The Recipe
There’s a little mind shift I’ve found helps in feeling at home cooking eastern Asian style. Most of the time with western dishes, I amble along, starting with what I have, multitasking, substituting, tasting and adjusting as I go, ducking out to the garden for some herbs or garnishes as I think of them, and getting plates out and ready while it cooks.
The dip is really simple – just avocado blended with lots of coriander leaf (more than you would think) and lime juice and salt to taste (not too much of either). The chips though are a really good invention.
Beware – these are extremely addictive. Put a bowl of them within reach while you are watching a movie or reading or chatting with friends, and you keep swearing this will be the last handful all the way till they’re all gone.
My glut crop at the moment is lemons. It’s not quite the glut it was last year. Last year at this time, this was what…
My glut crop this week is chilis. The chooks get bucketfuls. They like chilis. Birds (all kinds) have no receptors for capsaicin, so they’re immune to chili heat.
My glut crop at the moment is edamame, which are just green soybeans. If they are planted at the right time in the right conditions they are hugely prolific and pretty trouble free.
Today is just the second day in the last two months that it hasn’t rained, a gorgeous sky blue day but my garden is still…
I had many thoughts in mind for the platter this week – lots of different produce in glut and lots of occasions for sharing. But in the end I had one of those weekends where time just runs out and I found myself ditching all the cordon bleu options and going for very quick and easy. This is not the super healthiest of recipes but it’s a way of turning…
My platter this week was centred around a bowl of smoky eggplant and pomegranate dip, sort of like babaganoush but with pomegranate instead of lemon juice.