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homemade pasta

Homemade Pasta with Classic Basil Pesto

March 16, 2014

I must say, until recently I didn’t really “get” homemade pasta. It’s chewy, sure, and hugs a ragu like a true, attentive Italian lover. But to get that al dente bite I so adore I have always favoured dried pasta, notably my favourite brand, Giuseppe. For my beloved spaghetti with mussels dried pasta is obligatory, and so it’s easy to see how I leaned towards the quick, dried variety.

It wasn’t until a dinner party with my girlfriends where I devoured fresh linguini in a mushroom sauce that I truly appreciated fresh pasta. My friend had cooked the strands wonderfully al dente, so it had the benefit of being fresh AND toothsome. I mean, just come on! The meal was trememdesouly delicious, completely swoon worthy and downright sensual. The following night Ben and I dusted off our pasta machine (a wedding gift from my brother) and got rolling…

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True to form, we made enough dough for a party of fifteen, and so decided to freeze two thirds of the dough before the rolling step. For our first batch we made ravioli, which was lovely but, let’s be real, the best part was the butter sage sauce with crispy prosciutto and pinenuts. And I was frankly tired after all the steps of mixing and chilling and cutting and rolling and cutting and filling… I needed a stiff aperitif, not a bowl of pasta.

When our fresh pasta craving arrived a second time, we simply had to defrost a portion of excess dough and get rolling (note, the dough was on the tacky side prior to freezing and I believe this may have influenced the stellar result. Please also note, however, that I have absolutely no authority on this matter).

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This time, the whole fresh pasta experience was a pleasure, far less overwhelming without all those steps that come when preparing the entire dough from scratch. We simply rolled it out and whimsically decided upon the linguini attachment to make our desired strands just so.

To fold through our silky fresh pasta I whizzed up a classic pesto using farm-fresh basil and we had ourselves the most splendid meal, crafted so very lovingly and expertly that dare I say no Italian lover could compete. Two generous glasses of red wine diluted our evening and hence may or may not have influenced my affection towards our meal, I’m not entirely certain. But really, what’s not to love…

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Homemade Pasta Dough

We followed Jamie Oliver’s recipe from his fantastic instructional book, Cook (recipe link).

Classic Basil Pesto

Ingredients
3 & 1/2 cups Fresh Basil Leaves
1/2 cup lightly toasted Pinenuts
1 small clove Garlic
1/2 cup Extra Virgin Olive Oil
1/2 cup Parmesan, grated (I find Grana Padano works just fine in pesto)
Fresh Lemon Juice, to taste

Method
1. Place the basil, pinenuts, garlic and 1/2 the oil in a food processor. Whizz until it starts to form a paste.
2. Stop and scrape the sides down, then add the cheese and blend again, drizzling in the remaining oil until it reaches your desired consistency. Taste and adjust seasoning as desired. Add some lemon juice if you like.
3. Scoop into a jar and cover with more olive oil. Store in the fridge and keep topping with more oil when you take some, to ensure the pesto remains covered. I keep mine for a long time in the fridge. Freezing will keep it fresh and, as my friend Robin encourages, will allow for lovely pesto days even in the middle of Winter. Indeed.

To assemble your meal, I serve a portion of pasta and then top with a spoonful of pesto (as little or as much depending on your preference). I’ll add a little reserved starchy cooking water and incorporate the pesto with the silky strands. End with a drizzle of extra virgin olive oil, some freshly cracked black pepper and additional parmesan if you desire. Chopped cherry tomatoes are a welcome addition.

Heidi xo

 

Homemade Pasta

June 21, 2011

Last weekend we went down to my parent’s house in Red Hill. It had been so long since we had been down, my mind and body were craving a visit. As we drove amongst the tall trees I inhaled deeply, letting the chilly fresh air warm my bones. I was home.

Saturday night we made pasta. A lot of pasta. Ravioli and pappardelle were on the menu. Usually I let Dad take the reins when making pasta, but this time I wanted in.

I wanted to feel the dough in my hands, to knead…

to let it rest…

and to roll…

Dad was helping me along the way…

And it was fabulous, truly so much fun. I’m surprised that making pasta wasn’t on my list…I suppose I can tick it off anyway.

There’s something about making your own pasta that is so primal to me. In the same way that making bread makes me feel like I’m completely great at life, like I’m doing something I was born to do, that is wholly natural. Bread represents the basic human need for nourishment, and I view pasta in the same way. Natural, wholesome goodness, the epitome of simple food. Making it is wonderfully cathartic and comforting.

How simple and beautiful is that?

I am seriously lusting after my own pasta machine. Ben and I bought mum and dad their Atlas one a few years ago for Christmas, and they’re really happy with it. I only wish we’d bought two…

We served this pasta with a beautiful goat ragu (recipe link). It was rich, comforting and wholesome. The perfect meal, essentially.

I’m so excited to make my own pasta in the future, and let my inner nonna shine. I do so love to get my hands floury, and create comfort by hand. It’s quite a beautiful process, don’t you think?

Heidi xo

Smoked Salmon, Crème Fraîche and Tarragon Pasta in Red Hill

January 26, 2012

Last weekend Ben and I headed down to Red Hill for a Simple Sunday Session. It had been a whole month since we’d been down, which is absurd. Far too long.

Dusty roads and sunshine.

Simple Lunch Fare

After arriving at my parents’ house we promptly settled in for a spot of lunch outside. It was a glorious, dramatically sunny day. It truly felt like Summer.

We grazed on Caprese Salad, Olive Bread, Mum and Dad’s homemade Chutney, leftover thinly sliced Roast Beef and Dad’s homemade Fetta.

With local Apple Cider.

I don’t mind if I do!

A Sublime Swim

After lunch Ben and I ducked out for a swim at Point Leo beach. It was placid and peaceful and so completely what I needed. I implore you all to take advantage of the Summer while it’s here and embrace the beauty that is diving into the salty sea. Ahhhh it’s sublime. I remember spending entire days at the beach during the Summer, playing with friends, swimming and catching ten (read: one) metre waves until every inch of my being was utterly exhausted. I miss that.

I need more beach in my life.

Salmon for Supper

After our swim we did a little Wedding planning with the folks. This coming weekend we’re on for a bit of a Wedding Working Bee, all fun little tasks like cutting name tags, making signs and getting our music playlist together. No doubt we’ll be fuelled by more deliciousness.

For dinner, Mum and Dad made a beautiful pasta dish. It’s now firmly favoured in my mind as the dish for a weekend or dinner party treat. The flavours were gorgeous, and it was supremely light. You know how some dishes just sit so nicely? Yes. True soul food.

Smoked Salmon, Crème Fraîche and Tarragon Pasta (recipe link).

Mum and Dad used half the quantity of crème fraîche (which was more than enough!) and they were brilliantly generous with the tarragon. And as a final touch, they topped this beautiful dish with some dill. Lovely. Oh, and they used this pasta below, after a recommendation from some true Italian foodies. It was perfection. Pappardelle makes my heart sing.

Spoons were required for a final scoop of Wedding Eats research

I think we’ve found what we’re looking for, however I think I’d best continue my research. Just to make sure I’m absolutely certain…

Heidi xo

recipes

January 4, 2013

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soups_v2 vegetables_v2 bready_goods_v2 
pasta_v2 main_dishes_v2 spreads_dips_v2 
pies_tarts_v2 desserts_v2  baking_v2
drinks_v2 super_healthy_v2 favourite_v2 

 

some are mine, some are recipes I have made with a link to the creator (and recipe) included in the post.

Breakfast

Porridge

Perfect Porridge (well, what I thought was perfect back in the day…now I prefer the porridge with honey & cardamom toasted nuts and seeds below…)

Porridge with Honey and Cardamom Toasted Nuts and Seeds

Creamy Porridge with Rhubarb and Yoghurt

Creamy Porridge with Figs

Baked Apple Pie Oats

Baked Gingerbread Porridge

Baked Oatmeal

Cacao Tahini Porridge

Carrot Cake Porridge

Porridge with Homemade Butter and Toasted Walnuts

Dark Chocolate Porridge with Raspberries

Zucchini and Miso Porridge

Choc Hazelnut Oats

Coffee Date Porridge with Coconut Whipped Cream

Peanut Butter and Banana Porridge

Ayurvedic Porridge

Bircher Muesli

Cacao Overnight Oats

Banana Overnight Oats

Granola and Muesli

Simple Olive Oil Granola by Molly Wizenberg (my favourite)

Stovetop Granola (for when you want granola NOW)

Crunchy Coconut Oil Granola

CoCo2 & EVOO Granola

Spiced Fig, Pepita and Molasses Granola

Clumpy Cranberry Granola by Elephantine

Cacao Granola

Orange Blossom Granola for Mum

Elvis Granola

Maple Granola with Vanilla and Pecans

Anzac Biscuit-Inspired Breakfast Parfait

Christmas Muesli

Pancakes

Spelt Diner Pancakes with Blueberry Maple Syrup

Banana Choc Chip Buttermilk Pancakes

Bircher Muesli Pancake for One

Ricotta Hotcakes with Vanilla Cardamom Mascarpone

Banana Bread Almond Pancake

Buttermilk Pancakes

Buttermilk Seed Pancakes

Buttermilk Pikelets

Blueberry Greek Yoghurt Pancakes

Banana Pancakes

Flourless Banana Pancakes

Coconunt Flour Pancakes

Oatmeal Pancakes

Pumpkin Spice Pancakes

Pumpkin Spice Wholemeal Quinoa Pancakes

Quinoa Quince Pancakes

Ricotta and Ginger Pancakes with Finger Lime Caviar

Savoury Greek Yoghurt Pancakes

Thai Pancakes

Crêpes with Toasted Coconut, Grilled Banana and Coconut, Palm Sugar Syrup (Chocolate & Zucchini’s best crepe recipe

Spelt Buttermilk Crêpes
Buttermilk Waffles with Maple Vanilla Cream

Banana Soft Serve and Smoothie Bowls

Banana Soft Serve with Toasted Seeds and Nut Butter Topping

Banana Soft Serve with Salted Tahini Caramel Topping

Banana Soft Serve with Toasted Macadamias and Coconut

Milk Loving Smoothie Bowl with Maca, Peanut Butter and Banana

Banana, Macadamia and Date Smoothie Bowl

Acai Bowl

Cacao and Oat Thickshake

Banana and Peanut Butter Smoothie Bowl

My Green Smoothie

Lucy’s Green Smoothie

Date, Coconut and Banana Smoothie
Banana, Peanut Butter and Strawberry Smoothie

Buns and Fruit and Puddings and Things

Cinnamon Buns

Almond Meal Cinnamon Buns with Condensed Coconut Milk

Hot Cross Buns

Banana Bread with Spelt and Honey

Nut, Seed and Oat Loaf

Breakfast Cookies

Raw Carrot Cake

Breakfast Pie

Cashew Cream

Butter Rum Bananas

Poached Quince

Coconut Frangipane Pudding

Cardamon Rice Pudding

Chia Seed and Date Pudding

Eggy Crumpets

Perfect Boiled Eggs

Buttery Fried Eggs

Simple Shakshuka with Leek

Sourdough French Toast

French Toast for Two

Date and Walnut Loaf

Polenta Almond and Honey Loaf

Potato Latkes

Pumpkin Walnut Bread

Brown Seeded Soda Rolls

Dark Chocolate and Sea Salt Sourdough Toast

Thoughts on choosing sourdough bread

Snacks

Chocolate Nut Butter Cups (DO IT)

Cacao and Orange Fudge Slice
Cacao and Peppermint Fudge Bites

Nut, Seed and Oat Loaf

Date and Cardamom Log

Pumpkin Pancakes

Perfect Boiled Eggs

Tahini Maca Fudge

Banana Soft Serve with Salted Tahini Caramel Topping
Banana Soft Serve with Toasted Macadamias and Coconut

Turkish Delight Banana Soft Serve

Roasted Carrot Dip

Hummus

Flax Crackers (love)

Omega Brazil Nut Crackers

Date Pecan Coffee Balls

Peanut Butter and Jam Balls

Everything Date Balls

Ginger Cardamom Balls

Gingerbread Fudge Bites

Cocoa Coconut Macaroons

Oat Crusted Hazelnut Truffles

Healthy No-Bake Cookies (favourite)

Peach “Cupcakes”

Banana, Fig and Walnut Bars

Cardamom and Dark Chocolate Muesli Bars (best)

Oaty Carrot Bars

Peanut Butter and Millet Muesli Bars

Walnut, Banana and Cinnamon Muesli Bars

Fruit, Seed and Nut Power Bars

Spiced Roasted Chickpeas
Muscovado Sunflower Seeds
Sugar and Spice Candied Nuts
Panelle
Dark Chocolate and Sea Salt Sourdough Toast
Watermelon, Raspberry and Mint Popsicles

Salads

Tabbouleh

My Everyday Salad

Tuna and Cannellini Bean Salad

Roasted Chickpea and Carrot Salad with Miso Tahini Dressing

Warm Roasted Vegetable and Lamb Salad with Pesto and Haloumi

Thoughts on making an epic salad

Sumac-Spiced Roasted Carrot Salad with Preserved Lemon and Labneh

Bean Salad

Boiled Egg and Barley Salad with Pesto

Roasted Beetroot Pasta Salad

Black Rice, Boiled Egg and Carrot Top Pesto Salad

Roasted Brussels Sprouts Salad

Caprese Salad

Roast Beetroot Salad with Goats Cheese, Candied Walnuts and Pomegranate Dressing

Roasted Cauliflower and Hazelnut Salad

Mushroom Salad with Asparagus and Thyme Pinenut Brown Butter

Warm Cabbage, Craisin and Quinoa Salad

Mushroom and Corn Quinoa Salad with Sweet and Spicy Sunflower Seeds

Warm Chicken Quinoa Salad with Chilli Zucchini and Garlic Broccoli

Quinoa with Lemon, Basil and a touch of Cumin

Warm Smoked Trout Pasta Salad with Dill and Crème Fraîche

Egg Free Egg Salad

Farro, Chickpea and Kale Salad with Roasted Purple Carrots and Goats Cheese

Warm Freekeh Salad with Flaxseed and Apple Cider Dressing

Soups

Homemade Vegetable Stock

My Chicken Soup
Broccoli and Leek Soup with Spelt Scones

Basic Broccoli Soup

Spiced lentil and coconut soup

Pea and Parmesan Soup

Spring Minestrone

Chicken Dumpling Soup with Orecchiette and Peas

Chicken Noodle Soup

French Green Lentil and Lamb Shank Soup

Moroccan Chickpea and Carrot Soup

Vegetables

Homemade Vegetable Stock

My Feel Good Bowl

Steamed Artichokes

Bean Salad

Beet Patties

Beetroot Omelette

Ottolenghi’s Beet Dip

Beetroot Quinoa Chocolate Cake

Roasted Beetroot Pasta Salad

Roast Beetroot Salad with Goats Cheese, Candied Walnuts and Pomegranate Dressing

Broccoli and Carrot Fries (baked vegetables, let’s be honest…)

Broccoli Soup

Broccoli and Leek Soup with Spelt Scones

Roasted Brussels Sprouts Salad

Carrot Ginger Spread

Roasted Carrot Dip

Carrot and Thyme Dip

Sumac-Spiced Roasted Carrot Salad with Preserved Lemon and Labneh

Roasted Chickpea and Carrot Salad with Miso Tahini Dressing

Carrot Crumble

Moroccan Chickpea and Carrot Soup

Raw Carrot Cake

Paprika Carrot and Sumac Zucchini Cubes

Black Rice, Boiled Egg and Carrot Top Pesto Salad

Ottolenghi’s Roasted Cauliflower and Hazelnut Salad

Cauliflower Pizza

Panelle (Chickpeas fritters)

Creamy Spiced Corn

Quinoa Corn Fritters

Baked, Spiced Eggplant

Ottolenghi’s Burnt Eggplant

Milk-Baked Fennel

Kale Tacos with Carrot Ginger Spread and Toasted Sunflower Seeds

Farro, Chickpea and Kale Salad with Roasted Purple Carrots and Goats Cheese

My Everyday Salad

Middle Eastern-Inspired Abundance Bowl with Baked Falafel

Dahl

Spiced lentil and coconut soup

Lentil Meatballs with passata and pasta

Lentil Meatballs on mashed parsnip and butter beans with pesto

Woodfired Roasted Wine and Thyme Mushrooms

Omelette with Enoki Mushrooms and Char-Grilled Asparagus

Mushroom Salad with Asparagus and Thyme Pinenut Brown Butter

Mushroom and Corn Quinoa Salad with Sweet and Spicy Sunflower Seeds

Sicilian Potato Salad

Roasted Potatoes
Potato Latkes

Potato Spirals

Salt and Vinegar Potatoes

Potato Dauphinoise

Pumpkin Pancakes

Pea and Parmesan Soup

Spinach and Ricotta Soufflés

Spinach Picnic Pies

Sweet Potato and Raspberry Brownies

Curried Quinoa with Chickpeas

Slow-Roasted Tomatoes

Zucchini and Haloumi Fritters

Zucchini and Miso Porridge
Zucchini Ribbon Pasta
Chocolate and Zucchini Brownies

Vegetable Snack Plate Lunch

Bready Goods

Bagels with Cream Cheese and Smoked Salmon (most definitely not a recipe, just some words)

Brown Seeded Soda Rolls

Nut, Seed and Oat Loaf

Banana Bread with Spelt and Honey

Pumpkin Walnut Bread

Black Sticky Gingerbread

Hot Cross Buns

Cinnamon Buns

Almond Meal Cinnamon Buns with Condensed Coconut Milk
Flax Crackers

Omega Brazil Nut Crackers

Date and Walnut Loaf

Polenta Almond and Honey Loaf

Peanut Butter and Banana Super Sandwich – a love story

Sourdough French Toast

Dad’s Pizza Dough

Spelt Scones

Wholemeal Flour Tortillas

Pasta

Homemade Pasta with Classic Basil Pesto

Spaghetti with Anchovies, Kale and Pangrattato

Spaghetti con le Cozze (spaghetti with mussels)

My favourite Spaghetti and Meatballs

Parsley Almond Pesto

Super Green Pesto

My Bolognese

Pork Shoulder Ragu

Lentil Meatballs with passata and pasta

Rabbit and Wild Mushroom Ragu

Braised Goat Ragu

Jamie Oliver Meatballs

Ricotta Gnocchi

My Weekend Pasta

Smoked Salmon, Crème Fraîche and Tarragon Pasta

Tom Cruise Carbonara (for real)

Salmon and Broccolini Pasta

Tuna, Chilli and Lemon Pasta

Tomato and Tuna Pasta

Tomato and Tuna Pasta

Warm Smoked Trout Pasta Salad with Dill and Crème Fraîche

Roasted Beetroot Pasta Salad

Not quite pasta – Zucchini Ribbon Pasta

Mains

Meat and Poultry

Beef Vindaloo

Movida’s Slow-Cooked Beef Cheek

Braised Beef Cheeks for Joan

Roast Dinner, our way

Muriel’s Chicken via Chocolate and Zucchini

Jerk Chicken

Chicken with 40 Cloves of Garlic

Drunken Chicken and Bruised Salad

Cashew Coconut Chicken Satay with Stir Fried Vegetables, Soba Noodles and Coriander

French Green Lentil and Lamb Shank Soup

Slow-Roasted Lamb with Tomatoes

Neil Perry’s Cinnamon-Scented Lamb

Roasted Lamb Rack with a Coriander Crust

Nigel Slater’s Spicy Slow-Roast Lamb

Warm Roasted Vegetable and Lamb Salad with Pesto and Haloumi

My Bolognese

Pork Shoulder Ragu

Pulled Pork

Jamie Oliver’s Overnight Slow-Roasted Pork

Apple Cider and Fennel Roasted Pork Shoulder

Char Siu

Katie Quinn Davies’ Roast Pork Loin with Apple, Apricot, Pistachio Stuffing

Pad Krapow Moo for Two

Red Wine Braised Pheasant

Roasted Duck Legs and Potatoes

Seafood

Fish Parcels

Spaghetti with Anchovies, Kale and Pangrattato

Spaghetti con le Cozze (spaghetti with mussels)

Smoked Salmon, Crème Fraîche and Tarragon Pasta
Tuna Casserole

Vegetables and Eggs and Salads and such

Beet Patties

Beetroot Omelette

Perfect Boiled Eggs

Buttery Fried Eggs

Garlicky Green and Eggs in a pan

Omelette with Enoki Mushrooms and Char-Grilled Asparagus

Simple Shakshuka with Leek

My Everyday Salad

Spinach and Ricotta Soufflés

Curried Quinoa with Chickpeas

Ham and Provolone Frittata with Roasted Cabbage

Boiled Egg and Barley Salad with Pesto

My Feel Good Bowl

Middle Eastern-Inspired Abundance Bowl with Baked Falafel

Dahl

Spiced lentil and coconut soup

Lentil Meatballs on mashed parsnip and butter beans with pesto

Picnic Pies

Ottolenghi’s Basmati and Wild Rice with Chickpeas

Dad’s Pizza Dough

Spreads and Dips

Homemade Butter

Turmeric Butter

Roasted Almond Maple Butter

Cacao Nut Spread

Salted Tahini Caramel

Date, Hazelnut and Cacao Spread – Deliciously Ella’s Nutritious Nutella

Ottolenghi’s Beet Dip and Burnt Eggplant

Roasted Carrot Dip

Carrot and Thyme Dip

Carrot Ginger Spread

Hummus

Tahini Yoghurt Dip

Homemade Labneh

Lemon Curd

Marinated Fetta

Classic Basil Pesto

Parsley Almond Pesto

Mum’s Sorrel Pesto

Super Green Pesto

Lentil Meatballs on mashed parsnip and butter beans with carrot top and basil pesto

Carrot Top, Pepita and Chilli Pesto

Tzatziki

Pies and Tarts

Sweet

Salty Honey Pie

Blueberry Nectarine Pie – a ‘make your own pie!’ tutorial

Dreamy, Chilled BananaNut Pie

Rich Chocolate No-Bake Healthy Pie

Maggie Beer’s Sour Cream Pastry

Rhubarb and Ricotta Tart

Savoury

French Tomato Tart

Picnic Pies

Desserts

Chocolate

Chocolate Avocado Mousse

Chocolate Olive Oil Mousse

Flourless Chocolate Pots

Flourless Salted Chocolate Cake

Chocolate and Zucchini Brownies

Rich Chocolate No-Bake Healthy Pie

Dark Chocolate Bark

Chocolate-Dipped Peanut Butter Kisses

Cacao and Orange Fudge Slice

Cacao Fudge Bites (with a peppermint pattie variation

Vegan Brownie Love Puddings

Cherry Ripe Coconut Fudge Cake

Chocolate Coconut Cake

Beetroot Quinoa Chocolate Cake

Chocolate Lava Cakes with Salted Caramel

One Bowl Chocolate Cake

Chocolate and Berry Roulade

Cakes

Canelés

Almond Olive Oil Cake

Apple Pepper Pot Cake

Apple Torte

Spicy Apple Cake

Cardamom Snacking Cake

Raw Carrot Cake

Cherry Ripe Coconut Fudge Cake

Chocolate Coconut Cake

Beetroot Quinoa Chocolate Cake

One Bowl Chocolate Cake

Flourless Salted Chocolate Cake

Chocolate Lava Cakes with Salted Caramel

Black Sticky Gingerbread

Gingerbread Cupcakes with Salted Caramel Icing

Gingerbread Skillet Cake – including a wheat-less version

Greek Orange and Honey Syrup Cake with Yoghurt and Pistachios

Justin’s Ginger Cake

Lemon Buttermilk Cake with Crunchy Lemon Glaze

Plum Spelt Cake

Yasmeen’s Peach and Ginger Cake

Peanut Butter Cookie Cake

Emma Dean’s Rhubarb Cake

Quince Almond Cake

Ice-Cream and other creamy or sweet things

Coffee Ice-Cream

Extra Virgin Olive Oil Ice-Cream

Chartreuse Ice-Cream

Vanilla Bean Ice-Cream

Pink Grapefruit and Champagne Sorbet

Garlicky Green and Eggs in a pan

Cantaloupe Sorbet

Salty Honey Pots de Crème

Chocolate Olive Oil Mousse

Chocolate Avocado Mousse

Boozy Sauce

Salted Tahini Caramel

Baklava

Cashew Cream

Doughnuts

Baci di Ricotta (Ricotta Doughnuts)

Fig and Walnut stuffed Doughnuts with Spiced Honey and Mascarpone

Baked Cinnamon Sugar Brown Butter Doughnuts

Baked Brown Butter Doughnuts with Vanilla Bean Glaze

Coconut Baked Doughnuts with Macadamia Maple Glaze

Fruit

Poached Quince

Butter Rum Bananas

Banana Soft Serve with Toasted Seeds and Nut Butter Topping

Turkish Delight Banana Soft Serve

Lemon Curd

Peach Cupcakes

Watermelon, Raspberry and Mint Popsicles

Crumbles and Biscuits and Puddings

Apple and Strawberry Spelt Crumble

Crostoli

Vegan Brownie Love Puddings

Cardamon Rice Pudding

Coconut Frangipane Pudding

Caramel Panettone Pudding

My Favourite Tiramisu

Jamie Oliver’s Tiramisu

Pies and Tarts and Bars

Maggie Beer’s Sour Cream Pastry

Blueberry Nectarine Pie – a ‘make your own pie!’ tutorial

Salty Honey Pie

Dreamy, Chilled BananaNut Pie

Rich Chocolate No-Bake Healthy Pie
Rhubarb and Ricotta Tart

Lovely Lemon Bars

Lemon Coconut Bars

Baking

Bars and Breads and Buns

Lovely Lemon Bars

Lemon Coconut Bars

Nut, Seed and Oat Loaf

Cinnamon Buns

Almond Meal Cinnamon Buns with Condensed Coconut Milk

Banana Bread with Spelt and Honey

Banana, Fig and Walnut Bars

Cardamom and Dark Chocolate Muesli Bars

Oaty Carrot Bars

Peanut Butter and Millet Muesli Bars

Walnut, Banana and Cinnamon Muesli Bars

Fruit, Seed and Nut Power Bars

Chocolate, Cinnamon & Tahini Oat Slice

Almond and Oat, Banana Choc-Chip Muffins

Berry Buttermilk Muffins

Carrot Muffins Spiked with Goodness

Super Healthy Muffins

Brown Seeded Soda Rolls

Pumpkin Walnut Bread

Black Sticky Gingerbread

Date and Walnut Loaf

Polenta Almond and Honey Loaf

Brownies

Salted Fudge Brownies

Vegan Brownie Love Puddings

Sweet Potato and Raspberry Brownies

Chocolate and Zucchini Brownies

BFF (Banana, Flax, Fibre) Brownies

Cake

Almond Olive Oil Cake

Apple Pepper Pot Cake

Apple Torte

Spicy Apple Cake

Beetroot Quinoa Chocolate Cake

Cardamom Snacking Cake

Cherry Ripe Coconut Fudge Cake

Chocolate Coconut Cake

One Bowl Chocolate Cake

Flourless Salted Chocolate Cake

Chocolate Lava Cakes with Salted Caramel

Flourless Chocolate Pots

Black Sticky Gingerbread

Gingerbread Cupcakes with Salted Caramel Icing

Gingerbread Skillet Cake – including a wheat-less version

Justin’s Ginger Cake

Greek Orange and Honey Syrup Cake with Yoghurt and Pistachios

Lemon Buttermilk Cake with Crunchy Lemon Glaze

Plum Spelt Cake

Yasmeen’s Peach and Ginger Cake

Peanut Butter Cookie Cake

Emma Dean’s Rhubarb Cake

Quince Almond Cake

Canelés

Cookies

Almond Butter Chocolate Chip Cookies

Rosa’s Almond Biscotti

Spelt Chocolate Chip Cookies

Breakfast Cookies

Chocolate Chip Cookies, David Lebovitz

Wholemeal Chocolate Chip Cookies

Intense Cocoa Coffee Cookies for David

Peanut Butter Cookies

Rosemary Butter Cookies

Parmesan Shortbread

Baked Doughnuts

Baked Cinnamon Sugar Brown Butter Doughnuts

Baked Brown Butter Doughnuts with Vanilla Bean Glaze

Coconut Baked Doughnuts with Macadamia Maple Glaze

Pies and Tarts

Salty Honey Pie

Blueberry Nectarine Pie – a ‘make your own pie!’ tutorial

Dreamy, Chilled BananaNut Pie

Rich Chocolate No-Bake Healthy Pie

Maggie Beer’s Sour Cream Pastry

Rhubarb and Ricotta Tart

Drinks

Cocktails

Campari with Ginger and Pink Grapefruit

Strawberry, Rose and Pomegranate Cocktail with Turkish Delight-Infused Vodka

Old Fashioned

Fluffy Duck

Negroni

Orange Brûlée Cocktail

Limoncello and Prosecco Cocktail with frozen grapes

Red Rum Martini

Watermelon Paloma

Salty Dog

Dark and Stormy

Ginger and Cucumber Spritzer

Juices, Smoothies, Lemonades and other delights

Raspberry Vanilla Lemonade

Raspberry and Watermelon Juice

Homemade Lemonade

Summer Sparkle
Ginger Spider

Mango Lassi

Date, Coconut and Banana Smoothie

Cacao and Oat Thickshake

Banana and Peanut Butter Smoothie Bowl
Lucy’s Green Smoothie
My Green Smoothie
Banana, Peanut Butter and Strawberry Smoothie

Super Healthy

Beetroot Quinoa Chocolate Cake

Chocolate Avocado Mousse

Date, Coconut and Banana Smoothie

Banana and Peanut Butter Smoothie Bowl

Roasted Almond Maple Butter

Date, Hazelnut and Cacao Spread – Deliciously Ella’s Nutritious Nutella

Cashew Cream

Breakfast Pie

Perfect Porridge

Baked Gingerbread Porridge

Zucchini and Miso Porridge

Choc Hazelnut Oats

Peanut Butter and Banana Porridge

Flourless Banana Pancakes

Raw Carrot Cake

Coconut Frangipane Pudding

Chia Seed and Date Pudding

Sweet Potato and Raspberry Brownies

Spelt Chocolate Chip Cookies

Brown Seeded Soda Rolls

Vegan Brownie Love Puddings

Breakfast Cookies

Date Pecan Coffee Balls

Peanut Butter and Jam Balls

Ginger Cardamom Balls

Cocoa Coconut Macaroons

Oat Crusted Hazelnut Truffles

Healthy No-Bake Cookies

Flax Crackers and Hummus

Omega Brazil Nut Crackers

Turkish Delight Banana Soft Serve

Spiced Roasted Chickpeas

Watermelon, Raspberry and Mint Popsicles

Snack Plate

Epic Salad

Warm Roasted Vegetable and Lamb Salad with Pesto and Haloumi

Middle Eastern-Inspired Abundance Bowl with Baked Falafel

Slow-Roasted Tomatoes

Warm Cabbage, Craisin and Quinoa Salad

Roasted Beetroot Pasta Salad

Pea and Parmesan Soup

Mushroom and Corn Quinoa Salad with Sweet and Spicy Sunflower Seeds

Warm Chicken Quinoa Salad with Chilli Zucchini and Garlic Broccoli

Boiled Egg and Barley Salad with Pesto

Black Rice, Boiled Egg and Carrot Top Pesto Salad

Warm Freekeh Salad with Flaxseed and Apple Cider Dressing

Spiced lentil and coconut soup

Tabbouleh

Seafood – Spaghetti con le Cozze (spaghetti with mussels)

Broccoli Soup

Broccoli and Leek Soup with Spelt Scones

Chicken Dumpling Soup with Orecchiette and Peas

Moroccan Chickpea and Carrot Soup

French Green Lentil and Lamb Shank Soup

Curried Quinoa with Chickpeas

Spring Minestrone

Steamed Artichokes

Beet Patties

Beet Dip

Roast Beetroot Salad with Goats Cheese, Candied Walnuts and Pomegranate Dressing

Tuna and Cannellini Bean Salad

Roasted Chickpea and Carrot Salad with Miso Tahini Dressing

Roasted Brussels Sprouts Salad

Carrot Ginger Spread

My Everyday Salad

Roasted Beetroot Pasta Salad

Roasted Cauliflower and Hazelnut Salad

Quinoa Corn Fritters

Kale Tacos with Carrot Ginger Spread and Toasted Sunflower Seeds

Farro, Chickpea and Kale Salad with Roasted Purple Carrots and Goats Cheese

Dahl

Salt and Vinegar Potatoes

Zucchini Ribbon Pasta

Everything Date Balls

Raw Carrot Cake

Nut, Seed and Oat Loaf

Banana, Fig and Walnut Bars

Cardamom and Dark Chocolate Muesli Bars

Oaty Carrot Bars

Peanut Butter and Millet Muesli Bars

Walnut, Banana and Cinnamon Muesli Bars

Fruit, Seed and Nut Power Bars

Banana Bread with Spelt and Honey

Almond and Oat, Banana Choc-Chip Muffins

Carrot Muffins Spiked with Goodness

Super Healthy Muffins

Christmas Muesli

BFF Brownies

Favourites

Blueberry Nectarine Pie – a ‘make your own pie!’ tutorial

Salty Honey Pie

Everything Date Balls

Simple Olive Oil Granola by Molly Wizenberg

Stovetop Granola

Cacao Overnight Oats

Creamy Porridge with Rhubarb and Yoghurt

Banana and Peanut Butter Smoothie Bowl

Banana Pancakes

Perfect Boiled Eggs

Bean Salad

Slow-Roasted Tomatoes

Salt and Vinegar Potatoes

Sicilian Potato Salad

Tacos with Homemade Tortillas

My Bolognese

Middle Eastern-Inspired Abundance Bowl with Baked Falafel

Flourless Chocolate Pots

Chocolate Avocado Mousse

Chocolate Olive Oil Mousse

Banana Soft Serve with Toasted Seeds and Nut Butter Topping

Porridge with Honey and Cardamom Toasted Nuts and Seeds

Poached Quince

Quince Almond Cake

Beetroot Quinoa Chocolate Cake

Campari with Ginger and Pink Grapefruit

My Everyday Salad

My Feel Good Bowl

Nut, Seed and Oat Loaf

Caprese Salad

Warm Roasted Vegetable and Lamb Salad with Pesto and Haloumi

Pumpkin Pancakes

Braised Beef Cheeks for Joan

Roast Dinner, our way

Roasted Brussels Sprouts Salad

Butter Rum Bananas

Vegan Brownie Love Puddings

My Favourite Tiramisu

Homemade Pasta with Classic Basil Pesto

Banana, Peanut Butter and Strawberry Smoothie

Garlicky Green and Eggs in a pan

Tuna and Cannellini Bean Salad

French Green Lentil and Lamb Shank Soup

Spelt Scones

Spelt Diner Pancakes with Blueberry Maple Syrup

Ricotta Hotcakes with Vanilla Cardamom Mascarpone

Baci di Ricotta (Ricotta Doughnuts)

One Bowl Chocolate Cake

Justin’s Ginger Cake

Flourless Salted Chocolate Cake

Homemade Butter

Plum Spelt Cake

Emma Dean’s Rhubarb Cake

BFF Brownies

Pumpkin Pancakes

Banana Bread with Spelt and Honey

Coffee Ice-Cream

Brown Seeded Soda Rolls

Roasted Beetroot Pasta Salad

Movida’s Slow-Cooked Beef Cheek with Ricotta Gnocchi

Spiced lentil and coconut soup

Curried Quinoa with Chickpeas

Ben’s Birthday Lunch at Red Hill

December 14, 2011

Last weekend we carried on Ben’s Birthday celebrations with a beautiful little party for four at my parent’s house. It was perfect. We spent a casual lazy five hours in Red Hill, watching my parents cook food and pretending to help. As it was the day after Ben’s work Christmas party, I was most definitely lacking in sparkle. Tracksuit pants and the couch helped me along. As did a beautiful meal, Christmas Tree decorating, plum pudding prep and cocktail sampling (hey, the hair of the dog!).

Oh Christmas Tree…

Although Christmas is a hard time for our family (we lost my brother 4 years ago, 3 days before Christmas), we all still cherish this time of year. Being together. It’s all that matters.

Mum always makes sure that I’m there to help with decorating the Christmas Tree. I love that she saves it for me.

My favourite decoration, my Plum Pudding.

Although when I made it at school I had no idea what it was supposed to be… and so I added eyes and a nose and made a face. Naturally. He’s kind of adorable.

Mandatory dancing with tinsel to Christmas Carols. Yep, I’m one of those people who absolutely love Christmas Carols. My favourite this year? She and Him.

Time for food? I thought so…

…..

The Eats

May I present, my Dad’s homemade fetta. That’s right. He’s been to Cheese School (cute!) and now makes his own cheese. Who knew it was possible for him to be even cooler?

For entree we delighted in Toasted Grainy Bread topped with Smashed Homegrown Broadbeans and Dad’s Fetta. This was so so so delicious. Favourite.

And for the main event?…Rabbit Ragu with Homemade Pasta (recipe link). Mum and Dad really outdid themselves. This ragu was cooked for 6 hours. Mum added a mirepoix (onions, carrots, celery) to the base, and cooked it in oil and a little butter until soft. She felt this added a real depth to the base, and I agree. It. Was. Beautiful. Truly beautiful.

A simple Salad made festive with fresh red currants off their bush.

…..

Hey there, Puddin’

Each year I eagerly anticipate Mum’s Plum Pudding. Last year I documented her making it (see the post here), and this year I watched her again. Perhaps next year I’ll be more hands on, but honestly, I love sitting back and watching Mum do her thing. The recipe was passed down to mum from her Aunty Daphne, who was given the recipe from her Great Aunt in England. Special. This year we made the pudding a little late, but mum compensated by soaking the fruit in alcohol for longer. Bring on Christmas Day, when we’ll combine this perky pudding with Boozy Sauce. Favourite.

…..

Woks, Mulberries, Cocktails and Cake

For Dad’s birthday in November we bought him a wok plus some cooking accessories. He’s keen to smoke, stirfry and steam! Ben helped him with seasoning the wok following this video (link).

Later on we sampled some Cocktail Creations. We’re searching for a second cocktail for the wedding. I didn’t fancy the Old Fashioned as much as I’d hoped. Any suggestions for a great, old school, non-fruity cocktail? I’d love to hear some.

Freshly picked Mulberries. Favourite.

To end our day? A Birthday Brownie. A leftover Salted Fudge Brownie to be precise.

Thanks for a gorgeous day, Mum and Dad. You spoil us so much, every time. You just can’t help it. But we hope you never stop. Being spoilt by good food, family togetherness, homework in the form of cheese, laughter, bad carol singing and dancing and long lazy lunches is the epitome of happiness to me.

Heidi xo

An Afternoon Tea Treat

October 15, 2010

What a lovely surprise I have just had. My overwhelmingly gorgeous friend, Philippa, stopped by for afternoon tea. We have known each other since we were three. Oh my, did we get up to mischief together when we were younger 🙂 Phe (as I call her) has fairly recently returned from an overseas adventure, and so we have lots of catch up on. What better way for two friends to catch up then over a pot of tea and a homemade sweet treat.

Phe is quite the accomplished cook, and I have been lucky enough to taste many of her delicious creations over the years – from homemade pasta to darling little cupcakes. She would never accept all this praise, she is far too modest. But I can always count of Phe to turn up on my doorstep with flowers or homemade cakes or cookies. She is far too lovely.

Today Phe brought around delightful little vanilla almond cakes, which she made from scratch, without a recipe. Amazing! They were so moist and light. With a full almond flavour, courtesy of almond meal, and a gorgeous hint of vanilla. Phe is a vanilla lover, and uses pure vanilla extract. We are both proud, and rather snobby, vanilla addicts.

Phe was lamenting the lack of presentation with her cakes, wishing she had dusted her delights with icing sugar or topped them with lemon zest. I was lamenting the fact that my stomach was too full to have only one cake.

We ate these dainty treats, whilst sipping Madagascan Vanilla tea and happily chatting away. It was delightful, and such a lovely way to finish the week. I feel so lucky to have Phe as my friend, her baking ability is just a welcome bonus 🙂

Heidi xo

Happenings 18.5.17

May 18, 2017

ben joan home
* written over the end of April/beginning of May, in dribs and drabs as I catch moments here and there.

DOING: sitting in bed, next to sleeping Joan and a mound of soft toys. It’s 6:47pm. Ben and I planned a date dinner, so I fed Joan early and got her to bed. A pot of water for pasta is coming to the boil as I wait for him to get home from work.

HEARING: the white noise app, “Heavy rain”, drowning out the noise I make while typing on my laptop.

READING:  In my last post, I mentioned that I wasn’t super into this book, but it really picked up towards the end and had some good twists. I also liked reading about the frosty Icelandic setting while tucked up in bed. Yesterday I got an alert from the library that this book is ready for me to collect, so that’s next on my list.

LOOKING: forward to dinner. I am HUNGRY. Whenever Ben and I decide to have a date meal, it’s usually pasta. Yesterday I took a portion of lentil + tomato ragu from the freezer, and we’ll eat it with spaghetti and, as always, a greedy portion of parmesan cheese.

And right in front of me is a vase full of green and white. Flowers in my bedroom make me happy.
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Monday 6th February: “AhhhUmp”

February 9, 2017

The past Monday morning, Joan woke hungry. More hungry than usual, that is. Usually, the first thing Joan says to me upon waking is “Up!” or “Hiiiiiii.”, but on this day it was, “AhhhUmp!”, alongside the action of pretending to bite her finger. This is Joan’s preferred way of telling us that she wants something to eat. Baby girl’s words have exploded in recent weeks, and she can indeed say “food”, but for whatever reason her instinct is to make that noise and action and Ben and I are thankful for this, because it’s really very cute.

Into the kitchen we toddled, where Joan pointed at the blender and said, “Mee Mee!”. Sure thing, babe, smoothie (mee mee) time. These days, we often have a smoothie in the morning (and at night, too, but more on that in an upcoming post on sleep). I used to be a porridge and granola-lover at breakfast, but these days I gravitate towards smoothies or savoury meals – things like eggs, leftover quinoa and veggies, or toast with nut butter and avocado. And if we don’t have a smoothie for breakfast, we have one throughout the day as a snack. It’s a great way to ensure bubba stays hydrated and I can easily pack a bundle of goodness into our cups. We tend to make berry or banana smoothies using frozen fruit, as well as organic full cream milk and organic full cream yoghurt (one with live cultures). I also add a sprinkle of hemp seeds, which are super good for us (more info here and here), and perhaps rolled oats, chia seeds, spinach or coconut flakes/cream… whatever I’m vibing. Often I’ll remove her serve before jazzing up my portion with extra hemp seeds, spinach, raw cacao powder and a Medjool date (I like my smoothies rich in date-sweetness, and I prefer to save dates for Joan to eat during the day as a snack). Anyway, while making Joan’s smoothie I had a thought that it may be fun to record a day of eats and share it on the blog. I hadn’t planned what we’d eat, we would just go with the flow and I thought it would be neat to see how that unfolded. Over the weekend I said to Ben that I was surprised I wasn’t more concerned with what Joan was eating day to day, that in fact I didn’t give it much thought at all. I guess I just trust that she knows what she needs, while we continue doing our job of exposing her to a range of whole foods that we like to eat ourselves.
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Happenings 27.1.17

January 27, 2017

banana & almond butter smoothie 1
* written over the month of January, in dribs and drabs as I catch moments here and there.

DOING: sitting on my bed, typing. I’ve got a coffee to my left and further to my left, Joan is sleeping on the single mattress next to our bed. My, times have changed since we used to babywear for practically all our naps. I suppose I should talk more on the transition. Alright, I’ll start a new post and share some thoughts on the matter. But just know that it will be a while until it’s ready. For big posts like that I tend to dump all my thoughts, then spend a long time editing. I’ll try to be succinct, but you know that’s not my strong suit. Ha.

HEARING: Regina Spektor, live, via my earphones. I adore this woman’s music. And now Joan is starting to appreciate it, which pleases me. We play “On the Radio” and sing the “O Oh” part together. She calls it the “O Oh” song, and it’s adorable.

DRINKING: Lots of water and smoothies. Summerrrrrrrr! Yesterday we made a smoothie for breakfast (see the above pic!) and it really hit the spot, so I thought I’d include the recipe for you. I made it for two, and Joan and I devoured it while Ben slept (he’s been working hard and travelling, and not sleeping a whole lot). I poured 1.5 portions into my cup and gave Joan a half serve, with some yoghurt to extend it and make her feel like she was having a big portion like mumma. I’m making sure I eat lots and keep a good amount of fat on my body to help with my lady hormones. So it’s been an extra scoop of this and an extra serve of that… Joan adores smoothies, and likes to have exactly what we have. She also insists on saying, “cheers!”, while looking directly into our eyes. It’s really sweet. This smoothie also works well as “ice-cream” simply by reducing the milk content. Use any milk you like, we favour organic full cream cow’s milk in our smoothies, though sometimes coconut milk. I plan on making want to make almond milk one of these days, too. Homemade roasted almond butter makes this smoothie even more delicious, so I do encourage you to try that (see this post for details). Next level good.

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How we eat

January 13, 2017

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There are few things my baby girl enjoys more in life than sitting at the table with her favourite people and a big plate of food in front of her (and to be honest, a second big plate of food to her left that she can steal food from). Since Ben and I introduced Joan to solids at six months of age, she has taken to it with gusto. We have ourselves a girl who will try everything that is put in front of her, mood permitting, and usually enjoy it, which makes the whole experience fun and rewarding. On reflection, I think her readiness to eat is a combination of nature and nurture. Joan definitely has food-love in her blood, from both sides of her family. In addition, while I was pregnant I ate a wide range of foods, which they say encourages babies to have an adventurous palate. And finally, perhaps most importantly, Ben and I have been strict from the beginning in how we approach food with Joan. We’ve put a lot of effort into being relaxed about it all, which seems totally contradictory, I know, and I’ll explain more below.

Over the past six months I’ve received a number of requests to talk about what Joan eats and to share a few tips on raising an adventurous eater, and at last I’ve written a bunch of thoughts down. But before we get into it, I want to note that I am completely aware that I have one child and hence only one point of reference. Yes, I am also a dietitian, and have studied ways to encourage healthy eating habits in children, but that’s not the same as having a child who is very challenging in this regard and being able to share real life experience. I am not standing on a pedestal saying that this is the only way, it is simply what works for our family. Furthermore, I know that although Ben and I try hard with this eating business, our babe has made our job easy. We will see how much of Joan’s (so far) easy eating is down to nature vs nurture when we have more kids. Therefore, as with any advice or sharing of experiences that you receive as a parent, take from this post whatever resonates with you, tune out the rest and ultimately do whatever works for your family. Always and forever.

Alright, let’s start at the beginning.

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