Elsie Hogfat

Lagom Food. Lagom Philosophy.

Archive for March, 2011

Red and Saucy.

Red capsicum garnish yogurt & tahini dressing with lemon and black pepper.

Free range chicken, eggplant, tomato, green olive paste and chilli with sage, fennel and oregano from the garden…

…thickened with psyllium husk.


Fish & vegetables with a spicy peanut sauce.

Dory, broccolli, purple cabbage, carrot and mushrooms; a stir fry, with butter, in the cast iron pan.

Sauce of peanut (paste), miso (benito), water, chilli, lemon zest, garlic and an egg; blended with water and simmered gently for a couple of minutes.

Brunch Platter

Cucumber, tomato & ricotta, tuna, guinea fowl eggs, avocado, snow peas, and lemon, black pepper and salt.

Spinach and cheese omlette with sides of cherry tomato and mushroom

Tuna Salad

Bright and cheerful lunch on a bright and cheerful plate.


Hmmm… something is missing…

I know.  Chilli!

Chicken Salad

Fresh cucumber, purple cabbage, roast sweet potato, silver beet, free range chicken, lemon juice, olive oil and tamari.