The End of Summer


I took these photos when we were down the south coast of NSW during the summer, adventuring around rockpools and getting sandy and sunburnt. Take me back already! I'm lucky to have such beautiful family members to capture, thanks to my sister Imogen and my cousin Phoebe. Still playing around and getting used to the new camera (Olympus OM-D EM-10) but loving it so far!











3 comments

Red Lentil Daal



In honour of Meat Free Week, here's my go-to recipe for red lentil daal, which I promise will win the hearts of all meat eaters (unless they don't like curry??? In which case they can't be saved). Seriously though, literally everyone loves this daal. It's a winner because it's so tasty, so belly-warming, and it's so easy. It's more of a Sri Lankan style daal, which we ate so much of when we were over there, and you can easily play around with the level of spice it has by just adjusting the amount of chilli you use. I usually grind my own spices up whenever I make it, which actually makes the huuuugest difference to the flavour, but if you're short on time then using a good quality pre-made curry spice mix (like Keen's Curry Powder) will still be absolutely delicious. Enjoy! Tag me on instagram if you ever recreate, I'd love to see how you like it.

What you need:

1 tsp coconut oil
1.5 cups of red lentils
1/2 a brown onion
3 cloves of garlic
1 small knob of ginger
1 tablespoon of mixed curry spices (cumin, mustard seeds, coriander seeds, turmeric)
1 heaped tsp of cumin seeds
1 tsp chilli flakes/fresh chilli

About 4 cups of vege stock, or just simply some boiling water/sea salt (make sure you add the salt if you're just using boiling water instead of stock, otherwise it'll be a bit bland!)
1/2 cup of coconut milk
A few big handfuls of baby spinach

What you need to do:

Chop up your onion, garlic and ginger. In a saucepan, sauté in the coconut oil for a couple of minutes. Add the cumin seeds, the chilli, and your curry spices.
Add the lentils and the vege stock/water - the liquid should cover over the lentils.
Let it simmer with the lid off, stirring occasionally, until the lentils have absorbed all of the liquid which should take about 30 minutes.
Once it's done, turn off the heat, add the coconut milk and the baby spinach and mix it all through. I usually serve it up with basmatic or brown rice, and a dollop of mango chutney.


1 comments