Roast some Brussel sprouts and slivers of garlic
Steam or microwave some broccolini
Quick fry some pumpkin seed in a tablespoon of olive oil
Add the Brussel sprouts and broccolini
Add salt to taste
Pour in juice of lemon
Mix
Transfer to salad bowl
Grind some black pepper
Drizzle over tahini paste
Enjoy
A delicious quick braise with garlic, onions, tomato, olive oil, white wine, lots of black pepper, a can of cannelini beans, some peas, a sprinkling of salt and parsley.
A tasty side and great as an accompaniment if you are trying to cut down carbs but want something a bit susbstantial!
Went well with roasted Brussel sprout and spinach salad.
I had never thought of doing this before nor had I tried it anywhere but I can guarantee that roasted cabbage steaks is now going to be firmly on our regular menu at home.
Slice the cabbage into thickish slices, keeping the stalk intact to hold the steak together, cut a bit off the ends so the ends can lie flat.
This first time I basted the “steaks” with a mixture of garlic, chilli and olive oil and roasted them until crispy for half an hour or so at 200 degrees Celsius, then topped with grated cheddar and finely sliced onions and grilled the tops until the onion was cooked and cheese well melted.
Absolutely delicious and a great substitute for carbs with dinner.
I am already thinking about other basted and toppings for future versions.
Yellow Flower Cafe is tucked up away behind Penestanan Village in amongst what used to be used to be ricefields but sadly is now becoming more and more developed. Still it is only accessible by walking and with views across the Campuhan valley, so a beautiful spot for breakfast or lunch.
With delicious organic fruit, breakfast bowls and frappes, or heartier hot breakfasts with specials such as wheat free, rice flour pancakes and shakushka eggs – Yellow Flower is definitely the best spot for breakfast this side of the Campuhan Bridge. Excellent coffees as well.
Their business is definitely “blooming” due to their consistently fresh, organic produce and laid back Ubud vibe. They have just expanded with a tasteful new section with more tables and seating. The old section still has the best views over the valley though.
Here’s a link to their website which has a map https://yellow-flower-cafe.business.site. Easiest way to find it is to take the steps to the left of Bintang Supermarket to the top of the hill then turn right.
A stunning day at Canggu yesterday so we headed to The Lawn Beach Club for lunch.
The club which is now 2 years old is beautifully appointed and maintained. 
The menu offers an excellent range of cocktails, smoothies, and granitas as well as a range of small and large plates to share. Prices are mid-range to high by Bali standards with cocktails around IR120,000 and average price of meals about the same. However, the ambience and location make it pretty good value compared to similar beach clubs in Seminyak.
The vibe is also very relaxed with guests having the choice of lounging by or in the pool and pool bar, on the “fake” lawn or in the dining areas or in the beach itself under umbrellas.
We had a delicious grazing lunch of endamame, chicken karaage, split grilled prawns and a radicchio salad. The coconut mojito and pineapple granita were also tropical thirst quenching delights.
If you are staying in Canggu then this is definitely a great option for beachside dining and lounging.
Looking for a spicy start to the new year? Here’s my take on middle-eastern eggs with Lamb Merguez sausages made at our local butcher. (Nick’s Meats at Edgecliff Shopping. Centre for those of you who live in Sydney.)
Prep time: 5 minutes Cooking time: 30 minutes
Ingredients (2 servings)
3 large merguez sausages
1 red onion halved then sliced
1/2 teaspoon cummin powder
2 cloves of garlic thinly sliced
1-red chillies finely chopped
1-2 tomatoes halved or if using only one, then cut into 4 thick slices
4 teaspoons butter
Olive oil
Salt
coriander to garnish
Pita bread or tortillas to serve
Method:
1. Cook merguez sausages in a frying pan on medium heat 10-15 minutes until cooked.Rest and then cut into thick diagonal slices.
2. meanwhile heat 2-3 tablespoons of oilive oil in a separate frying pan, then fry garlic until crispy, add onions and chillies and fry until onions are slightly caramelised and translucent.
3. Remove onions and add tomatoes to the same pan, adding a bit more oilive oil if needed. sprinkle each side of the tomatoes with a pinch of cummin powder and salt as you are cooking them. You don’t want the tomatoes to break up, just brown on each side and keep their shape.
4. Place half the onions, tomatoes, sausages to reheat in a medium size frying pan or 2 seperate ovenproof dishes (leaving 2 “holes” for the eggs), add 2 teaspoons of butter to the pan, then break 2 eggs into the holes and swivel the pan or dish gently to allow egg white to reach edges of pan.
5. Place pan under hot grill and bake until eggs are cooked to your liking, preferably leaving yolks runny, garnish with coriander, eat with warm pita bread or tortillas.
