@LifeTimeCooking@mastodon.au
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LifeTimeCooking

@LifeTimeCooking@mastodon.au

Good food, healthy flavoursome eating. Vegetarian. Rustic, home grown and/or home cooked food. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Curious. Always learning. Loving life and its challenges. Australian. Ancient. Impatient with ppl who posts are dogmatic, uncurious, condescending, judgemental, or just BS.

Don't expect many photos. This is not Insta.

Posts auto-delete regularly.

Tarntanya (aka Adelaide), Australia

This profile is from a federated server and may be incomplete. Browse more on the original instance.

caity, to random
@caity@bne.social avatar

Well, having been exercise-shamed by my psychiatrist this morning, I just went for a Stupid Walk for my Stupid Mental Health. 6 minutes. In the biting cold. and ok, it wasn’t much, or far, but you better believe it was fast! “Feel’s like” is 7.9, and we’ve had the heater on all day today. (And the Evil Neighbour is prone to stalking behaviour - I notice they have just gone out, so I was lucky to dash in and out before they got me.)

LifeTimeCooking,
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@AnnonBudgie @caity @frogglin Ok you guys, I am off for my now. I feel shamed into doing it, or should I say, encouraged to do it 😃 Back shortly 🚶‍♀️🚶‍♀️🚶‍♀️

liztai, to random
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I learned how to grow my own vegetables during the pandemic. Have been reaping a good harvest since 💃

LifeTimeCooking,
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@liztai Yay! there is nothing better than picking your own produce. What greens are these?

LifeTimeCooking,
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@liztai Oh yes, I know of them. Do you have favourite ways of using them?

LifeTimeCooking,
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@liztai Yum! I have a few recipes for it, now that I look, including Indian and Sri Lankan. I think I can get it at my local Asian/Vietnamese grocery. I'll be interested to make something.

LifeTimeCooking,
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@liztai It is hard to grow water-hungry plants here, although I have been considering getting a huge pot without drainage, and using that as a place to grow some things like brahmi which thrives with lots of water. I will consider further.

LifeTimeCooking, to random
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Mmmmm cheese crispies (cheese melted into a flat crispy thing). Even better with cumin.

https://www.archanaskitchen.com/crunchy-baked-cheese-crisps-recipe

LifeTimeCooking,
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Reading this made me hungry - Paneer bhurji toastie sandwiches

https://www.vegrecipesofindia.com/paneer-bhurji-sandwich-recipe/

LifeTimeCooking,
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Apparently in the UK, vindaloo is a mild dish. I can assure you that in Goa, it is anything but mild.

A mouthwatering mushroom vindaloo

https://www.vegrecipesofindia.com/mushroom-vindaloo-recipe/

LifeTimeCooking,
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Great tips for making pakora, khadi (yoghurt curry) and khadi pakora. 😋

https://www.mygingergarlickitchen.com/kadhi-pakora/

.

LifeTimeCooking,
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It has been a while since I made any deep fried snacks. Dassana has posted two great recipes recently.

Mixed lentil vada https://www.vegrecipesofindia.com/mix-dal-vada/

Veg Bhonda https://www.vegrecipesofindia.com/veg-bonda/

.

LifeTimeCooking,
@LifeTimeCooking@mastodon.au avatar

And just to keep things healthy, she posted a Garlic Dal (Lasooni dal tadka). Healthy, delicious, garlicky, and, best of all, can be made in a pressure cooker.

https://www.vegrecipesofindia.com/lasooni-dal/

LifeTimeCooking,
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"In Bengali cuisine, a chutney is a course in itself, served right after the main savoury elements and before desserts. Chutneys are made with seasonal sour fruits such as tomatoes, raw papaya and raw mangoes along with spices that vary drastically between different households and traditions.

"Their consistency ranges from that of a sticky jam to a thin sugar syrup and their flavour profiles tend to be sweet, sour, and spicy.

"The chutney is made sweet and aromatic with the addition of jaggery, mustard seeds, and fennel seeds, while the aamra adds a signature tartness common to all chutneys."

https://thelocavore.in/2024/05/23/chutney-not-just-a-condiment-in-bengal/

LifeTimeCooking, to food
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Asparagus (grilled), salt, lemon zest, feta.

LifeTimeCooking,
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@msquebanh I adore them too, and do little more than char grill them, and hit them with lemon and salt as they are grilling 😋

LifeTimeCooking,
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@msquebanh I make an asparagus and whole mung bean soup from the woody ends or any older stalks. It is delicious, comforting and nourishing.

timrichards, to random
@timrichards@aus.social avatar

In a cafe which insists on closing at 3pm even though there are always a fair few customers here then. IMO Aussie cafes need to dare to stay open later. I bet they'd get a lot of business straight after work, say 5-7pm.

LifeTimeCooking,
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@timrichards Depends on the area, I think. And it is a cost/benefit decision as many of them open at 7, so it means extra staff on shifts.

LifeTimeCooking,
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@timrichards For some perhaps, but I know ones that have tried opening to 6 and it hasn't worked. It might just be Adelaide. I still think that kitchen and front of house staff costs might mean it is not worth it. Most of their business would be done 7 - 9, in my guess. Even in Sydney cafes don't do it.

LifeTimeCooking,
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@sister_ratched @timrichards Yes, it does. And probs why cafes can't make a go of it after 5 - people'll go to the pub for drinks, then have dinner there or nearby instead.

timrichards, to random
@timrichards@aus.social avatar

I love all the extra toppings you can add at the Little Ramen Bar. Which do you think I should choose? (Hint: one will definitely be the 🧄 💣 )

LifeTimeCooking,
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@timrichards I'd want wakame and black fungus, but for lightness I suggest corn and spring onions.

LifeTimeCooking, to random
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Weetbix millefeuille??

https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/weetbix-millefeuille/vu1y8kr4y

LifeTimeCooking, to random
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Good morning beautiful people. My gift to you today... Put it in your pocket and take it with you.

LifeTimeCooking, to food
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Someone said the other day that preserved lemons were out of fashion. They might be, but not in my kitchen. It is harder to find really good ones, tho, so it is a boon to make your own.

Some dishes need a tangy dressing – salads appreciate it, and Brussels Sprouts really pick themselves up when they come within cooee of a tangy dressing.

We roast Brussels Sprouts and serve with a dressing with preserved lemons and spring onions. If it is the season, we toss in cumquat juice and peel. This salad is AMAZING.

LifeTimeCooking,
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@purplepadma I know right! We'll never let them go out of fashion.

LifeTimeCooking, to random
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In Summer I quite like the idea of an old fashioned Spider, but they never seem to match my childhood memories. Sometimes I update them using flavoured kombucha and home made ice cream.

LifeTimeCooking, to random
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A very early trip to the pathology lab for fasting blood tests (thanks to the guys at the lab I go to, they are so effective and efficient, and explain everything very well. I go out of my way to go to this clinic.)*

Then I went and broke all my diet rules for a coffee and pide (wheat, cheese- altho the cheese is white so that is prob better). And Rami gave me a home-made Iranian biscuit which their visiting Aunt had made, and I couldn't refuse (gluten free but a little sugar).

  • I've been to 3 diff clinics from 3 diff providers in the past 18 months'ish, and this is the best. Hence I drive out of my way to go to this one.
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