Featured Image

KIMCHI, TOFU & NORI FRIED RICE

I’ve been writing on here for more than 9 years now. Many things have changed and evolved along the way—priorities, methodologies, ideas—but one thing remains intact: I still forget to cook my rice. Just thought I’d point out that some things are still familiar around here. (A nifty trick – once the rice is cooked… Read more »

Featured Image

DATE BARK

Date barks are all the rage right now. It first made an appearance in a viral tiktok video (I think?) and soon started making its rounds on every food platform known to humankind. I saw it and instantly knew I had to try it. Some recipes are like that; you just know they’re going to… Read more »

Featured Image

CARAMELISED APPLE SALAD

Have some salad leaves wilting in the fridge? Here’s a good recipe to use it for. Don’t have salad leaves wilting in the fridge? Maybe buy some to try this recipe then? My solidly convincing arguments aside, this salad is so delicious and takes 15 mins from start (washing your lettuce) to finish (forking it… Read more »

Featured Image

PUMPKIN HUMMUS + SPICED BUTTER

  Pumpkin hummus. The usual crew: chickpeas, sesame (I use seeds; not store-bought tahini), lemon juice.  To dial up the natural sweetness of the pumpkin, we roast it in the oven until soft and yielding. Halve a whole head of garlic, wrap in foil, and add to the roasting tray along with the pumpkin. Once… Read more »

Featured Image

CHILLI OIL BROCCOLI & GREEN BEANS

When things are quiet around here it’s usually one of two things: I’m eating the same thing on repeat, or my 35-year-old body is giving out with toddler sleep regressions. Thankfully it’s the former this time around.  This is an easy side to make and it features heavily in our meal rotations. Even easier if… Read more »

Featured Image

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 »

Featured Image

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 »

Featured Image

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 »

Featured Image

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 »

Featured Image

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 »

Featured Image

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 »

Featured Image

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 »

Featured Image

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 »

Featured Image

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 »

Featured Image

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 »