Creamy Yogurt, Sultana, and Almond Chicken Curry
This is my version of a Shahi Murgh, a delicious, rich, and creamy celebration chicken curry. The chicken is cooked in a variety of spices, then simmered in a creamy sauce and topped with almonds and sultanas for some crunch and sweetness. It’s easy to make, with so much flavour in one bite.
Basil and Almond Pesto
Pesto is quite literally the greatest thing to exist. If I could, I would smother everything that I eat with this stuff. If you only know pesto from a store-bought jar, let me change your life real quick and urge you to make this. This is a great way to use up a bunch of basil, and you can spread it on just about anything!
Lemongrass Soy Chili Crisp Beef Short Ribs
Beef short ribs never fail to be one of my favourite meals to make when I feel like some comfort food. They pack so much flavour and are actually such a low-maintenance meal that you can throw together in a pot and forget about for hours until it’s time to eat.
These are made with Asian flavours, inspired by the Vietnamese dish Sườn Bò Nướng, but with my own twist. The lemongrass and soy sauce make these so delicious, and the chili crisp gives it a little kick.
Zucchini Chocolate Cake with Whipped Chocolate Ganache Frosting
I made this for my husband’s birthday, and he loved that there were some hidden vegetables in his cake, giving him a good excuse to eat more “because it’s healthy”. You barely taste the zucchini, and it makes the cake super moist, so that’s an extra win! The cake is soft, chocolatey, and the whipped ganache frosting makes it extra decadent.
Parsley Rice
This is an extremely simple recipe, but it elevates your rice to a whole new level. It’s also a good way to use up any leftover parsley you may have lying around. It pairs well with any dish, the same way that you’d serve plain rice.
Brown Butter Strawberry Vanilla Cheesecake
I love a cheesecake, and a vanilla strawberry cheesecake was calling to me; however, I had to make it extra, so I added browned butter, and my goodness, it adds a whole new depth of flavour! The fresh strawberries cut through the richness of the creamy browned butter cheesecake, and the Graham cookie crust gives that classic crumbly base. This is a perfect dessert for your next dinner party!
Best Italian Spaghetti Bolognese Sauce
This is the most comforting meal from my childhood. The trick is cooking it low and slow and not rushing the process. It is a game of patience, but it is very worth the wait if you have the time for it.
Potato Hashbrowns
The perfect crispy potato addition to your breakfast plate to accompany your eggs. Shallow-fried until golden perfection, these are soft on the inside and crispy on the outside and are so so delicious!
Vanilla Cherry Oats
With the colder weather approaching, the mornings call for something warm and comforting for breakfast. These vanilla cherry oats are a delicious way to bring some of Summer's frozen berries into the Fall days.
Roasted Garlic Hummus
Hummus is great, but roasted garlic hummus is even better! I love to roast some garlic while I have other things going in the oven so I’m not heating it just for the garlic. Having hummus on hand throughout the week for snacking on veggies, or adding a dollop to a Buddha bowl is so convenient to add extra protein and flavour to your meal.
Strawberry Miso White Chocolate Chip Cookies
This is one of my experiments combining the umami of the miso with a sweet element, this time with it being in strawberry jam. I was very happy with how they came out! They don’t make the cookies savoury, but rather add a new depth flavour to them. The cookies come out fluffy and almost cakey (if you don’t like this, then omit the baking soda).
Italian Marinated Zucchini
This is one of my favourite ways to make zucchini. It is fresh, delicious, and so easy to make. And the best part is that the longer you leave it, the more flavour it gets. This is the ideal side dish for a summer lunch.
Fluffy Blueberry Pancakes
These are super fluffy, studded with fresh blueberries that turn jammy when pan-fried, and drenched in maple syrup. What more could you want for the ultimate Sunday breakfast? I made mine with gluten-free flour, but these can be made with all-purpose flour too. Pan-fry them until golden, then add the iconic pad of butter on top.
Asparagus, Snap Pea & Quinoa Salad
This is a salad I will be making on repeat this summer. It is crunchy, fresh, and packed with veg. The pistachios give a lovely crunch, and the quinoa soaks up all the dressing so you get a pop of flavour with every bite. This is great for a main or a side dish.
Miso Scallion Pork Meatballs
Meatballs are my go-to for a quick weeknight meal because they’re so easy to make and always come out delicious! These miso and scallion meatballs are made with pork mince but will also work great with beef or chicken. They’re succulent, full of flavour, and glazed in a delicious umami miso sauce.
Ginger Miso Slow-Cooked Beef Short Ribs
Short ribs never fail to be one of my favourite dishes. They come out perfect every single time, and this dish is no different. The Asian flavours soak into the meat while it is slow-cooked until the meat falls apart. The miso gives it an umami depth, while the ginger and garlic give it a warm aromatic kick. You want to serve this with some rice to soak up all of the delicious sauce.
Chili Crisp Rainbow Carrot Salad
I was not fully convinced about chili crisp and was very late to jump onto the bandwagon, but now I fully get it and can’t stop putting it on everything. It’s more than just chili- there’s so much flavour packed in that tiny jar. It works so perfectly with this carrot salad. It packs a slight punch, while the vinegar keeps it bright, and the carrot ribbons stay crunchy and soak up all of the flavour from the marinade.
Creamy Lobster Tagliatelle
A creamy bowl of creamy lobster tagliatelle is just the perfect date night dinner, if you ask me. The trick is to not overcook the lobster so it doesn’t become rubbery, but to use the shells to give the cream sauce all of the delicious lobster flavour. This pasta has surprisingly few ingredients, but packs a lot of flavour.
Miso Caramel Peach Shortbread Crumble Bars
This may sound like an unseemly combination… but trust me! The miso gives a new depth of umami to the caramel and is something you never knew you needed in your peach crumble bars, but will soon be transformed and not want to make it without it again. This is also a great way to use up peaches that are slightly too ripe.
The shortbread base is crispy, the miso caramel peach middle is jammy and has the perfect amount of umami, and the crumble top is buttery and baked until golden.
Prawn Sesame Brioche Burgers with a Chili Crisp Carrot Salad
These are so fresh and vibrant with ginger, garlic, and spring onions chopped up in the patties; the bun is smeared with a lime, soy, and yogurt sauce; and the burger is topped with microgreens and a chili crisp rainbow carrot salad. These are perfect for a fresh lunch in the summer.