Eat Nice Life Reminders Pip-Life

What Are You Cooking These Days?

August 4, 2021

I’ve been doing a shirt-load of cooking since I moved back to Tassie. My standard dishes are different here, partly because I have two grown-up kiddos living with me and partly because the food supply is different here. We tend to be making a lot of things we can’t easily get locally … things like Malaysian-style Chicken Curry, Laksa, Spicy Korean-ish Chicken, Char Siu and lots of random robust curries. Our town doesn’t have an asian grocer or an Indian restaurant.

I think everyone’s cooking habits have changed over the last year because of pandemic fallout. Cooking from the pantry (to avoid shopping trips) and slow cooking seem to be super popular. And I think lots of people are trying new things, too. Branching out and getting a little bit fancier or having a crack at recipes from cultures other than their own (like me!)

So I was wondering if you’d like to talk about that? Tell me what you’re cooking and why … and maybe even share some recipe links in the comments below? I’d love that. And other readers might be SUPER glad of the inspiration too!

x pip


  • Reply Annette August 12, 2021 at 9:44 AM

    My 12 year old daughter and I did the Refugee challenge last week – we each got a ration pack for 5 days, we are eating the same ration pack as a refugee gets in a refugee camp overseas. Not just the TYPE of things, but also the AMOUNT. And let me tell you, it’s not much. In our pack was 1 tin of kidney beans, one tin of sardines, not many lentils, even fewer chickpeas, some rice, 1 cup of flour and 200ml of vege oil. Not a piece of fruit or a vegetable or a spice in sight. As the findraising pool increased over the week, we got one piece of fruit or one serve of vegetables or some spices. We ended up with salt and pepper, a lemon and an onion (my choice), corn, peas (her choice). We had a week of flat bread, red kidney bean patties, hummus (not sure how this is actually spelt), dahl and fried rice. No snacks, no coffee. I had one tea bag each day. It really tested my cooking skills, and gave me a new appreciation for refugees and their plight.

    • Reply Pip August 12, 2021 at 12:08 PM

      Thank you for telling me about this, Annette. It’s harrowing what our government puts vulnerable people through. Love to you. xx

  • Reply Louise August 4, 2021 at 8:06 PM

    Yeah good post! I don’t love cooking. I don’t like it either. But I do it because I have to feed peeps and there are a few meals that we love. Last week i found this ramen recipe on the taste website. I’ve never had like, ‘official’ Japanese ramen at a restaurant, but we whipped this up fast and even my fussy 12 year old gobbled up the vegies. Which is a win, yeah? It uses up whatever vegies you have lying around but the recipe also includes edamame and miso soup. I’ve heard they’re good for peri- and menopausal goddesses so I slurped that sh*t down like tasty medicine. I also used some supermarket roast chook….

    • Reply Pip August 6, 2021 at 11:02 AM

      I’m going to make this tonight!!! Thank you for the hot tip, Louise! Will report back!

    • Reply Pip August 9, 2021 at 2:47 PM

      The boys and I loved it! THANK YOU!! So quick and cleansing and delicious!

  • Reply Reannon August 4, 2021 at 6:55 PM


    As I said in yesterday’s comment, get Lucy’s book. It’s full of great dinner ideas.

    I am eating less meat these days. My taste has changed so I eat very little red meat & a little chicken maybe once or twice a week so my cooking steers more towards veggie based dishes. I’m big into lentils/legumes so will get those in any way I can.

    Over the weekend I cooked up a heap of chickpeas then turned some into avocado hummus, some I roasted in the oven for a snack & then I made some into a chickpea sandwich salad. Just mash them with a fork, mix in some mayo, smoked honey seeded mustard, chopped red onion. Salt & peps. It’s like a egg salad type thing that you can scoop up with crackers, eat on toast or a sambo. High recommend! NY food have a version & so does Smitten Kitchen- I just kinda did my own version.

    I’ve been making sourdough donuts which are off-their-heads good. So light. So crispy. So freakin delicious! I can’t believe how easy they are -

    I’ve been getting heaps of inspo from Sneh’, Cook Republic, newsletter & blog. I think you’d like her food, it has a delicious Indian twist. I made this- I didn’t use prawns because I don’t eat seafood so added some mushies instead. And these muffins are on the cards this week-

    Last week I made this Adam Liaw soup for work lunches- I don’t add the chicken as I think it’s great without it & threw in a handful of yellow split peas.

    Soups have been on high rotation. I always make my tomato & lentil soup but a few weeks back I turned Jamie Oliver’s 7 veg tomato sauce into a soup by adding some stock, red lentils & soup pasta. Super great! Here’s that recipe

    I’m going to keep checking back to see what everyone is cooking because I love being nosy like that.

    • Reply Pip August 9, 2021 at 2:50 PM

      oh these are brilliant ideas! Thank you! The soup is on my list now sans chook. I LOVE Sneh’s blog. She’s so talented, isn’t she? I have made a chickpea sandwich filling before …. but not for ages. I remember it’s particularly nice with a bit of fresh rosemary in there? Did you make the muffins a la Sneh? Sorry this is a bit of a scattered comment!! WHAT AM I LIKE?! x pip

  • Reply Donna Bridges August 4, 2021 at 5:46 PM

    I’m cooking healthy food . After squirrelling food like there’s no tomorrow, my menopausal body went cheers and grew . A lot .
    So I’m rectifying years of not taking care of myself. If food is self care why not give you the best ?
    But seriously I have become unhealthy over years . So I’m cooking simple home cooked meals with fresh veggies ( some from my garden in pots ) nourishing and cutting sugar . Week 2 feeling more energetic.
    I cooked a beef and pearl barley casserole with mushrooms, green beans and carrots . Using Passata from my friends garden and veggie stock . Slow cooked for six hours mmm

  • Reply Victoria Powell August 4, 2021 at 5:26 PM

    It’s still pretty cold in New Zealand. So i am cooking lots of yummy soups at the moment – most of them made up recipes. Last night was a yellow curry/ coconut broth with pumpkin, and carrot and spinach. It was delicious! We have a fantastic cookbook author called Chelsea Winter and have been cooking from her books a lot lately.
    Have also been inspired each time I listen to the wonderful Cookbook Circle podcast.

    • Reply Pip August 9, 2021 at 2:51 PM

      Asian flavours are so restorative, aren’t they?! I am off to look Chelsea up! VIVA The Cookbook Circle! Love to you, VP! xx

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