This week has been all about transitioning from holiday mode to work mode.
I’ll admit it could have been worse as I am just a little bit excited to start my dietetics career.
But oh how I will miss those days of sleeping in, long slow hikes and not a worry in the world.
The start of this week saw the long series of flights back home to Melbourne and now at the end of the week I am about to head off to work!
But what happened throughout the middle of the week you ask?
If you know me at all then I’m sure you can guess.
I got my fix of Top Paddock brunch when I shared the always amazing hotcake and the fluffy colourful porridge with my mum. It was a much-needed catch up, 5 weeks overdue.
Following a yoga class mid-week, it was time for more socialising. This time at The Common Cafe in Burnley.
This week my afternoons were spent organising my work life, paying bills, drinking lamington tea from T2 and buying a much needed winter skirt!
One afternoon I received a lovely delivery from Chobani – they have 3 new flavours that recently hit Aussie supermarkets (coconut, mandarin and banana). After trialing them all I have to say that coconut is a clear favourite of mine! Thanks to Chobani for the very generous gift and delivery.
Thursday brunch was crispy poached eggs with a side of spinach at Lux Foundry in Brunswick. Very cool cafe, delicious chai latte (perfect combo of sweet and spicy) and those crispy poached eggs… Wow. Definitely recommend a visit if you haven’t already done so!
Throughout the week I quickly visited St Ali North in Carlton for an English Breakfast tea to go. While I am usually not one to buy a takeaway tea (much cheaper to make my own), when there’s no Twinings English Breakfast in sight, it is a necessary purchase. This visit to St Ali was a very rare visit as it didn’t include a meal. However, I did see the corn fritters being served up to a customer – one of my favourite dishes.
The corn fritters really just remind me of falafels (which I love!) with whole pieces of corn throughout them. Upon replication back at home, using a basic falafel recipe and whole corn kernels, I was satisfied!
Their crunchy outside and sweet yummy inside (thanks to the sweetcorn!) were amazing.
Down the track I plan to cook these again and include them in my favourite falafel wrap recipe. A super quick recipe where I usually use already prepared, pre-purchased, frozen falafels. Well not anymore.
FALAFEL WRAPS WITH A LEMON TAHINI TOPPING
Serves: 1 wrap (just double the ingredients to make 2, etc)
- 3 falafel, shallow fried
- 1 wrap (I like Mission Wraps, either Wholegrain Wraps or Garlic & Herb Naan Bread)
- Handful lettuce/spinach
- 1/2 cucumber, sliced thinly
Lemon tahini topping:
- 1 tablespoon tahini
- 1/2 tablespoon lemon juice
- 1 tablespoon water
- Fill a wrap with salad ingredients (feel free to use others in addition to lettuce, spinach and cucumber).
- Top with hot falafels.
- Pour lemon tahini dressing on top.
- Wrap up and enjoy!
Want to try make falafels from scratch?
- My favourite homemade falafel recipe can be found here. Instead of dry chickpeas, I tend to just use strained canned chickpeas as it is easier.
- If you are keen to try cooking the replicated corn fritters from St Ali North, make the above falafel recipe and then just before frying, mix in a can of strained sweetcorn (do not blend corn in the food processor).
If you say falafel three times super fast out loud, it sounds like you are saying “fluffle”.