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.
Main courses
The World’s Most Popular Recipe
When mindlessly surfing the internet last week, I stumbled across a headline on the Stuff website that commanded my attention: The World’s Best Recipe. As my mouse hovered to the hyperlink, I immediately decided, whatever the recipe was, I was going to recreate it in my kitchen and blog about it, just for you. (more…)
Lazy Lasagna
This recipe is from NZ’s Matriarch of home cooking, Dame Alison Holst. I was first introduced to this recipe fifteen years ago when my friend Kitrina cooked it for me. Watching her prep dinner, I was flabbergasted when she mixed raw mince in with most of the other ingredients to form the base of the dish: No pre-cooking required! Anyhow, the result is a really good family style lasagne that takes 10 minutes (tops) to prepare. Best thing is that this recipe is always popular with kids, including my fussy little monkey, who can’t get enough of it. What’s not to like?! In my circle of friends we all thrash this recipe, it’ll definitely change the way you think about making lasanga from now on! (more…)
Honey Miso Spatchcock Chicken
My bestie came for lunch a few weeks ago and bought me a jar of misomite. This is a miso-based product, which you can use as a spread, or as a flavouring in dishes. It’s gorgeous and I’ve been having it every morning on my toast with poached eggs. Anyhow, I wanted to find another use for it…. and I came up with this marinade for a roast chook (spatchcock style, of course). It was utterly delicious and worthy of sharing! (more…)
Chicken Teriyaki recipe
We had this for dinner tonight and Hot Hubby said ‘you’ve gotta blog that’ – it’s been one of his favourite meals for at least the last decade! This meal is so easy to make, utterly scrummy and easily rivals any teriyaki dish I’ve had in an authentic Japanese restaurant. If you’ve purchased store-made teriyaki sauce in the past, you won’t anymore when you see how easy this is! On that note, I do recommend you double the recipe for the sauce and store the remaining half in a jar the fridge – it keeps well for months and bonus: You’ve got some on hand ready to go next time (or use as a stirfry sauce… Yum).
Steamed Prawn and Pork Dumplings
Periodically I try out a new dish that is so delicious we ‘overdose’ on it, e.g. eat repeatedly in quick succession… These steamed prawn and pork dumplings is one of those meals! We eat it every few weeks since I made the recipe up. (more…)