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Archive for the ‘Dinner’ Category

My final installment of food snippets whilst in Adelaide:
Soooo this Sunday we leave for a 5 month trip of a lifetime!
Thailand, Vietnam, Cambodia, Laos, Nepal, Europe (in general!) NYC, then moving to Canada for a year (or two or more or who knows, so don’t ask me!) 😀
So this blog will do one of two things..
a) slow down a little while I enjoy my actual LIFE and can’t be bothered with this cyber world
b) feel bad and put some posts up for my family and friends
c) continue on it’s merry way because I will miss it
a&b&c) a slittle of all
Once moved to Canada this blog will change from “in the sunshine” to “in the snow” and will feature more scarves, boots, beanies, poutine and burgers than ever before! I tried to refrain last time I was over there but it was just too too hard for my weary chipsngravy loving soul!

So. Thus. Finally. To conclude. In conclusion.

Bon voyage! Wish me good times, new food experiences and I’ll see ya soon! Don’t you go anywhere now, ya hear?!
Much love,
your vegie bug.

tomatoey lentil pasta.

roast vegie noms.

3 best spreads!

tandoori vegies!

roast vegetable plate.

pickle burger!

cookies before.

cookies after!


spicy pumpkin soup.

tea with the best cookie ever!

piggy just had to go.

I sure do like beans.

hash, beans, eggs, sauce.

burger set up.

ambience!

mushroom burger perfection.

pea pesto pasta.

pies!

MY GOING AWAY CAKE AT WORK! A SWIMMING POOL!

bubyeee!

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Sushi seems to be my go-to cheap lunch for work days. Orrr non-work days really. hehehe.

Truth is, I used to hate sushi. I actually had a gag reflex whenever I tried it. BUT ENOUGH ABOUT THAT! 

Now, somehow, I love it, am possibly obsessed with it and spend too much money on it. Thus, came my desire to make my own! 😀

I watched lotsa youtube movies and read many recipes to come up with my own. It really is super easy and the options of fillings are endless. I opted for easy cucumber, avocado, capsicum this time; but tempura pumpkin is my favourite! Check out this blog post for sweet ideas!

Here goes:

500mL sushi rice* (2 cups)

600mL water

75mL rice vinegar

10mL sugar

5mL salt

nori sheets

vegies for the filling, thinly sliced

wasabi

soy sauce

sushi mat
sushi buddy
THE RICE: 

Rinse rice in a colander for a good five minutes until the water running off is entirely clear. Leave to drain for 1 hour.

In a heavy saucepan, place measured water and rice and bring to a boil.

Once boiled, turn down to lowest setting, place the lid on top and set the timer for 15 minutes.

After 15 minutes, turn off the heat but DO NOT OPEN THE LID! Let the rice steam for another 15 minutes.

Meanwhile, mix together your vinegar, sugar and salt and microwave for 30 seconds until all dissolved.

Now grab a big bowl (wooded is best, but I used glass), dump the rice in and spread it out with a wooden spoon/sushi paddle and get your sushi buddy ready with a fan (we used a placemat)! Carefully spoon the vinegar mixture all over the rice as your sushi buddy fans and you cut and move the rice around – being careful not to break up the grains or damage any of your hard work!

Continue to fan/move rice until it reaches room temperature – about 5 minutes (depending on how good your sushi-buddy’s fanning skills are).

LETS ROLL:

(mmm don’t use this much filling)

et voila!

Roughly divide your rice into four parts – this will make 4 large sushi rolls.


Get your nori sheet and lay it shiny side down on your sushi mat. Using wet hands place 1/4 of the rice on your sheet and spread it out evenly, pressing it down hard and leaving 5cms at the top for rolling/sealing.

Rub a tiny squeeze of wasabi across the middle of the rice for extra joy. Layer your vegies in the centre of the rice.

Wet the opposite end of the nori a little to help it to stick to the roll. Using the sushi mat, roll the nori over the filling and pull back to form a tight circle. Proceed to roll the nori all the way to the end and squeeze to seal.

Make sense?!

NOW:

Invite all of your friends over for a sushi party and as you place your sushi platter on the table scream

“I MADE THIS, GUYS, I MADE THIS!” ; )


Tipstips:

*The only thing I would change for next time would be to buy real Japanese brand sushi rice, as mine was expensive for how much I actually got in the end.

Also, mine tasted more like authentic sushi after a few hours in the fridge – the nori was still quite dry and crispy before that allowed time.

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I AM SICK! Why am I always sick?!


My Muffin and I spent a lovely week in Tasmania visiting my best friend one last time before our world travels. Twas a lovely week apart from the chest/ear infection I gained about 1 day in! Gahhhh.

Thus, today was the first day I had strength to stand and cook anything and this was what I was craving. 

I feel better already!


I packed in the garlic in this soup and had dessert of 2 oranges plus my antibiotics AND a glass of flat lemonade (my mum always said this cures sickness?!) – so surely  I will be in tip top shape again soon! Don’t you worry your little cotton socks. 

spicy coconut punkin soup to kick sickness’ butt:

 

1 Tablespoon red curry paste

1 teaspoon cumin

1 teaspoon dried chilli

 

1 onion

2 spring onions

6 cloves garlic

1 leek

1 carrot

1/4 cauliflower

1 small butternut punkin

 

1/4 cup coconut milk

1/4 cup desiccated coconut

2-3 cups vegie stock

2 Tablespoons natural greek yoghurt

 

salt

pepper

love

 

oven roasted seeds from pumpkin (optional)

 

Chop all vegetables to similar size.

In a large saucepan fry onions, garlic and leek and when starting to soften add in curry paste and spices.
Fry until paste is fragrant.
Add in the rest of the vegetables and stir until all coated.

Pour in the coconut milk, stock and coconut and let boil until vegetables are able to be blended. About 20 minutes.
Add yoghurt and blend soup until smooth. Add more stock/water if it is too thick.


Serve with crunchy oven roasted salty pumpkin seeds and swirls of yoghurt!

Eat with crusty bread and hope that the bugs that have given you a chest AND ear infection bugger the hell off 😀


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I’m a pasta lover. 


Who am I kidding.. I’m a CARB lover.


This pasta recipe was slowly brewing in my brain. 


I took inspiration from The Pioneer Woman and her quest for pasta perfection. I’ve added in every element that I love in pasta: 

  • Creamy sauce; but not too creamy
  • Sweet roasted capsicum
  • Delicious mushrooms
  • Fresh spinach
  • Spicy chilli
  • Cold avocado and crunchy nuts on top
  • PURE YUM.

and THIS, my friends… is as close to personal pasta perfection (hehe) that I have ever reached!


Now, with these final three words, (nom nom nom) I give you:


The Best Pasta. (like. ever.)

(serves 3 .. or 2 starving souls)


2 cups (uncooked) pipe rigate* pasta


150 grams semi sun dried tomatoes

1 whole roasted red capsicum, peeled (do this under the grill or straight on the flame)

a few black marinated olives


1 Tablespoon olive oil (or sun dried tomato oil)

3 garlic cloves, minced

1 small onion, sliced

5 large swish mushrooms, sliced

1 small zucchini, sliced


1/2 cup dry white wine

100 mL light cream (or soy milk)

1 big bag baby spinach

Juice of 1 small lemon, zest of just half

1 Tablespoon dried chilli flakes or fresh sliced chilli (I like life hot and spicy! Ha!)


to serve:

small handful almonds/cashews
toasted sesame seeds 

a few slices of avocado


Ok, go!


In a blender, blitz together tomatoes, capsicum and olives. Add a tiny splash of water if you’re having trouble blending it – try and get it very very smooth. Set aside.

Put the pasta on to boil in a big pot. Cook due to packet instructions.

Meanwhile, in a large frying pan heat oil.

Fry garlic, onion, mushrooms and zucchini until browned. Turn heat up high and when the pan is very hot – deglaze with white wine and reduce.

Add in the tomato/capsicum sauce, cream, lemon, chilli and season with salt and pepper.

Drain your pasta and at the last minute add the pasta and spinach to the sauce. Stir to combine and serve.


Top with avocado, sesame seeds, nuts and share with someone you love! 

(Drink wine and eat bread with it if you’re feeling particularly naughty like I was.)




*I feel like a nut, but I’ve only JUST realised in all of my pasta eating years of life that this pasta is squished closed at one end to trap the sauce in. DID EVERYBODY KNOW THAT?! i thought I was just looking at faulty images online before I actually checked mah bag of pasta and was blown away!! 

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It sure has been forever and a day.

I’ve been cooking – I promise!

I’ve even been photographing!

(just not posting anything.)

More importantly – I’ve been working and saving and WE BOOKED OUR FLIGHTS TO EUROPE!

Funnily enough, our mainly Europe trip has ended up consisting of:

  • 5 weeks in Cambodia, Laos, Thailand and Vietnam
  • 2 weeks in India and Nepal (my heart flutters for Nepal)
  • 2.5 MONTHS in Europe
  • 3 days in NYC (hehehe – this is solely for us to ice skate at Rockefeller Centre at Christmas time!)
  • and then back to Canada to live for a year or two or 5 million, who knows.
So throw any food/restaurant/cafe ideas my way for any of those extremely vague travel plans I have given you!
To keep your tummies rumbling, here’s a little of what I’ve been up to lately..
Moroccan Chick Pea and Vegetable Curry. Served with cous cous and yoghurt.

A sneak peak into my quest for the perfect flatbread! Tomato, Basil, Onion, Caper and Cheese Flatbread.

Chilli Soy Hokkien Stir Fry.
(I work near an Asian cafe’ and have been stealing stir-fry tips to get the smokey flavour!)

Pizza pizza maaaaan!

What you will need…

FOR THESE RAINBOW CUPCAKES!

Creating some artwork with food colouring and a handy-dandy toothpick!

Fresh outta the oven.

Rainbow Delights!
Both cupcake AND icing recipe are from JoyofBaking.com – I’m really enjoying this website, it’s so easy to find good basic recipes. Everything I have tested from it has turned out great!


CLICK HERE FOR RECIPE.

Nom Nom Nom Nom.

pssst, this is mah new do. Ya dig?!



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I realised that I never posted photos of my beetroot cake after I cut into it!

Nor did I ever mention that it was seriously the greatest chocolate cake I have ever made (and I make cakes VERY OFTEN)!

Imagine the most moist, chocolatey, sweet, perfect cake ever – and you’re a little close to what it tasted like :p

After I ate my first piece I was just in shock from the beauty of it!

So moist!
Now.. some food I’ve made lately: 


Burger of doom. Cracked wheat rissole on a toasted turkish bread roll, with tomato, avocado, mushrooms and baby spinach. BIG!

A big fresh salad with a cuppa vanilla t, and crackers spread with pesto, olive tapenade and walnut “pate”.


Spicy soy hokkien noodles for mah muffin.


Home-made laksa for the bug (muffin isn’t a lover of coconut like me! hence his soy noodles)

 

Side by side dinners. I fried the tofu, onion, garlic, lemongrass, chili, capsicum, tomato, mushroom etc all together and then separated the noodles and made the soy sauce in one pan and the laksa in another –

THATS HOW KIND I AM!
TWO DINNERS!
(just kidding, my mum used to do that allllll the time hahaha)



The beginning of perfect tiny scalloped potatoes in my perfect tiny pots.


Perfect pots baked fresh outta the oven!


Just like popart!

Perfect mini scalloped potatoes.

Makes four mini pots.

3 large dirty taters (starchy ones), sliced super thin
1 small onion, sliced super thin
1 sprig rosemary, finely smooshed
1 vegie stock cube
1/4 cup water
1/2 cup (ish) skim milk
1 Tablespoon cold butter
S+p
1/2 cup grated cheddar cheese (optional)
Preheat your oven to 200C.
Rub cold butter around the edges and bottom of your ceramic pots.
Slice taters and onion super thin. I used a food processor with a slicing attachment, although a mandolin or a knife would do!
Heat the water and stock cube in a saucepan until dissolved. Add milk, rosemary and salt and pepper – bring to the boil and switch off.
Layer your taters and onions alternately and top with a little extra butter and the grated cheese.
Pour the hot liquid into the pots, don’t worry if it doesn’t fill it – half way is fine.
Put the mini lids on and bake until soft (but not mooshy) … about 45 mins… to be honest I didn’t pay attention and just baked with mah nose and sense of smell!You’ll know.

EAT! 

Nom. Nom. Nom.


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Working too much.

Working too hard.

In transit every hour of every day (almost).

No time for grocery shopping.

No time for cooking.

Saving for the Greatest European Adventure ever adventured.

Eeeeeep!

 

Thus, recent food photos are not the most exciting foods ever eaten.

 

BUT FEAR NOT – STILL TASTY!

everyday brekky! baked beans (beans of the gods) with fried vegies and a glass o juice.

Mmm – sauceless pasta. Best with home-grown ingredimots.

So colourful!

lame-ass cheese and home-grown tomatoes on tortilla thing-o.

choc chip coffee cookies!

The cookies are a Joy The Baker recipe (click for recipe!). I luff her blog. It makes me chuckle.

 

Do my cookies look like hers? NO! They don’t.

Mine are all skinny on the edges and I dislike that.

 

Dear baker friends, what do I need to do to get a cookie the same width the whole way through?

 

Things I need to create the perfect cookie:

 

  • mini ice cream scoop
  • perfect large flat cookie tray (no ridges)
  • endless supply of choc chips
  • egg replacer that works (this is how my mind works: egg=ew)
  • floral apron (not imperative)
  • all the time in the world

 

Have a lovely day, my lovelies.

 

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