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01/15/2026

Every time I make shakshuka I have way to much leftover, so here’s the perfect amount for just one person 🙌🏽 full recipe is on my site!

01/15/2026

A good lentil soup will always be a staple for me- its filling, wholesome, nutritious and full of flavour. Lentil soup stores especially well in the fridge to enjoy throughout the week, so it is pretty much the gift the keeps giving 🥣

Recipe ⬇️
2-3 tbsp olive oil
1 yellow onion
1 yellow potato
1 carrot
4 garlic cloves
1 chicken boullion cube
1.5 cup Lentils (yellow split peas)
1 tbsp curry powder
1 tsp Cumin
1/2 tsp Black pepper
Salt (to taste)
6 cups Water
Juice of 1.5 Lemons

Garnishes:
Fresh parsley
Chili oil

01/14/2026

Chilli 🌶 Coconut 🥥 Cardamom Noodle Soup Recipe 🍜

A good one for anyone who's a fan of quickies (quick recipes get ya mind out of the gutter). The soup takes less than 15 minutes to come together but is packed with so much warmth and flavour. All the base ingredients are cooked on a medium heat so you still get that freshness from the ingredients (especially the green chillis and coriander) coming through which is 🤌 if (like me) you or the fam are feeling a tad cold or under the weather 🤒

Have I spent a majority of the day in a horizontal position? Yes. Am I going to make this recipe again tonight? Also yes. Will .pgd go and get me a warm dessert for me to snack on in front of the TV? Triple yes. 👀

Recipe for Chilli Coconut Cardamom Noodle Soup (serves 2) 👇

Ingredients

2 Tbsp coconut oil
8 green cardamom pods (lightly crushed)
20 fresh curry leaves
1 Tbsp minced ginger
1 Tbsp minced garlic
2 green chillis (minced)
4 coriander stalks (minced)
300ml coconut milk
Juice of 1 lime
150ml water
1/2 cup of edamame beans or peas
150g dried noodles of your choice
Seasoning: salt to taste
Garnish: crispy fried shallots, coriander leaves, lime wedges

Method

1) In a medium saucepan, heat the coconut oil over medium heat then fry the cardamom pods for 1 minute to release their flavour. Add the curry leaves, ginger, garlic, and chillis with a generous pinch of salt and fry for 2 minutes. Add the coriander stalks and fry for a further minute, then add the coconut milk, lime juice and water and simmer on low for 5 minutes.

2) In the meantime, cook your dried noodles according to instructions and once aldente rinse with cold water before dividing into two bowls.

3) After your soup has been simmering for 5 minutes, taste and adjust for seasoning, then add in your edamame beans and cook for 2 minute or until tender. Ladle over cooked noodles and top with crispy fried shallots, coriander leaves and lime wedges. Slurp and faint 🤸‍♂️

01/14/2026

Crispy garlic oil + avocado dip 🥑

A really easy recipe that puts a garlicky + chilli spin on the classic avocado dip. Sliced garlic and chilli flakes are fried in some good ol EVOO then spooned on top of seasoned and smashed avo. Whip this up in less that 10 minutes if you're craving a tasty brunch but want something high in all those good fats. Trust me ya won't lose a house deposit on this one 😅

P.S. There's a lot of pressure on avocado growers in Australia at the moment with the oversupply not matching the demand - so let's try to eat a few more of these bad boys for them 🥰

Recipe 👇

3 cloves garlic (sliced)
1 tsp chilli flakes
3 Tbsp extra virgin olive oil
2 avocados
3/4 tsp cumin powder
Juice of 1 lime
2 Tbsp greek yoghurt (omit if vegan)
Large pinch salt flakes

1) Place oil and garlic in a small saucepan over medium heat and fry for 5 minutes or until the garlic starts turning golden brown. When the garlic starts turning golden brown add the chilli flakes and fry for a further minute. Move the garlic and chilli to one side of the pan and the oil to the other side, remove pan from heat and set aside.

2) In your serving bowl add the 2 avocados and mash with a fork to your preferred consistency. Add a large pinch of salt, cumin, lime juice and yoghurt and stir to combine. Adjust for seasoning and using a spoon make swirls over the top of the dip. Spoon over the crispy garlic and chilli oil. Finish with a pinch of salt and some chopped fresh herbs if on hand (I used parsley). Mop up with carbs and let the good fats do the rest 🙌🙏

01/14/2026

Giant Spring Onion Pancake recipe 🍃🥞

If you’re a fan of a traditional spring onion pancake, you’ve going to LOVE her thicc cousin. These can be found across parts of China and Taiwan and is sold as a popular street food in slices – but hey why not just make this one and enjoy it all to yourself? The main difference between a regular spring onion pancake is that this version uses yeasted dough – so the end result is a crispy exterior with a pillowy layered soft interior packed full of spring oniony goodness.

P.S. it’s also vegan so rejoice my plant-based friends!

Ingredients
300g (2 cups) all-purpose flour
1 tsp instant dried yeast
1 tsp salt
1 Tbsp vegetable oil
180g (3/4 cup) very hot water
6 spring onions
2 Tbsp sesame seeds
Extra oil + salt + five spice (optional) for layering
Extra flour for dusting + rolling

Method
1) In a large bowl, mix the flour, yeast and salt. Slowly pour and stir in the water. Add the vegetable oil and mix. Once a shaggy dough is formed, use your hands to knead the dough until combined and let it proof for 1 hour.
2) While the dough is proofing, prepare the spring onions by mincing the white parts and slicing the green parts.
3) Once the dough has doubled in size, turn it out on a floured work surface and knead until smooth. Let it rest under the bowl for another 20 minutes. Roll the dough out to a large rectangle about 3mm thick. Rub the surface with some oil, salt and five spice, then sprinkle over 3/4 of the spring onions and then fold the dough like an envelope. Rub some more oil, salt and five spice on the surface of the dough, add the rest of the spring onions then fold the dough over itself again. Pinch the edges of the dough to seal in the spring onions and rest for 10 minutes.
4) Roll the dough out again and using press the sesame seeds into the dough. Add a glug of oil to a large non-stick frying pan over medium heat and place the pancake onto the pan. Add about 2 Tbsp of water, cover and fry for 8 minutes. Flip the pancake, add more water and cover and fry for a further 7 minutes.
5) Place pancake onto chopping board. Cut into eighths and enjoy with some dipping sauce (like black vinegar and chilli oil). Froth!
.

01/14/2026

KOREAN FRIED TOFU RECIPE 🔥

Crunch your way into the weekend with this crispy, sticky korean fried tofu! Is it vegan? Yes! Can it be gluten free? Yes! Can I make it healthier by baking the tofu? Yes! Have I already finished the whole bowl? Yes!

RECIPE 👇

300g block of firm tofu (pressed for 30 mins)
1.5 Tbsp gochujang
1 Tbsp ketchup
1 Tbsp soy sauce
3 Tbsp brown sugar
3 garlic cloves (minced)
1 tsp sesame oil
1 Tbsp mirin
3cm ginger (minced)
1 tsp salt
1/2 tsp cracked black pepper
3 Tbsp potato starch
Vegetable oil for frying

1) For your sauce, add the gochujang, ketchup, soy sauce, brown sugar, minced garlic and sesame oil to a pan. Place over a low heat until simmering then set aside.

2) In a mixing bowl combine mirin, salt, cracked black pepper and minced ginger. Tear up your tofu into rough chunks and coat with the mirin mixture, then add your potato starch and toss until your tofu is evenly coated.

3) Fry (180C oil for about 4-5 minutes) or bake (200C for 30 minutes) your tofu until golden brown and crispy then toss it through your sauce. Add to a serving bowl, sprinkle with sesame seeds and sliced spring onions. Commence loud crunching noises.


01/13/2026

Cacio e (Sichuan) Pepe 🍝

They say don't mess with classics but...here we are XD This is a spin on the traditional and beloved Cacio E Pepe - a famous cheese and pepper pasta that hails from Rome. Cacio e pepe is made with 3 ingredients - pasta (usually spaghetti or bucatini), Pecorino Romano cheese and ground black peppercorn - however I added an additional numbing kick to this dish by subbing in some Sichuan peppercorn which adds a little tingling sensation to this number. The sauce is pretty tough to get right because you need everything at the right temperature - too hot and it will clump, too cold and it won't emulsify!

P.S. Is this grounds for being banned from visiting Italy?

Recipe 👇

Ingredients (makes 2 servings)

220g bucatini or spaghetti
80g Pecorino Romano (finely grated)
4g Sichuan peppercorn (whole)
2g black peppercorn (whole)

Method

1) In a mortar and pestle, coarsely ground your whole peppercorns and set aside. Bring a pot of salted water to boil and start cooking your pasta.
2) While the pasta is cooking, lightly toast the ground peppercorn in a large frying pan for about 1 minute on medium-high heat. Add a ladle of pasta water and bring to a gentle simmer then . When the pasta is 2 minutes from aldente transfer it to the frying pan, add another ladle of pasta water and toss through until the pasta is coated with the pepper. Remove the frying pan from the heat, wait for about 2 minutes for everything to cool down slightly then add in your finely grated Pecorino Romano and stir through immediately - it should start forming a thick sauce the more you mix it (if it starts clumping that means your pan and the pasta was still too hot). Keep stirring, and if the sauce is too thick you can loosen it with some warm pasta water. Stand for 2 minutes before serving.
3) To serve, dish up pasta over 2 plates (or 1 if you're super hungry) and spoon over any leftover sauce from the pan. Top with more grated pecorino (optional) and eat immediately!

01/13/2026

Crispy Garlic Oil Noodles recipe (feat. rice paper hack) 🍜

Was craving some crispy garlic in a noodle dish today but didn't have any noodles in the house (🥲) so made this hack version of rice noodles using rice paper that I saw on the tok-tik (if you know who came up with this please let me know - I think it was Tiffycooks?). Anyway the noodles were deliciously chewy and because you need to coat them with oil they work perfectly with the crispy garlic oil. Definitely one to make but I'd suggest avoiding human contact shortly after because that double garlic hit comes back on ya 😅

Recipe (makes 1 bowl) 👇

Ingredients
6 rice paper rolls
6 garlic cloves (roughly diced)
1/4 cup neutral oil
To garnish: spring onion greens, soy sauce, black vinegar

Method
1) To make your crispy garlic oil, combine garlic and oil in a pan over medium heat and cook until garlic turns golden brown. Sieve garlic from the oil and set aside.
2) To make your rice paper noodles, brudh garlic oil onto a chopping board. Take 3 pieces of rice paper and soak them water then stack them onto the greased chopping board. Brush the top with more garlic oil then cut into strips (choose your own thickness) with a knife. Repeat with remaining 3 rice papers.
3) To serve, add noodles to a place, top with soy sauce and black vinegar, crispy garlic and spring onion greens. Slurp away!

01/13/2026

Crispy Spring Onion Parcels 💚

This recipe is a tasty mishmash of chinese breakfast crepes (jian bing) and garlic chive boxes (jiu cai he zi) and are a perfect way to use those sad spring onions you have in the fridge. To cut down on time I just used some frozen spring roll sheets so most of the cooking was scrambling the eggs and frying these up. Made these for a quick lunch and gobbled them up with some chilli oil - delicious!

Recipe 👇

Ingredients (makes 6 parcels)
4 eggs (3 for filling, 1 for egg wash)
50g vermicelli glass noodles
6 spring onion greens (sliced)
1/2 tsp salt
1/2 tsp five spice powder
1/2 tsp white pepper powder
1/2 Tbsp toasted sesame oil
12 spring roll wrappers

Method
1) Pour warm water over your vermicelli noodles and let it sit for 15 minutes before draining. Cut them into smaller strands with a pair of kitchen scissors.
2) In a wok or large frying pan set over high heat, add some oil then scramble 3 eggs. Turn off the heat and add your spring onions, glass noodles, salt, five spice, white pepper and sesame oil. Taste and adjust for seasoning and set the filling aside to cool.
3) Take 2 spring roll wrappers and place them on a plate with a corner facing you. Place 2 tablespoons of filling toward the bottom corner then fold the bottom corner over the filling, followed by folding the sides over the centre then rolling the parcel up once. Brush the top corner with the egg wash then finish folding by rolling the parcel up again - this should form a rectangle. Place folded parcels on a plate or try with the seam side down. Repeat with the remaining wrappers.
4) Grab a frying pan with a lid and heat over medium heat with a good glug of oil. When the oil is hot, cook the parcels for 3 minutes on each side (with the lid on) - the outside should be crispy and golden brown. Serve immediately with chilli oil!

Chicken Salad: Meal Prep Perfection ✨This BLT Chicken Salad is the ultimate meal prep solution—packed with lean protein,...
01/09/2026

Chicken Salad: Meal Prep Perfection ✨

This BLT Chicken Salad is the ultimate meal prep solution—packed with lean protein, fresh veggies, and a creamy dressing that ties it all together. Whether you enjoy it for lunch, dinner, or a snack, it’s a satisfying, low-carb dish that tastes incredible. 🍗🥓

Ingredients:

For the Salad:

2 cups cooked chicken breast, shredded

1 large tomato, diced

1/2 cup cucumber, diced

1/2 cup red onion, thinly sliced

4 cups mixed greens (like spinach, arugula, or lettuce)

4 slices bacon (optional or use a plant-based alternative)

1/4 cup shredded cheese (cheddar or mozzarella, optional)

For the Dressing:

1/4 cup Greek yogurt (or vegan yogurt for a dairy-free option)

2 tbsp mayonnaise (or use avocado for a creamy, healthy alternative)

1 tbsp lemon juice

1 tsp Dijon mustard

Salt and pepper to taste

Directions:

Prepare the salad: In a large bowl, combine the shredded chicken, diced tomatoes, cucumber, red onion, and mixed greens.

Crisp the bacon: If using bacon, cook it until crispy in a skillet over medium heat, then chop it into small bits. Add the bacon to the salad. (For a plant-based version, use vegan bacon or skip it entirely.)

Make the dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.

Assemble the salad: Pour the dressing over the salad and toss gently until everything is well-coated.

Optional: Sprinkle the shredded cheese over the salad for extra flavor.

Serve or prep for later: This salad can be served immediately or stored in individual containers for meal prep. It keeps well in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 5 minutes (for bacon)
Total Time: 15 minutes
Calories: 350 kcal | Servings: 4 servings

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Jersey City, NJ
10001

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