The best fruit salad in the world.

FS in Progress

I’ve always hated fruit salad.  It’s never really been my thing…but like most foods I was subjected to, growing up in 1970s Queensland, i’ve found much of my like or dislike was influenced by the lack of skill or finesse with which it was prepared.  Because, let’s face it…the culinary arts weren’t exactly well developed at that time, and especially not in that place.  Queensland was kind of a cultural dead-zone back then, so gourmet fare generally consisted of something like a mixed grill for ‘tea’, with desserts like jelly and cream, jam roly-poly or apple crumble, if you were lucky.  And that was eating out!  Home fare was far more pedestrian, with the only flavourings anywhere in sight coming courtesy of lashings of salt, pepper (the powdered kind) and tomato sauce.

Good times.

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Breakfast re-jigged.

Cauli Breakfast

So in keeping with the new year theme of going gluten free, i’ve ditched the toast and made some of these delicious cauliflower and spinach ‘flatbreads’ to hold my favourite toppings.  They’re baked then frozen for later use, but I hit my first hurdle trying to figure out how to prepare them after taking them out of the freezer…I tried microwaving but it got a bit mushy, which kind of defeats the purpose…I ended up eating it with a knife and fork and while it tasted DELICIOUS, I want something I can pick up or roll up and pop into my mouth, for maximum convenience.  Next time, i’ll try dry frying one and see how that works 🙂

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Breakfast.

My two favourite breakfasts at the moment:

Egg & Dukkha

Toast with labne, avocado, poached egg & pistachio dukkha, drizzled with a bit of lemon juice & olive oil.

Tomato & Salmon

Toast with labne (loving my labne lately!), fresh tomato, smoked salmon (lox), with a bit of lemon juice & cracked black pepper.

Yum!!!

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