I have a been a little quiet on the blogging front this week – sorry! Life and work for clients got in the way and I did not do such a great job of managing everything… my multi-tasking skills failed me. But I’ve got so much deliciousness coming your way next week 🙂
It’s soup season people!! I mentioned in my last post that my friends and I have started a soup club, each week 2 of us make soup for the 6 of us and this week it was my turn. This warm, yummy spiced soup was my contribution.
Ooft this week has been full of food. This most likely is unsurprising news because I write a food blog but there’s been a lot of non food blog related food and my body is overwhelmed with cake. The week ahead is going to be full of vegetables and seafood that’s for sure.
This autumnal dahl is both comforting and fresh thanks to the coconut and lime flavours through it. It’s mild in terms of heat level and fragrant with the toasted cumin stirred through at the end. It comes together with very little effort so is a perfect midweek meal and the leftovers can be freezed for lunches.
Crispy shallots, spiced prawns, toasted Israeli couscous, sweet bursts of pomegranate and fragrant herbs make for the most amazing of salads. The salad is simply dressed in lemon juice and extra virgin olive oil to let the flavours of the colourful ingredients shine. The pomegranate arils (seeds) standout like little jewels against the green herbs and white couscous making it a pleasure to look at too. Like the majority of the recipes I’m posting at the moment, it comes together in less than half an hour.
So I heard this week that Melbournians just love to talk about the weather. And i realised that I do that so often on this blog that it’s a little embarrassing. Maybe it’s because it’s so damn unstable in this corner of the world. It’s been summer weather all week with balmy evenings and now it’s miserable, cold, windy and raining. And the weather clearly has an effect on what I feel like eating so it’s totally okay that I’ve just spent a paragraph talking about it…
This pasta is so perfect for autumn and winter, and so tasty. Cooking the mushrooms in stock before browning gives such a depth of flavour and the lemon hit lightens things up and makes the most of the beginning citrus season.
This recipe was handed to me by my housemate Bec, she’s a super talented cook (both my housemates are – lucky me!) and once I tried these I knew I had to try and remake them so I could share them with you all. They’re heaven.
Happy Sunday folks! I hope you’ve all had a lovely weekend and are rearing to go for the week ahead… or at least not dreading it that’s a good start. I’ve got some lovely autumn themed recipes for you in this weeks post and some to celebrate the last of the summer veg.
Oh my oh my, another tempeh recipe, if you’d told me two years ago I’d be eating tempeh I would not have believed you. And boy do I get argumentative when I think you’re full of it. it’s not always pleasant for the full of it person… or me when it turns out I was in the wrong. But I’m into tempeh now… well sometimes, when it’s cooked in ways I actually like. And this definitely is one of those ways.