Tag: Tenderheart
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Tenderheart Cook #36, #37 and #38
I’m cooking my way through the Tenderheart Cookbook. Sesame-infused kale salad This is a quick and tasty kale side dish—no cooking required. The kale leaves are massaged with oil, lemon juice, garlic, salt, and avocado, which forms a creamy coating over them. The massaging breaks down the kale leaves and makes them easier to eat…
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Tenderheart Cook #33, #34 and #35
Fennel and lentil avgolemono soup I’m sure I’ve mentioned here that I love fennel so this soup was one I was keen to try. It is thickened by adding beaten eggs carefully at the end which gives it a yummy creamy feel without any cream. The Quick Lowdown: Olive oil-braised carrots and chickpeas I had…
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Tenderheart Cook #30, #31 and #32
Torn lasagne with kale and kimchi Full recipe here. The Quick Lowdown: Cauliflower Manchurian G doesn’t like cauliflower, so I made this one lunchtime when my daughter was over. We both liked it a lot … I mean who doesn’t like fried cauliflower? The sauce is made by cooking up finely diced celery, capsicum and…
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Tenderheart cook #28 and #29
Huck’s broccoli and lettuce salad with an accidental ranch I often have lettuce and broccoli in my fridge so this is a really good salad option for those times. The Quick Lowdown: Cashew Celery I don’t love celery, but this was really good. I switched out the tofu for chicken thighs because G will not…
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Tenderheart Cook #26 and #27
I’m cooking my way through the Tenderheart cookbook. Everything Bread Soup The photo is from the second time I made this because I was absolutely starving the first time and gobbled it down before I remembered to take a photo. This is a carb fest, so we had it a few times when we were…
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Tenderheart Cook #23, #24 and #25
Miso-maple sugar snap, turnip and strawberry salad There were no turnips in the shops when I made this, so we omitted them, which I was not sad about. This a lovely, salad. The Quick Lowdown: Fennel and gnocchi salad with fennel frond pesto I made this one day for myself, making the fennel frond pesto…
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Tenderheart Cook #5
I’m cooking my way through the Tenderheart cookbook but realised in my post numbering I missed #5, so here we are. Smushy spiced peas with any roasted vegetables Hmmm … this is a very unappetising photo, but this was good. Cooked frozen peas are lightly blended with garlic, ground cardamon, ground cumin, a chilli, herbs…
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Tenderheart Cook #20, #21 and #22
Roasted Carrots with black-eyed peas and basil green goddess The Quick Lowdown: Tumeric Roasted Broccoli The Quick Lowdown: Eggplant, “char siu” style The Quick Lowdown:
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Tenderheart Cook #18 and #19
Cooking my way through the Tenderheart Cookbook. Soy-butter Bok Choy Pasta The Quick Lowdown: Longtime Broccoli Ignore the look of this—it tastes good. It’s a little like a confit, with the broccoli cooked slowly in an oil bath. The Quick Lowdown: How to: In a large saucepan over medium heat, put 1 head of broccoli cut…
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Tenderheart Cook #16 and #17
Cooking my way through the Tenderheart Cookbook. Creamy Whole roasted Eggplant with Tomato and Lentil Sauce The Quick Lowdown: Butternut Pumpkin Lasagne The Quick Lowdown: