How To: Fried Onions

April 21, 2013 § Leave a comment

Fried Onion

Much like caramelised onion, homemade fried onion can improve almost anything. Use it to fancy up your rice, instant ramen, soups, salads and lentil dishes. A million miles away from the dessicated fried onion you can buy from the grocery store (and without the guilt of palm oil, with which almost all those products are made), home fried onion is sweet, rich and immensely addictive.

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Autumn Fig Upside Down Cake

April 3, 2013 § Leave a comment

Fig Upside Down Cake

Figs are in season (in Australia), which is the only time that they’re worth eating. Make this cake, it’s very easy. I added yogurt and lemon rind to David Lebovitz’s cake recipe because normally upside down cakes use tart fruit like pineapples or cherries or plums (as you would for a clafoutis), but figs are so rich and sweet, I figured I could balance them with a bit of tartness in the cake.

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Skirt Steak Tacos

March 16, 2013 § Leave a comment

Skirt Steak Tacos

One of those dinners I could happily eat every night. Chili does that to you. I also have a passion for skirt steak, as a cheap and incredibly tasty cut that just needs a bit of love and affection to be ten times better than expensive eye fillet.

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Fattoush

January 19, 2013 § 2 Comments

Fattoush Salad

Recently I bought Jerusalem,  the fabulous collaboration between Yotam Ottolenghi and Sami Tamimi. It may well be the first cookbook I’ve ever bought for myself, and I’m thrilled, I think Tamimi and Ottolenghi really do hope that hummus can pave the way to peace in the Middle East. It is also full of salads, and as my current resolution is to eat all the salad, I made the fattoush recipe from this book (mind you, I ate it alongside their hummus shawarma).

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Perfect Risoni Salad

January 10, 2013 § Leave a comment

Risoni Salad

Christmas happened and it was delicious and now I’m back at work and in Melbourne and committed to one thing; more salad in my life.

Therefore, this salad, which was recently brought to a picnic by a friend and I have now gussied up with more herbs because otherwise it’s mostly pasta, is brilliant. Sweet sultanas, crunchy almonds, and delicious DELICIOUS risoni. Make it for work lunches as it keeps well in the fridge overnight.

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Miso Eggplant (Nasu Dengaku)

December 12, 2012 § Leave a comment

Nasu Dengaku

Moving quickly on from the fact that I haven’t posted in a while, here is a recipe I’ve wanted to share for ages. Classic, delicious and incidentally vegan, nasu dengaku is one one my favourite dishes to order at Japanese restaurants. I used to make this with a recipe that used egg yolk in the glaze, but it turns out that is absolutely unnecessary.

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How To: Use Salt in the Kitchen

October 24, 2012 § 5 Comments

Salt is mainly used as a flavour enhancer like sugar (this is why salty-sweet combos are so tasty, it’s all flavour enhancer), but it is also a mineral/chemical (sodium) which does some fancy shit when you’re not looking. So it’s handy to know when to use it, and how.

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