I have to thank my mum for this little creation, a few weeks ago she asked me to make a green salad for a Sunday feast we were having (these are a weekly event, Dad cooks entree and mains and Mum comes in with a spectacular dessert – it’s a wonder I’m not obese!), and I decided to take her very literally haha. Everything I put in the salad was green (cos lettuce, cucumber, finely sliced celery, parsley, pumpkin seeds etc) and to up the greenness I wanted to make a bright green dressing. And voila, this happened. It is super tasty, full of nutrients and oh so creamy.
Sometime beige on beige tastes anything but. The main ingredient in this sauce is cauliflower and it can be used on pasta instead of bechamel sauce, it also works well as a substitute for mashed potatoes! I’m a little addicted…
WARNING: these are very addictive, I almost ate a whole head of cauliflower by myself and that amount of cauli would do bad bad things to me… a narrow escape… Very narrow, I kept moving them further and further away from me and eating more each time I moved them. Idiot.
Avocado. Maybe the most posted food item on my Instagram feed. Thus I figured it was time to have a post dedicated to one of my favourite breakfast sides, this tangy fresh and delicious avocado and feta mash. I almost wasn’t going to bother as it’s so simple but it’s so good so here we are. It’s great just with crackers or as part of a big shared brunch spread or just smeared on to your toast… maybe with an egg on top! If you’re not a coriander fan you could replace with either basil, mint or flat leaf parsley. The lemon can be replaced with lime and sometimes i put a clove of garlic or a pinch of paprika or cumin in to change the flavour profile depending on what I’m serving it with. But this is the basic recipe. This makes enough for 4-6 pieces of toasts depending on how generous you’re feeling!
I love pasta and stir fry. I also love vegetables and try to get as many of them in my diet as possible and a vegetable spiralizer is a fabulous way of doing this. The below recipes are some of my favourite ways to eat ‘zucchini noodles’ or ‘courgetti’ or spiralized zucchini if we’re going to be all honest about what food really is 😉
Summer has hit Melbourne and I’m in the mood for salads and asian flavours. This dish combines those things. It packs a punch and feel free to adjust the chilli to your liking (i use the seeds as I’m a fiend but discarding them is always an option).
This guy packs a lot of punch, both in nutrients and in flavour. It is fantastic added to pasta, pizzas, sandwiches, or with seafood or meat. It’s also good just with some avocado on toast or rice crackers. Seriously yum. I suggest you use a mortar and pestle for the sunflower seeds (or everything if you have a big one) as I find you end up with a better texture overall but I guess it depends on your food processor!