There’s been major changes down Eastwood’s Rowe St recently – shops vacate and restaurants move in (Bao Dao and Tounoya, to name a few), which can only mean good things for a glutton like me.
And it seems that just because a restaurant is popular doesn’t mean it’ll stay: Pho Gia Hoi was always pumping, but seems to have been replaced by Me Pho, a small, quiet Vietnamese restaurant, serving up more varieties than your average pho menu.
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So we all know that I have this habit of buying interesting ingredients before I know what I’m going to do with them – squid ink being one of them – and now I’ve done it again.
I saw a tub of tarama at a Greek supermarket – salted cod roe – and I just couldn’t keep my hands off it.
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We are now in the second half of winter, which means it’s last chances to have the oven and slow cooker running at the same time, without worrying that you are going to get cooked in your home alongside your lunch. So here are my favourite things to make in winter.
Let’s get those ovens running!!
One of my favourite things in winter is a hot, steaming cup of tea. Now I’m the type of person to wear a tank top right until it’s absolutely freezing, so there’s only a small window of cold where I can truly enjoy a hot cuppa.
So in celebration of the cold, I decided to make a steaming, creamy pot of chai.
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Leftovers. Both a blessing and a curse, they can be the most convenient thing in your fridge, or that tub of mystery meat that you don’t want to throw out but you’re absolutely tired of eating.
Enter pies: one tool in the modern cook’s arsenal to repurpose just about everything that you can throw in it. Just sandwich it between layers of puff pastry and call it a pie!
And what is that? Creamy cheese sauce? Why I think I will, thank you very much.
I think that it’s entirely appropriate that my first bowl of Man Soup was made by a man. I had a bad case of the cold, and was holed up under the covers feeling incredibly sorry for myself. I swear my life was flashing before my eyes, and I was absolutely starving, but wasn’t feeling up to cooking at all.
Enter the Man Soup – the modern man’s answer to sustenance, and bonus points if it’s made for a woman suffering from the man-cold!
Winter is the season for noodle soups, and I don’t discriminate! From chicken noodle soups, to one-pot man soups, and everything in-between, noodle soups are the perfect all-in-one dish to soothe a cold and rejuvenate a tired body.
So why not expand your noodle soup horizons with this version of a Persian classic?
In the words of Game of Thrones, winter is comingggggg.
And with the cold weather, comes the perfect occasion for stews and curries. And that, my friends, speaks to my comfort-carb-lovin’-self. So what better way to kick off the cold weather than to make a seafood curry?
Winter weather puts me in the mood for noodles. There’s just something insanely comforting about soft silky noodles steeped in soup or a stew, soaking up all that beautiful flavour.
I absolutely fell in love with Tanoonmai’s Bangkok Steamed Noodles when I went the other day, but unfortunately, Chatswood isn’t right next door to me, and sometimes you gotta listen when that craving strikes!
So based on the description from the restaurant – pork and mushroom cooked in a soy based broth – I found this recipe for Moo Palo from Thai Food Master. Incredibly, this recipe works soooo well. I was a little worried at first since the broth didn’t look quite dark enough, but I’m happy to report that the longer it stews, the darker it gets, and the deeper the flavour.
Who doesn’t love fully loaded potato anything?! Roasted potatoes gives us such a beautiful, comforting, starchy base that it just begs to be loaded up with a myriad of toppings to add to the awesomeness!
Roasted potatoes can take many forms – you can have anything from the classic cut potatoes, the funky smashed chats for maximum crispy surface areas, to the fancy looking but very simple Hasselback potatoes!