll set up an office nearby. Hopefully bicycle riding distance.
One thing we do love about working from home is… lunch. More specifically, freshly prepared lunch. Lunch that is tailored to exactly what we are feeling like at that moment, not whatever we hastily jumbled together in a morning rush.
Hot, cold, crunchy, soft, spicy, creamy – they’re all possible. (more…)