Feed a veggie army this will, with so much ease. A midweek dinner winner! Continue reading “Indian-Spiced Paneer & Potato Tray Bake”
The first of our black rice salads looks to South East Asia for inspiration, for a zingy, tangy freshness that you can feel doing you good as you chow. Continue reading “Papaya & Black Rice Salad w/ Chilli Tamarind Dressing”
It doesn’t get much better than fattoush does it. Is it the world’s best salad? It’s a serious contender. Continue reading “Fattoush”
This recipe is from Epirus, northern Greece, via Rick Stein’s beautiful book From Venice to Istanbul. And rounds off the Beans beans beans! compilation to a tee. Continue reading “Gigantes with Tomatoes & Horta”
This is a bold and spiky piece from Sabrina Ghayour.
For the adventurous lovers of preserved lemons. And fresh, young in season asparagus. Continue reading “Asparagus with Preserved Lemon & Pickled Chilli”
The perfect thing for a springtime picnic, starter or all day snack! The fresh flavours of summer brought to you at any time by frozen peas.
Couldn’t be any easier or quicker to make, nor any more delicious to eat. Dig in. Continue reading “Pea Pesto with Ricotta”
Chocolate mint cookies, the natural way.
Like banana cake or muffins, these cookies are even better the next day, when the natural mint flavour really comes to the fore. On day one, the mint flavour is very subtle and leads to an unexpected and unusual flavour which is charmingly wholesome.
These little loves are crispy on the outside and chewy in the middle, everyone’s a winner! Continue reading “Mint Chocolate Cookies”
A collection of sweet things with fresh herbs coming at ya this week.
They all use a herb in large quantities so they’re a great way to use up an abundance of herbs, should you find yourself in that situation ever and requiring something sweet to sate. Continue reading “Herbs in Sweet Places”
Another incidentally veegs delight from Smith & Daughters in Melbourne.
While easy, we did find this recipe pretty darned involved to be honest, lots of stages. Was it worth it? Emphatically YES!
Plus, you make way more salsa verde than is needed for this dish and it makes a great marinade yada, yada. T’is a long old list of ingredients too but it’s good to go all out for a stellar dish that will impress yourself every now and again, in’t it.
It’s also great to be able to turn to the old faithfuls cabbage, cauli and broccoli when there’s not much in season, and create something so unexpected, gorgeous and substantial. Continue reading “Chargrilled Broccoli & Cauliflower with Ancho Salsa Verde”