For someone who loves loud, colourful and quirky fashion I seem to end up wearing a hell of a lot of black, especially in Winter. My indoor uniform in the chillier months consists solely of black leggings with sweatshirts and black socks. Or leggings under sweatpants if it’s really cold. All my workout gear is black or monochrome too, I mean that’s one way to avoid sweat stains, amirite?
So this turned out to be one of those dishes that you think will be reaaallly quick but turns out to take AGES (story of my life). But it’s also insanely delicious as well as impressive looking, so if you have a bit of time on your hands and friends to feed, give it a shot! Crumbing the fish was actually one of the most time-consuming bits. I was originally supposed to sear off tuna slices in a little soy sauce and lime juice but after trekking to 4 different stores in search of tuna, like some kind of true life Finding Nemo, I had to accept defeat and settle for hake & the whole crumbing business. So if you can get hold of tuna or can afford salmon and do the searing thing, you’ll be dishing up tacos a hell of a lot quicker!
If you are vegan or have ever cooked for someone who is, you’d know that dessert is the most challenging course, given that eggs and dairy (especially butter) form the basis of many traditional desserts and pastries. But the good news is, not all desserts require egg, there are really simple egg substitutes that can be used for many that do and there are more non-dairy milks in your average grocery store today than at any other time in history!
I’m a little obsessed with coconuts and also risotto so I thought I’d try my hand at rice pudding risotto-style. I was really pleased with the results although it is a fair bit more labour intensive than a more traditional rice pud. I’ve also kept the sugar content really low and unrefined- the coconut and bananas provides their own sweetness. For a more low-cal option, use lite coconut milk and skip the cream. Recipe after the jump.