Like most Australian women of my generation and my mother’s generation, The Australian Women’s Weekly taught me how to cook. Not the magazine itself, in my case, but all of my first cookbooks were AWW publications, and two of my most trusted sources for fail-safe recipes and general kitchen know-how are books by AWW. However, AWW did not teach me how to to eat. No, the blog and writer who has influenced my diet and approach to food is The Stonesoup (written by Jules Clancy). Continue reading
Goooood morning readers!
I hope you’re all feeling fresh and perky – I am – I’ve finally got my hands on nut milk bags and have been making green veggie juices at home, sans juicer. They make me bounce! And not in the fat way!
Anyway, what I’m actually writing about today is food for when you don’t feel quite so fantastic. These are the things you throw together when you just can’t be f’ed to cook. Maybe you have had some long days at work. Maybe you haven’t done your grocery shopping and feel like there’s nothing to make for dinner. Maybe you’re just feeding yourself, and I know that when I’m on my own I often can’t be bothered. Whatever the reason, all I ask is for you to keep some tinned chickpeas in your pantry. Or any legume really. And then what I’m going to do is show you five simple things to do with that tin of chickpeas. Continue reading
When is a meal not a meal? When it’s missing greens of course! If you thought otherwise, I’d like to know your name and how you got in. Kidding… even if you thought meat I’d still let you read my blog. Everyone is invited to this party. Greens for all! Greens in everything! Greens forever! Greens in every shape and form and colour! Fifty shades of green! Continue reading
It struck me this morning as I sipped my green smoothie, that if I were a nudist, I would definitely become a raw foodist. Running around the jungle in your birthday suit just seems incongruous with the idea of sitting down to a roast dinner with a knife and fork, don’t you agree? In my mind it would be far more fitting to eat freshly picked fruit, while leaping from branch to branch and swinging on vines (hoo-hoo-hoo-ha-ha-ha).
While I’m not quite there yet with the whole nudist thing, or the raw foodist thing, I’m certainly partial to an excellent salad or refreshing raw soup. Continue reading
Hello again world! Yes, I’m alive. Apologies for the delay in posting.
Rather than attempt to post recipes twice each week, I am taking a quality-over-quantity approach. After all, these recipes must be worth repeating, and if I’m draining my creative juices and giving you less-than-amazing dishes, not only will you be disappointed, but I won’t be living up to my own standards. While blogging is important to me, if it is to reach a high standard, it has to be sustainable along with other big time-consuming priorities: working, studying and fitness. So please bear with me, and when you visit Cat’s Kitchen, expect to see a high quality weekly post. I will be only sharing the best of each week with you, which often will mean that each post will include multiple recipes.
Such as today’s. In celebration of the return of my food processor and blender, I succeeded in using each and every part of it – the blender, the big-bowl processor and the small-bowl processor. For breakfast, I made a apple, berry and coconut smoothie – satisfying and delicious. Lunch was a pesto pasta salad, two ways. Creamy, fresh and believe it or not, oil and nut free. The final recipe is a bit of a fusion between a bean dip or hummus, and basil pesto. Bean’n'basil pesto? Let’s call it a besto. Continue reading
For the past few days we have been staying in an adorable cottage in the Blue Mountains. We’ll staying the entire week.
Reading a lot, writing a lot. And taking photos.
Today it’s about zero degrees (or so it feels to us, softies that we are), and drizzling rain.
We’ve been pottering around the house in flannelette shirts, red wine in hand, nibbling rum’n’raisin chocolate and playing rummy in front of the fireplace.
While confined to the house, I’ve had the luxury of simmering soup for hours, slow-cooking a curry, and generally appreciating all that is warm and comforting.
Today I’ll share with you the hot and sour soup I whipped up yesterday, a more traditional vegetable and bean soup that sat on the stove for a good two hours before making it’s way into our tummies at lunchtime, and a spicy, creamy, slow-cooked mushroom and eggplant vindaloo. Continue reading
Before an exam, my favourite meal is a big invigorating salad. Given that I’ve got to be all sharp and alert for the next 2-3 hours, with 100% focus, the worst would be to eat something greasy and heavy.
Have you ever had a ‘food coma’? The sleepy-after-Christmas-dinner kind of feeling? That’s your body crying out in protest as it strains to digest what you’ve put in it, sapping all of your energy in doing so. Your brain usually feels sluggish too. Moral of the story – eat vegetables before an exam, preferably raw vegetables, and you’ll be brighter.
So this was what I packed on Wednesday to take to uni for lunch. Shaved cabbage, shredded zucchini, fresh sweet corn and sliced shallots, dressed with tahini and lemon. Yum. Filling. Brain food. The sweet corn balances out the tart tahini dressing, shallot adds some bite and the rest makes for a satisfying crunch. Continue reading
This is the most ubiquitous chickpea recipe in my kitchen. It’s quick, easy, tasty, flexible, nutritious and cheap. I make a pot of it at some point just about every weekend and Ash takes a little container of it to work each day, having them piled on top of vitawheat crackers with sliced tomato. If there’s any leftover on Saturday morning I’ll often eat a little bowl of them for breakfast, microwaved. I’ve served them as mini-tart filling (entree), as a dip (nibblies), eaten on top of salad (dinner), and in a sandwich (lunch). Continue reading
We just did the grocery shopping, so I had a fridge full of fresh ingredients to pick bits and pieces from to make a salad. It was so good that I’m making it for dinner again this week! It’s crunchy and light but still very filling. And I love the combination of peanut, soy and chilli – unbeatable flavours. The fig is a key ingredient here, we just happened to buy 6 of them because they’re in season and so cheap! Happy coincidence. Continue reading
I really didn’t want to start a blog just yet, but it seems like the only manageable way to share recipes in a format that allows them to be easily accessed, archived and formatted. Ah well.
Simple Puttanesca Beans Continue reading