Tonight on Disaster Chef… [insert flame visual]

I have been craving roasted cherry tomatoes with balsamic vinegar reduction for the last week and tonight was the first night in a long time that I’ve had enough energy to cook. So I decided to righteously address my craving and because it was such a momentous occasion I took photos. Seriously, when you find five spoons down the back of the couch of your well-being even small things you can do for yourself are worth documenting! As well as the fatigue and pain I’ve been experiencing in the past few months, my coordination has been quite shocking and amongst various mishaps I’ve smashed two full bottles and dropped 2kg of sugar in the floor in the noble pursuit of feeding myself and others. I like to call myself Disaster Chef.

We get a vegetable box delivered every two weeks from Home Fresh Organics and this week it was full of beetroot. pumpkin and garlic, as well as a punnet of delicious cherry tomatoes! I decided to roast all the vegetables as well as the tomatoes and pair them with couscous and my longtime lover, a balsamic vinegar reduction. I could just drizzle it on anything and lick it off. (Except maybe not Nick’s sneakers.)

A photo of my hand splotched with beetroot juice.

Beetroot is one of my favourite vegetables because it’s just so FUN. I love getting beetroot stained fingers.

A photo of half roasted pumpkin and beetroot pieces in a baking tray with fresh cherry tomatoes and garlic added ready for roasting.

I roasted the beetroot and pumpkin pieces for 20 minutes at 200˚C then threw in the cherry tomatoes and garlic for the last 15 minutes.

A photo of a saucepan on the stove (inside is balsamic vinegar).

I sat down while the vegies were roasting (cutting up pumpkin is exhausting for me!) and Nick took care of the couscous and balsamic vinegar reduction. Thanks Nick <3 [caption id="attachment_4526" align="aligncenter" width="650" caption="A photo of the roasted stuff just out of the oven."][/caption]

A photo of dinner: roast beetroot, pumpkin, garlic and cherry tomatoes on couscous served with balsamic vinegar reduction and many basil leaves.

I hardly think this is a Masterchef quality dish, but it’s good enough for dinner. I always laugh when serving up food now that “plopping food on a dish” has been replaced with “plating up”.

Disclaimer: I am not a photographer or a chef, just a sick person who is very proud of herself for helping make dinner.

And it was fricking amazing.


  1. At first I thought your hand was burnt and was relieved that it was only beetroot, which is indeed the tastiest root their is.
    Your roasted everything looks tasty.

  2. I’m all about celebrating the small achievements on the road to recovery too. Well done on what looks to be a delicious dish! Might have to try the roasting thing myself.

  3. That looks freaken amazing.  I so want to eat that.  It would be excellent with fetta too!

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