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LAMB RAGOUT WITH CAULIFLOWER MASH

My favourite meat of all time is lamb. Having said that, it’s come as a bit of a surprise to me that this is my first lamb dish on here. WHAT. I don’t know how that happened. I made this ragout for Father’s Day a few days ago and had … Read More »

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TURKISH STUFFED AUBERGINES (IMAM BAYILDI)

   Imam bayildi—literally translated to ‘imam fainted’—is a prominent dish from the Ottoman cuisine. Halved aubergines are roasted and their soft flesh scooped out and mixed with onions, garlic, tomatoes and a heady mix of spices before being stuffed back into their skins and baked. With plenty of olive oil. The … Read More »

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OVERNIGHT OATS WITH SESAME BUTTER AND FIGS

  Overnight oats are so versatile. You bung the oats with some milk (any kind is fine and nut milks work really well too) and leave in the refrigerator overnight and voilà, breakfast sorted. I think we have found ourselves bang in the middle of this chia pudding/oat/smoothie bowl revolution and … Read More »

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CAULIFLOWER STEAKS WITH RED PEPPER SAUCE

Fancy perking up your weeknight dinner? These cauliflower steaks just might be your answer. Substituting grains and meats for cauliflower seems to be all the rage right now, so I had to try my hand at it. You treat it exactly the way you would a piece of meat—say beef … Read More »

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VERMICELLI NOODLE SALAD

Having already shouted from the rooftops that this Thai salad tops my list of favourite things to eat, I think I’ve established that bold, zingy flavours are my thing. This vermicelli noodle version, although called a salad, was dinner last night (I know –  this is the fastest I’ve cooked, … Read More »

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MAPLE MUSTARD CHICKEN

Of all the roast chicken recipes that I make, this combination of mustard and maple syrup has best stood the test of time. It’s the one that I make most often. But when I say that I mean while the basic premise of the mustard-maple stays a constant, I add … Read More »

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ROASTED PUMPKIN AND SAFFRON RISOTTO

It’s been a long time since I’ve made risotto. Actually thanks to my blog archiving it, It’s been exactly 3 years, 4 months and 26 days since I made this risotto. With mushrooms and sun-dried tomatoes and topped with bulgogi, it was undoubtedly wacky but surprisingly delicious. I remember Karthik … Read More »

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MUSHROOM AND BEAN ENCHILADAS

Never before have I been excited at the prospect of making a vegetarian version of an enchilada, but the vibrant tangle of peppers lured me in. I had a recipe for inspiration but because I’m just so rubbish at following them I didn’t do exactly what was instructed; I added … Read More »

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BEEF BIBIMBAP WITH BROWN RICE

After almost an eight-week hiatus, I’m back! (although admittedly it feels like it’s been way longer than that). December for me was an absolute whirlwind with lots of travelling and my first paid (!!) food styling assignment. It was a fun experience alright, aside from the fact that my hands … Read More »

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BEEF AND LENTIL MOUSSAKA

    If you’ve never heard of using lentils in a moussaka, don’t worry. Until about two weeks ago, neither had I. An ideal alternative, or in this case an ideal addition to meat, lentils retain their shape upon cooking making them the perfect vehicle to carry the structure of … Read More »

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ZUCCHINI AND CORNMEAL WAFFLE SANDWICH (GLUTEN-FREE)

I wrote this recipe for Better Homes and Gardens, India, for their ‘breadless sandwich’ challenge. It’s in their July issue if you want to grab a copy! I contemplated lettuce wraps, veggie stacks, and polenta muffins for the base but they aren’t really sandwiches, are they? The real challenge here … Read More »

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MEXICAN STUFFED PEPPERS

Leafing through my untidy pile of scribbled notes and ingredient lists, I chanced upon a tattered piece of paper from when I was travelling in Turkey. It said ‘dolmas’ (stuffed grape leaves) on the top, and ‘rice, beef, garlic, sumac, raisins, and tomato paste’ jotted below. Not a recipe by … Read More »

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SAMBAL OELEK ROASTED CHICKEN

Sambal oelek or ulek as it is sometimes known, is a Southeast Asian spice paste that mainly comprises red chillies, salt and vinegar. Sometimes you’ll also find variations that are flavoured with shrimp paste, garlic, ginger, onions and fish sauce. Traditionally made using a mortar and pestle (that’s also how … Read More »

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Stuffed banana peppers with tomato sauce

When I started blogging, I seriously had no idea what would come out of it. I just knew that I really liked to cook, especially for my husband who, as it turns out, solely blames me for his having gained 7 kilos within 6 months of our marriage! And if … Read More »

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Spaghetti with roasted red pepper & cream sauce

Roasting peppers is something that we don’t do often enough. The tender smoky flesh inside all that charred blackness is the heart of this dish, literally and metaphorically speaking. This simple pasta dish has it all – it’s wholesome, not entirely different from what makes it comforting, and makes for … Read More »