After Easter Sunday, I had leave on Monday and Tuesday. Sylvia and I went to Barkly Square where we ate lunch outside. I had recently been told at another Zambrero cafe that it is $1 cheaper to order a Bowl with black rice than to order a PowerBowl which is the same for a vegetarian. So I had the Bowl with black rice, beans, cheese, cos lettuce, corn, tomato, sour cream, chipotle sauce and guacamole. It was lovely and very filling but next time I need to remember to ask for just a little sauce.
I had a day when I had organised lunch with a friend but she was sick. So I rode into the city and just had a bit of time to myself. It was lovely. I will share some street art photos soon. I had decided I needed to start eating a bit more healthily. So I had lunch at Seedling Cafe (275 Flinders Lane, CBD) where I ate a wonderful plate of quinoa salad and a broccoli and cauliflower salad. It is calling for a longer post if only I can find time to return.
And though I was determined to eat a little better, when I saw on a dessert named "I'm a lady" on the menu at Noodle Lab (11 Rose Lane, off Little Bourke Street, CBD), I had to try it. The dessert comprised lady finger banana and dulce de leche wrapped in spring roll pastry with
black sesame meringue and black sesame ice-cream, with honey shot ($9). It was as amazing as it sounded. I promised myself I must go back there soon. Even though I know that the holidays are over and now my spare time is never enough and my to do list is always ridiculously long! It was nice to have a breather before diving back into work and the usual craziness of my life.
More leftover Easter egg recipes on Green Gourmet Giraffe:
Easter caramel and malteser fridge cake
Easter egg nests
Easter egg slice
Easter Scotch eggs
Marzipan Easter egg cupcakes
See more at Easter recipes: savoury, sweet and salt dough
Easter hedgehog slice
An original Green Gourmet Giraffe recipe
1/2 tin of condensed milk
100g 95% cocoa chocolate - lindt, chopped
125g speckled chocolate eggs eggs
100g shortbread biscuits, crumbled
1/3 cup shredded coconut
Extra shredded coconut for topping
Melt chocolate and condensed milk in a medium bowl in the microwave. Mix with eggs, shortbread biscuits and coconut. Press down into a 15cm square lined tin. Sprinkle with shredded coconut. Firm up in fridge. Cut into small square and enjoy!
On the Stereo:
Bat out of Hell: Meatloaf