A Food & Travel Blog

Moroccan Chickpea Tagine – Done in No Time, Vegan Friendly!

21/08/2015 | By

Being time-poor is no excuse to buy pricey, nutritionally dodgy fast food – this Chickpea Tagine can be on your table in less than 20 minutes!

Moroccan Chickpea Tagine recipe

Rushed off your feet and time-poor? That’s still no excuse for buying pricey, nutritionally questionable take-aways instead of putting a home cooked meal on the table.

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Super Speedy Avocado Mousse Recipe

27/02/2015 | By

Super Speedy Avocado Mousse

I really need to get a grip on myself when I do the shopping. I’m often guilty of breaking that golden rule and doing the food shopping when hungry, but if there’s no food in the house that’s when I need to do the shopping. Obviously.

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Middle Eastern Beetroot & Feta Salad

23/01/2015 | By

Middle Eastern Beetroot & Feta Salad

Middle Eastern Beetroot & Feta Salad

My veggie gardening efforts have been quite modest over the last couple of years – mostly due to the amount of time I’ve spent travelling and the lack of reliably motivated back-up from the resident young adults. 

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Fennel, Orange & Salmon Bake

06/06/2014 | By

I know one shouldn’t do this, but I frequently experiment with my new recipes on unsuspecting dinner guests. This may or may not put you off if I invite you for a meal but, in my defense, I’ve never had to throw the dinner out and order pizza. Neither have I had any gastric disasters that I’m aware of, although my friends may just be too polite to say.

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Moroccan Sweet Potato & Chick Pea Soup

23/05/2014 | By

Well – so much for autumn in the Adelaide Hills. We’ve been enduring unimaginable weather torments here for the last week or two, with day after day of warm sunshine and endlessly mild and balmy evenings.

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Turkish Red Lentil Soup

08/11/2013 | By

The Blue Mosque

My recent holiday in Istanbul was nothing short of gastronomic heaven. As a result of it’s unique geographic location, straddling Europe and Asia, Turkey’s cuisine is a blissful combination of Central Asian, European and Middle Eastern cuisines all brought together and cultivated in 400 years of Ottoman kitchens. Their culinary tradition is rich in the use of lamb, beef, chicken, fish, vegetables of all kinds, pulses and the generous use of herbs and spices, in particular some of my favourites – cumin, mint, oregano, parsley and paprika. During the week I spent there I dined at street food stalls, traditional Turkish lunch houses and restaurants run by the new breed of modern, young, Turkish chefs and I did not have one dud meal. Not one. As you can imagine, that made me a very happy girl.

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