I’ve cooked a few recipes from Anna Jones’ new cookbook ‘A Modern Way to Cook’, and this recipe is the best so far! It’s the kind of dish that uses only everyday, pantry staples so can be whipped up rather simply without a trip to the shops. After making flatbreads from scratch for the first time using this very basic recipe, I don’t think I’ll ever buy store-bought ones again, and I’m sure you will agree once you try these light, fluffy and flavoursome flatbreads. I chose to use Greek yogurt as opposed to warm water and it was so delicious I think I’ll stick to it every time. The flatbreads are perfectly complemented by the slowly cooked onions, peppers & mint which become such a lovely and sweet concoction. Anna suggests crumbling a little feta cheese on top before serving, which I did, and this worked so well and added a nice hint of saltiness and creaminess.
I’m such a fan of Jamie Oliver’s new cookbook Everyday Super Food, especially the delicious breakfast recipes. This recipe for Toasted Oats, Mango, Blueberries & Yoghurt really stood out as it has only a few ingredients and is super quick to whip up. It has the lovely addition of fennel seeds and coconut which makes the flavour complex and interesting for a simple little bowl of oats. An absolute winner, I’ll be making this again for sure and maybe experiment a bit with the flavour combinations. If you don’t already have a copy of Jamie’s new cookbook, get on to it! Continue reading
I recently bought Simon Bajada’s wonderful cookbook The New Nordic, a collection of delicious Nordic recipes with both a distinct traditional and modern influence. A couple of recipes stood out to me straight away, one of which being this cinnamon buns recipe which uses one of my favourite spices, cardamom, a spice which can be traced back to the Vikings during their attacks on Constantinople (a fun fact I learnt from his book). I always add extra spices to my recipes, so I added extra cinnamon and cardamom to the buns’ filling to suit my palate. They were just divine! Served slightly warm, they are so incredibly light, soft and delicate and will fly off the cooling rack in no time! Making dough can be a bit tedious and stressful if it’s a difficult recipe, but this recipe is simple and very enjoyable to make, I really do recommend it if you’re not an experienced baker.
There are few things more comforting & delicious than the aroma of fresh spices. Encased in a freshly baked cookie, it doesn’t get much better than these Holiday Spiced Ginger Biscuits from my favourite healthy home-cooking & food-loving duo Hemsley & Hemsley. These chewy, delicious cookies are packed full of incredible spices like cinnamon, all spice, nutmeg and ginger with natural sweetness from cranberries and some maple syrup. They take no time to whip up, are a real crowd pleaser and are nutritious too.
I managed to get a week off work, and deciding not to venture too far, I headed down to Melbourne again! I just love the city of Melbourne; full of bustling café’s, restaurants and bars, hole-in-the-wall art galleries, little boutiques, an excellent public transport system of historic and modern trams and a population of happy, friendly and sociable people. For me of course, food is of the highest priority and importance, and Melbourne certainly delivers in this department… Continue reading
This is a fantastic recipe I made out of Jamie Oliver’s new cookbook, Everyday Super Food, an absolutely brilliant book with endless simple, inexpensive recipes that are healthy and nourishing. It took no time at all to whip up and turned out even better than expected – wonderfully crusty on the outside and soft and dense on the inside, a very filling bread that is perfect with just about any topping (see pg 70 of his book for lots of interesting ideas) and stays fresh for a few days if kept covered in a cool place. Although, I guarantee it will disappear in no time! My family couldn’t resist eating it fresh out of the oven with some good-quality butter. With no proofing or kneading required, it’s the perfect bread for beginners!
Ora is a new favourite local cafe of mine, having already been 4 times and loved each meal. Ora is an organic cafe, with a focus on local produce, respecting each humble ingredient and creating healthy, nourishing food. So much care and effort is put into preparing each dish, with labouring tasks like creating fresh bone broth, activating nuts, soaking and sprouting grains and fermenting vegetables being a key aspect of most. The cafe itself is beautiful, simple and peaceful, featuring divine wooden table tops and seating, glass jars filled with ingredients lining the shelves, big folding windows opening out onto Whistler Street and sunshine beaming in.
Melbourne is such a wonderful, vibrant and beautiful city that I am very tempted to move to! I was lucky enough to get a couple of days off work to join my fellow-nurse friend from Alice Springs (Ingrid) to head to Melbourne for scoping out the best coffee haunts, taste Melbourne’s delicious food and walk endlessly through the laneways and streets to visit boutiques, op-shops and galleries along the way. Ingrid is a vegan, which did influence a lot of our cafe/restaurant choices, but Melbourne caters so well to vegans and has so many excellent vegan restaurants that it made finding somewhere excellent to eat a simple and never-disappointing task!
There are few things I enjoy more than cooking healthy treats. It’s so nice to savour something sweet, delicious and nourishing without feeling guilty about it. As a subscriber to Goodness Me Box, a monthly health food sampling service, I was given a free e-book that has a great range of sweet, healthy recipes. The one that stood out most for me was the Choc Nana Bread – a gluten free, dairy free, refined sugar free and paleo version. After dreaming about the delicious banana bread at Ritual in Northbridge, I was hoping this recipe might come a little close to it, and it sure did! It was absolutely delicious, so moist and was extra delicious toasted with a bit of butter. I added a sprinkle of coconut sugar over the top before baking, but otherwise the recipe I used is exactly as below, enjoy! X
I have never been a huge fan of banana bread. I feel like it’s only on the menu of a lot of cafes because it ‘has to be’ and usually isn’t made in-house. However, when I was driving through the lower North Shore suburb of Sydney, Northbridge, and needed a quick, nutritious breakfast to-go, I couldn’t help but notice this gorgeous hole-in-the-wall cafe pumping out takeaway coffees to locals.