Yeah, you read that right. That word is definitely not Italian is it? But sugo is. Gochujang is a a spicy fermented bean paste from Korea. And it’s pungent sweet and spicy notes give a totally new and really interesting twist to traditional spaghetti and meatballs. I know it sounds like weird fusion cooking but it’s full of flavour and defines ‘winter warmer’.
HARISSA AND AVOCADO CHICKEN BURGER
Spicy and lean chicken burgers make for a super easy any night of the week dinner. Full of protein, extra vegetables in the sauce and omega 3’s from the avocado. You can also serve them with some parsnip fries and a simple salad for a really well rounded meal.
SATAY NOODLES WITH SWEET POTATO
An easy weeknight dinner with a super simple no cook satay sauce. This tastes great hot or cold and uses raw sweet potato. Yep, raw. Actually all the vegetables are raw (or almost) so it’s super quick to make which is always a win.
VEGETARIAN DUMPLINGS WITH CRACK SAUCE
These dumplings are filled with a great mix of vegetables and slathered in a very addictive sauce. So they’re all about balance and I love that! I like them best steamed and then generously dribbled in sauce. The chilli in the sauce isn’t just tasty, it’s great for you too.
COCONUT CUSTARD
This lightly coconut flavoured custard is dairy free and has a silky texture. It’s the perfect thing to have with crumbles, in a trifle or with your christmas pudding. It also has the plus of being far lower in sugar than regular custard.
RAINBOW NOODLE SALAD WITH CORIANDER AND PEANUT PESTO
This baby packs a flavour punch + is filled with loads of veg to help you get your daily fix. You could make it with any noodles you have on hand and it will work out just fine. I know I’ve posted a few noodle based recipes lately but that’s because they’re so good for this warm weather we’ve been having, a 30 degree spring days (celsius for you international peeps) is crazy for Melbourne, so maybe I’ve gone a little crazy for cold salads too. Just maybe.
CHILLI CHUTNEY
Chilli and tomato are great friends. And this is a great homemade sauce to add pizazz to sandwiches, burgers, wraps, have with roast vegies or meat. It’s free of nasty additives and full of flavour.
LEMON DELICIOUS PORRIDGE
It’s getting cold in Melbourne and the crisp mornings have me craving porridge, and I’m trying to mix up my combinations as much as possible. This is a dreamy dessert like porridge. It’s reminiscent of a lemon delicious pudding or a lemon tart with the combination of creamy vanilla scented oats, tart lemon curd (without cream or butter) and toasted almond crumb. But it makes a much more nutritious breakfast than either of those options, thanks to the oats and added nuts!
SPICY BBQ SAUCE
The sweet, tangy, smoky flavour of barbecue sauce is so addictive. This is my healthier version. It still contains sweetener, however I have used much less than in the usual recipes. The recipe also calls for passata instead of ketchup and a bit of an extra chilli kick because I love the stuff. This is a more of a ‘Kansas City style’ barbecue sauce, so it has a strong tomato base flavour, with a nice balance of sweet, vinegary and spicy notes to finish. The coconut sugar adds that molasses note even if you don’t use the molasses.
BAKED CORN CHIPS WITH GUACAMOLE
Guac and corn chips… is there any better snack? This is a favourite late afternoon nibble of mine (or as a series of nibbles with drinks, including popcorn cauliflower florets and spicy sweet potato crisps). It’s a super simple snack and you probably don’t even need the guac recipe but this is how I like mine! I know you wanted to know ha. And guess what? Baked corn chips are friggin fantastic! Skip the fried and pop some tortilla’s in the oven.