Here's the deal... I'm going to take 30% [or maybe even 50%] of all the food produced and throw it straight in the bin - probably before it even gets to a store. Of the food that makes it to the grocery store I'll get rid of 20% [maybe even 40%] before you can see it. Then once you're home with your purchases and sitting down to enjoy that meal you just made, I'm going to take 20% of what is on your plate - as that's going in the bin too. Ok? What? That's not acceptable? Why not? It's … [Read more...]
Aussie BBQ Sauce
It's funny you know, the differences you find in an activity as simple as cooking food over an open flame. For starters what do you call said activity - barbeque, barbecue, BBQ, grilling or something else - and what do the terms mean? Then there's the question of what to cook, and even what equipment to use. Let me paint the smoky picture in very broad brushstrokes... In America-land, grilling is what happens on a charcoal or gas grill, usually with chicken legs and hamburgers and maybe a … [Read more...]
Pina Colada Rice Pudding, or Rice Porridge. Wait, what time is it…?
I'll warn you in advance, I may be in a mood, I may be writing stream of consciousnesses right now, I may not feel like editing tonight, I may get a bit random. On the other hand, I may not. It's kind of like roulette. However the outcome is tropical and sunny so I'll try not to frighten you too much up front, ok? Great. I always have leftover rice. Always. This situation is primarily due to cooking a full cup of dry rice no matter how much we need - every single time. But the leftovers get … [Read more...]
Shiitake Bacon & a Vegan BLT
Bacon, bacon, bacon, bacon, for years everyone has been obsessed with bacon. The craze reached a fever pitch somewhere around 2010/11 and while every expert has predicted [hoped for] its demise ever since our addiction to bacon seems to give no hint of waning. Not only are there stacks of savory recipes out there but you can find hundreds of festivals in celebration of it and websites devoted to its existence. Then, as is always the case with any trend, bacon made its way into desserts. You … [Read more...]
How to: Pit Cherries (without a cherry pitter)
I'm not a big fan of single use tools. The drawers are pretty much full of multi-purpose bits and pieces already so whenever I come across a great way to make a task easier by simply using items already around the house I'm all for it. I originally saw this method over at Food 52 - and immediately filed it away, memories of red and purple stained fingernails from months earlier still spectacularly clear in my mind. I may have let these cherries languish a bit too long in the fridge before … [Read more...]
Mushroom & Lentil Burgers – Vegan, Gluten Free
It's fine, don't worry about me, I'll just have salad and bread... It's a phrase known well by many non-meat eaters when faced with a weekend BBQ in Australia. Barbequing here generally consists of steaks, sausages, a bit more steak, another sausage, and maybe some chops. No, we don't generally 'throw another shrimp on the barbie' [and even if we did we'd call them prawns and they'd probably still have the heads on] and while there is always a pile of white bread or rolls and perhaps some … [Read more...]
Rhubarb & Apple Spread. Or it is curd… or perhaps jam. No probably not jam, not really curd either…
One bunch of rhubarb well past its prime languished in my crisper. A few unsightly end of season apples picked up from the organic food store sat forlornly on the bench top. Cooking them down was the only option I could see. I haven't had much luck baking with rhubarb in the past. As a compote it works just fine but baked into anything it just never has any taste to me. Once I used it with with coconut and pear and produced a cake loaf that was so awful even toasting couldn't save … [Read more...]
- « Previous Page
- 1
- …
- 16
- 17
- 18
- 19
- 20
- …
- 27
- Next Page »
