Corn Egg Drop Soup (玉米蛋花湯)


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

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

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

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

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

Happy cooking!

Ingredients you’ll need:

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

Add-ins to consider: ham, chicken, tofu

Directions:

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

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

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

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

Serve garnished with spring onions on top. Enjoy!

Summarized Recipe:

Corn Egg Drop Soup (玉米蛋花湯)

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

Ingredients:

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

Directions:

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

Curried Lemon-y Roasted Cauliflower


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

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

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

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:

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

Directions:

Preheat oven to 220˚C (425˚F).

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

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

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

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

Summarized Recipe:

Curried Lemon-y Roasted Cauliflower

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

Ingredients:

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

Directions:

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

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

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

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!

Roasted Spiced Cauliflower with Lemon Tahini Dressing


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

Jump to recipe |

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

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

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

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

Happy cooking!

Ingredients you’ll need:

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

Directions:

Preheat the oven to 200˚C (400˚F).

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

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

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

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

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

Summarized Recipe:

Roasted Spiced Cauliflower with Lemon Tahini Dressing

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

Ingredients:

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

Directions:

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

Hungarian Mushroom Soup


Date Published: March 26th, 2021 | Last Updated: March 26th, 2021
Author: Abby |Category: soups, sides, mains
Serves: 1 big pot (6-8) | Prep time: 15 mins | Cook time: 45 mins

Toby and I have been relief veterinarians travelling around Australia for the past 6 months. We’ve spent the last two months in Grafton, NSW and we have quite enjoyed our time here with the great team we’ve been working with. Sadly it’s time for us to move on in a couple of weeks and once again we have to start the process of using up all the things in the fridge. I’ve had a few recipes lined up for the week to destock the fridge, most of them repeats of old dishes, but today I decided to make something new. I’ve had this ‘Hungarian Mushroom Soup’ recipe saved from Allrecipes.com for over a year and for whatever reason never got around to making it until today. It was the perfect recipe to get rid of leftover parsley and celery – which I always end up buying too much of because every recipe only ever needs a little bit (and I refuse to buy half bunches of celery for $3 when I can get a whole bunch for $3.50 even if I don’t need it – it’s the principle!) I’ve never been to Hungary (it’s on the bucket list) nor have I had authentic Hungarian soup so I have no idea how close this recipe is to the real thing but Toby confirms that the ingredients and the flavours of this soup is very Eastern European, so how far off could I be? 😜

I LOVE mushrooms and any kind of creamy rich soup so you can see why I was especially excited to try out this dish. This isn’t any ordinary creamy mushroom soup – in fact, there isn’t any heavy cream at all. The creaminess comes from a flour/milk mixture that thickens the soup and the addition of sour cream makes it even richer. Paprika adds a smokiness to the soup that pairs well with the fragrance of dill which are the two dominant flavours of the dish along with the tang of the sour cream. If you want to make this soup low calorie, you can substitute the butter with olive oil and skip the sour cream altogether and serve it on the side as a dollop. This soup can be served on its own as an appetizer or a side dish, or you can bulk it up with some diced potatoes or add in nokedli (Hungarian dumplings) for a full meal.

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 Tbsps (50g) butter
  • 1 large onion, diced (~4 cups)
  • 3 sticks of celery, diced (~3 cups) (optional)
  • 500g white button mushrooms, sliced
  • 4 cups (1 litre) chicken broth
  • 1/4 cup fresh dill, roughly chopped (or 1.25 Tbsp dried dill)
  • 2 Tbsps paprika (sweet Hungarian or smokey – or 1 Tbsp of each)
  • 2 Tbsps soy sauce
  • 2 cups (500ml) milk
  • 1/3 cup (100g) all-purpose flour
  • 1.5 Tbsps lemon juice
  • 1/3 cup fresh parsley, finely chopped
  • 1 cup (250g) sour cream – to make this soup lower in calories, you can add in dollops of sour cream at the end instead of mixing it in
  • 1 tsp salt (or more to taste)
  • ground black pepper to taste
  • 2 portions of Nokedli (optional)

Directions:

In a large pot on MED-HIGH heat, melt the butter then add the diced onion and celery. Sauté the veg for a few minutes then put the pot lid on and let it continue cooking, stirring occasionally, until the celery softens and is easily broken with a wooden spoon.

Once the celery softens, add in the sliced mushrooms and sauté for a few minutes. Add in the chicken broth, dill, paprika and soy sauce. Mix it all together, turn the heat up until it comes to a boil, then turn the heat down to low to simmer with the lid on for 15 mins.

Mix the milk with the flour and pour it into the soup. Turn the heat up again until it comes to a boil, then turn the heat down to low to simmer again for another 15 mins. Your soup should be thicker and creamy.

(If using: while the soup simmers, you can make the nokedli (optional) and drain it until ready to use.)

Add the lemon juice, parsley, sour cream*, salt and black pepper. Mix everything thoroughly and turn off the heat when the soup heats through. Do not let it come to a boil. Enjoy! Serve the soup on its own or poured over fresh nokedli.

*Tip: If you prefer to use less sour cream, you can skip it in the soup altogether and just serve the soup with a dollop of sour cream on the side instead.

Summarized Recipe:

Hungarian Mushroom Soup

Date Published: March 26th, 2021 | Last Updated: March 26th, 2021
Author: Abby |Category: soups, sides, mains
Serves: 1 big pot (6-8) | Prep time: 15 mins | Cook time: 45 mins

Ingredients:

  • 4 Tbsps (50g) butter
  • 1 large onion, diced (~4 cups)
  • 3 sticks of celery, diced (~3 cups) (optional)
  • 500g white button mushrooms, sliced
  • 4 cups (1 litre) chicken broth
  • 1/4 cup fresh dill (or 1.5 Tbsp dried dill)
  • 2 Tbsps paprika
  • 2 Tbsps soy sauce
  • 2 cups (500ml) milk
  • 1/3 cup (100g) all-purpose flour
  • 1.5 Tbsps lemon juice
  • 1/2 cup chopped fresh parsley
  • 1 cup (250g) sour cream
  • 1 tsp salt
  • ground black pepper to taste
  • 2 portions of Nokedli (optional)

Directions:

  1. In a large pot on MED-HIGH heat, melt the butter then add the diced onion and celery. Sauté the veg for a few minutes then put the pot lid on and let it continue cooking, stirring occasionally, until the celery softens and is easily broken with a wooden spoon.
  2. Once the celery softens, add in the sliced mushrooms and sauté for a few minutes. Add in the chicken broth, dill, paprika and soy sauce. Mix it all together, turn the heat up until it comes to a boil, then turn the heat down to low to simmer with the lid on for 15 mins.
  3. Mix the milk with the flour and pour it into the soup. Turn the heat up again until it comes to a boil, then turn the heat down to low to simmer again for another 15 mins. Your soup should be thicker and creamy.
  4. (If using: while the soup simmers, you can make the nokedli (optional) and drain it until ready to use.)
  5. Add the lemon juice, parsley, sour cream*, salt and black pepper. Mix everything thoroughly and turn off the heat when the soup heats through. Do not let it come to a boil. Enjoy! Serve the soup on its own or poured over fresh nokedli.

*Tip: If you prefer to use less sour cream, you can skip it in the soup altogether and just serve the soup with a dollop of sour cream on the side instead.

Favourite Roasted Pumpkin Spinach Soup


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

Jump to recipe |

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

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

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

Happy cooking!

Ingredients you’ll need:

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

Directions:

Preheat oven to 180˚C (375˚F).

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

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

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

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

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

Summarized Recipe:

Favourite Roasted Pumpkin Spinach Soup

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

Ingredients:

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

Directions:

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

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

Warm Pumpkin Kale Pesto Bowl


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

Jump to recipe |

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

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

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

Happy cooking!

Ingredients you’ll need:

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

Directions:

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

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

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

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

Poach 2 eggs (optional). Set aside.

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

Butter and toast the sourdough (optional).

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

Summarized Recipe:

Warm Pumpkin Kale Pesto Bowl

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

Ingredients:

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

Directions:

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

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


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

Jump to recipe |

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

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

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

Happy cooking!

Ingredients you’ll need:

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

Directions:

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

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

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

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

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

Original photos of Oma making Pumble and Knockle: an homage

Summarized Recipe:

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

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

Ingredients:

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

Directions:

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