Green Mangoes. Yum! It’s not often I see these babies in my neck of the woods. You can source them in asian grocery stores or markets but I choose to enjoy them when they pop up this time of year in my local greengrocery shop. Today I decided to take a vietnamese pickled salad I… Continue reading Pickled Green Mango Salad with ABC Prawns
One of these Autumn vegetables most likely pops up in your fridge regularly, while the other may be completely new to you… Beetroot is ready to be harvested in the veggie patch and it is time to get inventive. I decided to try my hand at cooking a Sri Lankan style Beetroot Curry. But, I… Continue reading Beetroot and Okra – A Tale of Two Autumn Veggies
This is one of my favourite dishes. It rocks. I think it is because it looks totally impressive – like I have slaved in the kitchen for hours. In reality, the hardest part is the rolling of the gnocchi- and I only classify it as ‘hard’ because of the flour and mess it makes on… Continue reading Sweet Potato & Ricotta Gnocchi Two Ways: with Winter-Style Gutsy Sauce or Summer-Lovin’ Pesto
Chicken soup is good for the soul… My daughter is not feeling very well today, she has had a tough week at school and seems to have picked up a virus. Her little body is fighting it – no fever, a red throat, a little cough and the desire for extra TLC and time rugged… Continue reading Child Flu: A particularly nasty strain of Man Flu
Back to School… So… when your child doesn’t eat bread, you are forced to get inventive. I actually came up with these patties while we were away on vacation over summer – we had rented a house and had to use up all the left over bits and pieces we had lying around before leaving… Continue reading Back to School Blues : Veggie & Quinoa Salmon Patties
Give Lentils A Chance!
Ok… So most meat eaters out there automatically start making faces of pure disgust at the mere mention of lentils.
Why mess with the iconic meat pie by getting rid of the meat?
But – I swear, lentils work SO well with this fantastic combo of mushrooms, crispy puff pastry and tongue-tingling mango, with a hint of mild curry to tie it all together.
It makes 2 pies – and each pie serves 3 or 4 if served with a side salad or roasted veggies.
They freeze really well, just defrost overnight in the fridge and then pop it in a 160 oC oven until heated through and crispy again.
Serve it with some extra mango chutney or a dollop of natural yoghurt.
Or, for the less adventurous, it tastes awesome with a slathering of tomato sauce.
Continue reading “Give Lentils a Chance… with a Lentil, Mushroom & Spinach En Croute”
This time of year, in the summer heat, Zucchinis go a bit over-the-top. One day you will have a fairly normal sized zucchini growing in the patch and the next day it is a giant beast – resembling some kind of green caveman club. I had one nearly as big as my arm the other… Continue reading Attack of the Giant Zucchini!