Last lockdown I was really into cooking complicated stuff from scratch just to keep myself entertained. This lockdown feels different. I just want simple and delicious things to eat for dinner that are quick to make. These skewers fit that description to a tee. The flavour is so addictive, the perfect balance of sweet, salty, sour, and a little hit of bitter from the mustard powder.
The crumbed zucchini sticks in these babies are a dream, I’m happy just dipping them in chipotle mayo and calling it a day.
I love fried rice. I bonded with one of my dearest friends over fried rice. The first time we met was at a bar: I walked up to her and re-braided her hair, she was my boyfriend-at-the-time’s friend and earlier in the evening I had instructed him – at his request – on how to plait a fish tail braid over the phone. When I got there I was like, ‘nope’, and immediately fixed it. Later on that evening we ended up at China Bar eating their amazing fried rice and had a love-in over how much we both loved said fried rice. And dumplings, we’re also big fans of dumplings.
This chickpea salad is the kind of salad that will have a chickpea salad hater scooping up every last chickpea. Seriously. That dressing and chickpeas are meant to be. It’s a love story. A Parmesan laced love story.
This pasta. This pasta is everything. Soft, gently cooked, flakes of salmon tossed with al dente orecchiette that scoops up the peas and herbs. Plus, the fennel and lemon are the perfect thing to compliment salmon. This pasta is light and flavoursome. Fresh spring flavours in a bowl.
I’m going to start this post by saying I’m not really into tofu. I think it can be really bland sometimes and I’m not always into the spongy texture. This tofu is none of those things. This tofu I love. It’s crispy on the outside, smothered in satay sauce and nice and soft in the centre. This is the tofu that has converted me.
This salad is so pretty with the beautiful green vegetables next to the spheres of cous cous dressed in a simple lemony dressing. It’s also pretty simple to throw together and great as a meal by itself or as a side.
Despite me posting a curry recipe yesterday and complaining about the lack of Spring weather… it’s getting sunny this weekend and that means it’s time to get pumped about salads.
This salad is so morish and fresh. Full of flavour and textures it’s basically everything a salad should be. The creamy yoghurt based dressing and the crunchy spiced chickpea croutons are winners you’ll be using in all your salad bowls.
I love this risotto. It’s full of fresh green vegetables and finished with lemon zest to really enhance that freshness. Lemon zest and juice basically my favourite seasoning, up there with salt and pepper. Once you’ve tried it on this risotto you’ll see why.