Although I make ye olde basic curries quite regularly (chicken stock, coconut cream, chilli paste), I don’t do fancy Asian cooking very often because although I love it (Thai, Indian, Chinese and Japanese cuisine are among my favourite foods), I can’t do this type of cuisine justice in the same way they’re traditionally cooked by those folks[read more…]
I realise poor little cauliflower isn’t the most popular vegetable in the bunch (compared to say, the sexy avocado and frilly, trendy kale it must feel quite lonely), but we should all be eating more of it according to doctors and experts in these things. And less of the fun stuff. Also cauliflower allegedly has negative calories! Can this[read more…]
I really enjoyed this cosy, spicy-sweet curry with classic spices, creamy sweet potato, nutty chick peas and fresh kale. Confession: I cheated and used a bit of curry powder. I realise it’s a bit 1980s, how-your-nanna-used-to-make-curry, using curry powder, but I find it adds a rounded, warm sweetness and works really well with the other spices, a couple of which are in[read more…]
I love this spicy, healthy dish I adapted from Limes and Lycopene. It tastes even better if you leave it in the fridge for a few hours (or even a couple of days) before serving. If you want to step it up a bit, add around 60mls of coconut milk in the last 5 minutes of simmering.
Oh yeah the 90s. The time I went to uni, backpacked overseas to the US, London and Europe, shared old Queenslanders with countless housemates, partied like it was 1999 and was part of the 18-25 demographic. In the 90s People were eating: Thai food was the food to eat out in Australia. In honour of the[read more…]
