Wednesday, June 16, 2010


Mikel and I have been devouring warm stacks of pancakes with maple for pretty much every meal. Total fiends. Aside from that, my cooking has been pretty boring lately - stir fries, soups, and a little take-away due to exam stress, etc. Winter holidays soon though.

I want to make lots and lots of hearty winter pies from scratch, both sweet and savoury. I've been craving an apple and vanilla pie, with lots of ice cream and cinnamon. Recipe suggestions? x

Tuesday, April 20, 2010

Pip and I made a devilish blueberry pie, using the recipe handed down by Kriss Hades of Sad Ex. Read about it here!

Monday, April 5, 2010

Brownie Worship

Last night we had Murdoch and Jade over to watch 'Near Dark' and feast. I made some damn good lasagne, but forgot to take a photo before it had been half-demolished, as you do. So onto dessert, which I did photograph:

Mint, walnut & white chocolate brownies.
These dirty little heathen treats were devastatingly good - rich, soft, chewy, etc. I found the brownie recipe in 'Hot Damn and Hell Yeah: The Dirty South Cookbook' - a book with some pretty excellent illustrations and Mexican recipes.

"Mighty Chewy Brownies"
3/4 c. Nuttelex
1 2/3 c. granulated sugar
2 T. water
2 egg substitutes
2 tsp. vanilla extract
3/4 c. cocoa
1 1/3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup chopped walnuts

I also added some chopped pumpkin seeds, 3/4 cup white chocolate chips, and 1/2 tsp. of peppermint extract.

- Stir butter, sugar, and water together in a medium bowl, and add No Egg and extracts.
- In a separate bowl, combine the dry ingredients, except nuts and chips, mixing well.
- Gradually stir the cocoa into the sugar, then fold in the nuts and chocolate.
- Spread batter into a baking tray, and bake for 20-25 mins.

Friday, April 2, 2010

The Green Edge

Jade took me out to the Green Edge in Enoggera today - the only all-vegan grocery store (to my knowledge) in Brisbane. The 10-15 minute bus ride out of the city is well worth it. I spent almost $50 on pepperoni, Cheezly, Tofutti mozzarella, white chocolate chips, schnitzels, and all of the stuff that this city is lacking! They also gave me free chai upon arrival and a $10 gift voucher. So killer!

Shop 3/191 Wardell Street, Enoggera


Please support this store if you can!

Sunday, March 21, 2010

Mikel, Lena and I cooked up a candelit feast for seven last night. I made my favourite savoury pumpkin pie with Mikel the Pastry Lord's help, and Lena whipped up a delicious roast vegetable salad, hot flat bread and falafels!

Saturday, March 6, 2010

I haven't had internet in a long, long, long time! I've also been ridiculously busy. I promise to start posting again soon...

Wednesday, February 3, 2010

Mushroom and pea risotto w/ roasted pumpkin and asparagus
Firstly, apologies for the shitty quality of this photo. I had to use a webcam, as I am without a camera for a couple of days. Hopefully you get the idea!

My mother taught me how to make risotto, and it is easily my favourite food. This recipe is flavoured by a lot of wine, the mushrooms, and of course stock.
The result is a creamy, delicious dish.

I found the method a little hard to write out as it involves a lot of testing and "best judgment," along with constant stirring, as all risotto-makers know! I tried though! Serves 8-10 people.

1 onion
3 cloves of garlic
1 pumpkin (chopped into bite-size pieces)
2 cups of mushrooms
Small bunch of asparagus
1½ cups frozen peas
2 cups of arborio rice
Sauvignon blanc
1 litre vegetable stock
¾ cup of olive oil (for roasting and sautéing)
2 tbsp soy sauce

- Preheat oven to 180°c. Place the pumpkin on a baking tray, lightly cover in olive oil, and bake until tender and crisp.
- In a large pot on medium heat, sautée the onion & garlic in olive oil until brown. Stir the arborio rice into the onion, cooking for 1 minute.
- Turn the heat up to high, adding 500g of stock to the rice and stirring until absorbed. Add the other 500g and repeat. Do not stop stirring. Ever.
- Now, add 2 cups of water to the rice. Once the water has absorbed, repeat this step.
- Add about a 1/4 bottle of wine & the frozen peas.
- Keep adding water until the rice is about 3/4 cooked, then add the mushrooms & soy sauce.
- Add more wine (according to taste) or water, until all of the liquid is absorbed, and the rice is really creamy
- Let the pot sit for about 5 minutes, and steam the asparagus.
- Serve the risotto on top of the roast pumpkin, garnishing with asparagus, fresh parsley and pepper.