The Passionate Pantry

"If you have a dream, you have a responsibility to yourself to make it come true; because if you don't, you're just a dreamer" Marco Pierre White

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  • Baked veggies with Shiro (White) Miso ... just what I felt like tonight ... normally I just coat my veggies in olive oil and seasoning, but tonight I added in three rounded tablespoons of miso and mixed the veggies together before baking as usual (180 to 200 degrees fan forced for 50 to 60 minutes depending on how “crusty” I want the veggies) ... delicious! Xo #thepassionatepantry #meatlessmonday #lovemyveggies #perthfood #perthfoodie #foodbloggerperth
  • Anzac Biscuits for someone special tomorrow ... these are so easy to make, delicious, not too guilty to eat, and keep well ... perfect for school holidays xo #thepassionatepantry #anzacbiscuits #healthyfood #healthyrecipes #feedthesoul #foodfromtheheart
  • Balsamic Mayonnaise ... today on a Masterclass series I watched Massimo Bottura (head chef of three Michelin star restaurant Osteria Francescana in Modena, Italy) make an amazing balsamic mayonnaise to go with his version of a delicious juicy “burger” ... Massimo used an aged balsamic which I don’t have, so I made my usual mayonnaise using regular balsamic vinegar as the acid ... and it’s amazing! This would be gorgeous with any kind of meaty burger ... recipe for my mayo is on the website under “Mayonnaise” if you wish to try this ... other ingredients are the same except I switched the white wine vinegar for balsamic vinegar xo #thepassionatepantry #mayonnaise #burgertreats #ilovecondiments #massimobotturachef #osteriafrancescana

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