Spring has come to the southern hemisphere…
There’s coriander popping up in the garden:
Cherry tomatoes creeping across tables:
It’s time for lighter, fresher meals, like sticks of BBQ tofu & vegies with a pineapple-agave glaze, with coconut rice and basil cashew salad:
A few baked mung bean spring rolls (in gluten-free Vietnamese rice paper) with sweet chilli and soy sauce:
And homemade baked beans on homemade bread for those cool foggy mornings:
I’m still working on perfecting my baked bean recipe… I’ll post the final recipe soon…
