You will never be stuck for what to cook for dinner ever again!
Whether you crave pork, fish, tofu or lamb – there is something for everyone. I’m a firm believer in lowering my carbon footprint by eating more vegetarian meals, so there are plenty of those, and although I don’t have any food intolerances I have lots of friends who do so I cook my fair share of vegan and gluten free goodies too.
Southern hemisphere friends, is it soup weather or what?! Well it definitely is in my part of the world.
The other day I felt like soup, but also wanted something fresh. It was too cold for salad on the side, so I decide to make a warm salad of sorts and dump it on top of the soup. It worked a treat! (more…)
My mum is a big fan of roast chicken, particularly the BBQ ones you can get from the shops. They used to be her Thursday night dinner saviour when she was working in a large shopping centre and wanted to get some last minute, late-night retail therapy – but still had to get dinner on the table quick!
All jokes aside though, she bakes an excellent roast chicken too. I used to love it when she would go all out and make a ‘fancy’ flavoured version. Her two standby favourites were apricot (using tinned apricots, of course!) and peanut (where she basted the whole chicken in peanut butter). Some of you might turn up your nose at these pairings, but my childhood self was in chicken heaven!
I like to believe that my flavour palette has matured somewhat over the years, and the height of pure decadence to me now is more truffle butter, rather than peanut butter. (more…)
Meatless Monday rolls around fast each week, doesn’t it? It’s fine by me as I love, and look forward to, my vegetarian dinners each week.
Tonight we’ll be having a beautiful grilled eggplant and red capsicum soup using a recipe from one of favourite chefs Yotam Ottolenghi in his cookbook titled Plenty. It sits on my kitchen bench pretty much all the time, it’s so inspiring. Have you seen it? His new cookbook Jerusalem is on my wish list too.
This salad, though, is all mine. It came about, as most of my recipes do, by happy accident.
Some super fresh watercress from the market, new season oranges in my fruitbowl and a packet of halloumi screaming my name from the fridge – a star salad was born!
I actually used a mustard-based vinaigrette on this version, but I think it would be even better with my sweet finger lime dressing from last week, so I’ve suggested that in the recipe. Feel free to use whatever takes your fancy!
Linking up with the delightful Veggie Mama for Meatless Mondays again this week. Hop on over there as she has whipped up some lovely looking fritters made with quinoa.
Tell me, do you do fruit in salad? Yay or nay?
Watercress, halloumi and orange salad
serves 4 as a side or 2 as a main
- 300g pack of halloumi, sliced and dried with paper towels
- 1 large bunch of watercress, washed, tough stalks trimmed and separated into small branches
- 1 orange, peeled and segmented
- sweet finger lime dressing or your favourite mustard-based vinaigrette
1. Cook the halloumi slices in a hot frying pan with a little olive oil for 30 seconds on each side until nicely browned, but not too melted. Drain on paper towel then chop into bite sized pieces.
2. Arrange the watercress, orange segments and halloumi onto a serving platter and drizzle with sweet lime dressing or your favourite vinaigrette. Serve immediately as a side for large roasted portabello mushrooms or veggie skewers with some crusty bread.
- Change the cheese or leaves: substitute fresh, creamy mozzarella torn into chunks or thin shavings of a full-bodied parmesan or pecorino. Try rocket or baby spinach in place of watercress.
- Different citrus: this would also work well with blood oranges or ruby red grapefruit.
- Meaty: some beautiful good quality proscuitto draped on top could make this salad a complete meal with some sourdough on the side. In which case, it would serve 2 as a main course.
Do you avoid making quiche because you hate blind baking pastry? Or hate making your own pastry… or like making it, but just don’t have the time?
Today’s recipe is for you my friend!
And really, it’s for me too. Because even though I love to faff about in the kitchen for hours on end, the days of me actually doing that are long gone.
With a very busy toddler and another babe on the way, I like my cooking fast and healthy. And on Mondays, vegetarian, to support the Meatfree Mondays campaign.
My excellent friend Hanna sent me her friend Dannika’s recipe via text message and said I had to try it because it was amazing. Who the hell am I to argue? Besides, I do lurrve a challenge of delicious proportions. (more…)
This article and recipe first appeared in the Autumn 2013 issue of Sample Magazine.
There isn’t a vegetable that screams Autumn more than pumpkin. At this time of year, the sheer variety and abundance of pumpkins at the farmers market, coupled with their silky smooth flesh, makes them a joy to work with in the kitchen.
The cooler evenings of Autumn call for meals that are comforting, but not too rich. That’s when I reach for my spice rack to inspire me and help avoid the temptation of fatty braising meats. After all, there are plenty of opportunities to stock up on calories over Winter with all the puddings on offer. (more…)