I don’t eat a lot of Asian style cuisine at home. I love to go out for Asian food, but in my own kitchen I hardly ever cook it. I rarely have Asian ingredients in my fridge and I’m not very familiar with the flavours either. Despite having a Filipino mum and living in a very Asian populated suburb, I wouldn’t know where to start with all the different types of sauces, vegetables, herbs and vinegars.
After too many lazy nights of avocado of toast, I was starting to crave something a little different. When I do cook a proper dinner I tend to stick to Indian curries, pasta or salads. I felt this time I should venture out and try something different. I put this recipe together after gathering a few ideas from different recipes that I’d found and by using ingredients that I already had.
I love eggplant, but only when it’s cooked well. I’ve had too many experiences with dry, rubbery and bland eggplant, so in the this recipe I decided to slowly roast it so that it would be creamy and soft on the inside. Once you’ve chopped all the ingredients and have the eggplant in the oven this stir fry is so easy to make. You’ll be sitting down to a hot bowl of noodles in less than ten minutes!
For the Stir Fry:
I’m not a big salad eater, and I’m not the biggest fan of leafy greens unless it’s cooked or served with something where I don’t notice it. At restaurants I’ll usually eat around the salad or drown them in my sauce so that I can’t taste them. I don’t really enjoy eating leaves.
I do however love hearty and warming salads made with grains, pulses, roast vegetables and other yummy things. I enjoy salads that fill me up and don’t taste like grass. This salad is all those things and will also keep for a few days in the fridge to grab and eat later, which is perfect if you’re like me and don’t have time to cook every day of the week.
This is another recipe inspired by In The Making By Belen so go have a look if you haven’t already!
If I could only eat one thing for the rest of my life it would definitely be raw cheesecake. I try not to make them to often though because I’m not very good at rationing out portions. If I make a raw cheesecake I’ll probably have it all eaten within a day or two. Instead I wait for special occasions when there are other lucky people around to share the cake with.
I made this raw cheesecake last month for my very lovely friend Sarah’s birthday and I was extremely happy that everyone there enjoyed it. It was also the first fancy thing (other than smoothies) that I made in my new shiny red Vitamix blender!
Makes 1, 20cm cake
The weather is starting to cool down here in Melbourne. I’m not a fan of the colder months, especially because my house has zero insulation and gets pretty chilly at night time. The end of Summer also means the end of stone fruit season! In the next few weeks all the amazing Summer produce I’ve been enjoying these past three months are slowly going to disappear.
I’m not quite ready to give up the sun just yet so I’ve been making the most of the little time we have left. I’ve been making this baked peach puree every weekend for my oats for about the last month and I’m still not sick of it. If I had a big enough freezer I’d stock up and make enough of it to last me through till next Summer. Unfortunately I don’t so I’ll just have to savour the taste while I can.
When I make I dish I like I tend to eat it everyday until I can’t stand the taste anymore and then I won’t eat it ever again. I haven’t had that with this breakfast yet and I honestly don’t think I ever will, and because in a couple weeks I won’t be able to buy peaches anymore it’ll only make me super excited to make it again next Summer!
The inspiration for this recipe comes from In The Making By Belen's roast apricot sauce. If you haven't checked her out yet I would definitely recommend you hop on over to her beautiful blog to have a look.
Serves 4, with extra puree.
Most of my dinner inventions are created out of the need to use up old lonely vegetables that have been forgotten and left for days unattended in the fridge. This dish was one of them. I recently had half a bunch of slowing wilting kale that needed some attention so I quickly threw it in a pan along with some garlic and mushrooms. Since then I’ve altered and perfected this meal and it’s now one of my favourite things to make and eat for dinner.
Braised Mushrooms, Caramelised Onion & Kale:
Chive Potato Mash: