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Am I making you hungry???

I couldn’t resist posting another creme brulee picture. This time its wattleseed creme brulee (while I’m on a wattleseed frenzy): Still trying to perfect the texture…I have a couple of ideas so hopefully more to come on this. Advertisements

Wattleseed and blueberry friands

Wattleseeds are my iron chefesque ingredient of late. I’m constantly thinking about ways to incorporate it into my breakfast, lunche, dinner and baking. I fully intend to make an extensive blog post about these lovely seeds, but for now my work hours are getting crazy and I don’t usually feel motivated between the hours of … Continue reading

Banana bread with a sugar-crumb topping

I had 5 medium-sized bananas that were leaving a less than desired aroma in my dorm room, and the best way to use them up is surely banana bread. In reality, the end product was more of a cake, but if you call it banana bread then its guilt-free – right? I used a double … Continue reading

Polenta and herb crusted tofu…

This meal was based on a recipe from Delicious magazine (I think August, 2007 ), in which fish was crusted with a mix of uncooked polenta and herbs. I simply made up a mix of polenta, sage, rosemary and thyme with some cracked pepper, in one bowl and a corn flour and warm water mix … Continue reading

Lavender and vanilla bean creme brulee

No recipe yet as I’m still trying to perfect the texture, taste and the cooking method , but isn’t it pretty?

Hot garlic eggplant

Three of my favourite things – chilli, garlic and eggplant-y goodness. A local vegetarian restaurant here in Canberra has this dish called ‘eggplant and mushroom in clay pot’ that my very omnivorous friend probably has steamy dreams about (if the noises he makes as he eats is anything to go by). The soft eggplant and … Continue reading

Paperbark smoked root vegetable parcel

I recently developed an interest in Australian food. Not the lamington, ANZAC cookie, TimTam, vegemite on everything kind of fare (although soooo very good in their own right). Rather, utilising native Australian herbs, spices and methods in cooking more interesting dishes. Truth be told, my research led me to mostly fish and meat based recipes … Continue reading