After much thought, there was one homecooked meal I remembered fondly: apricot chicken. Maybe it was the sweetness that I loved so much…it was definitely tastier than a plate of mashed potato, peas and carrots, something else that I remember being served (and refusing to eat, haha). Or maybe it was the combination of the … Read more
The lemon gives the broccoli a really nice tang. I believe that is the secret to getting my kids to eat broccoli – disguising that cruciferous flavour! It kind of makes this recipe an adult version of mac and cheese. And the main thing I love about this recipe is that it is quick to … Read more
Using a blender has revolutionised the way I make pancakes. Previously, I would whisk my pancake batter with a fork for like 100 minutes until there were no flour lumps. These days, I just throw everything into the blender and blend for 30 seconds – meanwhile, I pre-heat my cast-iron frying pan. Using my blender … Read more
French onion soup with VEGAN cheese toasts. Yes, it’s vegan! Usually I’ll serve French onion soup with some sort of bread, usually homemade garlic bread. I made these awesome vegan cheese toasts to go with our French onion soup. Oh. My. God. That cheese! I adapted the recipe I found at It Doesn’t Taste Like … Read more
Homemade gnocchi can be time consuming the first time you make it, and you may end up with potato and flour everywhere. But this is a truly satisfying meal, complete comfort food…worth all the effort! Here are some of my tips for homemade gnocchi: Homemade gnocchi the easy way You can use leftover mashed potatoes, … Read more
Actually, I’m pretty sure this was the first pumpkin pie I’d ever made. Pumpkin pie with passionfruit The result? A slightly nutty-flavoured shortbread crust! It was delicious, and paired perfectly with the sweet pumpkin passionfruit filling.
The lemony rice was the perfect backdrop for stir-fried seasonal vegetables, and the avocado topping provided a touch of creaminess. I used vegetables that were in season: snow peas from my garden, and fresh asparagus from the store. But feel free to change up those vegetables with anything you desire: peas, zucchini, tomato, capsicum, leafy … Read more
I have been thinking about black forest pancakes since this time last year, and finally got around to making them after I bought a punnet of cherries this week. Oh my goodness. These pancakes were soooooo good. Especially layered with a thickened coconut cream. Oh my. Just look at those layers! And the cream! The … Read more
I nabbed the recipe from the back of a pasta packet and overtime I have transformed it into my own simple recipe. Pasta pepperonata The capsicums release a sweet and spicy flavour into the tomato sauce, and makes a flavoursome alternative to the basic napoletana sauce. Tip: I left the sauce chunky, but if you … Read more
My latest mango inspired recipe is this mango pan vegan pizza. It’s summer. It’s hot. Who wants to turn on the oven and heat up the house even more? This vegan pizza is quick to make, and is cooked over the stove too. The thin, crispy base won’t give you that heavy feeling from over-indulging … Read more
The topping situation was inspired by what I had growing in my garden. Basil, brahmi, baby kale and purslane all made their way onto this pizza Purslane grows wild here. It’s everywhere. Even though we’re in the middle of a drought and the grass is all dead, the purslane is still growing wherever it may. … Read more
