It’s true. I have posted A LOT of cauliflower recipes of late. But I keep on finding whole cauliflower at the market for $2 or less and I just can’t resist a good deal! These tacos are a fabulous vegetarian alternative to my usual fish or chicken tacos. The cauliflower florets get all delicious and crunchy on the outside while staying a little crisp on the inside – I’m not a fan of overcooked cauliflower!
If you put risotto in the too hard basket then this one will show you that risotto isn’t as difficult as you think it is. This risotto is amazing, it’s velvety and creamy, without the cream and full of crispy crunchy texture to boot. This recipe makes for a simple and impressive dinner, I promise it’s not just ‘wet rice’.
Winter means soup. Lots of root vegetables are in abundance and you pretty much want to fill your body with heat at this time of the year, and soup goes well with both those things. This soup uses sweet potato, pumpkin, fragrant spices and a little coconut to warm and nourish you from the inside out.
I could not think of a name for this to save myself. It has roasted pumpkin, crispy kale, caramelised pecans, salty feta, massaged kale and wild rice all in a lemony dressing. It’s ridiculous, addictively good stuff. And it’s a salad, how many salads are addictive? Salads with crunchy, salty and sweet notes definitely are. Everything in this salad is so good and different and balanced it makes you want to keep going back for more.
I love dumplings. So so much. They are up there with my most favourite foods ever. Which is probably still a long list as I don’t like playing favourites with food… it’s all so good. I would normally serve these as an entree or nibble for friends or have them for dinner with a pile of steamed broccolini on the side because you know, health. The filling is juicy and flavoursome and the contrast between the crunchy underside of the dumpling and the soft chewy top is what eating is all about. The vinegary carrots add something a bit different to the garnish and some crunch.
I’m a little potato obsessed. I love all kinds and I also love that different potatoes have favourite ways of being cooked, it gives them their own little personality. Dutch creams love a good mashing, Russets make the best roasties and fries and kipflers, well those litlle nuggets of joy are perfect eaten with their skin on boiled or roasted. In this recipe I boil them then roast them and chuck them in a mayonnaise free roast potato salad of sorts. It’s served warm but would be fine the next day straight from the fridge too. The asian flavours make a nice break from my usual potato salad and lend the kipflers a welcome freshness. The texture of the soft coriander, crunchy nuts and the crispy potatoes is also great. Plus potatoes love salt and the dressing is all about that.
I’m really into making delicious meals out of what’s in the fridge and pantry at the moment rather than going and buying specific ingredients. It’s all in an effort to waste less and be more economical but it’s also kind of fun. Like playing ‘mystery box challenge’ with yourself – wow what a sad sentence! Anyway out of this habit has come some really great meals and this was one of them. Flavoured with ginger and turmeric and full of crispy edges and just tender sweet potato these are a great breakfast, lunch or light dinner idea. I highly recommend serving them with tangy greek yoghurt and a squeeze of lemon.
There is so much golden deliciousness in this recipe. The caramelised ribs with their orange and maple syrup marinade, spiked with chilli and paprika and the fragrant whiffs of cinnamon. You’ll be licking your fingers. You’ll also be using these sticky morsels of goodness to wipe up the pumpkin puree beneath them. By roasting the pumpkin to golden perfection first you get that delicious caramelised pumpkin flavour in the puree. It’s crazily good. With fresh coriander and salty feta to finish, the whole plate will disappear before you notice.
If you’ve been following my blog or Instagram for a while now you may have noticed that I quite like slaw. And by quite like I mean I like it a lot. I like that it’s so easy to do and adds crunch and vibrancy to any meal. It’s also super versatile and can be Asian inspired or lean towards Mexican or even italian. This slaw is fresh and crunchy and uses ingredients that are in season in Melbourne at the moment. Fresh crunchy salads aren’t only for summer they can add a lightness and crunch to delicious winter comfort food. This slaw uses snow peas, kohlrabi and cabbage and is dressed very simply. You could use an avocado dressing if you’re more into mayonnaise with your slaw (but ti’s not actually mayo!).
‘Tis the season for all things orange: pumpkin, sweet potato, carrots and… well… oranges! I’ve been mucking around with different incarnations of this roast carrot recipe for a few weeks now and this is by far my favourite combination. The fat soluble vitamins in carrots are easily digested due to the oil they’re roasted in and the sauce they are served with so you’re getting the most out of these little guys. try to buy organic carrots when possible so that you can eat the skins without worrying about the nasties that could be on them. I got lucky and found some locally grown, organic baby carrots at my local grocer. With a simple side like this the quality of your ingredients is so important.