Posted in Kitchen Tips, Recipes

Garlic Bread-The Easiest and Best

This just needs your toaster, so it is really quick.

Ingredients – Bread, Oil, Minced Garlic, Lemon Pepper (highly recommended but can sub with Massel stock powder or salt)

Persian Garlic bread hanging out with friends with benefits

Step 1: Put chosen bread in toaster.  Fold if it is flat bread, slice thinner if it is Turkish bread.  Western sliced bread works fine.  Persian/Iranian bread, similar to naan, about $3-$4 for 5 rounds from Arabic grocers is my favourite- cut a round into half then fold the half into thirds and gently stuff into toaster.

Step 2: When lightly toasted, remove from toaster and spread with oil.  You can just use a spoon or a knife.  My favourite way is to keep a 50/50 blend of olive oil (cheap)/macadamia oil (tasty) in an aluminium hairdressing spray bottle (bought from ‘variety/junk’ shops $2-$3).  We spray this on toast in place of butter/marg.  I tried to buy an expensive fancy culinary stainless steel one. More fool me, it was hopeless.  The aluminium ones won’t so much ‘spray’ as ‘stream’ after one use, but it is a really useful, cheap and efficient tool to have in the kitchen.  Better than buying aerosol oil sprays for sure!!!

Step 3: Spread on minced garlic.  Use the bought stuff IF YOU MUST! Or prepare some especially… or even better, next time you are in front of telly, peel bulk home grown stuff or the best quality bought stuff you can afford.  Freeze the peeled cloves, or blend with olive oil, salt and some citric/tartaric or ascorbic acid and keep in a jar in the fridge (sorry, I don’t know the official quantities, the idea is to hold anaerobic salmonella at bay while not turning the puree inedible through its acidity, so far I am not dead with adding about half a teaspoon of acid, a similar amount of salt + 25 % olive oil to 75% garlic and blending and keeping in the fridge in a 300g Dorito salsa dip style jar and using over weeks.***   (Aussies, if you prefer to get a similarly dimensioned jar with much more dimensional ingredients, I heartily recommend this amazing cashew sensation.)


Step 4: Sprinkle on Lemon Pepper.  Seriously, do it.  The capitalisation isn’t an accident.  I’m just not sure how to add haloes to lemons.نتيجة بحث الصور عن ‪halo lemon emoji‬‏ نتيجة بحث الصور عن ‪halo lemon emoji‬‏This stuff adds glorious pizazz to so many things. Like pizza.  Look for it in bulk in Indian or Arabic grocers, or in the supermarket for smaller, way over-priced doses of this love drug! Sub with salt or Massel stock powder and any other jazzing up you choose.

Step 5 : Eat… while everyone else is still waiting for their oven to heat up.

Posted in Recipes

Cheddar Style Cheese (Vegan)

√ It can be sliced and it melts yummily.

√ Great for toasted sandos, nachos, tacos, cheese sauce, pizza etc

√ Very quick and easy once you have the ingredients.  For a more simple recipe that doesn’t set solid but is excellent for cheese sauce, see this vegan mozzarella link.


Don’t stress too much about getting quantities exactly right, I make this up as I go along based on a few different recipes and it has always worked… so far!

  • 1.5 cups of raw cashews (from Indian/Middle Eastern or Asian grocer – or health food store if you can get a personal loan big enough). Soak a couple of hours if you  don’t have a high speed blender.
  • 1 cup of tapioca flour (also called tapioca starch. From Asian grocer or international foods section in supermarket)
  • 1/4 cup or heaped tablespoon each of miso paste and coconut oil (deflavoured)
  • 1 small sachet of agar powder (I think mine equals about 2 tsps.  Once again cheapest place is from Asian shops)
  • 1 -2 tsp each of apple cider vinegar and vegie stock (or ‘nutritional’ yeast).  Start with one spoon of each and taste the mix after blending and adjust to taste.
  • 1 clove of garlic
  • Little bit of turmeric powder and/or yellow mustard.
Mustard and turmeric for colour

Put in all in blender and top up to the 750ml mark with water. I use boiling water cause it’s much quicker and easier but this may craze the plastic on your blender.  Your call.  Check colour and taste at this point and pimp as required.

Put in medium-large saucepan on medium-high heat and once the heat starts to kick in, stir.  Keep stirring, don’t stop!!  A flat base wooden spoon is best.  In a few minutes you will feel the tapioca start to thicken.If your stirring mindfulness isn’t up to the high standard required it might go gluggy in chunks, if this happens just reblend it quickly.

Stirring constantly at medium high heat



Once it is a nice thick cake-mix like consistency, put it into its new home and put in the fridge with the lid off so it doesn’t make condensation.

Put on lid in a few hours when it is fully set and chilled.

It will last in the fridge a week or two.



Ready to set in fridge, lid off til cool





♥ I reckon you could also easily get some fun, flame and saucery into your life by making this into a fondue; just leave out the agar (as that is what makes it set when cold) and substitute some of the water with white wine and cherry brandy ♥


Tofu Jerky Recipe (vegan)

Ooh yeah! It’s chewy, it’s tasty, it’s easy. Bring on beer o’clock. 

Cut the firmest tofu you can find into 3-4mm slices.

Slather in sauce of your choosing. (Salty+Sweet+Smokey works well eg soy sauce with pomegranate molasses/golden/maple syrup and garlic/pepper/smoked paprika/liquid smoke- if you want to be fancy, the spices in this vegan pepperoni recipe work great) or try teriyaki/char siu sauce etc.

Lay out on baking paper. (You can put the baking paper over the racks from your oven.)

Put out in sun to dry, preferably under glass to concentrate heat. Turn after a few hours. It should be ready in one good summer’s day.





Op shop glass table with gutter guard and sexy water filled ant-proof boots!

The other thing drying is cherry plum pulp.