There’s nothing more soothing than a piping hot thai curry at the end of a long day. This recipe is based on one of my favourite vegetarian blogs, which always manages to bring the best flavours to really simple dishes
The fritter obsession continues, this week with a little vegetarian number I recently clued onto. The caramelised eggplant offers a beautiful smooth interior mixed with salty kicks of fetta and olive, rounded off on the outside with a crispy golden skin
Eggplant is one of my favourite ingredients to cook with. It absorbs so much flavour, and stays juicy no matter how long you cook it.
In the spirit of turning over a healthy leaf for 2015, here’s one of my favourite mid-week staple dishes. The chickpeas make a delicious emulsifier for whatever vegetables you want to include in the patties, which can include carrots, capsicum, corn or finely chopped green beans
This meal is exactly what I felt like after a long time away, the comfort of hot broth with the lightness of lime, ginger and bean sprouts. It’s the enoki mushrooms that are the silent winner in this dish, though, blending through the noodles for extra depth of flavour and a deliciously silky texture.
I’ve been playing around with this recipe for a while now, trying to get the perfect balance of flavours. I’ve discovered that the secret is frying up the ingredients and spices for the fritter first