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.
These are so fresh and tasty. The perfect thing for a light summer dinner and super perfect for taking to work. If you do that be prepared to sit at your desk dreaming about lunch for a god period of the morning. The fragrant smell of the salad will get you all excited before you even start on the rolling part.
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.
Is there anything better on a cold afternoon than a cup of frothy creamy, chocolatey goodness? Yes. Yes there is. If you add chilli and cinnamon to it. This recipe is uber simple and easy. It can be made with dairy milk or almond milk, but not the dodgy almond milk that’s really watery either make your own or use a good quality rich and creamy version. The hint of chilli makes this extra warming and is just enough to leave some residual heat in your mouth. I promise this is good.
Or should I say Thai Chicken Sandwiches?? Either way, these are ridiculous. They’re just so tasty, and so easy and so flavoursome. Juicy chicken, colourful flavoursome slaw, creamy mayonnaise/yoghurt and a crunchy roll, is there anything better? I once made these for some friends and made enough chicken and slaw to serve 8 but only had bread rolls for 4, this ended in one of my housemates going down to the supermarket after we had eaten and grabbing more rolls so we could have round two. Round two did not disappoint.
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.
Sticky, saucy and spicy pulled chicken with a super simple zingy slaw, fresh guacamole and manchego cheese. Delicious!!! The recipe for the BBQ sauce makes way more than you need for this recipe so I’ve made a separate post, you can find it here. It’s spicy and tangy and makes these tacos super delicious. But if you’re all like “who has time to make their own BBQ sauce you crazy lady?” then they’re actually still pretty fantastic without it. That said, with the sauce… they’re…. wow.
I clearly had no idea what to call these. They are sweet and tangy and crispy and fresh. And spicy. Well as spicy as you want them I guess! It’s also sort of a salad. Or a nibble. Or a side dish. Or even a bar snack, along with popcorn cauliflower florets of course! The crisps themselves are baked rather than fried and placed on a mixture of sauces (green thai curry, molasses, black vinegar). They are then topped with a light and fragrant salad of fresh herbs and spices. It’s all a bit magical and crazy really, thus the trouble with the name.
Summer has hit Melbourne and I’m in the mood for salads and asian flavours. This dish combines those things. It packs a punch and feel free to adjust the chilli to your liking (i use the seeds as I’m a fiend but discarding them is always an option).
