Australian Quick and Easy Date or Raisin Slice | Egg Free

When we think of Australian food, I am talking the vegetarian kind, the sort of food commonly found on home dining tables, we think immediately of sweet, baked dishes. Biscuits, cakes and slices. They were certainly routine in the kitchens of my Mother, Grandmothers and Aunties as I was growing up, and every communal meal contained more varieties of these sweet delights than they did main courses or vegetable dishes.

In our house, my Mother who was the Queen of bulk cooking and making things that lasted forever, would spend DAYS baking in a wood fired oven in our back enclosed verandah. Honey biscuits and Ginger biscuits were her favourites. They would start soft and yielding and delicious, and end up, some many months later, hard as bitumen and only suitable for dipping in your cuppa. Not that we complained, they were still delicious.

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How to Pack a Great Lunch | Beans in a Jar Lunch | Packed for Work, or Home.

I love a good lunch at work, don’t you? Pack some beans and avo in a jar and go.

I love a few things in my kitchen at the moment — organisation and pre-cooking, my fridge and freezer, and my slow cooker.

I love jars and easy eating. I love good food and great tastes. I love freshness and beautiful comforting food that is healthy.

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Yoghurt, Feta and Mustard Dip

Take some yoghurt, feta and mustard and you have a dip for a Summery day.

Gathering the thick thick yoghurt, some home made mustard, a smidgen of honey, and a copy of Turquoise, Greg Malouf’s mustardy creation was manifested. It can be a dip, sauce or dressing and the combination of flavours is quite synergistic – beyond what you might expect.

Are you looking for similar recipes? Try our Roast Capsicum Sauce and Dressing and Chickpea, Almond and Sesame Sauce.

You might like to try other Yoghurt dishes here, and other Dips here. All of our Turquoise dishes are here. Be inspired by our Spring recipes here.

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