Month: October 2015

Foolproof roasted vegetables

I never do my roasted vegetables differently. Lazy? Maybe. I just know this way works well and it always tastes good. Perhaps I’ll try different ways down the track but for now this way is foolproof. You can roast a batch of veggies early in the week and keep them in a container for salad and pizza toppings! Yum yum! You can use any vegetables. You just need them to be a similar thickness in relation to their cooking time. For example. roasting carrot and mushrooms. Mushrooms cook much quicker than carrots so they need to be cut thicker than the carrots. There is a simple formula for roasting vegetables the super quick way: vegetables + drizzle olive oil + mixed dried herbs –> baked at 180C/350F until tender (approx 30 mins depending on veg used) = delicious roasted vegetables For one small container (pictured above) I roast 1/8 butternut pumpkin, 1 carrot, 1 onion and 4 mushrooms. Foolproof roasted vegetables – vegetables washed and sliced according to cooking time (thin carrot slices, thick mushroom …


Beef Rendang + low calorie series

Here’s the first post in my new low calorie series! How exciting! Wee, woo! My mum used to make beef rendang pretty often when I was young. It’s one of those meals that are really homely and filling. It is originally an Indonesian meal that uses big chunks of steak cooked in the thick curry paste and left to slow cook for an hour or so until the curry is slightly dry and thick. This recipe I’m posting is not 100% authentic because I’m optimising it to fit into a low calorie meal plan and to be quicker to make. Instead of thick chunks of steak, the recipe calls for thin stir fry strips which are much faster to cook and lower in fat and therefore calories. I just use a beef rendang curry paste, you can find it in your local supermarket. At Coles and Woolworths it’s in the same section with all the other Asian curry pastes. The vegetables I chose for this recipe are carrots, broccoli, green beans and a bit of …