Last time I was in Melbourne I stayed with my friend Bel. Bel has always been a great cook and has recently started look at ways to make her meaty dishes vego. Or, it may have just been because I was visiting, either way, win!
Bel’s stuffed zucchinis are usually made with mince meat. On this occasion we used vegetarian mince and added grated veggies. (more…)
Friends invited me over for dinner recently. They made a delicious coconut curry, with fresh lemon wedges and lots of veggies. It was so good I decided to make my own the very next night! (more…)
Last year for my Birthday I had a ‘best of winter’ themed party with soups, roast, mulled wine and so on. My friend Nat baked a nut roast, it was delicious and since then my housemate Simone has longingly reminisced about it on several occasions.
We decided it was time to act and invited Nat around for an English feast – nut roast with gravy; roast potatoes; Yorkshire pudding; mushy mint peas; and spotted dick with custard. (more…)
One of the few pasta dishes I remember my mum making was spaghetti bolognaise. I have never been a big pasta eater, but spag bog is definitely one of my favourites perhaps because of the childhood memories.
This spag bog is vegetarian and made using mushroom mince, Quorn, instead of minced meat. It uses a combination of spices including smoked paprika and bay leaves to ensure a beautiful depth of flavour. (more…)
Rich red wines are frequently cited as pairing well with rich red meats, like a good quality steak. But what about the vegos out there, we still like rich red wines so what should we cook to go with a delicious big red wine? Mushrooms.
The rich earthy flavours of mushrooms, particularly porcini, combined with the buttery texture of risotto make it a great dish to match with a big red wine. (more…)
Pizza is loved the world over. What I love about homemade pizza is that you can tailor it to suit your mood. Feeling hungover? Add extra cheese. Want something healthy? Use a wholemeal base and limit the cheese. This post is about the tasty mushroom and olive pizza my housemate made recently. (more…)
Winter is truffle season in Canberra, but at $2500 per kilogram this is not a mushroom you use every day or in great abundance ever. Last month, however, my mum came to visit and that provided a great excuse to indulge and make a truffle pasta.
We kept the pasta simple to let the flavour and richness of the truffle really shine. (more…)
Harissa is a spiced chilli paste from northern Africa. In our house it is most commonly added to hummus. On this occasion I used to add a spicy zing to homemade pizza. (more…)
I love soup. Broth soups are quick, easy and really tasty. For this soup I used three varieties of dried mushrooms, wakami (dried seaweed) and soba noodles. (more…)
During winter I tend to hibernate under a blanket waiting impatiently for late spring to arrive (in Canberra early spring may as well be winter!), particularly during the week.
Being able to make my weeknight evening meal within 15 minutes is important. As is making sure it is warming and nutritious. Soup definitely fits this bill and one of my favourites is miso soup. I love that you can add so many different things to Miso Soup. This blog post is about Miso Dumpling Soup. (more…)