If this were a university assignment I would fail.  I know a blog post should only be 250 words and focused and not filled with so many photos that you think it will never end.  If you want short and sweet, this isn't the post for you.  If you want an ode to The University of Melbourne, filled with meandering memories, plus some rambling recommendations on where to eat on campus and its fringes, bear with me.  Just don't expect to find recommendations on coffee, as I don't drink the stuff.

This post has been some time in the making.  I started taking these photos a year ago.  But my associations with the university go back far more years.  In fact, my first memory of the university is in the above 1888 Building.  (No prizes for guessing when it was built!)  I still remember playing drawing games at child care here when it was known as the old Melbourne Teachers College and my mum studied here.  These days the building is more notable to me for the magnificent Gryphon Gallery with its beautiful stained glass windows.

The historic buildings are where my love of the university started.  I still love to wander through the campus and admire the hotch potch of buildings that have seen so many students.  At school, I chose to study at the University of Melbourne because I wanted a place steeped in tradition.

The foundation stone was laid in 1854, not long after Europeans had founded the town of Melbourne.  It was built with gold rush wealth and made an important statement about the sophistication of the new town.  For over a century it was the only university here.  I will not bore you with the politics of prestige, the Group of Eight and the pompousness that comes with it.  Suffice to say, I have studied and worked here long enough to see the good and the bad.

Whenever I have cause to wander through the campus, I still love to go through what I have always known as the Old Law Quad.  It is much photographed with brides in large white dresses and graduates in gowns and capes.  In fact I had my own graduation photo taken there.

If you look at the University website it will tell you it is called the Old Quadrangle and that it now houses Philosophy, Classics and Archaeology.  In my day it was the home of the Law Faculty. They now reside in one of the fancy new buildings south of the main campus.

The Quad was commenced, in Tudor Gothic style, in 1853, the oldest building on campus.  Its final wing wasn't completed until 1970.  A plaque on the wall of the quad points to its place in the broader history of Melbourne: "In April, 1856 stonemasons working on the building, downed tools, marched to the city and inaugurated a movement which won the Eight Hour Day for building workers in Victoria.  The victory became an international landmark in the history of the labour movement."

A glance around the campus, however, will demonstrate that the history of buildings i not always straightforward.  Take the Old Commerce Building above where the Architecture Faculty now resides.  It was actually built in 1941 with a facade taken from the demolished Bank of New South Wales on Collins Street.  Authentic?  Well the National Trust have listed it.  I suspect today we would treat it very differently.  Seeing how it was done in the 1940s gives an insight into another era.

Another fascinating integration of old and new architecture is this entrance to the Underground Car Park.  The archway, flanked by Atlas statues, comes from an old doorway in St Stephen's Green in Dublin.  The carpark is famous as one of the film locations for Mad Max.  On a more personal note, I remember seeing a student play set in there.  It brings back memories of student days when I saw far more plays than I do now, including many student productions.

Ah, the student lifestyle!  Living close enough to walk or bike to classes.  Hours spent in the library, not always studying.  Endless cups of teas and intense conversations about life, the universe and everything.  Discovering authors, music, films.  It is no longer my lifestyle but I still catch glimpses of it on campus.  Student chalking messages about balls and events on the pavement.  Queues of students for bbqs with free beer.  Advertisements for plays and gigs on bollards and the banners outside the student union building.

While it can seem unchanging, the University seems to be in a constant state of flux.  Last year I went to Bullwinkles stationery store that had been there since I was a student.  I discovered it had closed and a new stationery store had opened in the basement of the student union building.  This happens every now and again.

The Bailieu Library and Educational Resource Centre (ERC) are barely recognisable to me any more.  The internet means that knowledge is managed very differently now.  It has changed the way students enroll and submit essays and communicate.  Even buildings no longer have the same uses.  I always loved that the above Babel Building was the location of many language schools but apparently this is no longer so.  And don't get me started on the introduction of Voluntary Student Unionism!

I have spent far longer here as an employee than as a student.  In fact my two longest jobs have been at the University.  I no longer work there but I have worked in a laboratory, in student services and in a research centre.  This is how I know it is called the University of Melbourne not Melbourne University.  I also learnt of the difficulties of implementing university-wide databases (such as THEMIS), how to work with Asian names (a great short course), and to have a healthy cynicism for peer review and journal impact factors.

I would like to tell you that I know all there is to know about where to eat.  But like the rest of the place, the food offerings keep on changing.  For years the Middle Eastern place in the Student Union Building food hall had these fantastic cheap chocolate balls that I loved but they seem to have disappeared.  So have the nice people at my bank at the university who used to know my name and give me money even if I left my purse at home!

One constant is the Melbourne University Food Co-Op tucked away on the first floor of the Student Union Building (apparently now called Union House).  I was a member there in my student days and used to work behind the counter.  I loved the cheap little salad rolls - they were usually tomato, grated beetroot, grated carrot, alfalfa sprouts with a choice of spreads such as peanut butter, tahini and hummus.  The pies were lovely too with lots of hearty fillings and wholemeal pastry.  Above is a recent tofu and tempeh pie.  The co-op still has a bulk food section too.

Another staple of student life and the Melbourne lunch scene is the freshly made salad roll.  The above one, from Bouverie Deli at 154 Bouverie Street, is typical.  Lettuce, sliced tomato, grated carrot, tinned beetroot slices and sliced cheese.  Such sandwich bars are not hard to find.  There is one in the Student Union Building food hall and probably others if you care to look.  They are cheap and healthy, though I prefer them in summer than winter.

This vegetable calzone with cheese is more my sort of winter lunch.  It is from the Italian counter in the food hall.  The food hall in the student union building has a wide selection of cheap food.  Not all is brilliant.  I have been let down by the rotis at the Indian counter.  Upstairs is a bar where I have eaten occasionally but I think it has changed hands more recently.  If I don't buy a salad sandwich or calzone, I usually stroll down the hallway from the food hall to get sushi at Plush Fish.

Plush Fish is also very good for sweet food.  They do lovely muffins and hedgehog (above).  Other sweet food in the Student Union Building includes a lolly shop, bubble drinks, doughnuts and French pastries.  Other small places do some lovely slices.  Just recently I had a lovely chocolate caramel peanut slice at what I think is called Romano's Coffee by the ERC Library.  This place also does great salads.  The problem with the University is that the Parkville campus is such a cluter of tiny lanes and buildings, that it is hard to given directions.
 
Another place I have recently enjoyed is the Potter Espresso Bar (run by Blueprint Catering).  I didn't take my camera because I am quite shy about being snap-happy with work colleagues.  It has a nice range of panini, salads and pasta.  It is also easy to direct people to.

More notable though is the adjoining Ian Potter Gallery of Art.  I love the artwork on the facade called Cultural Rubble by Christine O'Loughlin (see above).  I was under the impression that they were rejects from the Louvre's collection but in writing this post I found it was actually made out of plaster cast moulds of the originals.  The Potter Gallery is worth a visit.  It has interesting exhibitions and you can always see the stained glass windows salvaged from the grand Wilson Hall that was burnt down in 1952.

When I have had time, while working at the University, I have enjoyed a little oasis of calm and culture every now and then.  In addition to the Potter Gallery, there is the Grainger Museum, the recreational Roden White Library, the Systems Garden, and the Medical History Museum.  The medical museum fascinating for its installation of a nineteenth century London pharmacy.  It was also the museum where as a student I assisted a researcher to curate an exhibition on this social history of venereal disease.

When the sun shines there are lots of lovely places to sit and eat.  Above is the South Lawns in front of the John Medley Building.  Not my usual haunt.  I'd much prefer the seats by the Old Arts Building or the shady courtyard at Tsubu Cafe.  Or the outside tables at Lot 6 - at the bottom of the stairs by the ERC.  I particularly loved a recent lunch there of avocado, baby spinach, cherry tomatoes and goats cheese on sourdough toast.  I have also eaten at University House and Graduate House, though not being a member of either.  The former is ok downstairs but far more impressive if you eat at one of their function rooms.

As I have mentioned it has taken me some time to write this post.  So long that when I recently went past this stand behind the John Medley Building it had changed.  Crepes a la Carte is a fascinating example of student entrepreneurship. It was started with a grant and since its beginning in 2010 already has expanded the premises.  I stopped here some time ago for one of the surprisingly thin crepes filled with nutella.  It was rather good and I have been meaning to return and try some of the other fillings such as melted chocolate and coconut or nutella and peanut butter.

One of my colleague's used to call Melbourne University "the university that swallowed a suburb".  Being situated very close to the city means that it hasn't had much room to expand.  I have vague memories of protests about pulling down a bowling green to make way for University Square but need to read more about it to be sure it caused a ruckus.  What I can tell you is that there has been a huge program of constructing new and often tall buildings in Carlton to the south of the Parkville campus.  (Incidentally, I was once told that the university's address is Parkville rather than Carlton because Carlton was once an unsvaoury address but I also haven't been able to verify this.)

Along with the buildings works in Carlton have been an explosion of cafes to accommodate the academic community who have moved into this area.  Baretto sits at the bottom of the Alan Gilbert Building, Porta Via at the Law Building, Tre Sette at 139 Bouverie Street and Briscola at 157 Pelham Street are ones I have visited regularly.  I love the soup and salads in Tre Sette and at one stage ate a lot of Briscola's toasted panini with mozzarella, pesto, rocket, eggplant, red capsicum and zucchini.  I even ordered one and took a photo (below) for old times' sake.  They all do some interesting wraps and deliciious sweet bakes.

One of the bright new cafes in the area is Animal Orchestra at 163 Grattan Street (opposite the 1888 Building).  Unfortunately I have lost my photos of the fantastic mural of magazine clippings that adorn the walls but you can see then at the link in the previous sentence.  The top photo is the exterior of the terrace house where it is located.  I love their soups.  They always have a vegetarian one, though sometimes a bit spicy.  Below is a photo of a takeaway soup I had at my desk with a florentine.  Their biscuits are great and so is their vegetarian pizza. The staff are friendly and I love their quirky old furniture in the best of student traditions.  They even have an upstairs room for private gatherings.

Below is my lunch I had last year at Seven Seeds at 114 Berkeley Street with fellow blogger Catherine of CatesCates.  It is on the university fringe so I decided to include it before I discovered how long this post would be.  I had a sandwich with pumpkin and herbed fetta with a side of rocket.  It was very nice but rather pricey.  That didn't stop us both having to try one of the amazing cakes.  The brownie was divinely decadent.  The cafe is in an old warehouse and was busy and hipper than thou. Only to expected in this neck of the woods.

Finally, I can't mention university food without at least acknowledging pub life.  As a student I spent quite some time at The Clyde and Naughtons but I only remember the beer rather than the food so I can't comment on lunch there.  These days I prefer my food to my drink.  Below is a photo of the Prince Alfred Hotel on the corner of Grattan and Bouverie Streets - better known to the regulars as PAs.  It is a great place to go for a group lunch.  Vegetarians can get decent pub grub classics such as burger and chips or veg pasta. It can get very full of students during semester but takes bookings.

In addition to a wealth of places on and around campus, the University of Melbourne is blessed with a close proximity to Lygon Street and the city.  As you will see from this long post, the biggest problem in finding somewhere to eat is the tyranny of choice.  Oh and you must be wary about what you say because chances are that one of your colleagues will be sitting nearby.

I am rather fond of Fitzroy. So when E announced he was going to play with his ukelele group at the Fitzroy Market after he did the child care nursery bee, I decided that Sylvia and I would get there by public transport.  I am sorry I took no photos of the lovely rows of terrace houses and autumn leaves.  Instead I can show you this delightful parapet that reflects the shabby chic of Fitzroy.

E is less starry eyed than I - having discovered it at a more cynical age.  He was most amused by this headline in one of the freebie newspapers yesterday.  The article claims that dressing in vintage clothing makes people look poor but I disagree.  And if you wanted to find some such retro clothing, you would certainly find it at the Fitzroy Market.

I am rather fond of a market that includes vegie sausages in the sausage sizzle.  It doesn't often happen that Sylvia and I can have a sausage and tomato sauce wrapped in a slice of bread.  We then had a lovely time browsing the stalls.  I bought apricot chutney and an old book.  Sylvia got adoll, a $2 pair of sunglasses and a funky necklace that was broken within the hour.

I was keen to find a place to eat on Brunswick Street after the market.  When I plan where to go, we usually do quite well but when we wonder the streets, E and I have trouble agreeing on a place.  I wanted somewhere a little different with fantastic food and E just wants cheap and cheerful.  I would have loved to have eaten at Babka Bakery Cafe but like so many nice places on Brunny St, there weren't many free seats and even less space to fit a stroller.  (In fact, they have a sign forbidding prams!)  So we bought some bread and went next door to Django Django.

Django Django had a fairly standard Brunswick Street menu of eggs, pancake, big brekkie, salad, pasta, without being outstanding.  Sylvia just wanted chippies.  I wanted something sweet and chose a pancake with berries and marscapone.  E chose the curry.

You may notice that there are only two dishes in this photo!  It seems E's order got overlooked.  After arriving at the market too late for a sausage (due to a scenic tour of Fitzroy's lanes and one way streets as he drove there) he was quite grumpy.  Fortunately Sylvia's bowl of chips was huge and the chips were really good - crisp and well seasoned with salt and pepper.  They came with gravy and aioli.  I am not keen on marscapone and my pancake was just a little crisp but, these quibbles aside, I really enjoyed it.

Would I go back?  Yes.  Would it be my first choice on Brunswick St?  Certainly not.  The food was nice and the ambience pleasant.  Less impressive was the service.  If I stumbled across this place in the suburbs, I would be quite pleased but standards are high in Fitzroy.  And lastly I leave you with a green clad giraffe that adorned the wall of Django Django.  Now who doesn't love a suburb with such colourful walls!

Django Django
356 Brunswick St
Fitzroy, VIC 3065
03 9419 2482

May 12, 2012








 

Heya.

I've been away for over a month. It's been long enough to make me miss blogging but unfortunately my camera battery went dead and we can't find the charger, so have all of these great recipes and eating out pics and can't access it. We spent about two weeks turning our house upside down but can't find it. I suspect we left it in a hotel in Sydney, anyway have finally ordered one so will be back with proper pics soon.

Anyway here is a recipe and crappy photo from my phone. I've gone back on a healthy dessert kick and have been making a few of these little snacks lately, if you have similar suggestions would love to hear about them.
Now let me start by saying that I hate the taste of protein powder, whereas Toby as you know is protein obsessed. I loved these though and they served as great filling snacks in between meals, particuarly when I work nights and don't get dinner til about 9pm.

Toby dislikes peanut butter, so I was a bit sneaky in giving him a couple but the flavour is kind of lost so he didn't notice and loved them too.



Chocolate Chip Cookie Dough Protein Bites adapted from from Wayfaring Chocolate
Makes 15-20.

• 2.5 tb (50g) peanut butter
• 4 scoops (84g) Sunwarrior Vanilla protein powder
• 1/2 cup soy milk (I added a little more til it was slightly moist since slight adaption of original recipe)
• 2 tb maple syrup
• 1/4 cup (40g) dark chocolate chips

1. In a medium bowl, stir together the peanut butter, protein powder, coconut flour and soy milk until well combined and the batter has reached a cohesive cookie-dough-like consistency. Add maple syrup and adjust liquid.
2. Stir in the chocolate chips, then roll the cookie dough into balls.
3. You can either serve them cold or do as I and Hannah did and microwave them for for  approx 30 seconds, until the chocolate is melted and the cookie dough has become more cooked-cookie-like.They are so much better microwaved!!!

Summer suits a quick meal after work.  It is just the weather to throw vegies together in a salad or stirfry.  Winter is harder when I find myself rushing home and haven't prepared dinner.  I want to roast and simmer and bake.  So with the darker night and cooler days, dinner is more often served later.

This bowl of vegies was inspired by Wendy's Roasted Beetroot Salad, Joanne's Spicy Lentils with Sweet Potato and Kale, and Kari's Maple and Balsamic Roast Vegetables and Tofu.  Yet I didn't follow any of their recipes.  I took my vegies from the farmers market and adapted a marinade I had used before.  Don't the stripey golden beetroot look fascinating!  If I was asked to name that vegetable I would call it a Tiger Beetroot.
 
When I made this bowl of vegies a couple of weeks back, not only were the meal times a little out, but so was Sylvia's sleeping.  She had had one of those odd nights when she seemed to go down really early and then rose as we were about to go to bed and was wide awake for hours, no matter what we did.  So it was followed by a night when we were doing that delicate balancing act of trying to judge whether to give her more or less sleep.  Less sleep won out.

The upshot was that she was still sitting up with us when we ate dinner later than usual.  She had already picked at her own dinner.  However she decided she loved the chickpeas - not surprising given that they had the smoky sweet flavours of the tofu bacon that she loves so much.  With an eye for detail of a fussy child, she was unnerved by the mustard seeds.  I scraped off a few and then told her to just eat them. 

I had thought the vegies would last a couple of nights but the three of us polished off the lot.  After dinner I made a huge batch of pea soup so that the following night we could come home and just heat up our meal rather than having a long wait. 

I am sending this post to Ricki's Wellness Weekends.  Hop on over to check out lots of great ideas for healthy vegan and sugar-free dishes.

Previously on Green Gourmet Giraffe:
One year ago: CC Moody Blues - the juice and the colour
Two years ago: St Nigel's Brownies
Three years ago: Pumpkin Hummus
Four years ago: Condensed Milk: Heirloom Comfort Food
Five years ago: Pear Cake for the absent bride and groom

Beetroot, chickpea, tomato and kale bowl
serves 2
 
2 tbsp olive oil, divided
1 large beetroot, peeled and diced
250g cherry grape tomatoes
400g tin chickpeas, rinsed and drained
1/2 large bunch of black kale, chopped
3 cloves garlic, crushed

Marinade:
3 tbsp maple syrup
2 tbsp red wine vinegar
1 tbsp seeded mustard
1 tbsp tamari
1 tsp liquid smoke
dash of cayenne pepper

Simmer beetroot for 15 minutes on the stovetop in a medium saucepan and then roast in 1 tbsp olive in a hot oven for about 30-45 minutes or until soft (mine didn't get soft after 45 minutes but I blame my slow old oven).  

Meanwhile fry onions for 15-20 minutes over medium to high heat until nicely browned.  Add kale and garlic and fry another 15-20 minutes or until kale is well cooked.  

Meanwhile, make marinade by mixing all ingredients in a small bowl.  Set aside two tablespoons of marinade and add remainder to kale and cook a few minutes.  The marinade should still be in pools at the bottom of the frypan when you turn off the heat and will create a lovely sauce.

When beetroot is just soft but not too crisp, add chickpeas and tomatoes and a couple of tbsp of marinade with a pinch of salt and roast another 10 - 15 minutes.

Pile kale in a bowl and spoon beetroot, chickpeas and tomatoes over the top.

On the Stereo:
Snowflakes are Dancing - Tomita

May 12, 2012





Mixed Business
486 Queens Parade, Clifton Hill
9486 1606
veg breakfasts $5-$15

Today I vacuumed.  Right beside me helping out was Sylvia in her sparkly spectacles, like a young Edna Everage.  She wants to be part of things I do.  When it comes to vacuuming, I want to tell her to save her energy for when she is older.  I hated vacuuming as a child.  Even when it earned me pocket money.  Possibly I might have enjoyed it more if our place had been as small as ours is now - I can vacuum our home from one powerpoint with no extension cord.  But enough about horrid household chores.  Today I want to dwell on a more pleasant childhood memory.  Zucchini Slice!

Zucchini slice seems as much part of my childhood as roast dinners and chocolate puddings.  It is cheap and quick.  I think my mum would whip it up on a weekend.  In my memory it is a casual meal to eat in front of the telly rather than a proper sit down at the table meal.  Not at all fancy.

Believing it is a common Australian recipe, I was curious to find out a bit about its history but could find little on the internet or in my cookbooks.  Stephanie Alexander in The Cook's Companion says she got it from an Italian migrant who arrived in Australia in the 1950s.  The Herald Sun had an article in 2010 noting that it was the most popular recipe on taste.com.au.

Zucchini slice is one of the first recipes I had written down in my recipe notebook that I started when I moved out of home.  Soon after writing it down, I become vegetarian and crossed out the bacon in the ingredients list.  A year or two ago I made a zucchini slice and it was lacking.  After all it is like one big crustless quiche.  More eggs than I usually like to use.  Then when I recently discovered tofu bacon I decided to try it in zucchini slice.  This was very successful.  It added lots of flavour and texture.  No doubt, the marinade and nice cheeses from the Vic Market also helped.

E and I swooned over the slice.  It was so good I could have eaten the lot on the first night.  We ate it over three nights.  I loved it warm and crispy after being reheated in the oven or soft and creamy at room temperature.  Sylvia wouldn't touch it.  She was more interested in the tofu bacon - and grating the zucchinis in the food processor.

My memory of the recipe is not razor-sharp, despite it only being a week since I made it.  Fortunately I took notes so it is pretty close to what I did.  I was a bit unsure that I was correct in saying it used 1kg of zucchini but the amount in recipes varies.  I am interested to try some variations now that I have mastered a vegetarian version of the traditional recipe.  Substituting some carrot for grated zucchini, using different cheeses or even adding sun-dried tomatoes.  Anything goes so long as it is tasty and easy.

I am sending this zucchini slice to Clare of The Vegetarian Experience who is hosting Family Friendly Fridays on behalf of Ren of Fabulicious Food.

Previously on Green Gourmet Giraffe:
One year ago: St Andrews Market - crafts in the bush
Two years ago: The case of the disappearing tart
Three years ago: Heidi’s Chocolate Cake
Four years ago: Rosy Russian Bread (and Grumpy Baker)
Five years ago: TGRWT #2 - It’s nuts, it’s bananas, it’s stew!
You can read about more of my childhood food at my Food History post.

Zucchini Slice with Facon
Serves 4-6 or more for finger food

• 1/3 cup olive oil, divided
• 1 onion, chopped
• about 1/4 to 1/3 of a batch of tofu bacon (aka facon), diced
• 4 zucchinis (courgettes), grated (about 1 kg)
• 1 and 1/2 cups (150g) grated cheese (I used vintage cheddar, gouda and red leicester)
• 5 eggs
• 1 cup self raising flour
• 2 tbsp tofu bacon marinade

Preheat oven to 180 C (I heated my oven to 200 C because it is slow). Grease and line a lamington or swiss roll tin (I used a swiss roll tin).

Heat 1 tbsp olive oil in a largish non-stick frypan and fry the onions over a medium heat for about 5 minutes.  Add tofu bacon and fry for about another 15 minutes until facon is quite crispy.

While the facon is frying, grate zucchinis and cheese - I did this in the food processor.  Tip into a large mixing bowl and mix with remaining ingredients.  Once facon is done, add this to the bowl and mix well.

Tip into prepared tin and spread evenly.  Bake for about 35-40 minutes (I did 50 minutes) until goldn brown and crispy on top.  Best to let sit for a wee while before cutting into large slabs and serving.  Ours kept in the fridge for a couple of nights and was best when heated up in slabs at 180 C for about 15 minutes.  It would also be lovely chopped into smaller squares and served at room temperature as finger food.

On the Stereo:
0898: Beautiful South

May 11, 2012

Note:
I found this delicious recipe on Just Bento (one of my fave cooking blogs) and gave it a go for a delicious warm Sunday lunch. My husband sometimes complains that tofu is too bland but this recipe gives it a fantastic flavour and also makes it really soft. Would be a great addition to some warm brown rice or a bento box. This recipe makes about 12-16 pieces, depending on the size of your tofu block and how thinly you cut the slices. Would be delicious for breakfast, lunch or dinner!

Ingredients:
1 large block of organic firm tofu (“momen dofu”)
2 teaspoons of tamari or wheat-free soy sauce
2 teaspoons of mirin
2 teaspoons of freshly grated ginger
2 tablespoons of dashi or vegetable stock
1/2 a medium carrot
1/4 of of medium green or red capsicum
2 spring (green) onions
1 shiitake mushroom (fresh or dried and then soaked in hot water)
3 tablespoons of cornflour or potato starch
1 egg
Pinch of salt and pepper
Sesame oil (use another oil if you don’t have this)

Instructions:
1.If your tofu block is particularly wet, you need to drain it by placing it on paper towel, wedging it between two weights or placing it in a bamboo steamer to drain.
2. While the tofu is drying – cut a quarter off a capsicum, discard the seeds and ‘innards’. Shred finely.
3. Shred the carrot, spring onion and fresh ginger finely too.
4. Cut the stem off the shiitake mushroom and slice as thinly as you can. Mix all the ginger and vegetables together.
5. Cut the block of tofu in half lengthwise, then slice to make 16 or so pieces.
6. In a bowl or plate big enough to fit the tofu, combine the tamari, mirin and dashi/vegetable stock. Place the tofu in the marinade and leave for a few minutes, turning once.
7. In a small bowl, beat the egg with a bit of salt and pepper. Add the shredded vegetables.
8. Heat up 2 tablespoons of sesame oil in a frying pan over medium heat (warning, the sesame oil might smoke a little).
9. A few at a time, drain off any excess moisture from some tofu pieces and dip in cornflour or potato starch.
10. Dip the tofu pieces in the egg mix, then place into the hot frying pan. Make sure each piece has some of the vegetables on it.
11. Fry on both sides until golden-yellow and crispy. Drain on paper towels.
12. Complete with the rest of the pieces.
13. Eat hot or cold but I think hot is best. You can keep the tofu refrigerated for a day or so to have for lunch.

Kudos:
Thank you to Maki-chan and her amazing cooking adventures http://justbento.com/handbook/recipe-collection-mains/tofu-and-vegetable-piccata

May 10, 2012



Watercress & chickpea soup with rosewater & ras el hanout
(based on this recipe from Ottolegnhi's Guardian column)

1 large carrot, diced
3 tablespoons olive oil
1 tablespoon ras el hanout
1/2 teaspoon ground cinnamon
1 x 410g can of chickpeas, rinsed and drained
2 small onions, sliced finely
600ml Massel 'chicken' stock
1 thumb sized piece of ginger, peeled and sliced finely
220g watercress, stems trimmed off
100g baby spinach leaves
2 teaspoons caster sugar
1 teaspoon rosewater
salt

When I told E I had baked a chocolate cake, he muttered "is there any other sort!" (and then mumbled something about wishing for a nice vanilla buttery sponge cake).  This cake in question was a chocolate polenta cake that I baked  for the third time.  The first time I found it too gritty.  The second time I forgetfully left it in the oven for hours and it was like a brick.  This time I used maize flour, which I assume is equivalent to fine polenta.  The cake was moist and fudgy, though still slightly grainy.

I made it for a Mothers Day lunch at my parents' house today.  I baked it first thing yesterday morning before we were out and about.  It has been a busy weekend with a visit to the Collingwood Children's Farm Farmer's Market, a trip to the cinema to see a rather silly movie called Dark Shadows, my niece's first communion mass, and today's family lunch.

If truth be told, my cake was overshadowed by my mother's splendid pavlova, which is much loved by many in the family.  I don't mind.  My mother takes great pride in her pavs but has been having some trouble lately.  So much so, that she actually made two pavs in two days to get it right.  However, the second pavlova was so good that it disappeared rather quickly and the dodgy first one (already well-nibbled by impatient children) was eaten up when seconds were requested.  Mum also made an amazing chocolate cheesecake. 

My chocolate polenta cake went down well too, especially with my niece Ella.  We all agreed it was rather rich.  Many preferred it with cream.  I think I got it right this time.  However, I still am not so keen on the texture.  The grainy texture reminds of what I don't like about lots of gluten free flours.  I'd much prefer to stick to flourless cakes with just ground almonds such as Jill Dupleix's recipe.  Now what do I do with the rest of the maize flour?

I am sending this to Laura of How to Cook Good Food who is hosting We Should Cocoa in May and has chosen almonds for the challenge.

Previously on Green Gourmet Giraffe:
One year ago: My ten rules for food blogging
Two years ago: Awards and a kreativ meme
Three years ago: Pumpkin and Goats Cheese Muffins
Four years ago: Mum’s Banana Cake
Five years ago: Cardamom and Chocolate Cake Comforts

Chocolate polenta cake
From Chocolate Log Blog

150g butter (I used margarine)
150g brown sugar
100g dark chocolate (mine was a Lindt strawberry version)
2 eggs, separated
1 tbsp brandy (I used lime juice)
75g ground almonds
75g fine polenta (I used maize flour)

Grease and line a 20cm round cake tin.  Preheat oven to 180 C.  Put butter, sugar and chocolate in a medium-to-large bowl and melt together in the microwave (I think it took me about 1-2 minutes).  Stir in egg yolks and brandy, then ground almonds and polenta.  Beat egg whites to the stiff peak stage in a small bowl and fold into the chocolate mixture.  Pour into prepared tin and bake for about 30 minutes.  Cool in the tin.

On the Stereo:
Revisited and Remixed: Popul Vuh

It has not been a good week for bread.  I meant to make some during the week but I found I didn't have enough flour.  Then I meant to buy some at the shops and clean forgot.  That is my excuse for making pancakes after dinner last night.  After all, if you can't have some bread with dinner, pancakes for afters will suffice very nicely.

The pancakes in question were from a Diet Dessert and Dogs recipe that Ricki called Quick and Easy, High-Protein Single Serve Breakfast Pancakes.  I have had it in mind over the last few weeks since I first saw it.  I am always impressed by the creative use of gluten free ingredients and interesting flavours in her recipes.  My kitchen is quite different to Ricki's, so I made some changes.  I don't have protein powder in my pantry, I find buckwheat flour easier than grinding groats and I used coconut sugar rather than stevia.  I also forgot the cinnamon.  

The mixture was quite unlike any pancake mixture I have used before.  It was quite thin at first and then became rather thick but it made thinner pancakes than Ricki's.  Nevertheless it came together really quickly.  It was ready to eat by the time Sylvia was out of the bath.

I served it with a little margarine and maple syrup.  Sylvia loves maple syrup so I expected her to enjoy them but she wouldn't eat the pancakes (she did try to lick the maple syrup off).  E on the other hand was a big fan.  I think he was surprised to hear they were vegan and gluten free.  The pancakes weren't very sweet but they were very substantial and a great way to finish the meal.

I am sending these back to Ricki for her Wellness Weekends.

Previously on Green Gourmet Giraffe:
One year ago: CC Crunchy Salad, Tofu Nuggets and Sylvia
Two years ago: Mothering Oat and Cranberry Biscuits
Three years ago: PPN Cavolo Nero and Chickpea Pasta
Four years ago: Creamy Green Lasagne for Beautiful Bones
Five years ago: Seeking carrot dip in a sea of recipes

Ricki's Buckwheat Pancakes
Adapted from Diet Dessert and Dogs
serves 2-3

2 tbsp (15 ml) tahini
3/4 cup soy milk
2 tbsp coconut sugar
1/4 cup buckwheat flour
2 tbsp rice flour
2 tbsp chia seeds, roughly ground
2 tbsp ground linseeds (flax)
1 tsp cinnamon (I forgot)
1 pinch fine sea salt
1/2 tsp baking powder
butter, margarine or oil for frying

Mix all ingredients together. They will be quite thin at first but after a minute or so they will become quite thick. Heat a large frypan and melt butter or swirl a little oil. Drop 3 generous dessertspoon of mixture into the frypan to make three pancakes and spread a little with the back of the spoon. Fry for a few minutes until a few bubbles appear on the surface (but not as may as regular pancakes) and it dries out slightly. Flip over (should be golden brown) and fry another minute until browned on the other side. Repeat with remaining mixture. We served ours with a little nuttalex margarine and a drizzle of maple syrup.

On the Stereo:
The Love Songs of Burt Bacharach: Various Artists

We've been getting boxes from CERES Fair Food program for almost 2 years now.  We started getting them when my workplace was a host (a drop of point where I could collect our box and extras from).  This past summer I wanted to continue getting boxes while my work was closed but I realized there were no hosts really close to me.  I decided to volunteer to host since I think it's such a great program and I wanted to support them to grow. 
I love that everything about Fair Food has been thought through to be sustainable and ethical.  Most of the food is grown locally (a lot of it around East Brunswick and Coburg) so the food miles are minimal.  It is all organic (better for the earth, better for people).  The farmers are paid 50% of the price the consumer pays.  The workers in the distribution warehouse are disadvantaged people that are gaining skills based on environmental and social principles.  The packaging used is minimal and most of it is re-used and can be recycled.  The profits support programs at CERES Environmental Park.  Any left over food after the boxes are packed is given to a soup kitchen.  Scraps that cannot be used are composted. 
The food is also very reasonably priced for organic produce since the food is bought in such large lots to be distributed between each of the boxes for the week. 
There are several sizes and varieties of boxes that are available.  Our box this week was the "Basic Mixed Box" ($30):

It contained 1/4 pumpkin, 1/2 cauliflower, 2 capsicums, 2 parsnips, lots o' carrots, 2 beetroots, a leek, lots o' potatoes, 5 onions, 2 broccoli heads, zucchini, 2 oranges, several apples and a bunch of bananas.
There are also a TON of extra items available including pantry items, household products and extra produce.  There are food hosts (box pick up points) all around Melbourne (including some outer suburbs as well as close to the city). 
If you've ever thought about getting an organic produce box, I highly CERES Fair Food.  We tried it and loved it so much we decided to host. 

May 8, 2012

The Hotel Windsor is the grand old dame of Melbourne’s high tea scene. Built in 1883, this historic Victorian hotel has welcomed royal visitors and celebrities, been alcohol-free during the Temperance Movement, seen the drafting of Australia's Constitution, survived the threat of the wreckers ball in the 1970s, and just a few years back, found itself at the centre of political scandal about a proposed redevelopment.  More importantly, the hotel has been serving afternoon tea over this long history.  I am not sure if afternoon tea has always been such a grand occasion but these days it is fancy enough to be high tea, as E and I found when this weekend.

When I booked, I was given the option of eating in the restaurant or the grand ballroom. I chose the latter.  Of course.  On a previous visit with E's mother quite some years ago, we had eaten in the restaurant and though my memories of that visit are a bit vague, I am sure the ballroom was more impressive.  Velvet drapes, fireplaces, stained glass windows, domed skylights, stencilling along the dado.  It felt like we had walked into a nineteenth century drama.  A perfect place to while away a wet and cold afternoon.

As if it didn't feel posh enough, there was also a well dressed gentleman tinkling the ivories at the grand piano.  Van Morrison, Leonard Cohen and Tears for Fears reminded us that this was no costume drama but E also spotted some Scottish folk tunes in the repertoire.

We were shown to our seat and had a short wait in which we admired the setting of the table with monogrammed chinaware, silver cutlery and the extensive menu.  By and by along came a waitress in black dress and white apron to give us a rundown of what to expect.  Yes, you need instructions for this high tea!

Firstly we were poured a glass of pink champagne and brought a three tiered silver stand with a crest at the top.  This is the time to boost the savoury levels before an onslaught of sugar but at the same time, show enough restraint so there is plenty of room for the dessert buffet.  It was also at this point that I was gratitude for being asked about dietary requirements when booking.  E being a carnivore, was given a separate stand from me so there was no danger of me accidentally eating a meat pie.

My bottom layer row of dainty crustless vegetarian "ribbon sandwiches" was more varied than the menu suggested.  Tomato and lettuce, cucumber and cream cheese, eggplant, tomato and lettuce, and egg.  Not that exciting but nice and the eggplant was well cooked.  The warm cheese and onion tarts on the second layer were nice, though the buttery pastry was more memorable than the filling.

Unfortunately the scones on the top layer had to wait until I had sampled the first two layers and their warmth had waned by the time I reached them.  They were good but not great.  Fluffy but a bit dry around the edges.  The jam was no better than a cheap jar off the supermarket shelf.  However I enjoyed the scones because they were eaten in such charming surroundings.  And they were accompanied by a pleasant cup of tea.


Our experience of tea, like much of the afternoon was patchy.  The tea menu is long.  Overwhelmingly so.  The waiter wasn't very helpful in identifying herbal teas for me.  I ordered Cleopatra's tears - a pleasing blend of chamomile, rose petals and lavendar.  I loved how I was given two elegant silver teapots.  One was filled with loose leaf tea steeping and one was just hot water.  E ordered the Windsor blend and was just poured one cup of tea from a large teapot. 

E would have preferred his own teapot.  At least that would have meant he could have had another cup of tea when he wanted it.  Unfortunately, this was typical of the service.  The waiting staff were polite  and did their job but they lacked warmth and attention to detail.  Great service makes you feel like you have what you want even before you know it.  Whereas the waiters we encountered seemed more like students earning some pocket money.


The tiered stands were fancy but the main event was the satin draped table that heaved under the weight of the dessert buffet.  I had been eyeing off the chocolate fountain from afar but when I got there, plate in hand, I was lured away by a tray of delicate wee cakes and slices.  I chose the raspberry lamington and chocolate caramel cake, while E loved the jelly slice.  It was a great plate to get in the right headspace - survival here was taking small samples of many desserts.

I then was overwhelmed by all the desserts.  Lots of tarts cut into elegantly thin slices and plates of creamy fluffy puddings.  Most desserts had name cards.  Many were unfamiliar to me.  Yet I felt quite comforted by those that I knew such as pavlova, cheesecake and bread and butter pudding.

I arrived back at our table with a plate full of raspberry lamington, bread and butter pudding, strawberry tart, bitter chocolate tart, cheesecake, chocolate dipped strawberries and fruit salad.  The chocolate tart was amazing.  It has to be one of the richest desserts I have ever had and yet I was compelled to finish it.  I didn't finish all the desserts because not all were so appealing.  A spoonful was enough for some.  After all, there were so many more to taste.

I did return for a slice of wonderful apricot frangipani tart, the chocolate caramel cake seen above and more chocolate dipped strawberries.  I've never had the chance to eat from a chocolate fountain before and I was quite fascinated at watching my strawberries splashing about under a waterfall of melted chocolate.  I would have liked to have sampled something from the pancake station and try some other desserts but by then I was well and truly full as a state school.

When we first came in and "met" our waiter, we were asked if we were celebrating any special occasion.  After we had our fill of the dessert buffet, E was brought a small cake with a lit candle and 'happy birthday' was written in chocolate on the plate.  It was a really nice touch.  It was a thoughtful and subtle gesture that made E feel special.  Then we went home to where Sylvia was waiting for us off the train with my parents who had been babysitting her.  A great end to a great experience.

At $79 a head, this is an afternoon tea of great expectations.  Was it worth it?  Yes, but with reservations.  This is an affordable special occasion and a great opportunity to experience an historic building filled with old world charm.  Some food was fantastic, some was ordinary, an effort was made for me as a vegetarian and for E's birthday but the service overall was lukewarm.  I recommend it in Melbourne's cooler months when you want to hole up inside and eat lots of comforting food.  My advice: book ahead, confirm your booking, don't eat lunch and don't expect to be able to try every dessert!

The Windsor Hotel
111 Spring Street, Melbourne
Tel 03 9633 6000
Email: info@thehotelwindsor.com.au
Web: www.thehotelwindsor.com.au/ 

May 5-6, 2012

On Friday night our phone line went down.  I had emails to send, comments to respond to and blog posts to write.  Instead we had a weekend without the internet.  We missed it.  I am now feeling rather behind.  So while I wait for our phone company to fix the fault, I will share an excellent rhubarb and strawberry crumble I made on the weekend.

It was a busy weekend of high tea, a lost umbrella, welsh rarebit, the arrival of fire engines at the local supermarket (false alarm but still exciting for Sylvia), pea soup with cheese and onion bread (good but a bit stodgy), making a pom pom, chips (roasted not fried), watching the Umbrellas of Cherbourg (an excellent film), and finishing reading The Secret River by Kate Grenville (amazing). 

You would think there was not enough time for the internet in all of this.  Actually you would probably be right.  There is enough to do without getting lost in the interwebs.  Yet I missed it.  I couldn’t check the weather (it rained on the washing), nor find the guidance I needed to make pom poms.  E wanted to find a crucial crossword clue and look up films that were on the telly.  Instead I read more of the paper and did more of the Samurai Sudoku than usual.  I sorted photos on the computer rather than blogging.  Most importantly, I couldn’t consult my blog for notes about making rhubarb crumble.

You see, I had bought four large stalks of rhubarb and a punnet of strawberries at the market on Friday to make crumble.  I love browsing through my cookbooks but when I have a very particular idea in mind I usually go for the electronic search and find.  But with my dessert cookbook and some of the learnings from blogging, I muddled through making a crumble.

Surprisingly, it is one of the nicest I have made (and more successful than my previous attempt that I found when I got back online).  The flavours were right – the fruit was slightly on the tart side but was balanced by the sweetness in the crumble.  The textures were lovely with my favourite oats and coconuts included in the crumble.  E thought it ok but it had too much fruit (though any fruit is too much for him).  Sylvia loved it and savoured every mouthful.  E wanted it with custard which seemed like a good idea but I couldn’t remember how to make custard (from a packet) without my blog notes and it wasn’t a pretty sight.  So it seems I can get by without my blog but it just isn’t the same.  Hopefully it will be back up soon.

Other rhubarb crumbles on Green Gourmet Giraffe:

• Rhubarb, cranberry and apple crumble 
• Rhubarb and pear crumble 
• Rhubarb, quince and apple crumble 
• Rhubarb and Raspberry Crumble  

Rhubarb and Strawberry Crumble
Serves 4-6

700g rhubarb, trimmed and chopped into 1 cm pieces
juice of 1 lime
1/4 cup raw sugar
250g strawberries hulled and halved

Crumble:
1/3 cup wholemeal flour
1/3 cup rolled oats
1/4 cup dessicated coconut
1/3 cup coconut sugar (or raw sugar)
80g butter
bake 30 min at 180 or until golden brown

Put the rhubarb, lime juice and sugar into a medium saucepan.  Gently cook over low heat until the rhubarb releases its juices and the sugar is mostly dissolved.  Then bring to the boil and simmer about 9-10 minutes until the rhubarb is soft but has kept its shape.  Remove from heat and add strawberries.

While rhubarb is cooking, make crumble by rubbing butter into dry ingredients in a medium bowl.

Grease a medium baking dish and pour in the rhubarb mixture.  Scatter crumble over the fruit.  Bake at 180 C for about 25-30 minutes or until the crumble is golden brown and the fruit is bubbling around the edges.

On the stereo:
The Best of Tubular Bells: Mike Oldfield

available now



The cherry strudel may be the ultimate winter afternoon tea.

Note:
Apologies for the photo everyone. Not the most attractive! This was a quickly thrown together mid-week meal which tasted delicious but could’ve been presented better. Next timed I’d serve the satay sauce on the side in a nice bowl for people to dip or spread over their meal themselves. But I still thought I’d post the recipe as it is fast, delicious and perfect for lunch or dinner. This sauce recipe makes 2-3 servings.

Ingredients:
All the vegetables you want to steam eg. bok choy, corn, sweet potato, beans, carrot… the list goes on
Satay sauce:
4 teaspoons sesame oil
1/2 onion, finely chopped
3 cloves of garlic, crushed
1 teaspoon of grated ginger (optional)
1 cup of peanut butter, smooth or crunchy (your choice)
8 teaspoons of wheat-free tamari (or soy-sauce)
4 teaspoons of brown sugar
1 cup of coconut milk
Fresh coriander for garnish (or whatever herb takes your fancy)
Serve with brown rice if you wish!

Instructions:
1. Start to steam your vegetables.
2. Heat a large saucepan on medium-high heat.
3. Add the sesame oil, onion, ginger and garlic and stir until golden brown.
4. Turn down the heat and add the peanut butter, tamari and brown sugar to the pan. Stir until combined.
5. Bit by bit, stir in the coconut milk. As you add the milk, your mixture will become watery and then very quickly turn gooey.
6. If you want to stretch the sauce a bit further, add a few dashes of water.
7. Serve the steamed vegetables with the satay sauce and garnish with coriander. Eat as is or with brown rice.

Note:
As you might’ve guessed by now, I love onigiri (Japanese rice balls). So last month I ventured back to Daiso in Abbotsford (Vic) to seek out more onigiri moulds.

In Japan, bento and onigiri making is an art form and people make all sorts of entertaining food.
Check out these faces - http://yiji.deviantart.com/art/Onigiri-Expressions-57046401
and this panda - http://p3titexburial.deviantart.com/art/Panda-Onigiri-286541134

So I’m very excited to have picked up moulds with star, flower and heart shapes. Let the decorating begin!

Recipe for onigiri rice balls here – http://vegematarian.com.au/2011/05/28/onigiri-japanese-rice-balls/

April 26, 2012

We usually go to Eltham to visit Monsalvat. That is exactly what we did last weekend.  It is one of my favourite places in Melbourne.  However, the Monsalvat cafe was busy with functions.  We had to look elsewhere for afternoon tea.  I am pleased to report that Lilies on Brougham delivered the goods.  But before telling you about this sweet nursery -- giftshop -- tearooms, I will indulge in some photos of Monsalvat.

We drove there after visiting the Preston Farmers Market.  The weather was mostly sunny.  Perfect for a walk around the grounds to admire the rustic buildings of the artists colony.  At one stage grey clouds gathered in the sky but as you can see above, the sun refused to stop shining and the clouds went away in defeat.

Despite the sunshine, it was clearly well into Autumn.  Trees sported reds, russets, browns and a kookaburra.  Yes a kookaburra flitting between trees, stopping on a branch to eyeball us and then flying off on his way with a laugh.  We also saw the peacocks that I have photographed on previous visits.  The peacock sitting calmly in the grass had a tail that looked too ragged to display in a fan, but E thought maybe it was the time of year.

In the dining room of the Great Hall, flowers and candles adorned the tables and cutlery was being laid for a wedding feast.  We explored the passageways to other rooms, looking out arched leadlight windows and walking through stone doorways so low that E had to stoop to avoid hitting his head.  We spied carved bosses jutting out from the ceilings, were charmed by gothic candelabras, and noticed an Aga as we passed a kitchen.  It is the sort of place where I wanted to just keep clicking away with my camera everywhere I looked.

After some time, E was hungry for coffee and cake.  Fortunately we spoke to a friendly caterer who recommended either The Lane or Lilies on Brougham.  It was just the sort of local knowledge I was after.  We chose the later and were very pleased with the recommendation.  Lilies on Brougham is a nursery, a giftshop and a tearoom.  Hence we sat in a section that overlooked the nursery with a rustic old mudbrick house with roses growing up the chimney in its midst.

As soon as I looked at the cake display, I knew what Sylvia would have.  On the counter was a jar of pink pig biscuits with marshmallow snouts.  Given that she and Dolly hang out a lot with George Pig  and that she loves pink icing and marshmallows, it wasn't hard to predict it would go down well.

I chose scones for myself (see top photo).  The scones were nicely warmed but could have been lighter and possibly would have been if fresh from the oven.  However this was forgiven because the rhubarb and strawberry jam was so good that we bought a jar of it to take home with us.

E had a gluten free poppyseed and orange cake with a fluffy cream cheese frosting.  It was absolutely delicious.  He was very pleased with his choice.  I had to have a few spoonfuls to check that he was correct in declaring it delicious.  It was not too heavy for E but dense enough for me.

They also do lunches but as they had finished serving lunch by the time I arrived, I didn't peruse that menu, but I think it was just what was on the blackboard.  Must go back another time to check this out.

After afternoon tea, we wondered around the gift shop and garden.  I restrained myself from buying nice things in the gift shop which was very Pru and Tru (for those who watch Kath and Kim) in the nicest possible way.  Sylvia was fascinated by the crabapple trees in the nursery.  I was wary of the Black Pearl Chillis that looked a little malevolent (but I feel that way about many chillis).  Then it was time to go home, very satisfied with our day.

Lilies on Brougham
62 Brougham Street
Eltham Victoria 3095
Tel: 03 9431 6622
http://www.lilyandlulu.com.au/?page=lilies

April 25, 2012

April 24-25, 2012

As my mum was leaving after babysitting, Sylvia said, but we didn't do any craft.  She found some toilet rolls and wanted to make binoculars of them.  We got out her paints.  Then out come the glue, the sequins and the glitter.  Sylvia did her craft on half the kitchen table and I set about cooking soup on the other half.  It wouldn't pass any health and safety regulations but there was peace in the house.

It is fun helping Sylvia do craft.  I love playing with colours and creating something new.  Likewise I love some colours and creativity in dinner.

Last night I had some exciting vegetables from the Preston Farmers Market and had been unsure how to use them. Then I saw a healthy Immunity Boost Soup on Chit Chat Chomp.  My carrots were purple, white and orange, my beetroots were golden and I had parsnip and kale that was begging to be used.  I had tubular spaghetti rather than angel hair pasta. 

My soup was a different beast to the original recipe but rather good.  It took quite a while to peel and grate all the vegies, though some of my time was taken up with rationing out paint and supervising glitter sprinkles.  I also made a trip outside in the dark to work out which lemons on the tree were ripe enough to use.

I was a little dubious about using Italian-style pasta with Asian flavours but it worked.  Next time I would even use a bit of soy sauce instead of the salt.  This is true fusion cooking with Asian flavours, European root vegetables and Italian spaghetti. [Look at the golden beetroot below!  It is my first time using this variety of beetroot and I was delighted by its vibrant colour.] I've written the recipe as I made it, with chopping the vegies as I go.  I know that kitchen wisdom is to prepare ingredients beforehand but I am rarely organised enough to cook this way.

E looked at the stockpot at the end of the night.  We hadn't made much of a dent into the soup.  [Actually there was so little liquid that it was barely soup.  I've renamed it Immunity Boost Spaghetti.]  He asked if I was going to feed the whole street.  I shook my head and filled some tubs and froze them for work lunches.  Something to make me look forward to work.

I am sending this to Ruth of Once Upon a Feast for Presto Pasta Nights #262, an event full of pasta inspiration.

Previously on Green Gourmet Giraffe:
One year ago: Cheesy pancakes and a breakfast event
Two years ago: Butterscotch layer cake
Three years ago: Surprising Beetroot Risotto
Four years ago: What does a pagan eat anyway?
Five years ago: Waiter waiter there’s a shark in my chilli non carne 

Immunity boost spaghetti 
Adapted from Chit Chat Chomp
Serve 8-10

500g spaghetti
1 tsp oil
1/2 brown onion
1 leek
3 cloves garlic
3 carrots (I used a mix of purple, orange and white)
2 medium beetroot (I used golden)
2 parsnips
1/2 bunch of kale
2 tbsp finely grated ginger
1 tsp chilli paste
6 cups water
3 tsp stock powder
2 tsp salt (next time I would substitute some soy sauce)
3 tbsp white miso
1/4 cup boiling water
juice of 2 medium lemons

Cook spaghetti (I used my pasta insert for my stockpot to cook this much) according to instructions or for 9-10 minutes.  Drain and set aside.

Meanwhile chop onion and leek, finely chop garlic.  Heat oil in a large stockpot and fry onion, leek and garlic for 5-10 minutes or until softening.  While these cook, grate carrots, beetroot and parsnips.  Add to pot and cook for about 5-10 minutes or until softening.  Add ginger and chilli paste.  Stir for about a minute.  Add water, stock powder and salt.  Bring to the boil.  Meanwhile finely slice kale.  Add to the pot as soon as it is ready.  When saucepan boil, reduce heat and simmer for about 5 minutes.

Add cooked spaghetti and stir in until it has heated through - only a few minutes.  Mix white miso into boiling water.  Add miso mix and lemons into soup and stir well.  Serve hot.

On the Stereo:
The Captain: Kasey Chambers