This bake is one of my go-to vego mains because it’s simple, tasty and you can make it ahead of time.
It has a sweet potato base (you could also use pumpkin or regular potato) which is spread with a sweet and savoury burst of caramelised onion. It’s then finished with a cheesy, spicy spinach and ricotta topping. The bake is also gluten free as an added bonus if you are into that sort of thing.
Apologies for the grainy photo but it was a very gloomy day here in Sydney when I shot this.
These rose and vanilla bath salts make very affordable homemade wedding favours for your guests, plus they look super pretty! They would be perfect for a garden wedding.
You can also try other scent combos like orange oil and dried rosemary if you want something that suits the boys too.
For the easy tutorial, check out my guest post at Polka Dot Bride.
Fancy getting social?
This post is sponsored by Barbeques Galore.
So summer might be over but in a glorious city like Sydney, that doesn’t mean barbecuing is done for the year. In our house we throw food on the grill all year round and my poor husband has even been known to stand out in the rain, cooking under an umbrella at times. Lucky for me it was a sunshiney day over the weekend so I decided to play around with a char-grilled burger recipe.
Something you might not know about me is that I was a vegetarian for 15 years, even while working as a food editor at a well-known food magazine. And while I eat meat now thanks to some hypnotherapy (that’s a story for another day!), I do have a major soft spot for vego food like this yummy zucchini-wrapped haloumi burger. It’s lemony, smoky, salty and spicy. All delicious qualities in a meal I think. Try these burgers out on your vegetable-loving friends at your next party and they will thank you for it!
- 250g haloumi cheese, sliced into 4 thick pieces lengthwise
- 2 teaspoons finely grated lemon rind
- 2 zucchini, thinly sliced with a peeler
- 1 tablespoon olive oil
- 1 capsicum, sliced
- 1 red onion, sliced
- 4 soft wholemeal bread rolls, split
- 1 avocado, mashed
- 1 cup baby rocket leaves
- chipotle aioli
- ⅓ cup mayonnaise
- 1 chipotle chilli in adobo sauce, finely chopped
- 1 clove garlic, crushed
- Preheat the barbecue. Rub the haloumi with lemon rind. Wrap the haloumi in the zucchini slices, overlapping as required. Brush with olive oil. Set aside.
- Barbecue the capsicum and onion for 5 minutes, until browned. To make the capsicum flat, you can weigh it down with cans while cooking.
- Barbecue the haloumi for 2 minutes each side, turning carefully, until browned.
- Make the chipotle aioli by combining all the ingredients in a small bowl. Season to taste.
- Spread with buns with the avocado and aioli. Fill with the capsicum, onion, haloumi and rocket.
- You can make the aioli ahead of time, just cover and refrigerate until required.
If your barbecue is looking a little worse for wear or you are just looking to upgrade, the lovely people at Barbeques Galore can help you find exactly what you need. They have a great selection at awesome prices plus all the accessories you could need to make you look like a grill master.
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This make-ahead breakfast is inspired by the coconut, oat and golden syrup flavours of the Anzac biscuit and is the perfect start to an autumnal day.
The recipe serves two but can easily be doubled or tripled as required. The muesli will last in the fridge for a few days so make it at the start of the week and you have breakfast sorted!
In this scene: Ribbed green bowl.
These mojito-inspired ice cubes make the perfect refreshing long drink. Packed with lime and mint flavours, they are delicious in a tall glass, topped up with fizzy water. And of course you can always add a slug of rum if you fancy…….
You can make a big batch well ahead of time and store the ice cubes in an airtight container in the freezer until required.