Aubergine inspiration

As much as I love cooking, there are times when I just could not be bothered. Long days at the office, being focused, driven and cheery, while secretly wishing I was in the bath with a good book and a bottle of red, can be a sometimes be an inspiration drain. And don’t even get be started on the post-work supermarket free-for-all, some days I’d rather go hungry than face into that.

My poor Dad also seems to suffer from the same lack of culinary creativity. It’s his job to make the dinner on a Monday night (which, in fairness, is probably the most insipid of all the weekday nights); and so for the past 30 years he has made chili beef. Religiously. Every Monday. Now, don’t get me wrong, I like chili beef just as much as the next person. It’s just that after 30 years of it; I find it, well, not quite as exciting as it once was. Obviously I don’t get to spend that many Monday evenings with my folks, what with living on the other side of the plant and that. One major upside of which is not being subjected to what has become known in our family as ‘Monday night surprise’.

On evenings when I am feeling unimaginative and bored, I just need to open one of Tessa Kiros’ books to get the creative (and tummy) juices flowing. Her recipes are simple, wholesome and comforting and they are just so beautifully presented, I would challenge anyone not to fall in love with them.

This week I made her stuffed aubergines. Like all of her recipes, these are delicious and filling and a little bit different. Okay, so stuffed veggies ain’t exactly world-rockin’ stuff, but they may just brighten up an otherwise dull and same-y weekday evening.  Who knows? Even my Dad might like them.

Midweek beef-stuffed aubergines

Stuffed eggplant

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Rabbit food anyone?

What do you think of when you hear the word: lentil?

Let’s be honest here, lentils don’t have a very good reputation do they?  One that’s not actually very fair.

If you hear the word and immediately think of greeny environmental types with dreadlocks and hemp clothes; who only eat grass, soy and hard-as-old-boots rye bread, then you seriously need to think again. And pronto, rabbit food they ain’t. In fact, these miniature pulses are so super yum it almost beggers belief.

When I was little, my Mam did cook lentils a lot. I remember eating them smothered in butter and lemon juice and really enjoying them. But for some reason as I got older, they fell off my radar, only recently to reappear. And to be honest, I can’t believe I’ve wasted so many lentil-free years. They would have been an absolute god send in my student years:  cheap AND nutritious AND filling AND tasty, how come nobody reminded me about them?

As it has been slightly chillier than normal here in Sydney these past few weeks, I’ve been eating them with lots of yummie winter veggies, making some frugal but filling and oh-so-tasty mid-week suppers.  I put this dish together myself, basically because I thought the flavours would go well together: the sweetness of the roast squash and red onion is perfectly balanced with the saltiness of the feta, the rocket gives a peppery twist and the lentils are nutty, rich and wintery.

If you’re out to change your opinion of these nutty little guys, give this dish a try. It’s best enjoyed on a cold, dark evening with a nice glass of red. Hemp scarves and hats are optional.

Puy lentils with roast squash, caramelised red onion, rocket and feta

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Pad thai challenge

Near where The Fella and I live in Sydney, there is a tiny little place that sells chicken pad thai noodles for $5 a pop. Five dollars? I hear you all shout. Yes my friends, just five, small, shiny little dollars

Needless to say, my frugal Fella thinks this place is the bees knees.

While I don’t mind the noodles from Glebe’s $5 Pad Thai, they’re not outstanding; but then for five bucks you wouldn’t expect them to be. A few weeks back I made the mistake of expressing this opinion to The Fella, who immediately issued me with a challenge. The general gist of which was: well little-miss-food-blogger, if you’re so smart you should make better pad thai for less than five dollars. I accepted the challenge, with gusto.

I’m not going to count this one as a fail. I might not have managed to stick to the ridiculous budget, but I maintain that my noodles taste far better, and that’s what really counts, right?

Chicken pad thai noodles

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