coriander

Lentil Salad with Za’atar Eggs (or, I’ve been seeing myself in leggings a lot recently)

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Recently, I’ve been working very early in the morning. Asleep-in-the-shower early. Easiest way to dress myself is in gym gear, and maybe it will even lead to some exercise beyond working out the jaw muscles when I clock off. I’m kinda like this:

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This is genius. Fresh herbs year-round!!

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This is not my idea. I found it in the Eating for Two, for One facebook page’s news feed (from Garden Week 2013, in Perth), and had to share.

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Take fresh herbs. Freeze them in olive oil. Keep forever and ever and always have fresh things for marinades, dressings, just roasting/frying up potatoes (I have an obsession with roasty veg as soon as it hits scarf season)

A particularly luxurious friend even suggested taking lavender/rosemary, freezing in (rosehip? coconut?) oil and dunking it in your bath. Honestly, I’d probably still enjoy the plain olive oil with parsley combo – but that’s probably taking my phillia a little far for the general population.

With love, from Charlotte

Warm roast carrot, olive, and feta salad

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This bad boy is pretty simple, but I really like the flavours. The only real trick is to make sure that the pan is oiled and placed into the oven to heat before vegetables are added, to make sure they become crisp.

And when people tell me they don’t like olives, I feel like this, so don’t sass me Kelsie. Its 115 am. Read the rest of this entry »

Delicious Yogurt Turmeric Chicken

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this is the best thing I know how to make. I don’t know why I combined these things or why i thought they would go together, but this is a go-to meal that just always hits the spot. Its something about the tumeric and yogurt – tangy! – but can be made with a buncha different ingredients. In summer, I put cucumber and mint on top. Its also good as just a marinade for the vegetarians for tofo or a firm fish (or just broccoli! I fucking love broccoli)  Read the rest of this entry »