Saturday, 20 September 2014
Sunday, 14 September 2014
Quinoa, tofu, wakame seaweed & coriander in egg drop broth
Quinoa and tofu in broth that is just perfect for breakfast ...
Breakfast on the weekend doesn't always have to involve a greasy fry-up. Sometimes, you simply want a cooked breakfast that is simultaneously hot, tasty, nutritious and doesn't involve three thousand calories. I miss living in Hong Kong when a steaming bowl of rice congee was just a hop, skip and elevator ride down to the main street level away. Which is why I am loving this recipe for quinoa in an egg drop broth filled with tofu, wakame seaweed and fresh coriander and spring onions. It's a nutritious way to start the day and is surprisingly satisfying.
Saturday, 22 March 2014
Kale, artichoke salad tossed in anchovies and toasted almonds
Green leafy kale salad bursting with flavour and crunch...
It is early spring and the days have just started to get warmer, but there is still a noticeable chill in the air. Today, I feel like a salad that is full of leafy green goodness that is warm, comforting and full of flavour and texture. And I have just the thing, for kale, pan-fried, is seriously tasty, and even more so, when combined with the bold saltiness of anchovies, flavourful artichokes and crunchy toasted flaked almonds.
Sunday, 2 March 2014
Vietnamese Crispy Sizzling Coconut Pancake
Crispy savoury sizzling pancakes...
These golden crispy Bánh Xèo are the perfect base for a savoury filling made up of prawns, red peppers and bean sprouts. There are no eggs in this batter, which is made from rice flour and coconut milk. Instead, ground turmeric gives this pancake it's lovely golden colour.
Serve the pancake with lettuce of your choice and fresh herbs like mint and watercress. Then, eat it with a tangy dipping sauce made from fish sauce and fresh lime juice.
Vietnamese Crispy Sizzling Coconut Pancake
Wednesday, 26 February 2014
The colourful and vibrant "Five colour Silverbeet" Swiss Chard growing in our garden. It's surprising what you can find in the kitchen garden at this time of the year...
Seeds by: Thompson & Morgan (Heritage collection)
See also this earlier post:
Growing tasty and vibrant Swiss Chard
Saturday, 15 February 2014
Stir-fried spicy courgettes with ginger
Stir-fried courgettes - mildly spicy and lots of flavour...
I've recently been learning about the Sze Chuan (Si Chuan, 四川 ) style of cooking from Terry Tan's "The Food and Cooking of Si Chuan and West China". Sze Chuan cuisine is well known for being spicy, fiery sometimes leaving your tongue with a tingling sensation (think Sze Chuan peppers!).
This Sze Chuan inspired recipe (adapted from Terry's book) does not have chillies in it, but rather it is the heat from ginger root combined with flavoursome sauces that bring this very ordinary vegetable to life. The stir-fried courgettes are then served with rice, as a vegetable side.
It won't be long now before we will grow our own courgettes in the garden, but for now, we used Sainsbury's basics courgettes and garlic.
Thursday, 6 February 2014
We've made it through January! To celebrate, I am hosting a giveaway for Natural Balance Foods, better known as the people behind those delicious Nākd bars and TREK protein bars.
Haven't tried them yet? Well, here's your chance!
Labels: Blog Giveaway
Sunday, 2 February 2014
Chinese noodles in Soy Mushroom Sauce using Leftover Roast Pork
Chinese noodles in a mushroom gravy...
There is a kind of noodle dish where the noodles are neither immersed in broth nor stir-fried in a sizzling hot wok. Instead, the cooked noodles are tossed in a deliciously rich, usually soy flavoured sauce, with each strand of noodle glistening with mouth watering gravy.
I find this style of noodle the most comforting mid-week, when in the dark of the evening you arrive home, the mechanical hum from the long train journey still ringing in your ears and the ideas from an earlier brainstorming session still buzzing in your head.
Sunday, 26 January 2014
Chicken Sang Choy Bau with Sweet Potato
HEALTHY SANG CHOY BAU with chicken and sweet potato...
Sang Choy Bau is a Chinese classic commonly served as a starter all around Australia, where I grew up. It literally translates to "lettuce wrap" and in its traditional form, is simply a lettuce cup filled with minced pork and vegetables. These days, you will find many variations of the original recipe, from minced beef or chicken to duck or even quail meat.
In creating this recipe, I was keen to fill my Sang Choy Bau with lots of different coloured vegetables, rather than simply with meat. So, this healthy recipe brings together lean chicken breast and everyday vegetables like carrots, celery and peppers with soy and oyster sauce to create a quick and tasty modern twist to a Chinese classic.
Tuesday, 14 January 2014
Japanese-style soba noodles in ginger miso soup with shiitake mushrooms, pak choi and leftover roast chicken
Leftover roast chicken and noodles in ginger miso soup
When I was growing up, my mother would make noodle soups all the time. With four kids in the house, it was the perfect way for her to prepare a quick, easy meal and to use up whatever was available in the fridge. Small quantities of a variety of vegetables like pak choi or choy sum would be thrown into steaming hot broth, along with any leftover meat that was available at the time. When I eventually left home and had to fend for myself, this was a dish that featured prominently in my weekly meal plan. With my limited cooking skills, it was a fast, healthy hot meal that well and truly satisfied.