Instagram story viewer> @thevegemitechef> Posts

Chris Toll

@thevegemitechef

777

followers

606

following

I like food
Formerly obese

POSTS STORIES REELS TAGGED

Banana and cinnamon ice cream by @thevegemitechef

6

0

2 months ago

Sometimes a dish needs a few more calories to make it satisfying.

The lowest-calorie choice is not always the best one. A little extra fat, crunch or sauce can turn a meal you tolerate into one you look forward to.

Losing weight is a balance between what looks best on paper and what you can keep doing.

Full recipe and macros next.

#WeightLossMeals #HighProteinMeals #ChickenTacos #SustainableEating #realfood by @thevegemitechef

3

0

2 months ago

High-Protein Chicken Tortilla Soup

A smoky soup made with charred vegetables, toasted chillies, chicken, black beans and crispy tortilla strips.

Makes 1 large serving

Ingredients

Soup

- 200 g chicken breast
- 1 medium tomato
- ½ onion
- 2 garlic cloves
- About 15 g dried Mexican chillies
- 75 g black beans, drained
- 80 g corn
- 300 ml chicken stock
- 150 ml water
- 1 tsp oil
- ½ tsp cumin
- ½ tsp oregano
- Salt and pepper
- Juice of ½ lime

Tortilla strips

- 1 large tortilla or 2 small tortillas
- Light spray of oil

To finish

- 40 g Greek yogurt
- Coriander
- Pickled jalapeños
- Lime
- Chilli flakes

Estimated macros

680–720 calories
65–70 g protein
60–70 g carbs
15–18 g fat

This is a very generous meal. Split it in two for roughly 350 calories and 34 g protein per serving.

Exact macros will vary with your tortilla, yogurt and oil. Extra toppings aren’t included.

Full method in the pinned comment.

Follow for more flavour in your diet without giving up your goals.

#ChickenTortillaSoup #HighProteinMeals #HealthyRecipes #WeightLossMeals #MexicanFood by @thevegemitechef

11

5

2 months ago

Pavlova wasn't on the plan this week, but neither was ending up with enough kaya custard to feed a small village.

So naturally, the two collided.

Crisp shell, marshmallow centre, fresh gold kiwi, blackberries, and a generous drizzle of pandan kaya custard. Somewhere between an Aussie pav and Singaporean kaya toast, and honestly I'm not mad about it.

The best desserts usually happen when you're trying not to waste ingredients.

#pavlova #kayatoast #kaya #pandan #meringue dessert dessertlover by @thevegemitechef

7

0

4 months ago

A few months ago I had the best bak kut teh I've ever tasted in Singapore and have been thinking about it ever since.

Today I finally had a crack at making it myself.

Is it as good as that bowl? Not quite. But I'd say it's about 95% of the way there, which is probably the biggest compliment I can give this dish.

Peppery, garlicky, comforting and deceptively simple. One of those dishes that reminds you how good great stock-making can be.

Now to spend the next few years chasing that last 5%.

#bakkutteh #singaporefood #thevegemitechef #porkribs #comfortfood by @thevegemitechef

5

0

4 months ago

Every winter I tell myself I should make more soup.
Then every time I think about cooking it, my brain goes, "eh... it's just soup."

And then I eat a bowl like this and immediately remember that soup is one of the most comforting, satisfying things on earth and wonder why I don't make it every week.

Maybe this is the winter I finally learn. 🍲❄️

#SoupSeason #WinterCooking #TheVegemiteChef #HomemadeSoup #ComfortFood SoupWeather FoodPhotography HomeCook ChefLife CookingAtHome WinterEats Croutons Foodstagram InstaFood MelbourneFoodie FromScratch SeasonalCooking FoodLover SimpleFoodDoneWell by @thevegemitechef

7

0

4 months ago

Finally nailed the gooey centre.

After a couple of failed attempts, I finally got a Basque cheesecake to ooze when sliced. Maybe slightly too gooey, but I'd rather pull it back a touch next time than end up with cheesecake-flavoured drywall.

Vanilla bean, citrus, a properly burnt top, and a centre that's still trying to escape the cake. I'll call that progress.

What do you reckon — perfect, or 5 minutes more in the oven? 🧀🔥

#basquecheesecake #cheesecake #burntbasquecheesecake #baking #homebaker dessert dessertlover vanillabean foodphotography foodstagram instafood thevegemitechef melbournefoodie bakefromscratch cheflife chefstudent sweettooth foodie homemade comfortfood by @thevegemitechef

13

1

4 months ago

A few of my favourite plates from the last week.

1. Kaya French Toast 🥥
French toast soaked in a coconut custard, topped with butter, pandan cream and toasted coconut. Basically everything I love about kaya toast turned into dessert. Probably the second best thing to come out of Singapore.

2. Porterhouse with Béarnaise 🥩
One of those sauces that makes you understand why French cuisine has the reputation it does. It's essentially butter and egg yolks pretending to be sophisticated. I learnt it at school recently and usually can't justify the calories... but Kenny's in town, so technically sharing means half the calories. That's how science works.

3. Chicken Roulade 🍗
I missed making this one at school last week (had a rough day), so I gave it a crack at home. Swapped the traditional chicken mince filling for mashed potato because that's what I had.

4. Skillet Cookie 🍪
Ridiculously good. Also ridiculously rich. The kind of dessert where three bites in you know you're in trouble but you keep going back anyway. Served with pandan ice cream, which unfortunately got bullied by the chocolate.

5. Mushroom Risotto 🍄
Risotto is quickly becoming one of my favourite comfort foods. Creamy, warming and not as heavy as it tastes like it should be. This one had Swiss brown, shiitake and king oyster mushrooms. Vegetarian, but absolutely didn't feel like it was missing anything. (Still had a chicken Maryland on the side though. Protein is protein.)

What's the first one you're ordering? 🍴 by @thevegemitechef

11

4

4 months ago

It’s taken me years of baking to realise that maybe the recipe wasn’t the thing that needed changing — the bake time was.
Even after running a cookie business, it somehow took me this long to understand that baking brownies is basically the same as cooking a medium rare steak. You want the centre just set (but not raw), while the outside forms that delicate crust.
Seems obvious now, but it completely changed how I approach baking.

Pretty exciting revelation for the food nerd that I am.

Breakdown:

Dark chocolate brownies
Crackly brownie crust
Fudgy centre
Sea salt flakes

#brownies #baking #homebaker #dessertlover #foodnerd by @thevegemitechef

9

1

5 months ago

Some of this weeks dishes

1. Pork charsiu ramen
2. Scoopable choc chip cookie with vanilla soft serve
3. Pork and prawn gyozas
4. Rhubarb tarte tetine with whipped cream
5. Gyoza ramen by @thevegemitechef

11

0

5 months ago

Some stuff I ate last week. I'm finally noticing improvements in my presentation 🙌

1. Banana and chocolate pavlova

2. Chicken and mushroom pie

3. Lamb koftas

4. Butterflied prawns

5. Pork and chive gyozas

6. Souffle pancake with apple compote

7. Club sandwich (school) by @thevegemitechef

7

1

5 months ago

Some things I ate.

1. Chicken roulade
2. Trout burger
3. Rump steak
4. Chicken thigh and lettuce
5. Mushroom gnocchi by @thevegemitechef

10

2

5 months ago