I love giving homemade foodie gifts at Christmas and I absolutely love receiving them. Gift giving doesn’t have to be expensive, yet, more than ever, society puts an emphasis on giving big extravagant gifts… Just think of all the marketing campaigns you see leading up to Christmas! This makes me sad as I just don’t think this what Christmas should be about. Giving and receiving something thoughtful, made with love, time and effort – now that’s what makes people feel special… And when you make a foodie gift for a fellow foodie and they come back and ask for the recipe, as happened to me last year with this dukkah recipe, then you know you hit the gift giving jackpot! Package this dukkah up in a nice jar, tie some ribbon around the lid, maybe make a homemade label – done.
I went to a Christmas BBQ at my friend Nicky’s place about five years ago. When lunch was dished up I tasted this and immediately downed my plate in search of the recipe. Nicky sheepishly fessed up that, actually, her Mother-in-law Lynn had actually made it (and she’d dropped it off for lunch!). Being the persevering lass I am I made Nicky get me the recipe, which she duly did. Thanks Nic! I’ve tweaked the recipe a little over the years (you know me, I can’t help myself) and the recipe below has been a favourite ever since and it regularly accompanies me to BBQs in the summer. It’s so quick to make, especially after I found this pressure cooker brown rice recipe. Not only that but, It keeps for a couple of days and I reckon it takes even better on day two. (more…)
Another mid week meal that you can whip up in a hurry, my Hot Hubby loves this and he has even been known to make it (without help) on occasion! Use whatever veges you have in the fridge to keep the meal in season and easy. Note, if you are calorie counting, here’s a tip: When I was on Weight Watchers I made this and substituted the coconut milk for low fat evaporated milk and added a dash of coconut essence – it tastes great and you can’t tell the difference. (more…)
We love quinoa in our house and I’m always trying out new ways to serve it up. This recipe, assuming you have dukkah at the ready, is delicious and straightforward to prepare. I love the nutty, crunchy, slightly spicy goodness of dukkah, it’s a staple in my pantry and it goes gorgeously with the quinoa in this recipe.
I got this recipe off my friend Max, who is the most amazing cook. Max got this from NZ’s Healthy Food Guide (I’d hate to be hit up for not acknowledging the real source!). As usual I’ve adapted it a little (I can’t help myself…) and I reckon this is better than hummus. I have it on toast, on flatbreads, in sandwiches, I’ve even been known to serve it to accompany BBQ chicken kebabs. This is also a great dip to whip up if you’ve got friends coming over as it’s an ideal starter/entree. You just serve it up on a platter with bits of of toasted pita, crackers or raw veges. I made this for book club recently and I had several requests for the recipe, always a telltale sign I’m onto a winner! Lastly, this is low in fat, ticks all the boxes for the ‘good stuff’ and bonus – it’s simple and inexpensive to prepare. What’s not to like? (more…)
I die quietly and go to heaven every time I eat these… I eagerly await asparagus season every year, I can’t get enough of it. This is one of my favourite ways to eat asparagus although, as my Hubby quite rightly points out, anything wrapped in bacon is a winner! I’ve made these bundles of deliciousness as a side dish, as a pass around ‘nibble’ when there’s visitors around for dinner. Time to fess up: I’ve even had a big plate of it on it’s own as a meal (told you I love it). They are fun to make – and there’s not much to it! Get in quick – asparagus season finishes far too quickly! (more…)
Summer is coming, so here’s another favourite that’s perfect for BBQs! Oddly enough, it’s the boys that really seem to love this one, I think it’s the sweetness of the teriyaki?. Who cares? Boys eating salad? Yippee! The beauty of this Asian Noodle Salad with Teriyaki Dressing recipe is not following it exactly. Go with whatever ingredients you have, and use seasonal vegetables. The result is a different but delicious salad every time. This recipe looks like a lot of steps, but if you have your timing right, make my Chicken Teriyaki one night, keep the leftover sauce and make this later on during the week, that keeps things easy (smart thinking, hey?)
This is a tasty, nutritious and fast mid week dinner that would give Jamie Oliver and his 15 minute meals a run for his money. I always have prawns in the freezer as they defrost in no time at all, as well as a packet of ready-to-go precooked rice. These packets are always super-handy for emergency ‘gotta eat NOW’ dinners. (more…)