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

chard/silverbeet with fenugreek | easy, delicious greens

img_2204-2I’m one of those weirdos that really, really digs vegetables. Yup, I pick vegetables over meat most days and don’t consider a meal complete unless there is a good amount of veggies on my plate. Potatoes don’t count!

But i do discriminate: I have a love-hate relationship with broccoli and I’m super fussy about Brussels sprouts, kale and spinach. They gotta be cooked in just the right way. But chard, I have nothing but oodles of love for. It’s mild, it cooks super quick, needs minimal prep and always goes with everything.

If you have 15 minutes, you can make this dish!

Quick lesson in Aussie speak: we don’t say ‘chard’ here, we say silverbeet. Unless of course it’s rainbow chard which we call rainbow chard. The word chard does come up, but we say ‘chards’, like, “I’ll have the chards [say shards]”  in which case, we are talking about chardonnay. Which could go well with silverbeet, I don’t know. Anyway, you get all of that? Goodo!

Let’s cook this!

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chard/silverbeet with fenugreek | easy, delicious greens

paneer | indian cheese

paneer
paneer

Hello, so you’ve never had paneer before? That’s a shame. This creamy, mild cheese, ubiquitous to northern Indian, Pakistani and Bangladeshi cooking is a staple in our household. You can blame Mr Meow for that, he is addicted to the stuff.

Because it requires no fermentation, rennet or culture, it is super easy to make. Its mild taste allows for paneer to be used in both savoury and sweet dishes because it lets all other strong flavours shine without being bland itself.

Here is how you can make it in 30 minutes flat.

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paneer | indian cheese

this parma is no parmie | the happiest recipe

parmigiana
parmigiana

Mr. Meow alleges digestive woes every time he consumes a vegetarian meal. Apparently, it is impossible to tame the carnivore inside. I can almost visualise you figuratively patting him on the back for this ‘manly’ stance. I have a number of friends who constantly shame vegetarians to new levels of ignominy. Vegans curry even less favour. Although I am hardly a vegetarian myself, I am always happy to chastise pro-meat friends. My diet does tend to feature plants rather heavily whether or not I have Mr Meow’s approval.

Imagine my surprise then when a certain nondescript vegetable dish invited uncharacteristic praise from Mr Meow. It is unbelievably delicious, even if I do say so myself (and my independence on this matter is questionable).

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this parma is no parmie | the happiest recipe