A long time ago I swore to share a vegetarian croque madame recipe after experiencing major food envy. Soon after I publicly vowed to re-create some veg croque goodness. Here it is.
It’s been a very long time since I have loaf-ed. During the first half of 2015 I went through a huge Life Changing Loaf phase which equated to at least two to three nutty seedy loaves being pulled from the oven weekly. I’ve only noticed as of late that there has been a MYO (making your own) …
To pay homage to my currently time poor life, here’s a really quick and simple (but delicious) brunch recipe because no matter how busy you are, brunch should always be an option.
Vanilla and tahini cupcakes with a spectacular nuttey-chocolatey taste and the cutest sprinkles, and tips on transporting them safely to work!
Hello friends. This post is full of good things. It’s full of homemade pesto, labneh, four hour slow roasted tomatoes melted into a farrotto (farro risotto) and a burning question – what is umami?
I decided late one night I needed homemade granola for breakfast the next morning. I thought to my self ‘baaahhh I know how to cook – this is easy. You just chuck some muesli on a baking tray and bake it in the oven. I don’t need no recipe’. Those exact words. Ohhh boy did I learn.
I was such an adult this weekend. I did lots of grown up activities and topped it off with a vegetarian take on a classic at home.
When procrastination leads to a Wikipedia rampage and a simple hot cross bun recipe to make at home during the long Easter weekend.
For a long time, I couldn’t cook a simple pasta dish. I was hooked on trying to cram in as many veggies as possible into each meal. I was nutrient obsessed. This pasta changed everything.
The most simple homemade baked beans recipe. I bet you have all the ingredients in your pantry just waiting to top some buttery sourdough.
Do you want your house to smell like a raspberry cookie factory? I thought so.. click on through.
After a long weekend of partying in the bush I came home craving a Mexican pizza and some well deserved R&R.
Recently, one of Jackson’s friends gave me a squash from his garden – not just any squash mind you, it was freakin’ huge. I decided to grate that bad boy up and make a summer lasagne!
Welcome to kitchen 101. This is a new series which gives you everything you need to have a fully functioning grown up kitchen (or pretend to have one anyway, like I do).
Christmas was wonderful but I have a little extra roll on my belly I have affectionately named ‘Verve’. This nut and seed loaf was exactly what I needed to get my breakfasts back on track, no more champagne and croissants!
Some wild things have been going on over here, like making Labneh – a Middle Eastern delight. Strained greek yoghurt marinated in olive oil, herbs and dukkah is the perfect summer party nibble.