Wednesday, 10 December 2014

Honey chipotle chicken bowls



450g chicken breasts
salt and pepper
3 tbsp adobo sauce
2 tbsp honey
2 tbsp dijon mustard
2 tbsp coriander, finely chopped
4 cloves garlic, minced
juice of 1 lime
1 tbsp extra virgin olive oil
1/2 tbsp honey
cherry tomatoes, halved
1 avocado, sliced
4tbsp coriander, torn

4 cloves spring onions, sliced
1/2 cup uncooked quinoa
1 cup water or vegetable stock
juice of 1 lime


1. Season the chicken with salt and pepper, then whisk together the adobo, honey, mustard, coriander and garlic and pour evenly over the chicken. Refrigerate for at least 2 hours.

2. Grill or fry the chicken until cooked through, then set aside for a couple of minutes before slicing into little pieced.

3. Combine the quinoa and water/stock in a saucepan and bring to a boil
. Reduce the heat and simmer gently for 15 minutes, or until all the water has been absorbed. Stir in the lime juice.

4. Serve the chicken and quinoa with the lettuce, tomatoes, spring onions and avocado. Drizzle the lime juice, olive oil and honey over the top.

Thursday, 23 October 2014

Falafel wraps with grilled vegetables & salsa

Falafel wraps with grilled vegetables & salsa



1x 400g tin mixed beans
1x 4oog chickpeas
1 lemon
1 tbsp harissa
1 tsp allspice
1 tbsp plain flour
1 bunch fresh coriander
olive oil

2 peppers
4 spring onions
1 handful tomatoes
1/2- 1 red chilli
1/2 clove garlic
1 lime

1 tbsp chilli sauce
250g cottage cheese

1. Drain the beans and chickpeas and put them into a food processor with zest of the lemon, a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks. Process until smooth and shape the mixture, using wet hands, into 8 patties of about 1.5cm thickness.

2. Heat a tablespoon of oil in a frying pan and fry the falafels, turning them over once golden and crisp.

3. Slice or chop the peppers and trim and half the spring onions and cook them in a griddle pan until charred.

4. For the salsa, combine the tomatoes, chilli, garlic, lime juice and half the coriander leaves the in the food processor and pulse until finely chopped. Season to taste and transfer to a serving dish.

5. Heat the tortillas and drizzle the chilli sauce over the cottage cheese. Squeeze the juice of half a lemon over the vegetables and serve with the falafels and a sprinkling of the remaining coriander leaves.

Tuesday, 26 August 2014

Green Crispy Chicken Curry



8 chicken thighs
olive oil
salt and pepper
2tbsp sesame seeds
2tbsp runny honey
2cm fresh ginger
2 limes
2 red chillies, deseeded
1 bunch fresh coriander
4 cloves garlic
1 stick lemongrass, outer leaves discarded
1 small bunch spring onions
sesame oil
olive oil
300ml chicken stock
200g fine green beans/sugar snap peas
400ml coconut milk
soy sauce
250g rice noodles
1 lime
Sweet chilli sauce
lettuce, shredded
soy sauce
a few sprigs of coriander


1. Place one large and one slightly smaller frying pan over a high heat.

2. Place the chicken thighs, skin side down, into the larger frying pan. Drizzle with olive oil and season with salt and pepper. The chicken will take about 20 minutes to cook through- turn the thighs every minute or so throughout the cooking time.

3. Put a sheet of greaseproof paper over the chicken and position the smaller frying on top. 

Place something heavy into the smaller pan to weight it down, such as a pestle and mortar.

4. Place the ginger, chillies, coriander,  garlic, lemongrass and spring onions in a food processor. Blend to a paste, adding a drizzle of sesame and olive oil as required.

5. Remove the smaller pan and greaseproof paper from the larger pan. Place the smaller pan over a medium heat. Drain away the fat from the large pan and turn the thighs over so they are skin side up. Add the sesame seeds to the smaller pan and toast until golden brown. Transfer the seeds to a small bowl.

6. Drain the fat away from the chicken again, wipe the pan with kitchen paper and reduce the heat. Add two tablespoons of the curry paste and toss to glaze the chicken. Turn the chicken over.

7. Heat the remaining curry paste a saucepan and stir in the chicken stock and green beans or peas. Add the coconut milk and bring to the boil.

8. Put the noodles in a heat proof bowl and cover with freshly boiled water. Once they are soft enough to eat, drain the noodles, rinse under cold water and drizzle with sesame oil, lime juice and a pinch of salt.

9. Once the chicken has cooked through, add the honey and toss, flipping the chicken over so that it is skin side down again.

10. Serve the chicken, noodles and curry sauce with the shredded lettuce, coriander, sesame seeds and chilli sauce and soy sauce.

Duck Legs with Plums and Star Anise

4 duck legs
4tbsp soy sauce
3tsp Chinese five spice
1 handful star anise
½ cinnamon stick
1tbsp olive oil
1-2 red chillies, deseeded and sliced
12 plums, halved and destoned
2tbsp demerara sugar

Rice, noodles or pancakes
1. Place the duck legs in a sandwich bag with the soy sauce, five spice, star anise, cinnamon and olive oil and leave to marinate for 2 hours, or up to 2 days.

2. Preheat the oven to 170C/325F/mark 3.
3. Place the legs in a casserole dish or deep roasting pan. Place the plums, chillies and sugar at the bottom of the pan and pour the marinade over the top. Mix it all up and arrange it so that the duck legs rest on the top.

4. Place the pan in the oven and leave to cook for 2-2 ½ hours, until the meat falls away from the bone.

Asian Cucumber Salad

Serve with curries, tandooris etc.



2cm fresh ginger
1tbsp soy sauce
1tsp sesame oil
juice of 1 lime
1 cucumber
small handful coriander, stalks only
½ red chilli


1. Peel and grate the ginger onto a serving platter and add the soy sauce, sesame oil and lime juice. Peel the cucumber in long ribbons over the platter, discarding the watery core.

2. Finely chop the coriander stalks and sprinkle over the cucumber. Finely chop the chilli and sprinkle over the top, then toss to dress.

Cold Noodles with Peanut-Lime Chicken



4tbsp fish sauce
4tbsp brown sugar
6tbsp lime juice
2 garlic gloves, crushed
1-2 chillies, finely sliced
2tbsp fish sauce
2tbsp white wine vinegar
3 tbsp lime juice
2tbsp soy sauce
1.5 inch chunk ginger
4tbsp peanut butter
2tsp sesame oil
6 chicken thighs
rice noodles
1 cucumber, finely sliced into quarter-moons
2 carrots, julienned
small handful mint/coriander
small bunch spring onions, finely sliced
small handful peanuts, crushed


1. For the dipping sauce, whisk the ingredients together in a small bowl. Set aside for 15 minutes.

2. For the peanut dressing, puree all the ingredients together into a smooth sauce. Transfer to a serving bowl.

3. To marinate the chicken, stir together half the dipping sauce and a third of the peanut dressing in a bowl or dish. Add the chicken, toss to coat and leave to marinate for at least 15 minutes.

4. Cook the noodles according to packet instructions, drain once al dente and cool under running water.

5. Grill or fry the chicken until browned and cooked through. Allow to cool a little before chopping into ¾-inch pieces.

6. Dress the vegetables with some of the remaining dipping sauce. Serve the chicken with the noodles and vegetables and garnish with the peanuts, herbs and remaining sauce.

Cod Korma



2 tbsp korma paste
4 x 280g cod fillets, skin on
olive oil
4 spring onions, trimmed and finely sliced
200ml coconut milk
a few sprigs fresh coriander, leaves picked and stalks finely chopped
½ – 1 red chilli, finely sliced
1 lemon, cut into wedges


1. Spread a tablespoon of korma paste all over the flesh side of the fish fillets. Add a little olive oil to a large frying pan over a medium heat and add the fish, flesh-side down. Cook for 10 minutes, turning halfway once it has coloured.

2. Turn up the heat and add the greener half of the sliced spring onions to the pan with the fish. Stir in the remaining korma paste, coconut milk, coriander stalks and most of the chilli. Let it simmer for a couple of minutes, until the fish starts to flake apart. Add a little lemon juice to the sauce to taste.

Chinese Sticky Scallops with Fluffy Sweet Chilli Rice and Steamed Vegetables



400g scallops
2 tsp chinese five spice
1 tsp sesame oil
1 tsp extra virgin olive oil 
1 chilli, finely chopped
2 cloves of garlic, crushed
small knob of butter
1 tsp runny honey
½ lemon’s juice
300ml basmati rice
3 eggs
Small bunch spring onions
1 Tbsp soy sauce
1 tsp sesame oil
½ lemon’s juice
small bunch coriander
3 Tbsp sweet chilli sauce
4 pak choi, halved
200g asparagus
200g purple sprouting broccoli
1 Tbsp olive oil
2 Tbsp soy sauce
½ lemon’s juice


1. Pour rice and 600ml water into a pan with a pinch of salt and a drizzle of olive oil. The rice will take around 10 minutes to cook; when it is done, the water will have evaporated to leave fluffy rice- do not allow it to fry.

2. Score the scallops with a sharp knife, making shallow criss-cross grids on one face of each scallop.

3. Put the scallops onto a piece of greaseproof paper. Sprinkle the five spice and drizzle the oils over the scallops. Toss the scallops in the paper to ensure an even coating; set aside while the rice and vegetables are prepared.

4. Chop any hard ends off the vegetables and discard; place the vegetables, soft ends up into a steamer or colander sitting on a saucepan of simmering water. Cover the vegetables with a couple of layers of foil crimped around the colander rim. The vegetables will take about 8 minutes to cook.

5. In a small bowl, whisk the eggs, finely sliced spring onions, soy sauce, sesame oil and lemon juice. Turn the heat off the rice and spread pour the egg mixture over the top of the mixture before placing the lid back on the rice

6. To dress the vegetables, pour the olive oil, soy sauce and lemon juice over them while shaking the colander to dress evenly. 

7. Put the scallops into a hot, oiled pan. Add the chilli and after about a minute, add the garlic and butter followed by the honey. Finally pour the lemon juice- the scallops should take a total of about 3 minutes to cook, depending on their size. Continually toss from the beginning to ensure even cooking and coating.

8. Tear some fresh coriander over the rice and serve immediately with the vegetables and scallops.

Chinese Chicken with Rice & Chilli Ginger Dressing

chicken thighs
2tbsp Chinese five spice

2cm fresh ginger, grated
½ red chilli, finely chopped
3 spring onions, finely sliced
2tbsp mirin
1-2 tbsp light soy sauce
2tbsp water or more, to taste
2tbsp fresh coriander, chopped

basmati rice
3 eggsTO SERVE:

coriander, chopped
spring onions, finely sliced
soy sauce

1. Toss the chicken in the five spice and place under a hot grill. Grill until cooked through, turning over half-way through.
2. Rinse the rice and add to a pan with 2 parts water and a pinch of salt. Bring to a simmer, reduce the heat, cover and leave to cook for 10-15 minutes, until cooked through. Turn off the heat and fluff up the rice with a fork, then pour the eggs over the top and spread around into an even layer. Replace the lid and leave to steam.
3. For the dressing, combine the ingredients in a small bowl and set aside.

4. Serve the rice and chicken with the dressing and sprinkle over the coriander and spring onions.

Soba Noodles with Brussels Sprouts & Ginger Honey Sauce



½ lb Brussels Sprouts
1 medium shallot
1 tablespoons olive oil
4 oz soba noodles
1 inch chunk ginger, peeled
1 teaspoons sesame oil
1-2 tablespoon rice wine vinegar
1-2 tablespoon honey
pinch of salt
sesame seeds


1. Add the Brussels sprouts to a food processor with a slicing attachment. Add the shallot and continue to slice. Heat the olive oil in a pan over a medium heat, add the shallot and sprouts and cook until tender.

2. Add the ginger to a food processor and pulse until the ginger is finely chopped. Add the oil, one tablespoon of vinegar, one tablespoon of honey and salt, pulsing until combined. Add more vinegar or honey to taste. Add the Brussels sprouts and cook for 1-2 minutes.

3. Cook the soba noodles according to packet instructions. Drain and add the Brussels sprouts. Serve with sesame seeds.

Recipe from Naturally Ella

Sunday, 24 August 2014

Cornflake-Crusted Chicken



Cooking spray
600g chicken breasts, cut into 1-inch pieces
4 tbsp plain flour
3 egg whites
5 cups (140g corn flakes, finely crushed)


  1. Preheat the oven to 475F/mark 9 and line a baking tray with foil and top with a wire rack, then spray the rack with cooking spray.
  2. Pat the chicken dry with paper towels and dredge in flour.
  3. Whisk the egg whites until foamy and dip the floured chicken in the egg whites, then in the crushed corn flakes and transfer the chicken to the prepared wire rack.
  4. Spray the chicken with some cooking spray and bake on a rack at a medium-high position in the preheated oven for 12-15 minutes, or until cooked through.
Recipe from Pinch of Yum

Cashew Chicken



600g chicken breast, cut into small cubes
4 tbsp oil
10 slices ginger, peeled
2 green peppers, cubed
1/2 onion, cubed
1 cup cashews

2 tsp bicarbonate of soda
2 tsp cornflour
1 tsp rice wine
1 tbsp oyster sauce
1 1/2 tsp soy sauce
6 tbsp water
1 tsp sugar
1 tsp rice wine
1/2 tsp sesame oil


  1. Marinate the chicken in the bicarbonate of soda and leave for 15 minutes.
  2. Rinse the chicken thoroughly, pat dry with paper towels and marinate with the rice wine and cornflour and leave for another 15 minutes.
  3. Mix together the ingredients for the sauce in a small bowl and set aside.
  4. Heat 2 tablespoons of oil in a wok, add the chicken and stir-fry until it is half-cooked, then remove from the wok and set aside.
  5. Add another tablespoon of oil to the wok and cook add the ginger, pepper and onion. Cook for a few minutes and return the chicken to the pan. Add the sauce and stir continuously, until the chicken has cooked all the way through.
  6. Add the cashews to the pan and serve.
Recipe from Rasa Malaysia

Chinese Braised Chicken with Chestnuts



600g chicken thighs/breasts, cut into 1 1/2 inch pieces
3 tbsp soy sauce
1 1/2 tbsp olive oil
2-3 spring onions, cut into 2 inch long pieces
5 slices ginger, peeled (size of pennies)
1 cup chestnuts
1 cup mushrooms, halved
3 tbsp dry sherry
1 1/2 tbsp honey
2 star anise

  1. Toss the chicken with 1 1/2 tablespoons of soy sauce and leave to marinate for 10-15 minutes.
  2. Heat the oil in a large deep pan, add the spring onions and ginger and cook for a few minutes.
  3. Place the chicken in the pan, ensuring they are arranged in a single layer. Once browned on one side, turn the chicken and brown the other side.
  4. Add the remaining soy sauce, sherry, honey, star anise, mushrooms and 3/4 cup water. Mix well and bring to a boil then reduce to a simmer, cover and and cook for 20 minutes.
  5. Add the chestnuts to the pan, mix, cover and simmer for another 15-20 minutes.

Saturday, 23 August 2014

Asian Inspired Crispy Chicken Salad with Pancakes

4 handfuls brown cooked chicken meat
1 large handful cashew nuts
1 large handful dried cranberries
2tsp five spice
1 bunch fresh mint leaves
1 bunch fresh coriander leaves
mixed salad leaves
1tbsp runny honey
1 red chilli, deseeded and finely sliced

1 clementine’s juice
1 lime’s juice
1 pomegranate
½ red onion, peeled and coarsely grated
extra virgin olive oil
1tbsp soy sauce
1tsp sesame oil
1-2 inches fresh ginger, peeled and coarsely grated
METHOD:1. For the dressing squeeze the clementine and lime juice and the juice of half the pomegranate into a bowl. Add the onion and extra virgin olive oil to taste- the ratio should be about 1:3 acid to oil. Stir in the soy sauce and sesame oil and the juice from the ginger- discard the pulp.

2. Shred the chicken meat and add to a dry frying pan over a medium heat, then add the cashew nuts, cranberries and five spice. Shake the pan occasionally as it cooks.

3. Put the salad leaves, mint and most of the coriander into a salad bowl and dress with enough of the dressing to lightly coat.

4. Once the chicken has heated through, add the honey and increase the heat. Continue cooking for a couple of minutes to crispen- up.
5. Toss about half the chicken through the salad and sprinkle the pomegranate seeds from the other half and the chilli over the salad. Serve the rest of the chicken, coriander and some of the dressing individually, alongside the salad with the pancakes.

Recipe from Jamie Oliver

Friday, 22 August 2014

Vietnamese Beef Bowl with Hoisin-Peanut Sauce



450g steak, cubed
3 cloves garlic, minced
3 tbsp brown sugar
4 tbsp soy sauce
4 tbsp fish sauce
3 tbsp rice vinegar
juice of 1 lime

6 spring onions, finely chopped
2 red peppers, sliced

2 carrots, cut into matchsticks
1 cucumber, cut into matchsticks
1/2 head green cabbage, roughly chopped
1 cup coriander, roughly chopped
1/2 cup fresh mint, roughly chopped
1/3 cup peanuts, chopped
steamed white rice

4 tbsp hoisin sauce
2 tbsp peanut butter
2 tbsp sweet chilli sauce
1 tsp sesame oil

  1. Combine the meat with the garlic, a tablespoon of sugar, salt and pepper and leave at room temperature for an hour.
  2. In a small bowl, whisk together 2 tablespoons of sugar, soy sauce, fish sauce and rice vinegar and set aside.
  3. For the sauce, mix together all the ingredients in a small bowl, adding a little water as necessary to reach desired consistency, and set aside.
  4. Heat a large frying pan over a high heat and cook the beef for a minute, or until browned. Turn the meat and cook for another minute, until browned. Add the peppers, cook for a minute and add the spring onions. Cook for a further 30 seconds before adding the soy sauce mixture and tossing to coat the beef.
  5. Divide the rice amongst 4 bowls, then add the vegetables and beef. Sprinkle with the chopped peanuts and serve with the sauce.

Recipe from Half Baked Harvest

Chilli Cashew Prawn Noodles



rice noodles
2 tbsp honey
2 tbsp fish sauce
4 tbsp soy sauce
4 tbsp hoisin sauce
2 tbsp lime juice
2 tbsp sesame oil
450g prawns
1 clove garlic, minced
2 red chillies, chopped
1 red pepper, finely sliced
1 cup roasted cashews
4 spring onions, finely chopped
4 tbsp coriander, chopped


  1. Cook the rice noodles according to package directions and drain.
  2. Combine the honey, fish sauce, soy sauce, hoisin sauce and lime juice in a small bowl and set aside.
  3. Cook the prawns with a tablespoon of oil in a wok or frying pan over a medium-high heat until cooked through, then remove from the pan and add another tablespoon of oil, the garlic, red chillies and red pepper and cook for 3-5 minutes, until softened. Add the cashews and cook for another minute.
  4. Add the sauce and prawns to the pan, toss and cook for another minute, then add the noodles and toss again. Serve with the spring onions and coriander.
Recipe from Half Baked Harvest

Salmon Fajita Salad with Coriander Lime Dressing




600g salmon
3 tbsp olive oil
1 tsp chilli powder
1 tsp smoked paprika
1/2 tsp cumin
1 tsp brown sugar
round/butter lettuce
1 small mango, peeled and chopped
1 chilli, finely chopped
1/3 cup black beans
1 red pepper, sliced

1 avocado, sliced
small handful cheddar cheese, grated
4 tbsp extra virgin olive oil
4 tbsp lime juice
2 tbsp coriander, chopped
1/2 tsp chilli powder
1-2 tbsp honey


  1. For the dressing, whisk together all the ingredients and adjust any of the quantities according to taste.
  2. For the salad, combine the lettuce, mango, chilli and beans, then toss.
  3. For the salmon, combine the chilli powder, paprika, cumin, sugar and salt and pepper in a small bowl and rub the mixture into the salmon.
  4. Cook the red pepper in a frying pan over a medium-high heat for 4-5 minutes, until softened and a little charred. Remove the pepper from the pan and reduce the heat to medium.
  5. Add the salmon, skin side up, to the hot pan and cook for a couple of minutes on each side.
  6. To assemble, add the pepper to the salad and toss again, then divide the salad amongst bowls or plates and top with avocado, cheese, salmon and a little dressing.
Recipe from Half Baked Harvest

Saturday, 16 August 2014

Chickpea Curry



1 1/2 tbsp coconut oil
3 spring onions, finely chopped
1 red pepper, chopped
1-2 leeks or courgettes, sliced
1/2 tsp salt
2 garlic cloves, minced
1 tsp ginger, grated
2 tbsp red or green thai curry paste
1/3 cup peas
1 can coconut milk
1 1/2 cups chickpeas
handful mushrooms, chopped
3 tbsp coriander

  1. Heat the coconut oil in a pan over a medium heat, then stir in the spring onions, leeks/courgettes, red peppers and salt. Cover and cook for about 5 minutes, or until the vegetables have softened a little.
  2. Add the garlic, ginger and curry paste and stir to coat. Cook for another 5 minutes, then add the peas and coconut milk.
  3. Turn up the heat to bring the mixture to a boil, then reduce the heat, cover and cook for 5 minutes. Stir in the chickpeas, mushrooms and coriander and cook for a final 5 minutes. Serve with coconut rice.
Recipe from How Sweet Eats

Ginger Egg Drop Courgette Noodles



1/2 large courgette, sliced very thinly into noodles

2 tsp oil
1 tbsp ginger, minced
3 tbsp dried seaweed
1/2 cup spring onions, finely chopped
2 tsp sherry vinegar
1 tbsp soy sauce
2 cups vegetable stock
1/2 cup water
1 egg, beaten
black pepper, to taste


  1. Heat the oil over a medium heat then add the ginger and cook for a minute.
  2. Add the vinegar, soy sauce, vegetable stock and water and bring to a boil.
  3. Add the seaweed followed by the egg, while stirring the broth.
  4. Add the courgette noodles and spring onions and season with pepper, cook for about 2 minutes and serve.

Recipe from Inspiralized

Courgette Coconut Noodles



1 tbsp coconut oil
2-3 spring onions, finely chopped
1 tsp fresh ginger, grated
1 cup coconut milk
4 inch piece of lemongrass
1 tsp fish sauce/tamari
juice of a lime
2 tomatoes, diced and deseeded
3 courgettes, sliced very thinly
small handful basil leaves
small handful coriander leaves
crushed peanuts


  1. Heat the coconut oil in a pan over a low heat, add most of the spring onions, the ginger and the lemongrass. Add the coconut milk and fish sauce and simmer for about 20 minutes, then add the lime juice and a pinch of sugar or honey, to taste, and a little water if it thickens too much.
  2. Add the tomatoes to the pan, along with the basil and stir until the leaves wilt.
  3. Turn off the heat, remove the lemongrass and add the courgette noodles. Serve before the courgette cooks and top some coriander, peanuts and the remaining spring onion.

Monday, 11 August 2014

Miso Noodle Soup



150g noodles

3 tsp miso paste
thumb-sized piece of ginger, grated

2 cloves garlic, minced
1/2 red onion, finely sliced
1 carrot, peeled into ribbons
large handful broccoli florets
6 mushrooms, quartered
1 chilli, deseeded and finely chopped
2 spring onions, finely chopped


  1. Cook the noodles according to packet instructions and set aside.
  2. Cook the miso paste over a low heat with the ginger, garlic and red onion for a couple of minutes. Add 4 cups of water and turn the heat down just before it begins to boil.
  3. Add the carrot, broccoli and mushrooms and simmer until cooked, then stir in the noodles and serve topped with the chilli and spring onions.
Recipe from Goodness Green

Saturday, 9 August 2014

Sesame Flaxseed Chicken


600g Chicken breasts, cut into 2 inch cubes

Broccoli, cut into medium florets
2 large Carrots, peeled, and cut into small strips
3 spring onions, finely sliced
2 tablespoons olive oil

brown rice
2 tbsp soy sauce 
2 cloves garlic, minced
1 tbsp honey
2 tbsp flax seeds
2 tbsp sesame seeds
3 tbsp honey
2 tbsp flax seeds
2 tbsp sesame seeds
3 tbsp soy sauce
1 clove garlic, minced


  1. Rinse and drain the rice and transfer to in a saucepan with double its volume in water, the soy sauce,  garlic and honey. Bring to a boil, then reduce the heat and simmer, covered, for 40-45 minutes until tender.
  2. For the sauce. Combine the honey, flax and sesame seeds, soy sauce, and garlic. Set aside.
  3. Whisk together egg whites and cornstarch in a large bowl, add the chicken and season with salt and pepper, then toss to coat.
  4. Steam the broccoli and carrots for 3-5 minutes, or  until tender but crisp.
  5. Heat a large pan over medium-high heat and add  the olive oil and chicken. Cook until the chicken is fully cooked, turning every now and then to ensure even browning. Add the sauce and spring onions and toss to coat. Add broccoli and carrots and toss again. Serve with the rice.
Recipe from Love At First Bite

Friday, 8 August 2014

Simple Peanut Noodles



4 tbsp smooth peanut butter
1 tbsp sesame oil
1 tsp soy sauce/tamari
1 1/2 tsp rice vinegar/lime juice
1/2 tsp ginger, grated
1/2 tsp tabasco
220g soba noodles/rice noodles/spaghetti
shiitake mushrooms
red peppers
spring onions, finely sliced
sesame seeds
peanuts, crushed


  1. Combine all the ingredients for the sauce in a small bowl and whisk to combine. Add a little hot water, as necessary, to thin the sauce to desired consistency.
  2. Cook the noodles according to package instructions.
  3. Cook the mushrooms and aubergine in a pan over a medium heat until the mushrooms soften, then add the pepper and spring onions and cook for a few more minutes (or substitute other vegetables).
  4. Toss the noodles in the peanut sauce, add the vegetables and serve warm or cold with a sprinkle of sesame seeds and peanuts.
Recipe from Love and Lemons

Thursday, 7 August 2014

Pesto Pasta with Sun Dried Tomatoes, Roasted Asparagus and Poached Eggs



250g conchiglie (shell pasta)
400g asparagus, trimmed
2 tbsp extra virgin olive oil

1/2 cup basil pesto
1/3 cup sundried tomatoes, chopped
1/3 cup mozzarella, diced

4 eggs


  1. Preheat the oven to 220C/425F/mark 7.
  2. Cook the pasta according to package instructions, then drain.
  3. Place the asparagus on a baking tray in a single layer and roast for 8-12 minutes, until softened inside but a little crisp outside.
  4. Combine the drained pasta, asparagus, oil, pesto, sundried tomatoes and mozzarella and toss well.
  5. Poach or fry the eggs and serve with the pasta.

Recipe from Damn Delicious

Summer Veggie Chicken Stir Fry with Caramelised Cashews and Honey Ginger Pineapple




4 tbsp soy sauce
4 tbsp hoisin sauce

4 tbsp pineapple juice
2 tbsp rice wine vinegar

1 tbsp smooth peanut butter, melted
1 tsp sesame oil
2 tbsp honey (to taste)
2 tbsp sesame seeds, toasted
2 tbsp ginger, grated
1-2 cloves garlic, minced
1/2 cup raw cashews

2 tbsp sesame oil
450 chicken, cut into 1 inch cubes
4 baby bok choi, halved
2 red peppers, sliced
2 carrots, shredded
2 courgettes, chopped
1 cup pineapple, diced

2 spring onions, finely sliced


  1. Combine the ingredients for the sauce in a bowl and whisk together until combined.
  2. Heat a large pan or wok over a high heat, add 1 tablespoon of sesame oil and then add the cashews and 3 tablespoons of the sauce. Cook for 1-2 minutes, or until the cashews are lightly toasted and caramelised. Transfer the cashews to a plate and set aside.
  3. Return the pan to the heat and add another tablespoon of sesame oil. Add the chicken and stir fry for 5-8 minutes, or until cooked through. Add a little of the stir fry sauce, toss and cook until the sauce thickens and coats the chicken. Transfer the chicken to a plate and set aside.
  4. Sear the bok choi in the pan on one side for 2-3 minutes and transfer to the plate with the chicken.
  5. Add the peppers and broccoli to the pan, stir fry for 5 minutes and then add the carrots, courgette and pineapple. Add a little of the sauce, toss and cook until the sauce thickens and coats the vegetables and the pineapple is beginning to caramelise (about 3 minutes).
  6. Serve the chicken and vegetables with rice, drizzle with more sauce and sprinkle over the cashews and spring onions.

Recipe from Half Baked Harvest

Tex Mex Chicken Quinoa Wraps



4 tortillas

450g chicken breast
2 tbsp olive oil
1 tbsp taco seasoning (cumin, paprika, chilli powder, salt and pepper)
1 cup cooked quinoa
1 red pepper, thinly sliced
2 cups spinach

1 avocado, sliced
100g cheddar cheese, grated

4 tbsp fresh coriander, chopped
1/2 cup ketchup
1 tbsp taco seasoning

2 tsp brown sugar
1 tsp smoked paprika
1 tsp chipotle in adobo
3 tbsp fresh coriander, chopped
1/2 lime, juiced


  1. Combine the chicken, olive oil and taco seasoning and toss together. Grill the chicken for 6-7 minutes on each side, or until cooked through. Set aside to rest for 5 minutes, then slice into strips and set aside.
  2. To make the sauce, mix together all the ingredients in a small bowl.
  3. To assemble the wraps, warm the tortillas, then add some spinach towards one end of each wrap, followed by the quinoa and a drizzle of the sauce. Layer over the chicken, red pepper and avocado. Sprinkle the cheese and coriander on top.
  4. Roll up the wraps tightly and grill for two minutes on each side. Serve with the remaining sauce.

Recipe from Half Baked Harvest

Crispy Orange Hoisin Chicken



600g chicken breast, cut into thick strips (about 4 or 5 per breast)
1 egg
1 cup flour
1/2 tsp black pepper
1/4 tsp cayenne
1 tbsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt


3tbsp peanut oil
3 cloves garlic, minced

2 cups orange juice
1/2 cup hoisin sauce
2 tbsp rice wine
3 tbsp rice wine vinegar
6 tbsp brown sugar
2 tsp chilli pasta (optional)
4 tsp soy sauce
2 tsp sesame oil
2 tsp cornflour
4 tbsp cold water
1 red pepper, diced
1 cup button mushrooms, sliced
1 cup peas


  1. Preheat the oven to 220C/425F/mark 7.
  2. Combine the flour, pepper, cayenne, ground ginger, nutmeg and salt. In a separate bowl, whisk the egg with 2 tablespoons of water.
  3. Dip the chicken strips into the flour mixture, then the egg wash and then again in the flour mixture.
  4. Place the chicken on a lightly oiled baking sheet and drizzle the tops with the peanut oil (optional).
  5. Bake for about 20 minutes, flipping the pieces over half way through the cooking time.
  6. For the sauce, heat a little oil in a wok over a medium high heat, add the garlic and stir fry for a minute. Add the orange juice and simmer until the volume has reduced by half.
  7. Add the hoisin sauce, rice wine, rice wine vinegar, sugar, chilli, soy sauce and sesame oil. Bring to a boil and thicken with the cornflour mixed with the water.
  8. Add the baked chicken, pepper, mushrooms and peas to the sauce.
  9. Serve with rice or noodles.