Cookbookmaniac
  • Fattouch with a twist
    Cheap Eats Recipes
    Fattouch with a twist
    In an attempt at being a little more healthy I converted one of my all-time favourite salads to include a wholegrain and less fat. I went on an accidental healthfood shopping spree with a friend and I picked up a packet of the ancient grain, quinoa, which seems to have suddenly taken the health-conscience western world by storm. It was simple to prepare and its addition did not seem to interfere with the true essence of the recipe. Instead of deep-fried flatbread, I used toasted, leftover sourdough bread. I must confess, the inclusion of these croutons was more out of frugality than mere health concerns. We had a remaining half a loaf from the previous nights delicious beef bourguignon. I couldn't bear to see it go to waste. It toasted up a treat and I added it in at the very moment I was ready to consume this superfood salad. These bite-size cubes can get very soggy when sitting in the dressing. Ingredients Recipe adapted from New Flavours of the Lebanese Table┬áby Nada Saleh 2 tablespoons organic white quinoa 2 roma tomatoes 1 cucumber 4 radishes 1/2 red onion 4 leaves of cos lettuce handful of flat parsley leaves half-handful of fresh mint juice of half a lemon 1 teaspoon of pomegranate molasses 1 garlic clove, crushed 1/4 cup extra virgin olive oil approx 2 large slices of sourdough bread 1/2 teaspoon sumac 1/ Rinse the quinoa in a bowl of water and drain. Fill a small pot with water…
  • Cheap Eats Recipes
    Lamb Chops stuffed with Feta Cheese
    I own so many cookbooks. I think the floor under the shelf is bending from the weight of it. There are thousands of recipes sitting inside these gems calling out to me. "Make me, try me, love me". You see, one of the main reasons why I started this blog was because I felt I wasn't cooking from them enough, (and food blogging is a fantastic hobby). I find that there are many, many recipes that I have never heard of, nor ever eaten. I am too much of an adventurous eater to just stick to one type of cuisine and not try anything else. There is no better comfort of knowing that I have the freedom to choose a recipe based on the whim of whatever I am craving, from wherever it is from in the world. Whether it be digging my fork into a tomatoey eggplant that is oozing mozzarella, or, slurping and sweating over a bowl of pho. There is also a deep warm satisfaction when I watch Pizzaboy rushing into kitchen to grab his share of whatever I have concocted in the kitchen. Sometimes it doesn't work out. That is when the shit hits the fan and I smack my fist into my failed creation. All that time, energy and food wasted because I was not able to either follow the recipe or mothernature decided to watch me throw a tantrum. I feel lucky I have a partner who will eat my food no matter how…
  • Asian Recipes
    Thai Kangaroo Salad – What is Australia’s national dish?
    It was Australia Day a week ago. For a longtime I'd been wanting to cook and present one of Australia's National Dishes to the blog. However, I was having a hard time selecting one, or actually, I don't know if I had even found one that didn't have its origins from elsewhere. Pizzaboy and I came up with a few possiblities: Meat Pie & Sauce Shepherds Pie Fish'n'Chips Pavlova Sticky Date Pudding Lamingtons Masterchef runner-up Poh Ling Yeow suggests that it may be Salt & Pepper Squid. I don't think she was too far off. You see, Australia is culturally multi-layered, built by many years of immigration from around the world. Almost all of the world's cuisines are represented here, we are very lucky in that respect. With all this in mind. I do believe that we show our "Australianess" by throwing together a barbeque. Everyone can bring whatever they want and "chuck it on the barbie". It is an opportunity to take advantage of the fresh produce that is available to us, soak up the warm climate and relax. What can be more Australian than that? I received my copy of Delicious magazine in the mail and my decision was made when I came across a recipe for Thai Kangaroo Salad. Jill Dupleix makes the following observation, "It makes sense that if we are to produce our food from animals, that we do it from those that belong here. I bet if Thailand had kangaroo, they'd cook it like…