Anzac Slice
From WWII to my kitchen table. This a healthy, wholesome nibble when you are looking for something to fill that four o’clock spot. Anzac slices originated during the second world war. They were sent...
Category: Menus
Avocado toast 2.0
Saturday afternoon. Peckish but uninspired. Heat-induced laziness. No better cure than to have a 5-minute meal that simply brings a smile to your face. One simple avocado. One special meal. First a disclaimer: This...
Shakshouka of a vegetarian persuasion
Don’t you just hate when a blog post starts with “We all know that…”. In my case apparently I had to know all about what a Shakshouka was. Ironically, in the first post I...
Avocado Pasta – creamy deliciousness
I looked at this recipe and thought: You gotta be kidding! A raw, cold avocado pasta sauce? Made with very little ingredients? But the two ripe Has avocados were winking at me. Either this...
Peppers roasted perfectly
There is another recipe – pickling your own bell peppers – that has a delicious pickling liquid recipe. However, this recipe focuses on the peppers. Someone asked me recently why I buy a box...
Gazpacho! Mama Mia, this is good!
Summer. Ripe tomatoes. Hot evenings. Perfect for a Gazpacho. I had to come up with something tasty and quick. It was as hot as a cat on your lap and after my third ice...
Chickpea and black bean salad meal
After a comment by my daughter that everything I cook in my vegetarian journey is Indian, I decided to do something fresh and delicious. And not Indian. Well, almost. I did make an accompanying...
The best dry cured beef – ever!
I saw this principle in a program snippet of on of Hugh Fearnley-Whittingstall’s programs, and thought that I should try it. The principle was simple – good beef should be cured for at least a...
