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Archive for the ‘Dip’ 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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3 tomatoes, chopped

2 garlic cloves

1/2 cup water

3 Tablespoons tomato paste

1 t wooster

1 t apple cider vinegar

salt and pepper

 

1/4 cup home-made basil pesto*

 

1 big eggplant sliced lengthways

1 zucchini sliced lengthways

1 handful sliced mushrooms

1 handful cherry tomatoes

 

Preheat oven to 200C

 

In a saucepan, fry tomato and garlic, add water, reduce the shit out of it for 15 minutes until thick. (i had no tomatoes or tinned tomatoes – yet this worked surprisingly well!)

 

* Blitz together 2 cups basil, 2 garlic cloves, 1/2 cup raw almonds, a good glug of olive oil, a squeeze of lemon juice and salt.

 

Individually fry vegies until soft and slightly browned.

 

Lay out a slice of eggplant, spread 1/2 t pesto on top, followed by 1 zucchini slice and either; a few slices of fried mushroom or a cherry tomato, roll and place with the rolled side down in baking dish. Continue with rest of ingredients until the baking dish is full.

Pour tomato sauce over the top, add a liberal amount of black pepper and optional cheese. Bake in 200C oven for 30 mins. (this would be amazing with breadcrumbs on top but I was fairy** ingredient-less tonight!)

Serve with lightly blanched asparagus with a teensy bit of butter, lemon juice and salt. DELISH.

 

**I did mean fairly, but fairy sounds MUCH BETTER.

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Comfort food..

It’s a very personal thing. In the past, comfort food to me has been giant (i mean giant) bowls of pasta, even more giant plates of pierogis, fresh tiger loaf slathered with cold butter, and of COURSE absolutely massive turkish bread sandwiches and vegie burgers with poutine!

Didyanotice that that is all carbohydrates?! Thus my problem! So I am cutting down on me carbs! I do actually already feel a lot better already, 1 week into it. It is too easy to whip up a meal around carbs, so it definitely takes some brain power to steer clear of them. I haven’t cut out wrap bread though, as I am a wrap-lover and would probably cry without them 😉 Its been pretty easy to snack on fruits and nuts instead actually. For the time being I’ve also cut out anything overly sugary, such as energy drinks/high-suger juices and chocolate. (<<

One night this week Muffin and I shared a lovely salad plate. We ate it with a few multi-grain vita weats (my favourite bikkie), but essentially just filled up on vegie goodness.

And my most delicious meal this week was actually just a tofu scramble! I shouldn’t say just because you should never underestimate a good tofu scramble! This one was more of a dinner edition than a brekky edition though. So easy and SO delicious!

dinner tofu scamble:

1/2 zucchini, sliced

3 mushrooms, sliced

1/4 red capsicum, sliced

1 spring onion, sliced

1 carrot, grated

1/4 cup cooked spinach, chopped

1/2 block tofu

1 teaspoon nigella seeds

1/2 teaspoon turmeric

1 teaspoon garam masala

1 teaspoon sriracha

1 teaspoon salt

1 teaspoon pepper

1/2 avocado

1 Tablespoon toasted sesame seeds.

Add all vegies into a hot frying pan and fry for a couple of minutes until starting to colour. Crumble in the tofu and break down as much as you desire. Add in the rest of the spices and fry for about 5-10 minutes until it is relatively dry and toasty in colour! Serve with fresh avocado and sesame seeds sprinkled on top!

I ate this with beet hummus, rocket pesto and avocado spread onto corn thins.

Another night I made a sort of pizza but used a super thin whole-wheat wrap bread instead of white hunks of dough.

I dry-fried the wrap bread on one side and then topped it with some rocket pesto and a mixture of fried zucchini, mushroom, eggplant and spinach. I added fresh diced tomato, some salt and pepper and a little bit of cheese. I grilled it in the oven and the whole process took about 15 minutes! To serve I dolloped on some beet hummus, avocado and sriracha. Yuuuuuuuuuuuumm.

 

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Yes, I was going for the fattest cold roll in the world record! And I think I got pretty close to winning 😉
I make these all the time, and no, I still don’t know how to make small ones! I get so carried away because they are delicious. I always serve them with two sauces;

the peanutty one is actually only 1/2 teaspoon of peanut butter to about 1/4 cup of coconut milk and a squirt of sriracha. SO SIMPLE!

The soy one is 1 chinese spoon sweet soy, 1 chinese spoon dark soy, 1 chinese spoon light soy, 1 chinese spoon rice wine vinegar, 1 chinese spoon water, 1/2 chinese spoon sriracha, 1 chinese spoon toasted sesame seeds. EAAASSSSYYY.

Tonight was bbq weather. I knew this because it was sunny, and not windy = perfect.

and now, with titles! (“ooooh”)


 

the grilled corn I just threw on the bbq til it blackened a little.


Guacamole was 2 avocado’s, mixed with a little spanish onion, lime, tomato, coriander, salt, pepper and chilli (and actually not very nice, the avo’s had no flavour!) sad face.


beet hummus had 2 tins of chick peas, 1 Tablespoon tahini, 1 Tablespoon lemon, 1/2 cup beet (i used tinned – fresh would be better), 1 teaspoon salt, 1 garlic clove, 1 teaspoon smoked paprika.

pesto was made with 2 cups rocket and about 1 cup of mixed nuts (such as walnuts, almonds, cashews), 1 clove garlic, good glug oil, salt and pepper! Blitz.


bbq veg, I skewered and bbq’d until cooked. No marinade, just simple 😀

polenta flowers, cook polenta according to packet instructions and at the end add in 1/2 cup grated zucchini, 1 Tablespoon parmesan and salt and pepper. Pour mix into greased cake tin and leave to cool. Cut shapes out of solid mix and fry or bbq for a few minutes on each side until crisp! VERY YUM.


sweet potato rosti, literally just grated sweet potato thrown on the hot plate of the bbq. Easy peasy, lemon squeezy!

stuffed mushrooms, take large swiss mushrooms and scoop out the middle ‘gills’, place in a bowl with 2 Tablespoons bread crumbs (you could use nuts) a splash of oil and 2 Tablespoons of your pesto. Mix and refill the mushroom caps. Grill for about 5 minutes.

 

I also made fattoush:


1 cup mixed gourmet lettuce
2 tomatoes, diced
1/2 cucumber, sliced
1/2 celery stick, sliced (this is not traditional!)
1/2 red capsicum, diced
1 handful marinated artichokes
1 handful black olives
1 handful mint
1 handful parsley

dressing:
5 Tablespoons oil
1 Tablespoon lemon juice
1 garlic clove, minced
salt + pepper

 

1 spinach mountain bread
1 teaspoon cape malay seasoning (I got this from Oxfam. It’s a spice mix of coriander, salt, cumin, pepper, fennel, chilli, mustard seed, cinnamon and turmeric! If you can’t find it, just use a pinch of the first 5 spices.)

 


Lightly oil the mountain bread and sprinkle with cape malay seasoning. Grill until brown, leave to cool and break up into pieces.

Add the bread and dressing right before serving so nothing goes soggy!


WARNING: THIS SALAD IS SO FRESH AND DELICIOUS.

 


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What do you do when you wake up looking like the elephant woman? (For serious, I woke up with a lip the size of my nose!)

Well you obviously go to the doctor first and get a magical cream to fix your disfigured hideous face … AND THEN when you can’t go to work (for obvious reasons, such as scaring customers off of their food), you stay home and make about a billion salads. When you realise a billion is probably a little much to fit in your fridge, you settle on six. Just six. . . of the best salads of your life.

These are:

  • soy soba noodle salad
  • rosemary lemon potato salad
  • pesto pasta salad
  • balsamic bean salad
  • chargrilled vegetable salad
  • meditteranean cous cous salad

soy soba noodle salad:


this could easily be made super spicy, but I like to taste and enjoy the flavours of the noodles themselves. Also, hold back on over saucing the noodles as they will get sloppy < this is not good.

2 rounds soba noodles

2 T soy sauce

1 T sweet soy sauce

1 T vinegar

1 t sriracha

1 t sesame oil

1 t fresh ginger, grated

1 T toasted sesame seeds

Capsicum, 1/4 cup thinly sliced

Cabbage, 1/2 cup thinly slices

Cook soba noodles for a couple of minutes in boiling water, remove and dunk into cold water to give them their chewy slurpy texture and stop the cooking process.

Mix together all other ingredients to form the sauce. Toss noodles in sauce and leave the flavours to infuse for at least half an hour.

rosemary lemon potato salad:


this one would be delicious with something green like spring onions, but alas I had none. I feel like the extra roasting of potatoes at the end gives them a better texture than usual mooshy potato salad, which I dislike.

10 baby potatoes, cut into bite size pieces, par boiled

2 T olive oil

1 garlic clove, minced

1/2 brown onion, thinly sliced

1 T fresh rosemary, finely diced

1 T lemon juice

1 t salt

1 t pepper

Par boil the potatoes until almost cooked through.

In a big frying pan add oil, garlic, onion and rosemary. Cook until onions are translucent. Add in potatoes, lemon juice, salt and pepper and cook for 5 minutes. Transfer to a baking tray and bake in a 180C oven for about 15 mins or until slightly golden. Remove. Cool in fridge. EAT!

pesto pasta salad:


I mean honestly, is anything bad with pesto? When basil is not in season you can use rocket and save on money – and probably the taste of bad out of season herbs!

2 cups mix of rocket, basil and spinach

2 garlic cloves

1/2 red chilli

1/2 cup cashews

good glug of olive oil

squeeze lemon juice

salt

Blitz!

1 tomato, finely diced

1 avocado, finely diced

Cook 2 cups spiral pasta until al dente. Drain and while still hot add about 2 Tablespoons of the pesto, extra salt and pepper. When slightly cooled add the tomato and avocado and mix through. Serve cool.

    balsamic bean salad:

    This salad will bring you great joy and make you as strong as Popeye! Even though there is no spinach in it… It’s simple and full of things that you can just throw in from your pantry. Excellent!

    1 tin mixed beans

    1 T olive oil

    1 T balsamic vinegar

    1 garlic clove, finely minced

    1/2 t horseradish

    salt

    pepper

    5 marinated artichoke hearts, chopped

    cucumber, 1/4 cup finely diced

    Add oil, balsamic, garlic, horseradish, salt and pepper in a bowl. Rinse beans and mix through, add in artichoke and cucumber. Let flavours combine for at least half an hour.

    chargrilled vegetable salad:


    THIS IS ONE OF THE BEST SALADS EVER. Fo real. It sounds really strange with the sweet marinade, but it brings out the earthy flavours in the mushroom and eggplant. The Asian flavours don’t come through in a strong way in the end, just the flavour of ohmagoodnessdeliciousness.

    10 swiss mushrooms, small and roughly the same size

    eggplant, 1 cup, diced roughly the same size as mushrooms

    pumpkin, 2 cups, diced roughly the same size as mushrooms and eggplant! (see a theme?)

    1 T sweet soy sauce

    1 T sweet chilli sauce

    1/2 t sriracha

    1 t water

    7 marinated green and black olives

    1 cup rocket, chopped

    Roast mushrooms and eggplant at 180C on a tray for about 10-15 minutes or until cooked and soft.

    Roast pumpkin on a separate tray at 180C for about half an hour or until cooked and browned.

    In a bowl whisk together sweet soy, sweet chilli, sriracha and water. When mushrooms and eggplant are still hot, add to this mix and coat well. Leave them soaking in this until the pumpkin is out of the oven. In a big bowl add the rocket, olives, pumpkin, mushroom and eggplant mix. (there was some sauce left over in mine and i opted to save it to dress the salad later if it needed it.)

    meditteranean cous cous salad:


    Yum yum yum! The flavours in this dish are delightfully balanced and Moroccan. I love me some Moroccan flavours. You can use any dried fruit, but I tested a couple and found apricots to be the best. It really does round off the flavours nicely, and therefore I banish you from removing it!

    1 cup cous cous

    1 cup water

    glug olive oil

    1 t smoked paprika

    1/2 t za’atar

    1 t ground cumin

    1/2 t ground coriander

    1 t dried chilli flakes

    1 t salt

    1/2 cup grated carrot

    1 handful roasted, unsalted mixed nuts

    5 olives, quartered

    1 T dried apricots, very finely diced

    Oil for extra body

    In a saucepan bring 1 cup of water, olive oil, smoked paprika, za’atar, cumin, coriander, chilli flakes and salt to a boil. Add in cous cous, stir quickly with a fork, cover and leave for 5 minutes until cooked. Pour into a big bowl and fluff with a fork. Add in carrot, nuts, olives, apricots and extra oil if the consistency is too dry.
    ———–

    This seems like a crazy amount of salad (it does make a LOT), alas, it only took me about an hour and a half to create. Stick some funky tunes on and get chopping. The crazy thing about all of these flavours is that they all work together! Nothing really overpowers anything else and it is a nice harmonious mix in the belly 😀

    * T = Tablespoon
    t = teaspoon.
    Just incase…

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    You know what’s good? Sandwiches.

    You know what else is good? Spring. And it begins tomorrow! I am getting in early and practising picnic food, I tell you what – this baby is a sure fire winner.
    One of my many missions in life is to create the perfect sandwich, or, sammidge as I prefer to call it. Also, the perfect cupcake + icing flavour combo. This sammidge is pretty dang close to perfect. It has everything I love in it and it’s a joy to make. Set aside a day, or a morning and make this – because your efforts will reward you with a delicious sammidge! I made this for a family picnic once and it was all devoured quite rapidly. It’s the perfect picnic sandwich because you can make it ahead of time … like… the night before!

    When attempting to find the correct name for this type o’ sammidge I came across about a billion. More like 8347239 billion. Apparently every nation has their own version of a pressed sammidge. So it’s a cross between a Mediterranean picnic sandwich, a Cuban sandwich, a Schiacciata al Mattone (which google tells me translates to ‘the crushed brick’ whaaa?) or just a plain ol’ brick sandwich!

    Prepare for many photo’s as this thing was like my baby!



    Vegetables
    1 large eggplant, cut into length way slices, about 1cm thick
    2 zucchini’s, cut into length way slices, about 1cm thick
    10 whole garlic cloves
    10 mushrooms, sliced thickly
    2 Tablespoons fresh rosemary, finely sliced
    1 large red capsicum
    Olive oil
    Salt
    Pepper
    1 handful basil leaves
    1 handful baby spinach
    1 big crusty loaf of bread, preferably Italian (crusty is important, otherwise it will go soggy!)
    Roast eggplant, zucchini and whole garlic cloves on baking trays with olive oil and salt and pepper for 30 mins at 180C, or until soft and slightly browned.
    Squeeze out roast garlic deliciousness from cloves and set aside to spread on sandwich.
    Fry mushrooms and rosemary in olive oil until brown and soft. Set aside.
    Blacken capsicum over a flame, set aside and cover with cling wrap to sweat for about 10 minutes. Peel away skin, deseed and slice.

    Rocket, basil, spinach pesto
    2 cups mix of rocket, basil and spinach
    2 garlic cloves
    1/2 red chilli
    1/2 cup cashews
    good glug of olive oil
    squeeze lemon juice
    salt
    BLITZ!

    Olive tapenade
    150 grams black pitted olives
    1 teaspoon capers
    1/2 red chilli
    1 clove garlic
    squeeze lemon juice
    glug olive oil
    BLITZ!

    Caramelized onions
    Take 2 red onions, finely slice them and fry them in olive oil on a low heat until they are super soft. Deglaze with a little white wine, splash of red wine vinegar, add a teaspoon of sugar and stir. Crank up the heat a little and watch til they caramelize and are delicious! Set aside.

    To assemble
    Slice loaf in half but leave it connected on one side. Scoop out bread on top and bottom, so there is a valley of space (ooh poetic!).
    Spread pesto on the bottom and the tapenade, roasted garlic and caramelized onions on top.
    Layer eggplant, mushrooms, zucchini, capsicum, baby spinach and fresh basil. Top with fresh cracked black pepper.
    Wrap sandwich in cling wrap. Tie it tightly with string at 4 intervals so the filling doesn’t come out of the sides when you press it.

    Wrap in tin foil.

    Place bricks on top evenly across – how ever many you feel is necessary. I used four.. and then thought that was a little extreme so then took away 2!

    Leave from anywhere between 3 hours to over night. Depending on how much oil/liquid is in your vegies and how crusty your bread is will depend on whether your bread goes soggy! (it shouldn’t) 😀

    Slice with a serated knife, stare at the beauty of your perfectly layered sandwich and eat!

    also, lookie here:

    cuuuuuute!

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    Super simple, super easy, super cheap, super fast recipe. Also great for winter as it is delicious and hot – i mean really, what more do you want in winter?!

    Moroccan vegies with cous cous:
    olive oil
    1 onion, diced
    2 garlic cloves, minced
    1 big zucchini, diced into big chunks
    7 mushrooms, diced into big chunks
    2 teaspoons cumin powder
    1 teaspoon dried chilli flakes
    1 tin tomatoes

    1 handful rocket
    salt
    pepper

    1 cup cous cous
    1 cup vegetable stock
    1 teaspoon za’atar

    In a big pot fry onion and garlic in oil until softened. Add in zucchini and mushroom.
    After about 5 minutes, add in cumin, chilli flakes and tomatoes.
    Place lid on pot and leave to simmer for another 5 minutes. Season with salt and pepper.
    In the meantime bring stock, salt, pepper and za’atar to a boil in another saucepan. Once boiled, remove from the heat, stir in cous cous with a fork, replace lid and leave for around 3 minutes. Fluff with a fork before serving.
    NOTE: this is my perfect way of doing cous cous, i have no idea why but this makes it crazy fluffy and amazing and never stodgy. It retains enough heat to fully cook through within a few minutes and be perfect. Perfect, i tells ya.

    This recipe should clearly have eggplant in it to be uber-moroccan, but i had none 😀

    Rocket pesto
    2 cups rocket
    1 garlic clove
    1/2 cup cashews
    good glug of olive oil
    salt

    Blend everything to buggery in a blender. The end.


    Paprika chips:
    Cut potatoes into chunky chip size. Pat dry. Lay on baking tray with olive oil, paprika and s+p. Roast at 200 for about an hour, flipping every 20 minutes ish until crisp.


    For dinner we had swiss mushroom burgers with rocket pesto, tomato, onion, carrot, alfalfa and lettuce! I figured giant swiss mushrooms would be almost as good as portabellos (how do you spell this freaking mushroom?!?!!) … alas, they shrunk to about half the size when I fried them in a balsamic marinade. Still tasty – just small.

    burger production line 😀

    nom nom nom.

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