This week's podcast favourite is all about body weight and diets.
Today we wanted to use up a few things in the fridge and make a fuss-free meal. Just waiting to be used sooner rather than later were these ingredients: Left-over mashed cauliflower, previously lightly boiled in a little salted water Grated cheddar cheese Spring onions (scallions) Almond flakes Big field mushrooms Mix the first 4... Continue Reading →
Watch this beaut little video "Gas Busters". It won the 2018 University of Sydney Sleek Geeks Science Eureka Prize (Secondary School). Kudos to the prize-winners, Ella Woods and Emily Woods for all the research and work they put into this production, and to their science teachers. https://youtu.be/VXXw9nUUskA
Kick-off your day with these gently spiced oats: a bowl of nutrients and energy-to-burn. Here's how: 1/2 cup rolled and/or steel cut oats, but definitely not instant oats. We're not making slush; we want texture, and the reverie of standing at the stove and stirring the pot. Finely grated fresh turmeric root, about 1 teaspoon,... Continue Reading →
We're having kale and hot smoked trout and salmon salad, with lemon and seeds and green beans and puy lentils and Parmesan. It's an easy, filling meal which is great for lunch the next day. Still and all, it's the jonquils in the kitchen which have me all captivated and distracted tonight. What smells good... Continue Reading →
Do plums and fish and the tango go together? YES!
Brisbane acupuncturist and home cook Margi Macdonald invites you to make this piquant autumn relish, and enjoy some mighty fine music.
Adapted from Rena Patten's recipe in Quinoa for Families Rena notes you can also make muffins with the recipe 3 large zucchini (courgette) 1 onion Flat leaf parsley and other herbs (you decide) 6 eggs 1/3 cup e.v. olive oil 1/3 -1/2 cup parmesan or similar cheese Dried chilli flakes ( just a few or... Continue Reading →
...make Grape Bavarian Cream Adapted from Jane Grigson's recipe 1/2 kg (1lb) green seedless grapes 125g (4oz /1/2 cup) caster sugar (I used raw, golden Aussie castor sugar made from sugarcane, and I'm sure it added a delightful honey note) 4 leaves of gelatine (lacto-ovo-vegetarians, let us know what you'd use. I found a so-called... Continue Reading →