I have been obsessed with making my slow cooked No Waste Broth, Stock and Cubes recipe for the last few months, and am always finding new ways to use it. I was craving something ramen-ish, after watching a whole lot of ramen videos on Facebook (seriously, don’t they just make you starving?!) and decided that my favourite broth would be the perfect base, with a few additions. Now, you can either use the broth (which is a mix of a whole lot of vegetables, herbs and spices, and slow cooked overnight) or simply vegetable stock, or even water. Mind you, using a water base for ramen is a little thin, so you can jazz it up like I’ve done here...
I’ve wanted to make my own spice mix for a long time – using more than just dried spices. I have been growing my own organic vegies and herbs for over a year now in my two Healthy Patches, and had an abundance of celery, chillies, oregano, rosemary and spring onions… and nothing to make with it all. This recipe is completely interchangeable – have you got an abundance of carrot tops or beet leaves? Use them in place of the celery leaves. How about parsley, basil and coriander? Use them instead of the oregano and rosemary. For an Indian twist, add garam masala instead of the smoked paprika. It’s really that easy! Use this to add a depth of flavour...
I’ve had the house to myself this week – with Paul’s work schedule taking him all over the country, and my travels taking me far and wide, we don’t often spend a lot of time together. When he’s away, I love to go all out in the kitchen. I do when he’s at home as well, but I find myself being a tad more adventurous when it’s just me; so if the dish is a total flop, no one else has to suffer. I had some gorgeous fresh tofu staring at me from the fridge, longing to be eaten, and loads of chilli and coriander from mum and dad’s garden. I wanted something light, filling, grounding and spicy. This...
We’ve been in the Caravan for the last few weeks! We all love it – there’s something simple about life in the van. Everything has it’s place, there’s not enough room for excess ‘stuff’ and it’s so easy to clean. We’ve had all types of weather as well… from stunning blue skies and stinging sun, to rain and wind and temperatures that have had us all running for our jumpers and thick socks. If it’s one thing I know, eating and cooking in the van is a breeze. Again – you’ve got limited space so you really do learn to make do with what produce and dry goods you have on hand. So much fun! I was craving something thick...
I shared a photo online a few weeks ago of some Polenta Chips that my mum had whipped up for me. It had a bunch of comments from people who wanted to know her secrets! “How do you get polenta chips to stay together?” “How do you make polenta smooth?” “How does she get her polenta chips crispy?”. So I asked her to share with us her secrets to the perfect, no fail, Polenta Chip. And in this case, her Lemon, Rosemary and Chilli Polenta Chips. These are no fail – honestly! They’re easy, delicious, crispy and have this gorgeous melt-y inside. It’s a family tradition that we go to mum and dad’s each week, and my mum always...
