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.

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 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

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

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:

  1. Preheat the oven to 200˚C (400˚F).
  2. 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!).
  3. 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.
  4. 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.
  5. 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!

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.

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 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:

  1. Preheat the oven to 175˚C (350°F).
  2. In a medium bowl, stir together the flour, cocoa powder, baking soda and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

KnedlĂ­ky (Czech Bread Dumplings)


Date Published: March 28th, 2021 | Last Updated: March 28th, 2021
Author: Abby |Category: basics, easy, breads, sides
Serves: 4 small loaves (6-8 serves)| Prep time: 1.5 hours | Cook time: 20 mins (per loaf)

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As an Asian person, the term “dumpling” has always been known to me as pockets of meat wrapped in a thin dough so it confused me greatly when I learned that the European definition of “dumpling” is generally an overarching term for a dough without any filling. European dumplings can vary greatly in ingredients and textures and can be vastly different between different regions and countries. I was actually low-key disappointed when Toby first told me he was going to make Czech dumplings and it ended up being a bread dough 😂. Nevertheless, these dumplings came out super fluffy and was fantastic at absorbing all the delicious sauce on the plate.

KnedlĂ­ky is a traditional Czech bread dumpling that is commonly served in many traditional Czech foods, especially in those dishes that have a lot of sauce or a soup/stew to soak up the delicious flavour. The texture of knedlĂ­ky are very similar to Asian-style steamed buns or baos – in fact, they’re so similar that I’m thinking of trying to make bao zi with this recipe by stuffing some mince pork in them 😜. They’re fluffy and ever so slightly sweet. Although they’re like bread, you don’t bake or steam them – you boil them! I never knew you could get such a fluffy texture by boiling dough, it completely blew my mind when I first saw Toby’s mom make them.

These dumplings are traditionally made with ‘sharp flour’ or ‘continental flour’ which is a coarser flour made from hard wheat that is common in Europe, but actually super difficult to find in Australia in regular grocery stores. I followed this recipe initially to make these dumplings and used all-purpose flour instead but they came out too dense. I’ve since tweaked the ratios of the yeast and they came out perfectly the second time! This recipe uses all-purpose flour, but if you can get your hands on some sharp flour, feel free to follow the original recipe and see if you can notice a difference.

These dumplings are pretty easy to make, but please allow enough time to cook them all. If you don’t have a really big pot, you may have to cook them one at a time (which is what I always end up doing) and it takes 20 mins each time (allow 1 hour to cook all 4). Don’t crowd them in a pot – they will expand quite a bit while you cook them, but will shrink down a little once removed from the pot and cools down. KnedlĂ­ky also freezes really well wrapped up in cling wrap or aluminum foil – just steam or microwave them when ready to use.

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:

  • 1.5 cups (325ml) milk
  • 1 Tbsp granulated sugar
  • 1 Tbsp instant active dry yeast
  • 1 large egg
  • 4.75 cups (635 grams) all-purpose flour
  • 1 tsp salt

Directions:

Microwave the milk until warm to the touch. Mix in the sugar and yeast and set aside for ~10 mins until frothy. Once the milk/yeast mixture is frothy, beat in one egg to the mixture.

  • Tip: Test the temperature of the milk by dipping your finger into the milk. If it’s too hot, let it cool down or else you’ll end up cooking the yeast. If it’s too cold, then the yeast won’t activate.
  • If your mixture doesn’t froth, then you’ll likely need fresh yeast.

In a large stand mixer bowl, add in the flour and salt and mix it around. Turn on the stand mixer on medium speed and gradually pour in the milk/yeast/egg mixture to the flour. Let it knead until you get a smooth elastic dough. If your dough is too sticky, add a little more flour. (You can also knead this dough by hand.)

Cover the tough with a damp tea towel and set aside in a warm place to proof until doubled in size (~1 hr).

  • Don’t have a reliable warm place? See my method on how to proof your dough in the oven here.

Once your dough has doubled in size, remove it from the bowl, knead it a couple of times on a lightly floured surface to release any excess air bubbles and divide it into 4 even portions (you can use a kitchen scale for this or just eyeball it). Shape them into fat logs that are no longer than the diameter of your pot. Set them aside covered with a tea towel and let it rest for another 15 mins.

In a large pot, boil half a pot of water with 1 Tbsp of salt and drop in 1 to 2 dough logs at a time (do not crowd them. If you don’t have a large pot, you may have to cook one at a time). Boil for 10 mins, flip the dough and boil for another 10mins (20 mins total). Remove the dough log from the water and use a toothpick or chopstick to poke lots of holes into the cooked dumpling to let the steam out. Repeat for the rest of the dough.

Let the cooked dough cool then slice. Ready to eat!

Tip: If you’re not using it right away, they freeze really well covered with some cling wrap. Steaming would be best when ready to use or microwave.

Summarized Recipe:

KnedlĂ­ky (Czech Bread Dumplings)

Date Published: March 28th, 2021 | Last Updated: March 28th, 2021
Author: Abby |Category: basics, easy, breads, sides
Serves: 4 small loaves (6-8 serves)| Prep time: 1.5 hours | Cook time: 20 mins (per loaf)

Ingredients:

  • 1.5 cups (325ml) milk
  • 1 Tbsp granulated sugar
  • 1 Tbsp instant active dry yeast
  • 1 large egg
  • 4.75 cups (635 grams) all-purpose flour
  • 1 tsp salt

Directions:

  1. Microwave the milk until warm to the touch. Mix in the sugar and yeast and set aside for ~10 mins until frothy. Once the milk/yeast mixture is frothy, beat in one egg to the mixture.
    • Tip: Test the temperature of the milk by dipping your finger into the milk. If it’s too hot, let it cool down or else you’ll end up cooking the yeast. If it’s too cold, then the yeast won’t activate.
    • If your mixture doesn’t froth, then you’ll likely need fresh yeast.
  2. In a large stand mixer bowl, add in the flour and salt and mix it around. Turn on the stand mixer on medium speed and gradually pour in the milk/yeast/egg mixture to the flour. Let it knead until you get a smooth elastic dough. If your dough is too sticky, add a little more flour. (You can also knead this dough by hand.)
  3. Cover the tough with a damp tea towel and set aside in a warm place to proof until doubled in size (~1 hr).
    • Don’t have a reliable warm place? See my method on how to proof your dough in the oven here.
  4. Once your dough has doubled in size, remove it from the bowl, knead it a couple of times on a lightly floured surface to release any excess air bubbles and divide it into 4 even portions (you can use a kitchen scale for this or just eyeball it). Shape them into fat logs that are no longer than the diameter of your pot. Set them aside covered with a tea towel and let it rest for another 15 mins.
  5. In a large pot, boil half a pot of water with 1 Tbsp of salt and drop in 1 to 2 dough logs at a time (do not crowd them. If you don’t have a large pot, you may have to cook one at a time). Boil for 10 mins, flip the dough and boil for another 10mins (20 mins total). Remove the dough log from the water and use a toothpick or chopstick to poke lots of holes into the cooked dumpling to let the steam out. Repeat for the rest of the dough.
  6. Let the cooked dough cool then slice. Ready to eat!

Tip: If you’re not using it right away, they freeze really well covered with some cling wrap. Steaming would be best when ready to use or microwave.

Spicy Basil Chicken Stir-Fry


Date Published: March 26th, 2021 | Last Updated: March 26th, 2021
Author: Abby |Category: asian, quick & easy, healthy, low calorie, <30 mins
Serves: 4 | Prep time: 15 mins | Cook time: 20 mins

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Get ready for a quick and easy, healthy, low-calorie, and flavourful stir-fry! Sounds too good to be true? It isn’t! The great thing about this recipe is that it’s super versatile – you can add just about any veggies you want to this dish, perfect for clearing out the fridge at the end of the week. The flavourful sauce is just oyster sauce but when cooked in all the released juices of the chicken and the liquid from the veggies, it becomes damn delicious and magical. Serve over a warm bed of rice or toss in some noodles.

You can easily change the amount of spiciness of this dish. This recipe is suited for a mild to moderate amount of spice, but feel free to kick it up a notch by adding more chilis or use a spicier type of chilli instead. A good chilli oil would do well in this dish 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:

  • 2 Tbsps olive oil
  • 4 cloves of garlic, minced
  • 2 long red chillis, sliced and deseeded (feel free to use a stronger chilli if you prefer it spicier)
  • 1 medium onion, diced to 2cm squares
  • 6 chicken thighs (~600g), deboned and skinless
  • 1.5 tsp white sugar
  • 1 tsp ground black pepper
  • 1/3 cup oyster sauce
  • 300g (3 cups) white button mushrooms
  • 1 can of baby corn (fresh is fine as well)
  • 1 large carrot, thinly sliced
  • 2 Tbsps cornstarch
  • 1 handful (~2 cups) of fresh basil leaves

Directions:

Heat the oil in a large pan/wok on MED-HIGH heat and sauté the garlic, chilli, and diced onion for a few minutes until the onion starts to turn translucent.

Add in the chicken, sugar, and black pepper, and continue cooking until the outside of the chicken turns white (don’t cook through the chicken completely, just the outside).

Add the mushrooms, baby corn, carrots, and oyster sauce to the pan and cook until the chicken is done. (The veg should be done at the same time as the chicken.)

At this stage, your sauce should be runny/watery. Take out a few spoonfuls of the sauce into a small bowl and mix in the cornstarch until well combined. Add the cornstarch mixture back into the pan and mix everything around for a couple minutes. Your sauce should now be thicker.

Feel free to add more cornstarch mixture if you prefer your sauce thicker – just don’t go crazy or else your dish might be goopy.

DO NOT add cornstarch directly to the pan or else it will form clumps. You must dissolve it in a separate bowl first!

Once the sauce is the right consistency, turn off the heat and stir in the fresh basil leaves. Serve over rice. Enjoy!

Summarized Recipe:

Spicy Basil Chicken Stir-Fry

Date Published: March 26th, 2021 | Last Updated: March 26th, 2021
Author: Abby |Category: asian, quick & easy, healthy, low calorie, <30 mins
Serves: 4 | Prep time: 15 mins | Cook time: 20 mins

Ingredients:

  • 2 Tbsps olive oil
  • 4 cloves of garlic, minced
  • 1 long red chilli, sliced and deseeded
  • 1 medium onion, diced to 2cm squares
  • 6 chicken thighs (~600g), deboned and skinless
  • 1.5 tsp white sugar
  • 1 tsp ground black pepper
  • 1/3 cup oyster sauce
  • 300g (3 cups) white button mushrooms
  • 1 can of baby corn (fresh is fine as well)
  • 1 large carrot, thinly sliced
  • 2 Tbsps cornstarch
  • 1 handful (~2 cups) of fresh basil leaves

Directions:

  1. Heat the oil in a large pan/wok on MED-HIGH heat and sauté the garlic, chilli, and diced onion for a few minutes until the onion starts to turn translucent.
  2. Add in the chicken, sugar, and black pepper, and continue cooking until the outside of the chicken turns white (don’t cook through the chicken completely, just the outside).
  3. Add the mushrooms, baby corn, carrots, and oyster sauce to the pan and cook until the chicken is done. (The veg should be done at the same time as the chicken.)
  4. At this stage, your sauce should be runny/watery. Take out a few spoonfuls of the sauce into a small bowl and mix in the cornstarch until well combined. Add the cornstarch mixture back into the pan and mix everything around for a couple minutes. Your sauce should now be thicker.
    • Feel free to add more cornstarch mixture if you prefer your sauce thicker – just don’t go crazy or else your dish might be goopy.
    • DO NOT add cornstarch directly to the pan or else it will form clumps. You must dissolve it in a separate bowl first!
  5. Once the sauce is the right consistency, turn off the heat and stir in the fresh basil leaves. Serve over rice. Enjoy!

Favourite Roasted Pumpkin Spinach Soup


Date Published: March 22nd, 2021 | Last Updated: March 22nd, 2021
Author: Abby |Category: soups, vegetarian, easy, quick, healthy
Serves: 4 | Prep time: 15 mins | Cook time: 45 mins

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Of all the soups I make, this is probably one of the top go-to soups that Toby and I put together the most often. Why? Because it’s damn delicious, damn easy, healthy, low calorie and and filling. It even makes for an easy clean up. Sounds too good to be true, eh? The best part is that you don’t need to follow this recipe to a tee. You can add whatever veg you like to the roasting pan – which is a perfect way to sneak in extra veg for picky eaters or an even better way to clear out the fridge. All you gotta do to make this delicious soup is to roast the veggies, add some chicken stock, and blend it all up. That’s all! No cream, no butter, just a buttload of veg that keeps you full. If you ever follow the NY Times Cooking Blog, they occasionally post “no recipe recipes” which I think is a term that perfectly describes this type of recipe.

I’ve written the recipe as a guide to the basic version of the soup but feel free to swap out or add in any of the ingredients – the combinations of this soup are endless. I’ve made it with cauliflower, red pepper, zucchini…etc. If you want to bulk up this soup even more, you can add in rice and chicken as well. To make it indulgent, add a cup of cream at the end.

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 (~6 cups) pumpkin, peeled and diced
  • 3 cups (3 large stalks) celery, diced
  • 1 large onion, peeled and cut into quarters or eighths
  • 6 cloves of garlic, peeled and lightly smashed
  • 1.5 tsps paprika
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 1 litre (4 cups) chicken stock
  • 4 cups loosely packed (120g) baby spinach leaves
  • Salt and pepper to taste

Directions:

Preheat oven to 180˚C (375˚F).

Roast the veggies: In a large baking tray, add in: pumpkin, celery, onion, garlic, paprika, salt, and olive oil. Mix it all around and roast in the preheated oven until all the veggies are soft and breaks apart easily when cut with a wooden spoon (30-45 mins). Toss the veggies around halfway through to ensure even cooking.

Once the veggies are cooked, empty the contents of the baking tray into a pot and add in the chicken stock. Turn the heat on to MED-HIGH and let the soup come to a boil. Once the soup comes to a boil, turn the heat OFF and remove the pot from the heat*. Then use an immersion/stick blender and blend the soup until smooth.

*It’s very important that you remove the pot from heat before you start blending otherwise when the thickened soup starts boiling again it starts to splatter everywhere!

Add in the spinach and submerge it into the soup until the leaves become soft, then blend the soup again until everything is combined. Salt and pepper to taste. Serve hot!

(Tip: If you’re feeling indulgent you can add 1 cup of heavy cream at the end. I always leave out the cream to make it a healthy soup.)

Summarized Recipe:

Favourite Roasted Pumpkin Spinach Soup

Date Published: March 22nd, 2021 | Last Updated: March 22nd, 2021
Author: Abby |Category: soups, vegetarian, easy, quick, healthy
Serves: 4 | Prep time: 15 mins | Cook time: 45 mins

Ingredients:

  • 1kg (~6 cups) pumpkin, peeled and diced
  • 3 cups (3 large stalks) celery, diced
  • 1 large onion, peeled and cut into quarters or eighths
  • 6 cloves of garlic, peeled and lightly smashed
  • 1.5 tsps paprika
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 1 litre (4 cups) chicken stock
  • 4 cups loosely packed (120g) baby spinach leaves
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 180˚C (375˚F).
  2. Roast the veggies: In a large baking tray, add in: pumpkin, celery, onion, garlic, paprika, salt, and olive oil. Mix it all around and roast in the preheated oven until all the veggies are soft and breaks apart easily when cut with a wooden spoon (30-45 mins). Toss the veggies around halfway through to ensure even cooking.
  3. Once the veggies are cooked, empty the contents of the baking tray into a pot and add in the chicken stock. Turn the heat on to MED-HIGH and let the soup come to a boil. Once the soup comes to a boil, turn the heat OFF and remove the pot from the heat*. Then use an immersion/stick blender and blend the soup until smooth.
    • *It’s very important that you remove the pot from heat before you start blending otherwise when the thickened soup starts boiling again it starts to splatter everywhere!
  4. Add in the spinach and submerge it into the soup until the leaves become soft, then blend the soup again until everything is combined. Salt and pepper to taste. Serve hot!

(Tip: If you’re feeling indulgent you can add 1 cup of heavy cream at the end. I always leave out the cream to make it a healthy soup.)

Warm Pumpkin Kale Pesto Bowl


Date Published: March 20th, 2021 | Last Updated: March 20th, 2021
Author: Abby |Category: salads, easy, mains, vegetarian, healthy
Serves: 2 | Prep time: 15 mins | Cook time: 30 mins

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Last weekend Toby’s parents came to visit us in Grafton, NSW and we took them for brunch at a local cafĂ© called Heart & Soul, recommended by one of our nurses. Like many restaurants in the COVID-age, their menu was digital and after scrolling through a few options, this caught my eye: “Breaky Bruschetta Stack – Organic sourdough bread with sautĂ©ed mushrooms, tomato, kale, pumpkin, danish feta & H&S pesto. Can be made vegan & is also a great lunch option $17.90″. Usually when we eat out, I tend to get something hearty, meaty, and not at all healthy, but I wasn’t particularly hungry that morning so I decided to get something a little lighter from their limited menu. I wasn’t expecting too much since the ingredients seemed pretty basic but I was happily surprised! In a small town of pubs and cheap takeaway food, I was impressed by the wholesome food and myriad of hearty flavours that came through in this dish that not only made it super filling but it was damn delicious. If you’re ever in Grafton, NSW I’d recommend heading to this cafĂ©.

True to my nature, of course I had to try and recreate the dish when I got home. This recipe is the result of my attempt at recreating the dish and I must say I’m pretty damn close. Even Toby, who’s not usually a fan of kale, enjoyed it! The feta and pesto flavours dominate this dish but are contrasted well by the sweetness of the warm roasted pumpkin and the juiciness of the sautĂ©ed mushrooms and tomatoes on a bed of soft massage kale. This hearty healthy dish is satisfying, filling, and a snap to put together. Serve it warmed or cooled.

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:

  • 500g (~3 cups) pumpkin, diced into 2cm cubes
  • Drizzle of olive oil
  • 1/4 tsp paprika
  • 1/2 bunch (~5 cups packed) curly leaf kale
  • 200g brown or white button mushrooms, cut into halves or quarters
  • Pinch of fresh or dried thyme
  • 2 medium tomatoes, diced into 2cm cubes
  • 150-200g soft Danish Feta (Greek Feta is okay too but will have a stronger taste and you may want to use less of it)
  • 1/2 cup pesto
  • 1/4 cup flat leaf parsley, roughly chopped (for garnish)
  • 2 poached eggs (optional)
  • 2 slices of sourdough bread or rye (optional)

Directions:

Roast the pumpkin: Preheat the oven to 180˚C (375˚F). In a bowl, mix together the diced pumpkin with a drizzle of olive oil, 1/4 tsp of paprika, and a pinch of salt. Bake in the preheated oven for 15-20 mins until golden. Set aside.

You can roast it in an air fryer as well to save some time.

Prepare the kale: While the pumpkin is roasting, prepare the kale by removing the leaves from the tough stems. Discard the stems. Wash and dry the leaves in a salad spinner. 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.

Note: Massaging the kale well is KEY to this dish! Massaging it softens the kale and makes the flavour more subtle.

Poach 2 eggs (optional). Set aside.

In a skillet on MED-HIGH heat, add a drizzle of olive oil to the pan and sauté the mushrooms with a pinch of thyme until golden brown. Remove the mushrooms from the pan and add the diced tomatoes to the hot pan. Cook the tomatoes for a few minutes until they start to soften then add back in the mushrooms and cooked pumpkin to the skillet and mix around until everything is warmed through. Turn off the heat.

Butter and toast the sourdough (optional).

Assemble the salad: Divide evenly between 2 large plates: sourdough (if using) + massaged kale + roasted pumpkin/mushrooms/tomatoes + 4-5 spoonfuls of pesto + 4-5 spoonfuls of feta + 2 poached eggs (if using) + sprinkle of flat leaf parsley. Top with fresh cracked pepper. Serve warm!

Summarized Recipe:

Warm Pumpkin Kale Pesto Bowl

Date Published: March 20th, 2021 | Last Updated: March 20th, 2021
Author: Abby |Category: salads, easy, mains, vegetarian, healthy
Serves: 2 | Prep time: 15 mins | Cook time: 30 mins

Ingredients:

  • 500g (~3 cups) pumpkin, diced into 2cm cubes
  • Drizzle of olive oil
  • 1/4 tsp paprika
  • 1/2 bunch (~5 cups packed) curly leaf kale
  • 200g brown or white button mushrooms, cut into halves or quarters
  • Pinch of fresh or dried thyme
  • 2 medium tomatoes, diced into 2cm cubes
  • 150-200g soft Danish Feta (Greek Feta is okay too but will have a stronger taste and you may want to use less of it)
  • 1/2 cup pesto
  • 1/4 cup flat leaf parsley, roughly chopped (for garnish)
  • 2 poached eggs (optional)
  • 2 slices of sourdough bread or rye (optional)

Directions:

  1. Roast the pumpkin: Preheat the oven to 180˚C (375˚F). In a bowl, mix together the diced pumpkin with a drizzle of olive oil, 1/4 tsp of paprika, and a pinch of salt. Bake in the preheated oven for 15-20 mins until golden. Set aside.
    • You can roast it in an air fryer as well to save some time.
  2. Prepare the kale: While the pumpkin is roasting, prepare the kale by removing the leaves from the tough stems. Discard the stems. Wash and dry the leaves in a salad spinner. 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.
  3. Poach 2 eggs (optional). Set aside.
  4. In a skillet on MED-HIGH heat, add a drizzle of olive oil to the pan and sauté the mushrooms with a pinch of thyme until golden brown. Remove the mushrooms from the pan and add the diced tomatoes to the hot pan. Cook the tomatoes for a few minutes until they start to soften then add back in the mushrooms and cooked pumpkin to the skillet and mix around until everything is warmed through. Turn off the heat.
  5. Butter and toast the sourdough (optional).
  6. Assemble the salad: Divide evenly between 2 large plates: sourdough (if using) + massaged kale + roasted pumpkin/mushrooms/tomatoes + 4-5 spoonfuls of pesto + 4-5 spoonfuls of feta + 2 poached eggs (if using) + sprinkle of flat leaf parsley. Top with fresh cracked pepper. Serve warm!

Oma’s Pumble and Knockle (Hungarian Paprika Potatoes with Bread and Nokedli)


Date Published: March 19th, 2021 | Last Updated: March 19th, 2021
Author: Abby |Category: mains, easy, vegetarian
Serves: 4 | Prep time: 15 mins | Cook time: 25 mins

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Years ago when I first started cooking, I asked my friend Alex what his favourite dish was. He said it was a traditional Hungarian dish that his Oma (grandmother) would often make for him called “Pumble and Knockle” (we’re not sure if this is actually how the name of the dish is spelt, but it was his closest guess). I asked him to get the recipe for me to expand my cooking repertoire, but like typical old school grandmas she doesn’t measure what she puts in the dish and does it all by feel. He eventually took some photos and notes of her making it and this is my attempt at deciphering her recipe. Some of the amounts aren’t exact so I had to guesstimate a little. I’ve never actually had this dish from her before and I have no idea how close I am to the real thing, but I must admit its pretty damn tasty.

This may not be the most mind-blowing dish you’ve ever had, but its humble, down to earth, and made with basic cheap ingredients that make it satisfying and filling. This pumble and knockle is made up of caramelized onions, paprika potatoes, simple nokedli (noodles), and buttery bread. The simple flavours make you just want to keep eating and eating.

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:

  • Nokedli:
    • 1 egg
    • 1/4 tsp salt
    • 1/3 cup (80ml) water
    • ~1 cup (~150g) all-purpose flour (you may not need the whole cup)
  • 1 Tbsp + 50g of salted butter
  • 1 large onion, diced
  • 2 potatoes, peeled and sliced thinly into rectangles 2mm thick
  • 1 tsp paprika
  • 1 tsp salt
  • 3 slices of white bread, cut into 2cm squares

Directions:

Make the nokedli (noodles) dough: combine egg, salt and water in a bowl. Whisk until combined, then gradually add in the flour until you get a thick sticky dough (you may not need the whole cup of flour). Set aside.

For more comprehensive step-by-step instructions, follow the nokedli instructions here.

In a large pan or wok on MED-HIGH heat, sauté the onion in 1 tablespoon of butter until it starts to turn translucent (~5mins). Then add in the sliced potatoes, paprika and salt. Continue cooking until the potatoes are cooked and the onion is caramelized (~15mins). When finished cooking, remove from the pan and set aside.

While the onion and potatoes are cooking, cook the nokedli by bringing a small pot of water to a boil and tear off 2cm pieces of the nokedli dough and drop it into the boiling water or use a spoon to drop the dough into the water to make it less messey. The dough will be ready when it floats to the top. Taste to see if they’re cooked (3-5 mins). Once they’re ready, remove them from the pot and strain them. Set aside.

In a pan (you can use the same pan as before, just give it a quick wipe-down) on medium heat, melt the butter and add the bread pieces to it. Stir for a few minutes until the bread soaks up the butter and becomes lightly toasted. Then add in the cooked nokedli and cooked potato/onion mixture. Mix it all together and cook for another few minutes until everything is warmed through. Salt and pepper to taste. Serve!

Original photos of Oma making Pumble and Knockle: an homage

Summarized Recipe:

Oma’s Pumble and Knockle (Hungarian Paprika Potatoes with Bread and Nokedli)

Date Published: March 19th, 2021 | Last Updated: March 19th, 2021
Author: Abby |Category: mains, easy, vegetarian
Serves: 4 | Prep time: 15 mins | Cook time: 25 mins

Ingredients:

  • Nokedli:
    • 1 egg
    • 1/4 tsp salt
    • 1/3 cup (80ml) water
    • ~1 cup (~150g) all-purpose flour (you may not need the whole cup)
  • 1 Tbsp + 50g of salted butter
  • 1 large onion, diced
  • 2 potatoes, peeled and sliced thinly into rectangles 2mm thick
  • 1 tsp paprika
  • 1 tsp salt
  • 3 slices of white bread, cut into 2cm squares

Directions:

  1. Make the nokedli (noodles) dough: combine egg, salt and water in a bowl. Whisk until combined, then gradually add in the flour until you get a thick sticky dough (you may not need the whole cup of flour). Set aside.
  2. In a large pan or wok on MED-HIGH heat, sauté the onion in 1 tablespoon of butter until it starts to turn translucent (~5mins). Then add in the sliced potatoes, paprika and salt. Continue cooking until the potatoes are cooked and the onion is caramelized (~15mins). When finished cooking, remove from the pan and set aside.
  3. In a pan (you can use the same pan as before, just give it a quick wipe-down) on medium heat, melt the butter and add the bread pieces to it. Stir for a few minutes until the bread soaks up the butter and becomes lightly toasted. Then add in the cooked nokedli and cooked potato/onion mixture. Mix it all together and cook for another few minutes until everything is warmed through. Salt and pepper to taste. Serve!

Nokedli (Hungarian ‘Dumplings’)


Date Published: March 19th, 2021 | Last Updated: March 19th, 2021
Author: Abby |Category: basics, easy, < 30mins, sides
Serves: 2 | Prep time: 15 mins | Cook time: 5 mins

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Get ready to make the quickest and easiest “pasta” you’ve ever made. Nokedli is a Hungarian “dumpling” which I can best describe as a gnocchi but slightly squishier and fluffy. It’s made with only 4 ingredients and takes 15 minutes to whip up and a few minutes to cook. It’s so easy and versatile, you may never want to buy pasta again. They may not be the most beautiful, but you just can’t beat the texture of a fresh pasta at such minimal effort. You can make them as big or as small as you like. It’s fantastic sautĂ©ed in a dish or tossed in something saucy to soak up the flavour. My new favourite way to have it is mixed in a rich creamy mushroom sauce. This recipe makes 2 servings but if you’re tossing it in a dish with lots of other ingredients such as meat or veggies, it will easily bulk it up to 4 portions.

As an Asian person, the term “dumpling” has always been known to me as pockets of meat wrapped in a thin dough so it confused me greatly when I learned that the European definition of “dumpling” is generally an overarching term for a dough without any filling. European dumplings can vary greatly in ingredients and textures and can be vastly different between different regions and countries. I was actually low-key disappointed when Toby first told me he was going to make Czech dumplings and it ended up being a bread dough 😂. I still find it weird to use the term ‘dumpling’ for anything else but Asian-style dumplings but I’m sure I’ll adjust.

I first came across the idea of making nokedli through my friend’s oma’s recipe for Pumble and Knockle which is a simple hearty Hungarian dish of paprika potatoes cooked in buttery bread. She made hers without any egg which I thought was a bit dense so I went hunting for more traditional nokedli recipes and put this one together (food.com and venturists.net had a couple good ones that I based this one off of).

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 egg
  • 1/4 tsp salt
  • 1/3 cup (80ml) water
  • ~1 cup (~150g) all-purpose flour (you may not need the whole cup)

Directions:

In a mixing bowl beat together the egg, salt and 1/3 cup water.

Add in the flour gradually to the bowl, mixing with a fork, until you get a thick sticky dough – it should be roughly thicker than cake batter (you may not need to use the entire cup of flour). Set aside to rest for 10 mins.

While the dough is resting, boil a medium pot of water with 1-2 teaspoons of salt. When the dough has rested, mix it around one more time and drop half a teaspoon of dough into the boiling water at a time. (Tip: lower the spoon into the boiling water for the dough to release from the spoon). When the dough floats to the top, it’s ready (2-3 minutes). Strain and ready to use!

Note: you may want to cook your nokedli in batches to not overcook them or get someone to help you spoon the dough into the pot so they all go into the pot faster.

If you’re not using them right away, rinse them in cold water to prevent them from sticking together. Otherwise if you’re serving it in a sauce, you can add them directly in the finished sauce and serve.

Nokedli tossed in a creamy mushroom sauce 🙂 mmmm

Summarized Recipe:

Nokedli (Hungarian ‘Dumplings’)

Date Published: March 19th, 2021 | Last Updated: March 19th, 2021
Author: Abby |Category: basics, easy, < 30mins, sides
Serves: 2 | Prep time: 15 mins | Cook time: 5 mins

Ingredients:

  • 1 egg
  • 1/4 tsp salt
  • 1/3 cup (80ml) water
  • ~1 cup (~150g) all-purpose flour (you may not need the whole cup)

Directions:

  1. In a mixing bowl beat together the egg, salt and 1/3 cup water.
  2. Add in the flour gradually to the bowl, mixing with a fork, until you get a thick sticky dough – it should be roughly thicker than cake batter (you may not need to use the entire cup of flour). Set aside to rest for 10 mins.
  3. While the dough is resting, boil a medium pot of water with 1-2 teaspoons of salt. When the dough has rested, mix it around one more time and drop half a teaspoon of dough into the boiling water at a time. (Tip: lower the spoon into the boiling water for the dough to release from the spoon). When the dough floats to the top, it’s ready (2-3 minutes). Strain and ready to use!
    • Note: you may want to cook your nokedli in batches to not overcook them or get someone to help you spoon the dough into the pot so they all go into the pot faster.
    • If you’re not using them right away, rinse them in cold water to prevent them from sticking together. Otherwise if you’re serving it in a sauce, you can add them directly in the finished sauce and serve.

Creamy Mushroom Coconut Lentil Soup


Date Published: March 11th, 2021 | Last Updated: March 11th, 2021
Author: Abby |Category: soups, mains, low calorie, vegetarian, healthy
Serves: 6 | Prep time: 15 mins | Cook time: 40 mins

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I’ve literally JUST made it up in the kitchen and thought it was too good not to add to the recipe collection. As an attempt to eat healthier, Toby and I have been cooking with more green lentils lately. Although higher in carbs, green lentils pack a ton of fibre which keeps you feeling full for longer, lowers cholesterol, and makes you regular (lol). Toby never thought he liked lentils but ever since we started cooking with them he’s realized that he has just never had them made properly!

This soup is not only packed with veggies, high in fibre, and healthy, but best of all it’s low in calories!! Each serving is only 280-380 calories (exact calories will depend on the brand of coconut milk and chicken stock you use). When I say “serving”, I don’t mean a dinky half-ladle bowl – I mean a decent sized bowl of soup that makes you feel satisfied and full. Sounds too good to be true, right?

This soup tastes creamy but not overly heavy. It’s a chicken stock-based soup cooked with onions, celery, a ton of mushrooms and fragranced with fresh thyme and lemon. The lentils add bulk to the soup and are cooked to your liking. The small amount of coconut milk (only half a can for the entire pot) is just enough to make it creamy and indulgent – you’ll forget this soup is low in calories!

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 cloves garlic, minced
  • 1 medium onion, diced
  • 4 stalks of celery, diced
  • 500g mushrooms, sliced
  • 1 cup (200g) green lentils
  • 4 cups chicken stock (or vegetable stock)
  • 6 sprigs fresh thyme (roughly 1 Tbsp of fresh thyme leaves)
  • 2 bay leaves
  • Lemon peel of 1 large lemon, sliced into large strips
  • 200ml (1/2 a can) coconut milk

Directions:

In a large pot on med-high heat, sauté the garlic in a few tablespoons of olive oil for 30 seconds until fragrant, then add in the diced onion and celery.

Cook until the celery softens then add in the sliced mushrooms. Continue sautéing for another 5 minutes until the mushrooms start to release their liquid.

Add in the rest of the ingredients to the pot: lentils, chicken stock, thyme, bay leaf, lemon peel, and coconut milk. Let the soup come to a boil, then turn the heat down to low-medium and let it simmer until the lentils are cooked to your liking (~25-30 mins), stirring occasionally.

Once the lentils are cooked, pick out the lemon peel, thyme sprigs, and bay leaves. Serve!

Summarized Recipe:

Creamy Mushroom Coconut Lentil Soup

Date Published: March 11th, 2021 | Last Updated: March 11th, 2021
Author: Abby |Category: soups, mains, low calorie, vegetarian, healthy
Serves: 6 | Prep time: 15 mins | Cook time: 40 mins

Ingredients:

  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 4 stalks of celery, diced
  • 500g mushrooms, sliced
  • 1 cup (200g) green lentils
  • 4 cups chicken stock
  • 6 sprigs fresh thyme (roughly 1 Tbsp of fresh thyme leaves)
  • 2 bay leaves
  • Lemon peel of 1 large lemon, sliced into large strips
  • 200ml (1/2 a can) coconut milk

Directions:

  1. In a large pot on med-high heat, sauté the garlic in a few tablespoons of olive oil for 30 seconds until fragrant, then add in the diced onion and celery. Cook until the celery softens then add in the sliced mushrooms. Continue sautéing for another 5 minutes until the mushrooms start to release their liquid.
  2. Add in the rest of the ingredients to the pot: lentils, chicken stock, thyme, bay leaf, lemon peel, and coconut milk. Let the soup come to a boil, then turn the heat down to low-medium and let it simmer until the lentils are cooked to your liking (~25-30 mins), stirring occasionally.
  3. Once the lentils are cooked, pick out the lemon peel, thyme sprigs, and bay leaves. Serve!

Lemon Parmesan Tuna Cakes


Date Published: March 6th, 2021 | Last Updated: March 6th, 2021
Author: Abby |Category: appetizer, snacks
Serves: 6 medium sized cakes (or 4 large ones) | Prep time: 15 mins | Cook time: 10 mins

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These tuna cakes pack a punch of lemon flavour! They’re easy to make and pretty quick to whip up. Lemon, parmesan and garlic are the heroes of this recipe all packaged together into a patty then breaded with panko breadcrumbs for a crispy exterior. You can make these cakes small to serve as an appetizer or a quick snack, or form them larger and put it between two buns to make a crunchy tuna patty burger! Enjoy them on their own or drizzled with a creamy tartar sauce or sriracha mayo.

I first stumbled across the original recipe from CrunchyCreamySweet when I was looking for tuna recipes to use up all the tuna we caught when we went deep sea fishing last year. We caught 6 fish and it was quite the struggle to use it all up – we ended up eating tuna for 2 weeks straight! I’ve adjusted the proportions from the original recipe to pack more flavour into the cakes but the root of it is still essentially the same.

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:

  • Tuna Cake:
    • 250g tuna in water, very well drained
    • 6 cloves garlic, minced
    • 1/2 cup onion, finely chopped
    • 4 Tbsps fresh dill leaves, roughly chopped (or 1 tsp dried dill)
    • 1/4 tsp salt
    • 1/2 tsp black pepper
    • 2 tsp lemon juice
    • 2 Tbsp lemon zest
    • 2 large eggs
    • 1/2 cup panko breadcrumbs
    • 4 Tbsps mayonnaise
    • 1/2 cup grated parmesan cheese
    • 2 tsp dried parsley
  • Breading:
    • 8 Tbsps panko breadcrumbs
    • 6 Tbsps grated Parmesan cheese
    • 4 Tbsps olive oil divided

Directions:

In a large bowl, combine all the ingredients for the tuna cakes: tuna, garlic, onion, salt, pepper, lemon juice, zest, egg, breadcrumbs, mayonnaise, parmesan, and parsley. Set aside.

In a shallow ball, combine the ingredients for the breading: breadcrumbs and parmesan cheese.

Form the tuna mixture into 6 equal sized patties (or 4 large ones). If your mixture is a little too wet, you can put it in the fridge for 20 mins to firm up then form them. Dip each patty into the breading mixture and coat all sides, including the edges. Set aside.

Heat a skillet on medium heat and add 2 Tbsps of oil. Shallow fry each patty on both sides until golden brown. Set cooked patties on top of a paper towel to drain excess oil. Serve!

Serve it on its own as an appetizer or paired with a side salad or drizzled with creamy tartar sauce or sriracha mayo! Click the links for the recipes.

If you’ve made the recipe let me know what you think about it in the comments! Like and follow our FB page and instagram for the latest updates.

Summarized Recipe:

Lemon Parmesan Tuna Cakes

Date Published: March 6th, 2021 | Last Updated: March 6th, 2021
Author: Abby |Category: appetizer, snacks
Serves: 6 medium sized cakes (or 4 large ones) | Prep time: 15 mins | Cook time: 10 mins

Ingredients:

  • Tuna Cake:
    • 250g tuna in water, very well drained
    • 6 cloves garlic, minced
    • 1/2 cup onion, finely chopped
    • 4 Tbsps fresh dill leaves, roughly chopped (or 1 tsp dried dill)
    • 1/4 tsp salt
    • 1/2 tsp black pepper
    • 2 tsp lemon juice
    • 2 Tbsp lemon zest
    • 2 large eggs
    • 1/2 cup panko breadcrumbs
    • 4 Tbsps mayonnaise
    • 1/2 cup grated parmesan cheese
    • 2 tsp dried parsley
  • Breading:
    • 8 Tbsps panko breadcrumbs
    • 6 Tbsps grated Parmesan cheese
    • 4 Tbsps olive oil divided

Directions:

  1. In a large bowl, combine all the ingredients for the tuna cakes: tuna, garlic, onion, salt, pepper, lemon juice, zest, egg, breadcrumbs, mayonnaise, parmesan, and parsley. Set aside.
  2. In a shallow ball, combine the ingredients for the breading: breadcrumbs and parmesan cheese.
  3. Form the tuna mixture into 6 equal sized patties (or 4 large ones).
    • If your mixture is a little too wet, you can put it in the fridge for 20 mins to firm up then form them. Dip each patty into the breading mixture and coat all sides, including the edges. Set aside.
  4. Heat a skillet on medium heat and add 2 Tbsps of oil. Shallow fry each patty on both sides until golden brown. Set cooked patties on top of a paper towel to drain excess oil. Serve!

Serve it on its own as an appetizer or paired with a side salad or drizzled with creamy tartar sauce or sriracha mayo! Click the links for the recipes.