Easy iced chai.

Iced Chai 1a

I love chai tea, but it can be a time consuming process to make it properly.  And in the hot weather we’ve been having, an iced version has naturally been on my mind!  I wondered if there was an easy way to make it and have it available for on-the-spot consumption, whenever the fancy takes me, so the other night I started fiddling around with the idea of a ready-made base I could just add the final touches to.

I’m not going to pretend this recipe is rocket surgery (ha)…really it’s just cold brewed tea with sweetener, but sometimes it’s the dead simple ideas that make the most glorious experiences, right?  This recipe makes about 6-8 glasses of delicious iced chai….mmmm…I think I need one now 🙂

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A salad obsession.

Salad Obsession Full Size

Apologies for the slightly wanky shot above…I was making a joke to some friends about how this was my ‘work Christmas party’ this year…sitting on my back porch with a lovely frosty glass of rose and a bowl of this salad I am ABSOLUTELY OBSESSED with, with my feet up and surveying the garden in the midday sunshine.  Doesn’t get more festive than that!

This salad had its genesis in a visit to a cafe in Northcote, the name of which escapes me i’m afraid.  I think because I was too preoccupied with literally forensically pulling apart my lunch mate’s meal, filing away all the different components so I could reproduce my version at home.  I was having serious food envy, so I wasn’t going to let this salad pass me by – I was determined to recreate it for myself.  Here is my version of that meal, which is guaranteed to please your tastebuds, as well as being chock full of healthful goodness and hipster credibility.

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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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