Jonny – this one’s for you! I love a good butter chicken (not that sickeningly sweet version – I’m talking about the deeply aromatic and creamy type). Sometimes, though, you’ve got to mix things up and get spicy with meat choices. This one isn’t really a butter chicken at all,…
This high-protein, low-carb dish comprises just a single chicken breast. That being said, it’s a very light meal for two people – more of an entrée – so you’d probably need side dishes if you want this as a main. I served this over a simple salad: mesclun leaves, tomato,…
This is my version of a brothy, noodly soup with flavours similar to the ramen I have eaten before. You can use any noodles you like – ramen, udon, vermicelli, egg noodles . . . I have even made this without noodles. (I know, this may defeat the purpose of…
Let’s set the scene. Outside was gloomy and grey; I was hungry and sore from my afternoon run. Oh – and I was bored. I rifled through the cupboards and discovered half a packet of semi-broken lasagne sheets. Well, here was a project to keep me busy. It’s creamy, it’s cheesy,…
Here’s another recipe request for SW. Hope you enjoy making this as much as I did! I’ll be honest here – this isn’t a quick-fix kind of meal. I think the marinating, reducing, simmering, and garnishing are well worth the hassle . . . but, then again, I’m the sort…
Shout out to SW for the recipe request! These taco shells are made out of . . . purely cheese. Yes. But trust me – it has a weird self-frying effect and turns into gorgeous crispy perfection. There are a few different ways to make the shells. You could probably…
Thailand has some of the most incredible food in the world. I recently traveled there with my father and had many heavenly culinary experiences. One of the more notable delicacies was – and I know it sounds strange – ‘mushroom salad’. We were visiting Hua Hin and, in typical…
I love stuffing vegetables with mince. Capsicums are perhaps my favourite, but courgettes, kumara, and these lovely butternuts are all delicious! The size of your squash, as well as the amount of seeds in it (and thus the thickness of flesh), will determine how much cooking it requires. Ideally, you’ll…
This salad is warm, a welcome change as the weather starts becoming drab down here in New Zealand. Beetroot, carrot, and butternut provide a good dose of beta carotene – a powerful antioxidant – while prawns and almonds boost the protein. Slosh over that extra virgin olive oil to add…
Yes, I know. Soup doesn’t exactly scream, “EAT ME!”, but let me explain. This particular one is heady with Southeast-Asian aroma, is creamy and coco-scented, with enough oomph to leave you satisfied. Of course, a bit of thickly sliced and toasted bread alongside – laden with butter, may I add…
