Lamb and Onion Dumplings

Date Published: Dec 24th, 2021 | Last Updated: Dec 24th, 2021
Author: Abby |Category: Asian, easy, < 30mins, mains
Serves: 100 dumplings | Prep time: 15 mins | Cook time: 15 mins

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Every time Toby and I travel, we’re always looking for the best local eats with the highest reviews. We might be stingy on hotel rooms, but we never skimp on good food. When we were exploring Alice Springs, a local dumpling house came up on our radar called Confucius Palace Dumpling Restaurant. I always question the authenticity of Chinese restaurants especially when they’re in a rural setting with very few Asian people around and even more skeptical when most of the reviews were posted by non-Asian people. I didn’t hold my breath because I’ve been let down too many times, but we were both pleasantly surprised! We ordered a few different types of dumplings, but our favourite was the lamb and onion (their chicken and corn wasn’t bad either). I had never had lamb in a dumpling until now and it was delicious! It went straight to my list of things to recreate when I got home and here it is! This recipe took a little trial and error, but I think I’ve got it pretty close to what it was in the restaurant. The filling is surprisingly basic and contains minimal ingredients. Most dumpling fillings include a lot of chopping, but not this one! You can whip up the filling in as quick as 15 mins and the rest is just wrapping. If you’re ever in Alice Springs, I’d highly recommend trying out that dumpling place!

You can pan-fry them or boil them (scroll to the end to see instructions on how to do either). I find boiling is best with this type of filling. They’re best served hot and eaten straight away. They’re not quite as good when microwaved.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

Filling:
- 2.5 cups onions diced (1 large or two small)
- 1kg lamb mince
- 6 Tbsps soy sauce
- 3 tsps white pepper
- 1/2 cup shaoxing wine (Chinese cooking wine)
Dumpling wrappers (2 packs = ~100 wrappers)

Directions:

Sauté the onion in a pan with a drizzle of oil until the onion becomes translucent and softened. Then turn off the heat and set aside to cool.

Add the rest of the ingredients to a mixing bowl: lamb, soy sauce, white pepper, shaoxing wine. When the onion has cooled, add it to the bowl and mix everything together. You’re ready to wrap!

After wrapping them, you can either cook them straight away (see instructions below), or freeze them. When freezing, arrange the dumplings neatly in a tray and try not to let them all touch or else they’ll stick together when frozen. Once the dumplings are frozen, you can place them in an airtight container or bag.

How to Cook Dumplings:

Check out this post on detailed step-by-step instructions.

How to Cook Dumplings – 2 ways!

In this entry, I’m sharing the two ways I cook my dumplings: pan-fried and boiled. I find boiling is best for dumplings that have a filling with a stronger flavour. Pan-frying is better in fillings with a lighter flavour where you can notice the extra fried toastiness.

by Abby December 25, 2021December 25, 2021

Summarized Recipe:

Lamb & Onion Dumplings

Ingredients:

Filling:
- 2.5 cups onions diced (1 large or two small)
- 1kg lamb mince
- 6 Tbsps soy sauce
- 3 tsps white pepper
- 1/2 cup shaoxing wine (Chinese cooking wine)
Dumpling wrappers (2 packs = ~100 wrappers)

Directions:

Sauté the onion in a pan with a drizzle of oil until the onion becomes translucent and softened. Then turn off the heat and set aside to cool.
Add the rest of the ingredients to a mixing bowl: lamb, soy sauce, white pepper, shaoxing wine. When the onion has cooled, add it to the bowl and mix everything together. You’re ready to wrap!

Check out post above on how to cook dumplings

December 17, 2021December 25, 2021

Abby2 Comments

Toum (Lebanese Garlic Sauce)

Date Published: Sept 27th, 2021 | Last Updated: Sept 27th, 2021
Author: Abby |Category: <30 mins, appetizers, sauce, easy, vegetarian
Serves: 1 large bowl (4 cups) | Prep time: 15 mins | Mix time: 20 mins

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This recipe is for all you garlic lovers out there. If you’ve never had toum before, you’re in for a treat! It’s a Lebanese whipped garlic sauce with the most amazing intense garlic flavour. It goes well with meats, as a sandwich spread, or even a quick way to make garlic bread. It’s made with only 4 easy ingredients: garlic, oil, salt, and lemon juice. Although this sauce is technically easy to make, but it can be time-consuming. The key is patience. You need to drizzle the oil and lemon juice verrrry slowly – if you do it too quickly, the sauce won’t emulsify properly.

Make sure you use the freshest of ingredients for optimal flavour. This recipe yields a whopping 4 cups, but for the amount of effort you’re going to put in, you might as well make a big batch. It keeps well in the fridge for up to 3 weeks. This sauce also never seems to last long because its so damn delicious and versatile. I’ve just made a fresh batch today to have with shawarma and pita bread, and Toby has already gone through a quarter of it in one sitting. 😅

Happy cooking!

Ingredients you’ll need:

You need about 1 cup of garlic cloves = ~2 bulbs of garlic. This is definitely a tedious process but well worth it.

1 cup of garlic cloves (~2 bulbs), peeled with the fibrous tips cut off
2 tsps kosher/cooking salt
3 cups neutral oil
1/2 cup fresh lemon juice

Directions:

Put the garlic cloves and salt in a food processor and blend until the garlic is minced.

Add in a couple tablespoons of oil and blend until you get a thick paste.

Next, SLOWLY drizzle the oil and lemon juice into the food processor, alternating between the two. Emphasis on the SLOW – you want a 1-2mm stream while you’re drizzling it in. If you pour it in too fast, your sauce will separate and won’t be light and fluffy. This process should take about 10-15 mins. Scrape down the sides as needed. You should have a light and fluffy white garlic paste by the end. Enjoy! Store in an air tight container.

Summarized Recipe:

Toum (Lebanese Garlic Sauce)

Ingredients:

1 cup of garlic cloves (~2 bulbs), peeled with the fibrous tips cut off
2 tsps kosher/cooking salt
3 cups neutral oil
1/2 cup fresh lemon juice

Directions:

Put the garlic cloves and salt in a food processor and blend until the garlic is minced.
Add in a couple tablespoons of oil and blend until you get a thick paste.
Next, SLOWLY drizzle the oil and lemon juice into the food processor, alternating between the two. Emphasis on the SLOW – you want a 1-2mm stream while you’re drizzling it in. If you pour it in too fast, your sauce will separate and won’t be light and fluffy. This process should take about 10-15 mins. Scrape down the sides as needed. You should have a light and fluffy white garlic paste by the end. Enjoy! Store in an air tight container.

September 27, 2021

Abby2 Comments

Curry Zucchini Soup

Date Published: Sept 26th, 2021 | Last Updated: Sept 26th, 2021
Author: Abby |Category: soups, healthy, easy, mains, <30 mins, low-cal, vegetarian
Serves: 4-6 (1 large pot) | Prep time: 10 mins | Cook time: 40 mins

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This curry zucchini soup is quick, easy and healthy. The bulk of the soup is just zucchinis so its also low in calories as well. This is the perfect weekday meal with minimal effort. Serve it with some croutons, bread, or even toss in leftover shredded roast chicken or vegetables.

Happy cooking!

Ingredients you’ll need:

1 Tbsp olive oil
1 large onion, diced
4 cloves of garlic, minced
5 zucchinis, diced (~8 cups)
1/2 tsp kosher salt
3 tsps curry powder
6 cups chicken stock (or vegetable stock)
1/3 cup basmati rice
Cayenne powder to taste (optional)

Directions:

In a large pot on MED heat, sauté the onion and garlic in olive oil until the onion starts to soften (~5mins).

(A yellow onion will be fine. I only had red onion on hand at the time.)

2. Add in the zucchinis, salt, and curry powder and cook for another minute.

3. Next add the chicken stock and rice. Turn the heat up to HIGH until it boils, then reduce the heat to gently simmer for 30 mins with the lid on (or until the zucchini is very soft).

4. After 30 mins, take the pot off heat and use a stick blender to purée the soup until smooth. Return the pot back onto heat and adjust salt, black pepper, and cayenne to taste. Enjoy!

Summarized Recipe:

Curry Zucchini Soup

Ingredients:

1 Tbsp olive oil
1 large onion, diced
4 cloves of garlic, minced
5 zucchinis, diced (~8 cups)
1/2 tsp kosher salt
3 tsps curry powder
6 cups chicken stock (or vegetable stock)
1/3 cup basmati rice
Cayenne powder to taste (optional)

Directions:

In a large pot on MED heat, sauté the onion and garlic in olive oil until the onion starts to soften (~5mins).
Add in the zucchinis, salt, and curry powder and cook for another minute.
Next add the chicken stock and rice. Turn the heat up to HIGH until it boils, then reduce the heat to gently simmer for 30 mins with the lid on (or until the zucchini is very soft).
After 30 mins, take the pot off heat and use a stick blender to purée the soup until smooth. Return the pot back onto heat and adjust salt, black pepper, and cayenne to taste. Enjoy!

September 26, 2021September 26, 2021

AbbyLeave a comment

Roasted Red Pepper Zucchini Fritters

Date Published: Sept 26th, 2021 | Last Updated: Sept 26th, 2021
Author: Abby |Category: mains, sides, snacks, easy, healthy, < 15mins, appetizers, low cal, vegetarian
Serves: 8 large fritters | Prep time: 15 mins | Cook time: 15 mins

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This past weekend Toby and I discovered a discount produce market only 10 mins near our new place in Western Australia. The market is held every Saturday at a large produce distribution centre and at the end of every week they sell BOXES of leftover produce that didn’t get sold to the shops for CHEAP. We got an entire box of zucchinis (that’s ~40 zucchinis!) for only $5. We also got a box of 45 red bell peppers (known as capsicums in Oz) for only $10. The deals were insaneeeeee. Toby and I love a good market and even better yet we LOVE a good deal. So now we have a shit ton of zucchini and capsicums that we have to use up – we just can’t pass a good deal. For the past week I’ve been researching and experimenting with different zucchini and capsicum recipes. I decided to roast most of the capsicums so they keep longer and its just so versatile to use in sauces, spreads, topping in salads, marinades…etc. With the zucchinis I’ve made a few soups that have turned out pretty well and of course this fritters recipe has definitely been a winner. I’m sharing this recipe as the first of many capsicum/zucchini recipes that is to come. We’ve made these twice now and they’ve turned out great each time. They’re so easy to make, packed full of vegetables, healthy, and quick to make.

This recipe makes 8 large patties. You can eat these on their own, in a burger, or served with a dipping sauce. Our favourite is to have it with a side of garlic aioli. You can even form them smaller and serve it as an appetizer or a snack. They store pretty well in the freezer as long as you cook them first. To keep it healthy, we’ve air-fried them (which was actually a bit of a pain to do them in batches because we only have a small air-frier 😅), but you can also shallow-fry them for optimal crunch, or bake them.

Happy cooking!

Ingredients you’ll need:

5 cups (~3 medium) zucchini, grated* (see note)
3 roasted red peppers, diced small (you can buy them in jars to roast them yourself)
1 medium red onion, diced
2 cups panko
1 cup parmesan cheese, grated
1 tsp kosher salt
1/2 tsp white pepper
4 large eggs, beaten

*Grate the zucchini with a food processor if you have one so the zucchini retains its moisture. If you grate it by hand, the zucchini becomes watery and your batter will be more wet. If you don’t have a food processor and only have a box grater, then add a couple tablespoons of flour to your batter until you get a consistency thick enough to form into patties.

Directions:

Combine everything except for the eggs in a large bowl and mix well: zucchini, roasted red peppers, red onion, panko, parmesan, salt, and white pepper.

2. Once everything is combined, add in the beaten eggs and form the batter into 8 evenly-sized patties. (If your batter is a little wet, add in a few tablespoons of flour to thicken it up.)

3. Air-fry at 180˚C for 10-15mins until crispy on the outside. Alternatively you can fry them with some oil in a shallow pan until crispy or bake them at 200˚C for 15-20 minutes until golden brown.

Serve on its own or with a dipping sauce. Enjoy!

Summarized Recipe:

Roasted Red Pepper Zucchini Fritters

Ingredients:

5 cups (~3 medium) zucchini, grated* (see note)
3 roasted red peppers, diced small (you can buy them in jars to roast them yourself)
1 medium red onion, diced
2 cups panko
1 cup parmesan cheese, grated
1 tsp kosher salt
1/2 tsp white pepper
4 large eggs, beaten

Directions:

(Preheat the oven to 200˚C if you’re going to be baking them.)
Combine everything except for the eggs in a large bowl and mix well: zucchini, roasted red peppers, red onion, panko, parmesan, salt, and white pepper.
Once everything is combined, add in the beaten eggs and form the batter into 8 evenly-sized patties. (If your batter is a little wet, add in a few tablespoons of flour to thicken it up.)
3. Air-fry at 180˚C for 10-15mins until crispy on the outside. Alternatively you can fry them with some oil in a shallow pan until crispy or bake them at 200˚C for 15-20 minutes until golden brown. Serve on its own or with a dipping sauce. Enjoy!

September 26, 2021September 26, 2021

Abby1 Comment

Chicken Shawarma

Date Published: Aug 23rd, 2021 | Last Updated: Aug 23rd, 2021
Author: Abby |Category: mains, healthy, quick and easy, low cal
Serves: 4 | Prep time: 10 mins | Cook time: 20 mins

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Get ready for a SUPER easy and SUPER flavourful chicken shawarma. This is one of our favourite go-to easy and healthy meals during the work week that is not only ridiculously easy, but also packs so much flavour. The recipe for the spice mix is originally from RecipeTinEats.

Easy, Healthy and Damn Delicious

The chicken and its flavourful spices are the star of the dish and its so quick to prepare. Marinade the chicken the night before – although there are lots of spices involved, it takes less than 5 minutes to throw it all together in a container and mix it around. Use a garlic crusher to make it even easier. When you get home after work the next day, all you have to do is grill it!

Healthy? There are so many ways you can serve this, but my favourite is over a bed of salad. If I’m feeling lazy or stressed for time, I’ll just buy a bag of pre-washed mixed salad leaves from Woolies or Coles and throw in a few cherry tomatoes and place the sliced chicken overtop served with a dollop of greek yoghurt. It seems basic, but the loud flavours of the chicken will make this plate of food sing – you don’t even need a dressing on top, the yoghurt will be enough to bring it all together. If you’ve got some leftover hummus or tabbouleh in the fridge, chuck it in to bulk it up further.

Toby was too impatient to wait for me to take a photo 😅

What is Shawarma?

Shawarma is a popular middle eastern dish classically served as a wrap made up of veggies, meat, and a sauce. The meat is marinaded in a unique blend of spices that smells incredible as it cooks. You’ll often see the meat stacked on a rotating spit and carved intermittently throughout the day as the outside layer cooks. The meat choices are usually either chicken or lamb – I always go for a mix of both, topped with a generous amount of garlic sauce and yoghurt.

In Australia there are kebab shops everywhere and the doner kebab that is served in these shops are very similar to a shawarma, if not the same. I tried to google the differences between a shawarma and a doner kebab and the main difference seems to be the country of origin but otherwise made very similarly.

How to Serve Chicken Shawarma?

There are many ways you can serve a chicken shawarma. Of course, the classic is to wrap it up in a flat bread with some veggies and a garlic sauce or greek yoghurt with hummus. I prefer to serve mine over a bed of veggies to make it an open plate shawarma salad. I’ve tried it with a few combinations and they’ve all been delicious so feel free to mix it up to what you prefer! If you’re serving this at a party, you can make it a DIY table with multiple toppings for everyone to make it themselves. Here are a few combinations we’ve had:

Wrapped in flat bread with lettuce, cherry tomatoes, red peppers, greek yoghurt and hummus (classic)
Over a bed of kale and roast pumpkin with greek yoghurt
Over a bed of lettuce, tabbouleh, and greek yoghurt

Happy cooking!

Ingredients you’ll need:

2 large chicken breasts, butterflied or 1kg chicken thighs (I estimate roughly half a breast per serve)
Spice Blend Marinade:
- 1 large garlic clove, minced
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1 Tbsp ground cardamon
- 1 tsp ground cayenne pepper
- 2 tsp smoked paprika
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 Tbsps lemon juice
- 3 Tbsps olive oil
Greek yoghurt
Diced pumpkin (optional)
Salad greens to your preference (see above for some ideas on how to serve this)

Directions:

Butterfly the chicken breasts (see tutorial) and pound them down until they’re an even thickness. Skip this step if using chicken thighs.

Combine all the ingredients of the spice blend in a bowl (or into the container you’re going to marinade the chicken in to save washing). Add the chicken to the marinade and rub it around the chicken ensuring you’re covering every part of the chicken. Let the chicken marinade in the fridge overnight.

Cook the chicken on a grill or skillet on MED heat 4-5 minutes per side until it’s lightly charred on the outside. Remove from heat and rest on a chopping board for a few minutes before slicing. Once rested, slice the chicken into strips and serve to your preference (see above for some ideas on how to serve it). Add a dollop of Greek yoghurt to the plate or drizzled over the warm chicken. Enjoy!

Optional step: If you’ve got leftover marinade in the container after removing the chicken breasts, toss some diced pumpkin into the container and roast it in the oven or air-fryer at 180˚C for 10-15 mins until cooked through then serve it with the chicken.

Summarized Recipe:

Chicken Shawarma

Ingredients:

2 large chicken breasts, butterflied or 1kg chicken thighs
Spice Blend Marinade:
- 1 large garlic clove, minced
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1 Tbsp ground cardamon
- 1 tsp ground cayenne pepper
- 2 tsp smoked paprika
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 Tbsps lemon juice
- 3 Tbsps olive oil
Greek yoghurt
Diced pumpkin (optional)
Salad greens to your preference (see above for some ideas on how to serve this)

Directions:

Butterfly the chicken breasts (see tutorial) and pound them down until they’re an even thickness. Skip this step if using chicken thighs.
Combine all the ingredients of the spice blend in a bowl (or into the container you’re going to marinade the chicken in to save washing). Add the chicken to the marinade and rub it around the chicken ensuring you’re covering every part of the chicken. Let the chicken marinade in the fridge overnight.
Cook the chicken on a grill or skillet on MED heat 4-5 minutes per side until it’s lightly charred on the outside. Remove from heat and rest on a chopping board for a few minutes before slicing. Once rested, slice the chicken into strips and serve to your preference (see above for some ideas on how to serve it). Add a dollop of Greek yoghurt to the plate or drizzled over the warm chicken. Enjoy!
Optional step: If you’ve got leftover marinade in the container after removing the chicken breasts, toss some diced pumpkin into the container and roast it in the oven or air-fryer at 180˚C for 10-15 mins until cooked through then serve it with the chicken.

August 23, 2021August 23, 2021

Abby2 Comments

Corn Egg Drop Soup (玉米蛋花湯)

Date Published: June 28th, 2021 | Last Updated: June 28th, 2021
Author: Abby |Category: asian, soup, healthy, vegetarian, easy, <15mins, appetizers, low calorie
Serves: 6 | Prep time: 5 mins | Cook time: 15 mins

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Egg drop soup is a Chinese dish commonly served in restaurants as an appetizer or a side with your meal. The Chinese name translates to “egg flower soup” because the way the egg disseminates in the soup makes beautiful swirls that resemble a floral pattern. The english name relates to the fact that the egg is “dropped” into the soup at the end to make the swirls – a little less poetic, eh?

The most basic version of the soup is just the swirly egg and broth. You’ll probably see this version most often in Asia because it’s a quick and cheap addition to a meal. Another common version (and my favourite) has added corn for extra crunch and sweetness. Some places will bulk it up with chopped ham, tofu or even chicken to make it a full meal.

This soup is so ridiculously quick and easy – all you need are a few basic ingredients and 15 minutes to whip this up. It’s also super cheap and satisfying if you’re cooking on a budget. The egg-laced chicken broth based soup with the fresh sweet crunch of the corn makes this one of my favourite classic Asian soups!

Happy cooking!

Ingredients you’ll need:

6 cups chicken broth
1 tsp sesame oil
1/8 tsp ground white pepper (or more to your liking)
1/4 tsp sugar
1 can (420g) of corn kernels, drained (or kernels cut off of 2 husks of corn)
4 Tbsps cornstarch
salt & pepper to taste
4 eggs
2 spring onions, chopped for garnish

Add-ins to consider: ham, chicken, tofu

Directions:

In a pot on MED heat, bring the chicken broth to a simmer then add in sesame oil, white pepper, sugar and corn. Let it come to a simmer again, then taste the soup and adjust seasonings as needed, salt & pepper to taste.

Take out a few ladles of soup into a bowl and add in the cornstarch. Mix it around until smooth then drizzle it into the soup while stirring continuously (if you don’t stir, the corn starch will clump together). Feel free to add more cornstarch if you prefer a thicker consistency (remember to mix it with soup first in a small bowl, never add cornstarch directly into the soup or else it will clump).

Once the taste and consistency of the soup is to your liking, turn off the heat.

Scramble the eggs in a separate bowl, then slowly add it to the soup while stirring. The faster you stir, the more disseminated the eggs will be. The slower you stir the soup, the bigger egg pieces you’ll get.

Serve garnished with spring onions on top. Enjoy!

Summarized Recipe:

Corn Egg Drop Soup (玉米蛋花湯)

Ingredients:

6 cups chicken broth
1 tsp sesame oil
1/8 tsp ground white pepper (or more to your liking)
1/4 tsp sugar
1 can (420g) of corn kernels, drained (or kernels cut off of 2 husks of corn)
4 Tbsps cornstarch
salt & pepper to taste
4 eggs
2 spring onions, chopped for garnish

Directions:

In a pot on MED heat, bring the chicken broth to a simmer then add in sesame oil, white pepper, sugar and corn. Let it come to a simmer again, then taste the soup and adjust seasonings as needed, salt & pepper to taste.
Take out a few ladles of soup into a bowl and add in the cornstarch. Mix it around until smooth then drizzle it into the soup while stirring continuously (if you don’t stir, the corn starch will clump together). Feel free to add more cornstarch if you prefer a thicker consistency (remember to mix it with soup first in a small bowl, never add cornstarch directly into the soup or else it will clump).
Once the taste and consistency of the soup is to your liking, turn off the heat. Scramble the eggs in a separate bowl, then slowly add it to the soup while stirring. The faster you stir, the more disseminated the eggs will be. The slower you stir the soup, the bigger egg pieces you’ll get.
Serve garnished with spring onions on top. Enjoy!

June 28, 2021June 28, 2021

AbbyLeave a comment

Curried Lemon-y Roasted Cauliflower

Date Published: June 27th, 2021 | Last Updated: June 27th, 2021
Author: Abby |Category: sides, easy, <30mins, healthy, low cal, vegetarian
Serves: 4 (as a side) | Prep time: 15 mins | Cook time: 15 mins

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Lemon and curry sounded like a weird combination to me at first, but when I made this recipe for the first time from SimplyRecipes, I instantly fell in love with it and quickly jotted down all my notes to share here.

This is an easy side dish that is packed full of flavour. The robust curry spices and the tangy lemon are the main flavours of this dish. You can serve this as a side dish or add some greens to make it a warm salad. This recipe is so simple and quick to make, perfect for an easy late night dinner or an impressive side dish for guests! The recipe is written for the oven, but I make this often in the air fryer for a quicker dinner and easier clean up.

Happy cooking!

Ingredients you’ll need:

Seasoning mix:
- 4 cloves garlic, minced
- 2 Tbsps lemon juice
- 1/3 cup (80ml) extra virgin olive oil
- 1.5 tsp yellow curry powder
- 1/4 tsp ground cinnamon
- 1/2 tsp sea salt (cooking salt)
- 1/4 tsp ground black pepper
1 large cauliflower, cut in into florets
1 medium red onion, sliced

Directions:

Preheat oven to 220˚C (425˚F).

Mix all the seasoning ingredients in a bowl and whisk together until combined: garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper.

In a large bowl, combine the cauliflower and sliced red onions. Pour the seasoning mixture over and mix until all the cauliflower is coated. Pour the mixture onto a baking tray and roast until edges are golden brown and the cauliflower is tender. Check the cauliflower halfway through and flip it around for even cooking. Serve!

(Air fryer cooking instructions: pour cauliflower mixture into the air fryer and roast at 180˚C for 15 minutes, mixing halfway through to ensure even cooking.)

Tip: I like to cook my cauliflower a little longer to get a little char on the edges for extra depth of flavour.

Summarized Recipe:

Curried Lemon-y Roasted Cauliflower

Ingredients:

Seasoning mix:
- 4 cloves garlic, minced
- 2 Tbsps lemon juice
- 1/3 cup (80ml) extra virgin olive oil
- 1.5 tsp yellow curry powder
- 1/4 tsp ground cinnamon
- 1/2 tsp sea salt (cooking salt)
- 1/4 tsp ground black pepper
1 large cauliflower, cut in into florets
1 medium red onion, sliced

Directions:

Preheat oven to 220˚C (425˚F).
Mix all the seasoning ingredients in a bowl and whisk together until combined: garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper.
In a large bowl, combine the cauliflower and sliced red onions. Pour the seasoning mixture over and mix until all the cauliflower is coated. Pour the mixture onto a baking tray and roast until edges are golden brown and the cauliflower is tender. Check the cauliflower halfway through and flip it around for even cooking. Serve!

(Air fryer cooking instructions: pour cauliflower mixture into the air fryer and roast at 180˚C for 15 minutes, mixing halfway through to ensure even cooking.)

Tip: I like to cook my cauliflower a little longer to get a little char on the edges for extra depth of flavour.

June 27, 2021

AbbyLeave a comment

Easy Classic Falafel

Date Published: June 27th, 2021 | Last Updated: June 27th, 2021
Author: Abby |Category: mains, sides, easy, vegetarian, healthy
Serves: 10 falafels | Prep time: 15 mins | Cook time: 20 mins

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This quick and easy falafel recipe is fantastic and so versatile. You can serve it as an appetizer, a part of a salad, inside a wrap with veg, or even on its own as a quick snack. My favourite way is to put it in a pita pocket with some iceberg lettuce, diced tomatoes, cucumber, parsley, and hummus. It pairs perfectly with any yogurt-based sauce such as a tzatziki or a creamy mint yogurt sauce, or better yet a garlicky hummus.

Falafel is a popular middle eastern dish made of chickpeas and spices then deep fried – think of it as a chickpea fritter. Falafel is commonly deep fried in kebab/shawarma shops for an extra crunch, but you can make it healthier by either pan-frying it, air frying it, or even baking it in the oven. This recipe is pretty easy. The most laborious part is mashing the chickpeas but microwaving them first to soften it or pulsing it in a food processor first makes it much quicker. The rest is just mixing and forming them into patties. Toby and I ate them all in one sitting with a small side salad for lunch the other day, so I’d recommend doubling the recipe if you’re serving a few people or stash them in the freezer for a quick weekday meal or snack.

Happy cooking!

Ingredients you’ll need:

1 can (400g) chickpeas, drained
1 onion, roughly chopped
1/2 cup fresh parsley
2 cloves garlic, peeled
1 egg
2 tsps ground cumin
1 tsp ground coriander seed
1 tsp sea salt
1/4 tsp ground black pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 Tbsp olive oil
1 cup dry bread crumbs (panko or regular)

Directions:

In a large bowl, mash the chickpeas until they’re all crushed and pastey. I like to use the back of a ladle. You can also microwave them first to soften it to make it easier to mash. Do not use a blender – the consistency will be too thin and you’ll end up with mushy falafels. (You can also put it in the food processor and pulse it a few times then mash it to quicken the process.)

In a food processor, add in the onion, parsley, and garlic. Pulse until chopped into small pieces. Add it to the mashed chickpeas.

Add the rest of the ingredients except the bread crumbs to the chickpea mixture: egg, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, baking powder, and olive oil. Mix until everything is combined.

Add the breadcrumbs into the mixture half cup at a time until you get a thick paste, thick enough to form patties. If the mixture is too wet, add more breadcrumbs. If you add too much breadcrumbs the mixture will be too dry and crumble while cooking. If this happens to you, add in another egg.

Form the mixture into large golf ball sizes then slightly flatten them. You want about a 2cm thick patty. (Tip: If you want more texture and crunch, roll them in more breadcrumbs before cooking.).

Warm a skillet on MED-HIGH heat and pan fry the falafel in a drizzle of oil until golden brown on both sides (~3-4 minutes per side). You can also bake them at 180˚C (350˚F) for 15-20 minutes. Enjoy! Serve on its own, in a wrap, or tzatziki.

Summarized Recipe:

Easy Classic Falafel

Ingredients:

1 can (400g) chickpeas, drained
1 onion, roughly chopped
1/2 cup fresh parsley
2 cloves garlic, peeled
1 egg
2 tsps ground cumin
1 tsp ground coriander seed
1 tsp sea salt
1/4 tsp ground black pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 Tbsp olive oil
1 cup dry bread crumbs (panko or regular)

Directions:

In a large bowl, mash the chickpeas until they’re all crushed and pastey. I like to use the back of a ladle. You can also microwave them first to soften it to make it easier to mash. Do not use a blender – the consistency will be too thin and you’ll end up with mushy falafels. (You can also put it in the food processor and pulse it a few times then mash it to quicken to process.)
In a food processor, add in the onion, parsley, and garlic. Pulse until chopped into small pieces. Add it to the mashed chickpeas.
Add the rest of the ingredients except the bread crumbs to the chickpea mixture: egg, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, baking powder, and olive oil. Mix until everything is combined.
Add the breadcrumbs into the mixture half cup at a time until you get a thick paste, thick enough to form patties. If the mixture is too wet, add more breadcrumbs. If you add too much breadcrumbs, the mixture will be too dry and crumble when you cook it. If this happen to you, add in another egg.
Form the mixture into large golf ball sizes then slightly flatten them. You want about a 2cm thick patty. (Tip: If you want more texture and crunch, roll them in more breadcrumbs before cooking.)
Warm a skillet on MED-HIGH heat and pan fry the falafel in a drizzle of oil until golden brown on both sides (~3-4 minutes per side). You can also bake them at 180˚C (350˚F) for 15-20 minutes. Enjoy! Serve on its own, in a wrap, or tzatziki.

Feel free to make these ahead of time and freeze them!

June 27, 2021

AbbyLeave a comment

Roasted Spiced Cauliflower with Lemon Tahini Dressing

Date Published: May 15th, 2021 | Last Updated: May 15th, 2021
Author: Abby |Category: salad, sides, healthy, low calorie, easy, vegetarian
Serves: 4 | Prep time: 15 mins | Cook time: 25 mins

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In an attempt to eat healthier, Toby and I have been cutting dairy out of our diets and as much saturated fats as possible. We’ve been on this new diet for about 3 weeks and I must say it has been much easier than expected, however the temptations in our new clinic have been a challenge. This new clinic is the most well-stocked clinic we’ve ever been to in terms of food. There are snacks and junk food in pretty much every drawer and cupboard in the lunch room and even a chocolates/Tim Tams drawer in the fridge! There have also been 2 catered meetings and one was KFC and the other was pizza 😭. Although eating healthy isn’t hard, but the temptations everywhere have been quite the challenge. Happy to report we’re still staying strong though!

One of the key things to eating healthy or staying on track is to plan your meals ahead of time. It’s so easy to just grab fast food on the way home or open up a bag of chips at the end of a busy work day when you’re too lazy to cook, but if your meals are planned ahead of time and you already have your groceries done, it’s easier to stay focused. It also gives you an extra push to use up the veg in your fridge to make sure it doesn’t goes off 😜. I’ve been researching lots of recipes that are low in saturated fats and calories and so far this is one of my favourite side dishes and it’s so easy to make. The original recipe is from BudgetBytes with a few adaptations.

This mediterranean-inspired dish is made of delicious roasted cauliflower in a blend of spices with chickpeas, red onions, and fresh parsley, drizzled with a tangy garlicky lemon tahini dressing. To make this a full meal, toss it over a bed of kale. This dish is packed with flavour and the fibre and will keep you full all day.

Happy cooking!

Ingredients you’ll need:

1 large head cauliflower, cut into florets
1 medium red onion, sliced
1 can (420g) chickpeas, rinsed and drained
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper (skip if you don’t want it spicy)
3 Tbsps + 2 Tbsps olive oil
salt & pepper to taste
Half bunch (~5 cups) curly leaf kale (optional – for a full salad)
1/2 cup parsley, chopped
Lemon Tahini Dressing:
- 1/3 cup tahini
- 1/3 cup water
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 1/2 tsp cumin powder
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/2 Tbsp sugar (optional)

Directions:

Preheat the oven to 200˚C (400˚F).

Roast the cauliflower: In a large bowl combine: paprika, garlic powder, cayenne pepper, pinch of salt and pepper, and 3 Tbsps of olive oil (or more if it seems a little dry). Add in cauliflower, red onion, and chickpeas and mix everything around and spread it onto a lined baking tray. Bake in the preheated oven for 20-25 minutes until the cauliflower is cooked and browned on the edges.

(Tip: You can also put this through an air fryer for about 10-15mins, just remove the chickpeas first and put it in the air fryer in the last 5 mins, otherwise when the chickpeas cook too much they start to pop!).

Optional: Prepare the kale: While the cauliflower roasts, prepare the kale by removing the leaves from the tough stems. Wash and dry the leaves in a salad spinner and discard the stems. Add a drizzle of olive oil and a pinch of salt to the leaves and massage the kale with both hands until the leaves are soft and turn a darker shade of green (1-2 mins). Set aside.

Make the dressing: Add all the ingredients of the dressing together in a bowl and mix until combined and smooth: tahini, water, lemon juice, garlic, cumin, cayenne, salt and sugar.

Assemble the salad: Once the cauliflower finishes, add it to the prepared kale along with chopped parsley and drizzle the tahini dressing over top to finish. Enjoy!

Summarized Recipe:

Roasted Spiced Cauliflower with Lemon Tahini Dressing

Ingredients:

1 large head cauliflower, cut into florets
1 medium red onion, sliced
1 can (420g) chickpeas, rinsed and drained
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
3 Tbsps + 2 Tbsps olive oil
salt & pepper to taste
Half bunch (~5 cups) curly leaf kale (optional – for a full salad)
1/2 cup parsley, chopped
Lemon Tahini Dressing:
- 1/3 cup tahini
- 1/3 cup water
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 1/2 tsp cumin powder
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/2 Tbsp sugar (optional)

Directions:

Preheat the oven to 200˚C (400˚F).
Roast the cauliflower: In a large bowl combine: paprika, garlic powder, cayenne pepper, pinch of salt and pepper, and 3 Tbsps of olive oil (or more if it seems a little dry). Add in cauliflower, red onion, and chickpeas and mix everything around and spread it onto a lined baking tray. Bake in the preheated oven for 20-25 minutes until the cauliflower is cooked and browned on the edges.
- (Tip: You can also put this through an air fryer for about 10-15mins, just remove the chickpeas first and put it in the air fryer in the last 5 mins, otherwise when the chickpeas cook too much they start to pop!).
Optional: Prepare the kale: While the cauliflower roasts, prepare the kale by removing the leaves from the tough stems. Wash and dry the leaves in a salad spinner and discard the stems. Add a drizzle of olive oil and a pinch of salt to the leaves and massage the kale with both hands until the leaves are soft and turn a darker shade of green (1-2 mins). Set aside.
Make the dressing: Add all the ingredients of the dressing together in a bowl and mix until combined and smooth: tahini, water, lemon juice, garlic, cumin, cayenne, salt and sugar.
Assemble the salad: Once the cauliflower finishes, add it to the prepared kale along with chopped parsley and drizzle the tahini dressing over top to finish. Enjoy!

May 15, 2021

AbbyLeave a comment

Chewy Soft Chocolate Peanut Butter Chip Cookies

Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: desserts, easy
Serves: 22 cookies | Prep time: 20 mins | Cook time: 8 mins

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This recipe is straight right off of the bag of Reese’s Peanut Butter Chips. The first time my housemate made them I was ADDICTED. She happened to make a big batch because the PB chips were on sale (which never happens). These cookies are soft, light, and packs a punch of peanut butter chips. You can also easily substitute out the PB chips for regular chocolate chips. I decided to add the recipe to this website as a reference for myself so I don’t always have to read off the wrinkled bag and also so I can use substitutions when I don’t have the bag around. I’ve added a few notes from myself to help guide the process and also added in metric units for food scales (which makes life so much easier and less messy in my opinion!).

Btw, these cookies are soft enough to use to make ice cream sandwiches. Just skip the PB chips in the recipe, bake the cookies as normal, and when they’ve fully cooled, add a scoop of ice cream between two cookies. Yum!

This recipe is SO easy and cooks up quickly, perfect for last-minute baking for an event.

Happy cooking!

Ingredients you’ll need:

1 cup (180g) all-purpose flour
1/2 cup (35g) cocoa powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup (150g) unsalted butter, softened
1 cup (180g) sugar
1 egg
1 tsp vanilla extract
1.5 cups (280g/10oz package) Reese’s Peanut Butter Chips

Directions:

Preheat the oven to 175˚C (350°F).

In a medium bowl, stir together the flour, cocoa powder, baking soda and salt. Set aside.

In a mixing bowl, Beat together the butter and sugar until combined, then add in the egg and vanilla. Continue mixing until everything is incorporated.

Gradually add in the flour mixture 1/3 at a time, allowing everything to be combined before adding the next 1/3. Stir in the peanut butter chips.

Drop rounded tablespoons of batter onto an ungreased cookie sheet (roughly golfball-sized). Bake in the preheated oven for 7-9 minutes. Do not over bake.

The cookies will puff up slightly when baking then deflate into flat cookies when cooling.

Tip: If you want perfectly round cookies, form them into round balls with your hands before baking them instead of dropping them by the spoonful.

Tip: If you want less soft and more chewy cookies, flatten them slightly before baking.

The cookies will be very soft and fragile when they come out of the oven. Let them cool on the baking tray first until they firm up before letting them cool on a wire rack completely. Enjoy!

Summarized Recipe:

Chewy Soft Chocolate Peanut Butter Chip Cookies

Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: desserts, easy
Serves: 22 cookies | Prep time: 20 mins | Cook time: 8 mins

Ingredients:

1 cup (180g) all-purpose flour
1/2 cup (35g) cocoa powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup (150g) butter or margarine, softened
1 cup (180g) sugar
1 egg
1 tsp vanilla extract
1.5 cups (280g/10oz package) Reese’s Peanut Butter Chips

Directions:

Preheat the oven to 175˚C (350°F).
In a medium bowl, stir together the flour, cocoa powder, baking soda and salt. Set aside.
In a mixing bowl, Beat together the butter and sugar until combined, then add in the egg and vanilla. Continue mixing until everything is incorporated.
Gradually add in the flour mixture 1/3 at a time, allowing everything to be combined before adding the next 1/3. Stir in the peanut butter chips.
Drop rounded tablespoons of batter onto an ungreased cookie sheet (roughly golfball-sized). Bake in the preheated oven for 7-9 minutes. Do not over bake.
- The cookies will puff up slightly when baking then deflate into flat cookies when cooling.
- Tip: If you want perfectly round cookies, form them into round balls with your hands before baking them instead of dropping them by the spoonful.
- Tip: If you want less soft and more chewy cookies, flatten them slightly before baking.
The cookies will be very soft and fragile when they come out of the oven. Let them cool on the baking tray first until they firm up before letting them cool on a wire rack completely. Enjoy!

April 4, 2021April 4, 2021

Abby1 Comment