recipes – lunch

  • farinata w pumpkin & rosemaryfarinata w pumpkin & rosemary
    Dameon and I just recently went to a restaurant in Redcliffe called La Lanterna serving really traditional Italian food. On the menu was Farinata, which I had not had in so long! We ordered two options; one topped with sausage and slow cooked onion and one with pumpkin and rosemary. Suffice to say they were ...
    view recipe
  • mustard & honey roasted carrots w carrot topsmustard & honey roasted carrots w carrot tops
    As often is the case with these minimal ingredient dishes there is nowhere to hide with shite ingredients. Therefore, can I just say right off the bat that I really implore you to make your own mustard as outlined in the recipe below, as it will take this Honey & Roasted Carrots w Carrot Tops ...
    view recipe
  • slow roasted leeks w lemon & dillslow roasted leeks w lemon & dill
    Just last week I bought some lovely seasonal leeks from the spray free markets here where we live in Sandgate. We chopped them up and threw them in the roasting pan with our weekly batch cook up of vegetables for the days ahead. I also included some dill that needed to be used and wedges ...
    view recipe
  • sticky ginger tamari tofu & eggplantsticky ginger tamari tofu & eggplant
    It’s been a really long time since I have created a recipe for you using tofu. I shared my tempeh wraps quite a few weeks ago, but tofu-wise I don’t think I’ve given you anything since my scrambled tofu recipe. To be honest, I think this has mainly been influenced by some personal food intolerance ...
    view recipe
  • the best mushroom & leek buckwheat risottothe best mushroom & leek buckwheat risotto
    I’m sharing my secret to a creamy, oozy risotto with you today made with buckwheat as the base. Traditionally, to get the type of starchy gooey finish we associate with risotto you need the starch from arborio rice. Until recently I cooked up my alternative grains similar as I would cook a normal risotto, as ...
    view recipe