Category Archives: Recipe

How to make a delicious plunger coffee and some okay, perhaps interesting cookies.

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Mel Howard | August 18, 2015

Soon I am going away, and I’m not particularly sure if I will be back.
This is exciting for a lot of reasons, but it also takes more planing than I expected.
I have lived here now for eight and half years and in that time have accumulated a collection of items that I now need to shed. Amongst my many beloved books and trinkets, there is the issue of my eternally stocked pantry.

My mother and hers before her are firm believers in having everything on hand. Up until now, this trait has served to mostly amaze my friends when they find themselves sponateously in my home around a meal time or inbetween a meal times, because I am absolutely always hungry, and despite minimal warning I am able to whip up almost anything they desire. Until now, it has been a fabulous habit. Until now, when I am leaving in seven weeks and I have more buckwheat flour and dried black beans then anyone could think to purpose.

I set myself a challenge to use only that which is left in my pantry, minus fresh produce of course, until I leave.

I made these cookies solely because they used Besan flour, which isn’t a particularly pleasant tasting flour and I bought a whole lot of it on an organic food binge a couple of months ago.

Lemon Ginger Coconut Cookies

125g icing sugar
150ml of grapeseed oil (maybe 10ml extra)
250g besan (chickpea) flour
1/2 tsp cardamon
1/2 tsp ground ginger
A pinch of salt
1 egg yolk
The juice and rind of 1 lemon
1/4 cup of coconut
1/3 cup loosely ground almonds

Mix all the ingredients except the almonds until the mixture forms a sticky dough and knead in the bowl for a good five minutes. Add a little extra flour or oil as needed. On a sheet of cling wrap spread the almonds and coconut and roll the mixture on top and into a log. Let it set in the fridge overnight, or just until it’s cold, it’s hard to cuts when warm. Line a baking tray with baking paper and cut the log into 1cm discs, squash the cookies down a little and bake in a medium oven (170-190 degrees) for 10-15 minutes or until dark brown. Let them cool on the tray otherwise they will break to pieces!

2015.08.17_coffeeplunger
Coffee is one of my favourite things. That is all I feel the need to say about coffee.

1. Boil kettle.
2. Place heaped tablespoon of ground coffee in a one cup plunger.
3. Add a dash of ground cinnamon.
4. Pour boiling water over coffee and let that baby sit for five minutes while you soak up the smells of coffee and lemon and the strangely moreish, or if you are in my family, nawish (which I’ve just discovered is not actually a real word) combination of besan and grapeseed.
5. Sit in the winter sunshine with a gorgeous new release book and bask in the fabulous world.

My pantry, now a little lighter, gives me hope that I will in fact be able to repurpose the ridiculous collection of lovely things I own in search of possibly even lovelier things.

x

[ Credits: Words by Mel Howard, Illustrations by me. ]

Morning Smoothie

2015.07.22_morning smoothie with text

Here is an easy, delicious, fresh and cleansing smoothie recipe my friend Kristin shared with me the other day.


Ingredients:

  1. 1/4 cup cucumber
  2. 1/4 cup spinach
  3. 1/2 a green apple
  4. 1/2 cup pineapple
  5. 1/2 lemon squeezed
  6. 1 teaspoon fresh ginger
  7. 1 cup coconut water

Add all the ingredients into your blender and voila! Smoothie time!

Jx

banana oat smoothie

2014.07.01_banana oat smoothie recipe

 

I realised I hadn’t made a smoothie in forever so I googled some recipes and I made the one above.

It is super smoothie-a-licious. Which means it is a bloody great smoothie recipe and you should also make it.

You are more than welcome.

 

Jx

 

Links:

It’s a Martha Stewart Recipe

The song I am currently listening to while typing this post

 

time to think about it

2014.02.27_loving earth cacao

I have decided to be more mindful of what food I am putting into my body. Most of the time I am so busy that I end up not really paying enough attention to the food I eat. I am no longer happy to be like this. I really want to actively attempt to think about what I am actually eating and make better choices every day.

My friends have been teaching and telling me a lot about health and food lately. There are so many things that I am just used to having and not thinking twice about it. I’m not talking about fast food like McDonald’s and the like. We all know those foods aren’t good for us. But I’m talking about anything that is processed, anything with an ingredient as a number, or preservative or something artificial. Even simple and ordinary things like say an ice-cream. I just assume that things are food, they’re being sold, and they wont kill me today so it’s ok. But actually it shouldn’t be ok, because these foods aren’t natural and they aren’t doing me any good.

Anyway, I am sure I will talk more about these things as I learn more, for today though I want to tell you my first step toward thinking about it. I’m going to make some delicious brownies that my friend had made the other day. These brownies were Raw Chocolate Brownies. They were actually so good that I would choose them over any other brownie.

The recipe comes from The Healthy Chef, and I purchased the Raw Cacao from The Spring Street Grocer.

Jx

Links

The Healthy Chef

Brownie Recipe

The Spring Street Grocer

Loving Earth

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image-4

 

I made this last night. Chicken bolognese. It is from Matt Preston’s new cook book, Fast, Fresh and Unbelievably Delicious…I think that is the correct name.

 

It was my first time with chicken bolognese and it turned out well, my favourite part of it was the cherry tomatoes.

 

The thing I love about Matt Preston himself is that everytime I have had a question about his recipes I can tweet it to him and I always get a reply. It is really excellent. Especially for someone like me that isn’t very experienced in the kitchen. My question was whether I could freeze the sauce, he responded with “Don’t usually have leftovers but yes you can freeze but only if chicken mince was fresh (not thawed from frozen). Eat soon!” Thanks Matt!

ricotta and spinach stuffed pasta shells

Oh hey there.

Here’s what I cooked for dinner last night. They were delicious. I’d never made them before, however I had made cannelloni and they are quite similar.

This page I’ve scanned in for you is from my journal which I have titled “Juliet’s  Cooking Adventures. I started this journal earlier this year but haven’t really had the chance to try new recipes because I was so busy with uni. And now I am on holidays so hopefully I can cook more.

The reason I have made this journal is so I can track my cooking progress, remember what I’ve made and what I thought about what I’ve made. 

I really love food but I’m not that great at coming up with my own recipes, so I kind of hope that by keeping a cooking journal and trying to regularly add to it my cooking skills can improve!

 

ricotta & spinach stuffed pasta shells

 

TIPS:

-It didn’t mention anywhere in the recipe that you should season it with salt and pepper, i highly recommend some salt at least, probably in step 4.

 

Bon appétit! 

 

ps. the image of the pasta is my own!

Salt and Vinegar Kale Chips

S A L T  A N D  V I N E G A R  K A L E  C H I P S

The recipe is from the book; “The eat, drink, and be gorgeous project.”

Kale is the new potato! These light and crunchy “chips” are practically guilt-free.

SERVES 8

2 bunches kale, rinsed with stems removed

1 tbsp apple cider vinegar

3tbsp olive oil

1tsp salt (or less, as desired)

Preheat oven to 180 degrees celcius. Line two baking sheets with parchment paper. Cut the kale into 2-to-3-in/5-to 7.5cm pieces. In a large bowl, combine the vinegar, olive oil, and salt. And the kale and toss by hand until all the leaves are covered. Evenly distribute the kale among the prepared baking sheets and bake for 20 minutes, or until the leaves are crispy. If the chips are not sizzling or crispy yet, turn up the heat to 200 degrees Celsius and bake for a few minutes more. Baking time varies depending on the size of your chips and desired crispness; note that the outer edges cook quicker than the pieces from near the stem. The chips are best if enjoyed immediately, but can keep overnight in an airtight container in the fridge.

IMG_8431Washed Kale.

IMG_8433Kale on the tray ready to go into the oven.

IMG_8439And, voilla. Salt and vinegar Kale chips.

I only made half the recipe, so one bunch. I ate half of that for lunch with some chicken. They turned out super delicious. I just need to make sure they’re crispier next time, the ones in the middle of the tray weren’t as crispy as they should be, but they were still good enough to eat. Yum. I think I’d prefer these over salt and vinegar potato chips from now on.