Baked moussaka and red cabbage salad

Market ingredient: Eggplants
Difficulty: Fairly easy – can just take some time
Deliciousness: Lovely
Did The Beard’s friend like it? “Delightful”

As the winter seems to draw to a close (although whether we actually had a winter this year is somewhat debatable), I felt that it was only appropriate to try and bust out some final heart-warming and cosy dishes. Moussaka is something that I’ve always thought about cooking but, for some reason, never have. It’s a deliciously comforting dish most commonly associated with Greek cuisine. Although word on the street is that it’s actually Phoenician in origin, but I’ll let the Lebanese and Greeks fight it out for ownership titles on this one.

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Spiced roast pumpkin soup

pumpkin soup in a bowl with croutons

Market ingredient: Pumpkin
Difficulty: Fairly simple – would be quicker if you didn’t roast the pumpkin
Deliciousness: The opposite of last week – AMAZING
Did The Beard like it? Quote unquote: “beautiful”

It’s POURING like a mo fo outside. I mean absolutely pouring. The Beard and I made the decision to step outside for a quick bolt to the shops and came home looking like we’d just stood under the shower in our clothes. And I was even wearing gumboots and carrying an umbrella. Now if that isn’t the perfect excuse to whip up some warm and comforting pumpkin soup, then I don’t know what is.

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Alpine survival foods

Fresh snow at Perisher Blue

So I didn’t post last week. Normally I would apologise for such lack of consistency, however when it dumps 50cm snow in one night in Australian ski fields, one cannot turn their back on such weather conditions. Skiing is the one thing that is a regular BrownTown event. Minus one obvious sibling and his Mrs, it was a great long weekend staying at the Alpine Habitats – great little self-contained apartments about 5 minutes from the Skitube at Bullocks Flat. Without being able to attend Eveleigh this weekend, it seemed appropriate to document the typical carbohydrate-laden food that is consumed on such adventures.  So here are the top 5 things I love to chow down on whilst skiing at Perisher Blue.

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Silverbeet and chorizo soup

Silverbeet and chorizo soup

Market ingredient: Silverbeet
Difficulty: Easy as
Deliciousness: Warming
Did The Beard like it? “It made me feel good.”

Cabbage and silverbeet are not particularly sexy vegetables. Generally seen as “peasant food”, they are often overlooked for more attractive and exotic leafy greens. Often soggily overcooked and served up as a greying mess, most people would turn their nose up at the thought of eating cabbage, let alone serving it to others. Since becoming a markets regular, I’ll often buy great big bunches of great leafy bunches of silverbeet, kale or cavalo nero to fry, steam or incorporate into frittatas. I love the slight bitter taste that seems to be perfectly matched with a good olive oil, garlic and chilli.

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