One minute in the microwave is enough to make perfectly poached eggs, with oozy gooey yolks #yolkporn. That could pretty much be this entire blog post. A friend who works in a cafe told me that when they were rushed they used a shortcut to poach eggs. Some internet research tells me this is not a…
Instantly marinated tofu triangles Tofu is one of my staples. But often when I am trying to cook quickly I don’t have time to properly press and marinate the tofu and it can ends up being really tasteless. I’m rarely organised enough to prepare ahead of time or patient enough to wait an hour while my…
Roast beetroot salad is one of my favourites and I wanted a way to work the classic beetroot/feta combo into my life in a quick way.
The inspiration for this recipe came from street hawkers in Sri Lanka who sold fresh mango with chilli and pepper.
I was going to make a video of this recipe, but the time I got home from work it was late and the sun was setting. Without natural light in the kitchen, I had to turn on the fluorescent lights, which make the food look awful. So no video today. This is a fun dish…
I’m off to a picnic barbecue this afternoon and I wanted a salad that was quick to make and tasty to share with vegan, veggie and omnivore friends alike.
Butter-bean mash is one of my go-to sources of protein and because it can be made without the butter or milk you would add to mashed potatoes, this meal is vegan friendly.
As a kid the aniseed-y taste of fennel really put me off, but I have since learned that taste can be great if its not too overpowering, grilled and with lemon fennel tastes delicious.
Today I am sharing a super quick tomato salad I pulled together while I was unpacking. I added chia seeds for extra protein and because I like the crunch with couscous.
It was late, I was hungry and I didn’t have a single scrap of mental energy left for cooking. Emergency scrambled eggs to the rescue.