I realise that the cold I complain about is 10 times warmer than most people experience in winter. But you'd be surprised how quickly you acclimatise to warm weather. To beat the chill, we've been having lots of oven-centred meals.
Like these wraps.
Some sauteed mushrooms and red capsicum, paired with...
Roasted potatoes with eggplants. They were wrapped up and topped with avocado and creamy tahini-lemon-garlic dressing.
Tater tots are a delicious, comforting, soul-warming food. They make a perfect side dish to any oven meal (so long as it doesn't already feature potatoes).
We had the tater tots with these medfounas, or Moroccan-style pizzas. I got the recipe from a cookbook in the library, The Vegetarian Table: North African Cuisine. Next time I'll roll the dough out thinner, and leave them in the oven to get a bit browner (we were hungry!).
Curry noodles. Coconut milk, beetroot greens, carrots, mushrooms, and potato came together with fresh hokkien noodles and green peas in this spicy dinner made by Andy.
And now, for a kitchen disaster story. Though Andy usually hates pumpkin (aka squash in North America), on Saturday we both felt like some pumpkin soup. We got a butternut pumpkin, and boiled it till it was soft. I mashed it a bit in the pot, then mixed in some silken tofu to make the soup extra creamy and rich. I put it in our mini chopper (we don't have a blender or food processor), and pulsed for a second, but it squirted out the sides at me! Where the lid meets the bowl, apparently there isn't a very good seal. It made a big mess, with pumpkin soup every where.
I wasn't brave enough to try it again, so the soup was chunky and the tofu unblended. I tried my best with a slotted spoon to make it smooth, but this was the result.
At least it tasted good!