All Good Things Issue 6
Mango Lassi Chia Pudding + Covid & Lockdown in Sydney + My Cookbook Collection
ISSUE 6 / JUNE 27, 2021Â Â
I have woken up with a very sore arm (got the final Covid Pfizer shot yesterday) to the first day of a 2-week lockdown here in Sydney. It brings back memories of last year when we had our first lockdown. Good memories. Long walks down our street with the family (we have a beautiful suburb with glorious maples and gum trees lining the streets), starting a Sourdough Starter and churning out fresh turmeric loaves every day (I think my starter might be dead in the fridge as I haven't looked after it in months when Nick went in for his surgeries), starting to grocery/fresh food shop online using the rolling order technique (still doing this and it has changed my life!) and cooking. Lots of cooking!
The views from our back deck are as beautiful as ever. Sunsets are long pink and purple clouds painting the sky from end to end. I feel lucky to be staring at this magnificent view when I do my Surya Namaskars (sun salutations) every day. After almost 4 months of time flying in a blur, caring for my whole family as we went through our difficult ordeal, I am finally starting to reclaim some time for myself by getting back to my rituals and self-care. This includes a spot of yoga in the morning, a daily long walk with Nick, remembering to drink lots of water, loading up on my collagen and adaptogen drinks from The Beauty Chef, drinking a cup of green tea/matcha during the day, getting some sun on my peepers out in the garden between work and finally stretching/massaging my face at night before applying my favourite oils/creams and retiring for the day.
Over the next few days, one of my missions is to also find a secret stash of eggs hidden somewhere in the garden. Last year, we found our blue Australorp Miso hopping the fence of the chook run to come into the main garden and lay eggs. She has been doing that for the past week or so, but so far we haven't found the eggs!
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MANGO LASSI CHIA PUDDING
Give your chia pudding a delicious cheery update by making the most perfect mango lassi and soaking your chia seeds in it. Plus, learn about the perfect chia seed to liquid ratio and start creating chia pudding varieties with confidence. Infused with spices, this 10-minute Mango Lassi Chia Pudding is one of the most delicious desserts you will ever make.Â
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On my Cooking Wishlist this week
These Shockingly Easy No-Knead Foccacia for breakfast.
Almond Butter Choc-Chip Zucchini Bars. Yum!
Some Citrus Inspiration for you with 60 Citrus Recipes if you have bags of mandarins, oranges, yuzu lemons, limes lying around!
This Spiral Sweet Potato Bake looks fun and easy and yum!
Kitchen By Mike's Wood Fired Pumpkin With Pomegranate Molasses.
I love experimenting in the kitchen and trying out more involved recipes on Sundays. Not only do I get to learn new techniques but we all get to enjoy tasting something new and fun. Have you ever tried Savoury Granola? With fresh herbs and mustard? I am long overdue for a batch and making it today. Why don't you try it too?
It is incredibly delicious and more-ish. And so easy! You mix all ingredients in a bowl, spread them out on baking sheets and bake them till crisp. Cool and pack away in jars. I THEN dare you to not constantly open the jar and snack on handfuls .. because THAT is exactly what you will do! A great snack on its own, you can top it on plain yoghurt for a protein, fiber-fuelled breakfast.Â
 (Every Sunday, I sit down cross legged in my "book corridor" and look up at the shelves deciding what I will read that week. It is one of my favourite things to do since 90% of my 1200 odd book collection is cookbooks. What I feel like reading and learning wildly fluctuates from week to week.
This week my cookbook/book reading pile has some books on self-care and energizing your health through food, stuff I will no doubt incorporate in all the recipe I create to share on the blog, a South Indian cooking treasure trove, an Italian cooking adventure, wholesome sweet bakes, a very-Aussie cafe food compendium and the latest offering by one of my favourite bloggers Heidi Swanson ...)
The Beauty Chef Gut Guide - Carla Oates
Women's Wellness Wisdom - Dr Libby Weaver
Coconut Lagoon - Joe Thotungal
Tortellini At Midnight - Emiko Davies
Love Bake Nourish - Amber Rose
Super Natural Simple - Heidi Swanson
Kitchen By Mike - Micke McEnearney
7 New Novels For People Who Love Eating - Bon Appetit Summer List.
The past week was extra busy with the boys needing help with projects and school assignments in the evenings, so my quota of time allocated to discovering new things was even less than in previous weeks. On the plus side, I had the pleasure of teaching both boys a good amount of basic and some intermediate Adobe Illustrator and principles of design. So, it was more "their" discovery of something new rather than mine.
I don't know if I mentioned before but currently, we are all watching Schitt's Creek as a family. It is off-beat and feel-good in a completely unique way. We love David!
I am also watching Season 4 of The Handmaid's Tale. It has been a very hard-hitting season and I am constantly amazed by the powerful cinematography and visuals.
Of late, I find myself drawn to artworks of food. I am really loving art by Whitney Spicer and Nicki Nelius and Madeline Jovicic.
I get asked about my pots and pans all the time. My absolute favourite cookware is the Per Vita range by Essteele. It is a beautifully thick construction that cooks things to perfection. I have been using the wide pans for testing my biryani (recipes coming soon!), risottos and big giant seafood soups. Also great for all kinds of bakes. And this weekend, they are heavily reduced on David Jones, so I am adding 3 more to my collection!
And with that, I sign off and wish you a good one! Until Next Weekend :)
I have limited copies of my cookbook Tasty Express - a labour of love filled with over 100 of our family's most tried and tested and exciting 30-minute recipes inspired by street foods of the world. Mostly Vegetarian recipes that go from breakfast to quick dinners in a heartbeat. They make great gifts for you or a friend!
GOLDEN ORB (MELON RUM TIKI COCKTAIL)
Makes – 1
1 cup (180g) rockmelon pieces
1 teaspoon grated ginger
35ml (1.2oz) lemon juice
70ml (2.4oz) rum
1 teaspoon honey plus extra to rim
3-4 scooped melon balls, to serve
Lemon leaves, to serve
SodaStream Sparkling Water
Ice to shake and serve
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Place rockmelon, ginger, lemon juice, rum and honey in the jug of a blender and process until smooth.
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Add ice to a cocktail shaker. Strain the melon cocktail mixture over the ice. Shake for a few seconds until chilled.
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Add half a cup of ice to a tall 400ml (13.5oz) capacity tumbler. Squeeze or drizzle the rim with honey. Pour the cocktail over the ice. Top with some SodaStream sparkling water.
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Pierce the melon balls through a thin wooden skewer. Add to the cocktail. Garnish with lemon leaves. Serve immediately.