It’s time to prepare for the week ahead and as it’s basically Spring now I’m so ready to embrace the new produce that’s arriving on the shelves. But in a way that’s still going to keep me warms as Melbourne’s weather lags behind it’s foliage.
I have two weeks of Spring before flying into a Californian autumn so I’m going to be embracing all the green things. That said I’m super excited about doing some work on the other side of the world for a bit and bringing you lots of new ideas and inspiration for your own kitchen’s both during and after this trip.
These two weeks are super exciting as my niece and brother’s partner arrived from South Africa yesterday and I’m yet to meet the bubba, I get to to meet her tomorrow and I couldn’t be more excited! I’m sure I’ll be baby spamming you all on Instagram over the coming weeks.
For now though some inspiration from my current surrounds:
Plan A
Day 1: Fragrant Dahl with Chickpeas, Zucchini and Spinach – this dahl is so simple and great warming way to celebrate the abundance of green vegetables about.
Day 2: Mushroom, Bacon and Egg Ramen, AKA breakfast ramen possibly the best excuse to eat breakfast for dinner.
Day 3: Crispy Satay Tofu Bowls with Coconut Rice for the win.
Day 4: Sourdough Crumbed Fish Burger. After a week by the beach I want to be eating fish burgers all the time, this is my favourite version. Serve with Loaded Parsnip Fries for all the fun.
Day 5: Garam Masala Chicken, Greens and Rice Tray Bake. I love the simplicity of a tray bake.
Plan B
Day 1: Vegetarian Pad Thai – simple noodles are always a good way to start the week.
Day 2: Fragrant Dahl with Chickpeas, Zucchini and Spinach easy to make and you”ll have lunches sorted.
Day 3: Breakfast Ramen – Read the notes in the recipe for great ideas for a vego version of this treat.
Day 4: Roasted Cauliflower and Kale Salad with Lemony Zucchini and Haloumi – this fresh and tasty salad is perfectly balanced by the crispy, golden and salty haloumi.
Day 5: Crispy Satay Tofu Bowls with Avocado Salad and Coconut Rice, these bowls are everything.
This week’s bonus recipe obviously needs to be the Caramelised Banana, Ricotta and Macadamia upside down cake. Obviously.
HH. x
