Easy Classic Falafel


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

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

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

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

Directions:

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

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

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

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

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

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

Summarized Recipe:

Easy Classic Falafel

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

Ingredients:

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

Directions:

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

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

Not KFC: KBC – Korean Baked Cauliflower in a Sticky Sweet & Spicy Sauce


Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: sides, main, snacks, vegetarian, healthy, appetizer, asian
Serves: 4 | Prep time: 60 mins | Cook time: 30 mins

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In an attempt to eat healthier, I stumbled across this recipe by Chez Jorge. Toby has an undying love for Korean Fried Chicken so of course we had to try this recipe as soon as we saw it. The recipe turned out fantastic and the flavours were just like classic Korean fried chicken except we felt guilt-free eating the whole batch in one sitting. Even Toby’s parents were raving about it and asked for the recipe. I’ve made this a handful of times since and always find I run out of the breading ingredients way too early, so I’ve adjusted the recipe to double the coating, but the main recipe is essentially the same. I’d recommend checking out Chez Jorge’s original recipe and the beautiful food photography.

This recipe is on the spicy side so if you’re not a fan of spice, either get a mild gochujang or lessen the amount of it in the sauce. You can serve this as a side dish or eat it as a main with a small side of rice or cold noodles to break up the bold flavours.

I will warn you, this recipe does take some time to prepare and you’ll probably get really tired of breading all the cauliflower florets, but I promise it’s worth it! This recipe is also air fryer-friendly so you can get in a little extra crunch!

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 cauliflower, cut into florets
  • 2 cups all purpose flour
  • 2 Tbsps potato starch or corn starch
  • 2 cups raw almonds
  • 3 cups Panko breadcrumbs
  • 3 Tbsps white sesame seeds, to finish (optional)
  • Buttermilk Brine
    • 3 cups milk or any non-dairy milk (ie. soy milk, almond milk)
    • 3 Tbsps lemon juice
    • 3 tsps cayenne pepper
    • 3 tsps white pepper
    • 1/2 tsp ginger powder
    • 3 tsps garlic powder
    • 3 tsps fine sea salt
  • Sticky Spicy Sauce
    • 2 tsps sesame oil
    • 1.5 tsps ginger, grated
    • 6 cloves garlic, finely minced
    • 1 cup mirin
    • 1/4 cup sriracha
    • 1/4 cup light soy sauce
    • 1/2 cup maple syrup
    • 4 tsps rice wine vinegar
    • 1/4 cup gochujang (Korean chilli paste)

Directions:

Make the brine: In a large wide-based bowl or pan, mix all the ingredients for the brine (milk, lemon juice, cayenne pepper, white pepper, ginger powder, garlic powder, salt) and add the cauliflower florets in and mix it around. Cover and refrigerate for 45 minutes.

Place the raw almonds in a food processor and pulse until you get small coarse almonds pieces (do not blend – you don’t want it too fine or else you lose the crunch). Transfer the almonds to a bowl and mix with panko and set aside.

In another bowl, mix together the flour and cornstarch. Set aside.

Make the sauce: In a medium skillet on medium heat, fry the garlic and ginger in the sesame oil for 30 seconds then add in the rest of the ingredients (mirin, sriracha, light soy sauce, maple syrup, rice wine vinegar, gochujang). Simmer for a few minutes or until the desired consistency. You should have a sticky sauce. Tip: Don’t make it too thick or else it will be hard to evenly coat all the cauliflower.

Preheat oven to 215˚C (420˚F) and prepare two baking trays lined with parchment paper. You can also do this in an air fryer at 180˚C for 15 minutes.

Bread the cauliflower: Separate the cauliflower from the brine. Bread your cauliflower in this order, making sure to cover all sides:

  1. Dip into the flour/cornstarch mixture. Shake off excess.
  2. Dip into the brine. Shake off excess.
  3. Dip into the almond/panko and gently press it into the cauliflower to help it stick.

Place the breaded cauliflower on the baking trays and drizzle a bit of olive oil over the top. Bake at 215˚C for roughly 30mins or until golden brown. You can also do this in an air fryer at 180˚C for 15 minutes.

When the cauliflower is almost done, heat up the sauce until it’s hot and immediately toss the cauliflower in the sauce when it comes out the oven. Sprinkle with sesame seeds and serve!

Summarized Recipe:

Not KFC: KBC – Korean Baked Cauliflower in a Sticky Sweet & Spicy Sauce

Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: sides, main, snacks, vegetarian, healthy, appetizer, asian
Serves: 4 | Prep time: 60 mins | Cook time: 30 mins

Ingredients:

  • 1 large cauliflower, cut into florets
  • 2 cups all purpose flour
  • 2 Tbsps potato starch or corn starch
  • 2 cups raw almonds
  • 3 cups Panko breadcrumbs
  • 3 Tbsps white sesame seeds, to finish (optional)
  • Buttermilk Brine
    • 3 cups milk or any non-dairy milk (ie. soy milk, almond milk)
    • 3 Tbsps lemon juice
    • 3 tsps cayenne pepper
    • 3 tsps white pepper
    • 1/2 tsp ginger powder
    • 3 tsps garlic powder
    • 3 tsps fine sea salt
  • Sticky Spicy Sauce
    • 2 tsps sesame oil
    • 1.5 tsps ginger, grated
    • 6 cloves garlic, finely minced
    • 1 cup mirin
    • 1/4 cup sriracha
    • 1/4 cup light soy sauce
    • 1/2 cup maple syrup
    • 4 tsps rice wine vinegar
    • 1/4 cup gochujang (Korean chilli paste)

Directions:

  1. Make the brine: In a large wide-based bowl or pan, mix all the ingredients for the brine (milk, lemon juice, cayenne pepper, white pepper, ginger powder, garlic powder, salt) and add the cauliflower florets in and mix it around. Cover and refrigerate for 45 minutes.
  2. Place the raw almonds in a food processor and pulse until you get small coarse almonds pieces (do not blend – you don’t want it too fine or else you lose the crunch). Transfer the almonds to a bowl and mix with panko and set aside.
  3. In another bowl, mix together the flour and cornstarch. Set aside.
  4. Make the sauce: In a medium skillet on medium heat, fry the garlic and ginger in the sesame oil for 30 seconds then add in the rest of the ingredients (mirin, sriracha, light soy sauce, maple syrup, rice wine vinegar, gochujang). Simmer for a few minutes or until the desired consistency. You should have a sticky sauce. Tip: Don’t make it too thick or else it will be hard to evenly coat all the cauliflower.
  5. Preheat oven to 215˚C (420˚F) and prepare two baking trays lined with parchment paper. You can also do this in an air fryer at 180˚C for 15 minutes.
  6. Bread the cauliflower: Separate the cauliflower from the brine. Bread your cauliflower in this order, making sure to cover all sides:
    1. Dip into the flour/cornstarch mixture. Shake off excess.
    2. Dip into the brine. Shake off excess.
    3. Dip into the almond/panko and gently press it into the cauliflower to help it stick.
  7. Place the breaded cauliflower on the baking trays and drizzle a bit of olive oil over the top. Bake at 215˚C for roughly 30mins or until golden brown. You can also do this in an air fryer at 180˚C for 15 minutes.
  8. When the cauliflower is almost done, heat up the sauce until it’s hot and immediately toss the cauliflower in the sauce when it comes out the oven. Sprinkle with sesame seeds and serve!

Okonomiyaki


Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: Asian, easy, healthy, low calorie, mains, vegetarian, sides, appetizer
Serves: 4-6 large pancakes | Prep time: 15 mins | Cook time: 10 mins per pancake

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I LOVE okonomiyaki. I can’t remember when I had my first one, but my latest trip to Japan a few years ago reignited my love for them. They’re widely available in Japan but my favourite one was in Osaka at a little hidden place called Dan recommended by our Airbnb host. There are many variations of okonomiyaki around different regions of Japan but the basic recipe is typically similar.

Okonomiyaki is a Japanese savoury pancake made of mainly shredded cabbage and a flour batter then topped with a variety of sauces and toppings such as kewpie mayo, okonomiyaki sauce, and bonito flakes. The pancake is cooked on a flat top and covered with a lid to steam and soften the cabbage. The result is a beautiful golden brown pancake with a slightly crunchy texture. It’s filling and satisfying as a main dish or quick snack.

You can experiment and add different toppings into your batter such as corn, ham, shrimp…etc. Just be careful not to add too many toppings and change the texture of your pancake.

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:

Okonomiyaki flour, bonito flakes and seaweed flakes/seasoning
  • 200g okonomiyaki flour
  • 300ml water
  • 4 eggs, lightly beaten
  • 10 cups cabbage (~1 small cabbage), sliced thinly
  • 1 onion, diced
  • Toppings:
    • Okonomiyaki sauce
    • Kewpie mayo
    • Seaweed flakes
    • Bonito flakes

Directions:

In a large bowl mix the okonomiyaki flour with water until you get a smooth paste. Then add in beaten eggs, cabbage and onion. Mix until everything is combined.

(See photo above for the consistency of what your batter should be. There should be enough batter mixture to cover all the cabbage pieces. It may differ depending on how thin you sliced your cabbage. Add more batter mixture if it doesn’t look like there’s enough.)

Heat a flat pan/skillet on MED and add a drizzle of oil. Ladle your batter onto the heated pan to size of your liking. You want it roughly 2.5cm thick. Flatten slightly with your spatula and push in the sides so you have a circle. Cook for 5 mins on each side covered with a lid. It should be golden brown on both sides.

Serve drizzled with okonomiyaki sauce, kewpie mayo, and a sprinkling of bonito flakes and seaweed. Enjoy!

Summarized Recipe:

Okonomiyaki

Date Published: June 24th, 2021 | Last Updated: June 24th, 2021
Author: Abby |Category: Asian, easy, healthy, low calorie, mains, vegetarian, sides, appetizer
Serves: 4-6 large pancakes | Prep time: 15 mins | Cook time: 10 mins per pancake

Ingredients:

  • 200g okonomiyaki flour
  • 300ml water
  • 4 eggs, lightly beaten
  • 10 cups cabbage (~1 small cabbage), sliced thinly
  • 1 onion, diced
  • Toppings:
    • Okonomiyaki sauce
    • Kewpie mayo
    • Seaweed flakes
    • Bonito flakes

Directions:

  1. In a large bowl mix the okonomiyaki flour with water until you get a smooth paste. Then add in beaten eggs, cabbage and onion. Mix until everything is combined. (See photo above on what your batter should look like.)
  2. Heat a flat pan/skillet on MED and add a drizzle of oil. Ladle your batter onto the heated pan to size of your liking. You want it roughly 2.5cm thick. Flatten slightly with your spatula and push in the sides so you have a circle. Cook for 5 mins on each side covered with a lid. It should be golden brown on both sides.
  3. Serve drizzled with okonomiyaki sauce, kewpie mayo, and a sprinkling of bonito flakes and seaweed. Enjoy!

Currywurst (A Curry Ketchup Recipe)


Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: sauces
Serves: ~1 cup sauce | Prep time: 10 mins | Cook time: 15 mins

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I’ve only been to Europe once in my life and that was back in 2014 where a few of my friends and I spent a 3 week adventure in Belgium, Berlin, Paris, Amsterdam, and Barcelona. It was such a fantastic trip filled with fantastic company, plenty of beers and great food. Apart from the amazing tapas in Barcelona, I was obsessed with the Currywurst in Berlin. We went to a few locations but I think Curry61 was my all time favourite. Currywurst is a street food dish originating from Berlin that is essentially just sausages served with curry ketchup. Sounds simple enough, but the curry ketchup is much more than just adding curry powder to ketchup. It’s got a much richer flavour and I just couldn’t get enough of it! I’ve been told you can buy curry ketchup by the bottle in Europe, but its nearly impossible to find in Australia so I’ve experimented to making my own. I’ve follow the recipe from CraftBeering.com and added a few minor adjustments.

This recipe is really just a recipe for the sauce because you can serve it over whatever you like. Once the sauce is made, feel free to fire up the grill and cook up a few sausages or add it to a burger or french fries.

Once this pandemic is over, Toby and I have plans to visit again and he can try it for the first time and tell me how close my recipe is. 😜

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 Tbsp vegetable oil
  • 1 medium onion (1.5 cups), diced
  • 2 cloves garlic, minced
  • 2 Tbsp curry powder + more for dusting 
  • 1 cup ketchup
  • 3 Tbsp white wine vinegar
  • 1/2 cup dark brown sugar
  • 2 tsp Worcestershire sauce
  • 2 tsp paprika 
  • 2 tsp salt
  • 1 tsp mustard powder (or 1 tsp prepared yellow mustard)

Directions:

Heat a small pan on MED heat and sauté the diced onion with the vegetable oil until the onion softens and turns translucent (~ 5 mins).

Add in the garlic and curry powder and continue to sauté for another minute to toast the curry powder.

Turn the heat down to LOW and add in the ketchup and continue to cook for a few minutes until heated through.

In a small bowl, add and mix together the rest of the ingredients: vinegar, brown sugar, Worcestershire sauce, paprika, salt, mustard powder. When the ketchup has heated through, add this mixture to the pan and continue stirring for another few minutes until the sugar dissolves and the mixture is heated through.

Turn off the heat and pour the sauce into a blender or use a stick blender and blend until the mixture is smooth. If you want your sauce runnier, add in a tablespoon of water at a time until desired consistency.

Serve with crispy grilled sausages, french fries…etc. Enjoy!

Summarized Recipe:

Currywurst (A Curry Ketchup Recipe)

Date Published: April 4th, 2021 | Last Updated: April 4th, 2021
Author: Abby |Category: sauces
Serves: ~1 cup sauce | Prep time: 10 mins | Cook time: 15 mins

Ingredients:

  • 1 Tbsp vegetable oil
  • 1 medium onion (1.5 cups), diced
  • 2 cloves garlic, minced
  • 2 Tbsp curry powder + more for dusting 
  • 1 cup ketchup
  • 3 Tbsp white wine vinegar
  • 1/2 cup dark brown sugar
  • 2 tsp Worcestershire sauce
  • 2 tsp paprika 
  • 2 tsp salt
  • 1 tsp mustard powder (or 1 tsp prepared yellow mustard)

Directions:

  1. Heat a small pan on MED heat and sauté the diced onion with the vegetable oil until the onion softens and turns translucent (~ 5 mins).
  2. Add in the garlic and curry powder and continue to sauté for another minute to toast the curry powder.
  3. Turn the heat down to LOW and add in the ketchup and continue to cook for a few minutes until heated through.
  4. In a small bowl, add and mix together the rest of the ingredients: vinegar, brown sugar, Worcestershire sauce, paprika, salt, mustard powder. When the ketchup has heated through, add this mixture to the pan and continue stirring for another few minutes until the sugar dissolves and the mixture is heated through.
  5. Turn off the heat and pour the sauce into a blender or use a stick blender and blend until the mixture is smooth.
    • If you want your sauce runnier, add in a tablespoon of water at a time until desired consistency.
  6. Serve with crispy grilled sausages, french fries…etc. Enjoy!

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

Jump to recipe |

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.

Cheesy Kimchi Pancake


Date Published: Sept 6th, 2020 | Last Updated: Sept 6th, 2020
Author: Abby |Category: asian, snacks, appetizer, easy
Serves: 2 large pancakes | Prep time: 10 mins | Cook time: 15 mins

Jump to recipe |

Yum. I love a good kimchi pancake, especially when there’s cheese! If you’re unfamiliar, kimchi is pickled cabbage and its a staple in Korean food. I’ll admit, I didn’t like kimchi initially, but over the years it grew on me. I still don’t love it enough to have cravings or want to eat mouthfuls of it on its own, but I LOVE it in a kimchi pancake. The batter ingredients tones down the bold flavour of the kimchi and the cheese mellows it out.

These pancakes are very quick and easy to make. They’re slightly crispy on the edges and soft on the inside laced with cheese. I’ve based the original recipe from My Korean Kitchen but I’ve put a twist on it and adapted it with some extra add-ins (read: cheese). The dipping sauce isn’t necessary, but it does give the pancake some extra flavour. You can also serve it up with some curry mayo or sriracha mayo.

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:

  • Batter:
    • 1 1/4 cups all-purpose flour
    • 1 1/4 cups water
    • 1/4 tsp salt
    • 1 egg, beaten
    • 1 spring onion, chopped
    • 1 cup (~220g) Kimchi, roughly chopped
    • 1/2 Tbsp Kimchi liquid
    • 1 cup shredded cheese
  • Dipping sauce:
    • 1 Tbsp soy sauce
    • 1 Tbsp water
    • 1 tsp rice vinegar
    • 1 tsp sugar
    • 1/2 tsp sesame oil
    • 1 clove garlic, minced
    • 1/2 tsp sesame seeds
  • Neutral oil for cooking

Directions:

Make the batter: In a large bowl, mix together flour, salt and water. Then add in the egg, spring onion, kimchi, kimchi liquid and cheese. Refrigerate to firm up the batter until ready to use.

Make the dipping sauce: Combine all the dipping sauce ingredients into a bowl and mix: soy sauce, water, rice vinegar, sugar, sesame oil, garlic, and sesame seeds. Set aside.

Cook the pancakes: Heat a skillet or wide pan on MEDIUM heat. Add a drizzle of oil and swirl the pan around until it coats the bottom well. Pour half of the batter into the centre of the heated pan and swirl gently to spread out the mixture for even thickness. Cook until browned on both sides. Use your spatula to press down the pancake to make it crispy. When finished, remove from heat onto a wire rack to cool. Repeat with the rest of the batter.

Slice into small pieces to serve. Enjoy!

Summarized Recipe:

Cheesy Kimchi Pancake

Date Published: Sept 6th, 2020 | Last Updated: Sept 6th, 2020
Author: Abby |Category: asian, snacks, appetizer, easy
Serves: 2 large pancakes | Prep time: 10 mins | Cook time: 15 mins

Ingredients:

  • Batter:
    • 1 1/4 cups all-purpose flour
    • 1 1/4 cups water
    • 1/4 tsp salt
    • 1 egg, beaten
    • 1 spring onion, chopped
    • 1 cup (~220g) Kimchi, roughly chopped
    • 1/2 Tbsp Kimchi liquid
    • 1 cup shredded cheese
  • Dipping sauce:
    • 1 Tbsp soy sauce
    • 1 Tbsp water
    • 1 tsp rice vinegar
    • 1 tsp sugar
    • 1/2 tsp sesame oil
    • 1 clove garlic, minced
    • 1/2 tsp sesame seeds
  • Neutral oil for cooking

Directions:

  1. Make the batter: In a large bowl, mix together flour, salt and water. Then add in the egg, spring onion, kimchi, kimchi liquid and cheese. Refrigerate to firm up the batter until ready to use.
  2. Make the dipping sauce: Combine all the dipping sauce ingredients into a bowl and mix: soy sauce, water, rice vinegar, sugar, sesame oil, garlic, and sesame seeds. Set aside.
  3. Cook the pancakes: Heat a skillet or wide pan on MEDIUM heat. Add a drizzle of oil and swirl the pan around until it coats the bottom well. Pour half of the batter into the centre of the heated pan and swirl gently to spread out the mixture for even thickness. Cook until browned on both sides. Use your spatula to press down the pancake to make it crispy. When finished, remove from heat onto a wire rack to cool. Repeat with the rest of the batter.
  4. Slice into small pieces to serve. Enjoy!

Radish/Turnip Cake 蘿蔔糕 (Luo Buo Gao/Lo Bak Go)


Date Published: August 28th, 2020 | Last Updated: August 28th, 2020
Author: Abby |Category: Asian, sides, snacks
Serves: 1 large plate | Prep time: 1 hr | Cook time: 1 hr

Jump to recipe |

Om nom nom I love radish cake. I know it originally in Mandarin as ‘luo buo gao’ which actually directly translates to ‘carrot cake’ because the common Mandarin name for a daikon radish (or Chinese turnip) is a ‘white carrot’ which it kind of looks like – don’t you think? You may see it more commonly called ‘lo bak go’ in dim sum restaurants, which is the Cantonese name. Whatever name you call it, it’s still delicious. I grew up with it in Taiwan as a common breakfast item or side dish. The best is when it’s fried until it’s lightly crispy then served with some garlic soy sauce paste and a garlic chilli hot sauce. It’s also really good when stir-fried in XO sauce (I’m literally salivating writing this).

I always thought luo buo gao was this impossibly complicated dish and never even thought about attempting to make it until I came upon the Woks of Life recipe. After a quick read through, it was definitely doable, but it does take a little effort and time – but hey, in pandemic times all I’ve got is extra time. Now’s the time to experiment! The first time I made this the texture was perfect and I was surprised how well it turned out. The flavours were spot-on, but I wanted more of it so I’ve tweaked the recipe to give it more of a boost so you can enjoy it with or without sauce.

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 tablespoon dried shrimp
  • 5 dried shiitake mushrooms
  • 1 daikon radish (~600g)
  • 1 cup (250ml) water
  • 1/2 teaspoon of chicken powder
  • 1 lap cheong (Chinese sausage), diced
  • 1 spring onion, chopped
  • 1 Tbsp oyster sauce
  • 1 1/4 cups (130g) rice flour
  • 1 Tbsp (8g) cornstarch
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/8 tsp ground white pepper

Directions:

Soak the dried shrimp and shiitake mushrooms in a few cups of warm water until softened (~10-15mins).

While the shrimp and mushrooms soak, rinse and grate the daikon radish on the largest grater hole.

Toby’s mom has the sumo grater (see photo above) which is an as-seen-on-tv product that actually surprisingly works REALLY well at grating things super quickly and easily. I don’t trust many TV products, but I’d definitely get one of these when we move out.

Add the grated radish to a wok or large pan with 1 cup of water and 1/2 teaspoon chicken powder and simmer until the radish is cooked and soft (~10-15mins). Stir occasionally so it doesn’t burn. Once the radish is cooked, scoop it out into a large bowl and measure out the remaining leftover liquid. You should have about 1 cup left – if not, add more water until you get 1 cup. Add this liquid to the radish bowl and set aside.

While the radish cooks, chop up the soaked shrimp, mushrooms, sausage and spring onion (make sure you keep an eye on the radish and keep stirring every few minutes). Make sure you remove the tough stem of the mushrooms.

Clean your pan from the radish and over MEDIUM heat, add a few tablespoons of oil and sauté the shrimp, mushrooms, and sausage for 5 minutes and fragrant. Stir in the oyster sauce and spring onions then remove from the heat and set aside to cool.

Add rice flour, cornstarch, salt, sugar and white pepper to the cooked radish bowl. Mix until everything is incorporated, then mix in the sautéed shrimp/mushroom/spring onion mixture. Set this batter aside for 15 minutes.

After 15 minutes, prepare your steamer and grease a heat-proof pan (make sure it fits in your steamer and ideally square shaped). I didn’t have a square pan in the house so I used a round cake tin instead. Stir the batter one more time and pour it into the greased pan. Steam over MED-HIGH heat for about 1 hour until your batter resembles the radish cake texture. The radish cake is pretty forgiving when it comes to cooking times so you don’t need to worry too much about over-cooking – just don’t go overboard and cook it for three hours 😜!

Remove from the steamer and let it cool for about 30mins. If you’re making this ahead of time you can leave it in the fridge overnight and fry them when you’re ready.

Once the radish cake has cooled, slice it into squares and you’re ready to fry! Heat a non-stick skillet over MEDIUM heat and add a few tablespoons of oil. Fry the radish squares until golden brown and lightly crispy on both sides (~3-5 mins per side). Done!

Dust a little ground white pepper over the squares before serving with a side of soy sauce paste, garlic chilli paste/sriracha, or oyster sauce. Enjoy!

Summarized Recipe:

Radish/Turnip Cake 蘿蔔糕 (Luo Buo Gao/Lo Bak Go)

Date Published: August 28th, 2020 | Last Updated: August 28th, 2020
Author: Abby |Category: Asian, sides, snacks
Serves: 1 large plate | Prep time: 1 hr | Cook time: 1 hr

Ingredients:

  • 1 tablespoon dried shrimp
  • 5 dried shiitake mushrooms
  • 1 daikon radish (~600g)
  • 1 cup (250ml) water
  • 1 lap cheong (Chinese sausage), diced
  • 1 spring onion, chopped
  • 1 1/4 cups (130g) rice flour
  • 1 Tbsp (8g) cornstarch
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/8 tsp ground white pepper

Directions:

  1. Soak the dried shrimp and shiitake mushrooms in a few cups of warm water until softened (~10-15mins).
  2. While the shrimp and mushrooms soak, rinse and grate the daikon radish on the largest grater hole.
  3. Add the grated radish to a wok or large pan with 1 cup of water and 1/2 teaspoon chicken powder and simmer until the radish is cooked and soft (~10-15mins). Stir occasionally so it doesn’t burn. Once the radish is cooked, scoop it out into a large bowl and measure out the remaining leftover liquid. You should have about 1 cup left – if not, add more water until you get 1 cup. Add this liquid to the radish bowl and set aside.
  4. While the radish cooks, chop up the soaked shrimp, mushrooms, sausage and spring onion (make sure you keep an eye on the radish and keep stirring every few minutes). Make sure you remove the tough stem of the mushrooms.
  5. Clean your pan from the radish and over MEDIUM heat, add a few tablespoons of oil and sauté the shrimp, mushrooms, and sausage for 5 minutes and fragrant. Stir in the oyster sauce and spring onions then remove from the heat and set aside to cool.
  6. Add rice flour, cornstarch, salt, sugar and white pepper to the cooked radish bowl. Mix until everything is incorporated, then mix in the sautéed shrimp/mushroom/spring onion mixture. Set this batter aside for 15 minutes.
  7. After 15 minutes, prepare your steamer and grease a heat-proof pan (make sure it fits in your steamer and ideally square shaped). Stir the batter one more time and pour it into the greased pan. Steam over MED-HIGH heat for about 1 hour until your batter resembles the radish cake texture.
  8. Remove from the steamer and let it cool for about 30mins.
    • If you’re making this ahead of time you can leave it in the fridge overnight and fry them when you’re ready.
  9. Once the radish cake has cooled, slice it into squares and you’re ready to fry! Heat a non-stick skillet over MEDIUM heat and add a few tablespoons of oil. Fry the radish squares until golden brown and lightly crispy on both sides (~3-5 mins per side). Done!
  10. Dust a little ground white pepper over the squares before serving with a side of soy sauce paste, garlic chilli paste/sriracha, or oyster sauce. Enjoy!

Vietnamese Spring Rolls


Date Published: August 27th, 2020 | Last Updated: August 27th, 2020
Author: Abby |Category: appetizers, snacks, Asian
Serves: 12 spring rolls | Prep time: 20 mins mins | Cook time: 15 mins

Jump to recipe |

I don’t love deep-frying things at home, but I sure do love spring rolls, especially with a good dipping sauce or tossed in a bùn bowl (Vietnamese vermicelli salad) with a good nuoc mam. Mmmmmm… This spring rolls recipe is adapted from Sarah Tiong’s cookbook: Sweet, Savoury, Spicy – you might’ve seen me mention her book before in a couple other posts. Sarah was my favourite Masterchef AU 2020 contestant and I encourage you to check out her book – it’s full of amazing recipes. Girl’s got a talent for packing in big bold flavours!

The original recipe called for rice paper wrappers which creates a slightly crispy but also chewier texture compared to the regular spring roll wrappers that are much crispier. I couldn’t decide which I liked better, so I included both methods in this recipe so you can choose for yourself 😜. Toby prefers the original spring roll wrappers but I’m still torn.

These spring rolls call for the classic pork and prawn combo, but feel free to change it up to a different protein of your choice or add in some rice noodles or black fungus to bulk it up. This recipe seems complicated, but it’s actually pretty easy. Just chop and mix everything up in a bowl and you’re ready to wrap! I actually really love wrapping spring rolls. I find them more fun and less room for error than dumplings 😂. Toby actually wrapped these ones in the photos – pretty pro, eh?

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

Happy cooking!

Ingredients you’ll need:

  • Filling:
    • 8 fresh large prawns (140g), shelled, deveined, tails removed and meat coarsely chopped
    • 250g fatty ground pork (more fat = juicier spring roll)
    • 2 large red Asian shallots or 1 small brown or yellow onion, finely chopped
    • 2 cloves garlic, minced
    • 2 Tbsps (30 ml) fish sauce
    • 1 tsp sugar
    • 1 tsp ground black pepper
    • 1 tsp salt
    • 1 large egg
    • 1 Tbsp (9 g) cornstarch
  • Wrappers:
    • If using rice paper wrappers:
      • 12 rice paper wrappers
      • 1 cup warm water
      • 2 tsps sugar
    • If using spring roll wrappers:
      • 12 spring roll wrappers
      • 1 large egg, beaten

Directions:

Mix all of the filling ingredients into a bowl until combined: prawns, pork, shallots, garlic, fish sauce, sugar, black pepper, salt, egg, and cornstarch. Set aside.

Assemble the spring roll:

If using rice paper rolls:

Dissolve the sugar in the warm water and pour it into a large bowl. Dunk a sheet of rice paper in the sugar water and quickly remove it, shaking off any excess water. You only want to wet it. It will get softer and softer as you wrap your spring roll.

Place the rice paper on a plate then place 2 tablespoons of the filling centred in the bottom third of the wrap. Fold in the left and right sides over the filling then fold up the bottom edge over the filling, tucking the bottom edge under the filling. Roll upwards until you reach the top. Repeat until all the filling has been wrapped.

Let all the spring rolls air-dry for 15 minutes (you can use paper towels to soak up any excess moisture). You can also fold these a few hours in advance and refrigerate for a few hours until they dry out.

If using spring roll wrappers:

Place a spring roll wrapper on a flat surface diagonally with a corner facing you. Add 2 tablespoons of the filling near the corner closest to you. Fold the left and right sides in over the filling. Brush the top third of the wrapper with the beaten egg then start rolling the wrapper with the filling from the bottom upwards. The egg helps seal the spring roll wrapper together.

Fry the spring rolls:

Fill half a saucepan with a neutral oil and heat it to 175˚C. Fry a few spring rolls at a time to not crowd the pan until golden brown and turning occasionally (~2-3 mins for rice paper rolls, 3-4 mins for spring rolls). Transfer to a paper towel to drain. Serve.

Summarized Recipe:

Vietnamese Spring Rolls

Date Published: August 27th, 2020 | Last Updated: August 27th, 2020
Author: Abby |Category: appetizers, snacks, Asian
Serves: 12 spring rolls | Prep time: 20 mins mins | Cook time: 15 mins

Ingredients:

  • Filling:
    • 8 fresh large prawns (140g), shelled, deveined, tails removed and meat coarsely chopped
    • 250g fatty ground pork (more fat = juicier)
    • 2 large red Asian shallots or 1 small brown or yellow onion, finely chopped
    • 2 cloves garlic, minced
    • 2 Tbsps (30 ml) fish sauce
    • 1 tsp sugar
    • 1 tsp ground black pepper
    • 1 tsp salt
    • 1 large egg
    • 1 Tbsp (9 g) cornstarch
  • Wrappers:
    • If using rice paper wrappers:
      • 12 rice paper wrappers
      • 1 cup warm water
      • 2 tsps sugar
    • If using spring roll wrappers:
      • 12 spring roll wrappers
      • 1 large egg, beaten

Directions:

  1. Mix all of the filling ingredients into a bowl until combined: prawns, pork, shallots, garlic, fish sauce, sugar, black pepper, salt, egg, and cornstarch. Set aside.
  2. Assemble the spring roll:
    • If using rice paper rolls:
      • Dissolve the sugar in the warm water and pour it into a large bowl.
      • Dunk a sheet of rice paper in the sugar water and quickly remove it, shaking off any excess water. Place the rice paper on a plate then place 2 tablespoons of the filling centred in the bottom third of the wrap. Fold in the left and right sides over the filling then fold up the bottom edge over the filling, tucking the bottom edge under the filling. Roll upwards until you reach the top. Repeat until all the filling has been wrapped.
      • Let all the spring rolls air-dry for 15 minutes (you can use paper towels to soak up any excess moisture). You can also fold these a few hours in advance and refrigerate for a few hours until they dry out.
    • If using spring roll wrappers:
      • Place a spring roll wrapper on a plate diagonally with a corner facing you. Add 2 tablespoons of the filling near the corner closest to you. Fold the left and right sides in over the filling. Brush the top third of the wrapper with the beaten egg then start rolling the wrapper with the filling from the bottom upwards. The egg helps seal the spring roll wrapper together.
  3. Fry the spring rolls:
    1. Fill half a saucepan with a neutral oil and heat it to 175˚C. Fry a few spring rolls at a time to not crowd the pan until golden brown and turning occasionally (~2-3 mins for rice paper rolls, 3-4 mins for spring rolls). Transfer to a paper towel to drain. Serve.

Green Curry Prawn Toast


Date Published: August 27th, 2020 | Last Updated: August 27th, 2020
Author: Abby |Category: snacks, easy, appetizer, Asian
Serves: 4 | Prep time: 5 mins | Cook time: 5 mins

Jump to recipe |

I’ve surprisingly never had prawn toast until recently. I saw a couple recipes from the new cookbooks of my favourite Masterchef contestants, Sarah Tiong and Kanh Ong and decided to give them a try. This recipe is an adaptation from Kanh’s green curry prawn toast recipe and uses the homemade Thai green curry paste. Although I’m not sure what real prawn toast is supposed to taste like since I’ve never had one from a restaurant before, but Toby and his family tells me they used to have it all the time at their old go-to Chinese restaurant and this version is much better! These prawn toasts don’t taste quite like a Thai green curry because there’s no coconut milk, but they do have the beautiful aromatics from the homemade green curry paste that really shine through with every bite. It’s even better when paired with a mayo-based dipping sauce such as curry mayo or sriracha mayo.

As long as you’ve got the curry paste made up, this recipe is SO simple and comes together quickly. You will however need to deep-fry these. I don’t frequently like to deep-fry things at home, but when I do I like to make the best use of the oil by making multiple things with it before tossing it out such as pork and prawn spring rolls! You can also make a big batch beforehand and serve it as an appetizer or a snack for a party.

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:

  • 250g raw prawn meat
  • 1 egg white
  • 2 1/2 tsps sesame oil
  • 1/4 cup homemade Thai green curry paste
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 1 large clove of garlic
  • 1 spring onion (optional)
  • 4 slices of sourdough or regular white bread
  • Sesame seeds for dipping

Directions:

In a food processor, add the prawn meat, egg white, sesame oil, green curry paste, salt, white pepper, spring onion, and garlic. Pulse until you get a thick paste.

Divide and spread the paste equally on the 4 slices of sourdough. If the paste is runny, put it in the fridge for 20 mins to firm up.

Place sesame seeds on a plate and dip the bread (prawn side down) onto the sesame seeds.

Fill a saucepan 1/3 up with neutral oil and heat the oil until it reaches 180˚C (or when a cube of bread turns brown in 15 seconds). Place the prawn toast prawn side down (it might be easier to lower it prawn side up first then flip it around in the oil to minimize splashing) into the oil and fry for 2-4 minutes until golden then flip and fry for another 1-2 minutes. Remove from the oil and let it drain on a paper towel.

Serve! Ideally serve with curry mayo or sriracha mayo.

Summarized Recipe:

Green Curry Prawn Toast

Date Published: August 27th, 2020 | Last Updated: August 27th, 2020
Author: Abby |Category: snacks, easy, appetizer, Asian
Serves: 4 | Prep time: 5 mins | Cook time: 5 mins

Ingredients:

  • 250g raw prawn meat
  • 1 egg white
  • 2 1/2 tsps sesame oil
  • 1/4 cup homemade Thai green curry paste
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 1 large clove of garlic
  • 1 spring onion (optional)
  • 4 slices of sourdough or regular white bread
  • Sesame seeds for dipping

Directions:

  1. In a food processor, add the prawn meat, egg white, sesame oil, green curry paste, salt, white pepper, spring onion, and garlic. Pulse until you get a thick paste.
  2. Divide and spread the paste equally on the 4 slices of sourdough. If the paste is runny, put it in the fridge for 20 mins to firm up.
  3. Place sesame seeds on a plate and dip the bread (prawn side down) onto the sesame seeds.
  4. Fill a saucepan 1/3 up with neutral oil and heat the oil until it reaches 180˚C (or when a cube of bread turns brown in 15 seconds). Place the prawn toast prawn side down (it might be easier to lower it prawn side up first then flip it around in the oil to minimize splashing) into the oil and fry for 2-4 minutes until golden then flip and fry for another 1-2 minutes. Remove from the oil and let it drain on a paper towel.
  5. Serve! Ideally serve with curry mayo or sriracha mayo.

Tzatziki


Date Published: August 21st, 2020| Last Updated: August 21st, 2020
Author: Abby |Category: sauces/dips, easy
Serves: 1 cup | Prep time: 10 mins | Mix time: 30 secs + resting overnight

Jump to recipe |

Tzatziki tzatziki. It’s so simple and so good. My dill plants had been struggling on my balcony over the winter months so I wasn’t able to make this recipe for ages, but now that we’ve moved onto the farm with plenty of space and sunshine, the dill plant here has gone wild! This dip is so refreshing with the cucumber, lemon and dill. Our favourite way to eat this is slathered between two burger buns in a beef patty to make a quick Greek burger but its also fantastic on its own as a dip with bread or veggies.

This is a make-ahead recipe. It takes less than 10 minutes to whip up this recipe but the full potential of the flavours don’t come out until it’s refrigerated for at least 4 hours, ideally overnight. This dip needs time for the flavours to marinate and work themselves out. It sounds a bit crazy but trust me. The first time I made this dip I spent over 20 minutes adding a little more of this and that and it still never seemed quite right. I ended up putting it away and when I revisited it the next morning, it was AMAZING! I was surprised how everything just fixed itself overnight. Now when I make this sauce I don’t even bother with adjusting the flavours until the next day, after its had time to sort itself out.

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:

  • 1/4 (100g) of a continental cucumber
  • 3/4 cup (184g) Greek yoghurt
  • 1 small clove of garlic, minced
  • 1/2 Tbsp extra virgin olive oil
  • 1/2 tsp lemon zest
  • 2 Tbsps fresh dill, chopped
  • 1/2 tsp salt, or to taste
  • 1 tsp freshly ground black pepper, or to taste
  • Splash of lemon juice (optional)

Directions:

Grate the cucumber (with the peel) and then wrap it up in a clean tea towel or a few layers of paper towel and squeeze out as much liquid as you can. You should end up with nearly half the weight of cucumber you started with.

The salt in the dip will draw out the water in the cucumber and result in a wet sloppy tzatziki which is why it’s so important to squeeze out as much water as you can at the start.

Mix the rest of the ingredients in a bowl. Refrigerate overnight, or a minimum of 4 hours. Trust me, the flavours are SO much better the next day once the ingredients have had time to marinate together. Taste and adjust ingredients as needed. Enjoy!

Summarized Recipe:

Tzatziki

Date Published: August 21st, 2020| Last Updated: August 21st, 2020
Author: Abby |Category: sauces/dips, easy
Serves: 1 cup | Prep time: 10 mins | Mix time: 30 secs + resting overnight

Ingredients:

  • 1/4 (100g) of a continental cucumber
  • 3/4 cup (184g) Greek yoghurt
  • 1 small clove of garlic, minced
  • 1/2 Tbsp extra virgin olive oil
  • 1/2 tsp lemon zest
  • 2 Tbsps fresh dill, chopped
  • 1/2 tsp salt, or to taste
  • 1 tsp freshly ground black pepper, or to taste
  • Splash of lemon juice (optional)

Directions:

  1. Grate the cucumber (with the peel) and then wrap it up in a clean tea towel or a few layers of paper towel and squeeze out as much liquid as you can. You should end up with nearly half the weight of cucumber you started with.
  2. Mix the rest of the ingredients in a bowl. Refrigerate overnight, or a minimum of 4 hours. (Trust me, the flavours are SO much better the next day once the ingredients have had time to marinate together.) Taste and adjust ingredients as needed. Enjoy!