I never used to like zucchini, I’d turn my nose up when mum served it, and would never think of ordering a zucchini-based dish. How times have changed! Now I use zucchini all the time, and whilst I wouldn’t ever just snack on it as is, I find it such a versatile and easy to use veggie that it is popping up in all kinds of dishes these days! Case in point – a zucchini and corn slice!
Sorry about the lack of posts recently – we’ve been having all kinds of technical problems here in I Spy Plum Pie world, but we’ve almost fixed all the gremlins and will resume regular programming! Hurrah!
The other week I spotted this Vermicelli noodle salad recipe on the Vegie Project blog and wanted to try it, so I thought I’d make a Vietnamese themed night of it and make some rice paper rolls as well. They are so simple and delicious, and were a great way to start our Vietnamese feast!
Even though we are more than a month into Autumn, Melbourne appears to think we’re still in summer and this weekend presented us with glorious sunshine, and high-20s temperatures. This means I’m still making summery food, and this chickpea salad fits the bill perfectly!
After seeing how easy baked eggs were on Stacey’s blog I decided to give them a go, mixing up the recipe a little to add a few other things I had in the fridge. Mine didn’t turn out quite as nice looking as Stacey’s did – but they still tasted delish!
I love eggplant. Whenever we go out for dinner I am always drawn to anything on the menu with eggplant in it, particularly if we’re eating japanese. However, I don’t have anywhere near the same success with it at home. In fact, I don’t cook with it all that often, because I’m sick of being somewhat disappointed with the results. If anyone has any suggestions for what I might be doing wrong I’d love to hear them!
Baba ghanoush however is a different story – this is almost impossible to get wrong, so I can get my eggplant hit at home in the form of a delicious dip – win!
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