tag:blogger.com,1999:blog-302227072011-07-29T21:43:57.873+10:00This blog is dedicated to one of the finer things in life: good vegan food.Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.comBlogger241100tag:blogger.com,1999:blog-30222707.post-60629521455013326892011-07-29T20:57:00.007+10:002011-07-29T21:43:58.091+10:00

Another lazy pudding, able to be made and eaten in about ten minutes with yourself, a couple of mugs, and a microwave. The jam I'm using is some seriously amazing stuff: cherry and mint, by ma belle Cherie. Homemade. I think this is the last jar left since it's pretty seriously delicious.Let's get to this. Ingredients:flour to dust mugnon-dairy margarine or oil to oil mug 2 tB jam (homemade and

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com0tag:blogger.com,1999:blog-30222707.post-60588321631739662792011-02-22T20:10:00.005+11:002011-02-22T20:44:12.339+11:00

Some years ago, Peg Kerr posted her go-to comfort food: microwave chocolate cake. Properly what the British and Commonwealth countries (at least this one) would call a pudding, it's what I grew up knowing as a self-saucing pudding. There were several flavours available in packet mix form that I remember having as a child: chocolate, butterscotch, and I'm pretty sure we had a lemon one at some

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com0tag:blogger.com,1999:blog-30222707.post-23508158903907250222009-01-15T14:10:00.005+11:002009-01-15T14:31:32.106+11:00

Wow, accidental hiatus.In the interim, my domain name provider decided that it didn't like me, and wouldn't let me renew my name, even with the "I forgot my password" option. This is the second time I've lost my domain name, although the first time was just plain old laziness. So I've moved to Blogspot, and now I have to redo all the photos. Bah.So, between getting costochondritis last year and

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com0tag:blogger.com,1999:blog-30222707.post-65574919691791194322007-12-20T09:01:00.000+11:002007-12-20T09:50:05.977+11:00

I made this for a festival. I was going to make rosewater and cardamom cake, but we don't have any rosewater. This smelt like madeleines. I'll have to make this again soon!You can halve this recipe easily. I make a half-quantity of this recipe last time as I was using small decorative cake pans.Date and honey cake1 C self-raising wholemeal flour (or 1 C plain wholemeal flour and 2 tsp baking

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com0tag:blogger.com,1999:blog-30222707.post-62977369503541480782007-08-21T16:29:00.000+10:002007-08-21T17:10:19.324+10:00

It always astounds me that I can never find a recipe for something I consider a basic dish in any of my cookbooks. Admittedly, our collection of recipe books is, thus far, pretty small, but I feel the point still stands.So I made this one up. And it was wildly successful. I know, because my sweetheart, who is not as enamoured of soups as I am hadn't even finished her bowl before she was demanding

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com3tag:blogger.com,1999:blog-30222707.post-14694347159361894902007-07-07T10:48:00.000+10:002007-07-07T11:09:33.759+10:00

I love this. I think this is possibly my new favourite Saturday breakfast/lunch. It's simple and just uses things you have in the cupboard. Of course, I've listed the ingredients I used here, but it can be made with any spices or condiments, or, come to that, any vegetable you have left over. I'd recommend one that needs little cooking and prep (pumpkin would thus be out), and goes well with

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com0tag:blogger.com,1999:blog-30222707.post-51508692120129675152007-06-11T20:26:00.000+10:002007-06-12T15:52:28.410+10:00

Frankly, I may be biased, but I think this was a work of genius.I'm a big fan of "fusion food". Well, perhaps that's not quite the word. Certainly multicultural food. I love mixing the flavours of one culture with the traditional dish of another. This may be the result of growing up in Melbourne, which is a melting pot as far as food is concerned.The basis for this dish is "risotto with English

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com3tag:blogger.com,1999:blog-30222707.post-75271518686545027312007-06-05T20:13:00.000+10:002007-06-11T20:24:26.836+10:00

This is something I actually made a few weeks ago, at the beginning of the pumpkin season, but it is still very much using things currently in season. Mmm, pumpkin.Spicy Pumpkin Soup & Roasted PotatoesPotatoes4 medium to large potatoes, either thickly sliced or cubed (depending on preference)1 tsp hot paprika1 tsp powdered chicken-style stock1/2 tsp sagegood sprinkle pepperPumpkin Soup1 small

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com1tag:blogger.com,1999:blog-30222707.post-14062008429604906502007-06-05T09:51:00.000+10:002007-06-05T11:03:19.293+10:00

I was in the mood for something decadent, chocolatey and bite-sized on the weekend, so I turned to Benno's grandmother's chocolate cake recipe and turned it into chocolate jaffa cupcakes. They were quite decadent, and only used things we had around the house – the citrus rind was leftover from the Christmas pud I made last year.Most of the mixture I made into cupcakes, but I also used a madeleine

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com5tag:blogger.com,1999:blog-30222707.post-56533267331312586352007-05-24T20:59:00.000+10:002007-06-03T11:31:08.422+10:00

Since we moved house, we've started buying our fruit and veges from the CERES market. I've really been enjoying it. It's a wonderful and novel experience to shop under blue (or grey) skies instead of fluorescents, the smell of manure from the animals in the next paddock wafting to your nostrils. The food tastes much better than supermarket produce – in part because it hasn't been sitting in cold

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com1tag:blogger.com,1999:blog-30222707.post-81215089071372520302007-05-22T09:20:00.000+10:002007-06-05T11:09:31.244+10:00

This was going to be "harvest apple cake", but I thought, how often does morris dancing get a dish named after it? Not often, I'd wager.I made this cake to take around to some (morris-dancing) friends' house. The day before we all danced out at a harvest cider festival, and received some apple juice and scrumpy. In celebration, I crammed apples into this cake recipe any way I could, until it was

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com1tag:blogger.com,1999:blog-30222707.post-11545849938191308662007-04-26T20:18:00.000+10:002007-06-05T11:08:02.130+10:00

My mother has a story."I made a no-fail sponge once," she says. "It did."I didn't make this recipe up, but it's so simple and easy to make, and so easily vegan. As it's uncomplicated and relies on items generally found in the pantry, it's ideal for unexpected guests. It's not all that healthy, though it also doesn't have a very high fat content. A (male) friend taught me it – I think it was his

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.comtag:blogger.com,1999:blog-30222707.post-3853970212277700082007-01-22T09:00:00.000+11:002007-05-22T09:12:40.834+10:00

You know, it's kinda nice to be a Hausfrau. On one hand, you have all this time to experiment with recipes and food (and blog about it afterwards). On the other hand, there's all that laundry to get done. Le sigh. Working's nice, too. It's a shame that full-time work just kills my food fun stone dead.So, what about that title? I hear you say. You misspelt it! Nope. You read it tight. My

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com2tag:blogger.com,1999:blog-30222707.post-1167202761748315092006-12-27T17:44:00.000+11:002007-05-22T09:18:07.833+10:00

Ah, a new post. I have learnt my lesson of the last few months: I need to post things quickly or they don't get done at all. Eventually I'll unearth all those scribbled recipes I've lost, and they'll get posted here. Hopefully there won't be downtime like that again, as I know where my camera and its cable is, and the infrastructure of the website is all sorted.Oh, did I mention? I'm going to

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com0tag:blogger.com,1999:blog-30222707.post-1157084508408573132006-09-01T13:50:00.000+10:002007-05-24T21:02:03.691+10:00

Why has no-one told me about sorrel before?I was in a bit of a hurry with preparing lunch this morning. The only sensible thing I did was to put the eggplant half that needed using up on to roast nice and early. I thought of making tabouli with a bit of the eggplant stirred in, so I wandered into my parent's front garden, where they have a small bed of herbs running wild. I grabbed a few large

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com1tag:blogger.com,1999:blog-30222707.post-1156225961467135412006-08-22T15:39:00.000+10:002007-05-22T09:18:29.657+10:00

I'm going over to my best friend's place tonight for dinner, so I thought I'd take over something sweet. I decided on chocolate ginger brownies, but wanted one as moistly densely cakey as I like my brownies, so thought I'd modify a recipe. This wasn't remotely as gingery as I'd like (next time I might try increasing the ginger, and possibly throwing in some chopped crystallised ginger), but it's

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com3tag:blogger.com,1999:blog-30222707.post-1155620555192198462006-08-15T15:37:00.000+10:002007-05-22T09:13:56.619+10:00

I have a friend who quietly 'sploded the number of people who read this blog, then I promptly got a job over the other side of the city and everything is getting lost in the commute. Apologies all round.Here's a quick recipe. It's based on a recipe sticker I found on the side of an eggplant, but it's improved because the original was frankly crap. I made this for a friend's party and it got the

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com2tag:blogger.com,1999:blog-30222707.post-1153823922813005042006-07-25T20:29:00.000+10:002007-05-22T09:16:44.250+10:00

I've been wanting to make a beetroot risotto for awhile, since I saw a TV chef I don't particularly like whip one off. This version is unideal because we had no fresh beetroot; if we did, I'd chip it into matchsticks and replace the drained beetroot juice with a 1/2–1 cup or so of water.This was fantastically tasty. My partner, who is lukewarm when it comes to beetroot (unlike me, though I agree

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com11tag:blogger.com,1999:blog-30222707.post-1153657469109026472006-07-23T22:23:00.000+10:002007-05-22T09:14:14.975+10:00

This is my mother's banana bread/banana cake recipe. It's the best one I've found, and the only banana bread I've known my girlfriend to eat and like. Here it's improved - animal fats removed, sugar reduced. Still damn delicious. Don't forget (like I did) to mash the bananas first.I don't think I've actually given any baked-good recipes here yet, so let me explain a bit. I frequently use tahini (

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com2tag:blogger.com,1999:blog-30222707.post-1153467458297983392006-07-21T17:06:00.000+10:002007-05-22T09:04:06.229+10:00

Alas, another update without posting my beetroot chutney, of which I am very proud. We're halfway through it now, having had it on rye bread and mountain bread with caraway seeds, on zucchini and corn patties and on spoons, straight from the jar. I still can't find the recipe. I suppose this is the problem with having many notebooks, several of them identical. So, I bring you an older recipe, one

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com0tag:blogger.com,1999:blog-30222707.post-1153222554259836662006-07-18T21:27:00.000+10:002007-05-22T09:13:13.168+10:00

I was planning on posting my modified recipe for banana cake today, since I seem to have left my brand-spanking-new recipe for beetroot chutney at my parents' house. Unfortunately, my banana cake recipe (taken from my mother's recipe card index and improved on) has also gone walkabout. So, I bring you something else.My girlfriend and I, as well as being vegan, are also big fans of wholefoods and

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com0tag:blogger.com,1999:blog-30222707.post-1152577221282673262006-07-11T10:13:00.000+10:002007-05-22T08:59:33.349+10:00

This is a variant of Jamie Oliver’s recipe Leek and Chickpea soup from his Naked Chef book. I’ve used canned chickpeas, because it’s far easier to find them here than dried ones. It also requires no forethought or overnight soaking. The other thing to note is that the recipe uses shallots, which Australians often confuse with spring onions. Shallots look like slightly squished brown onions until

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com1tag:blogger.com,1999:blog-30222707.post-1151809414578604982006-07-02T12:58:00.000+10:002007-05-22T09:11:19.739+10:00

We were at a loss as to what to cook last night. We were so hungry that everything and nothing seemed appetising. I really wanted roast pumpkin, potato and sweet potato with the orange-coloured “brown sauce” our friend Hedda had cooked for Yule, but my girlfriend, Steph, really wanted pizza. Until she didn’t. As we couldn’t think of anything in specific we wanted to cook, Steph turned the cooking

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com0tag:blogger.com,1999:blog-30222707.post-1151464702895163682006-06-28T11:33:00.000+10:002007-01-22T12:05:21.448+11:00

Mwaha! The first recipe. Actually, it's more two linked recipes. I served these together when our good friend Dave came over. They're pretty simple.Broccoli Soup 1 large broccoli head, chopped1 large zucchini, chopped1 small potato, chopped3 cups water2 cups vege stock1 tB garlic1/4 tsp dried rosemary1/4 tsp dried marjoram1 tB tahini1/4 tsp cayenne pepperplenty of black peppersplash lemon juice

Danikahttp://www.blogger.com/profile/06885700980667411435noreply@blogger.com0