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 . . .
I've been having the worst run of cake baking lately, so I've decided to just start waffling my cake batter instead. After all, buttermilk waffles pretty much contain the same ingredients as cake, maybe with some differences in quantities, but they're both essentially a party consisting of eggs, sugar, flour and butter/oil. Aren't they? Waffle purists... if you don't like where this is going, . . .
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 . . .
This month, Josie and I (and loads of you! WOAH!) are making things from scratch. I didn't expect it to become my obsession like it has. When I'm not working, I'm soaking beans, making nut milk and proving bread... or that's what it feels like. My local bulk grocer had a 15% off sale on the weekend, which was perfect timing for me to stock up on pulses and grains and flours and nuts. One of my . . .
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 . . .
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 was inspired by Josie's post to come up with some food "goals" for 2016. It's about challenging yourself to expand your skills in the kitchen by approaching new-to-you aspects of cooking, or anything that interests you, really. For example, it can revolve around themes (bush tucker, Cuban food), techniques (pastry lamination, macarons), equipment (barbecue, dehydrator) or alternative baking . . .