It’s winter so I’m curry obsessed at the moment and after trying the most delicious prawn yellow curry at Rick Shores I wanted to go ahead and make my own. From scratch. In less than an hour, because what’s life if you don’t challenge yourself?
This week has been a fun one in the kitchen, with delicious cakes, yummy curries and even more things to come next week. The meal plans this week definitely reflect this as well as my continuous push to wasting less food and using similar ingredients across the week, but don’t worry this doesn’t mean everything will taste the same!
These chicken and vegetable skewers are delicious and an easy way to get a range of protein and vegetables on your plate. The marinade makes the chicken super taste and it’s actually quite flavoursome just by itself. But that sauce is bright and delicious too and kind of takes things to a new level.
I had to put the word creamy in the title because otherwise this guy just screams HEALTH and I didn’t want to scare everyone off. Plus it is creamy so why wouldn’t I mention that? This curry is delicious! I’m a big fan of tofu these days and this curry comes together pretty quickly with a big punch of flavour.
This is a super impressive looking birthday cake that is way easier to make than it looks!! It’s refined sugar free and gluten free and has a rich sort of mousse cake like texture without being cloyingly sweet. A birthday cake amazing enough for my best friend, and a little bit good for you too! Happy Birthday Anz x.
Braised things, broths, immune boosting flavours that’s what I’ve got planned for you this week! I’ve been in Queensland this weekend so didn’t get this finished for this morning – sorry!
These taste like a cross between cinnamon brioche and cinnamon donuts. The coconut, vanilla and cinnamon give them sweetness (enhanced with a little maple syrup, or dates if you’re not a fructard!) and the dark roasted almond butter adds a toasted richness that makes them extra delicious.