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« Summer Fruit Platter Smoothie
Sweet Valentine | Gift Guide 2015 »

Chocolate Tahini Spread (aka Nut-free Not-tella)

February 5, 2015 By JJ 11 Comments

Chocolate Tahini Spread

Do you know what today is? It's World Nutella Day! Let's all cheer and get hopped up on sugar and palm oil! Wait, that isn't right... is it? Please indulge me for a moment as we hop into the time-machine -- help yourself to a cup of tea or a shot of bourbon and remember to buckle your seatbelt as we flash-back to my original anti-Nutella post three years ago: ... On the World Nutella Day site the founders claim: Nutella is more than just a “chocolaty hazelnut spread,” it is a way of … [Read more...]

Filed Under: All Posts, Food, RecipeBox Tagged With: Chocolate, Dairy Free, Dessert, Gluten Free, Not-tella, Rant, Refined Sugar Free, Spreads, Tahini, Treats

« Green Papaya & Quinoa Salad
In My Kitchen: July 2014 »

Romesco – Spanish Roasted Red Pepper & Nut Sauce

July 7, 2014 By JJ 3 Comments

It only took one bite and I was smitten. Simple as that. I have no recollection of ever consuming romesco sauce before that evening but there it was, a base for a head of roasted cauliflower and its parmesan veil. The cauliflower itself was stunning -- tender, fragrant and just charred around the edges -- and will inevitably make it here one day but the sauce... oh the sauce. We scraped every last drop from the plate even after the cauliflower was gone but still I couldn't stop … [Read more...]

Filed Under: All Posts, Food, RecipeBox Tagged With: Autumn, Dairy Free, Dip, Gluten Free, Nuts, Peppers, Probably Paleo, Sauces, Spanish, Spreads, Vegan, Vegetarian

« Fish Soup with Gruyere Croutons
Fresh-Baked Bagel for One (Honey Wholewheat & Cinnamon Raisin) »

Beet Greens & Cashew Pesto

June 21, 2014 By JJ 5 Comments

Keeping up with my reasonably skewed approach to pretty much everything these days, a few weeks back I bought a bunch of beetroot a with the sole purpose of lopping off the greens for pesto. Once the greens were sorted I proceeded to fish through a jar of mixed nuts for the cashews, eating a pecan and brazil and walnut and macadamia or four as I went. Don't worry, the beets were used a night or two later for dinner, but right now were talking about pesto. Actually this would be pretty … [Read more...]

Filed Under: All Posts, Food, RecipeBox Tagged With: Dairy Free, Dip, Gluten Free, Nuts, Pesto, Sauces, Spreads, Vegan, Vegetarian

« Smoked Salmon Breakfast Pizza
An Apple a Day in Bilpin, NSW »

Green Herb Pesto & In My Kitchen: April 2014

April 10, 2014 By JJ 9 Comments

If you haven't noticed I'm rather prolific over on Instagram... ahem, and therefore each time I pull together a list for In My Kitchen I simply scroll back through photos shared since the last post to work out what's been going on. There is a bit of a method to the madness, even if the resulting collections appear as slightly randomly grouped items all in one place. That said my life is slightly random when put all in one place, so it fits. Anyway, it's once again time to link up with Celia … [Read more...]

Filed Under: All Posts, Food, Life, RecipeBox Tagged With: Australia's Biggest Morning Tea, BlogHop, Cake!, Causes, Coconut, Cookbook, Dip, Gluten Free, Had-to-share, Ingredient Focus, InMyKitchen, On-blogging, Pesto, Restaurant, Sauces, Spreads, Urban Garden, Vegetarian

« March Photo Challenge 2014 #eatfoodphotos: The Food Photo-A-Day!
SABH March 2014: Luck o’the Irish – Plus 11 St. Patrick’s Day Dessert Ideas »

Marinated Goat Cheese

March 1, 2014 By JJ 8 Comments

No rants or long stories today, just an "I could totally make this myself" recipe inspired by a stunning jar of marinated goat cheese. The cheese, along with copious cups of tea and a plate of fruit and veggies, eased the pain of a Sunday afternoon brainstorming session one weekend a couple months back. A few weeks later -- when the meeting location moved to my living room for a photo shoot -- I figured it was only fitting I work out a way to replicate the tangy, herb-infused … [Read more...]

Filed Under: All Posts, Food, RecipeBox Tagged With: Brunch, Cheese, Dip, Gluten Free, Inspiration, Spreads, Vegetarian

« Zucchini Zoodles with Poached Trout
Cucumber Salad & a Scandinavian Inspired Brunch Spread »

Fig and Black Olive Tapenade

November 22, 2013 By JJ 9 Comments

A friend tweeted me a week or so ago asking if I had a recipe for Fig and Olive Tapenade. I didn't, but to say it peaked my interest would be an understatement. She was looking for a recipe as, thanks to a full roll call of allergies, it is one of the only things she can add to a cheese platter and actually eat. As you can imagine she was sick of paying through the nose for tiny jars. This month's cheese-themed Sweet Adventures Blog Hop was the perfect reason to put my recipe … [Read more...]

Filed Under: All Posts, Food, RecipeBox Tagged With: Brunch, Dairy Free, Dip, Fruit, Gluten Free, Inspiration, Nuts, Refined Sugar Free, Spreads, Vegan, Vegetarian

« In My Kitchen: September/October 2013
Vegan Chocolate Magic Shell & Halloween Green Goo Magic Shell »

Vegan Roasted Garlic Cashew Aioli plus 6 flavour variations!

October 15, 2013 By JJ 20 Comments

I never liked mayo. It was viscous and oddly sweet, unnecessary tasteless fat when there were plenty of other perfectly good red and yellow condiments in the centre of the table. I grew up thinking mayo had dairy in it, seriously. It was the the mid-80s and 90's in suburban America-land, before the days of labels screaming 'whole-egg' and way before every sandwich shop and restaurant started smearing aioli on everything in sight. I remember the first time I tasted real aioli, funny … [Read more...]

Filed Under: All Posts, Food, RecipeBox Tagged With: Dairy Free, Dip, Gluten Free, Nuts, Probably Paleo, Spreads, Vegan, Vegetarian

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@84thand3rd on Instagram

Apertivo debris. 🥃🧀🫒 • That’s it. Tha Apertivo debris. 🥃🧀🫒
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That’s it. That’s the post.
Apparently today is National Strawberry Day, it’ Apparently today is National Strawberry Day, it’s overcast and raining in LA (so a plate of sunshine is absolutely necessary), and if you’ve been here for more than a hot second you know how I feel about toast.
🍞🍓🥒🌱
Toasted sourdough, goat chèvre (or vegan cream cheese), sliced strawberries, cucumber ribbons, fresh mint, olive oil, black pepper, just a pinch of salt. Go forth and feast.
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#f52grams #f52community #whatsforbreakfast #eatrealfood #stuffontoast #nationalstrawberryday #lifeandthyme #eeeeeats #beautifulfood #foodandwine
I took this video on Jan 1. I even wrote a caption I took this video on Jan 1. I even wrote a caption and everything. And I intended to post it that day as a reflection moving into a new year. But instead, mom and I went out for pizza and wine, and then it was Jan 2, and so on and so on. 
🌀
So instead you’re getting it on Feb 1. A new day and another new month (but what is a new month or a new year, other than a societal convention really). 
☀️
Because, each day, each sunrise, we have the opportunity to start anew - no matter how big or little that start may be. A chance to take another step forward - no matter how many steps back you feel you’re fighting against. 
🌀
Whether this past year brought blinding joy or paralysing grief (and in whatever measure of balance or imbalance), I hope each new day sees the landscape of your life look one step closer to what you imagine it to be. And that when the waves roll in and change that landscape, you can roll with it and see the beauty and possibility on the other side.
🌊
If you’ve made it this far, congratulations, have a cookie 🍪 And I’ll leave you with the rolling waves and blue sky of a California beach in January. I truly hope this year sees us all grow stronger and move forward with each new day. Going backwards is simply not an option. 
🪩
What’s your order? 🍳 … When the middle litt What’s your order? 🍳
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When the middle little insisted on buying quail eggs over Christmas, but due to allll the other food we never cooked them, I simply couldn’t let the little guys go to waste. 
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Could I have made one dish? Of course. Did I instead prepare quail eggs four ways, bake mini loaves of brioche, make mini waffles, dig through the prop closet for the smallest dishes, and set up an entire table? Of course I did. 
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Swipe to the end for reference on the size of the eggs and loaf.
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Prep, styling, 📷 & 👋🏻 by me 💁🏼‍♀️.
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#whatsforbreakfast #beautifulcuisines #eggsforbreakfast #lifeandthyme #foodandwine #foodartproject
Happy Blursday. ☕️ ••• Styled & poured b Happy Blursday. ☕️
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Styled & poured by me 💁🏼‍♀️, photographed & lit by @ivansocal 📷, at @plateandpatina 🍽
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Pour-over vessel is a @decadentpantry test piece that came with me from Sydney. That’s it, I got nothing else. Send kittens.
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#stopmotionanimation #stopmotion #manmakecoffee #pourovercoffee #pourover #coffeecoffeecoffee
My go-to pizza topping combo 🍕 Made on that dou My go-to pizza topping combo 🍕 Made on that dough from a couple weeks ago and voiced by the middle little (who is about as different from her younger sister as you can get!) 💥.
🍕
Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
🍕
If you have a fave veggie or seafood pizza combo I’d love to hear it. Because as Ms.S says, voila, yummy yummy pizza!
Flowers for your Friday, that is all. 
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Setup inspired by the amazing @hughstewart_ 
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#stilllife #floralarrangement #florals #mystillmoments #stilllifephotos
Look at me, coming at’cha with a double whammy o Look at me, coming at’cha with a double whammy of my go-to Half-Spelt, Sourdough Discard Pizza Dough recipe 🍕 (the one I’ve been teasing for years), AND a new voiceover by little Ms Marmalade herself 👧🏼.
☀️ I mean, I’m not saying the sound on this video will brighten up your day by an infinite amount, but I’m not, not, saying that either ✨. 
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The full recipe with all the info is over on my site (⛓ in profile and all that jazz), along with a longer version of the video. Because a 5yo singing - SINGING - about rolling dough into balls is ah-mazing. 
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Ingredients, for those wondering:
* whole spelt flour
* white 00 pizza flour
* water
* sourdough starter discard
* active dry yeast
* kosher salt
* millet flour (for shaping)
⏲ All the times and weights are in that aforementioned post - plus opts to bake right away vs letting it all ferment for a day or two... There’s also a list of equipment I use, and my personal flour and pizza oven faves. Now go have a pizza party! 🍕🎉
Well hello there! ‘Tis the season and all means Well hello there! ‘Tis the season and all means it’s about time I (finally) shared this 🍗 🍇🍊 image from a test shoot collab well over a year ago 🙈. I actually made these Cornish Hens for Christmas last year too and they’ll be on the menu again this year. It’s a perfect holiday feast solution for a small group with only a few meat eaters, but also if you simply can’t be bothered to tackle a turkey!
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• food prep & styling @84thand3rd 🙋🏼‍♀️
• photography @ivansocal 
• props & studio @plateandpatina 
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If you want to see a moodier version of this image, pop over to Ivan’s feed as he just shared that one today too 🤣.
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There seems to be a common thread this year of people asking in stories if it’s ok to start decorating for 🎄 already - my answer, every time, is ‘the world is on fire, time has no meaning, go for your life’. Am I wrong? (I’m not, haha) I may even put up a tree here more than 3 days before (I do keep it up until Easter though, so who knows 😜). Are you getting festive already or do you have hard and fast rules about these things?
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