Tag Archives: Vegetarian Eats

Summer Abundance

Garden Haul


Semi Dried Tomatoes

Tomatoes and Basil


Over the last few weeks our tiny garden has been going crazy! We’ve been eating cherry tomatoes around the clock and have had enough larger tomatoes to semi dry and make a big batch of pasta sauce (both of which we devoured in record time!) I’ve made lots of pesto and have managed to put a few bottles aside in the freezer for the approaching cold months. We’ve eaten a bunch of zucchinis and there are plenty more to come, including a couple that have grown to gigantic proportions. The rainbow chard is still doing well and we’ve had a few lovely cucumbers. Tonight we made veggie enchiladas using our first homegrown capsicums, and we’ve just picked the first of our little pumpkins. Silly Clover pup actually helped with that. This morning I discovered a small half chewed pumpkin in her bed! It was too cute and funny to be cranky with her about it.

All in all, our first summer season has been quite successful! Especially considering we’ve only had two little beds and we’ve taken a rather lazy approach to the whole thing.

I’ve never been much of a summer girl (I don’t like the heat and I’m very partial to cardigans, fireplaces and bowls of soup) but this season, perhaps for the first time, I have been able to really appreciate the garden goodness the warmer months hold. The 40°C days are awful but the homegrown produce is so wonderful!

Over the last week we’ve felt a gentle shift in the weather. It’s still very warm but the early mornings are crisp and some nights there is a real chill in the air. Soon autumn will be here, and though I will embrace the cold weather with open arms, I really will miss the abundance of summer.

Wishing you all a lovely, lovely week ahead!

Katie x

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In Our Kitchen (and a Giveaway!)

Banana Ricotta and Honey on Toast

Making Cheese 2


Making Cordial

Pearl Oyster Mushrooms





Thanks to some annoying oven issues, the last couple of months have been a bit quiet in our kitchen. When we moved into this old house we discovered the stove that was here needed to be replaced, as the hotplates worked but the oven did not. Unfortunately we couldn’t afford to replace it right away, so for most of last year we made do with the existing hotplates and a little bench top oven. Then we bought a new stove and we were so excited to get back to normal with cooking, until the gas plumber came to install it and we discovered the new stove was 7mm too wide to fit in the spot where the old one had been, and there wasn’t anywhere else it could go! We didn’t want to pay a fortune to have major structural work done on our kitchen as we hope to replace the whole thing sometime in the next few years, so for a while after we discovered our new stove wouldn’t fit (and we’d already had the old one removed) we had no stove at all while we tried to figure out what to do next. Eventually Reubs just took an electric planer to the cupboard next to the oven space and a hammer to the tiles on the wall beside it, and we jammed the stove in. It’s not pretty but it works, and we are finally back to preparing the nourishing, yummy food we love!

This weekend was particularly productive in our kitchen. Reubs had been talking about making cheese for months and yesterday he finally took the plunge. Using the Deluxe DIY Cheese Kit from Urban Cheesecraft (which was a birthday gift from a lovely friend) and the recipes in the Gourmet Farmer Deli Book he made a great big batch of feta and then used the leftover whey to make ricotta. Both cheeses turned out beautifully! Reubs had the first of his ricotta on toast with banana and honey. The feta is currently soaking in brine in the fridge, but we can’t wait to try it in few days time. While Reuben was working on his cheese, I made some amazing salads, scones and lemon cordial. I used the lemon cordial recipe from What Katie Ate for the first time, and turned it out particularly nicely. So perfect for a warm day.

We’ve also recently had a go at growing gourmet mushrooms! The lovely people at Fungi Culture sent us a Grow Your Own Pearl Oyster Mushroom Kit and it was so much fun to watch the mushrooms grow, then pick and cook them straight from the box. We really had no idea growing such lovely mushies could be so easy. Our mushrooms grew incredibly fast with very little effort and they were ridiculously good on sourdough toast with goats cheese. The really good news is we were also given a second mushroom kit to giveaway! We’ll be using the random number generator to choose the winner from the comments on this post, so if you’d like to have a go at growing your own gorgeous gourmet mushies, just leave us a little something in the comment section.

Grow Your OwnPeal Oyster Mushrooms

What’s been happening in your kitchen lately? Anyone out there had success with making cheese or growing mushrooms? We are thinking that now we’ve gotten started, we need to start experimenting with making some different types of cheese and growing some different varieties of mushrooms, so we’d love to hear your stories!

Katie x

PS Unfortunately, due to customs restrictions, we can only offer this giveaway to Australian readers. Sincere apologies to all our international friends!

Update: This competition is now closed.

Comments { 97 }

Ridiculously Simple Pear, Blue Cheese and Walnut Tart

Ridiculously Simple Pear, Blue Cheese and Walnut Tart

I tend to go through phases where I obsess over particular foods. I’ll spend a month or so wanting to eat the same thing three meals a day, then all of a sudden it’ll change and I fixate on something else. My current obsession is cheese and fruit. I’ve been snacking on apples and cheddar, pinning recipes featuring blueberries and goats cheese, and daydreaming about figs and brie. Today I was poking around in the fridge, pondering what to have for lunch, when I was reminded of a glorious cheese and fruit combination – pear and blue cheese! I threw this tart together using just four ingredients and the result was delicious. And ridiculously simple!

Pear, Blue Cheese and Walnut Tart

1 Sheet Store Bought Puff Pastry (defrosted)
1 Large Pear (peeled and cored)
Chunk of Blue Cheese (I used about 50g but you can use more or less, depending on how cheesy you like things)
Handful of Roughly Chopped Walnuts
Olive Oil Spray

1. Preheat oven to 180ºC and grease a 22cm pie dish with a spritz of olive oil spray.
2. Line pie dish with pastry, cut off excess, prick pastry with a fork a few times and place crust in the oven. Bake for 10 minutes or until pastry is beginning to puff, but not yet starting to colour.
3. Cut the pear into thin slices and spread pear slices evenly across partially cooked pastry base.
4. Crumble cheese over pear layer then sprinkle the pears and cheese with walnuts.
5. Bake tart in the oven for 20 minutes or until pear is tender, cheese is melted and walnuts and pastry are golden.
7. Serve warm.

Katie x

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Recipe: World’s Easiest Roast Veggie Tart

Slice of Roast Veggie Tart

This week, with us busy working on the house all day and very tired in the evenings as a result, our eating habits have been a bit all over the place. We’ve been having lots of quick, thrown together meals like this little tart, improvised with pantry staples for an easy (and yummy!) lunch. I roasted the veggies especially, but this recipe is also perfect for using up vegetables leftover from another meal. I used sweet potato, potato and onion in my tart, but you could use almost any vegetables you have on hand (though I would always include an onion!) You could also add fresh herbs, pesto, feta, sundried tomatoes, garlic or parmesan for extra flavour and yumminess. Think of this recipe as a blank canvas and get creative!

Worlds Easiest Roast Vegetable Tart

1/2 Medium Sweet Potato
5 Baby Potatoes
1 Brown Onion
1 Tbsp Olive Oil (or Olive Oil Cooking Spray)
4 Large Eggs
2 Tsp Self-Raising Flour
1/4 Cup Milk or Cream
1 Cup Grated Cheese
Sea Salt and Cracked Pepper

1. Preheat oven to 180°C
2. Chop sweet potato and potatoes into medium sized pieces and onion into wedges, and place in a baking dish. Drizzle/spray with olive oil and pop in the oven to roast for 45 minutes, or until tender.
3. Once vegetables are cooked, whisk eggs, milk/cream, flour, salt and pepper together in a bowl. Stir in cheese.
4. Pour egg and cheese mixture over roasted veggies.
5. Bake tart for 30 minutes, or until firm and golden.

Katie x

Comments { 10 }

Recipe: Raspberry, Coconut and Chia Muffins

Raspberry and Coconut Muffin

In recent months muffins have become a bit of a staple in our house. Reubs often starts work very, very early and I like to have muffins on hand so that he can grab one for breakfast on his way out the door. Along with my Roasted Pumpkin and Parmesan Muffins, these Raspberry, Coconut and Chia muffins have become a fast favourite.

Raspberry and Coconut Muffins

Makes approx. 12 muffins

1 Cup Wholemeal Self Raising Flour
1 Cup Desicated Coconut
1/2 Cup Almond Meal
1/2 Cup Raw Sugar
1 Tsp Baking Powder
1 Tbsp Chia Seeds
1 Cup Coconut Cream
1 Egg
1 Tsp Vanilla Extract
At Least 1 Cup Fresh or Frozen Raspberries (I use about 2 cups!)

Raspberry Muffins

1. Preheat oven to 180°C and line muffin tray with paper muffin cases.
2. Combine all dry ingedients together in a large bowl.
3. Mix in egg and coconut cream and stir until well combined.
4. Stir in raspberries. (Use lots. The more raspberries the better, I think!)
5. Divide mixture into muffin cases and bake for 20 minutes or until firm and slightly golden.

These are especially delicious eaten when still warm. Go on!

Katie x

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