EP-6 Fresh Veggies, Simple Recipes, Slow Living”

 

In a world that constantly urges us to move faster, do more, and chase the next thing, there’s something quietly radical about slowing down.  

 There’s a kind of magic in food that hasn’t traveled thousands of miles or sat on a shelf for weeks

 Fresh vegetables are the heart of my cooking. They don’t need much — just a little love, maybe a splash of olive oil, and a bit of salt. Simplicity lets their true flavors shine.

Watch my video here 

https://youtu.be/cfBNDjJ5vIw

Slow living isn't about doing everything slowly — it's about doing things intentionally. When I cook with fresh veggies, I'm reminded to pause. To enjoy the rhythm of chopping, the scent of herbs in the air, the warmth of the oven. To be where I am.

Eating seasonally, shopping at the local market, and taking time to prepare food — it all becomes part of a slower, more connected way of life.

Ruffey Lake Park 

 Melbourne is home to some of the most delightful public parks and Ruffey Lake Park is one of the most popular parks in north-east of the city.Covering roughly 68 hectares of land (168 acres), Ruffey Lake Park has a huge range of attractions and activities that visitors can enjoy.


Ingredients for Air Fried Chicken Drumsticks

  • 1.3 kg Chicken drumsticks
  • 1 large onion
  • Few cloves of garlic
  • 1 Table spoon sugar (Brown) 
  • 2 Table spoons vinegar
  • Salt to taste
  • 1/2 cup Greek style yogurt
  •  1 tbsp paprika or chilli powder
  •  1 tbsp cumin powder
  • 1 tbsp Thyme & Rosemary  

 


 Ingredients for the Eggplant Cubes

  • 2 medium egg plants
  • 3tbsp salt to  add in to water
  • 1 tbsp paprika
  • 2 large eggs
  • potato starch to cover the cubes ( This will depend on the size of the eggplants and also the eggs)
  • Oil for frying 


 Ingredients for the Kale Tempura

  • Kale leaves 
  • Flour mix for tempura 
  • Water to mix
  • Oil for frying  

 


Basic Tempura Batter Recipe

Ingredients:

  • 1 cup (120g) all-purpose flour (or cake flour for lighter texture)

  • 1 cup (240ml) ice-cold water

  • 1 egg, lightly beaten

  • Optional: 1–2 tbsp cornstarch (for extra crispiness)

  • Optional: a pinch of baking soda or baking powder (for added lift)

     

  • Prepare in Advance:

    • Chill your flour in the freezer for 10–15 minutes.

    • Use ice water or add a few ice cubes to your water before measuring it out.

    • Keep the batter bowl over another bowl of ice if you're cooking in batches.

  • Mix the Batter:

    • In a mixing bowl, lightly beat the egg, then stir in the ice-cold water.

    • Gently add the flour (and cornstarch if using), and mix just until combined.

    • It’s okay if the batter is lumpy — don’t over mix. A few lumps actually help with the light, crispy texture.

       


       

       

       

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