Tag: gluten-free
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Welchy’s Easy Mushroom Soup
There’s nothing better on a cold winter’s night than to sit down and tuck into something hot! Whether it be a curry, casserole or soup…I love nothing more than eating a dish that warms you right down to your bones! Mum has made soups all my life. As a kid, she may as well have…
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Broad Bean (Fava Bean): Grow and Eat
This tall sturdy flowering annual in the bean family produces a multitude of long pods with 8 large beans (the thick walled pods are unpalatable raw) and edible leaves perfect for salads. The plant has sturdy stems and will grow to almost 6 foot but it is not a climber. Taste/Aroma: I love the buttery…
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PK’s Easy Sesame Broccoli
Many Asian main meals will pair well with this dish of broccoli tossed in sesame oil and sesame seeds.聽I could even eat this as a main course it is so light and tasty. It also couldn’t be easier to make. 馃檪 Dietary Info: Great for vegans and is gluten free. Simply Steam or boil your…
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White Sesame Seeds
Apparently the tiny seed of this flowering annual is one of the oldest oil seeds known to man.聽It hails from Africa and India originally but is now grown all around the world (see聽en.wikipedia.org). Like a lot of cooking ingredients it tends to be a love or hate thing. Personally I love the nutty crunch they…
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Sesame Oil
There are two main types of sesame oil. Both are from the white sesame seed, raw it makes a light coloured oil, roasted before the oil is extracted makes for a darker oil. I love it but although it is widely regarded as have a high smoke point, using too much of it or burning…
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Bay Leaf Tree: Grow and Eat
The humble Bay Leaf tree is a must have in a kitchen garden. Once you try fresh or freshly dried bay leaves in your cooking you won’t go back to the store bought version. Like many herbs, they lose their fullest, layer rich aroma and taste as they wait in transport and store shelves. I…
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Chickpea (Garbanzo Bean)
This high protein legume (beans and peas are also legumes) can be eaten in salads, turned into falafel or hummus, ground into flour, added to soups, stews, stir fries, curries and … the list might be endless. 馃檪 Canned or re-hydrated (if you buy them dry you need to soak them in water over night)…
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Vegan Fish Sauce
Look I get it, no one likes to be labelled but sometimes labels help educate. I am a聽certified Omnivore and have no intention of following the vegan code to its fullest. I am however very supportive of the Vegan ethos. To this end I like reviewing Vegan alternatives to meat based ingredients. Recently, I ordered…
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Dairy Free Cheese: Cheddar Flavour
A friend of mine recently put me on to this tasty dairy free cheese from My Life. I am currently on a cow, goat and sheep’ milk cheese ‘tasting, cooking and of course blogging’ odyssey. So I was very interested in trying this product. I used to only eat cheddar cheese growing up. So although…
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PK’s Easy Mac And Cheese With Bacon
This easy Macaroni and Cheese recipe tastes so much better than the store bought dried version. It is great comfort food and I love making it. I bet you have all the ingredients in your house already so let’s get started. 馃檪 Dietary notes: The bacon is totally optional and you can easily adapt the…
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Anna’s NoRecipe Fennel And Lemon Salad
This is Anna’s fennel and lemon salad. It couldn’t be easier and if you like aniseed flavours this will be totally moreish. Simply Take a fennel bulb and cut the bottom and tops off. Then cut the bulb into chunky slices.聽You want bits small enough to eat with a fork but large enough to steal…
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Lentils
Lentils have been with us from very early in agricultural history. There are many different types. They are a legume (just like peas and beans) that can be sprouted, fried, baked and cooked. They are very nutritious, a great source of protein and are low GI. I think they are a great ingredient in their…
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Porcini Mushrooms
As a recently born again mushroom addict I am making up for lost time. I am always on the look out for new varieties to try and Porcini are my current favourite. 馃檪 I buy them dried from France as they don’t grow wild in Australia and they have resisted domestication. When you open the…
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Whole Roasted Crickets
Entomophagy is the purposeful use of insects for food. Insects are not only very high in protein but this protein is very readily digested by our bodies. I thought I would try insects for the first time and support an Aussie company at the same time. I am glad I did. In fact, Australia has…
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Cumin
Cumin is the seed of a small annual herbaceous plant that is native to the Middle East and is in the same family as parsley and coriander. It has a most wonderful warm earthy flavour and smell. You can use them whole, as an ingredient or garnish in their own right or grind them for…
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PK Makes Michelle Bridges’ Lentil Shepherd’s Pie
You won’t believe how good Michelle Bridges’ super healthy vegetarian take on the classic shepherd’s pie is.聽 I am avid meat eater but I think this is just as good as the beef mince and potato version I had growing up. It is infinitely adaptable and just goes to prove that vegetarians and vegans don’t…
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PK’s Carrot Chips
These carrot and honey chips are a great alternative to potato fries. Even little fussy eaters will munch down on them. 馃檪 #dinner #carrot #vegetarian #kidfriendlymeals Simply Cut the sides of your carrots to give you nice rectangular blocks. Cut these down further to get the chip width you like. Cover an oven tray in…
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Dhanna Dal
Dhanna Dal is the inner core of a coriander seed. You can get them at your local Indian grocer. They have a warm zingy nutty taste with citrus tones, are very morish and have a pleasant crunch. Dry-roasting them reduces the warm zingy taste and brings out the nutty flavour making it earthier and less…
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Fennel
Fennel is the seed of a tall聽perenial plant that was initially native to the Mediterranean coastline. It is in the same family as parsley and coriander. There is also one cultivar, Florence fennel, that is grown for it’s bulb. It makes for an amazing fennel and lemon salad. It is sometimes sold as an ‘anise…
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Peanut Oil
Peanut oil has a lovely nutty aroma and a very mild taste. It imparts this flavour to the food and is excellent for shallow frying crumbed meat, vegetables and the humble potato chip. Commonly the oil is highly refined (and filtered and bleached) and that gives it a high smoking point like sesame oil. Commercially…
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