Ful for Breakfast

April 22, 2012 § 3 Comments

Ful, or ful medames, is a common breakfast dish in Egypt, but is served in varying forms throughout the neighbouring countries, and you will find it on most menus in Ethiopian and Eritrean Restaurants in Melbourne. As it is made in such a variety of ways in the world, I have no shame in presenting you guys with this version, passed down to me by former housemate and current international minx Ellena Savage.

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Carrot and Beetroot Salad

March 24, 2012 § 1 Comment

This is a version of a salad that I was served recently at Huxtaburger alongside my burger. The salad was $10, big enough to share and totally worth it. Full of pine nuts, I was particularly impressed with how generous that seemed, as pine nuts are so expensive.

Then I went to Coles and I saw pine nuts reduced from $6.50(!) to $3, and I knew what I had to do.

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Zucchini Pasta — a legit 15-minute meal.

March 6, 2012 § 9 Comments

This is the best for cooking for one; few ingredients, easy, somewhat healthy. I’ll give quantities to feed one, so you can just increase for however many you want.

No salt is added to the sauce because the zucchini is already salted to help bring out some of the moisture.

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The Salad

February 26, 2012 § 1 Comment

As far as I’m concerned, no lettuce-based salad is good the next day. So if I want leftovers (and I always do) I make this. It’s yum, easy to make, healthy, and keeps well. You don’t need many ingredients, but you do need those in the “Basic Salad Ingredients” below. After those you’re free to fool around with the recipe however you like, and you can see my most common variations under the main recipe.

The only work you’re doing here is chopping. Chopping is not that hard, but for chrissake use an actual kitchen knife, and preferably one that gets sharpened occasionally.

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How To: Caramelised Onions

February 19, 2012 § 2 Comments

Caramelising onions is a handy thing to know how to do. It’s one of those super easy things that just requires a bit of patience. So bring a book. Or your phone. I use caramelised onions as a tartine base on pastry with fetta, potato slices, olives and thyme, but it’s amazing in steak sandwiches or alongside a barbecue. You may as well make a big batch, as it keeps well in a sealed jar. Basically it’s a 1:1 ration of large onions to tablespoons of olive oil, so make it as big as you want. The rest of the ingredients can be fooled around with.

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French Lentils

January 30, 2012 § Leave a comment

Adapted from a Serious Eats recipe, this side dish or salad is a nice introduction to lentils. French lentils, or Lentils du Puy, are not as cheap as their more common green and red counterparts but they hold their shape better, and are served almost al dente, so there’s less pulse fatigue.

When cooked according to the first set of instructions below, the lentils make an excellent (and healthy) side dish for fish, or perhaps lamb, but the next day I like to turn them into a salad with soft feta, red onion, baby spinach and some extra dressing.

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