Tag: gluten-free
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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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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’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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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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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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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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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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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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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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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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