All Good Things Issue 8
Oven Roasted Tomato Soup + Vegan Caramel Banana Milkshake + 30 Min Vegan Kimchi + Tiramisu Martini
ISSUE 8 / JULY 11, 2021Â Â
Good Morning ...
It has now been two weeks since I last left home (for anything other than a walk down our street) or drove. Our lockdown in Sydney continues and will be most likely extended for another month. With school holidays on and the persisting after-effects of my second vaccination jab (really bad headaches), I have been waking up later than usual and hence have missed the glorious sunrises I love to capture on my camera. It has been freezing cold, with wet mornings often shrouded in a soft mist from the valley. I love that and try to capture that instead in both my memories and on my camera.
The Camellia bushes are heavily laden with flowers. The parrots feasting on them have created a carpet of fallen blossoms that looks utterly beautiful. Today in the bird department, I am sharing a picture of "Sushi" our silver laced Wyandotte (the one who doesn't lay any eggs and the handful of times she does, they are round like golf balls!)
The kitchen is burgeoning with fresh fruit and vegetables. I have probably a hundred pieces of citrus, mostly mandarins, bergamots, lemons, lime, Carra Carra oranges, blood oranges and yuzu. Yesterday, I baked a really lovely version of this beautifully simple Lemon Ricotta Cake and today, I am going to make fresh citrus jelly with all the mandrins.
OVEN ROASTED TOMATO GARLIC SAFFRON SOUP
A divinely delicious Oven Roasted Tomato Garlic Soup made extra special with the decadence of saffron and the warming smokiness of paprika. Utterly easy to make! Roast all veggies in a tray in the oven, blend the roasted veggies in the blender. Add spices and warm in a pan till bubbling. Serve hot with homemade croutons!
CLICK FOR RECIPE »
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VEGAN SALTED CARAMEL BANANA SMOOTHIE
A weekly favourite, I make these Vegan Salted Caramel Banana Smoothies every week during meal prep. Thick, creamy, luscious and absolutely delicious, these banana smoothies are filled with the goodness of dates and nut butter.
The Sunday Project
 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. This weekend, I am making some my 30-Min Vegan Kimchi. I am dangerously close to running out of kimchi and love having a large spoonful with every other meal. It is so good for your gut with all the fermented goodness. This 30-Minute Version is pretty much ready to eat after an hour and doesn't require too much fuss. If you let it sit for 1-2 days, it achieves that perfect kimchi pungency. I also have a recipe included for a Vegan Fish Sauce using pineapple juice and coconut sugar.
On my Cooking Wishlist this week
This Marinated Zucchini On Lemony Ricotta
Ottolenghi's Zucchini Ciabatta Frittata
Homemade No-Knead Olive Bread
Chef Tom Walton's Sweet & Sour Tofu From Scratch
Better-For-You Sticky Date Pudding With Toffee Sauce!
Curtis Stone's Dutch Baby With Lemon Butter.
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This week my cookbook/book reading pile has a moody Nordic vibe with most cookbooks hailing from the European nations and then a couple close to home from Australia and Mauritius (from top to bottom)
A Table In The Orchard - Michelle Crawford
Aran - Flora Sheddon (one of my top 5 cookbooks!)
Wild Sweetness - Thalia Ho
Bowls Of Goodness - Nina Olsson
The Island Kitchen - Selina Periampillai
26 Grains - Alex Hely-Hutchinson
Evergreen - Mikkel Karstrad
Tilly Pamment (Tilly's Table Instagram Feed)
Tilly Pamment runs a beautiful small business from her home in the Blue Mountains, selling tea towels and cards of beautiful prints she has photographed. She also often shares really good cake recipes in her ongoing Plain Cake Appreciation Society series.
Jamie Oliver recently launched a Cookbook Club on Facebook that anyone can join. He picks a cookbook to explore every month and a selection of recipes from that book. People are encouraged to cook those or other recipes from the book and share their experiences, photos in that Facebook group. This month he has picked Vietnamese by Uyen Luu and it looks fabulous. What is great about this exercise is that the author has joined the club as well (as I expect future cookbook authors will too!) and she interacts with the members doling out advice and encouragement. I have ordered my copy and can't wait for it to arrive so I can expand my Vietnamese cooking spectrum.
If you have a hankering for Tiramisu, you can order some in Sydney via Clifford Luu's website. The Tiramisu packs are absolutely delicious!
Looking for something light-hearted to fill up those 20 minute voids during the day? Ted Lasso (the story of an American football coach who travels to UK to take on a struggling football team ion their top league) and Superstore (follows the antics of an ensemble cast who are employees of a K-Mart/Amazon like store) are both good fun!
And with that, I sign off and wish you a good one! Until Next Weekend :)
ESPRESSO TIRAMISU MARTINI
Makes – 1
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25ml espresso coffee
30ml white rum
20Â ml marsala wine
30Â ml light coconut milk
1/2 teaspoon vanilla extract
pinch of salt
cup of ice
cocoa powder and Savoiardi biscuit, to serve
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Place ice cubes in a cocktail shaker. Add coffee, rum, marsala, coconut milk, vanilla and salt.
Shake for a minute or two until combined.
Strain into a 235ml coupe glass. Dust with cocoa powder. Serve with a Savoiardi biscuit.
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!
