I’ve discovered a strange quirk with my veggie boxes lately in that if I haven’t used up one particular vegetable it always shows up in large quantities in the next box as well, leaving me with a huge pile of something that needs to be used up quickly. It happens occasionally with tomatoes, but luckily they are easy to cook up in a big batch to make tomato sauce, which can be frozen to be used later. That’s what I did with this batch, and the best part is the sauce is really versatile. I like to keep it chunky for simple pastas and blend it up nice and smooth for pizza bases. I like mine with a good kick to it so use a whole chilli, seeds and all, but you can reduce the spice to your own taste.
I’m so excited that it is finally asparagus season again in Australia! I was very happy to find some in my latest veggie box delivery, and I’m hopeful that they keep showing up as they are such a delicious vegetable and so easy to cook. I’m sure my mum must find it funny that I’m now so enraptured by asparagus as I definitely wasn’t always – but I guess that’s all part of growing up!
These potato rostis work equally as well as part of a weekend brunch as they do as an easy lunch or dinner. For brunch they are an excellent complement to some poached eggs and avocado and for dinner I serve them with a big green salad – talk about versatile! You can even make them a little in advance and just reheat them in the oven on a low temperature, so you don’t have to worry about timing if you are doing a brunch cook up for a few people. Wins all round!
For my sister’s birthday dinner we met up with two of her work friends and went to Yullis Bar on Crown Street in Surry Hills. Yullis is an all-vegetarian restaurant with an international menu that is designed to be shared, which is always okay with me as it means you get to try more of the food! The restaurant was packed so we sat upstairs in the bar area which still has access to the full menu, it just has stools and low tables. This wasn’t a problem for us though!
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