Our dairy delivery just started a local Farmer to Table Veggie Box. It is wonderful, a veritable treasure trove of goodness. Included were 4 beautiful zucchini. And some wonderful sweet onions. Our fridge is full so I made this for some space!What we’ll do: turn the oven on to 350⁰F; grate the zucchini, onion and cheese, mix in the dry ingredients then blend the eggs and olive oil, fold egg into zucchini onion mix and scoop into muffin pan. Makes 12 large bites.These are about 130 calories each, 4g net carbs, 8g protein and 8g fat each.If you would like to add more cheddar cheese, you can load some up on top. More carbs and calories then! Cooked, diced bacon could be added to as well as finely chopped fresh red chillies. A bit of lemon zest for extra zing or fresh herbs chopped in. Experiment with your favourite savoury flavours or other cheese – crumbled feta and diced olives? It’s so much fun! Continue reading →
Sometimes you have days when a quick lunch or dinner dish is all you feel up to, or it’s been a busy day and you’re not feeling like the usual longer meal prep. Our favourite dish to make on days like these is Egg Foo Young.
There are some combinations that are delicious. I adore butternut and sage together, it’s a perfect marriage of flavour. I love whisky. Oranges too … and I always sneak a splash of whisky into my keto marmalade. I know, sacrilege, right!
This dish was half way prepped and my partner asked … are you blogging this recipe? I paused. He was right the last time about posting something, so I scrambled to take a few photos at the start of making this dish and he took a few too. My Mum regularly made deep fried battered eggplant/brinjal/aubergines as a veg side dish for dinner growing up and she still does!
My parents ran a successful produce market agency. They sourced vegetables and fruits directly from farmers and sold to grocers, food vendors, restaurants and the public. There were other agencies like this at the municipal market place, probably around a half dozen or less. We were fortunate that fresh vegetables and fruit were in abundance in our home. Farm to table fresh! Looking back, despite the many bags of peas and beans my sister and I had to shell or string in peak freezing season, we were truly lucky and blessed with these bounties. (Sometimes this would extend to sheep and game too, but that is a blog post for another time!) Dad sourced produce requested by restaurants from Greek to Indian, Italian and Chinese. He had an uncanny eye for exotic delicacies. So eggplants were a standard in our home long before they were commonly found on grocery shelves. Some of my friends found eating at our home either peculiar…or delicious. I was very young, but I remember Dad inviting friends to our home to show him how to make Paella and other international dishes, or going to his friends in Malabar for delicious curry, unlike anything I’ll savour again. I’m talking late 1960’s and through the 70’s here friends! Continue reading →
Spring is almost here. Almost! We have had a glorious week of sunshine and by tonight the rain is back, but I never begrudge the blessing of rain. We’re lucky to live in a place where water is not a challenge and I never take this for granted. My heart hurts when I hear of the escalating devastation of droughts around the world.
On a lighter note we were gifted the lovely company of two very dear friends recently. The beautiful spring daffodils and tussie-mussie they each gave us are here to share with you. Outside, the birds are busy; leaf buds are sprouting and blossoms are on the plum trees.
Two quick recipes to post and then I bid you adieu until next time!
The first recipe is one for when you have inventive ingredients to hand, or just to post for fun. Try your own version!
My sister takes full credit for this tasty recipe shared with me recently.
It’s crisp, sparks with flavour and is a keeper.
Thanks SpotiD! 👌❤ it!
It will speak for itself, and here is what you need.
1 red onion, finely sliced
1 juice of lime
1 finely shredded red cabbage
3 carrots, grated
1/2 cup roasted peanuts
1 large lime, zested and juiced
1/4 cup good mayo
1/2 green chili finely chopped
Ground salt and pepper and 12 sprigs chopped fresh cilantro
2 garlic cloves and a thumb of ginger crushed through a garlic press
Marinade finely shredded onion in lime juice and salt for 20 minutes
Mix mayo ingredients together. (Zest/juice of lime, crushed garlic and ginger, chili, spices and cilantro)
Mix shredded veg together
Add 1/2 cup peanuts
Add to marinated onion
Fold in mayo
Top with roasted peanuts
I served it with a splash of reduced balsamic vinegar infused with fresh mint. Serve with boiled eggs and kielbasa sausage slices.
When we’re having guests to dinner, I think I go a little bonkers sometimes. I scramble for crazy complex recipes online and get so anxious and stressed about cooking. I was thinking about it tonight while I cooked our supper and the fun I was having winging it for just the two of us. Imagining the flavours, experimenting and then being so happy with the adventure of trying out my musings and the flavourful outcome. It’s my favourite way of cooking.
Tonight was one of those nights. I’m sure you’ve done it too. You’ve experimented and and created a meal that wove the flavours together delicately and delightfully. It’s so satisfying. Then I thought … why don’t I trust my instincts like this when having friends over, and just wing it like I do when it’s just the two of us? It’s so much more fun!
This whole meal started with a Waldorf Salad yearning, which usually is inspired by the beautiful apples in the grocers this time of year. Also, my partner was not feeling the best. I only know how to cook, not how to heal, though in some ways food has amazing properties of healing I suppose. I also wanted to partly test drive this chicken idea as I’d like to make a version if it when our friend comes to dinner.
This is going to be more a summary of what I made and not exact measurements. I’m pretty sure that anyone who visits this blog is a way more accomplished cook than I’ll ever hope to be! Run with your own measurements, instincts and culinary acumen!
Aubergine, brinjal, eggplant … whatever you call it, this beautiful vegetable is the perfect keto veggie fat bomb. High in fiber to negate the carbs, it has a wonderful sponge tendency of soaking up oils and seasonings and delivering a delicious meal. You’ll need a large aubergine, sliced in thick disks, marinated in herbs and garlic, brushed with pesto and tomato paste and topped with mature parmesan, then oven baked.
We bought some lovely goats cheese at the farmers market recently. We took a 2 hour train trip to a university town where there is an amazing art and craft market too. Included in this recipe is the lemon and basil goat cheese we had left over.
Autumn is here and that means winter squash!
Winter squash are wonderful and I love their flavour, especially the Delicata variety. When I bought this beauty I had no idea what it would end up as, I never actually plan a menu and nor do I shop with a recipe in mind. I just purchase what looks delicious in that moment. I tend to create recipes on the fly, they evolve from what is in the fridge or cupboard.