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Archive for the ‘Pasta’ 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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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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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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my goodness, I’ve been gone a while.

 

 

FEAR NOT YOUNG BLOGGERS (also slightly older) – I HAVE RETURNED!

 

 

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.

 

Glee!

 

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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what I have been eating lately, by vegiebuglet herself.

 

delicious pizza of za’atar.


oh em gee kind of amazing. The kind of simple food that you throw together when you’re starving and only realise how amazing it truly was when.. half an hour later… you could eat another. and THEN, in the morning you make one for breakfast.
GET IT? GOT IT? GOOD.

simply mix za’atar with oil and spread on tortilla-like base, grill and top with fresh salad of tomato, cucumber, onion and mint. (the dinner one I fried some vegies for – but fresh vegies the next day was way better) Delicious AND cost efficient 😉

 

dinner plate of ultimate health. Fo sure.

Dill and caraway cabbage, vegie snossage, steamed beans to perfection, salad of beet, tomato, cucumber and home grown lettuce. Plus plus! the top of an avocado, with the hole filled with salad dressing.

In primary school my best friend used to bring 1/2 an avocado to school, pour salad dressing into the hole and eat it with a spoon…. i used to mock her for it. Whose the winner now!? (we both are… with avocados in hand)

 

Filo veggie parcel with garden spinach and ricotta (said in an Italian accent ala Muffin).

I wasn’t too keen on this recipe (which I made up through the art of winging it..) but Muffin said it was a keeper. Kinda like when Goldmember says it.. ew 😀

 

and THEN a plate of roast delights, as by now you must know I am obsessed with roasted potato or pumpkin or any kind of root vegetable that becomes crisp, hot and able to be dipped in gravy!

Chunky chips, roast pumpkin, roast garlic (i eat these cloves whole and Muffin looks away in disgust! ) vegie snossage, steamed peas and deliciously simple-and-without-preservatives-or-icky-chemical mushroom gravy! A good meal to take a long nap from.

 

And last but not least a break from my carb-free livin.. what I like to call my garden pasta! Fresh tomatoes, thyme, zucchini and spring onion from the garden.

The flavour of fresh ingredients really is unbeatable.

 

Garden Pasta.

This pasta is amazing because of the fresh ingredients – use whatever is fresh and in season and it will shine as much for you as it did for me!

Pasta for 2.

2 tomatoes, diced

1 Tablespoon fresh thyme

1 Tablespoon glug good olive oil

green part of 1 spring onion, roughly chopped

salt

pepper

 

1/4 red capsicum, roughly diced

1/2 zucchini, roughly chopped

1 garlic clove, sliced

white part of 1 spring onion, sliced

1 handful green beans, chopped

1 handful roasted cashews

1 teaspoon chilli jam (or chilli sauce)

good amount of seasoning – salt and pepper.

 

1/4 avocado to serve.

parmesan to serve

 

In the bowl which you will serve the pasta, put tomato, thyme, olive oil, green onion and season. Leave for the flavours to combine and some liquid to be drawn out. Delicious simple natural sauce.

 

Put pasta on to boil.

 

In a saucepan fry capsicum, zucchini, garlic, white part onion and beans until softened. Season well and at the last minute add in chilli jam and cashews. (my dad made a sweet jam and a spicy jam and ended up combining them = delicious)

 

Pour the fried vegetables into the big bowl with the tomato mix, then toss in the hot, drained pasta and mix to combine well.

 

Top with chunks of avocado, sprinkles of parmesan cheese and a heavy grind of fresh pepper. I love the way velvety avocado becomes warm and falls apart in your mouth after being tossed through pasta. YUM.

 

 

peace out brussel sprouts!

 

 

 

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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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    Lasagna’s are so simple, this is just another variation whipped up with whatever was at home. I was laughing with my mum the other day that I’ve been making them since about the age of 12 and that I still remember my first Home Ec class in school when I was 13, where we all sat around to learn how to make A SANDWICH!!!! I was mighty confused and whipped up the sandwich in no time and didn’t really understand how others were finding in difficult?!

    this looked a lot prettier before dad hacked into it!

    Anywho, as time has gone on, baking lasagna is in my blood! This is solely due to my mum, because I would sit in the kitchen as a little kid very awe-inspired that she could do so many things at once and end up with this amazing result of a lasagna! It’s a great meal to make as you inevitably always have too much sauce left over which in turn makes great pasta sauces or pizza bases! Three meals in one! I’m really thinking like a mum now 😉 Also, muffin LOVES LASAGNA – so its a very great skill for me to have!

    Vegetarian Lasagna

    2 whole zucchini’s, sliced 1/2 cm thin
    1 eggplant, sliced 1/2 cm thin
    1/2 pumpkin, sliced 1/2 cm thin
    1 sweet potato, sliced sliced 1/2 cm thin
    olive oil
    salt
    pepper
    3 giant field mushrooms, sliced thickly
    1 sprig fresh rosemary, chopped finely
    Approx 1 cup basic pasta sauce recipe (substitute lentils, beans and soy granules for the soy chunks)
    1 cup dried soy chunks * (I buy mine at an indian grocer – you just rehydrate them in water and they puff up and are quite firm but squishy)
    Approx 1/2 cup basic bechamel (or soy)
    1/2 cup cheese (optional)
    1 Tablespoon toasted sesame seeds
    Lasagna sheets (mine were skinny, I used about 9 and made a giant lasagna)

    HOW TO:

    Roast zucchini, eggplant, pumpkin and potato on baking trays with salt, pepper and olive oil for about 20 minutes.

    Fry mushrooms and rosemary in olive oil until browned.

    Assemble lasagna by adding a small layer of tomato sauce, lasagna sheets, vegies and so on. Top with a final layer of lasagna sheets, all of the bechamel and finally, the cheese. Top with sesame seeds for a nice crunch and also a nommy toasted flavour.

    Bake at 180C for about 40 minutes.

    Eat with a nice green salad and deliciously fresh bread rolls your father has made moments earlier!


    *
    My sister and I didn’t really like these chunks as they are really meaty! My dad even yelled the words “what this meaty stuff?! Yeah.. I thought it was meat – its like sausages!” …. I no likey.

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