Last night’s dinner was inspired by a dish call Metuvlun Saland from a local restaurant called Cafe Jerusalem. A cabbage-centered dish (stay with me), which is uber-tasty, filling and delivers a powerful punch when it comes to the health department. Continue reading
My go-to cuisine when I feel like detoxing or loading up on fresh vege is Mediterranean. Last night it was Greek style salad with lamb burgers – yum! Quick and easy to rustle up with most of the making in the preparation – or chopping, to be more precise. Continue reading
It’s time for a confession: I would rather look on lovingly at my well-stocked, heaving vegetable garden and never harvest anything. There, I’ve said it. Yes, it is a curse and this line of thinking may possibly contravene some unwritten law for vege gardeners. However, the only thing that eventually motivates me to harvest is the thought of losing my fleshy beauties to time, where they can be taken out by some stealthy suspect like rot or going to seed.
Well, I looked at my garden this morning and thought, “what exotic lunch could I make with you?” The answer that I came up with as Thai-inspired soup.
Thai-Inspired Chicken Soup
From the garden: Lemon grass, capsicum, chili, spinach, spring onion, young celery, chives and coriander. Other ingredients: cooked chicken, noodles, white onion, water, mystery-Asian stock cube, palm sugar, shrimp paste, fish sauce and mushrooms.
The time (all 5 minutes of it) was in the chopping of the vege and bringing the pot to boil. If you are like me and a bit unsure of how to prepare fresh lemon grass, watch this great vid. Continue reading