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Friday, 30 December 2016
It looks like New Year's Eve tomorrow wont be so hot as the last few days. However if you are like me and just discovered NYE is Saturday and not Sunday, you would probably welcome a simple salad to add to the festive table. And now that I have discovered that the year ends tomorrow, I can safely say this will be my last post of 2016. Wishing you and yours a happy and safe New Year's Eve and I will be back next year.
More watermelon recipes from Green Gourmet Giraffe:
Watermelon, banana, strawberry, peach juice (gf, v)
Watermelon curry (gf, v)
Watermelon monster (gf, v)
Watermelon, mint and feta salad
Adapted from Serious Eats
Serves 4 or more
900g watermelon, trimmed and cut into chunks
1/4 cup of mint leaves (loosely packed)
1/2 lime, juiced
1 tbsp olive oil
50g feta cheese
salt and pepper to season
Trim rind off watermelon and cut flesh into chunks. If your mint leaves are large (mine weren't) roughly chop. Mix watermelon with mint, lime juice and olive oil. Arrange on a large shallow bowl. Scatter with crumbled feta. Season.
On the Stereo:
Matilda the Musical: Soundtrack
Wednesday, 28 December 2016
nut roast, cranberry nut rolls, chocolate mince pies, panforte, and pizza. In the above photo I had not yet made the panforte. It always seems to get made in front of Carols by Candlelight on the telly.
an article about how diaries inspire children to write.
potato and pepper bake.
Christmas recipe quicklinks:
Barley salad with kale, walnuts, and cranberries - Bite Sized Thoughts
Parsnip and chestnut nut roasts - The VegHog
Parsnip chestnut and sage wreath - Sneaky Veg
Porcini and chestnut mini wreath roasts - The Veg Space
Puff pastry Christmas tree with chestnut mushrooms - Allotment to Kitchen
Sprout salad with cranberries, pecan vuts and clementines - Easy Peasy Foodie
Candy cane fudge cookies - The Taste Space
Chocolate peppermint bark - Rock My Vegan Socks
Lasso the moon cookies (It's a Wonderful Life) - Cadry's Kitchen
Layered chocolate mint Christmas tree cake - The Gluten Free Alchemist
Rich gingerbread brownies with frosting - Not Quite Nigella
Tear and share Christmas tree cinnamon rolls - Lavender and Lovage
I hope you had a happy Christmas and a relaxing holiday.
Saturday, 24 December 2016
We have had a tradition of going in to the city one evening before Christmas and spending one evening driving around to see houses lit up with Christmas lights. Here are some photos:
Friday, 23 December 2016
I am unapologetic about giving a recipe for three times as many nuts as is required for the salad. They are great for festive nibbles and also make delicious gifts.
I hope your festive season is going well. It is pretty crazy here. Sylvia's gingerbread house is almost done and I have almost finished buying presents. I have lots of wrapping and baking to do. We were out looking at Christmas lights on houses tonight. It is yet another late night. I hope to have one more post in me before Christmas to share some of the photos of Christmas lights. Meanwhile I wish you all the best for a merry Christmas and happy holidays.
I am sending this salad to Healthy Vegan Fridays and Meat Free Mondays.
Spinach salad with spiced nuts and cranberries
Inspired by Salt and Lavender
1 cup smoky spiced nuts (see below)
2 tbsp dried cranberries
1 spring onion
150g sugar snaps
Lime tahini dressing (see below)
roasted and salted seeds (optional)
Toss everything but the seeds with the dressing in a large salad bowl. Scatter with seeds. Best eaten within a few hours of making the salad. Does not keep overnight.
Lime tahini dressing
adapted from Green Gourmet Giraffe
1 and 1/2 tbsp lime juice (about 1/2 lime)
1 tbsp olive oil
1 tbsp cider vinegar
1 tbsp tahini
2 tsp maple syrup
1 tsp seeded mustard
Generous pinch salt
Whisk together until smooth and creamy.
Smoky spiced nuts
Inspired by Green Gourmet Giraffe and taste.com.au
Makes 3 cups
1 cup raw cashews
1 cup raw almonds
1 cup raw pecans
2 tablespoons tamari
2 tablespoon maple syrup
1 and 1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
pinch cayenne pepper (or to taste)
Preheat oven to 170 C or 325 F. Mix everything well in a large roasting dish. Roast for 10 minutes. Stir well. Roast another 5 minutes. They will still seem a little wet but should be crisp once they cool. Once cooled, store in an airtight container.
On the Stereo:
Merry Christmas to the World of Children: Patsy Biscoe
Tuesday, 20 December 2016
sausage rolls for a Christmas carol service. We also took bread and vegies but I forgot the hummus. Sylvia wisely told me not to bother bringing any sweet food as she knew she would have enough there. She and her friend had lollies from santa as well as fairy floss and gloopy slushies.
gingerbread houses for an end of year raffle at Sylvia's gymnastics club. We had fun photographing them and were late to gymnastics as a result! The irony! I have promised Sylvia I will make a gingerbread house with her. I am planning to try a new gingerbread recipe.
Cocoa Rhapsody for some chocolates to give as thank yous.
The carols were after Sylvia and I had picked up our Christmas tree. I don't know if Sylvia was more excited about being in the front seat of the car for the first time or driving home with the tree in the back filing the car with wonderful pine aromas. Unfortunately at home the tree was challenging to get into our stand. I borrowed a hacksaw from a neighbour to trim the base and broke the blade. The tree is now sitting at a rather laid back angle. My button star on the top looks great.
fruit mince and chocolate pastry to make chocolate mince tarts. Usually we put stars on top. My mum didn't have star cookie cutters but she had gingerbread men cutters. They looked quite cute on the mince pies. I made them to take to book club after decorating the tree. Our last bookclub of the year is a film night and we saw Girl on a Train and took along a plate. The chocolate mince tarts were my contribution.
As well as being a different sort of gift, these crackers make great snacks if you like a birdseed sort of snack. I do. I am sure I will be making these again for myself and others.
I am sending these to Healthy Vegan Fridays, Gluten Free Fridays, and Treat Petite.
More Christmas gifts on Green Gourmet Giraffe:
- Edible Gift Ideas for Christmas (2010)
- Gifts in a Jar, Christmas quicklinks and Melbourne Christmas (2011)
- 10 Foodie Christmas Gift Ideas (2013)
Makes about 48 square crackers
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup poppy seeds
1/4 cup linseed / flaxseed
1/4 cup chia seeds
1/2 tsp salt
1 cup water
flaky sea salt, to taste
Mix all seeds, 1/2 tsp of salt and all the water. Leave to sit for 15 minutes or until all the water is absorbed. Spread as thinly as possible on baking paper on two medium oven trays. Sprinkle with a pinch or two of flaky sea salt. Bake at 170 C for 30 minutes. Cut into squares (I did 4 x 6 rows.) At this point they are quite dry and crispy but can crisp up more. Return to the oven and bake another 20 -30 minutes until slightly golden. Cool on a wire rack. Keep in an airtight container.
On the Stereo
White Christmas: Bing Crosby