I simply love good bitter flavours brought to life with salt and spice! This Spicy Cabbage Sabzi is a perfect answer to my craving. The addition of the fresh green cilantro really freshens up the dish. Similarly, the quick squeeze of lemon gives it a nice kick of acid adding brightness and balancing out the earthy bitterness of the cabbage and spices.
Egg Rice is a go lunch or dinner that my mother-in-law makes for my boys using leftover rice. It cooks up quickly in the pan with just a handful of basic ingredients. Served with yoghurt, it’s a great way to introduce some basic Indian flavours.
Tomatoes. My one real food dislike. There’s something about the acidity of fresh tomatoes that has been a turn off for me …
A home version of famous Korean Jap Chae, this Glass Noodle Salad is a quick a delicious crowd-pleaser! Korean inspired, this Glass Noodle Salad uses sweet potato vermicelli, simple sauteed vegetables and a quick dressing of pantry staples.
Delish one bite treats, these Energy Bites pack some protein and a mini burst of flavour. These are a perfect mid afternoon pick me up and also make a great sweet for adding to school lunches.
Besan Chila (chickpea pancakes) are thin, spiced pancakes often served with yogurt as an Indian breakfast food. We love them for a quick and easy kid-approved dinner!
Thank to everyone who sampled my food at the Northumberland Sunrise Rotary Men Who Cook Women Who Sizzle event!
I had such a great time cooking for you and meeting you all!
These Chickpea and Sweet Potato Patties are a delicious and filling main course which pair well with any salad. Bound together with hearty barley and spiced up with cumin, turmeric and garlic, they are as nutritionally balanced as they are tasty!
love how beautifully colourful this Roasted Cabbage Salad is and the balance of roasty, fresh and tangy is amazing! This makes an excellent stand alone dish for lunch and works equally well as a side dish for anything else you’d like to roast or grill.
Delicious and earthy middle-eastern flavours, coupled with refreshing tart yoghurt and sweet bursts of pomegranate. This Fatteh inspired dish is eaten with pita chips for dipping and is so good that when you run out of pitas, you’ll want to use a finger to scrape your plate!