PUMPKIN & FETA ORZO

I’m a creature of habit when it comes to pastas. I don’t do many meat versions either. (A vegetarian husband requires that my meat component is always on the side, and never in the pasta itself.) To make it into our regular meal rotations I make sure my pasta dishes follow these general rules. 1)… Read more »

BLUEBERRY & CHIA FILLED CHOCOLATES

I can count with one hand the number of times I’ve made a baked dessert this year. I don’t particularly enjoy tasks that involve precise measurements and temps (I find it counterintuitive to go down this path when I use cooking as a de-stress mechanism). Bunging things into a pan is my jam. This recipe… Read more »

MEXICAN BEAN TOASTS

Mexican bean toasts aka molletes. Molletes are open-faced sandwiches with a bean mash, cheese, and a zingy pico de gallo for freshness and balance. They’re traditionally made with black beans but I’ve used kidney beans (rajma) here. The mash itself is pretty straight forward – sautéed onions and garlic, spices, and cooked beans. For some… Read more »

RED AMARANTH RAITHA

I want to preface this post by saying this: if red amaranth is hard to come by where you live, this recipe works really well with spinach or other local greens too. You’ll get the same flavours (but without the bright pink hue of course). Amaranth—both the green and red varieties—are ubiquitous to these parts… Read more »

BROCCOLI & ZUCCHINI WITH MARINARA & OLIVES

I have the hardest time categorizing recipes – is this a salad or a side? I’d wager that it’s a side more than a salad, but you add a bit of grilled meat or serve some Turkish eggs alongside and it effortlessly transforms into a substantial main. You first make a simple marinara: garlic, tomatoes,… Read more »

LIGHTER DHAL MAKHANI

‘Lighter’ for a few reasons: for starters this dhal makhani contains no cream, and only a quarter the amount of butter that’d typically go into it. Traditionally, the dhal is cooked separately with water and added to a base of onions, tomatoes, and spices. Simmered over a low heat, it’s then finished with (copious amounts… Read more »

FRIED OYSTER MUSHROOMS

What’s not to love about a big heap of fried mushrooms? Oyster mushrooms are perfect here as they’re meaty and substantial. Very fried chicken-y. Aside from their meaty texture, they also have a significant umami flavour. It’s no wonder they feature so heavily on vegetarian menus. I say substantial since button mushrooms—as versatile as they… Read more »

PUMPKIN & CAULIFLOWER SALAD WITH PECANS & FETA

Even when I’m in the mood to just potter about the kitchen, I don’t (and I can safely say this) ever cook food that’s demanding. And by demanding I mean both skill-wise and time-wise. If something has to cook for a long time, it has to be minimal prep. And then it needs to cook… Read more »

GARLIC EGG FRIED RICE

Soft scrambled eggs and crispy garlic bits are my favourite additions to fried rice. If you buy and stock garlic granules by the pound like this alliomaniac writing the recipe, use that by all means. (A word! For the garlic obsessed!) Don’t  worry if you don’t though – I’ve put instructions below for how you… Read more »

BEEF & THAI BASIL STIR-FRY

My Thai basil plant has gone rogue. It won’t stop sprouting new leaves every day and—as was to be expected—regular pruning has only made it more hardy and prolific. It sounds like I’m whingeing about it, and I kinda am, but that’s only because I can’t think up enough ways to cook with it; it’s… Read more »

Latest
  • PUMPKIN & FETA ORZO

    I’m a creature of habit when it comes to pastas. I don’t do many meat versions either. (A vegetarian husband requires that my meat component is always on the side, and never in the pasta itself.) To make it into our regular meal rotations I make sure my pasta dishes follow these general rules. 1)… Read more »

  • BLUEBERRY & CHIA FILLED CHOCOLATES

    I can count with one hand the number of times I’ve made a baked dessert this year. I don’t particularly enjoy tasks that involve precise measurements and temps (I find it counterintuitive to go down this path when I use cooking as a de-stress mechanism). Bunging things into a pan is my jam. This recipe… Read more »

  • MEXICAN BEAN TOASTS

    Mexican bean toasts aka molletes. Molletes are open-faced sandwiches with a bean mash, cheese, and a zingy pico de gallo for freshness and balance. They’re traditionally made with black beans but I’ve used kidney beans (rajma) here. The mash itself is pretty straight forward – sautéed onions and garlic, spices, and cooked beans. For some… Read more »

  • RED AMARANTH RAITHA

    I want to preface this post by saying this: if red amaranth is hard to come by where you live, this recipe works really well with spinach or other local greens too. You’ll get the same flavours (but without the bright pink hue of course). Amaranth—both the green and red varieties—are ubiquitous to these parts… Read more »

  • BROCCOLI & ZUCCHINI WITH MARINARA & OLIVES

    I have the hardest time categorizing recipes – is this a salad or a side? I’d wager that it’s a side more than a salad, but you add a bit of grilled meat or serve some Turkish eggs alongside and it effortlessly transforms into a substantial main. You first make a simple marinara: garlic, tomatoes,… Read more »

  • LIGHTER DHAL MAKHANI

    ‘Lighter’ for a few reasons: for starters this dhal makhani contains no cream, and only a quarter the amount of butter that’d typically go into it. Traditionally, the dhal is cooked separately with water and added to a base of onions, tomatoes, and spices. Simmered over a low heat, it’s then finished with (copious amounts… Read more »

  • FRIED OYSTER MUSHROOMS

    What’s not to love about a big heap of fried mushrooms? Oyster mushrooms are perfect here as they’re meaty and substantial. Very fried chicken-y. Aside from their meaty texture, they also have a significant umami flavour. It’s no wonder they feature so heavily on vegetarian menus. I say substantial since button mushrooms—as versatile as they… Read more »

  • PUMPKIN & CAULIFLOWER SALAD WITH PECANS & FETA

    Even when I’m in the mood to just potter about the kitchen, I don’t (and I can safely say this) ever cook food that’s demanding. And by demanding I mean both skill-wise and time-wise. If something has to cook for a long time, it has to be minimal prep. And then it needs to cook… Read more »

  • GARLIC EGG FRIED RICE

    Soft scrambled eggs and crispy garlic bits are my favourite additions to fried rice. If you buy and stock garlic granules by the pound like this alliomaniac writing the recipe, use that by all means. (A word! For the garlic obsessed!) Don’t  worry if you don’t though – I’ve put instructions below for how you… Read more »

  • BEEF & THAI BASIL STIR-FRY

    My Thai basil plant has gone rogue. It won’t stop sprouting new leaves every day and—as was to be expected—regular pruning has only made it more hardy and prolific. It sounds like I’m whingeing about it, and I kinda am, but that’s only because I can’t think up enough ways to cook with it; it’s… Read more »

  • MAPLE-ROASTED FIGS + CINNAMON YOGURT + CANDIED WALNUTS

    I’ve had great luck with figs this year. Every single fruit that I’ve bought has been plump, pink, and yielding to the bite. Of course I’m one to open up pre-packaged boxes and switch up those mottled specimens for perfectly squishy ones, but still. We eat them as is for the most part, but considering… Read more »

  • SPINACH, RICOTTA AND FETA QUICHE

    Just learned that the phrase ‘easy as pie’ refers to how easy it is to eat pie, and not how easy it is to make one. Thank god for that minor clarification, the world makes sense again. Not that making a pie (quiche in this case) is hard, but it’s admittedly not as easy as… Read more »

  • WATERMELON, PINEAPPLE & CORN SALAD WITH FRIED ONIONS

    What this is, is a savoury fruit salad with charred corn. The dressing is simple yet punchy. I drew inspiration from the flavours of Tajín–the chilli and lime salt from Mexico that’s most popularly served sprinkled over juicy wedges of watermelon. I haven’t tried the actual thing, but from the sounds of it it’s very… Read more »

  • CARAMELIZED ONION, TOMATO & MOZZARELLA SANDWICH

    Caramelized onions are made to sound way harder to make than they actually are. Sure, they take a bit of time to cook down and become jammy, but other than the occasional stirring, there’s really not much effort that goes into it. A few key things to remember and you’re good to go – start… Read more »

  • MUSHROOMS WITH SHERRY VINEGAR

    My cooking has been (unsurprisingly) hurried these past few months. Quick effortless meals are what I’m after: paneer kofte, flatbreads and mezze style dips for lunch with family, a quiche loaded with spinach, ricotta and feta, pressure-cooked curries and dhals, and of course, oven-roasted everything. Quick meals and sides without compromising on flavour. This is… Read more »