Mama Hung’s Apple Potato Salad


Date Published: Dec 25th, 2021 | Last Updated: Dec 25th, 2021
Author: Abby |Category: sides, salads, easy, appetizers, vegetarian
Serves: 6-8 (one large bowl) | Prep time: 1 hour | Cook time: 1 hour

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Happy holidays everyone! Wherever you are, I hope you’re filled with good food for the holidays. 😊

‘Tis the season for potato salads! Potato salads are pretty much a staple at most big family dinners – maybe because they’re easy to make? I’ll admit, I’ve never been a huge fan of them because they always seem to be the same combination of potatoes, mayonnaise, eggs and carrots. Not that I have anything against a potato salad, but I just find it pretty bland and just a filler between the mains. However over the last few Christmases, I’ve been happily proven wrong. Last year Toby’s mom made a traditional Czech potato salad with mustard and pickles which sounded weird to me at first, but was really delicious – I just posted that recipe earlier today and I highly recommend trying it 😊. Three Christmases before that, I celebrated the holidays with my friend Janice and her family in Point Cook and her mom made this delicious potato salad with apples, pineapples, corn and shrimp! The fruit in the salad was so refreshing, I kept going back for more! It’s like a cross between a fruit salad and a savoury potato salad. (We actually had a work Christmas party a few days ago and I couldn’t decide which potato salad to make so I brought both 😜.)

This recipe is technically easy, but labour-intensive (like most potato salads). The recipe instructions seem long, but it’s pretty much just describing how to boil the vegetables. It also takes some time due to waiting around for the vegetables to boil, so I’d recommend doing this on a lazy afternoon while playing some Netflix in the background. All of the work is in the chopping of the potatoes, carrots, apples, pineapple, shrimp, and eggs. The rest is just boiling and mixing together. This potato salad is best served chilled for at least an hour or overnight. I love recipes that are better made the day before because it frees up plenty of time for me during the day of a party and all I have to do is scoop it into a bowl to serve. 😊

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:

  • 1kg (~4-5 large) white potatoes, diced to 2cm pieces (peeled or unpeeled)
  • 500g (~3-4 large) carrots, diced to 2cm pieces
  • 5 eggs
  • 1 can (430g) pineapple, diced to 1cm pieces (you can use fresh pineapple as well)
  • 1 can (420g) of cooked sweet corn kernels, strained
  • 3 apples, cored and diced to 1cm pieces
  • 300g cooked, peeled, and deveined shrimp, chopped to 2cm pieces (you can use thawed cocktail shrimp)
  • 3/4 cup mayonnaise (good quality)*
    • I prefer whole egg mayonnaise or kewpie mayo. Do not buy the cheap stuff – I made that mistake earlier and the generic brand mayo was so nasty that I nearly had to throw out the whole salad. 🤢
  • Salt & pepper to taste

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.

Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).

Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.

Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, apples, pineapple, corn, shrimp and mayonnaise. Mix until combined. Salt and pepper to taste and add more mayonnaise if needed.

Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

Summarized Recipe:

Mama Hung’s Apple Potato Salad

Date Published: Dec 25th, 2021 | Last Updated: Dec 25th, 2021
Author: Abby |Category: sides, salads, easy, appetizers, vegetarian
Serves: 6-8 (one large bowl) | Prep time: 1 hour | Cook time: 1 hour

Ingredients:

  • 1kg (~4-5 large) white potatoes, diced to 2cm pieces (peeled or unpeeled)
  • 500g (~3-4 large) carrots, diced to 2cm pieces
  • 5 eggs
  • 1 can (430g) pineapple, diced to 1cm pieces (you can use fresh pineapple as well)
  • 1 can (420g) of cooked sweet corn kernels, strained
  • 3 apples, cored and diced to 1cm pieces
  • 300g cooked, peeled, and deveined shrimp, chopped to 2cm pieces (you can use thawed cocktail shrimp)
  • 3/4 cup mayonnaise (good quality)
  • Salt & pepper to taste

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

  1. Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.
  2. Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).
  3. Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.
  4. Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, apples, pineapple, corn, shrimp and mayonnaise. Mix until combined. Salt and pepper to taste and add more mayonnaise if needed.
  5. Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

Czech Potato Salad (bramborový salát)


Date Published: Dec 25th, 2021 | Last Updated: Dec 25th, 2021
Author: Abby |Category: sides, salads, easy, appetizers, vegetarian
Serves: 6-8 (one large bowl) | Prep time: 1 hour | Cook time: 1 hour

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Merry Christmas everyone! Wherever you are, I hope you’re filled with good food for the holidays. 😊

What is bramborový salát?

Bramborový salát is a traditional Czech potato salad. Toby’s mom first made it about a year ago (it actually may have been for Christmas, exactly a year ago) and it was SO GOOD. I usually find most potato salads pretty boring and they all taste the same, but this one was different. It’s made with potatoes, carrots, onions, eggs, and pickles. Yes, pickles! It sounded weird to me at first, but trust me it totally works. The salad dressing has the addition of mustard which gives it an extra kick that pairs fantastically with the rest of the salad. Bramborový salát is also often made with the addition of parsley root (kind of like a cross between carrot and celery) but I’ve decided to skip it in this recipe because A) its difficult to find in Australia, B) I’m not a huge fan of celery anyway, and C) there’s already so much chopping involved and I cbs doing more 😜. Besides, when I made this salad for the first time, Toby said it tasted just like his mom’s and his grandma’s (who are Czech, btw) and ate 4 servings in one sitting, so I’d say the parsley root wasn’t missed 😂. If you want to make it more traditional, feel free to add it in the same amount as the carrots in the recipe. If you can’t find parsley root, Toby’s mom said you can replace it with either a celeriac or parsnip.

This recipe is technically easy, but labour-intensive (like most potato salads). The recipe instructions seem long, but it’s pretty much just describing how to boil the vegetables. It also takes some time due to waiting around for the vegetables to boil, so I’d recommend doing this on a lazy afternoon while playing some Netflix in the background. All of the work is in the chopping of the potatoes, carrots, onion, pickles, and egg. The rest is just boiling and mixing together. This potato salad is best served chilled overnight to allow the flavours to marinate through (its definitely worth the wait). I love recipes that are better made the day before because it frees up plenty of time for me during the day of a party and all I have to do is scoop it into a bowl to serve. 😊

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:

  • 1kg (~4-5 large) white potatoes, diced to 2cm pieces (peeled or unpeeled)
  • 500g (~3-4 large) carrots, diced to 2cm pieces
  • 1 medium yellow onion, finely diced to 0.5cm pieces
  • 2.5 cups dill pickles, diced to 1cm pieces
  • 5 eggs
  • Dressing:
    • 3/4 cup mayonnaise (good quality)
    • 1/4 cup pickle juice
    • 2 Tbsps dijon mustard
    • 1 tsp salt
    • 1/2 tsp black pepper

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.

Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).

Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.

Make the Dressing: Add all the ingredients of the dressing to a bowl and whisk together until combined: mayonnaise, pickle juice, dijon mustard, salt, and pepper.

Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, diced raw onion, and diced pickles. Mix in HALF the amount of dressing and taste. Add in more dressing to taste.

The amount of dressing required will depend on personal taste and also how big or small you cut up your potatoes and carrots. I usually find I need less dressing if I cut up the veggies smaller and vice versa. We also like our potato salad mayo-y and will usually use up most of the dressing.

Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

Summarized Recipe:

Czech Potato Salad (bramborový salát)


Date Published:
Dec 25th, 2021 | Last Updated: Dec 25th, 2021
Author: Abby |Category: sides, salads, easy, appetizers, vegetarian
Serves: 6-8 (one large bowl) | Prep time: 1 hour | Cook time: 1 hour

Ingredients:

  • 1kg white potatoes, diced to 2cm pieces (peeled or unpeeled)
  • 500g carrots (~3-4 large), diced to 2cm pieces
  • 1 medium yellow onion, finely diced to 0.5cm pieces
  • 2.5 cups dill pickles, diced to 1cm pieces
  • 5 eggs
  • Dressing:
    • 3/4 cup mayonnaise (good quality)
    • 1/4 cup pickle juice
    • 2 Tbsps dijon mustard
    • 1 tsp salt
    • 1/2 tsp black pepper

Directions:

*Note: if you have the space, you can boil the potatoes, carrots, and eggs all at the same time in separate pots to save time, or if you prefer to do less clean-up, you can do them one after another.

  1. Boil the Potatoes: In a large pot on HIGH heat, add in the diced potatoes and fill the pot with hot water until all the potatoes are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the potatoes are soft enough to cut easily with a fork (~30mins). Strain and set aside to cool (or if you’re impatient, run it under cold water). Do not over boil the potatoes or else they will be too mushy.
  2. Boil the Carrots: While the potatoes are boiling, in a medium pot on HIGH heat, add in the diced carrots and fill the pot with hot water until all the carrots are submerged. Once the water boils, turn the heat down to MED and keep to a rolling simmer until the carrots are soft enough to cut easily with a fork (~20mins). Strain and set aside to cool (or if you’re impatient, run it under cold water).
  3. Hard boil the Eggs: Gently place the eggs in a medium sized pot and fill the pot with cold water until it is 2cm above the eggs. Turn the heat on HIGH. Once the water comes to a hard rapid boil, turn off the heat and cover the pot with a lid. Let it sit for 12 minutes then submerge the eggs in cold water. Once the eggs are cool enough to handle, peel the shells and dice the eggs into 1cm cubes.
  4. Make the Dressing: Add all the ingredients of the dressing to a bowl and whisk together until combined: mayonnaise, pickle juice, dijon mustard, salt, and pepper.
  5. Assemble the salad: In a large bowl, add together the cooked potatoes, cooked carrots, hard boiled eggs, diced raw onion, and diced pickles. Mix in HALF the amount of dressing and taste. Add in more dressing to taste.
    • The amount of dressing required will depend on personal taste and also how big or small you cut up your potatoes and carrots. I usually find I need less dressing if I cut up the veggies smaller and vice versa. We also like our potato salad mayo-y and will usually use up most of the dressing.
  6. Place the salad in an airtight container and keep refrigerated for at least an hour before serving, or best if chilled overnight. Enjoy!

Easy Beef Curry Puffs


Date Published: Dec 14th, 2021 | Last Updated: Dec 14th, 2021
Author: Abby |Category: appetizers, snacks, easy, pastry
Serves: 14 curry puffs | Prep time: 20 mins | Cook time: 25 mins

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Who doesn’t love a good curry puff??? This super quick and easy version is adapted from Sarah Tiong’s (my favourite Masterchef contestant) recipe. All you need are a few basic ingredients, 10 mins to stir-fry, then wrap it up and bake. Easy!

You can use either thawed pre-made puff pastry dough or make your own rough puff dough.

This recipe is meant to be a quick and easy version of a curry puff. Feel free to add in your own veg or extra seasonings to your liking. Sometimes I like to toss in some cooked diced potatoes and peas with the beef to bulk it up.

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:

  • 1 small brown onion, finely diced
  • 1 large clove garlic, finely minced
  • 250g beef mince (can substitute with pork, chicken, turkey, potatoes and peas)
  • 2 Tbsps curry powder
  • Salt and pepper to taste
  • 1 puff pastry dough, defrosted and ready to use (store bought or make your own)
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons toasted white sesame seeds (optional for decoration)

Directions:

In a skillet on medium-high heat, sautée the garlic and onions in some oil until the onion starts to become translucent (~2mins). Add in the mince meat and use your spatula to break it up into small pieces and cook until brown and cooked through.

Add in curry powder and stir-fry for another couple minutes then season with salt and pepper to taste. Remove from heat and set aside to cool to room temperature before wrapping.

When the filling has cooled, roll out your puff pastry dough to a 3-5mm thickness and divide it into squares of equal size. I usually make them about 10cmx10cm squares, but you can make them as big or small as you like.

Preheat the oven to 180˚C.

Place a tablespoon of filling (or more or less depending on your pastry size) in the middle of your square and fold the pastry diagonally in half into a triangle. Crimp the edges together so it seals well. Repeat with the rest of the pastry.

Place the pastry puffs on a baking tray and brush them with the beaten egg and sprinkle sesame seeds on top (optional).

Tip: alternatively, if you don’t plan on eating them all, you can freeze them at this stage before you put the egg wash on.

Bake at 180˚C for about 20-25 minutes until it’s golden brown. Serve!

Summarized Recipe:

Easy Beef Curry Puffs

Date Published: Dec 14th, 2021 | Last Updated: Dec 14th, 2021
Author: Abby |Category: appetizers, snacks, easy, pastry
Serves: 14 curry puffs | Prep time: 20 mins | Cook time: 25 mins

Ingredients:

  • 1 small brown onion, finely diced
  • 1 large clove garlic, finely minced
  • 250g beef mince (can substitute with pork, chicken, turkey, potatoes and peas)
  • 2 Tbsps curry powder
  • Salt and pepper to taste
  • 1 puff pastry dough, defrosted and ready to use (store bought or make your own)
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons toasted white sesame seeds (optional for decoration)

Directions:

  1. In a skillet on medium-high heat, sautée the garlic and onions in some oil until the onion starts to become translucent (~2mins).
  2. Add in the mince meat and use your spatula to break it up into small pieces and cook until brown and cooked through.
  3. Add in curry powder and stir-fry for another couple minutes then season with salt and pepper to taste. Remove from heat and set aside to cool to room temperature before wrapping.
  4. When the filling has cooled, roll out your puff pastry dough to a 3-5mm thickness and divide it into squares of equal size. I usually make them about 10cmx10cm squares, but you can make them as big or small as you like.
  5. Preheat the oven to 180˚C.
  6. Place a tablespoon of filling (or more or less depending on your pastry size) in the middle of your square and fold the pastry diagonally in half into a triangle. Crimp the edges together so it seals well. Repeat with the rest of the pastry.
  7. Place the pastry puffs on a baking tray and brush them with the beaten egg and sprinkle sesame seeds on top (optional).
    • Tip: alternatively, if you don’t plan on eating them all, you can freeze them at this stage before you put the egg wash on.
  8. Bake at 180˚C for about 20-25 minutes until it’s golden brown. Serve!

Smoked Salmon Spread


Date Published: Dec 14th, 2021 | Last Updated: Dec 14th, 2021
Author: Abby |Category: easy, <15 mins, appetizers, on the go, quick, dips, snacks
Serves: 1 large bowl or 6 bagel spreads | Prep time: 10 mins | Mix time: 2 mins

Jump to recipe |

This is one of my all time favourite dips. I’m surprised it has taken me this long to write it up! A good cream cheese bagel has always been one of my weaknesses. When I did a vet student placement in New York years ago, there was a bagel cart parked outside of the American Medical Centre. Every morning I’d get an ‘everything bagel with cream cheese’ and it was always the best part of my morning because he loaded it with so much cream cheese 😛. One day I walked up to the cart and before I even spoke, he already started apologizing that he had sold out of the ‘everything bagel’. Although I was disappointed, I was more surprised that he actually remembered me and it was nice the have a bagel guy that knows my “usual”. (Don’t worry guys, I got a plain bagel instead, and it had just as much cream cheese 😜). Aaaaanyways, I digress. The point of that story is that I really fucking love bagels and cream cheese – but what’s even better? Smoked salmon and cream cheese! You’ll commonly find “lox” on the menu of a bagel shop in New York (lox and cold smoked salmon are often used interchangeably, although lox isn’t always smoked). It’s usually served on a toasted bagel with cream cheese, capers, dill, and red onion. Mmmmmmmmm. This recipe is essentially all of those ingredients blended together to make a quick and easy salmon spread.

This dip is perfect to serve as a dip at a party served with some fancy crackers, or as a quick and easy snack or breakfast spread over a warm toasted bagel.

What type of salmon?

I prefer to use cold-smoked salmon for this recipe (the fancy pieces of sliced pink heaven). I usually buy them in big packages from Costco so it’s a little cheaper and it’s also a great way to use up the remainder of the smoked salmon before it goes off. Blending it with the cream cheese and other ingredients preserves it a little longer. It also gives you a break from eating straight up smoked salmon because you bought too much from Costco because it was so cheap… You can also use smoked trout which is a little cheaper and to me, they taste very similar.

You can also used canned smoked salmon instead which will make this recipe even cheaper to make, however the canned version will have a more robust fishy taste so you’ll either have to use less of it in this recipe or increase the rest of the ingredients. It also won’t have the pretty pink colour so your dip won’t have the blush pink colour, but flavour wise is similar.

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!

Recipe originally adapted from: http://allrecipes.com/recipe/233564/the-best-smoked-salmon-spread/

Ingredients you’ll need:

  • 1 package (8oz/226g) cream cheese, softened
  • 150g smoked salmon (cold smoked sliced or canned*)
  • 1/4 cup capers, rinsed and drained
  • 3 Tbsps fresh dill, (leaves only, no stem)
  • 1/4 cup heavy cream
  • 4 dashes Worcestershire sauce
  • 3 drops hot pepper sauce (ie Tabasco) OR 1/4 tsp cayenne pepper (or to taste)
  • 1/4 tsp paprika
  • 2 Tbsps fresh lemon juice
  • 2 Tbsps green onion, chopped (optional)

Directions:

Put all the ingredients in a food processor and blend until creamy/smooth.

Refrigerate for at least 4 hours or best overnight before serving. Enjoy!

Serve spread on a toasted bagel or as a dip with crackers.

Notes:

  • Halve the recipe if you’re making it for yourself for breakfast. It’s a large portion and you’ll end up eating it for a week trying to finish it before it goes off. Speaking from my own experience 😜.
  • *If you’re using canned smoked salmon, the fish flavour will be more robust and you may have to use a little less of it or increase the other ingredients to adjust.

Summarized Recipe:

Smoked Salmon Spread

Date Published: Dec 14th, 2021 | Last Updated: Dec 14th, 2021
Author: Abby |Category: easy, <15 mins, appetizers, on the go, quick, dips, snacks
Serves: 1 large bowl or 6 bagel spreads | Prep time: 10 mins | Mix time: 2 mins

Ingredients:

  • 1 package (8oz/226g) cream cheese, softened
  • 150g smoked salmon (cold smoked sliced or canned*)
  • 1/4 cup capers, rinsed and drained
  • 3 Tbsps fresh dill, (leaves only, no stem)
  • 1/4 cup heavy cream
  • 4 dashes Worcestershire sauce
  • 3 drops hot pepper sauce (ie Tabasco) OR 1/4 tsp cayenne pepper (or to taste)
  • 1/4 tsp paprika
  • 2 Tbsps fresh lemon juice
  • 2 Tbsps green onion, chopped (optional)

Directions:

  1. Put all the ingredients in a food processor and blend until creamy/smooth.
  2. Refrigerate for at least 4 hours or best overnight before serving. Enjoy!
    • Serve spread on a toasted bagel or as a dip with crackers.

Notes:

  • Halve the recipe if you’re making it for yourself for breakfast. It’s a large portion and you’ll end up eating it for a week trying to finish it before it goes off. Speaking from my own experience 😜.
  • *If you’re using canned smoked salmon, the fish flavour will be more robust and you may have to use a little less of it or increase the other ingredients to adjust.

Avocado Fries


Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, healthy, snacks, appetizers, low-cal, sides, vegetarian
Serves: 4-6 | Prep time: 30 mins | Cook time: 35 mins

Jump to recipe |

I could eat these all day everyday! Avocado fries are a great way to snack healthy. They’re easy to make, but I’ll admit a little time-consuming since you have to bread each one separately, but they’re SO worth it. You can change up the spices for different flavours but I prefer to keep them simple and let the dipping sauce create the extra flavour. They’re crunchy on the outside and soft & creamy on the inside. Serve it as an appetizer, a snack, or a side to a burger.

To keep with the healthy profile, these fries are baked in the oven instead of deep-frying. The secret to keeping them crispy and crunchy is to bake them on a wire rack so both sides get evenly cooked without any liquid pooling and softening the breading. You can also cook them in an air-fryer but I find it easier to make large batches in the oven. Pair it with any dipping sauce you like! Our favourite is sriracha mayo or toum mixed with Greek yogurt. Mmmmmm. To change it up, you can make zucchini fries using this exact same recipe too – in fact, the steps are identical so I’ve just duplicated the blog post and changed up the ingredients.

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:

  • 5 large hass avocados
  • 1/2 cup flour
  • 2 large eggs
  • 1.5 cups panko
  • 3/4 cup freshly grated parmesan cheese
  • 1.5 tsps Italian seasoning
  • 1.5 tsps paprika

Directions:

Preheat oven to 200˚C (425˚F). Prepare a greased cooling rack over a baking sheet (see photo).

Slice each avocado in half. Remove the seed and use a spoon to scoop out the avocado from the skin. Then slice the avocado halves into strips.

I made zucchini fries at the same time and forgot to take a photo with avocado instead so pretend the zucchinis are avocados 😅

Prepare 3 bowls and put the following in each bowl: 1) Flour, 2) Beaten eggs, 3) Panko, parmesan cheese, Italian seasoning, and paprika.

Bread the avocado strips one at a time by first covering it in flour, then dredging it into the beaten eggs, then finally tossing it in the panko/parmesan mixture and pressing down so the coating sticks well to the avocado strip. Place the breaded avocado strip onto the greased cooling rack prepared earlier. Repeat for the rest of the avocado.

Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Let them cool slightly on the rack before transferring it to a serving plate. Enjoy!

You can alternatively put them in the air fryer at 200˚C for 8-10 minutes.

Summarized Recipe:

Avocado Fries

Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, healthy, snacks, appetizers, low-cal, sides, vegetarian
Serves: 4-6 | Prep time: 30 mins | Cook time: 35 mins

Ingredients:

  • 5 large hass avocados
  • 1/2 cup flour
  • 2 large eggs
  • 1.5 cups panko
  • 3/4 cup freshly grated parmesan cheese
  • 1.5 tsps Italian seasoning
  • 1.5 tsps paprika

Directions:

  1. Preheat oven to 200˚C (425˚F). Prepare a greased cooling rack over a baking sheet (see photo).
  2. Slice each avocado in half. Remove the seed and use a spoon to scoop out the avocado from the skin. Then slice the avocado halves into strips.Prepare 3 bowls and put the following in each bowl:
    1. Flour
    2. Beaten eggs
    3. Panko, parmesan cheese, Italian seasoning, and paprika
  3. Bread the avocado strips one at a time by first covering it in flour, then dredging it into the beaten eggs, then finally tossing it in the panko/parmesan mixture and pressing down so the coating sticks well to the avocado strip. Place the breaded avocado strip onto the greased cooling rack prepared earlier. Repeat for the rest of the avocado.
  4. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Let them cool slightly on the rack before transferring it to a serving plate. Enjoy!
    • You can alternatively put them in the air fryer at 200˚C for 8-10 minutes.

Zucchini Fries


Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, healthy, snacks, appetizers, low-cal, sides, vegetarian
Serves: 4-6 | Prep time: 30 mins | Cook time: 35 mins

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I could eat these all day everyday! Zucchini fries are a great way to snack healthy. They’re easy to make, but I’ll admit a little time-consuming since you have to bread each one separately, but they’re SO worth it. You can change up the spices for different flavours but I prefer to keep them simple and let the dipping sauce create the extra flavour. They’re crunchy on the outside and soft on the inside. Serve it as an appetizer, a snack, or a side to a burger.

To keep with the healthy profile, these fries are baked in the oven instead of deep-frying. The secret to keeping them crispy and crunchy is to bake them on a wire rack so both sides get evenly cooked without any liquid pooling and softening the breading. You can also cook them in an air-fryer but I find it easier to make large batches in the oven. Pair it with any dipping sauce you like! Our favourite is sriracha mayo or toum mixed with Greek yogurt. Mmmmmm. To change it up, you can make avocado fries using this exact same recipe too!

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:

  • 4 medium sized zucchinis
  • 1/2 cup flour
  • 2 large eggs
  • 1.5 cups panko
  • 3/4 cup freshly grated parmesan cheese
  • 1.5 tsps Italian seasoning
  • 1.5 tsps paprika

Directions:

Preheat oven to 200˚C (425˚F). Prepare a greased cooling rack over a baking sheet (see photo).

Cut the top end of the zucchinis off and discard. Then slice each zucchini in half horizontally and then slice each half into about 6 sticks (see photo).

Prepare 3 bowls and put the following in each bowl: 1) Flour, 2) Beaten eggs, 3) Panko, parmesan cheese, Italian seasoning, and paprika.

Bread the zucchini strips one at a time by first covering it in flour, then dredging it into the beaten eggs, then finally tossing it in the panko/parmesan mixture and pressing down so the coating sticks well to the zucchini strips. Place the breaded zucchini strip onto the greased cooling rack prepared earlier. Repeat for the rest of the zucchini strips.

Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Let them cool slightly on the rack before transferring it to a serving plate. Enjoy!

You can alternatively put them in the air fryer at 200˚C for 8-10 minutes.

Summarized Recipe:

Zucchini Fries

Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: easy, healthy, snacks, appetizers, low-cal, sides, vegetarian
Serves: 4-6 | Prep time: 30 mins | Cook time: 35 mins

Ingredients:

  • 4 medium sized zucchinis
  • 1/2 cup flour
  • 2 large eggs
  • 1.5 cups panko
  • 3/4 cup freshly grated parmesan cheese
  • 1.5 tsps Italian seasoning
  • 1.5 tsps paprika

Directions:

  1. Preheat oven to 200˚C (425˚F). Prepare a greased cooling rack over a baking sheet (see photo).
  2. Cut the top end of the zucchinis off and discard. Then slice each zucchini in half horizontally and then slice each half into about 6 sticks (see photo).
  3. Prepare 3 bowls and put the following in each bowl:
    1. Flour
    2. Beaten eggs
    3. Panko, parmesan cheese, Italian seasoning, and paprika
  4. Bread the zucchini strips one at a time by first covering it in flour, then dredging it into the beaten eggs, then finally tossing it in the panko/parmesan mixture and pressing down so the coating sticks well to the zucchini strips. Place the breaded zucchini strip onto the greased cooling rack prepared earlier. Repeat for the rest of the zucchini strips.
  5. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Let them cool slightly on the rack before transferring it to a serving plate. Enjoy!
    • You can alternatively put them in the air fryer at 200˚C for 8-10 minutes.

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. 😅

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:

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)

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

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:

  1. Put the garlic cloves and salt in a food processor and blend until the garlic is minced.
  2. Add in a couple tablespoons of oil and blend until you get a thick paste.
  3. 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.

Baba Ghanoush


Date Published: Sept 27th, 2021 | Last Updated: Sept 27th, 2021
Author: Abby |Category: dips, appetizer, easy, healthy, snacks, vegetarian
Serves: 4-6 (1 medium sized bowl) | Prep time: 10 mins | Cook time: 45 mins

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Baba ghanoush is a Lebanese dish that is typically served as a starter or a side to a meat dish. It’s made with charred eggplants, tahini, garlic and lemon. It tastes similar to a hummus but with an extra smoky flavour from the grilling of the eggplants. The ingredients to a baba ghanoush and hummus are nearly identical but instead substitute the chick peas with eggplants. Comparatively, hummus is much easier to make because you skip the step of grilling eggplants, but flavour-wise I prefer baba ghanoush for the smokiness. If I’m feeling lazy and wanting a whip up something quick for a party or a side, I’ll go for the hummus (you can check out my hummus recipe here).

There are many ways to char an eggplant. Traditionally the eggplant is placed over an open flame until the skin wrinkles and the flesh softens, but I find this method more time-consuming to constantly watch the eggplant and I also find it harder and messier to peel. My preferred method is to slice them in half and char them in the oven on high heat. You can then simply scoop out the eggplant flesh instead of having to peel it.

You can simply serve it with some sliced veg and pita chips, or slathered in a wrap with a chicken shawarma.

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:

  • 2 medium sized eggplants
  • 2 Tbsps olive oil for brushing
  • 1/4 cup tahini
  • 3 cloves of garlic, peeled
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 2 Tbsps lemon juice (or more to taste)
  • 1/2 tsp salt (or more to taste)

Directions:

Roast the eggplants: Preheat oven to 220˚C (430˚F). Cut the tops off of each eggplant and then cut them in half. Arrange the eggplants skin side up on a baking sheet and brush each one with olive oil. Roast in the preheated oven until the skin wrinkles and the flesh is very soft.

Prepare the eggplants: Once the eggplants are done, set them aside to cool. Once it is cool enough to hand, use a spoon and scoop out all of the flesh. Discard the eggplant skin. Place the eggplant flesh in a strainer and squeeze out as much liquid as possible. You can let it rest for another 30 mins to let more juices drip out.

Blend it all together: Add the eggplant flesh and the rest of the ingredients (tahini, garlic, cumin, paprika, lemon juice, salt) in a blender or food processor and blend until you get a smooth texture. Taste and adjust salt and lemon to your preference. Done!

Summarized Recipe:

Baba Ghanoush

Date Published: Sept 27th, 2021 | Last Updated: Sept 27th, 2021
Author: Abby |Category: dips, appetizer, easy, healthy, snacks, vegetarian
Serves: 4-6 (1 medium sized bowl) | Prep time: 10 mins | Cook time: 45 mins

Ingredients:

  • 2 medium sized eggplants
  • 2 Tbsps olive oil for brushing
  • 1/4 cup tahini
  • 3 cloves of garlic, peeled
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 2 Tbsps lemon juice (or more to taste)
  • 1/2 tsp salt (or more to taste)

Directions:

  1. Roast the eggplants: Preheat oven to 220˚C (430˚F). Cut the tops off of each eggplant and then cut them in half. Arrange the eggplants skin side up on a baking sheet and brush each one with olive oil. Roast in the preheated oven until the skin wrinkles and the flesh is very soft (~30-45 mins).
  2. Prepare the eggplants: Once the eggplants are done, set them aside to cool. Once it is cool enough to hand, use a spoon and scoop out all of the flesh. Discard the eggplant skin. Place the eggplant flesh in a strainer and squeeze out as much liquid as possible. You can let it rest for another 30 mins to let more juices drip out.
  3. Blend it all together: Add the eggplant flesh and the rest of the ingredients (tahini, garlic, cumin, paprika, lemon juice, salt) in a blender or food processor and blend until you get a smooth texture. Taste and adjust salt and lemon to your preference. Done!

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.

Only $15 for the lot!!

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.

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:

  • 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:

  1. 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

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

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:

  1. (Preheat the oven to 200˚C if you’re going to be baking them.)
  2. 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.
  3. 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.)
  4. 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!

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!

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:

  • 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)

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

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:

  1. 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.
  2. 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).
  3. 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.
  4. Serve garnished with spring onions on top. Enjoy!