Olive oil

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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Low-Functioning Snacks- or a prediction of what I will eat when I am actually pregnant

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I am still exam-ing and studying and generally just poo at the moment.

I still want flavor, just have no time to shop or cook. So this was a recent forage through the pantry. Note: the sardines were from a lucky dip at a party themed ‘evil’. For reference.

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Looks like when I’m stressy, I just want some weird-ass fish. Jalapeno sardines, friends?

With love, from Charlotte

Moussaka/Mouse Cakes/ExamsExamsExams GAH!

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I’m figuring out the scheduling of posts for this blog, and how best to post to reach other cooks/foodies and connect! I would really like to become a part of the cooking/blogging community, but I’m afraid its a little bit like this. I’d probably be like this, and end up just like this. (That last gif is stunningly close to my current growing-out-pixie-cut hair length. Add that to an exam/assessment schedule that threatens to knock my sanity and I am in hell.)

Let me know about your food adventures, and I’ll be delighted and tempted to stay in bed all day blogging forever and ever. Lets swap recipes and talk technique. I’m all ears!

Until then, this is my moussaka. The boyf refuses to remember what its called, and so he just calls it ‘mouse cakes’ – seeing as it is the most inauthentic moussaka to grace the blogosphere, I’m tempted to just call it that. But its a loose interpretation of the delicious greek lasagne and hell, I love it. Plus, eggplants are on crazy-sale, so when I make a shittonne of baba ganoujsh it goes nicely. You could also just use extra fried eggplant.

Finally, this could totally be made as a vegetarian dish by just omitting the meat altogether. The mushrooms add enough flavour/meatiness on their own and you could even ‘beef’ it up with some lentils. If you’re feeling extra fancy, add in some yummy kalamata olives before you slather the dish in baba ganoujsh. Read the rest of this entry »

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

Baba Ganoujsh and Dinner Parties

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Ah! The silly ‘sorry I didn’t write post’. Last night I got home too late to write because I was having dinner with beautiful friends to celebrate a birthday. We ordered takeaway Laksa from my favourite noodle house, went to another friend’s house, and engorged. Because Penny had delicious roast capsicum soup, and Tom made delicious sweet potato soup, and I ordered Laksa, it was a three-course liquid meal. Naturally, I also picked at everyone elses food (re: cleaned their plates) and am currently in that awkward position of praying that the passing of meals does not resemble the texture or spice of its original state. Fingers crossed.

I did, however, make Baba Ganoujsh (I have no idea how that is spelled). I won’t put a picture, considering the reference above, and because it doesn’t look too flash. But, its super simple, and can be used as an ingredient in a bunch of dishes as well as just a dip on its own. Delish. Read the rest of this entry »

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 »

Inferno Eggs, or How much I love Nigella Lawson

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This is not my recipe! It is for Nigella’s Inferno eggs, from her most recent ‘Nigelissima’ cookbook. I don’t like it over toast, because in whatever magical Nigella world her bread must not go soggy. Mine does, its not nice, and I like chickpeas a whole lot so I use them instead.

On Nigella: love her or hate her, her recipes are flawless. I have never had one fail (and believe me, I’ve made many, many recipes out of every one of her books – I have a library shelf devoted to her sweet sweet writings). I love her – I’ve been watching her since she was in her original BBC series and my mum paid extra for cable with her show on it. Sitting down and watching her Christmas special is a very precious memory for me, and I have loved the way she cooked before I was actually allowed to play with fire and sharp things myself.

Also, girl has had a lotta heartbreak in her life. The fact that she is a smiling, happy person, and works hard means I respect her a whole lot. I mean, look at this – she knows people parody her and still is OK with it! How gorgeous. She is just gorgeous.

SO! Onto my interpretation of her genius. I had some spare avocado and feta, and thought this would be a good start to my day. Deeelish.  Read the rest of this entry »