Mr. 12 came home from umpiring his footy game and straight into the kitchen to help me make spinach and feta gozleme for an easy Sunday night dinner. Nowadays my teenage kiddos are not usually that willing to help in the kitchen so when he asked to make dinner, I gave him full reign of the kitchen bench top and rolling pin. I know that time is going to go on speed dial in the next few years and before I know it he will be moving out of home, hopefully with some essential cooking skills in his tool kit of life. One thing I know for sure, he makes a bloody good gozleme! 👊
Today was spent in the beautiful Autumn sunshine in Launceston visiting the farm lands of Premium Fresh Tasmania and learning how @aussieonions are grown in this unique climate next to the Bass Strait. It was a spectacular day spent with like minded dietitians and chefs showcasing this humble hero of a fabulous vegetable that is packed full of nutrition (mood boosting vitamins, anti-ageing antioxidants, prebiotic fibre just to name a few). After our farm tour we were treated to a scrumptious onion feast at @stillwatertasmania restaurant and a live demo on how to make pickled onions with bonito flakes. Well done to the team from @bitecommunications and @straight_to_the_source for another fabulous Aussie Onion farm tour.
Make your own sushi poke bowls- perfect for a hot Autumn night. Miso-glazed salmon with loads of veg for everyone to pick their preferences - tomato, cucumber, corn, broad beans, spring onions, carrot and avocado. Topped with dried shallots, pickled ginger, black sesame seeds and a kewpie dressing.
Caramelised red onion tart with plump summer baby tomatoes, goats cheese and thyme. Served with a simple garden salad. I slow cooked 4 large red onions as they shrink so much once cooked. This is a whopping 8 serves of veg (1/2 onion = one veg serve) and together with this salad, I think everyone in the fam got a good dose of veges for dinner tonight 👊
This is called a ‘let’s see what I can find in my fridge and pantry’ lunch. Leftover quinoa, pan-fried haloumi, rocket leaves, baby Roma tomatoes, sliced avocado and a tin of @edgellau snack chickpeas. Finished off with a drizzle of wasabi kewpie and extra virgin olive oil. Sometimes it’s just a simple exercise of combining a few different ingredients to create a wholesome meal that includes most of the food groups.
Celebrating the end of the summer season last night with this easy peasy summer slice from @inpraiseofveg made with luscious summer tomatoes and zucchini at their best. The only problem was I had planned on leftovers for lunch but my teenage son managed to gobble up three big slices to feed his never-ending growth spurt. Lesson learned- next time double the recipe!
