She’s a rainbow contd. – eggplant salad

Not sure about you guys but – depending on the week – Friday nights tend to spent either comatose or up and about. This was made on one of those Friday nights where Cass and I are super productive in the kitchen but don’t eat dinner until about 10 pm – hence the inside lighting…

I see red, I see red, I see red – roast beetroot salad

My hands were definitely red after making this dish which was just as fun to make as it was to eat. A nice little starter for your Christmas. The vinegar and rhubarb can be prepped a week before, and the ricotta the day before. The original recipe can be found here: http://www.sbs.com.au/food/recipes/roast-beetroot-salad, but I have made…

the salmon dance – easy pan fried crispy skin salmon

The key to crispy skin when pan frying is don’t dance with the salmon – you may be tempted to move it around while it’s cooking or flip it over – hold this urge – the longer you cook skin side down, the crispier it will be. Points 1 to 3 also help remove moisture…

all about that pesto

I share this a lot – but it’s so good! I whipped up a batch of basil pesto yesterday afternoon for tea tonight – all ready to go – just gonna whip up a quick salsa with avocado, tomato and diced red onion with a red wine vinegar dressing and put the pasta on. I…

in the beantime

This week we’ve really been getting in to pulse salads with a protein. Putting herbs and preserved citrus in the salad and coating with a lemon, vinegar and garlic dressing brings the salad to life. These are quick to prepare, have little dishes, and leftovers are good for a work lunch the next day –…

tortilla city – bean tortillas w carrot salad

As you can probably tell by the home page, after a bit of a tortilla drought, we have been eating tortillas quite a bit this Summer. A couple of Fridays ago we used the last plastic container of Mexican beans (click here for the Co-op recipe) as an easy dinner. It also saw the birth of…

salad days – carrot salad for Mexican

As a result of a few ingredients around the house – this salad promised, and delivered. We had pre-made tortillas and beans and frozen, so it was a quick meal to put together on a Friday night when no one wants too many dishes to do afterwards. The salad was teamed with a dollop of natural yoghurt…

tortilla city – a bean version

Move over #tacotuesday and make way for #tortillatuesday! Perfectly paired with capsicum + corn salsa and guacamole. And of course you can enjoy wrapped up in a taco too. It has seriously been tortilla city at our place! A couple of Friday nights ago Cass felt like making tortillas with some ingredients we had around the…

new salsation – capsicum + corn salsa

After not having tortillas for awhile it has been tortilla city at our place of late! This is a salsa I have made a few times to go with various fillings and really enjoyed – a good tartness from the lime, subtle heat from the chilli and sweetness from the veggies. salsa (start the dressing…

soup, soup, a tasty, soup soup …I am gazpacho!

I am a summer soup Oh! This chilled soup is perfect for hot, summer days, and when you have a lot of tomatoes that need to be eaten! Cass and I often make it for dinner or lunch and make enough to keep in the freezer or take for our work lunch the next day….

the (cured) salmon dance – gravadlax

Cass and I have worked quantities out for 300g (as 2 x 150 g fillets) of fish. This works well as you can cure quickly. Most recipes will give quantities for 1-2 kg which will take 24-48 hours with turning of the fillet involved. The pictured serving idea is grilled sourdough (rye would also be…