This flatbread is vegan, gluten free and stupidly easy to make. It’s what I make when I have next to nothing in the cupboards and want a vehicle for toast toppings. without toast. The extra virgin olive oil and chickpea flour works so well together and the finely chopped spring onions add a burst of flavour. Easy, delicious any time of the day food is what I’m about.
What’s better than a bowl of home made crisps (aka potato chips) straight from the oven? Nothing! These cheesy herby morsels of goodness are super satisfying if you get a craving for the variety you can buy in bags at the supermarket. Making them yourself means you know they’ve got nothing nasty going on.
Anyone who knows me knows that I’m dumpling obsessed. They’re not just one of my favourite things to eat but one of my favourite things to make. That’s why there’s already a few dumpling recipes on the blog. My favourites have always been my potsticker recipe but these dumplings are boiled and sooo good. Like I might even like them more… that could be more to do with that sauce though. Actually no, everything about these is a good time.
If you’ve never roasted a radish you have to try this recipe. It changes their texture and mellows out the flavour a little and they’re so good. Especially with the creamy avocado and the fresh and simple dressing. This salad was made for consuming on warm evenings or afternoons or just scattered over some crunchy sourdough.
Is that title too long? I mean I could have listed every ingredient and made it even longer. This is me showing restraint. I’m clearly great at it! This salad is a trans seasonal dream, just like our current Melbourne weather. it’s got some beautiful late winter vegetables mixed with spring goodness and all tied together with that golden haloumi.
Give me all the fries. Give me all the parsnip. Yeah that last bit might sound weird but I’m obsessed. I like them waaaaay better than sweet potato fries. And they’re way easier to get crispy and golden too.
This is taking sides to a whole new level. For the lat 2 weeks I’ve started each week with a batch of this pumpkin in my fridge to add to different salads and meals through the week because it makes me look forward to eating whatever it is that I add it to.
There’s a little theme going this week, this is my Szechuan week. I guess if I’m going to suggest an ingredient you might not have in your pantry already I should give you at least two great things to do with it yes? And these golden spicy prawns in crisp lettuce cups are the real deal.
I’ve made broccoli fritters before but I love the ginger in these ones, it’s a fresh immune boosting vibe for this chilli season and I’m all about it. The best part about this dish is definitely in the combination of fritters and cucumber and peanut salad though. so good, so much flavour and texture and super easy to make!
You cannot possibly underestimate the warming, healing and happiness power of a good soup on a cold day. I’m probably making at least 1 soup a week at the moment and filling my freezer with tasty things for cold days when cooking is just beyond me. Yeah even people like me who spend all their time, thinking about, writing about and cooking food can’t be stuffed sometimes. Make your way through this tasty little collection this winter for happy bellies and warm hands.