This Asian-style coleslaw, courtesy of the Paddington Foodie, has become a favourite for summer lunches and for packed lunches for work. Its healthy, filling and it has a perfect combination of tart and sweet with an underlying crunch that makes it a joy to eat.
Cottage pie, shepherd’s pie … it’s just cooked meat topped with mashed potato, then baked. It sounds plain, and it is, but that’s its attraction. It’s quick and easy to make, never fails, and brings meat and three veggies to everyone in one easy dish.
It’s time for coleslaw. And not just any old coleslaw. This one comes with two options for dressing: one option is a recipe we’ve been using for years, uses a deliciously creamy, yet vegan mayonnaise, and everyone prefers it; the second one is now a new favourite and uses some much-loved ‘Asian’ flavours. Our new favourite is pictured here.
A month in Queensland and we were searching for new ideas for salads. This one caught my eye and proved to be a winner. Sorry, no photos just yet thanks to the mysteries of a borrowed iPad. 1 carrot 1 stalk of celery 1 or 2 stems from a fennel bulb 1/4 cup of black…
Halva is one of those love-it-or-hate it things. I’ve never met anyone who’s just so-so about this middle-eastern sugar and tahini treat. Add in the flavour of minced ginger and carrot, and you have a delicious little sweet with just a touch of zing.
This cake has a wonderful taste and texture. The ginger adds zing, the carrot and ginger pulp lends a substantialness to the cake without making it chewy or heavy. We took it to a morning tea on the weekend, and it was all gone within minutes. I’ve never seen a cake disappear so quickly.
This light but tasty chicken soup boasts a decent chicken flavour supported by lemon thyme and a touch of chilli. It’s the ideal soup for feeding to your family when they have a bad head cold. It’s also great for those really hot nights: somehow chilli and stifling heat go together, or maybe we’re just a family that loves its chilli.
We don’t have a juicer, but when the Seasoned Traveler published her recipe for her Orange wellness elixir, I just had to give it a try. A quick google, a grater, a blender and some suitable cloth, and it all became possible: an orange smoothie to match my green smoothie from some months ago.
Leek and potatoes combine to make this soup a real classic. We enjoy this as a hearty evening meal or Sunday lunch rather than the more formal, pureed presentation. Sometimes, we take out a little, puree that, and pour it back in to thicken the soup a bit.
We loved borsch from the first spoonful we had in Russia. Unfortunately, we didn’t think to ask for a recipe, so several years later, we went through our cookbooks and invented something that we thought was similar. At the least, it’s become our memory of the borsch was had all those years ago.
Minestrone soup is one of those soups that every student would have learned how to cook. It’s tasty, cheap, and you can make enough to feed a household easily. These same features make it ideal for a family with growing teenagers, or to fuel a committed athlete. My Italian cookbook tells me that minestrone is…
This lentil soup is my favourite: it’s easy to make, simultaneously filling and refreshing, and really, really delicious. Who would have thought a straightforward combination of lentils and vegetables would work so well?
Fassolatha (I love the sound of the word) is one of our family’s favourite soups. It is hearty yet suitable for a summer evening dinner or a late lunch.