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Farmers’ Market: Is it really Spring?
broccoli, cauliflower, cheddar, chipotle chilli, cooking with vegetables, egg-free, everyday cooking, gluten-free, low fructose, low glycemic index, main courses, mascarpone, milk, nut-free, parmesan, pasta, Recipes, roasted capsicum, spinach, vegetarian
Recipe: Macaroni Cheese with chipotle pepper, leafy greens and cruciferous vegetables
Ah, cheesy pasta bake. The best comfort food in the world, not least because you can put practically anything in it successfully. Pasta bakes are my go-to dish when I have a lot of random vegetables in the fridge and…
Recipe: Sunshine Yellow Lemon Cake
This cake is incredibly easy to make, and really, really lemony – it verges on being too sour, in fact, which may possibly have something to do with the fact that I didn’t follow the recipe and also to do…
How not to follow a recipe…
I’m slightly overwhelmed by other projects today, so here’s an old post from my other online journal that I ran across while looking for something else and found amusing. Hopefully, you’ll find it amusing too. Fontina, Cima di Rape and…
baking, biscuits, cashews, dairy-free, egg-free, golden syrup, low fructose, nut-free, oats, Recipes, vegan, vegetarian
Recipe: Anzac-y biscuits for (nearly) everyone
I have this friend who is very tricky to cook for, because she and her family between them are allergic to everything. Well, perhaps not everything, but it’s certainly true to say that cooking for her involves avoiding all the…
asparagus, borlotti beans, carrots, cooking with vegetables, dairy-free, egg-free, everyday cooking, fennel, gluten-free, Italian, low glycemic index, main courses, nut-free, tomatoes, vegan, vegetarian
Recipe: A Stew for Spring
This is lightly adapted from a recipe in Jack Bishop’s book The Complete Italian Vegetarian. Mostly, I adapted it by screwing it up. But you don’t need to do that part. The rest of the adaptation was a matter of…