Well, I though this day would never come, but the Lentil soup at Guilia has been taken off the menu.
I've been too upset until now to even mention it, now I'm plain angry.
All part of the grieving process, so I'm told.
Anyhoo, please regard my post about the soup made earlier this year as a tribute now.
Thursday, December 3, 2009
Thursday, October 29, 2009
Rustic Spanish Chickpeas
Well, it's been a while, but I'm posting this recipe for Leigh.
I had a Spanish-themed dinner and, among other dishes, I made this chickpea dish, dead easy and tasty:
olive oil for the pan
1 large foccacia roll
4-6 cloves of garlic
2 cans of chickpeas (organic if poss)
I large bunch english spinach
1 lemon
sea salt
pan-fry the foccacia roll and cloves (with their skin on) until the bread is nicely toasted.
cut the bread into small cubes and skin cloves, return to the pan.
add chickpeas and roughly cut spinach.
continue to cook until the bread softens and forms a paste with the wilted spinach.
season with salt, and before serving add lemon juice and 2 tbsp of zest into the pan.
enjoy!
I had a Spanish-themed dinner and, among other dishes, I made this chickpea dish, dead easy and tasty:
olive oil for the pan
1 large foccacia roll
4-6 cloves of garlic
2 cans of chickpeas (organic if poss)
I large bunch english spinach
1 lemon
sea salt
pan-fry the foccacia roll and cloves (with their skin on) until the bread is nicely toasted.
cut the bread into small cubes and skin cloves, return to the pan.
add chickpeas and roughly cut spinach.
continue to cook until the bread softens and forms a paste with the wilted spinach.
season with salt, and before serving add lemon juice and 2 tbsp of zest into the pan.
enjoy!
Sunday, June 14, 2009
Vegans Choice wrap - Giddyup!
Recently I noticed that Vegans Choice have stepped up their fresh produce section, I had a Wrap there and I must say it was delightful
they have a choice of 3, the salad is fresh and the dip plentiful.
they also sell a range of baked treats (cupcakes, cookies) which I plan on sampling over the coming weeks.
Though, I doubt the cupcakes are as good as Eliza's.
Time Will Tell.
Ems
Wednesday, June 3, 2009
Chai in Chippo
Hi There,
I've been making a tradition of having a hot cup of chai in the afternoon.
So far this week I've tried Mattino, CM and Giulia, goes without saying that Giulia makes the best (so far) I've gotta try Toby's Estate, (maybe tomorrow) to be totally fair. All-round they could be creamier (hmmm, 'creamy for soy milk, if you're getting me).
will keep you posted.
Warm Salads
Throughout winter, there's no reason why one can't enjoy a nice warm salad, delish!
Also, I have raw greens to thank for my exceptional Folate levels, you too could have sweet levels like me!
The chilled elements are fundamentally the same:
Greens: (baby spinach or rocket)
torn fresh herbs - basil, parsley
cherry tomatoes halved
shallots
cucumber (scored and seeded)
avocado diced
the warm elements cuould be as simple as;
garlic croutons (well toasted bread, rubbed with a clove of garlic and diced
or a piece of flat-bread grilled and smashed apart.
If you're feeling more motivated;
cube up tofu and fry in peanut oil with some soy and chilli
roast vegetables
or
dry-fry chickpeas and onions with cumin and black pepper
Finish off the salad with a generous lemon and olive-oil dressing
Enjoy!
Also, I have raw greens to thank for my exceptional Folate levels, you too could have sweet levels like me!
The chilled elements are fundamentally the same:
Greens: (baby spinach or rocket)
torn fresh herbs - basil, parsley
cherry tomatoes halved
shallots
cucumber (scored and seeded)
avocado diced
the warm elements cuould be as simple as;
garlic croutons (well toasted bread, rubbed with a clove of garlic and diced
or a piece of flat-bread grilled and smashed apart.
If you're feeling more motivated;
cube up tofu and fry in peanut oil with some soy and chilli
roast vegetables
or
dry-fry chickpeas and onions with cumin and black pepper
Finish off the salad with a generous lemon and olive-oil dressing
Enjoy!
Sunday, May 24, 2009
Red Room Slice
I was asked to make a signature slice for the Red Room Company and this is what i came up with:
Red Room Slice
For the base:
150 g Nuttelex
1/2 cup brown sugar
1 1/2 cups plain flour
1 tsp baking powder
Seeds from a Vanilla bean pod
For the filling:
1/4 cup water
2 tbsp caster sugar
1/4 tsp agar agar powder
1/2 cup coconut cream
250 g raspberries
the Vanilla bean pod from the base
2 tbsp Brandy
2 and a half cups dessicated coconut (I used half shredded coconut for texture)
For the topping
150 g dark vegan chocolate
3 tbsp Nuttelex
Base:
In a big mixing bowl, blend the nuttelex and sugar together with a fork, and make sure all the clumps of sugar are not clumps anymore.
Sift the flour and baking powder over the top of the butter/sugar, as well as the Vanilla bean seeds, give it a good mix.
Mix this together well (I started off mixing with my fork but ended up having to use my fingers). Once it’s mixed together it will be very crumbly not hold together much. That’s good!
Press the mixture very firmly and evenly into slice tin lined with baking paper.
Bake at 180 for about 15 minutes, or until golden brown.
Filling:
In the smallest saucepan you have, put the water, sugar and agar powder. Leave while you get the rest of the filling ready.
Cook the Raspberries in a separate saucepan with the Vanilla pod and Brandy. Mix in a big mixing bowl together with the coconut cream and coconut.
Put the saucepan with the agar and water and sugar on the stove, and bring to the boil, covered. Simmer for about 5 minutes, covered, stirring every now and then to incorporate the sugar and agar from the sides of the pan.
Pour over the glace cherry mixture and mix well.
With slightly wet hands pack this mix firmly and evenly onto the biscuit base.
place in the refrigerator while you prepare the topping.
Topping:
Melt the chocolate gently in a double boiler. Carefully and slowly stir in Nuttelex.
Pour evenly over the top of the slice, and spread with a spatula.
Chill in the fridge for at least an hour before slicing into small pieces.
Red Room Slice
For the base:
150 g Nuttelex
1/2 cup brown sugar
1 1/2 cups plain flour
1 tsp baking powder
Seeds from a Vanilla bean pod
For the filling:
1/4 cup water
2 tbsp caster sugar
1/4 tsp agar agar powder
1/2 cup coconut cream
250 g raspberries
the Vanilla bean pod from the base
2 tbsp Brandy
2 and a half cups dessicated coconut (I used half shredded coconut for texture)
For the topping
150 g dark vegan chocolate
3 tbsp Nuttelex
Base:
In a big mixing bowl, blend the nuttelex and sugar together with a fork, and make sure all the clumps of sugar are not clumps anymore.
Sift the flour and baking powder over the top of the butter/sugar, as well as the Vanilla bean seeds, give it a good mix.
Mix this together well (I started off mixing with my fork but ended up having to use my fingers). Once it’s mixed together it will be very crumbly not hold together much. That’s good!
Press the mixture very firmly and evenly into slice tin lined with baking paper.
Bake at 180 for about 15 minutes, or until golden brown.
Filling:
In the smallest saucepan you have, put the water, sugar and agar powder. Leave while you get the rest of the filling ready.
Cook the Raspberries in a separate saucepan with the Vanilla pod and Brandy. Mix in a big mixing bowl together with the coconut cream and coconut.
Put the saucepan with the agar and water and sugar on the stove, and bring to the boil, covered. Simmer for about 5 minutes, covered, stirring every now and then to incorporate the sugar and agar from the sides of the pan.
Pour over the glace cherry mixture and mix well.
With slightly wet hands pack this mix firmly and evenly onto the biscuit base.
place in the refrigerator while you prepare the topping.
Topping:
Melt the chocolate gently in a double boiler. Carefully and slowly stir in Nuttelex.
Pour evenly over the top of the slice, and spread with a spatula.
Chill in the fridge for at least an hour before slicing into small pieces.
Sunday, May 3, 2009
Lentil Soup - Lentil as Anything
My housemate, Travis was starving for a Lentil soup this weekend, and I was happy to oblige.
This is how it rolled:
2 tbsp olive oil
2 brown onions, diced
5 cloves garlic, minced
1 1/2 cubes vege bullion
1 tbsp sweet paprika
1tpsp dried mixes herbs
2 tsp mustard
300g French green lentils, rinsed
3 carrots, peeled and cubed
4 potatoes cubed
2 cups spinach chopped
5 medium tomatoes diced
salt and pepper to taste
Water (probably 2 litres)
1 1/2 cups minced parsley
to dress: minced shallots and a drizzle of balsamic
Fry onions until soft, add garlic and herbs/mustard and saute for a minute.
add in bullion and lentils, dry fry for a couple of minutes with all the vegies and salt and pepper and add water.
simmer for 40 minutes to an hour, adding more water if needed.
stir in parsley just before serving.
...and that's it! basic.
Luckily, Trav loves basic stuff, I'm pretty sure he loved the soup.
If you don't have an obliging house-mate, or, if you're out and about, Matthew, at Cafe Guilia in Chippendale makes an awesome lentil soup. It's so good, I eat it 3 times a week, and I feel confident that I'll never, ever get sick of it.
This is how it rolled:
2 tbsp olive oil
2 brown onions, diced
5 cloves garlic, minced
1 1/2 cubes vege bullion
1 tbsp sweet paprika
1tpsp dried mixes herbs
2 tsp mustard
300g French green lentils, rinsed
3 carrots, peeled and cubed
4 potatoes cubed
2 cups spinach chopped
5 medium tomatoes diced
salt and pepper to taste
Water (probably 2 litres)
1 1/2 cups minced parsley
to dress: minced shallots and a drizzle of balsamic
Fry onions until soft, add garlic and herbs/mustard and saute for a minute.
add in bullion and lentils, dry fry for a couple of minutes with all the vegies and salt and pepper and add water.
simmer for 40 minutes to an hour, adding more water if needed.
stir in parsley just before serving.
...and that's it! basic.
Luckily, Trav loves basic stuff, I'm pretty sure he loved the soup.
If you don't have an obliging house-mate, or, if you're out and about, Matthew, at Cafe Guilia in Chippendale makes an awesome lentil soup. It's so good, I eat it 3 times a week, and I feel confident that I'll never, ever get sick of it.
Subscribe to:
Posts (Atom)
