quick pickled carrots with mustard

This recipe is oh so darned easy and so darned special at the same time. I had forgotten all about this crunchy condiment until I rediscovered it when visiting my aunt – she had made a small bucket-load of it and I probably ate half of it. Impressive, considering I hate carrots.

This pickle is beautifully acidic from lime, carries some heat from the mustard and fresh chillies, and it is naturally sweet from the carrots. Perfectly balanced, if you ask me. And it is a great addition to sandwiches and burgers, or as a side with curries and lentil soups. Here is how you make it, in about 10 minutes flat.
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quick pickled carrots with mustard

spicy nuts | with beer or without

spicy nuts
spicy nuts

There is no big story behind this one. I had a bag of natural almonds, I had some time, I roasted them. They were delicious. I thought I’d share.

Pop open a beer, get your strong arm out and make this now.

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spicy nuts | with beer or without

kimchi egg & kumara | eat any time

img_2228-9There is a local cafe we like to visit (Little Big Sugar Salt) – they do a mean coffee and some scrumptious brekkies. This recipe was born out of love and longing for our favourite dish there. The cafe was closed this once when Mr Meow and I had a hankering for one of their egg-based bowls. So we created and inspired version at home with what we had at hand.

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kimchi egg & kumara | eat any time

q&d: lower carb yogurt

Ok, so low-carb yoghurt is easy enough to make blindfolded on a lame horse . . . and ultra-delicious.

ugio255

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q&d: lower carb yogurt