Archive for the ‘Chips’ Category

my goodness, I’ve been gone a while.






new years resolution: keep my posts short sharp and shiny! More pictures, less words yo.


Where have I been you ask? You’ve missed me so much? you cried a little when you realised just how long it’s been?


I’ve been off gallivanting in Sydney, Melbourne and the Great Ocean Rd with my Muffin’s Canadian famjam for the past ever!


Did I get spoilt and receive a freaking MACBOOK for christmas? WELL YES I DID.


My carb-free livin was going relatively well… until.. well.. here’s some little tidbits of my recent times and recent foods:


before holiday… note healthiness?!


lapping up the sun at Manly Beach.


lookie what I found!


I fell entirely in love with Grigons & Orr in Melbourne.


how could I not?! I was like a kid in a candy store.




Sydney was a bit hit and miss with good food. THIS was the best gnocchi of my life. And I love gnocchi. It was at The Rocks Cafe.


note the healthiness beginning? Best chips in Victor Harbor!


attempting to create a veggie main meal in posh places..


essentially the greatest picnic set ever.

I’ve heard on the grapevine that I throw at EXCELLENT PICNIC!


seasonal garden pasta dyed pink with beets!


nachos in a cake tin ala bug.


christmas lunch #1.


christmas lunch #2 (different day – different house…. stop judging me).


BEST. BEST. BEST. another tea infuser. and BEST new tea cup! Perfection.


the kind of meal that makes you drool when you think about it 2 weeks later. Vegie lasagna with fresh salad and dressing.


ahhhhh maaaan I could eat about 76 more of these bowls.


making a few new friends.


The most Australian dessert ever. Lamingtons, fruchocs and tim tams. Heart Attack.


Delicous breakfast field mushroom noms at ETC.


and what a way to end. We woke up to this guy standing this close to our room along the Great Ocean Road.


I squeeled with delight.


Who doesn’t love a llama?!



love and blueberries to ye all!





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Oh hai there!

I have been on a hiatus! it hasn’t been the most exciting of food times. Although one exciting this is that Muffin has cooked for me…. twice! Tonight was a plate of delicious vegies. I don’t enjoy cooking with him because he is too fast and furious and it frightens me (i’m a delicate soul) – so I just stood back. And made the gravy. (to be honest i forgot about the gravy and he rescued it. hahaha)

Bok choy, string beans, mashed potato, spinach, peas, garlic mushrooms and gravy!

One thing I did make this week was hummus. But I wanted to add in a roasted eggplant to make it somewhat like baba ganoush… so i named it Hummaganoush – partly so people would know it wasn’t just plain hummus but mostly because i’m awesome like that.

One meal that went from almost-disaster to extreme surprising success was eggplant parmigiana. I didn’t want to use an egg to make my breadcrumbs stick and then all hell broke loose when my breadcrumbs didn’t stick. hahaha. I LOVE EGGPLANT. I saved the meal (no idea how) and it was delicious! Recipe coming soooon when i’m not on borrowed laptop time!

Also. This is my cat. HOW CUTE!

peace out brussel sprouts.

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My family has always been slightly obsessed with Indian food. The first place my mumma and Fabio lived together was in an entirely Indian area of Leicester. Hence, they picked up some handy dandy tips and recipes and are pretty dang good at cooking it. Our family has funny little get togethers with themes, one of the greatest ones in Curry Night, where everyone turns up with a curry and we all feast til we burst!

For lunch I had some paneer and vegetable curry made by my daddy-o. It wasn’t too spicy, yet still delicious. I added some mind-blasting home-made chilli pickle to it (which i am obsessed with. I’ll post this recipe soon). Pickles and chutneys are pretty much what make Indian food so divine and different than other cuisines. Lime pickle, brinjal pickle, mango chutney. Mmmmm. I ate it with a samosa, roti and raita too 😀 Just greek yoghurt, cucumber and mint!

For dinner I wanted to try to make home made chunky chips! I’m a bigger fan of chunky chips than piddly skinny fries. This meal ended up being one giant vegan roast delight. Sometimes I think I over complicate my cooking, so I just wanted a big plate of roast vegies.

For the spuddies:
Peel and cut taters into chunky chip size. Pat dry. Lay on baking tray with olive oil, chopped rosemary, lemon juice and s+p. Roast at 200 for about an hour, flipping every 20 minutes ish. Serve with Mc Special sauce chip dip.

Roasted same time as the chips, coated in olive oil and harissa. Bake 20 minutes.

4 mushrooms, 1 leek, ½ zucchini, 6 cloves roasted garlic*, sliced and slowly fried soft with 1 Tablespoon vegan butter. Add 1 Tablespoon flour
and ½ cup vegie stock. Slowly simmer until thickened. Add splashes of soy milk towards the end for extra creaminess. Season with salt and pepper. Serve with fried seeds and nuts!

Steam, yo!

Vegan Mushroom Gravy:
Finely slice 2 mushrooms and 4 cloves roasted garlic*, fry in 1 Tablespoon vegan butter. Add 1 Tablespoon flour and ½ cup vegie stock (I used a “beef” flavoured one). Heat until thickened (I cheated and added a tiny touch of gravy powder at the end for ultimate thick goodness). DIP EVERYTHING IN THIS AND ENJOY.

*This may seem like an extortionate amount of garlic, but when you roast the entire bulb for 20 minutes in gets all oozy and sweet and you can just squeeze it and the individual cloves just pop out! They’re not overpowering, they just add a nice base to sauces. Highly satisfactory garlic popping!

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