I feel as though my life lately has been controlled by the schedule of baking bread. Folding and resting and folding and resting, proving, baking, toasting, eating, turning the stale bits into croutons, each time learning something new about the whole process. I've been budding bits of my sourdough starter and forcing it onto my friends so that we can talk about bread. I've forsaken all other . . .
Last night I headed to a PepTalk with Josie. The highlight was Lara Nobel's talk. She's an architect, carpenter and all round boss lady who, along with her boyfriend and carpentry trainer, designed and built a Tiny House . It was fascinating hearing her explain the design concepts behind the house and how different it is from a caravan! It is so great to see the tiny house idea burgeoning right . . .
Hey, everyone! This month's Cook Better 2016 theme is PULSES! Lentils, chickpeas, black beans, white beans, any old bean, peas, sprouted, boiled or drained straight out of the can, all in honour of the UN International Year of Pulses. This month - and all of this year, in fact - I'll be trying to cram as many pulses into my diet as possible. You can read more about IYP2016 here. Besides being . . .
This has been on my to-blog list for over a year. I almost feel like I've been keeping it from you, but there's no better opportunity to bring it out than now - the dog days of summer. Tonight, we're going to serve this with some barbecued rump cap and Yorkshire puddings, so I figured I'd make it early enough to take some photos with the nice morning light that comes into the kitchen. This salad . . .
Introducing, 11 days late, the Cook Better 2016 theme for MARCH! #CBsummersundaysessions. Each month, Josie of Oh Messy Life and I want to inspire you to be a better cook by providing a food-related theme to live by for every month of this year. To participate, simply make a dish inspired by the theme, and Instagram it using the monthly hashtag. It's the last days of summer here in the southern . . .
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 . . .
This is, regrettably, my last breakfast recipe for a little while. My plan throughout January was to spend loads of time making yummy breakfasts and sharing them with you. We've had waffles, a chia parfait get-up, and baked beans, and I'm finishing these, a slightly healthier pancake recipe topped with everything good and also perfect for freezing and reheating throughout the week. I have a . . .
What do you do when life Hayley the magnificent gives you lemons four kilos of tangelos from the farm? You eat a couple over the sink (cuz they're super juicy... the juice goes ALL over the kitchen :)), then you make upside down cake, and then you make a big batch of marmalade, and then you look over at the fruit bowl and it's like you hardly used up any tangelos at all. I suppose I could make . . .
BRRRRRR! Things are getting extremely nippy here in the Vegas* so I wanted to post a recipe for soup tout de suite, because AUTUMN! Autumn is glorious. Of course, this cooler weather is making it all too easy to nestle under a blanket and watch Gossip Girl all day, only getting up to nuke some soup and then dump kidney beans, coriander, yoghurt and lime juice on it. And tea. Oh, so many cups of . . .
During my recent jaunt to Melbourne, one of the things we did was throw an eggplant onto the embers of the brazier in the backyard. Once it was shrivelled and black, we took it off, peeled it, and whizzed it up to make a dip... holy. crap. The woodsmoke flavour was so pervasive. It was utterly delicious. Further research told me that I was in fact eating baba ghanoush, or at least a version of . . .