Search results
131 results found.
131 results found.
Summer has arrived with a vengeance in Melbourne and after sweltering through a 38 degree (celsius!) day all I wanna do is eat salad, fruit and ice cream. And drink tinto de verano in the sun. All of that can’t be a daily occurrence but I can totally try.
Okay so you may or may not have noticed that I haven’t posted anything since last week’s meal plans. I had sort of run out of recipes to post while traveling as testing them is a little hard when I’m not in one spot for long, and I just wanted to really be laid back in this last week of my holiday. Plus it was my birthday week and I thought not pushing myself to write when I didn’t feel like it might be the nicest treat of all.
And the holiday is almost over… I leave the US tomorrow to head to Auckland for a few days and then home before the next meal plans post. After the last week of eating out I’m enjoying being back at my sister’s and making some home cooked food. I basically ate anything I wanted in New Orleans and felt more than a little sluggish by the end of it! Worth it though;)
Confession time: I’ve eaten tofu just once since I’ve been away and that was in ma po tofu which isn’t even a vegetarian dish. And this is super unusual because it’s usually a once a week staple for me. So in ode to the missing tofu in my life I have 7 ways to eat this delightfully versatile food for you;)
This week’s ‘7 Ways With’ post is dedicated to one of my favourite proteins: prawns. They’re readily available, super versatile and easy to cook. Check out the 7 ideas below and get cooking.
Well this isn’t exactly a sexy post now is it? I mean cabbage, it makes me think of every novel I’ve ever read set in a time of famine where cabbage soup was the go to food. And there’s probably good reason for that, not least because one cabbage goes a long way. And that is precisely why I’ve chosen it for today’s post. Because there’s very rarely one recipe that will use up an entire cabbage. It just keeps going and going.
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.