One of my all time guilty pleasures is pasta, I mean who doesn’t love pasta?
I try not to eat it too regularly but when I do I make it worth it. There is just something so satisfying about a big bowl of pasta with a homemade sauce that is so utterly gratifying, you know what im talking about.
I like to use spelt pasta or quinoa pasta when I can as an alternative . I find the spelt pasta the closest in flavour and texture though without the heavy carb feeling afterwards. Spelt is low in GI so has slow releasing energy rather complex carbohydrates that gives us that full sluggish feeling, making it harder to digest. However, it is not gluten-free so if that is your requirement use quinoa or a grain pasta instead. Continue reading “Sicilian Eggplant Caponata Pasta”→
Pad Thai is one of the most well-known Thai dishes in Australia and around the world even scoring the title of one of the most ordered takeaway dishes back in 2014. It’s tasty, not too spicy yet still packed with flavour it is easy to see why it has become so popular.
Tradionally the dressing/sauce is made with a flavour combination of salty, sweet and sour, not unlike majority of Thai dishes yet this dressing I have served it with has the addition of peanut butter adding that creamy texture and flavour that takes it to a whole new level of deliciousness. Pad Thai is typically made with flat rice noodles and a meat protein such as chicken, beef or prawns. I have opted to make it vegetarian and used gluten-free buckwheat noodles instead, only because I didn’t have any flat rice noodles in the house (really didn’t make any difference at all).
Soup season is upon us and what better way to start the winter off than with a big bowl of nourishing cauliflower chowder. We often associate chowder with the classic seafood chowder with its thick, creamy consistency it naturally sounds and feels comforting in these colder months.
This vegetarian version is a lighter take on an authentic chowder recipe which is normally made with floury potatoes and heavy cream. Can also be easily made vegan with the elimination of the cheese. Even though it doesn’t contain those heavy ingredients with the addition of the cannellini beans it simulates the same sort of fulfilling comfort.
I’m actually not much of a crab eater myself on the other hand my husband is the ultimate crab catcher, eater and seafood lover I could have ever imagined. Our close friends often comment about what opposite tastes and interests we have but you know what after nearly 20 years together opposites must really attract. Continue reading “No Potato Healthy Baked Crab Cakes with Cheats Dill Aioli”→
I was first introduced to this dish when my husband and I went on a trip to Japan. Before this trip my husband wasn’t much of a Japanese food eater this was 9 years ago, now we enjoy almost every week. We were also interested in the historic culture Japan so proudly exuded. The friendliness and politeness of the locals made our way around the predominantly non english speaking, ever so populated country much easier and enjoyable. Yet another reason we fell in love with Japan. The popularity of western food has become evident though with fast food chains opening up in many suburbs over the past 20 years of the major cities of Tokyo and Osaka. Full of the youngsters of the next generation eager to adapt to the western way of life, all awhile we go there for more of the authentic way of life.
During this trip we tried many firsts, raw sashimi, tea ceremony, charcoal bbq and this savoury dish Okonomiyaki. Which if you have never heard of it before is basically a savoury cabbage pancake with veggies. You can add your choice of cooked meat or seafood such as prawns, then top with kewpie (Japanese mayonnaise) Okonomiyaki bbq sauce, sesame seeds, green onions, shredded nori (seaweed) and pickled ginger.