Not only is this the easiest salad in the world, but it can also be the tastiest if made with home grown vegetables.

I was lucky enough to score a beautifully crisp and slightly bitter home grown cucumber and knew this was the only way it could be served.

The fresh little cucumber was sliced and mingled with vine ripened tomato, splashed with a little olive oil and white balsamic vinegar, then finished with a luxurious sprinkling of truffle salt. Perfection.

Let the salad sit while you make the rest of your dinner (whatever that may be) and basque in the glory of freshly picked goodness.

Do you have a quick go-to salad?

Christie x

Tomato and cucumber salad

serves 2 as a side dish (easily doubled, trebled or more)

1 medium cucumber
1 large vine ripened tomato
1 teaspoon white balsamic vinegar
2 tablespoons olive oil
pinch truffle salt (or regular salt)

1. Slice the cucumber and tomato and place into a shallow bowl.

2. Splash over the vinegar and oil and sprinkle with truffle salt. Mix gently and allow to sit for 10 minutes before serving.

Mushrooms are not usually a vegetable associated with the Aussie festive season during Summer time. Which is a shame, because they are such a versatile ingredient.

I’m the first to admit that mushrooms are in their element when braised in Winter stews, stroganoff, pasta sauces and slathered in butter and garlic for a stick-to-your-ribs hearty breakfast on a chilly morning, but there is so much more to mushrooms.

Summer mushroom dishes are quick and easy to prepare and most importantly, they are light and healthy, which is what we are all looking for at this gluttonous time of year (or is that just me?). Dare to be a little bit different with mushrooms!

Mushrooms are absolutely wonderful marinated as they soak up flavours and moisture quicker than a sponge. Once marinated they keep for a few days in the fridge and can be used in a myriad of ways; in salads (as seen above), on antipasto boards, next to cheese on a toothpick or skewered and BBQ’d.

Speaking of BBQ’s, have you tried mushrooms on yours? If not, you are really missing out. The combination of the meaty texture and juiciness of mushrooms coupled with chargrilled edges is completely intoxicating. Seriously. Put it on your must-cook bucket list.

This year I am helping the Australian Mushroom Growers Association spread the word to Aussies about eating delicious mushrooms during Summer time. I’ve recruited some fantastic bloggers who are going to knock your socks off with inspiration for Mushroom Salads, Mushroom Festive Dishes and Mushroom BBQ dishes.

There will be so many recipes you’re not going to know how you ever got through Summer before without eating mushrooms! Stay tuned as I’ll be posting a monthly round up of links to all the participating bloggers and their yummy mushroom recipes.

I’m the first cab off the rank with this festive salad offering that would be right at home next to turkey, ham, pork or duck. It is also a great salad to take with you to a festive event or BBQ as the mushrooms can be marinated ahead of time and then the salad quickly assembled once you arrive.

So, go on, head out to your local green grocer to pick up some mushies for this salad. I’m sure you’ve got an event coming up it will be perfect for!

Christie x

This recipe content is proudly sponsored by the Australian Mushroom Growers Association who compensated me for creating the recipe as part of the Summer Mushrooms campaign. For more details check out their My Mushrooms blog.

Marinated mushroom, watercress & pomegranate salad recipe

serves 6-8 as a side dish

125ml olive oil
50ml white balsamic vinegar
4 tablespoons fresh dill, leaves only, finely chopped
1 blood orange, sliced in half
400g button mushrooms, cleaned and quartered
1/2 fresh pomegranate
1 large bunch watercress, thick stems discarded

1. Place the oil, vinegar and dill into a large bowl. Squeeze one half of the blood orange into the bowl (reserve the other half for garnish), season with salt and pepper, and then whisk until combined.

2. Add the mushrooms to the marinade and stir until all the mushrooms are thoroughly coated. Cover and place in the fridge to marinate for 2-3 hours or overnight.

3. To easily remove the seeds from the pomegranate, slice it in half and hold it, cut-side down, over a bowl. Using a wooden spoon, hit the skin-side firmly several times. The seeds should fall into the bowl, ready for use. Set aside.

4. Wash the watercress, remove any tough stems and place into a mixing bowl. Drain the marinade from the mushrooms and pour over the watercress. Toss to coat and then arrange on a serving platter, leaving any excess marinade behind.

5. Arrange the mushrooms on top of the watercress and garnish with pomegranate seeds and slices of blood orange.

“I’ve made chocolate muffins. Would you like one?” I say to my hubby.

“Yes please” he replies.

I serve him one on a plate and watch his face as he sinks his teeth in.

“What do you think?”, I ask.

“Oh, these are good. They actually have the best texture of any you have made so far!”.

“And the taste?”

“Good. Very chocolatey”.

That’s when I drop the bombshell: “They have tofu in them, you know. Plus, they’re vegan”.

He hesitates for 1 second and then replies “I knew there was a reason why you offered them to me so enthusiastically”.

Ah, he knows me too well.

Christie x

This recipe content is proudly sponsored by Vitasoy.

Chocolate & Tofu Muffins

2 tablespoons dairy-free spread (I like the Nuttelex brand)
250g (2 cups) plain flour
50g (1/2 cup) ground almonds
2 teaspoons baking powder
35g (1/2 cup) unsweetened cocoa powder
1/2 teaspooon salt
220g (1 cup) caster sugar
150g (1 cup) silken tofu
250ml (1 cup) Vitasoy Soy Milky Vanilla (*see note below)
1 tablespoon white vinegar
60ml (1/4 cup) maple syrup
12 squares dark chocolate (I like Lindt 70%)

1. Preheat the oven to 190C/375F. Grease a twelve hole muffin tin with the dairy free spread.

2. In a large bowl mix together the flour, ground almonds, baking powder, cocoa powder, salt and sugar. Set aside.

3. Place the tofu, soy milk, vinegar and maple syrup into a blender. Process for 10 seconds until smooth. There may still be a few small tofu lumps but that’s fine.

4. Pour the tofu mixture into the dry ingredients and mix with a wooden spoon until just combined. Don’t over mix or the muffins will be chewy.

5. Spoon the batter into the muffin pan holes and place a piece of chocolate on top of each one. Bake on the center shelf for 20 minutes or until a skewer inserted into the center of a muffin comes out clean. Cool on a wire rack – they can be eaten warm or cold.

*You could also use any plain soy milk mixed with 1 teaspoon of vanilla extract or even cow’s vanilla milk, if you prefer.

When I think of couscous, images of piping hot Moroccan tagines with fall-off-the-bone lamb and tangy perserved lemon, fill my mind.

I don’t think about eating couscous at breakfast time.

However, here we are. Today I present you with a really interesting and satisfying combination I came up with after being challenged to create a recipe using Blueberry Flavoured Craisins.

When I opened the pack of craisins and tasted one, all the usual recipe suspects immediately flooded my mind – muffins, scones, compote etc –  but I was determined to create something sweet that was also unique. So I gave myself the extra challenge of creating a healthy breakfast recipe using unusual ingredients. Tough brief!

With that extra criteria in mind, my imagination wandered to more exotic grains like quinoa, barley and others, before I had a ‘Eureka!’ moment and decided on couscous.

Are you enjoying this little insight into my crazy brain?

You might be a little nervous about cooking couscous for breakfast but, trust me, it’s delicious and it’s even quicker than oats! That’s two very good reasons to give it a go.

I absolutely love the way Moroccan dishes blend sweet and savoury elements so I’ve tried to keep with that theme by including sweet cinnamon with a pinch of salt and crunchy nuts. Even though the blueberry craisins complement these particular flavours perfectly you could easily substitute fresh dates, dried figs or regular cranberry craisins if you don’t have blueberry available.

Would love to hear what you think of this recipe. Leave me a note in the comments.

Happy cooking!

Christie x

Disclosure: Fig & Cherry and Ocean Spray are working together as part of a paid sponsorship. This recipe content is proudly sponsored by Ocean Spray.

Blueberry breakfast couscous recipe

serves 2 generously (can be easily doubled or tripled)

250ml (1 cup) boiling water (from the kettle)
140g (3/4 cup) plain instant couscous
125ml (1/2 cup) milk*
50g (1/2 cup) walnuts, toasted and roughly chopped
50g (1/2 cup) Ocean Spray Blueberry Craisins**
1/4 teaspoon ground cinnamon
2 tablespoons soft brown sugar
pinch of salt (optional)

1. Place a medium saucepan (that has a lid) on the stove over low heat. Add the boiling water (straight from the kettle) and then the couscous, milk, walnuts, craisins, cinnamon, sugar and salt, if using.

2. Stir constantly for 2-3 minutes until the couscous grains swell up and absorb a lot of the liquid. Take off the heat and cover with the lid. Leave for 5 minutes while the liquid finishes being absorbed.

3. Fluff with a fork and serve. You can also pour over extra milk if you like a runnier consistency.

*Use your favourite milk, both cows milk and soy milk work well.
**Regular craisins, raisins, dried apricots, figs or dates can be substituted for the blueberry craisins.

Even though we’ve had some sunny Winter days, there is still a chill in the morning air, which means porridge is a very enticing breakfast option.

If you’re in the northern hemisphere then muesli will be a more likely choice, but everyone is in luck, because this compote goes equally well with both!

It can even masquerade as a dessert over ice cream, if you’re so inclined, although we’ll be eating it with porridge this week.

Believe it or not, it took me quite a few years to convince my hubby to start eating porridge. He was, understandably, turned off it after working in a cafe that made theirs in the microwave (they also scrambled eggs in the microwave!). Luckily, he finally found out that my stovetop version is much nicer and even better with a spoonful or two of this compote.

Compote is essentially fruit poached in a sugar syrup. This one uses Ocean Spray juices and a mix of dried fruit to create a sweet, yet substantial breakfast topper. The picture above shows it served with muesli and yoghurt.

If you have any leftover syrup it is lovely whizzed up in the blender with some ice cubes and milk. Enjoy!

Christie x

This recipe was developed by Fig & Cherry for Ocean Spray as sponsored content.

Cranberry dried fruit compote recipe

serves 4

60g (1/2 cup) dried apricots
150g (about 6) dried figs
60g (1/2 cup) Ocean Spray Craisins
60g (about 10) prunes
250ml (1 cup) Ocean Spray Ruby Red Grapefruit Juice
250ml (1 cup) Ocean Spray Cranberry Classic Juice

1. Place all the dried fruit in a large, wide saucepan. Pour over both the juices and bring to the boil over high heat.

2. Boil for 15-20 minutes until the fruit is plumped up and soft and the liquid is reduced by half. It should thicken slightly and become syrupy. Skim off any foamy bits, if necessary.

3. Serve with muesli, porridge or thick yoghurt.

This is a play on the American favourite sandwich combination of ‘peanut butter and jelly’ – in a liquid version. It’s super quick, super yummy and sure to super-charge you for the day!

Of course the ‘jelly’ element is actually what we call ‘jam’ here in Australia. ‘Jelly’ for us is ‘Jello’ for Americans. Confused yet?

This smoothie uses Vitasoy Soy Milky Lite making it a quick and healthy breakfast that is vegetarian, vegan, gluten free. Not to mention, super easy to slurp up before you rush out the door. I had it for breakfast the other day along with a crumpet and I was full until lunch time.

Give it a try! I’d love to hear if you think it really does taste like a PB&J sandwich!

Fig & Cherry received soy milk product with compliments from Vitasoy to experiment with for this recipe. Fig & Cherry is working with Vitasoy as an ambassador and recipe developer for their products.

Christie x

Peanut butter & jelly smoothie

serves 2

1 ripe banana
2 tablespoons strawberry jam
2 tablespoons peanut butter
1 tablespoon maple syrup (optional)
300ml Vitasoy Soy Milky
handful of ice
blueberries, to garnish (optional) (I used frozen ones)

Place all the ingredients into a blender and pulse until smooth and frothy. Serve immediately in tall glasses garnished with blueberries, if you like.

When I was approached to come up with a recipe for $2, I immediately panicked. What kind of ingredients can you get for that price?

After a long hard think, and some experimentation, I’m happy to report that it is entirely possible and can result in this delicious pasta dish.

And it’s all for a good cause.

The Live Below The Line campaign encourages people to attempt to live on $2 a day in order to get a better idea about how it feels to live below the poverty line. I hope you’ll join me in supporting this cause by eating a little more frugally this week and perhaps check out their website for more info or to make a donation.

I have to admit that I can’t take full credit for the pasta idea. As I wracked my brains (out loud, as usual), about using pulses and rice and various other things, my brother in law suggested pasta with garlic and chilli.

I, of course, had to put my little stamp on it by adding freshly grated zucchini because I just can’t bear to have any meal that does not include a vegetable – even if I’ve only got $2 to spend!

Cost breakdown was as follows:

• 200g spaghetti – 50c
• 2 cloves garlic – 30c
• 1/2 red chilli – 15c
• 1/4 cup olive oil – 60c
• 1 zucchini – 40c

Total = $1.95

Enjoy, Christie x

Zucchini, garlic and chilli linguini

serves 2

200g spaghetti
1/4 cup olive oil
2 cloves garlic, finely sliced
1/2 red chilli, finely sliced
1 zucchini, coarsely grated

1. Throw the pasta into a large pot of boiling water. Boil for 12 minutes or according to packet directions.

2. While that’s boiling, put two tablespoons of the olive oil into a large saucepan over medium heat. Add the garlic and chilli and cook for 1 minute until the garlic is fragrant. Add the grated zucchini and cook, stirring frequently, for 5 minutes until softened.

3. Drain the pasta and add to the zucchini mixture. Season with salt and pepper and pour over the remaining olive oil. Mix to thoroughly coat the pasta in the oil and serve right away.

Who thinks vegans can’t eat panna cotta? Wrong!

I’ve been experimenting lately with agar agar as a setting agent to replace gelatine.

Agar agar is derived from a form of red algae seaweed and comes in powder and flake form. It’s used extensively in Asia for both sweet and savoury recipes.

It’s a completely vegetarian/vegan alternative to gelatine which is, of course, taken from the insides of various animals skin and bones. Sorry if you didn’t want to hear that!

During my experiments I found that 1 teaspoon of agar agar powder is equivalent to 1 tablespoon of agar agar flakes and that the powder can be substituted for powdered gelatine in the same amount.

So if you can’t find agar agar in your local Asian supermarket and don’t mind eating gelatine then I’ve included the amount to use in the recipe below.

Also, agar agar sets much more quickly (and a little softer) than gelatine and can even do so at room temperature – it’s quite amazing! You’ll probably find that this recipe is set within an hour, but I specify longer because I think the final result tastes much better when thoroughly chilled.

This chocolate panna cotta recipe was specially developed using Vitasoy Chocolate Soymilk as part of my partnership with them as a soy milk ambassador. I hope you enjoy it!

Chat soon, Christie x

Vegan chocolate panna cotta recipe
serves 4

750ml chocolate flavoured soy milk (I used Vitasoy Chocolate Soymilk)
200ml coconut milk
1 teaspoon vanilla extract
4 teaspoons agar agar powder (or 2 tablespoons of agar agar flakes, or 4 teaspoons powdered gelatine)

1. Heat the soy milk and coconut milk in a saucepan over medium heat until hot, but not boiling. Take off the heat and stir in the vanilla extract.

2. Mix the agar agar powder with 2 teaspoons of cold water and stir until dissolved. Sieve the mixture to make sure there aren’t any lumps.

3. Add the agar mixture to the soy milk mixture and whisk until thoroughly combined. Pour into 1 cup capacity ramekins and refrigerate for 4 hours or overnight.

Looking for more vegan recipes? Check these out:

Salt & Pepper tofu w/ mushrooms
Pear crumble cake
Pomegranate granita w/ lychee & gin
Vegan vanilla sponge cake
Harissa baked eggplant
Roasted cauliflower and chickpea salad
Sweet potato and coconut soup
Organic roast beetroot w/ vegan coriander pesto
Summer greens w/ fresh tomato sauce

I just couldn’t resist a massive crunchy bulb of fennel at the market the other week. It seemed to be crying out ‘take me home!’.

Young small bulbs are irresistible sliced paper-thin and eaten raw, but the larger ones, like this one, are best suited to braising so the flavour mellows out and sweetens.

The addition of fresh orange juice adds another layer of sweetness and makes it a great partner for pork, which I sat on top of the fennel while it braised.

Click the button below for photos of the final result, to get the easy recipe and see a drool-worthy crackling shot!

The finished dish – don’t you just love the browned, crispy bits?

It’s perfect served hot, warm or at room temperature. We had leftovers the next day on crusty bread and dolloped with apple sauce.

I just had to show you this lovely crackling shot, mmmm! I’m a proud Mummy of this yummy little crispy pork baby. Ha!

Enjoy, Christie x

Orange braised fennel recipe
serves 4 (as a side dish)

1 large or two medium fennel bulbs (about 500g)
3-4 small waxy potatoes (I used kipflers)
1 medium red onion
2 garlic bulbs, peeled and lightly bruised
2 oranges

1. Preheat the (fan-forced) oven to 180C/350F.

2. Slice the fennel bulbs into thick wedges. Snip off the pretty fronds (tops) and reserve for garnish. Place the fennel in a large, deep baking dish.

3. Slice the potatoes into 1cm thick discs and the red onion into thin wedges. Add to the baking dish along with the garlic. Season well with salt and pepper.

4. Juice and zest the oranges and pour over the vegetables, then add enough water to cover them halfway.

5. Bake for 30-40 minutes or until the liquid has almost evaporated and the vegetables are soft and tinged brown at the edges. You may need to top up the water level slightly if it dries out too quickly, all ovens are different (see note below).

6. Garnish with fennel fronds and serve hot, warm or at room temperature.

Optional: I made this with a rolled pork roast sitting on top of the vegetables and the juices to ran into the vegetables, making it even tastier. Because I had the roast (which was about 1kg) baking for 75 minutes I had to top up the water levels, but you might not have to if you only cook it for the time specified above.

Looking for more vegetable side dishes? Try these:

• Organic roast beetroot
• Polenta crumbed cauliflower
• Pesto vegetable skewers
• Summer greens in fresh tomato sauce
• Stir fried chilli potato

I’ve been experimenting with baking vegan cakes for about a year but I’ve only made four or so in that time. None of them have turned out as good as this one!

I tried making a vegan vanilla sponge cake, but it wasn’t very successful. I made my famous orange and almond cake and thought it was vegan until I remembered I put three eggs in it. Doh.

I’d really like to try the orange one without eggs, and I’ve been wracking my brain for about three weeks to think of a suitable substitute to beat with the sugar in the first step. Any ideas? No fake egg suggestions please!

My fascination with trying to make the perfect vegan cake stems from the fact that my brother-in-laws girlfriend is vegan, although I’m really interested in the health (and environmental) benefits for myself and hubby too. Just try to forget the fact that I will probably enjoy the cake with a nice big dollop of whipped cream, ha!

Most vegan cake recipes I’ve seen have far too much sugar to make up for the lack of butter and after tasting this cake I think some of the sugar could even be reduced further.

Like most fruit recipes on this blog, this cake was born from a need to use up a large amount of overripe pears. I just can’t bear to throw out past-their-best fruit, especially if it’s seasonal, so bruised little babies usually find their way into cakes, purees, smoothies or chutneys. Where they live quite happily, I might add.

Whether you’ve got overripe pears or you go and buy some for the sole purpose of this cake I hope you find it delicious. Let me know either way!

Enjoy this cake, Christie x

Vegan Pear Crumble Cake Recipe

• 6 small pears, peeled, cored and chopped (you need 2.5 cups chopped fruit)
• 1/2 cup vegetable oil (I used sunflower oil)
• 1/2 cup caster sugar
• 1/4 cup dark brown sugar
• 1/2 soy milk (I used the Vitasoy brand)
• 2 teaspoons pure vanilla extract
• 1.5 cups almond meal (ground almonds)
• 1 cup plain flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon bi-carb soda (baking soda)
• pinch of cinnamon
• pinch of salt

Crumble topping

• 3/4 cup self raising flour
• 1/2 cup dark brown sugar
• 1/2 cup vegan margarine (I used Nuttlex brand)
• 1/2 cup shredded coconut
• 1/4 cup raw walnuts, chopped

1. Preheat the oven to 180C (350F). Line a 20cm round cake tin with baking paper with one large sheet, scrunching it down into the corners and making sure the paper comes up over the sides (so you can use it to lift the entire cake out in one piece at the end).
2. In a large mixing bowl add the chopped pears, oil, caster and brown sugars, soy milk and vanilla. Stir to combine.
3. Add the almond meal, flour, baking powder, bi-carb soda, cinnamon and salt and mix until just combined. Don’t overmix or the cake will turn out ‘gluey’. Pour into the baking tin and smooth the top.
4. In a separate mixing bowl make the topping. Add the flour, sugar and margarine and mix with your fingertips until small clumps form. Stir in the coconut and walnuts.
5. Sprinkle the crumble topping evenly over the cake, pressing down lightly. Bake for 45-50 minutes or until a skewer inserted into the middle come out with wet crumbs. If the top is browning too quickly after about 30 minutes then cover with aluminum foil for the remaining cooking time. Cool in the tin for 15 minutes then remove to a wire rack. Can be eaten warm or room temperature.

Looking for more seasonal pear recipes? Try these:

- Pear, cheese and black pepper combination (V)
- Pear wrapped in proscuitto w/ warm balsamic dressing (GF)
- Chicken and pear salad (GF)
- Caramelised pear porridge (V)

Summer greens with fresh tomato sauce

It’s the last month of Summer in Australia and as someone who loves to eat seasonally, I (literally) push to grab the last of the crisp green beans and shiny zucchinis at the farmers market.

I really get a buzz out of selecting what I deem the best vegetables from what’s available. I think it’s got something to do with having mini-obsessions with cleanliness and perfectionism.

Note: if you see me at the market, run! I’m obviously slightly nutty. :)

I really love greens simply steamed or quickly stir fried with lots of black pepper and drizzled with grassy olive oil or nutty sesame oil. Although this recipe is for those who like to eat their greens with a sauce.

Tomato sauce made from scratch with perfectly ripe tomatoes is truly a thing of beauty. I love the way it coats and cuddles the greens in a very sexy way in this dish. Please excuse the steamy description, but it is Valentine’s Day today!

Happy cooking, Christie x

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Summer greens with fresh tomato sauce recipe

serves 4-6 as a side dish

6 very ripe medium-sized tomatoes (I used Roma/Plum)
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon of tomato paste
2-3 medium-sized zucchini, sliced into matchsticks
300g green beans, topped and tailed
200g baby spinach leaves

1. Cut a shallow cross into the base of each tomato and place in a large bowl. Pour over enough boiling water to just cover the tomatoes. Leave for 2 minutes then drain, refresh under cold running water and peel the tomatoes. Roughly chop and set aside.

2. Heat the olive oil in a large heavy-based saucepan over medium heat. Add the onion and cook until starting to brown at the edges (5 mins), then add the garlic and cook until fragrant (1 min). Tip in the chopped tomatoes and slightly mash them with a wooden spoon. Stir constantly until the mixture becomes a bit dry (2 mins) then add one cup of water and scrape any bits that have got stuck. Bring to the boil.

3. Turn the heat down to low, add the tomato paste and stir until dissolved. Season with salt and pepper and allow to simmer until thick and pulpy (15 mins).

4. Steam or boil the zucchini and beans until tender (5 mins) then toss with the baby spinach leaves to slightly wilt them. Spoon some of the sauce onto a serving platter, top with the greens and then spoon over the rest of the sauce and serve. You can also toss the greens with the sauce if you prefer.

Still hungry for more vegetarian recipes? Try these:

- Polenta crumbed cauliflower w/ parsley dressing (GF, V)
- Organic roasted beetroot w/ vegan coriander pesto (GF, V, VG)
- Harissa baked eggplant (GF, V, VG)
- Feta and preserved lemon salad (GF, V)

Enjoying Autumn / Fall in the Northern Hemisphere!

Autumn is one of my favourite seasons as I absolutely adore mushrooms of all types; oyster, ceps, truffles, portabello, enoki, chanterelle, swiss browns and more.

I’m currently in Toulouse, where they sell at least 5 types of mushrooms in the supermarket. What a joy! I don’t know if it’s because mushrooms are in season or if it’s always like that, but I’m glad to have so much choice.

Mushrooms are incredibly versatile and can be thrown into almost any dish, from omelettes to lasagne. I love large flat ones roasted whole so the cap gets all juicy or small button ones crumbed and dipped into garlicky aoili dusted with paprika.

This time I’ve sauteed some shimeji and oyster mushrooms with firm tofu and served on rustic, lightly-toasted bread. It’s perfect as a vegan breakfast or light lunch. It’s also very good served with coconut rice.

Mushrooms aren’t the only great thing about Autumn. There’s also pumpkins, fresh pistachio nuts, pears, celeriac, fennel and parsnip. All of which can be made into thick, delicious soups.

Not to mention the pretty gold, orange and brown leaves and blue skies when there’s a nip in the air.

I do love the fact I’m going to go straight from Northern Hemisphere Autumn into a full blown Aussie Summer in December though. Bring on the mangoes, berries, lychees and pineapples!

For now, I’ve got mushrooms, Christie x

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More Autumn produce recipes:

Pear wrapped in proscuitto w/ warm balsamic dressing (GF)
Spiced pumpkin wedges (GF, V, VG)
Pumpkin, chorizo and chickpea soup (GF)

Salt and pepper breakfast tofu recipe

click here if you need a conversion calculator
serves 2

200g block of firm tofu
1 tablespoon vegetable oil
1 clove garlic, crushed
pinch dried chilli flakes
1/2 teaspoon sea salt flakes
1/2 teaspoon black pepper, freshly ground
200-300g mixed mushrooms, sliced if large
1 teaspoon sesame oil
rustic bread, to serve

1. Pat the block of tofu with paper towels until very dry. If you’ve got time, put it on a plate wrapped in paper towels, top with another plate and weight it down with a few cans from your pantry. The reason for all this madness is to make sure the tofu is really dry so it crisps up nicely.

2. Once dry, cut the tofu into 1-2cm cubes and toss with the salt and pepper until evenly coated. Set aside.

3. Heat the vegetable oil in a frying pan or wok until very hot. Add the garlic and chilli and stir-fry for 1 minute until the garlic is fragrant. Add the tofu and brown the cubes on all sides, about 3 mins. Remove with a slotted spoon to a plate.

4. Toss in the mushrooms and saute until tender, 3-4 mins, then add the tofu back to the pan and drizzle with the sesame oil. Cook until the tofu is heated through and serve with toast if you like.

It’s been a bit of a meat-fest around here lately so let’s lighten it up, reduce our carbon footprint and save a few bucks as well.

I came up with this dish just before we left Barcelona in anticipation of heading to Morocco. I got us in the mood with a good dollop of fiery harissa in a vegan meal that tastes suspiciously meaty thanks to those gorgeous specimens nicknamed ‘meat-for-vegetarians’: mushrooms.

Harissa is a wonderful Northern African spice paste made of smoked or dried chillies and garlic plus spices like cumin, coriander and caraway bound with oil. There are many different variations much like there is for the great Italian pesto and they go from mild to blow-your-head off on the heat scale. Sometimes tomatoes are even thrown in there.

Let’s tick off the benefits of this dish one more time:

• Vegan
• Spicy
• Cheap
• Environmentally friendly

Are you thinking what I’m thinking? Yep, it qualifies for this month’s theme for Hobo Tuesdays – an event run by the very funny Michelle, from Thursday Night Smackdown. Every darn month I forget to enter the event but I’ve finally got it together!

According to the rules the dish has to cost less than $5 and feed 2 people. Things you deem ‘pantry staples’ aren’t included in the cost. Since I was in Barcelona at the time I did the cost based on 5 euros.

Breakdown: eggplant (80 cents), mushrooms (500g gram bag 2.20, I used about a third: 73 cents), tomato (30 cents), jar of harissa (1.40, I used a tenth: 14 cents), bunch of parsley (1 euro, I used half: 50 cents) and a bag of spinach (1.20, I used a quarter of the bag: 40 cents).

I consider chickpeas, olive oil and garlic cloves pantry staples.

Total cost: 2.87 euros. Not bad, huh?

One last note on making this dish go even further.

The recipe only uses half a can of chickpeas so here’s an idea to use up the other half of the can.

Dry the remaining 200g of chickpeas really well with a clean tea towel or paper towels. Add to a mixing bowl, drizzle with a little olive oil and sprinkle with sea salt and paprika. Mix well so that all the chickpeas are coated in the oil and spices. Spread out on a baking tray in one layer and roast in a hot oven for 15-20 mins until crispy.

Serve with a cold beer or glass of wine for pre-dinner nibbles.

Enjoy! Christie x

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Harissa baked eggplant recipe

serves 2 (Convert measurements here)

1 large eggplant
2-3 tablespoons olive oil
1 garlic clove, crushed
1 cup mushrooms, sliced
1 large tomato, diced
1 teaspoon harissa (or more, to taste – I used a heaped teaspoon!)
200g cooked chickpeas (half a 400g can)
small bunch parsley, leaves picked
baby spinach leaves, to serve

1. Slice the eggplant in half lengthways and scoop out the flesh with a spoon. Leave a thin shell around the outside – see picture above for a reference guide. Roughly chop the eggplant flesh and set aside.

2. Brush the eggplant halves inside and out with olive oil and place on a baking tray. Roast in a hot oven (200C/390F) for 15 minutes while you make the filling.

3. Heat the remaining oil (about 2 tablespoons) in a frying pan over high heat. Add the garlic and chopped eggplant and stir constantly until starting to brown (5-6 minutes).

4. Add the mushrooms and cook until wilted (5 mins). Allow any moisture that is released to evaporate and then toss in the diced tomato. Stir to combine until the tomatoes have softened slightly (2 mins). Take off the heat and mix in the harissa, chickpeas and parsley leaves. Season with salt and pepper.

5. Spoon the mixture into the eggplant halves and bake for a further 15 mins. Transfer to serving plates – be careful as they will be half filled with delicious juices from the tomatoes and mushrooms. Serve on a bed of baby spinach.

Looking for more vegan dishes? Here you go:

Vegan vanilla sponge cake (V, VG)
Organic beetroot dip (V,GF)
Grilled zucchini w/ sour cherry couscous (V, VG)
Roasted cauliflower and chickpea salad (GF, V, VG)
Spinach and avocado salad w/ wasabi sesame dressing (GF, V, VG)

This salad is just crying out to be served with some BBQ’d tofu – the perfect vegan meal!

It would also be right at home next to a nice piece of salmon, a grilled chicken breast, a juicy steak – can you see where I’m going with this?  Yes that’s right, it goes with everything!

I really like having a green salad with my dinner so I don’t overeat, but I like it to be varied and nutritionally valuable, so it needs to have more than just lettuce.

Avocado makes a consistent appearance  (I’m a major fan and they’re really cheap at the moment – 3 for $4!) as do spring onions (scallions), cucumber, rocket (rouquette), capsicum, snow peas (mangetout), beans, sprouts and cabbage.

One of the best combinations though is this one: spinach, cucumber and avocado. You get earthiness, crunch and creaminess, it’s simply perfect.

The next important step for a green salad is the dressing. I’m a big lover of the classic balsamic vinegar and olive oil. As long as they’re both of the highest quality you can afford. I’ve been splashing Single Estate Koron Peloponnese on everything lately.

This salad is jazzed up nicely with a spicy hit of wasabi, mellow sesame oil, tangy lime juice and a good sprinkling of vitamin E rich sesame seeds. I’ve used grated fresh wasabi stem that I got from Shima Wasabi but you can easily substitute in the one in the tube to taste. Although I recommend getting some from Shima as there really is no comparison to the real thing!

Happy cooking! Christie x

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RECIPE

Spinach and avocado salad w/ sesame wasabi dressing
serves 4 as a side salad

4 big handfuls baby spinach leaves
1 large avocado, diced
1 Lebanese cucumber, finely sliced into half moons
1 tablespoon sesame seeds

dressing:
1/2 lime, juiced
1/2 teaspoon freshly grated wasabi stem (or more, to taste)
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon peanut oil
1 teaspoon rice wine vinegar
ground white pepper, to taste

1. Place all the salad ingredients, except the sesame seeds, into a large bowl or platter.

2. Whisk together all the dressing ingredients in a small bowl. Drizzle over the salad and toss lightly to coat.

3. Sprinkle with sesame seeds and serve.

LOVE SALADS? ME TOO! Here’s some more:

Tabbouli salad (GF, V, VG)
Spring vegetable potato salad w/ yoghurt dressing (GF, V)
Roasted cauliflower and chickpea salad (GF, V, VG)
Feta and preserved lemon salad (GF, V)

Nice and light with a bit of zest

This is the kind of meal I eat when it’s really hot and I don’t want to use the oven or I’ve over indulged and need something light.

I’ve actually been eating a lot more vegetarian meals lately and feeling much better for it; lots of tofu, chickpeas and lentils.

In fact my two sisters came over today for a cooking lesson and we made a delicious vegetarian lasagna with butternut squash, lentils, cauliflower and marrow. Unfortunately we forgot to cover the top with foil and the cheese browned a little too much.

This made the top a bit too crunchy and the bechamel sauce dried up too. Next time we’ll make double the amount of bechamel sauce – I love a nice thick and velvety layer on top.

We’re going to try again in two weeks time and I’ll endeavour to remember to take some photos to show you.

Meanwhile, enjoy this healthy dish, Christie x

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RECIPE

Grilled zucchini with sour cherry couscous
serves 4 as a light meal

2 large zucchini
2 tablespoons olive oil
1 1/2 cups couscous
1/2 cup dried sour cherries
1/2 lemon, juice and zest
2 tablespoons olive oil, extra
1/4 cup flat leaf parsley, leaves only, roughly chopped

1. Thinly slice the zucchini length ways into strips with a sharp knife or vegetable peeler. Cook on a griddle pan or BBQ for 2 minutes each side or until tender then transfer to a plate and drizzle with good quality olive oil. Season with salt and pepper and keep warm.

2. Place the couscous in a medium heatproof bowl and add one cup of boiling water, a handful of dried sour cherries, the juice and zest of half a lemon and stir.

3. Cover with a clean tea towel and let it sit on the bench, covered, for 10 minutes until all the liquid has been soaked up. Fluff with a fork and add a tablespoon of olive oil, a handful of chopped flat leaf parsley, season with salt and pepper and stir to combine. Serve with the zucchini strips.

Fig&Cherry TASTY TIP: If you’re short on time use grilled veggies in a jar or from the deli counter instead of grilling the zucchini yourself. You can also substitute the dried sour cherries for currants or dried apricots if you prefer.

LOOKING FOR MORE VEGETARIAN RECIPES? TRY THESE:

Chilli jam potato spoons (GF, V, VG)
Roasted baby eggplants w/ mustard vinaigrette (GF, V, VG)
Organic beetroot dip (V,GF)

Or click here to go to the recipe index.

[Pomegranate & hibiscus champagne cocktail with spiced macadamia nuts]

Don’t groan! Yes, it’s another recipe using POM wonderful, I’m sorry. I’m addicted. Help!

The blogosphere is awash with recipes for pomegranate juice after a lot of us received free bottles of it. There’s been granita, tagine, cake, salad dressing and others. Do you think we can fit one more in? Oh OK then.

The truth is I’m now addicted to POM Wonderful. Hopelessly addicted. I sneak a few sips throughout the day and think about new ways to incorporate it into recipes.

I guess I’m living proof that sending someone free samples actually works. Especially if they’re sent to a health nut like me that’s a sucker for 100% juice (juice that I don’t have to make a mess in my kitchen for and that is delivered in a cute little cooler bag right to my door).

I’ve been rationing my remaining 2 bottles by mixing it with sparkling mineral water and a squeeze of lime. Sometimes I add a little gin. It would be good with vodka too.

But once you’re riding the slippery slope of a pre-dinner alcoholic drink then you definitely need something to nibble with it. Enter spicy macadamias, stage left. Champagne cocktail, stage right.

If you’re serving them at a party then please don’t forget the charms for your glasses! They’re super cute and hygienic too. A good combo for a semi-OCD like me that avoids additional germs at all costs (and likes to be hostess with the mostess).

Taste of Sydney Festival

Don’t forget I’ve got 3 double passes to the Taste Festival to giveaway. Competition details here. Entries close on March 5th, so hurry!

Sorry to my international and interstate friends, you must be able to make your own way to Sydney if you win. I wish I was rich enough to pay for your flights (but thanks to those cheeky people who asked!).

Hope you win! Christie x

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RECIPES

Pomegranate and hibiscus champagne cocktails
no quantities so you can make as many as you like!

Edible hibiscus flowers (see here)
Pomegranate juice, chilled (I used POM wonderful)
Champagne or Sparkling wine

1. Place an edible hibiscus flower in the bottom of a champagne flute and pour over 30ml (use a shot glass to measure) of pomegranate juice.

2. Fill the glass with chilled champagne and serve. Easy, huh? Enjoy!

________________________

Spiced macadamia nuts
makes 2 cups

2 cups raw macadamia nuts
pinch ground chilli powder
pinch paprika
pinch fine sea salt
1 tablespoon vegetable oil

1. Mix together the nuts, spices and vegetable oil in a large bowl until all the nuts are evenly coated.

2. Heat a large frying pan over high and add the nut mixture. Dry fry until golden brown, about 5 minutes, shaking them around the pan constantly. Don’t move away, they burn easily! Remove to small bowls and serve with the cocktails.

[Roasted cauliflower and chickpea salad]

This salad was born because I looked in the fridge one day and saw half a cauliflower, a week old tub of hummous and some almost stale pita bread sitting in there.

Being someone who absolutely hates waste I had to transform the ingredients into something right then and there or risk their lives ending in the bin.

I love it when combinations like these spring forth out of necessity rather than culinary genius. I must admit I felt very Nigel Slater-like rustling up something from nothing like he does in his brilliant book The Kitchen Diaries.

And although it has two chickpea related ingredients (hummous is made of chickpeas and, ah, chickpeas are chickpeas) I don’t think there’s anyone who can complain they get too much fibre, so it can only be seen as a positive.

Like any good salad it’s got a range of textures thanks to the juicy tomatoes, nutty chickpeas, crunchy bread and springy fresh parsley. I think it’s safe to say there won’t be any leftovers of this leftover born creation.

Enjoy this salad! Christie x

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Roasted cauliflower and chickpea salad
serves 2

400g can chickpeas, drained and rinsed
1 ripe tomato, sliced into 8 wedges
handful of flat leaf parsley, finely chopped
1 lemon, zested and juiced
pinch of sumac*
2 tablespoons of olive oil + extra for roasting
half a small cauliflower (about 2 cups florets)
wholemeal pita bread, to serve
hummous, to serve

1. Preheat the oven to 200C (390F).
2. Gently mix the chickpeas, tomato, parsley, lemon zest and juice, sumac and olive oil in a large bowl. Set aside to marinate.
2. Place the cauliflower on a large roasting tray, drizzle with olive oil and season to taste. Bake for 20 – 25 minutes until tender and brown and crispy around the edges.
3. Slice the pita bread into wedges or strips and place on a separate tray in the oven for the last 5 minutes of cauliflower cooking time.
4. Add the cauliflower to the chickpea mixture and toss gently to combine.
5. To serve, arrange the salad, pita and hummous on plates as shown above.

*Sumac is Mediterranean spice made of dried berries and has a tangy lemon flavour.

ARE YOU A FAN OF VEGETARIAN LUNCHES? Try one of these:
Organic roasted beetroot w/ vegan coriander pesto
Polenta crumbed cauliflower w/ parsley dressing
Spring vegetable potato salad w/ yoghurt dressing
Tabbouli salad

[Chilli jam potato spoons]

I’ve been very naughty as I’m late to post my potato recipe for the Potato Ho Down I hosted this month. I’ve just been so busy planning for my business trip to London and then actually taking the 24 hour flight that I’ve let it slip by. Sorry Cathy!

I’m excited to share this recipe with you because it uses my very best friend’s best-ever-in-the-world chilli jam. Ju’eta and her talented chef husband Mario make the most wonderful condiments and in my opinion their chilli jam is to-die-for.

You’re in luck too because their company, Marmalade Pantry, sells to the public. Their website is down at the moment (we’re going to build them a new one) so if you want contact details, email me.

But I digress – back to the recipe. It’s so deliciously simple that I’m not even going to give quantities although I guarantee you’ll love the combination of flavours and textures.

The other great thing about this canape is that guests can help themselves which gives you more time to perfect your plating for the main course. I’ve chatted about my love for these type of starters before on my post about parma ham and manchego parcels.

Lastly, Happy Birthday to my beautiful sister Miss Coco! Hope you had a great day!

You might remember that I missed my other sister Nicole’s birthday on another business trip last year. It’s not deliberate girls, promise! ;)

Happy cooking! Christie x

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Chilli Jam Potato Spoons
canapes

Waxy potatoes, such as kipflers or nicola varieties
Chilli jam
Soy sauce
White pepper
Fried shallots*
Fresh coriander leaves, to serve

1. Boil the potatoes in their skins for 10-15 minutes until tender but not too soft. You want them to hold their shape. Drain and cool slightly then peel and chop into 1cm cubes.

2. Add the potato to a large bowl and mix with chilli jam to taste. I’d use 2 large tablespoons per 4 medium potatoes.

3. Season with soy sauce and white pepper and stir through a handful of fried shallots.

4. Place 1 or 2 leaves of corinader on each serving spoon and top with a little of the potato mixture. Sprinkle with extra fried shallots if you like.

*Make it easy for yourself and get a jar of pre-fried shallots from your nearest Asian supermarket. They last for ages if you keep the lid tightly shut.

[Pomegranate granita with lychee and gin]

Don’t you love the vibrant colours? I know that’s very immodest but I’m really proud of this combination: it’s fresh, sweet, cold and alcoholic.

There’s not much more you can ask for on a sweltering Summer’s day. Like Sydney today @ 31C. Yikes, that’s hot!

Even if you don’t need a heat-wave crusher (yes that’s you Northern hemisphere) you can still enjoy this sweet treat guilt free because it’s got barely any sugar and is choc-full of antioxidants.

I’ve also got special diets covered as it’s gluten free, vegan, dairy free, vegetarian and nut free. Phew. Have I missed any?

Although it looks impressive, it’s dead easy. Serving it with alcohol is optional but highly recommended – I promise it’s an after dinner party starter – adults only!

I used canned lychees so that I could incorporate some of the fragrant syrup into the granita mixture. You could easily use fresh lychees, if they’re in season, and substitute sugar syrup.

Special thanks again to Darcie from Zing Australia for sending over a cooler bag of POM Wonderful bottles for me to experiment with!

Happy cooking, Christie x

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Pomegranate granita with lychee and gin
serves 6-8

500ml 100% pomegranate juice ( I used a 473ml bottle of POM Wonderful)
1 cup water
1/2 cup lychee syrup* (or sugar syrup)
2 tablespoons lemon juice
4 mint leaves
canned or fresh lychees to serve
gin to serve

1. Mix all the ingredients together, except the lychees and the gin, in a shallow freezer-safe dish until well combined.

2. Place in the freezer for 30mins. Use a fork to mash up the ice crystals and scrape the solid bits from the sides of the tin (the edges freeze the quickest).

3. Repeat every 30mins until you have a granita consistency, about 3-4 hours. It should resemble a ‘slushy’, ‘snow cone’ or large ice ‘bread crumbs’ – see picture above. Remove and discard the mint leaves.

4. Layer the lychees in the bottom of glasses and top with the granita. Serve a shot of gin on the side.

*I used canned lychees so that I could incorporate some of the fragrant syrup into the granita mixture. You could easily use fresh lychees if they’re in season and substitute sugar syrup.

GOT A FRUITY SWEET TOOTH? Check these out:
Orange and almond cake w/ orange syrup
Tropical fruit skewers with Vegemite Caramel
Apple and macadamia nut crumble

Most dishes use herbs sparingly, but this salad packs a massive herby punch and the overload of parsley does freak some people out.

For those of us that love it, and there’s lots of us, the combination of parsley, tomatoes, onion and cracked wheat is freshness personified.

It’s just as good served alongside grilled meats or felafal as well as simply scooped up with pita bread or crisp lettuce leaves.

My Dad’s not big on cooking but this is the one dish he’s been perfecting over the years and getting better and better at. The most difficult part is getting the ratio right and it all comes down to preference.

I personally like a good amount of tomato so it’s nice and juicy with lots of lemon juice for tartness and freshness. Just experiment until you’re happy with it then dive right in and enjoy!

Happy cooking, Christie

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Tabbouli salad
serves 4-6 as a side

1/2 cup burghul (cracked wheat)
6 spring onions (scallions), white and green parts finely sliced into rounds
1 teaspoon salt
1 teaspoon allspice
2 lemons, juiced
1/4 cup olive oil
2 large bunches flat leaf parsley, leaves finely chopped
4 ripe tomatoes, finely diced
10-15 large mint leaves, finely sliced

1. In a small bowl combine the burghul and 1/2 cup cold water and stir to combine. Allow to sit for 10 minutes or so until all the water has been soaked up and the grains have softened slightly. Taste to check – they should have some bite but not too crunchy.

2. In a large bowl add the onion, salt, allspice, lemon juice and olive oil and stir to combine. Add the chopped parsley, diced tomatoes, mint and burghul.

3. Toss to thoroughly coat with the dressing and serve immediately.

LOVE SALADS? You might like to give one of these a go:
Warm chicken and potato salad
Poached salmon salad with creamy pesto dressing
Organic roasted beetroot with vegan coriander pesto
Feta and preserved lemon salad