🥑 Best Green Avocado Feta & Corn Salad
2 Amazing Oven Baked Curries + A Burnt Butter Caramel Slice + Good Things
Hello from a very wintry Sydney!
The mercury has well and truly dropped and it will officially be winter in exactly two days here in Sydney. It is that time of the year when my oven runs all day whether I am baking or not (as it keeps me warm while I work in the kitchen). But, to not let all that glorious heat go to waste, I bake anyways. Not just cakes but glorious one-pot curries and naughty slices that are incredibly delicious and warming.
This past week has been a flurry of things. I had the pleasure of meeting Charlotte Ree at a Supper Club event in Sydney that I attended with a friend. Charlotte’s book Heartbake has been a wonderful source of inspiration and soul searching for me recently (a detailed review with a gorgeous recipe coming for my paid members). It was heartwarming to chat with her in person after having only interacted via Instagram in the past. The Supper Club event also had a beautiful four-course curated menu from the book which we thoroughly enjoyed.
Most recently, I enjoyed a Pinot & Picasso event with a group of my dearest friends where we all sipped on wine and attempted to paint Lake Tekapo on canvas. It was absolutely fun! And I can’t wait to do it again.
Today, I’ve got a nice little menu for you to cook this week along with a glorious recipe for my current favourite salad. It is green, it is healthy and you will want to make it every week!
Welcome to Cooking Session 38. I am happy that you are here. x
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What To Cook This Week
Baked Mushroom Curry
Amongst the vegetarian recipes on my blog, this one has attained cult status! It is unlike any curry you might’ve eaten or cooked. What makes it truly unique is a special “secret” ingredient you will find in any supermarket. A glorious, one-pot meal that can be whacked in the oven for 30 minutes. So much flavour and a definite crowd favourite.
Bake Thai Green Chicken Curry
For lovers of Thai, this easy Thai Green Chicken Curry is made from scratch (my magic green curry paste is not only easy to make but lasts for days in the fridge, ready to whip up a curry at your whim). Chicken is pan-roasted, then topped with curry paste and coconut milk and baked to creamy perfection. I developed this recipe for all my non-vego friends to thank them for ferrying my boys to soccer practice, I would cake this curry in BBQ foil containers, pack and drop off at doorsteps. It was always well received.
Burnt Butter Caramel Slice
A 12-Year Old Recipe on my blog created by accident, baked hundreds and thousands of times by readers and once shared by David Lebovitz is STILL going strong. One slice is never enough and it will ABSOLUTELY be the most delicious thing you might have tasted!
The June 2023 cookbook has just been announced in my Facebook Cooking Club. It is Sophie Hansen’s beautiful book “In Good Company”. We are a bunch of cookbook fanatics who love experimenting and we share a lot of fun stuff in the club. Come and join us as we explore this book and cook from it.
Things To Cook, Watch, Read, Learn …
I found this amazing story about the best baguette in Paris. You won’t believe who won it! More here »
Sarah’s real quick Olive Oil Mayonnaise.
Nagi’s Garlic Pizza. So good!
Sometimes, good things come out of viral TikTok trends. Upside-down pastry looks simple and fun and this French Onion Tart is begging to be baked!
50 Salad Recipes by 101 Cookbooks.
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Bonus Recipe
Best Green Avocado Feta & Corn Salad
A mighty good green salad with a sharp saltiness accentuated with bursts of sweetness and plenty of crunch. Fashioned after the popular Caesar salad but with healthy fats and the creamiest lemon dressing crafted with Greek yoghurt. This has become my new favourite salad to eat. Made with Greenskin avocados (also known as Shepard avocadoes - these don’t brown when cut, are firm and nutty and really really good!) Perfect for the hot weather or to cut through all the richness of meals in winter.
Serves 4
Ingredients
1 baby Cos lettuce
2 cups salad greens
1 sweetcorn
2 spring onions
½ cup chopped parsley
2 Shepard avocados
2 garlic cloves, minced
2 tbsps lemon juice
3 tbsps olive oil
2 tbsps Greek yoghurt (unsweetened)
Pinch of salt + black pepper
¼ cup crumbled feta
Method
Wash and dry Cos lettuce. Tear leaves roughly into a large bowl. Add salad greens to the bowl.
Grill the sweetcorn on an open flame. Slice the kernels with a sharp knife into the bowl. Add spring onion and parsley.
Cut avocados in half and discard the seed. Slice each half into 1cm thick slices. Scoop slices out of the skin with a spoon and add them to the bowl.
Prepare the dressing by mixing garlic, lemon juice, olive oil, yoghurt, salt and pepper in a bowl and whisking it until smooth. Drizzle the dressing over the salad. Toss gently and mix well until everything is coated evenly with the dressing.
Sprinkle feta on top. Serve immediately.
I have been loving seeing all the reels for little tarts too! Will absolutely give them a go when I’ve got some time to spend in the kitchen.