At the launch of Olivia Andrew’s latest cookbook – Three Veg and Meat – held at Marley Spoon Australia’s headquarters in Sydney last week, we were introduced to the ‘3VM’ concept, taking the traditional phrase of “meat and three veg” and turning it around to provide a modern interpretation which “flips the balance on your plate” - making vegetables the hero without excluding meat entirely from your diet...
The perfect Easter holiday treat that can be enjoyed all-year-round - Claudia Anton's Carrot and Citrus Cake.
This pie will not only looks pretty on the dining table, it is simple to make and delicious to eat!
Here is a delicious little experiment from Claudia Anton - The Sugarologist. It’s an orange scented yeast bun, enriched with butter, filled with a swirls of chocolate and drenched in spiced orange syrup. This way you get fruit, chocolate, bun, sticky syrup and spice - just delivered a little differently.
with Lime Yoghurt and Roasted Kale 30 minutes 2 portions All the fun and flavour of Mexican food in a nourishing bowl of soup. The broth, spiked with a Mexican spice blend, is packed with fresh corn, black beans and tomato. Topped with zingy lime yoghurt and oven-crisped kale, you are well on your way … Continue reading Mexican Black Bean Soup by Marley Spoon
Here's a speedy version of that perennial family favourite - baked beans. The real deal involves hours of slow-paced cooking so we've removed the hassle, losing none of the fabulous, smoky flavour along the way. These beans are so delicious you'll almost forget the juicy pork steak and crunchy, healthy greens that get served alongside. Almost…but not quite.
Known as tortang talong, the eggplant is traditionally cooked over flames to infuse smoky flavour, but we've baked it for ease. Use the vinegar-garlic-chilli 'sawsawan' for dipping or drizzling, just as they do in the Philippines.
Bold flavours meet fresh veggie goodness in this satisfying, healthy dish. Corn, kale and potatoes, tossed with a quick onion pickle and a lemony dressing, make the perfect bed for chicken breast that's been slathered in smoked paprika and olive oil before cooking.
Middle Eastern cuisines have really nailed soup, it's fair to say, and Lebanon is the inspo here. Long-cooking onion at the start gives sweet depth to pumpkin and chickpeas, while fried golden onion, dollops of yoghurt and a fresh blast of coriander add layers of texture, flavour and even temperature to this satisfying dish.
Quick and easy, this healthy meal is packed full of greens complimented by a nutty, aged parmesan. Simply toss vibrant greens in a balsamic dressing, then load with delicious thin slices of rump steak and generous shavings of parmesan for the ultimate end of summer dish.