Best Cauiflower!

Red Guacamole from Issue #7 Woolf Pack Zine.

Post the 27th Make Art March

Super Delicious, Totally Fantastic

Vegetarian/Vegan Ramen

Serves:

2 lovely fat bowls of vege ramen heaven.

Soup:

1 medium leek, rinsed & sliced thin

2 cloves garlic, minced

1 medium thumb of fresh ginger, also minced

3 tablespoon sesame oil

½ teaspoon dried chilli flakes

2 heaped tablespoons veg Miso paste

2 cups kombu dashi (kelp stock)

2 cups veg or chicken style (also veg friendly) stock

Pinch of Salt (Soy) & Pepper

1 fistfull organic ramen noodles

Top with:

Some sort of Bok or Cabbage

Lightly stir-fried carrots & sprouts

Fried onion crisps or fresh scallions

Shimchi or Crushed peppercorns & sesame seeds

Optional - Soft to medium boiled "ramen" egg

Method:

Heat half the sesame oil in a sauce pan. Over high-ish heat add leek, garlic and ginger, after 2 minutes add chilli flakes and reduce heat.

Add your miso paste and a splash of stock. Stir until the paste breaks up, then add the kombu dashi and remaining stock. Simmer for 10 minutes or so, add soy sauce and pepper to taste. Be aware it's easy to over salt your soup, so taste test!

Boil your ramen noodles for 3-4 minutes until al dente and drain them. Place noodles in the bowl you'll be serving your ramen in. Pour your piping hot soup over the noodles (you can strain the soup to make it less cloudy, but I like it this way) and add the toppings you've chosen. Sprinkle over some shichimi and some sesame seed oil. Serve. Eat. Food Coma.

Post the 10th. Make Art March.

I’ve done a few of these recipe drawing type things before, this one is a variant on a friend’s recipe. Heidi does these as loaves but I love them as single serve sizes and because you wrap them up and they’re dense and oh so filling they reminded me of lembas bread.

This was the first to go into my new recipe journal and I’m quite happy with it. (Though I’m sure I’ll find a spelling mistake tomorrow and curse the whole thing out)

Do try them out, they’re delicious!

Post the 8th. Make Art March.

Ispahan macarons. Not really art I suppose as they are a comestible. That said these take artisan skill and are blissful to eat. I made these for a lovely friend who had their 21st this week.

They are lychee and rose cream with an agar agar raspberry centre, with fresh raspberries and all in a pearlescent macaron shell. In other words, nomable.

Id Sarrieri Jade Blossom - link

Pretty, pretty, pretty, pretty!

Breakfast this morning was pretty excellent... and served at 1:30pm!

This is among my favourite breakfast foods. Hash eggs (commonly know as eggy in the basket) is something my family have been making for me since I was tiny. It was a food usually made while camping and goes wonderfully with billy tea, on this occasion I had twingings ceylon pekoe.

Good breakfast. 

Newly Discovered Favourite Food. Wholegrain toast with Nutella and Fresh Strawberries, served with more Strawberries and Irish Breakfast Tea.

Recipe #3 - VEGAN AMBROSIA.

This really is the food of the gods, this recipe makes a huge batch. It can be served solo as well as it is Awesome! It can be frozen for 4 weeks, super nutritious, blend it up and add more stock to make a warm winter soup. Oh gods, It's just so delicious!

I always appreciate feedback :D

Rainbow Cupcakes with sherbet icing and edible glitter.

Recipe #2 - CRÈME BRÛLÉE

Slightly more difficult than the muffins, but super delicious! If Creme Brulees were people this would be the sultry minx everyone lusts after.

ONE BOWL WONDER MUFFINS.

A little recipe I drew up and wanted to share, they're so easy and delicious. Best breakfast ever!

I'd love to hear about your results if you make them.

About a fortnight old now, but I made some Companion Cube & Cake is a Lie cupcakes for the Mana Bar Portal 2 launch.

Fun times and a bit of food challenge to keep me on my toes.

My Favourite Cocktail - A Cointreau Teese

You really must try it.

I learnt it this one time that I met Dita Von Teese.

40ml Cointreau, 15ml Violet Syrup, 20-30ml Apple Juice, 15ml Lemon Juice.

Shake it like a Burlesque Queen would & you best frost that martini glass with ginger sugar.