Roasted pumpkin, feta and orzo salad
Another recipe adapted from Donna Hay. I promised myself to use her recipes instead of just drool over the beautiful photos in the online magazine. This one is my version of her roasted pumpkin, feta and quinoa salad.
For Valentine’s Day, I received three gifts from my gorgeous partner-in-crime JD. First, a flower garden he cultivated in the backyard at 6AM in the morning of Valentine’s Day.
Second, a Jamie Oliver-inspired candlelit dinner for two in our kitchen (he cooked 3 dishes in 30 minutes!) and last but not the least, a huge gift-wrapped box. Inside was an orange tagine.
Roast chicken carcass
Who thinks that chicken carcass is only used for making soup or stock?
Well, the secret is out! You can actually make a complete meal out of it. All it takes is creativity. And some bits and pieces of leftovers.
Plum and prune jam on rye bread toast
“Sugar is the new fat.” The first time I heard this said (by someone who published a book on the matter) was at the International Food Blogger Conference held in Seattle, mid 2013. True? Look around and what do you see overweight people are eating? French fries? (we call it “chips” down here, btw) Fried chicken? Burgers? Look again. Ice cream? Muffins? Cakes? Milk chocolate? Cronuts? Yes!
Chocolate pudding with strawberry jam and poached fig
This is a fusion of two different desserts. The chocolate pudding idea is from Whittaker’s A Passion for Chocolate. In the book, Tom Hutchinson from Capitol, one of Wellington’s most acclaimed restaurants, shared a soft-centered chocolate pudding recipe.
Turkey Bolognese
I have been cooking different variations of turkey mince spaghetti for as long as I can remember and they were all good, but this is the best of the best I’ve ever made. Perhaps it’s the grocery-bought tomato sauce with red wine, or the mix of fresh herbs, or the grated carrots, or the red wine vinegar. Whatever it is that made the difference, I’m sticking to the recipe and I’m sharing it with you!
Every time I browse through Donna Hay magazines, I get awestruck. The photos are fantastic, the slow-animation effects on their iPad app are out of-this-world amazing. But what about the recipes, are they as good as they appear to be? Actually, I haven’t tried one until now.
Joshua Dodd’s heritage tomato, wild herb and goat’s cheese salad.
DISCLAIMER: There is no way I can arrange salad on a plate this good! Head chef Joshua Dodd of FoxGlove Bar and Kitchen prepared this for our photo shoot for FishHead magazine.
It’s the love month so here’s a Valentine-themed recipe. If you’re a guy and you want to impress your girl other than with a bouquet of flowers, why not make this special salad with wild flowers in it? Or if you’re a girl and you want to impress your guy other than with the scent of flowers in your hair, why not make this special salad with wild flowers in it? Makes sense?
The kitchen is my playground. 