Avocado Fries


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

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

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

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

Happy cooking!

Ingredients you’ll need:

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

Directions:

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

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

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

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

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

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

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

Summarized Recipe:

Avocado Fries

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

Ingredients:

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

Directions:

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

Zucchini Fries


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

Jump to recipe |

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

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

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

Happy cooking!

Ingredients you’ll need:

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

Directions:

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

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

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

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

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

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

Summarized Recipe:

Zucchini Fries

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

Ingredients:

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

Directions:

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

So Easy Healthy Chocolate Mousse


Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: quick, easy, healthy, vegetarian, dessert, low-cal, <15mins
Serves: 4-6 | Prep time: 5 mins | Blend time: 1 min

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Get ready for a quick, easy, healthy, vegan, sugar-free, low-carb chocolate mousse! Sounds too good to be true, right? I promise it’s worth a try. Chocolate mousse is one of Toby’s all-time favourite desserts and although this isn’t quite as good as his favourite version, it still got his official stamp of approval for being pretty damn good especially since it’s a healthy alternative! He can gorge on this guilt-free and better yet, it’s SO easy to make.

This mousse isn’t as fluffy and light as a traditional chocolate mousse but it’s still packed with chocolatey flavour and just as creamy because it uses avocados as the main ingredient. You can eat this on its own with some diced strawberries or alternatively choose to use it as a frosting on a cake or as a stuffing in a pastry.

What makes this recipe so amazing?

Quick and easy – Just blend all the ingredients together. It comes together in 15 minutes, perfect for a quick snack or last minute dessert plans.

Vegan – No dairy products are used. Avocados are the main ingredient that gives this mousse its creamy velvety texture.

Sugar-free – Medjool dates are the best kept secret to replacing sugars in a recipe without adding any extra flavour! You can alternatively use honey or maple syrup if you don’t have any dates on hand.

Low-carb – Compared to a regular chocolate mousse, the only ‘carb-y’ ingredient in this recipe are the dates. No extra added sugars

Healthy – avocados, dates, and soy milk make up the bulk of this recipe!

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:

  • 24 pitted dried Medjool dates
  • 4 ripe hass avocados, pitted with the flesh scooped out (~500g of flesh)
  • 1/2 cup natural cocoa powder
  • 1/2 cup dutch cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup soy milk (or any milk alternative)

Directions:

Soak the dates in hot water for 10 mins until soft (this will help the dates blend easier).

Drain the dates and blend the rest of the ingredients (avocados, cocoa powders, salt, vanilla, soy milk) together until you get a smooth mousse texture. Taste and adjust ingredients as needed. Add more soy milk if too thick, or more soaked dates if not sweet enough. Serve!

Summarized Recipe:

So Easy Healthy Chocolate Mousse

Date Published: Oct 10th, 2021 | Last Updated: Oct 10th, 2021
Author: Abby |Category: quick, easy, healthy, vegetarian, dessert, low-cal, <15mins
Serves: 4-6 | Prep time: 5 mins | Blend time: 1 min

Ingredients:

  • 24 pitted medjool dates
  • 4 ripe hass avocados, pitted with the flesh scooped out (~480g of flesh)
  • 1/2 cup natural cocoa powder
  • 1/2 cup dutch cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup soy milk (or more to your liking)

Directions:

  1. Soak the dates in hot water for 10 mins until soft (this will help the dates blend easier).
  2. Drain the dates and blend the rest of the ingredients (avocados, cocoa powders, salt, vanilla, soy milk) together until you get a smooth mousse texture. Taste and adjust ingredients as needed. Add more soy milk if too thick, or more soaked dates if not sweet enough. Serve!

Baba Ghanoush


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

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

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

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

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

Happy cooking!

Ingredients you’ll need:

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

Directions:

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

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

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

Summarized Recipe:

Baba Ghanoush

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

Ingredients:

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

Directions:

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

Roasted Red Pepper Zucchini Fritters


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

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

Only $15 for the lot!!

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

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

Happy cooking!

Ingredients you’ll need:

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

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

Directions:

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

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

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

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

Summarized Recipe:

Roasted Red Pepper Zucchini Fritters

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

Ingredients:

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

Directions:

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

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

Jump to recipe |

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

Jump to recipe |

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.