...aka the world's best fruit toast. I have decided it's time to blog some bread, because I've been baking a lot of it recently... like, every second day. Obsessed doesn't even begin to describe it. There are *sooo* many different ways of approaching making a loaf of sourdough bread, but one thing that seems to be common across the board is it ain't ready in a couple of hours. It takes a . . .
It's been two weeks since my last blog post, and I'm bringing you soup. Brisbane has entered its proper winter phase. Things that signal winter has arrived: - people start wearing maroon-coloured jerseys around town, meaning State of Origin is upon us - the open air ice-skating rink appears in King George Square - the golden orb spiders have all but disappeared from sight / been eaten by . . .
The Cook Better '16 theme for the month of May is PRESERVING! And just in the nick of time, a beautiful new cookbook just arrived in my mailbox that is allll about preserving things, and I'm so excited to get into it. It's called Not Just Jam. We're talking jams, jellies, chutneys, fruit pastes, cordials, sauces. I'm going to go out on a limb and say things like ice cream and smoked meats can . . .
Maths dude and I are meant to be planning our wedding. We've even booked our honeymoon flights (SEE YA IN OCTOBER, SF), but neither of us seems to really want to take the reigns and get the damn wedding organised. The more I think about it, the less I want to do it, and this honeymoon trip is turning into a let's-go-to-America-just-because trip. Who needs a reason anyway? Because we have a big . . .
In the spirit of creating foods from scratch this month, I decided a bean soaking was in order. I'm guilty of regularly buying cans of lentils to use as my veg protein for dinner. It really does seem like a wasted opportunity to save money when it's so easy to prepare dried beans at home. Plus, all of those cans! They can't be doing any favours for the environment. You know one thing that's only . . .
Whether you're competent in the kitchen, a professional chef or can't make a bowl of two-minute noodles to save your life - Hannah of The Swirling Spoon and Josie of Oh Messy Life invite you to participate in Cook Better 2016. Each month we will provide a prompt to get you thinking, along with some example recipes to get you inspired, then it is completely up to you how you interpret the prompt . . .
I'm feeling pretty grateful right now to inhabit a place that does not, no matter what, reach such temperatures as -26C, a place where its residents never, ever have to feel that degree of cold unless they choose to travel somewhere else to experience it. In fact, Wikipedia tells me that the lowest temperature recorded in Brisbane is -0.1C. Just below freezing. Just that one time. We are a world . . .
Historically, I have a very bad relationship with chia pudding. In May 2014, three of my girlfriends and I took a trip to New Zealand together. Our flight was due to leave Brisbane at 6 am so we were up at a ridiculous hour, having slept over in the same house. Tara had the sense to make a small breakfast for us: a banana chia pudding. God love her, but I could not finish my chia pudding . . .
I didn't mean to be offline for 10 days, but I forgot how terrible, horrible and stressful moving house can be! Isn't it just awful? I mean, I enjoy unpacking the kitchen and planning the layout of furniture, but it's the feeling that you've been working for days and still haven't made a dent, and there's all of that shit you just don't know what to do with that builds up in each room, until you . . .
The coolest thing about living with a brewer - aside from getting to drink awesome beer all the time, of course - is finding creative ways to use up all the leftover spent grain! I'm discovering what a fickle ingredient it really can be. My attempts at using spent grain in breads or yeasted things have so far proven to be disasters. It's like all the gluten has been zapped out of those grains. . . .