Thursday, November 24, 2011

green smoothie recipe


Green smoothies seem to be everywhere at the moment and I'm not usually one to jump on the bandwagon but after reading this post and making Sherilyn's version, it got me thinking that this wasn't such a bad trend to follow... then I saw this absolutely adorable video made by Anya of Golubka fame that sealed the deal for me. From that day on we've been enjoying our own version of the famed green smoothie for breakfast, using freshly picked (organic) silverbeet from the garden.
Sunday, November 20, 2011

mango yoghurt popsicle recipe, a ferris wheel and two happy kids



The kids and I went off to the supermarket the other day in search of some yoghurt. I usually make my own, but stupidly used up the very last of it without saving a little to make my next batch. Duh. Anyways, here we were standing in front of the chiller section looking at all the yoghurts on offer. I really only needed the smallest tub of the natural stuff to get my new batch going, but for some strange reason I couldn't go past the huge 2kg tub of Greek yoghurt on special for $7. See I'm a sucker for bargains and stood there reasoning with myself that I really do love yoghurt, so why not pay a teeny bit more for a whopping great tub of it? Furthermore this way I could eat until my hearts content and still have those few tablespoons left at the end for my starter. 

Wednesday, November 16, 2011

vegan green papaya salad recipe


If I could eat just one salad for the rest of my life, it would be green papaya salad hands down. It's a crush that started many years ago when I first moved to Australia as a keen and somewhat naive teenager. Up until then I had never even heard of eating papaya (paw paw) green. Sure I was accustomed to many Thai flavours having worked with a bunch of super talented and worldly chefs in New Zealand. But the whole finely shredded green papaya, chilli, peanut, fish sauce and lime juice thing, well that was news to my 18 year-olds ears. 
Wednesday, November 9, 2011

growing mint, the easy way


There's nothing like having fresh mint on hand to add a little life to boiled potatoes, freshness to salads and colour to desserts. It's one of my favourite herbs and one I would hate to do without. You can grow it from seed, from little seedlings or from cuttings as I like to do. My only word of caution is that mint has a tendency to take over your whole garden, so plant it in it's own little garden bed or confine it to a large pot! You'll thank me for that one, seriously.
Monday, November 7, 2011

little gluten-free mango cakes recipe




I have to say, I sometimes forget we are even living in Australia. As a mum you just get on with life, doing whatever has to be done to keep the kids fed, happy and healthy. So much so that there's not really a whole lot of time left in the day to actually just sit back, observe and really appreciate just how different Perth is to New Zealand. Sure I notice the odd aussie twang, although strangely not as often as I did when living on the East coast (I find the Perth accent very mild), I hear the crows and other random birds singing at 3.30am (our NZ birds are much more relaxed, starting at around 6am), and all the shops closing on Sunday make it pretty clear where we are now living. But it took coming home the other day holding two $10 boxes of Australian mangoes to make me finally, really seriously realise we are in Perth! Funny how it takes food to make me notice...

Thursday, November 3, 2011

vegetarian dolmades recipe


As I sit here typing, my mother-in-law is busy working away in the kitchen making her famous Vietnamese pickles. There are jars of carrot and daikon lined up along the bench as well as a whole sink-full of an Asian green I've never known the name of. It's a little hard to get in the mood to talk about Greek dolmades, but I will do my best, after all they are one of my most favourite things in the world to eat. So much so that I swear I was meant to have been born in Greece! Lemon, pine nuts, currants and mint are just a few of my favourite ingredients, along with feta, tomato and beans.

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