Luna Park on Monday. It was my first trip there and, while I am glad to have been, I don't have a big desire to go there again. I took Sylvia and a friend who had an awesome time. The lowlight would have been the beige food. So when I got home I really needed my greens. And there was a huge lettuce we had been given that was good for nothing but soup in the middle of winter.
I am sending this soup to VegHog for Eat Your Greens.
More green soups at Green Gourmet Giraffe:
Asparagus, potato and quinoa soup (gf, v)
Broad bean, courgette and pea soup (gf, v)
Broccoli, zucchini and blue cheese soup (gf)
Greens, rice and yoghurt soup (gf)
Nettle and silverbeet soup (gf, v)
Pea and garlic soup (gf)
Summer minestrone (gf, v)
Lettuce, Broccoli and Pea Soup
1 large lettuce, washed and chopped
1 head of broccoli, trimmed and chopped
2 cups frozen peas
1 zucchini, chopped
1/2 tsp seasoning mix (or to taste)
1/4 cup cashew cream
Bring stock to the boil. Add vegies and cook about 10 minutes or til broccoli is soft enough to push a wooden spoon through. Puree. Add cashew cream. Check and adjust seasoning.
On the Stereo:
Son of Evil Reindeer: Reindeer Section
- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes
Friday, 13 July 2018
Wednesday, 11 July 2018
I loved this intimate way of learning more about different decades, with an emphasis on food, as well as housework, recreation and technology. The standout moment was when 10 year old Olivia names a fish Jeff when shown a fishtank at a Thai restaurant and is horrified when Jeff is served to her for dinner. They also tried vegan burgers are future food in the last episode and were quite impressed.
The show made me reflect on how things were and how much they have changed for me as well as for the nation. It brought back memories of a 20c bag of mixed lollies at the milkbar (oh joy), my first experiences of a microwave (magic), the introduction of CDs (apparently they were so sturdy you could cook a pizza on them), and my first little nokia mobile phone (with reluctance). And if Back in Time for Dinner had reflected my childhood there would have been lots of warm fruit crumbles and chocolate puddings.
More warming puddings on Green Gourmet Giraffe:
Apple sponge (pudding) (v)
Banana butterscotch pudding (v)
Chocolate pudding (v)
Golden syrup dumplings (v)
Pumpkin and chocolate bread pudding (v)
Rhubarb and strawberry crumble (v)
adapted from taste.com
375g strawberries, hulled and halved
1 tbsp maple syrup (or sugar)
1 tbsp lemon juice
5 tbsp plain flour
2 tbsp almond meal
2 tbsp desiccated coconut
1 tbsp sugar
40g butter (or margarine)
1 cup custard, to serve
Mix strawberries, maple syrup and lemon juice in the base of a 16 x 21cm baking dish. In a medium bown, rub butter into the dry ingredients until you have quite a chunky mixture. Bake for 15 minutes at 220 C. Serve hot with warm custard.
On the Stereo:
Nightflight - Kate Miller Heidke
Monday, 9 July 2018
Smith and Daughters breakfast and quite a few sandwiches from their sister shop Smith and Deli.) It is always nice to get out for an interesting meal in good company. There is a buzz to the place that says that, four years on, it is still popular with the punters. I was sad they were no longer doing doughnuts for dessert and would have liked to try some pasta. But I live in hope that I will return for more evening meals and have an opportunity to sample more dishes next time.
You can read more about this Italian feast at Veganopoulous and Where's the Beef.
Smith and Daughters
175 Brunswick Street Fitzroy, VIC 3065
Tel: 03 9939 3293
Open: Tues-Fri 6pm - late, Sat 10am - late, Sun 10am - 11pm
Saturday, 7 July 2018
So today I bring you my first attempt at a Smoothie Bowl. It tasted amazingly good. I really liked all the different textures. I had wanted to add passionfruit to the smoothie but didn't want the little ground seedy bits in it. The Smoothie Bowl allowed me to have my smoothie with my passionfruit. It is accommodating of vegan and gluten free diets too. A really healthy and satisfying breakfast.
Would I do it again? Probably not. (Unless I got to do a green one because I love green!) It was fiddly to arrange the toppings and took too long. But I am glad I now know why everyone is raving about smoothie bowls. Heck, I might even order one in a cafe some time. If everyone else hasn't already moved onto the next fad.
More breakfast fads I have followed on Green Gourmet Giraffe:
Baked porridge (v)
Breakfast burritos (gf, v)
Chickpea scramble (gf, v)
Nutella stuffed pancakes (v)
Green smoothie (gf, v)
serves 1 - 2
Handful of mixed berries
1/2 banana, peeled
flesh of one orange
1/2 - 1 cup of soy milk, or as needed
ice cubes, optional
To decorate: passionfruit pulp, black sesame seeds, desiccated coconut, sliced banana, toasted muesli, berries, mint leaves.
Other topping suggestions: chia seeds, other seeds and nuts, coconut flakes, dried fruit, other cereals, stone fruit, pomegranate arils, fruit cut into stars.
Green smoothie toppings might include: granny smith apples, kiwi fruit, gooseberries, pepitas, pistachios. mint leaves, avocado
On the Stereo:
Oliver musical soundtrack
Wednesday, 4 July 2018
It was a rare moment to get out my candy thermometer, which always makes me nervous. But beating the AF and drizzling in sugar syrup was not too hard. The one instruction that seemed odd was to beat the sugar syrup into the AF until the mixture was room temperature. I had to stop long before then as the mixture kept creeping up the electric beaters and threatening to crawl inside the mechanism.
Finally The Brown Eyed Baker's take on the bars (aka slice) appealed because she mixed condensed milk into the chocolate layer. Then I didn't have enough Graham Crackers left so I mixed some coconut into the base. And with the Holy Trinity of condensed milk, chocolate and coconut I was so happy with the slice. You can see in the above photo that I could not wait for it to be cool enough for marshmallows to taste it. I was paranoid that the marshmallows would go too mushy if on a slice straight out of the oven.
I especially kept this recipe to post on American Independence Day. S'mores seems such an American idea, as do Graham Crackers. Both seem so foreign and intriguing to me. I am glad I have sampled them and hope I will at least try the Graham Crackers again. If you are celebrating Independence Day, I hope it is a fun celebration of the good in your big diverse nation.
I am sending this S'mores slice to We Should Cocoa and Baking Crumbs, two events that celebrate lots of great baking on blogs.
More American recipes on Green Gourmet Giraffe:
Chocolate chip cookies
Cobb salad (gf)
Corn chowder (gf, v)
Mac 'n' cheese
Peanut butter brownies
Rice krispie slice (v)
S'mores Slice (Bars)
Adapted from The Brown Eyed Baker
For the Graham Base:
2 cups chopped graham cracker crumbs, finely ground
1/4 cup light brown sugar
1/4 teaspoon salt
175g butter, melted
Mix all ingredients together and press into a 20cm square lined baking tin. Bake at 180 C for 10-12 minutes until just slightly browned around the edges.
For the Chocolate Layer:
350g dark chocolate, finely chopped
400g can sweetened condensed milk
Just before base is baked or as soon as it is out of the oven, melt together chocolate and condensed milk until smooth. Pour over warm slice and cool. This chocolate covered base keeps for a week, and can be a bit crumbly.
For the Marshmallow Layer:
Vegan marshmallow, as below (or your choice of marshmallows)
When you are ready to eat a piece, cut a square of the cooled base, spread with some marshmallow and grill until browned and crispy on top. Eat while top is warm.
NOTES: I used mostly choc chips for my chocolate layer but it was very sweet so I think a darker chocolate would work. The slice would be vegan if the Graham Crackers were vegan and you used vegan chocolate, vegan margarine and vegan coconut condensed milk - I might try and experiment on some crackers without honey but I believe that honey is part of the traditional flavour so I wanted to try this first. A young child commented that my photo at the top of the slice looks burnt. It sort of it but in a good way. As I often charred marshmallows on the bonfire I was quite happy with a bit of char on my slice.
Adapted from Smitten Kitchen
Makes about 45 x 2-inch squares
1 1/2 cups plain white flour
1 cup wholemeal plain flour
1 cup brown sugar, lightly packed
1 teaspoon bicarbonate of soda (baking soda)
3/4 teaspoon coarse sea salt
100 grams butter, chilled and chopped (I used nuttalex)
5 tablespoons milk (I used soy)
1/4 cup honey
1 heaped tablespoon molasses (I used treacle)
1 tablespoons vanilla extract
1 1/2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Mix flours, sugar, bicarb and salt in a large bowl. Rub in butter (or do this in a food processor). Mix milk, honey, molasses and vanilla in a small bowl. Pour into dry ingredients and mix (either by spoon/hand or food processor) until you have a smooth dough. You might need to knead it lightly on a floured surface.
Now you should put into the fridge for an hour or two but if you don't have time (like me) you can move onto rolling out straight away.
Preheat oven to 180 C. Line a couple of baking trays with baking paper. Mix topping ingredients. Roll out dough on lightly floured surface to about 1/4 cm thick. (I did it on a floured piece of baking paper). Sprinkle with some of the topping. Cut into squares. Use a skewer or a fork to prick regular holes in the crackers. Bake for about 20 minutes or until just a golden brown colour.
From Vegan Dad
I will not reproduce this recipe but just note that I made it with commercial af from chickpeas that had been salted. The marshmallows were still very sweet. I beat the sugar syrup in for quite some time but not til it reached room temperature. After a couple of days I scooped it out of the baking paper lined lamington tin to keep in the fridge. Next time I might dust the tray with starch and icing sugar as recommended in the marshmallow recipe by Seitan is My Motor.
On the Stereo:
The Best of - REM (1991)
Sunday, 1 July 2018
Above is a new range of seasoned rice crackers by Sakata made with vegies. They came in individual packets but I had to try all three types: beetroot, spinach and pumpkin. So pretty and great to eat.
cheese and parsley muffins and grubs. We had a few muffins to take home but the grubs went in a flash.
blackbean hummus and sauerkraut. There is roast cauliflower left for tomorrow but I am not sure it will get the showstopper dish that such a glorious colour deserves.
blackbean hummus post, Sylvia is quite taken with black so we have bought a few black foods, such as these activated charcoal crackers. However she is too fussy with what she will and wont eat to incorporate too much black into her diet. I used it as a reason to include black beans in a stew I served her but it didn't really impress.
Sourdough cheeseymite scrolls, I tried the same dough in lamington scrolls. I patted out a large rectangle, spread with about 2 tbsp condensed milk, 2 tbsp desiccated coconut and a good handful of choc chips, rolled it up and baked it. Then I topped each scroll with something like this chocolate frosting and coconut. They were nice but not quite what I wanted. The bread part was not soft enough, the filling wasn't quite right and the topping was too thick. I am thinking I might try it again with jam in the scroll and a thinner icing. Stay tuned ...
sour cream flatbread quite like this yoghurt flatbread. I made them after Sylvia and I had a cheese wrap on the way home from after care. Sylvia wanted another and I said I would just made one. Then I regretted my rash promise. Flatbreads are quick but can still be taxing after a busy day of work. It did use up the sour cream that I had bought for baked potatoes. And the leftover flatbreads were good to grab from the pizza a few days later to top with pizza sauce and cheese for an easy lunch.
I am sending this post to Sherry of Sherry's Pickings for the In My Kitchen event, that was started by Celia of Fig Jam and Lime Cordial, If you would like to join in, send your post to Sherry by 13th of the month. Or just head over to her blog to peek into more kitchens.