Baked sweet potatoes make for such a good lunch or dinner! You can make these ahead of time and just reheat things when you’re ready to eat. They take a little bit of time in the oven but you’re just waiting for most of that time – there’s not lots you need to do to make them delicious. You can read a book, dance round the kitchen, have a glass of wine etc while you wait for the oven to do it’s thing.
This salmon is tender and really flavoursome. The smoky sweet dressing is so yummy with the oily fish. I serve it with a fennel slaw to balance the richness.
This is a super adaptable recipe, it’s one of my favourite fridge clean out meals and you really can use the basic ‘technique’ and simple flavours to make fried rice out of whatever you have leftover. It’s really simple comfort food at its best! This combination is so tasty though, especially with build your own toppings I like to serve on the side.
The whole point of these noodles is to be quick, easy and full of some goodness. I’m not sure about you but sometimes the celebrations get away with me and it only takes one glass too many of wine and I am not feeling my healthiest the next day. I like to avoid the potful of hangovers, eating all the fried food and drinking sugary things, as often as possible. I mean, we’re all human but there’s no need to stack on the punishment for your body right? These noodles are your saviour.
A creamy mushroom pasta is like eating a big warm hug. It’s so comforting and rich and delicious. But it often makes me feel a bit sick if I have the actual creamy version. This vegan version contains no dairy at all, and still has that creamy texture and intense mushroom flavour you’re looking for. It can also be ready oh so quickly.
This curry is like a love child between ramen broth and a coconut curry. I wanted the curry ‘gravy’ to have that flavour bomb thing going on that you get with ramen but to be served over rice like a curry. And wait for it… I cooked tofu in a pan not the oven for once! Turns out I can let go of my safety net!Â
I don’t know if this is something you’ve picked up on but I’m pretty into a peanut dressing at the moment. There was the coconut poached chicken salad, the tofu schnitzel strips and the satay Tofu. Is it getting repetitive? I hope not because this is another good one! This salad is both refreshing and filling and I’m not going to claim it’s traditional. Let’s call it my take on a Gado Gado salad instead.
Kale chips, yes yes I’m a bit late jumping on this bandwagon but I swear I’ve been making them for years now. It’s just that I didn’t think my kale chips with just olive oil, sometimes chilli, and salt were ground breaking enough to share with anyone. Not that every recipe I share is always groundbreaking! Clearly not! But these kale chips are next level. I ate 2/3 of a bunch of kale in one sitting because of these. That’s a lot of kale, who does that?
This is a green smoothie that packs a punch in the antioxidant and good for you departments. There’s matcha for those antioxidants, a good dose of omega 3’s, potassium, vitamins A, C and K to name a few, fibre, protein it’s like a powerhouse. I love serving it in a bowl over some muesli for hidden crunch and topped with fruit for contrasting flavours. And because it looks pretty tbh.
Often people don’t thinking of cooking chicken whole on the barbecue when they think of barbecue. And I don’t mean rotisserie style I mean right on the grill. It’s by far one of my favourite things to barbecue as it gives it so much flavour and such crispy skin. Cooking on the bone also helps prevent some of the dryness that you can get with grilled chicken.