Israeli couscous is by far one of my favourite salad bases as it provides not only flavour but some texture as well. Plus, it’s really easy to prepare and tastes as good both hot and cold! I whipped up this pea & asparagus israeli couscous salad to take to a BBQ and wanted to cram as many delicious Spring greens in there as I possibly could!
When we first arrived in Australia we knew quite literally no-one in Melbourne but thankfully a few months later my sister started kindergarten and mum became fast friends with some of the other kinder mums. Some 26 years later these people have become more like family than friends to us, and last weekend we farewelled the childhood home of one of them with an afternoon tea, to which I took along this passionfruit cheesecake slice.
I’ve long been a fan of Asian style noodle soups as a light, quick dinner option (like laksa or udon noodle soup) so when I came across a recipe for a Chinese noodle soup I knew it would make an excellent addition to my dinner rotation. The soup base is full of gingery goodness and it is jam-packed with veggies and tofu making it a zesty, light dinner which is exactly what I’m after at this time of year!
My love of all things potato is very well documented, but that doesn’t mean that I’ve run out of ways to cook it! With this gorgeous weather we’ve been having lately I have been eating a lot of simple dinners mainly revolving around salads with haloumi or something similar. This spring potato salad is one of my new favourites, it’s tangy, fresh and ready in no time!
The last couple of months have been incredibly busy ones for me at work as we’ve been running some rather extensive community consultation (involving lots of Saturday and evening work) but that is all now over, so we celebrated with an afternoon tea! I always like to bake something to take along but wanted to keep things simple (I had been working half the weekend after all!) so a classic coconut jam slice seemed the perfect choice!