So this is basically an inauthentic riff on a bun bowl, but with coconut rice. It’s simple, delicious and the marinade can be used on chicken thighs or skirt steak too. This is a classic warm night meal in our house, we cook the pork on the bbq and nothing else requires heat so the house doesn’t get hot, perfection!
The rich umami flavour of sundried tomatoes paired with the sweetness of roasted pumpkin are the perfect partners in this delicious vegetarian risotto. Roasting the kale before adding it gives it much more flavour and a slightly crispy texture.
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 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.
It’s always a good time for curry and this one is so quick and simple to do. Plus it’s full of flavour like all good curries. And just look at the bright yellow colour!
You all know that cauliflower is one of my favourite vegetables. It’s just so adaptable and tastes so different when cooked in different ways. I have love it since cauliflower cheese was my favourite ever vegetable dish as a kid and I don’t think I will ever get over it. So this week I’ve reworked my favourite chicken Teriyaki bowls… and made them vegetarian because it’s a good idea to eat more plants!
The matcha tinted brown rice in these bowls is topped with flakes of steamed salmon and a cucumber, sesame, mint and pickled ginger salad. The matcha, ginger and fish are such a delicious combination with a beautiful balance of salty sharpness.
Guess what? I’m cooking with cauliflower again! I know this is no surprise. My obsession has been well documented throughout this blog. This is a super tasty salad that looks a little fancy on the plate. Because you deserve something fancy looking.
This is such a delicious nourishing flavoursome bowl of goodness. I”m not going to claim it as traditional as the traditional kind definitely usually has meat in it! This version can also be served hot or cold so works well as for dinner or as a lunch t take to work.
Poke. Not the thing you used to do on Facebook. The Hawaiian fish salad that can be combined with all sorts of other things to make a sort of deconstructed sushi bowl. This is my rather free interpretation of it. It has honestly become one of my favourite things to eat, easy, filling and nourishing PLUS it can be endlessly varied to suit your tastes and mood. Perfect.